salad - vegetarian recipes

Try it! You will enjoy it!

Roasted Berry Sorbet

Immunity booster drink recipes | drinks to boost immune system | kadha drink recipes

Instant chakli recipe | instant rice chakkuli recipe | instant murukku

Vegetarian Apricot Crostini










salad vegetarian recipes

Marinated White Bean Salad

15:12 Golubka Kitchen 

Marinated White Bean Salad We have a marinated zucchini recipe in the blog archives that’s a favorite to which we keep coming back to every year, and this white bean salad definitely has its roots there. Zucchini can be surprisingly delicious raw, especially when you show it a little love like we do here – salting it to rid it of excess liquid, so that it can fully take on the flavors of the marinade. The texture of raw marinated zucchini is also great – snappy but soft at the same time. In this salad, we combine the raw zucchini with white beans, tomato, and herbs, drenching everything in a very simple marinade. The result is so refreshing and delicious in its simplicity. I’ve been making some variation of it pretty much every week this summer. You can very easily customize this recipe to your needs: use other beans or lentils, add any number of fresh summer vegetables, swap out the basil for another herb, add spices to the marinade, etc. Hope you’ll give it a try! Marinated White Bean Salad   Print Serves: 4 Ingredients 2 medium zucchini (about 12 oz total) - mandolined or thinly sliced sea salt 1 small shallot - minced zest and juice from 1 lemon 2 tablespoons red wine vinegar pinch red pepper flakes freshly ground black pepper ⅓ cup olive oil 2½ cups cooked white beans (about 2 15 oz cans) 1 large or 2 medium tomatoes - cut into chunks or cubed a few handfuls of basil or other fresh herbs of choice - sliced or chopped Instructions Put the zucchini in a colander, sprinkle generously with salt, and mix well to coat. Place the colander over a bowl to catch the water released by the zucchini and set aside to drain for 30 minutes. Meanwhile, in the bottom of the bowl in which youll be mixing the salad, combine the shallot, lemon zest and juice, vinegar, red pepper flakes, salt and black pepper to taste, whisk to combine. Stream in the olive oil while whisking, until emulsified. Taste for salt and adjust if needed. Gently squeeze the zucchini by pressing on it in the colander, to wring out any remaining water. Rinse it well to wash off the salt. Put the zucchini on a clean kitchen towel and pat dry. Add the zucchini to the bowl with the dressing, along with the beans, tomato, herbs, and another pinch of salt, mix well. Taste for seasonings once again and adjust if needed. Place the salad in the refrigerator to marinate for a few hours or overnight before serving. Enjoy cold. Notes I used baby zucchini here, thats why they look like cucumbers! 3.5.3226 The post Marinated White Bean Salad appeared first on Golubka Kitchen.

Anise-Flavored Eggplant Stir-Fry

before yesterday VegKitchen 

Anise-Flavored Eggplant Stir-Fry Ingredients and seasonings in this Anise-Flavored Eggplant Stir-Fry recipe straddle Asian and Italian cuisines, combining eggplant with anise-flavored fennel. Serve it with rice and some green veggies, simply prepared (greens, broccoli, or broccoli rabe), and a fresh salad augmented with chickpeas. Contributed by Susan Jane Cheney. The post Anise-Flavored Eggplant Stir-Fry appeared first on VegKitchen.

Rainbow Salad with Lemon Chia Dressing

July 28 2020 Robin Robertson's Global Vegan Kitchen 

Rainbow Salad with Lemon Chia Dressing The Rainbow Salad with Lemon Chia Dressing is a refreshing and satisfying main-dish salad that is a great way to use leftover grains you may have on hand. If you roast your sweet potatoes ahead of time, this salad can come together quickly. For even more protein, you can add some diced smoked tofu or cooked chopped tempeh bacon. This recipe is from my new book The Plant-Based Protein Revolution which comes out in just two weeks. If you haven’t pre-ordered yet, do it today and receive bonus recipes. Just email your proof of purchase to my publisher at plantproteinrev@quarto.com. Support for this book has been amazing, and Im especially grateful for the kind words of Dr. Neal D. Barnard, president of Physicians Committee for Responsible Medicine.  About The Plant-Based Protein Revolution Cookbook, Dr. Barnard wrote: Robin Robertson is the expert when it comes to creating recipes that are delicious, healthful, and easy to prepare. This wonderful protein-packing volume proves that plant-based eating is the most satisfying way to power your day. More coming soon, along with some great tips for getting more protein from plants.  For now, though, let’s eat! Rainbow Salad with Lemon Chia Dressing This recipe is from The Plant Protein Revolution Cookbook by Robin Robertson (c) 2020, The Harvard Common Press. Photos by Jackie Sobon. Salad - 4 cups packed (120 g) baby spinach - 11/­­2 cups (338 g) diced roasted sweet potato - 2 cups (390 g) cooked brown rice or quinoa - 11/­­2 cups (246 g) cooked chickpeas, or 1 (15-ounce [425 g]) can, rinsed and drained - 1/­­2 cup (55 g) toasted slivered almonds or walnut pieces - 1 cup (150 g) shredded red cabbage - 1 large Gala or Fuji apple, cored and diced - 1 ripe Hass avocado, peeled, pitted, and diced Dressing - 2 tablespoons (32 g) almond butter - 2 tablespoons (30 ml) fresh lemon juice - 1 tablespoon (15 ml) rice vinegar - 1/­­3 cup (70 ml) water, plus more if needed - 2 teaspoons pure maple syrup - 2 teaspoons ground chia seeds - Sea salt and freshly ground black pepper Salad: In a large bowl, combine the spinach, roasted sweet potatoes, brown rice, chickpeas, almonds, cabbage, apple, and avocado. Dressing: In a blender, combine the almond butter, lemon juice, vinegar, water, maple syrup, and chia seeds. Blend until smooth. Season to taste with salt and black pepper. Set aside for 5 minute before using. Taste and adjust the seasonings, if needed. If the dressing is too thick, add more water, 1 tablespoon at a time. To serve, drizzle the dressing on the salad and toss well to coat. Makes 4 servings The post Rainbow Salad with Lemon Chia Dressing appeared first on Robin Robertson.

Simple Vegan Summer Orzo Salad

July 27 2020 Oh My Veggies 

Simple Vegan Summer Orzo Salad This Simple Vegan Summer Orzo Salad recipe has grape tomatoes, fresh corn, green beans, and basil leaves. It’s light and fresh--perfect for a picnic! Where I Am Today Happy Canada Day!

Summer Salads

July 24 2020 Manjula's kitchen 

Summer Salads It is officially summertime!  It’s gorgeous outside with bright blue sunny skies.  This year of course, is a little different.  I am really missing my weekly trips to the Farmer’s Market.  I miss people-watching with the bustling crowds, sampling tasty treats, and all the colorful fruits, vegetables, and flowers! During the summer, a lot of us feel like eating simple, light and refreshing food. Salads are perfect and make for great lunches! Why not try a bowl of salad to satisfy those fresh and healthy cravings? Salads are super simple to assemble. You can use whatever you have on hand paired with your favorite dressing. I prefer a salad with a light homemade dressing. Try some of my favorite salads listed here and let me know what you think:  Cucumber salad Arugula and Melon salad Spinach Couscous Salad Mango Salsa Quinoa Salad Carrot and Moong Dal Salad The post Summer Salads appeared first on Manjula's Kitchen.

Hoisin-Glazed Bok Choy with Tofu and Soba Noodles

July 17 2020 VegKitchen 

Hoisin-Glazed Bok Choy with Tofu and Soba Noodles This Hoisin-Glazed Bok Choy with Tofu and Soba Noodles recipe makes a quick, delicious dish of tofu and greens with a hint of citrus. For a dazzling plate, serve with a beet salad. Recipe from Wild About Greens;* photo by Gail Davis of Hungry Vegan. The post Hoisin-Glazed Bok Choy with Tofu and Soba Noodles appeared first on VegKitchen.

Summer Garden Pasta Salad

July 15 2020 Golubka Kitchen 

Summer Garden Pasta Salad I put this salad together on a whim a few weeks ago following a craving, and we liked it so much that we’ve been making it a bunch ever since. It’s nothing fancy – just some sweet, roasted summer veg tossed with pasta, chickpeas, basil, olives, and a three ingredient dressing. This is about as much effort as I like to put into cooking in the summer, and the extra flavorful, sun-fed produce really allows for that. This salad packs up nicely, which makes it a great thing to bring to an outdoor gathering or the beach. It also gets better with time, as it has a chance to sit and marinate, so it’s a great make-ahead option for all your summer plans. Hope you’ll give it a try! Summer Garden Pasta Salad   Print Serves: 4-6 Ingredients 1 medium zucchini - sliced into half moons 1 medium summer squash - sliced into half moons 2 red, orange or yellow bell peppers - seeded and sliced into 1-inch chunks sea salt freshly ground black pepper ¼ cup olive oil, plus more for drizzling the vegetables zest and juice from 1 large lemon 1½ tablespoons Dijon mustard 10 oz pasta of choice 1 15 oz can chickpeas (or 1¾ cup cooked chickpeas) heaping ½ cup pitted Castelvetrano olives or other olives of choice a few large handfuls fresh basil - torn or sliced Instructions Preheat the oven to 400° F (200° C). Put the zucchini, squash, and bell peppers on a large, parchment-covered baking sheet. Sprinkle the vegetables with salt and pepper, and drizzle with olive oil, mixing well to coat. Roast for 20 minutes, then mix and roast for another 15-20 minutes, until soft. Meanwhile, prepare a large bowl for serving the pasta salad. In the bottom of the bowl, combine the lemon zest, juice, and mustard, whisking to combine. Stream in ¼ cup of olive oil while whisking, until emulsified. Add salt and pepper to taste, mix to combine. Boil a pot of well-salted water for the pasta. Cook the pasta according to the timing on the package. Drain and add the pasta to the bowl with the dressing, followed by the roasted vegetables, chickpeas, olives, and basil. Mix well to coat everything in the dressing. Let the salad cool at room temperature for a few minutes, then cover and transfer to the refrigerator. Chill the salad for at least 2 hours or preferably overnight. It will get even better with time. Enjoy the salad cold. 3.5.3226   New Ebook! This ebook is a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of these vibrant, weeknight meals. Click Here to Buy   The post Summer Garden Pasta Salad appeared first on Golubka Kitchen.

Potato, Lentil, and Zucchini Salad

June 24 2020 Golubka Kitchen 

Potato, Lentil, and Zucchini Salad We make potato salads pretty much every week in the summer. To me, they are the perfect food – satisfying, packable for the beach or picnics, and the recipe is easy to change according to what we have on hand. Today’s recipe has been our favorite version as of late. I love adding French lentils to a potato salad to make it more satiating/­­into a complete meal if needed, plus their flavor and texture is great. Another thing I like to include is a green vegetable: asparagus, green beans, or zucchini like in this recipe. For the dressing, I think that a mustardy vinaigrette is always a great move for most potato dishes, and we make a simple one for this salad. Hope you’ll give this version a try this summer! Potato, Lentil, and Zucchini Salad   Print Serves: 4-6 Ingredients ½ cup French lentils sea salt 1½ lbs yellow baby potatoes or fingerling potatoes - halved or quartered 1 medium zucchini - sliced into half moons 1 shallot - minced 1½ tablespoons Dijon mustard (or half Dijon and half grainy mustard) zest and juice from 1 lemon 2 teaspoons red wine vinegar freshly ground black pepper 3 tablespoons olive oil a few large handfuls of dill and/­­or other herbs of choice - chopped Instructions Add the lentils to a medium saucepan, cover them with about 1 inch of water and salt well. Bring to a boil over high heat, reduce to a simmer and simmer for 15-20 minutes, or until tender but not mushy. Add the potatoes to a soup pot, cover with water, salt well, and bring to a boil over high heat. Boil the potatoes for 15-20 minutes, until tender. Add the zucchini to the pot with the potatoes at about the last 3 minutes of cooking, to quickly blanch it. Drain the lentils and potatoes/­­zucchini once cooked (you can drain everything into one colander). While the lentils and potatoes are cooking, prepare a big bowl for the potato salad. In the bottom of the bowl, combine the shallot, mustard, lemon zest and juice, vinegar, a generous pinch of salt, and plenty of black pepper, whisk to combine. Stream in the olive oil while whisking, until emulsified. Taste for salt and pepper and adjust if needed. Add the drained lentils, potatoes, and zucchini to the bowl with the dressing and mix to combine. Let cool for a few minutes, then mix in the herbs. Serve right away or refrigerate in an airtight container until ready to serve. 3.5.3226 New Ebook! This ebook is a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of these vibrant, weeknight meals. Click Here to Buy   The post Potato, Lentil, and Zucchini Salad appeared first on Golubka Kitchen.

Honoring Diversity Through Plant-Based Cooking

June 8 2020 Meatless Monday 

Food is a universal language that we all speak and understand, with many of our favorite dishes, meals, ingredients, and recipes resulting from years of cultural collaboration and shared experiences. And thats why so many of us love food; because cooking and eating together is a way to celebrate diversity -- of tradition, of history, of background, of ingredients, of ritual, of technique. Meatless Monday is an international movement, and we are proud to shine a spotlight on some of the amazing plant-based dishes and recipes being developed by people from all walks of life. Let us honor the diversity and importance of food by paying respect to the diverse group of individuals making plant-based eating accessible and delicious to all. Tex-Mex Tater Tot Casserole One of our favorite culinary mashups, Tex-Mex cooking ties together the best of southwest comfort food with Mexican flavors and ingredients. This recipe for Tex-Mex vegan tater tot casserole by Larisha Campbell from Make it Dairy Free , is completely plant-based, using black beans, walnuts, and a homemade vegan cheese sauce to recreate that taco taste and texture. Source: Make it Dairy Free Chickn and Waffles Comforting soul foods star is definitely chicken n waffles. Thanks to this chickn and waffles recipe by Jenné Claiborne from Sweet Potato Soul , now plant-based eaters can relive the sweet, savory, crispy, crunchy magic of everyones favorite brunch dish. Source: Sweet Potato Soul Risotto Stuffed Sweet Potatoes with Shitake Bacon So many universally loved ingredients and flavors come together in this plant-based dish. Sweet Potato Risotto Stuffed Boats by Haile Thomas brings together rich and creamy risotto, hearty sweet potatoes, and topped with savory, umami-packed bacon. Finished with vegan cashew crema and dried cranberries, this is a Meatless Monday masterpiece. Source: Haile Thomas Spicy Chicken-Fried Cauliflower The name of this dish is enough to make your mouth water. This recipe for spicy chicken-fried cauliflower from I Can You Can Vegan uses a homemade, plant-based buttermilk as well as a seasoned flour mixture to give these nuggets of cauliflower a decadent, crunchy breading. Serve these up as an appetizer or plate them up with a side salad for a main course. Source: I Can You Can Vegan Vegan Crunch Wrap Supreme The original Crunch Wrap Supreme from Taco Bell is a discus of meat, cheese sauce, tortilla, sour cream, lettuce, and tomato; not exactly Meatless Monday fare. But thankfully, this recipe for a homemade vegan crunch wrap supreme from The Geneus Life captures all the grandeur of the original, while using only plant-based ingredients. Spicy tofu sofritas and cashew queso are a welcomed departure from their fast-food animal-based counterparts. Source: The Geneus Life Vegan Cheeze-Its One of the ultimate snack foods, the Cheez-It possess a perfectly toasty, cheesy flavor thats hard to decipher, but easy to recognize. The Ashleys, creators of the blog Eat Figs, Not Pigs , have captured the enigmatic taste of the Cheez-It without using any cheese or dairy at all. Their recipe for vegan Cheeze-Its   uses vegan cheese shreds, nutritional yeast, and a diverse array of spices and seasonings. Source: Eat Figs, Not Pigs Click here for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post Honoring Diversity Through Plant-Based Cooking appeared first on Meatless Monday.

Vegan Za’atar Spiced Chickpea Burger Recipe with Spicy Caramelized Onions

June 4 2020 Vegan Richa 

Vegan Za’atar Spiced Chickpea Burger Recipe with Spicy Caramelized OnionsA Chickpea Burger recipe that is crispy, packed with plant-based protein, fragrantly spiced with Zaatar. Pair this winning veggie pattie with your favorite burger bun, spicy caramelized onions, and Tahini Dill Sauce! Nutfree Jump to Recipe Chickpeas. They are perfect in so many ways - high in protein and fiber, soft yet starchy in texture and incredibly versatile! Throw them in hummus, roast them until crispy and pile them on top of a salad, stir them into a pilaf or bake them into brownies – or make these zaatar spiced chickpea burgers. Fragrantly spiced, perfectly nutty and deliciously savory. Their deliciousness alone is a good reason to make these vegan burger patties but I also would like to point out that these are wonderfully filling and protein-packed to boot.Continue reading: Vegan Za’atar Spiced Chickpea Burger Recipe with Spicy Caramelized OnionsThe post Vegan Za’atar Spiced Chickpea Burger Recipe with Spicy Caramelized Onions appeared first on Vegan Richa.

The Best Plant-Based Foods to Eat (and Avoid) Before Bed for a Better Sleep

June 1 2020 Meatless Monday 

The Best Plant-Based Foods to Eat (and Avoid) Before Bed for a Better SleepSometimes its just impossible to fall asleep; and, sure, it could be due to excitement or stress, but many restless nights might be a result of the food we had for dinner (or dessert). What we eat plays an important role in how we sleep, because fruits, vegetables, legumes, and even spices contain a complex array of nutrients that all have different effects on our bodies. And while some ingredients can help quell restless nights, others may have the opposite effect, keeping you wired and jittery for hours. So, the next time youre planning your weekly dinner menu, be sure to keep your sleep schedule in mind. Check out our list of plant-based foods to eat (and avoid) before bed for a better sleep. What to Eat:   Almonds A welcomed addition to a strawberry kale salad , trail mix, or Asian noodle bowl , almonds are packed with all the nutrients necessary for healthy eating. But almonds also contain certain minerals that make them useful sleep aids , specifically high amounts of magnesium, which has been found to reduce inflammation and levels of cortisol, a stress-hormone attributed to disrupting sleep.   Bananas Universally beloved for its convenience and mellow flavor, the banana is also a good source of tryptophan, an amino acid associated with sleep. Have breakfast for dinner with a plate of banana buckwheat pancakes or a bowl of banana maple oatmeal , and set yourself up for a sound snooze. Chamomile Tea Its well known, and well documented, that herbal teas can help you relax, but chamomile tea is particularly capable of improving your sleep . Chamomile contains apigenin, an antioxidant that binds to certain receptors in the brain that may promote sleepiness and reduce insomnia.   Kiwi Who wouldve thought this odd, little, green fruit could be the answer to your restless nights? Okay, maybe thats an overstatement, but research does show that kiwis contain high of serotonin, a brain chemical that helps regulate the sleep cycle. Kiwis can be tricky to eat, so we recommend throwing them into the blender for a late-night kiwi-basil smoothie .   Oatmeal Complex carbohydrates, like oats, have the power to induce drowsiness before sleep. Oats -- one of our favorite inexpensive Meatless Monday pantry staples -- contain melatonin, making them a potentially useful sleep aid if consumed before bed.   What to Avoid:   Beans The humble legume is packed with a bounty of nutritional benefits -- protein, fiber, minerals -- but beans may not be the best things to eat right before bed. Eating a bowl of chili or rice and beans before sleep, although delicious, is asking for a night of indigestion and gas pains.   Broccoli Broccoli is a great addition to any diet, but it shouldnt be consumed close to bed time. Fibrous foods, like broccoli, take the body longer to digest, which may keep you awake at night.   Candy An evening full of candy or other sugary treats will have you tossing and turning in bed. Candy is typically composed straight sugar, which can cause wild swings in blood-sugar levels. The initial sugar crash may help you fall asleep, but afterward youll be stuck wide awake.   Cured Meats Preserved meats contain high concentrations of the amino acid tyramine, which signals the brain to release norepinephrine, a neurotransmitter that readies the body for action. Levels of norepinephrine are lowest during sleep and highest during dangerous or stressful situations. Not an ideal combination for night time. Thankfully, there are plenty of plant-based swaps to satisfy your cravings for salty, fatty foods. Spicy Food Finishing off a spicy bowl of curry or cauliflower Buffalo wings will awaken your taste buds, but it will also keep you awake. Chile peppers can be good for you, but eating them before bedtime can lead to indigestion, heart burn, and elevated body temperature -- physical qualities that impair sleep.   Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post The Best Plant-Based Foods to Eat (and Avoid) Before Bed for a Better Sleep appeared first on Meatless Monday.

The Absolute Best Recipes You Can Make with Your Forgotten Pantry Staples

May 25 2020 Meatless Monday 

The Absolute Best Recipes You Can Make with Your Forgotten Pantry StaplesYour pantry is full of forgotten treasures: the can of kidney beans hiding behind the rigatoni; the unopened pouch of quinoa tucked off in the corner; the lonely tin of canned corn... But these ingredients, along with other overlooked pantry staples, can be used to make some pretty marvelous meals -- if you know how to prepare them. As more people are cooking at home, the Meatless Monday team set out to ask our followers which of their pantry items theyve found to be the trickiest to cook. Our surveys have revealed that people arent quite sure what to do with canned corn, quinoa and canned kidney beans. We sought the assistance from some of our favorite chefs, bloggers, and Instagram influencers to help us compile a list of superb plant-based recipes featuring popular, yet underutilized, pantry staples. Check out the list below and get cooking! Corn Recipes   TexMex Chickpea Corn Fritters from Kevin Curry - Fit Men Cook When it comes to plant-based patties, fritters always have more fun. These Tex-Mex chickpea corn fritters from Fit Men Cook become nice and crisp after a quick spin in the air fryer (or oven). Canned or frozen corn work for this one, but the big spice blend -- smoked paprika, chili powder, cumin, oregano -- is definitely a must. Source: Fit Men Cook Corn, Avocado, and Tomato Salad from Rachel Paul - The College Nutritionist Want something a little lighter for the summer season? Try this corn, avocado and tomato salad from the College Nutritionist . Source: College Nutritionist Garlicky Corn and Tuna Pasta from Lenny Wu - Vegamelon This isnt you moms tuna casserole. Pairing a vegan protein with sweet corn and spices makes this garlicky corn & tuna pasta from Vegamelon a must try. Source: Vegamelon Easy Vegan Jalape?o Cornbread from Jenn Sebestyen - Veggie Inspired This recipe for vegan jalape?o cornbread from Veggie Inspired uses canned corn and jalape?o for a sweet punch of heat. Source: Veggie Inspired Crockpot Chili from Makenna Hale Corn and chili were meant for each other. This crockpot chili from Makenna Hale is vegan and free of both soy and gluten. Source: Makenna Hale   Vegan Lentil Shepherds Pie from Naturally Zuzu Hearty and delicious, this vegan lentil shepherds pie from Naturally Zuzu will keep your taste buds craving more. Source: Naturally Zuzu Pro tip from Karla Dumas and the Humane Society Culinary Team: Roast canned corn to naturally caramelize it and bring out the sweetness. Season with salt, pepper and lime juice; add beans and cilantro for a quick side dish. Quinoa Recipes   Instant Pot Vegan White Bean Quinoa from Nisha Vora - Rainbow Plant Life You can never have enough chili recipes. This recipe for instant pot vegan white bean quinoa chili from Rainbow Plant Life uses coconut milk and cannellini beans, making it extra creamy and delicious. Source: Rainbow Plant Life Sweet Potato Quinoa Latkes from Joy Bauer Holidays, brunch, late-night snack, doesnt matter; these savory sweet potato latkes from Joy Bauer are the perfect place to put that quinoa. The original recipe calls for egg whites, but to make these latkes completely plant-based, use one of these vegan egg replacements . Source: Joy Bauer Fig and Raisin Quinoa Couscous from My Organic Diary Completely gluten free, this recipe from My Organic Diary marries the flavors of North Africa with protein-packed quinoa. Golden raisins, cinnamon, and figs makes this flavorful side dish perfect for pool-side dining. Source: My Organic Diary Cherry Mint Quinoa Salad from Lisa Drayer In addition to her cherry mint quinoa salad , Lisa Drayer covered the Meatless Monday pantry challenge in her recent CNN article, How to eat less meat and more plants , that also featured Chef Adam Kenworthy s quinoa recipe suggestion and physician and chef Dr. Robert Grahams advice on the health benefits of plant-based eating. Source: Lisa Drayer Peanut Butter Quinoa Cookies from DJ Blatner These peanut butter quinoa cookies from DJ Blatner are seriously inventive and delicious. By using a combination of quinoa, oats, and flax seeds, youre getting a solid helping of fiber packaged in a sweet, nutty cookie. Source: Dawn Jackson Blatner Teriyaki Fried Quinoa from The Foodie Takes Flights Skip the takeout and sauté your own version of fried rice, or, in this case, teriyaki fried quinoa . Throw in a colorful collection of vegetables: corn, carrots, peas, purple cabbage, and youve got yourself a rainbow of a meal courtesy of The Foodie Takes Flight . Source: The Foodie Takes Flight Kidney Bean Recipes   Easy Pantry Pasta Bake from Delicious and Healthy by Maya Clean out the pantry while making a filling family dinner. Use kidney beans (but any can of beans will do), spinach, tomato sauce, and a spice racks-worth of seasonings for this better-for-you easy pantry pasta bake from Delicious and Healthy by Maya . Source: Delicious and Healthy by Maya Comforting Black and Kidney Bean Chili from James - Healthy Living with James Cocoa powder? Cinnamon? Coriander? The unique blend of spices makes this comforting black and kidney bean chili  from Healthy Living with James a unique spin on the classic. Source: Healthy Living with James Zucchini Oat Veggie Patties from Sharon Palmer With a base of kidney beans, shredded zucchini, oats, and seeds, no two bites of these spicy zucchini oat veggie patties from Sharon Palmer will be the same. Source: Sharon Palmer Best Vegan Chili from Hannah - Two Spoons CA Is it really the best vegan chili ? Try this recipe from Two Spoons CA and decide for yourself! Source: Two Spoons CA BBQ Kidney Bean Kale Burgers from Jenn Sebestyen - Veggie Inspired These kidney bean kale burgers from our friend Jenn Sebestyen at Veggie Inspired develop a nice crunchy crust after 40 minutes in the oven. A mixture of tahini, apple cider vinegar, molasses, and liquid smoke give these patties that beloved barbecue flavor without the grill. Source: Veggie Inspired Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post The Absolute Best Recipes You Can Make with Your Forgotten Pantry Staples appeared first on Meatless Monday.

The Plant Protein Revolution Cookbook

May 19 2020 Robin Robertson's Global Vegan Kitchen 

The Plant Protein Revolution Cookbook Im very happy to announce that my new cookbook, The Plant Protein Revolution Cookbook, launches in less than three months. And the timing couldn’t be better as more people than ever are moving away from eating animals. If you’re new to a plant-based diet (or even if you’re not) chances are you’ll be asked the same question I’ve been asked since going vegan over thirty years ago: Where do you get your protein? The short answer, of course, is From plants! A longer answer (along with 85 delicious protein-packed recipes) can be found in The Plant Protein Revolution Cookbook.  The recipes in this book provide maximum plant-based protein, along with all the other nutrients that plant foods contain. The book also contains lots of helpful information and charts along with stunning photos by Jackie Sobon. THere are recipes for everything from appetizers to desserts, including: - Two Bean Nachos - Rainbow Salad with Lemon Chia Dressing - Bean and Beet Burgers - Plant-Powered Club Sandwiches - Tacos with Creamy Sriracha-Lime Slaw - Tofu Ramen Bowls - Super Shepherds Pie - Pasta and White Beans with Spinach-Walnut Pesto - Chickpea Piccata with Mushrooms - Indonesian Noodles with Tempeh - Super Frittata - Everything Avocado Toast with White Beans and Roasted Tomatoes - Blueberry Chia Pudding - Chocolate-Kissed Peanut Butter Pie BONUS! The book is available not for pre-order and if you pre-order before August 11, 2020, my publisher will send you additional bonus recipes that you can start using right away! Just send your proof of purchase to the following e-mail address: plantproteinrev@quarto.com and theyll send you the bonus recipes. Soon, when someone asks how I get my protein, I can give them a copy of The Plant Protein Revolution Cookbook and say, I get my protein from plants. Dont you? The post The Plant Protein Revolution Cookbook appeared first on Robin Robertson.

Lemon-Dill White Bean & Potato Soup

May 13 2020 Golubka Kitchen 

Lemon-Dill White Bean & Potato Soup Coming to you with a recipe that feels simultaneously springy and warming. Spring here in the Northeast has been on the chillier side, and smoothies and big, raw salad lunches feel pretty far away. We’re still eating lots of soups/­­stews, and not hesitating to turn on the oven to roast vegetables. We’re also going through a BIG dill obsession in our household. It’s just such a unique herb, perfect at brightening up whatever dish it touches. We’ve been having tons of it in the form of lemony herb oil, served with creamy white beans, and also in potato salads. This soup is a compilation of all those flavor favorites in one bowl of coziness. All the ingredients in this soup are pretty straightforward. We start building flavor with a standard trio of onion (or leeks), celery, and carrots, followed by some spices, garlic and salt. We cook the white beans and potatoes in broth, until the potatoes are tender, and then blend half the soup for a creamy but slightly chunky texture. We finish it off with lots of fresh lemon juice and zest, and tons of dill. So simple and satisfying! Hope you and yours are well :) Lemon-Dill White Bean & Potato Soup   Print Serves: 4-6 Ingredients olive oil or avocado oil 1 yellow onion - diced finely, or 2 sliced leeks (white parts only) 1 medium carrot - diced finely 2 stalks celery - diced finely sea salt 4 garlic cloves - minced freshly ground black pepper ½-1 teaspoon red pepper flakes, plus more for garnishing 1½ teaspoons ground coriander 4 medium yellow potatoes or new potatoes (about 1lb) - cut into ½ chunks 2 cups cooked white beans (or 1 15 oz can) 6 cups vegetable broth 1 tablespoon white/­­mild miso a few large handfuls baby spinach (optional) zest from 2 lemons scant ¼ cup lemon juice (from about 2 medium lemons), plus more for garnishing 1 small bunch dill (about ⅓ cup packed) - stemmed and chopped, plus more for garnishing Instructions Warm a soup pot over medium heat and add a generous pour of oil once the pot is hot. Add the onion/­­leeks, carrot, celery, and a pinch of salt. Sauté over medium-low heat for about 15 minutes, or until the onion is translucent and the other vegetables are soft. Add the garlic, black pepper and red pepper flakes to taste, and coriander. Cook for about another 30 seconds, until the garlic is fragrant. Add the potatoes and another generous pinch of salt, mix to coat the potatoes. Add the beans and vegetable broth, mix, cover, and bring to a simmer. Simmer, covered, for 20 minutes, or until the potatoes are just tender. Transfer about half the soup to an upright blender, along with the miso, and blend until just smooth. You can also do this with an immersion blender, leaving some of the soup chunky. Return the blended soup to the pot. Mix and taste for salt/­­pepper, adjust if needed. Turn off the heat, wilt in the spinach, if using, and mix in the lemon zest, juice, and dill. Serve the soup warm, garnished with lemon wedges, more dill, and red pepper flakes. Notes - Dill stems are really easy to strip with a quick motion like you would do when stemming kale. This saves a lot of time! - The flavor and acidity of fresh lemon juice dissipates quite quickly, so I recommend serving any leftovers with more squeezes of lemon juice in each bowl. 3.5.3226 The post Lemon-Dill White Bean & Potato Soup appeared first on Golubka Kitchen.

Late Summer Fruit Salad with Agave-Mint Dressing

July 24 2020 VegKitchen 

Late Summer Fruit Salad with Agave-Mint Dressing Late-summer fruits can be lush and ripe, but are often past their peak of flavor. I like my midsummer fruit salads plain, but by late summer, fruit salads can use the help of a sauce to enliven the flavors. This Late Summer Fruit Salad recipe adds an Agave-Mint Dressing to make the fruity flavors really pop! The post Late Summer Fruit Salad with Agave-Mint Dressing appeared first on VegKitchen.

Chickpea Lettuce and Tomato Wraps

July 21 2020 Robin Robertson's Global Vegan Kitchen 

Chickpea Lettuce and Tomato Wraps Chickpea salad sandwiches made in the manner of tuna salad sandwiches have been on menu at my house for years. My latest version is one of the bonus recipes you’ll get when you pre-order my new book, The Plant Protein Revolution Cookbook. Instead seasoning it to tastes like tuna, I’ve changed up the flavor a bit to give it a smoky nuance reminiscent of a BLT.  In addition to the chickpeas, other protein-rich ingredients in this recipe include cashews and hemp seeds. You can serve this on whole-grain bread if you prefer, but I love it in a wrap. Chickpea Lettuce and Tomato Wraps Makes 2 servings - 1/­­2 cup raw unsalted cashews, soaked in hot water for 1 hour, then drained - 1/­­4 cup water - 2 tablespoons fresh lemon juice - 1 tablespoon ground hemp seeds - 1 teaspoon yellow mustard - 1/­­4 teaspoon garlic powder - 1/­­4 teaspoon onion powder - Salt and ground black pepper - 1 (15-ounce) can chickpeas, drained and rinsed - 1/­­2 teaspoon smoked paprika - 1/­­2 teaspoon Liquid Smoke - 1/­­4 cup minced celery - 2 tablespoons minced scallions - 2 large whole-grain tortillas - 4 large butter lettuce leaves - 1 ripe tomato, thinly sliced In a high-powered blender, combine the cashews, water, lemon juice, hemp seeds, mustard, garlic powder, onion powder, and salt and pepper to taste. Blend until completely smooth, scraping down the sides of the blender as needed. The dressing will be thick. Set aside. In a large bowl, combine the chickpeas, smoked paprika, Liquid Smoke, and about half of the reserved dressing, mashing to break up the chickpeas. Add the celery, scallions, and as much of the remaining dressing as desired.  Season to taste with salt and pepper. Mix well. To assemble, arrange a tortilla on a flat work surface. Place the 2 lettuce leaves in the lower third of the tortillas and top with a row of tomato slices. Spoon half of the chickpea mixture on top of the tomatoes, spreading evenly. Use your hands to gently roll up the wrap.  Repeat with the remaining ingredients. Cut each wrap in half and serve. PRE-ORDER NOW:  If you order The Plant Protein Revolution Cookbook before August 11, 2020, youll receive this and other bonus recipes that you can start using right away! Just send your proof of purchase to the following email address plantproteinrev@quarto.com and my publisher will send you the bonus recipes. The post Chickpea Lettuce and Tomato Wraps appeared first on Robin Robertson.

Mangoes are in Season

July 16 2020 Manjula's kitchen 

Mangoes are in SeasonSweet, juicy mangoes are in season and always a favorite in my family.  Mangoes are my all-time favorite fruit.  In fact, whenever we go grocery shopping, mangoes are almost always purchased! I always have a variety of mangoes on hand. There are many different types of mangoes and everyone has their favorite type. My childhood was filled with fond memories eating fresh mangoes. I think I have so many memories attached to eating mangoes that I enjoy them even more.    Mangoes, of course, are enjoyed as they come as fruit. They are especially refreshing on these hot summer days.  They can also be used to make a variety of salads, desserts, drinks and of course mango pickle. My older grandson is always ready to enjoy a delicious cold mango lassi. I also enjoy preparing “mango laungi (relish)” which is a quick spicy sweet and sour relish, and also my older granddaughter’s favorite!  I always make this relish when I think the mangoes are not as flavorful.  This relish is a perfect dish to make and it can be refrigerated for up to a week.  These are some suggestions for some of my favorite dishes using mangoes:  Mango Lassi Mango Cheesecake Mango Rice Mango Pickle Aam Ka Panna I have many other mango recipes on my website. Please do check them out and enjoy! The post Mangoes are in Season appeared first on Manjula's Kitchen.

Japanese Sea Vegetable Salad with Noodles

July 13 2020 VegKitchen 

This Japanese Sea Vegetable Salad with Noodles recipe contrasts colorful carrots and parsley against black arame and white noodles. Rich in calcium and quick to make, this salad is also remarkably beautiful. Contributed by Leslie Cerier, adapted from Going Wild in the Kitchen. The post Japanese Sea Vegetable Salad with Noodles appeared first on VegKitchen.

Mango Lentil Salad with Cilantro-Lime Dressing

June 15 2020 VegKitchen 

Mango Lentil Salad with Cilantro-Lime Dressing This refreshing Mango Lentil Salad recipe is unique, blending Indian flavors from the cumin and coriander with the Mexican flavors of mango and lime. One of the best things about salad is you can combine ingredients that you wouldnt normally pair up, and it usually works wonderfully. French lentils, also known as du Puy lentils, are the best type of lentil to use in salads. The post Mango Lentil Salad with Cilantro-Lime Dressing appeared first on VegKitchen.

Greek-Flavored Pasta Salad

June 5 2020 VegKitchen 

Greek-Flavored Pasta Salad This recipe uses pasta in place of the customary lettuce in a Greek salad. Mixed with veggies, this makes a substantial and lively main dish for warm-weather meals, as well as a great vegan potluck dish for summer gatherings. Take along some extra vinaigrette to moisten the salad if it is to stand for a substantial amount of time. The post Greek-Flavored Pasta Salad appeared first on VegKitchen.

Spring Berry Salad with Lemon Verbena Vinaigrette

June 1 2020 Oh My Veggies 

This light salad recipe is made with fresh spring berries and a lemon verbena vinaigrette. It’s the perfect way to use lemon verbena from the garden! All I Want is Salad We got back from Georgia on Monday night and I’m now ready for my next vacation. I think after you travel, you’re supposed to feel well-rested and satisfied, but traveling only makes me want to travel more. I spent most of the car ride home Googling hotels in Hawaii and the cost of airfare to the Florida Keys. So I guess I haven’t had my fill of travel this summer. But I did leave Georgia with my fill of fabulous desserts, courtesy of my Aunt Darlene. (You’re watching her on The American Baking Competition, right?!) She made mini-cheesecakes and gorgeous stenciled cookies and brownies topped with gold leaf for my cousin’s wedding. Oh, and there was cake too, of course. And then the next day, we got to eat the rejects--more cookies, more brownies, and orange blossom macarons. So! Much! Food! Bingeing on sweets is always the best motivation for getting back on track with my diet. When we were leaving Savannah, I told Chris that all I wanted […]

New Ebook: Weeknight Magic Vol. 1

May 27 2020 Golubka Kitchen 

New Ebook: Weeknight Magic Vol. 1 Our new ebook is here! It’s a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of the meals within. We’ve been working on this project since last summer, and it’s so exciting to finally share it with you. We spent a lot of time putting every recipe through a weeknight filter, streamlining the ingredients and techniques and much as possible without sacrificing flavor. We are in love with every recipe, and we hope that they’ll bring some ease and joy to your weeknight dinners and beyond. You can check out a few sneak peek photos from the ebook, plus the full recipe index below. Click Here to Buy Recipe Index *all recipes are vegan and can be gluten-free if needed - Staple Red Lentils with Crispy Coconut and Chili Oil - Creamy Tomato Pasta - Baked Tofu with Crispy Kale - Cauliflower, Tomato and Chickpea Stew - Portobello and Red Lentil Bolognese - Sweet Potato Nachos - Cauliflower Caesar Salad with Chickpea Croutons - Weeknight Chili - Zucchini Mac & Cheese - Zaatar-Roasted Vegetables and Chickpeas with Tahini Sauce - Saag Tofu - Quinoa Pilaf with Lemony Green Beans - Cold Nut Butter Noodles - Maple-Mustard Baked Tempeh and Broccoli Bowls - Brothy Coconut Turmeric Noodles - Ratatouille-ish Summer Stew - Creamy Polenta with Smoky Mushrooms and Chickpeas - The Coziest Rice and Beans - Braised Lentils with Mushrooms, Leeks and Potatoes - Minestrone with Rosemary Walnuts - Coconut Rice - Coconut Bacon - Knife Salsa Verde - Cashew Crema - Cheesy Cashew Dust Click Here to Buy The post New Ebook: Weeknight Magic Vol. 1 appeared first on Golubka Kitchen.

High-Vibe Condiment Classics

May 23 2020 My New Roots 

High-Vibe Condiment Classics Summer is fast-approaching (at last!) and I dont know about you, but to me this means grilling, eating outside, and enjoying all of the classic, warm-weather treats. But wait! Did you know that there are all kinds of funky ingredients hiding in the most innocuous places, like your ketchup, mustard and relish?! We shouldnt have to forgo these truly classic condiments just because were walking on the whole foods path. No way! So I decided to do a high-vibe makeover all of the condiments that youd find at a barbecue, picnic, or baseball game: ketchup, mustard, honey mustard, Dijon, relish, mayo and secret sauce, without any refined ingredients, colours, or preservatives. They are entirely vegan (except for the honey mustard), and taste absolutely incredible.  Making your own condiments from scratch is empowering, and you too will see that by whisking up your very own mustard, or blending your very own ketchup that you are incredibly capable in the kitchen! Its a serious delight to realize that youre not only qualified to make things you thought you needed to buy, but that youre also doing yourself a giant favour in cutting questionable ingredients out of your life. When I was a kid, I loved hotdogs with mustard and relish (not ketchup, that was for burgers). The vinegary tang of the yellow mustard with the sweetness of pickle relish perfectly offset the salty squishiness of a microwaved wiener. This was a typical Saturday lunch, with doughnuts for dessert, all washed down with a giant glass of milk. I wanted to recreate that nostalgia, minus pretty much everything else. The flavours bring me back to simple times and simple food. But simple food is not always so simple. Have you read the ingredients on a squeeze bottle of relish lately? Its a complicated collection of chemicals that I certainly wouldnt want in my body. High-fructose corn syrup, natural flavour, and food colouring are just a few of the ingredients that plague most tasty toppings. Food additives are everywhere, especially in shelf-stable products. If youre not going to refrigerate something or preserve it properly, it has to have things in it to prevent it from spoiling. It also has to look appealing and taste good, even after months (or years!) on a grocery store shelf. That is why it is so important to read labels and be discerning about what you choose to buy. This is not to say that these additives are inherently harmful, but they are far from natural, and Im a believer in eating as close to the earth as possible! Luckily my condiments are not only based on whole foods, but they taste amazing and are actually good for you.    Here is a small list of the food additives to watch out for and avoid, if possible. Remember to check the packages of your other summer favourites, like chips, salad dressings, sparkling beverages, soda and juice, ice cream, popsicles, and frozen yogurt.  High Fructose Corn Syrup Sometimes labeled HFCS, this highly-refined artificial sweetener has become the number one source of calories in North America. It is found in almost all processed foods, since it is cheap to make, shelf-stable, super sweet, and highly addictive. Excessive consumption has been linked to obesity, and type 2 diabetes. Watch out for it in condiments, salad dressing, bread, candy, soda, yogurt, breakfast cereals, even canned vegetables and fruit.  Natural Flavours This is a sneaky term meant to throw you off. When you see these words on an ingredient list, they refer to a naturally-derived flavouring agent that has to be extracted from plant or animal sources, designed to enhance the taste of food. Conversely, artificial flavours are synthetically created, with their original sources being manmade chemicals. Natural flavours however, are still made in laboratories by food chemists who can add any numbers of chemicals, including preservatives, solvents and other substances, which are defined as incidental additives, to what they are creating. Food manufacturers are not required to disclose whether these additives come from natural or synthetic sources, and as long as the original flavouring comes from plant or animal material, they can be classified as natural. The point is, natural flavours dont appear to be any healthier than artificial flavours, and they can still contain ingredients that may cause reactions in sensitive individuals, especially children. To avoid them, cut back on packaged products and stick to the real-deal whole foods!  Food Dyes /­­ Colours To make food look bright, fresh, and especially appealing to children, food manufacturers add dyes to obvious things like candy, sports drinks and baked goods, but also not-so-obvious things like condiments (!), pickles, cereals, salad dressing, yogurt, and chocolate milk. Some of these dyes are approved for use in certain countries, while others have banned them, making it challenging for consumers to navigate. The safety of food dyes is controversial, especially in regards to children. Studies have linked them to hyperactivity in sensitive kids, and they may cause allergic reactions in some people. Because most food dyes are found in unhealthy processed foods, its easy to avoid them if youre sticking to a more natural diet.  Hydrogenated /­­ Partially Hydrogenated Oils You know when the World Health Organization plans on eliminating these fats from the global food supply, they must be pretty problematic. Created by forcing hydrogen gas into vegetable fats under extremely high pressure to turn liquid into solid, hydrogenation creates trans fats, which increases the amount of LDL cholesterol, lowers HDL cholesterol, therefore significantly increasing the risk of coronary heart disease. Whats more is that these fats are pro-inflammatory. Although their use has been banned in several countries, trans fats still lurk in many processed foods.  As long as there is less than .5% per serving, it isnt required in to be listed in the ingredients or nutritional information. The best way to avoid them is by cutting out processed foods, especially margarine, coffee creamer, chips and crackers, frozen pizza, fast foods, baked goods, and microwave popcorn.   Health Claims – these are put on the front of the box to lure you in, and can include buzz words like natural, whole grain, low-fat, no added sugar, organic, light, low calorie, gluten-free, and enriched. Terms like these should be a red flag for you, so read the entire label, including the ingredient list, the serving size, the amount and types of sweetener and fat used. Think critically and be selective – if it sounds too good to be true, it probably is.  The bottom line?! Stick to whole, or minimally-processed foods and ingredients as often as possible. Its better for you, and your family to make your own from scratch whenever possible. Not to mention, its fun to brag to everyone that youre a condiment master, a yogurt wizard, or a salad dressing whisperer.  I had so much FUN with these recipes! It was a blast to brainstorm which condiments I would attempt to health-ify, experiment with, and eventually master to make them all easy-to-make and delicious. My condiments wont last years in the fridge, but all of them passed the two-week mark with flying colours (all of them natural, of course). As long as youre using clean utensils to scoop out your servings, you shouldnt have a problem keeping these toppings around for a few weeks – ya know, if you can ration them for that long!  Yellow Mustard This was in fact my first attempt at making yellow mustard and it proved to be ridiculously easy! I think Id built it up in my head to be some complicated project, but wow was I mistaken. Just a few simple ingredients, and a little stovetop whisking will get you the brightest, tangiest, most beautiful ballpark mustard of your dreams! I must warn you, from one condiment-master to another, that the bubbling mixture gets darn hot and tends to splatter when its cooking. To avoid scalding yourself, use the pot lid as s shield (insert laughing emoji here).      Print recipe     Yellow Mustard Makes 1 1/­­4 cups /­­ 300ml Ingredients:  1 cup /­­ 250ml cold water 3/­­4 cup dry mustard powder 3/­­4 tsp. fine sea salt 1/­­2 tsp. ground turmeric 1/­­2 tsp. garlic powder 1/­­8 tsp. ground paprika 1/­­2 cup /­­ 125ml apple cider vinegar Directions: 1. In a small saucepan, whisk together water, dry mustard, salt, turmeric, garlic, and paprika until smooth. Cook the mixture over medium-low to low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes. 2. Whisk the apple cider vinegar into the mustard mixture and continue to cook until its thickened to the desired consistency – this can take between 5 and 15 minutes depending on how thick you like it.  3. Let the mustard cool to room temperature. Transfer the mustard to an airtight glass jar or container, and refrigerate for up to 3 months.  Honey Mustard Depending on how sweet you like your honey mustard, its just the above yellow mustard recipe with as much honey stirred in as you like! I added two tablespoons and it was perfect for me, but if you want even more, got for it. I recommend avoiding very runny honey, since this will loosen the mustard. Instead, opt for something on the thicker side to maintain the consistency. If youre vegan, brown rice or date syrup would be the best choices, since they are more viscous than maple syrup, for example. I love this on sandwiches with lots of fresh veggies and sprouts!     Print recipe     Honey Mustard Makes 1 1/­­4 cups /­­ 300ml Ingredients: 1 1/­­4 cups /­­ 300ml yellow mustard (recipe above) 2 Tbsp. raw honey Directions: 1. Combine the mustard and the honey. Taste and add more honey if desired. Store in an airtight container in the fridge for up to 3 months.  Grainy Dijon Mustard This style of Dijon is a whole-seed one, which is my favourite because of the great texture and colour variations. Its spicy and complex, and will only get better with time. Keep in mind that this recipe is in two stages, the first one requiring you to soak your mustard seeds the night before you plan on blending.      Print recipe     Grainy Dijon Mustard Makes 1 cup /­­ 250ml  Ingredients: 1/­­4 cup /­­ 40g yellow mustard seeds 1/­­4 cup /­­ 40g black mustard seeds 1/­­2 Tbsp. ground mustard 1/­­3 cup /­­ 75ml white wine vinegar 1/­­3 cup /­­ 75ml apple cider vinegar 2 tsp. maple syrup 1/­­2 tsp. sea salt Directions: 1. Combine all ingredients and refrigerate overnight (for 12-24 hours) to allow the mustard seeds to soften and absorb the flavours. 2. Place mixture in blender and mix on high for a minute or two, until the seeds have broken and the mustard thickens. 3. Transfer contents to a clean jar and enjoy! Dijon will keep for about one month in the refrigerator. Sweet Pickle Relish This was the most anticipated condiment to try and make myself, since its one of my favourites, but also one of the worst offenders for additives. I successfully recreated that gorgeous tang, and succulent texture of commercial relish that I loved so much as a kid. The taste of this one is off the charts! My recipe uses coconut sugar instead of refined sugar and syrups, so the colour is a little darker and browner than the conventional types, but I dont think youll notice – and you certainly wont miss the food colouring!     Print recipe     Sweet Pickle Relish Makes 2 cups /­­ 500ml Ingredients: 2 cups /­­ 340g finely diced cucumber 1/­­2 cup /­­ 85g finely diced yellow onion 1 tsp. salt, divided  1/­­2 cup /­­ 125ml apple cider vinegar  1/­­4 cup /­­ 40g coconut sugar 1/­­4 tsp. garlic powder 1 tsp. yellow mustard seeds 1 tsp. dried dill 1/­­4 tsp. turmeric 1/­­4 red bell pepper, finely diced 1 tsp. arrowroot, dissolved in 2 tsp. water Directions: 1. Toss the cucumber and onion with 3/­­4 teaspoon of salt in a sieve set over a bowl, and let drain for about 3 hours. Next, press the ingredients against side of sieve to release as much liquid as possible, then discard liquid from bowl.  2. Bring the vinegar, coconut sugar, and remaining 1/­­4 teaspoon of salt to a boil in a small saucepan, stirring until sugar has dissolved, then simmer until reduced to about a 1/­­2 cup /­­ 125ml (just eyeball it), about 3 to 4 minutes. Add the garlic, mustard, dill, and turmeric, stir until fragrant, about 1-2 minutes. 3. Add the drained cucumber and onion mixture, plus diced red bell pepper, and simmer, stirring for about 2 minutes. Make the arrowroot slurry, then whisk it into the relish. Simmer, stirring, 2-3 minutes until noticeably thickened. Turn off the heat and transfer relish to a glass jar or storage container and leave uncovered until it cools to room temperature, then put in the fridge. The relish will keep for up to a month in the fridge.  Tomato Ketchup This ketchup was an old blog post that I revisited and revised. I used to make this recipe in the oven, but my new method eliminates the need to crank up the heat when its probably the last thing you want to do. Instead, the whole thing is made on the stove, then blitzed up in the blender. Its deeply spiced and complex, so much more interesting than store-bought ketchup. The first time I made the new version, I used a good portion of it for a soup base, then added more to a dip – both were delicious, so if you have leftovers, put it to use in an unexpected place. Its tasty with everything!      Print recipe     Tomato Ketchup Makes 2 cups /­­ 500ml Ingredients: 1 Tbsp. coconut oil (expeller-pressed, flavour neutral)  3 star whole anise (make sure they are whole to remove easily!) 3 bay leaves 1 tsp. ground coriander pinch of chili flakes  1 large onion, chopped  3/­­4 tsp. sea salt  1/­­4 tsp. freshly ground black pepper 3 cloves garlic, minced 2.2 lbs. /­­ 1 kg tomatoes  2 Tbsp. balsamic vinegar 1 Tbsp. maple syrup  Directions: 1. Melt the coconut oil in a medium stockpot, then add the star anise, bay leaves, coriander, and chili flakes. Cook until fragrant about 2 minutes, then add the onions, salt and pepper, and cook until slightly browned, about 10 mins. Next add the add garlic, cook for 1-2 minutes, then add balsamic vinegar, scraping any stuck bits off the bottom of the pot. Add tomatoes and their juices, then bring to a simmer.  2. Cook on low heat for about 60 mins or until reduced and starting to caramelize on the bottom of the pot.  3. Turn off heat and remove bay and anise, add maple syrup. Let cool slightly and transfer to a blender, blend until smooth. Taste, and adjust seasoning to suit your taste.  4. Let cool to room temperature, then transfer to an airtight glass container and store in the fridge. Keeps for about one month.   Aquafaba Mayonnaise This was the most exciting discovery to make: vegan mayo using aquafaba! Aqua faba translates to bean water and its the cooking liquid from chickpeas. Although any can of chickpeas will have this, I make my own, since there are no additives or chemicals that have leached from the can itself. If you cook your own chickpeas from dried, you have aquafaba. Although I wouldnt normally consume large amounts of aquafaba, in this case its used in such a small amount that I think its fine. Plus, did I mention it makes vegan mayo?! The results are so unbelievably shocking and delightful that Im a convert, even though I eat eggs! I highly suggest using the most neutral-tasting olive oil you can find for this recipe. Since it makes up the majority of the flavour of the mayonnaise, a strong-tasting olive oil will overpower the delicate nature of this condiment. I used the one from Pineapple Collaborative, which works perfectly. I also tried avocado oil, grapeseed, and sunflower, but didnt like the results as much as mild olive oil. Its up to you! You can really use whatever you have on hand, just keep in mind that it will really dictate the taste of the final result.      Print recipe     Aquafaba Mayonnaise Makes about 1 cup /­­ 250ml Ingredients: 3 Tbsp. aquafaba 1/­­4 tsp. Dijon mustard 1/­­4 tsp. fine salt 1 1/­­2 tsp. freshly squeezed lemon juice 1 tsp. apple cider vinegar 3/­­4 cup /­­ 175ml mild olive oil (or other light-tasting oil) Directions: 1. Place the aquafaba in the bottom of a wide-mouth jar. Add the mustard, salt, lemon juice, vinegar, and the olive oil. Allow a minute for the oil to separate into a distinct layer. 2. Insert an immersion blender all the way to the bottom of the jar. (Note: this will not work with an upright blender) Start the blending process on medium speed and do not lift the blender until the mixture has thickened and turned white at the bottom of the jar. Only then, slowly move the blender up, waiting for the oil to incorporate as you go, until you get the texture of mayonnaise. Use immediately; refrigerate leftovers in a tightly sealed jar for up to 1 month. The mayonnaise will thicken slightly once cooled in the fridge. Smoky Secret Sauce This is the creamy, tangy, and perfectly seasoned sauce that most famously adorns the Big Mac burger from McDonalds. Whats best about my version is that it has zero secrets...nothing weird to hide here! I had the most fun with this recipe, since it required a number of the condiments that Id already made as ingredients. I did deviate a tad from the original and added smoked paprika, since I love the added dimension of smoke flavour to anything thats going on grilled food, but Ive also found this to be a stellar salad dressing, especially for chop-style salads that have chunky, less delicate ingredients. I hope you find some fun things to slather it on this summer. Its lip-smakingly tasty!      Print recipe     Smoky Secret Sauce Makes 1 cup /­­ 250ml Ingredients: 3/­­4 cup /­­ 175ml aquafaba mayonnaise (recipe above) 1 tablespoon yellow mustard (recipe above) 2 tablespoons sweet pickle relish (recipe above) 1 tsp. maple syrup 1/­­2 teaspoon white wine vinegar 1/­­2 teaspoon paprika 1/­­4 tsp. smoked paprika (not traditional, but delicious!) 1/­­4 teaspoon garlic powder 1/­­4 teaspoon onion powder Directions: 1. Fold all ingredients together in a small bowl or jar. Enjoy immediately, and store leftovers in an airtight container in the fridge for 2-3 weeks.    As a bonus, Ive included this stellar recipe for carrot hot dogs – since youll need a high-vibe wiener to put your condiments on! Hahaaa! I realize that carrot hot dogs are pretty 2018, but Id never tried them before and it was a very amusing undertaking. I looked at a number of recipes online and my version is a mash-up of the ones that sounded the most delicious. My method is also much easier and faster than other versions Ive seen, since its just a braise on the stove and a quick grill (no marinating, steaming, roasting, etc).  The important thing to keep in mind for this recipe, is that the amount of time you braise the carrots for,Im  will be dictated by the girth of the carrots. Mine were more sausage-sized (approx 1.5 or 3.5-3.75 cm) than a typical hot dog wiener, and a 20-minute simmer was the perfect amount. If your carrots are smaller, Id go down to 15 minutes. Insert a sharp knife to check on the doneness after 10 minutes or so, and take them out when they are tender, but way before they get mushy. Remember that youre also going to be grilling them for 10 minutes so they will cook even more, and you dont want them too soft. The final result should be tender all the way through, but shouldnt fall apart in your mouth.     Print recipe     Carrot Hot Dogs Serves 8 Ingredients: 8 large hot dog-sized carrots 8 hot dog buns 1/­­4 cup /­­ 60ml tamari 1/­­4 cup /­­ 60ml apple cider vinegar  1 cup /­­ 250ml vegetable broth or 1 tsp. vegetable bullion powder + 1 cup water 2 Tbsp. pure maple syrup 2 Tbsp. coconut oil (preferably expeller-pressed, flavour neutral) 1 Tbsp. liquid smoke 2 tsp. yellow mustard 1 tsp. garlic powder 1 tsp. paprika 1/­­2 tsp. onion powder 1/­­2 tsp. ground black pepperWash and peel carrots. Round the edges of the carrot to look more like wieners, if desired.  Direcitons: 1. Whisk all marinade ingredients together in a large stockpot with a lid. Add the peeled carrots and bring to a boil, reduce to a gentle simmer, and cook with the lid on for about 20 minutes (less if your carrots are on the thin side, see headnote). Remove from heat and turn on the grill.  2. Grill the carrots over medium-high, turning every couple of minutes, basting them with the remaining braising liquid if desired. Cook until slightly charred and fragrant, 10 minutes total. Grill or toast the buns. Place a carrot on each bun and enjoy with all of the condiments! I wish you all an incredible summer ahead! I recognize that this season is going to look very different from years past, but as long as were all healthy and the sun is shining, weve got it pretty good. Stay safe out there, and keep fuelling your body with the whole foods it needs to thrive and feel alive!  All love and happy condiment-making, Sarah B The post High-Vibe Condiment Classics appeared first on My New Roots.

Creamy Vegan Macaroni Salad

May 18 2020 VegKitchen 

Creamy Vegan Macaroni Salad Cooking pasta for a cold salad is radically different from cooking pasta for a hot dish. Going against the grain, you cook it not to al dente, but to tenderness. Overcooking it will leave you with a soggy mess instead of a salad, and undercooking it will produce hard-as-nails pasta once cool. The post Creamy Vegan Macaroni Salad appeared first on VegKitchen.

Shawarma Tofu

May 11 2020 Meatless Monday 

You may be familiar with Shawarma, a traditional mix of spit-roasted meats served in a pita, so youll love this meatless spin on a classic Levantine dish. To your health, or L’Chaim! Recipe by Adi Shapira, from Cooking Meatless Monday Israel (in Hebrew). Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 2 and half cups of hard tofu, cut into thin strips with a carrot peeler - 4 tablespoons olive oil - 2 large onions, peeled and thinly sliced half rings - 1 carrot, peeled and cut into thin strips with a carrot peeler   - Spices: - 1 teaspoon turmeric - 1 tablespoon cumin - 1 tablespoon shawarma spice - 1 tablespoon sweet paprika - Optional: - Chili pepper - Salt - 1 teaspoon garlic powder   - Serving suggestion: chopped parsley, tahini salad   Preparation: Place in a bowl: the strips of tofu, a tablespoon of olive oil, and all the spices. Stir. Heat the remaining olive oil in a frying pan. Add the onion and fry for about 7 minutes, until golden. Add the carrots and fry while occasionally stirring another 2 minutes. Add the seasoned tofu and stir well. Stir until the tofu is golden at the edges. Transfer to a serving dish or place in a pita bread pocket, finish with chopped parsley and tahini salad. Serve! The post Shawarma Tofu appeared first on Meatless Monday.


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!