sauce - vegetarian recipes

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sauce vegetarian recipes

matar mushroom recipe | mutter mushroom | mushroom mutter masala

January 10 2018 hebbar's kitchen 

matar mushroom recipe | mutter mushroom | mushroom mutter masalamatar mushroom recipe | mutter mushroom recipe | mushroom mutter masala with step by step photo and video recipe. the recipe for mushroom matar curry is extremely simple and is prepared by sautéing boiled gren peas and tossed mushroom in a creamy, spicy and tangy tomato and onion based sauce. there are several ways this recipe can be prepared but i have tried to show it in a simple way by blending the sautéed onion and tomatoes into a fine paste. in short the recipe is very similar to the popular matar paneer recipe with paneer replaced by mushrooms. Continue reading matar mushroom recipe | mutter mushroom | mushroom mutter masala at Hebbar's Kitchen.

BBQ Hawaiian Tofu Bowl

January 9 2018 VegKitchen 

BBQ Hawaiian Tofu Bowl A serving of greens, pineapple, and protein balance this sweet and savory Hawaiian tofu bowl perfectly. It does get a little involved, with a pan in the oven and a skillet on the stovetop, but its straightforward. I wont be mad at you  for picking up barbecue sauce at the store to cut down on […] The post BBQ Hawaiian Tofu Bowl appeared first on VegKitchen.

Peanut Butter Cauliflower Bowl with Roasted Carrots

January 9 2018 Vegan Richa 

Peanut Butter Cauliflower Bowl with Roasted CarrotsPeanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free option.   You know whats better than a peanut sauce veggie stir fry or peanut sauce drizzled on a bowl? Peanut Sauce baked on Cauliflower! The PB sauce gets Concentrated on baking and you get all the amazing flavor and then more. Add the cauliflower or other veggies to a bowl with greens and roasted carrots and some more peanut sauce to dress. Damn. So good. Try it! This bowl comes together very quickly. Blend up the peanut butter sauce (use sunbutter for nut-free), add a tbsp or so flour to thicken, dip cauliflower in the sauce and bake. Add to salad bowl, wraps, or serve as a side with grains or spiced chickpeas. Easy, Delicious, Satisfying, and fun.Continue reading: Peanut Butter Cauliflower Bowl with Roasted CarrotsThe post Peanut Butter Cauliflower Bowl with Roasted Carrots appeared first on Vegan Richa.

Chickpeas in Coconut Onion Sauce – Manglorean Chana Gassi

January 6 2018 Vegan Richa 

Chickpeas in Coconut Onion Sauce – Manglorean Chana GassiChana Gassi /­­Ghassi – Mangalorean Coconut Onion sauce with Chickpeas. Simplified adaptation of Regional Indian Curry from Coastal Karnataka. Vegan Gluten-free Soy-free Nut-free Recipe I remember trying a version of Kori Gassi which is a popular chicken curry from Mangalorean cuisine (coastal region in Karnataka state) way back when. The Sauce is made with a few ingredients but packs an amazing complex flavor. This coconut onion sauce can be used with veggies and tofu as well. I use chickpeas with it and served it with tomato rice. Dried chickpeas that are soaked for a few hours and pressure cooked in a pressure cooker/­­Instant Pot. You can also make it in a saucepan, see recipe notes. The sauce cooks and caramelizes under pressure with the chickpeas, it it does not need to be pre-roasted. If however you are using cooked chickpeas or veggies, cook the sauce until the onion doesn’t smell raw, then add the veggies/­­chickpeas and simmer. Just when you thought we cant have more chickpea curries :). There are many sauces and curries across regional Indian cuisines that use various ingredients and spices very different from each other and often paired with meats, paneer or legumes. The different flavors, textures, spices all work equally beautifully with the different beans and pulses, seitan/­­chikin subs, and tofu. Its all about the sauce. Lets make this Mangalorean Chana Ghassi! Continue reading: Chickpeas in Coconut Onion Sauce – Manglorean Chana GassiThe post Chickpeas in Coconut Onion Sauce – Manglorean Chana Gassi appeared first on Vegan Richa.

Homemade Hot Chocolate

January 1 2018 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Homemade Hot Chocolate Hot Chocolate is a wintertime staple at my house. My grand-kids love it. It makes the whole kitchen smell wonderful. I enjoy making this with my grand-kids. This rich and creamy hot chocolate is easy to make, and it is delicious. - 4 cup whole milk - 3 Tbsp coco powder - 3 Tbsp semisweet chocolate (finely chopped) - 4 Tbsp sugar - 1/­­2 tsp cinnamon powder - Pinch of salt - Sweetened whipped cream (for serving) - Bring milk to a simmer in a medium saucepan over medium heat. Whisk in cocoa powder until no lumps remain, add sugar and chocolate and cook, whisking frequently, until mixture is smooth and creamy and chocolate is melted, about 5 minutes. - Divide hot chocolate among mugs. Top with whipped cream. The post Homemade Hot Chocolate appeared first on Manjula's Kitchen.

Warm Beet Pistachio Salad

January 1 2018 Meatless Monday 

Baby beets are roasted sweet and contrasted with bitter frisee and salty roasted pistachios. Sherry vinegar, honey and grapeseed oil are infused with fresh sage and peppercorns to dress this delicious beet salad. This recipe comes to us from Chef Jason Weiner of Almond Restaurants in New York City and Bridgehampton. Serves 4 - 1 1/­­2 cups baby beets - 3 tablespoons honey - 2 tablespoons sherry vinegar - 2 tablespoons grapeseed or canola oil - 1 teaspoon cracked peppercorns - 3 sprigs sage - 1 head frisee or curly endive, core and dark leaves discarded - 3 tablespoons roasted pistachios, shelled - 5 chives, cut into matchsticks - salt, to taste Preheat an oven to 375 degrees. Place the beets in a baking pan with about 1 cup of water. Cover tightly with foil and transfer to the oven. Roast for about 40 minutes, or until tender when pierced with a fork. The roasting time will depend on the size and age of the beets. When the beets are tender, set aside to cool. Whisk the honey, vinegar, oil, sage and peppercorns together in a mixing bowl. Transfer to a saucepot over high heat for 2-3 minutes, or until the dressing comes to a simmer. As soon as the dressing bubbles, remove it from the heat and pour through a strainer to transfer it back to the mixing bowl, omitting the sage and peppercorns. When the beets have cooled, slip off their skins and dice them roughly. Transfer to a large serving bowl. Add the curly endive and roasted pistachios to the serving bowl.  Season the beets, greens and nuts with salt to taste. Drizzle with the honey-sage vinaigrette, tossing to ensure all ingredients are evenly distributed, until the salad is dressed to preference. You may not need all the vinaigrette. Divide into 4 servings, top each with chive matchsticks and enjoy! The post Warm Beet Pistachio Salad appeared first on Meatless Monday.

baby corn fry recipe | baby corn 65 recipe | baby corn golden fry

December 27 2017 hebbar's kitchen 

baby corn fry recipe | baby corn 65 recipe | baby corn golden frybaby corn fry recipe | baby corn 65 recipe | baby corn golden fry with step by step photo and video recipe. most commonly, the recipe can be confused with pakoda or pakora but it is slightly different from it. also has a major difference with the taste with more spices and sauces both with the batter and while serving. Continue reading baby corn fry recipe | baby corn 65 recipe | baby corn golden fry at Hebbar's Kitchen.

Eggplant and Shiitake “Meatballs”

December 25 2017 Meatless Monday 

Quinoa is an excellent meatless protein source and this fun preparation mixes the superstar grain with hearty vegetables to create a delectable dish that can either be served as a main with pasta, or as an intriguing meatless party appetizer (make mini balls and don’t forget the little toothpicks!). This recipe comes to us from Stefanie of Sarcastic Cooking. Serves: 3-4 (makes 8 meatballs) - 1 small eggplant - 1 tablespoon olive oil - 4 ounces shiitake mushrooms, cleaned, stems removed, and diced - 3/­­4 cup quinoa - 1 1/­­2 cups water - 1 large egg - 1 egg white - 1/­­4 cup grated Parmesan cheese - 2 cloves garlic, grated - 1 teaspoon salt -  1/­­2 teaspoon black pepper - pinch of crushed red pepper flakes - 1 teaspoon chopped basil - 1 teaspoon chopped parsley - vegetable oil, for frying - marinara sauce, to serve Preheat the oven to 350F. Using a fork, prick holes all over the eggplant. Place the eggplant on a baking sheet and roast it in the oven for an hour, until the eggplant collapses/­­shrivels. While the eggplant roasts, cook the quinoa and mushrooms. In a small saucepan, bring the 1 1/­­2 cups of water and quinoa to a boil. Reduce to a simmer, cover with lid, and let cook for about 15 minutes. After 15 minutes, uncover and fluff with a fork. In a small skillet, heat the olive oil over medium heat for a minute or so. Add mushrooms to pan and sauté for 7-10 minutes until golden. Once the eggplant is cooled, slice it in half length-wise. Use a spoon to scoop out the flesh of the eggplant. Give it a chop and discard the eggplant skin. Add the eggplant, quinoa, and mushrooms to a medium mixing bowl. Mix in the egg, egg white, parmesan, garlic, salt, pepper, crushed red pepper flakes, basil, and parsley. Mix well. Line a baking sheet with parchment/­­wax paper. Form the shiitake/­­eggplant mixture into large balls. Place the balls on the lined baking sheet. Place the sheet with all the meatballs on it in the refrigerator for twenty minutes while you heat the oil. Fill a large, heavy-bottomed skillet about 1/­­4 of the way up with vegetable oil. Heat the oil over medium/­­high heat for about ten minutes. Remove the meatballs from the fridge, add four meatballs to the hot oil at a time. Fry the balls, turning occasionally, for 8-10 minutes until golden on all sides. Remove with a slotted spoon, add to a plate lined with paper towels to drain. Fry the next batch in the same way. Serve the meatballs with marinara sauce and your favorite pasta. The post Eggplant and Shiitake “Meatballs” appeared first on Meatless Monday.

baby corn masala recipe | baby corn gravy | baby corn curry

December 21 2017 hebbar's kitchen 

baby corn masala recipe | baby corn gravy | baby corn currybaby corn masala recipe | baby corn gravy | baby corn curry with step by step photo and video recipe. it is an simple and rich cream based curry which has a strong resemblance to other paneer based curries especially to paneer butter masala. the recipe for baby corn curry can be prepared either as stir fry with dry option or as a gravy in a thick creamy sauce. Continue reading baby corn masala recipe | baby corn gravy | baby corn curry at Hebbar's Kitchen.

chana chilli recipe | chilli chana recipe | chilli kabuli channa recipe

December 20 2017 hebbar's kitchen 

chana chilli recipe | chilli chana recipe | chilli kabuli channa recipechana chilli recipe | chilli chana recipe | chilli kabuli channa recipe with step by step photo and video recipe. like any other indo chinese recipe, chilli chana is extremely simple to prepare and can be prepared within minutes. having said that there are many variations to this street food recipe and can be prepared with or without gravy. also the same recipe can be prepared as starter with chillii sauces or as a traditional punjabi curry. Continue reading chana chilli recipe | chilli chana recipe | chilli kabuli channa recipe at Hebbar's Kitchen.

Vegan Paella from the Pantry

December 19 2017 Robin Robertson's Global Vegan Kitchen 

Vegan Paella from the PantryThis vegan paella is the ultimate in delicious pantry cooking. The quickest way to get it on the table is by having cooked rice on hand. If you have cooked rice in the freezer, it defrosts quickly in the microwave. You can also substitute a quick-cooking grain such as quinoa, if you prefer. Paella from the Pantry This vegan paella is the ultimate in delicious pantry cooking. - 1 tablespoon olive oil - 1 large yellow onion, chopped - 3 cloves garlic cloves, minced - 1 cup vegetable broth - 1 pinch saffron threads or ground annatto or turmeric, for color - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - 1/­­2 teaspoon red pepper flakes - 1 28-ounce can diced fire-roasted tomatoes, undrained - Salt and freshly ground black pepper - 1 cup frozen green peas, thawed - 1 1/­­2 cups cooked chickpeas, or 1 (15.5-ounce) can chickpeas, drained and rinsed - 2 1/­­2 to 3 cups cooked rice - 1 6-ounce jar marinated artichoke hearts, drained and chopped - 1 6-ounce jar roasted red bell pepper, drained and chopped - 1/­­2 cup sliced pimiento-stuffed green olives - 2 tablespoons chopped fresh parsley - Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook for 5 minutes to soften. Add the garlic and cook 1 minute longer. Stir in the broth, saffron, paprika, bay leaf, oregano, red pepper flakes, and tomatoes and their juice. Bring to a boil, then lower the heat to medium. Season with salt and pepper to taste, cover, and simmer for 8 minutes. Stir in the peas, chickpeas, cooked rice, artichoke hearts, roasted red bell pepper, olives, and parsley. Cook 3 to 5 minutes longer, stirring gently, to heat through. Taste and adjust the seasonings, if needed. Serve hot. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. The post Vegan Paella from the Pantry appeared first on Robin Robertson.

Vegan Food Under A Bridge

December 14 2017 Happy Cow veggie blog 

As they say in real estate: Location, Location, Location. While touring around London, I passed by a vegan café in an unlikely place; right under a rail station. Quaintly placed below the stations bridge, The Fields Beneath is a phenomenal little spot to enjoy a coffee or latte and watch the world pass by. I brought a non-vegan friend along with me to share in the experience (and so that I could secretly show him how amazing vegan food is) and he was blown away by the entire scene. This bustling little café was packed to the brim, whipping up plant-based milk lattes left and right. One of the café attendants put together some of their culinary specialties and we couldnt believe the sight of everything when it arrived. We started off with their mind-blowing sweet beet burrito and a veggie burger with homemade cinnamon applesauce on it. Thats right: applesauce. The food was phenomenally flavored, fresh as can be, and as unique as Id ever seen. All coming out of a tiny kitchen under a bridge. We finished up with a pumpkin chia pudding and the best turmeric latte that Ive ever had and headed off to the city. […] The post Vegan Food Under A Bridge appeared first on The Veggie Blog.

aloo matar recipe | aloo mutter recipe | alu matar recipe

December 13 2017 hebbar's kitchen 

aloo matar recipe | aloo mutter recipe | alu matar recipealoo matar recipe | aloo mutter recipe | alu matar recipe with step by step photo and video recipe. the recipe steps for aloo mutter recipe is very basic and simple. it is basically prepared with simple onion and tomato based sauce and tempered with dried fenugreek leaves or methi leaves with cumin seeds. the tempering of fenugreek leaves gives a new flavour and dimensions as compared to other traditional punjabi curries. Continue reading aloo matar recipe | aloo mutter recipe | alu matar recipe at Hebbar's Kitchen.

Vegetable Korma – Creamy Indian Korma Recipe No Onion Garlic

December 10 2017 Vegan Richa 

Vegetable Korma – Creamy Indian Korma Recipe No Onion GarlicVegetable Korma – Veggies in Spiced Ginger Chile Sauce. Creamy Indian Korma Recipe made without Onion and garlic. Vegan Indian Gluten-free Soy-free  Can be made nut-free. No Onion No Garlic Recipe. Instant pot option Weekends always have me craving Indian food, so here is this quick Korma Sauce with vegetables of choice.  There are several different types of kormas. Some are decadent, some light. Some use lots of whole spices, some use just a few and some use coconut. This korma sauce is a simple sauce made with whole spices, ginger and chili and then thickened with cashews. The sauce does not use onion and garlic as is used is many korma sauces. Some regional cuisines in India do not include certain root veggies like onion and garlic, or allium. This delicious and easy sauce has a similar flavor punch of my restaurant style Navratan korma sauce (from my first book), but simpler and without any onion and garlic. Use whichever whole spices you have and Use other nuts or coconut as sub for cashews. Lets get to this delicious Clean up the fridge Veggie Korma. Also in other news, get both my books on Kindle Matchbook DEAL, ebook version 88% off for only 2.99 on amazon US, when you get the print copy. If you already bought the print copy at any time past or present (for yourself or for gifting), you get this deal too! Head to the book page and it will automatically show you the deal if you have a print copy order in your account. Take the ebook with you on kindle, computer or your phone!Continue reading: Vegetable Korma – Creamy Indian Korma Recipe No Onion GarlicThe post Vegetable Korma – Creamy Indian Korma Recipe No Onion Garlic appeared first on Vegan Richa.

Self-Care Interview Series: Lauren Haynes

January 1 2018 Golubka Kitchen 

Self-Care Interview Series: Lauren Haynes Lauren Haynes is a folk herbalist, medicine maker, plant enthusiast, and the founder of Wooden Spoon Herbs, a small apothecary line based in the Appalachian mountains. Take a look at Lauren’s shop offerings, and you’ll be immersed in a world of plant-powered tinctures, salves, oxymels, and teas, each one more magical than the other. In this interview, Lauren tells us about self-care as a form of self-respect, kindness as a form of beauty, her favorite plants for stress, beauty, and colds (and more!), the importance of sourcing her ingredients locally and working with what’s available, as well as exercise, sustenance, inspiration, procrastination, and much more. Routine -- Is routine important to you or do you like things to be more open and free? Oh, open and free, absolutely. Since I work from home, things end up being pretty routine: tea, emails, breakfast. But if I have my way I love to see how the day unfolds uninhibited. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. Most mornings start with a hot tea or something creamy with raw milk and occasionally marshmallows. I check and return emails first thing, then Ill meditate and make some breakfast and get to work. On lazier mornings well go into the small town nearby and eat eggs benedict and read the paper. -- Do you have any bedtime rituals that help you sleep well? My new favorite nighttime tool is the Flux app for my computer. It gradually turns your screen from blue light to orange with the arc of the day, so the blue light doesnt deter melatonin production come bedtime. Other than that, just reading a great book until my eyes get tired. Living out in the county where its dark and quiet helps me sleep soundly every night. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – smoked salmon omelette with sauteéd greens Lunch – egg salad sandwich with a bowl of good soup Snack – fruit or hummus or a little chocolate Dinner – soul food: pinto beans, cornbread, a baked sweet potato and collard greens, topped with hot sauce and ferments and a slice of blue cheese -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? I drink tea most mornings. Sometimes matcha or Earl Grey, or sometimes just ginger and lemon balm, to ground and calm myself before a hectic day. -- Do you have a sweet tooth? If so, how do you keep it in check? Um... yes, check. I have a major sweet tooth and Lilys stevia-sweetened chocolate bars save my life. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? Right now my regimen includes fish oil, Mothers Best beef liver pills, a tincture of medicinal mushrooms, and evening primrose oil. I also love using lymphatic herbs steeped in vinegar throughout the year. Every spring I steep whatever edible herbs are coming up naturally in raw apple cider vinegar: plantain, violet leaf, dead nettle, dandelion greens, chickweed and cleavers. That lasts me all year and keeps me feeling vital, just a spoonful a day. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I try to exercise but if I have a full schedule its the first thing I cut out. I live on a tract of wilderness, so walking a few miles a day is super easy and I do that interspersed with yoga when Im feeling too tired to get outside. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? A little bit of both! Its definitely hard to make the time for it since I work from home and just go, go, go. I definitely find walking in the woods pleasurable, so that keeps me motivated to exercise. I cant even imagine going to a gym... Maybe someday. Exercise is something Im starting to get excited about. Beauty -- What is your idea of beauty – external, internal or both? True beauty is when someone makes you feel like your soul is illuminated by the way that they treat you. Thats what is beautiful to me. If I want external beauty, Ill just scroll Instagram for a bit, you know? But true kindness is actual beauty. -- What is your skincare approach – face and body? Laidback is how I would describe my skincare routine. See also: erratic. I use a rosewater and witch hazel toner daily (Poppy & Someday), followed by a blend of rosehip and carrot seed oil (Zizia Botanicals). Sometimes I use a gentle rose quartz scrub on my face (Aquarian Soul), followed by oil cleansing, but usually Im pretty lowkey. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Yes! Nettle and alfalfa infusions, and also evening primrose oil internally. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. Drink tons of water, sleep as much as you can, and wear red lipstick. Stress, etc. -- Do you practice any consistent routines in order to avoid stress? Consistent routines are hard for me, but I am constantly checking in to make sure I dont get overwhelmed by stress, even if that means five minutes of yoga in the middle of the day. -- If stress cannot be avoided, what are your ways of dealing with it? I really love regular acupuncture treatments and massage, as well as daily meditation and moxibustion. Calming teas that ease tension, like ginger and chamomile. Also just goofing off as much as I can get away with. You cant be silly and stressed at the same time. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? My first line of defense is a few dropperfuls of fire cider. I make one called Sunshine Cider with turmeric and rosehips, but my friend Gretchen made me some with habanero peppers and that always helps me stay on the right side of health. Fire cider, a shot of elderberry syrup and then some red root tincture, an amazing lymphatic herb that relieves a sore throat. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? They definitely bleed together, as I work from home and run my business with my partner. I try to take the weekends off and get out of the house daily to break up the work mode, even if its just a drive to the post office. Luckily, I love my work because its a huge part of my life. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Honestly, mindfulness is key. Just checking in with myself constantly to see how Im feeling, why Im feeling that way and what I need. I just take little tea or chocolate breaks or go put some sun on my face or make a nourishing meal. A hot shower if Im feeling cold. Self massage if Im feeling anxious. Shutting the computer if Im getting tired. And making time for the little things that make me happy, like reading a book. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Cleaning up my diet was key for me in resolving a lot of health issues. In college I was just eating garbage and drinking alcohol and doing all the teenage things. Once I realized that youre literally what you eat, and started treating my body with respect, a lot shifted for me. I really feel like that small change helped align me with the path Im on now, which is 100% what Im supposed to be doing. -- How do you deal with periods characterized by a lack of inspiration or procrastination? Im usually brimming with ideas and running myself ragged trying to make them all happen, so if I struggle with anything its occasional procrastination. Usually this looks like doing the easier things on my to-do list before the hard-hitting work chores, which isnt such a bad thing. I just kind of let myself have some slower times, because I work really hard. I may sip tea and pull tarot cards and then eventually get a burst of energy. Or sometimes I do nothing for like two full days. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. So, so many. I love The Gift of Healing Herbs by Robin Rose Bennett and Wild Fermentation by Sandor Katz, as well as so many books from the 70s by obscure hippies and natural living advocates. Living on the Earth by Alicia Bay Laurel, for example. Knowledge -- What was your path to studying herbology and founding Wooden Spoon Herbs? I came to herbs when looking for a path to self-sufficiency. I romanticized living off the land, providing all that I would need for myself through my connection to the earth. And thats basically how it happened. I got all the books I could find about herbalism, read them, and started making herbal remedies. I started selling them slowly and it just kind of took off. Then I got to put my business hat on and thats been such a rewarding challenge. -- Can you talk a little bit about your decision to work only with herbs native to your home region of Appalachia? Theres so much to say about this. When I started opening my eyes to the bounty that surrounded me, it struck me as absurd to order herbs from suppliers that sourced from the far corners of the earth, when we had so many of the same herbs that could be sourced from the bioregion of Appalachia. For example, why am I going to order nettle that comes from Croatia when my friend has an acre of it on her farm? And no offense to Croatia or the herbalists that use those sources, but it just wasnt for me. I saw the opportunity to create a righteous supply chain and source from local farmers and forage my materials. To this day I still source directly from small organic farms around the country. Appalachias medicinal herbs are legendary: ginseng, goldenseal, bloodroot. People from all over the world use these herbs exclusively. And many of the herbs used in Traditional Chinese Medicine grow in Appalachia, because when the continents were Pangea parts of what is now China and parts of Appalachia were the same land. The geography of these regions is still very similar, and that is really special. So I wanted to learn about these plants for myself, because they are my neighbors and we share the same space. Not to mention that my family has been on this land for at least five generations, probably more. Its my most recent ancestral tradition, and I think its really important to learn about the traditions of your own ancestors so that youre not co-opting someone elses. Our pasts are precious. Finally, I believe in slow, local medicine for the same reasons I believe in slow, local foods – because theyre more potent and they taste better. -- What are some of your best-selling products and what herbs is your customer most excited about at the moment? My bestsellers are the Anxiety Ally, Brain Tonic, Moontime Magic and Migraine Melter tinctures. Elderberry Sumac Syrup is always a hit, as well as the Golden Cocoa (adaptogenic golden milk meets hot chocolate). I also have some new, more esoteric offerings based on the elements, and the Spirit one has been selling really well. I think my customers are just always after herbs that ground and expand the spirit, which is super beautiful. That and herbs for stress, always. Fun and Inspiration -- What is something you are particularly excited about at the moment?  Podcasts! All the podcasts: Medicine Stories, Thats So Retrograde, So You Wanna Be A Witch, Being Boss. That and the color cobalt blue. -- What do you do to unwind or treat yourself? I love seeking out hot springs, getting massages and acupuncture, going to the movies with my partner and eating at good restaurants. In the summer, swimming in the river behind my house and lying in the sun. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – The Caravan by Stephen Gaskin Song/­­Album – Tried So Hard by Gene Clark Piece of art – the entire Motherpeace tarot deck -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? My favorite mohair cardigan, a striped shirt, high-waisted leggings and denim, Poppy & Somedays Gypsy Rose Toner, whatever books Im reading, a notebook and Uniball pen, magazines, calming tinctures, bagged tea, thermos, Ricardo Medina botines, charcoal toothbrush -- Is there anyone you would like to hear from next in this interview series? Jess Fuery, Beatrice Valenzuela, Shiva Rose, the founders of Cap Beauty, Ashley Neese, Connie Matisse of East Fork Pottery, jeweler Annika Kaplan, Erica Chidi Cohen, Rachel Craven, Beth Kirby of Local Milk, Rachel Budde of Fat and the Moon, Kristen Dilley of Nightingale Acupuncture, and, naturally, Ilana Glazer Photos by Beth Kirby and Lauren Haynes You might also like... Self-Care Interview Series: Pauline Chardin Self-Care Interview Series: Tonya Papanikolov Self-Care Interview Series: Sarah Britton Self-Care Interview Series: Chi San Wan .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Lauren Haynes appeared first on Golubka Kitchen.

Roasted Pumpkin Orange Quinoa Salad

January 1 2018 Meatless Monday 

Quinoa is infused with fresh squeezed orange juice and vegetable stock, while pumpkin is tossed with shallots, orange wedges and chickpeas. Tangy feta cheese stands out on a warm backdrop of toasted walnuts and slow roasted orange, all dressed with a reduced balsamic. This recipe comes from Trudy of veggie.num.num. Serves 6 - 1 cup quinoa, rinsed - 1 1/­­2 cups low sodium vegetable stock - juice from 1 orange - 1 orange, peeled and cut into wedges - 2 tablespoons olive oil - 2 pounds pumpkin, diced into 1 centimeter cubes - 1 cup chickpeas, cooked or canned and rinsed - 5 shallots, quartered - 1/­­4 cup walnuts, roughly chopped - 1/­­2 cup balsamic vinegar - 2 cups rocket lettuces - 7 ounces feta cheese*, crumbled *optional Preheat an oven to 400 degrees. Place the quinoa, vegetable stock and juice from one orange into a medium pot over medium-high heat and bring to a boil. Turn heat down to medium-low, cover, and simmer for 10-15 minutes, or until the liquid has been absorbed. Set aside. Cut the remaining orange into wedges. Toss the orange wedges, pumpkin pieces, chickpeas and shallots with the olive oil. Place on a baking sheet and put in the oven. Cook for 20-25 minutes, or until chickpeas are crisp and pumpkin is tender. Remove from the oven and set aside to cool slightly. Place a sauté pan over medium-high heat. Toast the walnuts for 2-3 minutes, or until golden. Remove to a bowl and set aside. Place the balsamic vinegar in a small saucepan and heat over medium heat. Allow the vinegar to come to a simmer. Whisk for 4-5 minutes, or until the balsamic has reduced by half and the vinegar is syrupy. Set aside to cool. Place the quinoa in a large bowl. Add the roasted orange pumpkin mixture, toasted walnuts and rocket lettuces. Crumble the feta cheese on top, if using. Dress the salad with 2-3 tablespoons of balsamic reduction, or to taste, and toss well to combine. Season with salt and pepper to taste. Place equal portions in 4 bowls atop extra rocket lettuce. Sprinkle with a little more balsamic reduction if desired and enjoy. The post Roasted Pumpkin Orange Quinoa Salad appeared first on Meatless Monday.

17 Best Vegan Recipes 2017

December 31 2017 Vegan Richa 

17 Best Vegan Recipes 2017Best of 2017. Recipes and Posts that were popular this year. 17 Best Vegan Recipes 2017 from the blog. Garlic Sauce with Cajun Cauliflower, Scalloped Potatoes, Butter Tofu, Tiramisu Fudge Bars and more. Gluten-free options Its that time of the year again. The date is changing and I will be writing 2017 for a few weeks before it finally settles. Its been a busy year (The second book work pretty much took up more time than I had), but we did get a break now around the Holidays.  Recharging and chilling (in the cold and snow), and excited about 2018. 135 Posts in 2017! 130 new Recipes. 140 More in a New Book (Everyday Kitchen, Sept 2017). 150 in the first book(Indian Kitchen, May 2015).! 380 posts on Instagram. Cooking on Instagram Stories. Loads of recipe remakes from blog and both the books #veganricha #veganrichasindiankitchen #veganrichaseverydaykitchen ! 81 Videos on Youtube. Longer videos to come in 2018. 2018 will see more of similar flavorful food, some simple everyday recipes, some new cuisines and styles to try out new flavors and textures, some regional Indian fare (Indian sub-cuisines, so much more to learn!) with new ingredients, Instant Pot cooking, and more video types(narration, live etc). Have something you’d like me to try next year, let me know in the comments. What were your favorite posts from the blog? Here are the top 17 posts from 2017 in order of popularity.Continue reading: 17 Best Vegan Recipes 2017The post 17 Best Vegan Recipes 2017 appeared first on Vegan Richa.

Roasted Chestnut Soup

December 25 2017 Meatless Monday 

Chestnuts are roasted sweet and balanced with apple cider vinegar and soy sauce in this simple soup. Red bell pepper slices and green onions top this winter warmer for a festive veggie crunch, making it perfect for your next holiday gathering. This recipe comes to us from Donna of Apron Strings. Serves 4 - 1 1/­­2 pounds whole chestnuts - 1 tablespoons olive oil - 1 large red onion, diced - 4 cups low sodium vegetable broth - 1 cup lowfat Greek yogurt - 1 tablespoon low sodium soy sauce - 1 tablespoon apple cider vinegar - a few dashes hot sauce - salt and pepper, to taste - 1 red bell pepper, sliced - 2 green onions, sliced Place the chestnuts in a bowl and cover with hot water. Soak for 1 hour. Preheat an oven to 400 degrees. Make an X on the flat side of each chestnut and place them, onto a baking sheet, cut side up. Transfer the baking sheet to the oven, roast for about 30 minutes and set aside to cool. When chestnuts are cool enough to handle, scoop their flesh out with a spoon. Dice the chestnut flesh. Place the olive oil into a large stockpot over medium-high heat. Add the onion and cook for about 4-6 minutes, or until softened. Add the vegetable broth, 4 cups of water and the diced flesh of the chestnuts. Bring to a boil and reduce the heat to medium-low. Simmer for 30-40 minutes, or until the bits of chestnuts are very soft. Remove the stockpot from heat and stir in the Greek yogurt, soy sauce, apple cider vinegar and hot sauce to taste. Transfer the chestnut veggie stock mixture to a blender in batches. Puree until smooth. Strain through a sieve and transfer to a medium bowl. Taste for seasoning and adjust if desired. Divide the soup into 4 bowls, top with festive red bell pepper and green onion slices and enjoy! The post Roasted Chestnut Soup appeared first on Meatless Monday.

Happy Holidays Brussels Sprout Salad

December 22 2017 Green Kitchen Stories 

Happy Holidays Brussels Sprout Salad Well this feels a bit weird. Writing about winter food in the middle of the night from a cute little house with a tiny swimmingpool in warm and humid Bali, Indonesia. We decided to skip Christmas this year and instead bring the kids on a sort of honeymoon holiday, so we left Stockholm last week and will stay here in Bali for a couple of more weeks. We’re mostly airbnb-ing around the island and have already experienced lots of beautiful places, monsoon down pours mixed with sunshine, excellent tempeh (and crunchy sweet tempeh), creepy insects and countless fruit platters and smoothie bowls. Traveling with three kids is definitely trickier than just one or two but we’re learning and adapting. And at the end of each day it still feels so rewarding seeing the world with them and talking about all the funny and weird travel related subjects that pop-up in their heads. Several years ago we wrote a blog post (and a chapter in our travel book) about traveling with kids and we’re thinking about writing an updated version with more guidelines and tips that we’ve picked up as our crew has grown. Let us know if you’d be interested in that. But enough about that now. The goal of the day was simply to share this little salad before Christmas is over. I realize that it’s a little late and many of you have already planned your holiday menu. But if you happen to be searching for a side dish that also could work as a main salad and is both pretty and damn tasty, you should give this one a try. We have made this recipe a couple of times in the weeks before we left. Crunchy roasted brussels sprouts have always been a popular dish in our house but what we’ve done lately is adding coconut chips to the tray and also dust everything with cinnamon and finely chopped hazelnuts which adds a super nice nuttiness to the dish. Dried apricots offer sweetness and chewiness, lentils make it more filling and blood orange more festive and fresh. We serve this salad with a simple yogurt dressing but you can skip that if you want to make it vegan. Or drizzle with tahini instead. We love this little dish and hope you will too. That’s it. The last post of the year. Have a wonderful holiday with lots of good food and we’ll be back in the beginning of January with more recipes, videos, anecdotes, maybe some Bali photos and what not. Thank you for following along! Hugs and kisses. - David, Luise and the kids. Brussels Sprouts & Blood Orange Salad with Cinnamon & Hazelnut Dust Serves 4 500 g brussels sprouts olive oil or coconut oil 1 tsp ground cinnamon sea salt & pepper 1 handful coconut flakes /­­ chips 100 g /­­ 1/­­2 cup uncooked black lentils 500 ml /­­ 2 cups water, to cook olive oil to drizzle salt and pepper 1/­­2 lemon, juice 2 blood oranges 1 handful dried apricot 1 handful hazelnuts 1 cup natural yoghurt 1/­­2 lemon, juice 1 large handful fresh parsley Preheat the oven to 200°C /­­ 400°F. Trim bottom of brussels sprouts and cut them in halves. Place in a bowl, drizzle with a few tablespoons oil, sprinkle with cinnamon and salt and toss to cover all. Place on a baking tray and roast in the oven for 25-30 minutes until they are soft, golden and have crispy edges. A few minutes before the brussels sprouts are done, take out the tray and scatter over a handful of coconut chips, drizzle with oil and cinnamon and place the tray back in the oven and roast until golden. Meanwhile, prepare the lentils. Place rinsed lentils and water in a saucepan and bring to a boil. Lower the heat and let simmer for about 20 minutes, check the exact time, it depends on your specific type lentils. They should be soft and chewy, not mushy. Pour into a sieve to remove any excess water. Place in a bowl and drizzle with olive oil, salt, pepper and a squeeze of lemon juice. Peel and slice the blood oranges, chop the dried apricots and finely chop the toasted hazelnuts. Place the yogurt in a small bowl and stir in lemon juice, chopped parsley, salt and pepper to taste Arrange the roasted brussels sprouts and coconut chips on a serving platter together with the lentils. Add sliced blood oranges and scatter with dried apricot and hazelnut dust. Finely add dollops of yogurt sauce and chopped parsley.

Khichdi in a Jar – Mixed Vegetable Kitchari Mix for Instant Pot or Saucepan

December 20 2017 Vegan Richa 

Khichdi in a Jar – Mixed Vegetable Kitchari Mix for Instant Pot or SaucepanKhichdi in a Jar – Mixed Vegetable Kitchari Mix for Instant Pot or Saucepan. Easy Lentil Rice Soup with Veggies.  Gift the jar full of lentils,, rice and spices. Empty into a pot with veggies of choice. Easy Weekday Dinner.  Vegan Gluten-free Soy-free Nut-free Recipe. Tis the time to wrap up some fun gifts and this one is a must. When I made this jar, I thought, hey its khichdi, it is a super simple recipe. People can possibly just throw it all together at home within minute. But when its right there in the jar, it is as simple as putting it in the instant pot (pressure cooker) or saucepan with water and just a short wait to a fabulous meal. Khichdi or Kitchari is soup or dal and rice preparation that usually is very lightly spiced and served as light meal when you are sick or just to give the tummy a break.  The basic version is slightly bland with just 1 or 2 spices and kept so to be a light meal. You can add different spices, some vegetables, tomato etc to make it a hearty meal. The basic version is in my first book, green moong and brown rice version on the blog.  This bottled up kitchari makes a great gift. You will want to make and eat lots of kitchari after the big holiday meals and the jar makes it a 5 minute job. Empty contents in an Instant pot which you may have received as a gift or saucepan, add whatever veggies you like or not, add water and done! Serve as is or with some chutneys or papadum/­­crackers. Continue reading: Khichdi in a Jar – Mixed Vegetable Kitchari Mix for Instant Pot or SaucepanThe post Khichdi in a Jar – Mixed Vegetable Kitchari Mix for Instant Pot or Saucepan appeared first on Vegan Richa.

Moon Milk & 2018 Moon Phase Calendar Giveaway

December 20 2017 Golubka Kitchen 

Moon Milk & 2018 Moon Phase Calendar Giveaway Hey friends, we made a 2018 lunar phase calendar that’s as much an art print as it is a calendar (it’s for sale here!), and we are giving away three of them in this post. Read on for giveaway details. We’ve always had a fascination with the cosmos, especially the moon, and over the years we’ve learned to notice how it influences our mind (it really does!). When I was a little girl, I often had a hard time sleeping during the full moon, though I was otherwise a great sleeper. I would feel awake and hyper, with my mind going into overdrive with endless thoughts and ideas. This is when my grandma would make me valerian tea, and I sipped on it until I could finally fall asleep. Nowadays, instead of the valerian, I drink something by the magical name of moon milk to chill out during the full moon, and that recipe is below. The more I study the moon, the less I’m surprised by the fact that the full moon has the tendency to disrupt my sleep. The moon has a profound effect on the Earth. We all know that it creates tides, but it also affects the speed at which the Earth spins around its axis, impacts the growth of seeds and plants, influences the behavior of animals, and some even theorize that life on earth would appear at a later time without the moon’s gravity. It’s a powerful energy that has an effect on us all. The next time you have a chance to look at the night sky, take a minute to notice the moon and what it looks like. You may learn something about the state of your own mindset. New Moon energy generally signifies new beginnings, and it’s a good time to go inward and find clarity. Meanwhile, the Full Moon often delivers heightened creative energy and intensified emotions. The phases in between the New and Full moons have their own characteristics as well. It’s all endlessly fascinating. Whether you are in the know about all the moon happenings or not, we think you will love our moon phase calendar. The calendars come in two colors, and each one is 18″ x 24″ in size. They are printed by hand at Sawtooth Editions in Providence, RI on 320 gsm Coventry Rag paper, which is the cr?me de la cr?me of fine art paper. The calendar indicates every full and new moon in 2018, as well as all the phases in between. We poured our hearts into the design, and tried to make a really cool object that also happens to be useful, and will look great on any wall. It would make for a very nice New Year gift :) 2018 is a really special year in terms of moon events, too. The year will start off with a Supermoon at the beginning of January, followed by another Supermoon at the end of the same month. Both January and March will have two full moons. The second full moon in a month is called a Blue Moon, and it’s an incredibly rare event, as the name suggests. On January 31st, there will be a Full Lunar Eclipse, as well as a Supermoon that’s also a Blue Moon (!). Because we have two Blue Moons in January and March, February will be without a full moon, an occurrence sometimes called the Black Moon. Another Full Lunar Eclipse will then occur at the end of July. Now on to the moon milk! The main goal of this drink is to calm and soothe, and you can drink it before bed on any day, it doesn’t just have to be during the Full Moon. I often change up the ingredients depending on how I feel, and my moon milk is not always pink (sometimes it’s yellow, other times it’s white), but there are a few ingredients that remain constant. Let’s break those down: nutmeg is a natural sleep aid, ashwagandha is an adaptogen proven to help deal with stress, cardamom and ginger are great for digestion, ghee/­­coconut oil are full of healthy fats. That whole cocktail will tuck you into bed relaxed and supported. Beet powder, though optional, is a superfood in its own right, full of antioxidants and more, but if you don’t have beet powder, try adding the same amount of ground turmeric to your moon milk. You’ll color your drink a beautiful golden color and get all of turmeric’s anti-inflammatory benefits. G I V E A W A Y: We are giving away 3 lunar phase calendars to our readers worldwide. The winners will get to choose the color of the calendar they’ll receive. To enter the giveaway, leave a comment here telling us about your favorite sleep aid drink, or how the moon affects you personally, until January 1st, 2018. Moon Milk   Print Serves: 1 Ingredients your favorite cups worth of plant milk 3-4 cardamom pods - outer green shells removed ¼ teaspoon cinnamon ½ teaspoon ground ginger ½ teaspoon ashwagandha ¼ teaspoon nutmeg 1 teaspoon ghee or coconut oil ¼ teaspoon beet powder or turmeric Instructions Warm up the plant milk in a small saucepan over medium high heat until hot but not boiling. Pour the hot plant milk into a high-speed blender. Add the rest of the ingredients to the blender, and blend on high speed until smooth and frothy. Enjoy right away. 3.5.3226 You might also like... Almond Milk and Almond Pulp Cookies Quick Persimmon Eggnog Sweet Potato Buckwheat Snack Bars with Cardamom Strawberry Cardamom Milk .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Moon Milk & 2018 Moon Phase Calendar Giveaway appeared first on Golubka Kitchen.

Big Batch Golden Milk

December 18 2017 My New Roots 

Big Batch Golden Milk So we moved. Across the ocean. Its been a wild ride so far with plenty of excitement and relief coupled with awkward transitioning, and astronomical culture shock (small town Ontario is preeeeeetty different from Copenhagen). Were also renovating a very old home by Canadian standards, and the hidden surprises lurking under every lifted floorboard are creating a project slightly larger and lengthier than predicted. But wouldnt it all be so boring and predictable without those fun discoveries?! Right! Who needs a kitchen anyway? Oh wait. Amongst the self-inflicted chaotic state of affairs, Ive actually found some peace in the simple living weve got going on. Since we dont really have any friends in our little village yet, theres been plenty of time to actually take care of myself and our family. Afternoons are spent building toy train sets, cooking big batch meals, and making snacks for the days ahead. Ive started taking aerial yoga and NIA, going for nature walks every day, and having candlelit baths on the regular. Funny what removing ones social life will make room for! An important part of my self-care routine these past weeks is my simple ritual of making golden milk. Warm, comforting, and satisfying, this drink has everything needed to combat winter blues and movers remorse (I kid, I kid). Usually I make golden milk on the fly, one cup at a time, but recently I realized how handy it would be to just make a huge batch and have it ready to spoon into some hot milk when the mood strikes. Genius. For those of you that arent yet familiar with this wonder drink, Im excited for the vibrant, spicy world that is about to open up to you. Golden milk, or haldi ka doodh, actually dates back thousands of years in Ayurvedic tradition where it has been used to aid digestion and respiration, prevent colds and flu, decongest the liver, ease sprained muscles and joint pain, purify the blood, clear the skin, and aid sleep. The main ingredient in golden milk responsible for all of this awesomeness is the curcumin in turmeric, a compound that is responsible for its vibrant hue. Curcumin has been widely studied for its powerful anti-inflammatory properties, but it is also supports detoxification, helps balance blood sugar, and lowers the overall risk of cancer. How do we get the most out of this powerful phytonutrient? Simply by combining it with black pepper and fat - two important ingredients in golden milk! A compound in black pepper called piperine actually helps the body absorb curcumin, and shows to increase the bioavailability of it by up to 2,000 percent. And the good news is, you only need a very small amount to reap the synergistic benefits. Then melt a little coconut oil in, and the curcumin can be directly absorbed into the bloodstream through the lymphatic system. That’s a cooperative one-two punch of absorption and deliciousness. Once mixed, your Big Batch Golden Milk spice blend will last for up to six months. Keep it in a cool, dry place out of direct light - a closed cupboard is perfect. Do not store it right next to the stove or on top of the fridge, where the warm environment will speed spoilage. We wanna keep our medicine fresh! The Big Batch Golden Milk recipe below makes about 120 servings, so there is plenty to divvy out to your most beloved, and even save some for yourself. Make sure to include the directions so that your lucky recipients can make golden milk themselves. Ive divided them below so that you can print out just the single serving instructions for your friends and family. I’ve also included a recipe if you want to sample just one cup for yourself before committing to an entire jar. My version of golden milk has a few more spices than some blends that Ive tried, but this unique combination just tastes that much better. If youre on a tight budget, or you simply cannot find some of the spices listed, leave them out. The main ingredients you need are the turmeric, ginger, cinnamon and black pepper. The others are there for added health benefits and of course flavour, but the recipe will still be delicious without them. The milk for this recipe is totally flexible. Coconut is classic, but almond, cashew, or hemp are tasty options. You can also do half milk, half water if you like. It will be less creamy, but its great if youre trying to make your milk stretch a little farther! The most important thing to remember when making golden milk is to not overheat the spices, as they will become bitter-tasting and therefore not all that enjoyable. If you choose to use milk in your recipe, warm it gently on the stove, then remove from heat and gently whisk in the golden milk spice blend. If youre going with water, do NOT pour boiling water over the spice blend, but instead pour the recently-boiled water into a cup, let it cool for 30 seconds or so, then whisk in the golden milk spice blend. I also advise you not to add the honey or coconut oil until the spices have been stirred into the liquid youre using, as theyll incorporate easier if the spices have dissolved. If you want to use a vegan sweetener, maple syrup is my favourite choice, but brown rice syrup, coconut palm sugar, and stevia are also good options. I also love adding a sprinkling of vanilla powder right at the end for some extra va-va-voom. I recommend enjoying your golden milk first thing in the morning (right after your lemon water, of course!), or right before bed. If its a particularly cold day outside, this intelligent spice combo will warm your cells up from the inside out. Or, if youre looking for a luxurious way to unwind down after a long day, I find that golden milk is also a very effective sleep tonic. Whatever the time you choose to enjoy this drink, you will absolutely love its warm, and satisfying vibes. Make it a ritual yourself: spoon lovingly, stir consciously and sip gratefully. One more thing I should mention, is that the Big Batch Golden Milk spice blend is not only delicious as a drink, but that it can also be incorporated into a number of your favourite recipes. Toss a teaspoon into a smoothie, stir some into your morning porridge or pancake batter, fold it into a basic cookie dough or cake batter, and even try it in curries, soups and stews. The flavour is warming and pungent, so use it anywhere youd like a burst of sunshiny spice that is as good as gold.     Print recipe     Big Batch Golden Milk Spice Blend Makes approx. 120 servings Ingredients: 1 1/­­2 cup /­­ 200g ground turmeric 2/­­3 cup /­­ 70g ground ginger 1/­­3 cup /­­ 35g ground cinnamon 2 1/­­2 Tbsp. /­­ 20g ground black pepper 2 Tbsp. /­­ 20g ground cardamom scant 3 Tbsp. /­­ 20g ground cloves 2 1/­­2 Tbsp. /­­ 20g ground nutmeg 3 Tbsp. 20g ground star anise 1/­­4 cup 20g ground coriander Directions: 1. Combine all spices in a large bowl. Stir well, then transfer to a large jar or several smaller ones, and seal with an airtight lid. Keeps for up to 6 months.     Print recipe     Golden Milk Ingredients: 1/­­2 Tbsp. golden milk spice blend 1 cup milk of your choice (coconut milk is classic, but I also like cashew milk or hemp milk) 1/­­2 – 1 tsp. virgin coconut oil 1/­­2 – 1 tsp. sweetener of choice (I like raw honey) Directions: 1. In a small saucepan over medium heat, warm milk until just before it simmers. Whisk in golden milk spice blend until smooth. Remove from heat and stir in coconut oil and sweetener, if desired. Enjoy!     Print recipe     If you want to make just one batch of my golden milk, heres the single-serve recipe. Single-serving Golden Milk Ingredients: 1 1/­­2 tsp. turmeric 1/­­2 tsp. ginger 1/­­4 tsp. cinnamon pinch black pepper pinch cardamom pinch cloves pinch nutmeg pinch star anise pinch coriander I wish you all a super sweet holiday with tons of delicious food shared amongst family and friends, and that your 2018 is bursting with health and happiness. Much love to all out there, from my chilly, but cozy, little corner of the world to yours. xo, Sarah B *   *   *   *   *   * In wrapping up 2017, I cannot help but look on the Wild Heart High Spirit retreats with deep gratitude and pure joy. I had a strong vision for the endeavor from the beginning: gather women in a beautiful and serene space, teach them how to reconnect to their bodies through food and movement. But I never imagined just how deep these lessons would go, how profound the changes would be, and how much fun we would have! After three this year, I can confidently say these experiences are incredibly special, and I feel very lucky to work with such a talented partner to create them. Thank you to all of the women who have traveled from all corners of the earth to join us. We love you! Here are some highlights from our trips to Bali, Ibiza, and Portugal. Click on the images below to see photos from each of our magical locations. .       We also have some very special community partners who have generously made our experiences even more abundant! Big thanks to: Naturgligolie Coconut Bowls Jukserei Pachamama Raw Bite Four Sigmatic Gourmet Print Shop We are now weaving plans for future retreats. If you are interested in learning more or joining us one day, please sign up to our mailing list to be kept up to date. We hope to see you one day soon! The post Big Batch Golden Milk appeared first on My New Roots.

Potato Sweet Potato Latkes – Fritters

December 13 2017 Vegan Richa 

Potato Sweet Potato Latkes – FrittersEasy Vegan Latkes. Potato & Sweet Potato Latkes. Panfried crispy latke fritters for Hanukkah. Vegan Gluten-free soy-free Nut-free Recipe. 7 Ingredients. The year is slipping by. Just a few weeks to go before we hit 2018. Its been one hectic year so far. Book work, Chewie being sick (he is doing much better now, almost his normal demanding and barky self). And I have been playing catch up with posts on the blog.  Lets get to these simple latkes before the season passes us by. Potatoes, onions and sweet potatoes are shredded and mixed with starch, salt and pepper, then pan fried until crisp. You can also deep fry these latkes. The key is time and patience. Burnt potato does not taste good. Golden is bliss. Make thin latka and let them cook through. Serve with applesauce, vegan sour cream or other toppings of choice. Continuing with December deals and giveaways! See below.Continue reading: Potato Sweet Potato Latkes – FrittersThe post Potato Sweet Potato Latkes – Fritters appeared first on Vegan Richa.

Kitchen Creativity

December 12 2017 Robin Robertson's Global Vegan Kitchen 

Kitchen Creativity In a break from my usual recipe posts, I’d like to share an excerpt from Karen Page’s new book entitled Kitchen Creativity. Beyond a cookbook, Kitchen Creativity is a guide to inventive cooking (without recipes!) that will inspire you to think, improvise, and cook like the world’s best chefs. Great cooking is as much about intuition and imagination as it is about flavor and technique. Kitchen Creativity gives insights into these creative processes from more than 100 top restaurant kitchens, including the Bazaar, Blue Hill, Daniel, and Dirt Candy. Based on four years of research and dozens of in-depth interviews, Kitchen Creativity illuminates the methods of culinary invention. Part I reveals how to learn foundational skills, including how to appreciate, taste, and season classic dishes before reinventing the classics from a new perspective. Part II’s A-to-Z entries are an invaluable culinary idea generator, with exercises to prompt new recipe ideas and combinations. While not a cookbook, nor a vegan book, for that matter (although vegan chefs and ingredients are very well represented), Kitchen Creativity has a lot to offer for cooks looking to broaden their creativity in the kitchen.  The following is an excerpt from Kitchen Creativity on one of my favorite topics, umami… “Umami” from Kitchen Creativity by Karen Page The taste of umami is imparted by glutamate, a type of amino acid discovered in 1908 by Dr. Kikunae Ikeda of Tokyo Imperial University. In studying kombu (kelp), Ikeda managed to isolate glutamate as its own compound, giving it the name of umami, which translates as savoriness. Thus, 5,000 years after the discovery of salt, and 4,000 years after the discovery of sugar, and 3,500 years after the discovery of sour (vinegar), umami is a relatively new taste concept. Japanese cooks had been using umami-rich ingredients intuitively for centuries, long before their scientific properties were discovered to enhance flavor. While we first mentioned umami in our 1996 book Culinary Artistry, it did not begin to gain more widespread acceptance until after 2000 when glutamate receptors were discovered on the tongue. The main sources of umami are those deriving from 1) the amino acid glutamate (found in, e.g., kelp); and those deriving from 2) so-called nucleotides--such as a) adenylate (aka AMP, which is found primarily in fish and shellfish), b) guanylate (aka GMP, which is found primarily in plants and fungi, e.g., shiitake mushrooms, esp. dried), and c) inosinate (aka IMP, which is found primarily in meat and fish, e.g., bonito flakes). The big umami magic happens when one or more nucleotides are combined with glutamate, as there is a synergistic affect--resulting in umami with as much as eight times the potency. Umami Dynamics Umami can enhance a bland dishs appeal with mouth-filling savoriness. Umami can also enhance a dishs perceived sweetness, while tempering its perceived bitterness. If you find yourself with too much of a good thing when it comes to umami, try balancing with salty, sweet, bitter, acidic, or piquant ingredients. Umami is a taste that tends to linger on the palate--something referred to as a long finish in the wine world. Because it contributes to the qualities of deliciousness and satiation, umami is especially prized as a taste in dishes and menus. Note: Certain herbs and spices can also emphasize a dishs savory aspects, such as bay leaf, cumin, oregano, paprika, sage, and thyme. Using Umami Chefs praise black garlic (aka fermented garlic) for its ability to add depth and earthiness to dishes ranging from vegetables to meats. If you doubt umamis importance as one of the five primary tastes, consider the fact that leading chefs like Michael Anthony, Eric Ripert, and Jean-Georges Vongerichten believe dashi to be a key component of their cooking. Some chefs use it to replace liquids in countless preparations, from brines to broths to salad dressings. Chefs have rising enthusiasm for all manner of fermented ingredients (e.g., fermented soybeans, kimchi, miso, pickles, sauerkraut), which bring umami to dishes including vegetables. The corn smut known as huitlacoche is prized as a Mexican delicacy, not only by chefs cooking in the vernacular like Rick Bayless, but also mainstream chefs who find themselves using it in quesadillas, soups, and tacos. Sean Brock declares is insanely delicious and luxurious, like black truffles. Kombu (aka kelp, the sea vegetable) is prized for its umami by Yoshihiro Narisawa. Brad Farmerie is fanatical about miso, which allows him to achieve a rich mouthfeel without butter or cream. Miso is an integral part of Farmeries roasted chile caramel Brussels sprouts, which involve caramelizing sugar (sweet) before adding chiles (hot), cilantro stems (bitter), lime juice (sour), fish sauce (salt/­­umami), and miso (richness). He adds miso to sweet potatoes + brown butter + rosemary to create another dish hes not able to take off the menu. Other chefs will add misos (e.g., white) to salad dressings or soups for an umami boost. From his time in Japan, Michael Anthony picked up a love of sea weeds and pickles. Thomas Henkelmann describes rich, flavorful stocks as essential for cooking in every season. Umeboshi paste is prized by chefs, including Isa Chandra Moskowitz of Omahas and Brooklyns Modern Love, for its umami quality. Moskowitz adds it to her Caesar salad dressing for its anchovy flavor. Even native Brits like Mark Levy fall prey to the charms of white truffles, which he prizes for their mysterious aroma and short availability. Excerpted from Kitchen Creativity: Unlocking Culinary Genius--with Wisdom, Inspiration, and Ideas from the Worlds Most Creative Chefs by Karen Page (Little, Brown, October 31, 2017). Save Save Save Save The post Kitchen Creativity appeared first on Robin Robertson.

Vegan Lentil Moussaka

December 6 2017 Golubka Kitchen 

Vegan Lentil Moussaka This post was created in partnership with USA Pulses and Pulse Canada. As our new cookbook release date approaches and we enter a really busy season of our lives (more on that soon!), we count on hearty and sustainable meals like this lentil moussaka to see us through periods of tiredness or stress. If you are feeling any kind of holiday season-related pressure, it might just be the perfect, comforting dish for you, too. I love casserole-style dishes – they take some initial effort to put together, but afterwards they turn into a meal that just keeps on giving. This moussaka is definitely like that – the portion is big enough to have dinner or lunch taken care of for a solid few days, it keeps well and only gets better with age, can be eaten hot or cold, and can even be re-imagined as, say, a toast topping, if its initial layered charm ever wears off.  Moussaka is cooked in numerous countries in the Middle East and the Mediterranean, and the recipe varies from region to region, but it usually involves layers of ground meat, eggplant or potatoes, and a béchamel or egg custard blanket on top. In our vegan version, protein-rich lentils take place of the ground meat. Once they are cooked in a mixture of mushrooms, carrots, onion, herbs, and crushed tomatoes, and layered with silky roasted eggplant, it’s incredible how savory and satisfying they become. We went with mashed potatoes for the top layer, in place of the custard or béchamel, which takes this dish even further into the cozy and wintery meal territory. The mashed potato blanket also gets the most incredible, crispy, golden crust on top after some time in the oven, which makes the whole thing even more irresistible. I suggest roasting the eggplant, making the mashed potatoes, and maybe even cooking the lentils in advance, that way assembling the moussaka will feel like a breeze. All the ingredients in this recipe are very affordable and widely available, and it’s amazing that such a satisfying meal can be made with just lentils and veggies. I generally make sure to keep a big jar of French lentils in my pantry, because they are very versatile and perfect for adding substance to all kinds of plant-based meals. Lentils fall under the category of pulses, together with chickpeas, beans and dry peas, which are all perfect vehicles for sustainable and nourishing meals. We’ve been having a ton of fun working with USA Pulses and Pulse Canada on creating accessible recipes, centered around pulses, as part of their Half Cup Habit initiative. Try adding a half cup of pulses to your meals a few times a week – they will up your whole healthy cooking game, I promise. For more of our pulses recipes, head here, as well as to the Half Cup Habit website. Enjoy :) Vegan Lentil Moussaka   Print Serves: 6-8 Ingredients 3 medium-large eggplants - sliced in ½ inch thick rounds 4 tablespoons neutral coconut or olive oil - divided sea salt freshly ground black pepper 1 cup dried French lentils - soaked overnight in purified water with a splash of acv 4 medium Yukon gold potatoes - peeled and quartered 2 tablespoons olive oil or ghee, plus more for brushing the mashed potato layer 1 large yellow onion - chopped 2 medium carrots - sliced 1-2 celery ribs - sliced (optional) pinch of red pepper flakes 1 teaspoon each fresh or dried thyme, oregano and/­­or marjoram (optional) 3 garlic cloves - sliced 1 lb baby bella or crimini mushrooms - sliced 1 28 oz can of box of crushed tomatoes 1 tablespoon tomato paste ½ tablespoon smoked paprika ½ teaspoon cinnamon (optional) ¼ teaspoon ground nutmeg (optional) handful of toasted pine nuts (optional) chopped parsley and dill - for garnish (optional) Instructions Preheat oven to 400° F (200° C). Prepare two parchment paper-covered baking sheets. Arrange the eggplant slices on the baking sheets in a single layer, oil with 2 tablespoons of coconut oil/­­olive oil, sprinkle with salt and pepper, and roast for 20 minutes. Flip the slices and roast for another 15 minutes, until silky. Set aside. Lower the oven temperature to 375° F (190° C). While the eggplant is roasting, drain and rinse the lentils. Cover them with purified water in a medium pot, and bring to a boil over high heat. Reduce the heat to a simmer and cook, covered, for 10-15 minutes or until cooked, but not mushy. Add salt at the end. Drain over a colander and set aside. Place the potatoes in the same pot you used to cook the lentils, cover with purified water and bring to a boil over high heat. Reduce the heat to a simmer and cook until soft throughout. Add salt at the end, then drain, reserving ¼ cup of the cooking water. Return the potatoes to the same pot. Mash them with 2 tablespoons of olive oil or ghee, black pepper and ¼ cup of the reserved cooking water. Taste for salt and adjust if needed. Continue to mash until smooth. Set aside. Warm the remaining 2 tablespoons of coconut oil/­­olive oil in a large saucepan over medium heat. Add onion, carrots, celery, if using, salt and pepper, red pepper flakes and oregano/­­thyme/­­marjoram, if using. Sauté for 7 minutes, until the vegetables soften up. Add the mushrooms and sauté for another 8 minutes, until the water released by the mushrooms evaporates and they begin to brown. Add garlic and stir around for another minute. Add the lentils, crushed tomatoes, tomato paste, smoked paprika, cinnamon and nutmeg, if using, to the pot with the mushrooms. Stir to combine, then cover and cook for 5 minutes for the flavors to incorporate. Arrange half of the eggplant slices on the bottom of a 9 x 9 baking dish. Top with half of the lentil mixture, followed by the remaining eggplant slices and lentils. Spoon the mashed potatoes on top, evening them out with a spoon into a smooth layer. Brush more olive oil/­­ghee over the potato layer and place the dish in the oven. Bake for 30 minutes. Remove from the oven, sprinkle with the pine nuts and herbs, if using, and serve. 3.5.3226 You might also like... Fennel Marinated Zucchini and Mung Beans Roasted Pepper Lasagna Italian-Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate Warm Salad of Roasted Cauliflower, Grapes and Black Rice .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Vegan Lentil Moussaka appeared first on Golubka Kitchen.


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