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Apple Molasses Bran Muffins

Simply Sweet Elegance At Simply Raw Bakery

Vegan Pumpkin Pie

Instant malpua recipe | easy malpua recipe with milk powder










sauce vegetarian recipes

Favorite Plant-Based Holiday Recipes

before yesterday Golubka Kitchen 

Favorite Plant-Based Holiday Recipes It’s been eight years since we started collecting recipes on this website, and over those years we’ve accumulated quite a few holiday recipe ideas. We thought it was finally time to do a big, comprehensive round up of our absolute favorites. We’ve got you covered on mains and hearty sides, as well as lighter sides, soups, salads, dessert, and drinks. Wishing you and your family a happy and healthy holiday season :) v = vegan, gf = gluten-free, veg = vegetarian, vo = vegan option Mains and Hearty Sides Whole Braised Holiday Cauliflower (v, gf) There’s something so grand and ritualistic about a holiday table centerpiece that took time, care and anticipation. Since most such centerpieces involve meat, one can feel a little left out during the peak of a celebratory meal if meat is not their jam. In this recipe, we applied this grand, ceremonious approach to braising a head of cauliflower. Someone even made a video outlining the entire braising process. Baked Latkes (v, gf) Latkes are my ultimate weakness, but I’ve always dreaded the long and smoky process of frying them. My love for latkes is so strong though, that I had to come up with an easier path to that crispy, golden potato goodness. These baked latkes are SO much easier to make than the traditional fried kind, since the oven does all the main work for you. The flavor and texture are not compromised one bit, I promise. The recipe also includes a beet salad with an avocado mayo, which is to die for. Spaghetti Squash Mung Bean Lasagna (v, gf) This healthful but hearty lasagna employs spaghetti squash in place lasagna noodles. There’s mushrooms, mung beans, kale, carrots, tomato sauce, and an easy almond ‘cheese’ as well. Braised Leeks with Cauliflower White Bean Mash (v, gf) If you’ve never tried braising leeks, you are in for a serious surprise. They are amazing, especially served over a hearty cauliflower and white bean mash. If leeks are not your thing, consider making the mash alone and serve it as a side, to up your holiday mash game :) Sweet Potato and Brussels Sprout Gratin (v, gf) I can’t say enough about this gratin comprised of layers of sweet potato, Brussels sprouts, and caramelized onions, showered with spices and coconut milk. It’s easy to make but so beautiful and satisfying at the same time. Warm Salad of Roasted Cauliflower, Grapes, and Black Rice (v, gf) This will forever be my favorite fall/­­winter salad. It’s all about the contrast of flavors: aromatic black rice, nourishing spiced cauliflower, juicy grapes, and a slightly spicy miso dressing full of umami. Sprinkle in some pomegranate seeds for an extra festive look. Sorghum Beet Risotto (v, gf) This vibrant risotto would make for an excellent side dish at a holiday table, especially if you don’t know what to do with that forgotten bag of sorghum in the back of your pantry :) Curried Squash and Kale Riceless Risotto (vo, gf) Another alternative (aka riceless) risotto option. This one uses riced kabocha squash in place of actual rice. It’s luxuriously creamy, warming, and overall impressive. Root Vegetable Chickpea Flour Quiche (v, gf) This vegan quiche comes together quite magically, with no crust, eggs or cream to speak of. Chickpea flour acts similarly to the egg-cream foundation of traditional quiche and solidifies into a sort of custard when baked at a high temperature. Add a studding of silky root vegetables and greens to that, and you’ve got yourself the perfect, healthful and delicious fall/­­winter quiche. Soups and Sides Creamy Butternut Squash, Pear and Cranberry Soup with Crispy Kale (v, gf) This is butternut squash soup elevated. The addition of cranberries and pear is as delicious as it is unexpected. There’s a special ingredient that will help aid digestion during a big meal, too. Winter Root and Fennel Soup with Greens and Caramelized Cauliflower (v, gf) A soup that’s both grounding and fortifying, and good enough to serve as an unexpected, colorful starter at the holiday table. Pink Soup with Roasted Onion and Broccoli (v, gf) Another stunning, colorful soup option. Celeriac Parsnip Mash with Crispy Sage (v, gf) We love mashed potatoes, but we also love pairing a bowl of mashed potatoes with another, more interesting mash made with underutilized root vegetables. Both celeriac and parsnips are so uniquely flavored and healthful, it’s no wonder that they make for some delicious mash. Serve it with the Braised Holiday Cauliflower for the ultimate plant-based holiday meal. Miso-Date Ghee Brussels Sprouts (veg, gf) This recipe teaches you how to make your own ghee (golden, clarified butter that has a higher smoke point than normal butter and is low in lactose and casein /­­ not vegan), as well as how to make miso-date ghee, which is too delicious for words. It’s great on roasted Brussels sprouts, as well as everything else in this world. Sweet Potato Nachos with Cheesy Chipotle Sauce and All the Fixings (v, gf) A healthful take on nachos, with crispy sweet potatoes taking the place of tortilla chips. Great for self-serve style, snack-heavy parties. If you don’t want to go through the intricate process of making sweet potato chips, roasted sweet potatoes will work perfectly in their place. Kale Salad with Marinated Beets, Lentils and Almond Cheese (v, gf) This salad is simple but effective: visually stunning, healthful and delicious. Plus, you’ll want to sprinkle that almond cheese on everything! Roasted Parsnip and Pomelo Salad (v, gf) Earthy, nourishing parsnips go so well with juicy, bittersweet citrus. The combination is especially irresistible when sprinkled with spiced and toasted walnuts and raisins. Use grapefruit if you can’t find pomelo. Desserts Apple Pecan Pie with Salted Pumpkin Caramel (v) This is three favorite Thanksgiving pies in one: apple, pecan and pumpkin. It’s decadent and impressive, and a definite crowd-pleaser. (Also pictured in slice form at the beginning of this post). Concord Grape Fruit and Nut Cake (v, gf) Slices of this fruit and nut cake make for a great accompaniment to a cheese plate, as well as an awesome gift basket component. Chocolate Fudge with Fresh Sage and Goji Berries (v, gf) The super-festive appearance of this decadent, frozen fudge basically speaks for itself. Rum and Raisin Bundt with Orange and Miso Glaze (v) The universally loved combination of rum and raisins is elevated by a sweet and subtly salty orange and miso glaze in this vegan bundt recipe we developed for Food & Wine. Sweet Potato Caramel Nougat (v, gf) Oh man, this nougat! Not as sticky or sweet as traditional nougat, this one has a caramel-like complexity from our trademark sweet potato caramel. There is a studding of toasted nuts and cookie crumble throughout each slice, too. Great for homemade gifts or party platters. Upside Down Citrus Polenta Cake (v, gf) This cake is a crowd pleaser through and through. It’s got it all in terms of stunning looks and bright, special flavor. Black and White Chocolate Pudding (v, gf) These elegant, black and white chocolate pudding cups are easy to put together, but very impressive and full of whole food ingredients. Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache (v, gf) If you are looking for a grand and fun cake project, but still want something wholesome and not too sugary, look no further than this stunner of a cake. Hibiscus Orange Blossom Turkish Delight In this recipe, we’ve updated the old school treat with the use of healthful ingredients, and the beautiful, floral flavors of hibiscus and orange blossom. Serve these Turkish delights alongside tiny tongs at a holiday party for the ultimate, fancy dessert experience :) Banana Toffee Tart (v) This tart is worth making just for the vegan date toffee alone, but combine that with a (vegan) buttery crust and caramelized bananas, and you’ll forever be everyone’s favorite host. Parsnip Cake with Candied Kumquats (veg, gf) Another crowd favorite from a few years ago, this cake is like carrot cake, but made with parsnips in place of carrots. The parsnips yield their moisture and delicate flavor to the cake dough, which is then layered with a cream cheese frosting and topped with candied kumquats. This recipe can easily be veganized – just use maple syrup in place of honey to candy the kumquats and make the frosting. Honey-Roasted Pears with Vanilla Cashew Cream (veg, gf) All the components of this dessert can be made ahead of time, and assembled later. The cashew cream is not your average cashew cream, either – it’s extra-fluffy with the help of a special ingredient. White Chocolate Blood Orange Mousse Tart (v, gf) This delicate white chocolate mousse tart is flavored and colored with the juice and zest of blood orange. You also have the option of skipping the crust and making the mousse alone. Just distribute it amongst little ramekins for individual servings. Pumpkinseed Butter Goji Cookies (v, gf) These cookies are crunchy on the outside, chewy on the inside, and incredibly buttery throughout. Their unexpected green coloring looks beautiful, contrasted by the red topping of goji berries. Kabocha Squash Ice Cream with Maple Roasted Pecans (veg, gf) Winter squash does beautifully in ice cream, especially the naturally sweet, bright orange kabocha squash. In this recipe, kabocha ice cream is swirled with a simple, tart cranberry sauce and topped with maple pecans. This recipe can easily be vegan – just use maple syrup in place of honey. Miso Caramel Popcorn (v, gf) It’s entirely possible to make really good caramel popcorn at home! This popcorn is sweet, salty, and incredibly addicting – you’ve been warned :) Drinks Rosemary Hot White Chocolate (v, gf) This hot white chocolate is both cozy and decadent, with unexpected, warming notes from rosemary and a perfectly smooth, frothy consistency. Quick Persimmon Eggnog (v, gf) This is eggnog for both the adventurous and the health-conscious. Much lighter than the original, but still perfectly creamy and satisfying. Spiced Kombucha Moscow Mules (v, gf) This is the perfect winter cocktail for those of us who don’t drink alcohol, but still want to participate in the celebratory ritual of clinking glasses and toasting with something special and delicious. Pear Cranberry Chai (v, gf) This cozy chai is brewed with the addition of pears and cranberries, which takes the flavor to the next level. Simply put, it’s the best chai we’ve ever had. H A P P Y   H O L I D A Y S  !  !  !   The post Favorite Plant-Based Holiday Recipes appeared first on Golubka Kitchen.

Pumpkin Cinnamon Oatmeal

November 20 2017 Meatless Monday 

This simple recipe is easy to adapt, so feel free to toss in some dried fruits or nuts at the end. Please note that pumpkin puree is not the same as pumpkin pie filling. Canned pumpkin puree is available in most supermarkets; stir remaining canned pumpkin into risotto or use in place of pizza sauce for a unique twist. This recipe comes to us from Kristi Arnold of Veggie Converter 365. Serves 2 - 2 cups water - 6 tablespoons canned pumpkin puree - 1/­­4 teaspoon ground cinnamon - 1/­­4 teaspoon ground cloves - 1/­­4 teaspoon freshly grated nutmeg - 1 cup rolled oats - Pure maple syrup, to taste In a medium saucepan over medium-high heat, combine water, pumpkin puree, cinnamon, cloves and nutmeg; bring to a boil. Stir in the oats, reduce heat to medium-low and cook about 15 minutes, or until oats are tender. Drizzle with maple syrup to taste. The post Pumpkin Cinnamon Oatmeal appeared first on Meatless Monday.

18 Vegan Thanksgiving Desserts

November 20 2017 Vegan Richa 

18 Vegan Thanksgiving Desserts18 Vegan Thanksgiving Desserts. Pumpkin Pie, Sweet Potato Pie Bars, Crumb Cakes, Chocolate Pie, Apple Cake, Crisp, Pecan Pie and more. Vegan Recipes Gluten-free options After the Portobello with garlic sauce or a shepherd’s pie, Try these Decadent Desserts or Snack portions for the Thanksgiving Weekend. Pies, Bars, Cakes, tarts and flan. Links for recipes below the pictures. Continue reading: 18 Vegan Thanksgiving DessertsThe post 18 Vegan Thanksgiving Desserts appeared first on Vegan Richa.

Vegan Banoffee Pie with Date Caramel Sauce

November 17 2017 Oh My Veggies 

Vegan Banoffee Pie is a ridiculously simple dessert to pull together but it looks and tastes super impressive. Everyone will think this recipe took all day!

Easy as Chocolate Pie

November 14 2017 Robin Robertson's Global Vegan Kitchen 

Easy as Chocolate PieThis decadent vegan chocolate pie assembles in minutes. After some time in the fridge, its ready to serve. What can be easier than that? Easy as Chocolate Pie This decadent chocolate pie assembles in minutes. - 12 ounces vegan semisweet chocolate chips - 1/­­4 cup almond milk or other nondairy milk - 1 tablespoon coconut oil - 1/­­2 cup chopped nuts, optional - 1/­­2 cup sweetened dried cranberries, cherries, or blueberries (optional) - 1 vegan chocolate cookie crust ((Keeblers brand is vegan-friendly)) - Chocolate curls or chopped nuts, for garnish - In a saucepan, combine the chocolate chips, almond milk, and coconut oil over medium heat. Cook, stirring until the chocolate and coconut oil are melted. Stir in the nuts and dried fruit, if using, until well combined. - Transfer the chocolate mixture to the crust and spread evenly. Refrigerate for at least 3 hours to firm up before serving. Garnish the top with chocolate curls. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. Save Save The post Easy as Chocolate Pie appeared first on Robin Robertson.

Easy Vegan Mashed Potatoes – Instant Pot or Saucepan

November 13 2017 Vegan Richa 

Easy Vegan Mashed Potatoes – Instant Pot or SaucepanEasy Vegan Mashed Potatoes. Serve with gravy as a side. Fluffy Instant Pot Mashed Potatoes. Saucepan option Vegan Gluten-free Soy-free Nut-free Recipe. Can be oil-free. Mashed Potatoes don’t need an introduction. They are used is many cuisines in many different ways. These are basic mashed potatoes that you can amp up to preference. Potatoes are cooked in an Instant Pot or Saucepan along with raw garlic, drained and mixed with coconut milk to add the creaminess, some herbs and spices and whipped up.  These Garlic Mashed potatoes are simple, quick and amazing! Serve these as you wish with a simple mushroom free gravy or a mushroom gravy. What are your favorite additions to mashed potatoes! Continue reading: Easy Vegan Mashed Potatoes – Instant Pot or SaucepanThe post Easy Vegan Mashed Potatoes – Instant Pot or Saucepan appeared first on Vegan Richa.

Butternut Squash and Spinach Alfredo

November 13 2017 Meatless Monday 

If you think you’re looking at an ooey gooey cheese sauce, look again! That luscious coating is made from a nutrient-packed fall favorite, butternut squash, with sage and lemon to balance the squash’s sweetness. This recipe comes to us from registered dietitian Maria of Bean A Foodie. Serves 4. - 3 cups cubed butternut squash - 1 tsp. dried sage - 1/­­2 onion, diced - 3 cloves of garlic, minced - 1/­­4 cup extra virgin olive oil, divided in half - 1 tsp. each salt and pepper - 1/­­2 cup grated Parmesan cheese, plus extra for serving - 2 tbsp. fresh lemon juice - 1/­­2 cup vegetable stock - 1 lb. spinach, finely chopped - 8 oz. short cut pasta, like rigatoni or penne Preheat your oven to 425F. Boil water for pasta and cooking according to package directions. Save about 1 cup of the pasta water and set aside. Toss butternut squash with sage, 2 tbsp olive oil and salt and pepper. Roast squash for about 30-40 minutes or until fork tender and lightly golden brown. While squash roasts, heat the remaining 2 tbsp of olive oil in a medium saute pan over medium high heat. Add in diced onions and garlic. Saute for about 3-5 or until onions and garlic are just starting to get translucent. In a high powered blender or food processor, place the roasted squash and onion mixture in the bowl. Blend on high until the squash is smooth. Add in the parmesan cheese, lemon juice and blend on high for another minute. Taste and adjust for seasoning. At this point the sauce is probably somewhat thick. Slowly add in some of the vegetable stock, blending at the same time. Check frequently for consistency. You may or may not use all of the stock, depending on how thick or thin your sauce. If you want the sauce thinner (or if it thickens over time on the stove) thin out with the reserved pasta water. Pour the butternut sauce back into the medium saute pan. Heat over low and add in the chopped spinach, stirring to combine. Cook over medium low until the spinach wilts — about 10 minutes. Again, if the sauce thickens, use some of the reserved pasta water to keep it at the consistency you like. Toss in the hot cooked pasta with the butternut and spinach sauce. Toss to combine. Add more parmesan cheese if you’d like. Serve hot! The post Butternut Squash and Spinach Alfredo appeared first on Meatless Monday.

Apple Molasses Bran Muffins

November 13 2017 Meatless Monday 

Golden delicious apples, raisins and walnuts provide diverse textures to these harvest muffins, while brown sugar and molasses incorporate a sweetness that is dark, slightly spicy and quintessentially autumn. Health is kicked up a notch as bran adds extra fiber and substituting apple sauce for butter lowers the fat in this delectable breakfast bread. This recipe comes to us from Patrice of Circle B Kitchen. Serves 12 - 1/­­2 cup baked applesauce - or - 1/­­2 cup applesauce with 1 apple*, cored, diced and mixed in - 1/­­4 cup light brown sugar, firmly packed - 1 large egg, beaten lightly - 1 cup Greek yogurt - 1/­­4 cup dark molasses - 1/­­2 cup raisins - 1/­­2 cup walnuts, chopped - 1 cup all-purpose flour - 1 teaspoon baking soda - 1/­­4 teaspoon salt - 1/­­2 teaspoon cinnamon - 1 cup millers bran** *Golden Delicious apples work best here. **Found at natural food stores, health food stores and in the grain or cereal section of most supermarkets. Preheat the oven to 400 degrees. Prepare a 12 cup muffin tin with a layer of butter or non-stick cooking spray. In a large bowl with an electric mixer, mix together the applesauce and brown sugar until the mixture is light and fluffy. Beat in the egg, yogurt and molasses until all are well incorporated. Stir in the raisins and chopped walnuts. In a separate medium bowl, whisk together the flour, baking soda, salt, cinnamon and bran.  Add the flour mixture to the yogurt apple mixture and stir the batter until it is just combined, but still lumpy. Spoon the batter evenly into the 12 prepared muffin cups. Bake for 15-20 minutes, or until the muffins are golden brown and spring to the touch. Turn the muffins out onto a rack and let cool. The post Apple Molasses Bran Muffins appeared first on Meatless Monday.

Pumpkin & Kale Salad + Just Married!

November 9 2017 Green Kitchen Stories 

Pumpkin & Kale Salad + Just Married! Hey guess what, we just got married! In a beautiful greenhouse in Rosendal’s Garden in Stockholm, surrounded by our closest family and friends (+ ALL their kids) and accompanied by live jazz music and gorgeous food. Even though I proposed to Luise in the back of a campervan on New Zealand almost three years ago, we pulled this wedding together - from idea to I do - in less than five weeks. With three young kids, constantly overflowing mailboxes and an unhealthy always-need-to-be-in-control tendency, we realized that if we don’t do a quick and spontaneous wedding we probably won’t get hitched until we are retired. So instead of our dream wedding going on for three days and nights in the Italian country side, we aimed for an informal and cosy autumn gathering in one of our favorite Stockholm locations. It turned out so much better than we could ever have hoped for and we are now officially mr and mrs. We let the chefs at Rosendal take care of all the food (which was a huge relief). Our only instructions for the lunch buffet (lunch is much easier if you want friends with kids to attend) was that we wanted hearty salads and food roughly in line with our own philosophy. Typically, we didn’t get any photos of the whole buffet table, but there were roasted vegetables, butter tossed potato and chanterelles, slaw with pickled mustard seeds, hummus, sourdough bread, sauerkraut, a goat’s cheese salad with shredded beets, herb sauces and lots and lots of cake. All seasonal and local, pretty decorated with fruit and flowers. And so good! Another salad that they prepared was made with roasted pumpkin, cavolo nero and buckwheat and we have recreated our own version of it here below. We never got the exact recipe from the chef so this is a pretty loose interpretation of how we remembered it (after a couple of glasses of champagne). We are sharing that today along with a few snaps that David’s sister took at the wedding. Forget everything I’ve previously stated about marriage. This was fun! And I feel damn fortunate to marry the most beautiful woman I know. Lots of love from us! The kids were more interested in the fireplace than the camera ... These two guys were so good! Send me an email if you need Chet Baker-style jazz musicians in Stockholm and I’ll forward their contact info.        This is a gorgeous and rustic recipe perfect for this season. It would also be ideal for Christmas, maybe with some cinnamon added to the dressing. One of the things we really love about this is that you don’t need to peel the pumpkin (which always is a hassle), just cut into wedges and you can even keep the seeds on. Some of the seeds might get a little burnt but the one hanging on to the slices add a nice crunch. We cover the pumpkin wedges in dressing both before and after roasting to give them a delicious coating. Roasted Pumpkin Salad with Cavolo Nero & Buckwheat Serves 4 1 Hokkaido squash, Kent pumpkin or other small winter squash/­­pumpkin variety 200 g /­­ 4 cups dinosaur kale (cavolo nero) or regular kale, thick stems removed  1 cup /­­ 250 ml /­­ 170 g raw buckwheat groats, rinsed Dressing 125 ml /­­ 1/­­2 cup olive oil 3 tbsp maple syrup 1-2 lemons, juice + zest 1 cm /­­ 1/­­2 inch fresh ginger, finely grated Sea salt & pepper To serve Pomegranate seeds 1/­­2 cup /­­ 75 g toasted pumpkin seeds 1/­­2 cup /­­ 150 g feta cheese Set the oven to 200°C /­­ 400°F fan mode. Divide the pumpkin in half and then cut it into wedges. Leave any seeds that are hanging on to the wedges and discard the rest. Stir together the dressing, taste and adjust the flavors. Pour about half of it in a bowl and toss the pumpkin slices in it (keep the remaining dressing in the bowl). Place on a baking tray and roast for about 25-30 minutes. We like it a little burnt towards the edges. When roasted, carefully loosen the wedges from the tray and brush them with the remaining dressing in the bowl. While the pumpkin is roasting, cook the buckwheat groats in 2 cups water for 7-8 minutes until soft but not mushy. Drain any remaining water and leave to cool off a bit. Add the remaining half of the dressing to a large bowl. Tear the kale leaves into smaller pieces, place in the bowl and use your hands to massage them until they soften up. Add the buckwheat to the bowl and toss so it’s all mixed. Arrange the kale and buckwheat on the tray (or a serving plate) together with the pumpkin wedges. Scatter with pomegranate seeds, pumpkin seeds and crumbled feta cheese. Enjoy! Wedding photos by Johanna Frenkel.

Roasted Potatoes with Orange Couscous

November 6 2017 Meatless Monday 

Potatoes are roasted with red apples, crispy chickpeas and sweet raisins then served over a bed of orange infused couscous. The potatoes, apples and chickpeas are seasoned with fennel, paprika and orange zest to balance the sweet with the savory. This recipe comes to us from Trudy of veggie.num.num. Serves 6 For the roasted potatoes: - a little olive oil, for preparing the roasting tray - 25 ounces new potatoes, halved - 2 tablespoons olive oil - 4 garlic cloves, lightly smashed - zest of 2 oranges - 2 red apples, de-seeded and cut into wedges - 1 1/­­4 cups cooked or canned chickpeas - 1/­­2 cup raisins - 1 tablespoon fennel seeds, chopped - 1/­­2 teaspoon paprika - a small bunch of fresh thyme sprigs For the orange couscous: -  1/­­2 cup almonds - 2 cups couscous - 3 cups vegetable stock - Juice of 1 orange   To make the roasted potatoes: Preheat an oven to 400 degrees. Drizzle a small amount of olive oil into a large roasting tray and place in the preheating oven to warm the pan. Bring a large pot of water to a boil over medium-high heat. Add the potatoes, return to a boil and cook for 3-4 minutes. Drain and return the potatoes to the saucepan over medium heat. Add the olive oil and crushed garlic cloves to the pan. Season with salt and pepper to taste.  Toss well and cook 1-2 minutes, or until the garlic becomes fragrant. Remove the pan from heat and set aside. Remove the roasting tray from the oven. Add the potatoes, garlic, orange zest, apple slices, chickpeas and raisins. Season with the fennel, paprika and thyme sprigs and toss well to combine. Shake well so the ingredients are evenly distributed. Return the baking dish to the oven and roast for 35 minutes, or until the potatoes are crisp and golden. To make the orange couscous: Spread the almonds on a separate baking sheet and roast in the oven for 5 minutes, or until the almonds turn crisp. Chop the roasted almonds and set aside. Bring the stock to a boil in a saucepan over medium-high heat. Add the couscous and orange juice and stir gently to combine. Cover the saucepan with a lid, remove from heat and set aside for 2-3 minutes. Fluff the couscous with a fork and toss the chopped almonds in. To complete the Roasted Potatoes with Orange Couscous: Serve the roasted potato medley in equal portions on top of the orange couscous and enjoy! The post Roasted Potatoes with Orange Couscous appeared first on Meatless Monday.

Grilled Portobello Mushrooms with Garlic Sauce

November 5 2017 Vegan Richa 

Grilled Portobello Mushrooms with Garlic SauceGrilled Portobello Mushrooms with Garlic Sauce. Grilled or Baked Marinated Portabella Mushrooms served with creamy gravy. Vegan Gluten-free Recipe  These Grilled Portobellos come together quickly, and are super delicious with the garlic soy marinade. The Deep caramelized flavor works wonderfully with the garlic sauce and basil and makes for an impressive meal. Serve with a side salad, and some biscuits/­­mashed potatoes for serving more of the garlic gravy! T’is the season for getting together with friends and family, planning potluck meals and making the most of the short days! Well it gets harder for photography, but hey its a good opportunity to slow down too, and enjoy comforting meals like these by the fireplace.   What are your favorite comfort meals this month?Continue reading: Grilled Portobello Mushrooms with Garlic SauceThe post Grilled Portobello Mushrooms with Garlic Sauce appeared first on Vegan Richa.

Plant-Based Fall Meal Plan, Part 2

November 2 2017 Golubka Kitchen 

Plant-Based Fall Meal Plan, Part 2 Here comes Part 2 of our Plant-Based Fall Meal Plan, complete with cozy dinner and dessert recipes for the week. There are stellar homemade veggie burgers, a nourishing stew, and beautifully simple roasted plums for dessert. To see the breakfast and lunch recipes, as well as the grocery shopping list for the entire meal plan, head to Part 1. We hope you’ll find this entire thing useful, and we’d love to hear any feedback you have, as always :) Menu (see Part 1 for breakfast and lunch recipes) Breakfast Turmeric Millet Porridge with Roasted Squash Date-Sweetened Apple and Squash Muffins Lunch Grain Bowl with Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Simple Butternut Squash and Green Apple Soup Dinner Brown Rice, Lentil, Kale and Squash Veggie Burgers w/­­ Any Fixings of Choice Brussels Sprout Tomato Stew Dessert Rosemary-Roasted Plums with a Cardamom Sprinkle *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Day by Day Prep List Monday Night: Make the Veggie Burgers to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you’ve already cooked the squash, rice, kale and lentils that are called for in the recipe during prep day. Roast the plums for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. - Make the Brown Rice, Lentil, Kale and Squash Veggie Burgers. - Make the Rosemary-Roasted Plums with Cardamom Sprinkle. Wednesday/­­Thursday night: Once you’ve finished eating the Veggie Burgers, prepare the Brussels Sprouts Stew for dinner starting Wednesday or Thursday night and until the end of the week.  - Make the Brussels Sprout Tomato Stew.   Recipes 1. These veggie burgers utilize the lentils, brown rice, squash, and kale that you already cooked during prep day. They are nourishing, satisfying, and cooked in the oven, which means that you won’t have to spend any time frying them on the pan. The flavors are earthy and warming, and the burgers develop really nice, crispy edges as they bake. Enjoy them for dinner with any fixings of choice, on burger buns, inside lettuce wraps, or even alongside a green salad. Make sure to try them with the Lentil and Squash Hummus from Part 1 as well. Brown Rice, Lentil, Kale and Squash Veggie Burgers   Print Serves: 9 veggie burgers Ingredients 1 tablespoon coconut oil 1 large yellow onion - chopped ½ teaspoon red pepper flakes about 2 tablespoons chopped sage, rosemary and thyme (optional) 4 garlic cloves - minced blanched kale (from part 1) - chopped roughly sea salt freshly ground black pepper 1 tablespoon tomato paste 1 cup toasted pumpkin seeds 1½ cups cooked brown rice (from part 1) 1½ cups cooked lentils (from part 1) remaining ½ cup roasted butternut squash (from part 1) 1 tablespoon balsamic vinegar or apple cider vinegar Instructions Preheat oven to 400° F (200° C). Warm the coconut oil in a medium pan over medium heat. Add the onion, red pepper flakes and herbs, if using, and sauté for 7 minutes, until the onions are translucent. Add the garlic and cook for another minute, then add the kale, salt and pepper, and stir around for another minute. Add the tomato paste and toss to mix well. Remove the pan from heat. Transfer the pumpkin seeds to a food processor and pulse into small pieces. Add the rice, lentils, squash, vinegar, and the sautéed onion and kale mixture to the food processor. Pulse until well-mixed and combined into a chunky mixture. Taste for salt, add more if needed. Prepare a parchment paper-covered baking sheet. Use a ½ cup measurement to form burger patties and finish shaping each patty with your hands. Arrange the patties on the prepared baking sheet. Bake for 25-35 minutes, until the burgers look nicely toasted. Serve on burger buns, lettuce wraps, or alongside salad with any burger fixings of choice. Store in an air-tight container for up to 5 days. These burgers also freeze very well. 3.5.3226   2. A pot of good stew is such a great solution to the weekday dinner problem, especially during the colder months. It doesn’t take too long to make and lasts a while in the fridge, only getting better with time. This one is made with so many star ingredients of warming fall fare: mushrooms, carrots, garlic and onion, as well as jarred tomatoes, brussels sprouts and lentils. There’s smoked paprika, too, which ensures a bit of piquancy and depth of flavor. Serve this stew with crusty sourdough bread or over any brown rice, left over from the veggie burgers. Brussels Sprout Tomato Stew   Print Ingredients 1 tablespoon coconut oil 1 teaspoon whole cumin seeds 1 large yellow onion - chopped sea salt 1 lb crimini mushrooms - sliced freshly ground black pepper 6 garlic cloves - sliced 1 jalape?o - seeded and chopped 2 medium carrots - sliced 1 lb Brussels sprouts - trimmed and halved (quartered for larger ones) 1 teaspoon smoked paprika kale cooking water from part 1, veggie broth or purified water 2-3 bay leaves (optional) remaining cooked lentils from part 1 - about 1½ cups 28 oz box or can crushed tomatoes 4 cups baby spinach Instructions Warm the coconut oil in a medium saucepan. Add the cumin and sauté for about 1 minute, until fragrant. Add the onion and salt and sauté for 5 minutes, until translucent. Add the mushrooms and black pepper and cook for about 8 minutes, until all the liquid thats released by the mushrooms evaporates. Add the garlic, jalapeno, carrots, Brussels sprouts and paprika, and stir to coat for about 2 minutes. Add enough of the reserved kale cooking liquid (from part 1), veggie broth, or purified water to achieve a thick stew consistency (keep in mind that youll also be adding crushed tomatoes). Add the bay leaves at this point too, if using. Bring to a simmer. Cook, partially covered, for 10 minutes. Add the cooked lentils and crushed tomatoes, bring everything back to a simmer and cook for another 10 minutes. Discard the bay leaves, if using. Add the spinach at the end, and stir it in until wilted. Taste for salt and pepper, adjust if needed. Serve over rice or with crusty sourdough bread. 3.5.3226   3. Roasting up a sizable batch of fruit is a great way to ensure that you’ll have beautiful, healthy dessert for the week. Add a little dollop of ice cream or yogurt (have you tried this coconut one?!), and you’re in business. These plums are roasted with coconut sugar, which brings out their sweetness, and rosemary, which contributes its piney, earthy notes. Besides ice cream/­­yogurt, I love serving the plums with a sprinkling of toasted pumpkin seeds, cardamom and cacao nibs. Another idea: try topping the millet porridge from Part 1 with some of the roasted plums for one of your breakfasts. If you can’t find plums, try a similar roasting technique with apples or pears (and include cinnamon in your sprinkle). Rosemary-Roasted Plums with a Cardamom Sprinkle   Print Ingredients 8 ripe plums - sliced in half and pitted 2 tablespoons coconut sugar 2 tablespoons chopped rosemary ¼ cup toasted pumpkin seeds - roughly chopped 2-3 cardamom pods - shells discarded, ground in a mortar and pestle 1 tablespoon cacao nibs (optional) vanilla ice cream or plain yogurt - for serving Instructions Preheat oven to 375° F (190° C). Prepare a parchment paper-covered baking sheet. Place the plums on the baking sheet, cut side up. Generously sprinkle each plum with the coconut sugar and rosemary. Put in the oven and roast for 20-30 minutes, until soft throughout. Meanwhile, combine the pumpkin seeds, cardamom and cacao nibs in a small bowl. Serve the plums with ice cream/­­yogurt, sprinkled with the pumpkin seed cardamom mixture. 3.5.3226   < < .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 Plant-Based Fall Meal Plan, Part 2 appeared first on Golubka Kitchen.

Plant-Based Fall Meal Plan, Part 1

November 1 2017 Golubka Kitchen 

Plant-Based Fall Meal Plan, Part 1 This summer, we set out to share one practical, budget-friendly, and non-boring plant-based meal plan per season. Here is our meal plan for the Fall of 2017! We are really excited about the recipes in this one. It all starts out with cooking a pot of lentils and a pot of rice, roasting some winter squash, and prepping some kale. Those foundations then make their way into breakfast, lunch and dinner recipes that will take you through a whole week of nourishing and cozy fall meals. As usual, we are splitting this meal plan into two parts. This first part will focus on weekend prep, as well as breakfast and lunch recipes. Part 2 is here, and it’s all about dinner and dessert recipes. Here we go! Menu (see Part 2 for dinner and dessert recipes) Breakfast Turmeric Millet Porridge with Roasted Squash Date-Sweetened Apple and Squash Muffins Lunch Grain Bowl with Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Simple Butternut Squash and Green Apple Soup Dinner Brown Rice, Lentil, Kale and Squash Veggie Burgers w/­­ Any Fixings of Choice Brussels Sprout Tomato Stew Dessert Rosemary-Roasted Plums with a Cardamom Sprinkle *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Shopping List (print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Produce Vegetables - 1 large and 1 medium butternut squashes - 2 medium delicata squashes - 1 lb Brussels sprouts - 2 bunches kale (or 1 very large bunch) - 4 cups baby spinach - 1 jalape?o pepper - 1 lb crimini mushrooms - 2 medium carrots - 3 large yellow onions - 2 heads of garlic Fruits - 2-3 green apples - 1 lemon - 1-2 limes (if using in place of brown rice vinegar for the marinated delicata) - 8 ripe plums Herbs  - rosemary - sage - green onions (optional) - thyme (optional) Other - 3 cups almond milk or other plant milk of choice - 1 13.5 oz can unsweetened Thai coconut milk - 1 28 oz can or box crushed tomatoes - 1 cup brown rice flour or other gluten free flour - sesame tahini - white sweet miso - burger fixings like buns, lettuce, or anything else you like w/­­ your veggie burgers - vanilla ice cream or plain yogurt to serve with the roasted plums (optional) - crackers to snack on with the hummus or sourdough bread to eat with the hummus, soup or stew (optional) Bulk - 2 1/­­4 cups dried green lentils - 3/­­4 cup millet - 1 1/­­2 cups brown rice (2 cups if using rice for the grain bowl) - 1 cup other grain of choice for the grain bowl, or 1/­­2 more cup of brown rice - 5-7 Medjool dates - 2 cups pumpkin seeds – toasted - unsweetened coconut flakes (optional) - cacao nibs (optional) Pantry /­­ Refrigerator Staples - neutral coconut oil - apple cider vinegar - brown rice vinegar (if not using limes for delicata marinade) - balsamic vinegar (optional) - tamari - olive oil - toasted sesame oil - tomato paste - coconut sugar - sea salt - maple syrup or honey - sriracha/­­chili sauce of choice - baking soda - baking powder Spices - whole cumin seeds - whole coriander seeds - green cardamom pods - smoked paprika - black peppercorns - turmeric - red pepper flakes - bay leaves (optional) Day by Day Prep List Saturday Night (Night Before Main Prep Day): These are just quick tasks that need to be done the day before your main prep day. Soaking grains and lentils helps rid them of phytic acid, which makes them easier to digest. It also kickstarts the germination process, making the grains and lentils more nutritious. - Soak 3/­­4 cup of dried millet overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - Soak 2 1/­­4 cups of lentils overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - Soak 1 1/­­2 cups of brown rice (2 cups if you are using it for the grain bowl) overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. - If not using brown rice for the grain bowl, soak 1 cup of another grain of choice for the grain bowl in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. Sunday (Main Prep Day): This is your main prep day, which you can also split into multiple days, depending on your schedule. You will find all the recipes for this prep day in this post, which includes two breakfast options and two lunch options for the whole week, as well as some simple prep for the dinners for the coming week. - Roast the butternut and delicata squashes to be used in Turmeric Millet Porridge with Roasted Squash, Apple and Squash Muffins, Lentil and Squash Hummus, Simple Butternut Squash and Green Apple Soup, Veggie Burgers, and Grain Bowl. - Cook the lentils to be used in the Lentil and Squash Hummus, Veggie Burgers, and the Brussels Sprout Tomato Stew. - Cook the brown rice to use in the Veggie Burgers and the Grain Bowl, if that’s your grain of choice for the bowl. - If you chose another grain for the grain bowl, cook it now as well. - Cook the kale and coconut kale to be used in the Grain Bowl and Veggie Burgers. - Make the Lentil and Squash Hummus to be used in the Grain Bowl, on the Veggie Burgers, and on crackers/­­bread as a snack throughout the week. - Marinate the roasted delicata squash to use in the Grain Bowl. - Make the Simple Butternut Squash and Apple Soup. - Bake the Date-Sweetened Apple and Squash Muffins. - You can also cook the Turmeric Millet Porridge with Roasted Squash for your breakfasts ahead of time, but I suggest making it in the morning. It’s pretty quick. Monday Night: Make the Veggie Burgers to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you’ve already cooked the squash, rice, kale and lentils that are called for in the recipe during prep day. Roast the plums for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. The recipes for the Veggie Burgers, Brussels Sprout Stew and the Roasted Plums are in Part 2.  - Make the Brown Rice, Lentil, Kale and Squash Veggie Burgers. - Make the Rosemary-Roasted Plums with Cardamom Sprinkle. Wednesday/­­Thursday night: Once you’ve finished eating the Veggie Burgers, prepare the Brussels Sprouts Stew for dinner starting Wednesday or Thursday night and until the end of the week. The recipe for the stew is in Part 2.  - Make the Brussels Sprout Tomato Stew.   Prep 1. Winter squash is a beautifully versatile vegetable that can be used in millions of ways in both sweet and savory dishes. It’s always a great idea to roast a bunch of squash on the weekend, to use in all kinds of dishes throughout the week. In this meal plan, we use Butternut and Delicata Squashes in the Turmeric Millet Porridge with Roasted Squash, Apple and Squash Muffins, Lentil and Squash Hummus, Simple Butternut Squash and Green Apple Soup, Veggie Burgers, and Grain Bowl. See what I mean? It really is a super-vegetable. Roasted Butternut and Delicata Squashes   Print Ingredients 1 large and 1 medium butternut squash - cut in half lengthwise and seeded 2 medium delicata squashes - seeded and sliced into ½-inch rings neutral coconut oil - soft sea salt freshly ground black pepper Instructions Preheat the oven to 400° F (200° C). Prepare 2-3 parchment paper-lined baking sheets. Arrange all the squashes on the baking sheets in a single layer. Oil them with the coconut oil and sprinkle with salt and paper. Roast the delicata squash for 10 minutes, then flip all the rings and roast for another 15-20 minutes, until cooked through and golden on both sides. Delicata squash skins are edible, so no need to peel off the skin. Roast the butternut squashes at the same time, for about 40 minutes or until soft throughout. You should end up with about 3 cups of roasted mashed squash flesh from the large butternut squash, which you will use for the hummus, muffins, porridge and burgers. The remaining 1 medium butternut squash will be used for the Simple Squash and Apple Soup. 3.5.3226   2. A pot of lentils, cooked on the weekend, can easily take you through a week of meals. They are nourishing, affordable, and can work as a base for so many meals. In this meal plan, we use French lentils in the Lentil and Squash Hummus, Veggie Burgers, and the Brussels Sprout Tomato Stew. Pot of Lentils   Print Ingredients 2¼ cups dried French lentils - soaked overnight in purified water with a splash of apple cider vinegar sea salt Instructions Drain and rinse the lentils. Place them into a medium-large pot, cover with purified water, and bring to a boil over high heat. Lower the heat to a simmer and cook for about 15-20 minutes, or until soft, but still intact. Add salt at the last 5 minutes. Drain and use in recipes right away or store in an airtight container for up to 5 days. 3.5.3226   3. Similarly to lentils, a pot of rice or any other grains, prepared on the weekend, can help you pave the way to quicker and better meals throughout the week. In this meal plan, we use brown rice in the Veggie Burgers and the Grain Bowl (if that’s the grain you chose for your bowl). Serve any leftover rice with the Brussels Sprout Tomato Stew. If you chose a different grain for your grain bowl, cook it now as well. Pot of Brown Rice   Print Ingredients 1½ cups brown rice (2 cups if using rice for your grain bowl) - soaked overnight in purified water with a splash of apple cider vinegar 2½ cups filtered water (3½ cups if cooking 2 cups of rice) sea salt Instructions Drain and rinse the rice. Combine it with the water and plenty of sea salt in a medium pot, cover with a lid and bring to a boil. Lower the heat to a simmer and cook, covered, for 25-40 minutes, until all the water is absorbed and the rice is cooked. Use in recipes right away or store refrigerated in an air-tight container for up to 4 days. 3.5.3226   4. Blanching kale is one of my favorite, low maintenance ways of prepping a whole bunch of it for the week. In this meal plan, it will be used for the Coconut Kale and the Veggie Burgers. I also like to use the leftover kale cooking water for soups, stews, etc. In this meal plan, you can use the leftover kale broth for the Coconut Kale, the Brussels Sprout Tomato Stew and even the Simple Squash and Apple Soup. Half of this blanched kale gets stored away for later use in the Veggie Burgers, while the other half becomes the Coconut Kale for our grain bowl lunch. You’re going to love the coconut kale – it’s velvety, creamy, and keeps well throughout the week. Blanched Kale and Coconut Kale   Print Ingredients 2 bunches (or 1 very large bunch) kale of choice sea salt 1 can unsweetened Thai coconut milk Instructions Separate the kale leaves from the stems. Wash and tear the leaves into roughly bite-sized pieces. Reserve the stems to use in homemade vegetable broth in the future, if desired. Place the torn kale leaves in a large pot and cover with purified water. Add salt and bring to a boil over high heat. Reduce the heat to a simmer and cook for 10 minutes. Drain the kale, reserving the cooking liquid for the Coconut Kale and the Brussels Sprouts Tomato Stew. Return half of the kale to the same pot. Squeeze the other half of the kale dry and store it away in an air-tight container, in the refrigerator, to use later in the veggie burgers. Add ½ cup of the reserved kale cooking liquid and 1 can of coconut milk to the pot. Bring to a strong simmer and cook for 10-20 minutes, until creamy. Add more of the kale cooking liquid throughout the cooking time, if needed. Taste for salt and adjust, if needed. Eat right away or store refrigerated in an airtight container for up to 4 days. 3.5.3226   5. The good news is, you already have all the important ingredients prepared for this hummus – you’ve cooked the lentils and roasted the squash, which you’re going to puree with autumn herbs, garlic, tahini, lemon juice, and olive oil. Though for efficiency’s sake, we use lentils instead of the traditional chickpeas here, the spread still very much tastes like hummus. And not just any hummus – it’s fresh, savory, earthy hummus that’s better than anything you can get at the store. Use it throughout the week in the Grain Bowl, on top of the Veggie Burgers, or as a quick snack with some crackers. Lentil and Squash Hummus   Print Ingredients ¼ cup plus 2 tablespoons olive oil - divided 4-5 cloves of garlic - peeled and sliced 1-2 tablespoons chopped herbs, such as rosemary, sage and thyme 1 cup roasted mashed butternut squash (from the large butternut squash from above) sea salt freshly ground black pepper 1½ cups cooked green lentils (from above) juice from 1 lemon ¼ cup sesame tahini 3-4 tablespoons cold water toasted pumpkin seeds - for garnish (optional) Instructions Warm 2 tablespoons of olive oil in a small sauté pan over medium heat. Add garlic and herbs and sauté for about a minute, until garlic is fragrant and cooked, but not burnt. Add the squash, salt and pepper, and toss to coat. Stir around for a minute or so for the flavors to mix. Add the mixture to a food processor or a high-speed blender like a Vitamix. Add the lentils to the food processor/­­blender, followed by the lemon juice, sesame tahini, and more salt, to taste. Process until smooth, scraping the walls if needed. With the motor still running, pour in ¼ cup of the olive oil through the funnel, followed by the cold water. Pour in the water 1 tablespoon at a time until you achieve a desired, creamy consistency. Sprinkle the hummus with the toasted pumpkin seeds when serving, if using. Store the hummus in the refrigerator in an air-tight container for up to 5 days. 3.5.3226   6. Marinating vegetables is one of my favorite preparations, especially if I’m cooking ahead. It’s as easy as mixing up a marinade, and the veggies will only get more flavorful with each passing day. This miso-marinated delicata squash has got it all – it’s a little sweet, a little savory, and a bit spicy. It’s the perfect, powerful component to a memorable grain bowl, which is how it’s utilized in this meal plan. If you are planning on eating this squash at work/­­social settings, you might need to be cautious with the garlic – the squash is still really good without it! Miso-Marinated Delicata Squash   Print Ingredients 2 sliced and roasted delicata squashes (from above) 2 tablespoons white sweet miso paste 1 tablespoon maple syrup or honey (not vegan) 2 teaspoons chili sauce, such as sriracha 4 tablespoons brown rice vinegar or lime juice 1 tablespoon tamari 2 teaspoons sesame oil 1 garlic clove - minced (optional) 1 tablespoon finely chopped green onion (optional) Instructions Place the sliced and roasted delicata squash in a shallow dish. In a small bowl, combine the miso with the maple syrup and sriracha, and mix until smooth. Add the rice vinegar/­­lime juice, tamari, and sesame oil, and mix until smooth. Mix in the sesame seeds, garlic and green onion, if using. Pour the marinade over the delicata squash and toss to coat. Cover and let marinate at room temperature for 1-3 hours. Keep refrigerated for up to 5 days. 3.5.3226   Recipes 1. These gluten-free muffins make for a great breakfast or snack. They are very subtly sweet – sweetened only with dates – and get their soft, crumbly texture from the roasted squash that’s hiding in the batter. There are pockets of cubed apple throughout, and the pumpkin seeds on top add a nice bit of crunch. Date-Sweetened Apple and Squash Muffins   Print Serves: 10 medium-sized or 12 small muffins Ingredients 1½ tablespoons neutral coconut oil, plus more for oiling the pan ¾ cup brown rice flour or other gluten-free flour pinch of sea salt 1 teaspoon baking powder ½ teaspoon baking soda 5-7 soft Medjool dates - pitted and soaked in 1 cup of hot water for 10 minutes ½ cup roasted mashed butternut squash (from the large butternut squash from above) 1 tablespoon apple cider vinegar 1-2 Granny Smith apples - peeled and finely cubed (optionally slice some of the apple to decorate the tops of muffins) 2 tablespoons chopped sage leaves (optional) pumpkin seeds - for sprinkling Instructions Preheat oven to 375° F (190° C). Prepare a muffin pan by thoroughly oiling the holes or lining it with paper muffin liners. Combine the flour, salt, baking powder and baking soda in a medium bowl. Put the dates in an upright blender, together with their soaking water. Add the squash and blend until smooth. Add the coconut oil and vinegar and pulse to combine. Pour the wet mixture into the bowl with the dry ingredients and quickly stir to mix. Fold in cubed apples and sage, if using. Fill the muffin holes with the batter until each hole is about ⅔ full. Sprinkle each muffin with pumpkin seeds and decorate with apple slices, if using. Bake for 25-30 minutes, until a toothpick comes out clean. Let cool a little, then remove the muffins from the pan and let them cool on a cooling rack. Enjoy right away or store in an air-tight container for up to 4 days. 3.5.3226   2. This millet porridge is warming, cozy, satisfying, and overall perfect for chilly fall mornings. Millet is a humble and affordable gluten-free grain, but it has the potential to be quite creamy and luxurious when cooked in plant milk with turmeric and squash. The porridge is pictured here topped with some of the roasted plums from Part 2 of this meal plan, which makes it even more special. Turmeric Millet Porridge   Print Ingredients 2 tablespoons coconut oil or ghee (not vegan) 1 teaspoon turmeric a few grinds of black pepper (to activate the turmeric) ¾ cup millet - soaked overnight in purified water with a splash of apple cider vinegar 1½ tablespoons coconut sugar pinch of sea salt 4 cups almond milk or other plant milk (or 3 cups milk and 1 cup water) - divided 1 cup roasted butternut squash (from the large butternut squash from above) toasted pumpkin seeds and coconut flakes - for serving (optional) Instructions Warm the oil/­­ghee in a medium saucepan over medium heat. Add the turmeric and black pepper, and stir around for about a minute. Add the millet, coconut sugar, salt and 3 cups of plant milk (or 2 cups of milk and 1 cup of water). Bring to a boil, lower the heat to a simmer and cook, covered, for 20 minutes. Stir periodically to prevent the porridge from sticking to the bottom. In the meantime, blend the squash and the remaining 1 cup of plant milk in a high-speed blender. Mix the blended mixture into the porridge after the 20 minutes of cooking and stir to combine. Simmer everything for another couple of minutes. (Alternatively, skip blending the squash and the remaining plant milk in a blender and add both the squash and the rest of the milk to the porridge, stirring to warm everything through. This will result in a less smooth porridge with some pockets of squash, which I like as a nice change from a smooth porridge). Serve the porridge topped with toasted pumpkin seeds and coconut flakes, if desired. Store in an air-tight container for up to 5 days. Reheat gently over medium low heat with more ghee/­­coconut oil and a splash of plant milk or water. 3.5.3226   3. This grain bowl will come together very quickly during a weekday lunch, since you’ve already gotten all the components ready during prep day. As an alternative to the bowl, you can spread the hummus on some sourdough bread and top that with the squash for an open-faced sandwich, with the coconut kale on the side. Marinated Delicata Squash, Coconut Kale, and Lentil Hummus Grain Bowl   Print Ingredients cooked brown rice or another grain of choice (from above) coconut kale (from above) miso-marinated delicata squash (from above) lentil and squash hummus (from above) toasted pumpkin seeds Instructions Heat up the rice and coconut kale in a pan or saucepan with a bit of oil or water. You can also gently heat the miso-marinated squash, but be careful not to heat it too much because of the miso. Serve all the components together in a bowl, sprinkled with toasted pumpkin seeds. 3.5.3226   4. Our second lunch option is a very lovely and very simple pureed fall soup, with flavors of butternut squash, green apple, and autumn herbs. Simple Butternut Squash and Apple Soup   Print Ingredients 1 tablespoon neutral coconut oil 1 large yellow onion - chopped 1 green apple - peeled, cored and chopped 2 garlic cloves - sliced 1 teaspoon coriander seeds - preferably freshly ground about 1 tablespoon chopped sage and rosemary sea salt freshly ground black pepper flesh from 1 medium roasted butternut squash (from above) Instructions Warm the oil in a medium saucepan over medium heat. Add the onion, apple, garlic, coriander and herbs, if using, and sauté everything for 10 minutes. Scoop the flesh out of the roasted squash and add it to the saucepan, followed by the sea salt, pepper and 3 cups of purified water. Bring to a boil and simmer for 10 minutes, until all the flavors are combined well. Carefully blend everything in an upright blender until smooth. Taste for salt and adjust if needed. Serve right away or store in an airtight container for up to 5 days. 3.5.3226 Continue to Dinner and Dessert Recipes > > >  You might also like... Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway Pumpkinseed Butter Goji Cookies Squash Noodle Soup with Healing Turmeric-Ginger Broth, Roasted Carrots... Plant-Based Summer Meal Plan, Part 2 .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 Plant-Based Fall Meal Plan, Part 1 appeared first on Golubka Kitchen.

Baked Applesauce

October 30 2017 Meatless Monday 

When apples hit their peak season they hardly need any brown sugar to sweeten a rustic applesauce like this one. You neednt even take off the apples skins to enjoy this cinnamon sauce on oatmeal, pancakes or straight from a bowl. This recipe comes to us from Patrice of Circle B Kitchen. Serves 12 - a light nonstick cooking spray, for preparing the pan - 8-9 baking apples (3 pounds), cut in half and cored 1/­­4 cup brown sugar 1/­­4 tsp ground cinnamon - pinch of salt - 2 – 3 tablespoons water, if needed Preheat the oven to 375°F. Prepare 2 shallow baking pans with a light layer of nonstick cooking spray. Place the apple halves, cut side down, on the baking sheets and cover tightly with aluminum foil. Bake the apples for about 30-40 minutes, or until tender. Set aside to cool. When the apples are cool enough to handle, slip the fruits from their skins. Place the baked apples back into the pan, scraping any pulp from the peels. Discard the apple skins. While the apples are still warm, mash them with a fork, stirring in the brown sugar, cinnamon a pinch of salt and a bit of water (if needed) to help scrape up any brown bits in the pan and to lighten the texture of the applesauce. Enjoy warm, room temperature or cold. The post Baked Applesauce appeared first on Meatless Monday.

chilli garlic noodles recipe | garlic noodles recipe | chinese noodles

November 15 2017 hebbar's kitchen 

chilli garlic noodles recipe | garlic noodles recipe | chinese noodleschilli garlic noodles recipe | garlic noodles recipe | chinese noodles with step by step photo and video recipe. the recipe is very similar to any othe indo chinese noodles recipe with an extra flavour of chilli garlic flavour. the flavour can be easily added by store bought sauces or perhaps by freshly grounded homemade chilli and garlic sauces. Once the ingredients are ready, the recipe for chilli garlic noodles can be prepared in less than 15 minutes without much fuss Continue reading chilli garlic noodles recipe | garlic noodles recipe | chinese noodles at Hebbar's Kitchen.

Vegan Gravy – 1 Pot Mushroom Free with Fluffy Mashed Potatoes

November 14 2017 Vegan Richa 

Vegan Gravy – 1 Pot Mushroom Free with Fluffy Mashed PotatoesFluffy Mashed Potatoes with Vegan Gravy – 1 Pot gravy- Mushroom Free. Can be Nut-free, soy-free. Serve over mashed potatoes, biscuits, thanksgiving loaf and more. Vegan Recipe.  There often are hundreds of versions of some popular dishes on the web. Sometimes I make elaborate versions of the simple ones or make some with my own twists. But then it is the holiday season and everyone needs a simple gravy recipe to serve over them fluffy tatoes. This is one of the ways I like my gravy. You can add mushrooms with the onions to the gravy for a mushroom variation. Use fresh herbs if possible for amazing flavor.  I cook my potatoes and garlic together in the Instant pot. Mash and whip, add some coconut milk and herbs of choice. Done! Potatoes can also be cooked in a saucepan. See post for options.  The gravy needs just 1 pot and comes together quickly. Change up the flavors to taste and pour over anything and everything!  Time to make some comfort food.Continue reading: Vegan Gravy – 1 Pot Mushroom Free with Fluffy Mashed PotatoesThe post Vegan Gravy – 1 Pot Mushroom Free with Fluffy Mashed Potatoes appeared first on Vegan Richa.

Hendrix College and William & Mary Celebrate “Meatless MonDaiya”

November 13 2017 Meatless Monday 

Hendrix College and William & Mary Celebrate “Meatless MonDaiya”Students and staff on two college campuses were treated to Meatless Monday last week featuring products by vegan brand Daiya! Both Hendrix College in Conway, Arkansas and William & Mary in Williamsburg, Virginia celebrated Meatless MonDaiya, a collaboration between Meatless Monday and Daiya that provided a variety of vegan food choices in the campus dining halls.     Among the menu offerings at Hendrix were a vegan enchilada salad, lasagna, and a caprese grilled cheese - made with Daiyas mozzarella-style cheese, tomato, and basil - that was so popular that the cooks could just barely keep up with the demand of so many enthusiastic diners.     William & Marys dining hall at the Sadler Building, which regularly hosts around 1,500 people at dinnertime, featured a global menu with chickpea curry, Caesar salad, and roasted sweet potato arepas with Daiyas jalapeno Havarti cheese and cilantro yogurt sauce. Both locations also featured vegan cheesecake bites as a sweet treat for dessert.     Julie Nance, Campus Dietitian at William & Mary said, Students who had never tasted vegan cheese often stated, I cant tell the difference between this and regular cheese! The initial plan was to only do tabling at one dining hall but because it was successful, the sustainability interns decided to set up a table to offer samples during the evening meal at the other dining hall. At Hendrix, All the stations received high volume and positive feedback from students.  Hendrix Students from the ECC (Environmental Concerns Committee) participated by handing out swag items to campus diners, said Cindy Mosley, Associate Director and Dietitian of Dining Services. As an added bonus for taking part in Meatless MonDaiya, Hendrix ran a hashtag giveaway for free Find Your Happy Plate t-shirts.     The events at Hendrix and William & Mary were great successes for both Daiya and Meatless Monday! The big turnout at both campuses was proof that offering a plant-based menu, even once a week, can still attract plenty of hungry students! If you want Meatless Monday at your campus, get in touch with us to hear how easy it is to make your dining hall a healthier place to eat! The post Hendrix College and William & Mary Celebrate “Meatless MonDaiya” appeared first on Meatless Monday.

Middle Eastern Lentils & Rice

November 13 2017 Meatless Monday 

In this Middle Eastern classic also known as Mujaddara, onions are caramelized until sweet and brown to season the green lentils and hearty brown rice. Cinnamon and cumin complement the caramelized onion to spice this traditional dish which wont break the bank. This recipe comes to us from Anne of Apron Strings. Serves 6 - 1 cup brown rice - 2 cups green lentils, rinsed and sorted - 2 tablespoons olive oil, divided - 3 large onions, sliced - 1 teaspoon cumin - 1/­­2 teaspoon cinnamon - 1 teaspoon salt - freshly ground black pepper, to taste - 1 cup flat-leaf parsley, finely chopped - a sprinkle extra virgin olive oil, for serving Place the rice in a saucepan over medium high heat with 2 cups of water and a dash of salt. Bring the rice to a boil, reduce the heat to a simmer, cover and cook for 45-50 minutes, or until the rice is cooked through. Drain. While the rice is cooking, cover the lentils with 2 inches of water in another pot over medium high heat. Bring the lentils to a boil and continue boiling for about 20-25 minutes, or until the lentils are cooked through, but not yet mushy. Drain. While the lentils and rice are cooking, place the olive oil over medium-high heat. Add the onions, stirring to make sure the slices have separated and are coated in oil. Reduce heat to low and cook for about 25 minutes, stirring occasionally, until the onions have caramelized. When the rice, lentils and onions have completed cooking and caramelizing, toss them together in a large bowl. Season the rice, lentils and onions with the cumin, cinnamon, salt and black pepper to taste. Divide the lentils and rice into 6 equal servings. Sprinkle each serving with the parsley and drizzle with the extra virgin olive oil and enjoy! The post Middle Eastern Lentils & Rice appeared first on Meatless Monday.

The How Not to Die Cookbook

November 10 2017 Robin Robertson's Global Vegan Kitchen 

The How Not to Die Cookbook It gives me great pleasure to announce the upcoming release of The How Not to Die Cookbook by Michael Greger with Gene Stone — especially because the recipes are by yours truly.  The book comes out of December 5th, but you can pre-order now. The recipes in the book are based on Dr. Greger’s best-selling book, How Not To Die, and feature a variety of whole foods plant-based recipes, including Whole Roasted Cauliflower with Lemon Tahini Sauce: Roasted Vegetable Lasagna: Black Bean Burgers: and Super Salad with Garlic Caesar Dressing: If you’ve been wondering how to incorporate more of Dr. Greger’s “Daily Dozen” into your diet, then The How Not to Die Cookbook is the cookbook for you. The post The How Not to Die Cookbook appeared first on Robin Robertson.

Olive Oil Loaf with Hibiscus Beet Icing

November 9 2017 Golubka Kitchen 

Olive Oil Loaf with Hibiscus Beet Icing Checking in really quickly with this olive oil loaf that we haven’t been able to get out of our heads. We knew that we wanted it to be vegan and naturally sweetened, with a pink, plant-based icing, but the rest took a bit of debate. Should it be gluten-free or not? Should we aim to make it golden yellow like traditional olive oil cake? We finally decided on a simple, spelt version (maybe we’ll tackle a gf one later?), sweetened with coconut sugar, and thus darker in color than your average olive oil batter. It is still moist and hearty, and the icing is so easy and very special :) I love baking with spelt flour, especially sprouted spelt, which I used quite a bit for the baked goods in our new cookbook. The batter here is very simple, and yields a nice, crumbly yet moist dough, perfect for baking projects like this one. I would usually use coconut oil in this batter, but decided to go the traditional route and use olive oil. I love the subtle, earthy flavor that it brings to this loaf. I discovered that coconut butter makes an excellent base for vegan icing back in my raw food days. It melts well, but maintains shape, which makes it easy to work with. I love hibiscus tea for its color, pleasant, sour flavor, and myriad of health benefits. We used it here to offset the sweetness of the icing with some sour notes, as well as to color it pink. The beet came in because we wanted the icing a bit more electric in color, since hibiscus only colors the icing a dirty pink (which is pretty in its own way). You can completely omit the beet here, or use a fresh beet if you don’t have beet powder. Just grate about a half of a small beet and squeeze it through a cheesecloth to extract some juice. Then add the juice to the icing little by little until you have the color you like. Hope you’ll give this one a try! Olive Oil Loaf with Hibiscus Beet Icing   Print Serves: one 8½ loaf Ingredients for the olive oil loaf coconut oil for oiling the loaf pan 1½ cups (150 g) sprouted spelt flour or whole spelt flour 1/­­3 cup coconut sugar 1 teaspoon baking powder 1/­­2 teaspoon baking soda pinch of sea salt 5-7 cardamom pods - green shells removed, ground (optional) 1 teaspoon ground ginger (optional) 1 cup warm water or strong hibiscus tea 1/­­3 cup olive oil 1/­­2 tablespoon freshly squeezed lemon juice or apple cider vinegar 1 teaspoon vanilla extract for the hibiscus beet icing ¼ cup raw coconut butter (not oil) ¼ cup strong hibiscus tea ½ teaspoon beet powder (for color, optional) 2 tablespoons maple syrup a splash of vanilla extract Instructions to make the olive oil loaf Preheat oven to 350° F (180° F). Thoroughly oil an 8½ loaf pan with coconut oil and line the wide side with parchment paper. In a bowl, combine the flour, coconut sugar, baking powder, baking soda, salt, cardamom and ginger, if using. Mix well with a fork. Add the warm water, olive oil, lemon juice/­­acv, and vanilla extract. Mix to combine and pour the batter into the loaf pan. Carefully lift and drop the pan a couple of times to eliminate air bubbles. Bake for 50-55 minutes, or until a toothpick comes out clean. Let cool before icing. to make the hibiscus beet icing While the the loaf is baking, combine all the glaze ingredients in a small saucepan over low heat. Whisk until the coconut butter is melted, and the icing is smooth and creamy. Remove from heat and allow to cool, until thickened to an icing consistency. You can refrigerate the icing to speed up the thickening process, but be very mindful, as it might turn too thick very quickly when refrigerated. Once the icing has cooled to a good consistency, glaze the loaf, allowing some of the icing to drip down the sides. You might have a little bit of left-over icing - spread that on top of your loaf slices and enjoy :) 3.5.3226 You might also like... Ginger Marinated Tofu with Citrus Salsa Perfect Pressure Cooker Beans + Quick Marinated Beans Peach and Raspberry Summer Tart and a Guest Post for Scandi Foodie Root Vegetabe Chickpea Flour Quiche .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 Olive Oil Loaf with Hibiscus Beet Icing appeared first on Golubka Kitchen.

Mark Bittman Wants to Help You Cook Everything (Without Meat)

November 6 2017 Meatless Monday 

Mark Bittman Wants to Help You Cook Everything (Without Meat)Mark Bittmans original How to Cook Everything Vegetarian was such a hit the first time around that the award-winning food writer decided it was time for an update. On November 7, Bittman will release a new edition which includes new recipes and information about the benefits of reducing meat consumption. We spoke with Bittman about whats different in How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition and the many reasons why he felt it was time for a do-over. 1. What do you think has changed about plant-based eating since the first edition of your book was published? What compelled you to do a new edition? Everyone wants to eat healthier than they did 10 years ago, and most people know that that means eating less meat. (When I ask audiences whos eating less meat than they were 10 years ago, almost everyone raises their hand.) And there are so many resources available to vegetarians - and more importantly, semi-vegetarians or flexitarians - that it seemed worth an update. Plus, frankly, I was a little disappointed with aspects of my approach in the original, so I got to fix that. 2. Do you think that more people understand the benefits of eating less (or no) meat now? If so, what has contributed to that change? If not, why do you think people are resistant to that change? Most, but not everyone. That goes without saying. (And see above.) Why? Overwhelming evidence that overproduction of meat is harmful to the environment and overconsumption is harmful to individuals. Not to mention producing animals as if they were widgets. http:/­­/­­www.meatlessmonday.com/­­images/­­photos/­­2017/­­11/­­59d5122651a0c_­Smart_­Bites-_­How_­Meatless_­Monday_­Improves_­YOUR_­Health_­and_­the_­Health_­of-the_­Planet.mp4 Courtesy of HealthGuru.com 3. Do you believe its easier to cook vegetarian? Anyone who only cooks animal products is missing out on a universe of flavors and textures that cant be found elsewhere. Foods from the plant kingdom are generally easy to cook, but theyre also healthy, theyre inexpensive, they can be cooked in bulk, and they last for a long time. Thats not about cooking vegetarian - its about cooking. Period. 4. It says on your site that your mission is to make food understandable. What are people not understanding about food and how do you like to explain it to them? The sheer amount of information out there--much of which is misinformation--is overwhelming, to say the least. Im constantly reminding people that food can be delicious without being complicated; you can make something great with three ingredients. Once theyre on board with that mindset, its a good idea to get comfortable with substitutions and winging it. The goal of the recipe variations in the How to Cook Everything books is to get people to understand that they dont have to follow a recipe word for word. In fact, its better if they dont because whatever variation they use, whether its one of mine or something they come up with, will be tailored to their particular tastes. 5. Some people arent quite ready to change their entire diet or give up meat completely. What are some recipes that work for quick, weeknight Meatless Monday dinner? Heres the first line of HTCEV: Im not a vegetarian, nor am I invested in you becoming one. Many foods are naturally meat-free, and the point is that we need to be eating more of those than we do now. That doesnt mean not eating animal products - it means changing the focus. There are no sacrifices here. Consider recipes like Cream of Spinach Soup, Cauliflower Salad with Olives and Bread Crumbs, the infinite ways to make Beans and Greens (black beans with kale, cannellini with escarole, lentils with fennel, etc.), and the zillions of non-meat pasta dishes, like Pasta with Walnut Sauce and Pasta with Caramelized Onions. How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition is available on Amazon beginning November 7. The post Mark Bittman Wants to Help You Cook Everything (Without Meat) appeared first on Meatless Monday.

Chilli Paneer (Indo-Chinese Dish)

November 3 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Chilli Paneer Chilli Paneer is a popular Indo-Chinese dish. Chilli Paneer makes a spicy flavorful starter especially for many of my friends who enjoy the spicy food. Chilli Paneer can also be served as a side dish. This is absolutely delicious and easy to make. - 6 oz paneer (cut into bite sized pieces) - 1 cup bell pepper (sliced, capsicum, Shimla mirch, I am using yellow and green bell pepper for color) For Batter - 2 Tbsp all-purpose flour (plain flour, maida) - 2 Tbsp corn starch or arrow root powder - 1/­­2 tsp salt For Sauce - 2 Tbsp oil (canola or vegetable oil) - 1 Tbsp ginger (shredded, adrak) - 1 Tbsp green chili (chopped) - 1 tsp chili flakes - 2 Tbsp soy sauce - 1 Tbsp vinegar - 1 Tbsp tomato paste - 1-1/­­2 tsp corn starch or arrow root powder - 1/­­2 cup water -  I am using store bought paneer, texture is not very soft to give the paneer softer texture soak the paneer for at least 10 minutes in hot water with few drops of lemon juice. -  To make batter mix flour, corn starch, and salt in a bowl. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter). -  Heat at least 1/­­2 inch of oil in a frying pan over medium high heat. Oil should be moderately hot. -  Dip the paneer into the batter, making sure it is completely covered by the batter. Then drop the paneer pieces slowly into oil in the frying pan. (do not overlap them) -  Fry the paneer in small batches. Fry them turning occasionally, until they are very light golden brown. Take them out over paper towel. -  Do same with bell pepper. -  For sauce heat the oil in sauce pan over medium heat; add ginger, and green chili stir for about one minutes. Add all the ingredients for sauce except corn starch, (soy sauce, vinegar, chili flakes, and tomato paste), Stir for 1 minutes. mix water and corn starch and add to the sauce. Cook for another two minutes, sauce should be thick consistency. Sauce gets thicker as it sits. -  Add paneer, and bell pepper into sauce and serve hot. The post Chilli Paneer (Indo-Chinese Dish) appeared first on Manjula's Kitchen.

rava chilla recipe | suji ka cheela recipe | instant sooji chilla

November 1 2017 hebbar's kitchen 

rava chilla recipe | suji ka cheela recipe | instant sooji chillarava chilla recipe | suji ka cheela recipe | instant sooji chilla with step by step photo and video recipe. typically sooji ka cheela is served for early morning breakfast with choice of chutney and tomato sauces. but it is also a very good alternative for daily lunch boxes. in addition plain rava chilla can also be served during upvas or as vrat recipes. Continue reading rava chilla recipe | suji ka cheela recipe | instant sooji chilla at Hebbar's Kitchen.

West African Vegetable Stew

October 31 2017 Robin Robertson's Global Vegan Kitchen 

West African Vegetable Stew This flavorful West African Vegetable Stew is especially good served over rice or couscous or with coarse whole grain bread. Like most stews, this one tastes even better the second day, so make it ahead. The crops of peanuts (or groundnuts), sweet potatoes (or yams), and okra can be found throughout western African countries, where stews such as this are often called groundnut stew. West African Vegetable Stew Brimming with vegetables, this flavorful stew is especially good served over rice or couscous or with coarse whole grain bread. - 1 tablespoon neutral vegetable oil or 1/­­4 cup water - 1 large yellow onion, chopped - 1 sweet potato, peeled and diced - 1 green bell pepper, chopped - 1 medium eggplant, diced - 1 cup sliced okra, fresh or frozen - 1 clove garlic, minced - 1 14.5-ounce can diced tomatoes, undrained - 1/­­2 cup peanut butter - 1 1/­­2 cups vegetable broth - 1/­­4 teaspoon cayenne, or to taste - 1/­­2 teaspoon salt - 1/­­8 teaspoon ground black pepper - Heat the oil or water in a large saucepan over medium heat. Add the onion, sweet potato, and bell pepper and cook for 5 minutes. Stir in the eggplant, okra, and garlic. Cover and cook 5 minutes longer, then stir in the tomatoes and cook for a few minutes. - In a small bowl, combine the peanut butter and broth, stirring until smooth. Stir the peanut butter mixture into the stew and season with cayenne, salt, and pepper. Simmer until the vegetables are tender, about 30 minutes. - For a thicker consistency, scoop out about 1 cup of the stew and puree it in a blender or food processor, then return it to the pot. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.   The post West African Vegetable Stew appeared first on Robin Robertson.

Grandma’s Danish Apple Cake

October 26 2017 Green Kitchen Stories 

Grandma’s Danish Apple Cake I know what you are thinking. Where is the cake and what is that red sauce? In most other countries this would be called a trifle or a parfait, but in Denmark we call this an old-fashioned apple cake (although our version is modernized). I have the fondest memories leaning over a huge bowl of Gammeldags aeblekage at my grandmother’s kitchen table. It’s made of smooth apple sauce (our version is red) topped with crushed cookie crumbles and whipped cream and it was my favorite dessert in the world. Me and my twin brother spent every other weekend and school holiday at my grandmother’s house. She was the warmest and calmest person we knew, always smiling. My memories are fading but whenever I think of her I can smell the cigarillos she loved to smoke and the hair spray she always wore. And I remember her huge black & white marble coffee table that we often sat around and her warm hugs. She had a big house and rented out one room in the basement, one on the top floor and one in the garden to various tenants. On weekends she baked for everyone in the house. Large batches of spiced pound cake, chocolate cake or her famous (in my world) old-fashioned apple cake. I never thought of it back then but - damn! - she must have been the best landlord. When my twin brother and I were 10 years old she sadly passed away, two days after Christmas, and she left a big hole of emptiness in me. I have been thinking about her so much lately as I have been making this recipe for our kids and telling them stories about her. So this cake and this video is for you grandma. /­­Luise We have actually changed quite a few things from my grandmother’s recipe. We ditched the sugar in the apple sauce (because it’s really not needed if you use sweet apples), replaced cookie crumble with a simple nut and date crumble and used whipped coconut cream on top to make it vegan. But it still tastes a lot like the ones she made. And the texture is ace! It’s sweet and tangy and soft and rich and crunchy. And it’s pretty easy to make as well. 1) Cook apple sauce (or use readymade). 2) Chop toasted nuts and mix with sticky dates. 3) Whip cream. 4) Layer. 5) Dive in. While testing the first version of the recipe, David’s main concern was that it didn’t look pretty enough (typically him). I peeled the apples and didn’t blend the sauce so it did look rather yellow/­­brownish. But he figured out that by using the most deep red apples we could find, kept the peel on, cooked on low heat and then blended the sauce, it got a beautiful pink/­­red color. I’ve never seen an apple sauce looking radiant like that before. Make sure to cook a double batch of the sauce. It’s crazy good on top of yogurt and porridge bowls. We are definitely not experts on whipped coconut cream. We have failed at making it numerous times as different brands behave differently and some simply don’t work at all. Key is keeping it chilled to get the cream to separate from the liquid and the chilling is also essential when whipping. Usually, the cream solidifies so you scoop it out with a spoon, but when making the video above, we used a brand that separated without solidifying so we could simply pour the cream into the bowl while the rest of the liquid stayed at the bottom of the can. If you want to learn more about Whipped Coconut Cream (and which US brands that work best), go read Ashlae’s post on Coconut Whipped Cream. I should also mention that if you are not vegan or too fond of coconut cream, regular whipped cream is just as delicious. Grandma’s Danish Apple Cake Serves 4 If you cant find red apples like ours, you can add a little pomegranate juice or grated beetroot to the apple sauce while mixing to make it more red. Red Apple Sauce 1 kg /­­ 2 lb red apples (use local produce if available) 250 ml /­­ 1 cup water 1 tbsp fresh ginger, grated 1/­­2 tsp ground vanilla powder 1 tsp ground cinnamon (or cardamom) 1 tbsp lemon juice Date & Nut Crumble 180 g /­­ 1 cup almonds 100 g /­­ 1 cup walnuts 8 dates Whipped Coconut Cream (or regular cream) 1 can coconut milk, placed in the fridge for a few hours (or coconut cream or heavy cream) Rinse the apples and chop them in bite size pieces, discarding the core. Place in a large sauce pan along with water, fresh ginger, vanilla powder and cinnamon. Let simmer on low heat for approx 20 minutes or until soft. Meanwhile, place the nuts on a tray and roast at 150°C /­­ 300°F for approx 15 minutes. Remove the stone from the dates and use a knife to chop them or a fork to mash them. Chop the nuts medium fine, reserve a handful a nuts for topping and mix the rest with the date paste into a crumble. Set aside. When the apples are done, use a hand (immersion) blender to mix into a smooth apple sauce. Stir lemon juice into the sauce,  leave to cool or scoop into a large jar and place in the fridge. Scoop out the solid cream from 1 can of chilled coconut milk. Use a hand mixer to whip the coconut cream until it’s fluffy and forms soft peaks. If it feels too runny, place the bowl in the freezer for 10-15 minutes and then try whipping again. If you like it sweetened, you can fold in some maple syrup or vanilla into the cream after it is whipped. If using regular cream, simply whip it until soft peaks form. Place apple sauce as bottom layer in 4 glasses or jars (or use 1 big glass bowl). Top evenly with nut and date crumble and then scoop over whipped cream. Sprinkle chopped nuts on top. Enjoy! They sit quite well in the fridge so they can be prepared a few hours ahead. PS! Yesterday also happened to be Noah’s first birthday! Happy day little man! David usually post a little letter to the kids here on their first birthday but he’s been a little busy lately but promises that he will write it in a later post. Oh, one more thing! The Dutch edition of Green Kitchen At Home has been nominated for Cookbook of the Year in Holland. There are two awards, one is decided by a jury and the other is people’s choice. We’d be super happy if our Dutch readers (or anyone) would like to vote for us. It only takes 30 seconds. Here is the link!


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