savory - vegetarian recipes

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savory vegetarian recipes

Fantastic Falafel

May 13 2019 Meatless Monday 

These flavorful patties are fun served family style. Letting everyone have the opportunity to assemble their own distinct creation is an excellent way to inspire kids to enjoy their food. If you like your falafel slathered with a savory spread, consider adding either hummus or eggplant dip to your offerings. For a super-simple tahini sauce option, whisk some water, a tablespoon at a time, into 1/­­2 cup tahini until it reaches the desired consistency, then season to taste with garlic powder, a squeeze of lemon juice, and salt. This recipe comes to us from OMD: The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet , by Suzy Amis Cameron. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - For the falafels - 1/­­4 cup plus 1 tablespoon olive oil - 1 onion, chopped - 4 garlic cloves, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/­­4 teaspoon ground turmeric - 4 cups cooked chickpeas, rinsed and drained - 1/­­2 cup whole wheat flour - 1/­­4 cup chopped fresh parsley - 1/­­4 cup chopped fresh cilantro - 1 teaspoon salt - For serving - 6 whole wheat pitas - 12 butter lettuce leaves - 1 cup chopped tomatoes - 1/­­4 cup chopped red onion - 1/­­4 cup Kalamata olives, pitted and chopped - 1 cup chopped cucumbers     In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onion, garlic, cumin, chili powder, and turmeric. Cook until the onion softens, 4 to 5 minutes. Transfer the onion to the work bowl of a food processor fitted with the metal blade. Add the chickpeas, flour, parsley, cilantro, and salt. Pulse until smooth, stopping occasionally to scrape down the sides of the bowl. With a clean paper towel, wipe out the pan you used to cook the onion. Heat 1 tablespoon of the oil over medium-high heat. Using a tablespoon measure, carefully place heaping scoops of the falafel mixture in the skillet. Do not overcrowd the pan (six at a time is ideal). Cook the falafel until golden brown and crispy, 3 to 4 minutes per side. Transfer the cooked falafel to a baking sheet and cover loosely with foil. Repeat with the remaining falafel mix, adding 1 tablespoon of the remaining oil to the pan before each batch. Serve the falafel family style and let each person build their own sandwich by topping their pita with the falafel and lettuce, tomato, onion, olives, and cucumber as desired.   The post Fantastic Falafel appeared first on Meatless Monday.

Idli Chaat (South Indian Appetizer)

April 28 2019 Manjula's kitchen 

Idli Chaat (South Indian Appetizer) (adsbygoogle = window.adsbygoogle || []).push({}); Idli Chaat, South Indian Appetizer Idli Chaat is a tasty twist to traditional South Indian Idli. This can be served as an appetizer or an afternoon snack. It’s quick and easy to make, with the perfect savory flavors! Try this recipe today and you will be satisfied with a great dish!  - 6 Idlies - 1/­­2 cup potatoes (boiled peeled and cut into small pieces) - 2 Tbsp oil - 1/­­2 tsp salt - 1 Tbsp green chili (finely chopped) - 2/­­3 cup yogurt whipped (dahi,curd) - 3 Tbsp cilantro chutney - 3 Tbsp tamarind chutney - 1/­­4 cup fine sev -  I am using store bought frozen idlies or you can also use left over idlies. Make sure though frozen idlies to bring to room temperature. - Whip the yogurt until smooth. Add a little milk as needed to make the pourable consistency.  - Heat 2 tablespoons of oil in a pan and arrange the idle do not overlap them. Cooked the idlis over medium heat, turn them about 3-4 time, till they are light golden brown both sides. This should take about 4 minutes. - Transfer them on a plate and stir-fry the potatoes in the same pan sprinkling the 1/­­4 teaspoon of salt. Stir-fry the potatoes till they start getting light golden color this should take about 2 minutes.   Serving the Idli Chaat -  Arrange the idlies in a serving plate, sprinkle remaining salt 1/­­4 teaspoon. Put 1/­­2 the potatoes drizzle the yogurt, cilantro chutney and tamarind chutney. Garnish with green chilies and fine sev. Notes You can slice the idli in about 6 pieces and stir fry. This is another delicious way to serve to serve left over idlies. You will also enjoy Dahi Vada, and Bhel Puri. Links for Cilantro Chutney and tamarind Chutney The post Idli Chaat (South Indian Appetizer) appeared first on Manjula's Kitchen.

Sofritas Bowl

April 22 2019 Meatless Monday 

Sofrito is an aromatic sauce used in Spanish and Latin American cooking. It’s a perfect seasoning for tofu, making a savory, spicy topping for a Meatless Monday rice bowl. This recipe comes to us from Think Rice . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - 3 cups U.S. long grain white rice, cooked - 16 ounces tofu, extra firm and drained & pressed - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1/­­2 teaspoon oregano, dried - 1/­­2 teaspoon onion powder - 1/­­2 teaspoon salt, kosher - 2 tablespoons canola oil - 2 poblano peppers, roasted & minced - 3 tablespoons chipotles, minced and in adobo - 2 hot house tomatoes, diced - 1 tablespoon tomato paste - 4 garlic cloves, minced - 1/­­4 cup onion, diced - 10 oz can canned black beans, drained & rinsed - Lime juice, as needed - Salt, as needed - 1 cup guacamole - 3 tablespoons tomatoes, diced - 2 tablespoons cilantro, chopped - 2 tablespoons cotija, crumbled (can sub with feta or parmesan cheese or remove to make vegan)   1. In small bowl, combine tofu and spices. 2. Heat oil in pan and saute spiced tofu until golden brown. 3. Remove tofu and reserve for later use. 4. In a blender combine poblanos, chipotles, tomatoes, tomato paste, onion, and garlic, blending until smooth. 5. Add mixture to pan and bring to a simmer. 6. Add in seared tofu and rinsed beans and cook 15-20 minutes or until beans begin to soften. 7. Adjust the seasoning of the tofu sofritas as it cooks with lime juice and salt. 8. Warm cooked rice. 9. Build bowls in following order: cooked rice; tofu sofritas; guacamole; diced tomatoes; chopped cilantro; cotija The post Sofritas Bowl appeared first on Meatless Monday.

dal vada recipe | mix dal vada recipe | dalwada recipe | parippu vada

April 18 2019 hebbar's kitchen 

dal vada recipe | mix dal vada recipe | dalwada recipe | parippu vadadal vada recipe | mix dal vada recipe | dalwada recipe | parippu vada with step by step photo and video recipe. vada recipe is very common across south india and is made for various reasons. there are different types of vada made with lentils, which differs with its shape, texture and crisp level. one such variation to this vada variety is the mied dal vada known for its crisp, and savory taste combination. The post dal vada recipe | mix dal vada recipe | dalwada recipe | parippu vada appeared first on Hebbar's Kitchen.

Rice is Nice, for so Many Reasons

April 8 2019 Meatless Monday 

Rice is Nice, for so Many ReasonsWe all love rice, and there are good reasons why! This naturally gluten-free grain is inexpensive, wildly versatile and can contribute to a nutrient-rich, meatless meal. When rice is paired with beans, for example, the dish becomes a complete protein . Pairing complementary foods, like rice and beans, is a great way to meet your plant-based nutritional needs (and, of course, satisfy your taste buds). This Monday, try a meatless meal with rice, whether you choose brown, white, long grain, medium grain, short grain, sushi rice, sweet rice, Arborio, Jasmine or Basmati. A little-known rice fact? About 85% of all rice consumed in the U.S. is grown on American farmland, according to our friends at USA Rice . For you trivia folks out there: Arkansas is the no. 1 rice producing state, followed by California. Buying U.S.-grown rice supports American farmers, which is always a good thing! Black Sesame Coconut Rice Pudding with Matcha Cream Were featuring something sweet for this weeks Meatless Monday recipe. This Black Sesame Coconut Rice Pudding with Matcha Cream uses U.S.-grown black japonica rice, which becomes almost chewy in this Japanese-inspired dessert pudding. Thanks to the FeedFeed and Phoebe Lapine of Feed Me Phoebe for sharing! More Recipes with Rice Rice is truly a jack-of-all-trades. Whether you want something sweet or something savory for breakfast, lunch or dinner this ingredient is an overachiever. Check out some other fantastic recipes from Think Rice below for some Meatless Monday inspiration. Banana Sticky Rice Spicy Vegan Burrito Bowls Japonica Rice Salad   Meatless Brown Rice Jambalaya   Have a favorite meatless recipe that uses rice? Tell us about it by leaving a comment on our Facebook  page or post it using #MeatlessMonday. If youre looking for other meatless recipe inspiration, be sure to check out our recipe gallery . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Rice is Nice, for so Many Reasons appeared first on Meatless Monday.

Next Level Lemon Miso Potatoes

March 14 2019 Golubka Kitchen 

Next Level Lemon Miso Potatoes These potatoes are extra in every way. They take extra ingredients, extra work, and come out extra flavorful as a result. Simple roasted potatoes are already really good and don’t need changing, but I like to look at these lemon-miso ones as a category of their own. They’re for that time when you’re craving something indulgent, when you’re up for a fun kitchen project, and when you want to try out something new. They’re next level! The key to the flavor here is the marinade. The potatoes get par-boiled and marinated in a garlicky lemon-miso sauce. They are then slowly roasted in the marinade until they’re soft and creamy on the inside and golden and crispy on the outside. Pretty sure it’s impossible not to finish the whole batch in one sitting! Hope you give them a try, and if you’re interested in the step-by-step prep, check out our Instagram Stories later today (and highlights if you’re not reading this the day of). Sending you lots of love .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 Next Level Lemon Miso Potatoes appeared first on Golubka Kitchen.

Make it a Meatless Monday Mardi Gras Celebration with Green Gumbo

March 4 2019 Meatless Monday 

Make it a Meatless Monday Mardi Gras Celebration with Green Gumbo Every year, people around the world celebrate Mardi Gras and Carnival, a festival of parades, music and eating decadent foods leading up to Lent. Millions of people observe Lent by fasting or foregoing treats and meats for 40 days. Fun fact, the term carnival is from carnelevare, or to remove meat. So thats what were doing, removing the meat, but keeping the delicious flavor of the popular Mardi Gras dish gumbo. This Creole stew from Southern Louisiana usually features strong-flavored stock, meat, or shellfish, but, with a few simple swaps, it’s a perfect vegetarian dish. Green Gumbo is a popular plant-based version that includes a variety of greens and herbs that give it an amazing color and rich flavors. Richard McCarthy, Member of the Executive Committee for Slow Food International and a Meatless Monday ambassador , shares his green gumbo recipe and great tips for making this plant-based dish taste authentic. Richards essentials for cooking green gumbo: Cook with what you have. Use collard greens, kale, mustard greens, turnip greens, spinach, and herbs like parsley, dill, etc. Green gumbo appears throughout the Lenten culinary calendar as meatless and on Holy Thursday in famous restaurants (like Dooky Chase) with meat stock. Begin by making a roux. Heat the pan with vegetable or olive oil, add flour, and mix with a wooden spoon until dark brown. The color of the gumbo will be determined by how dark you make the roux. The roux gives butter beans and lima beans a great base of flavor. Or, consider any medley of vegetables. Add Shiitake Bacon to get the traditional umami flavor. Umami is the savory flavor that many eaters say is missing in vegetarian recipes. One way to add umami to green gumbo is to make shiitake bacon, which provides the missing depth of flavor. Dont forget the rice. Rice is a traditional accompaniment to gumbo. While a saucepan is perfectly good for preparing rice, rice cookers are also an easy way to prepare perfect rice every time. Any grain or variety of rice can work, but long-grain rice is best since it provides the gumbo with more surface areas to cover with flavor.  McCarthy recommends a simplified version of the recipe crafted by Richard Stewart, the former chef of Gumbo Shop. Green Gumbo Serves 4 Ingredients: Gumbo: 1/­­4 cup of vegetable or olive oil 1/­­4 cup of flour 1 large onion, minced 4 stalks of celery, minced 1 bell pepper, minced 2 bunches of available greens (collard, mustard, kale, turnip, and/­­or spinach), chopped 1/­­4 cup of chopped parsley 2-4 cups of water (or enough to make a soup) 2 bay leaves Salt and pepper, to taste Cayenne pepper or hot sauce, to taste 1 cup of dried field peas (or Sea Island red peas, on the Slow Food Ark of Taste ) Vegetable stock, to taste (optional) Mushroom Bacon: 1 dozen fresh shiitake or button mushrooms 1 TBS of liquid smoke, smoked salt and/­­or smoked paprika 1/­­4 cup of vegetable or olive oil 1 TBS of salt or soy sauce (to taste) Rice: 1 cup of long-grained rice 2 cups of water Preparation: Field peas: Rinse, then boil field peas in salt water until soft. Drain peas of excess water and either store or immerse immediately into the gumbo. This step can be done in advance in order to cut down on preparation time on the day of serving. You can even prepare and freeze the peas days before, drop them into the hot soupy pot mid-way through the process. Make the gumbo: Heat a soup pot at a medium setting and make a roux (the soup base). Roux: add oil to the pot, once sizzling, add flour and mix with a wooden spoon. When the flour starts to smell delicious, it will then begin to turn a brownish color. Stir fairly vigorously to avoid burning. Once its a dark brown (5-10 minutes), add minced onions, celery and bell pepper. Stir the ingredients well to blend the flavors. Add salt, pepper, and more oil and/­­or water (or wine) to deglaze the pan. The roux will become bubbly and smell almost sweet. At this point, start adding water and turn down the heat a little. Add bay leaves, other seasonings, and the chopped greens and herbs. They will soon turn from bright green to dark green. Add field peas and any additional vegetables, like chopped carrots or turnips, whatever you have in the kitchen. Let simmer for at least 60 minutes. Once the gumbo is hot, tasty and ingredients cooked down into dark greens, and soft field peas, it is ready to serve. Tasting it at the end is important: Is it salty or spicy enough? If not, add more cayenne or hot sauce, black pepper, salt, etc. Mushroom bacon: Slice fresh mushrooms vertically in thirds, depending upon the size of the mushrooms. (Button mushrooms are fine and usually easily available, feel free to select shiitake or other exceptionally tasty varieties.) In a mixing bowl, add 1/­­4 cup of oil, 1 TBS of liquid smoke, salt or soy sauce. Mix the ingredients, and then add the fresh mushrooms and mix until they are coated. Spread sliced mushrooms across a baking sheet and bake for 20-30 minutes at 375 degrees F. Check after 15 minutes and turn over ones that are browned and crisp. Once crispy, turn off the oven and let cool slowly in oven. Rice: If you have a rice cooker, prepare as usual. If not, wash 1 cup of rice under running cold water to remove any excess dust, etc. Boil in 2 cups of water until soft (usually 25-30 min). Final Preparations: Place 1/­­4 cup of rice in the middle of a shallow soup bowl. Pour gumbo around the rice, making sure that there are equal amounts of greens and liquid. Take the dried, crispy mushroom bacon from the cooled oven and add a handful on top of the rice, and serve. Invite your friends and family to celebrate a plant-based Mardi Gras with this Green Gumbo recipe. If youre looking for other meatless recipe inspiration throughout the Lenten season, check out our recipe gallery . Happy Mardi Gras! Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Make it a Meatless Monday Mardi Gras Celebration with Green Gumbo appeared first on Meatless Monday.

Quinoa Kale Risotto with Pistachios

February 11 2019 Meatless Monday 

This recipe pairs quinoa with the savory Mediterranean flavors of garlic, white wine, lemon and rosemary and comes together much more quickly than traditional rice risottos. This recipe comes to us from Sharon Palmer , the Plant-Powered Dietitian. Serves 6 - 1 tablespoon extra virgin olive oil -  1/­­2 onion, diced -  1/­­2 red bell pepper, diced - 1 clove garlic, minced - 2 cups uncooked quinoa - 3 cups vegetable broth -  1/­­2 c white wine - 1 tsp rosemary -  1/­­4 tsp black pepper - 4 cups chopped fresh kale - Zest of 1/­­2 lemon - 1/­­2 c pistachios, coarsely chopped Heat olive oil in a large saucepan over medium heat. Add onion, red bell pepper, and garlic and cook for 2 minutes. Add quinoa and cook for an additional minute. Heat vegetable broth, white wine, rosemary, and black pepper together in a small pot until warm. Reduce heat to low. Add broth mixture to saucepan with quinoa mixture, 1/­­2 cup at a time, stirring until it is absorbed. Repeat this procedure for about 15 minutes, until all of liquid is absorbed, and quinoa is tender, but not overcooked. Stir in kale, lemon zest, and pistachios, and heat for an additional minute only, until ingredients are heated through, but kale remains bright green. Serve immediately. Makes 6 - 1 cup servings The post Quinoa Kale Risotto with Pistachios appeared first on Meatless Monday.

Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can Use

January 28 2019 Meatless Monday 

Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can UseStart smart eating habits on Mondays for a happier and healthier you! February is just around the corner and its American Heart Month . Take a moment on Monday to focus on behaviors that may help you live a longer and healthier life. This is the third article in this months Healthier You Series. Weve discussed making good dietary choices for kidney health and type 2 diabetes . This week, we look at heart health. The American Heart Association recommends making simple changes to your diet to improve heart health, such as limiting red meat. Meatless Monday is an easy and enjoyable way to make smart food choices for your heart . Consuming less red and processed meat and more plant-based foods like whole grains, fruits, vegetables, nuts and legumes can benefit cardio-health. Bonnie Taub-Dix is a nutrition consultant, author, and Meatless Monday advocate. We asked her to share some heart-friendly advice. 1. Meatless Monday encourages people to cut out meat one day a week for their health and to try a great variety of plant-based foods. Are there specific plant-based foods that are most beneficial for heart health? Plant-based protein is a hot, trendy topic but these are foods that have been around for centuries, providing fiber and an array of nutrients. Plant proteins like beans, nuts, and seeds are just a few examples of how we can cut back on meat while boosting the value of our diets. Oatmeal is a steamy bowl of goodness for breakfast swirled with almond butter and bananas or as a savory side mixed with a variety of seasonings and spices. Oats and almonds are rich in fiber to help lower cholesterol levels. Beans, the most underrated superfoods, are also rich in soluble fiber to help keep you feeling fuller longer while controlling cholesterol levels. Theyre also a great source of plant-based protein.   2. Are there particular foods to avoid? What about processed foods? Many people say they try to avoid processed food, as if its a kind of poison. Its a well-intentioned goal, but even pre-chopped fruit or vegetables are processed foods! Certain processed foods make our lives more convenient, safer-and in many ways, even more nutritious. The good news is certain processed foods are healthier than some foods found in their natural state, such as: o Plain yogurt, with added cultures, retains the protein and calcium naturally found in dairy products, and it also includes added good bacteria to help boost our gut function and immune systems. o Canned tomatoes contain more lycopene--a powerful antioxidant that reduces inflammation--than fresh tomatoes do, especially when they are eaten simultaneously with a small amount of oil to enhance absorption. Dont judge a food by the front of the package. Flip that bag or box over to read whats really inside!   3. Should people with a family history of heart disease be much more careful than those who dont have a history? What can someone with a family history do to help prevent heart disease? If you knew you could have stopped that balsamic vinegar from splattering on your favorite white sweater, would you have done something to prevent it from happening? Unless youre clairvoyant, its not very easy to prevent something you cant predict. When it comes to your body--whether its potential damage from high blood sugar, blood pressure, or cholesterol levels--this is the time to take charge of your health. You can fight against your family histories by taking a closer look at what youre putting on your plate, moving more , and finding effective ways to manage stress .   4. Whats your go-to food for heart health on Meatless Monday? Id have to say my Spicy Dark Chocolate Chili Bowl ! What I love about this recipe is that you dont really have to follow it exactly -- you can swap out for your favorite ingredients. This recipe contains beans and avocado, as well as a variety of anti-inflammatory spices. Bonnie recently published Read It Before You Eat It – Taking You from Label to Table . You can find more about Bonnie at Better Than Dieting and on Instagram. For an extra bonus, check out heart-friendly Meatless Monday recipes, from pancakes to burgers, in our free comfort food e-cookbook . Use Mondays to make positive change in your life that will do you a world of good. Meatless Monday is a global movement followed by millions who choose not to eat meat one day a week for their health and the health of the planet. Help spread the word about the many benefits of Meatless Monday, such as how reducing meat consumption may improve your heart health. Download our shareable free graphics here . Follow  us on Facebook , Twitter , Pinterest , or Instagram ! The post Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can Use appeared first on Meatless Monday.

Meet honeygrow’s CEO and Their New, Seasonal Plant-Based Dishes for Meatless Monday…and Every Day of the Week

January 7 2019 Meatless Monday 

Meet honeygrow’s CEO and Their New, Seasonal Plant-Based Dishes for Meatless Monday…and Every Day of the Weekhoneygrow , the trendsetting DIY eatery with feel-good vibes and locally sourced ingredients, is joining the global Meatless Monday movement. And they just launched two savory and seasonal meatless dishes that you definitely need to try-and fall in love with. We did! Look for these new featured meatless items at honeygrow:   Soulfull Oats Salad (S.O.S.) - is a seasonal winter salad with organic baby arugula, roasted shaved local Brussels sprouts, roasted sweet potato spirals, dried cherries, ricotta salata, house-made multi-seed crackers (made with Soulfull Oats *), with a pomegranate vinaigrette. *A special note - for every S.O.S salad sold, honeygrow and The Soulfull Project will donate a portion of sales to local food banks in the US.     Vegan AF - is a winter stir-fry with sweet potato and zucchini spirals, house-made vegan chorizo, roasted spicy tofu (non-GMO), mushrooms, kale, red onions, bell peppers, cilantro, spiced agave cashews, and a smoked paprika-tomato sauce.     Meatless Monday checked in with honeygrow CEO and founder, Justin Rosenberg, to learn more about the healthy options at all 29 locations of his super busy and popular restaurant concept.     1. What was the impetus for including plant-based dishes on your menu and working with Meatless Monday? honeygrow was created with plant-based options in mind--I was vigorously vegan when I conceived of the brand. Finding meatless options for lunch every day at my desk job was a constant struggle. Working with Meatless Monday is a perfect fit since our menu is designed to be completely customizable. 2. Why is it important to you to offer customers a wide selection of customizable plant-based options? As someone who is seeking plant-based options, particularly when Im on the go, choices are key. We want to be able to provide plant-based options and we know that people want to be creative with their food. With our style of service + range of options, anyone can come in and customize any dish to their preferences. 3. What is your favorite honeygrow dish to eat on Meatless Monday? Right now, its the Vegan AF--its our first stir-fry that features sweet potato and zucchini spirals, house-made vegan chorizo, roasted spicy tofu (non-GMO), mushrooms, kale, red onions, bell peppers, cilantro, spiced agave cashews, and a smoked paprika-tomato sauce. Its hearty, a tad spicy, and ridiculously good. On January 4th, Meatless Monday hosted a Facebook Live event from a honeygrow location in Brooklyn. Find out more here .   Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. If youre as inspired by honeygrow as we are, wed love to talk to you about promoting and implementing Meatless Monday in your restaurant, hospital, K-12 school, college or university. Contact us here online  or find us on Facebook, Twitter, Pinterest, or Instagram! The post Meet honeygrow’s CEO and Their New, Seasonal Plant-Based Dishes for Meatless Monday…and Every Day of the Week appeared first on Meatless Monday.

Our Most Popular Recipes of 2018

December 27 2018 Golubka Kitchen 

Our Most Popular Recipes of 2018 It’s always fun to do a little year in review, go through our website analytics, and see which recipes resonated with you the most. This helps us plan for the year to come and get inspired to cook in 2019. This year, easy weeknight dinners, meal plans, and decadent but healthyish, plant-based desserts seemed to take the lead. All our favorite things that we can’t wait to make more of next year. We would love to hear which dishes you’ve been most excited about and what type of things you’d like to see from us next year. Seeing our recipes make their way to your kitchens is the most amazing part of our job :) Vegan Lentil Moussaka (v, gf) This was by far the most popular recipe of 2018! And for good reason. The layers of silky eggplant, tomatoey lentils, and fluffy mashed potatoes in this moussaka make it impossible to resist. It takes some work to put together initially, but makes a nicely sized portion that will sustain you way beyond one dinner. Plant-Based Winter Meal Plan (v, gf) This meal plan and all meal plans have been very popular this year. We have a ton of fun making them, and we’re so happy to see them bringing some ease into your everyday cooking. We have big plans to continue the meal plan series in 2019, so stay tuned :) Miso ‘Butter’ Ramen (v, gfo) Inspired by a transcendent meal we had at V Street in Philadelphia, this umami bomb of a dish is incredibly savory and satisfying. The recipe also teaches you how to make quick-pickled radishes, which is a delicious component to pretty much everything. Our Favorite Weeknight Curry (v, gf) This curry is truly weeknight-friendly, packed with veggies, and highly customizable. We make it at least once a month. Vegan Herb Frittata /­­ Kuku Sabzi (v, gf) This vegan ‘frittata’ is inspired by Persian leek and herb fritatta or Kuku Sabzi. It’s great for frittata lovers, but would also please any socca lover, since it’s like a thicker, more substantial, herb-packed socca. Tofu Saag Paneer, Spring Style (v, gf) Saag Paneer is our favorite Indian takeout, and we were so happy with this version, made with tofu paneer and a ton of spring vegetables. This isn’t strictly a spring dish, though – you can omit the asparagus and use frozen peas, etc. The Simplest Lentil Soup from Abruzzo (v, gf) This year, we hosted our first ever retreat in Abruzzo, Italy and had the most amazing time. You can read all about it and sign up for our upcoming retreats in the spring of 2019 here. In preparation for the retreat, we familiarized ourselves with a bunch of staple Abruzzo meals, including this lentil soup. It’s incredibly simple and 100% perfect that way. Cold Almond Butter Noodles, Our Weeknight Go To (v, gfo) This weeknight staple is surprisingly flavorful, thanks to a universal, slightly spicy almond butter sauce that the cold noodles get slathered in. This dish is super kid-friendly and, really, everyone-friendly. Chunky Monkey Cookies (v, gf) These cookies are what we imagine a love child of chocolate chip cookies, oatmeal cookies, and banana bread would look and taste like. Enough said :) Coconut Beet Overnight Oats (v, gf) This breakfast is not only popular because of its looks, we promise. It’s as much overnight oats as it is chia pudding, and made with the most decadent, homemade walnut-coconut-beet milk. Super Decadent Vegan Chocolate Walnut Spread (v, gf) This is chocolate-nut spread taken to the next level of decadence, thanks to a secret and very special ingredient. We heard from so many people that made it, and everyone agreed that it’s the most addictive spread ever. You might also like... Favorite New Year Reset Recipes Couscous Collard Rolls in Coconut Curry Sauce + Simply Vibrant News Favorite Plant-Based Holiday Recipes Favorite Spring Cleaning Recipes .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 Our Most Popular Recipes of 2018 appeared first on Golubka Kitchen.

Tomato Cobbler

December 17 2018 Meatless Monday 

A savory cobbler is the perfect winter dish! Its comforting and packed with familiar tomatoes, which boast just the vitamin C boost you may need during the cold months! This recipe comes to us from Colavita.   Serves 4 - For the tomato base: -  - 1 medium size vidalia onion - 1 tbsp Extra Virgin Olive Oil - 3 garlic cloves, minced - 2 packs of diced tomatoes - 1 pint cherry or grape tomatoes - 1 tbsp aged white wine vinegar - 1 tbsp brown sugar - 1 tsp kosher salt - 1/­­2 tsp ground black pepper - 1 tsp fresh thyme leaves plus a few sprigs for garnish   - For the biscuits: -  - 1-3/­­4 cups all-purpose flour - 2/­­3 cup polenta - 2 tbsp granulated sugar - 1 tbsp baking powder - 1/­­2 tsp kosher salt -  1/­­4 cup + 2 tbsp Olive Oil - 1-1/­­2 cups buttermilk - 1 cup shredded cheddar cheese   For the cobbler:   Chop half the amount of cherry tomatoes in half. Sauté the onion in a large oven-safe skillet over medium heat for 5-6 minutes or until tender. Add all the tomatoes to the skillet (chopped, whole and diced) along with the minced garlic. Cook for 10 minutes, until the whole tomatoes burst and reduce. Add the vinegar, brown sugar, salt, pepper and thyme leaves. Mix well. Set aside while you prepare the biscuit dough.   For the biscuits:   Place the flour, polenta, sugar, baking powder and salt in a large bowl. Mix thoroughly. Add the buttermilk, olive oil, and shredded cheese and mix just until it comes together. Do not over mix the dough. Use an ice-cream scoop to scoop out the biscuit dough and place on top of the tomato mixture. Place the biscuits about 1-2 inches apart because they will spread. Bake for about 35 minutes or until the biscuits are golden brown and the tomato mixture is bubbling. Let sit for 10-15 minutes and serve warm. Garnish with extra sprigs of thyme. Enjoy!   The post Tomato Cobbler appeared first on Meatless Monday.

Christmas Breakfast with Pom & Flora

December 4 2018 Green Kitchen Stories 

Christmas Breakfast with Pom & Flora Last week we biked over to our friends Anna & Rasmus. They run two super cozy and popular cafes in Stockholm called Pom & Flora. Together we made a Christmas inspired breakfast with Saffron Buns, Lingonberry Smoothie Bowls, Gingerbread Truffles, Xmas Tree Smoothie and their signature Christmas Saffron Porridge. Our Elsa and their son Henry helped out with the food and they also gave the cafe a Christmas decoration touch-up . We recorded this little video from that morning. You can find all the recipes from the video below. We will be back soon with a savory Christmas recipe roundup. xo Lucia Saffron Buns Lussebullar Makes around 24 large buns For a vegan version simply replace butter with coconut oil + almond butter and quark with a vegan soft cheese alternative or yogurt. 50 g fresh active yeast or 1 tbsp dry active yeast 1/­­2 tsp sea salt 1 g (2 sachets) saffron powder 120 g organic butter (or 100 g coconut oil + 20 g almond butter) 2 cups milk of choice (oat milk, rice milk, cow’s milk or soy milk) 100 g /­­ 1/­­2 cup coconut sugar or maple syrup 250 g /­­ 1 cup quark cheese, greek yogurt or vegan yogurt 800 g /­­ 7 cups flour (we use half light and half whole grain) 50 raisins (approx. 1/­­3 cup) Brush with 1 egg yolk, beaten  (use plant milk for vegan alternative) Crumble the yeast in a large mixing bowl. Melt butter in a medium size sauce pan, then add milk, sugar or maple syrup and saffron and heat until 37°C /­­ 98°F. Pour the mixture into the mixing bowl with yeast. Add quark cheese and stir around until dissolved. Add 2/­­3 of the flour. Stir around with a wooden spoon until it is thick enough to knead with your hands. Add more flour until the dough is easy to work with and has formed into a round ball that doesnt stick to your hands. Cover the bowl with a kitchen cloth and leave to rise in a warm place for about an hour, or until double in size and full of air pockets. Transfer the dough to a lightly floured surface and knead for a minute, form it into the shape of a baguette. Divide it into 24 equal pieces and, using your hands, roll each piece into a long 1/­­2-inch ( about 1 cm) thick string. Then roll both ends tight in opposite direction into an S-shaped bun. Place buns, well spaced apart, on 2 baking sheets, cover with a cloth and set aside in a warm spot to rise for about 30 minutes. Meanwhile, preheat the oven to 440°F (225°C). Brush the buns with an egg yolk or milk and then place one raisin in each circle. Bake the buns until golden brown on top, about 5-8 minutes. Transfer to a wire rack to let cool slightly. Serve! Xmas Tree Smoothie 2 glasses 2-3 large kale leaves, stems removed 1 banana 2 dates 1 tbsp hazelnut butter 250 ml /­­ 1 cup oat milk or plant milk of choice 1/­­2 lemon, juice 2 tsp freshly grated ginger 1 tsp ground cinnamon To serve 1 tbsp shredded coconut snow 2 spruce sprigs Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust the flavours to your liking. Serve in to glasses and sprinkle with coconut snow and decorate with spruce sprigs. Lingonberry Smoothie Bowl Serves 2 2 frozen bananas (sliced)  250 ml /­­ 1 cup oat milk or milk of choice, more if needed 500 ml /­­ 2 cups frozen lingon berries 1 tsp ground cardamom 2 tbsp tahini (sesame paste) For serving 2 tbsp toasted buckwheat  2 tbsp desiccated coconut Start by blitzing the coconut in a food processor so it looks like tiny snow flakes, then set aside. Add all smoothie bowl ingredients to the food processor and blend until smooth and thick like a soft serve. Spoon into two bowls and serve with toasted buckwheat and the coconut snow flakes. Pom’s Christmas Porridge Serves 4 500 ml /­­ 2 cups oat milk 250 ml /­­ 1 cup water 1 tsp ground cardamom 1 pinch sea salt 100 g /­­ 1 cup steel cut oats 100 g /­­ 1 cup rolled oats 0,5 g ground saffron (1 sachet) 2 tbsp raisins 2 tbsp dried cranberries   For serving  4 tbsp mascarpone 125 ml /­­ 1/­­2 cup foamed oat milk Place oat milk, water, cardamom and salt in a saucepan and bring to the boil. Add the steel cut oats and whisk to combine, bring to the boil, lower the heat and then add the rolled oats, saffran, raisins and cranberries and let simmer for 6-8 minutes. Turn off the heat and let the porridge sit for a couple of minutes before serving. When ready, spoon into two bowls and serve with mascarpone and foamed oat milk. Gingerbread truffles Makes 20 truffles 16 soft dates, pitted 60 g almonds 2 tbsp coconut oil 1/­­2 tsp ground ginger 1/­­2 tsp cinnamon 1/­­2 tsp cardamom 1/­­2 tsp allspice 1 pinch cloves 1/­­4 tsp salt For rolling 50 g /­­ 1/­­2 cup desiccated coconut 50 g /­­ 1/­­2 cup desiccated coconut mixed with 1/­­2 tsp beetroot powder Mix all the ingredients in a food processor for about 1 minute or until it forms up like a ball. If using dried dates, you can soak them in hot water for 30 minutes before adding them to the food processor. Remove the knife blades from the food processor. Place the mixture in the fridge for about 10 minutes, if it is too sticky to form, it depends on how sticky the dates are. Then form 15 - 20 small round truffles with your hands. Roll half of the truffles in shredded coconut and the other half in shredded coconut mixed with beetroot powder for a red colour. If the coconut doesnt stick, you can dip the truffles in cold water before rolling them in the coconut. Serve or store in the fridge. ******* Here is also our last video from when we went out in the forest foraging mushrooms with our friend Niki, cooked over open fire and forgot to bring anything to eat from/­­with :)

Oil-free Vegan Biscuits 1 Bowl

November 20 2018 Vegan Richa 

Oil-free Vegan Biscuits 1 BowlOil-free Vegan Biscuits. These flaky savory herbed biscuits dont use any oil or butter! 7 Ingredients, 1 Bowl, 30 Mins. Soft inside and an amazing crumb. Vegan Soyfree Nutfree low fat Biscuit Recipe. GF option   Jump to Recipe  Biscuits are a must side with gravy or other toppings for large holiday meals. They can be buttery and flaky without all the butter or even vegan butter! After making my no oil pumpkin scones, I used the similar process for these biscuits! Chilled coconut cream and sweet potato mash or regular potato mash replace the butter, Mix it all in until the flour is like breadcrumbs. Then add your vegan buttermilk and done.  These Amazing Biscuits need 1 Bowl, 7 Ingredients, take just 15 mins of active time, and use simple methods. You can freeze the shaped biscuits to bake later to get warm biscuits when wanted!.Continue reading: Oil-free Vegan Biscuits 1 BowlThe post Oil-free Vegan Biscuits 1 Bowl appeared first on Vegan Richa.

Tofu Bhurji – Vegan Bhurji (Indian Breakfast Scramble)

April 10 2019 Vegan Richa 

Tofu Bhurji – Vegan Bhurji (Indian Breakfast Scramble)Tofu Bhurji – Vegan Bhurji or Akoori. Indian Scramble. Tofu scrambled with onion, tomato, cilantro and cumin for a delicious Eggless Bhurji Scramble Breakfast. 1 Pot 15 mins Vegan Glutenfree Nutfree Recipe. Can be soyfree. Jump to Recipe Morning Savory Breakfast while growing up were a few repeat options. Poha, Upma, Savory Chickpea Flour pancakes, steamed savory cakes etc.  Egg bhurji (Indian scrambled eggs), and paneer bhurji(scrambled paneer) were one of the options for days one of us kids had some active events. Bhurji means scramble mix. The key feature of my Mom’s bhurji was that there would be more of the onion, tomato and cilantro than the paneer. It must have been because one of us was picky about it. But the balance of those flavors works out so perfectly! This version with tofu is a simple scramble with a few ingredients. But when done, it becomes a vibrant, delicious, savory, satisfying meal to start the day. The bhurji is best served hot with toasted breads or in a breakfast bowl. Make this with chickpea flour tofu for soyfree. The recipe is flexible to taste, add veggies of choice, change up the spices and make this your own.Continue reading: Tofu Bhurji – Vegan Bhurji (Indian Breakfast Scramble)The post Tofu Bhurji – Vegan Bhurji (Indian Breakfast Scramble) appeared first on Vegan Richa.

Mango Lassi Chia Pudding + Giveaway

March 27 2019 Golubka Kitchen 

Mango Lassi Chia Pudding + Giveaway We have such an exciting giveaway for you today! We recently interviewed Sana Javeri Kadri, founder of single origin spice collective Diaspora Co. on our self-care series and fell in love with Sana and her mission. We were also lucky to get to try their organically farmed, heirloom turmeric and can safely say that it’s next level in every way. It looks like dusted gold and tastes incredibly potent, like the freshest powdered spice we’ve ever tried. We’re so happy to host a giveaway for a Diaspora Co. turmeric subscription here today. Yes, not just a one time thing but a whole subscription, with a turmeric delivery every 3 months! We also had so much fun coming up with a recipe using the turmeric. This Mango Lassi Chia Pudding is such a decadent and nourishing breakfast. It’s based on toasted coconut-cashew milk and is full of warming spices, as well as sunny notes of fresh, sweet mango. Read on for the giveaway details and the recipe. Chia pudding is so fun to make because it’s infinitely customizable. We love making an extra creamy nut milk for chia pudding and spicing it up with different fruit, sweeteners, and/­­or powders. For this recipe, we make a toasted coconut and cashew milk, blended with turmeric, cinnamon, and cardamom, as well as fresh mangoes (in season right now and so sweet!) and dates. It then gets mixed with the chia and that’s it – you’re all set with an exciting breakfast for the next couple of days (or maybe even the whole week, this recipe makes quite a bit). We’ll be doing a little Instagram Stories demonstration for how to make this pudding later today, too. Hope you’ll give it a try :) G i v e a w a y :  To enter to win one subscription to Diaspora Co. turmeric (turmeric delivered to you every 3 months), leave a comment here telling us what kind of content you find most useful from us – savory recipes, sweet recipes, meal plans, interviews, natural self-care recipes, etc. or just your favorite way to enjoy turmeric if you’re new, until April 3rd, 2019. We love hearing your feedback! Giveaway is open to USA, Canada, Australia, and the UK.  Mango Lassi Chia Pudding   Print Serves: 4-6 Ingredients ½ cup desiccated coconut ½ cup untoasted cashews - soaked in water for 30 min-1 hour 5-6 dates - pitted 1 tablespoon vanilla extract ¼ teaspoon cinnamon ½ teaspoon turmeric seeds from 4-5 cardamom pods pinch of sea salt black pepper 2 ripe Champagne (Ataulfo) mangoes - peeled and pitted 3½ cups purified water ¾ cup chia seeds Instructions Head a medium pan over medium heat. Add the coconut and toast, stirring constantly, until the coconut turns a caramel color. Remove from heat right away. In an upright blender, combine the toasted coconut, cashews, dates, vanilla, cinnamon, turmeric, cardamom, a pinch of sea salt, a few grinds of black pepper, mangoes, and water. Blend on high until very smooth. Add the chia seeds to a large bowl and pour the blended mixture over. Whisk the chia seeds in for a good minute, you should see the pudding start to thicken right away. Keep whisking the pudding every 10 minutes or so, until all the chia seeds bloom and the mixture turns a good pudding consistency - about 30 minutes. Distribute the pudding among jars and store in the refrigerator or serve right away. The pudding tastes really good garnished with plant yogurt, coconut flakes, and/­­or more mango slices. 3.5.3226 You might also like... Olive Oil Loaf with Hibiscus Beet Icing Peach and Avocado Overnight Oats with Moringa Powder Red Cabbage and Sweet Potato Smoothie Chocolate-Blueberry Pudding by Scandi Foodie .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 Mango Lassi Chia Pudding + Giveaway appeared first on Golubka Kitchen.

Impossible Meatless Kefta with Tamarind Chutney

March 11 2019 Meatless Monday 

Plant-based meat replaces lamb in this flavorful meatless take on traditional Moroccan Kefta. This recipe comes to us from Chef Patricia Washuta, Director of Culinary Services, Executive Chef, and Certified Dietary Manager, at Gentry Park Orlando . Chef Washuta cooked it for the Meatless Monday Rapid Fire Challenge at the 2019 International Restaurant & Foodservice Show of New York. Chef’s note: This is a vegan and gluten free dish. I use a little Quinoa flour to help keep the Kefta to bind when making a large batch.   Serves 4 - Ingredients - 16 oz. Impossible Burger(R) (or Beyond Burger(R)) - 1 tablespoon coriander mint chutney (recipe below) -  1/­­4 cup tamarind date chutney (recipe below)   - Coriander Mint Chutney - 1/­­8 cup fresh mint* - 2 cups cilantro -  1/­­4 cup onion -  1/­­2 teaspoon toasted coriander seeds - 1 tablespoon fresh crushed garlic - 1 tablespoon fresh minced ginger - 2 tablespoons fresh lemon juice - 2-3 tablespoon water or as needed to make the chutney of a pesto consistency - 1 teaspoon cumin seeds toasted - 1 Tablespoons diced jalape?o - Salt and pepper to taste - *Use up to 1/­­2 cup, depending on your preference for mint in savory dishes.   - Tamarind Date Chutney - 1/­­2 cup tamarind paste - 1 cup dates pitted - 1 cup apple juice - 2 c water or vegetable stock -  1/­­2 teaspoon cumin - 1 Tablespoon Garam Masala -  1/­­2 teaspoon chili powder -  1/­­2 teaspoon coriander -  1/­­2 teaspoon fresh ground ginger - 1 teaspoon fresh crushed garlic - 1 teaspoon salt - 1/­­4 cup coconut milk solids - 1 teaspoon Coconut oil   - Carrot Achar - 1 pound carrots - 1 Tablespoon whole cardamom pods - 1 teaspoon whole black peppercorn - 1 each cinnamon stick - 3 each bay leaves -  1/­­2 teaspoon mustard seeds -  1/­­2 teaspoon coriander seeds -  1/­­2 cup Late Harvest Riesling Vinegar (or sweet vinegar) - 1 cup water -  1/­­4 cup honey -  1/­­4 cup white vinegar - 1 whole cucumber   Instructions 1. Preheat the oven to 375° F. 2. Mix defrosted Impossible Burger(R) or Beyond Burger(R) with one tablespoon of the mint chutney (see below). Roll the mixture into round keftas (oblong meatballs). 3. Place keftas on greased on a baking sheet, and bake at 375° F for 8-10 minutes. 4. Serve with tamarind chutney (see below. 5. Plate with carrot achar (see below).   Coriander Mint Chutney 1. Toast coriander seeds. 2. Cut the stems away from the cilantro and discard stems. 3. Pull the mint from the stems. 4. Place all ingredients in food processor and blend until consistency of pesto. 5. Add a small amount of water to gain the consistency desired.   Tamarind Date Chutney 1. In a saucepan, heat the coconut oil and add spices, garlic, ginger, apple juice, water/­­vegetable stock, dates, and tamarind paste. 2. Cook on a low heat, stirring constantly. 3. Remove from heat and strain the paste through a fine screen to remove any unwanted tamarind seed debris. 4. Add the coconut solids or a small amount of coconut milk. 5. Season with salt to taste.   Carrot Achar 1. Peel carrots and use a mandolin to cut into long thin strips. 2. Lightly toast the spices in a dry pan over medium heat. 3. Wrap the spices in a cheese cloth to create a spice sachet. 4. Mix water, sugar, salt, and vinegar. 5. Add the spice sachet and bring the mixture up to a simmer. 6. Before the mixture starts to boil, remove from heat and add the fresh carrots. 7. Let stand for 1 hour. 8. Place in a container and chill. 9. Leave the spice sachet in the liquid for best flavor. The post Impossible Meatless Kefta with Tamarind Chutney appeared first on Meatless Monday.

65 Easy Vegan Recipes for Beginners

March 1 2019 Vegan Richa 

65 Easy Vegan Recipes for Beginners65 Easy Vegan Recipes for Beginners! Easy 1 Pot Meals, soups, stir fries, curries, burgers, pizza, Tacos, breakfast and dessert to get you started on your journey. Glutenfree Soyfree Nutfree options Transitioning into and maintaining a vegan diet can have its challenges in the beginning. It can get overwhelming at times to replace some loved meals, try new ingredients, flavors and textures. Here are a few choice recipes from the blog to help you out! Many are 1 Bowl, 30 Minute easy recipes, some longer depending on your cooking experience. There are quick Pastas, Veggie bakes, Soups, Curries, Stir fries, noodles, Bowls, there are Burgers, tacos, pizza. Also breakfast- sweet and savory, and some desserts to please everyone. There’s something for everyone, many different flavors, cooking styles, ingredients, options.  Lets keep those plans we made in Jan to eat well rolling along. Do let me know in the comments about which recipes you found easy and accessible. Looking for something specific, check my Recipe index. Also check out my cookbooks for even more options and inspiration(available everywhere in the world and often also in libraries). Continue reading: 65 Easy Vegan Recipes for BeginnersThe post 65 Easy Vegan Recipes for Beginners appeared first on Vegan Richa.

Candied Chocolate Dipped Citron + Video

January 31 2019 Golubka Kitchen 

Candied Chocolate Dipped Citron + Video I’m constantly amazed by the fact that nature gives us the exact things we need during each given season. Citrus season might be my favorite fruit season, just because it’s such a ray of sunshine in the midst of winter bleakness. The contrast between the quiet darkness of this time of year and the bright, juicy, sweet citruses that spring up at the stores is especially intense. Our grocery store is exploding with all kinds of citrus varieties, more than I can count on my two hands. I couldn’t resist getting a few citrons, since they smelled amazing, and I had never tried them before. I knew that they have a really thick rind (they are mostly rind really), which is great for candying. After doing some research, I also learned that citron is one of the original citrus fruit, from which a lot of the other household citruses were developed. So, to celebrate this year’s citrus season, I made some candied, chocolate-dipped citron. The process will make your kitchen smell amazing, and the result is such a unique and delicious treat, with a perfect balance of sweetness, bitterness, and citrusy zing. I also made a ‘day of eating’ video, which takes you through the whole candying process, as well as a day of plant-based meals. All the recipes and things mentioned in the video are linked below :) Video links: Magic Moisturizer Gua Sha Routine Shortcut Steel Cut Oats Pasta e Ceci (Chickpea Noodle Soup) Candied Chocolate Dipped Citron   Print adapted from David Lebovitz Serves: about 1½ cups Ingredients 2 citrons 1½ cup maple syrup or a mixture of maple syrup and honey (not vegan) 1 cup water, plus more for blanching the citron pieces ½ - ¾ cup chocolate chips Instructions Wash and dry the citrons. Cut out any flesh and seeds (you can juice the flesh and use the juice in your water, in salad dressing, or as an acidic finish to any savory dish), then cut the rind into strips. Put the rind strips in a medium pot, cover with water, and blanch the citron pieces in simmering water for 30 minutes, until translucent. Drain the citrons and return to the same pot. Add the maple syrup/­­honey (if using) and water. Bring the mixture up to a boil, stirring a few times. Turn the heat down to establish a strong simmer, and simmer until the syrup reduces, almost completely. You should be left with candied citron strips, covered in a thin layer of syrup. This will take about an hour or more. Let cool for about 15 minutes. Transfer the strips to a wire drying rack to let any excess syrup drain off. Meanwhile, melt the chocolate chips on a double boiler. Dip each citron strip into the chocolate, so that its about half way covered. Transfer back to the drying rack. Once youve dipped all the citron strips in the chocolate, transfer the whole rack to the refrigerator to let the chocolate harden. Keep the candied citron refrigerated in an airtight container. Enjoy! 3.5.3226 You might also like... Rose and Lavender Parfait and a Breakfast with Friends Chocolate Avocado Truffles and Concord Grape Sorbet Parsnip Cake with Candied Kumquats Clementine Fudge Cake .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 Candied Chocolate Dipped Citron + Video appeared first on Golubka Kitchen.

Magic Moisturizer is Here! + Orange-Tahini Mousse

January 9 2019 Golubka Kitchen 

Magic Moisturizer is Here! + Orange-Tahini Mousse Happy 2019, friends! Hope you’ve been having an inspiring beginning to the year. Today we’re excited to announce that a small batch of our Magic Moisturizer is now available for sale, as per your amazing feedback. You can read all about it here (and get the recipe if you want to make it yourself), but basically, it’s been our go-to skincare product for the past few years. It’s made with all-natural ingredients that we find to be super nourishing and hydrating for all different types of skin, and it has the most luxurious texture and scent. Click here to go to our shop. Since Magic Moisturizer is like skin food, made with all food-grade ingredients, we were inspired to create a dessert recipe, celebrating two of the star ingredients in the formula: cacao butter and citrus. The result is this dreamy Orange-Tahini Mousse that takes minutes to put together. The lush ingredients in the Magic Moisturizer are: organic raw cacao butter, organic virgin coconut oil, beeswax, organic olive oil, organic jojoba oil, organic calendula oil, organic vitamin E oil, organic rosehip oil, distilled water, and essential oils of blood orange, Italian lemon, lavender, carrot seed, and clary sage, all of which have balancing, hydrating, anti-inflammatory, and anti-bacterial properties. Our friends love it, and it’s been reported to help with cold sores, eczema, and chronically dry skin. We’re so excited to share it as a physical offering! Now on to the mousse. To make it, shredded cacao butter, orange juice and zest, tahini, cashews, and maple syrup get whipped into oblivion in a high-speed blender. Distribute that mixture among little cups or ramekins, let it set in the fridge for about an hour, and you’ll have the most amazing, cloud-like mousse that tastes like pure heaven. We have people coming over tonight, and I’ve got a batch cooling in the fridge for a simple but elegant finish to our meal. Seriously can’t wait. Hope you enjoy the recipe, and look out for a new meal plan coming next week :)    Orange-Tahini Mousse   Print Serves: 4 Ingredients 1 cup plus 2 tablespoons orange juice (from about 3 organic oranges) zest from 1 organic orange, plus more for garnish ½ cup cashews - soaked in purified water for 1-2 hours or in boiling water for 15 minutes ¼ cup maple syrup 5 tablespoons shaved or finely chopped raw cacao butter (leveled, not heaping) 4 tablespoons tahini (leveled, not heaping) Instructions Combine all the ingredients, except the orange zest, in a high-speed blender. Blend on high for about 30 seconds to a minute, until completely smooth. Add the orange zest and pulse on low, until just incorporated. Distribute the mixture between about 4 ramekins or small cups. Refrigerate for an hour, or until completely set and enjoy, garnished with more zest. After the mousse has been refrigerated for a while, remove from the refrigerator about 5 minutes prior to eating. 3.5.3226 You might also like... Spring Tea Party by The Rose Journals Super Decadent Vegan Chocolate Walnut Spread Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp Raw Chocolate Layer Cakes with Black Cherry and Orange .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 Magic Moisturizer is Here! + Orange-Tahini Mousse appeared first on Golubka Kitchen.

The Ten Most Popular Meatless Monday Recipes of 2018

December 31 2018 Meatless Monday 

The Ten Most Popular Meatless Monday Recipes of 2018Happy New Year from Meatless Monday! Thanks to you, Meatless Monday is celebrated every Monday all over the world. And, if 2018 is any indication, the message of Meatless Monday will continue to spread far and wide in 2019. We predict plant-based recipes will continue to rise in popularity and more noteworthy cookbooks with why-didnt-I-think-of-that recipes will appear in your kitchen. Folks around the globe agree, cutting out meat one day a week is a decision thats good for your health and the health of the planet. It can benefit your heart, kidneys, and so much more . And swapping out meat for fruits and veggies each week can help fight climate change . Plus, get on board because eating a plant-based diet is also super trendy and here to stay. Drum Roll Please! Were proud to present the top ten most-viewed Meatless Monday recipes from 2018!   #1: Jamaican Jerk Tofu This recipe is number one for the second year in a row! Read more below about this signature dish from Meatless Monday Jamaica and Jacqui Juicy Chef Sinclair. #2: Zucchini Tomato Curry A sweet and spicy second place. #3: Thai Fresh Spring Rolls with Peanut Dipping Sauce A fun wrap with a group of friends is new to the Top Ten list! #4: Banana Date Smoothie Sweet! This delicious smoothie is coming back for a second year. #5: Black Bean Meatless Balls and Zucchini Noodles Zoodles are so popular! They’re back for another year. #6: Kale, Potato and Carrot Curry Fragrant and easy, this curry is new to the list. #7: Lemon Mint Quinoa Salad A refreshing and simple salad squeaks in at number seven! #8: Casamiento (Black Beans and Rice) A delicious classic recipe from the Meatless Monday community in Honduras. #9: Cherry Tomato Pesto Penne Back for another year, a quick and easy dish for everyone to enjoy. #10: Breakfast Lentils This recipe proves lentils are delicious any time of day.   For the second year in a row, the number one spot on our Top Ten list has been occupied by Jamaican Jerk Tofu. This is a savory mix of herbs and spices that can convert anyone to tofu. We reached out to Jacqui Juicy Chef Sinclair, who leads the Meatless Monday efforts in Jamaica , to share her thoughts on jerk and why its so popular. Jacqui explains, Jerk is both a style of grilling and special type of marinade. With the rise in popularity of vegetarianism for health and climate change, the jerk technique has transcended beyond meat. And for those of you trying this recipe at home, Jacqui shares some suggestions, Plant-based foods such as tofu, eggplant, zucchini, mushrooms, cauliflower, and other hardy vegetables that lend themselves to grilling are great choices for jerk. These vegetables can easily soak up the addictive and distinct taste of Jamaica. Were excited to hear your thoughts on the 2018 Top Ten list! Share your reactions with us on Facebook, Twitter, Pinterest, or Instagram! Meatless Monday is celebrated around the world. Join us and find out what its all about when you make the decision to cut out the meat on Mondays. The post The Ten Most Popular Meatless Monday Recipes of 2018 appeared first on Meatless Monday.

Vegan Meatloaf – Nut Loaf

December 20 2018 Vegan Richa 

Vegan Meatloaf – Nut LoafThis Vegan Meatloaf is flavorful, decadent, nutty and great for anyone wanting a no bean/­­lentil loaf. Use nuts of choice. Vegan Recipe. Can be Glutenfree, soyfree  Jump to Recipe  Every year a new “meat” loaf ! My Lentil Quinoa Loaf is super popular. Hearty with Lentils Quinoa and Veggies and amazing texture and flavor (no nuts) and my Chickpea Veggie Loaf is a close second and is a bean version. Both are nut-free and are also available in my second book. So this year I went with loads of nuts in this Bean free Loaf! This Nut Loaf is rich and hearty, uses nuts and seeds, some butternut squash for the binding, mushrooms and herbs for umami. It comes together easily and is bean free and lentil free! You can add in some lentils for a lentil nut “meatloaf”. The simple glaze balances out the flavor so you get rich umami, texture, tangy, sweet, savory all in one bite! Serve it with my easy gravy or some cranberry sauce. Continue reading: Vegan Meatloaf – Nut LoafThe post Vegan Meatloaf – Nut Loaf appeared first on Vegan Richa.

Orange Glazed Tofu

December 17 2018 Meatless Monday 

On its own, tofu doesnt have much character, but that only means its a palette ripe for seasoning! This recipe uses the sweet and savory flavors of soy sauce and orange marmalade to make a deliciously sticky dish that pairs perfectly with rice. This recipe comes to us from Alissa Musto.   Serves 2 - 1 8 oz. package firm tofu - Oil for sautéing, such as red palm oil - 1/­­3 cup of barbecue sauce - 1/­­3 cup of orange marmalade - 3 tablespoons of soy sauce - 1 tbsp sesame seeds - Paprika, optional   Cut tofu into cubes, slices or triangles. Heat oil over medium-high heat and begin to saute the tofu. Add paprika if using. Meanwhile, combine the BBQ sauce, soy sauce and marmalade in a bowl to make the glaze. Once the tofu is slightly browned, pour the glaze into the pan and let it sizzle alongside the tofu. Top with sesame seeds and serve with rice. The post Orange Glazed Tofu appeared first on Meatless Monday.

Simply Vibrant, Our New Cookbook + Free Drinks Ebook

December 1 2018 Golubka Kitchen 

Simply Vibrant, Our New Cookbook + Free Drinks Ebook It’s been around three years since we started working on this cookbook, so finally telling you about it today feels monumental, exhilarating, and terrifying all at the same time. Our new cookbook is called Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking, and it’s available now! It’s written by me, Anya, and photographed by Masha – the same mother/­­daughter team that’s behind this blog. Today, we are sharing some key details about the book, accompanied by a book trailer (above), sneak peak photos and ways to order. We’ll also be talking about the free ebook that we created for anyone who buys the book and leaves a review. SO excited to share all of this with you :) About the Book -- Simply Vibrant comes out on February 6th, 2018. Anyone who orders the book and writes a review will also have access to a free drinks ebook that we made as a little thank you gift. More on that below. -- There are 129 recipes in the book, all of which are vegetarian, 124 of them are vegan, and 109 of them are gluten-free or gluten-free adaptable. My goal was to create healthful, everyday recipes that require accessible, whole food ingredients – mainly vegetables, fruit, herbs, spices, grains, and legumes. The recipes are very much influenced by the seasons, too. Our hope is that you’ll be able to find whatever good-looking produce you picked up at your market or store in the index of the book, and get some ideas on preparing it. -- I used comfort food classics from around the world as inspiration for the recipes in the book, which also influenced the book’s organization. The chapters are as follows: Morning Porridges and Pancakes – this chapter contains breakfast recipes for every season, both savory and sweet. Salads and Bowls – this one has a grain bowl recipe for every season, as well as plenty of vibrant salads for every occasion. Wraps and Rolls – this chapter celebrates the wrapping techniques seen in cuisines all around the world. There are recipes for summer rolls, enchiladas, burritos, maki (sushi), collard green wraps, and more. Soups and Stews – the recipes in this chapter range from hearty winter stews to refreshing and light summer soups. Risotto, Paella and Pilaf – for this chapter, I took the format of well-loved rice dishes from around the world, and reinvented them with the use of different vegetables and grains (there are even a couple of completely grain-free risottos!). Noodles, Pasta and Pizza – this one is all about the coziest foods out there, reimagined to be more vegetable-forward – there are recipes for homemade pasta and dumplings, but also for noodles and pizza crusts made with vegetables. Fritters and Veggie Burgers – this chapter has a veggie burger recipe for every season, as well as plenty of lacy, plant-packed fritters. Just Veggies – this chapter is here to prove that seasonal vegetables only need a simple nudge to taste amazing – there are techniques for marinating, pickling, braising, stewing, and glazing that will take your produce to the next level. Sweets for Every Season – the title of this chapter speaks for itself – there are brownies, galettes, pies, cakes, and pots de creme, made with unrefined sweeteners, fruit, and even some vegetables. Basics and Sauces – a foundational chapter, which will supply you with ammunition for creating vibrant meals quickly – from mind-blowing sauces to broth that will cost you $0 in extra groceries. -- I’ve been thinking a lot about the amount of waste we produce as humans, and I’ve been working on developing techniques for using up all parts of the produce I buy. I present some of these ideas in this book, from the aforementioned veggie scrap broth, to a watermelon rind marmalade, broccoli stem risotto, and more. -- The introduction has a story about my shoemaker grandfather, which has basically become folklore in our family. I was very excited to immortalize it in a book. -- If you have our first cookbook, The Vibrant Table, this book is a follow-up to that. While The Vibrant Table focused on creativity in plant-based cooking, Simply Vibrant is much more focused on the everyday. It’s all about putting breakfast, lunch and dinner on the table. -- The book is 328 pages long, hardcover, and 7.5″ x 10″ in size. Every recipe is accompanied by a beautiful photograph, with the exception of a few sauces. Praise Here are some kind words we’ve heard about the book from people and publications we greatly admire. “Simply Vibrant captures the kind of accidentally-vegetarian food we want to eat right now.” --Bon Appetit Simply Vibrant is intuitively organized and brilliantly executed. It illustrates how many of us are striving to eat these days: crave-able, template-style recipes with seasonal touches, simple techniques, and an underlying nourishing essence that reads as encouraging, rather than prescriptive. Anyas approach starts with a deep-rooted reverence for what nature provides in all of its seasons--and in all of its sometimes neglected or wasted forms. The thoughtful uses for carrot tops, chickpea soaking liquid, and barley cooking water--like the rest of the books delicious plant-based recipes--speak to both virtue and pure enjoyment. This book inspires me to cook (and live!) with a deeper sense of care and appreciation. --Laura Wright, author of The First Mess Cookbook Anyas approach to food and the seasons always stands out as creative, inventive, and colorful. Simply Vibrant contains an abundance of inspiring recipes and clever tricks to add more nourishment and adventure to your everyday meals. --Amy Chaplin, James Beard award-winning author of At Home in the Whole Food Kitchen Anya has the incredible ability to inspire her readers to cook, but more importantly, she helps them tap into their own intuition to create delicious meals in a more relaxed way. I love her emphasis on seasonality, and her creative approach to leaf-to-root cooking, using every ingredient to its fullest potential without wasting a single seed! This recipe collection is bursting with global flavors, unique ingredient combinations, and of course, vibrancy on the highest level. --Sarah Britton, holistic nutritionist and author of My New Roots and Naturally Nourished   We are longtime fans of Golubka Kitchen and Anyas creative and beautiful plant-based recipes. Her new book is jam-packed with healthy, flavorful, and simple recipes and lots of interesting suggestions on how to cook with the odds and ends of produce that usually are discarded--like making marmalade from watermelon rinds and risotto using broccoli stems. So clever! --David Frenkiel and Luise Vindahl, creators of the blog Green Kitchen Stories “Exciting, vegetable led food.” -- Anna Jones, author of A Modern Way to Cook, A Modern Way to Eat and columnist for The Guardian “What made me want to cook from Simply Vibrant is its more relaxed approach to plant-based cooking” --Toronto Star Order Here’s where you can order Simply Vibrant. Many of these outlets are selling the book at a discounted price. Amazon Barnes & Noble Roost Powell’s IndieBound Book Depository (ships worldwide for free) Amazon Canada Indigo Free Ebook: Simply Vibrant Drinks To show our immense gratitude to anyone who orders the book and leaves a review, we made a little thank you gift in the form of a free drinks ebook. It’s sort of like a mini e-cookbook, complete with our favorite, lush drink recipes that won’t be published anywhere else. Click here for instructions on how to claim your ebook and see a preview of the recipes within. Thank You This book only exists because of this blog, and this blog exists because of you – your support, kindness, and curiosity in visiting this space, cooking from our recipes, and reading our stories. Seriously, none of this would be here without YOU. So thank you! Truly, from the bottom of our hearts. – Anya and Masha The post Simply Vibrant, Our New Cookbook + Free Drinks Ebook appeared first on Golubka Kitchen.

Vegan Sweet Potato Rolls – Soft Herb Dinner Rolls

November 15 2018 Vegan Richa 

Vegan Sweet Potato Rolls – Soft Herb Dinner RollsVegan Sweet Potato Rolls – Soft Herb Dinner Rolls. 7 Ingredients, Freezer friendly. 1 Bowl, No Added sugar, almost No Knead. Melt in your mouth sweet potato bread rolls. Vegan Soyfree Nutfree Palm Oil-free Recipe   Jump to Recipe  These Super Soft dinner rolls are what fresh bread dreams are made of. There is a triple moisture action going on here. Yeast rising slowly with just a bit of flour, the sweet potato, and then another rise. All of these together allow for amazing moisture retention in the bread. And to top it all, you don’t even need to knead it much! Just mix to bring everything together into a somewhat dough and everything will work out! You can use pumpkin puree, butternut puree or mashed potatoes(thin them slightly with non dairy milk to a pumpkin puree consistency), in these rolls. Super versatile and delicious as is. For sweeter rolls, omit the herbs and add some sugar/­­sweetener. These are lightly herbed and lightly savory just like regular dinner rolls.  These rolls need just 7 Ingredients, 1 Bowl, are almost no knead, have No Added Sugar, and can be made without Oil! Continue reading: Vegan Sweet Potato Rolls – Soft Herb Dinner RollsThe post Vegan Sweet Potato Rolls – Soft Herb Dinner Rolls appeared first on Vegan Richa.


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