season - vegetarian recipes

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Spicy Black Bean and Sweet Potato Soup

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season vegetarian recipes

Classic Carrot Cake

February 25 2021 Isa Chandra Moskowitz 

Classic Carrot Cake Makes 1 9×13 sheet cake or 9-inch round cake Photo By VK Rees It’s almost carrot cake season! Or, maybe if we make a bunch of carrot cake, spring will come early? This is a very classic recipe for the most beloved of desserts. Walnuts, raisins, plenty of spice and, of course, a generous amount of shredded carrot. Olive oil gives the cake a surprisingly buttery flavor that isnt too heavy. The frosting is thick and lemony and lets all of the flavors really shine. It makes a great layer cake, but its pretty awesome as sheet cake, too. Just pick your poison! This recipe is from The Superfun Times Vegan Holiday Cookbook! What a great cookbook. Ingredients For the Cake: 2 cups all-purpose flour 1 tablespoon ground cinnamon 1 teaspoon ground ginger 1/­­2 teaspoon ground nutmeg 1 teaspoon baking soda 1 teaspoon baking powder 1/­­2 teaspoon salt 1 1/­­2 cups granulated sugar 3/­­4 cups unsweetened vegan milk 1/­­2 cup olive oil 1/­­2 cup unsweetened applesauce 2 tablespoons ground flax seeds 2 teaspoons pure vanilla extract 3 cups shredded carrots  1 cup coarsely chopped walnuts 1 cup raisins For the Crumb Topping: 3 cups powdered sugar 1/­­2 cup refined coconut oil 2 tablespoons lemon juice 2 tablespoons unsweetened vegan milk 1/­­2 teaspoon pure vanilla extract pinch salt 3 tablespoons refined coconut oil, melted For garnish: 3 tablespoons shredded coconut or additional chopped walnuts Directions Preheat oven to 350 F. Lightly grease a 9×13 inch or two 9-inch round  baking pans. Sift flour, cinnamon, ginger, nutmeg, baking soda and baking powder and salt into a large mixing bowl.  Beat together milk and flax in a large mixing bowl until frothy. Blend in the olive oil, applesauce and vanilla until well combined.  Add the dry ingredients to the wet ingredients and mix until no large lumps remain. Fold in carrots, walnuts and raisins.  Pour batter into the prepared pan(s) and bake for 40 to 45 minutes in a sheet pan or 32 to 35 minutes in cake pans, or until a knife inserted in the middle comes out clean. Transfer to a cooling rack to cool completely before frosting.  Make the frosting: Melt coconut oil in a medium mixing bowl. Add powdered sugar, juice and salt and blend with a hand mixer on low speed until incorporated. Turn mixer to medium-high speed and continue to blend until smooth. Chill for 30 minutes.  Remove from refrigerator and whip on medium-high speed with mixer until light and fluffy.  For sheet cake: Using a spatula, or spoon, spread icing over cake. Sprinkle with coconut. Cut into squares and serve.  For layer cake: Using a spatula or spoon, frost top of one cake with half the icing. Add the second cake to the top and frost with the rest of the icing. Sprinkle with coconut. Cut into wedges and serve.

Spicy Black Bean and Sweet Potato Soup

February 24 2021 Golubka Kitchen 

Spicy Black Bean and Sweet Potato Soup It’s still very much soup season over here. We’ve gotten more snow in the past month than we’ve had all winter, and having some soup simmering away on the stove while it’s snowing is just the best. This spicy black bean and sweet potato one is both creamy and chunky, since we blend some of the ingredients up and leave other ones whole. Texturally varied soups like that are my favorite. The savoriness of the black beans and onions in the soup interacts really well with the warming spices, and the subtle sweetness of the (sweet) potato. As always, simple soups like this do really well with toppings to elevate both flavor and appearance. In this case, cilantro, quick pickled radishes or onions, avocado, yogurt/­­cashew crema, and toasted pumpkin seeds are all great topping options to consider. Hope you’ll give this soup a try! Spicy Black Bean and Sweet Potato Soup   Print Serves: 4-6 Ingredients 2 15 oz cans (3 cups) black beans, drained, divided 1 bunch cilantro, stems and leaves roughly separated 1 chipotle in adobo + 1 tablespoon adobo sauce (from the same can) juice from 2 limes, divided sea salt avocado oil or other cooking oil of choice 1 large yellow onion, diced 2 teaspoons ground cumin 2 teaspoons ground coriander ½ teaspoon smoked paprika 5 garlic cloves, minced 1 medium-large sweet potato (about 1 lb), sliced into ½ thick quarter rounds a few handfuls baby spinach topping suggestions/­­ideas cilantro leaves quick pickled radishes or red onions avocado yogurt or cashew crema toasted pumpkin seeds Instructions In an upright blender, combine 1 can of beans, cilantro stems, chipotle in adobo and adobo sauce, juice from 1 lime, a pinch of salt, and 1½ cups of water. Blend until smooth and set aside for now. Heat a large pot over medium heat and add enough oil to generously coat the bottom. Add the onion, cumin, coriander, paprika, and a pinch of salt. Saute until the onion is soft and translucent, about 7 minutes. Add the garlic and stir around for another 30 seconds, until fragrant. Add the sweet potato and the remaining can of black beans, stir to coat in the spices. Add the blended black bean mixture to the pot, along with 2 more cups of water, and plenty more salt to taste, to season the soup. Mix and bring to a simmer. Simmer, covered, for 25-30 minutes, until the sweet potato is cooked through. Turn off the heat, wilt in the spinach and add the juice of 1 remaining lime. Taste for salt and adjust if needed. Serve the soup warm, garnished with cilantro leaves, pickled radishes/­­onions, avocado, and/­­or yogurt or cashew crema. Notes -Chipotle in adobo sauce can be found in most grocery stores in the U.S. near the canned beans or in international sections. Its such a great, flavor building ingredient, thats definitely worth seeking out. -Our recipes for quick pickled radishes and quick pickled red onions are linked within the recipe. Both make for a delicious accompaniment to this soup. 3.5.3226 The post Spicy Black Bean and Sweet Potato Soup appeared first on Golubka Kitchen.

Fennel and Lentil Soup with Gremolata

February 17 2021 Golubka Kitchen 

Fennel and Lentil Soup with Gremolata I love fennel, always, but especially during this time of year, when cravings for spring start coming on strong. Fennel’s one-of-a-kind anise flavor, brightness, and crunch really hit the spot, while I dream of verdant spring produce. It’s also citrus season, and simple mandolined fennel and blood orange salads are a favorite (something like this salad, plus segmented or sliced orange, and often without the beans). Fennel is delicious cooked, too – caramelized sauteed fennel, fennel gratin, etc. We also love it in soups, and this week’s recipe is a super simple lentil soup, centered around fennel. We use fennel seeds and bulbs in the soup, and even include the greens from the fennel tops in gremolata, for topping the soup. When it comes to very simple dishes like this one, it’s all about the accompaniments, which is where the gremolata comes in. It’s a condiment kind of similar to Italian salsa verde but without oil, made with just chopped parsley, garlic, and lemon zest. It’s delicious spooned over pretty much any savory fare. That, plus maybe some good, crusty bread, and you’re in for a very cozy meal with this soup. Hope you’ll give it a try! P.S. We just revived our Youtube Channel! Come and stay for simple, seasonal, plant-based cooking and other fun kitchen activities. Our very first video back happens to show you exactly how to make an orange and fennel salad, in case you’re as obsessed with fennel as we are. Fennel and Lentil Soup with Gremolata   Print Serves: 4-6 Ingredients 1 tablespoon fennel seeds 1 large or 2 medium fennel bulbs olive oil sea salt 1 yellow onion, diced small 1 medium carrot, diced small 1 celery stalk, diced small 6 garlic cloves, minced, divided freshly ground black pepper 1 cup brown or French lentils, rinsed 2 bay leaves zest and juice from 1 lemon leaves from 1 small bunch parsley, finely chopped Instructions Toast the fennel seeds in a dry skillet on medium high heat until fragrant, 30 seconds to 1 minute. Watch closely so as not to burn. Let cool slightly and grind the seeds in a mortar and pestle, spice grinder, or a dedicated coffee grinder. Cut the stalks off the fennel, pick off the tender fronds and set them aside for later. Discard the stalks or save to use for vegetable broth or even for juicing. Cut the fennel into wedges. Heat a soup pot over medium heat and add enough oil to generously coat the bottom. Add the fennel wedges and sprinkle them with salt. Let the fennel caramelize and brown for 3-4 minutes, until the undersides are golden, then flip and repeat on the other side. Transfer the fennel to a plate or bowl for now. Add the onion, carrot, and celery to the pot, along with a pinch of salt. Saute over medium low heat, until the vegetables are soft but not browned, about 10-15 minutes. Add about 5 garlic cloves worth of minced garlic (saving 1 minced clove for the gremolata), ground fennel seeds, and black pepper to taste, stir around until fragrant, about 30 seconds. Add the fennel wedges, lentils, bay leaves, 6 cups of water, and more salt to taste. Bring to a simmer and simmer, covered, until the lentils and fennel are tender. Brown lentils usually cook in 15-20 minutes, while French lentils take a bit longer, 20-25 minutes. No matter which lentils youre using, start tasting them at 15 minutes to keep them from getting mushy. Once the soup is done, turn off the heat and add the lemon juice. Discard the bay leaves. Taste for salt and pepper, and adjust if needed. While the soup is cooking, make the gremolata. Finely chop the tender fronds reserved from the fennel. In a small bowl, combine the fennel fronds, lemon zest, parsley, and the remaining minced garlic (1 clove). Mix to combine. Serve the soup warm, garnished with the gremolata. 3.5.3226 The post Fennel and Lentil Soup with Gremolata appeared first on Golubka Kitchen.

Vegan Lentil, Apple & Pecan Stuffed Butternut Squash

February 12 2021 Vegan Richa 

Vegan Lentil, Apple & Pecan Stuffed Butternut SquashVegan Stuffed Butternut Squash with Lentil & Apple filling is a hearty and satisfying plant-based main course for any winter dinner and makes for a showstopping holiday meal! Easy to make ahead of time! Even though it’s February already I am still craving all things squash and pumpkin! And trust me, you too will love this easy Stuffed Butternut Squash recipe all fall and winter long. It’s a tasty vegan and vegetarian main dish with a flavorful stuffing made of lentils, apples, onions and pecans. It’s seasoned with plenty of spices and herbs and baked inside a halved butternut squash making for a beautiful presentation. Obviously this is a great healthy vegan meal for Christmas, Thanksgiving but really any dinner that calls for an eye-catching main. I love me a hearty and meaty main dish that is meat-free (obviously). And this lentil stuffed butternut squash is a great way to show your family and friends that plant-based recipes can be incredibly satisfying. Nobody’s gonna leave the table hungry here and we don’t compromise on flavor either. The apple, pecan and lentil filling is wonderfully savory and packed with such incredible flavor thanks to fennel seeds, sage, thyme and rosemary. Thanks to the brown lentils, the filling honestly tastes and feels a bit meaty, and sausagey which is crazy because theres not even any meat substitute in it. More Vegan Butternut Squash recipes: - Vegan Butternut Squash Stuffed Shells - Butternut Squash Carbonara - Squash & Red Lentil Curry  More Vegan Fall & Winter recipes: - Jalape?o Cornbread chili Casserole  - Pumpkin Mac and cheese Bake  - Vegan Pumpkin Sage Biscuits - Easy Pumpkin Cornbread - Pumpkin Sage pasta with Crisp Sage Continue reading: Vegan Lentil, Apple & Pecan Stuffed Butternut SquashThe post Vegan Lentil, Apple & Pecan Stuffed Butternut Squash appeared first on Vegan Richa.

15 Vegan Game Day Recipes

February 5 2021 Vegan Richa 

15 Vegan Game Day Recipes15 Vegan Game Day recipes to make your game day or Super Bowl Sunday memorable, delicious, and cruelty-free!From appetizers, nachos, and dips to sweets, youll find everything you need to make vegan and omnivores alike dig in! It’s Game Day Season!  Whether youre a  die-hard American football fan, or simply a food fan that just enjoys the snacking part of watching the game or the Super Bowl, here are some delicious, mouthwatering vegan snacks, dips, and nibbles youll thoroughly enjoy. In this round-up, Ive got you covered for all your vegan snack needs. These are without a doubt, my fav plant-based shared appetizers and snacks. Ideal for any gathering but especially your Super Bowl Sunday party. And we don’t stop at nachos and burgers, because really, what is life without something sweet? Let’s allow both our sweet and savory taste buds equal playing time and serve up our salty snacks with a sweet homemade slushie or cooler! So dig in and make it a watch party worth remembering. Here are my favorite Vegan Game Day Recipes. Appetizers Vegan Nachos with Nut-free Nacho Cheese These Nachos come together in 30 minutes. Make the nut-free Nacho cheese sauce in 10 mins,spice up beans, prepare the toppings, layer and serve. TRY THIS RECIPE Vegan Firecracker Tofu Wings Sweet and Spicy Crispy Baked Firecracker Tofu Wings - an addictive vegan appetizer that will leave you wanting more. This is a super easy and delicious Asian-inspired tofu recipe that's perfect for Game Day, parties, movie night, or any occasion that calls for crowd-pleasing snacks. TRY THIS RECIPE Vegan Mediterranean Nachos with Shawarma Chickpeas, Tzatziki, Pita Bread Mediterranean Nachos with Shawarma Spiced Chickpeas, Tzatziki, Olives, Cucumber, warm toasted Pita bread. Great Appetizer for parties or potluck. Vegan Nutfree Recipe TRY THIS RECIPE Cajun Chickpea Fries with Cilantro Jalapeno Lime Cream Dip   You will love these pan-fried Cajun chickpea fries made from chickpea flour. They are golden crispy brown on the outside and creamy, tender and delicious on the inside. Serve with my vegan cilantro lime dip for a fun glutenfree appetizer or party snack. Vegan Glutenfree Soyfree Recipe TRY THIS RECIPE Continue reading: 15 Vegan Game Day RecipesThe post 15 Vegan Game Day Recipes appeared first on Vegan Richa.

Big Hugs Chickn & Rice Soup

January 25 2021 Isa Chandra Moskowitz 

Big Hugs Chickn & Rice Soup Serves 4-6 Call me an iconoclast but, but I prefer Chickn & Rice Soup to Chickn Noodle! Especially buttery jasmine rice. This soup has all the huggy ingredients: celery, dill, poultry seasoning with sage and thyme and, of course, garlic and onion. As it cooks your kitchen will fill up with the most nurturing aromas, like someone you love is cooking for you. And that someone, dear reader, is you. I used homemade Chickn Seitan, but you can use whatever vegan chicken you like. Or even thinly slice tofu or yuba. Just make sure to brown it nicely first. I also use some vegan butter here, for body and richness, but use all olive oil if you prefer. Its gonna be good! Recipe notes: ~ If the pot youre cooking in is wide enough, like a dutch oven, you should be able to brown the chickn in there before preparing the rest of the soup. Save yourself a dish, plus create little crispy bits that get swept up into the soup when you saute everything else. If youre using a stainless steel pot that is more tall than wide, its probably wiser to saute the chickn in a skillet and prepare the soup separately. Ingredients 1 tablespoon olive oil 2 cups chickn seitan, pulled into 1 to 2 inch pieces (8 oz) 2 tablespoons vegan butter (I used Miyokos) 1 medium yellow onion, thinly sliced 2 cups carrots, in 1/­­2 inch chunks 2 ribs celery, thinly sliced 3 cloves garlic, minced 1 teaspoon poultry seasoning 1 teaspoon salt Fresh black pepper 1/­­2 cup white jasmine rice, rinsed 8 cups broth 1/­­4 cup fresh dill, chopped, plus extra for garnish Directions Preheat a 4 quart pot over medium heat. Saute chickn in olive oil with a pinch of salt until nicely browned. Remove from pot and set aside.  Saute onion in butter with a pinch of salt for about 5 minutes, until translucent. Add carrots and celery and cook for about 5 minutes. Add garlic and saute until fragrant, about a minute, using a little extra butter if you like. Add poultry seasoning, salt and pepper and saute a minute more. Add rice and broth. Cover and bring to a boil. Once boiling, bring down to a simmer, and let cook for about 15 more minutes, until rice is cooked and carrot is tender. Stir in the chickn and dill and taste for salt and pepper. This definitely tastes better the longer you let it sit, but it can be enjoyed right away, too. Garnish with extra dill and serve!

German Chocolate Cookies

December 31 2020 Vegan Richa 

German Chocolate CookiesThese Vegan German Chocolate Cookies are like small individual German Chocolate Cakes! A soft, chewy chocolate oatmeal cookie with a rich caramel coconut pecan filling in the middle! Trust me, these wont last long on the cookie plate. No added Oil! These German Chocolate Cake Cookies have become a delicious household staple in no time. Think of them as little vegan German chocolate cakes that have all the flavor of German Chocolate Cake but are gone in two bites! I love all things pecan and chocolate! Especially around the holiday season! Have you tried my Pecan Chocolate Pie? SO good! In my book,  German Chocolate Cookies would make a perfect snack year-round, but with that festive nut & chocolate combo they are an especially great gift during the holidays! If you love German Chocolate Cake these little chocolate cookies are the perfect treat to add to your baking list! They have that classic winning combination of chocolate, coconut, and pecan all piled up on top of soft, rich, and chocolatey oatmeal cookies with no added oil! More Vegan Desserts for the Holidays - Chocolate Pumpkin Tart with Almond Crust. GF SF Grain-free. - Salted Caramel Chocolate Pie. GF No Bake - Classic Baked Pumpkin Pie with Rustic Crust. Cashew-free SF - Dark Chocolate Silk Pie. GF SF  - Sweet potato Pie Bars. GF option You often see German chocolate cookies that are frosted or topped with a caramel filling after baking. These are slightly different from your regular German Chocolate Cake Thumbprint cookies, as these are baked with the caramel coconut-pecan filling already in the cookies.  I find these are way easier to store and less messy to eat that way.Continue reading: German Chocolate CookiesThe post German Chocolate Cookies appeared first on Vegan Richa.

Chocolate Treats to Make This Holiday Season

December 18 2020 Vegetarian Times 

Chocolate Treats to Make This Holiday Season From cookies and candy to luscious homemade sorbet, chocolate makes the best holiday treats The post Chocolate Treats to Make This Holiday Season appeared first on Vegetarian Times.

Miso Tahini and Chocolate Peanut Butter Cookies with Coconut Glaze

December 16 2020 Golubka Kitchen 

Miso Tahini and Chocolate Peanut Butter Cookies with Coconut Glaze It’s the season for homemade cookies, and today we are coming to you with these hippiefied, gluten-free and vegan, but still very delicious cookies. We’ve got two variations on one cookie base: miso tahini cookies and chocolate peanut butter cookies, both topped with a decadent, coconut maple glaze. These are fun and easy to make, and if you want, you can get creative with topping the glaze with some beautiful ‘natural sprinkles’ like crushed pink peppercorns, dried rose petals, candied citrus peel, poppy seeds, etc. etc. Or leave them plain like we did, for a more minimal presentation. You can also sandwich them together for a cookie sandwich. Hope you’ll give them a try! Miso Tahini and Chocolate Peanut Butter Cookies with Coconut Glaze   Print Serves: 30-32 cookies total Ingredients for the miso tahini cookies ¼ cup gluten-free oat flour, plus more if needed ¼ cup brown rice flour ½ cup gluten-free quick oats ½ teaspoon baking soda sea salt ½ cup creamy tahini 3 tablespoons refined coconut oil - soft, at room temperature ⅓ cup plus 1 tablespoon maple syrup 1 tablespoon white miso 1 teaspoon vanilla extract for the chocolate peanut butter cookies ¼ cup gluten-free oat flour, plus more if needed ¼ cup brown rice flour ½ cup gluten-free quick oats ¼ cup cocoa powder ½ teaspoon baking soda sea salt ½ cup creamy peanut butter 3 tablespoons refined coconut oil - soft, at room temperature ⅓ cup plus 1 tablespoon maple syrup 1 teaspoon vanilla extract for the coconut maple glaze ¼ cup coconut butter/­­manna (not oil) 2 tablespoons maple syrup sea salt 3-4 tablespoons water Instructions to make the miso tahini cookies Preheat the oven to 375° F (190° C). Prepare a large baking sheet covered with parchment paper. In a medium bowl, combine oat flour, brown rice flour, oats, baking soda, and a pinch of salt, mix to combine. In another medium bowl, combine the tahini, coconut oil, maple syrup, miso, and vanilla extract, mix to combine. Add the tahini mixture to the flour mixture and stir to combine. If the batter appears too runny, add more oat flour, about 2 tablespoons should be enough. Using a small (1½?) ice-cream scooper or 1 heaping tablespoon measure, scoop one cookie at a time and arrange on the baking sheet 2? apart. Flatten the cookies out with the back of a spoon if needed (this will depend on the creaminess of your tahini). Bake for 12-15 minutes, until the edges are slightly golden brown. 12 minutes will give you a chewier cookie, while 15 minutes will make for a harder cookie. Let cool completely to firm up. Glaze with the coconut maple glaze (recipe below) and enjoy. to make the chocolate peanut butter cookies Preheat the oven to 375° F (190° C). Prepare a large baking sheet covered with parchment paper. In a medium bowl, combine oat flour, brown rice flour, oats, cocoa powder, baking soda, and a pinch of salt, mix to combine. In another medium bowl, combine the peanut butter, coconut oil, maple syrup, and vanilla extract, mix to combine. Add the peanut butter mixture to the flour mixture and stir to combine. If the batter appears too runny, add more oat flour, about 2 tablespoons should be enough. Using a small (1½?) ice-cream scooper or 1 heaping tablespoon measure, scoop one cookie at a time and arrange on the baking sheet 2? apart. Flatten the cookies out with the back of a spoon if needed (this will depend on the creaminess of your peanut butter). Bake for 12-15 minutes. 12 minutes will give you a chewier cookie, while 15 minutes will make for a harder cookie. Let cool completely to firm up. Glaze with the coconut maple glaze (recipe below) and enjoy. to make the coconut maple glaze Combine the coconut butter, maple syrup, and a pinch of salt in a small saucepan over low heat. Whisk until the coconut butter is starting to melt. Add water, 1 tablespoon at a time, until the icing is smooth and creamy. Remove from the heat and glaze the cookies. The glaze will harden at cooler temperatures and soften when warm. 3.5.3226 The post Miso Tahini and Chocolate Peanut Butter Cookies with Coconut Glaze appeared first on Golubka Kitchen.

Holiday Cookbook Giveaway #3

December 15 2020 Robin Robertson's Global Vegan Kitchen 

Holiday Cookbook Giveaway #3 I’m happy to announce the third winner of my Holiday Cookbook Giveaway.  As a reminder, three winners have been chosen (one in the last three weeks) to win copies of four of my recent cookbooks: The Plant-Based Slow Cooker The Plant Protein Revolution Cookbook Vegan Mac & Cheese One-Dish Vegan The third and final winner has been chosen using the Random Number Generator on Random.org and the winner is: Connie Faivre. To claim your cookbooks, Connie, please send me an email or DM me on Messenger and let me know where to send your cookbooks! If I dont hear from you by next week, another winner will be chosen. I wan to that everyone who participated in my giveaway.  Thank you for your support and for your kind words. I wish the very best to all of you this holiday season and in the coming year. The post Holiday Cookbook Giveaway #3 appeared first on Robin Robertson.

White Chocolate Peppermint Torte

December 7 2020 My New Roots 

White Chocolate Peppermint Torte   Hi friends. It feels good to be back in this blog space. Since the beginning of this year, Ive been focusing my attention on my latest project, My New Roots Grow – an online universe of wellness education – which will launch soon. Grow is the most energy-intensive and large-scale project since my cookbooks, and once again it feels like birthing something major. The blog has been on the back burner giving more space for Grow to, well, grow, but I thought Id pop in with this stellar holiday dessert because tis the season! I actually developed this recipe last winter, but wasnt sure what to do with it. I thought about keeping it exclusively on Grow (since that is where a lot of my recipe content will live from now on!), but because it is so special and delicious, I felt that it should just be out in the world. Inspired by the Spiced Chocolate Torte that I make on the retreats in Mexico (remember places?!), I wanted to make a festive holiday version with white chocolate and peppermint. The crust is dark chocolate and pecan, so rich and delicious with just the right amount of salt. The interior is velvety smooth and beguilingly creamy, made with cashews, coconut oil, and white chocolate. I love the kiss of peppermint in the filling, which is definitely present but not overwhelming. I didnt want anyone to feel like they were eating dessert and brushing your teeth at the same time!   Some notes on the recipe… If youre using peppermint essential oil to flavour the filling, I find it helpful to measure it out on a spoon first, just in case the bottle is in a giving mood – one too many drops of this stuff will ruin a good torte with too much minty-ness! I like to use about 6 or 7 drops total, but if it comes out too fast, I have no way of controlling the amount. If youre using peppermint extract, start at a quarter of a teaspoon and work your way up to the flavour that suits you. If you eat a vegan diet, you can use maple syrup instead of honey in the filling, but the colour is going to be more brown /­­ beige than creamy. Also, make sure to find dairy-free white chocolate, since the vast majority of commercially-made white chocolate contains milk solids. And then, if you do find vegan white chocolate, read the ingredient list to make sure that is doesnt contain any hydrogenated oils or weird emulsifiers (or just pick your battles!).   The torte decorating is entirely up to you, although pomegranate seeds create a striking display of holiday cheer! Other options include fresh mint leaves, cacao nibs, or shaved dark chocolate. You could even include them all, if youre feeling extra festive. Store the torte in the freezer until youre ready to enjoy it, then bring it out about 15-20 minutes before serving so that its not rock hard. Its easier to slice and eat when its warmed up a tad. Use a smooth, very sharp chefs knife, and run it under hot water before cutting into the torte to make it glide. If you’re not in the mood to make a crust, you can turn this dessert into freezer fudge by preparing only the filling. Pour the filling into an 8-inch /­­ 20 cm square pan lined with plastic wrap; top with 1/­­2 cup /­­ 65g toasted pecans, cacao nibs, or chocolate shards, and freeze until solid (about 2 hours). Slice into squares and enjoy straight from the freezer!     Print recipe     White Chocolate Peppermint Torte Serves 10-14 For the crust: 1 cup /­­ 100g pecans 1/­­4 cup /­­ 60ml coconut oil, preferably flavour-neutral 3 Tbsp. pure maple syrup 1/­­4 tsp. fine-grain sea salt 1 1/­­2 cups /­­ 150g rolled oats, divided, gluten-free if necessary 2 Tbsp. cocoa powder For the filling: 1 1/­­2 cups /­­ 200g cashews, soaked for at least 4 hours 3/­­4 cup /­­ 175 ml creamed honey (sub with maple syrup, but be warned the colour of the filling will be brown) 1/­­2  cup /­­ 125 ml coconut oil 75g /­­ 2.6 oz. white chocolate, melted (dairy-free /­­ vegan if desired) 2 tsp. pure vanilla extract 1/­­2 tsp. fine-grain sea salt a few drops peppermint essential oil or extract, to taste pomegranate, mint, cacao nibs, shaved dark chocolate, for garnish, optional Directions: 1. Make the Crust: Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) spring form pan or pie dish with coconut oil. 2. In a food processor, blend 1/­­2 cup (50g) of the rolled oats on high until you have a rough flour, place a small bowl and set aside. Without cleaning the machine, process the pecans into a fine crumb with the texture of sand. Add the coconut oil, maple syrup, salt, oat flour and cacao powder, and process again until the dough comes together. Finally, add the remaining 1 cup of rolled oats and pulse until the oats are chopped, but still have some texture to them. The dough should stick together slightly when pressed between your fingers. If it doesnt, try adding a bit more maple syrup or processing a bit longer. 3. Crumble roughly half of the dough evenly over the base of the pan. Starting from the middle, press the mixture firmly and evenly into the bottom, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the better the crust will hold together. Taking a small section at a time, use the remaining crust to go up the sides, all around the form until complete. Poke a few fork holes into the bottom of the crust to let the steam escape. 4. Bake the crust, uncovered, for 10 to 15 minutes, until fragrant and slightly darker around the edges. Remove from the oven and set aside to cool. 5. Make the filling: Drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, honey, oil, melted chocolate, vanilla, salt, and peppermint, then blend on high until the filling is completely smooth. It can take a few minutes of blending to get it smooth, depending on your blender. If the blender needs more liquid to get it going, add a tablespoon (15 mL) of plant-based milk (or a bit more) to help it along. 6. Pour the filling into the prepared crust, smoothing out the top evenly. Place the torte on an even surface in the freezer, uncovered. Freeze for a couple of hours, and then cover the dish with foil and freeze overnight, or for a minimum of 4 to 6 hours, until the torte sets. 7. Remove the torte from the freezer and let it sit on the counter for 10 minutes before slicing. It is meant to be served cold. Garnish with mint leaves, pomegranate seeds, cacao nibs, melted or shaved chocolate, if desired.   I hope that wherever you are and whatever youre celebrating this month, you are safe, healthy, and grateful. This year has thrown us all for the biggest loop of our lives, and finding the small joys and tiny triumphs (like getting out for some fresh air, putting dinner on the table) is enough to make me feel proud, anyway. The holidays will undoubtedly look different this year, but I know that I am just thankful to have a roof over my head and a torte to share with the ones I love. I hope the same for you, dear friend. In light and love, best wishes for the season ahead. Sarah B The post White Chocolate Peppermint Torte appeared first on My New Roots.

Vegan Pumpkin Chipotle Fried Rice (Instant Pot)

November 28 2020 Vegan Richa 

Vegan Pumpkin Chipotle Fried Rice (Instant Pot)Smoky Vegan Pumpkin Chipotle Fried Rice made within minutes using the Instant Pot! A seasonal twist on restaurant-style fried rice your whole family will love! Glutenfree soyfree Nutfree, stove top option in notes Pumpkin Chipotle Fried Rice – a seasonal twist on traditional Chinese Fried Rice Pumpkin Chipotle Fried Rice is definitely not the traditional fried rice. It’s not even fried per se as we prepare it in the Instant Pot but let me tell you, this seasonal twist is amazing. Its what I call, use up the veggies and remaining pumpkin fried rice! Its so finger-licking good, I might have made it several times even when I didnt have any pumpkin to use up! The best thing – it’s all made in the Instant Pot within just 5 minutes of cooking time and 10 minutes of natural steam release. The prep work is minimal – just remember to soak the rice before you add it to the Instant Pot to get the perfect “fluffiness”. The slight heat from the chipotle chili powder goes to well with this dish. I use a chipotle chili blend and also add some cumin and thyme to seal the deal – all spices that pair beautifully with the sweet pumpkin puree, FOR MORE VEGAN RICE DISHES CHECK OUT THESE RECIPES: - Turmeric Lemon Rice - Vegetable Carrot Fried Rice - Instant Pot Black Eyed Peas Rice Pulao - Masala Fried Rice with Turmeric Onion Raita - Peanut Sauce Fried Rice Which rice shall I use for making fried rice? Use long grain rice for making this fried rice recipe.Why? Because long-grain rice holds its shape better and stays separate when cooked. Basmati rice is my top choice but you can also go for Jasmine rice which has a delicate and light floral aroma. You can also use long grain brown rice. Pressure cook for 20 mins and use hearty veggies as otherwise they will be too soft and overcookedContinue reading: Vegan Pumpkin Chipotle Fried Rice (Instant Pot)The post Vegan Pumpkin Chipotle Fried Rice (Instant Pot) appeared first on Vegan Richa.

5 Vegetarian Swaps to Boost Nutrition in Sweet Treats

November 23 2020 Vegetarian Times 

Choose Whole Grains Theres a reason the Dietary Guidelines for Americans recommend to make at least 50% of your grains whole: theyre packed with essential vitamins and minerals that keep your body running at its peak! When gearing up to bake that family favorite sugar cookie or bread loaf, consider swapping half of the all-purpose flour for a whole-wheat flour until you can make the full switch (this Healthy Chocolate Chunk Pumpkin Loaf is a great recipe to start with!) Traditionally, when you start small like this its an easy way to slowly get your pallet to adjust to the change while boosting the fiber of the entire slice (or cookie) too! If youre gluten-free, consider using a recipe that calls for gluten-free oat flour or almond flour (like these Healthy Pumpkin Muffins) so you also reap the benefits of the fiber. Amp Up Those Omegas with Walnuts Pumpkin, pecan, or apple pie calling your name this season? Consider swapping out that white flour and butter crust for a delicious (and nutritious) walnut-based crust. Walnuts pack 2.5 grams of the plant-based version of the omega-3 fatty acid known as alpha-linoleic acid (ALA), in addition to 4 grams of protein and 2 grams of fiber in a one-ounce portion. While many name brands have begun selling their own walnut crusts in the baking section at your local market, they often contain flour and butter in small amounts to help hold the crust together. Not a deal-breaker if youre tight on time, but defeats the purpose of the swap if youre trying to keep this treat gluten-free and vegan. Consider making your own (check out a simple recipe idea here) by pulsing walnuts with a date paste or syrup in your food processor, then shaping into a pie crust and freezing until ready to bake. Related: 7 Tips for Shaking Sugar Think natural When It Comes to Sugar Its no secret most people eat WAY more added sugar than recommended (for reference, on average Americans eat about 17 teaspoons of added sugar a day when the recommendation is closer to 12 teaspoons or below for a 2000 calorie diet!) And friends, beware, coconut sugar, maple syrup, honey, and good ole cane sugar are ALL just different types of added sugars (one isnt better than the other.) To help satisfy that sweet tooth, consider using the natural sugars found in sweet fruits and vegetables, like apples, dates, and sweet potatoes, in your baked goods. Depending on the type of recipe youre making, you should be able to reduce the added sugar by at least a third when you sub in unsweetened applesauce (like these Chocolate Chip Cookie Dough Bars do!) Note you will also need to modify the fat amount (like the oil or butter used) so the texture continues to be the same. Boost Fiber with Beans Chocolate is abundant this season and for good reason: its delicious and its packed with flavonoids. But what if you took that decadent chocolate and brought it up a notch to boost the fiber and create a decadent dark chocolate dip to serve alongside graham crackers, gingerbread, or fresh fruit? Youd be the hostess with the most-ess for sure! Begin by pureeing a cup of beans alongside melted dark chocolate or dark cocoa powder, dates for natural sweetness, and your favorite nut or seed butter of choice. Blend until its a smooth, hummus-like consistency and enjoy! (Use this Sweet Hummus Recipe as your guide.) Power Up with Protein Cream pies and bundt cakes are certainly popular around the holiday season, but that doesnt mean you cant do over the dairy! Swapping in a portion of reduced-fat Greek or skyr yogurt for sour cream helps to boost the protein while minimizing the saturated fat of your treat. If youre still not a big fan of Greek yogurt, then ease into it by starting small with the swap, with roughly a third used in place of the sour cream. In no time youll be adjusted and making the full swap, pinky promise! (Try this Butterscotch Cheesecake Pie for a nice addition to your menu this year!) The post 5 Vegetarian Swaps to Boost Nutrition in Sweet Treats appeared first on Vegetarian Times.

Vegan Chocolate and Pumpkin Pie Spice Snickerdoodles (Glutenfree)

November 20 2020 Vegan Richa 

Vegan Chocolate and Pumpkin Pie Spice Snickerdoodles (Glutenfree)These easy Vegan Chocolate Pumpkin Spice Snickerdoodles are everything you love about snickerdoodles with a punch of pumpkin pie magic. A Glutenfree Vegan fall-tastic spin on a classic holiday cookie your whole family will love! Jump to Recipe Prepare to “fall” in love with these marbled Vegan Snickerdoodles! These Pumpkin Spice Snickerdoodles should really come with a warning label because they are so good. I mean, we are in a season that should be all about gratitude and sharing the goodies, but these are SO good they could trigger a spot of the old “food greed”. This can be easily solved by just making a huge batch and keeping some all for yourself. Baker’s privilege, right? A classic snickerdoodle cookie is a type of holiday sugar cookie rolled in cinnamon sugar. This fall-centric pumpkin spice version adds a pinch of pumpkin pie spice aka. our favorite fall drug. While baking, the pumpkin pie spices will fill your whole kitchen with the most comforting cozy scent and will give you all those fall feels. The other half is chocolate which complements the cookie and the season perfectly. Dont like pumpkin pie spice? Use just cinnamon or just vanilla and skip the cinnamon sugar coating. More cookie Recipes from the blog - Cinnamon Roll Cookies.  - PB J thunbprints - grainfree Brownie cookies  - Lemon Chia Cookies. GF - Peanut oatmeal Chocolate chip cookies - Paleo Chocolate Chip Cookies. GF - Breakfast Cookies gf - Ginger Tahini Cookies GF option They are Glutenfree, have amazing texture and flavor, theyre perfectly pumpkin spicy...AND they have added chocolate so they are extra awesome! I am fully bandwagon-ed up with these babies and I think you should do the same!Continue reading: Vegan Chocolate and Pumpkin Pie Spice Snickerdoodles (Glutenfree)The post Vegan Chocolate and Pumpkin Pie Spice Snickerdoodles (Glutenfree) appeared first on Vegan Richa.

Apple Peanut Butter Caramel Bars

February 6 2021 Isa Chandra Moskowitz 

Apple Peanut Butter Caramel Bars Makes 12 bars Photo By Kate Lewis February is baking season and where I am, nothing is in season, so anything goes! But, I ask you: is there a better treat than sliced apples spread with peanut butter?  Not really. But what if you wanted to turn that into a dessert that took much longer? JK. These bars fulfill all your apple peanut butter cravings and then some. An apple pie filling inside a graham cracker crust, with a crumb topping and ribbons of luscious peanut butter caramel. The peanut butter caramel is the nicest trick. Not technically caramel, its just  few ingredients lightly heated that come out all thick and sweet like caramel, but with no chance to mess it up. This recipe is from Veganomicon. I will be posting some Veganomicon recipes over the next week, but you can totally buy a copy, too. No one is stopping you! Recipe Notes ~To make cookie crumbs, just blitz the cookies in a food processor until fine. You can actually use different types of wafery cookies here. Vanilla or speculoos or even peanut butter would be nice! ~For a sweet and salty combo, sprinkle some flake sea salt, like Maldon, over the caramel before it sets. 1/­­4 teaspoon should do it. Ingredients For the Crust: 3 cups graham cracker crumbs 1/­­3 cup refined coconut oil 3 tablespoons unsweetened vegan milk 1 teaspoon vanilla extract For the Crumb Topping: 1/­­2 cup all-purpose flour 3 tablespoons sugar 1/­­4 teaspoon ground cinnamon 1/­­4 teaspoon ground ginger 1/­­4 teaspoon ground nutmeg 1/­­4 teaspoon salt 3 tablespoons refined coconut oil, melted For the Apple filling: 3 pounds Granny Smith apples (about 6), cored and sliced thinly (peeling is optional) 1/­­3 cup sugar 3 tablespoons all-purpose flour 1 teaspoon lemon juice 1/­­4 teaspoon ground cinnamon 1/­­4 teaspoon ground ginger Peanut Butter Caramel: 2/­­3 cup well stirred chunky peanut butter 1/­­4 cup pure maple syrup 3 tablespoons brown rice syrup Directions Preheat the oven to 350°F. Grease a 9×13-inch baking pan with cooking spray.  Prepare the crust: Place the graham cracker crumbs in a mixing bowl. Drizzle with the oil and mix until moistened. Add the soy milk and mix with your fingers; the crumbs should hold together if pinched. Press the crumbs firmly into the prepared baking pan to form a crust. Prepare the topping: Combine the flour, sugar, spices, and salt in a mixing bowl. Drizzle 2 tablespoons of oil into the flour and mix with your fingertips until crumbs start to form. Keep tossing the mixture with your fingers; you want the crumbs to be fairly large for crumbs. Add more oil if necessary. Prepare the apple filling: Combine all the ingredients in a bowl, coating all the apples. Assemble: Layer the apples onto the crust and sprinkle with the crumb topping. The topping wont solidly cover the entire pan; just sprinkle it randomly over the top so that the apples are peeking through in places. Bake for 40 to 45 minutes, until the apples are tender. When the bars are close to being done, start preparing the peanut butter caramel:  Mix all the ingredients very well with a fork, in a small saucepan. Heat over medium heat for about 3 minutes. The mixture should soften and slide off the fork in ribbons. When the bars are done baking, drizzle the caramel in ribbons all over the top. Let cool completely before serving. You can let them chill in the fridge to cool faster. Slice into bars and serve.

chocolate barfi recipe | chocolate burfi | chocolate mawa barfi | mawa chocolate burfi

February 5 2021 hebbar's kitchen 

chocolate barfi recipe | chocolate burfi | chocolate mawa barfi | mawa chocolate burfichocolate barfi recipe | chocolate burfi | chocolate mawa barfi | mawa chocolate burfi with step by step photo and video recipe. barfi recipes are generally made during the festival season with the intention to serve it to friends and family. these are generally made with milk solids or flour-like besan or maida to form creamy and smooth texture. however it can also be made with unconventional ingredients and chocolate or cocoa-based is one such chocolate barfi known for it chocolatey flavour. The post chocolate barfi recipe | chocolate burfi | chocolate mawa barfi | mawa chocolate burfi appeared first on Hebbar's Kitchen.

Lentil Curry Casserole

January 7 2021 Vegan Richa 

Lentil Curry CasseroleMake this easy Vegan Curry Lentil Casserole whenever that craving for restaurant-style creamy lentil dishes hits. Brown lentils simmered in a fragrant coconut curry broth served over rice! So easy, so delicious. Gluten-free, too. We all have that bag of dried lentils somewhere in the back of our pantry, just waiting for us to find them, add some spices and simple pantry staple ingredients to them, and create an unexpectedly delicious and healthy dish that everyone will LOVE! This recipe for vegan Lentil Curry Casserole is one of those unexpectedly AWESOME lentil recipes that has to potential to become a family favorite! Especially if you are a fan of rich and creamy curries! It is one of my family’s favorite weeknight dinners – packed with plant-based protein, nutrients, and spicy goodness! A simple and nourishing curry casserole the whole family will enjoy tucking into. Just look at that thick and creamy gravy – all those amazing coconut and curry flavors are layered deeply into the lentils as they slowly bake. The perfect one-pot /­­ one-casserole meal and the perfect comfort food dish for the cold season! Think of this lentil casserole as an easy westernized version of restaurant-style Indian daal, with plenty of warming spices, creamy coconut milk and some nut butter for extra richness. You might have most ingredients at home already. Let’s get cooking! MORE INDIAN DISHES TO TRY - Butter Tofu GF - IP Tikka Masala Simmer Sauce , with Cauliflower. GF - Tofu Amritsari Masala.GF - Instant Pot Vegan Butter Chickin(soycurls). GF - Creamy, Delicious - Mushroom Matar Masala GF - Bombay Potato and Peas GF - Tofu in Spinach Curry - Palak Tofu GF This is a simple one pot meal baked into a casserole instead of on the stove top. Baking allows for amazing roasted flavor and also hands off cooking. You can easily convert it to stove top. This is a generic curry inspired from Indian flavors. You can change up the spices and flavors to preference. Lets make it!Continue reading: Lentil Curry CasseroleThe post Lentil Curry Casserole appeared first on Vegan Richa.

Comfort & Joy

December 19 2020 Vegetarian Times 

Comfort & Joy Light a few candles, set the stage with a pretty assortment of plates and glasses, then gather around the table and linger over a seasonal menu thats as warm and inviting as an open fire on a cold winter evening. The post Comfort & Joy appeared first on Vegetarian Times.

Chocolate Fudge Candy Cane Cookies

December 16 2020 Isa Chandra Moskowitz 

Chocolate Fudge Candy Cane Cookies Makes 3 Dozen Cookies Photo by VK Rees These cookies scream CHRISTMAS so loud that you might have to tell them to shut up! Chocolate and melty minty chocolate with crushed candy canes. They are going to be the best thing that happens to anyone this holiday season, even if they get that Cabbage Patch Kid theyve been so desperately wanting. You don’t have to find peppermint chocolate for these, chocolate chips or regular dark chocolate bars will work, too.  To crush candy canes, place them in a plastic zip lock and pound on them with something heavy (like a rolling pin). Ingredients 1/­­2 cup refined coconut oil, room temp 1 1/­­4 cup sugar 1/­­2 cup unsweetened applesauce, room temp 1/­­4 cup plain unsweetened plant milk, room temp 2 teaspoons pure vanilla extract 2 cups all-purpose flour 2/­­3 cup unsweetened cocoa powder, sifted if clumpy 1 teaspoon baking soda 1/­­2 teaspoon salt 2 3 oz peppermint chocolate bars, chopped up (6 oz total) 4 crushed up candy canes Directions Preheat the oven to 350 degrees In a large bowl, cream together the oil and sugar until light and fluffy. Add the applesauce and milk and mix gently, it might make the oil clump and firm up a bit but thats ok. Mix in the vanilla. Add one cup of the flour, all of the cocoa powder, the baking soda and salt and mix well. Mix in the chocolate peppermint chunks and then add the final cup of flour and mix until it firms up. You might need to use gloved hands to get it fully incorporated.  Lightly grease baking sheets. Place a dozen on a baking sheet in 1 1/­­2 tablespoon scoops. Flatten slightly. Place a pinch of crushed candy cane in the center of each and press gently into the surface.  Bake for 10 minutes. Remove from oven and let cool for 5 minutes, then transfer to wire rack to cool completely.

Peanut Butter Cup Chocolate Bark

December 16 2020 Vegan Richa 

Peanut Butter Cup Chocolate BarkVegan Peanut Butter Cup Chocolate Bark- you only need 4 ingredients to make this heavenly vegan chocolate bark! It makes a great holiday gift for friends and family and kids love it too! These days, Im all about gifting edibles. Something delish that I made myself that will put a smile on someones face. Gifting consumables is always a win! And should you be looking for an especially simple treat to gift to and share with your friends and family this holiday season, I have the perfect recipe for you! Vegan Peanut Butter Cup Chocolate Bark! Say what? This Peanut Butter Cup Chocolate Bark is SO easy to make! And can you really ever go wrong with the classic All-American chocolate and peanut butter combo? I don’t think so! It is a match made in heaven! Add some chopped peanuts on top for some crunch and you have a divine snack that tastes even better than the popular candy. And it’s so forgiving! You can make big pb swirls, small pb swirls, and you can even let the kids help. It’s a fun little weekend project. You can package the vegan peanut butter cup chocolate bark in cute bags and give it to your friends and family for a delicious holiday treat! They will LOVE it!Continue reading: Peanut Butter Cup Chocolate BarkThe post Peanut Butter Cup Chocolate Bark appeared first on Vegan Richa.

Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu Ricotta

December 10 2020 Vegan Richa 

Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu RicottaVegan Stuffed Shells with Butternut Squash Alfredo is the best comfort food casserole to feed a big crowd! Filled with spinach and creamy tofu “ricotta,” this stuffed shells recipe is an all-time family favorite. Use Pumpkin or other winter squash. Coming at you with a classic Italian comfort food classic with a seasonal twist! Vegan Stuffed Shells with Butternut Squash! These vegan butternut squash stuffed shells are bursting with creamy dairy-free tofu ricotta and spinach and baked in a velvety smooth and cheesy butternut squash alfredo sauce. Perfect for holiday gatherings, family dinners, date night…really any occasion that begs for some serious vegan comfort food! Let’s talk about the tofu ricotta. I’m constantly blown away by the wonders of tofu. If you are skeptical whether this is not gonna end up being all weird and tasteless – never fear! The tofu combined with nutritional yeast, almond flour, Italian seasonings, lemon and tofu makes for the perfect ricotta substitute. A bit tangy, a bit cheesy but very mild in taste. Some spinach in it makes the filling incredibly delicious. And less or more spinach to preference. The butternut alfredo is adapted from my creamy butternut carbonara. That sauce is so delicious and works amazingly here. Use pumpkin or other winter squash if you like! Stuffed Shells usually end up taking long prep times because you pre-cook the pasta and the sauce. In this recipe I am using uncooked pasta! that gets cooked with the sauce while baking just like my baked rigatoni recipe. No dealing with large pots of hot water! By the way, this stuffed shells recipe would also work for making cannelloni – simply stuff the cannelloni pasta with the ricotta filling as you would for the shells and bake in the alfredo sauce. Baking time might vary slightly. MORE VEGAN PASTA RECIPES FROM THE BLOG: - Vegan Mushroom Fettucine Alfredo - Cajun Cauliflower Pasta  - Vegan Lemon Asparagus Pasta - Roasted Red Bell Pepper Chickpea Pasta  - Cauliflower Parmesan Pasta Bake  - Vegan Sundried Tomato Pasta You can also make these the traditional way by cooking the pasta first. See recipe notes for instructions. Continue reading: Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu RicottaThe post Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu Ricotta appeared first on Vegan Richa.

The Ultimate Wellness Gift Guide for Everyone on Your List

December 1 2020 Vegetarian Times 

The Ultimate Wellness Gift Guide for Everyone on Your ListTis the season to update your naughty or nice lists and start holiday shopping. With health and wellness remaining center stage amidst a new surge of COVID-19 cases, everyone could use an extra dose of TLC throughout the holidays and into the new year. Weve curated a collection of 25 wellness gifts at a variety of price points that are sure to fill your lucky recipients with the warm fuzzies this season is all about. Broglie Box Curated Wellbeing Kits Help a loved one on your list keep his or her anxiety or stress in check with a BroglieBox. Co-founder Julia Broglie was inspired to create the company after experiencing her own mental health challenges as a young adult and losing her older brother, Justin, to suicide. She offers a wide variety of boxes -- such as Grief Relief, Stress Less and Focus Kit -- but were partial to the Alleviate Anxiety Deluxe Box, which comes with therapy dough, a massage rollerball, mindfulness cards, a workout band, hydration reminder, journal, medication reminders and a magazine full of articles from mental health experts. BroglieBox, $40 Nap Bar Better Sleep Box Good things come to those who nap, including reduced sleep deprivation and increased productivity. Houston residents adore pay-by-the-snooze facility Nap Bar, and you can now give the same luxurious napping experience to anyone on your nice list, no matter where they live. Nap Bars Better Sleep Box features everything you need for the perfect napping environment: an aromatic soy-based candle, a vegan aromatherapy pillow mist, a blackout sleep mask, and a downloadable theta brain wave audio file. Nap Bar Better Sleep Box, $69 Dazzle Dry Mini Kit Its not as easy to get a mani/­­pedi these days, so why not gift a quick-drying, non-toxic, humane, and long-lasting manicure system that brings gorgeous nails right to your recipients house? Developed by bio-organic chemist Dr. Vivian Valenty and backed by over 30 years of research, Dazzle Dry is a unique line of naturally advanced, high-performance nail care. Its award-winning four-step nail system is vegan, never tested on animals, and dries in just five minutes without UV light. DazzleDry, $75 Landia Skincare Mens Care Starter Set No doubt, theres a man in your life who could really use his own skincare products, and the Mens Care Starter Set from Landia Skincare is the perfect choice. The whole vegan skincare line is toxin-free, and made in Oregon from organic local ingredients that are responsibly sourced. This set includes a shave cream, face cream, and beard and hair oil in two scents -- and, best of all, it comes luxuriously packaged in a wooden box complete with a wooden button. Built Marketplace, $20 Lord Jameson Dog Treats Whether your pup celebrates Christmas or Hanukkah, Lord Jamesons got you covered. Choose from Holiday Cobbler (crisp green apples and oats), Gingerbread (peanut butter and oats), or Hanukkah Gelt (blueberries) -- the entire collection is vegan, cruelty-free, plant-based, allergy-friendly, and made without any preservatives, artificial colors, flavors, or GMO ingredients. Lord Jameson, $12.99 The Dry Challenge Book If 2021 is the year someone in your life has vowed to cut back on their alcohol consumption, help support their healthy lifestyle choice with a copy of, The Dry Challenge: How to Lose the Booze for Dry January, Sober October, and Any Other Alcohol-Free Month. The Dry Challenge is ideal for anyone who wants to complete a dry-month challenge, giving up all forms of alcohol for 31 days -- it walks you step-by-step through one drink-free month, from sharing the news with friends and family to getting back on track if you slip up and have a drink (or two). Amazon.com, $14.99 Puritize Home Sanitizing System Sanitize everything was 2020s slogan, and all signs are pointing to 2021 requiring the same vigilance with hygiene. Help protect your loved ones with a Puritize Home system, an ultraviolet light home sanitizing system that kills more than 99.9% of germs, bacteria and viruses -- in just 10 minutes. Put your cell phones, masks, glasses, keys, remote controls, headphones, toothbrushes, and electronic devices in and wait for it to work its magic. Puritize, $199.99 Vellabox Candle Subscription Do you know what really sets the mood this holiday season? Heavenly scented small-batch candles-- especially ones that are made by American artisans, are vegan and cruelty-free, use 100% natural wax with cotton wicks, and are phthalate- and paraben-free. Vellabox ticks all those boxes, with an expertly curated candle subscription box. With three sizes to choose from, your recipient will receive a candle and surprise gift each month all year long. Vellabox; starting at $10/­­month FINEX Cast Iron Skillet Set Theres no more prized culinary tool than a cast iron skillet -- you can pretty much cook anything in it, it lasts literally forever, and it even fortifies food with iron. FINEX is designed by a small team of Portland-based craftspeople who are grounded in the belief that cooking should be genuine. The Holiday Starter Set comes with a 10-inch skillet and lid (the most versatile pan youll ever own) perfect for cooking holiday meals, and a custom three-piece care kit to ensure the cookware is preserved and performs perfectly for generations to come. Finex, $229.00 Blissd Happiness Planner They say it takes 30 days to break a bad habit or create a healthy one. But what if it takes just a bit longer? Blissd will give you 100 days of goal setting, self-reflection and inspirational quotes all wrapped up in its beautiful Happiness Planner. This planner uses the power of positive thinking, mindfulness, gratitude, and self-development to help you discover and create a life in alignment with who you truly are. Bliss’d, $29.00 Saltworks Gourmet Salt Gift Set Dont get salty this season; give salty! Any foodie will love the curated selection of six signature salt fusions from SaltWorks -- including Black Truffle Sea Salt, Wild Porcini Mushroom, Vintage Merlot, Espresso Brava, Lime Fresca and Spanish Rosemary. Its housed in a limited-edition recipe box, along with six different recipes. The bold flavors absolutely come through, since SaltWorks uses a proprietary process to bind natural ingredients to each sea salt crystal. Saltworks, $49.95 Green Chef Meal Delivery Know someone doing keto? Paleo? Living a plant-powered lifestyle? No matter their dietary preference, Green Chef delivers. Literally. All of the premium ingredients you need to cook a delicious meal for two or four comes pre-measured and prepped -- all you have to do is follow the step-by-step instructions to enjoy a gourmet meal. These days, skipping the grocery store is the best gift of all. Green Chef, starting at $11.99 per serving Mala Collective Mala Bead Necklace Long-time meditators and those wishing to start their practice will appreciate receiving mala beads from Mala Collective this holiday season. Whats a mala? A string of 108 beads (an auspicious number in Buddhism) used as a tool to help count mantras. It also acts as a tactile guide as you sit in silence in a meditation practice. Each necklace is made from different gemstones (each steeped in its own symbolism) and Rudraksha seeds (which provide inner calm and peace), and is hand-knotted and blessed in Bali. Mala Collective, $96.00 Mission Farms CBD Goat Milk Soaps Sure, soap can clean, but the right soap can also heal. Thats why Mission Farms crafts soaps made from more than 25% fresh goat milk (goats milk naturally contains specific enzymes to reduce dry skin and psoriasis, such as alpha-hydroxy acid and MCT oils), coconut oil, and olive oil -- and infuses it with full-spectrum CBD and other essential oils. The goats milk comes from a farm outside of Bend, Oregon, and theres a formulation for any need: Deepen Your Sleep (lavender blossom), Ease Your Comfort (spearmint eucalyptus), Cam Your Stress (honey grapefruit) and Enhance Your Well-Being (oatmeal and honey). Mission Farms CBD, $20.00 Dr. PAWPAW Skincare Balms Is it a lip balm? Color for your cheeks? Eyeshadow? The answer is yes! Dr.PAWPAWs Hello Gorgeous Gift Set is whatever you need it to be, including the perfect stocking stuffer. This set of vegan-approved, cruelty-free, ethically sourced multipurpose natural skincare balms jazz up and nourish lips, skin and hair. They harness the power of pawpaw or papaya and contain vitamins A, C, and E, plus iron, potassium and magnesium. Ulta, $12.99 Apollo Neuro Wearable Wellness Device Since stress is at an all-time high, it makes sense to fight it with technology never seen before. A team of physicians and neuroscientists at Apollo Neuro recently developed a wearable wellness device that uses gentle vibrations (low-frequency, inaudible sound waves you can feel but not hear) to help your body recover from stress. Apollos scientifically proven technology improves heart rate variability -- a key biometric of stress -- so you can feel more calm, balanced, and perform at your best. Apollo, $349.00 NAMAR Sustainable Cutlery Set Single-use plastic is ruining the environment, so why not give a gift that will help the future of our planet? This sustainable stocking stuffer is ideal for coworkers who bring their lunch to work, frequent travelers, picnickers, or anyone leery of germs on restaurant silverware. Made from 100% wheat straw, yet gluten-free, NAMAR is biodegradable, reusable and easy to clean -- and it doesnt get soggy in soups or salads. The set includes a fork, spoon and set of chopsticks placed inside a travel-friendly wheat straw case. Namar, $12.00 White Elm Vegan Leather Tote Bag For the woman who always has her hands full, give the perfect vegan carry-all: a White Elm Aquila vegan leather tote bag. Not only does it feel like high-quality leather, but the well-thought-out design is also a favorite among traveling mothers, nurses, teachers and working professionals. It was created by a busy mom who wanted to stay organized and look good, so the super spacious bag features an adjustable shoulder strap, carry handles, three exterior pockets, five interior pockets, and a secure zip closure. White Elm, $129.00 Slumber CBN Sleep Aid Youre probably familiar with CBD, but CBN is another compound found in the cannabis plant thats primarily used as a natural sleep aid. For anyone on your list whos struggling with getting enough shut-eye, CBN may be the most priceless gift of all. This THC-free formula is made in Colorado and derived from organically grown hemp, plus its vegan and GMO-free. Slumber, $44.95 Sanabul Womens Boxing Gloves Theres no such thing as punching like a girl, but that doesnt mean she needs to wear mens boxing gloves while doing so. Sanabuls Womens Easter Egg Boxing Gloves feature a narrower silhouette that contours the female hand for a comfortable fit. And dont let the feminine array of colors (mint, coral, ice blue, and lavender) fool you -- these gloves are made for performance and durability. Amazon, $49.99 AncestryHealth Genetics and Health Kit Wouldnt it be helpful to have a little crystal ball that provides insights into your risk for commonly inherited health conditions? Well, it exists -- but in the form of a DNA kit, not a crystal ball. Simply use the AncestryHealth kit to provide a saliva sample, and your recipient will learn his or her risk for some commonly inherited conditions (such as breast cancer). By knowing this risk, users are able to work with their healthcare provider to get the screenings they need for early detection and chart a healthier path forward. Plus, AncestryHealth also includes all of the features of AncestryDNA, which allows one to discover their origins and connect to living relatives. Amazon, $119.00 OLIKA Hydrating Hand Sanitizer Clip Ons Help your loved ones maintain clean hands on the go with OLIKA hydrating hand sanitizers. These thoughtful vegan and gluten-free stocking stuffers are refillable, recyclable and come in six essential oil-based fragrances (such as mint citrus and cucumber basil). Plus, theres aloe vera in the formula to help keep frequently sanitized hands moisturized. Clip one to your purse and another to your childs backpack. Olika, $29.99 Martha Stewart CBD Holiday Sampler Sick of the CBD gummies that taste like unsophisticated kids candy? Kick things up a notch for the CBD-lover on your list with Martha Stewarts new 15-flavor CBD gummy sampler. With this special gummy sampler gift box, I was inspired by flavors from my garden, said Stewart. So, she included raspberry, rhubarb, passionfruit, Persian lime, black raspberry, strawberry, grapefruit, calamondin, green apple, black currant, blood orange, kumquat, quince, Meyer lemon and huckleberry in this 60-count box with 10mg CBD per gummy. Shop Canopy, $64.99 Moodygirl Chocolate Bars Its easy to rationalize eating dark chocolate -- its full of antioxidants, heart-healthy flavanols, and even a little brain-stimulating caffeine. But what about a chocolate bar that boosts your mood, too? Moodygirl chocolate bars contain vitamins and adaptogens designed to help women through PMS symptoms, low libido and stress relief. Plus, they are organic, vegan, gluten-free and free of refined sugars. These are the most delicious and guilt-free stocking stuffers around. Moodygirl, $9.99 Hurom Easy Clean Slow Juicer Juicing is a great way to pack more fruits and vegetables into each day, but cleaning up can be such a chore. Enter the Hurom Easy Clean Slow Juicer, which eliminates the mess thanks to a larger pulp outlet and elongated strainer grooves that rinse clean -- no scrubbing required. Its slow squeeze technology mimics the motion of squeezing fruit by hand, and youll be left with bone-dry pulp. Bonus: it can also make smoothies, nut milk and ice cream. Hurom, $499.00 The post The Ultimate Wellness Gift Guide for Everyone on Your List appeared first on Vegetarian Times.

Limey Roasted Sweet Potatoes and Delicata Squash

November 24 2020 Golubka Kitchen 

Limey Roasted Sweet Potatoes and Delicata Squash Hi friends! If you’re in need of one more super simple but stunning veggie dish for your holiday table, we’ve got you. Squash and sweet potatoes are typically paired with rich, earthy ingredients like sage, nuts, butter, etc. during the holiday season. That’s always a winning combination, but we also love this fresh and vibrant take on preparing the starchy fall vegetables. We roast delicata squash half-moons and sweet potato rounds until tender, then drizzle them with lime juice and tamari, and shower everything with pistachios and cilantro. The brightness of the lime cuts right through the dense and grounding nature of the squash and potatoes, making for the most heavenly flavor combination. Some crunch from pistachios, and a green, herbal hit from cilantro (always so good with lime) perfectly complete the dish. This one definitely looks and tastes like it took much more time and effort than it actually requires. I know that many of us are celebrating differently this year, but enjoying delicious food is always a great idea, no matter the size of your celebration. Plus, good food doesn’t always have to be super laborious or elaborate – sometimes the simpler, the better. Wishing all those celebrating a healthy and happy Thanksgiving. Super thankful for you! Limey Roasted Sweet Potatoes and Delicata Squash   Print Serves: 4 as a side Ingredients 1 large sweet potato, cut into ½ rounds 1 medium delicata squash, seeded and cut into ½ half moons avocado oil or olive oil sea salt freshly ground black pepper 2 juicy limes ½ teaspoon tamari or coconut aminos ⅛ cup shelled raw or roasted pistachios, chopped roughly large handful of cilantro leaves, torn roughly Instructions Preheat the oven to 425° F (220° C). Prepare a large, parchment-lined baking sheet. Put the sweet potato and squash on the baking sheet, drizzle with oil and sprinkle with salt and pepper to taste. Mix with your hands to coat. Roast for 15 minutes, then flip the potatoes and squash and roast for another 15 minutes, or until cooked through and browned in places. Arrange the roasted potatoes and squash on a serving plate. In a small bowl, combine the juice of 1 lime and the tamari, mix until smooth. Slice the other lime into wedges for serving. Drizzle the roasted vegetables with the lime-tamari mixture and sprinkle with the pistachios and cilantro. Arrange the lime wedges on the serving plate. Serve right away, warm or at room temperature. Notes To slice the delicata squash into half moons, cut off both of the tough ends and slice the squash in half lengthwise. Scoop out the seeds and slice cross-wise into ½ slices. 3.5.3226 The post Limey Roasted Sweet Potatoes and Delicata Squash appeared first on Golubka Kitchen.

Spicy Namak Para (Masala Paras)

November 21 2020 Manjula's kitchen 

Spicy Namak Para (Masala Paras) (adsbygoogle = window.adsbygoogle || []).push({}); Print Spicy Namak Para (Masala Paras) Spicy Namak Para is a crispy and savory snack that's perfect for the holiday season. Not only is this a popular snack, but it is also easy to make. This particular recipe is a twist on traditional Namak Paras with added spices to make it even more flavorful. You can always experiment with different variations by adding your choice of flavors! Spicy Namak Para taste especially delicious with a hot cup of chai. They also make for a simple but special homemade gift. It's also an easy road trip snack when traveling with your family! Hope you enjoy this recipe! This recipe is good for 10 people. Course Appetizer Cuisine Indian Servings 10 people Ingredients2 cup All Purpose Flour Maida 1/­­4 cup fine semolina sooji 1 tsp salt 1 tsp black pepper crushed, kali mirch 1 tsp chili flakes lal mirch 1 tsp cumin seeds jeera 1 Tbsp dried fenugreek leaves Kasuri Methi 4 Tbsp oil 3/­­4 cup chilled water approx InstructionsIn a bowl mix all the dry ingredients well, all-purpose flour, sooji, salt, black pepper, red pepper, cumin seeds, and methi. Next add the oil mix it well. Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. Cover the dough and let it sit for at least fifteen minutes. Knead the dough and divide into two equal parts. Take each part of the dough and make a flat ball shape. Roll them into about 10-inch circles, it should not be very thin. Prick them with a fork all over the rolled dough, on both sides. This helps paras not to puff while frying. Cut each of the rolled dough into about 1/­­2-inch-wide and 3-inch-long pieces. Note: you can cut them in your desire shape. Heat the oil in a frying pan on medium heat. The frying pan should have at least 1-1/­­2 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. Make sure to place just enough paras so you can turn them over easily when frying. Fry the paras until both sides are light golden brown. This should take about 8 minutes. After Spicy Namak Paras come to room temperature they should become crisp. NotesExperimenting and making the recipes to your taste is the best part of cooking. Try different variations by adding your choice of flavors. The post Spicy Namak Para (Masala Paras) appeared first on Manjula's Kitchen.

10 Dietitians Share Their Tips to Add More Plant-Protein to Your Diet

November 19 2020 Vegetarian Times 

With the new year just weeks away, the media is honing in on the top nutrition trends we can expect to see in 2021, and to no surprise increasing plant-protein remains at the top. Whether youre eating more plant-based for sustainability, health, or just because, rest assured there are a variety of whole food options you can choose from to meet your protein needs. But, before you head straight into the freezer department at your local grocer to pick up the latest faux meat product, lets take a look at 10 whole food sources of plant-based protein you may just want to toss into your cart instead! Reader beware, you may end up saving a few bucks once you realize how convenient and affordable many of these options are. Lentils Just one cup of cooked lentils provides nearly 18 grams of plant-protein and 16 grams of fiber for just 225 calories. Lentils also contain many important nutrients, like iron, potassium, zinc and choline (a nutrient that 90% of Americans arent getting enough of!) Plus, theyre budget-friendly with a 16-ounce bag of dried lentils coming in at just $2.99.  Registered Dietitian Kim Rose of www.kimrosedietitian.com recommends making a pot of seasoned lentils on the weekends. Divide them into individual 1 cup servings, and then add them to different meals throughout the week!  Youll find me turning lentils into meatballs, or for a really quick fix, adding a little bar-b-que sauce to them to make tasty, vegan sloppy joes. Hummus This plant-based spread can be made from a variety of beans and legumes, not just the traditional garbanzo bean you may think! Depending on the bean used, the protein content will vary slightly, but a standard 1/­­4 cup serving (or about 70 grams by weight) has roughly 6 grams of protein for just 180 calories. Plus, it often packs heart-healthy unsaturated fatty acids that help keep you fuller for longer too! Brynn McDowell, Registered Dietitian and cookbook author of The Mediterranean Diet Made Easy recommends using hummus in place of mayo on sandwiches or spreading it on bagels or toast! She suggests thinning it out and using it as a creamy salad dressing to add more plant-based protein to meals. Pistachios Pistachios are a good source of plant-based protein with a 1-ounce serving of the nut (shelled) providing 6 grams of it! Plus, they pack dietary fiber, potassium, and antioxidants that help keep your body in tip-top shape. While the shelled variety tends to be a tad pricier, you can still pick up a 10-ounce in-shell bag for about $5.49 at most markets. Lauren Manaker, Registered Dietitian, and author of Fueling Male Fertility, recommends to use shelled pistachios as a salad topped in place of grilled chicken or shrimp. The plant-based protein boost that also gives you fiber and healthy fats for staying power. You can also toss pistachios in trail mixes and in oatmeal as a topping for added nutrition and crunch! Related: Healthy Late-Night Snacks Chickpeas One of the most common forms of plant-based protein on the market is the good ole chickpea (aka, the garbanzo bean!) With nearly 7.5 grams of protein, 6.5 grams of fiber, and 3.7 mg of iron in just 1/­­2 cup serving of cooked chickpeas, its a great way to increase the total nutrient density of your diet. The best part: a pound of chickpeas (dried) often comes in at less than $3.00! NYC-based Registered Dietitian, Natalie Rizzo, MS, RD, is a big fan of adding chickpeas to both meals and snacks! From grain bowls to veggie burgers, or roasted as a protein-filled snack, chickpeas offer a convenient and affordable plant-based protein to nearly every diet. Edamame (Soybeans) Edamame is the immature form of the soybean that is often eaten from the shell (or shelled) alongside traditional Asian dishes. Regardless of the form of soybean you eat, they can easily be incorporated into a balanced diet with two servings being a reasonable goal for adults. A half-cup of shelled edamame packs nearly 9.5 grams of plant-based protein and 4 grams of fiber, as well as iron, potassium, folate, and choline! Sarah Koszyk, Sports Nutritionist and author of 25 Anti-Aging Smoothies for Revitalizing, Glowing Skin, recommends pureeing edamame in a hummus, dip, or pesto. Spread the edamame purees on a sandwich or wrap, add it to a burrito, or toss it with a salad, pasta, or rice dish. If youre looking to venture into the other forms of soybeans (like tofu), Registered Dietitian Sylvia Klinger of Hispanic Food Communications suggests blending silken tofu with oil, spices and herbs makes for a delicious high protein dressing, or adding a soy-based curd to pancakes to boost the protein there as well! Tempeh Tempeh is a fermented product made from soybeans in addition to some whole grains, seasonings and other flavorings. A 4-ounce serving of this soy-based protein packs nearly 20 grams of protein, in addition to a host of nutrition benefits. For starters, tempeh is filled with nutrients like manganese, magnesium, phosphorus and B vitamins in addition to its role as a probiotic. Jenna Braddock, Florida based at MakeHealthyEasy.com recommends spending a little bit of time prepping it to make the perfect dish! Braddock suggests crumbling the tempeh, then marinating it and finishing with a sear in a hot pan to add instant protein to salads, wraps, bowls and tacos. Pill Nuts Pronounced peel-y, this nut is native to the pili tree often found in Northern Australia and the Philippines. While lower in protein comparatively speaking per serving size (a 1/­­4 cup serving provides 3 grams in comparison to some of the other nuts), it packs a nutritional punch in that it contains essential amino acids the human body needs. This nut is harder to find at local markets, and you will need to likely shop online and be willing to spend about $16.99 for a one-pound bag. Maya Feller, nationally recognized nutrition expert and author of The Southern Comfort Food Diabetes Cookbook, recommends enjoying this mildly flavored nut in yogurt form (yes, brands are now popping up incorporating this nut into their yogurts!) smothered over a stack of pancakes or in their raw form as a crunchy snack. Hemp Seeds Three tablespoons of hulled hemp seeds provide nearly 10 grams of plant-based protein to your meal for just 170 calories. Plus, theyre full of iron and unsaturated fats while offering a great nut-free alternative for crunch. While a bit more pricey than other seeds (a 12-ounce bag is roughly $12.99), theyre an easy addition to boost plant-protein on simple foods. Plant-based sports dietitian, Kelly Jones of kellyjonesnutrition.com recommends adding them to oatmeal, sprinkling them onto pancakes, using as a topper for soups and salads, and incorporating into homemade energy bites! Lupini Beans Lupini beans are a staple of the Mediterranean diet and making a name for themselves in the US due to their high protein content. In just a 1/­­2 cup cooked serving of the bean it packs nearly 13 grams of plant-based protein. But, where it packs in protein it lacks in fiber, with that same 1/­­2 cup serving providing only 2 grams. Found traditionally in the jarred food section of the market, there are a few ways you can cook with them! Amy Gorin, a plant-based registered dietitian and owner of Plant-Based Eats recommends draining and rinsing the beans as you would do with any other canned beans. Then, use them in your favorite dishes, like her delicious plant-based lupini salad! Quinoa One of the only whole grains that is a complete source of protein (containing all 9 essential amino acids), this is an excellent (and affordable) gluten-free, plant-based protein addition to nearly any diet! One cup of cooked quinoa contains nearly 8 grams of protein for just 220 calories (plus nearly 5 grams of fiber.) Quinoa also contains many important B vitamins as well as potassium and antioxidants. Registered Dietitian Tamara Hoffman of Unbeetable Nutrition and Wellness recommends adding quinoa to your taco Tuesday menus with a spicy Mexican seasoning or sauteing it into your stir-fry dishes with a soy sauce. The post 10 Dietitians Share Their Tips to Add More Plant-Protein to Your Diet appeared first on Vegetarian Times.


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