snack - vegetarian recipes

Try it! You will enjoy it!

Peanut Butter Puffed Amaranth Granola

Vegan Corn Zucchini Fritters

Grilled Corn Poblano Panzanella

Easiest Peanut Satay Noodles Dinner










snack vegetarian recipes

Peanut Butter Puffed Amaranth Granola

July 19 2017 Oh My Veggies 

Puffed amaranth, rich peanut butter, and hearty oats come together to create this scrumptious granola thats perfect for breakfast or snacking.

Self-Care Interview Series: Pauline Chardin

July 16 2017 Golubka Kitchen 

Self-Care Interview Series: Pauline ChardinToday’s self-care dialogue is with Pauline Chardin, a Parisian, a pro-traveler, and the author of our favorite wanderlust blog, The Voyageur. Pauline is a freelance art director and trend consultant in fashion, who looks to travel as a steady source of inspiration. Her blog is unlike any travel blog you’ve ever seen. Each story is accompanied by photo essays that are aesthetically sensitive to their environment and attentive to details that might otherwise go unnoticed. The documented destinations are always interesting and full of beauty that feels raw and true, captured from a less expected angle. From a secluded cabin in the mountains of Central France, a Moss Temple in Japan, to a lush sculpture park in Brazil, Pauline’s got us daydreaming and plotting future adventures any chance we get. In her self-care, Pauline is refreshingly down to Earth, with a bit of that inevitable, French chic thrown into the mix. Here, she tells us about her upcoming move to the South of France as a way to be closer to nature, her bedtime and beauty routines, her ways of dealing with jet lag, why she makes a point of packing parmesan and olive oil to bring on her journeys, and much more. Routine -- Is routine important to you or do you like things to be more open and free? Making the best of time and things is definitely a big preoccupation of mine. I like to plan and think ahead, I guess that puts me in the routine camp. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I’m in the process of becoming more of a “morning person”, we’ll be moving from Paris to the countryside next year, and I have this image of myself getting up at 6am  and having all the time of the world. I’m not there yet, but here’s a typical morning from these last weeks. I wake up at 7:30 , before my husband, open all the windows while the air is still fresh and the street not too noisy. I spend some time in the bathroom before sitting at my desk to start working on some not-too-demanding tasks. An hour or so later, I prepare breakfast for us two. We’re both mostly working from home, which gives us the leisure of enjoying rather stress-free breakfasts and the time to have a nice conversation before digging into work. Everything is rather quiet until 10am , that’s when e-mails start to arrive and phones start to ring. -- Do you have any bedtime rituals that help you sleep well? I found that there are three things that help me find a deep, relaxing sleep : the first one is the Sarvangâsana posture (also supposed to keep you from growing older if you do it 30 minutes every day, but I’m far from being that disciplined), my husband giving me a head massage and watching episodes of Cosmos (I’ll never know the secrets of the universe because I always fall into the most blissful sleep after 10 minutes). Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – homemade fare, like vanilla millet pudding with fresh mango and almonds. Lunch – cereals with vegetables, like polenta fries with peperonata and fresh ricotta. Generally no dessert but an espresso with a piece of chocolate. Snack – I don’t really eat much between meals, except fruits in the summer. Dinner – mostly vegetables, cold or hot depending on the season, like a beet and cucumber carpaccio with green peppers. I have fruits for dessert, cooked in the winter and fresh in the summer, often with a bit of ice cream! -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? I drink Mariage Fr?res tea in the morning and rarely have more than one espresso a day, at lunch. I only break that rule in countries where the coffee is very good, in Italy of course, but also in Japan because I love their milk coffee. -- Do you have a sweet tooth? If so, how do you keep it in check? I really do, but I also find that I don’t like very sweet things anymore. My rule is to almost only eat pastries I’ve prepared myself. I’ve also realized that fruits are often enough to fulfill my cravings.  -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. I’m a big fan of Yotam Ottolenghi’s cooking and his sincere and generous approach to cooking, I have a few of his books, and his recipes rarely disappoint me. I have also been very inspired by my trips to Japan and Japanese wisdom in general, from their ‘it’s the journey that matters’ philosophy to their culture of bathing, or their ceramics. I find these things really help my happiness. More broadly, my way of living and eating is and was influenced by my parents, whose health would put any twenty-year old to shame! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I’ve been doing pilates and yoga for years. I try to do at least one lesson a week, but lately it’s been more small home-sessions, by myself, two or three times a week. I also love to hike and swim whenever I have the opportunity. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it?  I really enjoy it and would love to do more (hopefully having a big house instead of a small apartment will help). I’ve been working a lot lately and I’ve been finding it hard to take a break during the day to do it. It’s a pity because I know the benefits all too well! Beauty -- What is your idea of beauty – external, internal or both? I feel it’s very important to be comfortable in my body, to take good care of it and to be healthy, but I don’t like to dwell too much on the idea of my own beauty. I’m much more interested in what others project. Partly because of my line of work, I’ve learned to appreciate and enjoy all the subtleties of female beauty (much more than men, I must admit). I should also mention that I work in a very feminine environment that definitely puts style and personality before plastic beauty and basic seduction. I find it very freeing! -- What is your skincare approach – face and body? Like a lot of people, these last years I’ve been trying to embrace more natural products. I aspire to low maintenance but find as I get older that being a woman is definitely high maintenance. For now I put in the time because I find it relaxing and a good break from working. My favorites include Nuxe Huile prodigieuse, almond oil, Océopin pine powder scrub, and Aesop déodorant herbacé. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Not really, I think I haven’t graduated to supplements yet. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. My mother often used an eyebrow pencil and it has become a make-up staple of mine. Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  Yoga, cooking and being close to nature are the three simple things I strive to include in my daily life to keep things relaxed. So far I’ve been really good with the cooking part, I could definitely do better with the yoga, and the nature is still a work in progress. At the moment I live in Paris, so it’s complicated, but I look forward to a future where I can just open the window and hear the cicadas. -- If stress cannot be avoided, what are your ways of dealing with it? I find it ironic, and well, sad, that stress tends to keep you from doing anything that would make you feel better. It’s paralyzing in a way. Besides the solutions cited above, I find that making something with my hand (be it a cake, a dress or a drawing) helps me get centered again. Another good measure is travel or any form of exploration, if I manage to get excited and curious again, then I’m on my way to feeling better. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I cook your magical broth! I really do, even when I’m in good shape…which probably makes me too energized for my own good. Apart from that, working mostly from home means I’m rarely sick. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? It’s complicated. I’m very passionate about my job, which is relatively stress-free but also quite time-consuming. After ten years of doing it, I’m only realizing now that I may be working too much. This being said, I totally embrace the overlap, for me everything is connected, everything could and should be a source of inspiration, I “just” need to be careful about keeping some time to explore new things… I stopped counting the people around me who are in pain because of their job, so I try to be extra vigilant about the choices I and my loved ones make on the subject. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Most of my work requires that I spend a lot of my time in front of a computer and it would not come off as shocking to say that this isn’t a good thing. I’ve found out it has a way of making me feel like I’m not accomplishing much, even though I’ve been working for hours, maybe it’s because tasks get blended with one another, I don’t know. In any case, this “distortion” has the added drawback of not making me feel really good about myself, like I’m spinning in a wheel. On the other hand, when I spend a day, of even half a day, off my computer, I feel like I’m moving mountains, even if I’m only attending to mundane things. This is a great feeling and I wish it didn’t feel like some sort of luxury! -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Picking up yoga and pilates years ago was life-changing. I wasn’t into sports before that, and the body awareness it creates is an endless source of fascination. Knowledge -- You have a talent for seeking out the less traveled paths, hidden corners and beautiful places to stay wherever you travel. What is your approach when it comes to planning a trip? Coming up with the destination is a rather subjective process, which is often more about fantasy and pieces of information than reality. It might come from photographs I’ve seen, or a movie, or a conversation I’ve had. It’s a difficult balance to pick a place that sounds promising but which still remains a bit mysterious. Today with instagram, you sometimes feel like you’ve been there already, and it’s nice when you’re on your couch but a bit disheartening when you’re planning a trip. I sometimes also like to pick a rather touristic place and go there to see if it could be done off the beaten track, or photographed differently, like when we went to Rome, or to see the Giza pyramids. Besides that, I find that doing a lot of research is key if you want the trip to be both relaxing and interesting. It takes a lot of time and might ruin the surprise a little bit, but unless you’re traveling for a month, I find it too frustrating to “fail” a destination because you were too lazy to check opening hours and interesting spots. It’s a complicated task though, because you have to find recommendations from people whose sensibility is close to yours. It’s easy enough to find adresses of shops and restaurants, but when it comes to knowing that little neighborhood with a fantastic atmosphere, or that incredible building from the 70’s, or that little-known museum, then it gets complicated. For me travelling isn’t necessary about “consuming” or doing “breathtaking” things, it’s about finding inspiration. I’m doing The Voyageur to make it easier for others! -- Do you practice any special self-care routines while traveling, especially when it comes to jet lag? Sadly I’m not immune to jet-lag, on the contrary I find it totally messes up my digestion (in addition to my sleep). Jet-lag or not, I found that the best way to feel good abroad was to cook for myself as much as I can. To me it’s a win-win, it’s cheaper, I feel better and lighter, and I get to shop groceries and cook in a totally different setting. It has become an important part of our travels, one that I enjoy very much. I pack a whole battery of pantry essentials and then I buy fresh produce when I’m the ground. Every destination has its on treasures, things you’ll probably have a hard time finding back home, and it’s not necessary what you would get in restaurants : mountains of berries in Finland, cheap zucchini flowers in Venice, sour cream in St Petersburg or sweet muffin bread from the Azores islands. -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? I tend to believe I allow more time for packing than most people (I’m puzzled when I hear someone telling me they just throw random stuff in a suitcase an hour before their flight). I like to really think through what clothes I’m bringing, so it will fit the atmosphere of the destination, but also obviously local constraints and the kind of adventure I’m embarking on. I don’t really believe in a standardized list, I’m actually rather depressed by this packing advice of people bringing the same standard black and white things everywhere. I’m more about having the right equipment for each situation, it might be a stylish rain cloak if you go to Yakushima island, a fan for Egypt or a scarf in Andalucia that echoes the local ceramic patterns. It’s about those items that will be useful but will also make you happy. I find that objects can take on a new life when you bring them somewhere far-flung, they become the green dress you couldn’t stop wearing in Kerala or the perfumed oil you wore in Brazil. It builds new connections, it’s somewhere between a science and an art! Whatever the trip, beside the obvious items, you’ll have a good chance of finding in my luggage : – a camera – a Mason Pearson comb and brush – a swimsuit, even when swimming doesn’t sound like an option – A homemade meal for the trip, which makes a world of difference, and was actually initiated by your article on the subject. I recently acquired a wood bento box which makes it even greater! It also means that I have a box at hand if we’re having picnics during the rest of our stay. – If I know I’m going cook, I’m bringing a few ingredients, but most certainly there will be olive oil, a box of pasta and a chunk of Parmesan, which sounds pretty weird. It’s kind of a survival kit, when I have that, I know that we’re only a couple of tomatoes away from a comforting meal. Also, I’ve been to countries where finding all three ingredients would prove quite challenging, and expensive, which makes you cherish them even more. Fun and Inspiration -- What do you do to unwind or treat yourself? Pretty much what I do to keep stress at bay, but if we’re taking things to another level of indulgence, I’d say anything water-related : a Japanese onsen bath, hammam, a swim in the sea or even just a plunge in the pool. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – The Way of the World by Nicolas Bouvier, and, any of his books really. He’s a Swiss writer and traveler who documented his journeys with a lot of wisdom and poetry. Song/­­Album – Nina Simone and Piano, even though it might be more soul-wrenching than soul-feeding. Movie – The Vertical Ray of the Sun by Tran Anh Hung, makes me want to book a ticket to south-east Asia right away. Piece of Art – Crépuscule by Felix Vallotton, strangely the landscape in the painting appeared to me on a stormy evening on Yakushima island in Japan… -- What are some of your favorite places to eat in Paris? Mokonuts, 5 rue st bernard, 75011 Paris A Japanese and a Lebanese in a tiny kitchen. I’m in love with their olive and white chocolate cookie and their carrot soup. They’re only open for lunch and you have to book ahead. Café Ineko, 3 Rue des Gravilliers, 75003 Paris Freshly opened vegetarian restaurant. Sincere and flavourful, my favorite of late. Their breakfast sounds fabulous and I’m planning to go very soon! Rice and Fish, 16 Rue Greneta, 75002 Paris Delicious fusion-style makis in a super relaxed atmosphere. Come early to get a seat. Pizzeria Dei Cioppi, 44 Rue Trousseau, 75011 Paris It’s easier than ever to find good pizza in Paris, but we’re faithful to this tiny one. Light, sophisticated pizzas in a quiet street with good music, what else? Osteria Ferrara, 7 Rue du Dahomey, 75011 Paris A slightly high-end italian restaurant with to-die-for risotto. -- Is there anyone you would like to hear from next in this interview series? Tina of tforia.com, I love her very low-profile and delicate approach. All photos are from Pauline’s travels (and kitchen), courtesy of Pauline Chardin. You might also like... Self-Care Interview Series: Laura Wright .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Pauline Chardin appeared first on Golubka Kitchen.

Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan Doughnuts

July 16 2017 Vegan Richa 

Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan DoughnutsVegan Gluten-free Lemon Donuts Recipe. 1 Bowl or Blender. These baked gluten free doughnuts are amazingly soft and moist. They are Grain-free, Easy, Zesty. Use lemon or lime. Baked Vegan Doughnuts. Glutenfree Grainfree Soyfree Yeast-free Paleo Can be nutfree. I keep trying gluten-free baking on and off. Some recipes that I try from cookbooks turn out ok to a mess. Doughnuts are a difficult baking task esp if made gluten-free, as they are supposed to be soft, moist, airy and a bit chewy. These baked doughnuts come very close. And the best part is that they use a few ingredients(flour lemon, leavening, flavor), no xanthan gum, no rice flour, no oats, no grain!  I looked again to my Indian roots to make these doughnuts. Chickpea flour/­­besan makes a great dhokla, which is a steamed savory cake. It uses just 1 ingredient, chickpea flour and spices and some leavening and boom, you have a soft, moist cakey bread. I used a similar batter, added a bit of starch to hold the shape better, and some almond flour for texture and volume. You can easily make these without the almond flour. Just add more flour.  These doughnuts come out better with besan. Chickpea flour makes a stronger flavor and slightly less moist version. Yes they are not the same flour. Besan is flour of skinless brown chickpeas or chana dal and chickpea flour in the US is generally white chickpea /­­garbanzo bean flour. Besan is available online on amazon or in Indian stores(its very cheap in Indian stores). If you use chickpea flour, add more zest and dont store the donught longer than a few hours. The chickpea flour flavor gets more prominent. Lets get to these lemony bites! Continue reading: Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan DoughnutsThe post Vegan Gluten-free Lemon Donuts. Grain-free Baked Vegan Doughnuts appeared first on Vegan Richa.

veg lollipop recipe | vegetable lollipop recipe | veggie lollipops

July 15 2017 hebbar's kitchen 

veg lollipop recipe | vegetable lollipop recipe | veggie lollipopsveg lollipop recipe | vegetable lollipop recipe | veggie lollipops with step by step photo and video recipe. these vegetable lollipop would certainly be your kids new favourite snack recipe. in addition it can be great snack to your next party and instant hit with your guests. ideally these can be served as party starters, but it can be appetisers as a that is eaten before the starter. Continue reading veg lollipop recipe | vegetable lollipop recipe | veggie lollipops at Hebbar's Kitchen.

Vegan Donuts Recipe with Chocolate Glaze – 1 Bowl Baked Doughnut

July 9 2017 Vegan Richa 

Vegan Donuts Recipe with Chocolate Glaze – 1 Bowl Baked Doughnut1 Bowl Easy Vegan Donuts Recipe with Chocolate Glaze. Classic Vegan Doughnut. Easy, quick and fun chocolate glazed doughnut. Simple Baked Vanilla Donut Recipe. Vegan Soy-free Palmoil free.  These super easy yeasted donuts come together quickly and make a great dessert, snack or breakfast. Well I don’t eat them for breakfast :).  The yeasted batter keeps these super soft and moist just like traditional fried doughnuts. Some baking powder adds the extra rise. A pinch of nutmeg and some almond flour adds a subtle flavor to the plain doughnut. Add your favorite glaze, a plain sugar icing, chocolate sugar glaze, spiced or sprinkles! I glazed these with melted chocolate glaze and some shredded coconut.  For variation, add in some chia seeds and Use a nut butter chocolate glaze for a heartier doughnut. What are your favorite doughnut flavors?. If you follow me on Instagram, I have been posting my experiments with making gluten-free donuts on my IG stories. Gluten-free donuts are coming soon!Continue reading: Vegan Donuts Recipe with Chocolate Glaze – 1 Bowl Baked DoughnutThe post Vegan Donuts Recipe with Chocolate Glaze – 1 Bowl Baked Doughnut appeared first on Vegan Richa.

noodles cutlet recipe | maggi masala noodles cutlet | veg noodles cutlet

July 7 2017 hebbar's kitchen 

noodles cutlet recipe | maggi masala noodles cutlet | veg noodles cutletnoodles cutlet recipe | maggi masala noodles cutlet | veg noodles cutlet with step by step photo and video recipe. noddles cutlet is a popular street food recipe which is typically prepared with chinese noodles with other indo chinese ingredients. however this recipe is an improvised version prepared with favorite maggi masala noodles which is later stuffed with boiled aloo and sweet corn. it is typically enjoyed as evening tea time snack, but can also be used as patties to prepare veg burger. Continue reading noodles cutlet recipe | maggi masala noodles cutlet | veg noodles cutlet at Hebbar's Kitchen.

fafda recipe | fafda gathiya recipe | how to make gujarati fafda

July 6 2017 hebbar's kitchen 

fafda recipe | fafda gathiya recipe | how to make gujarati fafdafafda recipe | fafda gathiya recipe | how to make gujarati fafda with step by step photo and video recipe. snack or farsan is very important part of gujarati cuisine or gujarati snacks. farsan is a broad category of snacks specifically prepared from besan in which fafda recipe is highly popular. more commonly the snacks are prepared on special occasions or festivals specifically to please the guests, and also enjoyed as evening time snack with tea. Continue reading fafda recipe | fafda gathiya recipe | how to make gujarati fafda at Hebbar's Kitchen.

Puffed Peanut Butter Cereal Snack Bars

July 5 2017 VegKitchen 

Puffed Peanut Butter Cereal Snack Bars Low-sugar peanut butter puffed cereal gives these easy snack bars a fun look and really pop when you chew them! With peanut butter in them too, theyre double peanut-y -- though you can use any other kind of puffed cereal (we used Natures Path Panda Puffs), like puffed rice. Taking minutes to make, these are […] The post Puffed Peanut Butter Cereal Snack Bars appeared first on VegKitchen.

Vegan Banana French Toast with Caramelized Bananas

June 30 2017 Vegan Richa 

Vegan Banana French Toast with Caramelized BananasVegan Banana French Toast. Vegan French Toast with Caramelized bananas. Banana and non dairy milk make up the french toast batter. Cooked French toast is served with caramelized Bananas, maple and vegan butter. Vegan Nut-free Recipe.  This French toast is easy, amazing and delicious breakfast or snack. Hearty Bread is soaked in a batter of banana and nondairy milk, cooked to golden. Sliced banana is caramelized with coconut sugar and served over the warm french toast with maple and seasonal fruit. You want to use a rustic bread or a stale bread for best results. Regular sandwich bread can get too soggy. Check with a trial slice to see how long to soak the slice for the best results based on your bread and pan. Soak longer if the french toast is overly dry in the middle. Soak for just a second if the bread tends to absorb a lot of the batter and turns out soggy. You can also let the slices air dry for 15 minutes before using.  I like to use my home made wheat or white breads and not overly chewy sourdough from our local bakery to make these vegan french toasts.Continue reading: Vegan Banana French Toast with Caramelized BananasThe post Vegan Banana French Toast with Caramelized Bananas appeared first on Vegan Richa.

potato smiley recipe | mccain smiles recipe | potato smiles recipe

June 25 2017 hebbar's kitchen 

potato smiley recipe | mccain smiles recipe | potato smiles recipepotato smiley recipe | mccain smiles recipe | potato smiles recipe with step by step photo and video recipe. the recipe is loosely based on mccain potato smiles which is prepared from potato and potato starch. however in this recipe corn starch and boiled-mashed potatoes are used for the same result. it is an ideal snack for evening tea or masala chai and can also be served as biscuits. Continue reading potato smiley recipe | mccain smiles recipe | potato smiles recipe at Hebbar's Kitchen.

wheat momos recipe | veg wheat momos recipe | atta momos recipe

June 24 2017 hebbar's kitchen 

wheat momos recipe | veg wheat momos recipe | atta momos recipewheat momos recipe | veg wheat momos recipe | wheat momo recipe with step by step photo and video. while momos recipe is a popular street food of india served and sold in every corner of street. however momos recipe is a delicacy from nepal and tibet region which is typically stuffed with combination of veggies and meat. perhaps due to the migrating communities of south asian has helped to make it a popular healthy snack. Continue reading wheat momos recipe | veg wheat momos recipe | atta momos recipe at Hebbar's Kitchen.

Summery White Bean ‘Tuna’ Sandwich

June 21 2017 Golubka Kitchen 

Summery White Bean ‘Tuna’ Sandwich This post was created in partnership with USA Pulses and Pulse Canada. Everything tastes better on the beach. The sun and saltwater create a special kind of exhaustion that will make even the blandest piece of food taste mind-blowing. When I was a kid, we were usually handed fresh peaches after a long, tiring swim. The peach juice would inevitably end up all over our faces and running down our arms, but no one cared because the way they tasted made the whole world go quiet. Those same peaches never seemed quite as delicious at home, and one year I even made a point of only eating them when at the seaside. Today’s sandwich can be eaten anywhere and anytime, but it will also make for one very special beach snack. The main component of the sandwich is a white bean ‘tuna’ that has all of the best flavor components of tuna salad, with a little summer flare from fresh cucumber and basil. When mixed with red onion, pickles, olives, sunflower seeds, herbs and a mayo-like sauce, white beans taste remarkably close to tuna salad, especially sandwiched between some bread. Once you have all your ingredients at the ready, the ‘tuna’ comes together easily, and the batch will last you for close to a week’s worth of sandwiches. It’s sturdy and portable, and as a bonus has none of that characteristic scent that follows a tuna sandwich lunch. It’s satisfying and nutritious too, since white beans (as well as all pulses, aka chickpeas/­­beans/­­lentils/­­dry peas) are protein and fiber-packed little superfoods. This year we are partnering with USA Pulses and Pulse Canada on sharing some tasty, simple recipes centered around pulses, as part of their Half-Cup Habit program. The goal is to kindly inspire you to include at least 1/­­2 cup of cooked pulses in your cooking a few days a week, for sustainable, nourishing and tasty meals. This sandwich is a good start :) Summery White Bean Tuna Sandwich   Print Serves: 3-4 Ingredients for the white bean tuna salad juice of half a lemon ¼ medium red onion - chopped ½ cup dried white beans (such as cannellini, navy, baby lima, etc.) - soaked overnight in purified water and cooked ½ cup chopped English cucumber ⅓ cup chopped pickles ⅓ cup chopped olives ⅓ cup toasted sunflower seeds ⅓ cup chopped dill and/­­or parsley 1 tablespoon capers 1 tablespoon nutritional yeast freshly ground black pepper handful basil leaves (optional) ½ teaspoon garlic powder (optional) ¼ cup mayo, or more to taste - recipe follows sea salt - if needed for the mayo 1 tablespoon Dijon mustard 1 tablespoon sweet miso paste 1 tablespoon sunflower butter or any nut/­­seed butter 1 teaspoon sriracha juice of 1 lemon or more if needed sandwich add-ins shredded red cabbage tomato slices more whole basil leaves sprouts or microgreens Instructions to make the white bean tuna salad Pour the lemon juice over the chopped red onion in a small bowl and let it sit while preparing the rest of the ingredients. Combine the onions in lemon juice with the rest of the ingredients in a food processor. Pulse a few times, taking care not to over process; the mixture should be slightly chunky. Taste for salt and pepper, adjust if needed. Keep refrigerated in an air-tight container. Serve on good sandwich bread, with red cabbage, tomato, more basil, sprouts/­­microgreens, or any other favorite sandwich add-ins. to make the mayo Combine all the ingredients, except the lemon juice, in a small bowl and mix until smooth. Add the lemon juice and combine thoroughly. Add more of the lemon juice, if needed to achieve a creamy, slightly runny consistency. 3.5.3226 You might also like... Kohlrabi Avocado Salad Warm Salad of Roasted Cauliflower, Grapes and Black Rice Lemon Tarts from Laura at The First Mess Ethiopian Injera with Mustard Lentils and Braised Cabbage .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 Summery White Bean ‘Tuna’ Sandwich appeared first on Golubka Kitchen.

pizza puff recipe | pizza mcpuff recipe | mcdonald’s veg pizza mcpuff

June 16 2017 hebbar's kitchen 

pizza puff recipe | pizza mcpuff recipe | mcdonald’s veg pizza mcpuffpizza puff recipe | pizza mcpuff recipe | mcdonalds veg pizza mcpuff with step by step photo and video recipe. perhaps one of the popular side snacks one the mcdonalds indian menu which has the combination of pizza and puff taste. basically the stuffing is prepared with the veggies and pizza sauce later to to be stuffed inside the puff pastry. typically it is deep fried but can also be baked in oven till it is crisp. Continue reading pizza puff recipe | pizza mcpuff recipe | mcdonald’s veg pizza mcpuff at Hebbar's Kitchen.

Almond Joy Chia Pudding

June 14 2017 VegKitchen 

Almond Joy Chia Pudding Chocolate chia pudding with almonds and coconut (that tastes like a candy bar!) is a super healthy treat that can be served for either breakfast or dessert. This combination of almonds and shredded coconut had me singing, sometimes you feel like a nut, sometimes you dont, like in the old candy bar commercials, so Ive […] The post Almond Joy Chia Pudding appeared first on VegKitchen.

Vegan Corn Zucchini Fritters

July 12 2017 Happy Cow veggie blog 

If youre looking for a light, fresh and savory snack, corn zucchini fritters could be the answer! Add in some homemade jalape?o cream sauce for dipping and youve got yourself an epic summer treat! Hot For Food has perfected this recipe and shares how to make it in their super easy video tutorial. So take a look below and give these summer fritters a try! Read the recipe in full here. The post Vegan Corn Zucchini Fritters appeared first on The Veggie Blog.

Vegan Steamed Buns (Oil Free)

July 7 2017 Happy Cow veggie blog 

Steamed buns are great for a dinner dish, or even to snack on. We love them because you can get really creative with what you fill them with! But if you need a little help coming up with a filling idea, Honeybunch of Onion Tops has created a fantastic, healthy filling with tofu, mushrooms and potatoes in this awesome video recipe. These steamed buns are vegan, plus they are oil-free! Can’t get much better than that. Here’s how to make them: Read the recipe in full here. The post Vegan Steamed Buns (Oil Free) appeared first on The Veggie Blog.

INDIA vegan cookbook on Kickstarter

July 7 2017 The Lotus and the Artichoke 

INDIA vegan cookbook on KickstarterMy newest cookbook, The Lotus and the Artichoke – INDIA just launched on Kickstarter! watch the video: PRE-ORDER the the INDIA cookbook: http:/­­/­­kck.st/­­2uGbsog My new INDIA cookbook has been years in the making - with recipes, stories, artwork & photographs inspired by 8 trips to my most favourite country. It’s a culinary love story of my favorite cuisine - based on a total of nearly two years in India and 25 years of devotion to Indian cooking. My first trip to India was in 2001: mostly North India and Nepal. I spent 4 months on that journey, then another 6 weeks in South India in 2006. I visited twice more, in 2009 & 2010, followed by living and working for a year (as an art teacher) in Central India, returning to Berlin in 2011. In Autumn 2016 & Spring 2017, I went back to India to taste and explore the last regions (and cuisines) of India still waiting for me. I traveled across Kashmir & Ladakh, trekking through mountain villages and exploring towns and cities, staying mostly with families and cooking together in their kitchens. Then I went deep into the Northeast: West Bengal, Assam, Sikkim, and Nagaland. I even met with world famous chefs at their restaurants - and homes - for incredible eats and great times in the kitchen. Now I’m back in Berlin, recreating the culinary wonders of the Indian subcontinent in my own kitchen. As with my previous 4 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. It’s a labor of love and the ultimate combination of my passions: art, travel, vegan cooking, and photography. I’m back on Kickstarter for my 5th international cookbook project. You can join the crowdfunding which makes everything possible. It’s an adventure in itself, complete with backer-only updates, behind the scenes sneak peaks, exclusive travel videos & stories, recipe testing groups, and more. Pre-order a signed copy of The Lotus and the Artichoke – INDIA (including worldwide shipping, stickers & e-book for EUR25!) My INDIA Cookbook at a glance: - My 5th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 192 pages with 90+ recipes and over 70 full-page color photos - Personal stories, art, and recipes inspired by 8 trips /­­ 21+ months of travel around India and over 25 years vegan cooking experience - Total variety of regional cuisines: Rajasthani, Gujarati, Punjabi, Kashmiri, Sindhi, Maharashtrian, Tamil, Kerelan, Karnatakan, Goan, Hyderbadi, Bengali, Assamese, Sikkimese, Ladakhi, Tibetan, Nepali - Indian classics & family favorites, timeless treats, new culinary wonders, mind-blowing mega-metropolitan snacks, fabulous village feasts, scrumptious street food, and insanely delicious desserts - Discover new flavors, tasty spices, and awesome cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Shahi Bengan – Roasted Stuffed Eggplant Gobi Pakoras – Batter-fried Cauliflower Saag Paneer – Spinach & Fried Tofu Cubes Pani Puri – Street Food Favorite Aloo Paratha – Grilled Potato-Stuffed Flatbreads Shahi Paneer – fried tofu cubes in creamy tomato sauce Seitan Vindaloo – Goan Tangy Curry Samosas! Fried Potato-Stuffed Pastries Gajur Halava – Bengali Carrot Pudding Gulab Jamuns – Doughballs in Rose Syrup Berry Halava – Fruity Semolina Dessert Recipes in The Lotus and the Artichoke – INDIA: - Garam Masala, Sambar Masala, Chaat Masala & Panch Puran - Tamarind Ginger, Pineapple, Tomato, Coconut, Chili & Bhang Chutneys - Aam Achar – Mango Pickle - Amitar Khar – Assamese papaya starter - Handvo – Gujurati zucchini cake - Uttapam – South Indian rice & lentil pancakes with tomatoes - Idly Paper Dosa – Karnatakan crispy rice & lentil crepes - Rava Dosa – Tamil semolina crepes - Dahi Vada Chaat – lentil cakes with yogurt & chutney - Hariali Paneer Tikka – Punjabi tofu skewers with spices & herbs - Gobi Pakora – batter-fried cauliflower - Mirchi Vada – Rajasthani batter-fried chillies - Aloo Tikka – spicy, fried potato cakes - Samosa – vegetable-stuffed fried pastry - Pani Puri – potato-stuffed fried pastry with tamarind spice water - Pav Bhaji - spicy vegetable mash with fresh baked buns - Momos – Tibetan vegetable dumplings - Shapaley – Tibetan vegetable pies - Kolkota Kathi Roll – spicy soymeat & shredded cabbage wrap - Sambar Bandhgobi Rolls – stuffed cabbage leaves - Aloo Dum – Kashmiri tomato potato curry - Shahi Tamatar – roasted stuffed tomatoes - Shahi Bengan – roasted stuffed eggplant - Shahi Mirch – roasted stuffed peppers - Shahi Paneer – tofu cubes in creamy, tomato curry - Paneer Jalfrezi – spicy tofu cubes - Saag Paneer – spinach & tofu cubes - Mutter Paneer - peas & tofu cubes - Xaak – Assamese greens, potatoes & cherry tomatoes - Bengan Bhartha – Kashmiri roasted aubergine - Malai Kofta – potato dumplings in creamy tomato curry - Bindi Aloo Tawa Masala – spicy stir-fried okra & potatoes - Khumb Kaju Makhani – Rajasthani cashew mushroom curry - Shukto – Bengali eggplant, potato & plantains - Pumpkin Posto – Bengali squash in creamy poppy seed curry - Seitan Vindaloo – Goan tangy curry - Black Sesame Seitan – Assamese spicy curry - Tamatar Pitika – Assamese tomatoes with herbs & spices - Aloo Pitika – Assamese potatoes with herbs & spices - Bol Tenga – Assames lentil dumplings in tangy curry - Mas Tenga – Assamese tangy jackfruit curry - Chupke – Tibetan dumpling soup - Tarka Dal – Punjabi lentil curry - Chana Masala – spicy chickpeas - Rajma - Kashmiri red kidney bean curry - Lobia Palak – black-eyed peas with lemon & spinach - Golden Rice - with turmeric & spices - Chana Pulao – rice with chickpeas - Pulihora – Tamil tamarind rice with peanuts & spices - Classic Biryani – Kashmiri rice dish with vegetables, nuts & spices - Jackfruit Biryani – Tamil coconut rice dish with spicy jackfruit - Tupula Bhaat – Assamese sticky rice steamed in banana leaves - Aloo Paratha – grilled flatbread stuffed with potatoes - Tibetan Bread – fried breakfast snack - Makki Roti – grilled cornbread - Roti – wholewheat grilled flatbread - Garlic Naan – traditional baked flatbread - Poori – deep-fried flatbreads - Date Ladoo – date & nut sweets - Besan Ladoo – chickpea sweet - Gajur Halava – spiced carrot pudding - Berry Halava – strawberry & blueberry semolina sweet - Mysore Pak – traditional sweet squares - Gulab Jamun – deep-fried dough balls in rose syrup - Rasmalai – cheese balls in saffron mango milk - Jalebi – fried, syrupy sweet - Peda – lemon cashew creamy sweet - Kheer – Kashmiri rice pudding with cardamom, nuts & raisins - Mishti Doi - Bengali sweet curd - Shrikand - Maharashtran yogurt dessert - Pista Kulfi – pistachio ice cream - Pitha – Bengali sesame & date pastry - Narikol Ladoo – Assamese shredded coconut balls - Kadala Parippu – Keralan sweet chana dal dessert - Ginger Chai – spiced black tea - Kahwa – Kashmiri green tea with almond & saffron - Badam Dudh – almond milk with cardamom & cinnamon - Anjoor Kaju Dudh – cashew shake with fig & date - Strawberry Mint Lassi – yogurt smoothie The post INDIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Easy Vegan Snacks For After School And Work

July 5 2017 Happy Cow veggie blog 

What do you do when you get home from work or school, you’re starving, but you’re not ready to muster up the energy to cook a full meal? You need something quick and easy that will hold you over until dinner time! Coming up with snack ideas can be challenging enough, let alone making sure they’re vegan. Or so you thought! Here are 3 super simple, delicious vegan snack recipes from Liv’s Healthy Lifestyle will keep those hunger pains at bay and keep your tastebuds happy! Check them out:   Read the full recipes in the video description here. The post Easy Vegan Snacks For After School And Work appeared first on The Veggie Blog.

sabudana tikki recipe | sabudana cutlet recipe | sabudana patties

July 3 2017 hebbar's kitchen 

sabudana tikki recipe | sabudana cutlet recipe | sabudana pattiessabudana tikki recipe | sabudana cutlet recipe | sabudana patties with step by step photo and video recipe. basically it is prepared almost similar to sabudana vada or sago vada, however it is shaped like patties and more importantly it is pan fried. it is also an ideal snack during fasting or vrat as it nutritious and filling snack. it can be served with green chutney, tomato sauce, but tastes great without any additional condiments. Continue reading sabudana tikki recipe | sabudana cutlet recipe | sabudana patties at Hebbar's Kitchen.

Roasted Fingerling Potatoes with Chipotle Aioli

June 25 2017 Oh My Veggies 

Crispy roasted fingerling potatoes and smoky cashew-based aioli pair up to make an addictive side dish or snack.

Pumpkinseed Caramel ‘Twix’ Bars

June 25 2017 Golubka Kitchen 

Pumpkinseed Caramel ‘Twix’ Bars This post was created in partnership with Nuts.com Wow, am I excited to finally be sharing these bars here today! They are sort of like a much healthier, more colorful and plant-based version of Twix bars, they’re also no-bake and easy to make at home. The recipe was born out of a collaboration with Nuts.com, our favorite online bulk foods supplier that carries pretty much every magical whole food ingredient, from nuts to dried fruit, spices to superfood powders and snacks. They sent me a mystery ‘Pantry in a Box,’ and I had the fun challenge of coming up with a recipe using the ingredients in the box. The stand-outs were plump pumpkin seeds, the freshest coconut flour, electric pink beet powder, and flaky sea salt. It took me a while to simmer on the recipe. First, I wanted to go savory and tested out a few dishes in that direction, but I ended up arriving at these bars, and I’m so glad I did. The bottom, ‘shortbread’ layer is made with coconut flour and colored pink with beet powder, which is totally optional, but contributes to the bars’ stunning appearance (and nutrition!). No baking required there. The green ‘caramel’ layer is made with sweetened, homemade pumpkinseed butter, but you can pretty much use any nut or seed butter in its place. Everything is covered with chocolate and generously sprinkled with flaky salt. So good! The recipe looks long because I give directions for making your own seed butter and chocolate coating, but those two can easily be store-bought for a quicker prep time. We made a step-by-step video to show the fun of the process, too :) Pumpkinseed Caramel Twix Bars   Print Serves: 16 Ingredients for the shortbread cookie layer ½ cup coconut flour small pinch of sea salt (optional) 2 teaspoons beet powder (optional, you can also use any colorful berry powder) ½ cup coconut butter/­­manna (not oil) ¼ cup maple syrup for the pumpkinseed caramel layer 1½ cups pumpkin seed butter (recipe follows) or any nut/­­seed butter of choice ¼ cup maple syrup ⅓ cup toasted pumpkin seeds (optional) 1-2 tablespoons bee pollen (optional) for the raw chocolate coating 100 g (about 1 cup) shredded raw cacao butter 2 tablespoons maple syrup ½ cup raw cacao powder ¼ cup mesquite powder (optional) 2 tablespoons maca powder (optional) flaky sea salt - for sprinkling (optional) for the homemade pumpkinseed butter 2 cups raw pumpkin seeds 1 tablespoons neutral coconut oil, melted ½ teaspoon sea salt 2 teaspoons moringa or matcha powder - for color, (optional) about ¼ cup olive oil Instructions to make the shortbread cookie layer Line an 8 x 8-inch rimmed pan with parchment paper and set it aside. Combine the coconut flour, salt and beet powder, if using, in a medium bowl. Set aside. Combine the coconut butter with the maple syrup in a small saucepan and melt over low heat, stirring until mixed thoroughly. Add the coconut butter mixture to the bowl with the coconut flour and mix until combined, using your hands towards the end. Transfer the mixture into the prepared pan and press against the bottom into an even layer. Set aside while making the caramel layer. to make the pumpkinseed caramel layer Combine the pumpkinseed butter with the maple syrup in a small saucepan and warm it over low heat, stirring, until thoroughly mixed. If your butter is quite soft and creamy, you can mix in the maple syrup without heating it up. Evenly spread the pumpkinseed butter mixture over the cookie layer. Sprinkle with the toasted pumpkin seeds and bee pollen, if using, slightly pressing them into the caramel. Place the pan into the freezer until firm to the touch, for about 2 hours. to make the raw chocolate coating Gently melt the cacao butter in a medium heatproof bowl on a double boiler. Whisk in the maple syrup, sift in all the powders, if using, and whisk to combine thoroughly. Allternatively, melt about 1½ cups chopped dark chocolate or chocolate chips in a medium heatproof bowl on a double boiler. Add 1 tablespoon neutral coconut oil and whisk to combine until smooth. to make the bars Remove the pan from the freezer. Pull the bar cookie out of the pan onto a cutting board by the sides of the parchment paper. Slice in half lengthwise and crosswise and continue slicing each piece in half until you have 16 slim bars. Working with one bar at a time, dip them into the melted chocolate using two forks. Turn to coat evenly, remove from the coating and gently shake over the bowl to let most of the chocolate excess drip back into the bowl. Place the coated bars on a drying rack over a piece of parchment paper. Optionally, drizzle with more chocolate and sprinkle with flaky salt. Transfer the coated bars into the freezer for about 10 minutes, until the chocolate is set. From here, you can enjoy them right away or store in an airtight container in the freezer. Remove 5 minutes prior to enjoying. to make the pumpkinseed butter Preheat the oven to 350° F (180° C). Line a rimmed baking tray with parchment paper. Combine the pumpkin seeds with the oil and salt and toss to coat. Toast for 7 minutes, until slightly golden. Transfer the pumpkin seeds into a food processor, add the moringa/­­matcha powder, if using, and grind into a fine meal. With the motor still running, add the olive oil, 1 tablespoon at a time, until a smooth, slightly runny butter forms. Stop the processor and scrape the sides periodically during the process. Keep refrigerated in an airtight glass container. 3.5.3226 You might also like... Ricotta Fig Tart with Chocolate and Roasted Grapes Nut Milk and Quinoa Cereal, 3 Ways Beet Mille-Feuille from the La Tartine Gourmande Cookbook Blueberry Cheesecake Truffles .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 Pumpkinseed Caramel ‘Twix’ Bars appeared first on Golubka Kitchen.

bread samosa recipe | how to make bread samosa | easy samosa recipe

June 22 2017 hebbar's kitchen 

bread samosa recipe | how to make bread samosa | easy samosa recipebread samosa recipe | how to make bread samosa | easy samosa recipe with step by step photo and video recipe. ideally the samosas are prepared with thin samosa sheets or with all purpose dough. however this recipe of bread samosa is prepared with left over sandwich bread bread slices and filled with potato stuffing. it is easy and quick snack to satify the cravings for samosa recipe without much hassle. Continue reading bread samosa recipe | how to make bread samosa | easy samosa recipe at Hebbar's Kitchen.

Spicy Corn Chaat

June 19 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Spicy Corn Chaat Craving something savory and delicious? This Spicy Corn Chaat is the perfect spicy snack that is sure to satisfy your cravings. It’s also easy and quick to prepare! - 16 oz frozen corn kernels (about 3-1/­­2 cups) - 1 cup green and yellow bell pepper finely chopped (use any bell pepper you have, I decide to use them for color) - 1/­­2 cup finely chopped tomato - 1 tsp ginger juice - 1 tsp salt - 1/­­2 tsp black salt (optional) - 1 tsp cumin seed powder (roasted) - 1/­­4 tsp black pepper - 1/­­4 tsp red chili powder - 1 tsp green chili (finely chopped, adjust to taste) - 1 Tbsp cilantro (finely chopped) - 1 Tbsp lemon juice - Mix all the dry ingredients together, salt, black salt, roasted cumin seed powder, black pepper, and chili powder, set aside. - Thaw the frozen corn kernels and lightly squeeze some water out. - Coat the nonstick frying pan with oil and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously. Some corn will start popping and they start getting some brown spots. Turn off the heat. - After corn comes to room temperature add all the ingredients, bell peppers, tomato, sprinkle the spice mix, ginger juice, cilantro and lemon juice and add the green chili to you taste. Mix them well. The post Spicy Corn Chaat appeared first on Manjula's Kitchen.

Coffee Chocolate Protein Cookies

June 16 2017 Vegie Head 

Sometimes you just need a mid-afternoon pick-me-up! These cookies are brilliant for snacks on the go, and are easy to add into your meal prep for the week. I used Clean Lean Protein powder from NuZest in their delicious coffee flavour! It’s made of Golden Pea Protein, is smooth and not overly ... The post Coffee Chocolate Protein Cookies appeared first on Vegie Head.

Self-Care Interview Series: Laura Wright

June 14 2017 Golubka Kitchen 

Self-Care Interview Series: Laura Wright We’re so excited to introduce this new interview series today! It’s something that we’ve had in the works for a while, and we’re really happy to be kicking it off with such a special guest. Self-care has been a very prevalent topic in the wellness sphere lately, and it’s something that we’re both very passionate about, as evidenced by our love for nourishing foods :) We do, however, find that many articles on the subject can be quite generalized and anxiety-inducing, often leaving us with a feeling of not doing it right, or not doing enough. We became interested in digging a little deeper, in order to see what self-care looks like applied to real life, by real people we admire. We are fascinated by the quiet elegance of everyday routine and always searching for day-to-day inspiration, which we’ll strive to discover plenty of in the series. We hope you enjoy these in-depth conversations, and feel free to reach out with suggestions for future interview guests! Today’s dialogue is with Laura Wright, blogger and author of The First Mess Cookbook. Laura is a magician when it comes to approachable, plant-based cooking, and we look to her blog and cookbook almost every day for reliable, delicious recipes, as well as beautiful photography and an overall feeling of warmth and lightness. In this interview, Laura talks about her approach to self-nourishment, exercise, beauty, stress, fun, and much more. As expected, her self-care routine is full of wisdom and inspiration. Routine -- Is routine important to you or do you like things to be more open and free? I get in moods where both are equally important. I stick to a certain rhythm with my early mornings and evenings though because I find it makes for better sleep and more productive days. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I wake up with the sun and take our dog out. Then, I drink a huge glass of water and make coffee, tea, matcha, or some sort of elixir. It’s usually coffee though. I read for a bit while I have my first morning beverage, or I’ll do a bit of journaling. After my partner leaves for work, I head out for a walk/­­run or do some form of exercise. Then, I fix up breakfast (usually a smoothie) and plan out what I’d like to accomplish that day. -- Do you have any bedtime rituals that help you sleep well? This time of year, I do most of my gardening after dinner, and I find that really helps me wind down. Just being out there as the sun’s going down seems to send a good message to my brain that it’s time to relax. Also, limited screen exposure after dinner is key. I use the Saje Natural Wellness Sleep Well roller on the soles of my feet, too. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – Either a smoothie with greens and healthy fats (avocado, almond butter, coconut etc) or steel-cut oatmeal with tons of toppings in the winter. Lunch – Usually whatever I’m working on suffices as lunch, but ideally a salad with a little bit of grains tossed in and some legumes/­­nuts/­­seeds for protein. Stuff on toast is a go-to lunch for me as well. Snack – Right now I’m really into plantain chips with guacamole. Dinner – This time of year, we grill almost all of our vegetables and serve them with a big salad or slaw, whatever protein we’ve got, and a little heap of fermented vegetables or sauerkraut. I’ve been making these amazing grilled veggie tacos with cassava flour tortillas lately too. -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? Yes! Coffee, matcha, black tea, green tea–I love it all in moderation. I can be sensitive to caffeine sometimes, so I try to limit myself to 2 caffeinated beverages a day, and always before 2 pm . -- Do you have a sweet tooth? If so, how do you keep it in check? I try to never skip breakfast because when I do, I need something sweet by the time 3 o’clock  hits. I find that consuming a good amount of healthy fat in the mornings helps me curb those cravings. Sometimes you just need a treat though. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? So many! I have this tray on my counter with all of these powders and tinctures that I sprinkle into my coffee/­­tea or other elixirs. For supplements, I take a probiotic, Vitamin D3, B12, and Omega 3 daily. With superfoods/­­powders etc: I like all of the mushroom powders these days (reishi, chaga, lion’s mane and cordyceps) because they help soothe my nerves as well as provide a focused mental energy of sorts. I put spirulina in every smoothie I make because it has so much going on nutritionally. I take ashwagandha and mucuna pruriens to help with stress management. I love all the Moon Juice Dusts, too (Spirit Dust is my go-to). -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. I could count a hundred personal influences in the realm of self-care, but I think Jason Wachob’s Wellth is a good place to start for a lot of people thinking about the subject. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I do! I’m always changing it up because I like variety. I like to run, hike, do weight and resistance routines, swim in the summertime, and yoga here and there too. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I really like it, but I find I need some convincing to get started. Getting to it early in the morning is the safest bet for me personally, just to have it ticked off the list before the day really starts. And thinking about the delicious smoothie I’m going to drink after always helps :) -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Getting a step tracker! I know that sounds weird. I work from home and sometimes I spend way too much time puttering on the computer or standing still in my kitchen. Now I head out for at least 13,000 steps a day in addition to my workouts. I sleep deeper and have so much more energy during the day. Plus our dog loves all the extra walks :) Beauty -- What is your idea of beauty – external, internal or both? Feeling clear-minded, open, and confident in any situation. -- What is your skincare approach – face and body? My skin is so sensitive so I have my routine down to a science. I love to dry brush before I hop in the shower. From there, I use this special oil-based soap from France, and then while my skin is still damp, I moisturize with coconut oil. For my face, I use a similar oil-based cleanser, rosewater and witch hazel toner, the Cell Serum from Living Libations and Tata Harper’s Clarifying Moisturizer. I’ve also been using Cocokind’s Chia Facial Oil at night along with their Full Brow Balm. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Tocotrienols! They make smoothies/­­hot drinks super creamy and my skin loves all that Vitamin E. Plus all the usuals like greens, proper hydration, and omega-rich foods like flax seeds. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? The only tip I have is to pay attention to what you’re eating and drinking! Your skin/­­hair/­­overall appearance is a direct reflection of what’s happening on the inside. Stress, etc. -- Do you practice any consistent routines in order to avoid stress? I’m a lot better at knowing my limits these days. I can sense when I’m bordering on overcommitment, and I just shut it down and start saying no to stuff. I try to nourish my body well and carve out frequent pockets of time for quiet and stillness. -- If stress cannot be avoided, what are your ways of dealing with it? Going outside, meditating, reading a good book, cooking a beautiful meal with no intention of posting it to Instagram :) -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I’ll eat lots of citrus and ginger and make a pot of vegetable broth with thyme, garlic, and shiitake mushrooms. I do immune tonics with mushroom powders too, drink lots of fluids, and take extra care to get a good night’s sleep and think positive. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? Like I mentioned before, I’m a lot better at sensing when a project may not serve me/­­my career than I used to be. I think the work/­­life balance comes a lot more naturally now. When I was making my cookbook, it felt like I lived in that world, and I was eating a lot of takeout and just not looking after myself because I put that work first. When I start turning to certain shortcuts or I’m habitually depending on caffeine or working on the computer past my bedtime, I know it’s time to reset my outward glance. A reset usually means a day off with some gardening, intentionally simple meal prep, and creative pursuits that aren’t food related. Knowledge -- Your way of coming up with healthful, plant-based recipes that are unique and modern, but also doable and approachable is unprecedented in the food blog world. What is your process when it comes to developing recipes? That is very generous of you to say! I have a professional cooking background, but I also appreciate the comfort of ease and efficiency. Ultimately I want my recipes to bring some kind of enjoyment or sense of ease/­­relief in someone’s life. Those two goals are front of mind when I get to work on a certain recipe concept. The recipe will usually start out slightly chef-y (lots of ingredients, multiple cooking methods, longer prep time), and then slowly I edit it down to streamline and make it do-able for most lightly experienced cooks. I also read every food magazine/­­food media website I can to stay up to date on new cooking methods and ingredients. Fun & Inspiration -- What do you do to unwind or treat yourself? I work on my house! I like tinkering with the layout and picking up new pieces, plants, rugs etc. My favourite/­­ultimate “treat yourself” strategy though is booking a weekend (or longer) away somewhere with my partner. -- A book/­­song/­­movie to feed the soul: Book – Invincible Living by Guru Jagat Song/­­Album – The Master of None Season 2 soundtrack on Spotify. Italian disco, classic New Edition etc.! Movie – Win It All on Netflix (such a feel good movie, seriously) -- We are captivated by Joan Didion’s compact travel packing list. What are some essential objects that would be in yours? –  A rosewater sprayer in TSA-approved size for a fresh/­­hydrating face mist –  Snacks (raw nuts, bars etc) –  Amazing Grass packets for when I need greens fast. –  Moisturizer –  Large scarf that doubles as a blanket –  A smoky quartz that I don’t leave home without. –  A hemp cloth and tiny container of oil-based soap because I always want to wash my face immediately after a flight, even a short one. –  Minimal clothing–usually neutral coloured basics that work well for a variety of situations. I tend to always buy clothing at my destination so I go light on it when I’m packing. –  Saje Peppermint Halo: I get back pain here and there and use this as a pain killer of sorts, both at home and away. It’s like rolling ice right onto the problem area! –  Bamboo utensils and metal straw for minimizing waste on the go. -- Is there anyone you would like to hear from next in this interview series? Renee Bird! Based on this amazing post, I think she may be just the person for this series ;) All photos courtesy of Laura Wright The post Self-Care Interview Series: Laura Wright appeared first on Golubka Kitchen.


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