soup - vegetarian recipes

soup vegetarian recipes

Wild Rice and Butternut Blessings

October 5 2021 My New Roots 

Wild Rice and Butternut Blessings Hello friend. Its been a while. I sincerely hope that these words find you getting by as best you can in this strange world we find ourselves in. Staying centered and grounded these days is no small feat, and Im grateful to find myself here again, with the energy and space to share.  This post is actually two years in the making. The experience Im about to tell you about deserves thought, healing, and humility, and though I made a delicious recipe, I needed ample time to learn from, and honour the situation. Almost like with rich decadent food, your body and mind needs time to digest emotion and experience, and over the past 20 months of intense turmoil, discovering and uncovering, and worldly change, there is no better occasion or cultural climate than this moment to share one of my lifes most potent experiences. I hope youll join me on the entirety of this journey and take the time to read and digest it for yourself too. I welcome conscious comments and will receive your words gracefully and with humility in regards to my personal history and ask kindly that the inevitable missteps, mistakes, and /­­ or insensitivities in my story shared below are highlighted with respect and with the intention of learning, inspiring community and healing, and are supportive of a better and more just future.   The People Ill begin by introducing the people of the story that span many generations, many places of origin, and many cultures: The Anishinaabeg – an Indigenous community made up of the Ojibwa, Odawa, Potawatami, Chippewa, Mississauga, Algonquin, and Delaware peoples who stewarded the Great Lakes Basin before and through the late 1600s. A man named James Whetung of the Black Duck clan, Anishinaabe who has called this land home for his lifetime and the many generations before him. My European ancestors who arrived in this same area (Upper Canada then, and what is now known as Southern Ontario) in the early-to-mid 1800s. A young man named Mossom Boyd, my great-, great-, great-grandfather, who landed in 1833. He purchased 100 acres of land and cleared it himself in the hopes of building a prosperous life. After farming for a few years, he wasnt making the income hed hoped for, and sought work at a local sawmill, eventually taking it over, on the site which is now Bobcaygeon, Ontario.   As Boyd continued to work the land, benefitting from the abundant natural resources, he experienced great success with his lumbering enterprise. He later went on to cut forests in great swathes across Ontario, then moved out west to Vancouver Island with his son, Martin Mossom Boyd, who eventually took over the business. Needless to say, the familys enterprise had an indelible impact on the Canadian landscape and the Indigenous peoples. Me, a white, privileged woman who benefits from this history in seen and unseen ways with a mission to inspire health to the people of this world through conscious choices. Heres one of my many stories...  My Family I spent my summers in the Kawartha Lakes, just 12 kilometers upstream from the reserve where James lived and lives. My grandparents lived on the canal at the mouth of Pigeon lake, on the Trent-Severn Waterway. My grandfather owned a substantial portion of the land there (how we understand owned in our modern world), and a 1085-acre island just off the shoreline.  I was a very lucky kid to have so much wild land to explore, play with, and learn from. To say I feel connected to nature, to the earth and water, to the elements there, would be an understatement. That forest and lake are inside of me, just as much as I am inside of it – I knew every rock, nook, cranny, and crevice. I knew the plants, the poison ivy, the lichen, the cedar; the shallow soil, dry and bare rocks, the limestone; I can evoke the alchemical aroma of it all in an instant. My hideaways along the shoreline in giant rock fractures were coated in moss and gnarled cedar roots, and there I would live in worlds of my imagination, connected to natures creations and its magnetic energy. The sensation of being there, on every level, is burned into my being. It is cellular memory.    Mossom Boyd 1814-1883 /­­ My father and I canoeing on Pigeon Lake /­­ Fishing on Pigeon Lake, 1990 There is a museum in town, named after my great-great-great grandfather Mossom, honouring his vision and entrepreneurial genius (as our culture recognizes). This history was one to celebrate, an empire that spanned the country, a legacy to be proud of. We would visit the museum almost every summer when I was growing up, so that I could better understand where I came from. These truths coexisted within me — nature and empire. As I began to see the complexities of this place that is deeply a part of me, I sought out a way to understand the same land, water, air, forest through the eyes, hands, and hearts of the people with a completely different history to the shared nature and to the empire of my lineage.  The Whetungs James family has been living with the land known as the Michi Saagig Anishinaabeg territory for approximately 4,000 years, dated by wild rice fossils found by geologists. This being the same land, that Mossom Boyd purchased 3,780 years later.  When I drove up to Curve Lake First Nations to experience a wild rice (known as manoomin) harvest two years ago, I met James Whetung and his family. The man whose name I had heard before, but was admittedly afraid to come face to face with, as I had some idea of how my lineage had impacted his. At least I thought I knew. When the group of us had all arrived and settled, James introduced himself, and told his story – the side that I had never heard before. They cut all the trees, floated them down river using the highways of my people. They needed clearer waterways, so they dredged the lakes and removed the rice beds that had provided our food. The First Nations peoples were forcefully moved to reserves, and confined there, needing written permission to leave, and only in order to work for local farmers at slave wages. You had to be Christian to live on the reserve, and Natives were not allowed to practice their own spirituality or pass it on to subsequent generations. The people were starving. Listening to James, and hearing first-hand what his ancestors had gone through because of my ancestors, was heartbreaking, and it filled me with bitter shame and confusion. What was once a celebrated history of my family, became tainted and disgraceful. When he was finished, I raised my hand to speak, compelled to admit that I came from the family he was talking about. The lineage and industry that changed the landscape of his ancestors’ home. That I was deeply remorseful. He responded graciously by inviting me to canoe out with him to harvest manoomin. He said that those on the reserves eventually were able to take the remaining rice seeds and plant them. By 1920, the yields were up but only until the 1950s when destructive colonial farming practices began using chemicals (many of which still are in use today), which created chemical run-off causing imbalances in the lakes, soil, air, and water, further affecting the aquatic grasses; the nutritious, traditional food source.   Wild Rice on Pigeon Lake Canadian cottage culture took off in the area around this time as well, motor boat traffic increased destroying the rice beds, and leaked oil and gas into the water. Septic beds were added for sewage treatment, but none were regulated and leaching into lakes was a regular occurrence. In the years between 1950 and 1980, the Trent Severn Waterway underwent a weed eradication program using agent orange (a highly toxic herbicide) to make swimming more enjoyable for the cottagers. Shortly after, James started planting seeds to feed his family and community despite the many cultural and environmental concerns out of his control. Wild rice as a traditional food source is highly nutritious and is known to help prevent diabetes — a huge problem within Indigenous peoples due to a forced disconnection from their traditional practices and nourishment sources. James started sowing seeds on Pigeon lake, where his grandfather had seeded and harvested for many generations. He was healing his people, and as demand increased, he started to invent technologies to make his work easier and faster. The increased production meant that he could not only feed his community, but start selling his wild rice at local farmers markets.  Unfortunately, not everyone is as enthusiastic about the wild rice increase in Pigeon and surrounding lakes. Since 2007, a group of cottagers have been fighting against Whetungs seeding of wild rice, claiming that the shoreline is their property and that the rice beds impede recreational boating. Theyve gone so far as to form a protest group, called Save Pigeon Lake, which asks James to harvest without the use of a motorboat (he did this to increase efficiency) and to stop seeding the rice.  Canada and Curve Lake First Nation are both signatories to the United Nations Declaration on the Rights of Indigenous Peoples. This Declaration states that Indigenous peoples have the right to maintain and develop their political, economic and social systems or institutions, to be secure in the enjoyment of their own means of subsistence and development, and to engage freely in all their traditional and other economic activities (Article 20). And further, that Indigenous peoples have the right to maintain, control, protect and develop their cultural heritage, traditional knowledge, and traditional cultural expressions, as well as the manifestations of the sciences, technologies and cultures, including human and genetic resources, seeds, medicines, knowledge of the properties of fauna and flora... (Article 31). The rice beds run along the TSW in the tri-lakes area, which includes Buckhorn, Chemong and Pigeon lakes. Despite the concerns of waterfront property owners, Whetung says the land falls under Treaty 20 and is therefore not under the jurisdiction of the TSW, which is operated by Parks Canada.  About James Im going to keep doing what I am doing. Why would I stop? Our people have starved for thousands of years. This is food; this is a livelihood, says Whetung. And personally, as an advocate for healthy food access for all, for a thriving world, and supported communities, I whole-heartedly agree. For more about James and his community’s work, please visit the Black Duck Wild Rice website. I am deeply grateful for James time, energy, heart, perseverance, and spirit. This is a forever healing journey and one I intend to continue with the peoples intrinsically linked to my own familys history here in Canada. Wild Rice Harvesting and Preparation Let’s talk about this beautiful offering, manoomin, or wild rice. Having always been drawn to this remarkable plant, I knew that when I moved back to Ontario, Canada, I had to learn more about it firsthand, and perhaps even how to harvest and process it. That is what led me to James and Black Duck Wild Rice. Every year around the September full moon, the manoomin harvest takes place, and he and his community welcome those who want to join and learn. Harvesting James taught us the traditional way, in canoes, all by hand. With two people per boat, one navigates and steers, while the other uses two long, thin sticks (bawa’iganaakoog); one to bend the rice into the canoe and the other to beat the grasses until the rice seeds fall into the hull of the canoe. Once you get the hang of it, it’s rhythmic and meditative, but still a physical and time-consuming ritual that requires community. As with most traditional food cultivation practices its a closed loop cycle, for whatever rice that doesnt fall into the canoe to be processed falls into the water, planting next years crop at the same time! Curing Once on shore, the canoes are emptied by hand onto large sheets which are transferred to a cool dark place so the rice can cure. Two or three times a day for a week or so, the rice is turned and aerated, left to dry.  Toasting /­­ Parching The rice was traditionally toasted in a cast-iron cauldron over an open fire. James showed me how to use an old canoe paddle to turn the rice constantly so as not to scorch it — its texture and scent slowly transformed. This takes about an hour of constant stirring with a keen eye on the fire so it remains at the perfect temperature for toasting. If you stop for even a second, the rice will burn. James could tell from the smell, and how the rice felt between his fingers when it was ready the mark of a true artisan, energetically connected to his craft. Nowadays, James uses a machine that he designed and built himself, that stirs the rice automatically over open flames and gets the rice toasty faster and with less manual labour. Toasting the rice increases the flavour, and helps preserve it. If properly toasted and dry, wild rice can last in storage for five years or more (a necessity to help balance the yearly ebbs and flows of the harvest).  Dancing /­­ Jigging This was my favourite part of the process because it involved several people working together, and having the pleasure and honour of wearing beautiful, specially-designed moccasins just for this process. The toasted rice is put into another large cauldron (or sometimes a hole in the ground lined with leather cloth or a tarp) while three people sit around it, with our feet in the center. Once we had our soft shoes laced all the way up, we vigorously twisted and swooshed our feet around on the rice to loosen some of the chaff from the rice kernels — this was extremely hard work! We rotated through the group as people got tired, and eventually we were ready for the last step. Winnowing The danced rice is then turned out onto a large fabric sheet, with everyone holding the edge with both hands. Count to three and up the rice goes into the air, the breeze blowing the chaff away. This needs to be repeated countless times to separate the rice from the chaff completely. This is unbelievably time-consuming work and experiencing it first hand made me appreciate every grain so much more! At the end of a grounding day of traditional work, you are gifted a few cups of cleaned wild rice. The appreciation I felt to see the yield of the countless hours by many people, not to mention the effort and contribution of this Earth truly became overwhelming. The experience solidified how food has the unparalleled ability to bring people together — requiring many enthusiastic, hard-working hands (and feet!) to get the job done, start to finish. At the end of the journey, everyone is rewarded with delicious food, straight from the Earth, her waters, her people. It is so simple, and so powerful. Wildly Nutritious Wild rice is not related to true rice nor is a grain at all in fact, but the seed of aquatic grass that grows along the shores of freshwater lakes in Canada and the Northern US. Its a little more expensive than other varieties, as it is often harvested by hand.  Wild rice is also, of course, wildly nutritious and is no surprise that Indigenous peoples made a point to cultivate this true super food. Containing high levels of protein, fiber, iron, and calcium, wild rice is also gluten-free. It is extremely high in folic acid, an essential B-complex vitamin lacking in many peoples diets. Just half a cup of cooked wild rice yields 21.3 mcg of folic acid – necessary for cardiovascular support, red blood cell production, brain and nervous system health, and of particular importance during pregnancy – where brown rice by comparison offers only 3.9 mcg. The niacin content of wild rice is also notably high with l.06 mg for every 1/­­2 cup cooked rice. Potassium packs an 83 mg punch, and zinc, which is usually available in trace amounts, registers 1.1 mg. Wild rice is a wonderful alternative to any grain that you would use in either hot or cold dishes. My favourite is to enjoy it in veggie bowls, soups and stews, as well as hearty salads. Its rich, nutty flavour pairs well with other earthy-sweet foods like beets, sweet potato, pumpkins and squash, making it the perfect ingredient to add to your fall recipes, already full of abundance and gratitude. It lasts for about a week after cooking, so making a large batch at the beginning of the week will give you the honour to grace your meals with a serious boost of nutrition and spirit with every grain! Wild Rice & Butternut Blessings This recipe was born from the desire to combine the elements that James and I had a hand in growing: wild rice from his lake, and butternut squash from my garden, coming together for one beautiful meal. Stacking the squash rounds makes for a grand, dramatic, and eye-catching presentation where the simple ingredients are made into something very special. This would be the most stunning main dish for a harvest celebration meal, or even into the winter holidays. It has the perfect balance of flavours, textures, and nutrition, so youll feel satisfied on every level. Try to find a butternut squash with a long and hefty neck. Since we are after nice big rounds, the longer your neck, the more rounds youll have! And try to source your wild rice from a local reserve or farmers market, if possible. There are several components to this recipe, but Ive written it in a way that you can juggle all the elements with seamless management of your time.    Print Wild Rice and Butternut Blessings with Mushrooms, Toasted Walnut Garlic Sauce, and Sumac Author Sarah Britton Ingredients4 lb. /­­ 2kg butternut squash about 1 large, try to find one with a long neck! 1 cup /­­ 175g wild rice soaked for at least 12 hours 9 oz. /­­ 250g mixed wild mushrooms or any mushroom of your choice 3 cloves garlic minced a couple sprigs fresh thyme and rosemary 1/­­2 cup /­­ 13g chopped flat-leaf parsley 1 batch Toasted Walnut Sauce recipe follows 1 Tbsp. sumac divided freshly cracked black pepper handful of walnuts for garnish if desired Toasted Walnut Garlic Sauce1 cup /­­ 125g raw walnuts 1 garlic clove 2 Tbsp. cold-pressed olive oil 4 tsp. apple cider vinegar 2 tsp. pure maple syrup 2 generous pinches of fine sea salt plus more as needed InstructionsStart by cooking the wild rice: drain and rinse the soaked rice well, place in a pot. Add 3 cups /­­ 750ml of fresh water, a couple pinches of sea salt, then bring to a boil, and reduce to simmer. Cook until rice is chewy-tender - about 45 minutes. While the rice is cooking, preheat the oven to 350°F /­­ 180°C. Spread the walnuts in a single layer on a rimmed baking sheet. Toast for 7 to 10 minutes, watching them carefully so they do not burn, until they are golden and fragrant. Remove from the oven and let cool slightly. Turn the oven heat up to 400°F /­­ 200°C. Give the butternut squash a good scrub, making sure to remove any dust or dirt. Leaving the skin on, slice the squash neck into rounds about 1 /­­ 2.5cm thick. Place on a baking sheet, sprinkle with a little salt, and roast in the oven for 20-30 minutes, flipping once halfway through cooking, until the squash is fork tender. Remove from the oven and drizzle with olive oil and a little more salt, if desired.  While the squash is roasting, make the Toasted Walnut Sauce. Place the toasted walnuts, garlic, olive oil, apple cider vinegar, and maple syrup in a blender. Blend on high, adding up to 1 cup /­­ 250ml of water to thin the dressing as needed--you are looking for the consistency of melted ice cream. Season with salt. Store in an airtight glass container in the fridge for up to 5 days. Lastly, prepare the mushrooms. Clean and cut the mushrooms as desired (I used king oyster mushrooms, sliced in half lengthwise and scored diagonally). Add a knob of your favourite cooking fat to a large skillet, and once melted add the mushrooms and a couple pinches of salt. Cook the mushrooms without crowding them, and do not move them about in the pan too much. Youre looking for a nice sear and that comes after the mushrooms have been in constant, direct contact with high heat. Once golden on one side, flip, and continue cooking until golden on the other. In a large bowl, combine the wild rice and parsley. Drizzle a touch of the sauce and about 1/­­2 Tbsp. of the sumac, a few grinds of black pepper, and fold to incorporate. To assemble, drizzle or puddle some sauce on the bottom of your serving plate. Add a round of butternut squash, followed by the wild rice mixture, a couple mushrooms, then repeat the layers of squash, rice, mushrooms. Drizzle remaining sauce over top, sprinkle with additional sumac and black pepper, and a handful of walnuts. Say thank you and enjoy each bite, each grain. NotesServes 4 Makes approximately 1 cup /­­ 270ml of Sauce In Closing I would love to hear your thoughts about how we can better respect and heal our pasts culturally, together. I wanted to open up the conversation here, not try to offer some kind of solution. This is a complicated, complex, deeply layered issue that has deep roots, well beyond us here today. I feel really lucky to have had the opportunity to be in a canoe with James himself, to witness how to harvest with intention and gratitude. It felt deeply meaningful to be there with him, the place our two family lines have crossed in many ways for many years, finally converging in a peaceful, cooperative, and hopefully reciprocal way. This extends far beyond James and I, and takes many more hands and hearts. The first step of many, I am forever grateful to James for sharing the story of his family and community as it has been silenced for too long. Thank you for taking the time to read this today. Id also like to add for those who havent seen Canadian news over the past few months, that there has been uncovering of more extreme darkness in this country in relation to the Indigneous people of this land. The residential school system removed children from their Indigenous culture, communities, families, and ways of being. These Anglo-Saxon, Christian boarding schools are sites of mass unmarked graves where thousands of children’s bodies were found, taken from their families. There are many agencies working towards healing, remediation, and reconciliation in response to these unfathomable atrocities in our history. One of them is the Downie Wenjack Foundation, which aims to to aid our collective reconciliation journey through a combination of awareness, education, and action. This link will take you to their page about Reconcili-ACTION, and a list of ways to catalyze important conversations and meaningful change, recognizing that change starts with every one of us and each person can make an impact. The post Wild Rice and Butternut Blessings appeared first on My New Roots.

poornam boorelu recipe | how to make poornalu recipe | purnam burelu

September 3 2021 hebbar's kitchen 

poornam boorelu recipe | how to make poornalu recipe | purnam burelupoornam boorelu recipe | how to make poornalu recipe | purnam burelu with step by step photo and video recipe. south indian recipes are known for their healthy rice urad dal based breakfast recipes. these are generally steam cooked and served with a spicy lentil soup or with coconut-based condiments or chutney. yet there are some sweet recipes too derived by the same rice and urad dal combination and poornam boorelu recipe from andhra cuisine is one such recipe. The post poornam boorelu recipe | how to make poornalu recipe | purnam burelu appeared first on Hebbar's Kitchen.

ginger garlic soup recipe | ginger and garlic veg soup – kitchen scrap broth

September 1 2021 hebbar's kitchen 

ginger garlic soup recipe | ginger and garlic veg soup – kitchen scrap brothginger garlic soup recipe | ginger and garlic veg soup with kitchen scrap broth with detailed photo and video recipe. soup recipes are one of the easy and simple starters or appetiser recipes. these are generally served just before the main meal to improve appetite and also digestive juices are activated. but these days, soup recipes are also given as remedy or immunity boosters and the ginger-garlic soup recipe is one such simple and healthy soup recipe. The post ginger garlic soup recipe | ginger and garlic veg soup – kitchen scrap broth appeared first on Hebbar's Kitchen.

50+ Vegetarian Family Dinner Ideas

August 31 2021 Oh My Veggies 

It can be a challenge to whip up a dinner that is both vegan and appealing to everyone in the family. But today youre in luck! This list of 50+ vegetarian family-friendly dinner ideas has a meal to fit everyones tastes--from soups to stir-fries to salads! This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: 50+ Vegetarian Family Dinner Ideas.

New Ebook: Weeknight Magic Vol. 2

August 11 2021 Golubka Kitchen 

New Ebook: Weeknight Magic Vol. 2 We are so excited to tell you about Volume 2 of our Weeknight Recipe Ebook! It’s a collection of more straightforward and plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of these vibrant, weeknight meals. We are also launching the Weeknight Magic Ebook Bundle, which includes both Volume 1 and Volume 2 of our weeknight ebooks for $4 off the total price. You can check out a few sneak peek photos from the ebook, plus the full recipe index below. We hope that these recipes will bring a little joy to your everyday :) Buy Weeknight Magic Vol. 2 /­­ Buy the Weeknight Magic Bundle ($4 Off) Recipe Index *all recipes are vegan and can be gluten-free if needed -  Coconut Lentils and Greens -  Creamy Roasted Red Pepper Pasta with Green Beans -  Thin Crust Tortilla Pizza with Broccoli Rabe and Shiitake Sausage -  Summer Curry -  Roasted Peach and White Bean Bruschetta -  Miso-Tahini Ramen with Corn and Tempeh -  Baked Sweet Potatoes with Curried Chickpeas and Green Goddess Sauce -  Creamy Balsamic Mushroom Orzo -  Potato and Red Cabbage Tacos with Green Crema -  Eggplant Kale Lasagna -  Creamy Tomato and Red Lentil Soup with Hummus Grilled Cheese -  Vegetable Chickpea Stir Fry -  Herbed Tofu Egg Salad -  Roasted Eggplant and Broccoli Hummus Bowls -  Beet Coconut Oven Risotto with Baked Tofu or Tempeh -  Stewed Cauliflower Burrito Bowls -  Lettuce Cups with Crispy Tofu and Almond Butter Sauce -  White Beans with Smashed Summer Squash and Walnut Cream -  Spiced Roasted Carrots, Sweet Potatoes and Chickpeas with Creamy Kale -  Pesto-ish Quinoa with Zucchini and Peas -  Basic Hummus -  Cashew Ricotta -  Rice/­­Quinoa -  Vinaigrette Dressing (for the Perfect Side Salad) -  Garlic Bread Buy Weeknight Magic Vol. 2 /­­ Buy the Weeknight Magic Bundle ($4 Off) The post New Ebook: Weeknight Magic Vol. 2 appeared first on Golubka Kitchen.

The Salad Sandwich

June 3 2021 Golubka Kitchen 

The Salad Sandwich Beach sandwich season is finally here, and doesn’t everything taste better on the beach? Today’s recipe is a tribute to a sandwich you might find at a health food store or co-op that’s been around forever, has an impressive bulk section, an overwhelming assortment of natural bar soap, a tiny juice bar, and a soup/­­salad/­­sandwich takeout operation. This kind of sandwich usually comes on sprouted grain bread, slathered with hummus as the sauce of choice, most definitely has lots of alfalfa sprouts packed inside, and somehow always perfectly hits the spot. This is my version of that – basically a salad, deconstructed and served as a sandwich. It’s super flavorful, filled with all kinds of textures, and makes for such a refreshing, summer meal! The Salad Sandwich   Print Serves: 2 sandwiches Ingredients ½ garlic clove juice from ½ small lemon 1 small-medium carrot, grated 1 small-medium beet, grated ½ teaspoon apple cider vinegar ½ teaspoon sugar sea salt 1 large avocado, pitted and peeled ½ teaspoon Dijon mustard freshly ground black pepper hummus 4 slices of sourdough or sprouted grain bread, toasted if needed 4-6 lettuce leaves sauerkraut or kimchi 1 small cucumber, sliced handful alfalfa sprouts or other sprouts/­­microgreens of choice Instructions Grate the garlic into a medium bowl using a microplane or a fine grater. Pour the lemon juice over the garlic and let sit while preparing the rest of the ingredients, for the garlic to mellow. Put the carrots and beets in another medium bowl, drizzle with the vinegar, sprinkle with sugar and salt to taste, mix to coat. Add the avocado to the bowl with the garlic and lemon juice, mash with a fork. Add the mustard, salt, and pepper to taste, mix to combine. Start assembling the sandwiches. Generously spread the hummus on all 4 bread slices. Distribute the mashed avocado between the two sandwiches, followed by the lettuce, sauerkraut/­­kimchi to taste, cucumber, carrots and beets, and sprouts. Close the sandwiches and enjoy right away, or wrap them up and keep in a cooler. This sandwich is best enjoyed within the first few hours of making it. 3.5.3226 The post The Salad Sandwich appeared first on Golubka Kitchen.

Vegan Hot and Sour Soup with Ramen

May 12 2021 Vegan Richa 

Vegan Hot and Sour Soup with RamenFor a hearty fusion meal full of veggies and tofu try my Vegan Hot and Sour Soup with Ramen! The perfect Asian-inspired comfort food thats ready in under 30 minutes! Hot and sour soup, basically, the Asian version of chicken noodle soup. Soul-hugging and comforting. This hot and sour soup is Indo- Chinese version. Yes theres a whole sub cuisine under Indian cuisine with Chinese and inspired dishes. To this simple soup, I add in some ramen noodles to cook with the soup to make for a hearty meal. You will love how quick and easy this Asian soup comes together!  It is ready in under 30 minutes. Perfect for last-minute dinners! The heat in this vegan hot and sour soup comes from fresh hot green chili, fresh ginger, and a dash of white pepper. While not overly spicy, it is definitely on the hotter side but the spice level is easily adjustable. The signature sourness of the broth comes from adding some rice vinegar. Don’t worry, the vinegar does not come through too much and is balanced out perfectly by the remaining broth ingredients. Some of the vinegar will evaporate during cooking so don’t worry if the vinegar dominates right in the beginning. It will taste more and more mellow as it cooks. However, for a bolder taste, add some more vinegar and soy sauce right at the end. MORE SOUPS FROM THE BLOG - IP Lentil Chili. GF - IP Mushroom Wild Rice Soup. GF - Japanese Veggie Curry. GF - Instant Pot Lasagna Soup with Red lentils.  - So Easy - IP Potato Chickpea Soup. GF - Tomato Soup with Tofu Croutons. - Cauliflower soup. GF - Tortilla soup with red lentils. GF Continue reading: Vegan Hot and Sour Soup with RamenThe post Vegan Hot and Sour Soup with Ramen appeared first on Vegan Richa.

Gluten-free Vegan Bread

April 21 2021 Oh My Veggies 

My favourite gluten-free vegan bread! This loaf is soft and fluffy, with an indulgent texture and a crunchy outside. Perfect served with avocado, vegan butter, or peanut butter, and also dipped in soup! Ive never been the biggest fan of supermarket bread. It just isnt the same as homemade bread straight from the oven, slathered...Read More

Green Chili Enchilada Soup

April 11 2021 Vegan Richa 

Green Chili Enchilada SoupThis one-pot Vegan Green Chile Enchilada Soup is vegan Mexican comfort food at its best! A hearty stew loaded with soy curls, corn and rice, then topped with all your favorite toppings for tons of flavor! This green chile enchilada soup recipe has everything you love about green enchiladas – the smoky heat of the green chiles, the Mexican spices, the creaminess and obviously the cheese. As this is a chicken-less enchilada soup, we add some soy curls in lieu of chicken as our protein. Otherwise, we rely on staple Mexican ingredients, such as rice, corn! I love the comforting creaminess the white beans add to this stew. Nutritional yeast adds the cheesy taste, but we also add some shredded cheese on top to finish this off. The secret to the creaminess of this vegan enchilada soup is a quick cashew cream which adds a nice richness to the soup and thickens it along with the rice. However, for those of you who are allergic, I listed a nut-free version in the tips section. I like finishing this Vegan Mexican soup off with some shredded cheese and some thinly sliced green chiles. Other great additions would be a fresh squeeze of lime, some sliced avocado, more vegan cheese shreds, and how about crushed tortilla chips? It will be hard to just have one bowl of this delicious vegan soup. More Vegan Soup recipes - Turkish lentil soup, - Turmeric Laksa Curry Soup - Indian Spiced tomato Soup, - Broccoli Slaw Soup, - Minestrone - Mushroom chickpea greens soup. Continue reading: Green Chili Enchilada SoupThe post Green Chili Enchilada Soup appeared first on Vegan Richa.

Vegan Easter Recipes

March 25 2021 VegKitchen 

Vegan Easter Recipes Planning a plant-based Easter feast? You’ve come to the right place. I’ve rounded up all my favorite Vegan Easter recipes right here, so you can plan the perfect menu. From easy appetizers, to hearty main dishes, to sweet desserts – there’s something for everyone. Easter is the perfect holiday for putting together a vegan brunch or dinner. With all of the fresh, seasonal product of spring – these recipes are filled with light leafy greens, fresh asparagus, beets, carrots, and bright, citrusy flavors. So much deliciousness! Use these mix and match vegan menu suggestions to create a memorable Easter feast for your family and friends. Vegan Easter Appetizers Deviled Tomatoes Mushroom, Asparagus, and Artichoke Medley Beet Muhummara Spinach or Arugula Strudel Green Pea, Parsley, and Pistachio Dip Raw Vegan Cheddar Cheese Spread Rosemary Roasted Mushrooms Mushroom, Asparagus, and Artichoke Medley Vegan Easter Soups Greek-Flavored Spinach and Orzo Soup Vegan Tomato Gazpacho Lemony Leek and Mushroom Soup Creole Carrot Soup Vegan Cream of Broccoli Soup Creole Eggplant Soup Classic Leek and Potato Soup Vegan Easter Salads Spring Greens Salad with Endive and Oranges Mixed Greens Salad with Beets and Walnuts Asparagus with Mustard-Dill Sauce Beet and Red Cabbage Slaw Orange and […] The post Vegan Easter Recipes appeared first on VegKitchen.

Pepita Dill Havarti

March 12 2021 Isa Chandra Moskowitz 

Pepita Dill Havarti Makes about a pound, I think Pepitas have long been my vegan secret weapon. I use them to make cream sauces, to thicken soups and to turn into crumbly parmesan. But heres the dilemma. Theyre green! And kinda no matter what you do, they always lend a pale green hue. So sometimes thats a little bit of a turn off in a cheese base. But, on the other hand, they make such amazing tasting cheese! So I turned to a cheese that was already a little green from herbs: dill havarti. A semi-hard cheese that slices beautifully with a little crumble. Pepitas dont get as creamy as cashew, they have a little texture left even when vitamixed like mad. But that texture actually works in many cheeses. The flavor has a ripeness to it, which you want, and its the perfect backdrop for fresh dill and bright flashes of caraway. It really tastes like a slice of springtime in the forest.  I think this cheese is best kept savory, to be enjoyed in sandwiches and the like. But if you had to twist my arm to make a fruit and cheese plate, I might suggest fresh strawberries for the daring palette. Otherwise, I mean, no one will kick you out of bed for eating this cheese straight up with crackers! Oh and I guess I should mention, this recipe is nut-free. So to everyone who yells at me for using cashews all the time, I forgive you. Gluten and soy-free, too, while we are at it. But really I made it cuz its yummy. Recipe notes: ~ Carrageenan is easy to use! Its a thickener but it also sets. And another wonderful thing about it is that even if you melt it, it sets again. Like what? So if you arent familiar with it, just go for it and get some online because its a really wonderful ingredient that isnt as finicky as, say, agar agar. It sets fast, so make sure you get it from the cheese into the mold immediately or it will set in the pot. ~ You can use any smooth vessel as a mold that can hold 3 cups of liquid. I use a round pyrex. But, you know, use the shape youve got! Silicon molds work great, too. Anything relatively non-stick.  ~ This does melt, but not like really melty melty. I did try it in a grilled cheese and it got soft and tasted good but it still held its shape for the most part. I think if it was grated it would melt even more.  ~ The flavor gets even better over time! Try it two days after making and you will see a big difference. The flavors marry and settle down a bit while also intensifying I don’t know it’s magic. Ingredients 1 1/­­2 cups raw pepitas 1 1/­­2 cup filtered water 2 tablespoons nutritional yeast 2 teaspoons apple cider vinegar 2 tablespoons safflower oil (or any mild tasting oil) 1 1/­­2 teaspoons salt  2 1/­­2 teaspoons kappa carrageenan 1/­­3 cup fresh chopped dill 1 1/­­2 teaspoons caraway seeds Directions Boil pepitas to soften. Place pepitas in a saucepan and cover with water. Bring to boil then simmer 30 minutes. Cool completely and drain.   Blend cooled pepitas, water, nutritional yeast, vinegar, oil and salt until smooth. This could take around 3 minutes, even with a vitamix, so give the motor a rest every once in awhile. If using a regular blender it could take 7 to 10 minutes. The blender will heat everything, so let the mixture cool a bit just so that its not warm to the touch, that way the carrageenan doesnt activate yet. Place in fridge to cool if you like. Then add the carrageenan and blend 20 more seconds.  In a sauce pan over low heat, cook for 8 to 10 minutes, whisking constantly. Alternate between a whisk and a rubber spatula to make sure you scrape the sides of the pot. It will get thick and begin pulling away from the sides. Youll know its done because its thick and holding its shape as you stir it.  Fold in caraway and dill. Pour into mold immediately and smooth the top with a spatula. Cool 30 minutes at room temp. Cover and refrigerate for at least 4 hours to set completely. Invert onto a cutting board and go wild. It tastes best the next day, and even better the day after that!

pasta soup recipe | weight loss soup | healthy soups for weight loss

March 10 2021 hebbar's kitchen 

pasta soup recipe | weight loss soup | healthy soups for weight losspasta soup recipe | minestrone soup | pastina soup | pasta fagioli soup with step by step photo and video recipe. generally, pasta recipes are made as complete meal with cheese and vegetable toppings. the combination of vegetables, cheese and the wheat-based past makes it a balanced meal with all the nutrients for our body. but it can also be prepared in a different way and pasta soup or natively known as minestrone soup known for its appetiser feature and served before the meal. The post pasta soup recipe | weight loss soup | healthy soups for weight loss appeared first on Hebbar's 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.

French Onion Skillet Lasagna

January 28 2021 Vegan Richa 

French Onion Skillet LasagnaVegan French Onion Skillet Lasagna – that’s sweet and savory caramelized onion, spinach, and vegan bechamel cooked on the stove alongside lasagna sheet pasta! No baking required! An easy one-skillet dinner your family will love! Dinner tonight! This Vegan French Onion Skillet Lasagna is going to be a new fave for you! Im obsessed with one-pan meals like this French Onion Skillet Lasagna for their easy preparation and clean up. They make the perfect weeknight meal as this easy vegan pasta recipe is family-friendly, uses just 1 skillet, and is ready to eat in about 45 minutes! Reasons to love this vegan skillet lasagna: This meal is quicker than making a regular lasagna as we do not bake it but cook it in a skillet on the stovetop. No oven required and way fewer dishes to clean than with a traditional lasagna. Plus no layering needed which also cuts down on prep time. That pasta just goes in with all the other ingredients. It is still going to be a little labor of love. Think of french onion soup! You have to take the time to caramelize the onions properly – it takes about 25 minutes to get them where they should be. Its a rewarding little dinner project and best to do when you feel like spending some quality time in the kitchen. More vegan pasta recipes: - Cauliflower Alfredo Spinach Artichoke Lasagna. - Lasagna Bolognese - Lasagna Grilled Cheese. Nut-free Soy-free Vegan Recipe - Creamy Vegan Cajun Pasta - Spinach Artichoke Pasta Bake - Vegan Mushroom Fettucine Alfredo - Cajun Cauliflower Pasta  - Vegan Lemon Asparagus Pasta - Creamy Mushroom Spinacb Pasta  Creamy cheesy vegan white sauce and lots of caramelized onions, mushrooms and some spinach cooked on the stovetop alongside lasagna pasta sheets. Give.me.the.whole.pan. Right?Continue reading: French Onion Skillet LasagnaThe post French Onion Skillet Lasagna appeared first on Vegan Richa.

Corn and Zucchini Bisque with Paprika Oil

August 31 2021 Golubka Kitchen 

Corn and Zucchini Bisque with Paprika Oil This delicate, silky bisque is all about the intersection of summer and fall. Corn and zucchini are summer epitomized, yet here we use them to help us ease into the chillier evenings and shorter days of September by making soup! The paprika oil makes for a lovely, piquant finish that balances the subtle and velvety nature of the soup. You can even adapt the technique for the paprika oil and make all kinds of other flavored oils. For example, use turmeric to make a sunny, yellow oil, or whole spices like cumin or fennel seeds, for a crunchy, toasty spiced oil. Use dried chilis or chili flakes to make a spicy oil, and so on and so forth. Hope you’re doing well and enjoying the glory of late summer! Corn and Zucchini Bisque with Paprika Oil   Print Serves: 4-6 Ingredients 1/­­4 cup olive oil, plus more for sautéing 1 teaspoon smoked paprika 1 teaspoon maple syrup 4 ears of corn, kernels removed, cobs reserved 1 large yellow onion, diced sea salt 4-6 garlic cloves, minced 1/­­2 teaspoon dried thyme freshly ground black pepper 1/­­2 cup white wine 1 1/­­4 lb/­­570 g (about 2-3 medium) zucchini or summer squash 1/­­2 cup cashews 3 bay leaves handful of basil, plus more for garnishing Instructions Combine 1/­­4 cup olive oil and the paprika in a small saucepan, bring to a slight shimmer over medium heat, whisking to combine. Once shimmering, turn off the heat and stir in the maple syrup. Let the oil sit and infuse while making the soup. The paprika will settle to the bottom, and you will be left with a beautiful, red oil. Reserve 1/­­4 cup of the raw corn kernels, set aside for now. Heat a large pot over medium heat, add enough olive oil to coat the bottom. Add the rest of the corn kernels, onion, and a pinch of salt. Saute until the onion is translucent and the corn is bright yellow, about 7 minutes. Add the garlic, thyme, and black pepper to taste, saute for 1 more minute, until fragrant. Add the wine, bring it up to a simmer and let reduce for 5 minutes. Add the reserved corn cobs (not kernels!), zucchini/­­summer squash, cashews, bay leaves, 6 cups of water, and more salt to taste. Increase the heat to high, cover the pot, and bring to a boil. Lower the heat to a simmer and simmer, covered, for 15 minutes. Remove and discard the corn cobs and bay leaves. Transfer the contents of the pot to an upright blender, along with the basil, blend on high until smooth. You will likely need to do this in batches. Taste for salt and adjust if needed. Return the blended soup back to the pot. Serve the soup warm, garnished with the reserved raw corn kernels and basil, and drizzled with the paprika oil. 3.5.3226 The post Corn and Zucchini Bisque with Paprika Oil appeared first on Golubka Kitchen.

sambar rice recipe | sambar sadam recipe | sambar rice & curd rice combo

July 19 2021 hebbar's kitchen 

sambar rice recipe | sambar sadam recipe | sambar rice & curd rice combosambar rice recipe | sambar sadam recipe | sambar rice & curd rice combo with step by step photo and video recipe. sambar masala or the combination of spices are prepared and used to prepare a spiced and flavoured lentil soup. this is eventually is mixed and served with hot and steamed rice for lunch and dinner. basically a 2 step process but not a complicated one. yet it can be simplified to prepare a one-pot meal with rice and sambar spices and vegetables are mixed to prepare a south indian version of sambar rice recipe. The post sambar rice recipe | sambar sadam recipe | sambar rice & curd rice combo appeared first on Hebbar's Kitchen.

Healthy Chickpea And Tofu Salad

May 22 2021 Manjula's kitchen 

Healthy Chickpea And Tofu Salad (adsbygoogle = window.adsbygoogle || []).push({}); Print Healthy Chickpea And Tofu Salad .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Chickpea and tofu salad is a new favorite in our family. It is both heart healthy and delicious. It's packed with plant protein and fiber and is also a great option for those who are vegan and gluten free. These days everyone in my family is eating clean and will usually ask me to make a salad bowl. This colorful and delicious salad has become part of my salad recipes. Theres nothing like a fresh salad. Salads are of course healthy and contrary to popular belief they can be quite filling and satisfying! This particular salad is a combination of greens, cucumber, tomatoes, and some fruit which gives it a fresh taste. Add in some chickpeas and tofu with my special homemade dressing and you have a great meal! Its unbelievably tasty and nutritious too! I love eating leftovers all week long. This super delicious salad is full of flavor and textures and is really easy to prepare. This recipe will serve 4. Prep time 20 minutes. Assembly time is 5 minutes. Course Salad Cuisine Fusion Prep Time 20 minutes Cook Time 5 minutes EquipmentBlendtec Classic Blender butane stove All-Clad Fry Pan IngredientsFor salad dressing 1/­­4 cup fresh lemon juice 1/­­4 cup roasted sesame seeds 2 Tbsp nutritional yeast 1/­­4 cup olive oil 1/­­4 tsp salt 1/­­4 tsp black pepper 2 tsp sugar 1 Tbsp ginger finely shredded 2 Tbsp fresh orange juice Tofu6 oz firm tofu 1/­­4 tsp salt 1/­­4 tsp black pepper 1 Tbsp ginger finely shredded 2 tsp lemon juice Chickpeas15 oz can of chickpea 1 Tbsp oil 1/­­4 tsp salt 1/­­4 tsp black pepper 1 tsp lemon juice 1 tsp ginger juice Other Salad Ingredients1 cup romaine lettuce roughly chopped 1/­­2 cup spinach leaves roughly chopped 1/­­4 cup cucumber cut into bite size, I am using Asian cucumber 1/­­4 cup pear cut into bite size pieces 1/­­2 orange peeled and cut into bite size pieces 8 cherry tomato cut into half 1 Asian cucumber thinly sliced long ways InstructionsFor Dressing:blend all the salad dressing ingredients together, lemon juice, roasted sesame seeds, nutritional yeast, olive oil, salt, black pepper, sugar, ginger, orange juice. Dressing should be pourable consistency. Keep aside. Tofu: drained the water and pat dry the tofu, cut the tofu in about 1/­­2 inch cubes. Grill the tofu over medium heat. lightly oil the pan and spread the tofu pieces, grill the tofu from both sides until they are light brown. It will take about 3 minutes. Drizzle, lemon juice over tofu, salt and black pepper turn them lightly. Turn of the heat and take them out in a bowl. Prepare chickpeas:drain the water and wash the chickpea. Sauté the chickpeas over medium heat, add oil, oil should be moderately hot add chickpeas, drizzle salt, black pepper, lemon juice and ginger. Stir them together for about 2 minutes. Chickpeas will have a nice flavor. Assembling the salad:use the bowl you will serve the salad, spread lettuce, spinach leaves (remove the stems from spinach), add cucumber, pair cut, orange and tomatoes. Next drizzle about 2 tablespoons of dressing and toss them together. Add about 1/­­3 cup of chickpeas and 1/­­3 cup of grilled tofu on one side I am also putting few slices of cucumber, to dress it up. Now again drizzle about 2 tablespoons of dressing. salad is ready to serve. For this recipe use the chickpea, tofu, vegetables, and fruits quantity of your choice. Notesyou can make plenty of salad dressing in advance and refrigerate it in a jar, you can save this dressing for up to a week. You can use this dressing in any salad, it tastes grate. Prepare the tofu and chickpeas also in advance and refrigerate, they will be good for 3-4 days. Add the greens and fruits of your choice. You will also enjoy: Millet Soup, Mango Salsa, Potato soup, Masala idli The post Healthy Chickpea And Tofu Salad appeared first on Manjula's Kitchen.

Vegan Pasta e Fagioli

April 22 2021 Vegan Richa 

Vegan Pasta e FagioliVegan Pasta e Fagioli is a hearty, nourishing, and nutritious white bean and pasta soup packed with healthy veggies and plant-based protein! An Italian comfort food classic that is perfect all year round but especially on chilly nights. Serve with garlic bread.  When it comes to Italian soups, most people know minestrone and then maybe Italian wedding soup.  Let me tell you, you are missing out on a goodie! Pasta e Fagioli -which translates to pasta and beans and that sums it up pretty well. Reminds you of minestrone? Well, it’s similar, but there are differences – mostly in texture and some ingredients. What is the difference between Pasta e Fagioli and minestrone? Both Pasta e Fagioli and minestrone are hearty Italian soups made from a tomato base with added beans and pasta. While a classic Italian minestrone soup often has a whole array of colorful veggies added (like green beans or zucchini), Pasta e Fagioli is typically just white beans and pasta. So while minestrone is a bit lighter, Pasta e Fagioli is meant to be very thick! While there are not too many veggies added in the original version, in my recipe, I add some celery and carrots as well to make the broth more flavorful and the soup more colorful! In the traditional version, this Italian white bean soup is often made with pancetta or bacon. To make this a vegan Pasta e Fagioli recipe, we skip those additions and up the umami by adding tomato paste. You can add vegan bacon if you wish. Plenty of Italian herbs take care of the rest! This soup tastes amazing! MORE VEGAN PASTA RECIPES FROM THE BLOG: - Creamy Vegan Cajun Pasta - Spinach Artichoke Pasta Bake - 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 Continue reading: Vegan Pasta e FagioliThe post Vegan Pasta e Fagioli appeared first on Vegan Richa.

Gluten-free Vegan Quinoa Bread Rolls

April 21 2021 VegKitchen 

These gluten-free vegan quinoa bread rolls make a great snack, or side dish for a hearty bowl of soup. Savory, on the crumblier side, and full of flavor, they practically melt in your mouth. Oil-free and easy to make.  If youre like me and prefer homely, freshly-baked and tailored to your preferences bread creations, these... Read More The post Gluten-free Vegan Quinoa Bread Rolls appeared first on VegKitchen.

Vegan Carrot Ginger Soup

April 2 2021 Oh My Veggies 

Looking for a creamy and delicious vegan carrot soup? This Vegan Carrot Ginger Soup recipe is one we make over and over again. Carrots, ginger, garlic, onions, herbs, and spices all come together in this dish to create the perfect soup.  Serve up this carrot ginger soup for lunch, for dinner, or as an appetizer for a dinner party.  This Vegan Carrot Ginger Soup is… Creamy  Vegan  Vegetarian  Naturally gluten-free  Made with simple ingredients  Easily stored How to Make Vegan Carrot Ginger Soup  Prep your carrots by cutting them into chunks. Then boil them in a pot of water until the carrots are tender.  In a pan, cook onions and garlic until they are soft and translucent.  Once your carrots are done, remove and place them in a blender or food processor. Add the rest of the ingredients to the blender as well.  Blend all the ingredients together until creamy, then add black pepper and herbs.  Tips and Tricks Cut Carrots the Same Size I recommend cutting up all your carrots the same size--or, at least, similarly sized. The reason you want to do this is so all the carrots will get cooked the same. You don’t want some carrots […]

Vegan Spring Dinner Recipes

March 14 2021 Vegan Richa 

Vegan Spring Dinner RecipesAdd a healthy punch to your plate with these veggie-centric vegan spring dinner recipes! A recipe collection chock-full of lovely spring produce like leeks, spinach, asparagus or carrots! Make the most of spring’s abundance with these Vegan Spring Dinner Recipe Ideas! Let’s bring on spring produce! After a long winter, I simply cant wait to hit the farmer’s market and come home with a big wicker basket filled with spring’s best produce. Crisp green stalks of asparagus and bunches of fresh spinach, young potatoes, leeks, carrots – more than I can probably handle on my own, but I’m up for the challenge and I know my friends will love to try some of these spring dinner recipes, I already have on my to-make list! Want to join in? Let’s get our hands on those spring greens and get cooking! Here are some of my favorite veggie-tastic spring dinner recipes that are colorful, wholesome, and simply feel and taste like spring. Most of these are very easy to make and you will find both light spring cuisine as well as comforting recipes for those colder days. Artichokes Vegan Spinach Artichoke Pasta Bake You will love this delicious vegan spinach and artichoke pasta bake recipe. It's like having spinach and artichoke dip, but for dinner! TRY THIS RECIPE Artichoke Spinach Cauliflower Bean Burgers. Grill-able Vegan Veggie Burger Recipe. These Grill-able Aritchoke Spinach burgers are easy and great for summer. Use any favorite dressings or toppings. TRY THIS RECIPE Vegan Spinach Artichoke Dip Recipe Easy 1 Pot Vegan Spinach Artichoke Dip Recipe. Ready in 30 Minutes. This Creamy Cheesy artichoke dip is perfect for parties, picnics, game day. No Cream cheese or vegan cheese subs. Can be glutenfree, nutfree. Use a 9 inch skillet or stoneware dish to bake TRY THIS RECIPE   Asparagus Vegan Lemon Asparagus Pasta Vegan Lemon Asparagus Pasta - 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. Vegan Nutfree Recipe. Can be Glutenfree. 17 gm of protein TRY THIS RECIPE Fettuccine with Tomato Cream Sauce and Asparagus Fettuccine with Tomato Cream Sauce and Asparagus. Easy tomato Cream sauce with pasta and garlic roasted Asparagus. Use other veggies of choice. Add some chickpea chorizo or smoked coconut for variation. Vegan Soyfree Recipe. Can be gluten-free with gf pasta. TRY THIS RECIPE Roasted Asparagus Basil Soup. Vegan Glutenfree Recipe This Roasted Asparagus Basil Soup is a simple soup with fresh asparagus, basil, dill, onions and cashews. Creamy, Vegan and Gluten-free Recipe TRY THIS RECIPE Chickpea Tofu Asparagus Curry Easy Asparagus Curry with Chickpea Tofu, Spinach, Indian Spices and tomato curry. Indian Vegan Gluten-free Soy-free Recipe. Serve with Rice or flat-bread. Asparagus Ki Geeli subzi TRY THIS RECIPE Bulgogi Roasted Spring Veggie Bowl Bulgogi Roasted Spring Veggie Bowl. Spicy, sweet Korean Gochugaru blend roasted Cauliflower Mushroom Asparagus Bowl. Vegan Gluten-free Nut-free Recipe TRY THIS RECIPE   Carrots Carrot Zucchini Chickpea Fritters Vegan Recipe Carrot Zucchini Chickpea Fritters Vegan Recipe. Eggless, nut-free, yeast-free. Can be made gluten-free. Cooked Chickpeas, shredded veggies and turkish spices. Makes 7 to 8 patties TRY THIS RECIPE Vegetable Carrot Fried Rice - Carrot Pilaf Vegetable Carrot Fried Rice with Indian spices. Carrot Veggie Brown Rice Pilaf. Colorful flavorful side for Easter or Holidays. Vegan Glutenfree Soyfree Recipe. Add more Peas or chickpeas to make this a full meal. TRY THIS RECIPE Peanut Butter Roasted Cauliflower and Carrot Salad Bowl Peanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free option.   TRY THIS RECIPE   Radishes Fusilli with Broccoli and Basil pesto and Red radish Fusilli with Broccoli and Basil pesto is an easy and quick meat free meal, a great recipe after a long day at work TRY THIS RECIPE Roasted Cauliflower and Radish with Mustard, Nigella, and Fennel Seeds This recipe is super-easy and addictive. Fennel and nigella seeds give the vegetables an Indian pickle flavor profile. Roasted cauliflower is always a hit, and here you can try roasted radish as well. I like to use baby red radishes because they make the dish look so colorful. Serve this with Northeastern dals such as odia dal or cholar dal, and with spicy curries that use fennel seeds. (Recipe from http:/­­/­­www.amazon.com/­­gp/­­product/­­1941252095/­­vegric-20 Copyright (C) 2015 by Richa Hingle. TRY THIS RECIPE   Spring Cabbage Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi) Instant Pot Indian Cabbage and Peas! Patta Gobi Ki Subzi This Cabbage Curry is made in a pressure cooker. Vegan Gluten-free Soy-free Nut-free Braised Cabbage Recipe. Stove top option in notes TRY THIS RECIPE Vegan Okonomiyaki - Cabbage Carrot Pancakes Vegan Okonomiyaki - Cabbage Carrot Pancakes. Japanese Okonomiyaki made vegan. Served with home made tonkatsu sauce.Makes 5 to 6 pancakes TRY THIS RECIPE   Avocado Avocado Pasta with Smoky Pecans Avocado Pasta with Smoky Pecans. This 20 Minute Creamy Avocado Basil Sauce is great over spaghetti or zoodles. Serve with smoky spicy pecans for amazing flavor.  Vegan Soyfree Recipe. Can be nutfree.  TRY THIS RECIPE Mediterranean Quinoa Salad with Arugula, Avocado Mediterranean Quinoa Salad with Arugula, Avocado and Lemon Oregano Olive oil dressing. The Mediterranean Lemon Garlic Dressing brightens up this Summery Quinoa Salad. Perfect to make ahead and serve at Picnics. Vegan Gluten-free, Nut-free Soy-free Recipe. TRY THIS RECIPE Spicy Avocado Chickpea Salad Sandwich Easy Smashed Avocado Chickpea Salad sandwich spiced with cumin and cayenne. Serve over soft fresh bread layered with greens and juicy tomatoes. TRY THIS RECIPE   Spinach Vegan Palak Tofu Paneer - Tofu in Spinach Sauce This Vegan Palak Tofu Paneer is the easiest and the tastiest dairy-free, gluten-free Saag Tofu. Tofu in Spinach Sauce. Can be made soy-free with chickpea tofu. Ready in 20 Minutes! TRY THIS RECIPE Cauliflower Chickpeas and Spinach in Mustard seed Curry Leaf Sauce This easy cauliflower chickpea and spinach saute features a fragrant Mustard Seed & Curry Leaf Sauce - an easy vegan meal that is ready in 30 minutes. Packed with healthy cauliflower, creamy chickpeas, and super food spinach in every bite TRY THIS RECIPE Garlic Potato Spinach Stir fry ( Lasooni Aloo Palak) Garlic Potato Spinach Stir fry - Lasooni Aloo Palak. Potato Spinach curry with garlic and Indian spices. Vegan Gluten-free Nut-free Soy-free Recipe TRY THIS RECIPE   Potatoes Gujarati Potatoes with Sesame Seeds - Bateta Nu Shaak Gujarati Potatoes with Sesame Seeds. Indian Spiced Potatoes with sesame seed and peanuts. Vegan Gluten-free Soy-free Indian Gujarati Recipe. Bateta Nu Shaak. TRY THIS RECIPE Potato Pesto Pizza - Vegan Pesto Pizza Easy Potato Pesto Pizza with Thin Crust. Basil Spinach Pesto makes for a refreshing Pizza base topping with thin potato slices, onion and garlic. Bake or make on the grill. Vegan Soyfree Recipe. TRY THIS RECIPE   I hope you found your favorite amongst my vegan spring dinner recipes! If you want to keep on browsing, here are more spring recipe round-ups that also include sweet treats: - Spring Recipes  - Vegan Easter Dinners - Mother’s Day Brunch Ideas    The post Vegan Spring Dinner Recipes appeared first on Vegan Richa.

Everything Bagel Crackers – 4 Ingredients only

March 11 2021 Vegan Richa 

Everything Bagel Crackers – 4 Ingredients onlyIf you are a fan of  Trader Joes famous Everything Bagel Seasoning, you are going to love these vegan Everything Bagel Crackers! Made with 4 ingredients only! A great snack served with hummus, or any soup! If you are a fan of Everything Bagels and love Trader Joes famous Everything Bagel Seasoning, you are going to love todays easy vegan Everything Bagel Crackers recipe. If you havent tried making your own crackers, you need to start! It’s a super rewarding little weekend project. I decided to add the famous Everything But The Bagel Sesame Seasoning to take these crackers to the next level. And I have to say, these are a winner! Now dont be intimidated by making crackers from scratch  - these are super simple to make. The base of this bagel recipe is just four ingredients. Flour, water, salt and oil – all mixed in a bowl. To make these special we add Evertyhing Bagel Seasoning. To get them rolled out nice and thin, we place the dough on a piece of parchment paper and cover with another piece of parchment paper. It helps to pat down the dough a little before starting to roll the dough. Roll until the dough is about 1-2 mm thick. What is Bagel Seasoning anyways? Everything Bagel Seasoning is basically the topping of an Everything Bagel. These days, you see it on everything – not only baked goods like vegan bagels but also for everything bagel tofu,  cheese balls, vegan scrambled eggs, hummus, avocado toast you name it –  and for a good reason. It adds the perfect salty, nutty, crunchy finishing touch to every dish. Here are the ingredients you will need for making Everything Bagel Seasoning from scratch: - Poppy Seeds - Sesame Seeds - Black Sesame Seeds - Minced Dried Garlic - Minced Dried Onion - Flaked Sea Salt Mix 2 tbsp. poppy seeds with 1 tbsp. each of white and black sesame seeds and add each 1 1/­­2 tbsp or dried minced garlic and dried onion flakes as well as 1 1/­­2 tsp flaked sea salt Apart from making Everything Bagel crackers you can use the seasoning for making pita chips or vegan bagels or sprinkle on top of avocado toast. MORE VEGAN CRACKERS RECIPES: - Chickpea Fennel Crackers - Cumin Spiced Crackers - Semolina Crackers - Gluten-free Rice Crackers Continue reading: Everything Bagel Crackers – 4 Ingredients onlyThe post Everything Bagel Crackers – 4 Ingredients only appeared first on Vegan Richa.

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.

Beet Shepherd’s Pie with Balsamic, Lentils, and Mushrooms

February 10 2021 Golubka Kitchen 

Beet Shepherd’s Pie with Balsamic, Lentils, and Mushrooms This cozy vegan shepherd’s pie has some serious borscht vibes, thanks to the combination of beets, potatoes, and other deep, wintery flavors. A shepherd’s pie is a great thing to make on the weekend, since it’s a bit of a project, which will set you up for several hearty meals throughout the week. This version is packed with vegetables, lentils, mushrooms, and has a nice kick from the addition of balsamic vinegar. Hope you’ll give it a try sometime during this final stretch of winter! Beet Shepherds Pie with Balsamic, Lentils, and Mushrooms   Print Serves: 4-6 Ingredients 2 tablespoons olive oil, plus more for oiling the pan/­­baking dish 1 yellow onion, diced 1 medium carrot, sliced 1 celery rib, sliced sea salt 5 garlic cloves, minced 1 tablespoon minced fresh rosemary 1 tablespoon tomato paste 8 oz cremini mushrooms, sliced freshly ground black pepper 1 cup brown lentils, rinsed 1 lb beets, peeled and finely cubed 2 bay leaves (optional) 3 tablespoons balsamic vinegar 2 lbs Russet potatoes, peeled and cut into 1-inch pieces ⅓ cup unsweetened dairy-free milk green onions or other fresh herbs, for garnishing (optional) Instructions Heat a large pot over medium heat and add enough oil to generously coat the bottom. Add the onion, carrot, and celery to the pot, along with a pinch of salt. Saute until soft, about 8-10 minutes. Add the garlic, rosemary, and tomato paste, stir to incorporate. Add the mushrooms, along with another pinch of salt and pepper to taste, saute for 8-10 minutes, until the mushrooms are browned. Add the lentils, beets, bay leaves if using, 4 cups of water, and more salt to taste. Bring to a simmer and simmer, covered, for 35-40 minutes, or until the beets and lentils are tender and most of the liquid is absorbed. If the mixture appears too soupy, leave the lid askew and simmer for a few more minutes, to help the liquid evaporate. Discard the bay leaves, taste for salt and adjust if needed. Turn off the heat and mix in the balsamic vinegar. Meanwhile, boil the potatoes in well salted water until tender, 15-20 minutes. Drain the potatoes and return them to the pot. Add 2 tablespoons of oil, milk, and more salt and pepper to taste. Mash the potatoes with a potato masher until smooth. Preheat the oven to 400° F (200° C). Prepare a 2 quart baking dish by oiling it with the olive oil. Add the beet and lentil mixture to the baking dish. Top with dollops of the mashed potatoes and gently spread the potatoes over the beet mixture with the back of a spoon. Make a few swooshes in the potatoes with the spoon and drizzle with more olive oil. Put the baking dish on a baking sheet and bake for 20 minutes, until everything is warmed through, and the potatoes are slightly golden on top. Let the shepherds pie sit for about 20 minutes before serving. Garnish with fresh herbs, if using, and serve warm. 3.5.3226 The post Beet Shepherd’s Pie with Balsamic, Lentils, and Mushrooms appeared first on Golubka Kitchen.

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!


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!