starch - vegetarian recipes

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starch vegetarian recipes

Butternut Miso Soup with Arame and Wasabi

November 14 2018 My New Roots 

Butternut Miso Soup with Arame and Wasabi   You know that game where you give someone a word and they have to make up a story with that word in it? Im like that, except with food. Give me an ingredient, and magically, as if out of nowhere, an entire recipe (or several!) will appear in my head. I could even give you the amount of salt it needs, how the vegetables should be sliced, the oven temp, and what it should be garnished with. Its a tad psycho, but my best party trick hands down. When my friend Christiann Koepke emailed me about coming to visit her in Portland, driving to the Pacific coast, and photographing some recipes together, I was all in. And then when she suggested we put seaweed into something (because ocean) it was like someone had opened the flood gates in my brain and alllll the ideas came rushing to me. Neat! And very convenient. But what do we really want to eat at the beach when its chilly and maybe windy, maybe raining, maybe freezing-raining (it is the Pacific Northwest, after all)? The answer is soup. And I knew it was going to be a creamy, dreamy, sea veggie-kissed broth with all the tasty toppings.     When seaweed is a featured ingredient in a recipe, I tend to channel Asian flavours like miso, ginger, wasabi, toasted sesame, to compliment to the unmistakably briny, salty, ocean-y flavour of seaweed. Eaten as a staple food throughout China and Japan for thousands of years, sea vegetables are rich in essential minerals, trace minerals, chlorophyll, iodine, fiber, and lots of protein. Some sea vegetables even contain vitamin B12 - a rare element for a plant! Sea vegetables are less complex than their land-dwelling relatives. Without intricate root systems or tissues, seaweeds get their nutrients from the waters they grow in. To survive, they form root-like parts to attach themselves to rocks or other stable elements. There are three categories of sea vegetables; brown, red, and green. Brown algae thrive in cool water at depths of around 50 feet. The most commonly known brown seaweed is kelp, which can grow up to 1,500 feet (500 meters) long! Red algae, like dulse, contain elements that can gel foods. Green sea vegetables bridge the gap between land and sea plants, as they can store food as starch, just like vegetation found out of the water. The most popular kind of green algae is nori, which is what your sushi comes wrapped in.      Seaweeds range in flavours from mild to wild. Some are sweet and nutty, while others are pungent, funky, and an acquired taste. If youre a seaweed newb (which most Westerners are), I suggest starting out with a less challenging one, like arame. Arame is in the brown category of sea vegetables, but when you buy it, it will appear closer to jet black. It has a stringy texture, and almost looks like wiry hair, but will soften into tender, noodle-y strands after being soaked. Before it is packaged, arame must be cooked for seven hours, and then dried in the sun. To use, simply re-hydrate by soaking it in room temperature water for 10-15 minutes until it is soft and has doubled in volume. Arame is very high in calcium, rich in iron, potassium, vitamin A and the B vitamins. And like other brown seaweeds, arame contains sodium alginate, a compound that helps to convert heavy metals in the body into harmless salt, which is easily excreted. Besides soup, I like to put arame in stews, stir fries, and salads (heres a great recipe from the archives...check out that incredible food photography!). The flavor of arame is saline and a bit funky, but mostly sweet. The texture is like an al dente pasta, and I think it adds amazing meaty-ness to a dish, with its satisfying chew.     This soup is well balanced, and hits all the notes: sweet and creamy from the butternut, savoury from miso, chewy from the arame, warming from the ginger, spicy from the wasabi, and nutty and crunchy from the toasted sesame. You could theoretically use any kind of winter squash here, like a Hokkaido pumpkin, acorn or delicate squash. Scale back on the ginger and perhaps leave out the wasabi if youre making this for kiddos. And if you dont have arame, or youre simply not into sea vegetables, leave it out, or replace with some coconut bacon. It should be noted that once youve added the miso to the soup base, its important that you dont let it boil if you reheat it. Miso is contains delicate probiotics and enzymes that will be destroyed by high heat. The soup freezes well, but leave the wasabi out until you serve it since the flavour will fade if once its frozen.             Print recipe     Butternut Squash Miso Soup with Wasabi and Arame Serves 4 (Makes 8 cups /­­ 2 liters) Ingredients: 1/­­2 cup /­­ 10g dried arame 1 large yellow onion 1/­­2 tsp. fine sea salt 4 cloves garlic 2 1/­­2 Tbsp. /­­ 25g minced fresh ginger approx. 3 lbs. /­­ 1 1/­­2 kg butternut squash 2 Tbsp. expeller-pressed coconut oil 4 cups /­­ 1 liter water, more if needed 1/­­4 cup /­­ 60ml white miso, or more if desired 3 Tbsp. black sesame seeds 1 tsp. wasabi powder microgreens and wasabi arugula for garnish, if desired Directions: 1. Place the arame in a medium bowl and cover with a few inches of water. Let soak while you cook the soup. 2. Roughly chop the onion, peel and mince the garlic and ginger. Peel and cube the butternut squash. 3. Melt the coconut oil in a large stockpot over medium-high heat. Add the onions and salt, cook for about 10 minutes, stirring occasionally until the onions are translucent. Add the garlic and ginger, stir, and cook for another couple of minutes. When fragrant, add the butternut squash, stir and cook for 4-5 minutes with the lid on. Add the water, replace the lid, bring to a boil, and then reduce to simmer. Cook until the squash is tender, about 15 minutes. 4. While the soup is simmering, toast the sesame seeds by placing them in a small skillet over medium heat. Stir occasionally until they begin to pop. Remove from heat and let cool completely. 5. Carefully transfer the soup to a blender (or simply use an immersion blender), and blend on high until completely smooth. Add more water to thin, if necessary. 6. Place miso and wasabi powder into two small, separate bowls. Add a bit of soup to each bowl, stir well, then add just the miso blend to the blender, and blend once again to incorporate. Taste and adjust seasoning if desired. Keep the wasabi to the side until serving. 7. Drain and lightly rinse the arame. 8. To serve, place the piping hot soup into bowls, drizzle with the wasabi and swirl, sprinkle with sesame seeds. Top with a handful of the arame, some microgreens, and enjoy.   Christiann and I had such an incredible time at the ocean, pulling this whole miracle off together. The weather - although abysmal every other day that week - was beyond beautiful from the moment we set foot on the sand, to the second we decided it was time to call it a night (and then it started pouring, ha!). We caught an epic sunset by the fire, exhausted and so grateful for the stars aligning in every way possible, to make this day possible. And it was such an honour to work alongside a photographer that has inspired me for years - if you havent checked out her genius yet, here is a link to her website and Instagram. Thank you, Christiann for making this dream a reality! I had such a blast! We have another post coming up in the New Year I cannot wait to share it with you, dear friends. Big love to all and I hope autumn is treating you well. Happy American Thanksgiving to all my loves stateside! xo, Sarah B photo credits: images 4, 6, 7, 8, 9 Christiann Koepke *   *   *   *   *   * Good news friends! Due to the overwhelming feedback, we’ve extended the period of sign-ups for the Life-Changing Loaf Subscription Box that can be shipped before the holidays. If you’re looking for a great gift for a family member or friend (or need to hand out suggestions for yourself!), this is the perfect thing – it’s the gift that keeps on giving To give the box as a gift, simply click “ship to a different address” when you check out. Thank you for all the support so far! Your loaf is on the way!     The post Butternut Miso Soup with Arame and Wasabi appeared first on My New Roots.

Thai-Style Tofu or Tempeh with Pineapple and Vegetables

November 2 2018 VegKitchen 

Thai-Style Tofu or Tempeh with Pineapple and Vegetables Despite the fairly long ingredient list, this Thai-style tofu dish is a quick, easy preparation with lots of  healthy components. You need only some noodles or grains and a simple salad to make a satisfying meal. This is a nice change of pace from more common soy sauce flavored stir-fries, but its every bit as delectable. Serves: 4 to 6 14- to 16-ounce tub extra-firm tofu or two 8-ounce packages tempeh, any variety 2 tablespoons safflower oil 1 tablespoon reduced-sodium soy sauce 1 medium onion, quartered and thinly sliced 8 baby carrots, halved lengthwise 2 cups small broccoli florets 2 cups fresh pineapple chunks, or one 15- to 16-ounce can pineapple chunks, drained (reserve juice for a different use) One 15-ounce can baby corn, drained 1 cup diced ripe tomatoes 1 cup reduced-fat coconut milk 2 teaspoons good quality curry powder, more or less to taste 1/­­2 to 1 teaspoon red or green curry paste, or Sriracha sauce, optional 2 tablespoons arrowroot or cornstarch 1/­­4 cup minced fresh cilantro, or more, to taste Salt to taste Hot cooked grains (rice, quinoa, or couscous) or noodles If using tofu, cut it into 6 slabs crosswise. Blot well on paper towels or […] The article Thai-Style Tofu or Tempeh with Pineapple and Vegetables appeared first on VegKitchen.

Self-Care Interview Series: Sana Javeri Kadri

October 20 2018 Golubka Kitchen 

Self-Care Interview Series: Sana Javeri Kadri Sana on the left Sana Javeri Kadri is the founder of Diaspora Co., a radically different spice collective dedicated to equity, sustainable agriculture, and decolonization. We’ve been fortunate to try Diaspora’s heirloom, organic, single-origin turmeric powder, and let’s just say it’s going to be very hard to go back to enjoying any other powdered turmeric ever again. Sana lives between Mumbai and Oakland, California. Routine -- Is routine important to you or do you like things to be more open and free? I crave routine and am most productive when Im following a routine. However, Im unable to do deep thinking work or larger creative work in the middle of a hectic routine, so I like to keep at least one day of the week wide open for creative projects and giving myself the time and space I need to create something important. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I have been trying really hard to wake up, spend as little time on my phone as possible and then make myself a nourishing drink and most importantly, make myself some breakfast. One of my worst habits is to wake up, get on my phone, start responding to emails and then quickly get changed for work and dive straight into a full workday without taking any time to nourish myself or check in with my body. It means that by 1pm Im starving, cranky and already tired for the day. The life changing power of breakfast is something Im still learning… -- Do you have any bedtime rituals that help you sleep well? My girlfriend and I try not to spend too much time on our phones before bed, or looking at a screen. She recently introduced a 20 mins of reading before bed practice that were trying to stick to, its my favorite way to wind down and Im committing to not responding to work emails at 10:45pm, even if its 11:15am in Mumbai and my team there is just getting fired up. Work in progress. -- Do you have any kind of mindfulness practice?  My therapist guides me into mindfulness during our sessions every week because I often come in feeling stressed, frantic and a bit fragile. Shes always able to help me get back in touch with my body and begin to feel grounded again. At her urging, I handle all my stressful work calls or emails sitting outside in the sunshine, ideally with my bare feet in the ground. This practice of grounding has been particularly helpful to me in the past few months of managing a stressful season. I also recently downloaded the Headspace app, and just the five minutes everyday of meditation has made a huge difference to me. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – In Oakland – Bread srsly gluten free sourdough, crispy fried egg cooked in ghee topped with smoked paprika, turmeric and salt, sliced avocado or smoky pinto beans or sliced tomatoes or any veggie leftovers I can wrangle from the fridge, maybe a slice of bacon if Im wanting some extra fat. In Mumbai – a loaded crispy veggie dosa. Either way, I love hot and savory breakfast. The cold and sweet breakfast tradition isnt common in India so, cereal and granola with milk culture is something I find very odd about the United States. Lunch – Leftovers express. My girlfriend and I both work long hours, so our saving grace is prepping large meals a couple times a week and then subsisting on leftovers. Gluten-free pasta with canned early girls (I can 80 lb every summer so that we never have to buy store bought tomato sauce) with every vegetable in the fridge/­­our imperfect produce box and ground beef is a family classic. Rosie is always joking that my stomach doubles when it comes to pasta and shrinks for everything else. Shes not wrong. Snack – My favorite snack is stovetop popcorn. Growing up in Mumbai we never had a microwave, it was my parents most loathed kitchen appliance. So now Im following that tradition of never owning a microwave. My favorite stovetop popcorn is popped in ghee and then topped with nutritional yeast, turmeric, and salt. Its perfect. Dinner - My perfect dinner is khichdi (spiced rice and lentils cooked in ghee and heavy on the ginger, turmeric and cumin), thick full fat yogurt, masala okra, a little bit of pickle (Brooklyn Delhi achaars are divine) and a side of spicy amaranth battered fish. -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I used to do caffeine, in a delicious ghee, turmeric, cardamom and coconut sugar concoction, but over time Ive stopped being able to handle it. It started to make my stomach hurt and made me anxious. So I now drink either matcha with rice milk and date syrup, or hot chocolate with hemp oil, coconut sugar and adaptogens if Im needing the extra nourishment. Some days, if Ive slept enough and rested enough, I do better on just water and breakfast, no extra boost needed. -- Do you have a sweet tooth and do you take any measures to keep it in check? I had a notorious sweet tooth all the way until my early twenties – I couldnt be trusted with bars of chocolate and was known to sneak spoonfuls of cake first thing in the morning. However the older Ive gotten (Im still technically in the early twenties), sweets just give me a sugar crash and make me feel sluggish. As an avid lover of food, Id rather eat plenty of things that make me feel fantastic, than the things that make me feel terrible. Both Rosie and I have been surprised and how quickly our respective sweet tooths have disappeared since we started living together, and how easily weve been able to cut out sugar from our life once we could verbalize how terrible it made us feel. -- 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? I swear by cannabis tinctures. Im not big on cannabis in other ways, but I find cannabis to be the only way to really deal with chronic pain. Ive also started using Super Good Hemps Turmeric Full Spectrum Hemp Oil in my morning drinks, and I find that it has similar effects. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I used to weight lift and do Crossfit pretty intensely, but had a really awful injury in 2016. Since then, Ive really had to reframe my definition of exercise. Now, I consider it an extension of my healing process. Intense exercise just isnt possible for me in the same way, so I stick to swimming as often as I can (usually a couple times a week), doing Nike Training body weight workouts at home, and talking our dog for a long walk every evening. -- 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 love exercise and do best when Im outside and moving my body. Rosie and I try to take our pup Lilly out for a hike at least once a week, and we notice how much more present are with each other and our work when weve exercised.  That being said, Im also an incredibly competitive person, so reframing exercise to no longer be an intensely competitive thing has been very hard for me. I find it difficult to work up the enthusiasm to go on a leisurely swim, without a team to train with, or a competition to work towards. Switching off my producing strategy is my biggest challenge. Beauty -- What is your idea of beauty – external, internal or both? Both! It took me a long time to love my face, acknowledge that it was beautiful despite not looking like everything I saw on magazines and on billboards. But that acceptance and love for my external beauty definitely came from tending to, and growing confidence in my inner beauty. -- What is your skincare approach – face and body? I grew up using raw honey as a face cleanser, handmade ayurvedic soaps for my body, and a mom who never used makeup. So that has informed a lot of my skincare today. My skincare guru is 300% Abena, the founder of Hanahana Beauty, I use her shea butter exfoliating body bar and swear by it, and I use Abenas recipe for a rose water, tea tree oil and jojoba oil soaked cotton pad as a cleanser morning and night, and it has been a complete game changer for getting my glow back. Ive also been using Curology, which is a custom dermatologist service, that is super affordable and came highly recommended by friends. They prescribed me their night cream, which has really taken care of my breakouts and blackheads. Im not usually big on using chemicals on my skin but have found Curology to be a minimalist option that really works. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Cutting out sugar and gluten entirely is the most obvious one – I break out as soon as I am eating sugar, so its first to go. I also use a turmeric, honey, hemp oil and cornmeal face mask every couple weeks that always makes me feel radiant. My dentist has noticed and commented on the huge difference in my teeth that shes seen since I stopped drinking coffee – theyre whiter than ever before and need much less cleaning, which for me is reason enough to skip the coffee. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Abenas DIY rose water, jojoba oil and tea tree oil cotton pads! I used to be a ardent fan of Thayers Rose Witch Hazel Toner but in my experience with skincare – once you go DIY, its impossible to go back :) That being said – I will admit to being a Glossier believer, I didnt use makeup until I discovered Glossier concealer and highlighter. Its so easy and lazy but it works so wonderfully. Stress, Etc. -- Do you practice any consistent routines in order to avoid stress?  Taking our pup out for a long walk by the water is a really grounding activity for me. I have no idea how I managed my stress before she moved in with us. -- If stress cannot be avoided, what are your ways of dealing with it? Honestly Im a spokesperson for not really managing my stress well. My partner often comes home to a fuming, off the hook Sana and it takes significant chatting, massaging and cuddling to work me out of the state that I can get into if Im very stressed.  Im an extrovert and a peoples person so being around people that I love is my best coping mechanism. That being said – I have to be careful not to emotionally dump onto my loved ones, just because theyre willing to be there for me. Ive definitely been guilty of that in the past. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? The first one is to make sure I get a really good nights sleep, and make sure Im not drinking alcohol, eating dairy or any processed food. Usually, managing my sleep and diet is the easiest way to kick a cold before it hits. If the cold cant be stopped, I usually start by accepting that my bodys way of asking for rest is by getting sick, and its important to just honor that and completely rest. Then – turmeric, ginger, honey tea all day long.  -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? Ive been trying really hard to take weekends off, and any weekend that I succeed at that- the balance feels so much better. Honestly, as a young business owner, the hustle is so glamorized and romanticized. Youre told that now is your time to grind, and to get further in your career. Whilst this is true, Id also argue that now is the time to establish healthy boundaries and habits in your life so you learn how to maximize your productivity and your potential. Any day that I work a 16 hour day (which is too often), I know that I am not focusing on the bigger picture, and am actually sacrificing my long term goals as a business owner. Remembering that, and focusing on working more effectively, rather than working more, has been a huge step towards achieving healthier work life balance. 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? Therapy. Every week, no matter what. That perspective and process is something Im deeply committed to. Therapy rarely feels easy, but it is always in service of myself and my larger goals, so its the easiest way to feel on track. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Eating based on how it makes me feel, not how it sounds or tastes. As soon as I focused on how it made me feel, my taste buds changed, I lost weight, my skin issues cleared and I became a very healthy person, with remarkable ease. I know how obnoxious that sounds, Im sorry. -- How do you deal with periods characterized by a lack of inspiration or procrastination? I fly home to India. I know this is incredibly privileged, and a bit excessive, but shuffling back and forth between two continents constantly gives me a broader perspective, and somehow – the psychology of taking an international flight is an incredibly cathartic and productive experience for me. I almost always come back from my trips to India with fresh eyes, new vision and a bigger picture. Thats true for all travel, in my opinion. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. The fundamental line of Crossfit – eat meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. has influenced my self nourishment beyond any book or movie. I may not be a competitive Crossfit athlete any more but eating to nourish my body is so much more fulfilling than eating to nourish my cravings. Knowledge --  What was your path to starting Diaspora Co.? You can read a lot more about that here, but long story short – Ive been working in the food industry since I moved to the United States in 2012 and I quickly noticed that whilst the farm to table movement felt at its zenith in the Bay Area, it only applied to certain things. Spices and imported foods were somehow excluded from those quality standards. The idea for a new kind of import export company formed in November 2016, and in February 2017 I quit my job and embarked on seven months of research visiting farms, research institutions and markets across India. Diaspora Co. was formally launched as a direct trade sustainable food company with our first offering of turmeric in August 2017. Its been a total rollercoaster since then. --  Can you tell us about the kind of turmeric you sell and how it differs from most turmeric one can buy at a store today? Im biased, but Im also overly honest so I dont think it would be an exaggeration to say that we sell the worlds best turmeric. Historically, there hasnt ever been a quality standard for how to define the highest quality, beyond arguments and branding largely based in exoticism and the colonizer/­­savior mindset. It is the freshest, as in it was harvested in 2018 and is milled every 3 months, versus powders that can be up to five years old and still on a grocery store shelf, stale as ever. It is the most potent variety of turmeric out there, with a tested 4.7% curcumin content. It is a fragrant and exceptional heirloom rhizome variety that compares to other turmeric powders out there as an heirloom summer tomato would to a grocery store store tomato grown for storage not flavor. Finally, it is organically farmed in a spice agriculture landscape where pesticide overuse and residue is notorious. Phew! --  Can you tell us about your decision to pay your turmeric producer really well and about owning the fact that your product costs more because of this? I think part of our work is that what the industry considers paying our producer really well, we consider basic human dignity of paying a living wage and for the price of sustainability, flavor and honest work. If we didnt pay our partner farmers the prices that we do, they wouldnt have the power or the incentive to produce at the standard that they do. To me, this big word decolonizing really just means how are you going to empower the people around you who have historically been stripped of their power? Paying our farmers well is actually the easiest embodiment of our decolonizing mission. As for owning our higher prices – we simply couldnt exist without charging what we do. And ultimately, were dedicating to riding the fine line between being affordable to the home cook and being a leader of sustainability and supply chains and therefore being regarded as a luxury product. I have to believe that we can do both. Turmeric latte blends or turmeric centered businesses that dont want to pay our prices or wholesale from us because theyd like to continue to exploit their sources and maintain their ridiculously high margins, Im in this for the long game and their reckoning will come. It always does. Apologies if I sound cold and jaded, business is vicious and Ive had to steel parts of myself to tolerate it all. --  What are some of your favorite ways to use Diaspora Co. turmeric? Honestly, turmeric was so woven into the fabric of my childhood that it was invisible to me. We cooked with it, made beauty treatments with it, and we used it to mark life and death. So even now, my favorite way to use turmeric is still in simple Indian vegetable dishes – lightly cooked okra tossed in cumin, turmeric and salt is the definition of comfort for me, or a coconut milk turmeric chicken broth with squash and long beans. Comforting, vegetable heavy home cooking is how I innately know how to use turmeric. Lattes just arent for me. --  We love your photos! How did you become a photographer? When I was 14 and going through a really tough phase at school (bullying, puberty, the patriarchy et all), my parents taught me how to use their DSLR. Ive used photography as the lens through which I make sense of and connect with the world ever since. When my academic pursuits turned to food and agriculture in college, my lens turned to it too. In so many ways, I recognize that I was never particularly talented or the best or the brightest, I was always just a really solid worker, and entirely self motivated, and that meant that once I started photographing, I just never stopped, and now here we are. Fun and Inspiration -- What is something you are particularly excited about at the moment? Ive found that balancing my role as a business owner with my role as a photographer is what gives me the most joy professionally. So I have a couple exciting photo shoots planned for the coming months that will be a welcome respite to the chaos of holiday e-commerce. That, and I havent seen my girlfriend and pup in almost a month since Ive been in India and I miss them terribly, so very excited to come home to my two favorite living beings. -- What do you do to unwind or treat yourself? Were so lucky to live in Oakland, where eating out is an incredible experience, especially at a time where women chefs are absolutely excelling in their field. So eating delicious meals by our favorite local women chefs is my favorite treat – Cosecha Cafe (Mexican), Nyum Bai (Cambodian), Champa Garden (Laotian) and 20th Century Cafe (Eastern European) to name a few.  -- A book to feed the soul:  I just finished reading Yvon Chounards Let My People Go Surfing and its been so deeply inspiring to me. -- Is there anyone you would like to hear from next in this interview series? Akwaeke Emezi, they are my favorite writer, a member of this third culture/­­diaspora/­­immigrant excellence interweb community and has navigated their self care so beautifully and visibly through the years. Id love to learn more from them. Photos by Sana Javeri Kadri, Sophie Peoples, Assad Keval /­­/­­ This post contains Amazon Affiliate Links You might also like... Self-Care Interview Series: Ashley Neese Self-Care Interview Series: Sarah Britton Self-Care Interview Series: Amanda Forcella Self-Care Interview Series: Trinity Mouzon Wofford .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: Sana Javeri Kadri appeared first on Golubka Kitchen.

Gobi Pakoras (Crispy Cauliflower Fritters)

October 13 2018 Manjula's kitchen 

Gobi Pakoras (Crispy Cauliflower Fritters) (adsbygoogle = window.adsbygoogle || []).push({}); Gobi Pakoras (Crispy Cauliflower Fritters) Gobi Pakoras or Crispy Cauliflower fritters are a mouthwatering appetizer. Crispy on the outside and soft on the inside, these pakoras are addicting! These work as a tasty pairing with your afternoon tea or a spicy delicious snack before any meal. - 3 cup cauliflower florets (cut into about 1 inch florets) - 1/­­3 cup besan (gram flour ) - 3 Tbsp corn starch (arrow root) - 2 tsp coriander powder (dhania) - 1/­­2 tsp cumin seeds (jeera) - 1/­­4 tsp red chili powder - 1/­­8 tsp baking soda - 1/­­2 tsp salt - 1 tsp ginger paste - 1 green chili (finely chopped) - 2 Tbsp cilantro (finely chopped, hara dhania) -  Boil the cauliflowers, add just enough water to cover the cauliflowers. After water comes to boil, cook for about 5 minutes over medium heat. Turn off the heat and drain the water. Let cauliflowers come to room temperature. Cauliflower should be just little tender, not soft. - In a bowl mix all the ingredients together, besan, corn starch, coriander powder, cumin seeds, red chili powder, salt, baking soda, ginger, green chili and cilantro. Mix it well. - Sprinkle the dry mix over cauliflower, gently mix it coating all the cauliflower with spices, add water little at a time as needed, I used about 1/­­4 cup of water. - Heat the oil in a frying pan on medium high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in the oil. The batter should raise to the top but not change color right away. - Drop the cauliflower slowly in the oil making sure dont overlap them. - Fry the cauliflowers until they turn golden brown, turning them occasionally. This should take about 6-8 minutes. - When they are golden brown, take them out with a slotted spoon. Place them on a paper towel to absorb the extra oil.   Note: We are not making a batter, use just enough water to coat the cauliflower florets evenly with spice mix. If you fry them on high heat Pakoras will not be crispy and if they are fried on very low heat Pakoras will be greasy. They especially taste delicious when they are served with Tamarind Chutney and hot cup of tea. They are also easy and quick to make. Surprise your guests and treat them with these mouthwatering crispy gobi pakoras. You will also like to see the recipe for Paneer Pakora and Chai. Enjoy! The post Gobi Pakoras (Crispy Cauliflower Fritters) appeared first on Manjula's Kitchen.

Sesame Mochi

September 25 2018 Robin Robertson's Global Vegan Kitchen 

Sesame MochiThe Japanese confection known as daifuku mochi are small, smooth rice cakes or balls stuffed with a sweet filling. Mochi are made with mochiko, a flour made from ground sweet glutinous rice called mochigome. For daifuku mochi, the rice is pounded into paste, stuffed with a filling (usually sweet red bean paste) and molded into various shapes. They are often coated in a fine layer of cornstarch, potato starch, or confectioners sugar to keep them from sticking. These treats are eaten year-round, but are also a traditional food for the Japanese New Year. I admit I was never a fan of the traditional red bean paste filling, but when I tried them with a sesame filling, I was hooked. The microwave method used in this Sesame Mochi recipe was developed by Eleanor Urakawa, a mochimaker for thirty years, living in Hawaii. Note: Glutinous rice flour, also called mochiko, is available at Asian markets or online. Sesame Mochi The Japanese confection known as daifuku mochi are small, smooth rice cakes or balls stuffed with a sweet filling. Mochi are made with mochiko, a flour made from ground sweet glutinous rice called mochigome. For daifuku mochi, the rice is pounded into paste, stuffed with a filling (usually sweet red bean paste) and molded into various shapes. They are often coated in a fine layer of cornstarch, potato starch, or confectioners sugar to keep them from sticking. Note: Glutinous rice flour, also called mochiko, is available at Asian markets or online. - 1 1/­­4 cups glutinous rice flour (mochiko) ((see headnote)) - 1/­­3 cup sugar - Pinch salt - 1 1/­­4 cups almond milk - 1/­­3 cup sesame paste - 1/­­3 cup cooked white beans - 2 tablespoons confectioners sugar - 2 tablespoons toasted sesame seeds - Coconut flour or finely ground unsweetened coconut, for dusting - In a heatproof bowl, combine the flour, sugar, and salt. Stir in the almond milk and mix well. Cover with plastic wrap and microwave for 5 minutes, then uncover and set aside to cool for 5 minutes. Cut into twelve pieces. - In a food processor, combine the sesame paste, white beans, confectioners sugar, and sesame seeds and mix well. Set aside. - Dust your hands with coconut flour, then flatten each piece of mochi into a small disk. Place 1 1/­­2 teaspoons of the sesame mixture in center of each piece of mochi. Pinch closed to seal, then lightly roll it into a ball, using both palms. Repeat with the remaining mochi and filling. - Pour about 1/­­2 cup of coconut flour into a shallow bowl. Roll the balls in the coconut flour to keep the mochi from sticking. Transfer to a plate and serve. Mochi will keep for up to 2 days at room temperature. If not using right away, they will keep in the freezer for up to 2 weeks. Do not refrigerate, or they will become hard. This recipe is from Vegan Without Borders (C) Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington. The post Sesame Mochi appeared first on Robin Robertson.

Potato Sweet Potato Latkes – Fritters

December 13 2017 Vegan Richa 

Potato Sweet Potato Latkes – FrittersEasy Vegan Latkes. Potato & Sweet Potato Latkes. Panfried crispy latke fritters for Hanukkah. Vegan Gluten-free soy-free Nut-free Recipe. 7 Ingredients. The year is slipping by. Just a few weeks to go before we hit 2018. Its been one hectic year so far. Book work, Chewie being sick (he is doing much better now, almost his normal demanding and barky self). And I have been playing catch up with posts on the blog.  Lets get to these simple latkes before the season passes us by. Potatoes, onions and sweet potatoes are shredded and mixed with starch, salt and pepper, then pan fried until crisp. You can also deep fry these latkes. The key is time and patience. Burnt potato does not taste good. Golden is bliss. Make thin latka and let them cook through. Serve with applesauce, vegan sour cream or other toppings of choice. Continuing with December deals and giveaways! See below.Continue reading: Potato Sweet Potato Latkes – FrittersThe post Potato Sweet Potato Latkes – Fritters appeared first on Vegan Richa.

Vegan Pumpkin French Toast

November 8 2017 Vegan Richa 

Vegan Pumpkin French ToastVegan Pumpkin French Toast with Pumpkin Cornbread, pumpkin pie spices and Caramelized Apples! Breakfast for fall. Vegan Soy-free Recipe. Can be gluten-free with gluten-free cornbread I had another batch of pumpkin cornbread but no soup to finish it up with. Oh well, we could have finished it up as is (its so good!), but I decided to make pumpkin french toasts with it.  The Pumpkin french toast batter has generous amount of pumpkin puree and pumpkin pie spices mixed with a bit of starch and non dairy milk. The bread is soaked for a few seconds then pan fried. I love this batter with my pumpkin cinnamon swirl Sandwich bread. The combination with the pumpkin cornbread is even more delicious. Cornbread doesnt get soggy. It has pumpkin and spices already which get amplified with the pumpkin + spices in the batter. And is topped with spiced apples. Fall spices everywhere! Try not to eat these right off the skillet.  I served these with apples cooked with coconut sugar, mainly because the photos with just butter weren’t looking as fun :). These french toasts are very delicious as is! Continue reading: Vegan Pumpkin French ToastThe post Vegan Pumpkin French Toast appeared first on Vegan Richa.

Big Bang Tofu

October 10 2017 Robin Robertson's Global Vegan Kitchen 

Big Bang Tofu The quick and easy sauce in this recipe is made with just three ingredients, but it provides a big bang of flavor as a coating for the lightly fried tofu. When making the sauce, mix in the sriracha a little at a time and taste as go, to be sure turns out at the heat level you prefer. I like to serve this Big Bang Tofu over rice or quinoa with sautéed greens on the side. The sauce also makes a great dip for roasted cauliflower florets.   Big Bang Tofu - 1/­­3 cup Asian sweet chili sauce - 1/­­3 cup vegan mayonnaise ((I like Just Mayo)) - 1 to 2 tablespoons sriracha sauce - 14 to 16 ounces extra-firm tofu, drained and pressed - 2 tablespoons cornstarch - Salt and freshly ground black pepper - 1 tablespoon safflower oil or other neutral oil - In a small bowl, combine the chili sauce, mayonnaise, and sriracha. Mix well until thoroughly blended. Set aside. - Cut the tofu into 1/­­2-inch dice and place in a bowl. Sprinkle with the cornstarch and salt and pepper to taste and toss to coat the tofu. - Heat the oil in a large nonstick skillet over medium-high heat. Add the tofu and stir-fry until golden brown, about 8 minutes. Toss the tofu with the reserved sauce and serve hot. Recipe from MORE Quick-Fix Vegan by Robin Robertson (C) 2014, Andrews McMeel Publishing. The post Big Bang Tofu appeared first on Robin Robertson.

Blueberry Crumble Cheesecake

August 18 2017 Veganpassion 

Blueberry Crumble Cheesecake Berry season is a wonderful season! My neighbor always hands me a bowl of his fresh garden berries and I get to enjoy them. In his garden 5 minutes feel like a whole week of vacation and I'm always very thankful if I get the chance to plant some onions or pick some cherries. I wish I had my own garden but with all the traveling right now it's not possible. To thank my neighbor I give him the result of his idea giving berries to me. This time it was a blueberry crumble cheesecake. Perfect for the season and very enjoyable. The almond flour in the cheese cream for it's creamy consistency. Just try it! Makes one cake 9,4 inch diameter. For the dough: 1 3/­­4 whole spelt flour 1/­­2 cup raw cane sugar 1 stick + 1 tbsp. vegan butter 2-3 tbsp. dairy-free milk + some fat for the form For the filling: 28 oz soy curd 1/­­2 cup starch 1/­­2 tsp. vanilla, grounded 1/­­2 cup raw cane sugar 4 heaped tbsp. almond flour 1 good pinch kala manak salt 1 pinch cinnamon 1 pinch saffron threads 1/­­3 cup almond flakes 4.2 oz blueberries 2 small apples In a mixing bowl mix together flour, sugar, butter, salt and dairy-free milk with a fork. If the tough gets crumbly you can knead the dough with your hands. Use a springform and grease it with butter. Then push 2/­­3 of the thin dough into the form. Form a 1,5 inch high edge. For the filling mix 4 tbsp. of curd, starch, vanilla, raw cane sugar, almond flour, kala manak and saffron. Then stir in the rest of the curd. Spread 3/­­4 of the cheese cream on the dough. Peel apples if needed and cut them into fine slices. Then spread them on the cream. Mix the blueberries with the rest of the cream and spread them on the apples. Use the rest of the dough and the almonds as crumbles. Bake at 356°F (180°C) top/­­bottom heat for 50-60 minutes. Let cake completely cool off. Enjoy with family and friends!

Heart of Palm and Artichoke Cakes

July 25 2017 Robin Robertson's Global Vegan Kitchen 

Heart of Palm and Artichoke Cakes These delectable Heart of Palm and Artichoke Cakes are crisp on the outside and moist and flaky on the inside with a flavor that is remarkably similar to traditional crab cakes thanks to Old Bay seasoning and a dash of nori flakes. This recipe makes six to eight cakes (depending on how big you like them) that can be enjoyed as a main dish, in sandwiches (theyre even good cold!), or as a component in Seitan Oscar.   Heart Of Palm And Artichoke Cakes - 1 tablespoon olive oil, plus more for frying -  1/­­2 cup minced onion -  1/­­4 cup minced celery - 2 teaspoons minced garlic - 1 (14-ounce) jar hearts of palm, well drained, patted dry, and roughly chopped - 1 (6-ounce) jar marinated artichoke hearts, well drained, patted dry, and roughly chopped - 2 teaspoons Old Bay seasoning - 1 tablespoon cornstarch - 1 teaspoon nori or dulse flakes -  1/­­4 cup vegan mayo -  3/­­4 cup panko bread crumbs - Lemon wedges, for serving -  Heat the oil in a large skillet over medium-high heat. Add the onion and celery and cook until softened, 5 minutes. Add the garlic and cook for 1 minute longer. Remove from the heat and set aside to cool.  -  In a large bowl, combine the hearts of palm, artichoke hearts, Old Bay seasoning, cornstarch, nori flakes, and mayo. Add the cooled onion mixture and 1/­­4 cup of the panko, and mix well. Divide the mixture into 6 to 8 portions and shape into small patties. -  Place the remaining 1/­­2 cup panko in a shallow bowl. Coat the patties with the bread crumbs and refrigerate or freeze for 20 minutes or longer. -  Heat a thin layer of oil in a medium skillet over medium-high heat until hot and shimmering. Carefully place the patties in the skillet and cook until golden brown on each side, 3 to 4 minutes per side. Transfer the cooked patties to a plate. Serve hot with lemon wedges. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson. The post Heart of Palm and Artichoke Cakes appeared first on Robin Robertson.

Hibiscus Orange Blossom Turkish Delight

July 12 2017 Golubka Kitchen 

Hibiscus Orange Blossom Turkish Delight This post was created in partnership with Whole Earth Sweetener Co. Turkish delight is one of those old-school sweets that was always around during my childhood in the Soviet Union, which is surprising because treats were scarce and mainly homemade. There was a tiny store a short walk away from our home, where they carried neat, white paper boxes, lined with tissue and filled with delicate pink, sugar-dusted Turkish Delight squares. We called the treat rahat lokum (just another commonly used name for Turkish Delight). I spent my childhood convinced that it was fairy food, and cherished every pleasantly jelly-like, aromatic bite from the magical paper box. I’ve since completely forgotten about rahat lokum, dismissing it as an outdated sweet of my semi-hungry childhood, until I was in Moscow a few months ago. There is a high-vibe sweets brand sold in some grocery stores in Russia, which makes chocolate, wafers and such, with surprisingly wholesome ingredients, cool herbal add-ins, and a pleasantly low amount of non-refined sugar. I always make a point of hunting down some of their stuff to bring back home. This time around, I discovered a new product of theirs, which was a healthier, green tea-flavored Turkish Delight. It was delicious and disappeared in no time once my family got a taste of it back in Florida. I quickly got the urge to figure out my own recipe, as I often do with these types of obsessions. Thankfully, I’m no stranger to the thickening and gelatinizing properties of arrowroot (starch from a tropical tuber) and agar-agar (sea vegetable). Both make for the perfect, allergy-friendly and healthful alternative to cornstarch, which is traditional to Turkish Delight recipes. After some consideration, I decided to color my delight with hibiscus tea, as a tribute to the pink treats of my childhood, and because I’m generally obsessed with hibiscus and its million health benefits. For an extra aromatic finish, I added some orange blossom water instead of the more commonly used rose water, which truly takes this treat to the next level. When coated in arrowroot powder, this Turkish Delight looks surprisingly professional, as though it was store-bought. The cool thing is that in reality it’s pretty easy to make at home, just take a look at the video above to see the whole process. For sweetener in this recipe, I used an organic blend of stevia and honey from Whole Earth. I’ve had a pretty turbulent relationship with stevia over the years. I’ve always wanted to get into it as a sugar substitute, knowing that it’s totally natural, free of calories, and a zero on the glycemic index, but I just cannot get used to its potent, powerful flavor (when extracted it’s something like 200 times sweeter than sugar!). Any time I add pure stevia extract to anything, it’s all I can taste, and that flavor lingers in my mouth for hours in an unpleasant way. Thankfully, Whole Earth Sweetener Co. figured out that when mixed with other, more traditional sweeteners, stevia is barely distinguishable, and they offer a few carefully considered stevia blends. The neat thing is that because of stevia’s potency, you only need half of the amount of their sweetener in any given recipe. In other words, this Turkish Delight recipe only calls for 1/­­4 cup of the honey and stevia blend, while you would need twice the amount (1/­­2 cup) of pure honey or maple syrup to achieve the same sweetness without the stevia. After trying the Whole Earth stevia-honey blend, as well as their stevia-raw sugar blend, I’m totally on board. I love being able to use less sugar in my sweet recipes, and I’m hoping that these products can help me ease into a love affair with pure stevia, some day :) I’m curious to hear about your guys’ experience with stevia. Do you use it? Did it take you some time to get used to it? Any tips and stories are much appreciated! Hibiscus Orange Blossom Turkish Delight   Print Serves: about 48 pieces Ingredients 3½ cups purified water 2 tablespoons dried hibiscus flowers ⅔ cup plus ¼ cup arrowroot powder, divided ¼ cup stevia-honey blend or ⅓ - ½ cup pure honey or maple syrup 4½ tablespoons agar agar powder (not flakes) 1¼ teaspoon orange blossom water or rose water Instructions Combine the water with the hibiscus in a medium saucepan and bring to a boil. Remove from heat, cover and let the tea steep for 30 minutes. Prepare an 8 x 8-inch square, rimmed dish by lining it up with parchment paper. Set aside. Strain the hibiscus tea. Mix ½ cup of the tea with ⅔ cup of the arrowroot powder in a medium bowl. The mixture will be quite thick and difficult to mix at first. Set aside. Pour the rest of the hibiscus tea into the same saucepan used for brewing the tea. Add the sweetener and the agar agar powder, whisk to combine and bring to a boil over medium high heat. Lower the heat to a simmer and simmer for 5 minutes, whisking periodically. At the end of the 5 minutes, give the prepared arrowroot mixture a good stir and slowly pour it into the saucepan with the agar mixture, stirring vigorously. The mixture will be very thick and stretchy. Remove from heat and add in the orange blossom water, whisking to combine. Immediately spoon the mixture into the prepared dish, evening it out as much as you can. Place the dish into the refrigerator for 1-2 hours, until the mixture is completely set. Once set, lift the delight square out of the dish onto a cutting board, using the extending ends of the parchment paper. Slice into around 48 cubes and roll them in the remaining ¼ cup arrowroot powder to coat. Store refrigerated in an airtight container. Enjoy! 3.5.3226 You might also like... Cosmic Sweet Potato Chocolate Truffles Almost Savory Raw Chocolate Raw Honey Maca Pancakes, a Weekend Breakfast Honey-Roasted Pears with Vanilla Cashew Cream .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 Hibiscus Orange Blossom Turkish Delight appeared first on Golubka Kitchen.

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.

Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Dressing

June 3 2017 Vegan Richa 

Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy DressingCrunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Maple Dressing. Vegan Asian Salad. Marinated and Baked Tofu over Crunchy Greens, Peppers, Cucumber and carrots. Vegan Gluten-free Recipe This salad is perfect for the warm weather. Serve it with warm just baked tofu, or cold prebaked Tofu, plenty of crunchy juicy vegetables and this versatile garlic soy dressing.  This Baked Tofu is easy and a great topper for Salads. Press, Marinate, bake and done. For crispier result, toss the marinated tofu in cornstarch or other starch and bake. The dressing which is the same as the marinade, intensifies the baked tofu flavor and compliments juicy and crunchy veggies really well. Make a big bowl of this Salad for the next Summer Potluck or picnic.  Or make wraps with the Baked Tofu, Veggies and finely chopped greens tossed in the dressing!  Simple everyday ingredients and so much flavor. Whats your favorite everyday Quick Summer Salad?Continue reading: Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy DressingThe post Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Dressing appeared first on Vegan Richa.

12 Comforting & Easy Vegan Casseroles

May 26 2017 VegKitchen 

12 Comforting & Easy Vegan Casseroles Vegan casseroles are always comforting, and it’s nice to know that they’re also good for you, not starchy and heavy like the old-fashioned kind. Choose from these vegan casserole recipes whenever you need a hearty dose of comfort food without the guilt! Creamy Pasta and Butternut Squash Casserole (at top) will remind you of macaroni and cheese. […] The post 12 Comforting & Easy Vegan Casseroles appeared first on VegKitchen.

Jamaican Red Beans and Rice

October 5 2018 VegKitchen 

Jamaican Red Beans and Rice This is an easy version of a traditional Jamaican dish that is often simply referred to as rice and peas (though the peas are actually small red beans). I first learned to make this the authentic way from a Jamaican friend -- cooking the beans from scratch and cracking open and grating a whole coconut. Coconut milk and canned beans are good shortcuts! This dish is traditionally served with sautéed plantains, a starchy, banana-like fruit. Try them if youre feeling adventurous. You can also serve with Banana Fritters, another adaptation of a traditional Jamaican recipe. Photos by Evan Atlas. Save Print Jamaican Red Beans and Rice Author: Nava Recipe type: Grain and bean main dish Cuisine: Jamaican Prep time:  10 mins Cook time:  35 mins Total time:  45 mins Serves: 6 to 8   This is a version of a traditional Jamaican favorite, there simply called rice and peas (though the peas are actually small red beans). I Ingredients 1 tablespoon olive oil 1 large onion, finely chopped 3 cloves garlic, minced 1½ cups uncooked brown rice (see note) One 15-ounce can light coconut milk 3½ to 4 cups cooked small red beans (or two 15- to 16-ounce cans, drained and rinsed) 4 to 5 scallions, thinly sliced ½ teaspoon […] The post Jamaican Red Beans and Rice appeared first on VegKitchen.

Sweet Potato Sandwiches

February 9 2018 My New Roots 

Sweet Potato Sandwiches Necessity is the mother of invention, and when youre missing all of your kitchen equipment, you get creative. Weve been living out of a single suitcase for some months now, and although I have found a couple of major necessities in the mountain of unpacked moving boxes, I havent been able to locate my silicon loaf pan. As someone who makes the Life Changing Loaf of Bread on the reg, its been a challenge living without, but a stellar opportunity to come up with bread alternatives that dont involve a lot of ingredients or special equipment. As I was chopping up some sweet potato for a soup a couple of weeks ago, it dawned on me: what if I cut the sweet potato the other way and turned it into a slice of bread?! It was just crazy enough to work. And it did. Ever since then, Ive been roasting sweet potato slices once a week, keeping them in my fridge and having a sandwich-like-thing when the mood strikes. Its delicious! Not to mention wildly satisfying and so easy to make. Ive experimented with different herbs and spices on the sweet potatoes, using special salts, and even drizzling with flavoured oils once theyre out of the oven. So far, Im digging smoked salt and garlic powder, but the cinnamon, ginger, and cardamom combo was a close second at breakfast, smeared with chunky hazelnut butter.    The spread Ive come up with as a pairing to this sandwich sitch, is a horseradish and beetroot schmear. Partly because I like saying the word schmear, but mostly because its incredible in combination with the sweet potatoes. Its earthy, spicy, and complex - a great counterpoint to the sweetness of the spuds. I also like the texture difference: the sweet potatoes are so smooth and creamy, while the beet schmear is chunky and toothsome. If youve never had fresh horseradish before, be prepared to be blown away! This stuff is so, so special and delicious, I have no idea why its such an under-utilized root veggie. A part of the Brassicaceae family, horseradish shares ties with mustard, broccoli, cabbage, and wasabi. In fact, most commercially-available wasabi is made of horseradish (along with mustard, starch, and green food dye) since wasabi is challenging to grow and therefore much more expensive. But that familiar and addictive rush of sinus-clearing pleasure-pain? Thats the action of isothiocyanate, the compound found in wasabi, horseradish, and strong mustard that gives off heat when crushed, grated, or chewed. This stuff tends to mellow out once it hits the air, which is why horseradish snobs (they exist!) insist on grating it fresh. In the case of my schmear here, it will still taste delish a day or two after youve made it, but you may want to grate a little fresh over the top for a boost. Its the best way to clear out those nasal cavities this side of a neti pot! Horseradish has been used as powerful winter medicine for hundreds of years. Widely recognized for its expectorant capabilities, it is incredibly effective at removing mucus, and aiding with bronchial and lung disorders. Horseradish is a good source of vitamin C and zinc, two key players in immune system support, so consuming it in the colder months will help ward off the seasonal bugs flying around. For sore throats and coughs, combine one tablespoon of freshly grated horseradish with one teaspoon of raw honey, and one teaspoon of ground clove to some warm water. Sip the brew slowly, or use it as a gargle. This is more of a concept than a recipe, and a chance to try out sweet potatoes in a new way. Cut them as thick or as thin as you like. Mine are around 1cm, but that is just my personal preference. Remember that the slices will definitely shrink a bit during cooking, so slice them a tad thicker than you would want the finished roasted slice to be. You can even make shapes with a cookie cutter – great for kids lunches! Let your imagine run with this one, and keep me posted on which spreads and seasonings youre vibing on.     Print recipe     Sweet Potato Sandwiches Makes 6-8 sandwiches 2-3 fat, stubby sweet potatoes (organic if possible) coconut oil for rubbing (optional) salt and pepper + other spices or herbs 1 batch Horseradish Beet Schmear (recipe below) sliced fresh veggies: bell peppers, cucumber, avocado, sprouts, grated carrot etc. Directions: 1. Preheat oven to 375°F /­­ 190°C. 2. Wash and scrub sweet potatoes well, then slice lengthwise into 1 cm-thick slabs (approximately .4 inches). Place on a baking sheet and rub with coconut oil if using, and sprinkle with salt and pepper, plus any other spices or herbs youd like. 3. Place in the oven and bake until tender, about 20-25 minutes. Remove from oven and use immediately or store leftovers in an airtight container in the fridge for up to five days. 4. To assemble, spread one slice of sweet potato with the Horseradish Beet Schmear. Top with your favourite sliced veggies, sprouts, salt and pepper and another slice of sweet potato. You can also add mustard, vegan mayo, or any other condiment that you like. Enjoy! Horseradish Beet Schmear Makes 2 cups /­­ 500ml Ingredients: 1 lb. /­­ 500g beets (about 4-5 small) coconut oil for rubbing 1 small clove garlic 3 Tbsp. freshly grated horseradish, or more to taste 3 Tbsp. tahini 3 Tbsp. freshly squeezed lemon juice 1 Tbsp. cold-pressed olive oil 1/­­2 tsp. fine sea salt, to taste 1/­­4 tsp. freshly cracked black pepper Directions: 1. Preheat oven to 400°F /­­ 200°C. Rub beets with a little coconut oil, set on a baking try, and place in the oven. Roast for 20-30 minutes until you can easily pierce the beets with a sharp knife tip. 2. Remove baking tray and let cool until you can handle them. Slide off the skins, or use a vegetable peeler. Roughly chop the beets and set aside. 3. In a food processor, pulse garlic until minced. Add horseradish, tahini, lemon juice, olive oil, salt and pepper, then blend on high to combine. Add the chopped beets and pulse to chop. Blend as much or as little as you like – I like my spread a bit chunky. Taste and adjust seasoning as necessary. Some may like more horseradish - go for it! Remember that the bite will mellow out when its mixed with everything in the sandwich. 4. Use immediately, and store any leftovers in a tightly sealed container in the fridge for up to five days. Although the past few months of life limbo have been pretty frustrating, there are so many exciting things on the horizon that I cannot wait to share with you! First, my family and I are getting closer and closer to our new move-in date (you can watch house renovation updates on my Instagram Stories). Second, Im heading to Palm Springs for an EPIC bloggers retreat organized by my friend Sasha Swerdloff at the end of this month. And Im finishing up details on a sweet collaboration with one of my favourite juice bars in Toronto, that we will launch with a free public event! Stay tuned for more details on all the things. Love you guys. Now go have a sandwich, Sarah B   The post Sweet Potato Sandwiches appeared first on My New Roots.

Crispy Fried Cauliflower Wingz

December 5 2017 Vegan Dad 

Crispy Fried Cauliflower Wingz This recipe is perfect for your upcoming holiday party! Or tuck it away until the Super Bowl. An indulgence, to be sure, but you deserve it. Ive been meaning to work up a recipe like this since the cauliflower wings craze hit the interwebs a while ago, but I never got around to it. These are crispy and flavourful, and remain so even when they are no longer hot. The boys doused theirs in Buffalo hot sauce, while the rest of us stuck to a sweet BBQ sauce. Delicious!  INGREDIENTS - 1 large head of cauliflower, cut into florets Brine - 2 cups cold water - 1 tsp garlic powder - 2 tsp onion powder - 2 tsp smoked or seasoned salt - 2 tsp paprika - 1 tsp poultry spice Batter - 2 cups all purpose flour - 1 cup panko crumbs - 1/­­2 cup chickpea flour - 1/­­2 cup tapioca flour/­­starch - 1 tbsp each: onion powder, garlic powder, paprika, Italian seasoning - 1 tsp white pepper - 2 tbsp apple cider vinegar - 3 cups plain soy milk (more if needed) METHOD 1. The day before: mix together the brine ingredients (I use a blender). Pour into a large freezer bag, then add the cauliflower florets. If your cauliflower is very large, you can make a 1.5 recipe of the brine.  2. Remove as much air a possible so the brine is making maximum contact with the brine. Refrigerate for at least 12 hours, rotating the bag as needed for even brining.  3. The Day of: drain cauliflower in a colander. Heat oil in a deep fryer to 350 degrees. 4. While cauliflower is draining, whisk together the dry ingredients for the batter (i.e. flour to white pepper).  5. Dredge the cauliflower in the flour mixture in batches until coated. Shake off all excess and place on a baking sheet. 6. In a separate bowl, whisk together vinegar and soy milk. Add enough of the soy mixture to the remaining flour mixture to make a thickish batter. Add more soy milk if needed. 7. Add some pieces of cauliflower to the batter. Turn to coat. Leave the cauliflower in the batter for a few minutes to allow the batter to soak into the dredging flour. 8. Shake off excess batter and transfer to a cooking tray or plate.  9. Fry in oil, 3-4 minutes per side, until deep golden brown. Make sure your oil is not too hot or the outside will burn before the cauliflower is cooked. 10. Drain on paper towels and serve while still hot. NOTE 1: while one batch is frying, add another to the batter so it can soak. Repeat. NOTE 2: add more soy milk to the batter, if needed. The dredging flour will thicken the batter a bit, so just thin it down again. 

Chilli Paneer (Indo-Chinese Dish)

November 3 2017 Manjula's kitchen 

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

Giardiniera Mac and Cheese

September 26 2017 Robin Robertson's Global Vegan Kitchen 

Giardiniera Mac and Cheese Italian pickled mixed vegetables, called giardiniera, can be quite tart, so its best to drain and rinse before using. You can make this mac and cheese without the gardiniera or with the addition of cooked vegetables, frozen, thawed green peas, or marinated artichoke hearts. You can also make this ahead and then cover and pop it in the oven to reheat.   Giardiniera Mac and Cheese - 8 to 12 ounces fiore pasta or other bite-sized pasta shape - 2 1/­­2 cups giardiniera vegetables, drained and coarsely chopped - 1 tablespoon olive oil - 1/­­3 cup panko crumbs - 1 1/­­2 cups unsweetened almond milk - 1/­­3 cup raw cashew pieces, soaked and drained - 2 tablespoons cornstarch or tapioca flour - 1/­­4 cup nutritional yeast flakes - 1 tablespoon mellow white miso - 1 heaped tablespoon tomato paste - 2 teaspoons apple cider vinegar or lemon juice - 3/­­4 teaspoon mustard powder - 1/­­2 teaspoon smoked paprika - 1/­­2 teaspoon onion powder - 1/­­2 teaspoon garlic powder - 1 small clove minced garlic - 1/­­4 teaspoon ground turmeric - 1 teaspoon salt, or to taste - Cook the pasta in a pot of boiling salted water until it is al dente. About 3 minutes before the pasta is done cooking, stir in the giardiniera. Drain and leave in the strainer. - Heat the oil in a small skillet over medium-high heat. Add the panko crumbs, stirring to coat with the oil. Cook, stirring for a few minutes until the crumbs are toasted. Remove from the heat and set aside. - In a blender, combine all of the remaining ingredients and blend until smooth and creamy. Pour the sauce into the pot in which the pasta was cooked and cook stirring, over medium-high heat, until the sauce is hot, bubbly, and thickened, about 4 minutes. Add the pasta and vegetables to the sauce, stirring gently to combine and heat through. Transfer to a casserole dish and sprinkle with the reserved panko. Serve hot. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. The post Giardiniera Mac and Cheese appeared first on Robin Robertson.

Super-Easy Pulled Jackfruit Sandwiches

July 27 2017 VegKitchen 

Super-Easy Pulled Jackfruit Sandwiches There are plenty of pulled jackfruit sandwich recipes around the web, but this miracle food is so amazing that we just had to have one of our own. This super-easy pulled jackfruit sandwich recipe relies on flavorful BBQ sauce to envelop the starchy fruit. In its unripe state it has that kind of stringy texture […] The post Super-Easy Pulled Jackfruit Sandwiches appeared first on VegKitchen.

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.

Oh My Vegan Blueberry Pie with Perfect Double Crust Dough (and eight paws!)

July 1 2017 Vegan Thyme 

Oh My Vegan Blueberry Pie with Perfect Double Crust Dough (and eight paws!) In baking, like everything else in life, weather, moods and trips to the store dictate whether pie is in order. I'm that person who sees pies in grocery store cases and thinks: what a shame, why don't people bake their own pies anymore? Then crave pie all the way home. It's been humid and unbearable one day, dry and breezy the next so far this summer with very little rain.  Hot days of summer or not--I was baking a pie this week.  I don't know why I've always felt baking a pie is an all day affair. It never is. Pie memories I have are of a pastry cutter and my mother with a large bowl of flour and clumps of butter rolling about in pieces, seeping through the thin wires of the cutter, and of me asking for raw bits of dough to nibble on while she continues to roll through the process of butter, dough, shortening. Then her with a large wooden rolling pin (the same one I still use today), shaping a circle out onto the kitchen counter with a few flings of flour tossed over and under the dough before being carefully flattened into the vintage Corning Ware blue cornflower pie plate (the exact same pie plate I use to today). Then she'd take gobs of whatever fresh fruit was available at the store for filling and copious amounts of sugar. Peach pies more often than not, but for me--berries always in summer. It never seemed to be a big deal for her to just magically throw together a pie.  The pies were always scrumptious.  There are a few schools of thought out there as to whether pie crust is a butter only affair or a shortening AND butter affair. I am of the latter in terms of preference. Nothing fancy. Use whatever design you'd like to vent the pie during baking. Giving into my craving for pie the entire pie process comes together and bakes in about an hour and a half. The "half hour" set aside for mandatory cooling period for the dough. Eating of said pie commences after a good hour or two of cooling with a dallop of vegan vanilla ice cream: a la mode. Or saved for the next morning. . . for breakfast. (The best way to eat pie if you ask me.)   This is actually my second berry pie I've baked in two days.  And aside from pies: here's the newest member of the family.  This is our last addition to the family what with all the aging we have left in front of us . . we are now two dogs, two humans and four hearts. She is a little under weight and has much growing to go. She is super smart. Her sister loves her, but is a bit too big to have "full access" for play time (because her paw literally covers the little one's head entirely). Supervised play only for the time being.  She fell asleep on the exam table at her first vet appointment while getting her booster shots.  Awww.  The first day we ALL met her! Smallest. Sweetest. Big Sissy loves her, too.  Now. Yup. It's a whole new world around here. Vegan Blueberry Pie Perfect Double Crust Pie Dough 2 1/­­2 cups all purpose flour (10 1/­­2 ounces by weight) 7 T. cold vegan butter  1/­­4 cup cold vegetable shortening 1 teaspoon fine sea salt 8 T. ice cold water In a large bowl, sift together the flour and salt. Then cube the ice cold butter and shortening and using a pastry blender, work the dough until the butter and shortening are in small pieces--some larger pieces are okay--actually are fine! Then begin adding the water one tablespoon at a time, tossing the dough around with a spoon to incorporate the water. Begin to work the dough into a ball carefully with your hand--but don't "over handle" the dough--you want to be able to form a ball. Then divide the ball in half. Flatten each half into a disc, then wrap in plastic and place in fridge for 30-45 minutes.  Meanwhile, make the filling: 6-7 cups frozen blueberries (*I only had four cups of blueberries on hand, so added frozen black and red raspberries to offset the amount--it works out fine--but I did buy more blueberries for next time) 1/­­4 t. ground cinnamon 2 T. corn starch 2 T. all purpose flour 1/­­2 cup sugar juice of whole lemon Preheat oven to 425. Prepare a 9" pie plate for baking. Toss all filling ingredients together in a bowl. Roll out pie dough on well-floured surface to a 10" in diameter circle--or wide enough to cover the base of the pie plate with a bit of overhang. Place dough in pie plate, pressing it in to fit bottom and come up the sides. *You don't want the crust too thin--about a 1/­­4" works well. Add the filling. Repeat with other half of dough and then place on top of filling. Fold the dough around the edges under and using your finger and thumb, pinch the crust closed. For the top of the pie, use whatever "venting" system you'd like. I just used a knife and cut out my own decorations, well. . . triangles.  Bake for 20 minutes at 425. Then turn oven down to 350 and bake for an additional 40 minutes or until crust begins to brown.  Allow to pie to cool for at least an hour before slicing. Store in fridge. 

Vegan Breakfast Nachos

June 13 2017 Robin Robertson's Global Vegan Kitchen 

Vegan Breakfast Nachos These Breakfast Nachos are a favorite “anytime” meal at our house, and they can make an extra-special brunch on Father’s Day.  I plan to make this for Jon on Sunday to thank him for being such a great dad to all of our kitties.  Lucky for him, the cats won’t be helping me in the kitchen! I hope you and your family enjoy this as much as we do! Breakfast Nachos Nachos for breakfast is a fun way to start the day. Make the queso sauce in advance and the nachos will come together quickly. - 1 tablespoon olive oil - 1 small yellow onion, minced - 2 garlic cloves, minced - 3 scallions, chopped - 12 ounces extra-firm tofu, drained and diced - 1/­­2 teaspoon salt - 2 tablespoons nutritional yeast - 1/­­2 teaspoon ground cumin - 1/­­4 teaspoon turmeric - 1 1/­­2 cups cooked or 1 (15-ounce) can black beans, drained and rinsed - 1 large tomato, diced - 1 jalapeno, seeded and minced -  1/­­4 cup chopped cilantro, plus more for garnish (optional) - 1 ripe avocado, peeled, pitted, and diced - 1 recipe Smoky Queso Sauce (below), kept warm - 1 (13-ounce) bag restaurant-style tortilla chips -  Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook for 3 minutes, then add the garlic and scallions and cook 2 minutes longer. Add the tofu and salt, and cook, stirring, for 5 minutes. Stir in the nutritional yeast, cumin, and turmeric. Taste and adjust the seasonings if needed. Stir in the beans, cover, and keep warm. -  In a medium bowl, combine the tomato, jalapeno, cilantro, and lime juice. Season with salt to taste and mix well. Gently stir in the avocado. -  To assemble, spoon a thin layer of the sauce on the bottom of a large plate. Place half of the chips on top of the sauce. Spoon half of the sauce on top of the chips, followed by half of the tofu and beans, and then half of the salsa. Top with the remaining chips and repeat with the remaining ingredients. Serve immediately, garnished with additional cilantro, if using. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.   Smokey Queso Sauce This easy-cheesy sauce is great for nachos or folded into cooked pasta for a zesty mac and cheese. If chopped pimientos are unavailable, you can substitute 3 tablespoons chopped roasted red bell pepper. - 1 (2-ounce) jar chopped pimientos, drained - 1 teaspoon canned chipotle chiles in adobo sauce - 1/­­2 cup nutritional yeast - 3 tablespoons cornstarch - 1/­­2 teaspoon smoked paprika - 1/­­2 teaspoon onion powder - 1/­­2 teaspoon garlic powder - 1 teaspoon salt - 1 tablespoon olive oil - 2 teaspoons fresh lemon juice - 2 teaspoons rice vinegar - 1 1/­­2 cups plain unsweetened almond milk or water -  Combine all the ingredients in a blender and blend until smooth. Transfer to a saucepan and cook over medium heat, stirring constantly, until thickened, about 5 minutes. Taste and adjust the seasonings, if needed. Use as desired. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. The post Vegan Breakfast Nachos appeared first on Robin Robertson.

Stovetop Peach-Blueberry Crumble

May 30 2017 Robin Robertson's Global Vegan Kitchen 

Stovetop Peach-Blueberry Crumble With summer on the horizon, fresh fruit desserts are back on the menu.  I especially love the combination of peaches and blueberries.  One of my favorite ways to serve them is with this easy crumble that is best served warm with a scoop of vegan vanilla ice cream. Similar to a fruit crisp, this Peach-Blueberry Crumble is made in a skillet on a stovetop instead of in the oven. The basis of the crumble topping is healthful, toothsome oatmeal. Yum. Stovetop Peach-Blueberry Crumble (Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.) Ingredients - 1 1/­­2 pounds firm, ripe peaches (5 to 6 peaches) - 1 tablespoon lemon juice - 1/­­2 cup granulated sugar - 2 tablespoons cornstarch - 1 cup fresh or frozen blueberries - 1 cup old-fashioned or quick-cooking oats - 1/­­2 cup light brown sugar - 1/­­4 teaspoon salt - 1/­­2 teaspoon ground cinnamon - 1/­­2 cup cold vegan butter (Earth Balance), diced Preparation Halve and cut the peaches, then cut them into thin slices and place in a large bowl. Add the lemon juice, sugar, and cornstarch and toss well to combine. Gently fold in the blueberries. Transfer the fruit mixture to a 10-inch skillet (cast iron is preferable) and set aside. In a food processor, combine the oats, brown sugar, cinnamon, and salt and pulse to combine and break down the oats somewhat. Add the butter and pulse until the pieces of butter are the size of peas. Sprinkle the topping mixture evenly over the fruit. Cover and cook over medium heat until hot and bubbly, about 12 minutes. Turn off heat, remove the lid, and let stand for another 5 minutes to cool slightly. Serve warm or at room temperature.   The post Stovetop Peach-Blueberry Crumble appeared first on Robin Robertson.

Green Pea Falafel Bowl

April 26 2017 Green Kitchen Stories 

Green Pea Falafel Bowl One of the first recipes we posted on the blog was baked herb & pistachio falafels. That was back in the days when we didn’t have three monsters tearing down the house. When I still had an old-fashioned job. And when baking a falafel instead of deep-frying it felt like a fresh new idea. Elsa once asked me if grandma’s older sister was alive when the dinosaurs lived on earth. I told her no (while simultaneously typing a message with a ton of dinosaur emojis to my mom). That is roughly how long ago that falafel recipe feels like. Dinosaur age. So much has happened since then. I still think it’s a good recipe and today’s falafel recipe has much of the same qualities. They are simple, baked, packed with fresh herbs and hold together excellently. If you don’t serve it with the mint yogurt, it is also vegan. We subbed the pistachios with some pumpkin seeds/­­pepitas this time and replaced half of the chickpeas with green peas to make them more suited for spring. It also gives them a slightly sweet tone and less dry than your average falafel (which is one of our favorite features with this recipe). We serve them in a bowl with roasted carrots, cinnamon spiked quinoa, beetroot hummus and a splash of mint yogurt instead of wrapping them up in lettuce or bread. We think of it as a spring-y Moroccan falafel bowl. I won’t claim that this is a dead-simple recipe (as it involves cooking, mixing and baking), but I at least find it comforting that the carrots, beetroot and falafels all are baked simultaneously in the oven. Before we jump to the recipe, we wanted to share the updated schedule for our little Green Kitchen At Home US book tour. And also this short video about the book that we did the other day. As we mentioned in our last post, we are coming to the US next week for some press activities. Both Luise and I will be in New York and then I’ll continue on my own to SF and LA. We are only doing a few public events and are very much hoping to see some of you there. New York > 1 May Our cooking class at Sur La Table is sold out but we will have a mingle, book signing and Q&A at CAP Beauty on 1 May, 7 pm. Entrance is free, you get to try some tasters from the book and we’ll both be there to chat. All you need to do is RSVP here.  San Francisco & Los Angeles > 3-5 May I’ll be at Credo Beauty in San Francisco on 3 May, 2-4 pm, signing books and chatting with you all about food, photography, kids and whatnot. I will also be doing the same in their Los Angeles store on 4 May, 5-7 pm. Free entrance, just RSVP to both events here. I’ll also be teaching a hands-on cooking class at Sur La Table in Los Angeles. There are still a few tickets available - so go get them here! For those of you who’s been asking, we will also be coming to London in June and Amsterdam after the summer. Enough about that. Let’s start cooking! Recipe notes o Falafel purists use soaked chickpeas instead of cooked. Cooked is however much quicker and works just fine. We also find that it’s easier on our digestion. o You don’t have to roast the beetroot for the hummus but can simply grate raw beetroot before mixing it. But since we’re using the oven anyway for the other parts of the bowl, we roast them to give the hummus a rounder flavor. Green Pea Falafel Bowl Serves 4 Falafels 1 cup /­­ 150 g green peas, fresh or frozen (thawed) 1 cup /­­ 150 g cooked chickpeas 2 small shallots, peeled and coarsely chopped 1-2 cloves garlic, peeled 2 tbsp buckwheat flour or potato starch 1/­­2 tsp baking powder 3 stalks fresh mint, leaves picked 3 stalks parsley, stems discarded 1 tbsp lemon juice 1 tsp ground cumin 1 tsp flaky sea salt 1-2 tbsp olive oil Beetroot Hummus 200 g raw beetroots 1 cup /­­ 150 g cooked white beans  3 tbsp light tahini (sesame paste) 4 tbsp lemon juice 3 tbsp cold-pressed olive oil 1 tsp ground cumin 1 clove garlic, peeled 1 tsp flaky sea salt Cinnamon Quinoa 1 cup uncooked Quinoa pinch flaky sea salt 1/­­2 tsp ground cinnamon 1 small handfull raisins (we used green raisins with a smoky flavor) To serve 4 carrots, peeled and cut into thick sticks (bake together with the beetroot) 2 avocados, sliced 4 handfuls mache lettuce 1/­­2 cucumber, sliced 12 radishes, sliced 1 cup plain yogurt a bunch fresh mint leaves, chopped a handful toasted almonds, chopped sesame seeds Preheat the oven to 200°C /­­ 400°F fan mode (this is because we’re doing two plates simultaneously). Add all falafel ingredients (except the oil) to a food processor and pulse until mixed but not pureed. With moist hands, shape 16 mini falafel patties (roughly 1 generous tablespoon per falafel). Pour a little olive oil into the palm of your hand and then place each falafel in it, smoothing out the falafel and at the same time coating it in oil. Refill with oil for every fourth falafel. Place them on a baking tray covered with baking paper. Bake in the oven for 20 minutes, turning them after half the time. Peel the beets and cut in quarters. Place on a baking tray together with the prepared carrots (from the To serve list) and place in the oven (this can be done simultaneously as the falafel tray) for about 20 minutes or until baked through and soft. Let cool slightly and then place the beets (set the the carrots aside for serving) in a food processor (or bowl if using a stick blender) with the rest of the ingredients and mix for at least 2 minutes until very smooth. Taste and adjust the flavors to you liking. Prepare the quinoa while the vegetables are in the oven: Place rinsed quinoa in a saucepan, add 2 cups water, salt and cinnamon and bring to a boil. Lower the heat immediately and simmer for about 12-15 minutes. Stir in raisins and set aside. Stir together yogurt and a handful chopped mint leaves, set aside. Arrange all serving ingredients in bowls and top with beetroot hummus, quinoa and pea falafels. Sprinkle with almonds, sesame seeds and mint. Enjoy! PS! If you have already received our new book through online orders, we’d be super grateful if you could leave a short review of it on Amazon. Thank you! 


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