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steam vegetarian recipes

Vegan Cauliflower and Leek Pie with Onion Crust

November 3 2019 Golubka Kitchen 

Vegan Cauliflower and Leek Pie with Onion Crust Way back in the day when I was first getting interested in vegetarian cooking, I came across Mollie Katzen’s recipe for a Cauliflower Cheese Pie, which completely blew my mind. Maybe you know the one I’m talking about? It’s such a classic. I even developed a little tribute recipe to that pie for our first cookbook. This vegan cauliflower and leek version is not as directly inspired by Katzen’s pie, but I still fondly kept it in mind while working on this recipe. Cooked cauliflower itself already tastes kind of cheesy to me, and when baked in a ‘cheesy’ but also totally plant-based sauce like in this recipe, it’s complete heaven. This pie also features caramelized leeks and an addictive, gluten-free onion-pecan crust that’s packed with flavor. It’s definitely a special enough savory pie for a holiday table, and we can’t wait to make it again for ours. Hope you’ll consider it as well! If you’ve been cooking plant-based for a while, you’ve probably heard that boiled potatoes and carrots make for a surprisingly cheesy sauce, when blended smooth with a bunch of aromatic pantry staples like nutritional yeast, garlic powder, and miso. In this recipe, we also add sun-dried tomatoes and smoked paprika to that kind of sauce, for an extra hint of umami and smokiness. We cut a whole head of cauliflower into florets and brown it, then cook it until soft on the stovetop, where we also caramelize some leeks. The cauliflower, leeks and the sauce then get cozied up into the quickly pre-baked onion pie crust and baked all together. The crust is just 5 ingredients, which is a true achievement for gluten-free baking :) This pie is delicious the day of baking, but the leftovers are also amazing (if not better), so you could definitely make it a day ahead and reheat. We will be making the whole thing on our instagram stories this afternoon, if you’d like to see the whole step-by-step process. Happy November! Wishing you all the warmth and coziness. Vegan Cauliflower and Leek Pie with Onion Crust   Print Serves: one 9-10 pie Ingredients for the crust neutral oil for oiling the pie dish 1¼ cup ground pecans (grinding directions in the recipe) ½ cup tapioca starch pinch sea salt 1 medium onion - roughly chopped 2 tablespoons ground flax seeds for the cheese sauce 1 large or 2 small white potatoes 1 medium carrot 2-3 sun dried tomato halves (soaked in hot water if not oil-packed/­­if very dry) or 1 tablespoon tomato paste ¼ cup non-dairy milk 2 tablespoons olive oil 1 tablespoon apple cider vinegar 1 tablespoon miso 1 tablespoon nutritional yeast 1 tablespoon arrowroot powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika pinch of sea salt for the cauliflower and leeks avocado oil or olive oil 2 large leeks, white and light green parts only - thinly sliced sea salt red pepper flakes - to taste 1 large head of cauliflower - cut into florets Instructions to make the crust Preheat oven to 400° F (200° C). Prepare a 9-10 pie dish by oiling it well. Place a generous 1 cup of pecans in a food processor and grind into a flour, taking care not to over-grind. Measure out 1¼ cups of the ground pecans and transfer that amount to a large mixing bowl. Save the rest of the ground pecans for a future recipe, or see note. Add the tapioca starch and salt to the bowl, mix to combine. Add the onion to the food processor and puree it. Its okay to have some small onion chunks, but the puree should be pretty uniform. Transfer the onions to a medium bowl, add the ground flax and mix to combine. Let the mixture sit for 10 minutes, letting the flax bloom. Add the mixture to the bowl with the pecan flour and mix well to combine. Transfer the crust dough into the prepared pie dish and form an even pie crust, using a spoon and your hands. Place the crust in a freezer for 15 minutes to set. Cover the crust with parchment paper and baking beans, and blind bake for 15 minutes. Remove the cover and bake for an additional 5 minutes, until the base of the crust is dry to the touch. to make the cheese sauce Combine all the ingredients in a blender and blend until smooth. Take care not to over-blend, so that the starch in the potatoes doesnt give the sauce a gluey texture. Taste for salt and adjust if needed. to prepare the vegetables and bake the pie Preheat the oven to 350° F (175° C). Heat about 1 tablespoon of oil in a large skillet over medium heat. Add the leeks, a pinch of salt and red pepper flakes and cook the leeks for 8-10 minutes, until they begin to soften. Turn the heat down to low, cover the pan and cook the leeks for another 10 minutes. Remove the lid, turn the heat back up to medium and cook for another 5 minutes, until the leeks are very soft and somewhat caramelized. Transfer the leeks to a bowl and set aside. Wipe the pan clean and heat another tablespoon of oil over medium heat. Add the cauliflower florets along with a pinch of salt and mix to coat. Distribute the cauliflower in a single layer and let sear, undisturbed, for about 3 minutes, or until the undersides are nicely browned. Mix and keep cooking the cauliflower until soft throughout, for about 15 minutes. If your cauliflower is not softening, cover the pan with a lid and turn the heat down to medium-low, letting it steam until soft. Add the caramelized leeks and half of the cheese sauce to the pan and mix to combine. Transfer the cauliflower mixture to the pre-baked crust, carefully evening it out with a spoon. Add the rest of the sauce on top, evening it out. Cover the pie with parchment paper, foil, or a lid and bake for 30 minutes. Uncover and bake for another 5-10 minutes, until slightly browned on top. Let cool well before slicing. Notes If you have any leftover ground pecans, you can make a quick cheesy sprinkle by mixing them with nutritional yeast, sea salt, and black pepper to taste. Sprinkle over this pie, pasta dishes, avocado toast, etc. 3.5.3226 The post Vegan Cauliflower and Leek Pie with Onion Crust appeared first on Golubka Kitchen.

Bell Pepper Bisque with Giant Croutons

October 4 2019 My New Roots 

Bell Pepper Bisque with Giant Croutons Hey friends! Im coming in hot, to drop this stellar soup recipe on you, while the weather is still fine and early fall produce is at its peak. The bell peppers in my region are bountiful and beautiful, and because I am the biggest sucker for roasted pepper anything, I came up with this dish to celebrate a seasonal favourite. But first, can we take a moment and please talk about how I just invented giant croutons? I think it might be my personal opportunity to break the internet. How is this not a thing yet?! Sure, I guess you could look at the cheese toast on French onion soup and say that is a giant crouton, but in my opinion, its merely an open-faced grilled cheese sandwich. Pfff. Not even close to this. My crouton is a cube of sourdough (important shape-distinction), kissed with garlicky oil and seared to toasty, golden perfection. The outsides are caramelized and crisp, while the center is fluffy, creamy and studded with nooks and crannies for the soup to slide in to. Guh. Too good to be true! Honestly guys, Im pretty proud of this. But I also need you to know that this soup is darn good too, even without the crouton. The recipe is loosely based on the North African Sun-dried Tomato Soup in my second cookbook, except I left out many of the warming spices, which felt prematurely winter-y. Its still t-shirt weather here, so the ginger and cinnamon had to go. Plus, I doubled the pepper count, added a teeny splash of balsamic (to round out the flavor), and made it bisque-y without the cream. Guess what I used?! Lentils!! Mic drop. But instead of bulking it up and putting the soup on legume-overload, I was conservative in my approach and just used half a cup. This made the soup rich and creamy without the cream, but in a very hush, hush way, so that you literally have no idea that theyre there. But their presence can be felt, because this soup is the real meal deal, not just a bowl of blended up veggies that will leave you hungry again in 20 minutes. With the bonus lentils, youre getting way more protein and fiber that youd normally expect from a pepper soup, and they will fill you up, and keep you energized for hours. This suddenly feels very infomercial-y. Did I mention there is a giant crouton? Moving on! Lets talk about peppers because they are in the nightshade family and that is a hot topic, if I ever heard one. Nightshade vegetables are a part of the Solanaceae family, and include tomatoes, peppers (and chilies), eggplant /­­ aubergine, and all potatoes except for sweet potatoes and yams. Originally cultivated in South America, nightshade vegetables were brought to Europe and Asia by Spanish explorers. Their name supposedly comes from the fact that they grow at night (as opposed to mushrooms, which grow in the shade). You may have heard rumors that Nightshade vegetables are toxic, that they can cause inflammation or that theyre linked to autoimmune disorders. While it is true that edible nightshades contain high levels of glycoalkaloids, specifically solanine, which at very high levels is toxic, it only seems to trigger reactions in individuals who are sensitive to it. Those with pre-existing inflammatory conditions may experience worsening of their symptoms when they consume these foods, but an elimination diet would be the only way to determine if nightshades are in fact, causing the issues. For people who do not suffer from chronic inflammatory ailments, enjoying ratatouille, a pizza, or a baked potato is likely just fine, and certainly not going to cause you to get these conditions. As far as autoimmunity is concerned, alkaloids from edible nightshades have been shown to irritate the gut, since solanine is effectively natural insecticide produced by this plant family. Gut irritation can contribute to intestinal permeability, which can set off an autoimmune reaction when proteins that should remain in the digestive tract leak into the bloodstream. The level of irritation depends on the amount consumed, and how sensitive the individual is. The highest amounts of solanine are found in green potatoes, and sprouted potatoes, but we should avoid eating those anyway.   Lets review: if you have an autoimmune disorder, leaky gut, or you exhibit symptoms of discomfort (digestive or otherwise) after consuming nightshades, try eliminating them from your diet for at least 6 weeks and see if you notice a difference. Then, re-introduce them one at a time and be aware of how you feel within a 24-hour period after eating them. If you dont have these issues, dont worry about it! There is absolutely no reason to limit your intake of these highly nutritious vegetables if they seem to do your body good. Bell peppers contain an astounding amount of vitamin C, high levels of A, and B6, with very good levels of folate, fiber, and vitamin E. They also provide flavonoids, and carotenoids. Remember to buy bell peppers that have fully ripened - anything other than the greens ones, which are typically unripe red, orange, yellow, or purple peppers. Their nutrient profile will be at its peak, and the natural sugars will be fully developed, easing their digestion. Let’s get to the recipe! If youre really pressed for time, skip roasting the peppers in the oven, and just dice them up, and add them to the pot along with the garlic in step 3. The overall flavour will be less rich, but still incredibly delicious. When Im in a crunch, Ill pull this move and have dinner on the table in 30 minutes. If you want to change things up, try orange or yellow peppers instead of the red ones. As far as sun-dried tomatoes go, I like organic, dried ones, instead of the oil-packed ones, but either would work here. With the canned tomatoes, go for whole, since they tend to be of higher quality than the diced ones. Lets talk bread. If you have access to a bakery where they make the real thing (sourdough), please use that. If you dont, find an unsliced loaf at your supermarket; bonus points if its made with wholegrain flour, organic, yeast-free, or all of the above. The bread should be cut into cubes with the serving bowl size in mind (youll want to see some of the soup around it), but if you have a huge bowl, go crazy and make that crouton as gargantuan as you want! And dont throw the offcuts away - I put them in the toaster and slathered them with hummus for my son. He was stoked about the oddly-shaped chunks.       Print recipe     Bell Pepper Bisque with Giant Croutons Makes 8 cups /­­ 2 litres /­­ Serves 4 Ingredients: 2 Tbsp. coconut oil or ghee, divided 2 medium yellow onions, diced 1/­­2 tsp. fine sea salt 3 large garlic cloves, minced 2 tsp. ground cumin 2 tsp. ground coriander 1/­­2 – 1 tsp. hot smoked paprika (depending on how spicy you like it) 4 large red bell peppers (stems, seeds, and ribs removed) 5 - 7 cups /­­ 1 1/­­4 – 1 3/­­4 liters vegetable broth 1 14.5-oz. /­­ 400ml can whole tomatoes 1/­­2 cup /­­ 45g sun-dried tomatoes, roughly chopped 1/­­2 cup /­­ 100g dried red lentils, soaked for 1 – 8 hours, if possible 2 tsp. balsamic vinegar Directions: 1. If you have time, soak the lentils in water overnight, or for up to 8 hours. Drain and rinse very well. If youre starting from dried, that is okay too, just give them a very good wash and drain before using. 2. Preheat oven to 400°F /­­ 200°C. Prepare the peppers by cutting each of them in half, scooping out the seeds, and rubbing with a little coconut oil. Place peppers cut-side down on a parchment-lined baking sheet and place in the oven. Roast for 25-30 minutes until the skins are totally wrinkled and charred in places. 3. In a large stockpot, melt the remaining coconut oil over medium heat. Add the onions and salt and stir to coat. Cook, stirring occasionally, until the onions soften and begin to slightly caramelize, about 10 minutes. Add the garlic, cumin, coriander, and smoked paprika, and cook until fragrant, about 2 minutes. Add a little broth to the pot if the mixture becomes dry. 4. Add the whole tomatoes and their juices along with the sun-dried tomatoes, lentils, and the rest of the broth. Bring to a boil, reduce the heat to low, and break up the whole tomatoes with your spoon. Simmer, covered for 15 minutes. Stir once or twice during cooking to prevent sticking. 5. The peppers should be done by now, so take them out of the oven, transfer all of them to a bowl with a lid or plate over the opening, making sure there are no gaps (this technique steams the peppers so that the skins will just slip right off, without using plastic wrap). Once cool enough to handle, remove the skins from the peppers, and place the peeled peppers in a blender. 6. Remove the soup from the heat and take off the lid to let cool just for a minute. Transfer to the blender, and blend on high until completely smooth. Add balsamic vinegar, and broth or water to thin, until your desired consistency is reached. Season to taste. Transfer back to the pot and keep warm. 7. Make the croutons (recipe below). 8. To serve, ladle the soup into bowls, top with fresh herbs, edible flowers, a drizzle of good olive oil, and of course place one giant crouton in the middle of each bowl. Enjoy! Giant Croutons Make as many as you want! Ingredients: 1 loaf of good bread (wholegrain sourdough is preferred) 2 Tbsp. expeller-pressed coconut oil (the unscented kind - very important!) or ghee, divided 1 clove of garlic, finely minced flaky salt, to taste Directions: 1. Cut the bread into 2 1/­­2 (6cm) slices - mine weighed 1.25 oz /­­ 35g per piece. Cut off the edges and make a cube (save the off-cuts for snacks). 2. Spread a little coconut oil on each side. 3. Heat remaining coconut oil in a skillet over medium heat. Add the garlic and sauté for a few minutes, just until the garlic is starting to turn golden. 4. Lower the heat to medium-low, and add the bread cube. Rub each side in the oil to coat with some of the garlic and sprinkle lightly with salt. Let cook on each of the six sides for a couple of minutes until golden brown. Remove from heat and enjoy immediately. I hope that wherever you are on this earth, youre enjoying the seasons shifting and embracing the changes that come with that. When I started writing this post, it was a very hot day, and now, just 48 hours later, I can feel a significant shift in temperature and weather. Here we go, fall! Im happy youre here. Big thanks to my friends at Foragers Farms for letting me crash the greenhouse at the crack of dawn to get these pics. Love to all, happy fall! Sarah B The post Bell Pepper Bisque with Giant Croutons appeared first on My New Roots.

Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day

October 4 2019 Golubka Kitchen 

Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day Happy October! Today we’ve got the coziest recipe for ushering in the first full month of fall – a cauliflower bake from Amy Chaplin’s beautiful new cookbook, Whole Food Cooking Every Day. This recipe has everything we ever want in a comforting, fall dish: mushrooms, caramelized onions, chickpeas, and hearty greens, all covered by a fluffy, almost cheesy blanket of vegan cauliflower souffle. We’ve been so excited for the release of this cookbook, being huge fans of Amy’s work. Her first book is a true bible of whole food cooking, filled with kitchen wisdom and an incredible variety of plant-forward recipes. We learned so much from that volume, like the fact that it’s best to cook beans with a sheet of kombu for better digestion and that making a curry spice blend at home is very much worth it for the unbelievable flavor. Much like Amy’s first cookbook, Whole Food Cooking Every Day is monumental and thorough, with beautiful photography woven throughout. The book is organized in a brilliant way – each chapter presents a base recipe, which is then elaborated on with different ingredient variations. The Cauliflower Bake chapter that we worked from features a recipe for a fluffy cauliflower topping, which can go over a number of different fillings. Here are some examples of other base recipe chapters: Genius Whole-Grain Porridges, Gluten-Free Breads, Simple and Healing Soups, Baked Marinated Tempeh, Seeded Crackers, Easy Cakes. Don’t all of those sound amazing? If you’re ever in the market for a trusted resource on colorful, everyday whole food cooking, look no further. We hope you’ll enjoy the cozy bake Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day   Print recipe from Whole Food Cooking Every Day by Amy Chaplin Serves: 4-6 Ingredients for the cauliflower topping 1 large head (2½ lbs) cauliflower - cut into 1½ florets ½ cup raw pine nuts, cashews, or macadamia nuts 2 tablespoons extra-virgin olive oil 3 tablespoons nutritional yeast, plus more to taste ½ teaspoon fine sea salt, plus more to taste for the mushroom and onion filling 3 tablespoons extra-virgin coconut oil 1½ lbs shiitake mushrooms - stems removed and caps thinly sliced 2 tablespoons chopped fresh thyme 3 medium onions - quartered and thinly sliced lengthwise ½ teaspoon fine sea salt, plus more to taste 6 cups (6 oz) sliced Swiss chard - tough stems removed 1½ cups cooked chickpeas (1/­­4 cup cooking liquid reserved) or 1 15 oz can (drained) 1 tablespoon tamari 2 teaspoons balsamic vinegar ¼ cups filtered water if using canned chickpeas 2 teaspoons arrowroot powder 1 tablespoon filtered water freshly ground black pepper Instructions to make the cauliflower topping Set up a steamer pot with about 2 inches of filtered water in the bottom (the water shouldnt touch the bottom of the basket) and bring to a boil over high heat. Arrange the cauliflower florets in the steamer basket, cover, and steam for 10-12 minutes, until the cauliflower is cooked through but not falling apart. Remove from the heat and set aside. Put the nuts, olive oil, yeast, and salt in a high-powered blender and add the steamed cauliflower. Starting on low speed and using the tamper stick to help press the cauliflower down, blend, gradually increasing the speed to high, until completely smooth and thick; use the tamper stick to keep the mixture moving and to scrape down the sides as you go. This will take a couple of minutes. Season with more nutritional yeast and salt to taste and blend to combine. to make the mushroom and onion filling, and assemble Preheat the oven to 375°F (190° C). Warm a large skillet over medium-high heat and pour in 1 tablespoon of the oil. Add half the shiitakes and the thyme, stir to coat with oil, and cook for 10-12 minutes, stirring only every minute or two (to allow the mushrooms to brown), until the shiitakes are golden brown. Transfer to a bowl and set aside. Repeat with another tablespoon of oil and the remaining mushrooms. Wash and dry the skillet if there are blackened bits on the bottom. Add the remaining tablespoon oil to the pan, then add the onions and cook over medium heat for 8 minutes, or until beginning to brown. Cover the pan, reduce the heat to low, and cook for 10 minutes, or until the onions are soft and lightly browned. Remove the lid, add the salt, and cook uncovered for another 5 minutes, or until the onions are caramelized. Add the chard, cover, and allow to steam for 3 minutes, or until tender. Add the chickpeas, cooked mushrooms, tamari, balsamic vinegar, and chickpea cooking liquid or ¼ cup water, raise the heat, and bring to a simmer. Dissolve the arrowroot in 1 tablespoon water, stir, and drizzle into the simmering mixture, stirring constantly. When the mixture has returned to a simmer, remove from the heat and season to taste with pepper and more salt. Transfer the mixture to an 8-inch square or equivalent baking dish and smooth the surface. Spread the cauliflower topping evenly over the filling. Bake for 30 minutes, or until the filling is bubbling and the topping has begun to set. Turn on the broiler and broil the bake for 3 to 6 minutes, until the topping is golden and browning in parts. Remove from the oven and allow to sit for a few minutes before serving. Once cooled, leftovers can be stored in the fridge in an airtight container for up to 3 days. To reheat, put the bake in a baking dish, cover, and warm in a 400° F (200° C) oven until heated through. Notes Here are some modifications we made while making the recipe based on what we had on hand. It turned out delicious this way as well. - We used half shiitakes and half crimini mushrooms. Crimini take a little longer to brown but otherwise work well here. - We used sage instead of thyme and also topped the bake with some crispy fried sage. - We used coconut aminos instead of tamari - those two are pretty interchangeable. - When baking, the filling tends to bubble up and drip out of the dish, so its helpful to set the baking dish over a baking sheet, to catch the drippings and avoid a smoking oven. 3.5.3226 The post Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day appeared first on Golubka Kitchen.

Cheesy Broccoli Mac Soup

September 26 2019 Robin Robertson's Global Vegan Kitchen 

Cheesy Broccoli Mac Soup By now, many of you have dug into your copy of Vegan Mac & Cheese and have begun making recipes from the book.  I hope you’ll share pics on social media so I can see what everyone is making! Today I’d like to share a recipe from Vegan Mac & Cheese from the final chapter of the book called “Fun with Mac & Cheese.”  This chapter is loaded with recipes for using up leftover mac & cheese (or you can whip up a quick batch just to use in the recipes if you don’t have leftovers.) Among the recipes in that chapter are: Cheesy Mac Mug, Mac UnCheese Omelet, Waffled Mac UnCheese, Mac UnCheese Balls (above), Cheesy Mac Muffins (below), Mac UnCheese Quesadillas, and Mac UnCheese Pizza.  There are even two dessert recipes: Sweet Noodle Kugel and Indian Vermicelli Pudding. The recipe I want to share is for Cheesy Broccoli Mac Soup.  It’s ideal for the fall weather that is bound to be just around the corner!  I hope you enjoy it. BTW… If you haven’t gotten your copy of Vegan Mac & Cheese, I hope you will.  And if you already have the book, I hope you’ll do me a HUGE favor and write a brief review of the book on Amazon.  It only takes a minute and will really help spread the word.  THANK YOU!!! Cheesy Broccoli Mac Soup Cheesy broccoli soup is a cold weather favorite in our house, so it was a no-brainer to try it made with leftover mac uncheese. The results were so good, this is now our go-to way to make it. We especially like that the broth isnt too thick (which it often is in cheesy soups). If you prefer a thicker broth, simply use less vegetable broth. To make this recipe without leftovers, I suggest using the quick and easy recipe for One-Pot Cheesy Mac from Vegan Mac & Cheese. - 1 tablespoon olive oil - 1 small yellow onion, minced - 2 garlic cloves, minced - 4 cups vegetable broth - 3 cups (weight varies) leftover or homemade mac uncheese - 11/­­2 cups Cheddary Sauce (recipe follows) - 1/­­2 cup plain unsweetened nondairy milk - 1/­­4 teaspoon smoked paprika - Salt, to taste - Ground black pepper, to taste - 2 cups steamed small broccoli florets - 1/­­4 cup Nut Parm (recipe follows) - In a large saucepan over medium heat, heat the olive oil. - Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. - Add the vegetable broth and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 15 minutes. - Stir in the mac uncheese and then add the Cheddary Sauce, stirring until thoroughly combined. - Add the milk and paprika and season with salt and pepper. Cook, stirring, until hot. - Stir in the broccoli and serve hot, sprinkled with the Nut Parm. Makes 4 to 6 servings   Cheddary Sauce - 1 cup unsalted raw cashews - 1 large russet potato, peeled and diced - 1 small carrot, chopped - 1/­­2 of a small yellow onion, chopped - 1 garlic clove, chopped - 1 teaspoon salt - 1/­­3 cup nutritional yeast, plus more as needed - 2 tablespoons vegan butter - 1 tablespoon rice vinegar - 1 tablespoon fresh lemon juice - 11/­­2 teaspoons white miso paste - 1/­­2 teaspoon prepared yellow mustard - 1/­­2 teaspoon onion powder - 1/­­2 teaspoon smoked paprika - 1/­­4 teaspoon ground turmeric - 1 cup plain unsweetened nondairy milk, or water - In a saucepan, combine the cashews, potato, carrot, onion, garlic, and salt with enough water to cover. Place the pan over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook until the vegetables are soft, 10 to 15 minutes. - Using a slotted spoon, transfer the cooked vegetables and cashews to a high-speed blender, reserving the cooking water. - Add the remaining ingredients and blend until smooth and creamy, stopping to scrape down the sides, as needed. Add as much of the reserved cooking water as needed to achieve the consistency you prefer for the sauce. Taste and adjust the seasoning, as needed. The sauce is now ready to use. Makes about 4 cups   Nut Parm - 1 cup unsalted blanched almonds, or unsalted raw cashews - 1/­­3 cup nutritional yeast - 1/­­2 teaspoon salt - 1/­­4 teaspoon onion powder Combine all the ingredients in a food processor and pulse until the mixture has a fine crumbly texture, stopping to scrape down the sides, as needed. Transfer to a shaker jar or other container with a tight lid. Store in the refrigerator. Makes about 11/­­3 cups   The post Cheesy Broccoli Mac Soup appeared first on Robin Robertson.

Miso-Marinated Grilled Summer Squash

August 5 2019 Oh My Veggies 

In general, I don’t try to recreate restaurant recipes. While there have been a few that turned out well (like my Thai pizza), most of the time they don’t seem to measure up. It’s easier to just go to the restaurant in question and have the real thing. Unfortunately, one of my favorite vegetable dishes was one we had in Japan, at a completely tourist-y ninja-themed restaurant. (Really, I don’t understand why there aren’t more restaurants with ninjas as waiters. Also, the ninjas did magic tricks.) It was so simple, only consisting of a miso-based sauce and steamed vegetables. But it was so good. My first few attempts at replicating the sauce resulted in salty, barely edible disasters. But this time I got it right! I realized that my version was missing the sweetness of the original and that I needed to add sugar. I used different vegetables than we had in Japan (summer squash, since it’s that time of year) and grilled them instead of steaming them. This grilled summer squash recipe couldn’t be easier, so it’s a perfect way to use fresh zucchini from the garden.

Meat Free Cottage Pie

July 29 2019 Meatless Monday 

A meat free twist on a British classic, this hearty cottage pie gets its meatiness from the fusion of brown lentils and shiitake mushrooms. This recipe comes to us from our friends at Meat Free Monday . See below for a video with step-by-step recipe instructions! Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves: 4 – 6 For the filling: - 1 medium onion, finely chopped - 2 medium carrots, diced - 2 cloves garlic, minced or finely chopped - 250g/­­9 oz/­­1 1/­­4 cups uncooked brown lentils, rinsed and drained - 900 ml/­­3 3/­­4 cups vegetable stock/­­bouillon - 2 tsp fresh thyme or 1 tsp dried thyme - Freshly ground black pepper, to taste - 2 tbsp red wine (optional) - 2 tbsp rapeseed or olive oil - 200g /­­7 oz/­­2 cups shiitake mushrooms, cleaned and quartered (other mushrooms will be OK if you cant get these, but shiitake mushrooms work particularly well) For the topping: - 1 kg/­­35 oz/­­5 3/­­4 cups potatoes, peeled and quartered - 1 tsp plant-based margarine or olive oil - 4-5 tbsp unsweetened plant-based milk - Salt and pepper, to taste Heat 1 tablespoon oil in a large saucepan and sauté the onions and garlic until lightly browned - approx. 5 minutes. Add the lentils, stock and thyme, then stir. Bring to the boil, then reduce heat to a simmer. Continue cooking until lentils are tender (approx. 45 minutes). In the last 20 minutes of cooking, add the chopped carrots, salt, pepper and wine (if using). Add extra water if needed, to ensure the lentils dont stick to the pan. Stir and cover to allow the flavours to blend. After you have started cooking the filling, get the potatoes going by placing them in a large pan and filling with water until they are just covered. Bring to a low boil on a high heat then reduce the heat to medium. Add salt, cover and cook for about 25 minutes or until they feel soft when prodded with a fork. Once the potatoes are cooked, drain away the water then add them back to the pan ready to mash. Use a masher or large fork to mash until smooth. Add the margarine or oil and milk, and season with salt to taste. Set aside until needed. While the lentils and potatoes are cooking, heat 1 tablespoon of oil in a small frying pan and add the mushrooms. Lower the heat and cook for approx. 5 minutes. Set aside. Once the lentil/­­carrot mixture is cooked, add the cooked mushrooms to this and then transfer the filling to a large lightly greased oven-proof dish. Put the mashed potato on top of the filling, in the centre, and smooth across with a fork so it covers the filling completely. Use the fork to create a criss-cross pattern. Cook the cottage pie in the oven at 180°C/­­350°F/­­gas mark 4 for 15-10 minutes, or until it gets brown on top. Allow to cool briefly before serving. Serve with steamed broccoli, peas or a green salad. Mmm, Meat Free Cottage Pie. Get Meat Free Monday’s recipe –> http:/­­/­­bit.ly/­­1QY46ke Posted by Meatless Monday on Monday, March 14, 2016 The post Meat Free Cottage Pie appeared first on Meatless Monday.

bonda recipe | urad dal bonda | ulundu bonda | urad dal vada

July 5 2019 hebbar's kitchen 

bonda recipe | urad dal bonda | ulundu bonda | urad dal vadabonda recipe | urad dal bonda | ulundu bonda | urad dal vada with step by step photo and video recipe. south indian cuisine is known for its healthy and tasty steamed breakfast recipes served with choice of chutney condiments. but there are other deep fried snacks recipes which are served for morning breakfast too. one such crisp and soft deep fried snack recipe is the urad dal bonda which is round ball in shape. The post bonda recipe | urad dal bonda | ulundu bonda | urad dal vada appeared first on Hebbar's Kitchen.

Vegan Gluten free Cinnamon Rolls Grainfree

June 25 2019 Vegan Richa 

Vegan Gluten free Cinnamon Rolls GrainfreeAmazing Fluffy Vegan Gluten free Cinnamon Rolls. These Grain free Cinnamon Rolls use almond flour and have no yeast, so no rising time. Vegan Soyfree Recipe. No added yeast Jump to Recipe It is time to make some cinnamon rolls! That need just 1 Bowl and are free of gluten, grain, and yeast! Gluten-free + Vegan Baking is always tricky. There are many flours and flour combinations and each add different textures, flavors and behavior to the final dish. Gluten free flours also tend to dry really quickly, so using them in directly in a regular flour recipe doesnt always work. Methods and recipes can completely change with gluten or grain free baking. For these cinnamon rolls, I use almond flour and coconut flour with a bit of starch. Starch is the binder and the coconut flour keeps the dough dry enough to help make it easier to roll.  The delicate dough is steamed rather than baked. Baking will dry it out into a crispier roll with biscuity edges. These rolls are not going to be as chewy and fluffy as a regular flour roll, but are fluffy enough when made right. The almond flour adds it owns flavor. These rolls are best served fresh right out of the steamer, when they are at their fluffiest and freshest flavor. If you make these, let me know how they turned out! See below for the need for each ingredient and substitution options.Continue reading: Vegan Gluten free Cinnamon Rolls GrainfreeThe post Vegan Gluten free Cinnamon Rolls Grainfree appeared first on Vegan Richa.

Artichoke-Spinach Dip

May 30 2019 Robin Robertson's Global Vegan Kitchen 

Artichoke-Spinach Dip Artichoke-Spinach Dip I love anything with artichokes: grilled fresh baby artichokes are the beyond compare.  When I can’t get fresh artichokes, I satisfy my craving with frozen, jarred, or canned.  I like to put marinated artichoke hearts in salads and that the creamy and delicious artichoke-spinach dip is a longtime favorite.  In fact, Im such a fan of that dip that Ive developed a few other ways to use it such as a pasta sauce, or as a tasty filling for palmiers. First, the dip itself.  Sometimes I make it with a homemade cashew cream cheese (see Veganize It!), but more often than not, I opt for saving time and use a commercial vegan cream cheese.  The dip is quick and easy to make and can be made ahead of when you need it.  You can pop it in the oven just before serving time or do what I usually do:  heat it in a small slow cooker. Artichoke-Spinach Dip 1 (10-ounce) bag baby spinach, lightly steamed, then squeezed dry 1 cup vegan cream cheese 1 tablespoon fresh lemon juice 1/­­4 cup nutritional yeast 3/­­4 teaspoon onion powder 1/­­2 teaspoon garlic powder 3/­­4 teaspoon salt 1/­­4 teaspoon ground black pepper 2 (12 -ounce) jars marinated artichoke hearts, well drained and blotted dry Preheat the oven to 400 degrees °F. Lightly steam or microwave the spinach for 1 minute or until wilted.  Allow to cool. Combine the cream cheese, lemon juice, nutritional yeast, onion powder, garlic powder, salt, and pepper in a food processor. Blend until very smooth. When the spinach is cool enough to handle, squeeze any liquid from it and add it to the mixture in the food processor.  Add the artichokes and pulse to combine, leaving some texture. Do not over-process. Transfer to an ovenproof baking dish, and bake uncovered for 15 minutes, or until hot. Remove from the oven and let cool slightly. Serve with toasted French bread slices or your favorite crackers. Makes about 3 cups Slow Cooker Variation:  Instead of baking in the oven, transfer the dip to a small (1 quart) slow cooker and cook on High for about 2 hours, or until hot.  As a pasta sauce: To transform this dip into a great pasta sauce, simply thin it out with your favorite unsweetened plant milk until its the perfect consistency.  Then, add a little more onion powder, maybe some more nutritional yeast, and a little extra salt and pepper.  Heat until warm and toss with freshly cooked pasta.  Palmier filling: Another favorite way to enjoy the creamy goodness of artichoke-spinach dip is to use it as a filling for these light and flaky palmiers, made with vegan puff pastry, available in the freezer case of most supermarkets.  Best of all, these palmiers freeze well, so if you only need enough for a few people, you can freeze the second roll (unsliced) and thaw when needed. Artichoke-Spinach Palmiers  1 recipe Spinach-Artichoke Dip (see above) 1 package frozen puff pastry, thawed (Pepperidge Farm brand is vegan) Unfold one sheet of puff pastry onto a flat work surface. Spread half of the artichoke-spinach mixture onto the pastry sheet, spreading to within 1/­­2 inch of the edges. Roll up one long side of the dough to the middle of the dough, then roll up the other side of the dough so the two rolls meet in the center. Repeat with the remaining dough sheet and filling mixture. Refrigerate for 45 minutes. Preheat the oven to 400°F. Using a serrated knife, cut each roll into slices, slightly less than 1/­­2-inch thick. Place each slice, cut-side down, on parchment-lined baking sheets, allowing about 1-inch of space in between each slice.  Use a metal spatula to flatten the palmiers to 1/­­4-inch thickness.  Bake for 20 minutes or until golden brown. Serve warm.   The post Artichoke-Spinach Dip appeared first on Robin Robertson.

Aam Ki Dal - Toor dal With Raw Mango - Instant pot

May 12 2019 Manjula's kitchen 

Aam Ki Dal - Toor dal With Raw Mango - Instant pot (adsbygoogle = window.adsbygoogle || []).push({}); Aam Ki Dal - Toor Dal with Raw Mango - Instant Pot Kacche Aam Ki Dal is a very simple dal recipe but delicious. This is Toor dal with raw mango. The tanginess of raw mangoes gives a delicious flavor to dal. Today I am using Instant Pot, thats what I have been using instead pressure cooker.  - 1 cup toor dal (arhar dal) - 1/­­2 cup raw mango (peeled and cut into small pieces) - 1 tsp salt - 1/­­2 tsp turmeric (haldi) - 3 cups water Seasoning - 2 tbsp ghee (clarified butter) - 1/­­2 tsp cumin seeds (jeera) - 1/­­2 tsp mustard seeds (rai) - 1/­­8 tsp asafetida (hing) - 8 curry leaves - 1 tbsp green chili (cut into small pieces) - 2 dry red chilies - 1/­­4 tsp red chili powder -  Wash dal changing water few times.  - Put dal with 2 cups water into instant pot and add salt, turmeric, and mango. Close the cover and cook on high heat for 8 minutes. Recently I have been using instant pot instead pressure-cooker. It takes the same time as pressure cooker advantage is you dont have to watch over when it starts steaming and when it is time to turn off. You can take care other things. - After dal is done it should be soft. If needed add more water, dal should not be very thick. Dal will thicken as it sits. Make it more liquid than you want it to be. seasoning -  Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Turn off the heat, add the cumin seeds, and mustard seeds. When they begin to crack, add the asafetida, curry leaves, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spice mix chaunk over hot dal, before serving. Notes, I have been using instant pot instead of pressure-cooker. Many people think it is a time saver, no it takes the same time as pressure cooker,  but it is hassle free you start and do other things you need to do, no watching over. it is also easy to clean. The post Aam Ki Dal – Toor dal With Raw Mango – Instant pot appeared first on Manjula's Kitchen.

Ginger Grilled Tofu

May 4 2019 VegKitchen 

Ginger Grilled Tofu Grilled tofu goes well with many vegetables--steamed, braised, or wok stir-fried: broccoli, carrots, green beans, peppers, and green onions, depending on the season. Serve with white rice or soba noodles to stay in an Asian theme. The post Ginger Grilled Tofu appeared first on VegKitchen.

drumstick sambar recipe | nuggekai sambar | murungakkai sambar

May 1 2019 hebbar's kitchen 

drumstick sambar recipe | nuggekai sambar | murungakkai sambardrumstick sambar recipe | nuggekai sambar | murungakkai sambar with step by step photo and video recipe. sambar recipes are staple to south indian cusine and is a must on a day to day basis. it can be made with different types of vegetables or as combination of all vegetables as side dish to steamed rice. one such popular variety is drumstick sambar recipe or also known as murungakkai sambar from the south indian cuisine. The post drumstick sambar recipe | nuggekai sambar | murungakkai sambar appeared first on Hebbar's Kitchen.

Stir Fry Spicy Green Beans

April 22 2019 Meatless Monday 

Spice up a side of green beans by stir frying them with garlic and chili sauce. Parboiling the beans helps keep them crunchy and green when stir fried. This recipe comes to us from Easy Cooking with Molly . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 cup fresh beans - cleaned and cut off the tips from both end - 2 cups water - 1 cup ice - 1 tsp fresh garlic - crushed - 3 tbsp chili sauce - 1 tbsp white vinegar - 1 tbsp soy sauce - 3 tbsp olive oil - salt - as per taste   In a large pan, add water and bring to a boil. Add fresh green beans, let it simmer for 2 minutes and then turn off the heat. Drain hot water and add ice to the hot beans and let it cool for 5 minutes. After 5 minutes, remove any left over water from the beans and wrap them in a kitchen towel or paper towel. In a wok, add oil and heat it for a minute. Now add crushed garlic and stir it for a minute. Add chili sauce and sauté everything for a minute. Increase the heat to high, add steamed green beans and stir fry it for 2-3 minutes. Add, vinegar and soy sauce and stir fry for a minute. Turn off the heat. Transfer to a serving dish and serve with choice of rice or bread. The post Stir Fry Spicy Green Beans appeared first on Meatless Monday.

Tofu Bhurji – Vegan Bhurji (Indian Breakfast Scramble)

April 10 2019 Vegan Richa 

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

elayappam recipe | ela ada recipe | ila ada | kerala valsan

August 22 2019 hebbar's kitchen 

elayappam recipe | ela ada recipe | ila ada | kerala valsanelayappam recipe | ela ada recipe | ila ada | kerala valsan with step by step photo and video recipe. south indian dessert recipe is known for its unique flavour and the way the dish is prepared. most of these sweets use natively produced and grown ingredients which eventually adds up to the flavour and taste of the dish. one such traditional recipe is the elayappam or ela ada recipe wrapped and steamed in a banana leaf. The post elayappam recipe | ela ada recipe | ila ada | kerala valsan appeared first on Hebbar's Kitchen.

Green Bean Salad

July 31 2019 VegKitchen 

Green Bean Salad This simple Green Bean Salad showcases fresh seasonal vegetables and is perfect as a side dish on a BBQ night.   Save Print Green Bean Salad Serves: 8   Ingredients 1 lb green beans 25 cherry tomatoes, cut in half 1 bell pepper 3 French shallots, finely chopped 50 mL olive oil 25 mL balsamic vinegar 1 tsp Dijon mustard 1 tsp honey 1/­­4 cup fresh parsley salt and pepper Instructions Strain the beans and steam for about 6 minutes. The post Green Bean Salad appeared first on VegKitchen.

tomato gojju recipe | tomato onion gojju | thakkali gojju | tomato kayi gojju

July 22 2019 hebbar's kitchen 

tomato gojju recipe | tomato onion gojju | thakkali gojju | tomato kayi gojjutomato gojju recipe | tomato onion gojju | thakkali gojju | tomato kayi gojju with step by step photo and video recipe. chutney or spicy condiments are very common in india or particularly in south india. it is generally either served as a side dish to steam rice or perhaps as chutney for morning breakfast dishes. one such hugely popular spicy condiment is the tomato gojju recipe from the popular karnataka cuisine. The post tomato gojju recipe | tomato onion gojju | thakkali gojju | tomato kayi gojju appeared first on Hebbar's Kitchen.

Vegan Gluten free Cinnamon Rolls Grainfree No Yeast

June 25 2019 Vegan Richa 

Vegan Gluten free Cinnamon Rolls Grainfree No YeastAmazing Fluffy Vegan Gluten free Cinnamon Rolls. These Grain free Cinnamon Rolls use almond flour and have no yeast, so no rising time. Vegan Soyfree Recipe. No added yeast Jump to Recipe It is time to make some cinnamon rolls! That need just 1 Bowl and are free of gluten, grain, and yeast! Gluten-free + Vegan Baking is always tricky. There are many flours and flour combinations and each add different textures, flavors and behavior to the final dish. Gluten free flours also tend to dry really quickly, so using them in directly in a regular flour recipe doesnt always work. Methods and recipes can completely change with gluten or grain free baking. For these cinnamon rolls, I use almond flour and coconut flour with a bit of starch. Starch is the binder and the coconut flour keeps the dough dry enough to help make it easier to roll.  The delicate dough is steamed rather than baked. Baking will dry them out into crispier rolls with biscuity edges. These rolls are not going to be as chewy and fluffy as a regular flour roll, but are fluffy enough when made right. The almond flour adds it owns flavor. These rolls are best served fresh right out of the steamer, when they are at their fluffiest and freshest flavor. If you make these, let me know how they turned out! See below for the need for each ingredient and substitution options.Continue reading: Vegan Gluten free Cinnamon Rolls Grainfree No YeastThe post Vegan Gluten free Cinnamon Rolls Grainfree No Yeast appeared first on Vegan Richa.

Paul McCartney’s Super Vegetable Salad

June 17 2019 Meatless Monday 

This is a fantastic salad that can accompany whatever you fancy -- here it’s served with tofu, but you could just as easily serve it with veggie burger or vegetarian sausages, as well as chips and new or mashed potatoes. You can also vary the steamed vegetables according to whats in season. This recipe comes to us from Sir Paul McCartney and our friends at Meat Free Monday . It’s featured in The Meat Free Monday Cookbook . Foreword by Paul, Stella and Mary McCartney. Published by Kyle Books. Photography by Tara Fisher. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 28 cherry tomatoes - 1 head of broccoli - 12 green beans, cut into 2cm lengths - 2 carrots, peeled and sliced into 2cm pieces - 1 head of lettuce -- I like Romaine - 3 spring onions, finely chopped - 100g polenta - a handful of chopped herbs of your choice - 250g tofu, cut into slices - olive oil for frying   - FOR THE DRESSING - 2 tablespoons olive oil - 1 tablespoon red wine vinegar - 1 teaspoon Dijon mustard (optional) - 1 teaspoon maple syrup (if you like a bit of sweetness)   Preheat the oven to 200°C (400°F) and roast the cherry tomatoes for 10 minutes. Cover the bottom of a pan with cold water and place a steamer above it. Put the broccoli, green beans and carrots in the steamer, turn the heat on quite high and steam for about 15 minutes, occasionally prodding the carrots with a fork to see if they are done. Some people like them slightly crunchy, others prefer them a little softer. While the vegetables are steaming, make a salad with the leaves and spring onions. Combine the polenta and herbs in a bowl. Heat some olive oil in a frying pan. Dip the tofu in the polenta mixture, then fry until golden. Whisk together the ingredients for the dressing, but only pour over at the last minute. Assemble your meal by first putting the salad on the plate, then the warm vegetables and finally the tofu. Pour over the dressing then add a little seasoning sauce such as Braggs or a sauce of your choice. The post Paul McCartney’s Super Vegetable Salad appeared first on Meatless Monday.

Aam Ki Dal (Toor dal With Raw Mango)

May 12 2019 Manjula's kitchen 

Aam Ki Dal (Toor dal With Raw Mango) (adsbygoogle = window.adsbygoogle || []).push({}); Aam Ki Dal - Toor Dal with Raw Mango - Instant Pot Kacche Aam Ki Dal is a very simple dal recipe but delicious. This is Toor dal with raw mango. The tanginess of raw mangoes gives a delicious flavor to dal. Today I am using Instant Pot, thats what I have been using instead pressure cooker.  - 1 cup toor dal (arhar dal) - 1/­­2 cup raw mango (peeled and cut into small pieces) - 1 tsp salt - 1/­­2 tsp turmeric (haldi) - 3 cups water Seasoning - 2 tbsp ghee (clarified butter) - 1/­­2 tsp cumin seeds (jeera) - 1/­­2 tsp mustard seeds (rai) - 1/­­8 tsp asafetida (hing) - 8 curry leaves - 1 tbsp green chili (cut into small pieces) - 2 dry red chilies - 1/­­4 tsp red chili powder -  Wash dal changing water few times.  - Put dal with 2 cups water into instant pot and add salt, turmeric, and mango. Close the cover and cook on high heat for 8 minutes. Recently I have been using instant pot instead pressure-cooker. It takes the same time as pressure cooker advantage is you dont have to watch over when it starts steaming and when it is time to turn off. You can take care other things. - After dal is done it should be soft. If needed add more water, dal should not be very thick. Dal will thicken as it sits. Make it more liquid than you want it to be. seasoning -  Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Turn off the heat, add the cumin seeds, and mustard seeds. When they begin to crack, add the asafetida, curry leaves, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spice mix chaunk over hot dal, before serving. Notes, I have been using instant pot instead of pressure-cooker. Many people think it is a time saver, no it takes the same time as pressure cooker,  but it is hassle free you start and do other things you need to do, no watching over. it is also easy to clean. The post Aam Ki Dal (Toor dal With Raw Mango) appeared first on Manjula's Kitchen.

Perfect Marinated Tofu

May 8 2019 VegKitchen 

Perfect Marinated Tofu In this recipe, cubes of tofu are marinated and baked. Hot or cold, the tofu can be used as an appetizer or be served with rice and steam vegetables. Save Print Perfect Marinated Tofu Serves: The post Perfect Marinated Tofu appeared first on VegKitchen.

Fudgy Sweet Potato Brownies

May 1 2019 Golubka Kitchen 

Fudgy Sweet Potato Brownies I consider these to be snacking brownies, rather than full-on dessert brownies. They’re vegan, gluten-free, flourless, and pretty lightly sweetened. They depend on steamed sweet potato for much of their fudgyness and even some of their sweetness. In other words, they’re pretty virtuous as far as brownies go. But not too annoyingly so, since they’re still plenty delicious. They’d make for a great lunchbox snack for kids or a midnight bite for students. They freeze well, too, so it’s good to keep a batch in the freezer to satisfy any kind of sweet tooth emergency. We are huge fans of using sweet potatoes as an ingredient for good vegan desserts – see these truffles, this pudding, and this nougat. They do so many things: they bind, contribute moistness, add a bit of sweetness, but also largely act as a blank flavor slate. We are currently obsessed with steamed sweet potatoes and found that that method of cooking works beautifully for these brownies. Sweet potatoes come out incredibly silky when steamed, and the process also hydrates them quite a bit, which is crucial for that fudgyness in the brownies. Steaming generally cooks sweet potatoes faster than roasting them, so that’s another little bonus. Just a note that we used a Japanese, white-fleshed sweet potato for this photoshoot because that’s all they had at the store somehow. You can definitely use a regular, orange sweet potato. Hope you’ll give these a try! Have a great rest of your week :) Fudgy Sweet Potato Brownies   Print inspired by Minimalist Bakers black bean brownies Serves: 12 brownies Ingredients 2 tablespoons ground flax seeds 1 medium sweet potato - steamed until fork-tender and peeled 3 tablespoons olive oil or soft coconut oil, plus more for oiling the tin ½ teaspoon vanilla extract ¾ cup cocoa powder ¼ cup + 3 tablespoons coconut sugar 1½ teaspoons baking powder generous pinch of sea salt dairy-free dark chocolate chips - for topping optional: nuts, and/­­or coconut flakes - for topping (we also used rose petals, which should be added after baking) Instructions Preheat oven to 350°F (175° C). Prepare a 12 hole muffin tin by oiling each hole with olive oil or soft coconut oil. In a small bowl, combine the ground flax with 6 tablespoons of water. Whisk together and let sit while you prepare the rest of the ingredients. In a large bowl, mash the sweet potato until smooth. You should have about 1¾ - 2 cups of sweet potato flesh. Add the oil, vanilla, cocoa, sugar, baking powder, and salt to the bowl. Mix everything together until smooth. Fold in the flax mixture, which should be thickened to a raw egg-like consistency at this point. You can also do all this mashing and mixing in a food processor if you prefer. Distribute the brownie mixture in the oiled muffin tin, patting it down into the muffin holes somewhat evenly. I like to use slightly dampened hands for this, but you can also use a wetted spoon. Top each brownie with some chocolate chips and any other topping of choice, if using. Place in the oven and bake for 28-30 minutes, until the brownies are dry to the touch on the outside but still quite fudgy inside. Let cool for at least 20 minutes before removing the brownies from the pan. Keep refrigerated or frozen in an air-tight container. Notes These brownies are very mildly sweetened. If you prefer a sweeter brownie, I would recommend adjusting the amount of sugar to a full ½ cup. Since this is vegan batter, you can also safely taste it for sweetness before baking and adjust as needed. 3.5.3226 The post Fudgy Sweet Potato Brownies appeared first on Golubka Kitchen.

Vegan Quiche

April 29 2019 Meatless Monday 

This quiche is vegan and soy-free, with a cheesy filling complementing a whole grain crust and crunchy asparagus or seasonal veggies of your choice. It’s also easy to prepare, taking 40 minutes to make from start to finish. This recipe comes to us from Happy Kitchen.Rocks . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - For the crust: - 260 grams or 2 cups whole wheat flour - 1 tsp. sea salt - 1/­­3 c. olive oil - 0.4 cup (100ml) cold water   - For the filling: - 1 cup raw cashews soaked in water over night (if time is limited, one hour of soaking is sufficient) - 2/­­3 cup water - 1 tsp Marmite or nutritional yeast - 2 cloves garlic - 1 tbsp lemon juice - 1/­­2 tsp nutmeg - a pinch cayenne - 2 tbsp freshly chopped herbs (consider oregano and thyme) - salt and freshly ground black pepper to taste - 7 spears asparagus (or veggie of your choice)   Prepare the crust: 1. Preheat the oven to 350 °F. 2. Combine whole wheat flour, salt, olive oil and water in a medium mixing bowl. 3. Knead until the dough forms a ball. Roll it and transfer to a rectangular quiche or tart pan. (You can use 10 x8 in., 14 x 6 in, 12 x 12 in. or even round-shaped ones.) 4. Bake for 15 minutes. Make the filling: 5. Place soaked cashews, garlic, water, lemon juice, nutmeg and a pinch of cayenne in the bowl of your food processor or blender. 6. Pulse until smooth and silky to achieve consistency of a thin hummus. Add more water if needed. 7. Add chopped herbs, salt and black pepper to taste. Prepare your veggies: 8. Trim ends of asparagus and blanche in salted boiling water for 5 minutes. (This way you will pre-cook the thickest parts of your stems while the tops will be nice and crunchy.) 9. If using other vegetables (except for dried tomatoes), pre-cook by stir-frying or steaming. Assemble the quiche: 10. Spread the filling over the crust. Arrange asparagus on top and gently press it, so that it’s half drown in the filling. 11. Bake for 20 minutes or until he top is golden. The middle should be a little unset. If a firmer texture is desired, increase baking time to 30 minutes. 12. Let it cool and enjoy! The post Vegan Quiche appeared first on Meatless Monday.

Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas

April 13 2019 Golubka Kitchen 

Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas Do you ever use your steamer? My $10 bamboo steamer is one of my favorite kitchen tools. I love how quick the steaming process is – generally much faster than roasting or even sautéing in some cases. I also really like how steaming imparts moisture onto ingredients, so they come out hydrated and silky smooth. Some people think steamed veg is boring because there’s no oil or seasoning, but you can liberally oil and salt your steamed goods after they are done. This little meal mostly comes together in the steamer. You steam the sweet potatoes until they are soft and custardy, throw in the broccoli and kale in the last few minutes of cooking the potatoes, and serve everything with a liberal slather of our cucumber tahini ranch and crispy chickpeas. We have a tahini tzatziki recipe in our cookbook, and this ranch is sort of reminiscent of that. It’s an addictive sauce that’s amazing on pretty much everything. We made this whole meal on our Instagram Stories if you’d like to see the process (look for it later today). Below you’ll find some links for things we’ve been into lately. Wishing you a great weekend :) Mama Eats Plants E-Cookbook – We love everything that Amanda does, and have been so excited for her ebook to come out. It’s everything we ever wanted and more: delicious, cozy plant-based recipes, low waste organization tips, beautiful writing and photos. Highly recommended if you’re in need of some inspiration in the kitchen and beyond. Green Kitchen Stories New Website – Everyone’s favorite vegetarian bloggers just launched their new website and it’s so beautiful. We love watching their stunning cooking videos over and over :) Bon Appetit Youtube Channel – Speaking of cooking videos, we love watching Bon Appetit’s test kitchen videos. The editing is perfect, the hosts are full of charm, and the videos are always packed with little tricks and tips that will most definitely improve your cooking. This one of Brad Leone and Samin Nosrat making focaccia is solid gold. How I Built This – We’ve been binge-listening to this entrepreneur-centred NPR podcast. It’s fun to hear how some now giant companies got started out of thin air. Some favorite episodes include: Alice Waters, Yvon Chouinard. Our Planet on Netflix – As heart-breaking as it is awe-inspiring, this is a nature documentary that really stops you in your tracks and gets you to reconsider your impact, beyond your day to day life. I definitely cried through the whole first episode. Asparagus Fries on YumUnviverse – Plant-based cooking goddess Heather made the asparagus fries from our cookbook and shot the most beautiful video of the process. Can’t wait to make these with the first of the asparagus soon. Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas   Print Serves: 2 as a main or 4 as a side Ingredients for the cucumber tahini ranch ¼ cup tahini zest from 1 large lemon, divided juice from 1 large lemon 2 tablespoons olive oil 1 tablespoon maple syrup 1 tablespoon Dijon mustard 1 tablespoon nutritional yeast 1 teaspoon garlic powder 1-inch piece of cucumber - shredded 3-4 sprigs of dill - chopped 2 scallions - sliced sea salt and freshly ground black pepper - to taste apple cider vinegar and water - for thinning for the vegetables and chickpeas 2 medium sweet potatoes - halved olive oil 1 15 oz can chickpeas or 1½ cups cooked chickpeas sea salt 1 teaspoon nutritional yeast 1 teaspoon smoked paprika 2 stalks of broccoli - cut into florets 4-5 leaves Lacinato kale - stemmed and torn lemon zest (reserved from the ranch) red pepper flakes Instructions to make the cucumber tahini ranch In a medium bowl, combine the tahini, half of the lemon zest (reserve the rest for later), lemon juice, olive oil, maple syrup, mustard, nutritional yeast, and garlic powder, and mix until you have a smooth paste. Add the cucumber, dill, scallions, salt and black pepper to taste, mixing everything in. Your ranch will be pretty thick at this point, so thin it out with splashes of apple cider vinegar and water, until you have a glossy, creamy sauce. Taste for acidity, salt, and pepper, and adjust if needed. This ranch will last refrigerated in an air-tight container for 3-4 days. to make the vegetables and chickpeas Set a tiered bamboo steamer or steaming basked over a pot with boiling water. Place the sweet potatoes into the steamer, cover, and steam for 35-40 minutes, or until the potatoes are fork-tender and custardy. While the sweet potatoes are cooking, prepare the crispy chickpeas. Drain and dry off your chickpeas really well with a kitchen towel, lightly rubbing them to get as many as you can out of their skins. This will prevent the chickpeas from popping in the pan. Warm a generous pour of olive oil in a large pan over medium heat. Add the chickpeas and fry, stirring occasionally, for about 15 minutes, until golden and crispy. Transfer the chickpeas to a bowl and mix in some salt to taste, as well as the nutritional yeast and smoked paprika. Do not wash the pan, but wipe it off if theres any burnt bits. In the last 5 minutes of the sweet potato steaming time, add the broccoli and kale to the same steaming basket or add another tier to your bamboo steamer and add the green vegetables to that. Cover and steam for 5 minutes, until the broccoli is bright green and the kale is slightly softened. While the broccoli and kale are steaming, warm a bit more olive oil in the same pan you used for the chickpeas, over medium low heat. Add the reserved lemon zest (from the ranch recipe) and a pinch of red pepper flakes and let the oil infuse until the vegetables are done. Once the vegetables are done steaming, add the broccoli and kale to the pan with the infused oil, add a pinch of salt, and toss to coat. Serve the steamed sweet potatoes with a pinch of salt, a good slather of the ranch, topped with the green vegetables and chickpeas, and liberally drenched in more ranch. Enjoy! 3.5.3226 This post contains Amazon Affiliate links. The post Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas appeared first on Golubka Kitchen.

Banana Sticky Rice

April 8 2019 Meatless Monday 

Eating bananas for breakfast isn’t some kind of groundbreaking move, but this banana sticky rice recipe certainly adds a fun new twist to the typical morning meal. The dish is sweet and hearty, making it a stick-to-your-bones-type fuel that’ll help energize you all day long. And while its creaminess may seem incomparable, thanks to the use of coconut milk, the recipe is 100% vegan. This recipe is from our partners at Think Rice . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - 2 cups sweet rice (or short grain sushi rice), uncooked - 3.5 cups coconut milk, unsweetened - 2 teaspoons lime zest - 3/­­4 teaspoon salt - 8 banana leaves, thawed - 8 bananas, cut into thirds   1. Combine rice and 2.5 cups of coconut milk in pot. 2. Bring to a boil, reduce to simmer, cover and cook for 20 minutes. 3. Let pot stand covered off heat for an additional 5 minutes. 4. While rice is still hot, fold cooked sushi rice with remaining unsweetened coconut milk, lime zest, and salt in a bowl until rice becomes sticky and has cooled slightly. 5. Using a 2-oz scoop, scoop warm coconut lime rice into each banana leaf square and top with a piece of banana. Top with another 2 oz scoop of rice and then roll the banana leaves into a “burrito-style” roll making sure banana is encased in rice. 6. Steam the packets 4 minutes or until banana leaf becomes fragrant. Can be served warm or cold The post Banana Sticky Rice appeared first on Meatless Monday.


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