steam - vegetarian recipes

steam vegetarian recipes

Recipe | Shiitake Panini with Roasted Asparagus Pesto

March 11 2019 Oh My Veggies 

When I make asparagus, nine times out of ten, I roast it. Steamed asparagus is good and sautéed asparagus is better, but neither compare to roasted asparagus. Just like with cauliflower, roasting mellows the flavor of asparagus. It gets caramelized and tender and just perfect in every way. As soon as I saw spring asparagus at the grocery store, I knew I had to buy it, but other than roasting it, I wasn’t sure what to do with it. I played around with different ideas and settled on a sandwich. Roasted asparagus sandwich! You never see asparagus on a sandwich, right?! But then the more I thought about it, I realized there’s probably a reason for that–asparagus would be a little bit unwieldy on a sandwich. So I decided to make an asparagus pesto to spread onto the sandwich and I topped that with roasted shiitake mushrooms and Fontina cheese. Believe it or not, I grilled this on my Griddler, but I can never get nice grill marks on my panini, no matter how long I let it sit on there. Well, the inside still got nice and melty, which is more important than the aesthetics, I think. Served with […]

Less Waste: Broccoli Stem ‘Tartare’

February 27 2019 Golubka Kitchen 

Less Waste: Broccoli Stem ‘Tartare’ It seems like a lot of people still see broccoli stems a scraps to be thrown away, but the truth is that broccoli is delicious in its entirety. The stems make up the bulk of the weight for a reason – they are totally edible, incredibly tender inside, and very versatile. To prep them, all you have to do is peel away the tough outer skin, and you’ll be left with a velvety ‘heart,’ which kind of reminds us of an artichoke heart. It can be utilized in so many ways – in fried rice, soups, salads, gratin, latkes, and even apps. This ‘tartare’ is an unexpected little number to serve on a snack platter, but we think that it will pleasantly surprise any guests. It comes together with the help of staple pantry ingredients, and tastes indulgent…but in reality you’re eating a bunch of broccoli. Win-win all around. We came up with the idea for this recipe because broccoli stems get incredibly tender when steamed, and they take on flavor really well, like little sponges. We’ve seen various plant-based ‘tartare’ done before, like carrot tartare and avocado tartare, so we had the idea to try out something similar with broccoli stems. We marinated the stems with classic tartare ingredients like mustard, capers, and red onion (or shallot), and were so pleased with the result. Give broccoli stems a chance! And enjoy :) Broccoli Stem Tartare   Print Serves: 3 cups Ingredients 4 broccoli stems (or 5-6 if theyre particularly thin) ⅛ of 1 red onion - finely chopped 2 teaspoons capers - minced 4 teaspoons mustard (mix of Dijon and grainy or just 1 type) 4 teaspoons apple cider vinegar 2 teaspoons tamari sea salt black pepper red pepper flakes 5 tablespoons olive oil any herbs of choice - for garnish (optional) Instructions Prepare a steamer or steaming basket and boil water for steaming the broccoli stems. Peel the broccoli stems with a vegetable peeler, making sure to peel away all the tough outer skin, until youre left with the tender inner stem. Roughly chop the stems into about ½ thick rounds and place in the steamer basket. Steam for 10 minutes, or until very tender but not mushy. Once ready, chop the broccoli stems into finer pieces. You can chop them finely for a smoother tartare or leave them chunky for one with more bite. Meanwhile, in a large mixing bowl, combine the onion, capers, mustard, apple cider vinegar, tamari, salt, black pepper, and red pepper flakes to taste, and mix. Pour in the olive oil, whisking it in to emulsify. Add the broccoli stems and mix to coat in the dressing. Transfer the tartare to an airtight container and ideally refrigerate for 30 min to an hour before serving, to allow the broccoli stems to marinate, and also for the olive oil to thicken, which will make the tartare easier to spread. Serve with your favorite crackers or toasted bread, garnished with any herbs of choice. 3.5.3226 You might also like... Fruit Leather Puzzle Tofu Saag Paneer, Spring Style Raw Onion Bread Pink Soup with Roasted Onions and Broccoli .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 Less Waste: Broccoli Stem ‘Tartare’ appeared first on Golubka Kitchen.

Ragda Puri Chaat

February 26 2019 Manjula's kitchen 

Ragda Puri Chaat (adsbygoogle = window.adsbygoogle || []).push({}); Ragda Puri Chaat Ragda Puri is a chaat dish that will leave you licking your fingers. Made with crunchy puris, ragda, and chutney, this recipe is the perfect addition to any chaat menu. This appetizer is easy to make and tastes delicious.  - 24 Puries (I am using store bought) - 1 cup vatana - 1 cup potato (boiled peeled and cubed in small pieces) - 1 tsp salt - 1 tsp black salt - 1/­­4 tsp black pepper - 2 tsp sugar - 1 Tbsp dry roasted cumin seed powder (bhuna jeera) - 1 Tbsp dry roasted coriander powder (bhuna dhania) - 2 Tbsp ginger (chopped) - 1 small green chili (chopped) - 1/­­2 cup cilantro (chopped) - 1 Tbsp tamarind chutney - 1 Tbsp lemon juice - 1 Tbsp green chili (finely chopped, optional) For Serving - 1/­­4 cup tamarind chutney (use more as needed) - 1/­­4 cup fine sev -  Wash and soak vatana in three cups of water for at least 8 hours. After soaking vatana will be about 2 1/­­2 times the volume of the original. -  Put the vatana in a pressure cooker with 2 1/­­2 cups of water. When the pressure cooker starts to steam, turn the heat down to medium and cook for 10 minutes. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Vatana should be soft and tender. I have used instant pot, because it is more convenient. - Blend cilantro, green chilies, and ginger, tamarind chutney, and lemon juice. - Mix cilantro paste and all the spices, salt, black salt, sugar, black pepper and finely chopped green chili this is optional, to boiled vatana mix the spices well. This is known Ragda. Add hot water if needed Ragda should not be very dry it should have thick gravy, Ragda thickens in consistency as it cools. - For serving, make a small hole on top of each puri and arrange them on a platter. Stuff them with the ragda. Drizzle with tamarind chutney and sev. Ragda Puri Chaat can be prepared few days in advance When you are craving for chaat. This is a Healthy Chaat, Ragda has no oil, and can be served by itself, over crackers, over bread, roll with any indian flat bread, or make sandwich . Check the recipe for Pani Puri , and Tamarind Chutney    The post Ragda Puri Chaat appeared first on Manjula's Kitchen.

Mushroom Scallops in a Warm Pesto Pool

February 9 2019 My New Roots 

Mushroom Scallops in a Warm Pesto Pool   When we committed to going to the ocean, I immediately felt the thrilling sensation that washes over me when I stand at the intersection of land meeting water. I smelled brine and dampness. I saw certain patterns and colours; light sand against dark water, wet stones, seaweed, driftwood, and feathers. This was the second recipe I created for the dreamy on-location photoshoot with Christiann Koepke back in October (you can see the first one here). The inspiration for this dish came first in fact, fast and furiously. Just thinking about the seaside brought this recipe to me in a wave of total inspiration. I wanted the ingredients to reflect the elements in this environment, and for the final result to be a visual meeting of land and sea. Now Im not super into “fake meat”, but there is something undeniably satisfying about tricking someone into thinking a vegetable is flesh. Tee hee. Plus, Rene Redzepi does it all the time, so maybe it puts me in the cool cooking club too? Yes? Anyway, I knew something on the plate had to look like seafood, and I had my sights set on scallops. In my first cookbook, I made “scallops” out of leeks, and wanted to try something different, so going through the rolodex of tube-shaped white veggies in my mind, I fell upon king oyster mushroom stems. Naturally. Browned in ghee and well-seasoned, I knew that these morsels would look exactly like mollusks, and taste deceptively meaty. A pool of herbaceous, vibrant green pesto, would be the land, and the perfect resting place for my mushroom medallions. I combined flat-leaf parsley and spinach to create a bright yet balanced sauce that complimented - rather than overwhelmed - the rest of the dish. But with all this creaminess, I knew that I also needed to include something for textural contrast, so toasted hazelnuts became the beach stones, along with fried capers, which added a bite of seaside brine. This dish is surprisingly easy to make, and it is the prefect main to serve for family and friends that you want to spoil a little. It looks impressive, but its a cinch to get on the table without gluing you to the stove. The pesto can be made a week in advance (although the fresher, the better), so that the only thing you need to do before serving is cook the mushroom and capers, and warm the pesto a little. I love cooking the capers and mushrooms in ghee (recipe here) because its just so darn delicious, but the pesto is vegan and if you want the entire meal to be so, simply swap out the ghee for expeller-pressed coconut oil, which is refined for high heat cooking and has no tropical aroma. Beta-glucan Goodness Edible mushrooms are both medical and nutritional dynamos. Collectively, they not only provide us with plant-based protein, vitamin D, and a whole host of minerals, but most excitingly a group of polysaccharides called beta-glucans. These complex, hemicellulose sugar molecules enhance the functioning of the immune system by activating immune cell response and stimulating the production of white blood cells. These compounds also effectively mobilize immune stem cells in your bone marrow, and exhibit anti-tumor properties, so theyre often used supplementally in cancer treatment protocols. Beta-glucans help to lower cholesterol, as this type of fiber forms a viscous gel during digestion, which grabs a hold of excess dietary cholesterol, prevents absorption by moving it through your digestive tract, and eliminates it. Through your poop! This same gel also slows down your digestion, which in turn stabilizes blood sugar, and minimizes the release of insulin. King oyster mushrooms are of course a good source of beta-glucans, but you can get them in other places too: barley, oats, sorghum, mushrooms like shiitake, reishi and maitake, as well as seaweed, algae, and dates.   I wouldn’t put king oyster mushrooms in the “specialty” category of fungi, but I also know that theyre not available at every grocery store, so if you cant find them, substitute with any other kind of mushroom you like and forgo the whole scallop charade. The dish will still turn out delicious, I promise. If you want to change up the herb in the pesto, try basil instead of flat-leaf parsley. Cilantro could also be delicious, but potentially overwhelming, so use more spinach in that case. And instead of hazelnuts in the pesto and garnish, try almonds, pecans or walnuts. Yummm. I like to serve this with a big hunk of crusty bread on the side to mop up any leftover pesto in the bowl. It also helps to have some good olive oil and flaky salt around for this situation, just sayin. If youd prefer the grain route, steamed brown rice, quinoa, or millet could be a decent accompaniment too. And if you want to go completely grain-free, roasted sweet potato, winter squash, or pumpkin would be totally lovely.     Print recipe     King Oyster Mushroom Scallops in a Warm Pesto Pool Serves 4 Ingredients: 1 lb. /­­ 500g king oyster mushrooms (choose ones with fat stems) a generous amount of ghee (or expeller-pressed coconut oil) fine + flaky salt 1 jar brined capers (about 1/­­3 cup /­­ 55g) a handful of toasted hazelnuts, roughly chopped, for garnish 1 batch Parsley-Spinach Pesto (recipe follows) cold-pressed olive oil, for garnish a few leaves of parsley, for garnish Directions: 1. Remove any dirt or debris from the mushrooms with your hands, or small soft brush. (do not use water!). Slice the stems into enough rounds so that each person has 5 or 6. Keep the caps for another dish. 2. Drain the capers and pat them dry with a clean tea towel or paper towel. Heat about a tablespoon of ghee (or coconut oil) in a large skillet over medium-high heat. Add the capers and fry until split and crisp - about 2-3 minutes. Remove from pan and set aside. 3. Add more ghee (or coconut oil) to the same skillet over medium-high heat. When hot, add the sliced mushroom stems, a sprinkle of flaky salt, and cook on one side until golden, about 5-7 minutes. Then flip and cook on the other side until golden. Work in batches or use separate skillets - if you crowd the mushrooms they will steam each other and get soggy. That is not what were after! 4. While youre cooking the mushrooms, place the pesto in a small saucepan, add a touch of water to thin, if desired, and warm over low-medium heat. Do not boil! 5. To serve, place about 1/­­4 cup /­­ 60ml of the warm pesto in the bottom of a dish, spreading it out to make an indent in the center. Place 5 or 6 mushroom stems in the pesto, then top with the fried capers and toasted hazelnuts. Drizzle with olive oil and a few grinds of black pepper. Garnish with parsley and serve immediately. Parsley-Spinach Pesto Makes about 2 1/­­4 cups Ingredients: 1 cup /­­ 150g hazelnuts 1 fat clove garlic 2 cups /­­ 35g flat-leaf parsley, lightly packed (tender stems only) 2 cups /­­ 65g baby spinach, lightly packed zest of 1 organic lemon 1/­­3 cup/­­ 80ml freshly squeezed lemon juice (about 2 lemons) 1/­­4 cup /­­ 60ml cold-pressed olive oil 1/­­2 cup /­­ 35g nutritional yeast 1/­­2 tsp. fine sea salt 1/­­2 cup /­­ 125ml water, more if needed Directions: 1. Preheat oven to 350 degrees. Place hazelnuts on baking sheet. Toast in oven for 12-15 minutes or until fragrant and lightly toasted. Remove and set aside. Once cool, remove skins by rubbing the hazelnuts together in your hands. Set aside. 2. Remove any tough stems from the parsley. Roughly chop the leaves and tender stems (this prevents the parsley from bruising in the food processor). 3. Place garlic in the food processor and pulse to mince. Add the hazelnuts, parsley, spinach, lemon zest and juice, olive oil, nutritional yeast, and salt. Pulse for 30 seconds, then add the water and pulse again until its thick, but spreadable. Remove lid and scrape. Repeat until reaches desired consistency (I like mine a little chunky, but its up to you!). Store leftovers in an airtight glass container in the fridge for up to one week. We’re home from Bali now, settling back into life in the cold Canadian winter. It feels good to be here, especially after a satisfying few weeks in the sunshine, hosting two glorious retreats. Now it’s time to ground and focus on the year ahead. I’m very excited for 2019 – so many exciting things to share with you, just on the horizon. I hope you’re all well out there, and enjoying a vibrant start to the new year. Sending love and gratitude out to you all, always. xo, Sarah B The post Mushroom “Scallops” in a Warm Pesto Pool appeared first on My New Roots.

Vegetable Congee

February 4 2019 Meatless Monday 

Vegetable congee can be eaten any time of the day or year, but it’s particularly enjoyable as a warm and comforting breakfast. This recipe is nourishing, delicious and easy to make. Its a perfect recipe to make on a slow morning, or make it the night before and simply reheat it in the morning.   This recipe comes to us from Tina Jui of The Worktop . Find the original Vegetable Congee Recipe  and additional photos on The Worktop.   Serves 4 1  cup  brown short grain rice 4  cups  vegetable broth  (water also works) 1  small knob  ginger 1/­­2  cup  dried sliced shiitake mushrooms 1/­­2  cup  dried mixed mushrooms  (such as a mixture of porcini, charcoal bumer, honey fungus, black trumpet and chanterelle)  1  small  sweet potato 1  small bunch  collard greens (or other dark leafy greens such as kale, chard or cabbage)  (about 2 cups when cut)   Rinse the rice well and drain. In a large pot, add the rice, vegetable stock or water, and ginger. Bring to a boil, then turn the heat down and simmer, covered, stirring occasionally. As the rice is cooking, in a large bowl, soak the dried mushrooms in 4 cups of warm water. Set aside. Peel and cut the sweet potato into 1-inch cubes. Set aside. Wash and cut the collard greens into 1-inch strips, removing any tough stalks. Set aside. When the congee has been cooking for 45 minutes, and the mushrooms are fully rehydrated, add the mushrooms into the congee. Slowly pour in the soaking liquid, discarding the last bits of liquid where any dirt and grit may have accumulated. Stir in the sweet potatoes. Cover and continue simmering, stirring occasionally, for another 30 minutes. After 30 minutes have passed, stir in the collard greens. Continue to simmer, stirring occasionally, for another 15 minutes. At this point, the rice grains should have fully softened and absorbed most of the water. If the congee is too watery, simmer without the covering the pot to allow some steam to escape for the last 15 minutes. If the congee is too thick, you can add additional water as needed. Serve warm with desired toppings, such as kimchi, green onions, a splash of soy sauce and a bit of hot chili oil. PREPARE THE NIGHT BEFORE. You can make this congee the night before, cover and store in the refrigerator. Alternatively, enjoy some congee for dinner, and have the leftovers in the morning. Simply heat up the congee in the morning before serving. The post Vegetable Congee appeared first on Meatless Monday.

Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can Use

January 28 2019 Meatless Monday 

Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can UseStart smart eating habits on Mondays for a happier and healthier you! February is just around the corner and its American Heart Month . Take a moment on Monday to focus on behaviors that may help you live a longer and healthier life. This is the third article in this months Healthier You Series. Weve discussed making good dietary choices for kidney health and type 2 diabetes . This week, we look at heart health. The American Heart Association recommends making simple changes to your diet to improve heart health, such as limiting red meat. Meatless Monday is an easy and enjoyable way to make smart food choices for your heart . Consuming less red and processed meat and more plant-based foods like whole grains, fruits, vegetables, nuts and legumes can benefit cardio-health. Bonnie Taub-Dix is a nutrition consultant, author, and Meatless Monday advocate. We asked her to share some heart-friendly advice. 1. Meatless Monday encourages people to cut out meat one day a week for their health and to try a great variety of plant-based foods. Are there specific plant-based foods that are most beneficial for heart health? Plant-based protein is a hot, trendy topic but these are foods that have been around for centuries, providing fiber and an array of nutrients. Plant proteins like beans, nuts, and seeds are just a few examples of how we can cut back on meat while boosting the value of our diets. Oatmeal is a steamy bowl of goodness for breakfast swirled with almond butter and bananas or as a savory side mixed with a variety of seasonings and spices. Oats and almonds are rich in fiber to help lower cholesterol levels. Beans, the most underrated superfoods, are also rich in soluble fiber to help keep you feeling fuller longer while controlling cholesterol levels. Theyre also a great source of plant-based protein.   2. Are there particular foods to avoid? What about processed foods? Many people say they try to avoid processed food, as if its a kind of poison. Its a well-intentioned goal, but even pre-chopped fruit or vegetables are processed foods! Certain processed foods make our lives more convenient, safer-and in many ways, even more nutritious. The good news is certain processed foods are healthier than some foods found in their natural state, such as: o Plain yogurt, with added cultures, retains the protein and calcium naturally found in dairy products, and it also includes added good bacteria to help boost our gut function and immune systems. o Canned tomatoes contain more lycopene--a powerful antioxidant that reduces inflammation--than fresh tomatoes do, especially when they are eaten simultaneously with a small amount of oil to enhance absorption. Dont judge a food by the front of the package. Flip that bag or box over to read whats really inside!   3. Should people with a family history of heart disease be much more careful than those who dont have a history? What can someone with a family history do to help prevent heart disease? If you knew you could have stopped that balsamic vinegar from splattering on your favorite white sweater, would you have done something to prevent it from happening? Unless youre clairvoyant, its not very easy to prevent something you cant predict. When it comes to your body--whether its potential damage from high blood sugar, blood pressure, or cholesterol levels--this is the time to take charge of your health. You can fight against your family histories by taking a closer look at what youre putting on your plate, moving more , and finding effective ways to manage stress .   4. Whats your go-to food for heart health on Meatless Monday? Id have to say my Spicy Dark Chocolate Chili Bowl ! What I love about this recipe is that you dont really have to follow it exactly -- you can swap out for your favorite ingredients. This recipe contains beans and avocado, as well as a variety of anti-inflammatory spices. Bonnie recently published Read It Before You Eat It – Taking You from Label to Table . You can find more about Bonnie at Better Than Dieting and on Instagram. For an extra bonus, check out heart-friendly Meatless Monday recipes, from pancakes to burgers, in our free comfort food e-cookbook . Use Mondays to make positive change in your life that will do you a world of good. Meatless Monday is a global movement followed by millions who choose not to eat meat one day a week for their health and the health of the planet. Help spread the word about the many benefits of Meatless Monday, such as how reducing meat consumption may improve your heart health. Download our shareable free graphics here . Follow  us on Facebook , Twitter , Pinterest , or Instagram ! The post Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can Use appeared first on Meatless Monday.

Tortellini with Roasted Pepper Sauce

January 23 2019 Oh My Veggies 

When the only things on your shopping list are stuffed pasta and a vegetable, that’s what we call a simple recipe. But not only is this recipe simple, it’s also super tasty! In this recipe I use tortellini to switch it up from the traditional penne and spaghetti. Quick tip: If want to remove the skin from your roasted peppers, remove peppers from the oven, put the pepper pieces in a paper  bag, and wait a few minutes. Once the bag fills with steam, you will be able to easily remove the pepper skins with a knife.

Gluten free Cauliflower Flatbread – Grainfree

January 19 2019 Vegan Richa 

Gluten free Cauliflower Flatbread – GrainfreeGluten-free Cauliflower flatbread. This 7 Ingredient Gluten free flatbread is also grain-free, nut-free and soy-free. It is soft and great for tacos and wraps. Add herbs of choice. Vegan Yeastfree Recipe Jump to Recipe  Every once in a while I try gluten free flatbread options from stores, to see if they work out well to have around when entertaining. And pretty much every time I am disappointed. So here we are with a homemade option that is pliable, soft doesn’t have 20 ingredients and is versatile! This cauliflower flatbread has just 7 ingredients! Some steamed cauliflower, Psyllium, chickpea flour, tapioca starch, salt and herbs! It comes together quickly, is easy to roll out, and is super soft and pliable.   These grain-free and nut-free(yes no almonds!), flatbreads can be made ahead and stored, so that you don’t have to stand in the kitchen to serve them fresh. Just warm up when needed. Use other veggie mash for variation. Try them!Continue reading: Gluten free Cauliflower Flatbread – GrainfreeThe post Gluten free Cauliflower Flatbread – Grainfree appeared first on Vegan Richa.

aloo gobi dry recipe | aloo gobhi ki sabji | aloo gobi masala dry

December 13 2018 hebbar's kitchen 

aloo gobi dry recipe | aloo gobhi ki sabji | aloo gobi masala dryaloo gobi dry recipe | aloo gobhi ki sabji | aloo gobi masala dry with step by step photo and video recipe. sabji recipes are pretty common in many indian households and are made with myriad basic veggies. one of the common vegetable found in every indian households are potatoes and cauliflower. this recipe is one such common recipe made by combining aloo and gobhi, served as side dish to flat breads or steamed rice. The post aloo gobi dry recipe | aloo gobhi ki sabji | aloo gobi masala dry appeared first on Hebbar's Kitchen.

Basic Congee

November 28 2018 VegKitchen 

Basic Congee Congee is a white rice porridge and exists under different names in all Asian countries. The principle is very simple. The white rice is cooked for a very long time over a low heat in a large quantity of water or broth until the rice (which is full of water) swells and begins to decompose to form a porridge. Once the porridge has been prepared, it may be accompanied by small pieces of cooked meat, steamed or pan-fried vegetables, spices, herbs, soy sauce, or sesame oil. The varieties are infinite. Save Print Basic Congee Serves: 4   Ingredients ¾ cup long grain rice 9 cups vegetables 1 teaspoon salt Chopped peanuts and green onions, for garnish Instructions In a large pot, bring the water and rice to a boil. When the rice is boiling, turn the heat down to medium-low. Place the lid on the pot--leave a little space to allow the steam to escape. Cook on medium-low, stirring occasionally, until the rice has the thick, creamy texture of porridge. This can take about 50 minute. Add salt to taste, along with any other desired seasonings. Garnish with chopped peanuts and green onion. 3.3.3077   The article Basic Congee appeared first on VegKitchen.

oats idli recipe | instant oats idli | steamed oatmeal idli

November 15 2018 hebbar's kitchen 

oats idli recipe | instant oats idli | steamed oatmeal idlioats idli recipe | instant oats idli | steamed oatmeal idli with step by step photo and video recipe. idli recipes are very common across india and especially in southern india. due to its popularity, there has been a lot of variations and types of idli recipe which can be cherished for breakfast. one such fusion recipe is oats idli recipe made with powdered quick rolled oats, which can easily served with chutney and sambar. The post oats idli recipe | instant oats idli | steamed oatmeal idli appeared first on Hebbar's Kitchen.

Golden Broth Rice Noodles + Favorite Natural Cold Remedies

November 3 2018 Golubka Kitchen 

Golden Broth Rice Noodles + Favorite Natural Cold Remedies It seems like everyone around has been sick with a cold recently, so we thought it our duty share another recipe involving our favorite golden broth formula that’s helped numerous friends and family fight so many colds. The broth is infused with all kinds of anti-inflammatory and mineral-rich ingredients that are said to be immunity powerhouses – think ginger, turmeric, black pepper, garlic, kombu, shiitake, bay leaf, and more. It also tastes deeply nourishing and delicious, and has the most beautiful color. There are so many ways it can be served, too. Drink it on its own, use it as a base for dahl or curry, or very simply pour it over noodles and top with some seasonal vegetables, like in this recipe. Today we are also sharing some natural cold remedies that we find to be powerful, especially when employed during the very first signs of a scratchy throat. Oregano Oil This stuff is serious! It’s both anti-viral and anti-inflammatory, and works wonders when taken consistently during the first signs of sickness. It’s incredibly potent and should be diluted with a carrier oil (I use this one), and it burns quite a bit when going down. You do get used to it though. I usually hold it under my tongue for about 15 seconds before swallowing. Salt Water Gargle This is an ancient folk remedy that’s still prescribed by modern doctors…enough said. If I wake up with a scratchy throat, I make a point of gargling with salt water every few hours, which feels incredibly soothing, helps take down any swelling, thins down mucus build up, and more. I use the ratio of about 1/­­2 teaspoon of salt to 1 glass of water. Sang Ju Yin Sang Ju Yin is a Chinese herbal formula recommended to us by our acupuncturist. I’ve had a few instances, where it completely healed me of an early cold. I’m a total convert now, and make sure to keep it on had at all times. Vitamin C All Day It’s great to eat Vitamin C-rich foods during cold season, but I find that supplementing with lots of Vitamin C is especially helpful when showing the first signs of a cold. Since you can’t really overdose on Vitamin C, I take it very often, about every 1-2 hours when fighting a cold. Just a warning that taking a bunch of Vitamin C can cause an upset stomach, which doesn’t happen to me personally, but I know that it’s a common side effect. I also make sure that I’m getting sufficient Vitamin D, either from the sun or supplements. Garlic The natural antibiotic that’s in everyone’s kitchen! I know a lot of people who will chew on a whole clove of garlic when they start feeling sick. I’m not brave enough for that, but I did realize from Trinity’s self-care interview that you can just swallow a whole clove or garlic like a really large pill (how did I not think of that?). My tip is to choose a very small clove of garlic, since they can be pretty uncomfortable to swallow, and to score it a tiny bit before swallowing. I also recently tried Amanda’s trick of putting a clove of garlic in my ear (kind of feels like iphone headphones), which really wasn’t as big of a deal as I thought it would be, and it helped. Probiotic Foods The link between our gut health and overall health is undeniably strong. I try to uptake my intake of things like sauerkraut, kimchi, and other living foods when feeling under the weather. Neti Pot For me, the worst part of having a cold is the stuffed and runny nose. Once my nose starts down this path, it doesn’t stop for at least a week, and it’s total agony. Rinsing my nasal passages with the help of a neti pot right before bed makes a world of difference when I’m sick. I’m also currently on the market for a nice, handmade ceramic neti-pot. There’s so many good ones on Etsy! Diffuse Essential Oils Purify the air in your living space and show some love to your nasal pathways and throat by diffusing pure essential oils. It’s helpful to have an ultrasonic diffuser (I have one from Saje), but you don’t have to have one. You can heat up a pot of water, drop some essential oils in the heated water, and stand over the pot, inhaling the steam. Or you can put some essential oils on the floor and walls of your shower while taking a hot shower, which will give a similar effect to the diffuser. My favorite essential oils to breathe in during a cold are: eucalyptus, lavender, and lemon. Liquid Gold Up your intake of turmeric any way you can! Make the recipe in this post, or try our Turmeric, Carrot and Ginger Remedy, or Fresh Turmeric Moon Milk. Check out Diaspora Co. for some super-potent, organic, heirloom turmeric powder. Hydrate and Rest These two are such no-brainers, but sometimes none of the other stuff works, and you just need to go to bed early, sleep in, and drink liters and liters of lemon water in between. I love rubbing some vetiver essential oil on the soles of my feet before bed for deep, quick relaxation. What do you do to help your bod fight and heal when you feel a cold coming on? We’d love to hear! Golden Broth Rice Noodles   Print Serves: 4-6 Ingredients 1 tablespoon neutral coconut oil or avocado oil 1 small yellow onion - chopped sea salt pinch of red pepper flakes 3 garlic cloves - minced 1½-inch piece of fresh ginger - minced 1 tablespoon turmeric powder 2 dried shiitake caps 2-inch piece kombu 2 bay leaves 8 cups purified water 1 small or ½ large butternut squash - peeled, seeded, and cubed 1 broccoli head juice from 2 limes - divided 10 oz rice noodles cilantro - for garnish toasted sesame oil and sesame seeds - for garnish (optional) Instructions Warm the oil over medium heat in a soup pot. Add onion, salt and red pepper flakes, and sauté for 5 minutes. Add garlic, ginger and turmeric, and stir around for 2 more minutes. Add shiitake, kombu, bay leaves, water and more salt to taste, and bring to a boil. Lower the heat to a simmer and cook, covered, for 10 minutes. If you have time, turn off the heat and let the broth infuse for another 30 minutes. Remove the rehydrated shiitake caps, slice, and return to the pot. Remove the kombu and discard. Add butternut squash to the pot, adjust the heat back to a simmer and cook for 7 minutes. Add broccoli and cook for another 5-7 minutes, until crisp-tender. Add half of the lime juice. Check for salt, adjust if needed. Soak the rice noodles in well-salted hot water according to the instructions on the package. Drain the noodles, divide between plates, and ladle the soup over the noodles. Squeeze more lime juice over each bowl, and garnish with cilantro. Optionally, drizzle with some sesame oil and sprinkle with toasted sesame seeds and serve. 3.5.3226 You might also like... Yellow Split Pea Chowder from Power Plates Winter Root and Fennel Soup with Greens and Caramelized Cauliflower Plant-Based Summer Meal Plan, Part 1 Smooth Vegetable Gazpacho with Watermelon Pieces .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 Golden Broth Rice Noodles + Favorite Natural Cold Remedies appeared first on Golubka Kitchen.

masala paniyaram recipe | masala appe | instant masala kuzhi paniyaram

October 16 2018 hebbar's kitchen 

masala paniyaram recipe | masala appe | instant masala kuzhi paniyarammasala paniyaram recipe | masala appe | instant masala kuzhi paniyaram with step by step photo and video recipe. south indian recipes are known for it instant and healthy breakfast recipes. it generally falls under the domain of idli or dosa which are made with steaming and without any oil. but there is another variation known as appe recipe, which is also known as masala paniyaram recipe. The post masala paniyaram recipe | masala appe | instant masala kuzhi paniyaram appeared first on Hebbar's Kitchen.

Best Vegetarian Dishes at Cheesecake Factory You Should Definitely Try

September 25 2018 Oh My Veggies 

The Cheesecake Factory is one of the most famous restaurant chains. Over the years, it has spread to more than 200 locations all over the world and it keeps one of the most comprehensive menus out there. The restaurant chain caters to everybodys taste with its wide selection of animal-based, vegetarian, and vegan dishes. If you are a vegetarian visiting the Cheesecake Factory, you wont leave hungry. The vegetarian dishes at the Cheesecake Factory stand out from the others because of their nutritional properties and beautiful presentation. Here are some of the best vegetarian dishes at Cheesecake Factory that you shouldn’t miss on your next visit. Steamed Edamame To be perfectly honest, steamed edamame is not exactly a dish. It is more of an appetizer to stimulate your taste buds before a more substantial vegetarian meal. You can order the steamed edamame as a starter while waiting for a veggie burger or one of the tasty vegetarian salads. Steamed edamame is a great thing to munch on all you want because it is full of fiber, plant protein, and a bunch of other nutrients. Whats more, you can share this appetizer with your friends. Evelyns Favorite Pasta When it comes […]

Ring in the Chinese New Year with these 7 Meatless Recipes

February 4 2019 Meatless Monday 

Ring in the Chinese New Year with these 7 Meatless RecipesHappy Year of the Pig to everyone who celebrates the Chinese New Year around the world. We invite you to include Meatless Monday dishes in your celebratory feast and wish you good fortune and great prosperity for the coming year. According to myth, the Jade Emperor called a meeting of all the animals in the zodiac. On the way, the pig stopped to eat but then fell asleep- thats why the pig is the last sign in the 12-year cycle. A Pig Year is considered favorable and brings good luck and wealth. This vibrant annual celebration takes place not only in Mainland China and South East Asia, but also in areas with significant Chinese populations such as the U.S., the U.K., and Australia. In addition to setting off firecrackers and honoring your ancestors, eating is a big part of the celebrations. Historically eaten by Chinese royalty, wonton soup is a perfect hot starter. Dumplings are a favorite and can be easily made with vegetables. A pretty jicama-stuffed bao surrounded by steamy dough is the perfect New Years treat. And for dessert, good fortune fruit can be served, such as oranges and tangerines. Celebrate the Year of the Pig with a Meatless Monday feast! Homemade Dumplings/­­Potstickers This recipe , including how to video , comes to us from Madeline Lu. Check out her food and travel blog  for culinary and wanderlust inspiration. Vegetable Congee This recipe comes to us from Tina Jui of The Worktop . Find the original Vegetable Congee Recipe  and additional photos on The Worktop. Wonton Soup This recipe  comes from Ashley at Eat Figs, Not Pigs . Check out her blog  for more delicious recipes. Jicama Bao This recipe comes to us from WoonHeng . Follow her on Instagram  for more great plant-based recipes. Pan-Fried Vegetarian Dumplings/­­Potstickers Try this incredible two-tone veggie dumpling recipe  from Red House Spice . Her blog is a great resource for dumpling making techniques and tips. Fried Brown Rice with Vegetables This recipe was developed by Alexandra Shytsman of The New Baguette  and is featured in her free Weeknight Cooking E-book . Easy Veggie Lo Mein This recipe comes to us from Karen of The Tasty Bite . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, look for us on Facebook, Twitter, Pinterest, or Instagram! The post Ring in the Chinese New Year with these 7 Meatless Recipes appeared first on Meatless Monday.

Jicama Bao

February 4 2019 Meatless Monday 

Inspired by the Oscar nominated Pixar’s short film ‘Bao,’ Instagrammer WoonHeng  created a Jicama Bao recipe  to celebrate Chinese New Year. Serve these hot steamy baos on a bamboo steamer with Chinese tea for a light but satisfying lunch.   Follow WoonHeng on Instagram  for more great plant-based recipes.   Makes about 12 baos - 2 medium jicama, shredded - 2 medium carrot, shredded - 3 tsp avocado oil - 3 tbsp chopped cilantro - salt and white pepper to taste - 1 16 oz. package of bao flour, prepared based on package instruction, used plant-based milk as replacement – yields about 12 baos. Bao flour available online or at any Asian grocery store.   In a heated pan with 3 tsp avocado oil, sauté carrot until oil turns orangey, add jicama, and stir fry until jicama is soft. Season with salt and pepper and add cilantro. Set aside to cool. You may refrigerate this overnight until ready to use. Prepare 12 3×3 square parchment paper. Make bao according to package instruction. Fill a heaping 2 tbsp of the jicama mixture in the middle, pleat to seal the bao. Place on parchment paper. Repeat until you have all the baos ready. Cover the bao with a partially wet paper towel to avoid dryness while you are working on the dough. Boil water in steamer, steam bao for 20 mins. To get the crusty look, pan fried them with some sesame seeds until golden brown. Serve warm with a cup of Chinese tea and you can now enjoy dim sum at home too. The post Jicama Bao appeared first on Meatless Monday.

Self-Care Interview Series: Cortney Herrera

January 27 2019 Golubka Kitchen 

Self-Care Interview Series: Cortney Herrera Cortney Herrera is the artisan distiller and founder of the holistic skincare company Wildcare, located in the Pacific Northwest. We’ve been crushing hard on Cortney’s creations, like her expertly distilled hydrosols and face masks full of the most unique, glow-promoting ingredients, and we’re so excited to share this wisdom-packed interview. Routine -- Is routine important to you or do you like things to be more open and free? Structure of certain things like eating & sleeping times has always made me feel the most supported. I am a triple virgo so by nature I crave a solid routine around the everyday basics. With that said, its freeing to just rehash it all and recreate a functional flow if I feel like Im too caught up in our pattern. Now that I have a baby (hes 1!) as much as I want things to be regimented for us all to thrive,  its necessary to play with flexibility for the unexpected too, so Ive shifted a bit more towards that direction. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. We sleep with our curtains open so that each morning we wake up to natural light. We just moved back to Oregon from sunny CA, so this is especially crucial for me here in the Pacific Northwest to feel more stable during the darker winter months. Our baby almost always wakes us up around 7am and usually starts babbling, so well take him out of his crib and have a little cuddle time. If hes not out on a job, my husband Alex will get him ready for the day and then Ill make us a morning beverage (usually tea with mushroom powder and coconut manna, and honey) and either one of us will cook a simple breakfast for the family (tortilla with an egg, handful of parsley or cilantro and a fermented veggie). We both work from home so we each hop on our computers shortly after while switching off with who is playing with baby Oso. One thing I am firm on is giving myself a facial massage for 5-10 minutes after I wash up. My skin loves it, but more importantly its a nice form of meditation to have that little moment of space to zen out a bit. -- Do you have any bedtime rituals that help you sleep well? I opt for a magnesium bath, face mask (I like our creamy Soft Focus Mask at night), sometimes a chocolate and always a cup of tea – lately its a blend of lemon balm, chamomile, oatstraw and raspberry leaf. If time gets the best of me, Ill have a mug of hot water with magnesium powder to relax before bed. Im also really big on lists (virgo) so I usually write a new one before bed every night for all different things like shopping lists, distillation lists, who I need to email back more urgently, recipes I want to make.... everything thats been floating around in my mind that day so Im more freed up before bed. I watch a little Netflix and laugh, and then get in bed around 11. I like the Headspace app as a guided 5-10 minute meditation to center my breathing when I lay down. -- Do you have any kind of mindfulness practice?  Outdoor explorations! We aim to weave one day trip into each week, usually within an hour of home, and drive to a mountain, forest, or river to breathe clean air & explore without much of a plan or direction in mind. Having this free-flowing space contrary to our routines during the week creates lots of room for spontaneity…and sometimes we hit a dead-end, but thats all part of the fun of experimenting and not having a plan! Balance is key. If we dont have time to physically drive to a big open landscape that weekend because of work, well take walks in the neighborhood or a smaller visit to a nearby park (there are parks everywhere in Portland!). I like to be present and check in with myself as I move…how does the sun or mist feel on my skin, what scents are in the air, what does this leaf feel like in my hand.... All of these little check-ins help me feel more grounded and connected. Sustenance -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I stopped drinking coffee and caffeinated tea about 8 or so years ago to curb my anxiety – its helped tremendously! My favorite go-to drinks for energy & focus are roasted dandelion tea, fresh juice we make at home (the greener, the better), or chocolate milk with walnut milk and raw cacao! For the most part good quality chocolate has always mellowed me out actually – I think its the magnesium. -- Do you have a sweet tooth and do you take any measures to keep it in check? I like to opt for something that will satisfy a sweet tooth without the crash or sugar spike like incorporating dates, honey or maple with healthy fats that sustain my energy. Lately Ive been making these very simple almond butter cookies. The recipe is: 1 cup almond butter (any nut butter will do!), 1 egg, 1/­­2 Tbs of virgin coconut oil, a couple spoons of coconut sugar, a pinch of himalayan salt and any spices that appeal (cinnamon, nutmeg, vanilla bean etc). Roll into balls, smoosh with a fork and bake for 10 minutes! -- 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? My sister Ash (Black Sage Botanicals) makes delicious oxymels – vinegar based tinctures with infused organic and foraged herbs and honey. Im in love with her Tulsi Oxymel made with rose and pomegranate vinegar. It feels heart-opening and nurturing! Im pretty regimented on taking Vitamin D, a DHA fish oil, and iron with nettles along with various flower essences dependent on what my emotional state is calling for. Water is the main tool for me I need to remember, all day every day!!!!! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I aim to get out at least a couple times a week on an adventure and walk, usually finding a new forest to explore here in the northwest. Its been the single best thing for me in releasing any anxiety or stress from the week. I also am just getting back into yoga, focusing on the balance between movement + stillness. Beauty -- What is your idea of beauty – external, internal or both? I see beauty in nourishing and embracing every facet of our unique selves so much that the joy and loving energy we hold for our own bodies and spirit inherently radiates to those around us. I think when we allow ourselves to really connect with others, be vulnerable, be authentic, be blissful, be curious, beauty is an energy thats more magnetic than visually stimulating. I find a lot of rocks beautiful because I take time to notice their expressive nature. -- What is your skincare approach – face and body? My approach is all about balance supported by nature and ancient rituals. Cold-pressed oils, raw honey, herb infusions, powdered herbs....focusing on the balance between humans and the natural world – how we care for botanicals and how they may care for us. I like to look at skincare the same way I look at the food I eat; when I feel happy about the ingredients I apply on my skin, my skin feels happy too. Its all about respecting and caring for ingredients so we create more harmony as we utilize them. My favorite tools are oil + water, in the form of our face oil and hydrosols. It may sound counterintuitive for those two to go hand in hand yet its what our skin is essentially made of and vital for nourished skin + optimal function. After cleansing, Ill mist a hydrosol (during winter I choose Empress Cypress or Rosemary Bay) and follow with SunRoot Solar Serum. Ill take about 5-10 minutes for a facial massage and then follow with another generous mist of Hydrosol. My skin glows!! -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Water mainly. Eating lots of healthy fats like coconut oil/­­manna, ghee, avocado. The fish oil and vitamin d every day along with eating a lot of fermented foods and drinking the roasted dandelion tea I mentioned earlier (hormone balancing = skin balancing). The more we can do to support the gut and liver especially, the happier our skin is! I love incorporating raw honey and bee pollen in my rituals. Our Bee Rosy Mask actually has ground bee pollen in it and makes my skin feel like a spring flower. As for my hair, I like to use our skin soother Rosemary Bay Hydrosol to keep my scalp healthy. Stress, etc. -- Do you practice any consistent routines in order to avoid stress? As a mama & business owner, there is always stress – good stress and real earth-shaking stress. The beauty/­­wellness business is pretty idealized – its HARD work and creating boundaries to minimize stress and prioritize your own personal wellness can be easily misplaced. Some things that usually help me release are talking it out with my sisters, breathing deep with a tall glass of water, embracing quietness, saying no when I need to, saying yes when I want to, putting my hands in dirt to work in the garden, and going on a walk. The past year I also started writing more regularly. Oddly enough a lot of it started flowing on my instagram which has led me to a beautiful community of friends that Ill message with on and off. On some more wild days, my husband and I will just run to the living room, turn up the music and just go crazy dancing for 10 minutes and then go back to work. This often helps the most with little stressors, especially seeing baby Oso laughing at us. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? I make elderberry syrup every winter and take a spoon everyday when Im run down. Magnesium baths, herbal steams, foot soaks, rest, water, raw honey, and garlic. 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? Something that always helps me is doing something for myself first thing in the morning, so I dont end up too busy and putting it off later. That usually takes shape as a face massage. At the end of the day when Im laying in bed, I almost always do a self-check in and think of one nice thing I did for myself that day. If I forgot to physically do something, Ill say a few affirmations to myself. Im also quite excited to be starting therapy again and EMDR this month. I honestly am really eager to get back into it and work through some heavy triggers and blockages. I think thats one of the nicest things I could do for myself right now. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Allowing myself space to slow down & connect. Wildcare has been buzzing since conception. We were featured in Vogue the first month we opened, and from there it just became an everyday hustle to stay caught up – a challenge Im incredibly grateful for. Last year I had my first baby, and he arrived to our surprise 2 months early via an emergency cesarean. He remained in the NICU for a month while my husband and I went home as baby and I each had to separately heal. I felt broken, and at first, I jumped right back into work as soon as I had more movement to distract from much of the emotional pain I had experienced. A few months later when he was home, business was great but there was this moment I knew I needed to stop everything, reflect and be present with what I was feeling and with our baby. I closed the shop for a few weeks, and decided to stop taking on new retail partners for pretty much the remainder of 2018. Being transparent and open with those around me – even our customers about what I was going through, has been the biggest change Ive made. Slowing down, bridging that connection of my voice + products, being present and prioritizing the same amount of care for myself that I give others has allowed me to feel more honest with myself. Still a huge work in progress yet this practice continues to reveal a community of supporters that wouldnt have been there unless I was vulnerable. -- How do you deal with periods characterized by a lack of inspiration or procrastination? I feel like inspiration finds me within the energy of the landscapes I’m immersed in. Right now its walking on the soft mossy forest floor in Oregon, hypnotized by rushing rivers and gazing up at towering Fir trees and dancing leaves. I really trust in the natural relationship of quiet down time vs the times Im energized with new ideas, and think its important to allow things to reveal themselves naturally as a connection is made. These visuals, scent memories, and feelings from nature always wind their way into my dreams even years later and lead me to formulas and product names so its best for me to just to go with the flow. Knowledge -- What was your path to becoming a distiller and starting Wildcare? My sisters and I grew up strongly influenced with our moms skin care rituals who worked as a makeup artist for film & tv, amongst other things. As kids, we would concoct foot soaks using pine needles and flowers we would collect on afternoon walks, and hair masks with eggs and mayonnaise! These DIY projects have always stayed with me. My formal schooling was both in Culinary and Herbal disciplines – a foundation that propelled my special focus on care – internal & external. There was an afternoon in particular where I had focused all my energy on exploring a better remedy to comfort my eczema flare-ups. When I noticed all the Rosemary that was growing in our yard near a little Bay tree I intuitively crafted my first Wildcare product, The Skin Soother Rosemary + Bay Hydrosol using a makeshift distillation system out of kitchen pots & pans. I remember I actually cried at the moment I saw the first hydrosol emerge…I really felt lucky to be in the presence of such an ancient form of alchemy. After obsessively spraying this camphorous green-smelling mist for a few weeks & seeing my skins improved health, this artful practice of distilling was something I fully got behind. I spent a year doing playful and careful experimentations, making hydrosols for family and friends. There was one night I even dreamt about filling a table full of tiny amber bottles with aromatic liquid and then a month or so later, I sprung up from a dream and shouted Wildcare! to my husband. Wildcare was born shortly after that in the end of 2015. -- At Wildcare, you make your own hydrosols and advocate their healing properties. Can you tell us a little bit about what they are and why they are so effective? Hydrosols are the subtly aromatic waters from distilled plant material. A copper still is placed over fire, holding spring water (we hand-collect from a local Oregon spring!) & fresh plant material. Inside the still, steam rises & passes through the plant in the form of vapor, carrying vital nutrients, plant acids & suspended particles of the plants essential oils. As the vapor cools, it condenses back into a liquid state and emerges in the form of aromatic water (now a Hydrosol) along with its essential oil counterpart. Our distillations have about an 8 hour duration depending on the plant utilized, a very slow & thoughtful process that requires a focused presence from the distiller. The majority of the essential oil will rise to the top, leaving the Hydrosol with about 0.1% micro-particles of essential oil, making it a very gentle mist without the same safety concerns that essential oils carry. When you purchase a pure Hydrosol, note that it will read as 100% distillate or floral water – without the addition of other ingredients or essential oils. More on the distillation process here. -- What are some of your best-sellers? 100% SunRoot Solar Serum, but more on that below! Our best selling Hydrosols of the season have been the skin soother Rosemary Bay, awakening Palo Santo, and Empress Cypress (a personal favorite!). From our face and body line, Soft Focus Mask has been flying off the shelves. Its a gentle and creamy clay based mask with brightening pearl powder, soothing organic coconut milk, and pineapple extract to even out lackluster skin. Fun and Inspiration -- What is something you are particularly excited about at the moment? SunRoot Solar Serum is a product Ive worked on for 2+ years and was just released! After working so long on this formula, its been the most rewarding experience to see so many glowing reviews pour in. Im overwhelmed in the best possible way. It features a 4-week infusion of organic artichoke leaf in this incredibly beautiful Jojoba oil that Im sourcing directly from a farmer here in the US. He is self-taught and does all his cold-pressing by hand! Artichoke leaf is a powerhouse in healing sun damage, scarring and repairing tissue. Its combined with warming turmeric root, and juicy fruit oils like Sea buckthorn, Rose hip and Raspberry Seed. To extend even more beauty and peace of mind, its a 90+% certified organic formula! I am also in the middle of a complete rebrand, designed by artist Morgan Ritter (my younger sister!), with SunRoot as the first look of Wildcares new visual identity. The bottles are entirely covered with my actual tiny handwriting thats been screen-printed, echoing my commitment to being a maker – literally being a conduit, like water. Its a bold gesture to avoid a standardized typeface and is unlike what is commonly seen in the market, as we intend for this design to be a personal, embodied approach to commerce. -- What do you do to unwind or treat yourself? Its been a challenge as a nurturer however Ive been practicing treating myself more, creating stronger boundaries around my own personal time so that I can give more too. My affirmations since going through what I did last year have been The nurturer deserves to be nourished. I am deserving of nourishment. I am deserving of my own care. Simple pleasures like tinkering around in the kitchen and baking something experimental, even a chiropractic care visit from my favorite Luna Wellness practitioner, Megan makes me feel extra supported. Every so often Ive been treating myself to a facial from any one of a few dear friends here in Portland too. Allowing myself this space has been crucial to be able to lovingly care for child and have peace of mind. -- Standout book/­­song/­­movie/­­piece of art: Book - Aromatic Medicine by Patrice de Bonneval & Cathy Skipper Song/­­Album -Papa Celestin ragtime music, bought it at Mississippi Records :-) Movie - Stargate (I just saw Hackers for the 1st time and that was cool, ha ha ha) Piece of Art - STOOL WITH WHEELS (ALL THE WORLD’S PAIN, YET THERE ARE MOVEMENTS) by Morgan Ritter from her show The Cat House Settlements -- Is there anyone you would like to hear from next in this interview series? Dena Nakhle Birch – She is my friend/­­angel/­­naturopathic doctor based out of Santa Barbara, CA. A brilliant healer with one of the biggest hearts I know. Erica Chidi Cohen – her friendship and book Nurture was incredibly supportive to me after my birthing experience. Neva Osterloh – the sweetest woman offering loving forms of care through her Portland skincare studio. You might also like... Self-Care Interview Series: Gabrielle Russomagno Self-Care Interview Series: Rocio Graves Self-Care Interview Series: Satsuki Shibuya Self-Care Interview Series: Lauren Haynes .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: Cortney Herrera appeared first on Golubka Kitchen.

pundi recipe | rice dumplings recipe | mangalorean pundi recipe

January 23 2019 hebbar's kitchen 

pundi recipe | rice dumplings recipe | mangalorean pundi recipepundi recipe | rice dumplings recipe | mangalorean pundi recipe with step by step photo and video recipe. udupi or mangalore cuisine is known for its healthy steamed breakfast recipes. most of these recipes are made using rice as its base and thus supplying the required carbohydrates. one such rice-based recipe is pundi recipe or rice dumplings made with idli rava and steamed in an idli stand. The post pundi recipe | rice dumplings recipe | mangalorean pundi recipe appeared first on Hebbar's Kitchen.

Dal Pakwan Chaat

January 5 2019 Manjula's kitchen 

Dal Pakwan Chaat (adsbygoogle = window.adsbygoogle || []).push({}); Dal Pakwan Chaat This recipe is a little twist to an authentic breakfast delicacy in Sindhi homes. This style of serving makes this dish perfect for a gathering. I was inspired to do this recipe from when this was served to me in Jaipur while I was visiting my daughter-in-law family. For Pakwan - 1 cup all-purpose flour (maida, plain flour) - 1/­­4 cup fine sooji (samolina) - 2 Tbsp oil - 1/­­4 tsp salt - 1/­­4 tsp cumin seeds (jeera) For Dal - 3/­­4 cup chana dal (bengal gram) - 2 Tbsp oil - 1 tsp cumin seeds (jeera) - 1/­­2 tsp salt - 1/­­2 tsp turmeric (haldi) - 1 Tbsp ginger chopped - 1 green chili chopped - 1/­­4 tsp black pepper - 1/­­4 tsp garam masala - 1/­­2 tsp mango powder (amchoor) For Garnishing - 1/­­4 cup tamarind chutney (check the recipe on my web site) - 1/­­2 cup cucumber chopped in small pieces Pakwan, Crispy This Puries -  Crisp Puries known as Pakwan: Mix flour, sooji, salt, cumin seeds, and oil. Add enough water to make firm dough. Knead the dough well. Set the dough aside and let it sit for at least 15 minutes or longer. - Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface. - Prick the rolled dough all over with a fork. This will limit puries from puffing and make them crisp. Cut them in 6 pieces giving them in triangle shape. - Heat the oil in a frying pan over medium heat. The frying pan should have at about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly. - Fry few triangles at time not crowding them. Fry until both sides are a light golden-brown. Transfer triangles over paper towel, it will absorb the extra oil. For Dal -  Wash and soak chana dal for at least 2 hours in 3 cups of water. - Drain the water, heat the oil in pressure cooker over medium heat, when oil is moderately hot add cumin seeds. As seeds crack add dal, 2 cups of water, salt, turmeric, green chili, and ginger, close the cooker and cook over medium high heat. - As the pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes. Turn off the heat and wait until steam has stopped before opening the pressure cooker. - Dal should be soft well-cooked but not mushy. Add black pepper, mango powder and garam masala, mix it well. Dal should be thick in consistency. Serving Suggestion -  Serve pakwan with hot dal with drizzle of tamarind chutney, topping with cucumber. Cucumber gives them nice crunch. Notes:  After the triangle chips cool to room temperature they should be crisp. Chips can be stored in airtight container for 1 month. The post Dal Pakwan Chaat appeared first on Manjula's Kitchen.

Composed Sweet Potato, Quinoa, and Corn Salad

November 30 2018 VegKitchen 

Composed Sweet Potato, Quinoa, and Corn Salad This colorful main dish salad featuring sweet potato, quinoa, and corn is simple to prepare, yet has a festive companys coming look. It makes a bountiful accompaniment to vegan quesadillas. If you can cook the sweet potatoes and quinoa ahead of time, this will come together in a flash when you want to serve it. Photos by Evan Atlas.   Serves: 6 2 medium-large sweet potatoes 2 cups cooked and cooled quinoa (use red, tan, or tricolor quinoa; start with 3/­­4 cup uncooked) 2 cups cooked fresh or thawed frozen corn kernels 2 scallions, thinly sliced 1/­­4 cup chopped fresh parsley or cilantro, or more, to taste Several fresh oregano leaves, finely chopped, or 1 teaspoon dried Natural bottled vinaigrette, or homemade Basic Vinaigrette, as needed Juice of 1/­­2 to 1 lime (2 to 4 tablespoons), to taste Salt and freshly ground pepper to taste Baby arugula or mixed baby greens, as needed 1/­­2 cup black olives, preferably cured and pitted 1 cup red or yellow cherry tomatoes, halved Scrub or peel the sweet potatoes and cut into 3/­­4-inch chunks. Place in a large saucepan with about an inch of water. Cover and steam over medium heat, stirring occasionally, until done but still firm, about 8 to […] The article Composed Sweet Potato, Quinoa, and Corn Salad appeared first on VegKitchen.

kal dosa recipe | kal dosai | how to make steamed kal dosa recipe

November 20 2018 hebbar's kitchen 

kal dosa recipe | kal dosai | how to make steamed kal dosa recipekal dosa recipe | kal dosai | how to make steamed kal dosa recipe with step by step photo and video recipe. south indian cuisine recipes are synonymous with dosa and idli. you can find a lot of variations to these which is basically served for your morning breakfast. one such popular variation is kal dosa recipe, which gets its name from dosa tawa which is made from stone or stone look alike cast iron. The post kal dosa recipe | kal dosai | how to make steamed kal dosa recipe appeared first on Hebbar's Kitchen.

Ginger Coconut Rice

November 5 2018 VegKitchen 

Ginger Coconut Rice This simple brown rice side dish is embellished with coconut milk, garlic, and ginger. It goes well with bean dishes and vegetable curries. Do try using brown Basmati or an exotic rice blend for a more aromatic and visually appealing dish. Photos by Rachael Braun. Serves: 6 2 cups water 15-to 16-ounce can light coconut milk 1 1/­­2 cups brown, brown Basmati, or exotic rice blend 3 to 4 cloves garlic, finely minced 1 tablespoon grated fresh ginger, or to taste 1 to 2 teaspoons ground cumin, to taste 1/­­2 teaspoon curry powder 1/­­4 cup chopped fresh cilantro 2 scallions, thinly sliced 1 cup steamed frozen green peas, optional Salt and freshly ground pepper to taste Combine the water and coconut milk in a large saucepan and bring to a rapid simmer. Stir in the rice, garlic, ginger, cumin, and curry. Lower the heat, Cover, and simmer gently until the water is absorbed, about 30 minutes. If the rice isn’t done to your liking, add 1/­­2 cup more water and simmer until absorbed. Remove from the heat. Stir in the cilantro, scallions, and optional green peas. Season with salt and pepper and serve. For more ways to use brown rice, explore Classic […] The article Ginger Coconut Rice appeared first on VegKitchen.

Sweet Potato Wedges with Tahini-Honey Sauce and Everything Bagel Spice

October 24 2018 My New Roots 

Sweet Potato Wedges with Tahini-Honey Sauce and Everything Bagel Spice   Ive now been blogging for eleven years (11years!!!). And in those eleven years, you know what Ive learned about you? You love sweet potatoes. You love tahini. And you love sauce. And if I post anything with those things - or even better - a combination of those things, I know its going to go over well. I often get preoccupied with making my recipe posts totally out there with crazy ingredients, involved techniques, and lose sight of the fact that a lot of you like really simple things too. Just like me. And just like me you like sweet potatoes and tahini and sauce. The sweet potato wedges with tahini-honey sauce and everything bagel spice that I posted on Instagram drew many requests for the recipe. I thought it would be way too easy, but your encouragement reminded me that its okay if its easy! We all have a place for uncomplicated in our lives.     I was first introduced to everything bagel spice while teaching cooking classes down in the states this past summer. One of the women in the group proclaimed that it took avocado toast to the next level, and after trying it once, I was totally hooked. She gave me two jars of the flavour confetti before I flew home, and I have just recently shaken out the last grain of salt. Without a clue on where to buy such a random thing in Canada, I set out to make my own - only I decided to be highly practical and mix up a laughably large batch because it is literally good on everything. For those of you who arent familiar with everything bagel spice mix, its the simplest combination of flaky salt, onion flakes, garlic flakes, sesame seeds, and poppy seeds, which classically tops an everything bagel. It doesnt sound like that much, but trust me, if it can make a white, doughy   this blend far more than the sum of its parts. A generous sprinkle on any dish makes it all that much more dimensional, seasoned, and delicious. My favourite applications for it include sliced garden tomatoes, cucumber, steamed green beans, roasted beets, goat cheese, cauliflower, popcorn, green salads, steamed brown rice or quinoa, eggs, hummus, and sweet potatoes...you see where Im going with this. Maybe its faster to write a list of the foods that it wouldnt be good on? Chocolate cake. There, that was easy.     But Im actually here to talk about sweet potatoes. These gorgeous golden roots are now in season, and the last local tubers being pulled from the earth as I write this. Since I live so close to a number of organic farms here in Ontario, I thought it would be fun to go see them being harvested. I called around my area to see if anyone still had them in the ground, and I got lucky when one place, Fiddlehead Farm, called me back with good news and an invitation out to their field. Fiddlehead Farm is run by a tribe of boss women who support over 150 local families through their CSA program, and hold stands at four different markets. These ladies are busy, and growing a diverse range of vegetables, greens, and herbs that seemed to stretch on for miles. I could tell from walking around the property how passionate they were about their work, and how deeply they care for their little corner of the earth. What an inspiration! Heather, the farms co-owner, hopped off her tractor to introduce herself and show me the goods. She pulled back a tangle of stems and gave a good yank to unearth a juicy bunch of sweet potatoes, all clumped together like a vegetable cuddle puddle. Jackpot! She said it had been a really good year for this particular crop, and right under my feet were literally hundreds of roots waiting patiently to be harvested before the impending frost. Seeing how things grow and meeting the people that work so hard to bring these food gifts to us gives me a deeper appreciation for every bite I take.     Sweet potatoes are nutritional powerhouses, as one of natures best sources of beta-carotene. Beta-carotene is a carotenoid form of vitamin A - an essential anti-inflammatory and antioxidant nutrient. The intensity of a sweet potatos orange flesh is a direct reflection of its beta-carotene content, so find the most vibrant ones you can, and dig in. Remember that you need a little fat to help your body absorb beta-carotene, so a drizzle of olive oil, or dousing your taters in a sauce like the one in this recipe is an important step in receiving those life-giving nutrients. Not a bad deal if you ask me. Sweet potatoes can be enjoyed roasted, steamed, sautéed, or even eaten raw, but however you choose to eat them, keep those skins on! The skin of a sweet potato is loaded with extra fiber to regulate blood sugar and support digestion, potassium to maintain normal blood pressure, and iron to deliver much-needed oxygen to your cells. Scrub sweet potatoes firmly with a soft vegetable brush - you want to remove the dirt but not take the skin away. When purchasing sweet potatoes, look for smooth, even skin without bruises or soft spots. Avoid buying sweet potatoes that are in the fridge, since cold temperatures negatively affect their flavour. Once you get them home, store them in a dry, and well-ventilated place away from a hot spot (like near the stove or on top of the fridge). Instead of keeping them in plastic, which can cause them to mold, store them in an open paper bag to extend their life.   Some notes on the recipe. Other methods Ive seen online for everything bagel spice do not suggest toasting the seeds beforehand, and I think this is a major miss. It makes a huge difference giving the sesame and poppy seeds a quick tour in a hot pan to coax out more of their flavour. If youre in a rush or simply cant be bothered, thats fine, just know that youll be missing out on some bonus taste points. And if you dont want to make three cups of the mix to start, simply half, or even quarter the recipe. I am pretty confident that youll love it though, especially once you try it on avocado toast. The Tahini Honey Sauce makes about one cup (250ml), which is plenty to cover the sweet potato wedges, but make a double batch if you want a great staple dressing for the week ahead. Its delicious on simple green salad, folded into cooked grains, drizzled over roast vegetables, or on avocado toast. The honey taste is present, but not overpowering, so feel free to add more if you want to ramp up the sweetness. For a vegan version, use maple syrup or date syrup in its place.       Print recipe     Sweet Potato Wedges with Tahini- Honey Sauce and Everything Bagel Spice Serves 4 Ingredients: 3 medium organic sweet potatoes (about 1 1/­­2 lbs. /­­ 650g) coconut oil (expeller-pressed and flavour-neutral) sea salt flat-leaf parsley and /­­ or cilantro for garnish chili flakes toasted pumpkin seeds Tahini-Honey Sauce (recipe follows) Everything Bagel Spice Mix (recipe follows) Tahini-Honey Sauce Makes 1 cup /­­ 250ml Ingredients: 1/­­3 cup /­­ 80ml tahini 1/­­3 cup /­­ 80ml water 2 Tbsp. freshly squeezed lemon juice 1 Tbsp. extra virgin cold-pressed olive oil 1 Tbsp. raw liquid honey (substitute with maple syrup for a vegan version) 1 small clove garlic, minced 1/­­4 tsp. fine sea salt Big Batch Everything Bagel Spice Mix Makes 3 cups /­­ 430g Ingredients: 1/­­2 cup /­­ 80g garlic flakes 3/­­4 cup /­­ 85g onion flakes 3/­­4 cup /­­100g sesame seeds (any colour you like) 1/­­2 cup/­­ 85g poppy seeds 1/­­2 cup /­­ 80g flaky sea salt (I used Maldon) Directions: 1. Preheat oven to 400°F /­­ 200°C. 2. Scrub the sweet potatoes well under running water. Slice them lengthwise into wedges of your desired thickness. Place them on a baking sheet with space between them (if theyre too close together theyll steam each other and get soggy), and roast for about 20-25 minutes, depending on their size. Remove from the oven when fork-tender. 3. While the sweet potatoes are roasting, make the Tahini-Honey Sauce by placing all the ingredients in a blender and blend until completely smooth. Taste and adjust seasoning if necessary. To thin, add a little water and blend or stir until the desired consistency is reached. Store leftovers in the fridge for five days. 4. Make the Everything Bagel Spice Mix In a dry skillet over medium heat, toast the sesame seeds until fragrant. Remove from heat and let cool. Place poppy seeds in the same skillet, and toast over medium heat until fragrant. Remove from heat and let cool. In a large jar combine the cooled sesame and poppy seeds, garlic flakes, onion flakes, and salt. Shake or stir to combine, and secure with an airtight lid. Store in a cool, dry place away from direct light. Keeps for 3-4 month. 5. To serve, drizzle the Tahini-Honey Sauce over the sweet potato wedges (you can keep them on the baking sheet or plate them as desired), then sprinkle generously with the Everything Bagel Spice Mix, and top with fresh herbs, toasted pumpkin seeds, and chili flakes (but get creative, these are just suggestions!). Enjoy. I want to sign off with a sincere thanks for the past eleven years of support from all of you. It’s hard for me to believe that I’ve been creating in this space for so many years now (I’ve never done anything for this long!), but I wouldn’t have the motivation to keep going if it weren’t for your curiosity, enthusiasm, and appetite for the heart work I put in here. I know that I’ll stay hungry if you do Let’s keep going, together. In sincere gratitude and love, Sarah B. *   *   *   *   *   * I have great news, dear friends! Due to the overwhelmingly positive response to the Life-Changing Loaf Subscription Box, we have reopened the sales so that you can still receive (or give!) the box before the holiday season. Click here for more information, and to subscribe. Thank you very much for your ongoing support of My New Roots! The post Sweet Potato Wedges with Tahini-Honey Sauce and Everything Bagel Spice appeared first on My New Roots.

Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant Pot

October 13 2018 Vegan Richa 

Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant PotVegan Mushroom Bourguignon served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). Vegan Gluten-free Nut-free Recipe, can be Soy-free      One, This is how one should be introduced to mushrooms(so smooth, so delicious!). Two, for some reason I mess up the spelling of bourguignon. Twice I thought I had misplaced the photos and the written recipe post, as search wouldn’t work. Well it didn’t because it was not the correct spelling! Anywho, this Vegan Bourguignon uses mushrooms and veggies, loads of flavor addition, and 1 Pot. I also steam the potato and cauliflower while the mushrooms cook, Pot in Pot Cooking. It saves time and pots. Mash the steamed veggies, add herbs of choice, some non dairy milk for creamyness and serve. You can cook the potatoes/­­cauliflower separately if you like and also make this on the stove top. See recipe notes below for Stovetop instructions and times. Lets get cooking!Continue reading: Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant PotThe post Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant Pot appeared first on Vegan Richa.

rava idli recipe | how to make rava idli | instant semolina idli

September 24 2018 hebbar's kitchen 

rava idli recipe | how to make rava idli | instant semolina idlirava idli recipe | how to make rava idli | instant semolina idli with step by step photo and video recipe. south indian recipes are generally popular for their steamed and clean breakfast recipes. it is either dosa or idli which covers the most of the breakfast recipes offerings. one such easy and simple idli recipe is rava idli recipe which is not only tasty, but also quick and easy to make it. The post rava idli recipe | how to make rava idli | instant semolina idli appeared first on Hebbar's Kitchen.


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