sweet - vegetarian recipes

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sweet vegetarian recipes

Tuscan Ribollita

before yesterday Meatless Monday 

Ribollita is a traditional Tuscan stew featuring a mix of dark leafy greens, tomatoes, carrots, celery and aromatic herbs. Serve this dish alongside a loaf of warm, crusty bread for the perfect winter meal! This recipe comes to us from Cindy of Cindys Table. Serves 4   - 1/­­2 cup extra virgin olive oil, divided - 1 large yellow onion, diced - 2 carrots, peeled and sliced - 2 large stalks, celery, chopped - 1 large white sweet potato, chopped - 2 cups cabbage, coarsely chopped - 5 kale leaves, trimmed and chopped - 4 Swiss chard leaves, trimmed and chopped - 4 cloves garlic, minced - 1 teaspoon sea salt, plus more - 1 teaspoon freshly ground pepper, plus more - 8 cups low sodium vegetable broth - 1 (28 ounce) can petite diced tomatoes - 3 sage leaves - 3 bay leaves   In a large cast iron pan or soup pot over medium high heat, add 3 tablespoons of olive oil. Once hot, add in onion and cook for about 5 minutes until translucent. Add in carrots, celery and sweet potato. Continue cooking for 5 minutes. Add in cabbage, kale, swiss chard and garlic. Then stir together with a wooden spoon. Cover and continue cooking for 10 minutes. Pour in vegetable broth and petite diced tomatoes. Drop in the sage and bay leaves. Bring to a boil then cover and lower to a simmer for 20 minutes. Remove from heat and let cool. Refrigerate over night and reheat for 20 minutes over a medium temperature. Ladle each bowl and drizzle with extra virgin olive oil for serving. The post Tuscan Ribollita appeared first on Meatless Monday.

Authentic Moroccan Carrot Salad

before yesterday Meatless Monday 

This delicious way to serve carrots may be new to you, but carrot salad seasoned with fresh cilantro, garlic and aromatic spices has long been a tradition in Morocco. Pair this side dish with your next Meatless Monday meal to liven up the meal! This recipe comes to us from Safa of Moroccan Zest. Serves 4 -  1/­­2 pound carrots cut in slices -  1/­­2 lemon juice - 1 tbsp chopped parsley - 1 tbsp chopped coriander - 1 tbsp olive oil - 1/­­2 tsp of cumin - 1 clove garlic -  1/­­2 tsp salt - 1/­­2 tsp of sweet paprika   Fill a saucepan with water, add salt and put on medium heat Add carrot slices and cook for 15 to 30 minutes until the carrots are tender Drain the carrots and leave aside In a pan, fry the garlic in 1 tablespoon of olive oil for 2 minutes in low heat Add the rest of the ingredients (spices, coriander, parsley, and lemon juice) and cook for 2 minutes while mixing. Add the carrots and sauté for 5 minutes. Let the Moroccan carrots salad a little bit cool down. It is best served tepid or cold. The post Authentic Moroccan Carrot Salad appeared first on Meatless Monday.

Black Bean Nachos

before yesterday Meatless Monday 

Nachos get a healthy plant-based boost with nutritious black beans, which are sauteed with Tabasco sauce for a little heat and honey for a little sweet. This crowd-pleasing recipe comes together in no time and can be customized with your favorite toppings. This recipe comes to us from Golden Blossom Honey. Serves 6 - 1/­­2 medium onion, chopped - 1 clove garlic, minced - 1 tablespoon olive oil - 1 (15 ounce can) black beans, drained and rinsed - 2 dashes Tabasco sauce - 1 tablespoon honey - 3 medium tomatoes, chopped - 1 jalapeno pepper, seeded and minced - 2 scallions, chopped - 1 (8 1/­­2 ounce) bag tortilla chips - 4 ounces sharp cheddar cheese, grated - 4 ounces Monterey Jack cheese, grated - 1 avocado, peeled and sliced - 3 tablespoons fresh cilantro, chopped - sour cream - salt and pepper to taste   Preheat oven to 475°.   Saute onion and garlic for 5 minutes in olive oil over medium heat. Reduce heat. Add black beans and Tabasco sauce. Stir in honey. Cook for 10 minutes, stirring often. In a medium bowl, mix together tomatoes, jalapeno pepper, and scallions. Place tortilla chips evenly on baking sheet. Place black bean mixture over chips, followed by tomato mixture and grated cheeses. Bake for about 5 minutes, until cheese melts. Top with avocado slices, cilantro and sour cream. The post Black Bean Nachos appeared first on Meatless Monday.

Lentil and sunflower seed “meatloaf”

December 8 2018 VegKitchen 

Lentil  and sunflower seed “meatloaf” What I like about this kind of recipe is that it is extremely flexible. You can keep the base and make meatballs, burgers, or stuff it into vegetables. Here, I cooked it in a muffin mold, but you can opt for a lentil loaf cooked in a bigger mold. Just dont forget to increase the cooking time! Save Print Lentil and sunflower seed meatloaf Serves: 4-6   Ingredients 2 tbsp. of olive oil 1 1/­­2 cups of onion, finely chopped 2 garlic cloves, crushed ⅔ cup carrots, grated 1 packet (227g) mushrooms, finely chopped 1 cup of lentils, cooked, rinsed and drained 1 1/­­2 cup sunflower seeds 2 slices of whole grain bread, shredded into small pieces ¼ cup ground flaxseed ½ cup of oatmeal 2 tbsp. of tamari 1 tbsp. apple cider vinegar 1/­­4 cup of vegetable broth 1 tbsp. oregano 1/­­2 tsp. thyme 1/­­2 tsp. dry mustard Salt and pepper, to taste 1/­­4 cup of ketchup 1/­­4 cup of unsweetened applesauce 2 tbsp. balsamic vinegar 2 tbsp. tablespoon maple syrup Instructions In a skillet, heat olive oil over medium high heat. Add onion and mushrooms. Cook until the onion has begun to turn a little golden, about 10 minutes. Add the […] The article Lentil and sunflower seed “meatloaf” appeared first on VegKitchen.

Shortcut Apple Steel Cut Oats + A Day of Eating Video

December 6 2018 Golubka Kitchen 

Shortcut Apple Steel Cut Oats + A Day of Eating Video Hi friends! Today we’re sharing a new video as part of a video series we are working on, where well be going through a whole day of plant-based meals, as well as little tricks, ideas, and inspirations around the kitchen. We’ve always been fascinated with peoples everyday routines (which is why we have the self-care interview series), and we love getting a peak at how they sustain themselves throughout the day, so we thought it would be fun to film something similar. Todays video has a shortcut recipe for creamy steel cut oats, as well as ideas for lunch, a pick-me-up hot chocolate, dinner, and an end of day treat. All the recipes mentioned in the video are linked below. Let us know what you think! Ever since I discovered steel cut oats, I haven’t been able to go back to rolled oats for porridge purposes. They just seem so sad and mushy, compared to the al dente, textured goodness that are steel cut oats. The only thing that puts steel cut oats at a disadvantage is that they take a while to cook – 30 or so minutes, which is an amount of time that most busy people don’t have in the mornings. Thankfully, there’s a shortcut! It involves quickly bringing your steel cut oats to a boil the night before and leaving them to sit overnight, and you end up with a pot of creamy, dreamy oats in the morning. In the fall, I like to have them with apples, but the possibilities for flavoring and toppings are endless here. Here are all the other recipes mentioned in the video: Nettle Infusion – full of vitamins and minerals, great for hair, nails, and skin, and I actually like the taste, too. Harissa – a powerful, North African condiment that can really take a meal to the next level. Our Plant-Based Meal Plan – the link is to the most recent meal plan we posted, but you can also see all of our meal plans here. Black Bean Sweet Potato Soup – this is such a cozy, fall soup (that uses harissa!) Tahini Hot Chocolate – I drink a variation of this drink every day that I’m working from home. It’s a great pick-me-up, and full of healthful ingredients, too. Red Lentil Stew – this Ottolenghi recipe is so solid and delicious. We also have a step-by-step, no-recipe red lentil soup recipe saved in our Instagram highlights. Shortcut Apple Steel Cut Oats   Print Serves: 1 Ingredients ¼ cup steel cut oats pinch of sea salt a few shakes of cinnamon, or to taste 1¾ cup water 1 apple lemon juice (optional) 2 teaspoons coconut sugar (optional) plant milk of choice - for reheating (optional) hemp hearts or other nuts or seeds - for sprinkling on top almond butter - for garnish Instructions The night before you want steel cut oats for breakfast, combine the steel cut oats, salt, cinnamon, and water in a pot with a lid. Place the pot over high heat and bring up to a boil. Turn off the heat immediately as the oats start boiling. Leave the pot with the oats to sit on the stove top, covered, until morning. In the morning, the oats will be cooked and creamy. The next morning, cut your apple in half and core. Grate half of the apple and mix it into the pot with the oats. Slice or cube the other half of the apple, for topping the porridge. Optionally, mix the apple slices/­­cubes with a few squeezes of lemon juice and coconut sugar for a more impactful topping. Reheat the oats with the grated apple over medium high heat, mixing regularly. If the oats seem too watery, cook them for about 5 minutes, and theyll thicken up. On the other hand, if youd like the oats to be more creamy, reheat them with a splash of plant milk or water for a creamier consistency. Serve, topped with sliced apple, hemp heart or other nuts/­­seeds, and almond butter. Notes This recipe is highly customizable: use any seasonal fruits or berries you have on hand in place of apples, mix in cacao powder and top with banana for chocolate oats, switch up the toppings...the possibilities are endless! 3.5.3226 You might also like... Sprouted Spelt Pancackes Sweet Potato Buckwheat Snack Bars with Cardamom Carrot Cake Smoothie Bowl Creamy Steel Cut Oats with Spring Vegetables .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 Shortcut Apple Steel Cut Oats + A Day of Eating Video appeared first on Golubka Kitchen.

thekua recipe | khajur recipe | bihari khasta thekua recipe

December 3 2018 hebbar's kitchen 

thekua recipe | khajur recipe | bihari khasta thekua recipethekua recipe | khajur recipe | bihari khasta thekua recipe with step by step photo and video recipe. each state of india has its own unique traditional recipes which have been carried by generations. some recipes are either savoury, dessert recipes or it could be a morning breakfast. one such easy and simple sweet snack recipe is known as thekua recipe or khajur recipe made with wheat flour. The post thekua recipe | khajur recipe | bihari khasta thekua recipe appeared first on Hebbar's Kitchen.

Simply Vibrant, Our New Cookbook + Free Drinks Ebook

December 1 2018 Golubka Kitchen 

Simply Vibrant, Our New Cookbook + Free Drinks Ebook It’s been around three years since we started working on this cookbook, so finally telling you about it today feels monumental, exhilarating, and terrifying all at the same time. Our new cookbook is called Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking, and it’s available now! It’s written by me, Anya, and photographed by Masha – the same mother/­­daughter team that’s behind this blog. Today, we are sharing some key details about the book, accompanied by a book trailer (above), sneak peak photos and ways to order. We’ll also be talking about the free ebook that we created for anyone who buys the book and leaves a review. SO excited to share all of this with you :) About the Book -- Simply Vibrant comes out on February 6th, 2018. Anyone who orders the book and writes a review will also have access to a free drinks ebook that we made as a little thank you gift. More on that below. -- There are 129 recipes in the book, all of which are vegetarian, 124 of them are vegan, and 109 of them are gluten-free or gluten-free adaptable. My goal was to create healthful, everyday recipes that require accessible, whole food ingredients – mainly vegetables, fruit, herbs, spices, grains, and legumes. The recipes are very much influenced by the seasons, too. Our hope is that you’ll be able to find whatever good-looking produce you picked up at your market or store in the index of the book, and get some ideas on preparing it. -- I used comfort food classics from around the world as inspiration for the recipes in the book, which also influenced the book’s organization. The chapters are as follows: Morning Porridges and Pancakes – this chapter contains breakfast recipes for every season, both savory and sweet. Salads and Bowls – this one has a grain bowl recipe for every season, as well as plenty of vibrant salads for every occasion. Wraps and Rolls – this chapter celebrates the wrapping techniques seen in cuisines all around the world. There are recipes for summer rolls, enchiladas, burritos, maki (sushi), collard green wraps, and more. Soups and Stews – the recipes in this chapter range from hearty winter stews to refreshing and light summer soups. Risotto, Paella and Pilaf – for this chapter, I took the format of well-loved rice dishes from around the world, and reinvented them with the use of different vegetables and grains (there are even a couple of completely grain-free risottos!). Noodles, Pasta and Pizza – this one is all about the coziest foods out there, reimagined to be more vegetable-forward – there are recipes for homemade pasta and dumplings, but also for noodles and pizza crusts made with vegetables. Fritters and Veggie Burgers – this chapter has a veggie burger recipe for every season, as well as plenty of lacy, plant-packed fritters. Just Veggies – this chapter is here to prove that seasonal vegetables only need a simple nudge to taste amazing – there are techniques for marinating, pickling, braising, stewing, and glazing that will take your produce to the next level. Sweets for Every Season – the title of this chapter speaks for itself – there are brownies, galettes, pies, cakes, and pots de creme, made with unrefined sweeteners, fruit, and even some vegetables. Basics and Sauces – a foundational chapter, which will supply you with ammunition for creating vibrant meals quickly – from mind-blowing sauces to broth that will cost you $0 in extra groceries. -- I’ve been thinking a lot about the amount of waste we produce as humans, and I’ve been working on developing techniques for using up all parts of the produce I buy. I present some of these ideas in this book, from the aforementioned veggie scrap broth, to a watermelon rind marmalade, broccoli stem risotto, and more. -- The introduction has a story about my shoemaker grandfather, which has basically become folklore in our family. I was very excited to immortalize it in a book. -- If you have our first cookbook, The Vibrant Table, this book is a follow-up to that. While The Vibrant Table focused on creativity in plant-based cooking, Simply Vibrant is much more focused on the everyday. It’s all about putting breakfast, lunch and dinner on the table. -- The book is 328 pages long, hardcover, and 7.5″ x 10″ in size. Every recipe is accompanied by a beautiful photograph, with the exception of a few sauces. Praise Here are some kind words we’ve heard about the book from people and publications we greatly admire. “Simply Vibrant captures the kind of accidentally-vegetarian food we want to eat right now.” --Bon Appetit Simply Vibrant is intuitively organized and brilliantly executed. It illustrates how many of us are striving to eat these days: crave-able, template-style recipes with seasonal touches, simple techniques, and an underlying nourishing essence that reads as encouraging, rather than prescriptive. Anyas approach starts with a deep-rooted reverence for what nature provides in all of its seasons--and in all of its sometimes neglected or wasted forms. The thoughtful uses for carrot tops, chickpea soaking liquid, and barley cooking water--like the rest of the books delicious plant-based recipes--speak to both virtue and pure enjoyment. This book inspires me to cook (and live!) with a deeper sense of care and appreciation. --Laura Wright, author of The First Mess Cookbook Anyas approach to food and the seasons always stands out as creative, inventive, and colorful. Simply Vibrant contains an abundance of inspiring recipes and clever tricks to add more nourishment and adventure to your everyday meals. --Amy Chaplin, James Beard award-winning author of At Home in the Whole Food Kitchen Anya has the incredible ability to inspire her readers to cook, but more importantly, she helps them tap into their own intuition to create delicious meals in a more relaxed way. I love her emphasis on seasonality, and her creative approach to leaf-to-root cooking, using every ingredient to its fullest potential without wasting a single seed! This recipe collection is bursting with global flavors, unique ingredient combinations, and of course, vibrancy on the highest level. --Sarah Britton, holistic nutritionist and author of My New Roots and Naturally Nourished   We are longtime fans of Golubka Kitchen and Anyas creative and beautiful plant-based recipes. Her new book is jam-packed with healthy, flavorful, and simple recipes and lots of interesting suggestions on how to cook with the odds and ends of produce that usually are discarded--like making marmalade from watermelon rinds and risotto using broccoli stems. So clever! --David Frenkiel and Luise Vindahl, creators of the blog Green Kitchen Stories “Exciting, vegetable led food.” -- Anna Jones, author of A Modern Way to Cook, A Modern Way to Eat and columnist for The Guardian “What made me want to cook from Simply Vibrant is its more relaxed approach to plant-based cooking” --Toronto Star Order Here’s where you can order Simply Vibrant. Many of these outlets are selling the book at a discounted price. Amazon Barnes & Noble Roost Powell’s IndieBound Book Depository (ships worldwide for free) Amazon Canada Indigo Free Ebook: Simply Vibrant Drinks To show our immense gratitude to anyone who orders the book and leaves a review, we made a little thank you gift in the form of a free drinks ebook. It’s sort of like a mini e-cookbook, complete with our favorite, lush drink recipes that won’t be published anywhere else. Click here for instructions on how to claim your ebook and see a preview of the recipes within. Thank You This book only exists because of this blog, and this blog exists because of you – your support, kindness, and curiosity in visiting this space, cooking from our recipes, and reading our stories. Seriously, none of this would be here without YOU. So thank you! Truly, from the bottom of our hearts. – Anya and Masha The post Simply Vibrant, Our New Cookbook + Free Drinks Ebook appeared first on Golubka Kitchen.

carrot kheer recipe | carrot payasam | gajar ka kheer

November 29 2018 hebbar's kitchen 

carrot kheer recipe | carrot payasam | gajar ka kheercarrot kheer recipe | carrot payasam | gajar ka kheer with step by step photo and video recipe. kheer recipes are favourite recipes for many indians and are made for various celebrations. generally, the popular variants are made with rice or vermicelli. but this recipe is a unique milk pudding alternative made with grated carrots and sweetened milk The post carrot kheer recipe | carrot payasam | gajar ka kheer appeared first on Hebbar's Kitchen.

Start the Monday after Thanksgiving with Healthy Eating

November 26 2018 Meatless Monday 

Start the Monday after Thanksgiving with Healthy EatingMeatless Monday is here to help you get back on track from your epic meal of turkey, three kinds of stuffing, four slices of pie, and a glass or two of wine...but whos counting? Its fine to overindulge now and then. Why? By getting off track, its easier to get back on! To recuperate, choose plant-based foods like fruits and veggies, which will help you detox and give you lots of fiber - a perfect combination after heavy meals. Try these recipes, which re-imagine holiday leftovers like carrots, green beans, pumpkin, and sweet potatoes. Breakfast – Black Bean Sesame Veggie Hash Lunch – Sesame Tempeh with Green Beans Side – Tahini Curried Carrot Salad Dinner – Stuffed Shells with Pumpkin Kale Filling Continue your detox with a Monday Mile ! Enjoy being outside in nature, getting fresh air, and burning off some extra calories. 2,000 steps, or a mile, takes about 20 minutes and is a beautiful way to start the week after Thanksgiving. Monday has been proven  to be an effective day to start healthy routines; studies show that people who start a new routine or activity on Monday are more likely to keep it up for the rest of the week. Giving up meat one day a week may also inspire other healthy changes to your lifestyle, such as adding more physical activity  or reducing your stress . Meatless Monday has multiple benefits , not just for your health but also for the environment. Follow us on Facebook , Twitter , and Instagram ! Did you try one of our recipes? Please share your photos and experiences with us on social media by tagging @MeatlessMonday and #MeatlessMonday. The post Start the Monday after Thanksgiving with Healthy Eating appeared first on Meatless Monday.

Oil-free Vegan Biscuits 1 Bowl

November 20 2018 Vegan Richa 

Oil-free Vegan Biscuits 1 BowlOil-free Vegan Biscuits. These flaky savory herbed biscuits dont use any oil or butter! 7 Ingredients, 1 Bowl, 30 Mins. Soft inside and an amazing crumb. Vegan Soyfree Nutfree low fat Biscuit Recipe. GF option   Jump to Recipe  Biscuits are a must side with gravy or other toppings for large holiday meals. They can be buttery and flaky without all the butter or even vegan butter! After making my no oil pumpkin scones, I used the similar process for these biscuits! Chilled coconut cream and sweet potato mash or regular potato mash replace the butter, Mix it all in until the flour is like breadcrumbs. Then add your vegan buttermilk and done.  These Amazing Biscuits need 1 Bowl, 7 Ingredients, take just 15 mins of active time, and use simple methods. You can freeze the shaped biscuits to bake later to get warm biscuits when wanted!.Continue reading: Oil-free Vegan Biscuits 1 BowlThe post Oil-free Vegan Biscuits 1 Bowl appeared first on Vegan Richa.

Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes – Instant Pot or Stovetop

November 17 2018 Vegan Richa 

Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes – Instant Pot or StovetopInstant Pot Lentil Mushroom Stew with Easy Mashed Sweet Potatoes. 1 Pot 30 Minute. Upside down Lentil Shepherds Pie! Vegan Glutenfee Nutfree Soyfree Recipe Stovetop option  Jump to Recipe  If you all loved the Mushroom Bourguignon, you’ll love this easy lentil mushroom stew too. Similar ingredients, process to use just 1 Pot, and just 15 mins active time! Serve it as Upside down Lentil Shepherd’s pie! It is Much easier in the instant pot. No baking required. You can bake if you wish. Spread the cooked lentil mixture in a baking dish, top with mashed sweet potato or potato, then top with minced garlic, olive oil, herbs and breadcrumbs. Bake at 425 def F for 15 mins to heat up and brown the top and done! The stew and the mashed potatoes can be made ahead, so assemble, top and bake the day of. Change up the herbs to preference. Use potatoes or cauliflower or celeriac or combination instead of sweet potatoes in the veggie mash. Use flour for thickening the stew if needed, or just blend up a portion of the stew. Lots of options! Stove top instructions in the recipe notes. This Lentil Stew is Easy, 1 Pot, Make ahead, Freezer friendly, and uses Pot in pot (PIP) in the Instant Pot. Short Active time and all the flavor like lentil shepherds pie!Continue reading: Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes – Instant Pot or StovetopThe post Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes – Instant Pot or Stovetop appeared first on Vegan Richa.

Weekday Cauliflower Dal

November 15 2018 Green Kitchen Stories 

Weekday Cauliflower DalWe had a little vote on instagram the other day, asking which recipe we should post on here next. I was absolutely convinced that these Peanut Butter & Jam Chocolate Cups would be the winner. But there was instead a surprisingly large majority asking for a cauliflower dal. I suppose most of you just want to cozy up with warm food that hugs the belly right now. And that is exactly what this is. A belly hugger and a particularly simple recipe that doesn’t require any fresh herbs or unusual ingredients. Just a handful of pantry staples and a little trick for a flavor packed topping. We’ll teach you more about the recipe and the topping in a bit. But before we do that, we wanted to show you this video that we made. It is part of a new mini series that we are doing on on youtube where we travel around Sweden to source local ingredients and cook with friends. In this episode we took the train to the west coast to pick apples with Linda Lomelino and then she bakes a classic Swedish Apple Cake. Fun times! Luise was quite nervous about releasing this because she speaks in front of the camera more than she has done before, so please give her a little extra love. We have two more episodes coming before this year ends. Back to the dal. If you are not familiar with the name, it is essentially an Indian Lentil Soup. We have been sharing a few different dal recipes on here and in our books and this is a mix of them all. It is not our fanciest version but instead something that you can make on any given weekday. A dal is one of those recipes that you learn once and then know and cook for the rest of your life. I promise. I have been making varieties of this soup since I moved to my first apartment and learned how to cook. All ingredients are easy to find and can basically go into the sauce pan at the same time. If there is one thing that you should give a little extra attention, it is to use a good curry spice blend. The use of spices can vary in curries, we particularly love a version that includes ground fenugreek. But you can use any curry mix that you like. If you have some mustard seeds, coriander seeds and/­­or cardamom seeds in your spice cabinet, you can grind them into your curry blend to boost it with extra flavor. Because freshly grounds seeds/­­spices always taste more. The trick When we were on Sri Lanka a couple of years ago, we learned a dal trick from a local woman. After having cooked lentils and spices into a pretty good dal, she put another pan on high heat, added ghee and more spices to it and, when super fragrant, she stirred them into the soup. Adding those warm spices and butter last minute just boosted the soup and made it insanely flavorful. For this recipe we use a similar method for garlic and mustard seeds that we then wilt down spinach into. You can stir down the spinach into the dal, but we instead serve it as a topping (because our kids prefer it without the spinach). We normally add toasted pumpkin seeds on top as well but didn’t have any at home this time. Weekday Cauliflower Dal  Serves 4 Notes: You can either serve the soup chunky or mix it smooth with a hand blender. Our favorite way is to just give it a super quick whizz with the blender to make it a little creamier and yet keeping texture from the cauliflower and potatoes. If you want it a little sweeter and creamier, you can replace 400 ml /­­ 14 oz of the water/­­stock with a tin of coconut milk. We don’t add chili to it because of our kids but that can obviously also go in along with the curry. 3 tbsp coconut oil or butter/­­ghee 1 onion 2 cloves garlic 1 tbsp ground curry spice blend 1/­­2 tbsp mixed mustard seeds, coriander seeds and cardamom seeds (or just add 1/­­2 tbsp extra ground curry) 1 large chunk (5 cm /­­ 2 inches) fresh ginger 1 cauliflower (approx 500 g /­­ 1/­­2 lb) 3 potatoes, coarsely diced 200 g /­­ 1 cup red lentils 2 soft dates, pitted and mashed 1 litre /­­ 4 cups water or vegetable stock 1 tsp apple cider vinegar   Garlicky spinach 2 tbsp coconut oil 2 tsp mustard seeds 2 garlic cloves, finely sliced 2-3 handfuls spinach   Tomato salad 10 cherry tomatoes 2 tsp olive oil 1 tsp apple cider vinegar salt & pepper Make the Cauliflower Dal: Heat coconut oil, onion and garlic in a large saucepan on low/­­medium heat. Add the curry, grind the extra spices in a mortar and add those as well (or just add more curry). Stir constantly with a wooden spoon until it smells fragrant, but be careful so the spices do not burn. If it feels too dry add a spoonful, or more, of water. Break the cauliflower into florets and chop the stem finely. Peel the potatoes and dice them into 1 cm /­­ 1/­­2 inch bits. Add both to the sauce pan along with the lentils and dates. Stir and sauté for about a minute before adding water or stock. Let simmer for 30 minutes or until the lentils are starting to dissolve and the cauliflower florets are tender. Stir carefully (if you want the cauliflower florets to stay intact) a few times. Add apple cider vinegar and salt to taste. Give the soup 2-3 pulses with a hand blender (if you like, see note above). Serve in bowls with a dollop of yogurt (coconut yogurt or regular yogurt) and top with garlicky spinach and tomato salad. Make the Garlicky Spinach: Heat coconut oil in a skillet. Sauté mustard seeds and garlic on low/­­medium heat until golden and fragrant. Add spinach and turn off the heat. Stir until wilted. Ready for serving. Make the Tomato Salad: Cut the tomatoes in halves and place in a bowl. Add olive oil, vinegar salt and pepper and toss to combine. Serve on top of the dal for a fresh zing of flavor.

Butternut Miso Soup with Arame and Wasabi

November 14 2018 My New Roots 

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

Japanese Vegetable Curry

November 13 2018 Robin Robertson's Global Vegan Kitchen 

Japanese Vegetable CurryMilder and thicker than other curries and slightly sweet, Japanese curries are typically thickened with a roux. This Japanese Vegetable Curry from One-Dish Vegan cuts the fat and adds flavor by pureeing some of the vegetables in the curry to thicken it. This is also good made with fresh or frozen shelled edamame instead of the tofu and snow peas instead of the green peas. S&B brand curry powder works best in this dish. Japanese Vegetable Curry Milder and thicker than other curries and slightly sweet, Japanese curries are typically thickened with a roux. This version cuts the fat and adds flavor by pureeing some of the vegetables in the curry to thicken it. This is also good made with fresh or frozen shelled edamame instead of the tofu and snow peas instead of the green peas. S&B brand curry powder works best in this dish. - 2 teaspoons olive oil or 1/­­4 cup (60 ml) water - 1 large yellow onion, chopped - 2 carrots, peeled and cut into 1/­­4 -inch (6 mm) thick slices - 1 1/­­2 to 2 tablespoons (9 to 13 g) yellow curry powder - 1 1/­­2 tablespoons (24 g) tomato paste - 1 tablespoon (15 ml) wheat-free tamari - 1 to 2 teaspoons agave nectar -  1/­­4 teaspoon cayenne pepper, optional - 1/­­3 cup (82 g) applesauce - 3 cups (700 ml) vegetable broth - 1 large rurusset potato, peeled and cut into 1-inch (2.5 cm) dice - Salt and freshly ground black pepper - 1 tablespoon (16 g) mellow miso paste - 8 ounces (225 g) extra-firm tofu, well drained, blotted dry, and diced -  3/­­4 cup (113 g) fresh or (98 g) thawed frozen peas - Heat the olive oil or water in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the carrots and then stir in the curry powder, tomato paste, tamari, agave, cayenne (if using), applesauce, and broth and bring to a boil. Reduce the heat to a simmer and add the potato and salt and pepper to taste. Simmer until the vegetables are tender, about 30 minutes. - Transfer about 2 cups (455 g) of the mixture to a high-speed blender or food processor. Add the miso paste and puree until smooth. Stir the vegetable puree back into the curry along with the tofu and peas and simmer for 5 minutes longer. Taste and adjust the seasonings if needed. - Serve hot. From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission.   The post Japanese Vegetable Curry appeared first on Robin Robertson.

Gingered Winter Fruit Medley

December 7 2018 VegKitchen 

Gingered Winter Fruit Medley This simple and pretty combination of winter fruits -- pears, apples, oranges, and pineapple, spiced with crystallized ginger -- is a refreshing finish to any meal. It’s pretty enough to serve as a Christmas dinner dessert, accompanied by your favorite cookies. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. 5.0 from 1 reviews Save Print Gingered Winter Fruit Medley Author: Nava Recipe type: Winter dessert /­­ Christmas Cuisine: Healthy Prep time:  20 mins Total time:  20 mins Serves: 8   This simple and pretty combination of winter fruits is a refreshing finish to any meal, and pretty enough to serve as a Christmas dinner dessert, accompanied by your favorite cookies. Ingredients 2 pears, any variety, or two different types, including Asian pears, cored, seeded and diced 2 Granny Smith apples, cored, seeded, and diced 2 small oranges, such as clementines, peeled and sectioned or 2 small blood oranges, peeled and diced One 20-ounce can unsweetened pineapple rings or chunks, drained ½ cup dried cranberries ¼ cup sliced crystallized ginger, or more or less to taste Two 6-ounce containers  pi?a colada or vanilla nondairy yogurt (soy or coconut) Ground cinnamon or freshly grated nutmeg Instructions Combine all the ingredients except the yogurt in a serving bowl […] The article Gingered Winter Fruit Medley appeared first on VegKitchen.

gujarati dal recipe | gujarati tuvar dal | gujarati toor dal

December 6 2018 hebbar's kitchen 

gujarati dal recipe | gujarati tuvar dal | gujarati toor dalgujarati dal recipe | gujarati tuvar dal | gujarati toor dal with step by step photo and video recipe. dal recipe has always been a staple curry for most of indian households. there are myriad ways and varieties of it which is made according to the demographics and taste buds of the local region. one such easy and simple dal lentil soup recipe is known as gujarati dal recipe which is sweet and sour in taste. The post gujarati dal recipe | gujarati tuvar dal | gujarati toor dal appeared first on Hebbar's Kitchen.

Abruzzo, Italy 2019 Retreats Open for Registration + 2018 Retreat Recap

December 2 2018 Golubka Kitchen 

Abruzzo, Italy 2019 Retreats Open for Registration + 2018 Retreat Recap We are so excited to announce that registration for two of our retreats in Abruzzo, Italy is now open for the Spring of 2019! We hosted our first foraging and cooking retreat there this past October, and it really exceeded all of our expectations. We are elated to announce that this time around, we will have an on-site Acupuncture Physician (for one of the retreats) and an on-site Yoga Teacher (for both retreats)! In addition to cooking, eating, foraging, hiking, and sightseeing in the beautiful Abruzzo countryside, we will be exploring the ways to inner balance through yoga, meditation, and ancient techniques of Chinese Medicine. Read on for retreat registration, testimonials, and a photo recap of our first retreat. We hope to see you in the spring :) 1) Re-Center Retreat 2019 with On-Site Acupuncture Physician and Daily Yoga/­­Meditation (May 27th - June 2nd, 2019) For the wellness enthusiast and vegan or vegetarian (or plant-loving) foodie looking to relax and re-center. Activities and Services will include: one-on-one appointments with on-site Acupuncture Physician (diagnostic consultation, acupressure, deeply relaxing facial and body gua sha massage), daily yoga with on-site certified yoga instructor, meditation, forest-bathing, plant-based meals prepared by the Golubka Kitchen team, foraging, truffle hunting, meditation in a 600 year old olive grove and olive oil tasting, winery visit and wine tasting, plant-based cooking, medicinal jam, and herbal tonic classes with the Golubka Kitchen team, cooking with Abruzzo locals, and more! Click to Book | Click to See a Sample Itinerary 2) Forage, Cook & Yoga Retreat (June 4th - June 10th, 2019) For the vegan or vegetarian (or plant-loving) foodie, who also enjoys daily yoga and meditation. Activities and Services will include: sampling the best of Abruzzo’s plant-based fare, truffle hunting, wine tasting, 600 year old olive grove visit and olive oil tasting, pasta-making class with Abruzzo locals, cooking classes with the Golubka Kitchen team, foraging and cooking local edible plants, mountain hikes and visits to mountain villages, daily yoga with on-site certified yoga instructor, meditation, and more! Click to Book | Click to See a Sample Itinerary Testimonials “Having the opportunity to explore a lesser known region of Italy to find its hidden gems in the Culinary arts was such an enriching experience! Getting to see first hand how the people in these areas live, visiting locals in their homes... From truffle hunting to tasting oil from 600 year old olive groves... Wild foraging for greens & making pasta in an Italian womans kitchen.... Not the typical trip to Italy. It was a delightful & delicious experience!” – Rachel, Alabama “I loved the retreat. It was well managed, we had the best food, awesome accommodation, great people, perfectly sized travel group and great tour guides. I had looked very much forward to this retreat and it was even better than I imagined. You created an amazing experience, with wonderful and very unique accommodations, the best meals I have ever had, set in a beautiful landscape, off the beaten path. The silence was palpable and so welcome to step out of the noisy and hectic lifestyle most of us have these days. I seriously consider joining you again, so I can have more of those meals, go back to the medieval village of Santo Stefano and the unique scattered hotel. We also had an awesome group, which made it even more special!” – Claudia, Massachusetts “It was a trip of a lifetime. Abruzzo could not have been more beautiful! I loved the diversity of the land, the hiking, cooking and loved loved loved the food. I also was glad that it was not a large group…I liked the intimacy of the smaller number of participants. It truly was a remarkable 6 days and you all were so kind, knowledgeable and pleasant to be with.” – Helen, Michigan “Thank you for the wonderful trip. It was so much more than I thought it would be. A deep dive into the food, culture and people of Abruzzo. I had experiences that I could never have on my own. I thought we were a good mix of ages, interests and countries. Diversity makes things so interesting.” – Maudia, Michigan “I’ve been to Italy before but never like this! We visited magical places that I’d never know about on my own: Santo Stefano with its fairytale charm, the beautiful truffle plantation, ancient olive grove, a winery located right in a family home’s basement… Every single one was a unique, unforgettable experience. Thank you!” – Katya, Sochi Truffle Hunting & Tasting We visited a family truffle plantation, where the sweet truffle-hunting dogs Rita and Nina dug up about 1kg of summer truffles right in front of us. We then got to have home-cooked lunch at the truffle plantation owners’ house, where we sampled the day’s harvest, as well as the family’s line of truffle pastes. Hiking and Foraging We hiked up beautiful mountain paths to see historical castles, churches, and hermitages, and foraged for wild herbs, berries, and fruit along the way. We foraged rosehips, wild mint, wild chicory, figs, and even jujube dates. Exploring Local Villages & Towns Pictured below are the breathtaking towns of Pacentro, Sulmona and Santo Stefano (we stayed in Santo Stefano in this experience of a hotel), where we had the pleasure of sightseeing and visiting local artisan businesses, as well as a bustling farmer’s market. Visiting Local Artisans We visited a local wine producer (also a family business) and sampled their exquisite wines. We also had the transcendent experience of wandering around an olive grove with trees up to 600 years old, and got to taste incredibly fresh olive oil, made with the olives from those trees. Cooking, Eating & Drinking! Eating well was the main mission of this retreat, and I think it’s very safe to say that the mission was accomplished. We tasted vegan and vegetarian food from a variety of cozy restaurants, cafes, artisans, and local’s homes. We foraged and ate wild chicory, learned to make pasta and cookies, and got to know famous Abruzzo ingredients, like their local lentils, solina flour, spelt, and more. You might also like... Abruzzo, Italy: Join Our Vegan/­­Vegetarian Forage and Cook Retreat .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 Abruzzo, Italy 2019 Retreats Open for Registration + 2018 Retreat Recap appeared first on Golubka 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.

No-Recipe Winter Slaw with Dreamy Orange Tahini Dressing + Selling Our Home w/ my Dream Kitchen

November 28 2018 Golubka Kitchen 

No-Recipe Winter Slaw with Dreamy Orange Tahini Dressing + Selling Our Home w/ my Dream Kitchen This may or may not be news to you, but a really good slaw is easy to make when you’ve got the foundation of nicely shredded vegetables and great dressing. Come fall/­­winter, and all my butter lettuce and baby green salad cravings get replaced with colorful slaw cravings. Slaw just feels more suitable to winter to me, probably since I can make it with more seasonally appropriate vegetables like winter greens, cabbage, grated raw squash, carrots, apple, etc. Nature tends to provide us with exactly what we need during different times of the year, and I always try to listen to that by taking advantage of what’s in season. It’s also just exciting to switch it up. So, winter slaw will be taking the place of other salads on our table for the next few months. Maybe you want to join in and give it a try as well? Or maybe you’re a slaw expert already. What this post is really about is the orange tahini dressing that will make any shredded raw vegetables shine, and also a little bit about the sad yet exciting fact that we are selling our home with my dream kitchen. So, the dressing is a dreamy combination of fresh orange juice, tahini, garlic, and other flavor stars like mustard and miso, as well as some toasted poppy seeds. I’ve been on a real poppy seed kick lately, and I find that they add the most satisfying, tiny firework-like pop (and a nutty flavor) to an otherwise smooth concoction. What I’ve decided to do here is to give a recipe for the dressing, as well as a non-recipe for a wintery slaw. The slaw can be composed of almost any vegetables that taste good raw. The key is to shred them really well, since tiny, delicate ribbons of veg really make the whole experience that much more pleasurable. A sharp knife works for this, but having a mandoline with different blade attachments is especially helpful in this case. Add in some pomegranate jewels or something crunchy like toasted or candied nuts/­­seeds, and you’re in for a really great salad component to whatever other cozy winter fare you’re enjoying at the moment. In other news, we are in the process of trying to sell our home. If you’ve been following along here for a while, you may have seen my post about the kitchen renovation that we were able to finally pull off after fifteen years of living with a typical 90s Florida kitchen (code for: not very functional or aesthetically pleasing). We put so much physical and emotional work into this renovation, and I ended with my absolute dream kitchen and living room (which compose an entire 2nd floor of the condo). So, why are we selling it? There are multiple reasons that make sense for our family. Mostly, we are ready for a change of location, though it will be so sad to leave the place we’ve called home for seventeen or so years. If I could pick everything up and move it with us wherever we end up, I would. But I can’t! So, if you or someone you know are looking for a home on a very peaceful island in the Tampa Bay region of Florida, a five minute drive from a national park beach, close to everything, with renovations that were done with lots of unique materials and even more love, click here to check out the listing and please help us spread the word :) Here are some more home-related links: – The Kitchen Renovation – The Best Way to Repurpose Vintage Fruit Crates on The Kitchn – Paloma’s Room on Apartment Therapy (from 2010!) No-Recipe Winter Slaw with Dreamy Orange Tahini Dressing   Print Ingredients for the orange tahini dressing 1½ tablespoons poppy seeds juice from 2 navel oranges ½ cup tahini 1 tablespoon dijon mustard 1 teaspoon miso 1 clove of garlic - roughly chopped 2 tablespoons olive oil 1 tablespoon maple syrup or honey, or more to taste splash of apple cider vinegar sea salt freshly ground black pepper splash of water for thinning for the slaw - use any combination of the following kale - finely shredded with a knife pinch of sea salt - for massaging the kale red cabbage - shredded with a knife or mandolin carrot - shredded or ribboned raw butternut squash - shredded raw sweet potato - shredded raw brussels sprouts - shredded raw beet - shredded apple - shredded pear - ribboned or shredded fennel - shredded pomegranate seeds toasted or candied nuts/­­seeds Instructions to make the orange tahini dressing Toast the poppy seeds on a dry skillet over high heat. Remove from the pan as soon as the seeds become fragrant and start popping. These toast up fast, so take care not to burn them. Combine the orange juice, tahini, dijon, miso, garlic, olive oil, maple syrup, apple cider vinegar, salt, pepper, and water in an upright blender and blend until smooth. The consistency of the dressing should be creamy but not too thick. Thin it out with more water if needed. Taste for salt and pepper and adjust if necessary. This recipe makes extra. This dressing is excellent on pretty much anything :) to make the slaw Prepare a large salad bowl. If using kale, place it in the bowl along with a pinch of salt and massage with your hands for a few minutes to break it down a bit. This will make your kale chewing experience so much more pleasant! Add all the other vegetables you are using to the salad bowl, along with the pomegranate seeds (if using), and candied nuts/­­seeds. Mix well to combine. Add the orange tahini dressing bit by bit and mix, until the slaw is well dressed. Enjoy right away. Keep the dressing and the vegetables separate if making ahead. The fully dressed slaw is best the day of, though it will keep in the refrigerator for a few days. 3.5.3226 You might also like... Vegan Chickpea Nicoise Salad Vegan Sweet Potato Caramel Nougat Quinoa Collard Wraps from the Sprouted Kitchen Cookbook Baby Spinach and Strawberry Salad with Pink Dressing .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 No-Recipe Winter Slaw with Dreamy Orange Tahini Dressing + Selling Our Home w/­­ my Dream Kitchen appeared first on Golubka Kitchen.

Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide

November 23 2018 My New Roots 

Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide You know the feeling: its twenty minutes after dinner. Youre full and seemingly suffonsified, when it hits you. I NEED A TREAT. Raisins will not help. Granola won’t cut it. Coconut chips? Pfff. That teeny square of dark chocolate you were keeping as a fallback has mysteriously gone missing (blame the kid!) and youre desperate for an indulgence without anything in sight...sound the alarm! Thats what happened to me recently, which lead me to frenetically probe the internet for something that could satisfy me in a hurry, which lead me to a 5-ingredient Almond Tahini cookie recipe from Cook Republic. The cookies looked really tasty, super simple to make, and I had everything I needed to get baking right away. Within 20 minutes I was eating said cookies, and I hadn’t even panicked. That much. This recipe turned out to be so brilliant that I made the cookies again a few nights later. Then about a week after that. Each time, adjusting and adding ingredients for more flavour and texture each time until they were perfect. And now, I really feel like these cookies are my go-to, since theyre grain-and-gluten-free, high in protein and good fats, naturally sweetened, and endlessly customizable! The best thing about these cookies however, is their dream texture: crispy outsides, and super chewy insides. And they are so satisfyingly dense that they really feel like food - not just a treat to curb a craving.  They are also deliciously not-too-sweet, especially with the flaky salt on top that comes at you like firework flavour sparks.     For this post, Ive made two variations for those who can’t decide on which festive flavours they love most: sweet and warming Orange-Spice to put us all in the holiday mood, and a rich and piquant Ginger-Molasses that is delightfully reminiscent of classic gingerbread. I used maple syrup to sweeten both cookies, but cut the amount in half for the Ginger-Molasses to make room for the blackstrap goodness! If youd like to keep this version even lower on the glycemic index, you can replace all the maple syrup with molasses, just know that they will be very intense, and for molasses-lovers only. If youd like to learn more about the health benefits of blackstrap molasses, how to purchase the right kind, and how to store it, check out my blog post here. Youll notice down below that I specify runny tahini in the recipe. This is because the tahini acts as part of the liquid component here, along with the maple syrup and molasses. If you only have thicker tahini, I suggest warming it together with the syrup(s) on the stove over low heat to achieve the runniness you need for the recipe to work. I got my tahini at a local grocery store that has a pretty decent ethnic food section. Its perfect for baking since its inexpensive, and because the flavour of it gets overwhelmed by the other ingredients anyway. Save your expensive tahini for toast!       Print recipe     Grain-free Orange-Spice Tahini Cookies Makes 20 cookies Ingredients: 2 cups /­­ 220g almond flour (not almond meal) 1 tsp. ground cinnamon 1/­­4 tsp. ground cardamom 1/­­4 tsp. ground star anise 1/­­2 tsp. flaky sea salt, plus more for garnish pinch black pepper, optional 3/­­4 cup /­­ 175ml tahini 1/­­2 cup /­­ 125ml pure maple syrup 2 tsp. vanilla extract zest of 1 orange (preferably organic) 2 Tbsp. crushed cacao nibs to garnish Directions: Preheat oven to 325°F /­­ 170°C. Lightly grease, or line a rimmed baking sheet with parchment paper. In a large bowl, combine the almond flour, cinnamon, cardamom, star anise, black pepper and salt. Set aside. Whisk tahini, maple syrup, vanilla, and orange zest together in a small bowl. If it is too thick, warm it in a small saucepan over medium heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing. Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Flatten slightly, then place on the prepared tray, sprinkle with cacao nibs and a pinch of flaky salt. Lightly press the toppings into the dough. Bake for 10-12 minutes until the bottom is golden brown. Remove from oven and let cool completely. Store in air tight containers at room temperature for up to a week. Grain-Free Ginger-Molasses Tahini Cookies Ingredients: 2 cups /­­ 225g almond flour (not almond meal) 1 Tbsp. ground ginger 1/­­2 Tbsp. ground cinnamon 1/­­4 tsp. ground cloves 1/­­4 tsp. freshly grated nutmeg 1/­­2 tsp. flakey sea salt, plus more for garnish 3/­­4 cup /­­ 175ml runny tahini 1/­­4 cup /­­ 60ml unsulphured blackstrap molasses 1/­­4 cup /­­ 60ml pure maple syrup 2 tsp. vanilla extract 2-3 Tbsp. chopped pistachios to garnish Directions: Preheat oven to 325°F /­­ 170°C. Lightly grease, or line a rimmed baking sheet with parchment paper. In a large bowl, combine the almond flour, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. - Whisk tahini, molasses, maple syrup, and vanilla together in a small bowl. If it is too thick, warm it in a small saucepan over medium heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing. - Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Flatten slightly, then place on the prepared tray, sprinkle with chopped pistachios and a pinch of flaky salt. Lightly press the toppings into the dough. - Bake for 10-12 minutes until the bottom is golden brown. Remove from oven and let cool completely. - Store in air tight containers at room temperature for up to a week.   If cookies arent your thing (are you a robot?), then check out the list below for a bunch of edible presents from My New Roots that are the perfect make-ahead gift to bring to all of those holiday parties, family get-togethers, and work socials. Some are sweet, some are savoury, but they all can be made in large batches and have a long-ish shelf life. I will also mention that were taking holiday orders for the Life-Changing Loaf Subscription Box up until this Sunday, November 25th. That means if you order your box for yourself (or someone else to send as a gift!), it will arrive before the holidays. If you decide to order after November 25th, the box will come in the New Year. Remember that each box contains the ingredients for two loaves of Life-Changing Loaf! Thank you to everyone who has already ordered - your box is on the way!    My New Roots Homemade Edible Gifts   Drink mixes Big Batch Golden Milk Superfood Haute Chocolate Masala Chai Things in jars Infused Syrup Gift Jars Party Nut Butter Simple Gourmet Granola Chunky Chocolate Buckwheat Granola Maple Cinnamon Grain-Free Granola   Spice blends Zaatar Spice Blend  Everything Bagel Spice Blend Dukkah Spice Blend   The post Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide appeared first on My New Roots.

Paneer Malai Ladoo

November 19 2018 Manjula's kitchen 

Paneer Malai Ladoo (adsbygoogle = window.adsbygoogle || []).push({}); Paneer Malai Ladoo Paneer Malai Ladoo is a rich and delicious homemade sweet dessert. Paneer Ladoos have a creamy texture and they taste amazing! This dessert is perfect for people with a sophisticated palette and is super easy to prepare.  - 1 cup home made paneer - 1 cup whole milk - 1 cup milk powder - 1 Tbsp clarified butter (ghee) - 1/­­2 cup sugar - 1/­­4 tsp cardamom powder - 2 Tbsp sliced pistachios for garnishing -  I used 4 cups of whole milk to make 1 cup of paneer. I have done the recipe earlier how to make Paneer. - Use heavy bottom flat frying pan, add paneer, milk and milk powder, mix it well. - Cook the paneer mixture over low heat stirring continually, because of the milk powder mix can burn easily. Also keep scrapping the sides. Mix will come together and will be the texture of soft dough, this should take about 10-12 minutes. - Add clarified butter mix it well and cook for one minute. Turn off the heat. Transfer the paneer mix on a plate, and let it come to room temperature. - Add sugar and cardamom powder, mix it well and knead, for a minute. this should be like a soft dough. Make them in about one-inch balls. Paneer Ladoos should be soft in texture. Garnish with pistachios. Paneer Ladoos taste best when they are served chilled. Notes: if ladoo mix is dry add warm milk before adding the sugar. The post Paneer Malai Ladoo appeared first on Manjula's Kitchen.

Chocolate-Raspberry Ice Cream

November 16 2018 VegKitchen 

Rich dark chocolate tinged with fresh red raspberries--a wonderful flavor combination. To make this even more decadent, add a couple of tablespoons of Chambord liqueur. Recipe and photo courtesy of Cathe Olson, from Lick It! Creamy, Dreamy Vegan Ice Creams Your Mouth Will Love.* Makes about 3 cups 1 (14-ounce) can full-fat coconut milk 1/­­2 cup plus 2 tablespoons granulated sugar 5 tablespoons unsweetened cocoa powder 2 cups raspberries Place the coconut milk, sugar, and cocoa powder in a medium saucepan and whisk until well combined. Warm on medium-low heat until the mixture just begins to simmer and get foamy. Remove from the heat and stir in the raspberries. Let rest for 20 minutes. Pour the mixture into a blender or food processor and process until smooth. Place a fine-mesh strainer over a medium bowl (or, to save on dishwashing, over the saucepan you used to heat the coconut milk). Pour the blended mixture into the strainer and press it through to remove the seeds. Cover and chill in the refrigerator for at least 3 hours. Then freeze in an ice cream maker according to the manufacturers directions. Explore more of Vegkitchens Vegan Ice Cream recipes. Sweet tooth still craving? Here are more Vegan […] The article Chocolate-Raspberry Ice Cream appeared first on VegKitchen.

Vegan Sweet Potato Rolls – Soft Herb Dinner Rolls

November 15 2018 Vegan Richa 

Vegan Sweet Potato Rolls – Soft Herb Dinner RollsVegan Sweet Potato Rolls – Soft Herb Dinner Rolls. 7 Ingredients, Freezer friendly. 1 Bowl, No Added sugar, almost No Knead. Melt in your mouth sweet potato bread rolls. Vegan Soyfree Nutfree Palm Oil-free Recipe   Jump to Recipe  These Super Soft dinner rolls are what fresh bread dreams are made of. There is a triple moisture action going on here. Yeast rising slowly with just a bit of flour, the sweet potato, and then another rise. All of these together allow for amazing moisture retention in the bread. And to top it all, you don’t even need to knead it much! Just mix to bring everything together into a somewhat dough and everything will work out! You can use pumpkin puree, butternut puree or mashed potatoes(thin them slightly with non dairy milk to a pumpkin puree consistency), in these rolls. Super versatile and delicious as is. For sweeter rolls, omit the herbs and add some sugar/­­sweetener. These are lightly herbed and lightly savory just like regular dinner rolls.  These rolls need just 7 Ingredients, 1 Bowl, are almost no knead, have No Added Sugar, and can be made without Oil! Continue reading: Vegan Sweet Potato Rolls – Soft Herb Dinner RollsThe post Vegan Sweet Potato Rolls – Soft Herb Dinner Rolls appeared first on Vegan Richa.

Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel

November 14 2018 Golubka Kitchen 

Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel Popping in really quickly today to share the recipe for this holiday table dessert contender – baked apples! These babies are fun to make and on the healthier side as far as desserts go, but still so satisfying and festive. They are taken up to that next level with the pockets of poppyseed dukkah cozied up inside each apple, as well as a crucial drizzle of homemade coconut caramel :D I first had the idea to make sweet dukkah (Egyptian spice and nut/­­seed mix, aka a condiment from heaven) a few years ago, when I wrapped it up in these Sweet Dukkah Cigars (which is another great dessert for coffee or tea time after a holiday meal). I do a mixture of walnuts and hazelnuts, sesame seeds, poppyseeds, aromatic spices, and dates. I especially love the combination of poppyseeds and caramel, so I upped them in this particular sweet dukkah recipe. The result: delicate, warm apples with a pleasant amount of fall-appropriate spice and crunch from the dukkah and delicate sweetness from the mandatory drizzle of coconut caramel. Some vanilla ice cream would be great on the side as well! Hope you enjoy these :) Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel   Print Serves: 6 baked apples Ingredients for the baked apples 6 small honeycrisp apples juice from ½ lemon poppyseed dukkah (recipe below) 1½ cup apple cider rosemary, thyme or other aromatic herbs for infusing the cider (optional) olive oil - for drizzling coconut sugar - for sprinkling coconut caramel (recipe linked) for the poppyseed dukkah 1 cup raw hazelnuts or walnuts, or a mix of both ¼ cup sesame seeds 4 tablespoons poppy seeds 3 green cardamom pods - crushed in mortar and pestle, green shells removed ½ teaspoon coriander seeds 1 teaspoon cinnamon ½ teaspoon nutmeg 3 soft dates - pitted and chopped pinch of sea salt Instructions to make the baked apples Preheat oven to 350° F (180° C). Cut the top off each apple (refer to photos) and set aside. Carefully core the apples using a small knife or apple corer and drizzle the lemon juice over them. Generously stuff the apples with dukkah, piling it over the top. Close the apples with the apple tops and transfer the apples into a rimmed baking dish. Pour the apple cider over the apples and add the aromatic herbs to the bottom of the dish, where the cider accumulates, if using. Drizzle the apples with olive oil and sprinkle with coconut sugar. Bake for about 1 hour, until soft throughout, drizzling with the baking liquid every 15 minutes. Take care not to overbake the apples, as they might start coming apart at the seams. Let the apples cool just a bit and serve drizzled with the coconut caramel and sprinkled with more dukkah. A scoop of vanilla ice cream wouldnt hurt either :) to make the poppyseed dukkah Preheat oven to 350° F (180° C). Spread hazelnuts/­­walnuts on a baking sheet and toast for 5 minutes. Add sesame and poppy seeds and continue to toast for another 5 minutes. Remove from the oven. Toast the cardamom and coriander seeds in a pan over medium heat until fragrant, for about a minute or so. Finely grind in a mortar and pestle. Add the hazelnuts/­­walnuts to a bowl of a food processor and pulse a few times. Add the sesame and poppy seeds, cardamom, coriander, cinnamon, nutmeg, dates and salt to the food processor. Pulse to combine to the consistency of coarse bread crumbs. 3.5.3226 You might also like... Raw Green Mountain Parfait Lychee Sorbet and Marinated Rhubarb Compote Red Cabbage, Blueberry and Apple Sauerkraut + Giveaway Chocolate Chip Cookie Dough Bites .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 Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel appeared first on Golubka Kitchen.

Vegan Pumpkin Cake with Chocolate Pumpkin Ganache

November 13 2018 Vegan Richa 

Vegan Pumpkin Cake with Chocolate Pumpkin GanacheVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree option  Jump to Recipe  Cakes make for a perfect end to a festive meal or beginning a day :). This simple spiced vegan pumpkin cake is paired with a smooth hearty thick chocolate pumpkin ganache. The cake is made in 1 Bowl, without added refined sugar, and only takes 15 mins to put together. The frosting is just chocolate and pumpkin, no Butter, no cups of sugar! Simple ingredients, quick and festive!  Make it with less sweet for a breakfast cake. Double the recipe for a layered pumpkin spice cake! Add a sugar frosting layer in the middle and chocolate pumpkin all over.  Top with candied pecans or serve with whipped coconut cream. More the merrier. Continue reading: Vegan Pumpkin Cake with Chocolate Pumpkin GanacheThe post Vegan Pumpkin Cake with Chocolate Pumpkin Ganache appeared first on Vegan Richa.


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