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Mushroom Tempeh Stroganoff

January 18 2020 Golubka Kitchen 

Mushroom Tempeh Stroganoff I really love January. To me, this month has a bright and sparkling clean feel to it. And even though the start of a new year is purely symbolic, it can be such great time to set some concrete intentions and start making lasting changes or small steps in a new direction. This year, much like the past few years, I’m inspired to simplify, minimize, and really think about the things that I bring into my life, and my impact as a consumer. In the past few years, we’ve tackled food waste and figured out a way to compost food scraps that’s sustainable for us. We’ve also done away with a lot of store-bought household products like paper towels and most single-purpose cleaning products, but there is still a lot of work to do in that area. Of course I find that cooking at home is always a top priority when it comes to simplifying in a sane way. Being prepared, having tried and true recipes and techniques under my sleeve, and having some trusted meal components stocked in the fridge or pantry always leads to less stress, less waste, and more enjoyment throughout the week. This Mushroom Tempeh Stroganoff doesn’t have any particular ties to these January musings, beside the fact that it’s a cozy, wintery recipe that I’ll gladly plan to cook on any given week this winter. It’s a nostalgic flavor for us, since our family in Russia cooked it quite a bit, but we think that this plant-based version is even better than the original :) Below I’m sharing some of my plans, projects I’d like to tackle, and resources that I’ve found to be super inspiring when it comes to simplifying, minimizing my impact and beyond. Would love to hear yours! Goals: projects I’d like to tackle and a few (small but impactful) new habits I’d like to form this year – Stop buying single-purpose household cleaning products and make my own, super simple ones (key words: super simple). I already do this by making a 1 part vinegar, 1 part water all-purpose cleaner that I use on pretty much all surfaces. I sometimes infuse the vinegar with citrus peels for a week or add a few drops of essential oils for a more refreshing scent. That cleaner works really well for most things. But I’d like to make a few more site-specific mixes as well, since I sometimes panic and end up buying some shower cleaner I don’t actually need. Simply Living Well is an amazing resource for easy, home-care recipes. I’m going to make this shower spray, this floor cleaner, and this glass/­­window cleaner. All those recipes have really basic, interchangeable ingredients, which keeps them from being overwhelming. Please let me know if you have a favorite homemade laundry detergent recipe – still trying to figure that one out. – Repair things I have before buying new. I’ve always liked doing stuff with my hands, so for me this is an inherently relaxing activity that I’d like to make more time for. Right now, our linen duvet cover has decided to rip in many places at once, and instead of buying a new one, the plan is to mend it properly with tonal patches, which can look really cool. Julie O’Rourke has a super comprehensive darning and mending tutorial here in her IG stories (just flip through the doll-making part). Her whole account is super dreamy as well. – Make a pot of beans every single week. I’ve noticed that every time I make a big batch of beans, I end up thanking myself over and over again for all the easy meals I’ve made possible with that one step. I like to cook the beans with aromatics so that I also end up with a delicious broth that I can either eat with the beans or use later for soups, etc. Different kinds of beans yield such different flavor/­­cooking potential, so it’s easy to switch them up every week without getting bored. For example, I cook chickpeas with aromatics, then have them for dinner in their broth with greens and maybe other veggies wilted in. I freeze some of the broth to use later as veggie stock. I then eat the chickpeas as is in veggie bowls/­­salads, make hummus with them, marinate them, make crispy chickpeas, or make falafel/­­veggie burgers. You can of course do all of this with canned beans, but home-cooked ones are much tastier, more cost effective, less wasteful if you buy them in bulk, and the broth that you get from cooking them is super valuable! If I find that I can’t use up all of the beans, I just freeze them in their broth and again set my future self up for success. We have a lot of meal plans centered around whole pots of beans here. Inspiring Resources: – 75 Ways to Create a Low-Waste Home from Simply Living Well and Zero Waste, Plastic Free Alternatives Master List from Paris to Go are chock-full of ideas to slowly chip away at. – Jessie’s Produce Prep Ebook is such a wonderful guide to reducing food waste and enjoying the abundance of the plant food world. – Mama Eats Plants is the queen of low-waste living, vegan cooking, and a generally mindful lifestyle. – Live Planted is a great, short-format podcast about a practical approach to a low-waste lifestyle and much more. – This One Part Podcast interview with Kathryn Kellogg of Going Zero Waste is so full of positivity and details some actionable steps most of us can implement to decrease waste. Mushroom Tempeh Stroganoff   Print Serves: 4-6 Ingredients 1 8 oz package tempeh - crumbled 2 teaspoons tamari 1 teaspoon maple syrup ½ cup cashews - soaked to soften if no high-speed blender 1 tablespoon white or chickpea miso 1 tablespoon Dijon mustard 1 teaspoon apple cider vinegar 1 cup purified water sea salt black pepper avocado oil or other cooking oil of choice 1 yellow onion - diced 4 garlic cloves - minced 2 tablespoons chopped fresh rosemary 1 tablespoon tomato paste pinch of red pepper flakes (optional) 6 oz portobello mushroom caps (about 3 medium) - sliced into long strips ½ cup red wine 10-12 oz any pasta of choice fresh parsley - for serving (optional) Instructions Put the crumbled tempeh in a bowl. Pour the tamari and maple syrup over it, mix and let sit while making the cashew sauce. In an upright blender, combine the cashews, miso, mustard, apple cider vinegar, water, and salt and pepper to taste. Blend until very smooth. Taste for salt and pepper, adjust if needed. Set aside. Heat some oil in a large sauté pan over medium heat. Add the tempeh and stir once to coat with the oil, then let sit uninterrupted for 2-3 minutes, until the undersides are browned. Mix and let sit again for another 3-5 minutes, until browned. Push the tempeh to one side of the pan, if your pan is large enough, or transfer back to a bowl and set aside until later. Add more oil to the pan. Add the onions and a pinch of salt, and sauté for 7-8 minutes, until the onions are translucent. Add the garlic, rosemary, tomato paste, and red pepper flakes, if using. Stir until the garlic is fragrant, about 30 seconds. Add the mushrooms, along with another pinch of salt. Sauté until the mushrooms are browned and all the liquid that they release has evaporated, about 8-10 min. Mix the tempeh back in. Add the wine, bring it up to a simmer, and let reduce for about 3 minutes. Add the cashew sauce, stirring it and letting it warm through for a few minutes. Taste for salt and adjust if needed. Meanwhile, cook the pasta al dente in well-salted water, according to the directions on the package. Reserve about 1 cup of starchy pasta water for thinning out the sauce. Drain the cooked pasta and add it to the pan with the stroganoff. Start mixing the pasta with the sauce, adding splashes of the starchy pasta water to thin out the sauce and to get it to stick to the pasta, as needed. Enjoy right away, garnished with parsley, if using. 3.5.3226 The post Mushroom Tempeh Stroganoff appeared first on Golubka Kitchen.

Jamaican Jerk Tofu

January 13 2020 Meatless Monday 

Makes 6 servings This is the kind of miracle dish that can convert anyone to tofu. The Jamaican “jerk” seasoning is sure-to-please. It’s sort of like barbeque and sort of like curry, savory and sweet at the same time. Just make sure you allow plenty of time for the pressing and marinating. The drier the tofu gets before you put it in the marinade, the better. It will soak up more flavor and be nicely chewy. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! - 1 pound extra firm tofu, drained, sliced and pressed (see directions) - 1/­­2 large sweet onion, roughly chopped - 4 cloves garlic - 2 tablespoons fresh ginger, grated - Juice of 2 limes - Zest of 1 lime - 2 tablespoons soy sauce - 2 tablespoons olive oil - 3 tablespoons pure maple syrup - 1 tablespoon dried thyme - 2 teaspoons allspice - 1/­­2 teaspoon cayenne - 1 teaspoon nutmeg - 1/­­2 teaspoon cinnamon - 2 jalapeno peppers, seeded and chopped (you can cut back to one or omit entirely if you don’t like it spicy) Directions Slice the tofu into thick slabs then lay the slices on several layers of paper towels or on a clean dish towel and place a heavy plate or skillet on top. Let it sit for an hour or two. Pressing the tofu is a way to get the extra moisture out – and the drier you can get the tofu, the more of the flavorful marinade it can absorb. Puree all the rest of the ingredients in a blender or food processor to create the marinade. Place the tofu slices in a bowl, pour in the marinade, making sure to coat all the slices, and cover. Let it sit for an hour or two, flipping the slices about halfway through Heat a skillet with a small amount of olive oil over medium high heat. When the pan is hot, lay the tofu slices in a single layer and saute until crispy and browned. That will take 8-10 minutes on each side. (Photo credit: Vegan Style) The post Jamaican Jerk Tofu appeared first on Meatless Monday.

Insanely Easy Vegan French Toast

January 10 2020 VegKitchen 

Insanely Easy Vegan French Toast You dont need a lot of bells and whistles for a fantastic yet easy vegan French toast recipe. Its all about the golden-brown surface, cinnamon, and syrup. A nice amount of fruit or fruit salad is always a plus, too. The post Insanely Easy Vegan French Toast appeared first on VegKitchen.

Vegan Gingerbread Baked Oatmeal (No Oil)

December 19 2019 Vegan Richa 

Vegan Gingerbread Baked Oatmeal (No Oil)Easy Vegan Gingerbread Baked Oatmeal. Oats tossed with gingerbread spices, molasses, candied ginger and non dairy milk and baked to make moist gingerbread oat bars. Gluten-free Soy-free Recipe, can be nut-free. Jump to Recipe These past few months can be labelled as he baked oatmeal months on the blog. Since I started making baled oatmeal, I’ve fallen in love with the texture and love to play around with the flavor options. Be it PB&J baked oatmeal, Pumpkin Baked Oatmeal or Banana Bread Baked Oatmeal. Just a few everyday ingredients, No added Oil, no added refined sugar(omit candied ginger) and takes just 10 minutes to put together. Bake, slice and serve warm or cold! No gummy Oatmeal! Its fluffy and just the right amount of soft. Top the oatmeal with nuts or spices, and serve with maple syrup or whipped coconut cream.Continue reading: Vegan Gingerbread Baked Oatmeal (No Oil)The post Vegan Gingerbread Baked Oatmeal (No Oil) appeared first on Vegan Richa.

Vegan Candied Pecans Stovetop (Oil-free)

December 14 2019 Vegan Richa 

Vegan Candied Pecans Stovetop (Oil-free)5 Ingredient Vegan Candied Pecans. Stovetop Candied Pecans with gingerbread spice or pumpkin pie spice! No Bake! Easy Crunchy Snack and great for gifting. Vegan Gluten-free Soy-free Oil-free Recipe Jump to Recipe Spiced Candied Pecans are always a hit in the holiday season. These Vegan candied pecans need just 5 ingredients, a skillet and no oil. Toast the pecans on the skillet for a few minutes. Add the coconut sugar, salt, spice mix and maple syrup and continue to cook until dry. These pecans are crunchy, sweet, spicy and just delicious tasting. Add other nuts for variation. Different nuts take different roasting time, for eg almonds would take much longer to roast. Adjust the time accordingly. The recipe is easily doubled, you can use a tbsp less sugar when doubling.Continue reading: Vegan Candied Pecans Stovetop (Oil-free)The post Vegan Candied Pecans Stovetop (Oil-free) appeared first on Vegan Richa.

Maple and Balsamic Roasted Brussels Sprouts

December 9 2019 Meatless Monday 

Who doesnt love roasted Brussels sprouts these days? These cruciferous veggies have gone from hated to adored over the past couple of years. And the chief reason is the discovery that these petit choux (small cabbages) roast up so nicely. This easy roasted recipe calls upon maple syrup, balsamic vinegar, cranberries, hazelnuts, red onions, and rosemary to really bring on the flavor. This recipe comes to us from Sharon Palmer, The Plant-Powered Dietitian. Serves 8 - 2 pounds Brussels sprouts  - 1 red onion, sliced  -  1/­­2 cup hazelnuts, halved  - 1 cup whole fresh or frozen cranberries (or 1/­­2 cup dried)  - 2 tablespoons olive oil  - 1 tablespoon pure maple syrup  - 1 tablespoon balsamic vinegar  - 1 garlic clove, minced  - 1 teaspoon smoked paprika  - Salt and pepper (if desired, optional)  - 3 twigs fresh rosemary, chopped coarsely (or 1 teaspoon dried)   Preheat oven to 375 F.   Trim ends of Brussels sprouts and slice them in half. Arrange evenly on a baking sheet. Arrange onion slices, hazelnuts, and cranberries over Brussel sprouts and toss together gently. In a small dish, mix together, olive oil, maple syrup, vinegar, garlic, smoked paprika, and salt and pepper (if desired). Drizzle vinaigrette over vegetables, sprinkle with rosemary, and toss with tongs to distribute. Place in top rack of oven and roast until gold brown, about 35-40 minutes. The post Maple and Balsamic Roasted Brussels Sprouts appeared first on Meatless Monday.

Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving Feast

November 25 2019 Meatless Monday 

Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving FeastThanksgiving is a time for family, giving, and gratitude. But its also the time for stuffing...and starches, and birds, briskets, casseroles, cranberry sauce, gravy, dressings, and desserts! But as we know from Thanksgivings past, the entire family doesnt always agree, especially when it comes to the food on the dining room table.  So, whether your guests prefer dark meat, white meat, or no meat, its important that your Thanksgiving spread accommodates everyone. Fortunately, the classic Thanksgiving fixings can be made completely plant-based without compromising tradition or taste. Weve compiled a collection of simple plant-based Thanksgiving swaps that allow everyone -- from the newly vegan to the traditional omnivore -- to enjoy the holiday feast, together. Mushroom Gravy from Trader Joes Sometimes your secret recipe is store bought. We wont tell. Trader Joes has an impressive Organic Savory Vegan Gravy made with onion, garlic, coconut milk, tamari, mushrooms, and a whole bunch of seasonings and zero work for you. Oh, its also gluten free. Roasted-Garlic Smashed Potatoes from Minimalist Baker The secret to incredibly light and fluffy dairy-free mashed potatoes isnt much of a secret. After boiling and mashing your potatoes (you can use a potato masher or hand mixer; if you use the latter, be careful not to overmix), fold in non-dairy butter and a whole head of roasted garlic to pump up the decadence.  Super Savory Vegan Stuffing from The Cheeky Chickpea A Thanksgiving spread is judged not on its turkey, but rather the quality of its stuffing. We scoured the internet to find the most satisfying stuffing recipe available. Chopped mushrooms, wild rice, bell peppers, vegetable bouillon, plant-based sausage, cubed up bread, and Thanksgiving seasonings -- fennel, garlic, parsley, fresh rosemary -- make this stuffing simply irresistible. Cinnamon Sugar Sweet Potato Casserole from Eat With Clarity Oh, sweet potato casserole; you sit innocently on the Thanksgiving table masquerading as a member of the main meal, but we all know youre our pre-dessert dessert...with your delightful topping of crushed pecans, coconut sugar, oats, and marshmallows. But the sweet and creamy nature of this indulgent side dish is a necessary counterbalance to all the punchy herbs and spices. This recipe adds another dimension to the traditional sweet potato casserole by using non-dairy milk, ground flax seeds, and melted coconut oil. Roasted Root Vegetables with a White Balsamic Glaze from Healthy World Cuisine No bacon necessary for these magical root vegetables. The recipe suggests fennel, carrots, and Cipollini onions, but you can add any of your favorite seasonal vegetables. Curried Green Bean Casserole from Omnivore’s Cookbook A spin on the classic, this curried green bean casserole adds a new dimension to the Thanksgiving table. Traditional green bean casseroles typically rely on a can of condensed cream of mushroom soup and a topping of bread crumbs and fried onion straws. This recipe is just as easy to make, but offers your taste buds so much more! No-Meat Loaf from Nora Cooks Turkey doesnt always have to be the star of the Thanksgiving spread. Meatloaf traditionally plays a supporting role, but this holiday season let it take center stage with this smoky, savory plant-based chickpea loaf. After its covered with a tangy ketchup glaze and baked in the oven, its look and texture become indistinguishable from its meaty counterpart. Cranberry Jam from Delish Theres something extraterrestrial-looking about the maroon cylinder of congealed cranberry sauce that you always find sitting menacingly next to the gravy boat. Its Thanksgiving, you deserve better. Treat your family (and yourself) with this simple-to-make four-ingredient cranberry jam. All you need is fresh cranberries, sugar, water, orange zest, and about twenty minutes. Your dinner rolls, stuffing, and other Thanksgiving starches will thank you. Chipotle Whole-Roasted Cauliflower with Caper Vinaigrette from Goya Need an alternative centerpiece for your Thanksgiving meal? Look no further than this elegant whole roasted cauliflower with a smoky chipotle finish. Top your cauliflower steaks with a tart and briny caper vinaigrette for a perfect alternative to the big bird. Chocolate Fudge Brownie Pie from Sweet Vegan Sara Some people eat to live, others eat to get to dessert. Your patience has paid off. This plant-based chocolate fudge brownie pie looks sinful, but it really isnt. The crust uses a combination of almond flour, rolled oats, date sugar, and flax eggs (coagulated flax seeds), while the filling is as healthy as hummus, using chickpeas, nondairy milk, date paste, cocoa powder, rolled oats, and vegan chocolate chips. Creamy Coconut Pumpkin Pie from Loving It Vegan What makes this pumpkin pie filling so much more luxurious than the rest? A rhinestone-studded crust? Nope, this pie gets its extra decadent flare from a can of full-fat coconut milk. Fold in some brown sugar, maple syrup, pumpkin pie spice, and a little bit of cornstarch, and youve got yourself the ultimate Thanksgiving dessert.   Invite your friends and family to try (and share) these plant-based Thanksgiving swaps. If youre looking for more meatless recipe inspiration, check out our recipe gallery. The post Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving Feast appeared first on Meatless Monday.

Aquafaba Pumpkin Pie

November 23 2019 Isa Chandra Moskowitz 

Aquafaba Pumpkin Pie photo by Kate Lewis Makes a 9-inch Pie Pumpkin Pie just got lighter, airier and way, way easier! Aquafaba (that’s cooked chickpea liquid) fluffs up as you puree literally every single ingredient together in the blender. So while it works, you can lean against the kitchen counter scrolling through Instagram and giggling at all the sillyheads that are still using eggs. Come on, it’s 2020, get with the program. But anyway, this pie is full of ginger and spice and everything nice; simply put it tastes the exact way you want pumpkin pie to taste. It also sets beautifully as you can see from those luscious fork marks. Long story short: cancel any other pies and get this on your table. Notes ~You will need 1/­­2 a cup of aquafaba. I highly recommend aquafaba from an organic can of chickpeas. That is what we tested it with and it worked beautifully! Homemade aquafaba will give you varying results in flavor and texture so experiment some time but if you’re new to this just buy the can. I am sure you will figure out some way to use those chickpeas. ~More about that can! I would suggest a 28 oz can because then you won’t need to scrape the bottom of a small can to make sure you get that full 1/­­2 cup. ~For crusts, you can use one off this site, or a storebought one, or a gluten-free crumb crust or whatever you want. No need to parbake. ~If you are using a high-speed blender (like Vitamix) then put it on a low setting. 2 sounds good. If it’s a regular old blender, do a 5 or 6. Ingredients 3 cups pumpkin purée 1/­­2 cup pure maple syrup 1/­­2 cup aquafaba (see notes) 2 tablespoons coconut oil at room temp 2 tablespoons organic cornstarch 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/­­4 teaspoon ground nutmeg Pinch of ground cloves 1/­­2 teaspoon sea salt 1 (9-inch) pie crust, unbaked and chilled Directions - Preheat oven to 350 degrees. Add the pumpkin, maple syrup, aquafaba, coconut oil, cornstarch, cinnamon, ginger, nutmeg, cloves and salt to a blender. Blend for about 3 minutes (less if using a high-speed blender), until light and fluffy. It should increase by 20 percent to 25 percent in volume. - Pour into prepared pie crust. Bake for about an hour, until the top is crackly, the filling is a little jiggly in the center and pulling away from the sides slightly. - Let cool for about 30 minutes at room temperature, then refrigerate for at least 3 hours. Slice and serve with whipped cream!

Pumpkin Maple-Glazed Penne with Roasted Fall Vegetables

November 18 2019 Meatless Monday 

This pasta dish is fall in a bowl! While there is quite a bit of peeling and chopping involved, the final result is so worth it. You can find prechopped butternut squash in most stores these days, so feel free to take advantage of that time-saver if you wish. The subtle sweetness of the sauce pairs beautifully with the roasted vegetables. If you have picky eaters who wont eat some of these veggies, feel free to leave them out and double up on the ones they like. This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 5 - For the Roasted Fall Vegetables: - 1 cup (140 g) peeled and chopped butternut squash - 1 cup (130 g) peeled and chopped carrots - 1 cup (110 g) peeled and chopped parsnips - 1 cup (88 g) halved Brussels sprouts - 1 tablespoon (15 ml) olive oil -  1/­­2 teaspoon dried thyme -  1/­­2 teaspoon salt -  1/­­8 teaspoon black pepper   - For the Pasta: - 16 ounces (455 g) penne pasta (gluten-free, if desired) -  1/­­2 cup (123 g) pure pumpkin purée (NOT pumpkin pie filling) - 1 cup (235 ml) lite coconut milk - 2 tablespoons (40 g) pure maple syrup -  3/­­4 teaspoon salt, or to taste - 1 tablespoon (15 ml) olive oil (optional)   For the Roasted Fall Vegetables: Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper and set aside. Toss the vegetables in a large bowl with the olive oil, thyme, salt, and pepper. Spread out onto the prepared baking sheet in an even layer. Roast for 15 minutes, stir, and roast for 10 to 15 more minutes until the vegetables are tender and browning on the sides.   For the Pasta: Meanwhile, cook the penne according to package directions. Be sure to salt your cooking water well. When your pasta and vegetables have about 10 minutes cooking time left, whisk all the sauce ingredients in a large skillet over medium heat. Bring to a boil and then reduce the heat to low to simmer for 5 to 10 minutes until thickened a bit.   Add the cooked pasta and roasted vegetables to the skillet with the sauce and toss well to coat. Add the olive oil, if using. Season with extra salt and pepper, if desired. The post Pumpkin Maple-Glazed Penne with Roasted Fall Vegetables appeared first on Meatless Monday.

Very Berry Quinoa Salad with Cinnamon Toasted Pecans

November 18 2019 Meatless Monday 

This salad is light and fresh yet has plenty of protein from the quinoa and pecans. Fresh summer berries are little powerhouses of vitamins and are super kid-friendly. The toasted pecans take this dish to the next level. This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - For the Quinoa: - 1 cup (173 g) tri-color dry quinoa, rinsed well with cold water (or any color quinoa) - 1 1/­­4 cups (295 ml) water   - For the Cinnamon Toasted Pecans: - 1 1/­­2 tablespoons (30 g) pure maple syrup - 1 tablespoon (9 g) coconut sugar or (15 g) brown sugar -  1/­­2 teaspoon ground cinnamon - Pinch of salt - 1 cup (110 g) pecan halves - 1 teaspoon coconut oil   - For the Salad: - 6 cups (330 g) mixed baby salad greens - 2 cups (weight will vary) fresh mixed berries (blueberries, blackberries, raspberries, strawberries, etc.)   - For the Maple Dijon Vinaigrette: - 3 tablespoons (45 g) Dijon mustard - 2 tablespoons (40 g) pure maple syrup, or to taste - 2 tablespoons (28 ml) apple cider vinegar -  1/­­2 teaspoon salt, or to taste -  1/­­2 cup (120 ml) extra-virgin olive oil   For the Quinoa: Combine the quinoa and water in a small pot and bring to a boil. Cover, reduce the heat to medium-low, and simmer for 12 to 15 minutes until the quinoa is tender and the liquid is absorbed. Fluff with a fork.   For the Cinnamon Toasted Pecans: Line a large plate with parchment paper and set aside. In a small bowl, whisk together the maple syrup, sugar, cinnamon, and salt. Add the pecans and stir to coat evenly. Heat the coconut oil in a nonstick skillet over medium heat. Pour the pecans in the skillet, spreading them out in an even layer. Cook for 4 to 5 minutes, stirring frequently, until toasted. Nuts can burn quickly, so dont walk away at this point! Youll know the pecans are done when you start to smell them. Pour them out onto the parchment-lined plate and spread in an even layer. Let them cool. They will crisp up as they cool.   For the Salad: Combine the mixed baby greens, mixed berries, cooked quinoa, and toasted pecans in a large salad bowl. Mix well. To serve, divide among 4 bowls and drizzle with the Maple Dijon Vinaigrette.   For the Maple Dijon Vinaigrette: In a small bowl, whisk together all the ingredients until smooth. Heat the coconut oil in a nonstick skillet over medium heat. Pour the pecans in the skillet, spreading them out in an even layer. Cook for 4 to 5 minutes, stirring frequently, until toasted. Nuts can burn quickly, so dont walk away at this point! Youll know the pecans are done when you start to smell them. Pour them out onto the parchment-lined plate and spread in an even layer. Let them cool. They will crisp up as they cool.   Swap it! Try using romaine, red leaf lettuce, or arugula instead of the mixed baby greens to change it up. The post Very Berry Quinoa Salad with Cinnamon Toasted Pecans appeared first on Meatless Monday.

Holiday Veggie Roast with Oven Cranberry Sauce

November 17 2019 Golubka Kitchen 

Holiday Veggie Roast with Oven Cranberry Sauce This post was created in partnership with OXO. Today weve got a festive veggie roast recipe thats made in one oven with a lush cranberry sauce. The savoriness of the caramelized, mustard-miso roasted vegetables pairs so well with the tart, sweet, and juicy character of the cranberry sauce. Plus, the whole thing comes together in a pretty hands-off manner, with the oven doing the bulk of the work. Although Im generally excited and appreciative of any veggie side at the holiday table, I think that roasted vegetables (or any veg-centric sides in general) are often treated as an afterthought, not something that can be just as special as the main event. We are of course here to gently propose that vegetables can themselves be the main event – but even if thats not your thing, this veggie roast will be an exciting addition to your holiday table. Im particular about one thing when it comes to roasted vegetables and thats that they should be nicely cooked through, to the point of beautiful caramelization and crispy edges. Ive had so many instances of ordering roasted vegetables in restaurants, where they arrive looking beautiful, but turn out to be tough and raw on the inside upon the first bite. This is especially true for root veg of all kinds. A half-raw sweet potato or carrot is never a good thing. So its my strong belief that vegetables should be allowed plenty of time to get really, really happy in the oven. Just this little trick alone makes them taste so much better. For special occasions, I also like to roast vegetables in a mustardy sauce of some kind. Its an extra step, but it helps take the flavor to the next level and achieve that A+ caramelization. Thats what we do in this recipe. And since weve already got the oven heated up for the vegetables, we are making the cranberry sauce in the oven all at the same time. Turns out, it works just as well as the stovetop method, so why not go for the simplicity! The sauce features a luxurious mix of cranberries, green apple, and raisins, with orange juice and a kiss of cinnamon, for a beautiful balance of sweet and tart. Were very excited to partner with OXO on this holiday roasting recipe, since they make every kitchen tool youll ever need to prepare the celebratory meal of your dreams (plus much much more for your kitchen). I was so excited to upgrade to their non-stick half sheet baking pans – they are so roomy and sturdy, and perfect for roasting up big batches of vegetables without crowding them. We roast and bake a lot, so we used to go through tons of parchment paper. OXOs Silicone Baking Mat quickly took care of that problem. Its reusable, so easy to clean, and can be stored neatly rolled up in the drawer. Im so happy to replace a single use item like parchment paper with something that will last me years. They also make plenty of quality glass baking dishes, like the one that we used for the cranberry sauce, which comes with a lid so the leftovers are easy to store. OXOs pepper mill is a true dream, it grinds so smoothly and has adjustable settings for the size of your grind (we like it somewhere in the middle). I used to whisk all my sauces and dressings with a fork back in the day, but a whisk really does make the process so much quicker and more pro, and OXOs balloon whisk is a beauty. Holiday Veggie Roast with Oven Cranberry Sauce   Print Serves: 4-6 Ingredients for the mustard roasting sauce 2 tablespoons Dijon mustard 2 tablespoons white miso 2 tablespoons maple syrup 1/­­4 cup plus 2 tablespoons avocado oil or olive oil 1 teaspoon chili powder sea salt and freshly ground black pepper - to taste for the vegetables 1 small kabocha squash - seeded and sliced into wedges 1 small delicata squash - halved, seeded, and sliced into half-moons 1 lb Brussels sprouts - tough ends removed, halved 1 medium cauliflower - sliced into bite-sized florets 7-8 medium carrots or the equivalent of sweet potato (or both) - sliced into bite-sized pieces handful toasted pecans - for garnishing for the cranberry sauce 2 10 oz bags frozen or fresh cranberries - thawed if frozen 1 Granny Smith apple - peeled, cored, and finely diced 1 shallot - finely chopped 1 cup raisins (preferably golden) 1 1/­­2 cups coconut sugar 1 tablespoon fresh grated ginger 1 teaspoon cinnamon 1/­­4 cup orange juice (from about 1 medium orange) zest from 1 orange pinch of sea salt Instructions to make the mustard roasting sauce and roast the vegetables Preheat the oven to 400° F (200° C). In a medium bowl, combine the mustard, miso, maple syrup, oil, chili powder, salt, and pepper, and whisk until smooth. Taste for salt and pepper and adjust if needed. Distribute all the vegetables among two large, lined baking sheets. Pour half of the mustard sauce over one sheet of the vegetables and the rest - over the other sheet. Mix to coat well. Place the baking sheets in the oven, and roast, mixing periodically for 45-50 minutes, or until all the vegetables are tender when pierced with a knife, with caramelized edges. Serve the vegetables right away or reheat later, topped with the cranberry sauce and sprinkled with toasted pecans. to make the cranberry sauce In a 2 quart glass baking dish or a dish if a similar size, combine the cranberries, apple, shallot, raisins, coconut sugar, ginger, cinnamon, orange juice and zest, and salt. Mix well to combine. Place the baking dish in a 400° F (200° C) oven at the same time that you are roasting the vegetables (recipe above). Cook the sauce for about 45 minutes, mixing periodically. The sauce should be simmering while cooking in the oven. Let cool a bit before serving. The sauce will set up more once it cools. Store any leftover sauce in an airtight container in the refrigerator for up to a week. Notes - You can easily make this recipe ahead of time. Just reheat the vegetables in the oven at 350° F (175° C) and serve the cranberry sauce right out of the fridge. - The recipe is very versatile, so you can include any of your favorite roasting vegetables in the mix. You can also include any of your favorite spices in the roasting sauce. The possibilities here are endless. 3.5.3226 The post Holiday Veggie Roast with Oven Cranberry Sauce appeared first on Golubka Kitchen.

7 Squash Recipes You Absolutely Need to Make This Fall

October 14 2019 Meatless Monday 

7 Squash Recipes You Absolutely Need to Make This FallSquash come in many different shapes and sizes, with each possessing their own unique composition, color, taste, and nutritional profile. Some are ideal for savory sides, salads, and appetizers (squash blossoms, chayote, pumpkin); others are destined for a long, slow roast in the oven (acorn, butternut, delicata), while a select few can even replace our favorite carbohydrate -- noodles (spaghetti squash, zucchini). But what these recipes all share in common is that they are the perfect accompaniment or star of your Meatless Monday menu. So whether youre a loyal Meatless Monday fan or a new adopter, weve compiled a list of some undeniably dynamite seasonal squash recipes that will have you running/­­driving/­­rollerblading to the nearest farmers market.     Spicy Spaghetti Squash Ramen with Homemade Vegan Kombu Dashi Swapping spaghetti squash for ramen noodles adds extra veggies to this flavorful dish, which also features crispy pan-fried tofu, caramelized onions, broccoli, mushrooms and fresh ginger.     Pomegranate-Smashed Butternut Squash Need something festive for the changing of the seasons? Pairing the tart pop of pomegranate seeds with the inherent creaminess of butternut squash makes for a dish fit for any holiday table.     Butternut Squash and Apple Veggie Burgers Your grill may be closed for the season, but that doesnt mean you cant enjoy a delicious meatless burger! These baked burgers combine the sweet and savory flavors of autumn produce for a comforting seasonal dish.     Golden Pepper and Parmesan Zucchini Pasta No gluten is required to create this luscious bowl of pasta. Strips of zucchini replace traditional noodles, while diced golden peppers are used instead of the classic canned tomato. The result is a burst of light and bright flavors.     Roasted Delicata Squash Boats Delicata squash is just as its name suggests; its delicate exterior makes for a tender and creamy bite that is both rustic and decadent. These roasted delicata squash boats are the perfect vehicle for tender mushrooms and hearty stalks of kale.       Maple Date Pumpkin Porridge Coziness in a bowl. Hot cereal is simmered with cinnamon, dates, and maple syrup for a combination of flavors that just scream autumn. Pumpkins earthiness is a great match for the porridge grain farina. This breakfast will undoubtedly keep you full until lunch.     Butternut Squash Spinach Alfredo If you think youre looking at an ooey gooey cheese sauce, look again! That luscious coating is made from a combination of butternut squash, olive oil, onion, garlic, lemon juice, and a dash of dried sage. This one is truly an Alfredo fit for fall.     Invite your friends and family to try the flavors of fall with these plant-based recipes. If youre looking for other meatless recipe inspiration, check out our recipe gallery. 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, follow us on Facebook, Twitter, Pinterest, or Instagram! The post 7 Squash Recipes You Absolutely Need to Make This Fall appeared first on Meatless Monday.

Tiramisu Chia Seed Pudding

October 13 2019 Vegan Richa 

Tiramisu Chia Seed PuddingDecadent Vegan Tiramisu Chia Seed Pudding! Coffee Chocolate Chia pudding layered with creamy vanilla layer topped with whipped coconut cream and cocoa powder. Glutenfree Soyfree Nutfree Dairyfree   Jump to Recipe  When you can have Tiramisu Chia seed pudding for breakfast, then why wouldn’t you! This easy chia pudding has 3 layers. The Chocolate Coffee layer has warmed non dairy milk, vanilla, cocoa powder, some coffee, maple syrup or other sweetener, and chia seeds. The warmed milk helps the chia seed absorb the liquid evenly and quickly and the pudding thickens within 15 mins! For the cream layer I use warmed non dairy milk, almond extract, a pinch of salt and lemon juice for the cheese flavor, maple syrup or other sweetener, and chia seeds. The almond extract adds a bit of amaretto flavor without the liquor. You can add the extract to either the chocolate layer or the cream layer. The lemon and salt add a slight cream cheese like flavor which works amazingly. You can omit them for a plain vanilla pudding layer as well. The third layer is some fluffy whipped coconut cream and a dusting of good cocoa! and done.Continue reading: Tiramisu Chia Seed PuddingThe post Tiramisu Chia Seed Pudding appeared first on Vegan Richa.

Vegan Pumpkin Baked Oatmeal (No Oil)

October 2 2019 Vegan Richa 

Vegan Pumpkin Baked Oatmeal (No Oil)This Vegan Pumpkin Baked Oatmeal is all things fall in a breakfast! No Flour, No refined sugar, No added oil, 1 Bowl, fall spices and amazing deliciousness. Vegan Gluten-free Soy-free Recipe Nut-free option. Jump to Recipe This Pumpkin Baked Oatmeal is the spiced fall breakfast you need in your meal plan! Crisp edges, soft muffin like middle, each slice is fresh soft pumpkin oatmeal bar. Add toppings of choice and serve warm. Just 9 ingredients, no added oil, no refined sugar and just 10 minutes active time, then a wait for the bake, and out comes this amazing Vegan Pumpkin Baked oatmeal. This hearty oatmeal bake uses pureed or mashed pumpkin, pumpkin pie spice, oats, non dairy milk, maple syrup and seeds and nuts. Change up the additions to preference. Lets make this favorite breakfast or snack!Continue reading: Vegan Pumpkin Baked Oatmeal (No Oil)The post Vegan Pumpkin Baked Oatmeal (No Oil) appeared first on Vegan Richa.

Anja Schwartz Rothe

December 15 2019 Golubka Kitchen 

Anja Schwartz Rothe Anja Schwartz Rothe is an herbalist, gardener, medicine maker, and writer, based in New Yorks Hudson Valley. Anja is the alchemist behind Fat of the Land, a small batch herbal apothecary with a focus on cultivating connection to self, environment, and the cycles by which we live. We interviewed Anja about her daily routines and practices, approach to food, exercise, skincare, her work and much more. Routine -- Is routine important to you or do you like things to be more open and free? A nice balance of both! I need to exist inside a structured, but flexible container. A little bit of routine allows me to make the most of my time, while feeling free and inspired. -- Do your routines change with the seasons? Definitely, it is one of the biggest factors that informs the way I live – acknowledging the seasonal shifts within and without and using that information to alter how I show up to take care of myself. -- What do your mornings look like? I dont like alarms, so I usually wake up naturally, somewhere between 6:30 and 8, depending on the time of year. Then I drink a bunch of water, sometimes with lemon and sometimes not. I try to get out in nature almost immediately. I live right next to a bird sanctuary on the Hudson River, so I bring a hot bevvie and do a long walk there. I always leave my phone at the house so I have a chance to really check in with myself, do some breathing, and connect before the day starts. After that, its breakfast and usually emails. -- Do you have any bedtime rituals that help you sleep well? I usually wash my face and do some facial gua sha. Its so relaxing and helps me unwind. Then, I have little ritual of turning down the house, where I close the curtains, turn off the lights, and say goodnight to everything. It sounds like a small detail, but its a gesture I really like, acknowledging the animacy of the home energies, thanking them, and setting it all to rest for the day. In my bedroom, I try to keep good sleep hygiene, which for me means low technology and minimal artificial lighting. -- Do you have any kind of mindfulness practice? Honestly, I think my whole life is a mindfulness practice. Isnt that what mindfulness is all about, practicing showing up in the mundane of the day-to-day in the fullest capacity? Sustenance -- Describe your typical or favorite meal for each of these: Breakfast – Usually some combination of eggs and ferments. In the summer, hard-boiled with smoked salmon and sauerkraut. Right now, Im on a scallion and ginger congee kick – a simple Chinese rice porridge served with a soft boiled egg and miso. Its so good. Lunch – Sometimes an open-face sandwich or leftovers from the night before. Lately, Ive been working through lunch and having an early dinner. Snack – Fruit and chocolate. Its apples, pears, and citrus right now. Dinner – Currently: soup and sourdough bread with lots of ghee. -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I make myself a matcha latte with oat milk and a couple droppers of our brain tincture almost every day. On weekends, I might have a cup of coffee and I sometimes do a mushroom tea/­­dandy blend/­­cacao mixture as an afternoon pick me up. I really try not to have too much caffeine though, it makes me a bit of a mess and dehydrates me way too much, always trying to find that balance. -- What is your grocery shopping routine like? Are there things that always make it in your basket? Its pretty broken up between farmers markets, the local food shop, and the co-op in the next city over. In the summer, primarily farmers markets for that good good fruit and veg. Right now, my staples are eggs, potatoes, citrus, oatly, broccoli, and cauliflower. -- Do you have a sweet tooth? Definitely. I like to keep my kitchen stocked with what I call hippie treats and lots of fruit. I dont buy a lot of packaged food, which means if I want to have sweets in the house I have to prepare them myself. I love baking, and will usually make a treat at least once a week – recently, its been sticky apple ginger date cake and berry crisps from a stocked freezer of gleaned summer berries. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly? I do, but with much variability. In the past, I’ve been really into running, yoga, and rock climbing — and these things come back in waves. In the summer, I’m cycling a lot, and right now I’m getting back into my ephemeral winter gym flow. Sometimes, my exercise is just doing squats in the kitchen while waiting for the kettle to boil. Thats actually my favorite kind. Beauty -- What is your skincare approach – face and body? I definitely subscribe to the less is more skincare model. I wash with just warm water, am very liberal with hydrosols, and then use a serum and/­­or balm. I make all my own hydrosols in my garden during the summer and offer some of them in the apothecary. Im currently really loving Dragon Balm by Apis Apotheca, a farm and skincare line run by my friend Aviva, who really knows her shit. Most days I also do a quick little gua sha facial massage afterwards – I always see instant results and it feels too good. -- Do you have any beauty tricks that you’ve found to be especially useful? Drinking lots of water and herbal infusions. My present go-to is nettle, raspberry leaf, goji berry, and fresh ginger root. Stress, etc. -- Do you practice any consistent routines for managing stress? Big Calm tincture in every pocket, purse, and drawer. I lean heavily on nervines and deep breathing. Getting outside is also really important — and socializing! -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? To be honest, I havent gotten so much as a cold in more than ten years! I owe this mostly to a naturally strong constitution, but also a pretty large emphasis on tonic, preventative medicine and lifestyle. Cooking with medicines, like infused vinegars, dank broths, and elderberry syrup, are big, but getting enough rest is the biggest. Im constantly doing micro check-ins throughout the day to see how I can best give myself what I need to prevent burnout, fatigue, and illness. -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? Theyre so fluid in my life. I enjoy the hell out of the work I do, and I’d probably be doing most of it even if it wasnt my job, but Im also pretty good at allowing myself to turn off when I’m tired and not place undue expectations on myself all the time. I find allowing myself to take frequent mini vacations is the most helpful — getting out of my environment is the only thing that really turns off my work brain, plus it brings in a fresh influx of new inspiration and perspective. Knowledge -- What was your path to becoming an herbalist? My first job in high school was at the local health food store. There were a couple older women who worked there and would walk me through the vitamin and bulk aisles, teaching me all about the different herbs and supplements. This was a sort of epiphany for me, viewing plants in this way. I then studied anthropology in university, focusing mostly on traditional sustenance and healing practices. After finishing school, I knew I needed to immerse myself in plant medicine, so I enrolled in an herbal medicine program in Appalachia. -- How do you approach foraging the ingredients for your apothecary and seasonal wellness boxes? Do you have a plan in mind for each season or is it more about going with the flow? I definitely have a plan in mind, but I usually have to surrender it while remaining open to new inspiration. It can be a challenge to have expectations for a season, nature doesnt really work that way, and thats been both a constant source of inspiration for me, as well as a lesson in boundaries and respect. I could be inspired to make one thing, but if its not a particularly fecund year for a certain plant, I have to cede to that. Making things from intuition and by listening to the seasons and cycles is probably not the best business model, but its the only way I want to work with plant medicine. -- What are some offerings youre working on currently? Im getting ready to re-release a little book I wrote last year, Always Coming Home: a guide to seasonal wellness, with some edits and new content. Im also refining the 2020 Seasonal Wellness Box subscription that will soon be available. -- How were you able to grow a business with your interests and loves in mind? Its been a very slow chipping away for me to remain really clear on the things that matter and the things that dont in growing my business. It turns out, remaining true to creating medicine that is intimate, small batch, and well cared for is much more important than being able to mass produce things or being on every shelf in the country. I want my values to be foremost and my business to be second. Fun and Inspiration -- What is something you are particularly excited about at the moment? Going full hibernation this January. -- What do you do to unwind or treat yourself? Put my legs up the wall, get a massage, go hiking with a friend, sweat, travel, in the summer I go swimming multiple times of day in various bodies of running water, thats my favorite. -- We love the Catskills so much. What are some of your favorite places to visit in the area? Montgomery Place farm stand for all your fruit and veg needs, there are so many great trails in the mountains, Colgate Lake for a swim, Talbott and Arding picnic at the Saugerties lighthouse for lunch and Lil Debs Oasis for dinner. -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Im reading The Overstory by Richard Powers right now, and it is SO GOOD. A vignette of short stories written about trees and so much more. Song/­­Album – Hildegard von Bingen forever. Movie – Fantastic Fungi! Just saw and highly recommend, mushrooms will save the world. Piece of Art – All things Andrew Wyeth. Photos by Jenn Morse, Gabrielle Greenberg and Anja herself. The post Anja Schwartz Rothe appeared first on Golubka Kitchen.

Just-as-Sweet-as-Honey Cake

December 13 2019 VegKitchen 

Just-as-Sweet-as-Honey Cake Ashkenazi Jews consider honey cake to be an integral part of their New Year celebration. Here, a combination of agave nectar and maple syrup add up to make a vegan honey cake that’s practically indistinguishable from the classic version. Adapted from Vegan Holiday Kitchen. The post Just-as-Sweet-as-Honey Cake appeared first on VegKitchen.

Quinoa Pancakes

November 26 2019 Isa Chandra Moskowitz 

Quinoa Pancakes photo by VK Rees Makes 8 pancakes I put this recipe on Instagram awhile ago so maybe you’ve already made them and know that they are AWESOME! The only reason I put quinoa in my pancakes is for the crunch. Not for the extra protein, I get plenty of that elsewhere, and not just to level up my vegan, Im already level 10. The crunch just gives me life. It also makes the pancakes so very pretty. The quinoa should be cooked al dente for the best experience. And I like red quinoa for the prettiest contrast. First make sure your quinoa is cooked according to package directions and then fully cooled. Maybe do that the night before so you’re ready to go in the morning? Wow, you planned that well. This recipe is from I Can Cook Vegan. Notes ~ To cool quinoa quickly without overcooking it, spread onto a baking sheet and place in the refrigerator. ~ Dont use an electric mixer for the batter. Overmixed pancakes tend to result in a dense pancake. I use a dinner fork to get everything mixed. ~ You have to let the batter rest for ten minutes or so. The vinegar and the baking powder need to react with each other and the gluten needs to settle in and rest. ~Dont crowd the pan. Even in my big cast iron, I dont make more than two pancakes at once. ~ Dont use too much oil in the pan. It will result in a tough exterior. A very thin layer of oil is what you want and a spray can of organic coconut oil works perfectly for this. ~ Preheat the pan for a good ten minutes. I use cast iron and put it on moderate low heat (right around 3 on my stovetop), but you will probably need to adjust a little to get the temp just right. Remember, the temp is not set in stone. Lower and raise in tiny increments as needed. Even turning the dial 1/­­4 inch can result in big changes. ~ Use a measuring cup (with a rounded bottom if possible) to scoop out the batter. And remember to always spray the cup between pancakes, to prevent sticking. 1 cup cooked red quinoa, cooled completely 1 1/­­2 cups all purpose flour 1 tablespoon baking powder 2 tablespoons granulated sugar 1 teaspoon salt 1 1/­­4 cup unsweetened almond milk (or fave non-dairy milk) 2 teaspoons apple cider vinegar 1/­­2 cup water 3 tablespoons canola oil 1/­­2 teaspoon pure vanilla extract Directions First make sure your quinoa is cooked al dente according to package directions and cooled. Then proceed with the recipe. In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center of the dry ingredients. Measure the milk into a measuring cup. Add the milk, vinegar, water, oil and vanilla to the well in the dry ingredients. Stir with a fork until a thick, lumpy batter forms. That should take about a minute. It doesnt need to be smooth, just make sure you get all the ingredients incorporated. Fold in the quinoa. Preheat the pan over medium-low heat and let the batter rest for 10 minutes. Lightly coat the pan in oil. Add 1/­­3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be puffed up, and golden brown. Rest pancakes on a large plate loosely covered with tin foil until ready to serve with lots of maple syrup and butter! To reheat, place pancakes in on a baking sheet covered with tin foil in a  300 F degree oven for 5 minutes or so.

A Vegetarian Thanksgiving Menu

November 25 2019 Oh My Veggies 

I hope you’ve enjoyed the week of vegetarian Thanksgiving posts that I put together with Rikki! I’ve gotten so used to working on my own as a blogger that it’s nice to collaborate with someone else once in a while and see my food through another photographer’s eyes (or camera lens). And Rikki isn’t just an amazing photographer, but she’s also a great friend and mentor who totally gets my food, so I can’t imagine working with anyone else. I’m totally thrilled with how all of her photos turned out in these vegetarian recipes for a vegetarian thanksgiving main course! Here’s our complete menu with vegetarian recipes for thanksgiving main course: Quinoa-Stuffed Acorn Squash Rings /­­/­­ Roasted acorn squash rings stuffed with quinoa, apples, cranberries, sage, and cheddar. A main dish for vegetarians that also works as a side dish for everyone else! Whipped Sweet Potatoes /­­/­­ Vanilla-scented sweet potatoes lightly sweetened with maple syrup and topped with candied pecans. The perfect alternative to the typical marshmallow-topped sweet potato casserole. Rosemary Roasted Carrots /­­/­­ Heirloom carrots make this simple Thanksgiving side dish a showstopper. Green Beans & Caramelized Shallots /­­/­­ Tender roasted green beans are topped with caramelized shallots. Wild Mushroom Gravy […]

Peanut Butter And Jelly Baked Oatmeal

November 18 2019 Vegan Richa 

Peanut Butter And Jelly Baked OatmealEasy Vegan Peanut Butter And Jelly Baked Oatmeal! No Flour, No refined sugar, No Added oil! Favorite PB & J Sandwich in Baked Oatmeal Bar form. Gluten-free Soy-free Recipe , Nut-free Option. Jump to Recipe This Peanut Butter and Jelly Baked Oatmeal is the holiday breakfast you need! Crisp edges, swirls of preserves or jams or jelly, soft muffin like middle, a moist PB & J oatmeal bar! Add toppings of choice. This baked oatmeal has Just 9 ingredients, no added oil, no refined sugar and takes 10 minutes active time to put together. It has peanut butter, oats, non dairy milk, maple syrup, peanuts and berry preserves and will be a permanent fixture like my Banana Baked Oatmeal and Pumpkin Baked Oatmeal. Change up the additions to preference. Add a drizzle of softened peanut butter and more preserves or dried blueberries and serve!Continue reading: Peanut Butter And Jelly Baked OatmealThe post Peanut Butter And Jelly Baked Oatmeal appeared first on Vegan Richa.

New Plant-Based Meatless Monday Cookbook Will Get the Whole Family to Eat Their Veggies

November 18 2019 Meatless Monday 

New Plant-Based Meatless Monday Cookbook Will Get the Whole Family to Eat Their VeggiesLooking for some culinary inspiration for your next round of Meatless Monday meals? Well, we have some EXCITING news: The first Meatless Monday cookbook is finally here, and with over 100 delicious, better-for-you plant-based recipes youll be able to whip up a meat-free meal for any type of eater -- from experimental flexitarians to new vegans to the staunchest of carnivores. The Meatless Monday Family Cookbook , by Jenn Sebestyen, emphasizes the limitless potential of plant-based cooking. The recipes are nutritious, easy-to-prepare, and mimic the look, taste, and texture of comfort-food favorites (youve got to check out the lentil Bolognese, butternut-squash mac and cheese, and meaty mushroom stew). The book, whose foreword is written by Sid Lerner, founder of the global Meatless Monday initiative and The Monday Campaigns, is based on the Meatless Monday philosophy of cutting out meat one day a week for your health and the health of the planet. And as its title suggest, The Meatless Monday Family Cookbook is designed for the whole family, because when kids are involved in the prepping and cooking process, they develop a greater appreciation, understanding, and respect for the food in front of them. The cookbook officially goes on sale November 19, but weve included a few recipe highlights to share with you. And with Thanksgiving right around the corner, these plant-based recipes might just be what you need to round out the holiday dinner table.     Garlicky White Bean Avocado Toast with BBQ Drizzle This recipe marries the best traits of avocado toast with the enticing aroma and flavor of cannellini beans slowly sautéed with fresh garlic and olive oil. The mixture is spooned on to the avocado-smeared toast and drizzled with a sweet and tangy homemade barbecue sauce. Pumpkin Maple-Glazed Penne with Roasted Fall Vegetables With butternut squash, carrots, parsnips, and Brussels sprouts, youre getting all the best that autumn has to offer. The subtle maple glaze adds a surprisingly subtle sweetness that pairs nicely with the fall vegetables. Meaty Mushroom Stew over Garlic Mashed Potatoes Theres nothing cozier than a hearty stew and some mashed potatoes. This recipe, which uses cremini and shitake mushrooms and a healthy dose of tamari, is an homage to umami. Ladle it over a scoop of mashed potatoes for some pure plant-based bliss. Creamy Vegetable Noodle Soup Its like a chicken potpie -- minus the chicken and the pie. No animal products are necessary for this smooth and sultry creamy vegetable noodle soup. Vegetable broth, almond milk, nutritional yeast, and a whole lot of seasonings and aromatics make this soup satisfying and delicious. Very Berry Quinoa Salad with Cinnamon Toasted Pecans This salad is light and fresh yet has plenty of protein from the quinoa and pecans. Fresh summer berries are little powerhouses of vitamins and are super kid-friendly. The toasted pecans take this dish to the next level. Rice and Bean Pan Grilled Burritos A burrito is engineered to include an entire meals worth of goodies wrapped in one, warm, fluffy package. Chocked full of smoky pinto beans, cilantro rice, lettuce, and an avocado green chile sauce, be prepared for requests for seconds. BBQ Chickpea Veggie Bowls Channeling the hot smoke of the barbecue pit, this BBQ chickpea veggie bowl is charred, sweet, and tangy with a satisfying crunch. The recipe calls for roasted broccoli, red peppers, onions, and chickpeas, but you can top your brown rice bowl with any variety of vegetables. Just dont forget to drizzle over some homemade sweet-and-spicy barbecue sauce. Sweet-and-Spicy BBQ Sauce The proper blend of sweet and heat, this BBQ sauce uses smoky chipotles, tart apple-cider vinegar, maple syrup, and a blend of spices. Squeeze a little bit any meatless Monday meal to take it to the next level. About the author: Jenn Sebestyen is the creator of VeggieInspired.com. She was inspired to write The Meatless Monday Family Cookbook to help moms and dads get both picky kids and die-hard carnivores to eat more veggies. She offers tips and tricks that have worked for getting her kids on board with a veggie-heavy Meatless Monday plan.   Interested in learning more about Meatless Monday? Click here for more recipes, cooking tips, and ways that you can spread the Meatless Monday message to your community. For a chance to be featured in our next recipe roundup, make sure to tag @MeatlessMonday or use the hashtag #meatlessmonday the next time you post a meatless or plant-based recipe. The post New Plant-Based Meatless Monday Cookbook Will Get the Whole Family to Eat Their Veggies appeared first on Meatless Monday.

Sweet-and-Spicy BBQ Sauce

November 17 2019 Meatless Monday 

A little sweet and a little heat balance perfectly in this easy blender sauce. It will make you want to slather everything in BBQ sauce! This recipe comes to us from The  Meatless Monday Family Cookbook  by Jenn Sebestyen. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! - Makes 1 1/­­2 cups - 6 ounces (170 g) tomato paste -  1/­­4 cup (60 ml) apple cider vinegar -  1/­­4 cup (60 ml) balsamic vinegar - 3 tablespoons (60 g) pure maple syrup - 1-2 chipotle peppers in adobo - 1 teaspoon smoked paprika - 1 teaspoon ground mustard -  1/­­2 teaspoon onion powder -  1/­­4 teaspoon garlic powder -  1/­­2 teaspoon salt, or to taste -  1/­­2 cup (120 ml) water, to thin, or more as needed Place all the ingredients into a blender; use 2 chipotle peppers if you like it spicier. Purée until smooth. Transfer sauce to a pot over medium-high heat and bring to a boil and then reduce the heat to low. Simmer for 15 to 20 minutes until thick, or until the desired consistency is reached. The post Sweet-and-Spicy BBQ Sauce appeared first on Meatless Monday.

Vegan Almond Halwa – Instant Pot Badam Halwa (No Oil)

October 23 2019 Vegan Richa 

Vegan Almond Halwa – Instant Pot Badam Halwa (No Oil)Vegan Almond Halwa – Instant Pot Badam Halwa with No Added Refined oil. No ghee or dairy! 5 Mins active time. 6 Ingredients! And Almond Ladoo too! Gluten-free Grain-free Soy-free Recipe. Jump to Recipe Its that time of the year! No not Halloween, Its Diwali this weekend! All festivals and holidays seem to all come close to each other. One day I am planning bowl meals and the next I am thinking pumpkin, Indian sweets, desserts, lentil loafs. This Diwali I bring you 3 variations of Almond Halwa! Indian Halwa can range in texture from a crumble to a set jelly like to soft spoon fudge like. You can make this halwa into any of the textures you like! If you don’t want to use the spoon, roll it up into balls for amazing almond ladoos. Traditional Badam Halwa recipe often requires making a sugar syrup of certain consistency, then adding almonds(soaked and blended or ground) and cooking for a good number of minutes. This recipe has none of that! No standing around in the kitchen stirring stuff and no checking on the sugar to get the right syrup thread consistency. Just mix the sugar of choice in the hot water, Add flavors such as cardamom, saffron, rose water or cinnamon. Add in almond flour (blanched works great) and pressure cook. Done and done. With pressure cooking, the sugar, water mixture thickens and the almond flour rehydrates very quickly.  Did I mention, you don’t need any butter or oil as well! Ok lets make this. If you double the recipe(which you will want to), add a minute to the pressure cooking time.Continue reading: Vegan Almond Halwa – Instant Pot Badam Halwa (No Oil)The post Vegan Almond Halwa – Instant Pot Badam Halwa (No Oil) appeared first on Vegan Richa.

Peanut Butter & Pumpkin Caramel Bars

October 13 2019 Golubka Kitchen 

Peanut Butter & Pumpkin Caramel Bars You’d think we were trying to check off as many October-inspired ingredients as possible with today’s recipe: pumpkin, pumpkin pie spices, the combination of chocolate and peanut butter, etc. etc. And we kind of were! But we’ve been wanting to elaborate on the nut butter-based caramel trick that we’ve had up our sleeves ever since these colorful Twix bars. This was the perfect opportunity. The layers in these bars go as follows: a gluten-free and no-bake, chocolate ‘shortbread’ crust, the aforementioned pumpkin peanut butter caramel that’s studded with peanuts, and a neat blanket of chocolate to bring the whole thing together. We are in love. The combination of flavors is both familiar and surprising in these bars. They taste a little bit like Snickers, both the bar and the ice cream, and are of course similar to Reese’s (or Justin’s!). The pumpkin puree brings that little element of surprise to the table. It contributes both its creamy texture and undeniably autumnal flavor, and really makes this treat stand on its own. We hope you’ll give it a try. Wishing you a great Sunday! Peanut Butter & Pumpkin Caramel Bars   Print Serves: 16 square bars Ingredients for the crust 1/­­2 cup coconut butter/­­manna (not oil) 3/­­4 cup pumpkin puree (about half a can) 1/­­4 cup maple syrup pinch of sea salt 1/­­2 cup coconut flour 1/­­4 cup cacao powder for the pumpkin peanut butter caramel 3/­­4 cup smooth peanut butter 3/­­4 cup pumpkin puree (about half a can) 1/­­4 cup melted coconut oil 1/­­4 cup maple syrup 1 teaspoon cinnamon ⅛ teaspoon nutmeg generous pinch of sea salt 1 1/­­2 tablespoons miso paste (optional) 1 teaspoon toasted sesame oil (optional) 1/­­4 cup toasted peanuts for the chocolate layer 3/­­4 cup dark dairy-free chocolate chips 3 tablespoons peanut butter 1 tablespoon coconut oil pinch of sea salt Instructions to make the crust Line a rimmed 8 x 8 dish (or a dish of a similar size) with parchment paper, extending the edges out of the dish for easier removal later. In a medium saucepan, melt the coconut butter, whisking it until smooth. Turn off the heat, add the pumpkin puree and maple syrup, mix to combine. Add the salt, coconut flour, and cacao, mix until smooth. Press the mixture into the parchment-lined dish, using the flat bottom of a measuring cup and/­­or your fingers, to form an even crust layer. to make the pumpkin peanut butter caramel In a food processor, combine the peanut butter, pumpkin puree, coconut oil, maple syrup, cinnamon, nutmeg, salt, miso and sesame oil, if using. Process until smooth. Taste for salt and adjust if needed. Transfer the caramel to the dish with the crust and spread it into an even layer. Sprinkle the peanuts over the caramel and lightly press them in with the back of a spoon. Place the dish in the freezer for 30-40 minutes, letting the caramel set. to make the chocolate layer and assemble Melt the chocolate chips in a heat-proof bowl/­­saucepan on a double boiler or over very low heat, mixing constantly. Add the peanut butter, coconut oil and salt, mix until smooth. Spread the chocolate over the caramel layer. The chocolate might harden right away when you pour it over the chilled caramel, so work quickly, spreading it in an even layer. Place the dish in the freezer for at least an hour, letting all the layers set completely. Lift the bar out of the baking dish onto a cutting board, using the extended edges of the parchment. Cut it in half lengthwise and widthwise, then in half again, until you end up with 16 square bars. Keep the bars refrigerated and enjoy straight out of the refrigerator (they will melt at room temperature). The bars also freeze well in an air-tight container. 3.5.3226 The post Peanut Butter & Pumpkin Caramel Bars appeared first on Golubka Kitchen.

Pineapple Sheera (Sooji ka Halwa)

October 3 2019 Manjula's kitchen 

Pineapple Sheera (Sooji ka Halwa) (adsbygoogle = window.adsbygoogle || []).push({}); Print Pineapple Sheera (Sooji ka Halwa) Delicious Pineapple Sheera or Halwa. This delicious combination of flavors is sure to please. Sweet and sour pineapple sheera really compliments Sooji halwa nicely to make a unique dish! Especially on holiday times I enjoy making one dessert which I can serve many ways. Sooji sheera and pineapple sheera I will serve combining both and top with ice cream, drizzle with chocolate ganache, forming them small bite size cake. You can also serve them individually with some garnishing. any way you decide to serve this will have wow factor with adults and kids. I will like you to share with some other serving ideas. Course Dessert Cuisine Indian Keyword Ananas Halwa, Eggless Dessert, Home Made, Pineapple Halwa, Quick And Easy, Satvik Food, semolina, Sooji Halwa Prep Time 10 minutes Cook Time 25 minutes Servings 6 people IngredientsPineapple Sheera 1/­­4 cup fine sooji rava, semolina flour 2 Tbsp ghee clarified butter 1/­­2 cup pineapple crushed, unsweetened canned pineapple 1/­­4 cup sugar 1/­­2 cup water Sooji Sheera 1/­­4 cup fine sooji rava, semolina flour 2 Tbsp ghee clarified butter 1/­­3 cup sugar 1 cup water 1/­­8 tsp cardamom powder 1 Tbsp almonds sliced For Garnishing1 Tbsp sliced pistachios InstructionsMaking Pineapple SheeraDrain the water from pineapple and set aside, dont discard the water, will be used later. Melt the ghee in a frying pan on medium heat. Add sooji and roast stirring constantly this will take about 2-3 minutes. Sooji will have a light sweet aroma, do not brown the sooji. Add the pineapple, mix it well stir for 2-3 more minutes. Add sugar mix well, add pineapple syrup and water mix it well. cook till the water evaporated. Sheera should be the consistency of soft sticky dough. After it will cool off sheera will become little more dry. Making Sooji ka SheeraMelt the ghee in a frying pan on medium heat. Add sooji and roast to brown color; stirring constantly this will take about 5 to 8 minutes. After sooji is roasted half the way add almonds and roast with sooji. Sooji should be brown in color and will have a light sweet aroma. Add the sugar, mix add the water slowly to sooji as water will splatter. Add cardamom, turn down the heat to medium low and let it cook for about 2-3 minutes. Sheera should be the consistency of thick batter. Note: as sheera will cool it will be thicker in consistency. NotesServing In an individual serving bowl serve both sheera side by side and garnish with pistachios. Make them in cupcake shape use about 3 oz cups or use the size you prefer. Fill the cups half the way with pineapple sheera and level it, then fill the cup with sooji sheera and let it sit for about 10 minutes. Over the plate take them out upside down, now you have pineapple sheere on the top, or you may keep sooji sheera on the top, garnish with pistachios. I call them Sheera Cake Bites. You also enjoy Paneer Malai Ladoo, Moong Dal Ladoos, Apple vegan cake, Gujia The post Pineapple Sheera (Sooji ka Halwa) appeared first on Manjula's Kitchen.

Pumpkin Spice Energy Bites

September 30 2019 Oh My Veggies 

Yes, I am jumping on the pumpkin spice bandwagon. I couldn’t resist doing a pumpkin recipe (it is fall after all) and if you do a sweet pumpkin recipe, you have to add pumpkin pie spice, right? This kind of reminds me of the time I accidentally wore the school colors on spirit day when I was in high school and I had to spend the whole day explaining to everyone that no, I didn’t have school spirit, and that the navy blue t-shirt I was wearing was just a coincidence. “Hey Kiersten, do we have a quiz today in biology?” “I DIDN’T MEAN TO WEAR THIS SHIRT TODAY! IT WAS AN ACCIDENT! I HATE THIS SCHOOL!” That was the worst day. Sometimes I throw things together just to eat, not really intending to blog about it; this is one of those recipes. I bought an adorable little pie pumpkin and made puree with it for another recipe and had just a little bit left, so I added a little almond butter and maple syrup, folded in oats and raisins and pepitas, put in a little sprinkle-sprinkle of pumpkin pie spice, and rolled the mixture into balls. Random! But they […]


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