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7 Squash Recipes You Absolutely Need to Make This Fall










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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.

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.

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.

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 […]

Vermont Maple Breakfast Muffins

September 23 2019 Meatless Monday 

Warm maple muffins are the perfect breakfast for a cool fall morning. This recipe is totally plant-based and best enjoyed with family and friends over a hot cup of coffee or tea. This recipe comes to us from The Healthy Voyager . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox!   Makes 12 muffins 3 cups  all purpose flour, gluten free if desired 1 tablespoon  baking powder 1/­­2 teaspoon  salt 1-1/­­2 cups  pure maple syrup 12 tablespoons (1-1/­­2 sticks)  unsalted vegan butter, melted 1/­­2 cup  non-dairy milk 1 vegan  egg (flax, chia or egg replacer of choice) 1  vegan egg yolk (such as Just Egg or Follow Your Heart vegan egg) Softened unsalted vegan butter, for greasing the pan   Preheat to 400°F . In a large bowl, whisk together the all purpose flour, baking powder and salt. Set aside. In a medium bowl, whisk together the maple syrup and melted butter. Whisk in the milk, followed by the egg and egg yolk. Add to the dry ingredients and whisk until just smooth. Let the batter rest for 5 minutes. Meanwhile, grease the muffin pan generously with softened butter, wells and top. You may want to also use muffin liners. Spoon the batter evenly into the prepared pan. The cups will be almost full. Bake for 10 minutes, then reduce the temperature to 375°F  and bake for about 15 minutes more, or until the muffins are golden and a cake tester inserted into the center of a muffin comes out clean. Cool in the pan for 5 minutes, then remove muffins from the pan. Serve warm with butter, or place on a rack to cool. The post Vermont Maple Breakfast Muffins appeared first on Meatless Monday.

Strawberry Rhubarb Hemp Breakfast Bites

August 15 2019 My New Roots 

Strawberry Rhubarb Hemp Breakfast Bites This post is a long time coming! And Im so excited to finally be sharing my bedroom with you all. Weve now been in our home for a year and a bit, and although its (still!) not complete, were enjoying working on the finishing details here and there. Honestly, I dont think we will ever be done, and that is okay. This entire experience has made me way more patient, realistic, and Ive learned to set my expectations super low on every project so that instead of being disappointed, Im often positively surprised! We moved with just boxes, zero furniture, and essentially had to start over in that department. That meant a new bed, a new mattress and all new linens, since we decided to make the jump from a queen size mattress to a king (literally one of the best life decisions, ever). My husband and I are both DIY-ers, and serious thrift store shoppers, and we knew that we wanted to build a bed ourselves, then find the rest of bedroom furniture second-hand. The one place where we knew we wanted to really take our time considering was a mattress and the bedding. If you read this blog, you probably care about your health to some degree. Like me, you may prioritize buying organic produce, splurge on environmentally-conscious clothing, and look to sustainable skincare and beauty products. But have you ever thought about your bedroom environment? We spend a third of our life in bed (at least we should), so its just as important to consider the things that we interact with in our homes, not just what goes in and on our bodies. In fact, the greatest exposure to chemicals you can have in a day, could be while youre sleeping. When I started looking into buying a mattress, I found the options were totally overwhelming. And with so many retailers moving to online platforms and selling directly to consumers, prices have been slashed considerably, and the deals are tempting. Mattresses are one of those things that seem pretty innocuous, and maybe even a place to save a few bucks. But dig a little deeper and youll see that the thing you spend so much time on, is not the thing you should spending less money on, as youll be paying for cheaper materials with your health. Modern, conventional mattresses are made with a laundry list of harmful substances that can be affecting you and your family. One of the most offensive ingredients found in conventional mattresses is memory foam made from polyurethane; a highly flammable, petroleum-based material. Polyurethane foam emits Volatile Organic Compounds (VOCs) that can cause eye, nose and throat irritation, headaches, nausea, and can also damage the liver, kidneys and central nervous system, according to the Environmental Protection Agency and the Occupational Health and Safety Administration. Un-ironically referred to as solid gasoline, polyurethane foam is typically wrapped in or treated with fire retardant chemicals to meet the Federal and State flammability standards in the US, otherwise it would be totally unsafe. Which brings me to the second thing to watch out for in mattresses, and that is chemical fire-retardants (CFRs). These are compounds added to the materials in a mattress to protect you, and they are an inexpensive way to meet safety standards. The issue is that CFRs do not fully bind to materials, and are released into the air through the mattress, then build up in the body causing some people lifelong health issues.   Formaldehyde, antimony, boric acid, and halogenated flame retardants are some of the most damaging CFRs found in modern mattresses, and the frustrating thing is that companies are not required to disclose which ones they are using. Unless a mattress company is explicitly eliminating these chemicals from their production and using a natural material alternative, they are likely using one of the harmful chemicals listed above. I looked at a number of organic /­­ natural mattress companies in my research, and the one that stood out to me was Naturepedic. They are made with certified organic cotton, wool, and latex. For heavy-duty support without any health or allergy concerns, Naturepedic only uses the highest quality innersprings available made from recycled steel.. , and steel, with Naturepedic ensured  the purity of every material used, along with fair labour practices. I reached out to Naturepedic, to see if they would be open to me trying a mattress out and blogging about it. They agreed, and sent me their EOS  (Ergonomic Organic Sleep) mattress that allows for fully customized layers for finding the exact right amount of firmness (you can even choose different support styles from your sleep partner, or swap out the layers down the line in case your preferences change). Id never heard of anything like that before, and though it was so brilliant! I went to the showroom in Toronto to try out the mattress in person, which was very helpful, but you can also just order online if you know what kind of consistency you like. The mattress components were delivered to my door, and it was easy to assemble, as everything gets zipped into a giant, certified organic cotton casing. After spending the last twelve months on this bed, I can confirm that its been the best year of sleep in my entire life (even post-child, haha!). Besides the fact that I love going to bed knowing that I am breathing completely clean air, and that the materials that went into the mattress were made with a deep commitment to protecting the environment, its simply the most supportive and comfortable mattress Ive ever tried. Period. I cannot recommend this mattress enough! The other thing to consider when outfitting your bedroom is the bedding itself. Because we come into direct, skin-to-product contact with these textiles, its essential to choose something non-toxic. Most bedding on the market is made with cotton, one of the most chemical-laden crops grown. According to Pesticide Action Network North America, Conventionally grown cotton uses more insecticides than any other single crop and epitomizes the worst effects of chemically dependent agriculture. Each year cotton producers around the world use nearly $2.6 billion worth of pesticides -- more than 10 per cent of the worlds pesticides and nearly 25 per cent of the worlds insecticides. If youre going to sleep in cotton, choose organic whenever you can. Linen is a great alternative material because it is a much lower impact material on the environment, and requires very little intervention to be grown. Coyuchi is a brand recommended to me by my dear friend Elenore, who has the highest standards I know of Coyuchis textile line is not only 100% organic, but also consciously processed, meaning that they use low-impact dyes for colour that is kind to the planet and our sensitive skin. Coyuchi offered to send me some bedding to try out and I was instantly obsessed. Their textiles are beyond delicious, super soft, and incredibly comfortable. For a duvet cover, I chose the Crystal Cove pattern in white. I loved this choice since its reversible - a textured weave that looks cozy in the winter, and a crinkled cotton underside, which I like to face up in the summer. I also love their Topanga Matelasse blanket, shown here in warm stripe, which is also reversible (super convenient if you want to change up the look of your bedding with a quick flip!). For winter, their Cloud Brushed flannel sheets are super luxurious, and especially enjoyable its very hard to find organic flannel! Words cannot describe the feeling of slipping into these on a chilly night. The giant back pillows in the bed are also from Coyuchi, and are perfect if you have an open-frame bed without a headboard. I like to sit up and read in bed, and these pillows are firm enough to act as a headboard itself. When youre shopping for any kind of textile (bedding, furniture, or clothing), the most important mark to look for is the Global Organic Textile Standard (GOTS) certification. GOTS is recognized as the world’s leading processing standard for textiles made from organic fibers. It defines high-level environmental criteria along the entire organic textiles supply chain and requires compliance with social criteria as well. Unlike most textile and mattress companies, both Coyuchi and Naturepedic are GOTS certified and adhere to their strict standards for agriculture and labour. Okay, lets get to the recipe! I experimented with these breakfast bites for a long time. At first, I was blending up cashews to make flour, but that got expensive, and ultimately I wanted the recipe to be allergen-free (so the nuts had to go!). As an alternative, I opted for hemp seeds, which worked beautifully. Its easy to make your own hemp flour in a food processor in a few seconds. Ive been using it baked goods lately and love how moist and tender the results are! I used strawberries and rhubarb for these nuggets of joy, but since were moving into stone fruit season, Ill soon be switching it up and using peaches, plums, pluots, apricots, and cherries in their place. Any fruit will work as long as its not super moist (like melons). Raspberries, blueberries, and blackberries would be lovely here too. Simply use 1 cup of chopped fresh fruit in any combination that tickles your fancy. To change up the flavour even more, add orange zest, warm spices like cinnamon and cardamom, or even some cacao powder for a chocolate version. Yum! I really wanted to make a successful vegan version of these, so I tried using banana in place of the egg. The results were decent, but a little too moist. If I made these again, I would use the banana plus a tablespoon of ground flax seeds. If any of you do that, please let me know in the comments!     Print recipe     Strawberry Rhubarb Hemp Breakfast Bites Makes 12 Ingredients: 1 1/­­2 cups /­­ 215g hemp seeds 1/­­4 cup /­­ 35g arrowroot 1/­­4 tsp. flaky salt, plus more for garnish, if desired 1 tsp. baking powder 1 egg (or 1 ripe banana, mashed) 1/­­4 cup /­­ 60ml pure maple syrup 2 tsp. vanilla extract (or 1/­­2 tsp. vanilla powder) 1/­­2 cup /­­ 85g chopped strawberries 1/­­2 cup /­­ 60g chopped rhubarb (2-3 slim stalks) expeller-pressed coconut oil for greasing (or use muffin liners Directions: 1. Lightly grease a 12-cup muffin tin with coconut oil. Preheat oven to 350°F /­­ 175°C. 2. Wash the strawberries and rhubarb well. Slice the rhubarb into small discs, and cut the strawberries into small chunks. Reserve 3 strawberries for topping the breakfast bites, if desired (remove greens, then slice them top to bottom). Set fruit aside.  3. In a food processor, blend hemp seeds until theyre a fine powder (dont go too far or youll end up with hemp seed butter!). Add the arrowroot, salt and baking powder and pulse a few times to combine. 4. In a medium bowl, whisk the egg or banana, maple syrup, and vanilla extract together. Add the hemp seed flour blend, and stir to combine. Fold in the rhubarb and strawberries. 5.  Spoon a heaping tablespoon of the batter into each prepared muffin tin. If desired, place a slice of strawberry on top of each bite. Set in the oven and bake for 25-30 minutes, until lightly golden. 6. Remove from the oven and let cool completely. 7. Enjoy! Store leftovers in an airtight container in the fridge for five days. Aside from getting the chemicals out of your space, here are five other ways to improve the health of your bedroom, and your sleep! Add plants - having a couple of living things in your sleeping space keeps the air clean and fresh. Snake plants, areca palms, aloe vera and orchids are especially helpful, since they absorb CO2 at night, even when they are not photosynthesizing.  Consider airflow - keeping a window cracked at night is a good way to get some fresh air while you sleep. If its noisy outside, keep your window open during the day to ensure full air exchange, and close it right before bed. It’s very important to keep the air in your space fresh and moving. Salt rock lamps - these are said to purify the air by omitting negative ions. I cannot confirm this in any way, but I can confirm that the light they give off is incredibly soothing and helps me wind down at the end of the day. Overhead lighting is very stimulating (and let’s be honest, not overly sexy). Keep the devices out - dont work in bed, and avoid using your phone before snoozing. Blue light from screens inhibits our bodys ability to make melatonin, our sleep-wake hormone. If you choose to keep your phone in your room overnight, set it to airplane mode while you sleep so youre not exposing yourself to radiation from EMFs (Electromagnetic Field).  Beeswax candles - yes, its cozy to burn candles before bed, but paraffin candles pollute the air, full stop. Soy is a better alternative, but beeswax is my favourite since it actually helps purify the air by omitting negative ions, and removing dust and dander. Show me your Hemp Breakfast Bites on Instagram: #mnrbreakfastbites Special thanks to my dear friend Sara for taking these photos of me (and putting up with my awkwardness for at least two hours!). http:/­­/­­matandsara.com/­­ The post Strawberry Rhubarb Hemp Breakfast Bites appeared first on My New Roots.

Sticky Sesame Cauliflower Recipe

July 29 2019 Vegan Richa 

Sticky Sesame Cauliflower RecipeThis Sticky Sesame Cauliflower is a crowd pleaser! Cauliflower is battered and baked , then coated in sticky spicy sesame sauce and baked again. Serve as is or with rice or in lettuce cups. Vegan Gluten-free Nut-free Refined sugar free Recipe  Jump to Recipe When you need some sticky sweet tangy delicious sauced something, cauliflower fits right in. Cauliflower florets are tossed in a rice flour and starch batter and baked to crisp. The sticky sesame sauce uses sesame oil, garlic, ginger, soy/­­tamari, vinegar, maple syrup and some sriracha for heat for a addictive flavor profile. Brush this sticky sauce on the baked cauliflower and serve, or bake again for more sticky crispy cauliflower! Serve it over rice, by itself or in lettuce wraps! I use sesame oil in the batter and the sauce for extra sesame flavor profile. For additional protein, add in some firm tofu, seitan or soycurls with the cauliflower. Lets make this!Continue reading: Sticky Sesame Cauliflower RecipeThe post Sticky Sesame Cauliflower Recipe appeared first on Vegan Richa.

Pineapple Kulfi (Ice Cream)

July 21 2019 Manjula's kitchen 

Pineapple Kulfi (Ice Cream) (adsbygoogle = window.adsbygoogle || []).push({}); Print Pineapple Kulfi (Ice Cream) Kulfi, a popular summer dessert, is an Indian ice cream. Adding Pineapple here is a delicious twist to traditional kulfi. Pineapple kulfi simply melts in your mouth with its creamy texture and small chunks of pineapple. Pineapple Kulfi is delicious and easy to make. This is my friend Raj’s recipe and for this recipe we dont need an ice cream maker. I served this to my friends and they were surprised to know this was homemade and they all enjoyed it thoroughly. Course Dessert Cuisine Indian Keyword Ananas Kulfi, Candance Milk, Creamy, Dessert, Gluten Free, Homemade, Ice Cream, Party Food, Street Food, Summer Treat Servings 8 people Ingredients14 oz can of condensed milk sweetened 1 1/­­2 cup cream 1 1/­­2 cup milk 1/­­2 tsp agar-agar 8 oz can pineapple crushed, unsweetened US Customary – Metric InstructionsDrain the syrup from pineapple. Do not squeeze and keep aside. Keep it in freeze till we are ready to use. In a heavy saucepan add condense milk, cream and milk, mix them well. Bring the milk mix to boil over medium heat, stirring occasionally. When milk hot but not boiling take out 1/­­4 cup of milk in a bowl and add agar-agar, mix it well making sure there are no lumps. Adding agar-agar, you will avoid the water crystal and kulfi will have smooth texture. Add the agar-agar mix to milk. Keep stirring till milk comes to boil, making sure agar- agar has mixed well and no lumps. Turn off the heat. Transfer the milk to glass bowl and freeze it for 3-4 hours, ice cream should be half the way freeze mix it in blender on highspeed for about 30 seconds. Take them out in a bowl add the pineapple chunks and mix it the well. You can freeze the Kulfi in a glass bowl and cover it. You can also freeze in small containers, kulfi molds, or popsicle molds. I am using 4-1/­­2 oz cups. Freeze them, how long it will take depends on the size of containers or mold you are using. NotesDo not use, more than recommended amount of agar-agar, it will change the texture of Kulfi and will make it firm. Fresh pineapple does not work well for this recipe. The post Pineapple Kulfi (Ice Cream) appeared first on Manjula's Kitchen.

Gluten Free Peach Crisp

July 8 2019 Meatless Monday 

This gluten free peach crisp is healthy enough to eat for breakfast, and delicious enough to enjoy for dessert! Youll love this easy peach crisp recipe with whole grain gluten free oats, omega-3 rich chia seeds, & ripe, juicy summer sweet peaches, plus a hint of ginger! This recipe comes to us courtesy of E.A. Stewart, the Spicy RD. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Ingredients: - 4 ripe peaches seed removed, and cut into cubes - 2 tablespoons chia seeds - 1 tablespoon tapioca flour* - 3 tablespoons + 2 teaspoons pure maple syrup divided - 1/­­2 teaspoon ground ginger - 1/­­4 teaspoon salt divided - 3/­­4 cup gluten free oats* - 1/­­4 cup sorghum flour or rice flour* - 2 tablespoons melted virgin coconut oil - 2 cups yogurt i.e. Greek, coconut, almond, soy~optional for serving Instructions: 1. Preheat oven to 350 degrees F. Place 4 ramekins or oven proof custard cups on a baking dish. 2. Combine peaches, chia seeds, tapioca flour, 1 tablespoon maple syrup, ground ginger, and 1/­­8 teaspoon salt in a mixing bowl. 3. Stir well to combine, and spoon mixture, divided equally, into ramekins/­­custard cups. 4. Rinse out and dry mixing bowl. Add oats, sorghum flour, coconut oil, remaining maple syrup {2 tablespoons + 2 teaspoons}, and 1/­­8 teaspoon salt to bowl. Stir well to combine, then divide mixture equally into 4 servings, and sprinkle on top of peaches. 5. Bake for 15-20 minutes, or until oat mixture is light golden brown. Remove from oven, and allow to cool 5 minutes before serving. Top each crisp with 1/­­2 cup yogurt if desired. Recipe Notes: - Feel free to omit tapioca flour from peach mixture if desired. It helps thicken the peaches a little, but is not essential. - May use regular oats if not following a gluten-free diet - May substitute sorghum flour with rice flour. Or, use all-purpose flour if desired for a non-gluten free version. The post Gluten Free Peach Crisp appeared first on Meatless Monday.

Basil-Infused Lychee Lime Ice Pops

July 1 2019 Oh My Veggies 

The first time I had lychee, I ordered it on a whim from a Thai restaurant. This was back when my husband and I were first dating–I had never had Thai food and I think I was trying to impress him by ordering something neither of us had heard of before. But wow, was I glad I ordered it–it was so sweet and fragrant, almost like candy. Lychee is now one of my favorite flavors, but unfortunately, it’s rare outside of Asian markets and restaurants. I had an extra lime from another recipe this week, so I used the juice from that in the popsicles too. And since my basil plants seem to be growing several inches a day, I made a basil-flavored syrup to mix in as well. These turned out exactly like I thought they would–a perfect mix of sweetness from the lychees and the tartness of lime juice, with a hint of fresh basil.

Fruit Shrub, The Most Refreshing Summer Drink

June 27 2019 Golubka Kitchen 

Fruit Shrub, The Most Refreshing Summer Drink And just like that, summer is here, and so is the very first heat wave. I’m deeply devoted to having warm and cozy drinks every day, but I’ve definitely been icing my matcha and superfood lattes for the past week or so. It also feels very nice to have something chilled and bubbly in the early evening, when it’s still light outside, and the sky is just beginning to turn pretty sunset colors. It’s those little details that make summer so special. For me, that something bubbly is usually kombucha, but I recently learned about fruit shrubs and fell in love. A shrub is a drinking vinegar syrup, which is delicious served over ice with seltzer or as a cocktail component. Today I’m specifically talking about fruit shrubs, which are so easy to make and last a while in the fridge. The flavor is definitely reminiscent of kombucha – fruity with a vinegary acidity, but the preparation requires much less patience than homemade booch. This is very much a no-recipe recipe, since it can be interpreted so many ways, with so many different fruit and aromatics. There’s a video explaining the whole process as well! Follow the ratio provided in the recipe below, using a combination of any of these ingredients. Experimenting with the flavors is the most fun part. Fruit Berries Blueberries Raspberries Strawberries Blackberries Etc. Stone Fruit Plums Peaches Nectarines Cherries Mangoes Etc. Other Apples Pears Pineapple Rhubarb Etc. Aromatics Spices Cinnamon Cloves Ginger (ideally fresh) Peppercorns (black or pink) Star anise Nutmeg Etc. Herbs Basil Mint Cilantro Rosemary Lemon thyme Lemon verbena Tarragon Etc. Citrus Lemon Lime Orange + their zest Etc. Fruit Shrub, The Most Refreshing Summer Drink   Print Serves: about 10-12 oz shrub syrup Ingredients 1 lb fruit of choice (see above for suggestions) ¾ - 1 cup sugar (I like to use raw cane sugar here) any aromatics of choice (see above for suggestions) - to taste 1 cup apple cider vinegar Instructions In a large bowl, combine the fruit and sugar, mixing well. Use a potato masher to gently mash up the fruit in order to get it to start releasing its juices and to break up the skins if present. Add the aromatics like bruised or chopped herbs, spices, citrus juice/­­zest, etc. Cover and set aside for at least 4 hours, or ideally refrigerate overnight, especially if using tougher fruit like apples, pears, rhubarb. Strain the fruit mixture through a fine mesh strainer, making sure to squeeze all the juices out of the pulp. Add the vinegar and mix well. Transfer to an airtight container and keep refrigerated. Enjoy your shrub by filling a glass with ice, adding a splash of the shrub, and topping it with seltzer and/­­or liquor of choice. Notes Most traditional shrub recipes call for a ratio of 1 cup sugar to 1 lb of fruit, but I find that ¾ cup of sugar is enough for me in most cases. This also largely depends on the initial sugar content of the fruit youre using. Experiment and see what you like! 3.5.3226 The post Fruit Shrub, The Most Refreshing Summer Drink appeared first on Golubka Kitchen.

Easy Rhubarb Mango Crisp

June 12 2019 Golubka Kitchen 

Easy Rhubarb Mango Crisp Keeping the rhubarb content coming these past few weeks. No regrets :) Crisps are the ultimate lazy dessert. They are messy by nature, which makes them very hard to get wrong. All you need to make a crisp is a layer of fruit, almost any fruit, mixed with a bit of sweetener and maybe some aromatics, and topped with the usually rolled oat-centered crisp element. Time in the oven will take care of the rest. The fruit will get jammy and bubbly, while the topping will become golden brown, mostly crispy, and a bit soft where it interacts with the fruit. Served warm with ice cream or yogurt, it’s pure heaven. Our version features rhubarb and mango, both of which are still going strong where we are. They make a really special pair – we’re very excited about this one! The beautiful, floral tartness of rhubarb really shines next to the jammy sweetness of mango, especially when they melt together in the oven. Ginger offers a little sunny sparkle, but you could skip it and still get delicious results. The pistachios in the crisp bring their beautiful savoriness and color, but again, you can easily sub them out with other nuts like almonds, pecans, etc. This dessert is low maintenance and takes very little active cooking time as far as baking projects go, and the mango-rhubarb marriage is truly something worth experiencing at least once! Hope you enjoy this one :) Mango and Rhubarb Crisp   Print adapted from Simply Vibrant Serves: 4-6 Ingredients for the filling 1 lb rhubarb - sliced into 1 pieces 3 yellow mangoes - pitted and sliced into ½ pieces ¼ cup coconut sugar 1 tablespoon ginger powder or grated 1 piece of fresh ginger 1 teaspoon vanilla for the crisp 1 cup rolled oats (gf if needed) ¾ cup almond flour ¼ cup pistachios or other nuts of choice like almonds, pecans, etc. - chopped 1 teaspoon baking powder pinch of sea salt ¼ cup maple syrup ¼ cup coconut oil - chilled, plus more for oiling the baking dish Instructions to make the filling Preheat the oven to 375° F (190° C). Put the rhubarb and mango in an oiled 7 x 10 baking dish (or a baking dish of a similar size) and mix together with a spoon. Add the coconut sugar, ginger, and vanilla, and mix everything through. Set aside while you make the crisp. to make the crisp Combine the oats, almond flour, pistachios/­­other nuts, baking powder and salt in a large bowl, tossing to combine. Add the maple syrup and stir to incorporate. Cut the chilled coconut oil into small pieces and add it to the bowl. Mix everything together with your hands, pressing the mixture between your fingers to incorporate the coconut oil into the crisp. Sprinkle the crisp mixture on top of the rhubarb and mango, and transfer the baking dish to the oven. Bake for 30 minutes, until the topping is golden. Cover the baking dish with a piece of parchment paper and bake for another 10 minutes, until the filling is jammy and bubbly and the rhubarb is cooked through. Remove the baking dish from the oven and let it cool slightly. Serve as is or with a scoop of ice cream/­­coconut yogurt on top. Enjoy! 3.5.3226 The post Easy Rhubarb Mango Crisp appeared first on Golubka Kitchen.

Self-Care Interview Series: Adriana Ayales

April 28 2019 Golubka Kitchen 

Self-Care Interview Series: Adriana Ayales Adriana Ayales is a rainforest herbalist from Costa Rica and the founder of herbal apothecary Anima Mundi. We are in love with Adriana’s world and creations, and so excited to share this interview. Routine -- Is routine important to you or do you like things to be more open and free? Although I love the grounded power of routine, I’m living in a phase of being open and free. With kids, and a beyond full time devotion to running a business, I just ride the waves as they come. I’ve learned to surrender that not everything has to look the way it should look. Lifes situations and patterning moves around like the seasons. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I love getting up before the kids, and sneaking into the kitchen to make myself a healing cup(s) of medicine. First thing I do is a big ole cup of vitamin C rich goodness, sometimes its mangosteen hibiscus with a lemon squeeze, or fresh picked turmeric from the garden grated with ginger, along with camu camu and lemon water. Then I make a seasonal fruit bowl of sorts, with oatmeal, or homemade granola loaded with mineralizing herbs (like nettle or mesquite powder). Followed by my favorite, and not so healthy friend, Coffee. Ah coffee. I cant tell you how wonderful locally grown heirloom coffee is here, paired with deliciously fresh cacao and medicinal mushrooms and homemade almond. -- Do you have any bedtime rituals that help you sleep well? Massaging the face, forehead and skull with warm oil at night is one of the simplest and most restorative practices we can do to induce deep sleep. I love using a mix I make at home of jojoba oil, with rosehip, infused with clary sage and a fine sandalwood. Another one of my all time favorites for evening relaxation is blue lotus. -- Do you have any kind of mindfulness practice?  Sipping tea mindfully in nature, witnessing time in silence is one of my favorite things. I tap into my feelings, breath, mind, and begin to clear energy. Sustenance -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I do love caffeine. Growing up in Costa Rica has woven me into loving a good cup of locally roasted coffee. Depending on the day, I love adding reishi, or a mix of medicinal mushrooms, raw cacao with mucuna, along with a homemade plant based milk. I also love having an aged puerh, or traditional matcha with added herbs for nourishment, like moringa. -- Do you have a sweet tooth and do you take any measures to keep it in check? Sometimes I do, especially when I’m tired or running on low energy. When im over-worked, or running on stress I definitely crave more carby and sugary things, and this is usually due to skipping a meal, or needing a quick-fix. Some tips I bare in mind during stressful moments that ignite the sweet tooth (or just in general!) are: always go for fruits before you opt for a sugary dessert, always choose low glycemic sweeteners vs. sugar (some faves are coconut sugar, maple syrup, and real stevia extract -- not the synthetic ones!) For carbs avoid empty carbs and refined flours, and opt for ones that are more easily absorbed, like coconut, almond and cassava flour. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness?  Oh my, so many! I seasonally change my herbal intake, but certainly stick with some favorites. I love having my potent singles (single herb tinctures) on me at all times, like shisandra berries and blue lotus. A Brain tonic while I’m working, usually with herbs like gotu kola, ginkgo, brahmi and lion’s mane mushroom. Two that I dose with very often are the Happiness tonic (st johns wort, mucuna, ashwagandha, etc.) and euphoric/­­mood elevating herbs like catuaba, mucunam muira puama and damiana. I also love our Liver formula for daily cleansing and nourishment, like the moringa, burdock, nettles, chlorella. And of course beauty herbs like He Shou Wu, Mangosteen and more! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  Absolutely, I love doing a mix between yoga and pilates. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I love the torture! When I feel a little lazy and not like suffering in an intensive workout, I just remind myself how excellent I feel when I finish it. Not just seeing physical results, but especially the mental peace and happiness after working out. Beauty -- What is your idea of beauty – external, internal or both? A feeling of wholeness. When your mood is high, your gut is vibrant, and you feel confident and beautiful. When there is no sense of lack, imbalance or deficiency. When you feel aligned. -- What is your skincare approach – face and body? I love making my own body and face oils. I usually infuse collagen boosting herbs, and skin strengthening herbs and lather up. I also like to keep things simple, like using cacao butter with coconut oil, or just a fluffy shea butter for deep moisture.  -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Yes! I’m a big fan of eating herbs and supplements that protect the skin, increase our own collagen receptors and help activate our natural glow. The herbs I designed for the vegan collagen formula have been my go-tos for quite sometime. Horsetail, He Shou Wu, Calendula, Nettle seed + leaf, Comfrey, and others like Mangosteen, Camu Camu and Hibiscus are great for the skin too. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? I love making edible masks. Infusing a high potency extract into a raw clay and avocado, along with an activating source like apple cider vinegar, or more protein like flax, and making a smooth paste to lather all over the face, body and even hair is one of my all time favorites. Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  Visualization is huge for me. Sitting in silence and tuning in is vital, along with the help of nervines and adaptogenic herbs that assist in de-compression like skullcap, blue lotus and ashwagandha. -- If stress cannot be avoided, what are your ways of dealing with it? I like taking a walk or hike in nature, get in the ocean/­­lake/­­river or any kind of body of water. I completely unplug from work, the phone, or computer. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Before the cold kicks in, I take strong echinacea extracts in a soothing tea, mixing turmeric, lemon, grated ginger, apple cider vinegar, garlic and aloe in warm water. It works every time. I make a large batch and dose all day long --  even my kids love it!  -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? This certainly overlaps for me, which can honestly be a bitter sweet reality. I love everything surrounding plants, and its medicinal uses, as well as teaching, and medicine making. I love that my business is all about honoring ancestral ways, plant medicine, the art of herbalism, righteous cultivation, and medicine making. Yet, like any business owner would understand, there are many tasks to the job that are exhausting and certainly not what made you fall in love in the first place. For me personally, Ive learned to reconcile by doing what I love doing the most, medicine making and wildcrafting. I made a commitment to myself in making space for this no matter what, and not disregarding it by prioritizing business with the things that dont really matter in life. Its vital that we take moments in our free time that refine our focus and intention in life, re-align to what inspired the dream, without getting side swept with busy-ness. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Over the last couple years Ive struggled with this because of having babies. Which Im sure a lot of new moms can relate to this! Every time I get a moment between being a mother, wife and business owner, my priority to feel more self loving (and more human!) is yoga. The simple act of getting oxygen, doing conscious breathing, and distracting the monkey mind from its patterning, you become yourself again.  -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Herbs. Integrating plant medicine into everything has significantly changed my body mind and soul. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Off the top of my head I love these: Healing with Whole Foods with Paul Pitchford, Gabriel Cousens’ Spiritual Nutrition, The Body Ecology Diet by Donna Gates, and of course The Medical Medium by Anthony William. Knowledge -- What was your path to becoming an herbalist and starting Anima Mundi? Growing up I learned closely with curanderos on plant medicine and rainforest herbalism overall. I then attended herbal schools in California where I learned a lot of native, northern and european herbalism. Life somehow took me to NYC (a place I NEVER thought I would ever go to) after living in California for quite some years, and I started practicing privately as an herbalist. I kept noticing the common trends, symptomology and imbalances folks that came in had, and started developing mother formulas to be able to make large batches. -- How do you approach sourcing herbs for Anima Mundi?  First and foremost we try to create a direct relationship with the people/­­farmers that cultivate. Although we value certification of prime ingredients, there are many ethical wild crafters and farms that do not have special certifications, yet cultivate sustainable practices and have quality products that we also like to support. We are also adamant of supporting local economies as much as possible, particularly with rainforest herbs sourced directly from indigenous people, supporting their craft as well as ethically crafted botanicals. -- What are some of Anima Mundis best sellers? Our plant-based Collagen Booster, Happiness Tonic, Adaptogenic Immortality Tonics, Curam Beauty Elixir, our 100% Coconut Cream Powder, Mushroom Mocha Milk and more...! Fun and Inspiration -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Women Who Run with Wolves Song/­­Album –  Cuatro Vientos /­­ Danit Movie –  Loving the The OA lately! Piece of Art –  Ayahuasca art by Pablo Amaringo Photos by Renee Byrd and from Anima Mundi’s IG /­­ This post contains Amazon Affiliate links. The post Self-Care Interview Series: Adriana Ayales appeared first on Golubka Kitchen.

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.

Vegan Apple Cinnamon Scones (No Oil Low Fat)

September 29 2019 Vegan Richa 

Vegan Apple Cinnamon Scones (No Oil Low Fat)Vegan Apple Cinnamon Scones! Crisp Apple Scones with No added refined Oil and No Coconut milk! Lower fat delicious Apple Pie Scones. Vegan Soy-free Oil-free Recipe. Can be nut-free.  Jump to Recipe Fall Baking needs scones! These Spiced Cinnamony Apple Scones are just perfect to use the apple bounty. They are also low-fat with no added oil and no full fat coconut milk! And yes, they are still crisp and biscuity! I usually use full fat coconut milk for scones when making the without oil/­­butmter and that works out really well. It is not low fat, so I decided to experiment with other options. The 2 things tot make a good low fat scone are 1. do all possible things to keep the moisture from baking out, which can result in dry scones, 2. Chilling at several points for the biscuit like texture rather than cake or muffin texture. In these scones, I use almond milk and apple sauce as the wet ingredients, which are frozen until some portions of the mix freezes. This mix is used to make the scone dough. The apples are tossed in maple syrup to keep a barrier between the apple moisture and the scone dough. The dough is topped with a liberal dusting of cinnamon and sugar. This helps seal in some of the moisture during baking. The shaped scones are chilled again before baking for a nice crisp crumb. Substitution options are in the notes and in the post. Lets make these!Continue reading: Vegan Apple Cinnamon Scones (No Oil Low Fat)The post Vegan Apple Cinnamon Scones (No Oil Low Fat) appeared first on Vegan Richa.

biscuit ladoo recipe | dark fantasy biscuit laddu | chocolate biscuit ladoo

September 13 2019 hebbar's kitchen 

biscuit ladoo recipe | dark fantasy biscuit laddu | chocolate biscuit ladoobiscuit ladoo recipe | dark fantasy biscuit laddu | chocolate biscuit ladoo with step by step photo and video recipe. laddu recipes are very common across india and are made with myriad different ingredients. typically it is made with cereal or lentil powders mixed with sugar or jaggery syrup. however there are other simple and easy fusion ladoo recipe and biscuit laddu recipe is one such fusion recipe made with dark fantasy biscuits. The post biscuit ladoo recipe | dark fantasy biscuit laddu | chocolate biscuit ladoo appeared first on Hebbar's Kitchen.

Kiwi and Apple Popsicles

August 14 2019 VegKitchen 

Kiwi and Apple Popsicles These popsicles are a delicious mix of kiwi, apple and fresh mint--perfect for hot summer days!     Save Print Kiwi and Apples Popsicles Serves: 6-8   Ingredients o ¼ cup maple syrup o 1/­­2 cup water o 12 mint leaves, crushed o 1 cups raw apple juice o 3 large ripe kiwis, peeled Instructions Put the water with the mint and maple syrup in a saucepan over medium heat. The post Kiwi and Apple Popsicles appeared first on VegKitchen.

The Simplest Chocolate-Banana Granola (Oil-Free!)

July 26 2019 Golubka Kitchen 

The Simplest Chocolate-Banana Granola (Oil-Free!) Think of this super minimal granola recipe as a great introduction to the vast and delicious world of homemade granola. It’s a world of endless possibilities and really long ingredient lists, so this 7-ingredient recipe is here to bring everything down to earth for a second. This granola gives off some solid chocolate banana bread vibes, and can easily be customized to meet all your granola needs :) Mashed bananas and maple syrup act as the glue that creates those irresistible granola clusters and eliminates the need for any oil in this recipe. Cacao counteracts the sweetness of the bananas and maple with its earthy bitterness and brings some decadence to the otherwise modest ingredients. The bulk of the granola is made up of two parts rolled oats to one part walnuts, and this is where you can start playing around with whatever ingredients you want to use. Maintaining the ratio of nuts to oats the best you can, add other nuts or seeds instead of or in addition to the walnuts. You can also add other superfood powders, dried fruit, or desiccated coconut. It’s a great pantry clean out option. Just yesterday, I did a mini clean out using this recipe. I swapped out some of the oats for dried coconut, and added pumpkin and chia seeds along with the walnuts. It came out totally delicious, and I really can’t be trusted around a freshly baked tray of this stuff. Hope you’ll give it a try! And we’d love to hear about your customizations :) The Simplest Chocolate-Banana Granola (Oil-Free!)   Print Serves: about 3½ cups Ingredients 3 very ripe bananas (1 cup banana puree) ¼ cup + 1 tablespoon maple syrup 1 teaspoon vanilla extract ¼ cup cacao powder pinch of sea salt 2 cups rolled oats (gf if needed) 1 cup chopped untoasted walnuts or other nuts/­­seeds (or a mix of a few) Instructions Preheat oven to 350° F (176° C). Prepare a parchment-covered baking sheet. Mash the bananas in a large bowl until smooth. Add the maple syrup, vanilla, cacao, and a generous pinch of sea salt, and mix until smooth. Add the rolled oats and walnuts/­­other nuts to the bowl and mix to coat. Transfer the mixture to the prepared baking sheet, flattening it out with the back of a spoon and spreading it out somewhat evenly over the entire sheet. Place the baking sheet in the oven and bake for 20 minutes. Remove the baking sheet from the oven and flip the granola, breaking it up into smaller clusters (so that the pieces have a chance to dry out). Bake for another 20-25 minutes, mixing periodically, until the granola is dry and crispy. It will crisp up even more once it cools. Let cool and keep in an airtight container. 3.5.3226 The post The Simplest Chocolate-Banana Granola (Oil-Free!) appeared first on Golubka Kitchen.

Green Vegetable Pad Thai

July 10 2019 VegKitchen 

Green Vegetable Pad Thai Serve this healthy Pad Thai with a mix of green vegetables and edamame. Save Print Green Vegetable Pad Thai Serves: 2   Ingredients 7 oz rice noodles 1 tbsp olive oil 1 green bell pepper, chopped 1 onion, chopped 2 cups spinach 1/­­2 cup edamame Sauce 1/­­2 cup water 2 tbsp lemon juice 2 tbsp maple syrup 1 tsp hot sauce 3 tbsp tamari sauce 1 tsp garlic powder Instructions Chop the vegetables and bring a large pot of water to a boil for the rice noodles. The post Green Vegetable Pad Thai appeared first on VegKitchen.

Cashew Fat Bomb

July 6 2019 VegKitchen 

Cashew Fat Bomb It’s always nice to have a sweet bite after a good meal, and these cashew fat bombs fill that description perfectly.     Save Print Cashew Fat Bomb Serves: 12   Ingredients 2 cups raw cashew nuts 1 cup coconut milk 1/­­2 cup maple syrup 1 tbsp virgin coconut oil 1 pinch sea salt Instructions Put all items in food processor and blend into a thin liquid consistency, as smooth as possible. The post Cashew Fat Bomb appeared first on VegKitchen.

No Bake Sunbutter Granola Bars

June 28 2019 Vegan Richa 

No Bake Sunbutter Granola BarsNo Bake Sunbutter Granola Bars. These 5 Ingredients Sunbutter Oatmeal Bars are great for snacking. Freezer friendly and versatile. Vegan Glutenfree Nutfree Soyfree Recipe Jump to Recipe I always need some snack things around esp when getting out for a while. As soon as I am in the car, I need to snack! These Snack Bars come in very handy. They need just 5 ingredients, take 10 mins of active time and are freezer friendly, so you can grab one right out of the freezer when needed and also carry them around the whole day. Hubbs carries them on his hikes too. You can add more seeds, nuts, dried fruit to make a heartier granola bar. These simple oatmeal bars have Oats that get toasted lightly. Then the sun butter is heated and mixed with maple syrup. Vanilla or spices for flavor and oats are mixed in. The mix is then pressed into a pan. Melted chocolate is drizzled on top and then the bars are frozen to set and easy slicing. Use other nut butters if needed, and other grain flakes if avoiding oats. Shape the mix into balls for a different form factor. Lets make these sunbutter oatmeal bites!Continue reading: No Bake Sunbutter Granola BarsThe post No Bake Sunbutter Granola Bars appeared first on Vegan Richa.

Paul McCartney’s Super Vegetable Salad

June 17 2019 Meatless Monday 

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

Rhubarb Milk

May 22 2019 Golubka Kitchen 

Rhubarb Milk Stopping by with a different way to celebrate rhubarb season today. Think strawberry milk, but made with beautiful, pink stalks of rhubarb and a few lush aromatics. It comes together quickly and can be enjoyed in a number of delicious ways. You start this recipe out by stewing the rhubarb in maple syrup, which takes no more than 10 minutes and leaves you with a delicious rhubarb ‘jam’. You could stop right there and serve it on top yogurt, porridge, granola, or various desserts (like panna cotta). Or you could go on and blend the stewed rhubarb with some dairy-free milk. You can then enjoy the rhubarb milk multiple ways – on its own with ice, poured over iced matcha for a beautiful, spring matcha latte, or you could blend it with a frozen banana or two for an out-of-this-world rhubarb smoothie. We employ the help of rose water and cardamom to complement the tart flavors of rhubarb in this recipe, but if you don’t have those, you could entirely leave them out or add your own aromatic twist – think cinnamon, cloves, pink peppercorns, orange blossom water, etc. Hope you enjoy this easy little idea! Wishing you a great rest of your week

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

April 13 2019 Golubka Kitchen 

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


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