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Weekday Cauliflower Dal

November 15 2018 Green Kitchen Stories 

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

Butternut Miso Soup with Arame and Wasabi

November 14 2018 My New Roots 

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

Split Pea Pesto Spread

November 12 2018 Meatless Monday 

This flavorful spread pairs split peas with pine nuts, basil and garlic, adding a punch of protein to the traditional pesto recipe! Its perfect to serve on crostini with your choice of toppings. This recipe comes to us from our friends at USA Pulses. Serves 4 - 1/­­2 cup cooked split peas - 1/­­4 cup pine nuts, toasted - 2 cups fresh basil - 2 cloves garlic, roughly chopped - 1/­­2 cup Parmesan cheese, shredded - 1 tsp salt - 1/­­2 cup olive oil   Combine the split peas, pine nuts, basil, garlic, Parmesan and salt in a food processor. Pulse for about 10 seconds until roughly chopped and combined. Slowly add the olive oil with the food processor running, stopping to scrape down the sides of the bowl as needed. Continue to pulse until mixture reaches desired consistency. Use immediately as pasta sauce, or spread on crostini or crackers with your toppings of choice. Transfer unused portion to air-tight container and store in the fridge for up to 2 weeks. The post Split Pea Pesto Spread appeared first on Meatless Monday.

Plant-Based Meal Plan Mini: Black Beans, Sweet Potatoes, Harissa

November 7 2018 Golubka Kitchen 

Plant-Based Meal Plan Mini: Black Beans, Sweet Potatoes, Harissa We finally pulled together another meal plan! This ‘mini’ is very simple, seasonally-inspired, and will leave you with a bunch of nourishing food for the week. Everything starts out with a pot of black beans, a batch of roasted sweet potatoes, and a jar of homemade harissa (so easy to make, and such a flavor bomb ingredient!), which will then make their way into three interconnected savory meals and one snack. Ready? Menu - Roasted Sweet Potato and Black Bean Soup - No-Huevos Rancheros - Curried Cauliflower Rice and Beans - Harissa Black Bean Dip *all recipes are vegan and gluten-free, see the recipes for serving sizes Shopping List (Print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan mini. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Add whatever other ingredients you’ll need for the week here, if doing shopping for the whole week. Produce - 1 large head of garlic - 3 medium sweet potatoes - 3 large yellow onions - 1 large carrot - 2-4 celery ribs - 1 bunch kale (2 packed cups) - 3 limes - 2 lemons - 1 large bunch of cilantro - 2-3 avocados - 1/­­2 lb crimini mushrooms - 1 small head of red cabbage - 1 large head of cauliflower Bulk - 4 cups black beans - 2 cups Basmati rice - 3 large prunes Spices - black pepper - curry powder (1 tablespoon) - bay leaves - 8 dried chipotle chilis - whole caraway seeds - whole coriander seeds - whole cumin seeds - harissa paste – if not making your own Staples - neutral coconut oil or avocado oil - red wine vinegar - sea salt - tahini - kombu (optional) - balsamic vinegar (optional) Other - corn tortillas or other tortillas of choice - 8 sun-dried tomatoes Basic Prep 1) Cook the Black Beans Pot of Black Beans   Print Ingredients 4 cups black beans 2-3 garlic cloves - smashed 2-3 bay leaves 1 sheet of kombu (optional) sea salt Instructions Soak the beans overnight or up to 24 hours in plenty of purified water with a splash of apple cider vinegar. Drain and rinse the beans. Place them in a large soup pot with plenty of purified water (about 10 cups). Add the garlic cloves, bay leaves and kombu, if using. Bring to a boil, reduce the heat to a simmer and cook for 30 minutes. Taste for doneness. If the beans are not completely soft and buttery inside, continue to cook until fully done. Salt at the last 10 minutes. Drain, saving the cooking liquid. Discard the bay leaves and kombu, if using. 3.5.3226   2) Cook the Rice Pot of Basmati Rice   Print Ingredients 2 cups basmati rice Instructions Cook 2 cups of basmati rice according to the instructions on the package (if your rice came in a package). Or cook the rice according the this method, or any other rice cooking method you prefer, like in a rice cooker, etc. You should end up with about 5-6 cups of cooked rice. 3.5.3226   3) Roast the Sweet Potatoes Roasted Sweet Potatoes   Print Ingredients 3 medium sweet potatoes avocado oil or other neutral oil of choice sea salt freshly ground black pepper Instructions Preheat the oven to 400° F (200° C). Prepare 2 parchment paper-covered baking trays. Peel and cube two of the sweet potatoes and place them on the trays. Sprinkle with avocado oil, salt and pepper, toss to cover and spread into a single layer. Leave the third sweet potato whole, just scrub it and prick with a fork, and place on one of the baking trays. Roast the sweet potatoes for 20-30 minutes, until the cubed ones are soft and browned in places. Toss at half time. The whole sweet potato will take a little longer to bake. Cook it until its easily pierced with a knife. Store the potatoes in an airtight container in the refrigerator. 3.5.3226   4) Make the Harissa (you can also buy harissa paste) Harissa   Print Adapted from Vibrant Food Serves: about 1 cup Ingredients 8 dried chipotle chilis 8 sun-dried tomatoes 1 tablespoon whole caraway seeds 1 tablespoon whole coriander seeds 1 tablespoon whole cumin seeds 1 large garlic clove - minced ¼ cup olive oil juice from ½ lemon 2 tablespoons red wine vinegar 1 teaspoon sea salt Instructions Place the chipotle chilis and sun dried tomatoes in a medium bowl and cover with boiling water. Cover the bowl and let soften for about 30 minutes. Toast the caraway, coriander, and cumin seeds in a dry pan over medium heat until fragrant, about 2 minutes, stirring regularly. Grind the seeds using a spice grinder, dedicated coffee grinder, or mortar and pestle. Drain the chilis and sun-dried tomatoes. Remove the seeds and stems from the chilis (wear gloves to protect your hands if sensitive to spice). Place the chilis and sun-dried tomatoes in a food processor, add the toasted and ground spices, garlic, olive oil, lemon juice, vinegar, and salt. Process into a slightly chunky paste. Refrigerate in an air-tight container for up to 1 month. 3.5.3226   Recipes This soup is cozy and incredibly quick to put together once you’ve done all the prep. It gets its rich, earthy flavor from the black bean broth and harissa. Roasted sweet potatoes bring more depth and nourishment to the table, and kale provides a dose of dark leafy green magic. Roasted Sweet Potato and Black Bean Soup   Print Serves: 4-6 Ingredients 2 tablespoons neutral coconut oil or avocado oil 1 large yellow onion - chopped 1 large carrot - sliced 2-4 celery ribs - sliced thin 3 large prunes - chopped sea salt 3 garlic cloves - minced 3 cups cooked beans (from above) 3 teaspoons harissa or more to taste (from above) 5-6 cups black bean broth (from above) 2 cups packed chopped kale leaves 2 cups roasted sweet potatoes (from above) splash of balsamic vinegar (optional) juice of 1 lime cilantro - for garnish Instructions Warm the oil in a medium soup pot over medium heat. Add the onion, carrot, celery and prunes, and sauté for 8 minutes, until the vegetables are soft. Add salt and garlic, stir around for 1 minute. Add the beans, harissa and black bean broth, and bring to a boil. Reduce the heat to a simmer and cook, covered, for 30 minutes, until all the vegetables are completely cooked. Add the kale, sweet potatoes, splash of balsamic vinegar, if using, and more black bean broth, if needed. Bring back to a boil. Reduce the heat to a simmer and cook for another 10 minutes. Add the lime juice. Taste for salt and spice and adjust if needed. Serve over the prepped rice, garnished with cilantro. This soup freezes very well. 3.5.3226   This huevos rancheros-inspired dish utilizes crimini mushrooms, together with the already prepped black beans, sweet potatoes, and harissa, to make a delicious topping for warm tortillas. Everything comes together in a flash, and it’s a meal that can be easily eaten for breakfast, lunch, or dinner. No-Huevos Rancheros   Print Serves: 4 Ingredients 2 tablespoons neutral coconut oil or avocado oil 1 large yellow onion - chopped sea salt ½ lb crimini mushrooms - sliced 1½ cups cooked black beans (from above) harissa - to taste (from above) roasted sweet potatoes (from above) corn tortillas or other tortillas of choice - warmed or charred avocado - sliced or cubed shredded red cabbage - for garnish lime - for serving cilantro leaves - for garnish Instructions Warm the oil in a medium pan over medium heat. Add the onion and salt and sauté for 7 minutes, until translucent. Add mushrooms and sauté for 8-10 minutes, until all the liquid released by the mushrooms evaporates. Add the beans, harissa, and prepped sweet potatoes (amount to taste), and stir to incorporate and warm everything through. Serve the mushrooms and beans over tortillas, topped avocado, shredded red cabbage, a squeeze of lime, and cilantro. 3.5.3226   This re-imagined rice and beans recipe gets its bright flavor from the addition of curry, which is always great at providing a shortcut to flavor. It’s also full of cruciferous goodness from cauliflower, a little zing from lime, and some serious freshness from the essential topping of cilantro. Curried Cauliflower Rice And Beans   Print Serves: 4-6 Ingredients 2 tablespoons neutral coconut oil or avocado oil 1 large yellow onion - chopped 1 large cauliflower - chopped into small florets sea salt 5 garlic cloves 1 tablespoon curry powder, or more to taste 3 cups cooked black beans (from above) 3 cups cooked basmati rice (from above) juice of 1 lime cilantro - to garnish Instructions Warm the oil in a large saucepan. Add the onion, cauliflower and salt, and sauté for about 15-20 minutes, until the cauliflower is soft. Splash some water in the pan if things begin to stick. Add garlic and curry powder, and stir around for 1 minute. Add the beans and rice, and stir to mix everything together until warmed through. Pour the lime juice over top and stir to incorporate. Serve, garnished with cilantro. 3.5.3226   A flavorful dip is a great thing to have on hand at all times. It saves the day during snacking emergencies, but can also be spread on sandwiches and dolloped into bowls. Homemade dips are usually cheaper, healthier, and more flavorful than store-bought ones, and they’re easy to make. All of that is definitely the case with this black bean dip, which is made with the remaining, prep day black beans and whole baked sweet potato. If you happen to have any chipotle in adobo, those are a great addition to this dip as well. Harissa Black Bean Dip   Print Serves: 4-6 Ingredients the rest of the cooked black beans (from above, about 4 cups) 1 whole roasted sweet potato (from above) - peeled ¼ cup tahini juice from 1 lemon harissa (from above) - to taste sea salt black bean broth (from above) - for thinning, if needed Instructions Combine the beans, sweet potato, tahini, lemon juice, harissa, and sea salt to taste in a food processor and blend until smooth. Add some black bean broth if necessary to thin the dip out. Taste for salt and adjust if needed. Serve, garnished with more harissa, toasted sesame seeds, and a drizzle of good olive oil. This dip freezes well if you end up with leftovers. 3.5.3226 You might also like... Sweet Potato and Kale Salad Winter Root and Fennel Soup with Greens and Caramelized Cauliflower Coconut-Ginger Eggplant Fried Rice Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Plant-Based Meal Plan Mini: Black Beans, Sweet Potatoes, Harissa appeared first on Golubka Kitchen.

Instant Pot Red Lentil Butternut Squash Curry – Stovetop option

October 27 2018 Vegan Richa 

Instant Pot Red Lentil Butternut Squash Curry – Stovetop optionInstant Pot Red Lentil Butternut Squash Curry. This Warming lentil butternut or pumpkin curry is creamy and comforting. 1 Pot, 30 Min make in a Pressure cooker or Saucepan. Vegan Gluten-free Soy-free nut-free Recipe.  Jump to Recipe  The weather is getting cooler (read pretty cold) out here and every day we feel like we need a bowl of hot, warming comforting soup or stew. This butternut squash and red lentil curry works out perfectly for every meal.  The spices are sauteed with onion and garlic, then just put the lentils and butternut all in a pressure cooker or saucepan with some coconut milk and broth. Cook and done. This dal soup takes 1 Pot and less than 30 minutes either way. Serve as is garnished with some toasted nuts or with a side of fresh bread or flatbread. Continue reading: Instant Pot Red Lentil Butternut Squash Curry – Stovetop optionThe post Instant Pot Red Lentil Butternut Squash Curry – Stovetop option appeared first on Vegan Richa.

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

October 24 2018 My New Roots 

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

Recipe: Mediterranean-Style Rotini with Toasted Garlic Panko

October 8 2018 Oh My Veggies 

When I saw the recipe for Fusilli with Caramelized Spring Onions and White Wine sitting in my “Recipes to Make” folder (an actual folder, mind you, not one on the computer–I am old school like that), I thought I’d add it to my meal plan because I had everything on hand for it except the onions. When I went to write up my meal plan post, I noticed that the recipe had pretty mediocre reviews online, with readers commenting that the dish was bland and flavorless. Oh, what to do! I had already done my shopping for the week, so it was too late to make something else. Instead, I decided to change the recipe–I added everything I could find in the pantry to give this pasta dish a big boost in flavor. I could have gone the easy route and doused this with massive amounts of cheese, but I opted to add ingredients that pack a lot of flavor into a small amount of calories and fat, making this Mediterranean-Style Rotini recipe both delicious and healthy.

Sesame Mochi

September 25 2018 Robin Robertson's Global Vegan Kitchen 

Sesame MochiThe Japanese confection known as daifuku mochi are small, smooth rice cakes or balls stuffed with a sweet filling. Mochi are made with mochiko, a flour made from ground sweet glutinous rice called mochigome. For daifuku mochi, the rice is pounded into paste, stuffed with a filling (usually sweet red bean paste) and molded into various shapes. They are often coated in a fine layer of cornstarch, potato starch, or confectioners sugar to keep them from sticking. These treats are eaten year-round, but are also a traditional food for the Japanese New Year. I admit I was never a fan of the traditional red bean paste filling, but when I tried them with a sesame filling, I was hooked. The microwave method used in this Sesame Mochi recipe was developed by Eleanor Urakawa, a mochimaker for thirty years, living in Hawaii. Note: Glutinous rice flour, also called mochiko, is available at Asian markets or online. Sesame Mochi The Japanese confection known as daifuku mochi are small, smooth rice cakes or balls stuffed with a sweet filling. Mochi are made with mochiko, a flour made from ground sweet glutinous rice called mochigome. For daifuku mochi, the rice is pounded into paste, stuffed with a filling (usually sweet red bean paste) and molded into various shapes. They are often coated in a fine layer of cornstarch, potato starch, or confectioners sugar to keep them from sticking. Note: Glutinous rice flour, also called mochiko, is available at Asian markets or online. - 1 1/­­4 cups glutinous rice flour (mochiko) ((see headnote)) - 1/­­3 cup sugar - Pinch salt - 1 1/­­4 cups almond milk - 1/­­3 cup sesame paste - 1/­­3 cup cooked white beans - 2 tablespoons confectioners sugar - 2 tablespoons toasted sesame seeds - Coconut flour or finely ground unsweetened coconut, for dusting - In a heatproof bowl, combine the flour, sugar, and salt. Stir in the almond milk and mix well. Cover with plastic wrap and microwave for 5 minutes, then uncover and set aside to cool for 5 minutes. Cut into twelve pieces. - In a food processor, combine the sesame paste, white beans, confectioners sugar, and sesame seeds and mix well. Set aside. - Dust your hands with coconut flour, then flatten each piece of mochi into a small disk. Place 1 1/­­2 teaspoons of the sesame mixture in center of each piece of mochi. Pinch closed to seal, then lightly roll it into a ball, using both palms. Repeat with the remaining mochi and filling. - Pour about 1/­­2 cup of coconut flour into a shallow bowl. Roll the balls in the coconut flour to keep the mochi from sticking. Transfer to a plate and serve. Mochi will keep for up to 2 days at room temperature. If not using right away, they will keep in the freezer for up to 2 weeks. Do not refrigerate, or they will become hard. This recipe is from Vegan Without Borders (C) Robin Robertson, 2014, Andrews McMeel Publishing, photo by Sara Remington. The post Sesame Mochi appeared first on Robin Robertson.

Blackberry and Currant Clafoutis

September 14 2018 My New Roots 

Blackberry and Currant Clafoutis The first time I heard the word, I knew I would love it. Clafoutis. Clah. Foo. Tee. It felt so good just to say it, like a laughing cloud floating off my tongue, I was certain it would taste even better. I was right. Clafoutis is a classic French dessert; a custard tart of sorts but without a crust. It is traditionally made with flour, milk, sugar, and eggs, and a fruit, the most popular being black cherries. Arranged in a buttered dish, the fruit is bathed in rich batter and baked, then served lukewarm with a dusting of powdered sugar and sometimes cream. The concept is brilliantly simple and I knew that with a few adjustments, the clafoutis of my dreams could become a reality. For my first cookbook, I took the plunge and came up with an easy, grain-free and dairy-free foolproof recipe that I can honestly say I make more than any other dessert in my repertoire. I always have the batter ingredients on hand, and I always have seasonal fruit, so when I need something sweet on short notice, this dish often makes a delicious appearance. The only teeny issue with my original version, is that it required a food processor to blend up toasted almond flour. When I set out to make a clafoutis a couple weeks ago, we were living pretty simply at the family cottage in Denmark without any kitchen equipment to speak of, and I was left scratching my head. I knew I could simplify the calfoutis even more, so I endeavoured to make it an equipment-free recipe, and edited a couple of steps so that there wasnt even a bowl to wash. Instead of roasting the almonds in the oven, I purchased almond flour, then toasted it in a large skillet over medium heat until golden brown. Then, once the pan had been removed from the heat and cooled a bit, I mixed the remaining ingredients right there in the skillet! The last step was to simply pour the batter into the prepared baking dish with the fruit, and place it in the oven. So easy! The final results were just as good - if not better - than the more complicated version of the recipe. Since blackberries and red currants were absolutely dripping from the bushes around the island, I knew that these two berries, as untraditional as they were, would be delicious in this context. The sweet batter in contrast against the sour-tart, juicy jewels worked so perfectly. Some notes on the recipe: the reason that I measure the fruit out by volume may seem unusual, but its because the physical space that the fruit takes up in the clafoutis is more important than the weight of it. The goal is to fill the bottom almost entirely with few gaps, so that every bite contains tons of juicy fruit pieces.  You are welcome to use any fruit that is available to you, with the exception of anything with a very high water content - melon, citrus, and pineapple make the tart too soggy. I love rhubarb in the spring, cherries in the early summer, stone fruits in the late summer, and figs in the autumn. You can also add spices to the batter, such as cinnamon and cardamom, and even dried fruit like raisins, cranberries, apricots, figs or dates. I have not tried making a clafoutis without eggs. The vegan versions Ive seen online rely on either tofu or aqufaba for body and binding, and Im not overly enthusiastic about either one of those ingredients. Plus, I really love eggs. It may be groovy to try with a coconut milk + chia + arrowroot combo, but I cannot reliably say it would work since Ive never tried it before - this is just a hunch!     Print recipe     Blackberry and Currant Clafoutis Serves 6-8 Ingredients: 1 cup /­­ 100g almond flour 3 large organic, free-range eggs 3/­­4 cup /­­ 100g coconut sugar 1 vanilla bean, seeds scraped or 1 tsp. vanilla extract 1 cup /­­ 250ml full-fat coconut milk 1/­­4 tsp. flaky sea salt 4 cups /­­ 1 litre fresh blackberries and currants coconut oil for greasing coconut yogurt or other cool, creamy thing to serve with (optional) Directions: - In a large skillet over medium heat, toast the almond flour, stirring often until golden. Remove pan from stove and let cool. - While the almond flour is cooling, preheat the oven to 350°F /­­ 180°C. Wash the fruit and remove any stems or debris. Rub just a little coconut oil on the bottoms of a 9 /­­ 23cm tart pan or any ovenproof dish. Scatter the fruit in the pan. - Crack eggs into a small bowl and whisk well. - To the skillet with the almond flour, add the eggs, coconut sugar, vanilla, coconut milk and salt and stir until smooth and fully combined. - Pour the batter mixture over the fruits and bake for 45 minutes on the middle rack until risen slightly and golden brown. Serve warm with a dollop of coconut yogurt and more fresh fruit, if desired. Store leftovers in the fridge for up to four days.   I’m sure you’ve noticed that look of the blog has changed a little bit. I felt that it was time for a freshen up, and I hope you take a moment to visit my homepage and have a look around. And for this first post since the redesign, I decided to make a small photo essay to convey the gorgeousness of our village on Bornholm. Bornholm is a small, Danish island in the Baltic sea off the southern tip of Sweden. My husbands family have a cottage there, in an old fish smokery right on the ocean. The light on the island is particularly special, the colour of the sea an unique shade of blue, and the air is soaked with the scent of rose hips, sun-baked rocks, salt water, and elderflower. Its one of my favourite places on earth, and I always leave feeling so inspired, and connected to nature. I hope you enjoy.     *   *   *   *   *   *   Something exciting on the way! Hi friends! I have some very exciting news to share…we are releasing the first official My New Roots Subscription Box! Each box will be filled with ingredients to make one of my vegan and gluten-free recipes, a beautifully designed recipe card, and a few products Ive personally selected that will compliment your cooking experience. And everything about this box – from the packaged products inside right down to the packing tape – was scrupulously selected and designed to have as little environmental impact as possible. Subscriptions will officially open up Friday Oct 5th. Since we only have a limited supply of boxes available, I want to give you the chance to be notified when we launch before I make the announcement across my social platforms. To stay in the loop, visit the this link and enter your email. Everyone who provides their email will also be entered for a chance to receive their first My New Roots box free of charge! 3 emails will be selected from the list at random. Weve been working on this project for a long time and Im so thrilled that its almost here! Thank you in advance for your support and ongoing love for all things MNR. xo, Sarah B   The post Blackberry and Currant Clafoutis appeared first on My New Roots.

10 Recipes for Your Vegan Labor Day Cookout

August 28 2018 Robin Robertson's Global Vegan Kitchen 

10 Recipes for Your Vegan Labor Day CookoutWere approaching Labor Day weekend here in the United States. Labor Day is traditionally thought of as the end of summer, even though summer doesnt officially end for another few weeks. Much like Memorial Day and Independence Day, this holiday is usually commemorated with backyard barbecues and picnics in the park. I love to celebrate with salads, sandwiches, seitan ribs, grilled vegetables, and skewers. Ive put together a menu of vegan Labor Day recipes that are perfect for your weekend cookouts. 10 Recipes for Your Vegan Labor Day Cookout One of the great thing about this Pantry Pasta Salad recipe is that the portion size is easy to adjust. To increase the volume, cook an entire pound of pasta and add additional pantry goodies, such as olives, roasted red peppers, or pine nuts. This colorful Roasted Sweet Potato Salad is both a nice change from regular potato salad and an unusual way to serve sweet potatoes. Almond butter provides a creamy richness to the dressing and toasted almonds add crunch. A relative of the sweet potato, jicamas taste similarly to water chestnuts and can be eaten raw or cooked. They are especially good in this sprightly Cilantro-Jicama Slaw. These lip-smacking vegan BBQ Seitan Ribs are messy and fun to eat. Enjoy them with potato salad and coleslaw. Not only does jackfruit lend itself well to shredding for that pulled effect, but its also great at soaking up the zesty barbecue sauce, making it an ideal candidate for these hearty Pulled Jackfruit BBQ Sandwiches. I love the jerk-spiced sides at my favorite Jamaican restaurant, the vegan-friendly Nice Mile in Asheville, North Carolina, but these Jamaican Jerk Vegetable Skewers satisfy my cravings when I’m home. A popular Thai appetizer, satays are usually made with meat, but there are lots of plant-based ingredients that are idea candidates for this skewered and sauced treat. These grilled satays are made with eggplant. These tasty Spice Rubbed Vegetable Skewers are a crowd pleaser whether plated individually or heaped on a platter and served on a buffet. The version of Romesco sauce in this Grilled Vegetables with Almond Romesco Sauce uses a fraction of the olive oil thats in the traditional Spanish sauce. Vary the fruit you use to make these Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce according to the season and your preference - bananas, apricots, and peaches are good choices. The post 10 Recipes for Your Vegan Labor Day Cookout appeared first on Robin Robertson.

Creamy Spinach Penne with Watermelon

August 11 2018 Green Kitchen Stories 

Creamy Spinach Penne with Watermelon Hi friends, hope you’ve had a great summer. We took a little break from the blog as we have been in Copenhagen and Barcelona. But we are back now with a great little dinner recipe. It’s a version of something we have been eating all summer. It has been record-breaking hot in Europe so pairing lukewarm buckwheat penne with juicy and crunchy watermelon has been feeling very right, very often.  Satisfying, simple and soothing. Our kids love this buckwheat penne and that also plays a part why it’s been on repeat. In fact, our little Noah (soon two years old!) starts crying if we serve him spaghetti or any other pasta: “Noooooh, [I want] my pasta“. In this version we are dressing (almost drenching) the pasta in a herby spinach, herb and almond milk sauce that is inspired by something we saw in Deliciously Ella’s feed a while back. Its very good, creamy and quick! We then stir in chickpeas and avocado and top everything with watermelon, feta cheese, almonds and heirloom tomatoes. It is a pretty awesome little dinner that can come together in 15 minutes if you are quick with the knife and good at multitasking. There are plenty of ways to spin this. o If you cannot find buckwheat penne you can of course use regular or whole wheat penne. o Vegans can just skip the cheese (and perhaps add in a little nutritional yeast for extra flavour). o Fresh or roasted corn could be a great addition when they are in season. o You can swap basil and mint for cilantro and parsley for a more Middle Eastern take. o If you are allergic to nuts, use oat milk or regular milk and swap the almonds for toasted sunflower seeds or pumpkin seeds. o For a wintery version of this, you can add in roasted broccoli and pomegranate seeds instead of watermelon. Buckwheat Penne with Creamy Spinach Sauce & Watermelon Serves 4 Buckwheat pasta penne for 4 persons (approx 400 g /­­14 oz) Creamy Spinach Sauce 1 onion 2 garlic cloves 1 tbsp olive oil 125 g /­­ 3 packed cups fresh spinach 400 ml /­­ 1 1/­­2  cups almond milk a good handful each of fresh basil and mint 1-2 tsp maple syrup 1 small lemon, juice a large pinch sea salt & pepper To Serve 1 x 400 g /­­ 14 oz tin cooked chickpeas 1/­­2 watermelon 1 avocado 10 heirloom cherry tomatoes 15 toasted almonds 10 fresh mint 100 g feta cheese Boil salted water in a large saucepan, add the pasta and cook according to the instructions on the package. Meanwhile prepare the sauce. Peel and chop onion and garlic. Heat olive oil in a saucepan. Sauté onions and garlic on medium high heat until translucent and light brown. Then lower the heat, add spinach and let it wilt down, pour in almond milk and let simmer for a couple of minutes. Add the remaining ingredients, take it off the heat and use a stick (immersion) blender to mix it smooth. Taste to check that the flavours are balanced. You can add more lemon juice, herbs, salt or maple syrup if you prefer. When the pasta is ready, drain the water in a sieve, give it a quick rinse and transfer the pasta back to the saucepan along with a splash of olive oil. Pour the spinach sauce over the cooked pasta and stir to combine. Drain the chickpeas and cut the avocado into cubes and add them to the creamy pasta. Cut the watermelon into cubes, divide the tomatoes in halves, chop almonds and mint and crumble the feta cheese. Arrange all those ingredients on top of the creamy pasta penne. Serve and dive in!

Vegan Sesame Crusted Avocado Salad

May 21 2018 Green Kitchen Stories 

Vegan Sesame Crusted Avocado Salad I have to admit that I had my doubts about this recipe. While I was coating each avocado wedge in almond flour and sesame seeds, I couldn’t help but think that it was a waste of time (and two ripe avocados) to bake them when they tastes perfectly good au natural in a salad. We’ve done some previous baked avocado experiments and even if some of them were pretty good, they were honestly just as good raw. But David had his mind set on these. He said that “They will almost look like fried chicken wings” which made me exactly zero percent more keen on the idea. But when we took out the tray with golden crusted sesame avocado wedges from the oven, they did actually look pretty good. The texture really is key here. The crust is firm and crunchy and when you bite into it the avocado inside almost melts with softness. The almond flour gives the crust a sweet nuttiness. Since we wanted to keep this recipe vegan, we tried aquafaba (chickpea brine) instead of egg to bind the coating to the avocado flesh and it worked like a charm. It holds the coating firmly in place and you can’t taste it at all. I also love the idea of using chickpeas in a salad and the brine for coating. No waste! So, for all you avocado lovers that already eaten your own weight of guacamole, avocado toasts, avo-choco mousse and other desserts. Here is a new one for you to try. You can make these as snacks and serve with a dipping sauce. I imagine a sweet soy-based dip, chimichurri, srirachamayo or yogurt dip would be good. In this recipe we have instead used them in a simple salad with quinoa, chickpeas and green grapes and Asian flavored dressing that pairs great with the sesame crust. Sesame Crusted Avocado & Quinoa Salad Serves 4 as a lunch Sesame Crusted Avocado Wedges 2 avocado 1/­­2 cup aquafaba (the brine from the chickpeas in the salad) 1 tbsp lemon juice 1/­­2 cup /­­ 50 g almond flour 1/­­2 cup /­­ 75 g sesame seeds 1 tsp sea salt flakes Quinoa Salad ingredients 1/­­2 cup /­­ 85 g raw quinoa 70 g /­­ 1 small bag lettuce (baby kale, lamb’s lettuce, watercress or lettuce of choice) 1 x 400 g /­­ 14 inch tin cooked chickpeas (save the brine) a handful green grapes, halved 10 cm /­­ 4 inch cucumber, thinly sliced a handful toasted almonds, chopped Dressing 2 tbsp soy sauce 2 tbsp sesame oil 1 tbsp rice vinegar or apple cider vinegar 1 tbsp maple syrup Set the oven to 200°C /­­ 400° F. Place a baking paper on a baking sheet. Cook the quinoa in 1 cup /­­ 250 ml salted water for 15-20 minutes, until small tails appear on the seeds. Open the chickpea tin. Pour the brine into a small bowl and rinse the chickpeas. Add lemon juice to the brine and set aside. Stir together almond flour, sesame seeds and salt in a second bowl. Cut the two avocados in half and remove the stones. Take off the peel and slice the avocado into thick wedges. Dip each wedge into the brine and then in the almond and sesame coating, turning it to make sure it is entirely coated. Spread out the coated avocado wedges on the baking sheet and bake for 15 minutes or until the crust is golden. Stir together the dressing and pour half of it over the cooked and drained quinoa and the rest into a little dressing jar. Add the chickpeas and toss to combine. Arrange the quinoa in the bottom of a wide salad bowl. Add lettuce and then scatter green grapes, radishes and cucumber slices across the bowl. Top with the sesame crusted avocado wedges and toasted almonds. Drizzle the rest of the dressing over the salad right before serving. Enjoy!

Cacao Hemp Crispy Treats

March 21 2018 My New Roots 

Cacao Hemp Crispy Treats So the big move-in happened, but we are far from moved in. I am writing this from my dirty dining room table, watching and listening to a collection of relative strangers drill, saw, spackle, sand, stain, and paint around me, like a tornado of humans in tool belts. Drywall dust dances in the shafts of light pouring into our new space, as I try to ignore the deafening screech from a floor sander behind a paper-thin plastic partition a few feet away from my head. Ahhh...home renovation. I could go on about the frustrations of living in a construction site, how my filth-tolerance has reached unthinkable heights, and how if I hear someone tell me that it should all be complete in two more weeks I may collapse, but I know that whenever it is done, it will all be worth it. Really and truly. I made these Cacao Hemp Crispy Treats a few days before we relocated from our rental to our home, knowing that I would need to have a stockpile of snacks that didnt require refrigeration, or even cutting, since we would be living without electricity, and I had no idea where to locate a knife in the unpacked boxes stacked high in the basement. Since then, Ive thanked myself every time Ive sunken my teeth into each chewy-crunchy-sticky bite, the cacao releasing its relaxation-inducing alkaloids and minerals into my frazzled bloodstream, the hemp seeds delivering their much-needed anti-inflammatory omega-3s, and the nut butter grounding my nerves with all its protein and healthy fat. In these uncertain times, Ive been certain that a delicious snack was ready to satisfy me at the drop of a hammer. My original inspiration for these bars came from my fellow Canadian health-food blogger and vegan recipe guru Angela Liddon, of Oh She Glows fame. Her Almond Butter Crisp Rice Treats were a fun Sunday afternoon snack project for my four-year old son and I, and since then Ive been making many variations of them. My goal was to add more protein, healthy fats and filling fiber to the bars, so I tossed in heaps of hemp and chia seeds until I found the right balance. Losing their chewy-crisp goodness would have been a real shame, since its the texture of these treats that is so very crave-able! So I tinkered a few times, and found the exact right amount that maintained the satisfying chew. I also wanted to add chocolate. Because chocolate. After nailing the additions, I knew that top needed some flair: not just visually, but something to cut the richness a tad. I had some freeze-dried raspberries kicking around my pantry that I had bought on a whim in the US some months back, and immediately knew that they would be the perfect supplement with their vibrant pink hue and bright acidity. Bingo! Freeze-dried fruit (and vegetables) have been popping up all over the place lately, since they taste incredible, have a long shelf life, and are a nutritiously convenient way of getting another serving of produce a day, especially for kids. However, if you cant find freeze-dried raspberries, or any substitute for that matter, you can easily replace them in this recipe with more traditional dried fruit like goji berries, roughly chopped figs, apricots, or even raisins. You could also top the bars with toasted nuts or seeds, coconut or cacao nibs. Think of these as a blank canvas for your favourite add-on flavours and textures, or keep it as simple as you like. The bars are also delicious as is, and if youre into a dark and rich flavour above all else, simply leave the toppings off. But do not under any circumstance skip the flaky salt – it is key.  Hemp hemp, hooray! Since being back in the homeland and trying to buy as much locally-produced food as possible, Ive been loving on hemp seeds lately - even more than usual! Because of their mild, nutty flavor, they blend so effortlessly with just about any food, sweet or savory. And what they lack in flavor, they make up for in protein and healthy fats, specifically those essential Omegas. Weve all heard about Omega-3s and how important they are for the health of our entire body, helping to prevent cancer asthma, depression, obesity, diabetes and so on. But! There is another star on the block, Omega-6, which seems to be less talked about due to the fact that many of us get enough (or in some cases, too much) of this essential fatty acid. Omega-3 and Omega-6 fasts are essential, meaning that our bodies dont produce them and we need to obtain them from the foods we eat. Sources of Omega-3 fats include flax seeds, pumpkin seeds, walnuts, chia, dark leafy greens, some sea vegetables and cold-water fish. Omega-6 sources include soybean, canola, corn, peanut, sunflower, and sesame oils. You can see from this list that most people in the Western world at least, are getting their fair share of Omega-6 fats, and lacking in Omega-3s. In fact, in North America it is estimated that the population consumes 10 to 20 times more Omega-6 than Omega-3, due to the popularity of processed foods. Although the correct ratio of these fats is still a matter of debate, researchers in this field agree that this ratio is far too high. We should be aiming for an Omega-6 to Omega-3 ratio between 2:1 and 4:1. So why is the balance so important? Because the ratio of Omega-6s to Omega-3s helps determine the flexibility of our cell membranes, meaning that ALL communication throughout the body depends on at least in part on this balance being correct. Coronary heart disease, chronic inflammation, obesity, and healthy genetic processes have all been linked to the delicate equilibrium of essential fatty acids. How can we improve the situation then? Just making simple, small changes to our diets will greatly improve the balance of fats in our bodies. Instead of relying solely on foods high in Omega-6s like peanut butter and foods made with vegetable oils (like corn, sunflower and soybean oil) swap them with foods high in Omega-3s like walnut butter and flaxseed oil, and sprinkle chia seeds on your breakfast bowl or a salad. For omnivores replacing chicken, beef and pork with wild-caught, cold water fish will make a big difference too. But the most ideal food to choose when trying to achieve that perfect balance of these fats then, is hemp! Hemps Omega-6 to Omega-3 ratio is a healthy 3.75:1. You can find hemp in many forms these days: un-hulled and hulled seeds (also known as hemp hearts), hemp oil, hemp flour, hemp protein powder, hemp milk, and hemp seed butter. Remember that choosing hemp in its most natural form (the un-hulled or hulled hemp seeds) is your best bet to ensure a high-quality, whole food product. I like to sprinkle hemp seeds on just about everything, from my breakfast porridge to my salads and sandwiches. They add an amazing creaminess to smoothies, raw custards and cheesecakes. You can even make your own milk from hemp and you dont even need to soak the seeds first! Simply blend 1 part hulled hemp seeds to just under four parts water, with an optional sweetener like maple syrup, dates, or honey, and enjoy. Simple and delicious. You can get the full hemp milk recipe here. The last thing I want to mention is the crisp brown rice. There are a few types of it on the market, and one reason Im happy to be back in Canada, is because they have the right kind. By that I mean really crispy rice crisps. For whatever reason, the ones I found in Europe would always get soggy very quickly, whereas the ones here maintain their crunch even after combining them with wet ingredients like maple syrup and brown rice syrup. Ive also found high-vibe sprouted brown rice crisps over here from a company called One Degree (not sponsored). They work really well too, but cost a fortune. I alternate between those, and the ones Ive found at my local bulk food store that arent sprouted or even organic, but they get the job done when Im renovating a house and feeling strapped for cash. You may need to experiment with a couple kinds before finding the one. In the end, the bars should be relatively crunchy-crisp - not mushy at all (even though they will still be delicious). If you like Rice Crispy Treats, youre going to love these bars. Theyre the grown-up version of your favourite childhood treat, with a mega boost of nourishing superfoods. Its an indulgence you can feel good about feeding both you and your family...but I wont tell anyone if you hide them and eat them all yourself. Ive definitely never done that before. Nope. Never.     Print recipe     Cacao Hemp Crispy Treats Makes about 16 bars Ingredients: 2 Tbsp. virgin coconut oil, plus a little more for greasing 2/­­3 cup /­­ 160ml unsalted nut or seed butter of your choice 2/­­3 cup /­­ 160ml brown rice syrup 2 Tbsp. pure maple syrup 1 tsp. vanilla extract heaping 1/­­4 tsp. fine sea salt 1/­­3 cup /­­ 40g raw cacao powder (or cocoa powder) 4 cups /­­ 200g puffed brown rice crisps 1 cup /­­ 150g hulled hemp seeds 3 Tbsp. chia seeds a few pinches flaky sea salt (Maldon works perfectly) 3-4 Tbsp. freeze-dried raspberries Directions: 1. Rub a little coconut oil in an 7″x11″ (20x30cm) baking pan. 2. Melt the coconut oil in a large saucepan over low heat. Add the nut butter, brown rice syrup, maple syrup, vanilla and fine salt, and stir to combine. Remove from heat. Stir in the cacao powder until thoroughly incorporated. 3. Add the puffed brown rice, hemp seeds, chia, and stir quickly to combine, then pour the mixture into your baking pan and press firmly (using the back of a large spoon or spatula rubbed with a little coconut oil really helps). Once smooth and even, generously sprinkle the top with the freeze-dried raspberries and flaky salt. Place in the fridge or freezer to firm up, then slice into bars or squares and enjoy. Store the bars in a tightly sealed container in the fridge or freezer. Show my your bars on Instagram: #cacaohempcrispytreats *   *   *   *   *   * Hey Toronto! I’ve just launched my first collaborative project since moving back to Canada, with my friends at ELXR Juice Lab: the Activated Power Bowl! This delicious breakfast (or snack!) is made lovingly with activated grains, superfood stir-ins, and tasty toppings. There are three mouthwatering varieties to choose from, or you can build your own bowl. I am so thrilled to offer my fellow Torontonians a vegan, gluten-free, whole food breakfast with activated grains – this is truly the first of its kind! The Activated Power Bowl is available at all four ELXR locations across the city, so if you’re in town go pick one up and enjoy. We had a very successful launch over the weekend – huge thanks to everyone who came out to taste and support! The post Cacao Hemp Crispy Treats appeared first on My New Roots.

Self-Care Interview Series: Beth Kirby

January 7 2018 Golubka Kitchen 

Self-Care Interview Series: Beth Kirby Beth Kirby is a photographer, cookbook writer, entrepreneur, and the creator of Local Milk, her food, travel, and lifestyle blog. We are endlessly amazed by Beth’s ability to present her work with both authenticity and style, and we were completely blown away by each one of her thoughtful and inspiring answers in this interview. It’s a true gem. In this dialogue, Beth tells us about self-care as the foundation for happiness, having a schedule as a way to avoid stress, why she doesn’t believe in the idea of work-life balance, and how her routine has changed since becoming a mother, as well as her newfound love for weight training, the adaptogens and herbs she incorporates into her everyday potions, beauty, motivation, sustenance, and much more. There’s some amazing business advice here, too! Routine -- Is routine important to you or do you like things to be more open and free? Routine is so very important to me. Routines ensure that time is carved out for the important things in my days & life. Im super flexible with my routines so theres no such thing as failing, but the closer I adhere to the routine, the more impact I tend to make in my day. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I actually just wrote a little guide to a slow morning routine that details mine! I usually wake up when my baby wakes up, between 6:30-7:30 AM. The first thing I do every morning is make the bed because I feel this sets the tone for the rest of my day. My husband takes the baby to give me 10 minutes to meditate (I love the Headspace app) and do a few sun salutations to wake my body + mind connection up. After that I brew my morning elixir, a simple lemon, ginger, and turmeric tea, and then I do some journaling while I drink it. After that comes breakfast & a matcha potion, a shower & getting dressed for the day, a quick tidy of my space if I need it, and then Im down to work! I dont always do every single thing, but the more of them I hit, the better my morning! -- Do you have any bedtime rituals that help you sleep well? Im so exhausted at the end of the day, I dont usually need much help sleeping! I love making moon mylks with sleep promoting herbs as a little night time luxury. We keep the bedroom a sleep only zone with no television or computers, so its quite easy to pass out once Im in my own bed (or whatever bed I happen to be in!) -- How has your routine changed since you had your daughter? Its gotten a lot more flexible! If shes having a bad morning, things like preparing breakfast can take a lot longer or maybe I skip the shower (truth time!), but in a lot of ways, its made me more routine because if I dont have a plan and stick to it, the day can slip away a lot more easily when you have kids. I kinda floated through my days doing whatever I wanted whenever I wanted before she was born because I had all the time in the world. Now its make hay while the sun shines or forget having any hay! Haha. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast –  Miso Soup, 7 minute veggie & egg steam, and rice. After spending a fair amount of time in Japan, this has become my breakfast of choice. I keep dashi in the fridge for a quick miso soup so it takes literally minutes, and I steam a few veggies, whatever is on hand, in my steamer with an egg in its shell for 7 minutes. It all, including the egg, comes out perfectly! We cook rice in a rice cooker or donabe depending on where we are. I usually have a little miso dressing in the fridge to dip my veggies and eggs in and enjoy them alongside the rice & soup. Its so comforting and healthy, but its also really quick and easy as long as you throw the rice in a rice cooker and have dashi on hand. Lunch –  Smoothie! I usually hit my work stride during midday, and I dont like to take a massive amount of time (or make a big mess!) for lunch, so my favorite thing to do is whip up a super food adaptogen rich smoothie. I love pineapple and avocado as a base, and if its after a workout I make sure to throw some hemp & moringa in there for a plant based protein punch. Snack –  Ume plum onigiri. I almost always have leftover rice on hand, so I make rice balls with pickled plums in the center and wrap them with toasted nori for a quick snack. -- Do you partake in caffeine and in what form? If not, what is your drink of choice in the morning? Coffee makes me crazy, so I only have it on special occasions (like if Im near a really, really amazing café I might have a cappuccino), but when Im at home Ive started making a morning matcha potion.   -- Do you have a sweet tooth? I used to! But its lessened over the past couple of years as I cut back on candy & sweets. I love sugar, but I like to save it for feast days like holidays and celebrations instead of consume it as part of everyday life. -- 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? I incorporate adaptogens & tonic herbs--particularly rhodiola, ashwaghanda, he shou wu, astragalus, maca, and reishi--into a lot of my food like smoothies, mylks, and matchas. I also love Wooden Spoon Herbs tinctures, especially Anxiety Ally (anxious lady over here!) as well as her Green Protein Powder after workouts. Ive also recently discovered tocos and MCT oil, which I work into either my smoothie or matcha each day. -- Youve spent significant amounts of time in both Japan and France. How have those cultures influenced your cooking? For sundry reasons, Japan has definitely had a bigger impact on my cooking than France even though we live in Paris about half the year. I love to eat French food, but I find a lot of it is richer than I care to eat on a daily basis, and because I cook vegetarian at home 99.9% of the time, Japanese cuisine is, in my experience, much easier to adapt to that. And I just love Japanese flavors. I would say I cook Japanese inspired meals more than anything else (even when in Paris!) -- What is your approach to feeding your daughter? Weve done baby led weaning which simply means offering solids around 6 months and letting her decide what and how much shed like to eat of what we offer. We try to make sure shes offered a wide variety of whole food options, and dont worry about it after that. She eats what we eat, and at 16 months shes still breastfed, and thats fine by me. We are super, super laid back about it. She eats what and when we eat, and she can still have mom milk whenever she wants. That said, those organic baby food pouches are a lifesaver on the go because she can hold them! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I see a personal trainer for an hour a day, five days a week. On my days off I do one day of cardio and one day of rest. I do mainly resistance training with weights and bodyweight and a little cardio. I think a lot of women do a toooonnn of cardio and are afraid of weights because they think theyll bulk up when in reality getting big is incredibly difficult. Instead weights make you stronger, toned, healthy, and able to eat more…which I love! Before Eula I ate very few calories and did lots of cardio, and while I was thin, I never felt healthy. Now I eat as much healthy food as I want when Im hungry and lift weights. While Im not where I want to be post-baby yet, Im on the road! -- 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 freaking hate cardio. Especially running. I dont run. Unless something is on fire. I actually like weight lifting and resistance training. Its hard, but the time flies, and I can feel my body getting stronger. Having a trainer, while an investment, has been the trick for me. I need that accountability, and I needed to feel like someone who knew my goals for my body was guiding me towards them as opposed to me just randomly doing things. What motivates me is freedom from issues around food, being fit for the first time in my life, being a good example to my daughter, keeping up with my fit husband, and getting a toned butt! Haha! Beauty -- What is your idea of beauty – external, internal or both? This is probably cliché but confidence. When someone is confident in their own skin and in who they are as a person, confident about where they are in the journey whether theyre only beginning or years down the road, that is beautiful. When you love yourself inside and out, you glow. Easier said than done, I know, but when we work towards banishing self loathing we arent only more beautiful to ourselves, we are more beautiful to others as well.   -- What is your skincare approach – face and body? As for my face, I keep it super simple: I wash and exfoliate with Aesop, and then I tone with Thayers Rose Tonic and hydrate with Evan Healy moisturizer. I love her formula because its natural and it isnt greasy like so many. It goes on so light. I also get a HydraFacial every couple of months. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? I drink tocos daily in my smoothie or matcha, as its amazing for skin. He Shou Wu is another herb I take for beauty, again usually stirred into tea or a smoothie since I have one of those two things almost every day. I also take an ultra collagen supplement by Reserveage.   -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Family heirlooms are very much welcome. Dont wash your hair everyday! This strips hair of its oils and can dry it out and make it brittle. I wash mine once every 3-4 days, and I use a dry shampoo by Oribe on the days in between as needed. And if nothing else, if I can throw on a bit of Benefit Porefessional, mascara, and do my brows, I feel done. But the truth is, I hardly ever do my make up unless I have an event or am going to be on camera. Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  Not taking on more than I can handle, delegating, saying no as often as needed, having a schedule, and planning help me avoid stress. As a very DIY spirited entrepreneur, I constantly have to fight the temptation to just do it myself, and as a person who really likes to do what I feel like doing when I feel like doing it, I have to fight the urge to float through my days working on whatever catches my eye. Instead, batching days and time blocking (i.e. Mondays are for marketing & meetings, Tuesdays are for client work, Wednesdays are for editing & writing, Thursdays for content creation, Fridays are for finance, Saturday is for family, and Sunday is for weekly food prep, etc...) helps keep me on track. -- If stress cannot be avoided, what are your ways of dealing with it? Meditation is my not-so-secret weapon. And exercise. And sleep. If Im meditating, sleeping at least 7 hours a night, and getting my work-outs in, I can field whatever stress comes my way with reasonable grace. And it does come. I also find the simple belief that everything happens for a good reason calms down the stresses of life, big and small. Whether Im stuck at a red light when Im running late, or I didnt get something I thought I wanted, this belief frames it as a blessing. I choose to believe the universe knows better than I do what should happen and when. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Garlic! I immediately start sucking on cloves of garlic. More than 50% of the time this knocks it out. It smells strong, but hey, it works! It has antibiotic properties (they called it Russian Penicillin during the war!), and it can kill bugs. I also start drinking a lot of herbal tea. -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? This may sound strange to say, but I dont believe in work life balance. Balance implies everything has equal weight all the time. I believe in boundaries, but not balance. I dont believe anything great was ever created meting out time to it in a stingy way. Passion is going all in. Its long days and late nights. Its a pendulum swing. Whats important to me is not living these perfectly balanced days where everything gets equal weight, but rather in knowing when to swing back. You have to define your non-negotiables, and then the rest of your time is fair game. My non-negotiables are my weekly workouts, morning routine (though I shorten it as needed depending on the day), and an hour or so at the end of the day to cuddle and connect with my family. When Im in a season of intense work, say launching something new or writing a book, people know they will see less of me. I will spend less time on other things. And when I need a break or when its complete, I will just the same pour myself all into to rest and enjoying the people I love. Its about knowing your own limits, setting boundaries so that the priority gets to be the priority, pushing it to the boundary, and then stepping back when its time. Thats my approach. 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. When you truly, fully grasp that if you dont take care of yourself all the other things you want will forever remain out of your grasp, then it becomes really easy to stay motivated and prioritize yourself. We all have different goals and dreams, but what most people have in common is that they quite simply want to be happy. You can make seven figures and be perfectly miserable if you dont take care of yourself. Its the foundation the rest is built on. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Working out, specifically weight training. I have spent my entire life avoiding exercise. I always really hated it, and it felt like a waste of time when I could be working. Which was so silly! It gives me more energy, better focus, elevates my mood, and helps me make better food choices because when you make one good choice it becomes easier to make others. Also, full disclosure, it really helps with libido! As a woman who is crazy about her husband but definitely suffered from sloth like tendencies post baby, this has been awesome! Intimacy is such a priority for me, and working out has totally reenergized our relationship. -- How do you deal with periods characterized by a lack of inspiration or procrastination? Ha! Story of my life. Honestly, I lean into it. What those periods mean, usually, is that Im burnt out or theres some big issue in my life or business that isnt working, and Im not dealing with it. In those periods, I let myself rest. And I take a look at whats not working, and I try to develop a solution. If Im simply burnt out, a good rest will leave me totally inspired. And if theres something that isnt working in my life or business, taking time to figure it out becomes the priority. Once the problem is solved, motivation and inspiration return. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Tools of Titans, The One Thing, and Essentialism are all books that deeply influenced my routines and my general philosophy on life. While largely geared towards entrepreneurs, I think their principles can apply to anyone. Knowledge -- Your home birth story was incredibly inspiring and touching. How did you come to the decision to have a natural home birth? Do you have any resources to recommend to future parents thinking of doing the same? Well, Id actually planned to give birth at the hospital for the majority of my pregnancy. I decided to have a home birth weeks before she was due! It was kind of crazy. In the process of writing my birth plan, I realized how against the grain I was going for a hospital birth by simply wanting no medication or unnecessary medical interventions. I didnt want to be swimming upstream while doing the hardest thing I would ever do. If someone is thinking about doing the same, I would say do a lot of research on the quality of midwifery care in your area. Not every area of the world is created equally when it comes to available care. The Farm Midwifery Center has lots of great resources for people considering the option! -- Do you have any tips for surviving or minimizing jetlag, and for dealing with a jetlagged baby? I actually have a whole blog post on traveling with baby! If you are traveling across many, many time zones and its at all possible, build a few extra days into your schedule to take it easy and recover from jetlag. When she was under one year old, we took turns getting up with her those first few nights, and tried to keep her awake as long as possible near bed time. And while I know a lot of people might not be comfortable with this, once she was over one year old we gave her a small, weight appropriate dose of benadryl the first two to three nights to help reset her clock. It was an amazing life saving discovery that our pediatrician approved, and we felt comfortable with after lots and lots of research. If you dont want to do that, you can try melatonin or herbal remedies like No Jet Lag. In the end whether you use anything or not, the baby adjusts much quicker than the adults in my experience! -- Youve masterfully created your own brand, and your photography style is instantly recognizable, yet weve read that you are completely self-taught. What was your path to building such a successful lifestyle brand? What advice would you give to someone who is just starting out? Oh man! I have WAY too much to say about this. Im writing e-courses for 2018 that deal with this very topic. So! My path was to embrace the public learning curve. I didnt wait until I had it all figured out to start. I just started, and I got better as I went along. The better I got, the more readers and opportunities I had. There was no overnight success. There was passion, hard work, and showing up everyday for years. I have ALWAYS focused on two things above all else: content and relationships. I dont deal in mediocre and always strive to produce the best content I possibly can, and I aim to treat everyone I come in contact with love and respect. Those are the foundations, in my estimation, of any successful enterprise. The advice I would give to someone starting out, the short version, is this: First, you need to figure out what youre passionate about and be super specific, start with one thing. For me, that was cooking. You can branch out into other niches later, but start with one. Then you need to figure out the core values of your brand. For instance beauty, mindfulness, and authenticity are some of the core values of Local Milk. This is going to set the tone for all that you do. The next thing, the most important thing, you need to figure out is who youre talking to. Who is you dream customer, client, audience? What do they love? What are their hopes, dreams, fears, struggles? How can you make their lives better? This is where youll get ideas for content, revenue streams, copywriting, and everything. Its so important. You cant skip it. You cant hit a target you arent aiming for, and you need to know what your target audience looks like (eg: is it magazine editors or stay at home moms? or both? why?) and responds to before you go on to create your brand. I could keep going! But Ill leave the nitty gritty details for the e-course! The biggest advice I can give is: Just start! There is ALWAYS room at the top, and NO ONE starts there. -- You are a true believer in the fact that a dream life and dream job is achievable for anyone, even those at their lowest point. Can you tell us a bit more about how you were able to come to this realization? Well, Im living proof, so its an easy thing for me to believe. I spent the first decade of my adult life in the throes of bipolar and drug addiction. Im a high school AND college drop out. I started this business when I was 29 on VERY little money. The only thing Id ever done before this was wait tables. I had to heal myself before I could start this journey, but once I did that, I didnt quit, and I didnt look down. Every small win felt like a huge win to me. I was grateful for the first $20 I was ever paid for a photo. And to be honest, it was probably only worth $20. I have the unshakeable belief that if you work hard at something youre truly passionate about, you cannot fail. But you have to work hard. And you have to be passionate, you have to love it. Before you can do any of it, however, you must take care of yourself spiritually and physically. That was the key to all of my success. Ten years of failure because I could not and would not take care of myself. Once I started, it all just flowed. Fun and Inspiration -- What do you do to unwind or treat yourself? In no particular order: sailing anywhere with clear blue water, Netflix and chill with my husband, and playing Warcraft. Haha! I try to make it to the sea at least once a year, and I love to hang out with my husband doing anything or nothing. When work is done for the day, I like to relax with a good series. And Warcraft is my secret pleasure. Especially when Im really burnt out, and I just need to get away”. I absolutely love video games, specifically WoW, and while I cant play full time anymore, whenever Im taking one of those breaks from work to rejuvenate, Ill get on there for a few days. Im hoping to find time soon to play! Its great because it has NOTHING to do with work. And when you have a lifestyle brand, EVERYTHING can be turned into work! But I think its safe to say the World of Warcraft remains and always will remain firmly off brand! -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Nabokovs Lolita (topic notwithstanding its some of the best writing in the world) Song/­­Album – Songs of Leonard Cohen Movie – The Empire Strikes Back (its my favorite movie, so you know...it sure feeds my soul!) Piece of Art – anything by Cy Twombly -- We are captivated by Joan Didion’s compact travel packing list. What are a few essential objects that would be in yours? This is actually labeled my minimalist packing list in my evernotes! camera laptop external hard drive phone earphones passport/­­visas wallet medicine dry shampoo brush Cosmetics aesop face wash + exfoliant thayers rose tonic deodorant toothbrush + paste underwear black boots blockshop scarf sunglasses 1 oversized necklace 1 pair earrings 1 hat 2 trousers 2 elizabeth suzann linen tunics 1 over sized sweater 1 silk shift dress 1 pair black tights lauren manoogian capote coat socks -- Is there anyone you would like to hear from next in this interview series? Heidi Swanson, Jenna Kutcher, Alison Wu, and Melyssa Griffin are my current woman crushes. Photos by Beth Kirby. You might also like... Self-Care Interview Series: Trinity Mouzon Wofford Self-Care Interview Series: Chi San Wan Self-Care Interview Series: Laura Wright Self-Care Interview Series: Lacy Phillips .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Self-Care Interview Series: Beth Kirby appeared first on Golubka Kitchen.

Golden Broth Rice Noodles + Favorite Natural Cold Remedies

November 3 2018 Golubka Kitchen 

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

October 27 2018 Vegan Richa 

Instant Pot Red Lentil Butternut Squash CurryInstant Pot Red Lentil Butternut Squash Curry. This Warming lentil butternut or pumpkin curry is creamy and comforting. 1 Pot, 30 Min make in a Pressure cooker or Saucepan. Vegan Gluten-free Soy-free nut-free Recipe.  Jump to Recipe  The weather is getting cooler (read pretty cold) out here and every day we feel like we need a bowl of hot, warming comforting soup or stew. This butternut squash and red lentil curry works out perfectly for every meal.  The spices are sauteed with onion and garlic, then just put the lentils and butternut all in a pressure cooker or saucepan with some coconut milk and broth. Cook and done. This dal soup takes 1 Pot and less than 30 minutes either way. Serve as is garnished with some toasted nuts or with a side of fresh bread or flatbread. Continue reading: Instant Pot Red Lentil Butternut Squash CurryThe post Instant Pot Red Lentil Butternut Squash Curry appeared first on Vegan Richa.

Vegan Aubergine Polpette - Three Ways

October 12 2018 Green Kitchen Stories 

Vegan Aubergine Polpette - Three Ways Our first thought was to do a classic Lady and the Tramp Spaghetti and Meatball dish with this polpette recipe, but then we decided that it was too expected. So here is instead another spin on our one makes three-series. Where we use one staple food in three different recipes. We really love this series because it reflects so much how we actually eat. It’s not always an entirely new meal every day but more of a flow where the same components are repeated with new pairings. These polpette or vegan meatballs are perfect for this. They are good on their own - tender and very flavorful. And they are also insanely versatile, rolled into a wrap, tangled into pasta, paired with a spicy tomato sauce and hummus or tossed in a crunchy vegan take on a caesar salad. Vegan Aubergine Polpette Makes around 40 balls 2 medium sized aubergines 2 red onions 4 tbsp olive oil 100 g /­­ 1 cup almond flour 120 g /­­ 1 cup cooked lentils 4 tbsp pickled capers, drained and finely chopped 2 tbsp raisins zest from 1 lemon 15 leaves basil leaves salt Preheat the oven to 200°C  /­­ 400°F. Peel and chop the onion finely and chop the aubergine into small dices. Stir fry both in a large skillet with the oil for 15 minutes, stirring occasionally, until very soft. When soft, add to a food processor with the rest of the ingredients. Pulse a few times to mix everything together. You want a very chunky sticky texture but dont pulse too much or youll end up with a mushy mixture. Remove the knife blades and shape 30-40 small balls with your hands. Place them on a baking tray covered with baking paper and bake for 25 minutes. Store in the fridge or freeze them. Scroll down for three ways to serve them. Hummus with spicy tomato sauce, polpette and cucumber salad 1 batch vegan aubergine polpette (see recipe above) 1 batch Hummus, see this recipe or store-bought hummus Spicy tomato sauce Serves 4 1 tbsp olive oil 1 red onion 1 garlic clove 1 tsp cumin 1 tsp harissa paste (or 1 red chili) 2 x 400 g tins tomatoes 1/­­2 tsp sea salt, to taste Heat the oil in a large sauce pan on medium heat. Peel and finely chop the onion and garlic and add them to the sauce pan  together with the spices. Let sauté for a few minutes until soft not browned and then add  the tomatoes and salt. Let cook for at least 20 minutes, until rich and fragrant. It will become sweeter and rounder in flavour the longer you leave it on. Store the sauce you are not using tonight in glass bottles in the fridge. Cucumber salad 1/­­2 cucumber 2 tsp olive oil 1/­­2 lemon, juice + zest 1 pinch sea salt 1 small handful fresh dill Finely dice the cucumber and place in a bowl. Add olive oil, lemon juice and zest, salt and dill and toss to combine. Arrange the hummus in shallow bowls and make a well in the middle. Place a couple of spoonfuls tomato sauce in the well, add a few aubergine polpette and a few spoonfuls cucumber sallad. Vegan Wrap with Polpette, Ajvar and Krauts Serves 4 4 wrap breads /­­ tortilla breads, gluten free or whole grain 4 lettuce leaves 4 cavalo nero or kale, stems removed 1 cup cooked white quinoa 4 tbsp ajvar dressing 1/­­2 cucumber, cut into sticks 4 tbsp sauerkraut (see recipe here) 1 batch aubergine polpette (see recipe above) Place one lettuce leave and one kale leave on each tortilla bread, then place 2-3 tbsp quinoa in the middle, a dollop ajvar, cucumber slices, sauerkraut and top with a couple of aubergine polpette. Fold the top and bottom edges over the filling. Roll the whole tortilla from left to right to wrap in the filling. Roll some parchment paper around them and tie with a string to hold them together. Vegan Ceasar Salad with Polpette Serves 4 1 head Cosmopolitan lettuce 1 batch aubergine polpette (see recipe above) 2 avocados, stone/­­peel removed and sliced 2 small apples, cored and sliced 2 tbsp sunflower seeds, toasted Dressing 1/­­2 cup /­­ 125 ml cold pressed neutral oil (organic rapeseed) 1/­­2 cup /­­ 125 ml soy milk, unsweetened 2-3 tsp lemon juice 1 tsp dijon mustard 1 tbsp pickled capers, drained 1 large pinch salt Add all dressing ingredients to a tall glas or blender cup. Mix with a stick blender on high speed for about 15 seconds or until you have a creamy white dressing. Taste and adjust the flavours to your preference. Add more oil and blend again if you like it thicker. Tear the lettuce into bite size pieces and place in a mixing bowl. Add 2 tbsp vegan mayo dressing and toss to cover. Then transfer to a serving platter and arrange avocado slices, apple slices and aubergine polpette and last, scatter over toasted sunflower seeds.

Grilled Butternut Squash with Tabasco Glaze and Crunchy Spicy Seeds

October 8 2018 Meatless Monday 

This simple preparation of butternut squash is anything but. Grilling the squash develops its sweetness and adds a hint of smoky flavor, while a spicy-sweet glaze and cooling yogurt round out the flavors and the delightful crunch of the squashs seeds finish off the dish. This recipe comes to us from Stiltsville Fish Bar. Serves 4 For the Butternut Squash: 1 Whole Butternut Squash 2 tbsp. Honey 1 tbsp. Extra Virgin Olive Oil 1/­­2 tbsp. Salt 1/­­4 tbsp. Black Pepper 7 Fresh Thyme Sprigs, chopped   For the Crunchy Seeds: Reserved seeds from Butternut Squash 1 tsp. Extra Virgin Olive Oil 1/­­4 tsp. Tabasco 1/­­4 tsp. Salt   For the Tabasco Glaze: 2 tbsp. Honey 1 tbsp. Brown Sugar 1 tbsp. Tabasco 4 tbsp. Red Wine Vinegar   To Serve: 1 cup Fat-Free Greek Yogurt 3 tbsp. Tabasco Glaze   Preheat oven to 350° F. Then, cut squash in half down the center, length-ways, and scoop out the seeds and set to the side for toasting (recipe below). Trim ends off and cut 1-inch thick slices, creating half-moon shapes. Place in a large bowl and add honey, salt, pepper, thyme and olive oil. Toss until all pieces are coated well. Place on a sheet pan and roast for 30 to 40 minutes or until tender. Clean all the flesh off the squash seeds and place in a bowl with oil, Tabasco and salt. Toss all ingredients together well and toast in the oven for about 12 to 14 minutes or until golden brown. Remove from the oven and keep at room temperature until needed for garnish. In a small sauce pan, whisk together honey, Tabasco, brown sugar and vinegar over medium heat. Cook and reduce by half. Remove from heat and reserve at room temperature until needed. Turn on grill to high heat and lightly oil grill or spray with oil. Place roasted squash on grill and re-heat over the flame. Grill evenly on both sides. Smooth Greek yogurt evenly over a serving plate with the back of spoon. Stack the grilled butternut squash on top of each other, then drizzle Tabasco glaze on top of squash and sprinkle with toasted seeds. Garnish with fresh thyme. The post Grilled Butternut Squash with Tabasco Glaze and Crunchy Spicy Seeds appeared first on Meatless Monday.

Coconut-Ginger Eggplant Fried Rice

September 19 2018 Golubka Kitchen 

Coconut-Ginger Eggplant Fried Rice Our farmers market is painted with all the stunning violet and purple shades of eggplant right now. I have the hardest time choosing which eggplants to get, since they are all so different and beautiful: plump, dark ones, speckled ‘graffiti’ ones, skinny Japanese eggplants… I want to buy them all. Eggplant is definitely up there among my favorite vegetables of all time. I also know that it’s quite a polarizing one, since a lot of people don’t enjoy the flavor or find eggplant intimidating to prepare. Whenever someone tells me they don’t like eggplant, I try to point them in the direction of my marinated eggplant recipe – it’s in our latest cookbook, and it impresses seemingly everyone. Eggplant is spongy and absorbent, so marinating it transforms it into this super flavorful, velvety version of itself that seriously tastes like heaven. I also really like adding eggplant to curry or ciabotta and broiling it in the oven with a miso glaze. It has so much potential to be really delicious! This eggplant fried rice is our latest obsession. It’s weeknight-friendly, satisfying, and full of fresh, late summer flavors. The preparation here is quite simple. Eggplant is cooked first and separately from all the other components of the dish, because that’s how it tastes its best in my experience. After that, all the ingredients are added to the same pan in stages, building up the flavor from the bottom up. What makes the flavors pop here is the addition of a quick, ginger-lime sauce, as well as a few tablespoons of desiccated coconut, which gets nice and toasty together with the rice. Don’t be afraid of adding tons of basil here, too. It does such a great job of elevating the whole dish with its brightness. Hope you enjoy this one! Coconut-Ginger Eggplant Fried Rice   Print Serves: 4 Ingredients 2½ tablespoons coconut oil - divided 1 large or 2 small-medium eggplants - cubed into 1 pieces sea salt 1 small yellow onion - diced 1 large or 2 small bell peppers or sweet peppers - sliced pinch of red pepper flakes 2 garlic cloves - minced 1½-2 piece of ginger - peeled if not organic juice from 1 large or 2 small limes 1 tablespoon coconut aminos or tamari 1 tablespoon brown rice vinegar ¼ teaspoon sesame oil 3 cups cooked white or brown basmati rice (from 1 cup dry) - preferably leftover or chilled 2 tablespoons unsweetened desiccated coconut, plus more for garnish large handful of basil - sliced handful of crushed toasted cashews - for garnish (optional) Instructions Heat up a large sauté pan over medium heat. Melt 1 tablespoon of coconut oil in the pan. Add the eggplant and sauté until soft and golden brown on all sides, about 15 minutes. Mix in a pinch of salt towards the end. Remove the eggplant from the pan to a plate or bowl and set aside. Wipe the pan clean if necessary. Add another 1 tablespoon of coconut oil to the pan, along with the onion, pepper, red pepper flakes, and another pinch of salt. Sauté until the onion and peppers are cooked through, about 10 minutes. Add the minced garlic and stir it around for another 30 seconds, until fragrant. While the vegetables are cooking, grate the ginger into a jar or a bowl through a fine strainer. Add the lime juice, coconut aminos/­­tamari, brown rice vinegar, and sesame oil, and stir/­­shake to mix. Once the onions and peppers are done, push them over to one side of the pan and add another ½ tablespoon of coconut oil to the empty side of the pan, letting it melt. Add the rice and desiccated coconut to the pan and mix it with the onions and peppers. Increase the heat a little bit, and let the rice and coconut toast for 2-3 minutes, stirring frequently. Mix in the ginger-lime sauce and let it absorb for about a minute. Stir in the eggplant and let it heat through with the rest of the ingredients. Turn off the heat and stir in the basil. Taste for salt and adjust if needed. Serve the rice, garnished with toasted cashews, if using, and more desiccated coconut. 3.5.3226 You might also like... Tahini Hot Chocolate Mint and Chocolate Milkshake with Aquafaba Whipped Cream - Ice Cream S... Apple Pecan Pie with Salted Pumpkin Caramel Spring Tea Party by The Rose Journals .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Coconut-Ginger Eggplant Fried Rice appeared first on Golubka Kitchen.

Instant Pot Mushroom Tetrazzini

September 6 2018 Vegan Richa 

Instant Pot Mushroom TetrazziniInstant Pot Mushroom Tetrazzini Simple Creamy Comforting Spaghetti Pasta dinner with simple pantry ingredients. 1 Pot Tetrazzini. Vegan Soyfree Recipe. Can be nutfree, Glutenfree, Oilfree.  Jump to Recipe   Simple Creamy Comforting Pasta dinner with simple pantry ingredients. Ready within minutes! The sauce is like bechamel sauce with a roux. I use cashew cream for a cheesy creamy thickness. Usually you would cook the noodles separately, cook the mushrooms, veggies or meat, then mix the lot, top with cheese and breadcrumbs and bake. That’s a lot of dishes and time! This tetrazzini gets made in the Instant pot Pressure Cooker. Saute the mushrooms, then roast the flour for a roux, add broth and noodles and close the lid. Meanwhile, prep your garnishes and dinner is ready. I like to add toasted breadcrumb topping to the dish as the texture and flavor makes it feel like it is a baked dish that has hours put into it :). You can use any other toppings of choice,some vegan parm, vegan cheese (add when hot so it melts), fresh herbs, black pepper or pepper flakes.  I have not tried gf pasta in Instant Pot. Use stove top method for gluten-free. Easily nutfree, oilfreeContinue reading: Instant Pot Mushroom TetrazziniThe post Instant Pot Mushroom Tetrazzini appeared first on Vegan Richa.

10 Cooling Vegan Recipes for August

August 14 2018 Robin Robertson's Global Vegan Kitchen 

10 Cooling Vegan Recipes for AugustThe hot humid weather is back in full force and so is my desire for quick and easy meal solutions. On hot days like the ones weve been having lately, I prefer to do any cooking that needs to be done early in the morning to save me from heating up the kitchen later in the day. Today, I’ve put together a list of some of my favorite vegan recipes for the blisteringly hot days of August. 10 Cooling Vegan Recipes August Cucumber and White Bean Ceviche - Traditionally made with raw fish or scallops, I like to make this lime-marinated salad from Peru with cucumbers and white beans for a nice contrast of refreshingly crisp and creamy. Fire and Ice Sesame Noodles - The evocative name refers to the heat from the sriracha and the cold since I usually serve this dish chilled. You can serve it at room temperature, if you prefer, but fire and room temperature just doesnt have the same ring to it. Indonesian Gado Gado - Gado-Gado is an Indonesian main-dish salad of raw and cooked vegetables tossed with a spicy peanut sauce. The flavor improves with time, so plan on making this crunchy salad the day before you need it. Bánh M? Tostadas - East meets West in this tasty fusion combo. Tostada means toasted in Spanish and is the name of a Mexican dish in which a toasted tortilla is the base for other ingredients that top it. Bánh m? is a popular Vietnamese sandwich that features crisp pickled vegetables, fragrant cilantro, chiles, and zesty hoisin and sriracha sauces. Soba Slaw - Plus - The Soba Slaw in Quick-Fix Vegan, with its chewy noodles and crunchy cabbage and carrots, is a nice refreshing salad on its own. To make it a heartier meal, however, I usually add some cooked shelled edamame or some diced baked tofu, and a little sriracha sauce to give it some heat. Chilled Glass Noodles with Snow Peas and Baked Tofu - This light but satisfying salad should be prepared at least 30 minutes ahead of time for the best flavor. Made from mung bean flour, glass noodles are also called cellophane noodles, bean thread noodles, and harusame. English Garden Salad- Little gem lettuce has spoiled me for other types of lettuce--its everything we love about butter and romaine lettuce, all in one compact little head-- and its perfect for this English Garden Salad. Chickpeas Nicoise - One of my favorite flavor combos is the one found in a Nicoise Salad:  the melding of creamy potatoes, fresh green beans, sweet tomatoes, and piquant olives hits all the right flavor notes. Watermelon Paletas- These watermelon popsicles make a refreshing end to a spicy meal or a cooling snack on a hot day. Pina Colada Squares -  These no-bake treats arent too sweet if you use unsweetened coconut. The post 10 Cooling Vegan Recipes for August appeared first on Robin Robertson.

Caramelized Onion White Lentil Hummus

June 14 2018 My New Roots 

Caramelized Onion White Lentil Hummus If there is one trick Ive learned in all of my years cooking, both at home and in restaurants, it is this: caramelized onions can make almost anything taste amazing. Theyre the ridiculously simple, yet magical ingredient that turns an ordinary dish into something so rich-tasting and satisfying that people go ...oh hi excuse me, this is incredible. I think the simple reason that caramelized onions taste so good, is because they are a labour of love. Not like an all-day stirring the pot kinda deal, but most definitely a food that you cant just leave on the stove and dive into an Instagram vortex. No. Caramelized onions take care and attention, at least for the better part of half an hour, and the results are so worth it I bet youll catch yourself multi-tasking at the stove tonight just to have some on hand to gussy up your omelet this weekend (boss move there, by the way). The more accurate reason that caramelized onions taste so good however, isnt technically caramelization - its called the Maillard reaction. The Maillard reaction is a browning reaction similar to caramelization, but with one distinct difference: caramelization is a chemical reaction between reducing sugars, while Maillard is a chemical reaction between reducing sugars and amino acids (proteins). And yes, there is enough protein in an onion to elicit this response - how thrilling for us! Although the Maillard reaction is very complex and complicated, what we do know is that it requires heat to transform and rearrange sugars and amino acids to create new and fantastic flavour molecules in and on your food, making it even more delicious. If youve ever eaten a golden slice of toast, enjoyed a rich cup of coffee, or nibbled on a grilled vegetable, youve experienced the pure pleasure that all of this this chemical commotion is responsible for. Science! Harnessing the power of the Maillard reaction can make you a better cook, because things that are browned properly taste more intensely, more complex, and well, better. Without even being aware of it, its the reason youll reach for the roasted veggies with the crispiest edges, or the reason that you prefer a fried egg over a boiled one (no judgement!). There are a couple ways of making this spectacular series of chemical reactions work for you, and the first is high heat. Maillard will not occur at very low temperatures, especially in situations where the food is not in direct contact with the heat, like it is on a skillet or grill for instance. When youre roasting veggies, make sure the oven is at least 400°F /­­ 200°C. When youre making pizza, you can crank it up even higher, to get those beautifully blistered crust edges that make your mouth water. The second way is to keep the food youre cooking on the dry side. For instance, have you ever noticed how if you wash mushrooms (which you should actually never do), theyll never really get brown and crusty? Too much moisture! Instead, brush those fungi gently to remove any dirt or debris, then put them in a screeching hot pan with some ghee and dont stir them. I talk more about this technique here. This is the same reason you need a large pan for these caramelized onions, since theyll need the space to allow the water to evaporate around them. If the onions are too close together, theyll only steam each other. Eew. If you’re oven roasting vegetables for dinner, cut them in the morning and leave them out all day uncovered so that the surface water will evaporate, and the veggies will brown more easily. Yes, this seems like a bit of a hassle, but the culinary nerd in me admits that its cool because it works. So, where does the hummus come into this story? Well, hummus is pretty much a food group in my world. Ive made so many variations with so many kinds of legumes, spices, alt seed butters, toppings, and stir-ins, that I could hardly believe I had never tried it with the ingredient that could single-handedly save humanity: caramelized onions. I knew that deep richness of the onions would meld perfectly with the creamy dip, and make the flavour even better. I wasnt wrong! The only thing that I wanted to improve upon, was the protein content - not because Im obsessed with protein, but simply because I thought it could be higher. To do that I simply swapped out the traditional chickpeas for white lentils, or urad dal. We not only get more protein from this change-up, but almost double the fiber, with less sodium, less fat, and less sugar. Sweet. This dip is the perfect, rich compliment to all the crisp and light, early summer veggies popping up. I went to my friends farm and picked some seriously beautiful radishes and young carrots, which paired so well with the caramelized onion flavour. I also had some Life-Changing Crackers on hand, which always make dipping more delicious. One thing I changed from the first version to the third, was the onions on top. Instead of blending all of them into the dip, I used about a third of them on top, which allows you to scoop a few tender morsels up with each bite. This delivers even more caramelized onion flavour and texture, which, let us be reminded, is the whole point of this exercise. Even though this hummus keeps well for at least five days in the fridge (you can even freeze it!), it is best eaten freshly made at room temperature, since the flavour is at its peak then. And because you’re wondering, you can find white or ivory lentils at Indian grocers, Middle Eastern markets, or some natural food stores. They are the skinned and split version of urad dal, which is black, so make sure you buy the huskless version! If you cant find them at all, simply use chickpeas - it will be just as delicious.     Print recipe     Caramelized Onion and White Lentil Hummus Makes about 2 cups /­­ 500ml Ingredients: 3/­­4 cup raw white lentils (huskless split black mapte beans /­­ urad dal dhuli), soaked if possible 1 small clove garlic 3 Tbsp. tahini 3 Tbsp. freshly squeezed lemon juice 1 tsp. balsamic vinegar 1/­­2 tsp. fine sea salt 1/­­4 tsp. ground cumin heaping 1/­­4 tsp. freshly cracked black pepper 1 batch caramelized onions (from the recipe below) cold-pressed olive oil, for garnish Directions: 1. Start by cooking the lentils. If youve soaked them beforehand (even an hour helps!) drain and rinse them very well. If youre starting from raw, place the lentils in the cooking pot, cover with plenty of water and vigorously swish them around with your hands. When the water becomes murky, drain and repeat until the water is clear, or mostly clear (this can take 3-4 rounds). Place lentils in the cooking pot and cover generously with water. Bring to a boil, reduce heat to simmer and cook partially covered for about 20-30 minutes, depending on whether or not you soaked them. The lentils should be cooked until mushy. If the pot becomes dry during cooking, simply add more water. Once cooked, drain the lentils if there is any remaining water. Set aside to cool. 2. In a food processor pulse the garlic until finely minced. Add the tahini, lemon juice, balsamic, salt, cumin and pepper, then blend until combined. Add the cooked lentils and blend on high until smooth. Lastly, add about two-thirds of the caramelized onions, and pulse to incorporate them into the dip. Taste and adjust seasoning if desired. 3. To serve, spoon the hummus into a serving bowl. Make a small divot in the center of the dip and spoon in the remaining caramelized onions. Drizzle with olive oil and sprinkle with your toppings of choice (I used toasted black sesame and chive flowers for a splash of colour, but this is totally optional). Serve with crispy fresh veggies and crackers or toasted flatbreads. Enjoy. Caramelized Onions Ingredients: 2 Tbsp. neutral-tasting coconut oil or ghee 1 lb. /­­ 500g yellow onions 1/­­4 tsp. fine sea salt Directions: 1. Peel the onions and slice them as evenly as possible into half-rounds. 2. Melt coconut oil or ghee over medium heat in the largest skillet you have. Add the onions, then salt, and stir well to coat. Once the onions are coated, turn the heat down to a medium-low, stirring occasionally - more often towards the end - until theyve fully caramelized, about 25-30 minutes. If the pot becomes too dry during cooking, reduce the heat a tad, or add a teeny bit of water adn stir well. In the end, youre looking for soft, silky, and golden brown goodness! Store leftovers in the fridge for up to four days, or freeze for 3 months. If it’s your first time caramelizing onions and you’re feeling intimidated, here is a stellar step-by-step tutorial from Bon Appétit. It varies ever so slightly from my method, but you’ll get the picture! Big love and happy hummus, Sarah B. Show me your hummus on Instagram: #mnrcaramelizedonionhummus  *   *   *   *   * Hello dear friends! There are only a few spots left for our January 2019 Wild Heart High Spirit retreat and we’d love to see you in Bali!  Join us along with 15 other women to unwind, reconnect, and find the inspiration to ignite you on your health journey. Our thoughtfully-designed program will awaken and nourish your entire being – body, mind, and spirit! This is a true celebration of life, and we get to do it together in paradise! Come see what all the magic is about.  Much love, Sarah B, Mikkala and the Golden Circle Retreats team The post Caramelized Onion White Lentil Hummus appeared first on My New Roots.

Roasted Veggie Grain Platter

March 27 2018 Green Kitchen Stories 

Roasted Veggie Grain Platter Hi, David here. I’ll get to the recipe soon but first I just wanted to share a little scene from last night. Isac was watching a baking program for kids and as I was tucking him in, he thoroughly explained the whole process of making croissants to me. You have so much butter in croissants, dad. Like, a lot. You put it on the dough and fold it over the butter like this. And you hit it with the rolling pin like this, bam bam bam. When it comes to numbers and letters, he can be a little clueless, but the fact that our three year-old had memorized all the details in croissant baking from just watching it once on tv, made me all happy and proud. I’m not saying that mastering a croissant is more important than math, but teaching our kids how to cook has been one of the things I’ve really looked forward to as a dad. And he is really into it. The little kids stove has long been his favorite toy both at home and in kindergarten an he often serves imaginary pancakes to all his friends. I’ve promised him that we will make croissants together tonight so I’m off to prep a dough right after this (making the rye croissants from Green Kitchen Travels). I’ll report back with how it goes. Today’s recipe doesn’t have anything to do with croissants but Isac does play a little part as kitchen helper in the video below. So, the recipe. There is one obvious reason why grain bowls have become so popular in the last couple of years. Their looks. If you don’t know what a grain bowl is, it’s basically a mix of roasted and raw vegetables on a bed of grains and herbs arranged in a bowl. The mix of vegetables often make these bowls super colorful and therefore also very popular on instagram. Grain bowls are however more then just pretty. They are hearty and provide a variety of textures and flavors. They are also very easy to adapt to what you have at home and what’s in season. We often make grain bowls for lunch, with any cooked grain, millet or quinoa as the bed, adding leftover vegetables from the fridge on top. In this recipe, we have taken the grain bowl concept and turned it into a platter. It’s topped with roasted and fresh spring vegetables, feta cheese, egg halves and hazelnuts. It’s a beautiful dish and a great one to make for Easter dinner. If you want to take the Easter concept even further, you could add roasted asparagus as well. We use an organic five-grain mix (emmer wheat, barley, gamut, brown rice and oat groats) from Zeta as the grain base but if you can’t find something similar, go with your favorite grain. Grains thrive with flavor friends, so we have paired these with a quick salsa made from marinated bell peppers, olives, capers, herbs and lemon. And stirred in a bit of feta cheese and toasted hazelnuts as well. It’s all there, flavours, looks and textures. Roasted Veggie Grain Platter with Bell Pepper Salsa Serves 4 To make this vegan, you can simply skip the eggs and feta cheese. 1 x 250 g bag Zeta 5-grain mix (or grains of choice) Roasted vegetables: 1 bunch carrots 3 purple spring onions or 2 red onions 2 small zucchini 1 tbsp olive oil sea salt Bell pepper & olive salsa: 100 ml /­­ 1/­­3 cup grilled marinated bell pepper 100 ml /­­ 1/­­3 cup Lecchino olives 3 tbsp capers 5-6 stalks fresh parsley and mint 1/­­2 lemon, juice 4 tbsp olive oil Topping: 2-3 medium soft boiled eggs 150 g feta cheese 100 ml /­­ 1/­­3 cup hazelnuts, toasted and chopped 2 handfuls mache lettuce 6 heirloom cherry tomatoes, halved 1 bunch radishes Preheat the oven at 200°C /­­ 400°F and cover a baking tray with baking paper. Peal or clean the carrots and trim off the outer layer of the onion. Cut the onion lengthwise and the zucchini in bite-size pieces. Place the vegetables on the tray. Drizzle with oil and salt and roast for 15-20 minutes. Cook the grains in a large bowl of salted water according to the instructions on the package and drain in a sieve once they are ready. Make the salsa by chopping all the ingredients finely. Place in a bowl, squeeze over lemon juice and drizzle with oil. Fold the salsa into the grains, reserving some of it for serving. Crumble 2/­­3 of the feta cheese into the grains and half of the hazelnuts. Toss so everything is mixed. Pour the grains onto a platter, top with the roasted vegetables, lettuce, tomatoes, radishes, egg halves, feta cheese and hazelnuts. Drizzle with olive oil and serve with the remaining salsa and some sourdough bread on the side. Disclosure: We were compensated by Zeta for creating this recipe and video using some of their products. All words are our own. 

Power Ball Energy Bites

January 9 2018 Robin Robertson's Global Vegan Kitchen 

Power Ball Energy Bites Ideal for on-the-go breakfasts or between meal snacks, these tasty little no-bake energy bites pack a nutritious punch of protein, potassium, and other nutrients. If you dont have protein powder for this recipe, you can just leave it out. If the texture is too moist, add a bit more oats or walnuts to the mixture. Power Ball Energy Bites Ideal for on-the-go breakfasts or between meal snacks, these tasty little no-bake energy bites pack a nutritious punch of protein, potassium, and other nutrients. - 3/­­4 cup old-fashioned oats - 1/­­2 cup toasted walnuts - 2 tablespoons vegan protein powder (I use Sun Warrior vanilla) - 2 tbsp cocoa powder - 1 teaspoon cinnamon - 1 ripe banana, cut into chunks - 2 tablespoons almond butter - 1/­­4 cup maple syrup - 1/­­2 cup dried cranberries - 2 tablespoons ground flaxseeds - 1 cup shredded toasted coconut, ground - In a food processor, combine oats, walnuts, protein powder, cocoa powder, and cinnamon. Pulse until well mixed. Add the banana, almond butter, and maple syrup. Pulse until combined. Add the cranberries and flaxseeds, and pulse until combined. - Shape the mixture into 1-inch balls. If the balls are too soft, refrigerate or freeze them for an hour. Roll the balls in the ground coconut. - Transfer to a platter and refrigerate until firm, about 1 hour. Store tightly covered in the refrigerator. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Zsu Dever.      The post Power Ball Energy Bites appeared first on Robin Robertson.

Kitchen-Sink Capellini

January 2 2018 Robin Robertson's Global Vegan Kitchen 

Kitchen-Sink CapelliniAs the name implies, theres everything but the kitchen sink in this delicious Kitchen-Sink Capellini, including artichoke hearts, Kalamata olives, and two kinds of tomatoes. Made with quick-cooking capellini, this meal is ready in just minutes with a complex flavor that belies its speedy preparation.   Kitchen-Sink Capellini As the name implies, theres everything but the kitchen sink in this delicious pasta dish, including artichoke hearts, Kalamata olives, and two kinds of tomatoes. Made with quick-cooking capellini, this meal is ready in just minutes with a complex flavor that belies its speedy preparation. - 8 ounces capellini or angel hair pasta - 2 tablespoons olive oil - 3 garlic cloves, finely minced - 2 14-ounce cans fire-roasted diced tomatoes, undrained - 1 16-ounce can cannellini beans, drained and rinsed - 1/­­3 cup oil-packed or reconstituted sun-dried tomatoes, cut into thin strips - 1 6-ounce jar marinated artichoke hearts, drained and chopped - 1/­­2 cup Kalamata olives, pitted and halved - 4 cups baby spinach or 1 cup chopped frozen spinach, thawed and squeezed (optional) - 2 tablespoons fresh chopped basil or 1 teaspoon dried - Salt and ground black pepper - 1/­­4 cup toasted pine nuts or chopped walnuts - Cook the pasta in a pot of boiling salted water until just tender, about 4 minutes. Drain the pasta in a colander. Drizzle with 1 tablespoon of the olive oil, toss to coat, and set aside. - In the same pot in which you cooked the pasta, heat the remaining 1 tablespoon of the oil over medium heat. Add the garlic and cook until fragrant, 30 seconds. Stir in the diced tomatoes, cannellini beans, artichoke hearts, olives, spinach (if using), basil, and salt and pepper to taste. Cook over medium heat until hot and well combined, about 5 minutes. Add the reserved pasta and toss gentle to combine and heat through. Serve hot sprinkled with the pine nuts. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. Save Save The post Kitchen-Sink Capellini appeared first on Robin Robertson.


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