tropical - vegetarian recipes

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tropical vegetarian recipes

Mango Papaya Smoothie Bowl

July 24 2017 VegKitchen 

Mango Papaya Smoothie Bowl If youre new to smoothie bowls, youll soon understand their their appeal. This one combines two juicy tropical fruits, mango and papaya. Add-ins are the best part of smoothie bowls, making them a little more interesting, better-looking, and possibly more filling too (depending on said toppings)? Speaking of toppings, choose as many or as few […] The post Mango Papaya Smoothie Bowl appeared first on VegKitchen.

Hibiscus Orange Blossom Turkish Delight

July 12 2017 Golubka Kitchen 

Hibiscus Orange Blossom Turkish Delight This post was created in partnership with Whole Earth Sweetener Co. Turkish delight is one of those old-school sweets that was always around during my childhood in the Soviet Union, which is surprising because treats were scarce and mainly homemade. There was a tiny store a short walk away from our home, where they carried neat, white paper boxes, lined with tissue and filled with delicate pink, sugar-dusted Turkish Delight squares. We called the treat rahat lokum (just another commonly used name for Turkish Delight). I spent my childhood convinced that it was fairy food, and cherished every pleasantly jelly-like, aromatic bite from the magical paper box. I’ve since completely forgotten about rahat lokum, dismissing it as an outdated sweet of my semi-hungry childhood, until I was in Moscow a few months ago. There is a high-vibe sweets brand sold in some grocery stores in Russia, which makes chocolate, wafers and such, with surprisingly wholesome ingredients, cool herbal add-ins, and a pleasantly low amount of non-refined sugar. I always make a point of hunting down some of their stuff to bring back home. This time around, I discovered a new product of theirs, which was a healthier, green tea-flavored Turkish Delight. It was delicious and disappeared in no time once my family got a taste of it back in Florida. I quickly got the urge to figure out my own recipe, as I often do with these types of obsessions. Thankfully, I’m no stranger to the thickening and gelatinizing properties of arrowroot (starch from a tropical tuber) and agar-agar (sea vegetable). Both make for the perfect, allergy-friendly and healthful alternative to cornstarch, which is traditional to Turkish Delight recipes. After some consideration, I decided to color my delight with hibiscus tea, as a tribute to the pink treats of my childhood, and because I’m generally obsessed with hibiscus and its million health benefits. For an extra aromatic finish, I added some orange blossom water instead of the more commonly used rose water, which truly takes this treat to the next level. When coated in arrowroot powder, this Turkish Delight looks surprisingly professional, as though it was store-bought. The cool thing is that in reality it’s pretty easy to make at home, just take a look at the video above to see the whole process. For sweetener in this recipe, I used an organic blend of stevia and honey from Whole Earth. I’ve had a pretty turbulent relationship with stevia over the years. I’ve always wanted to get into it as a sugar substitute, knowing that it’s totally natural, free of calories, and a zero on the glycemic index, but I just cannot get used to its potent, powerful flavor (when extracted it’s something like 200 times sweeter than sugar!). Any time I add pure stevia extract to anything, it’s all I can taste, and that flavor lingers in my mouth for hours in an unpleasant way. Thankfully, Whole Earth Sweetener Co. figured out that when mixed with other, more traditional sweeteners, stevia is barely distinguishable, and they offer a few carefully considered stevia blends. The neat thing is that because of stevia’s potency, you only need half of the amount of their sweetener in any given recipe. In other words, this Turkish Delight recipe only calls for 1/­­4 cup of the honey and stevia blend, while you would need twice the amount (1/­­2 cup) of pure honey or maple syrup to achieve the same sweetness without the stevia. After trying the Whole Earth stevia-honey blend, as well as their stevia-raw sugar blend, I’m totally on board. I love being able to use less sugar in my sweet recipes, and I’m hoping that these products can help me ease into a love affair with pure stevia, some day :) I’m curious to hear about your guys’ experience with stevia. Do you use it? Did it take you some time to get used to it? Any tips and stories are much appreciated! Hibiscus Orange Blossom Turkish Delight   Print Serves: about 48 pieces Ingredients 3½ cups purified water 2 tablespoons dried hibiscus flowers ⅔ cup plus ¼ cup arrowroot powder, divided ¼ cup stevia-honey blend or ⅓ - ½ cup pure honey or maple syrup 4½ tablespoons agar agar powder (not flakes) 1¼ teaspoon orange blossom water or rose water Instructions Combine the water with the hibiscus in a medium saucepan and bring to a boil. Remove from heat, cover and let the tea steep for 30 minutes. Prepare an 8 x 8-inch square, rimmed dish by lining it up with parchment paper. Set aside. Strain the hibiscus tea. Mix ½ cup of the tea with ⅔ cup of the arrowroot powder in a medium bowl. The mixture will be quite thick and difficult to mix at first. Set aside. Pour the rest of the hibiscus tea into the same saucepan used for brewing the tea. Add the sweetener and the agar agar powder, whisk to combine and bring to a boil over medium high heat. Lower the heat to a simmer and simmer for 5 minutes, whisking periodically. At the end of the 5 minutes, give the prepared arrowroot mixture a good stir and slowly pour it into the saucepan with the agar mixture, stirring vigorously. The mixture will be very thick and stretchy. Remove from heat and add in the orange blossom water, whisking to combine. Immediately spoon the mixture into the prepared dish, evening it out as much as you can. Place the dish into the refrigerator for 1-2 hours, until the mixture is completely set. Once set, lift the delight square out of the dish onto a cutting board, using the extending ends of the parchment paper. Slice into around 48 cubes and roll them in the remaining ¼ cup arrowroot powder to coat. Store refrigerated in an airtight container. Enjoy! 3.5.3226 You might also like... 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Glazed Tofu with Limey Cucumber Noodles and Mango + Giveaway

June 28 2017 Golubka Kitchen 

Glazed Tofu with Limey Cucumber Noodles and Mango + Giveaway This post was created in partnership with Raw Rutes. We’ve got a zinger of a hot weather dish for you today. Have you ever tried cucumber noodles in favor of the more common spiralized zucchini? I’m obsessed. They are the perfect, cooling and hydrating food, especially when dressed with plenty of lime juice, herbs and a kiss of spice. They’re great with tropical fruit, creamy avocado, and a sprinkling of toasted seeds, as well as tofu for more substance and a savory element. The glazed tofu recipe I give here is an absolute favorite of mine and generally very special, easy, and able to transform any tofu hater into a true believer. It’s garlicky and spicy, and with a touch of sweetness. You can see the video of the whole process above. I love cooking with tofu because it’s a flavor sponge and therefore extremely versatile. One of the most important steps in achieving outstanding tofu involves draining it of the liquid that it comes in. Generally, the less liquid tofu holds, the better it is at absorbing all the surrounding flavors. That’s where the beautiful, stainless steel Tofu Press from Raw Rutes comes in. Raw Rutes is a charming, online shop full of back-to-basics kitchen tools, from dreamy fermenting crocks to home brewing supplies, dehydrators and even freeze dryers (!). They sent me their Ninja Tofu Press to try out, and though I’m often skeptical of single-purpose kitchen tools, this one stole my heart. Previously, I would make a contraption of two plates, kitchen towels and a large jar of water for draining tofu, and I’m pretty relieved that I no longer have to make that much mess for such a simple step. This tofu press looks great and comes with a 4.5 lb weight, which gets all the liquid out of the tofu quickly and efficiently, with no required effort on your part. It can also be used for making your own homemade tofu (still on my list of things to try), as well as getting moisture out of pretty much any foods that fit. I’ll definitely be using it for my homemade nut cheeses. Some other items on my Raw Rutes wish list include this terra-cotta sprouter, this fermenting crock, and this crazy cherry pitter (why not?). Discount Code and Giveaway! For 11% off any items on Raw Rutes, enter code GOLUBKA at checkout through July 31st, 2017. To enter to win one Ninja Tofu Press, leave a comment here with your favorite item from the Raw Rutes offering or favorite way to prepare tofu until July 5th, 2017 (USA only). Glazed Tofu with Limey Cucumber Noodles and Mango   Print Serves: 4-6 Ingredients for the glazed tofu 1 14 oz (398 g) package firm tofu (I used sprouted tofu) 2 tablespoons freshly squeezed lime juice - divided ½ tablespoon tamari 1 teaspoon sriracha 1 tablespoon miso paste ½ tablespoon honey or maple syrup 1 tablespoon neutral coconut oil 1 teaspoon toasted sesame oil 4 garlic cloves - minced for the bok choy (optional) 1-2 baby bok choy - sliced into wedges splash of tamari juice of half a lime for the cucumber noodles 2 English cucumbers - spiralized or julienned ½ -1 lime sea salt pinch of red pepper flakes 1 teaspoon toasted sesame oil large handful each basil and cilantro leaves for serving 1 ripe, firm avocado - thinly sliced 1-2 small ripe, sweet mangoes - thinly sliced toasted sesame seeds basil/­­cilantro/­­mint leaves - for garnish Instructions to prepare the glazed tofu Press the tofu for 15-30 minutes to drain it of as much liquid as possible. Slice it into cubes. Combine 1½ tablespoons lime juice together with the tamari and sriracha in a small bowl. Set aside. In another small bowl, combine the miso paste, honey/­­maple syrup and the remaining ½ tablespoon lime juice, and set aside as well. Warm the coconut oil in a medium sauté pan over medium heat. Add the tofu and sauté, flipping periodically until golden on all/­­most sides. Add more oil if needed throughout the process. Drizzle 1 teaspoon of the sesame oil over the tofu and add the minced garlic, sauté for 30 seconds until fragrant. Add the tamari mixture, bring it to a boil and cook until reduced and syrupy, for 1-2 minutes. Remove the pan from the heat. Add the miso mixture into the pan and toss until well-combined. Remove the tofu from the pan and set it aside. to cook the bok choy Return the pan to the heat and add the bok choy. Cook for about 2 minutes on each side, or until the white parts are lightly golden. Add a splash of tamari and a squeeze of lime juice, and stir until most of the liquid is evaporated. Remove from heat. to prepare the cucumber noodles Place the spiralized cucumber into a medium/­­large serving bowl. Squeeze the lime juice over the noodles, sprinkle with salt and red pepper flakes, and drizzle with sesame oil. Add the herbs and toss gently to coat. to serve Distribute the noodles between serving bowls. Arrange the avocado slices on top of the noodles, followed by the mango, bok choy and spicy tofu, toasted sesame seeds and herbs. Enjoy right away. 3.5.3226 You might also like... Kaffir Lime Mango Ice-Cream Turnip Blueberry Muffins Roasted Yellow Plum and Rosemary Popsicles Grapefruit Smoothie .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 Glazed Tofu with Limey Cucumber Noodles and Mango + Giveaway appeared first on Golubka Kitchen.

Roasted Rainbow Root Tangles

April 1 2017 Green Kitchen Stories 

Roasted Rainbow Root Tangles Apart from discussing important topics like if it’s worth climbing a mountain of bureaucracy to change baby Gabriel’s name (long story…), if we would be much happier running a smoothie bar on a small tropical island than living in a cold and dark Stockholm (obviously that is a yes), and how ALL of Elsa’s leggings suddenly have huge tears around the knees (she swears that she is innocent), we have also spent the past week playing around with this super simple recipe based on root shoestrings. It turns out that if you spiralize (check notes below if you don’t have a spiralizer) root vegetables, toss them in a little bit of oil and salt, arrange into tangled nests and roast for 25 minutes, you get something similar to rösti or hash browns. These little root tangles are quick, cheap and easy, they are crispy towards the edges and soft in the middle, contain a lot more nutrients than just potatoes and since they are baked instead of pan-fried, they don’t cause a smoke alarm situation in the kitchen. Not to mention how pretty they look with the different colors combined. Our kids devour them straight from the plate (they call them root fries) and we have been using these root tangles as a base for a bunch of meals lately. In this recipe we’ve topped them with yogurt and a herby chickpea salad, which is perfect as you get something creamy, a few greens and proteins along with the roots. But they also work well paired with avocado mash, hummus or with a poached egg, asparagus and spinach on top, for an Easter twist. Instead of trying to convince you with words, we did a little recipe video for our youtube channel that shows how it’s done. Press play! We always have so much fun making these videos, can’t believe it’s been seven months since we last did one - that needs to change. You can basically use any roots or hard vegetable of preference to make these - beetroot, potato, sweet potato, carrot, parsnip, turnip and even butternut squash. If you choose organic, you don’t have to bother peeling them. It actually tastes better with the peel left on, just like sweet potato fries. You can obviously flavor these root tangles in lots of ways. Try tossing them with cinnamon or sumac, or add vinegar for an acidic twist. If you prefer them crisp all the way through, you can spread them out on the trays instead of arranging them like nests. If you don’t have a spiralizer, you can use a julienne peeler or the coarse side of a box grater instead (you can place the grated roots in muffin tins if you like them to hold together better). Although a spiralizer is pretty fun tool to have at home. It doesn’t cost much and it’s great for making vegetable noodles and slices that can be used in pasta dishes, salads or thai noodle dishes. Roasted Root Tangles with Yogurt and Chickpea Salad Serves 4 1 1/­­2 lb /­­ 750 g mixed roots (we used 1 sweet potato, 3 beetroots, 1 parsnip) 2 tbsp olive oil 1 tsp salt Herby Chickpea Salad 2 cups mixed baby leaf lettuce 4 sprigs cilantro /­­ coriander 4 sprigs fresh mint 1 x 14 oz /­­ 400 g can chickpeas /­­ garbanzo beans 2 tbsp toasted sesame oil 1/­­2 lemon, juice To serve 1 cup Turkish yogurt or coconut yogurt 1 avocado 2 tbsp mixed sesame seeds sauerkraut (fermented cabbage), store-bought or homemade (we are sharing three varieties in our new book) Preheat the oven to 200°C /­­ 400°F and grease or place baking paper on two baking trays. Rinse the roots and scrub off any dirt. Trim off the edges, attach to a spiralizer and make noodles/­­ribbons/­­shoestrings (or use a julienne peeler or box grater). Drizzle with olive oil and salt and toss and mix so all root ribbons are combined. If you have very long ribbons, you can cut them with a scissor to make it easier to mix. Arrange the tangled ribbons into nests and place on the baking tray, make sure that there aren’t too many loose ribbons on the sheet or they will burn quicker. Roast for 25-30 minutes or until crispy on the outside but not yet burnt. While the roots are roasting, prepare the salad. Chop the herbs and mix with the lettuce. Rinse the chickpeas thoroughly and add them to the lettuce. Drizzle with toasted sesame oil, lemon juice and sea salt. Toss and mix. Divide the avocado into quarters, remove the stone and use a sharp knife to slice each quarter thinly. Remove the roots from the oven. Arrange 2-3 root tangles on each plate. Add a dollop of yogurt on each root tangle, top with salad, sliced avocado, sesame seeds and a spoonful of sauerkraut. Enjoy! *********** PS! Today Green Kitchen At Home is released in Australia! And in just three weeks it will launch in the UK and next month in the US. Exciting! Here are some links in case you would like to order or pre-order it: Amazon.co.uk (UK). Amazon.com (USA). Booktopia.com (Australia & NZ).

Hibiscus Ginger Latte

January 29 2017 Golubka Kitchen 

Hibiscus Ginger Latte Hibiscus is a powerful tropical flower with a long list of health benefits (anti-inflammatory, digestive aid, metabolism-boosting, helps with cholesterol level and blood pressure maintenance). It also happens to produce the most brilliant, ruby red-colored tea with a prominent tart flavor. I’ve always found pure hibiscus tea to be a little too sour for my taste, but came up with this latte in a recent attempt to get more of its stunning color into my morning routine, and now I’m completely hooked. The creaminess of the almond milk helps offset the harshness of the hibiscus, and the ginger adds a nice note of warmth and complexity, making this latte a great winter drink. The green tea is optional here, but a great addition when you need a little help waking up in the morning or as a mid-afternoon boost. And I swear I feel like I’m getting color therapy when drinking this latte – the fluffy, pink foam is so soothing to look at, I’m in a complete state of peace by the time I’ve taken my last sip. We have some weekend links for you after the jump, have a great Sunday :) - The Cookbook Deal – I’ve been so excited for this podcast, in which Jessica Murnane documents a whole year of her life while making her first cookbook. I loved the first two episodes, and although that might have something to do with the fact that I’ve now gone through the book-making process twice, I think anyone can enjoy it because Jessica is such a great and charming storyteller. And if you are thinking of writing a cookbook, you should definitely give this one a listen. - This Hibiscus Mask from S.W. Basics - Andrea Gentl’s Photo Essay From Her Time in the Andes – breathtaking - Feedback, NY, Down the Aisle – interesting people interviewed about their grocery shopping routines. So far I’ve enjoyed interviews with Julia Turshen, Hannah and Landon Metz, Kenny Anderson. - The Matriarch Behind Beyoncé and Solange - On The Rocks – crystals explained on Garance Doré Hibiscus Ginger Latte   Print Serves: 2 Ingredients 1 tablespoon dried hibiscus flowers 1 piece ginger - shredded 1 green tea bag 1½ cups hot water 1½ cup unsweetened almond milk or other milk of choice 1 tablespoon honey/­­any other sweetener of choice, or to taste (optional) Instructions Combine hibiscus, ginger, green tea and water in a teapot or a large mug, keep covered while steeping. Remove the green tea bag after 2-4 minutes of steeping. Let the hibiscus steep for another 15-20 minutes. Warm up the milk if you prefer a hot latte. Pour the tea into a blender through a strainer. Add the milk and honey to the blender and blend until frothy and smooth. This latte also tastes great iced. 3.5.3226 You might also like... Elderflower Lemonade Black Sesame Cappuccino Spiced Hot Chocolate and a Cookbook of Our Own Quick Persimmon Eggnog .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 Hibiscus Ginger Latte appeared first on Golubka Kitchen.

A Summer of Ice Cream

September 3 2016 Golubka Kitchen 

A Summer of Ice Cream Somehow, we’ve reached the weekend that is considered by many to be the last hurrah of summer. It always goes by in a blink, and every year, the blink seems like the fastest one yet. Though very sentimental, I also can’t help but feel some excitement toward the cooler temperatures, fall produce and general coziness to come. At the beginning of this summer, we gave ourselves a challenge to come up with a new ice cream to post here every Sunday. We are happy to have fulfilled the plan, and the result consists of twelve original ice cream recipes that we are very proud of (+1 recipe from an author we love). Sometimes, I really love setting difficult-but-realistic goals for myself that I know will make me grow, whether personally or professionally – this one made me grow in both ways. Some weeks, it was definitely challenging to think up yet another frozen treat, but mostly, it was very rewarding and quite fun. I generally find myself having a more lighthearted approach, when it comes to ice cream recipe development, as opposed to the more serious savory recipes. The abundance of summer produce made the process of coming up with new flavors quite fluid, and I worked with what was available. Below, a round up of our summer of ice cream. It’s neat to see it all lined up chronologically, starting with rhubarb in the early summer, followed by strawberries, peaches, very light sorbets for the hottest of days, tropical milkshakes, and my youngest daughter’s birthday cake. We are currently brainstorming ideas for a similar weekend series to run during the colder months of the year, and would love to hear from you on what kind of recipes you’d like to see (snacks? sandwiches? soups? It doesn’t have to start with an S!). Have a lovely weekend :) Rose and Rhubarb Frozen Yogurt – Frozen yogurt is one of the easiest frozen treats to make, especially if you have an ice cream maker. All it takes is some good yogurt, whatever secondary ingredients you choose for flavor, and a quick whirl in the machine. Ive always found rose flavor to be very invigorating, and combined with the subtle tartness of the rhubarb and creamy tanginess of the yogurt, this is dessert and aromatherapy all in one bowl. Emma’s Strawberry Thai Basil Sorbet – Aside from eating them just as they are, nothing showcases seasonal fresh berries more than homemade sorbet. This one is from Emmas beautiful cookbook, My Darling Lemon Thyme - Recipes from My Real Food Kitchen. One of the things I adore about Emmas cooking style is her love of fresh herbs. Just like her, I often include herbs in sweet dishes, its a little trick to turn many ordinary desserts into a completely unique and memorable treat. The inclusion of Thai basil in this recipe is genius and makes this creamy sorbet even more refreshing, aromatic and summery. Its also hard to believe that this intense crimson colour comes just from strawberries - a real show stopper. Lavender Ice Cream with Chocolate Tahini Bits – My go-to vegan lavender ice cream recipe with the addition of rich and decadent chocolate-tahini bits. It has a creamy, luxurious texture, which combines so well with the refreshing flavors of lavender and chewy, bittersweet pieces of chocolate. Chamomile Honey-Lemon Ice Cream – Chamomile, honey and lemon are flavors that seem to have been made for one another. In this ice cream, they unite into a subtle taste that I can only describe as soothing, steadying and balancing. Theres that unmistakably floral quality from the chamomile, sweetness from the honey, a sour citrus note from the lemon, all combined in a cooling and smooth ice cream. Green Smoothie Pops – A green smoothie on a stick that can be easily eaten for breakfast on a very hot day, or as an extra nutritious dessert, on any day. Papaya Lime Sundae – Papaya always pairs amazingly well with lime - both are tropical in flavor, and lime gives creamy and mild papaya just the right hint of brightness and zing. Presented here as a very refreshing version of a sundae, with delicious and healthful add-ins - desiccated coconut, cacao nibs (which we sprinkle on everything sweet in this house), and a drizzle of Lady Date pure date syrup. Pi?a Colada Milkshake – A recreation of my favorite beachside cocktail in non-alcoholic, vegan milkshake form. Peach, Honey and Thyme Lemonade Popsicles – These lemonade popsicles, with a bit of zing from ginger, have been in my beat-the-heat arsenal for many summers now - a dessert for the toastiest of days, requiring minimal effort. The lemonade can also be had in its original, un-frozen state, and is an incredibly refreshing, summery drink. Tahini Ice Cream Bars with Miso and Caramel and Chocolate – These vegan tahini ice cream bars, covered with a generous drizzle of miso caramel and chocolate, very distantly remind me of Snickers ice cream bars, which I used to love, but these particular ones are much more healthful and interesting in flavor. Superfood ‘Cherry Garcia’ Pops with a Chocolate Core –  A recreation of my favorite Ben & Jerrys ice cream flavor, made vegan and nutritious with the addition of a few energizing superfoods, and complete with a decadent chocolate core. Mint and Chocolate Milkshake with Aquafaba Whipped Cream – A classic ice cream flavor in milkshake form. Its creamy, with little hard specs of cacao nibs, invigorating with the addition of fresh mint, and topped with a chickpea-based vegan whipped cream. Pistachio and Raspberry Fields Ice Cream Cake – Paloma’s birthday cake, named for her obsession with the Beatles. Pistachio and raspberry complement each other perfectly here, the pistachio flavor being nutty and earthy, while the raspberry becomes its perfect, juicy and fruity pair. The cacao buckwheat crust adds just the right hint of chocolate and crunch to the mix. Berry Creamsicles with White Chocolate Drizzle – These beauties are a breeze to make, requiring no ice cream maker, and are colored lilac with all of summers sweetest, sun-ripened berries. The white chocolate drizzle, made with cacao butter and cashews, adds a nice, extra bit of texture to the creamy berry base, but the creamsicles are great on their own as well, in case you dont want to bother with the drizzle. The post A Summer of Ice Cream appeared first on Golubka Kitchen.

One Bowl Vegan Mango Cupcakes

June 6 2016 Vegan Richa 

One Bowl Vegan Mango CupcakesOne Bowl Vegan Mango Cupcakes. Easy Mango Cupcake Recipe. Whisk up the dry ingredients. Add in mango puree and bake into cupcakes or Cake. Easy tropical cupcakes. Frost with frosting of choice. Vegan Recipe. Pin this post You know its getting warm when there are juicy ripe mangoes kept in large buckets outside the store. Use all that abundant mango to make these easy mango cupcakes! Whisk up all the dry ingredients in a bowl. Blend the puree with sugar and fold into the dry. Pour into muffin pan or a cake pan, bake, cool, frost or not and done. Add some nuts and mango chunks to make these into muffins. I use wheat and white flour combination for these cupcakes. For a stronger color, use all white wheat flour or all purpose flour and add a touch of turmeric. When ripe mangoes are not easily available, I use the mango puree that comes in a can for these. the canned puree doesnt have the stringy pulp and has a very deep orange color which makes the cupcakes pretty.Continue reading: One Bowl Vegan Mango CupcakesThe post One Bowl Vegan Mango Cupcakes appeared first on Vegan Richa.

Mango Spring Rolls with Almond Butter Dipping Sauce

June 2 2016 Oh My Veggies 

Whether you serve them up as an appetizer or as a light meal, these tropical spring rolls are sure to be a crowd-pleaser.

Tropical Soba

June 1 2016 Golubka Kitchen 

Tropical Soba The hotter the weather gets, the more I find myself substituting meals with just a ton of watermelon, mango or papaya, or even some kind of iced and very hydrating smoothie or drink. The heat brings out those strong cravings for all things hydrating, juicy, and cooling, and I’m pretty sure I’m not alone in this. For something more substantial and nourishing, but still in line with all the aforementioned requirements for a hot summer day meal, there is this Tropical Soba. Papaya is one of my favorite tropical fruit. Of course, we didn’t have anything like it when I was growing up in Russia, so when I moved to Florida and tried papaya for the first time, I was blown away by its buttery consistency and complex, unfamiliar flavor. I was also pleasantly surprised by all its sunny health benefits – papaya is anti-inflammatory due to a wealth of vitamin C and beta-carotene, and some special enzymes, and contains other good stuff like potassium, magnesium, copper, fiber and folate, etc. (the list is quite long). I had a very similar story with mangoes, being completely overjoyed the first time I tried one. So when both of these fruit come into season, they sneak into all kinds of meals around here. Soba noodles are on high rotation in our house as well. Paloma, being in her very picky eater stage, will accept some kind of soba bowl any time of day, which I’m ok with, as the protein-rich buckwheat in soba makes the noodles filling and nutritious. For her, I tend to buy the 100% buckwheat soba, just to pack in as many extra goodies as I can into her meal, but I also like wheat/­­buckwheat blend soba, which tends to be more affordable. This recipe basically combines everything we want to eat at the moment. Nourishing, chilled soba noodles are the base, accompanied by sweet and luscious pieces of papaya and mango, jicama for a nice crunch, a sprinkle of desiccated coconut for some bite, basil, cilantro and mint for that herbal freshness, all dressed with a creamy coconut milk and lime sauce. A tropical dream in a bowl really. I hope you get around to making it sometime this summer :) Tropical Soba   Print Serves: 4-6 Ingredients 1 large, ripe mango - peeled and sliced into bite-sized pieces ½ medium papaya - peeled and sliced into bite-sized pieces 1 small or ½ large jicama - peeled and cut into small cubes basil, mint, cilantro - to taste juice of 2 large limes - divided 1 8 oz package of soba noodles (I used these) sea salt Thai chili paste/­­sriracha - to taste (optional) 1 can light coconut milk unsweetened desiccated coconut - for garnish Instructions Combine mango, papaya, jicama and herbs in a large bowl. Squeeze juice of 1 lime over the mixture, toss to coat. Cook soba noodles in well salted water, according to instructions on the package, take care not to overcook. Drain over a colander, rinse briefly with cold water and shake off any excess water. Add soba to the bowl with the fruit, toss gently and squeeze juice from the second lime over the dish. Add a little squeeze of chili paste, if using, followed by coconut milk. Toss to coat well. You can add more coconut milk to make the dish soupier, if desired. Distribute between bowls or serving plates, garnish with desiccated coconut and more herbs. 3.5.3208   You might also like... Raw Rutabaga and Crispy Sage Pizza No Noodle Pad Thai Raw Caramelized Vegetables in Crispy Coconut Cups Raw Thanksgiving .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 Tropical Soba appeared first on Golubka Kitchen.

Mango Turmeric Smoothie

May 12 2016 Oh My Veggies 

Enjoy the benefits of turmeric in this tasty tropical smoothie.

Saturday Six | Sushi Bowls, Carrot Cake Waffles & Tropical Tacos

April 16 2016 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including hearty sushi burrito bowls, vegan carrot cake waffles, and tropical tofu tacos with mango salsa.

Chickpea & Sweet Potato Noodle Soup

January 28 2016 My New Roots 

Chickpea & Sweet Potato Noodle Soup Its pretty clear how Im handling winter this year: lots of big, bold, spicy food. Chili, saffron, ginger, and paprika are on heavy rotation these days, and Im surviving cold days with hot meals infused with far-away flavours. The inspiration for this dish came from harira, a spicy Moroccan and Algerian soup that is traditionally eaten during Ramadan. I made it a lot when I first went vegetarian, about 16 years ago, but after adding several more recipes to my repertoire, kind of forgot about it. In the interest of internally thawing out my bod, I thought I would dust off this old favourite and give it a couple updates. Youll often see a lot of harira recipes calling for rice or pasta, but I wanted to go the grain-free route on this one, so I pulled out my trusty spiralizer and make noodles out of sweet potatoes! As much as I love raw noodles like spiralized zucchini and beet and carrot, lets face it: beyond their appearance, they arent fooling anyone into believing they are pasta. But something really amazing happens when you cook vegetable noodles just a little bit - they actually become rather tender, yielding, and able to absorb other flavours. Sweet potato noodles are definitely a favourite of mine, especially in cooked dishes like this one. They add great texture, and of course, noodle-free oodles of nutrients (try saying that five times). You dont have to soak the lentils for this dish, but it will cook faster it you do, plus the lentils themselves will be far more digestible. And of course you can use canned chickpeas instead of cooking them from dried, but because you wont be blending them up (into hummus, for instance) I promise its worth the effort for not-totally-mushy results. If youve never tried cooking your own chickpeas from scratch, maybe now is the time to take the plunge! Youll never go back, I promise.      Print recipe     Spicy Chickpea & Sweet Potato Noodle Soup Serves 4-6 1 Tbsp. coconut oil or ghee 2 tsp. ground turmeric 2 tsp. ground ginger 1 tsp. caraway seeds 1 tsp. hot smoked paprika 1/­­2 tsp. ground cinnamon 1/­­2 tsp. freshly grated nutmeg 1 pinch saffron (about 40 threads) soaked in 2 Tbsp. hot water 3 medium onions 1 tsp. fine grain sea salt 14 oz /­­ 400ml canned whole tomatoes 6oz /­­ 170g tomato paste (1 small can) 1 1/­­2 cup dried chickpeas OR 3 cups /­­ 500g cooked chickpeas (about 2 cans) 1 cup dried lentils, soaked overnight if possible 1 medium sweet potato 3 slices lemon 5 cups water 1/­­2 cup /­­ 20g cilantro, leaves and tender stems only, plus more for garnish 1/­­2 cup /­­ 20g flat-leaf parsley, leaves and tender stems only, plus more for garnish sea salt and freshly ground pepper, to taste cold-pressed olive oil and lemon wedges for serving Directions: 1. If using dried chickpeas, soak them in pure water overnight with an acidic medium, such as apple cider vinegar or lemon juice. The next morning, drain and rinse. Place in a large stockpot, cover with fresh water, bring to a boil and simmer until tender, about 45 minutes. About 30 minutes into cooking, add about a tablespoon of salt. Drain and rinse. 2. Place saffron threads in a small cup with about 2 tablespoons of recently-boiled water. Let steep for 10-15 minutes. 3. Peel and dice onions. Heat coconut oil in a large stockpot over medium-high heat. Add the turmeric, ginger, caraway, paprika, cinnamon, and nutmeg. Stir to blend, and cook for 1-2 minutes until fragrant. Lower the heat to medium, add onions and salt, stir to coat. Cook until translucent and slightly caramelized, about 10 minutes (add a little water to the pot if it becomes dry). Add the steeped saffron liquid, the canned tomatoes (break up any large pieces), tomato paste, chickpeas, lentils, lemon slices and water. Bring to a boil, reduce to simmer and cook covered until the lentils are tender, 15-25 minutes depending on whether or not you soaked them. 4. While the soup is cooking, make the sweet potato noodles. Scrub the sweet potato well under running water if it is organic, and peel it if it is not. Spiralize the potato if you have a spiralizer, or use a julienne peeler to create long, thin noodle-like strips. Wash the herbs well, spin dry and roughly chop, removing any tough stems. 5. Add the sweet potato noodles and herbs to the pot, stir to incorporate and let simmer for 5 minutes. Season to taste. 6. Ladle out desired amount of hot soup into bowls. Drizzle each serving generously with olive oil and top with more herbs. Serve with a wedge of lemon, and enjoy.   In other news, I’ve added two new recipes to the My New Roots App! If you’re craving a little more in the way of raw, juicy sunshine, here are two brand-new and exclusive smoothie bowls for your pleasure: the Zippy Zucchini Smoothie Bowl and the Plum Dandy Smoothie Bowl. If you have the app already simply update it, and if you don’t, you can download it here. And this week I’m in Sri Lanka, all thanks to Cinnamon Hotels for kidnapping me from the icy cold and transporting to me to a tropical paradise full of exotic fruits, cerulean 29° ocean water, and annoyingly perfect palm-tree-sunset-white-sand-beach situations. If you don’t want to be jealous, you should probably avoid my Instagram, okay? Stay cozy out there! xo, Sarah B The post Chickpea & Sweet Potato Noodle Soup appeared first on My New Roots.

United Nations to End Hunger by 2030: Eating Less Meat is Key

September 28 2015 Meatless Monday 

United Nations to End Hunger by 2030: Eating Less Meat is Key“It is time to rethink how we grow, share and consume our food.”– United Nations Sustainable Development Goal 2 This week the United Nations Sustainable Development Summit made eliminating world hunger by 2030 an official goal for the next 15 years. The UN has drawn up a series of 17 Sustainable Development Goals (SDGs) for 2030, all focused on human and environmental welfare. One of the first goals in the series: ending hunger through a series of specific, measurable goals. “If done right, agriculture, forestry and fisheries can provide nutritious food for all and generate decent incomes, while supporting people-centred rural development and protecting the environment. Right now, our soils, freshwater, oceans, forests and biodiversity are being rapidly degraded. Climate change is putting even more pressure on the resources we depend on, increasing risks associated with disasters such as droughts and floods. Many rural women and men can no longer make ends meet on their land, forcing them to migrate to cities in search of opportunities. A profound change of the global food and agriculture system is needed if we are to nourish todays 795 million hungry and the additional 2 billion people expected by 2050. The food and agriculture sector offers key solutions for development, and is central for hunger and poverty eradication.” – United Nations Sustainable Development Goal 2 One of the top changes experts recommend? Reducing red meat consumption around the world. Red meat is one of the most ecologically costly foods eaten by humans, and it is consumed around the world at an increasing rate. The production of red meat requires 11 times the amount of water needed to produce chicken or pork, and creates greater quantities of green house gases than either of these more sustainable livestock animals. Weve known for some time that meat over consumption was a global problem, but the spread of the western diet and climate-related issues have brought meat production costs into the spotlight. Researchers have found that moving to a more plant-based (rather than animal-based) diet would be a healthy change for individual wellbeing, public health, and the environment.Sustainable and healthy diets will require a move towards a mostly plant-based diet, said Colin Khoury, a biologist at the Colombia-based International Centre for Tropical Agriculture. If the global population were to reduce the amount of meat in their diets, there would be lasting global benefits. Today we could easily feed everyone - its a distribution issue, said Michael Obersteiner of the International Institute for Applied Systems Analysis. The current system for producing meat uses a massive amount of land, water, and other resources to produce a relatively small amount of food. Growing grain, fruit and vegetables for direct human consumption would be a far more efficient use of the land, but people will have to start making more room for these foods at the table. Diets will have to change, Obersteiner said. “I don’t think it’s all that ambitious to eliminate hunger,” said Jomo Sundaram, assistant director-general of the U.N.’s Food and Agriculture Organisation (FAO). Achieving the SDGs means that over over the next 15 years, the international community will need to find ways to produce and distribute nutritious food for the 795 million people currently living in hunger. By focusing on the most efficient means of producing human sustenance - farming plant-based foods for direct consumption rather than for livestock farming - we could see massive change in how humanity feeds itself moving into the future. A daily diet with a little less meat could be an important piece of the puzzle. The post United Nations to End Hunger by 2030: Eating Less Meat is Key appeared first on Meatless Monday.

Tempeh, Tofu, Seitan, and Jackfruit: What They’re Made of and How to Enjoy Them

September 14 2015 Meatless Monday 

Tempeh, Tofu, Seitan, and Jackfruit: What They’re Made of and How to Enjoy ThemChances are youve seen some delicious recipes that call for some interesting ingredients that might be a bit unusual. Foods like tempeh, tofu, seitan, and jackfruit, are rapidly taking the spotlight in dishes that are perfect for Meatless Monday meals. These foods add the texture and protein we often crave without using any meat at all - but what are they made of, and whats the difference between them? Tempeh Tempeh is growing in popularity in the US, and has begun showing up on restaurant menus and grocery store shelves. Originally from Indonesia, tempeh is made of soy that has been fermented with natural cultures. The fermentation process turns the raw soy into a fairly firm cake-like consistency. Tempeh is known for providing over 18 grams of protein per serving, and easily-digestible B12 vitamins. The food as an innate nutty flavor, but takes on the taste of spices an marinades well (just like its cousin, tofu). Bell Pepper Tempeh Fajitas, Meatless Monday Tofu Tofu is one of the most popular meat substitutes, and is an essential ingredients in East Asian and Southeast Asian cuisine. Tofu is made by coagulating fresh soy milk (made from raw or sprouted soy beans) until curds form, pressing the curds to release the remaining liquid, and cooling the resulting blocks of curd. Differences in how the tofu is pressed account for the differences in texture between silken/­­soft tofu and regular/­­firm tofu. Tofu is known for its ability to soak up flavors of spices and marinades, and is popular in healthy recipes as a robust source of protein and minerals that is entirely cholesterol free. Honey Glazed Tofu and Plum Summer Rolls, Robin Asbell Seitan Seitan (pronounced say-tan) is made of protein-rich wheat gluten, and boasts an impressively meat-like texture. Because of this texture and its ability to pick up flavors in cooking, seitan is frequently used in restaurants as meat substitutes like faux-duck. Seitan can be purchased seasoned and prepared, and is made by combining vital wheat gluten with water and any desired spices. Seitan is known for its texture, but it is also a prominent source of protein with up to 36 grams of protein per serving (more than tofu or tempeh) and has a high concentration of carbohydrates per serving. Seitan Cheeseburger Pizza, Upton’s Naturals Jackfruit Jackfruit is a tree fruit indigenous to tropical regions, and has recently been making waves in western meatless cooking. The flesh of the fruit is highly versatile and is perfectly healthy to consume raw or cooked in a recipe to mimic or replace meat. Jackfruits are high in protein and potassium, and are a rare example of fruits that are high in essential B-complex vitamins including B-6 (pyridoxine), niacin, riboflavin, and folic acid. BBQ Jackfruit Sandwiches with Avocado Slaw, Minimalist Baker To learn more about tasty ways to make Meatless Monday meals, join our Twitter chat with Upton’s Naturals tonight at 9pm. The post Tempeh, Tofu, Seitan, and Jackfruit: What They’re Made of and How to Enjoy Them appeared first on Meatless Monday.

Green Smoothies That Don’t Taste Green at All

March 31 2017 VegKitchen 

Green Smoothies That Don’t Taste Green at All Added flavors like spices, berries and tropical fruits can make green smoothies taste divine. The post Green Smoothies That Don’t Taste Green at All appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

6 Ingredient Red Capsicum Pasta Sauce – A Creamy Vegan Pasta Sauce you’ll make again and again!

October 22 2016 Vegie Head 

Let me introduce you to my 6 Ingredient Creamy Vegan Pasta Sauce. And the story of how it happened. It’s supposed to be Springtime here in Melbourne, but there’s nothing Spring-like about the cold, wet, windy weather we’ve had. Before I left for Bali (Sunshine! Tropical fruit!) I w... The post 6 Ingredient Red Capsicum Pasta Sauce – A Creamy Vegan Pasta Sauce you’ll make again and again! appeared first on Vegie Head.

Papaya Lime Sundae - Ice Cream Sunday

June 26 2016 Golubka Kitchen 

Papaya Lime Sundae - Ice Cream Sunday Papaya is one of my favorite things to eat this time of year, so figuring out a papaya sorbet recipe that worked was very exciting. It admittedly took me a few tries. One version that involved banana came out tasting quite strange, while another one just tasted like plain ice.  Then I had a revelation about the fact that papaya always pairs amazingly well with lime – both are tropical in flavor, and lime gives creamy and mild papaya just the right hint of brightness and zing. Presented here as a very refreshing version of a sundae, with delicious and healthful add-ins – desiccated coconut, cacao nibs (which we sprinkle on everything sweet in this house), and a drizzle of Lady Date pure date syrup, an amazing new discovery (thank you Laura for the tip). In the absence of this sorbet, we’ve been having fresh papaya slices with all the same add-ins, as an easy summer dessert. Since our book manuscript is due this coming Thursday, we’ve had our heads down and haven’t had the time to read any interesting articles for our Sunday link list. Instead, we thought it would be fun to compile a list of old and new cookbooks that have been inspiring us and helping us get through these final stages of the manuscript, whether with their recipes, visually or both. Read on for the list and have a relaxing Sunday! Bowl by Lukas Volger Gjelina by Travis Lett Hartwood by Eric Werner Nopi by Yotam Ottolenghi Ayurveda: The Science of Self Healing by Vasant Lad Dandelion and Quince by Michelle McKenzie (got a sneak peak from my publisher and it’s a beauty) Ripe and Tender by Nigel Slater It’s All Easy by Gwyneth Paltrow At Home in the Whole Food Kitchen by Amy Chaplin Hot to Cook a Wolf by MFK Fisher Sweeter Off the Vine by Yossi Arefi Papaya Lime Sundae   Print Serves: 6-8 Ingredients 1 medium papaya - peeled, seeded and roughly chopped ½ cup freshly squeezed lime juice - from about 3 limes ⅓ cup maple syrup pinch sea salt cacao nibs - to taste desiccated coconut - to taste pure date syrup - to taste Instructions Combine all the ingredients, with the exception of cacao nibs, coconut and date syrup, in a blender and blend until smooth. Chill the mixture well in the refrigerator, preferably overnight. Churn in an ice-cream maker for 20 minutes or according to the manufacturers instructions. Spoon into a container and freeze for at least 2 hours before serving. Top with cacao nibs, desiccated coconut and pure date syrup. 3.5.3208 You might also like... Zucchini Blossoms with Roasted Eggplant Raw Summer Fruit Samosas and a Guest Post for My Sweet Faery Black Bean Chocolate and Fig Cookies Kaffir Lime Mango Ice-Cream .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 Papaya Lime Sundae - Ice Cream Sunday appeared first on Golubka Kitchen.

Q & A with The Vegan Woman Founder and Director

June 3 2016 Vegetarian Times 

Q & A with The Vegan Woman Founder and DirectorVT got the chance to chat with Sivan Pardo Renwick, the founder and director of The Vegan Woman, an online platform dedicated to exploring the vegan lifestyle. Sivan was a recent presenter on the Holistic Holiday at Sea cruise. The tropical adventure was an ideal getaway for vegans, or anyone looking to explore a healthier lifestyle. In addition to all of the amenities of the beautiful cruise line, the trip also includes an abundance of knowledgable, respected presenters, fitness and yoga classes, special vegan meals, and social events. VT: Can you describe your experience at the Holistic Holiday at Sea. Sivan: 2016 was our third consecutive year on the Holistic Holiday at Sea cruise; and I find that each time we participate, the experience recharges and fuels us with positive energy. The incredible line-up of top notch lecturers and the opportunity to share such a unique vacation with likeminded people is truly wonderful. After our first year I was so impressed that upon my return I posted a three page review of the cruise on The Vegan Woman, to share my experience. On our second and third cruise we were already meeting friends that we have met in previous years, delighting with them at the wonderful opportunities this vacation offers, and meeting-up with The Vegan Woman community members. It feels like we have joined a vegan family of vacationers that we look forward to revisiting each year. Another aspect I admire is the beautiful mix of veteran vegans, newbie vegans and those who are considering going on a plant-based diet - the interactions that blossom during communal meals, lectures and workshops are beautiful and heartwarming to witness. VT: You led a class on difficulties in going vegan and how they can be overcome. What do you find is the most common difficulty for people and what advice would you give them? Sivan: The most common statement I hear from people who are considering going vegan is probably I want to go vegan BUT I dont think Ill be able for it. The reasons people think they wont be able for it are varied and usually revolve around food attachments. I cant imagine my life without cheese or I dont think I can be satisfied without meat are common statements that can easily be resolved following certain steps. My key advice to those who are interested in going vegan but are suffering from food attachments that keep them from taking the leap, is to do some research. Information is power; so if you are concerned that food wont be as satisfying for you without animal based ingredients, learn which high fiber foods can give you that feeling of fullness or what vegan comfort foods can satisfy you when you experience a craving. If you cant imagine your life without cheese - research the dairy industry and its practices; watch some of Dr. Neal Barnards lectures on what makes cheese addictive and how to break away from this addiction. Put in the research work so that when the time comes you too will be able to truly enjoy the beautiful plant-based options that are constantly growing. If you are not sure how and where to start you can always join some free online groups with vegan members that will be happy to assist and guide you, like Challenge22.com or our active Facebook group Vegan Women - Hosted by The Vegan Woman. VT: Tell us a little about your lecture, How Can I Spread the Message of Compassion and Good Health? Sivan: The idea for this lecture was born as a result of my first Holistic Holiday at Sea experience. While Im used to being asked for advice on how to help others go vegan, by the end of the cruise I also found people who were so excited and inspired by the information theyve learned from the lecturers and speakers, that they couldnt wait to go home and share this new found knowledge with their family and friends. The problem is, from my experience, that conveying knowledge to people who are not interested in being exposed to it, is not only challenging, but also ineffective. My lecture on How to Spread the Message of Compassion and Good Health is all about helping each and every one of us share a positive message in a way that is enjoyable and relevant for both sides, using real world and online tools, from social media to daily activities. My tips include ways of utilizing humor, positivity, and the ability to push the envelope. VT: Whats the best thing you ate on the cruise? Sivan: Now that is a tough question as there were so many dishes I enjoyed this year! If pushed I guess Id have to choose the creamy Seitan Stroganoff, the hearty Aduki Bean and Squash Soup, and the Peach Tart. Although there were many other dishes that are coming in as very-close seconds... VT: Who would you recommend this cruise to? Sivan: I think this cruise is best suited to two types of audiences. The first is vegans who are looking for an enjoyable, pampering vacation in which they dont have to worry about their food and can relax with likeminded people, knowing that all their meals are super healthy, nutritious, and plant-based. The second type of audience I would recommend this cruise to is anyone who is considering going vegan for one reason or another and needs the extra motivation, as well as and anyone who is experiencing health issues, such as diabetes, high-blood pressure, arthritis, Crohns disease, or cancer. This cruise can truly provide them with a life-line; not only for all the great information presented by highly esteemed MDs, but also for some inspiration from those who have recovered from difficult medical situations. If you have a challenging medical problem and decide to join this cruise, please dont miss the Recovery Panel, as it could truly be a life-changing moment for you. VT: What was your inspiration in creating The Vegan Woman?  Sivan: Being vegetarian for 18 years before going vegan, I always tried to avoid animal rights issues as I found the topic too painful to deal with. But as soon as I learned the truth behind the dairy and egg industries and went vegan, I realized how much I wanted the whole world to go vegan too. I also realized that most people wouldnt even be willing to consider it, thinking that going vegan will require them to deprive themselves from fine dining, high fashion, and certain types of activities they enjoy. The Vegan Woman was created with the idea of showing the world how enjoyable, fun, uplifting and rewarding veganism can be. Highlighting that you can delight in amazing food, high fashion, wonderful vacations, and all the beauty this world has to offer without betraying your ethics, and without supporting animal cruelty. The website focuses on vegan lifestyle guides, personal columns written by vegan women from across the globe, recipes, tips and advice on various vegan issues from parenting, to dating, and even tips on where to find your next fashionable vegan shoes. VT: Tell us your favorite VegetarianTimes.com recipe. Sivan: Having just published our mouthwatering vegan chocolate guide, Im still in chocolate mode; and since I have yet to make my own vegan chocolate truffles at home, this Decadent Vegan Chocolate Truffles recipe has my name written all over it...

Apple Pineapple Empanadas

June 1 2016 The Lotus and the Artichoke 

Apple Pineapple Empanadas When I was living in the small town of Lo de Marcos, on the Pacific Coast of Mexico, we’d often take day trips to Sayulita. Sayulita, like San Pancho and Lo de Marcos, used to be just a sleepy fishing village. All three towns are just up the coast from Puerto Vallerta - which has been in the tourist guidebooks for quite some time. In the 1960s and 1970s, PV was built up for tourism (kind of like planned tourism destinations Acapulco and Cancun). It was also around this time that surfers “discovered” Sayulita, which remained pretty much a secret for a while. Over the next few decades, tourism and expat enclaves grew and migrated along the Nayarit coast, creating what it is now: cities, towns, and villages coming to terms with all of the holiday traffic and escape artists. In addition to surfing, Sayulita is popular for weddings and honeymoons, yoga retreats, artistic and culinary workshop getaways, souvenir and craft shopping, and of course: respite from the louder and brasher cities. For me, Sayulita will always be about empanadas. Going to Sayulita always meant going to my favorite little hole-in-the-wall empanada take-out bakery. We’d leave Lo de Marcos in the morning on the local bus, ride about half an hour south, down the coast along jungle and oceanview roads. The bus stand was a good, hot, 10 to 15 minute walk to the “downtown”. As we approached the main town square, my mouth would already be watering, anxious to see what kind of empanadas were there. You see, this is part of why we tried to leave early and arrive before lunch. By mid afternoon, the bakery would always sell out of at least one of my favorites: Empanadas de Manzana (with apple filling) and Empanadas Espinaca y Papas (spinach & potato filling). This place only made and sold empanadas, and nothing else. You’d just walk up to the counter, see what was listed on the chalkboard, and then place your order. The baked pastries never got a chance to cool off. Usually they rarely spent a few minutes on the counter in their baskets before they’d be bought, carried away, and devoured. I’d buy a bunch of whatever vegan empanadas they had, and then bring them back to the park for a family picnic. The rest of the day was usually spent sipping coconut water or fresh juice, watching surfers (and absolute beginner surfer lessons taking place on the beach), strolling around, and then, once we got hungry again, enjoying an excellent meal at La Esperanza, or our favorite taquería (whose name I’ve long since forgotten) just off the main street. This photo of me with my surfboard in Lo de Marcos has nothing to do with Empanadas. Unless perhaps I ate empanadas that morning in Sayulita. Which is entirely possible. Back in Germany, I got to work perfecting my Empanada recipe Sure they’re great with just apple, but adding fresh pineapple is mind-blowing. I love the tropical touch, which is a really powerful, nostalgic reminder of the my months spent living next to the beach in Mexico. I suggest using a good, buttery vegan margarine. Don’t use cheap stuff, and try to find something that is recommended for baking. Cheaper margarines have too much water in them, and you’ll miss out on the rich, creamy flavor for your dough. In Germany I use Alsan, and in the U.S.A. Earth Balance makes some good stuff that will work for baking. (If you’ve got other suggestions for readers, please leave a comment below!) Also, keep an eye on your goodies in the oven! If you overbake them, you’ll be disappointed by the texture. Since I’m really not that great of a baker, I actually take the empanadas out of the oven a minute or two before I think they’re done. A bit soft and chewy is always better than hard and dry! Keep fresh, hot empanadas covered or wrapped with a damp dishtowel so they don’t dry out, too. Oh, and always be careful with the first bite - I don’t even know how many times I’ve burned my tongue on blazing hot empanada filling! Enjoy! Apple Pineapple Empanadas Empanadas de Manzana y Pi?a recipe from The Lotus and the Artichoke – MEXICO! makes 8 to 10 /­­ time 45 min + dough: - 3 cups (375 g) flour (all-purpose /­­ Type 550) - 1 1/­­2 tsp sea salt - 1 Tbs sugar - 1/­­4 tsp baking powder - 8 Tbs (110 g) margarine - 3/­­4 cup (180 ml) cold water - 2 Tbs soy milk or rice milk for glaze optional - Combine flour, salt, sugar, baking powder in large mixing bowl. - Cut margarine into thinly sliced pieces and add to bowl. Using hands, knead margarine into flour mix. - Gradually add in cold water, continue kneading a few minutes until dough is rubbery and smooth. If needed use slightly more flour or water. - Pull and form into 8-10 equal sized balls and return to bowl. Cover and let sit 20 min. apple & pineapple filling: - 2 medium apples peeled, finely chopped - 1 cup (140 g) pineapple finely chopped - 1/­­2 tsp cinnamon ground - 1 Tbs sugar - Combine chopped apples and pineapple with cinnamon and sugar in large bowl. Mix well. - Pour 2 Tbs soy milk (or water) into cup or small bowl. - Preheat oven to 400 F /­­ 200 C /­­ level 6. - On floured surface, roll out a dough ball with rolling pin (or bottle) to 1/­­4 in (1 cm) thickness. Using a medium bowl or saucer as a guide, cut circle with knife. Roll up and save trim. - Put 2 Tbs filling onto a dough circle. Dip finger in soy milk (or water) and trace around outer edge to help seal. Fold over in half and press edges firmly with a fork to seal. - Brush top with soy (or rice) milk, if desired, for glaze. Carefully transfer to baking tray. Repeat for all empanadas. - Bake until golden brown and edges start to crisp and darken, about 20-25 min. - Allow to cool 5 min before serving: Filling is very hot! Variations: Other fillings: Experiment with strawberries, raspberries, blueberries, chopped pears, walnuts, hazelnuts, banana, chocolate… or whatever else you come up with! recipe from The Lotus and the Artichoke – MEXICO! The post Apple Pineapple Empanadas appeared first on The Lotus and the Artichoke.

Virgin Pina Colada (Mocktail)

May 24 2016 Manjula's kitchen 

Virgin Pina Colada (Mocktail) (adsbygoogle = window.adsbygoogle || []).push({}); Virgin Pina colada, a non-alcoholic drink. This is very refreshing tropical fruit drink. Pina colada is easy to make, just perfect for hot summer days. Pina colada is made with pineapple and coconut and has a nice and soothing taste. Recipe will serve 2. Ingredients: - 1-1/­­2 cups fresh pineapple cubes - 1 cup coconut milk - 2 teaspoons ginger chopped - 2 teaspoons lime juice - 3 tablespoons sugar adjust to taste - 1/­­2 cup water - 2 cups crushed ice - Few pineapple wedges for garnishing Method - Combine all ingredients except garnish in a blender. - Blend until smooth and frothy. - Pour the drink into 2 glasses and garnish the rim with pineapple slices. You will also like to try Fruit smoothie, Watermelon cooler, Cucumber cooler The post Virgin Pina Colada (Mocktail) appeared first on Manjula's Kitchen.

Fight Deforestation With Your Fork

April 25 2016 Meatless Monday 

Fight Deforestation With Your ForkIn celebration of Earth Month, each Monday in April were highlighting an environmental benefit of cutting out meat, one day a week. This week focuses on our rainforests. Can going meatless once a week change the course of our rainforests? Lets look at what, why, and how. Today, the raising of livestock uses 30 percent of the earths total land surface. And every hour, rainforest the size of 4,000 football fields is being destroyed, most of it for beef production. Plus, the raising of cattle further damages the soil – about 20 percent of pastures (and even higher for dry lands) are degraded through overgrazing and erosion. We simply cant afford to lose our rainforests. They produce our clean air, balance the climate, and protect water cycles. Our rainforests are also home to thousands of valuable medicinal plants, many of which are used in modern medicine today. Truly priceless is the culture and wisdom of native peoples who have lived in the rainforests for thousands of years. Livestock displaces them. Simple truth: As the world population explodes and the demand for meat grows, more and more rainforest will be destroyed. But its not out of our hands. You can take one very important step. Just go meatless one day a week. Why? Because for each hamburger you exchange for a delicious meat-free dish like our Pasta Primavera, you save 55 square feet of tropical rainforest. Peggy Neu, President of the Monday Campaigns, reminds us that Meatless Monday has its roots in World War I and II, when Americans were asked to help conserve key staples to aid the war effort. Today, our “cut out meat one day a week” program is active in 40 countries and growing! Activists like actor Mark Ruffalo, Sir Paul McCartney, Sir Richard Branson, and many international cooking stars like Giada De Laurentiis and Mario Batali have jumped on board. Join with all of us on Meatless Monday and watch our food choices change the future. The post Fight Deforestation With Your Fork appeared first on Meatless Monday.

Mango Sheera Recipe – Mango Semolina Pudding / Kesari / Halwa

March 23 2016 Vegan Richa 

Mango Sheera Recipe – Mango Semolina Pudding / Kesari / HalwaMango Sheera Recipe. Mango Kesari or Halwa. Semolina Mango Pudding . Vegan Indian Dessert. 20 minute 1 pan dessert with canned Mango puree. Can be made oil-free and gluten-free. Pin this Recipe.  Holi, the festival of colors is on March 24th. Holi has so many memories associated with it. All of us kids, siblings, cousins, second cousins (I think we were more than 25 tweens and teenagers), getting together and playing with wet and dry colors. One big tank would be filled with colored water to suck into our pichkari (water guns), which would be used to spray each other from head to toe in color. Though as kids we would never really remember why the festival is really celebrated. Holi is a Spring festival that ushers in Spring and tropical heat, longer days, more time for fun and work. Happy Holi to everyone who is celebrating! Catch up on some Bollywood Holi songs today.  Holi festival has its set of food (desserts, snacks and savory appetizers) associated with it. This mango sheera is a thick pudding or spoon fudge made with semolina and mango puree. I use canned Kesar mango puree in the recipe. Often the canned mango puree has some sugar, so you might or might not need additional sweetener. Fresh juicy mangoes in India are what dreams are made of. You haven’t really enjoyed a mango unless you have tasted the fresh ripe tropical mango varieties. Use fresh very ripe mango pureed, or from a can to make this dessert. Sheera has slight variations and different names depending on the region called Mango Kesari, or Mango halwa. Use other fruit puree for variation like pineapple to make Pineapple kesari, banana, or other sweet fruits.  Continue reading: Mango Sheera Recipe – Mango Semolina Pudding /­­ Kesari /­­ HalwaThe post Mango Sheera Recipe – Mango Semolina Pudding /­­ Kesari /­­ Halwa appeared first on Vegan Richa.

Vegan Eco Travel And Tourism In Thailand

December 22 2015 Happy Cow veggie blog 

Welcome to Thailand - home of tropical weather, white sand, turquoise waters, delicious vegan food, exotic animals and BIG tourism dollars. Thailands thriving tourism industry is big bucks and in […] The post Vegan Eco Travel And Tourism In Thailand appeared first on The Veggie Blog.

Fresh n’ Lean Meal Delivery Service: A Review

September 24 2015 VegKitchen 

Fresh n’ Lean Meal Delivery Service: A ReviewMost people come to VegKitchen to grab a recipe or two to make at home, and we try to make it as easy to do just that. Presumably, VegKitchen readers love to cook, while others just plain dont like to (though they come to the site for tips on living more healthfully). In this same household, Ive manage to raise kids of both varieties. My son is an excellent cook; my daughter doesnt own a single pan. She not only cant be bothered, she also struggles with a poor appetite. So when Fresh n Lean, a fresh organic meal delivery service asked if Id review their product on behalf of VegKitchen, I jumped at the chance to have my daughter test their meals out, as she seems like their target demographic. They delivered a sample array of five dinners and two breakfasts to her doorstep, and at the same time, I received three dinners and two breakfasts to try. Here are some facts about Fresh n Lean meal plans to consider: - The meals are made of fresh, organic, and plant-based ingredients, shipped in a chilled insulated box. - Average meal cost is about $9 (their weekly meal plan breaks down to $27.99 per day) - Packaging materials are recyclable. - Meal plans are filling and nutrient-rich. - You can select a weekly meal plan or order a la carte. When considering what this meal delivery service offers, learn as much as possible by reading Fresh n Leans FAQ page. If youre intrigued and would like to try the plan, Fresh n Lean is offering a 15% discount to VegKitchen readers. Simply add the coupon code VEGKITCHEN to your order (this includes free shipping. Here are our observations: Alice enjoyed her meals, which seemed just right for her modest appetite. The dinners she received included: Artichoke Spanish Rice, Middle Eastern Spiced Lentils & Dino Kale; Summer Cannellini Bean Pasta, and others. Breakfasts were Raspberry Poppy Seed Muffin, and Tropical Coconut Chia. Since shes not one to wax poetic about food, she reported feeling satisfied and satiated with these meals, and liked the convenience of being able to microwave them in the containers they came (as well as eat out of them). You can also warm them on the stovetop or in the oven if you avoid microwaving. The meals I received included Eggplant Quinoa Curry, Coconut Squash & French Lentils, and Smoked Pinto Beans with Cumin Carrots. Breakfasts were Cinnamon Date Oatmeal and Hearty Granola. Here, in my opinion, were the pros and cons: PROS - I was impressed by how flavorful the offerings were. They needed no doctoring up, as premade meals often do. - The meals, based as they are on grains, legumes, and veggies, were quite filling considered the moderate calorie count. - The protein and fiber count of the individual entrees are impressive. For example, the Eggplant and Quinoa Curry at 376 calories, contains 23g protein and 10g fiber. - The breakfast offerings were very tasty. Im not an oatmeal person, but I did taste it before passing it along to my husband (who does like oatmeal) and was impressed. The Hearty Granola is terrific. We actually ate it as a dessert with raisins mixed in. CONS - The meals dont look very appealing in their containers, but they do present nicely once transferred to plates or bowls. - There dont seem to be any raw salads or much of any raw ingredients included. Being quite a salad girl myself, I would need to add a salad or some fruit to most any of these meals to make them complete, thus adding cost and prep. - The meals were very filling and just the right size for me, a petite woman. I worry that theyre not man-sized enough for a person with a heartier appetite, and wouldnt supply enough calories for a 6-foot tall guy who weighs 180 pounds, for example. The Smoked Pinto Beans with Cumin Carrots, for example, is only 300 calories, which is great for how filling it is, and perfect for someone who wants to maintain or lose weight, but it wouldnt be a sufficient dinner for that 6-footer. Ive had other meal delivery services send me samples and I just wasnt impressed enough to recommend or write about them. Fresh n Leans meals are the best Ive received. Theyre promising for those who dont have the time or inclination to shop, prep, and cook organic plant-based meals. With the few caveats above (need more raw fresh salads; light on calories), this is a promising service that would benefit a lot of time- and budget-pressed eaters; these meals seem like theyd be especially useful to single people. Thank you to Fresh n Lean for letting us sample their meals. And dont forget, if you want to try them, add the coupon code VEGKITCHEN to your order for a 15% discount. Disclaimer: Fresh n’ Lean provided product samples free of charge to VegKitchen. We were under no obligation to review them, and opinions expressed are our own.

Summer Vegetable Saute

September 10 2015 Golubka Kitchen 

Summer Vegetable Saute It’s been a month since we came home from our stay in Russia. School is back in session (second grade for Paloma), and the vacation seems like a long gone dream. Now that we are all situated, I’m finally finding the time to talk about Sochi – the last stop of our trip, where we had a chance to fully relax. I’ve been visiting Sochi every summer, with small breaks here and there, ever since I can first remember myself. My aunt and cousins have an old, wooden house there, built on the slope of a hill, dating all the way back to the 1940s. The narrow street, on which it stands, is shaded by dense growths of cypresses, palm and fruit trees, which are abundant all over the city. To me, Sochi is a magical place. There is something special about the mix of sweet mountain air and salty Black Sea breeze, tropical vegetation, clear and refreshing seawater, pebbled beaches and busy ethnic markets that surround one at all times. I can never can get enough. Last year’s winter Olympics brought about major updates to Sochi. The old house on the hill, however, remains the same. The city has been threatening to demolish that whole street for decades, as the houses there have seen their better days, but to our delight, the family house is still there, as welcoming as ever. Traditionally, generations of cats guard the house. They are tough and self-sufficient like street cats, but also social and friendly like house pets. Each one has a big personality, and all are treated with much respect. Paloma was in heaven, playing in the charming courtyard at the footsteps of the old garden surrounded by cats of all sizes, just like I had done as a kid. And although we live on the beach in Florida, Paloma can’t stop talking about Black Sea beaches, where she would not leave the water for longer than two minutes at a time, turning into quite the little mermaid. I’ve talked about food from the Caucasus region last year here and here. The markets there supply a wealth of colorful pickles (pictured above on the yellow table), endless fermented dairy and pretty treats like churchkhela. Local cuisine is rich in herbs and spices, and the vegetables are commonly cooked and served whole, or in large chunks, as opposed to Russian cooking, which favors mincing and shredding everything very finely. In the summer, eggplant is present at any table, and there are hundreds of ways to prepare it. The most common and simple eggplant dish is a mixture of vegetables charred over open fire or hot coals, dressed with tons of fresh herbs and garlic. The dish is smoky and fresh at the same time. In the absence of open fire, the recipe below is an alternative way of showcasing eggplant and other summer vegetables in a vegetable dish to complete any table. Summer Vegetable Saute 3-4 small eggplants – sliced lengthwise, 1/­­4-inch thickness 2-3 bell peppers – seeded and sliced lengthwise 1-2 onions – sliced lengthwise about 7 small tomatoes or 2 cups cherry tomatoes coconut oil or other vegetable oil sea salt and freshly ground pepper – to taste 3-4 cloves garlic – minced good amount of fresh herbs – parsley, dill, basil, mint 1. Heat the oil in a large saucepan over medium high heat and fry eggplant slices in batches, on both sides, until golden brown. Add oil as needed and sprinkle with salt and pepper as you go. Remove eggplant slices from the pan onto paper towels to absorb excess oil, set aside. 2. Saute peppers until soft, add salt to taste, set aside. 3. Saute onions until golden, add salt to taste, set aside. 4. Increase the heat to high. Add whole tomatoes to the pan. Let them sit for about 2 minutes, until they begin to  blister, stir and leave to sit for another 2 minutes or longer, until cooked through, but with a bite remaining. Add salt and pepper. 5. Arrange vegetables on a large platter. Top eggplant slices with onion and pepper, finish with tomatoes. Sprinkle with garlic and herbs, more salt and pepper, if desired. Alternatively, you can mix them in a bowl.


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