walnut - vegetarian recipes

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walnut vegetarian recipes

Dried Fruit and Walnut Energy Balls

August 22 2017 VegKitchen 

Dried Fruit and Walnut Energy Balls We love healthy treats that are as tasty as candy truffles, and these dried fruit and walnut energy balls fit that description. With just a few ingredients, theyre super easy to make, too. Did you you know that walnuts are just about the best source of omega 3 fatty acids? This beneficial fat is hard […] The post Dried Fruit and Walnut Energy Balls appeared first on VegKitchen.

Artichoke Pizza with Spinach Pesto

August 22 2017 Robin Robertson's Global Vegan Kitchen 

Artichoke Pizza with Spinach Pesto If you make your toppings ahead of time and have your dough at room temperature, this Artichoke Pizza with Spinach Pesto can be assembled and baked in just minutes.   Artichoke Pizza with Spinach Pesto - 1 pizza dough, storebought (I like Trader Joes brand) or homemade (page 79), at room temperature - 1 1/­­2 cups cooked or 1 (15.5-ounce) can white beans, drained and rinsed - 2 tablespoons water - 2 tablespoons lemon juice - 3 tablespoons nutritional yeast - 1/­­2 teaspoon dried basil - 1/­­2 teaspoon dried oregano - Salt and freshly ground black pepper - 4 cups coarsely chopped spinach - 1/­­2 cup fresh basil leaves - 1/­­3 cup almonds or walnuts - 1 (6-ounce) jar marinated artichoke hearts, well drained - Place the oven rack in the bottom position of the oven. Preheat the oven to 450°F. Stretch the dough onto a baking sheet or pizza stone. Use your fingertips to form a rim around the perimeter of the crust. Bake the crust for 10 minutes, then remove from the oven. - In a food processor, combine the white beans and 2 of the garlic cloves and process to a paste. Add the water, lemon juice, nutritional yeast, basil, and oregano, and salt and pep- per to taste. Blend until smooth. Spread the mixture evenly on top of the partially-baked pizza crust, dough, to within 1/­­2-inch of the edge, and set aside. -  In the same food processor, combine the spinach, basil, 3 remaining garlic cloves, and almonds and process to a paste. Add 1/­­2 teaspoon of salt, and process until smooth. The pesto should be thick. Drop the pesto, by the spoonful, onto the white bean topping, spreading the pesto out slightly so its not too thick in any one place. Arrange the arti- choke hearts on top of the pizza, on top of and in between the pesto. Bake the pizza for an additional 5 minutes, or until the pizza is hot and the crust is nicely browned. Serve hot. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. The post Artichoke Pizza with Spinach Pesto appeared first on Robin Robertson.

Bell Pepper Nachos with Cauliflower Taco Meat & Vegan Nacho Cheese Sauce

August 21 2017 Vegan Richa 

Bell Pepper Nachos with Cauliflower Taco Meat & Vegan Nacho Cheese SauceVegan Bell Pepper Nachos with Cauliflower Taco Meat & 10 minute Vegan Nacho Cheese Sauce. Veggie full Nachos! Soy-free Recipe. Can be Gluten-free Nut-free  Its still hot on most days in Seattle and baking gets postponed in favor of skillet cooking. Summer makes me crave lighter meals especially for dinner. They make be feel full enough and make it easier to catch a good sleep. These Nachos came about when I had a bumper of bell peppers and assorted veggies to use. But I was also craving some comfort food. So, comfort food Cheesy Nachos, veggified = These fabulous nachos! The peppers are cooked on a grill or skillet until golden brown. The cauliflower is shredded and lightly cooked with the taco spices. The nacho cheese sauce is super Easy, just mix everything and bring to boil to thicken. You will want to drizzle it over roasted veggies, tacos and everything! Use other premade toppings or make your own. Assemble in any format (nacho style, or fill up tacos or a bowl) and done! Add some spiced up black beans or add some walnuts to the cauliflower to amp up the protein.  Easy, Veggie-ful, flavorful and Comforting!Continue reading: Bell Pepper Nachos with Cauliflower Taco Meat & Vegan Nacho Cheese SauceThe post Bell Pepper Nachos with Cauliflower Taco Meat & Vegan Nacho Cheese Sauce appeared first on Vegan Richa.

Apple Cheddar Pizza with Caramelized Onions & Walnuts

August 7 2017 Oh My Veggies 

Working on this recipe was quite an internal struggle for me. I knew I wanted to do an apple cheddar pizza, and I kind of thought I wanted to add walnuts too. But a little voice kept nagging at me. “Add caramelized onions! Caramelized onions!” I tried to resist because, well, I don’t want you […]

Plant-Based Summer Meal Plan, Part 1

July 19 2017 Golubka Kitchen 

Plant-Based Summer Meal Plan, Part 1 A few months ago, we asked if you would be interested in seeing semi-regular, seasonal meal plans here and heard a resounding yes. We love coming up with whimsical and creative, plant-based recipes to share here, but we also want this site to be a friendly space for busy people looking to eat more plants. You know, for those of you who might not have the time or brain space for making, say, an experimental aquafaba meringue, like we do. Meal planning is a great practice for saving money on groceries (and impulse takeout orders!), eating homemade meals (which inevitably equal healthier meals), and minimizing those situations of staring blankly into your refrigerator, wondering what to eat for dinner. Do I plan my meals? Sometimes. Ironically, I think that if cooking wasn’t my job, I would plan our family meals much more. But because I’m in the business of dreaming up recipes for this blog and for other publications, I often end up with random, non-coordinated dishes in my fridge, which then become our breakfast, lunch and dinner. For now, we are thinking of publishing one meal plan a season, while maintaining regular, single-recipe post programming the rest of the time. Not changing anything about the blog! Just adding to what’s already here. This is our meal plan for the Summer of 2017. I tried hard to make it comprehensive, practical, and budget-friendly, but also not boring and really delicious. It all starts out with cooking a big pot of chickpeas and making a batch of almond milk, and most of the recipes stem from there. We are splitting this plan into two parts. This first part will focus on the shopping list, prep, breakfast and lunch recipes. The second part is here, and it’s all about dinner and dessert. Here we go! Menu (for dinner and dessert recipes, see Part 2) Breakfast Almond Pulp Lime Ginger Granola Overnight Berry Chia Oats Lunch Loaded Veggie Chickpea Salad Basil Zucchini Chowder Dinner Cauliflower Chickpea Fajitas Zucchini Kimchi Tacos Dessert Peach and Blackberry Crisp *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Shopping List (print) Bring this list with you when you go food shopping, it’s got all the ingredients you’ll need for the recipes in this meal plan. 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. Produce Vegetables - 1 cauliflower head - 1 small broccoli head - 5-7 small to medium zucchini - 3 corn ears or 1 corn ear and 2 1/­­2 cups frozen corn - 1 of each green and red (or yellow, or orange) bell peppers - 1 poblano or jalapeno pepper - 2 portobello mushrooms - 2 medium carrots - 1 large and 1 small red onion - 2 yellow onions - 1-2 garlic heads (6-7 cloves) - 1-inch piece ginger - 2 avocados - 3-4 radishes (optional) Fruits - 3-4 limes - 3-4 lemons - berries: 1 pint fresh blueberries or 8 oz frozen, 1 pint fresh raspberries or 8 oz frozen, 1 pint strawberries – fresh (optional) - 1 cup blackberries – fresh or frozen - 3 ripe peaches or nectarines Herbs - 1 bunch (about 2 cups) basil - 1 bunch dill - 1 bunch cilantro - parsley (optional) Bulk - 1 1/­­2 cups dried chickpeas - 2 1/­­2 cups raw almonds or 2 cups almonds and 1/­­2 cup walnuts/­­other nuts of choice - 3/­­4 cup pumpkin or sunflower seeds - 3/­­4 cup chia seeds - 3 cups gluten-free old fashioned rolled oats - 1/­­4 – 1/­­2 cup unsweetened shredded coconut Other - 1 13.5 oz can light unsweetened Thai coconut milk - 1 can green or black olives - about 1 cup kimchi - tortillas of choice (corn for gf) - sun-dried tomatoes packed in olive oil (optional) - vanilla ice cream to serve with the fruit crisp (optional) Pantry /­­ Refrigerator Staples - white miso paste - sunflower butter /­­ tahini /­­ almond butter - Dijon mustard - Sriracha or chili sauce of choice - neutral coconut oil - maple syrup - coconut sugar - arrowroot powder (optional) - vanilla extract (optional) - kombu (optional) - capers (optional) Spices - whole cumin seeds - whole coriander seeds - red pepper flakes - smoked paprika - chili powder - garlic powder - cayenne pepper - black peppercorns - bay leaves (optional) Day by Day Prep List Saturday Night (Night Before Main Prep Day): These are just quick tasks that need to be done the day before your main prep day. Soaking nuts and beans helps rid them of phytic acid, which makes them easier to digest. It also kickstarts the germination process, making the nuts and beans more nutritious. - Soak 1 cup of almonds overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. You may need to repeat it later in a week to make more almond milk if needed more for granola. - Soak 1 1/­­2 cups dried chickpeas overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. Sunday (Main Prep Day): This is your main prep day, which you can also split into multiple days, depending on your schedule. You will find all the recipes for this prep day in this post, which includes two breakfast options and two lunch options for the whole week, as well as some simple prep for the dinners during the week. - Make almond milk for the overnight oats and granola, reserve the leftover almond pulp for the granola and fruit crumble. - Make the Almond Pulp Ginger Lime Granola - Cook the chickpeas to be used in the soup, fajitas, tacos and salad, reserve the cooking liquid for the soup. - Make the Overnight Berry Chia Oats - Make the Creamy Salad Dressing and the Loaded Veggie Chickpea Salad - Make the Zucchini and Basil Corn Chowder - Mix the Fajita Spice - Prep the veggies for the Fajitas Monday Night: Make the fajitas to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you already prepped the vegetables and spice blend during prep day. Bake the crumble for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. The recipes for the fajitas and the crumble are in Part 2. - Make the Fajitas - Bake the Crumble (+ second batch of almond milk if you didn’t make it on prep day) Wednesday/­­Thursday night: Once you’ve finished eating the fajitas, prepare the Kimchi Zucchini Tacos for dinner starting Wednesday or Thursday night and until the end of the week. They are a very quick, weeknight friendly dish. These tacos would also work well as a lunch, if you need a break from the soup and salad. The recipe for the tacos is in Part 2. - Make the Tacos Recipes 1. Once you try making almond milk at home, it will be hard to go back to the store-bought kind, since it’s infinitely more delicious and affordable. In this meal plan, we also show you how to utilize the almond pulp that is left over from making almond milk in an addictive granola recipe. You will likely need to make two batches of almond milk throughout the week. You can make the first batch (to use for the granola and overnight oats) during the prep day, and the second batch on the day that you make the crisp, which will give you more milk to serve with the granola. You can also make both batches during the prep day. Almond Milk   Print Serves: about 4½ cups Ingredients 1 cup almond - soaked overnight, drained and rinsed 4 cups purified water Instructions Combine the almonds with the water in an upright blender, blend until smooth. Strain the milk through a nut milk bag into a jar or bottle. Squeeze the pulp dry as much as possible and reserve the almond pulp to use for the granola and crumble. Store the milk in the refrigerator. 3.5.3226 2. This Ginger-Lime Granola is made with the pulp, leftover from making almond milk. Besides being zero waste, this recipe is also incredibly delicious, with bright flavors from ginger and lime, rich notes from shredded coconut, and crunch from pumpkin and chia seeds. It tastes great served with almond milk and fresh berries. Almond Pulp Ginger-Lime Granola   Print Ingredients reserved almond pulp from making almond milk ¼ - ½ cup unsweetened shredded coconut ½ cup pumpkin or sunflower seeds ¼ cup chia seeds 2 tablespoons melted neutral coconut oil ¼ cup maple syrup 1 tablespoon grated ginger zest of 1 lime juice ½ lime pinch of sea salt Instructions Preheat oven to 325° F (160° C). Combine the almond pulp, shredded coconut, pumpkin/­­sunflower seeds, chia seeds, coconut oil, maple syrup, ginger, lime zest and juice, and a pinch of sea salt in a large bowl. Mix thoroughly. Spread the granola mixture on a parchment paper-covered baking sheet in a somewhat even layer and toast for 20 minutes. Remove from the oven and stir, breaking apart any large clumps. Place the sheet back in the oven and turn off the heat. Leave to dry in the oven for 1 hour. If granola is not completely dry by that time, turn the oven back on the lowest temperature and let dry for another 30 minutes or until completely dry and crispy. If you have convection oven, that setting is really useful here. Keep the granola in an airtight glass container at room temperature. Serve with almond milk and berries. 3.5.3226 3. Cooking a big pot of beans on a Sunday is always a good idea, since you will then have a solid base for all kinds of meals throughout the week. In this meal plan, the chickpeas are utilized in every savory recipe, making the dishes more nourishing and satisfying. Pot of Chickpeas   Print Ingredients 1½ cups dried chickpeas - soaked overnight, drained and rinsed 3-4 garlic cloves - crushed with a knife half a yellow onion 1-2 bay leaves (optional) 2-inch piece kombu (optional) sea salt Instructions While the granola is baking, combine the chickpeas with plenty of purified water in a soup pot. Add the garlic, onion, bay leaves and kombu, if using. The water level should be about 4 inches above the beans. Bring the chickpeas to a boil over high heat, lower the heat to a simmer and cook for 30 minutes. Check for doneness. If the chickpeas are soft, salt the water generously and cook for another 10 minutes, until the chickpeas are tender but still intact. Simmer longer, before adding salt, if chickpeas are not yet soft. Drain the chickpeas, reserving the cooking liquid. Youll need 1 cup of it for this meal plan, for the chowder. Optionally, freeze the rest of the liquid for future use in place of vegetable broth in any dish. 3.5.3226 4. These overnight oats are a breeze to put together and make for a satisfying, summery breakfast. We like our overnight oats to be chia-heavy, so this is something between a chia pudding and overnight oats, layered with juicy summer berries. Overnight Berry Chia Oats   Print Ingredients 2 cups rolled oats ½ cup chia seeds 2¾ cups homemade almond milk - from above ⅓ cup maple syrup splash of vanilla extract (optional) about 2 cups mix of fresh or frozen blueberries and raspberries, or any other berries of choice Instructions While the granola is baking and the chickpeas are simmering, combine the rolled oats and chia seeds in a large bowl. Add the almond milk, maple syrup and vanilla extract, if using, and stir to combine thoroughly. Spoon the oats between 2-3 clean jars in layers, alternating them with fresh or frozen blueberries, raspberries or any other berries of choice. Cover the jars with their lids and place in the refrigerator overnight. Enjoy for breakfast. 3.5.3226 5. I make this simple, creamy dressing all the time. It’s perfect in salads, as well as a sauce or dip for so many veggie dishes. Universal Creamy Salad Dressing   Print Ingredients 2 tablespoons white miso paste 2 tablespoons sunflower butter, tahini or almond butter 2 tablespoons Dijon mustard 1 tablespoon sriracha or other chili sauce of choice juice of 2 large lemons, plus more if needed Instructions Combine all the ingredients, with the exception of the lemon juice, in a glass jar or a bowl. Mix until smooth. Add the lemon juice and stir until well combined. Store refrigerated in an airtight glass container. 3.5.3226 6. This rainbow salad is loaded with nourishing summer vegetables, chickpeas, olives, herbs and seeds. At the base of the salad is garlicky, sautéed broccoli, which keeps much better than greens and makes for a really sturdy bed for the veggies. When slathered in the creamy dressing (above), this salad is completely irresistible. Loaded Veggie Chickpea Salad   Print Ingredients ½ cauliflower head - chopped 1 cup cooked chickpeas - from above ¼ cup toasted sunflower or pumpkin seeds 1 small to medium carrot - shaved into ribbons with a vegetable peeler kernels from 1 corn ear ½ cup olives - halved or quartered ⅛ red onion - chopped ¼ cup chopped dill ¼ cup chopped parsley (optional) handful basil leaves - torn (optional) 3-4 radishes - sliced (optional) about 2 tablespoons chopped sun dried tomatoes (optional) 1 tablespoon capers (optional) 1 tablespoon coconut oil 1 head broccoli - cut into florets sea salt 3 garlic cloves - sliced freshly ground black pepper about 6 tablespoons Universal Creamy Salad Dressing, plus more for serving - from above Instructions Place the cauliflower into a food processor and pulse a few times into rice-sized pieces. Combine the cauliflower rice, chickpeas, sunflower or pumpkin seeds, carrots, corn, olives, onion, dill, parsley and basil, as well as the radishes, sun-dried tomatoes and capers, if using, in a large bowl. Warm the coconut oil in a sauté pan over medium heat. Add the broccoli and salt and sauté until bright green, for about 5-7 minutes. Add the garlic and stir it around for 30 seconds, until fragrant. Add the garlicky broccoli to the bowl with the salad. Season the salad with freshly ground black pepper and add about 6 tablespoons of the Creamy Salad Dressing. Toss to combine well. Store the salad refrigerated in an airtight container. Serve with more dressing. 3.5.3226 7. One of our favorite, easy summer soups, with delicate flavors of zucchini and basil, sweetness from corn, and creaminess from coconut milk. It makes for the perfect, light warm weather lunch. Zucchini and Basil Corn Chowder   Print Ingredients 1 tablespoon coconut oil 1 teaspoon cumin seeds 1 teaspoon ground coriander (optional) pinch of red pepper flakes 1 yellow onion - chopped sea salt freshly ground black pepper 2½ cups fresh or frozen corn kernels 3-4 small zucchini - cubed 3 garlic cloves - sliced juice of ½ lemon 1 can unsweetened light Thai coconut milk 1 cup reserved chickpea broth - from above 1 cup cooked chickpeas - from above 1 packed cup basil leaves, plus more for serving Instructions Warm the coconut oil in a medium soup pot over medium heat. Add the spices, onion, a pinch of salt and black pepper, and sauté for 5 minutes, until onion is translucent. Add the corn and another pinch of salt and sauté for another 5 minutes. Add the zucchini and garlic, and stir around for 1-2 minutes, until the garlic is fragrant. Add the lemon juice and let it absorb for about 1 minute. Add the coconut milk, chickpea broth and chickpeas and bring to a boil. Remove from heat. Measure 1½ cups of the soup into an upright blender, add the basil, and blend into a chunky puree. Return the pureed soup back to the pot and mix it in. Serve the soup garnished with more basil. Store refrigerated in an airtight container. 3.5.3226 8. Use this spice mix for the Cauliflower Chickpea Fajitas, as well as in any other dishes, where a piquant savoriness would be welcome. Fajita Spice   Print Ingredients 2 tablespoons chili powder ½ tablespoon sea salt ½ tablespoon smoked paprika ½ tablespoon ground cumin, preferably freshly ground ½ tablespoon coconut sugar ¼ teaspoon cayenne pepper 1 teaspoon garlic powder (optional) a few grinds of black pepper Instructions Combine all the ingredients in a small jar with a tight fitting lid. Close the jar and shake until well-combined. 3.5.3226 9. Prep the vegetables for the Cauliflower Chickpea Fajitas ahead of time, in order to simplify your weeknight dinner. Fajita Vegetable Prep   Print Ingredients ½ cauliflower - cut into florets 2 portobello mushrooms - sliced 1 large red onion - chopped 1 red, yellow or orange bell pepper - seeded and sliced 1 green bell pepper - seeded and sliced 1 poblano or jalapeno pepper - seeded and sliced Instructions Prep all the vegetables as specified in the ingredients list. Store the chopped cauliflower and mushrooms in separate containers. Store the chopped onion and all sliced peppers in one container. 3.5.3226 You might also like... Whipped Chocolate Chia Pudding Summer Greek Salad Pink Soup with Roasted Onions and Broccoli Lemongrass Mango Curry with Toasted Pumpkin Seeds .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 Summer Meal Plan, Part 1 appeared first on Golubka Kitchen.

Avant Garden New York

June 27 2017 Happy Cow veggie blog 

Avant Garden is a wonderful vegan restaurant in East Village, New York. When you walk through the door there is a very nice ambiance. We didnt make any reservations but we were fortunate that we got seating at the bar, so we could see all the chefs work in the open kitchen. Is there anything better than watching people passionately create one wonderful plate after another? Avant Garden is truly upscale, vegan dining. They let vegetables simply be vegetables. They bring out the very best of each ingredient while bringing together various greens, veggies, fruits, grains, nuts, legumes, herbs and spices in a wonderfully creative way. Every plate is like a colorful painting, bursting with colors and flavors. The two of us shared four dishes and each of them was a feast for the eyes. We enjoyed a baby gem salad with smoked tomato, ranch and preserved lemon with avocado as a starter. Next was the toast with cremini mushroom with onion marmalade, grapes, herb de Provence and walnut puree on the side. We topped it off with two great main dishes; roasted carrots with faro, ramp chimmichuri, tzatziki and some pita bread and my favorite parpadelle pomodoro with herbed gremolata. […] The post Avant Garden New York appeared first on The Veggie Blog.

Peanut Butter Chocolate Banana Muffins – 1 Bowl / Blender

April 4 2017 Vegan Richa 

Peanut Butter Chocolate Banana Muffins – 1 Bowl / BlenderPeanut Butter Chocolate Banana Muffins. 1 Bowl /­­ Blender. No Added oil in these tall muffins. Easy 1 Bowl Chocolate Banana Muffins. Vegan Soy-free Recipe. Gluten-free option. These muffins are tall, moist, bananaey, chocolatey, nut buttery and all things good. There are hints of all the flavors, some banana, some nut butter and a good amount of chocolate in these breakfast muffins. And they use only 1 Bowl or 1 Blender!  Make these with any nut butter of choice or use sunflower seed butter to make them nut-free. Omit the walnuts and top with chocolate chips. These also do well made with a gluten-free flour blend. See Recipe notes for the gf blend I use. I use pretty ripe bananas and need 2 or 3 tbsp sugar in the muffins. If the bananas are not ripe enough and you are using unsweetened cocoa, add a bit more sugar or sweetener. I often use almond butter in muffins or cake recipes instead of peanut butter as almond butter makes them slightly more moist. You can also swirl in additional almond butter or softened peanut butter into the batter after adding chocolate chunks, so the muffins will have swirls of nut butter within.  Do you like chocolate and banana or chocolate and peanut butter or chocolate banana and peanut butter?Continue reading: Peanut Butter Chocolate Banana Muffins – 1 Bowl /­­ BlenderThe post Peanut Butter Chocolate Banana Muffins – 1 Bowl /­­ Blender appeared first on Vegan Richa.

Hazelnut Brownies – No Bake Brownies Vegan Gluten-free

March 29 2017 Vegan Richa 

Hazelnut Brownies – No Bake Brownies Vegan Gluten-freeHazelnut Walnut Brownies – No Bake Brownies with dates, roasted hazelnuts and walnuts. Easy Fudgy No Bake Vegan Brownies. No Bake Nutella Brownies. Vegan Gluten-free Recipe. These brownie bites are like nutella brownies, but no bake, no make the nutella and of course no palm oil or dairy like the usual nutella. Just 6 ingredients, toasted hazelnuts, walnuts, dates, cocoa and some maple. I top these with a creamy non dairy chocolate ganache. So good! Serve these with a simple vegan vanilla ice cream or some whipped coconut cream. and some date caramel. yum. These bars are easy, fudgy and perfect for the sweet snack attack! Make these and let me know how they turned out! You can use all walnuts and skip the toasting step to omit hazelnuts. Or use hazelnut butter or other toasted nut butter.  If you missed it, my next cookbook is now available to Preorder!! It has recipes like the blog, many cuisines and lots of easy meals. The book will have both US and metric system measures and Nutrition calculation as well, which I hope to eventually also add on the blog.  What are your dessert plans for today?Continue reading: Hazelnut Brownies – No Bake Brownies Vegan Gluten-freeThe post Hazelnut Brownies – No Bake Brownies Vegan Gluten-free appeared first on Vegan Richa.

Apple Coconut Barfi

March 24 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Apple Coconut Barfi Apple Coconut Barfi is a delicious treat. This fudge-like barfi super easy to make. It’s also vegan and gluten-free. The fruity taste makes for a great sweet snack without the guilt! - 3 cup apple (peeled and shredded) - 1 cup freshly grated coconut (I am using frozen coconut) - 1 1/­­2 cup sugar - 1/­­2 cup chopped walnuts - 1/­­4 tsp crushed cardamom - 1 Tbsp sliced pistachios (for garnishing) -  In a non-stick frying pan add coconut, apple, and sugar, cook over medium heat, until mixture start coming together and apples should be very tender. This should take about 7-10 minutes . -  Add cardamom powder and walnut, mix it well cook stirring continually until mix should becomes consistency of soft dough, this should take about 2-3 minutes , turn of the heat. - Pour the mixture into greased plate while Burfi mixture is still hot spread it evenly about 3/­­4-inch-thick in a square shape. Press the mixture with spatula to make it firm. Sprinkle the pistachios and lightly press. - While Burfi is still warm cut them in about one inch square. - Allow the Burfi to cool for about two hours to dry and hold its shape. Now you can remove the burfi from the plate. Burfi can be stored for 2 weeks in air tight container. The post Apple Coconut Barfi appeared first on Manjula's Kitchen.

Special of the Day: Chef Anita Jaisinghani

February 20 2017 Meatless Monday 

Special of the Day: Chef Anita JaisinghaniHouston to NYC - Pondicheri restaurants celebrate the fresh vibrancy of Indian cuisine Anita Jaisinghani works long days. Her restaurants serve Indian-themed casual fare for breakfast and lunch, then transform to more upscale dining at night. She opened her first restaurant in Houston in 2001 - which just celebrated five years of Meatless Monday. Last summer, she added a second Pondicheri in Manhattan. Over her career, Anita earned two nominations for the coveted James Beard Awards and has been featured in the Wall Street Journal, USA Today and TIME Magazine. We sat down with her for some table talk. You’ve said your menu is guided by the principles of Ayurveda. Could you explain?  Ayurveda is a philosophy that’s all about balance, not just in food and flavors, but also in life. For instance, Ayurveda doesn’t say you can’t eat meat, but you should eat it in smaller portions. We surround meat with vegetables and other foods so the meat doesn’t become the center of the plate. With Ayurveda, the food should not only taste good, but make you feel nourished and rejuvenated after. I plan my food that way. I would say guided by Ayurveda because I don’t see the philosophy as hard rules. We’re really trying to examine our own history and heritage and select what we think makes sense for modern life. You also serve a popular Meatless Monday menu each week. What should diners expect? India is the world’s best place to be a vegetarian. It has the highest percentage of vegetarians in the world, which is why the cuisine is so extensive and imaginative. Our Meatless Monday menu is really special and it goes back to my roots. Pondicheri, to me, is such an expression of my heart. And growing up in India, it was a rule in my family that we didn’t eat meat for at least one day a week. Pondicheri also has a Bake Lab and you’re famous for your chocolate chili cookies. How did that come about?  My first restaurant job was as a pastry chef at the legendary Café Annie and I love to bake. We named our bakery the Bake Lab because we are always experimenting. The chili cookies were actually a happy accident. My first cookie ever was a Mrs. Fields chocolate chip cookie at an airport. It was warm, soft and delicious. I do not have a sweet tooth, but I loved that cookie. I began to play with cookies and, after many years of reworks, ended up with an oatmeal cookie that was not cakey and slightly gooey on the inside. One day we were out of walnuts in the Indika kitchen, so we added spiced walnuts to the recipe since that was all we had. And voila! The chocolate chili cookie was born!   Pondicheri’s Mawa Cake You also hold specially themed pop-up dinners. What’s your inspiration? Our Houston location holds six course pop-up dinners that usually feature a different region of India every three months, although we’ve done all kinds. The most recent one was Masala Sichuan, inspired by the Chinese expatriate community in Mumbai. With Indian food, theres such an immense scope that its impossible to run out of inspiration - the tasting menus give our chefs and I the opportunity to explore that scope and incorporate seasonal ingredients.   If youre in Houston or NYC, make sure to stop by Pondicheri and taste the Meatless Monday goodness. For more information, visit their website . And if you cant make it to one of their restaurants, stir up your love of Indian cuisine by making Pondicheris Peanut Noodles recipe at home. The post Special of the Day: Chef Anita Jaisinghani appeared first on Meatless Monday.

Nut Milk and Quinoa Cereal, 3 Ways

February 3 2017 Golubka Kitchen 

Nut Milk and Quinoa Cereal, 3 Ways This post was created in partnership with Quinoa Queen. I’m pretty convinced that I’ll be on team homemade nut milk forever. I do buy bottled almond milk from time to time, and there are great brands out on the market that I feel lucky to have access to. But every time I make a batch at home and taste my first, bright-white sip, I make a mental note to never purchase the store-bought kind again. It’s that good. If you’ve never made nut milk at home, you’ll be surprised by how easy and satisfying the process is. It does take more effort than buying a bottle at the store, but the superior flavor and heavenly texture make it well worth it. Nut milk is made by blending nuts in water – the nuts break down and yield their creaminess and fattiness to the water, coloring it an opaque white. All you need for whipping up a batch of nut milk is a blender and something for straining out the nut pulp, once the nuts are blended up. I’ve heard of people using multiple layers of cheesecloth and fine-mesh strainers, but I’ve found the nut milk bag to be the most effective tool for the job. Run your blended mixture through the bag, give it a squeeze, and you have your milk. Easy! Another advantage to making nut milk at home is the amount of control you have over the process. Many nut milk brands add stabilizers, sweeteners and natural flavors to their mix, and by making your own, you are taking all that unwanted stuff out of the equation. You can soak your nuts/­­seeds, too, which I highly recommend. Soaking gets rid of enzyme inhibitors, which in turn makes the nuts easier to digest and improves their nutrient bioavailability. I’m pretty sure none of the nut milk brands out there are taking care to soak their nuts, so there’s another reason to make your own. You can have all sorts of fun with the kind of milk you make. Use any nuts you like, following the basic proportion, from the more common almonds and cashews, to hazelnuts, pecans and Brazil nuts. Seeds work really well, too! Pumpkin, sesame and sunflower seeds all yield delicious milk and make the endeavor more affordable. You can also make nut/­­seed blends and flavor your milk all kinds of ways. I give you a few luscious flavoring ideas here, including Chocolate-Orange Hazelnut Milk, Matcha-Mint Pumpkinseed Milk and Spiced Pecan Milk. We’ll have more on what to do with the leftover pulp soon, too. I didn’t try my first bite of cereal until the early 90s, when American goods were finally allowed to be imported into Russia after the fall of the iron curtain. Back then, we looked at cornflakes, Snickers, McDonalds and chewing gum with wide and hungry eyes, taking in their then exotic flavors with all kinds of enthusiasm. Nowadays, I find most cereal brands out there to be much too sweet and full of too many unwanted ingredients. Still, a single bite of something crunchy and porous floating in (nut) milk sends me back to those times, when I coveted cornflakes like I now covet coconut butter. I’ve been loving Quinoa Queen, the gluten-free, 100% quinoa cereal brand that uses a minimal amount of wholesome, natural ingredients. The creator of Quinoa Queen is a food scientist and comes from the Andean mountains of Ecuador, where she works with her native community to harvest the quinoa used in her product. QQ cereal is not too sweet, and there is even an unsweetened, single ingredient option which I love, especially when combined with one of these flavored nut milks. The rest of the flavor offerings are subtle and well-considered, there is a lightly sweetened one, as well as a citrusy one, which my eight year old has been eating for breakfast with the Chocolate Orange Hazelnut milk (so it’s kid approved, too). Quinoa works so well as a cereal ingredient, it’s neutral in flavor and contains a wealth of protein and fiber, among other vitamins and minerals that help with starting the morning off right. I’m pretty thrilled to have found a wholesome cereal I can enjoy with all my homemade nut milks, and if you are looking for something similar, consider giving Quinoa Queen a try. Note: You can use raw almonds, cashews or any other nuts or seeds of choice for any of these milk variations. Cashews are especially convenient, as they don’t need to be strained – their pulp breaks down enough in the blender. Chocolate-Orange Hazelnut Milk   Print Serves: 3-3½ cups Ingredients 1 cup raw hazelnuts - soaked overnight in purified water 3 large, soft Medjool dates, or more to taste 2 tablespoons raw cacao powder, or more to taste 1 teaspoon maca powder (optional) zest of 1-2 organic oranges Instructions Drain and rinse the hazelnuts. Combine them with 3 cups of purified water in an upright blender (high speed works best here). Strain through a nut bag, discard the pulp or save it for future use. Pour the hazelnut milk back into the blender, add dates, cacao and maca, if using, and blend until smooth. Add the orange zest and pulse several times to combine. Keep refrigerated in an air-tight container for up to 3 days. 3.5.3226   Spiced Pecan Milk   Print Serves: 3-3½ cups Ingredients 1 heaping cup raw pecans or walnuts - soaked in purified water for 4 hours or overnight 5 green cardamom pods - green shells removed 2 teaspoons ground cinnamon ¼ teaspoon ground nutmeg or a few shaves/­­slices of whole nutmeg 2-3 soft Medjool dates - optional (I like it unsweetened) Instructions Drain and rinse the pecans/­­walnuts. Combine them with 3 cups of purified water in an upright blender (high speed works best here). Strain through a nut bag, discard the pulp or save it for the future use. Pour the walnut milk back into the blender, add the rest of the ingredients and blend until smooth. Keep refrigerated in an air-tight container for up to 3 days. 3.5.3226   Matcha-Mint Pumpkinseed Milk   Print Serves: 3-3½ cups Ingredients 1 cup raw pumpkin seeds - soaked in purified water for 4 hours or overnight 2 teaspoons matcha powder or more to taste handful fresh mint leaves - to taste sweetener of choice - to taste (optional, I like it unsweetened) Instructions Drain and rinse the pumpkin seeds. Combine them with 3 cups of purified water in an upright blender (high speed works best here). Strain through a nut bag, discard the pulp or save it for future use. Pour the pumpkinseed milk back into the blender, add the rest of the ingredients and blend until smooth. Keep refrigerated in an air-tight container for up to 3 days. 3.5.3226 You might also like... 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Carrot Cake Smoothie Bowl

January 12 2017 Golubka Kitchen 

Carrot Cake Smoothie Bowl This post was created in partnership with Naked Nutrition. Two carrot-centric recipes in a row? Yes, and I can explain :) I got a whole lot of questions about making last Sunday’s remedy tonic in a blender as opposed to a juicer, so I thought this would be the perfect time to share the recipe for one of my favorite smoothies made with similar ingredients. This one comes together in a few quick minutes with the help of a high-speed blender and tastes very much like carrot cake in a bowl, with the added benefits of raw carrots, ginger, pea protein and spices. Carrot cake is among the desserts I crave most often, but I rarely make or eat it for all the obvious reasons – it’s cake, it’s involved, it’s quite a bit of sugar. Plus, once I figured out that a quick, healthful carrot cake smoothie bowl is a possibility, my cravings for the real deal have subsided. All the ingredients in this one are pantry staples for me. I keep a big bag of carrots on hand for soups and stews, ginger – for tea and as a general immunity saver and digestive, rolled oats – for a variety of breakfasts, and my spice rack is generally overflowing, since spices are key for building flavor in plant-centric cooking. So I know this bowl of goodness is always at arm’s reach, and I end up reaching for it quite often. Another good thing about this smoothie is that while it can most certainly be dessert, it can also easily pass for breakfast. I generally like to include protein powder in all of my smoothies to make a meal out of them and to balance my sugar intake with protein, since smoothies tend to be on the sweet, fruity side. There are so many great powdered protein brands and varieties out there, that I find that aisle in the grocery store to be quite an overwhelming place. I’m especially stumped by lengthy lists of ingredients – they look great on paper, but I always end up wondering if that tiny percentage of broccoli powder or sprouted-anything powder could offer much in terms of nutrition. I’ve been using Naked Nutrition’s plant-based protein powders for a few months now, and truly love everything about the brand, from their philosophy rooted in simplicity, to the high quality of their ingredients. All of their plant-based protein powders have no more than three whole-food ingredients with no added artificial sweeteners, flavors or colors. They carry a variety of plant sources for protein like pea, rice and even peanut butter (!), and have simple flavor options like unflavored/­­unsweetened, along with chocolate and vanilla. Naked Nutrition’s flavored powders are sweetened with coconut sugar, while I’ve found that many other healthy protein powder brands use stevia. As much as I aspire to love stevia, I haven’t been able to get on board with it at all – its flavor is the only thing I can taste when I add it to absolutely anything, so coconut sugar has been my #1 powdered natural sweetener choice for years. For this smoothie bowl, I like using either the vanilla pea protein or the chocolate one, but vanilla is my favorite for this recipe, since it goes very well with the carrot cake spices. I also love the naked rice when I don’t want any flavor or sweetener, and I can’t wait to try baking with the choc peanut butter. Can you tell I’m enthusiastic about this company? If you aren’t vegan, Naked Nutrition offers single ingredient grass-fed whey and casein proteins that are also undoubtedly great. Golubka Kitchen readers get 10% off all orders on Naked Nutrition + free shipping – use code SPINACH at checkout. Carrot Cake Smoothie Bowl   Print Serves: 2-3 Ingredients for the smoothie 2 medium carrots - peeled 1 frozen banana 2-3 dates 1-inch piece ginger ¼ cup rolled oats 1 scoop vanilla protein 1 teaspoon cinnamon ¼ teaspoon nutmeg seeds from 3 cardamom pods 1-1 2/­­2 cups almond milk topping options toasted walnuts toasted desiccated coconut hemp hearts dried mulberries stovetop granola from our tahini-ginger smoothie Instructions Combine all the ingredients in a high-speed blender until smooth. Distribute between bowls, garnish and serve. 3.5.3226 You might also like... 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Baked Persimmon - Red Cabbage Salad

December 20 2016 Veganpassion 

Baked Persimmon - Red Cabbage Salad And here we are again, the christmas eating continues. For all the phonys inside us I have baked this super easy and very delicious salad. Yes, you heard it right! The red cabbage gets really aromatic in the oven. The salad gets its tastyness with maple sirup. Makes 4 portions. Ingredients: 1 red cabbage (about 600 g) 3 tbsp. olive oil 2 tbsp. maple sirup salt, pepper 1 sharon fruit 1 pomegranate 1 handful walnuts 1 tbsp. balsamic vinegar Slice red cabbage very finely and spread it on a baking sheet with baking paper. Sprinkle with olive oil and maple sirup and spice it. Roast at 180°C (356°F) for about 15 minutes until the cabbage is done. Be careful it may not decompose. So keep an eye on your cabbage, because every cabbage is a litte different ;-) Cut sharon fruit into slices and get the pits out of the pomegranate. Take the cabbage out of the oven and put it in a mixing bowl with the sharon fruit, the pomegranate and the walnuts. For the sourness sprikle with some balsamic vinegar or some lemon juice. Serve with love

Vegan Walnut & Butternut Squash Stuffed Shells

December 11 2016 Oh My Veggies 

These vegan stuffed shells are filled with a blend of cashew ricotta, butternut squash, and crunchy walnuts, baked up and served with creamy butternut squash sauce.

Plant-Based Summer Meal Plan, Part 2

July 20 2017 Golubka Kitchen 

Plant-Based Summer Meal Plan, Part 2 Here comes Part 2 of our Plant-Based Summer meal plan, which we created in hopes of helping some of you get more plants into your life on a day-to-day basis. We aimed for efficiency, but also tried to come up with recipes that are inspired and delicious. Part 2 focuses on dinner and dessert only. There are tacos and fajitas, as well as a juicy fruit crisp. To see the breakfast and lunch recipes, as well as the grocery shopping list for the entire meal plan, head to Part 1. If you use this meal plan, we would appreciate your feedback a whole lot. Tell us which parts were useful and where we could improve. These meal plans are a ton of fun to come up with, but they are also a ton of work, so we want to make sure that we are putting our energy into something that’s practical to you. Providing that everything goes well, we’ll come out with the next meal plan in the fall. Until then, we are back to our regular schedule of two recipe posts a week :) Menu (see Part 1 for breakfast and lunch recipes) Breakfast Almond Pulp Lime Ginger Granola Overnight Berry Chia Oats Lunch Loaded Veggie Chickpea Salad Basil Zucchini Chowder Dinner Cauliflower Chickpea Fajitas Zucchini Kimchi Tacos Dessert Peach and Blackberry Crisp *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Day by Day Prep List Monday Night: Make the fajitas to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you already prepped the vegetables and spice blend during prep day. Bake the crumble for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week.  - Make the Cauliflower Chickpea Fajitas - Bake the Crisp (+ second batch of almond milk if you didnt make it on prep day) Wednesday/­­Thursday night: Once you’ve finished eating the fajitas, prepare the Kimchi Zucchini Tacos for dinner starting Wednesday or Thursday night and until the end of the week. They are a very quick, weeknight-friendly dish. These tacos would also work well as a lunch, if you need a break from the soup and salad. - Make the Zucchini Kimchi Tacos   Recipes 1. These fajitas make for a very satisfying dinner, and they taste like the real deal, too. They utilize the chickpeas and half of the cauliflower, left over from Part 1, as well as the piquant fajita spice. When wrapped in a tortilla, the spicy onions and peppers, meaty portobello wedges, caramelized cauliflower, and chickpeas make up the perfect pocket of flavor, especially when finished off with all the fixings. Cauliflower Chickpea Fajitas   Print Ingredients 4 tablespoons neutral coconut oil 1 cup cooked chickpeas (from part 1) fajita spice mix - (recipe in part 1) ½ cauliflower - cut into florets (left over from part 1) juice of 2-3 limes - divided 1 large red onion - chopped 1 red, yellow or orange bell pepper - seeded and sliced 1 green bell pepper - seeded and sliced 1 poblano or jalapeno pepper - seeded and sliced 2 portobello mushrooms - sliced tortillas of choice (corn for gf) 1 avocado - sliced, for serving cilantro - for serving vegan sour cream or yogurt - for serving (optional) Instructions Warm 1 tablespoon of coconut oil in a large cast iron pan over medium heat. Add the chickpeas, sprinkle with the fajita spice and sauté until golden. Remove the chickpeas from the pan and set aside. Add another tablespoon of oil to the pan, add the cauliflower florets in a single layer, sprinkle with the fajita spice and cook for about 3 minutes, until the underside is golden. Flip the florets, sprinkle with more of the fajita spice and cook for another 3 minutes or until the other side is golden. Pour the juice of ½-1 lime over florets and cook until it evaporates, stirring. Remove the cauliflower from the pan and set it aside. Add one more tablespoon of the oil to the pan, followed by the onion and all the peppers. Sprinkle with the fajita spice and sauté for about 8 minutes, until the onion the vegetables are soft and golden in places. Pour the juice of 1 lime over the vegetables and stir them around until it evaporates. Push the vegetables to one side of the pan and add another tablespoon of the oil to the emptied space. Add the mushrooms in a single layer, sprinkle with the fajita spice and let them cook for about 3 minutes, until the underside is golden. Flip the mushroom slices, sprinkle with more of the fajita spice and cook for another 3 minutes, or until the other side is golden as well. Pour the juice of ½-1 lime over the mushrooms and stir around until evaporates. Stir the onion-pepper mixture into the mushrooms and turn off the heat. Warm the tortillas, if desired, and keep them wrapped in a kitchen towel. To serve, place a few pieces of the cauliflower in the middle of the tortilla, followed by a small handful of the pepper and mushroom mixture and some chickpeas. Top with avocado slices, cilantro leaves and sour-cream, if using. Repeat with the other tortillas, as you go, and enjoy. 3.5.3226 2. These tacos are incredibly easy to make, but mindblowingly good despite that fact. I make them at least once a week in the summer, for a reliable, no brainer-style dinner. The kimchi basically does all the work for you here, infusing the zucchini and carrots with its powerful flavor, while the creamy avocado and cilantro bring on the perfect finishing touch. Zucchini Kimchi Tacos   Print Ingredients 1 tablespoon neutral coconut oil 1 small to medium carrot - shaved 2-3 small to medium zucchini - spiralized or julienned about 1 cup kimchi, or more to taste ½ cup cooked chickpeas (from part 1, optional) 1 avocado - cubed handful cilantro leaves - for serving tortillas of choice (corn for gluten-free) - for serving Instructions Warm the oil in a large sauté pan. Add the carrot and zucchini and sauté for a couple of minutes, until they are just beginning to soften. Remove the pan from the heat, add the kimchi and chickpeas, if using, and toss to mix. Warm up the tortillas, if desired, and serve the zucchini-kimchi mixture inside the tortillas, topped with the cubed avocado and cilantro. 3.5.3226 3. A fruit crisp is one of the easiest desserts to make, especially in the summer, when so many fruits and berries are at the peak of their flavor. This recipe utilizes the almond pulp, left over from making almond milk, for the crisp topping, leaving no part of the almond behind! Feel free to use any other fruit or berries for this recipe, just make sure to adjust the sweetener if you have a fruit that’s less sweet, like plums. Peach and Blackberry Crisp   Print Ingredients for the filling 1 tablespoon neutral coconut oil 3 ripe peaches - sliced 1 cup blackberries freshly squeezed juice from ½ lemon 2 tablespoons coconut sugar or maple syrup splash of vanilla extract (optional) ½ tablespoon arrowroot powder (optional) for the topping 1 cup almond pulp (left over from making nut milk in part 1) 1 cup rolled oats sea salt ¼ cup chopped almonds, walnuts or other nuts of choice ¼ cup maple syrup ¼ cup coconut oil - soft Instructions Preheat the oven to 375° F (190° C). Oil a medium-sized baking dish or a 9-10-inch cast-iron pan and combine the rest of the filling ingredients in the pan. Toss to mix. Combine all the topping ingredients in a medium bowl and mix thoroughly with your hands. Sprinkle over the filling. Place the pan into the oven and bake for 30 minutes. Cover with parchment paper and bake for 10 more minutes, until the fruit is bubbly and the topping is golden. Enjoy right away with vanilla ice cream, if desired. Store in the refrigerator. 3.5.3226 You might also like... Spaghetti Squash Mung Bean Lasagna Roasted Root Vegetable, Red Rice and Lentil Stew Peach, Honey and Thyme Lemonade Popsicles - Ice Cream Sunday Moroccan Stew and Sunshine Crackers from The First Mess + a Giveaway .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 Summer Meal Plan, Part 2 appeared first on Golubka Kitchen.

Vegan Meal Plan | Cauliflower Manchurian, Mexican Bowls & Cajun Pasta

June 30 2017 Oh My Veggies 

This weeks vegan meal plan includes: baked cauliflower Manchurian; Mexican nourish bowls with lime dressing; Mediterranean tofu scramble; heat-free lentil and walnut tacos; and creamy vegan Cajun pasta.

Kale Pesto Pasta with Cherry Tomatoes

June 20 2017 VegKitchen 

Kale Pesto Pasta with Cherry Tomatoes Creamy, rich kale pesto pasta perfection gets a pop of flavor from fresh cherry tomatoes. This easy recipe is sure to become a regular, ideal for a quick weeknight dinner -- it only takes about 20 minutes to prepare. For a splurge, use walnuts instead of sunflower seeds. Recipe from Frugal Vegan: Affordable, Easy & Delicious […] The post Kale Pesto Pasta with Cherry Tomatoes appeared first on VegKitchen.

Saturday Six | Cookie Dough Hummus, Turmeric Cauliflower Rice & Chai-Spiced Banana Muffins

April 1 2017 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including snackable cookie dough thats made from chickpeas, healthy turmeric cauliflower rice, and chai tea infused banana walnut muffins.

Hazelnut Brownies – No Bake Brownies

March 29 2017 Vegan Richa 

Hazelnut Brownies – No Bake BrowniesHazelnut Walnut Brownies – No Bake Brownies with dates, roasted hazelnuts and walnuts. Easy Fudgy No Bake Vegan Brownies. No Bake Nutella Brownies. Vegan Gluten-free Recipe. These brownie bites are like nutella brownies, but no bake, no make the nutella and of course no palm oil or dairy like the usual nutella. Just 6 ingredients, toasted hazelnuts, walnuts, dates, cocoa and some maple. I top these with a creamy non dairy chocolate ganache. So good! Serve these with a simple vegan vanilla ice cream or some whipped coconut cream. and some date caramel. yum. If you missed it, my next cookbook is now available to Preorder!! It has recipes like the blog, many cuisines and lots of easy meals. The book will have both US and metric system measures and Nutrition calculation as well, which I hope to eventually also add on the blog.  What are your dessert plans for today?Continue reading: Hazelnut Brownies – No Bake BrowniesThe post Hazelnut Brownies – No Bake Brownies appeared first on Vegan Richa.

Chickpea Chorizo Tostadas with Avocado Crema

March 1 2017 Oh My Veggies 

Spicy meatless chorizo made from chickpeas and walnuts is piled onto crispy shells and drizzled with rich avocado crema to make these mouthwatering vegan tostadas.

Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp

February 10 2017 Golubka Kitchen 

Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp Last week, I talked a little bit about my love for homemade nut milk, how it always tastes better than the store-bought kind, and how the amount of control I have over the process and ingredients makes it all worth the tiny bit of fuss. I’ve noticed that whenever I discuss making nut milk with anyone, the question of utilizing the leftover nut pulp is bound to come up. No one wants to throw it away, but not many people know what to do with it, either. I was in the same boat for years – sometimes, I would freeze the pulp for later use in place of almond flour in baked goods, which didn’t always work out because the pulp is not quite as dry as almond flour. Other times, I tried incorporating it into granola, but If I’m being honest, I often ended up throwing it away, not without some serious guilt. About a month ago, I opened up the question on instagram and got so many fascinating suggestions that went way beyond baking/­­granola: a base for stuffing, a thickener for smoothies, chicken feed, face scrub (!), and energy balls. I found the idea of pulp-based energy balls to be really compelling and set out to make both a sweet and a savory version. I’m really excited to share the results! Both of these recipes are ‘kitchen sink’-style and can easily act as a pantry cleanout aid. The sweet bites are full of toasty notes from the nuts, seeds and coconut, chocolatey and energizing with the addition of cacao, and sweetened with dates. The savory ones remind be a bit of the raw falafel I used to make back in the day. There’s miso, tahini, and tamari, as well as invigorating spices, herbs and even seaweed. Both make for an amazing pick-me-up snack, easy to transport and a breeze to prepare. And I definitely won’t be throwing away any more nut pulp. Savory Energy Bites   Print Serves: about 30 balls Ingredients 1 cup nut pulp, left over from making plain nut milk ¼ cup toasted unhulled sesame seeds, plus more for coating 2 tablespoons ground flax seeds 2 tablespoons sesame tahini 2 tablespoons freshly squeezed lemon juice 1 tablespoon miso paste 1 tablespoon neutral coconut oil ½ tablespoon tamari 1 teaspoon smoked paprika, plus more for coating 1 teaspoon turmeric, plus more for coating optional add ins 1 tablespoon dulse seaweed 3 scallions - thinly sliced 1 garlic clove - minced 1 tablespoon chopped dill Instructions Mix all the the ingredients in a food processor or in a bowl by hand, until well combined. Roll into balls about 1-inch in diameter. Coat with sesame seeds, turmeric and/­­or smoked paprika, if desired. Keep refrigerated in an airtight container for up to 4 days. 3.5.3226   Sweet Energy Bites   Print Serves: about 30 balls Ingredients 1 cup mix of various toasted nuts and seeds, such as hazelnuts, walnuts, pumpkin, sunflower or sesame seeds, plus more for coating 2 large, soft Medjool dates - pitted and soaked in hot water for 10 minutes 1 cup nut pulp, left over from making nut milk 4 tablespoons raw cacao powder 3 tablespoons honey or maple syrup, or to taste 2 tablespoons almond butter 2 tablespoons tahini 2 tablespoons chia seeds 1 tablespoon neutral coconut oil optional add ins 1 tablespoon hemp hearts handful toasted coconut flakes or desiccated coconut 2-3 tablespoons cacao nibs ½ tablespoon mesquite powder ½ tablespoon moringa powder 1 teaspoon maca powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger matcha powder - for coating raisins - for decorating Instructions Place toasted nuts/­­seeds into the bowl of a food processor and grind into a meal. Drain dates and add them to the food processor with the rest of the ingredients. Process until thoroughly combined. Roll into balls about 1-inch in diameter. Coat in seeds and matcha, if using, and decorate with various nuts and raisins, if using. Keep refrigerated in an airtight container for up to a week. 3.5.3226   Have you heard of Daily Harvest? They deliver healthy, ready-to-blend smoothies and ready-to-heat soups to your door, which casually include all kinds of superfoods like açaí, cacao, camu camu, adaptogenic mushrooms, astralagus, and ginseng, in addition to freshly frozen fruits and veggies. I love making my own soups and smoothies, but I’m not going to lie, having a wholesome and delicious option in the freezer is really nice on busy days, especially when I know that I can stand behind all the ingredients. If you happen to be in need of a healthful shortcut, use the discount code above to get 3 free smoothies or soups :) You might also like... 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Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache .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 Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp appeared first on Golubka Kitchen.

Vegan Banana Bread with Toasted Walnuts and Coconut

February 2 2017 Vegan Richa 

Vegan Banana Bread with Toasted Walnuts and CoconutVegan Banana Bread with Walnuts. Classic Super moist Banana bread with toasted nuts and coconut. No Palm oil. Vegan Recipe. 1 Bowl, 1 Blender. There cannot be too many banana breads right. I love my 1 Bowl Banana Apple Bread. Its the right amount of sweet, moist and banana-ey. Its slightly different from the classic pound cake like banana bread. This version inspired by the many tips on serious eats, has shredded coconut, coconut oil, toasted nuts and lots more spice. The resulting loaf is a caremelly, bananey, nutty goodness, that you want to snack on morning and evening.  The wet ingredient list is blended up. Blend up the whole banana. The dry mixed in a bowl. Mix both, pour into a pan, Sprinkle walnuts and bake. Simple and ahmazing.  The bread is like a less sweet pound cake with amazing texture. I like to toast the walnuts and the coconut for deeper flavor. Add spices of choice. I use cinnamon, cardamom, nutmeg. These Bakery style Banana bread is great as is or with a drizzle of maple. If you use very ripe bananas and add in dried fruit like dates and currants, you can omit the added sugar.  Make this Coconutty 1 Bowl Vegan Banana Bread! Continue reading: Vegan Banana Bread with Toasted Walnuts and CoconutThe post Vegan Banana Bread with Toasted Walnuts and Coconut appeared first on Vegan Richa.

Persimmon & baked Cabbage Salad

December 20 2016 Veganpassion 

Persimmon & baked Cabbage Salad And here we are again, the christmas eating continues. For all the phonys inside us I have baked this super easy and very delicious salad. Yes, you heard it right! The red cabbage gets really aromatic in the oven. The salad gets its tastyness with maple sirup. Makes 4 portions. Ingredients: 1 red cabbage (about 600 g) 3 tbsp. olive oil 2 tbsp. maple sirup salt, pepper 1 sharon fruit 1 pomegranate 1 handful walnuts 1 tbsp. balsamic vinegar Slice red cabbage very finely and spread it on a baking sheet with baking paper. Sprinkle with olive oil and maple sirup and spice it. Roast at 180°C (356°F) for about 15 minutes until the cabbage is done. Be careful it may not decompose. So keep an eye on your cabbage, because every cabbage is a litte different ;-) Cut sharon fruit into slices and get the pits out of the pomegranate. Take the cabbage out of the oven and put it in a mixing bowl with the sharon fruit, the pomegranate and the walnuts. For the sourness sprikle with some balsamic vinegar or some lemon juice. Serve with love

Vegetarian Meal Plan | 12.19.16

December 16 2016 Oh My Veggies 

This weeks vegetarian meal plan includes: black bean & quinoa freezer burritos; honey balsamic roasted vegetable lentil salad; southwest egg scramble; creamy wild rice & mushroom soup; and walnut chickpea burgers.

Plant-Powered Sloppy Joes

November 28 2016 My New Roots 

Plant-Powered Sloppy Joes When I was in elementary school I ate in the cafeteria. It was the cool thing to do after all, since homemade brown bag lunches were sooo kindergarten. At the time, I thought that the highly processed offerings behind the sneeze guard were a dream come true: pizza, burgers, chicken fingers, fish sticks, mac n cheese. But the very best thing of all in my first-grader opinion? Sloppy Joes. For those of you who dont know what Im talking about (ahem, mostly everyone outside North America), a Sloppy Joe is like a stew-y, wet hamburger. Ive also heard it been called a loose meat sandwich. Stay with me, people – I realize how riduclously unappetizing this sounds. As a kid, eating a Sloppy Joe was like getting permission to make a mess - a rare, sanctioned moment to smear sauce all over your face, drip on your plate, and have your whole meal basically deteriorate into a pile of savoury, saucy, deliciousness that you were allowed to eat with your hands?! Isn’t this every kid’s dream? Because eating a Sloppy Joe is just that: its sloppy. And that is why its awesome. Sloppy Joes are definitely not on top of the sophisticated food list, but that does not mean that they should be discriminated against. When made with plant-based, whole food ingredients, they are in fact quite the respectable meal. Perfect for chilly autumn and winter nights when all you want to do is tuck into something super cozy and comforting, Sloppy Joes are a one-way ticket to the land of savoury satisfaction. Since the temperatures have dropped here in Copenhagen, Ive been craving this kind of meal like crazy, so Im more than happy to have a healthy solution at hand, and of course to share it with you. The classic Sloppy Joe recipe includes ground beef cooked with onions and garlic, crushed tomatoes, ketchup, sugar and some spices. Sometimes there are some token carrots and celery tossed in, sometimes vinegar, mustard, or chilies, but the basic idea is a moist mixture that you pile on top of a bun. But! In my vegan Plant-Powered version, Ive replace the ground beef with black lentils and mushrooms. I suggest using this type of lentil for this recipe since they are very small, and they maintain their shape and texture while cooking. And if you care about appearances, or perhaps fooling someone, they look the most like ground beef. Just sayin. The flavouring elements of the Plant-Powered Sloppy Joe mix are diverse and potentially strange-sounding, but trust me, altogether just right. Balsamic for a sweet hit of acidity, Sriracha for a little heat, and cumin and paprika add smoky complexity. I also tossed in some walnuts because I am a firm believer in texture, and all that mushiness needed buffering! I toasted them lightly before giving them a rough chop and a stir through the thick lentil mixture. I love how their nuttiness comes through the rich sauce and adds even more deliciousness. I also made a simple slaw from red cabbage to add more crunch and freshness, plus some token sprouts. These items are optional, but I really love the bright contrast they provide against the rich lentil filling. Fill up on Folate Lentils are one of the yummiest sources of folate. Just one cup of cooked lentils provides you with almost 90% of your daily recommended intake! And why is folate so important? Youve probably heard about this vital B-vitamin in regards to pregnancy, as it is critical in the prevention of birth defects, but folate also functions to support red blood cell production and help prevent anemia, allows nerves to function properly, helps prevent osteoporosis-related bone fractures, and helps prevent dementias including Alzheimers disease. Folate received its name from the Latin word folium, meaning foliage, so its not wonder that other excellent sources of folate are dark leafy greens (yum, your favorite!) - kale, romaine lettuce, spinach, asparagus, turnip greens, beet greens, mustard greens, parsley, and collards to name a few. This may explain why North American diets seem to be on the deficient end of things when it comes to this B-vitamin, as folate is available from fresh, unprocessed food. The good news is it is easily absorbed, used, and stored by the body. Folate is also manufactured by intestinal bacteria (remember those probiotics?), so if colon flora is healthy, we have another good source of this important vitamin. Find the most high-vibe buns or bread you can get your hands on for this recipe. I used wholegrain sourdough buns from my local organic bakery, then toasted them lightly before drowning them in vegan sloppy goodness. You can also eat these open-faced if youd like to cut back on the bread. Or pull an alt-bread move and wrap it in socca, a cabbage leaf, or use it to top a crispbread (although, lets be honest: the bun rules). I should also mention that the sloppy joe filling was totally delicious on its own as a stew, and thinned with a little water to make soup! Bonus.     Print recipe     Plant-Powered Sloppy Joes Makes 6-8 sandwiches Ingredients: 6-8 wholegrain sourdough buns 1 batch Simple Cabbage Slaw (recipe follows) 1/­­2 small red onion, thinly sliced sprouts for topping, if desired 1 cup /­­ 230g black lentils 1 Tbsp. coconut oil 1 medium onion, diced 1 tsp. fine grain sea salt 3 cloves garlic, minced 135g brown button mushrooms, chopped 1 red bell pepper, diced 2 tsp. ground cumin 1/­­4 tsp. smoked paprika (hot or sweet, your choice) 1/­­2 tsp. freshly ground black pepper 2 Tbsp. Sriracha 1 Tbsp. balsamic vinegar 1 14oz. /­­ 400ml can crushed organic tomatoes 1/­­2 cup /­­ 60g walnuts, roughly chopped Simple Cabbage Slaw 2 cups shredded red cabbage 2 Tbsp. apple cider vinegar 1/­­2 Tbsp. pure maple syrup a couple pinches sea salt Directions: 1. Soak lentils overnight if possible. Drain, rinse, and place in a medium saucepan. Cover with about 3 cups /­­ 750ml water, bring to a boil and reduce to simmer until tender, about 15-20 minutes (cook time will depend on whether or not youve soaked them). 2. While the lentils are cooking, melt the coconut oil in a large skillet. Add the onions and salt, stir to coat, and cook for about 15 minutes until starting to caramelize. Add the garlic, mushrooms and red pepper and cook for about 5 minutes or so until fragrant. Next add the cumin, paprika, black pepper and stir to coat. Stir in the Sriracha, balsamic, and can of tomatoes. 3. Drain and rinse the lentils, add them to the pan with the veggies and spices. Give it all a stir and let simmer for a few minutes for the flavours to meld. 4. In a separate skillet over medium heat, lightly toast the walnuts until golden in places and fragrant. Give them a rough chop and add them to the lentil mixture. 5. Have a taste and adjust the seasoning to suit you. Add more salt if necessary, more balsamic for sweet-tartness, or Sriracha for heat. 6. Toast your buns and ladle and a generous amount of the sloppy joe filling over the top of one half. Top with the red cabbage slaw, red onion and some sprouts, if desired. Top with the other half of the bun, and tuck in! Show me your Sloppy Joes on Instagram: #MNRsloppyjoes The post Plant-Powered Sloppy Joes appeared first on My New Roots.


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