wheat - vegetarian recipes

wheat vegetarian recipes

Shortcut Apple Steel Cut Oats + A Day of Eating Video

December 6 2018 Golubka Kitchen 

Shortcut Apple Steel Cut Oats + A Day of Eating Video Hi friends! Today we’re sharing a new video as part of a video series we are working on, where well be going through a whole day of plant-based meals, as well as little tricks, ideas, and inspirations around the kitchen. We’ve always been fascinated with peoples everyday routines (which is why we have the self-care interview series), and we love getting a peak at how they sustain themselves throughout the day, so we thought it would be fun to film something similar. Todays video has a shortcut recipe for creamy steel cut oats, as well as ideas for lunch, a pick-me-up hot chocolate, dinner, and an end of day treat. All the recipes mentioned in the video are linked below. Let us know what you think! Ever since I discovered steel cut oats, I haven’t been able to go back to rolled oats for porridge purposes. They just seem so sad and mushy, compared to the al dente, textured goodness that are steel cut oats. The only thing that puts steel cut oats at a disadvantage is that they take a while to cook – 30 or so minutes, which is an amount of time that most busy people don’t have in the mornings. Thankfully, there’s a shortcut! It involves quickly bringing your steel cut oats to a boil the night before and leaving them to sit overnight, and you end up with a pot of creamy, dreamy oats in the morning. In the fall, I like to have them with apples, but the possibilities for flavoring and toppings are endless here. Here are all the other recipes mentioned in the video: Nettle Infusion – full of vitamins and minerals, great for hair, nails, and skin, and I actually like the taste, too. Harissa – a powerful, North African condiment that can really take a meal to the next level. Our Plant-Based Meal Plan – the link is to the most recent meal plan we posted, but you can also see all of our meal plans here. Black Bean Sweet Potato Soup – this is such a cozy, fall soup (that uses harissa!) Tahini Hot Chocolate – I drink a variation of this drink every day that I’m working from home. It’s a great pick-me-up, and full of healthful ingredients, too. Red Lentil Stew – this Ottolenghi recipe is so solid and delicious. We also have a step-by-step, no-recipe red lentil soup recipe saved in our Instagram highlights. Shortcut Apple Steel Cut Oats   Print Serves: 1 Ingredients ¼ cup steel cut oats pinch of sea salt a few shakes of cinnamon, or to taste 1¾ cup water 1 apple lemon juice (optional) 2 teaspoons coconut sugar (optional) plant milk of choice - for reheating (optional) hemp hearts or other nuts or seeds - for sprinkling on top almond butter - for garnish Instructions The night before you want steel cut oats for breakfast, combine the steel cut oats, salt, cinnamon, and water in a pot with a lid. Place the pot over high heat and bring up to a boil. Turn off the heat immediately as the oats start boiling. Leave the pot with the oats to sit on the stove top, covered, until morning. In the morning, the oats will be cooked and creamy. The next morning, cut your apple in half and core. Grate half of the apple and mix it into the pot with the oats. Slice or cube the other half of the apple, for topping the porridge. Optionally, mix the apple slices/­­cubes with a few squeezes of lemon juice and coconut sugar for a more impactful topping. Reheat the oats with the grated apple over medium high heat, mixing regularly. If the oats seem too watery, cook them for about 5 minutes, and theyll thicken up. On the other hand, if youd like the oats to be more creamy, reheat them with a splash of plant milk or water for a creamier consistency. Serve, topped with sliced apple, hemp heart or other nuts/­­seeds, and almond butter. Notes This recipe is highly customizable: use any seasonal fruits or berries you have on hand in place of apples, mix in cacao powder and top with banana for chocolate oats, switch up the toppings...the possibilities are endless! 3.5.3226 You might also like... Sprouted Spelt Pancackes Sweet Potato Buckwheat Snack Bars with Cardamom Carrot Cake Smoothie Bowl Creamy Steel Cut Oats with Spring Vegetables .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 Shortcut Apple Steel Cut Oats + A Day of Eating Video appeared first on Golubka Kitchen.

Christmas Breakfast with Pom & Flora

December 4 2018 Green Kitchen Stories 

Christmas Breakfast with Pom & Flora Last week we biked over to our friends Anna & Rasmus. They run two super cozy and popular cafes in Stockholm called Pom & Flora. Together we made a Christmas inspired breakfast with Saffron Buns, Lingonberry Smoothie Bowls, Gingerbread Truffles, Xmas Tree Smoothie and their signature Christmas Saffron Porridge. Our Elsa and their son Henry helped out with the food and they also gave the cafe a Christmas decoration touch-up . We recorded this little video from that morning. You can find all the recipes from the video below. We will be back soon with a savory Christmas recipe roundup. xo Lucia Saffron Buns Lussebullar Makes around 24 large buns For a vegan version simply replace butter with coconut oil + almond butter and quark with a vegan soft cheese alternative or yogurt. 50 g fresh active yeast or 1 tbsp dry active yeast 1/­­2 tsp sea salt 1 g (2 sachets) saffron powder 120 g organic butter (or 100 g coconut oil + 20 g almond butter) 2 cups milk of choice (oat milk, rice milk, cow’s milk or soy milk) 100 g /­­ 1/­­2 cup coconut sugar or maple syrup 250 g /­­ 1 cup quark cheese, greek yogurt or vegan yogurt 800 g /­­ 7 cups flour (we use half light and half whole grain) 50 raisins (approx. 1/­­3 cup) Brush with 1 egg yolk, beaten  (use plant milk for vegan alternative) Crumble the yeast in a large mixing bowl. Melt butter in a medium size sauce pan, then add milk, sugar or maple syrup and saffron and heat until 37°C /­­ 98°F. Pour the mixture into the mixing bowl with yeast. Add quark cheese and stir around until dissolved. Add 2/­­3 of the flour. Stir around with a wooden spoon until it is thick enough to knead with your hands. Add more flour until the dough is easy to work with and has formed into a round ball that doesnt stick to your hands. Cover the bowl with a kitchen cloth and leave to rise in a warm place for about an hour, or until double in size and full of air pockets. Transfer the dough to a lightly floured surface and knead for a minute, form it into the shape of a baguette. Divide it into 24 equal pieces and, using your hands, roll each piece into a long 1/­­2-inch ( about 1 cm) thick string. Then roll both ends tight in opposite direction into an S-shaped bun. Place buns, well spaced apart, on 2 baking sheets, cover with a cloth and set aside in a warm spot to rise for about 30 minutes. Meanwhile, preheat the oven to 440°F (225°C). Brush the buns with an egg yolk or milk and then place one raisin in each circle. Bake the buns until golden brown on top, about 5-8 minutes. Transfer to a wire rack to let cool slightly. Serve! Xmas Tree Smoothie 2 glasses 2-3 large kale leaves, stems removed 1 banana 2 dates 1 tbsp hazelnut butter 250 ml /­­ 1 cup oat milk or plant milk of choice 1/­­2 lemon, juice 2 tsp freshly grated ginger 1 tsp ground cinnamon To serve 1 tbsp shredded coconut snow 2 spruce sprigs Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust the flavours to your liking. Serve in to glasses and sprinkle with coconut snow and decorate with spruce sprigs. Lingonberry Smoothie Bowl Serves 2 2 frozen bananas (sliced)  250 ml /­­ 1 cup oat milk or milk of choice, more if needed 500 ml /­­ 2 cups frozen lingon berries 1 tsp ground cardamom 2 tbsp tahini (sesame paste) For serving 2 tbsp toasted buckwheat  2 tbsp desiccated coconut Start by blitzing the coconut in a food processor so it looks like tiny snow flakes, then set aside. Add all smoothie bowl ingredients to the food processor and blend until smooth and thick like a soft serve. Spoon into two bowls and serve with toasted buckwheat and the coconut snow flakes. Pom’s Christmas Porridge Serves 4 500 ml /­­ 2 cups oat milk 250 ml /­­ 1 cup water 1 tsp ground cardamom 1 pinch sea salt 100 g /­­ 1 cup steel cut oats 100 g /­­ 1 cup rolled oats 0,5 g ground saffron (1 sachet) 2 tbsp raisins 2 tbsp dried cranberries   For serving  4 tbsp mascarpone 125 ml /­­ 1/­­2 cup foamed oat milk Place oat milk, water, cardamom and salt in a saucepan and bring to the boil. Add the steel cut oats and whisk to combine, bring to the boil, lower the heat and then add the rolled oats, saffran, raisins and cranberries and let simmer for 6-8 minutes. Turn off the heat and let the porridge sit for a couple of minutes before serving. When ready, spoon into two bowls and serve with mascarpone and foamed oat milk. Gingerbread truffles Makes 20 truffles 16 soft dates, pitted 60 g almonds 2 tbsp coconut oil 1/­­2 tsp ground ginger 1/­­2 tsp cinnamon 1/­­2 tsp cardamom 1/­­2 tsp allspice 1 pinch cloves 1/­­4 tsp salt For rolling 50 g /­­ 1/­­2 cup desiccated coconut 50 g /­­ 1/­­2 cup desiccated coconut mixed with 1/­­2 tsp beetroot powder Mix all the ingredients in a food processor for about 1 minute or until it forms up like a ball. If using dried dates, you can soak them in hot water for 30 minutes before adding them to the food processor. Remove the knife blades from the food processor. Place the mixture in the fridge for about 10 minutes, if it is too sticky to form, it depends on how sticky the dates are. Then form 15 - 20 small round truffles with your hands. Roll half of the truffles in shredded coconut and the other half in shredded coconut mixed with beetroot powder for a red colour. If the coconut doesnt stick, you can dip the truffles in cold water before rolling them in the coconut. Serve or store in the fridge. ******* Here is also our last video from when we went out in the forest foraging mushrooms with our friend Niki, cooked over open fire and forgot to bring anything to eat from/­­with :)

thekua recipe | khajur recipe | bihari khasta thekua recipe

December 3 2018 hebbar's kitchen 

thekua recipe | khajur recipe | bihari khasta thekua recipethekua recipe | khajur recipe | bihari khasta thekua recipe with step by step photo and video recipe. each state of india has its own unique traditional recipes which have been carried by generations. some recipes are either savoury, dessert recipes or it could be a morning breakfast. one such easy and simple sweet snack recipe is known as thekua recipe or khajur recipe made with wheat flour. The post thekua recipe | khajur recipe | bihari khasta thekua recipe appeared first on Hebbar's Kitchen.

Gluten Free Maple Coffee Cake

December 3 2018 Meatless Monday 

Chickpea flour is an excellent gluten-free substitute for wheat flour and it has the added bonus of being made from nutrient-packed pulses! So this coffee cake is a treat for sure, but one that is packed with fiber and relatively low in sugar. This recipe comes to us from USA Pulses.   Serves 16 - For the Cake: - 1 cup all-purpose gluten free flour - 1 1/­­2 cups chickpea flour - 1 1/­­2 tsp baking powder - 1/­­2 tsp baking soda - 2 tsp cinnamon - 1/­­2 tsp salt - 1/­­2 cup granulated sugar - 1/­­2 cup maple syrup - 1/­­2 cup unsalted butter, room temperature (1 stick is 1/­­2 cup) - 2 teaspoons vanilla extract - 2 large eggs - 1 1/­­2 cups buttermilk   - For the Crumble: - 1/­­2 cup chickpea flour - 1/­­4 cup brown sugar - 1/­­4 cup unsalted butter, room temperature - 1/­­4 cup gluten-free old-fashioned oats - 1 tsp cinnamon - 1/­­2 tsp nutmeg - 1/­­4 tsp salt   Pre-heat the oven to 350 degrees and lightly grease and flour an 8×8 baking dish. In a small bowl, whisk together the chickpea flour, gluten-free flour, baking powder, baking soda, cinnamon and salt. In a mixing bowl, combine the butter, sugar and maple syrup. Mix on medium speed for 2 minutes. Add the vanilla extract and the eggs, one at a time, to the mixing bowl. Scrap down the sides and mix to incorporate between each addition. Mix in half of the flour mixture, then the buttermilk, then the remaining flour. Continue to mix until the batter is just combined. Pour the mixture into the prepared baking dish. To make the crumble, combine all ingredients in a bowl. Use your fingers or a fork to mix it together into a crumbly mixture. Sprinkle evenly on top of the cake batter then bake for 40-45 minutes until a toothpick inserted in the center comes out clean. Allow cake to cool slightly before serving. The post Gluten Free Maple Coffee Cake appeared first on Meatless Monday.

Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide

November 23 2018 My New Roots 

Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide You know the feeling: its twenty minutes after dinner. Youre full and seemingly suffonsified, when it hits you. I NEED A TREAT. Raisins will not help. Granola won’t cut it. Coconut chips? Pfff. That teeny square of dark chocolate you were keeping as a fallback has mysteriously gone missing (blame the kid!) and youre desperate for an indulgence without anything in sight...sound the alarm! Thats what happened to me recently, which lead me to frenetically probe the internet for something that could satisfy me in a hurry, which lead me to a 5-ingredient Almond Tahini cookie recipe from Cook Republic. The cookies looked really tasty, super simple to make, and I had everything I needed to get baking right away. Within 20 minutes I was eating said cookies, and I hadn’t even panicked. That much. This recipe turned out to be so brilliant that I made the cookies again a few nights later. Then about a week after that. Each time, adjusting and adding ingredients for more flavour and texture each time until they were perfect. And now, I really feel like these cookies are my go-to, since theyre grain-and-gluten-free, high in protein and good fats, naturally sweetened, and endlessly customizable! The best thing about these cookies however, is their dream texture: crispy outsides, and super chewy insides. And they are so satisfyingly dense that they really feel like food - not just a treat to curb a craving.  They are also deliciously not-too-sweet, especially with the flaky salt on top that comes at you like firework flavour sparks.     For this post, Ive made two variations for those who can’t decide on which festive flavours they love most: sweet and warming Orange-Spice to put us all in the holiday mood, and a rich and piquant Ginger-Molasses that is delightfully reminiscent of classic gingerbread. I used maple syrup to sweeten both cookies, but cut the amount in half for the Ginger-Molasses to make room for the blackstrap goodness! If youd like to keep this version even lower on the glycemic index, you can replace all the maple syrup with molasses, just know that they will be very intense, and for molasses-lovers only. If youd like to learn more about the health benefits of blackstrap molasses, how to purchase the right kind, and how to store it, check out my blog post here. Youll notice down below that I specify runny tahini in the recipe. This is because the tahini acts as part of the liquid component here, along with the maple syrup and molasses. If you only have thicker tahini, I suggest warming it together with the syrup(s) on the stove over low heat to achieve the runniness you need for the recipe to work. I got my tahini at a local grocery store that has a pretty decent ethnic food section. Its perfect for baking since its inexpensive, and because the flavour of it gets overwhelmed by the other ingredients anyway. Save your expensive tahini for toast!       Print recipe     Grain-free Orange-Spice Tahini Cookies Makes 20 cookies Ingredients: 2 cups /­­ 220g almond flour (not almond meal) 1 tsp. ground cinnamon 1/­­4 tsp. ground cardamom 1/­­4 tsp. ground star anise 1/­­2 tsp. flaky sea salt, plus more for garnish pinch black pepper, optional 3/­­4 cup /­­ 175ml tahini 1/­­2 cup /­­ 125ml pure maple syrup 2 tsp. vanilla extract zest of 1 orange (preferably organic) 2 Tbsp. crushed cacao nibs to garnish Directions: Preheat oven to 325°F /­­ 170°C. Lightly grease, or line a rimmed baking sheet with parchment paper. In a large bowl, combine the almond flour, cinnamon, cardamom, star anise, black pepper and salt. Set aside. Whisk tahini, maple syrup, vanilla, and orange zest together in a small bowl. If it is too thick, warm it in a small saucepan over medium heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing. Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Flatten slightly, then place on the prepared tray, sprinkle with cacao nibs and a pinch of flaky salt. Lightly press the toppings into the dough. Bake for 10-12 minutes until the bottom is golden brown. Remove from oven and let cool completely. Store in air tight containers at room temperature for up to a week. Grain-Free Ginger-Molasses Tahini Cookies Ingredients: 2 cups /­­ 225g almond flour (not almond meal) 1 Tbsp. ground ginger 1/­­2 Tbsp. ground cinnamon 1/­­4 tsp. ground cloves 1/­­4 tsp. freshly grated nutmeg 1/­­2 tsp. flakey sea salt, plus more for garnish 3/­­4 cup /­­ 175ml runny tahini 1/­­4 cup /­­ 60ml unsulphured blackstrap molasses 1/­­4 cup /­­ 60ml pure maple syrup 2 tsp. vanilla extract 2-3 Tbsp. chopped pistachios to garnish Directions: Preheat oven to 325°F /­­ 170°C. Lightly grease, or line a rimmed baking sheet with parchment paper. In a large bowl, combine the almond flour, ginger, cinnamon, cloves, nutmeg, and salt. Set aside. - Whisk tahini, molasses, maple syrup, and vanilla together in a small bowl. If it is too thick, warm it in a small saucepan over medium heat until runny. Pour over dry ingredients and stir well to combine. The dough will be thick and you may need to use your hands to finish mixing. - Roll about a tablespoon and a half worth of the dough in the palm of your hands, into a ball. Flatten slightly, then place on the prepared tray, sprinkle with chopped pistachios and a pinch of flaky salt. Lightly press the toppings into the dough. - Bake for 10-12 minutes until the bottom is golden brown. Remove from oven and let cool completely. - Store in air tight containers at room temperature for up to a week.   If cookies arent your thing (are you a robot?), then check out the list below for a bunch of edible presents from My New Roots that are the perfect make-ahead gift to bring to all of those holiday parties, family get-togethers, and work socials. Some are sweet, some are savoury, but they all can be made in large batches and have a long-ish shelf life. I will also mention that were taking holiday orders for the Life-Changing Loaf Subscription Box up until this Sunday, November 25th. That means if you order your box for yourself (or someone else to send as a gift!), it will arrive before the holidays. If you decide to order after November 25th, the box will come in the New Year. Remember that each box contains the ingredients for two loaves of Life-Changing Loaf! Thank you to everyone who has already ordered - your box is on the way!    My New Roots Homemade Edible Gifts   Drink mixes Big Batch Golden Milk Superfood Haute Chocolate Masala Chai Things in jars Infused Syrup Gift Jars Party Nut Butter Simple Gourmet Granola Chunky Chocolate Buckwheat Granola Maple Cinnamon Grain-Free Granola   Spice blends Zaatar Spice Blend  Everything Bagel Spice Blend Dukkah Spice Blend   The post Grain-free Holiday Tahini Cookies, 2-ways + A Gift Guide appeared first on My New Roots.

Cinnamon-Crunch-Stuffed Bundt Cake

November 9 2018 VegKitchen 

Cinnamon-Crunch-Stuffed Bundt Cake Who doesnt love a Bundt cake? In this banana-laced version, the unique flavor of palm sugar makes the cinnamon-spiced pecan filling absolutely crave-worthy. The cinnamon drizzle is optional but highly recommended for gilding this wonderful cake with more sweet cinnamon.  Recipe and photo from Big Vegan: More than 350 Recipes, No Meat/­­No Dairy All Delicious* by Robin Asbell. Serves: 8 1 cup granular palm sugar, palm sugar paste, or Sucanat 1 tablespoon ground cinnamon 1/­­2 cup pecans, chopped 1 1/­­2 cups whole-wheat pastry flour 1/­­2 cup unbleached all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/­­4 teaspoon salt 3/­­4 cup mashed bananas 3/­­4 cup nondairy milk 1/­­2 cup canola oil 1 tablespoon egg replacer, such as Ener-G Cinnamon Drizzle (optional) 2 tablespoons agave syrup 1/­­2 teaspoon ground cinnamon Preheat the oven to 350°F. Oil a Bundt pan. In a small bowl, combine 1/­­2 cup of the sugar and the cinnamon and stir until well mixed. Stir in the pecans. In a large bowl, combine the flours, baking soda, baking powder, and salt and whisk until well mixed. In a food processor, combine the bananas and remaining 1/­­2 cup/­­100 g sugar and process until smooth. Add the nondairy milk, oil, […] The article Cinnamon-Crunch-Stuffed Bundt Cake appeared first on VegKitchen.

Coconut Curry Noodles and Butternut Squash

October 30 2018 Robin Robertson's Global Vegan Kitchen 

Coconut Curry Noodles and Butternut SquashButternut squash adds a touch of sweetness to the coconut-curry sauce in this Coconut Curry Noodles recipe from One-Dish Vegan. Mix and match vegetables or make it as spicy as you like--begin with as much or as little cayenne as you like and then garnish with sriracha or sambal oelek for more heat.   Coconut Curry Noodles and Butternut Squash Butternut squash adds a touch of sweetness to the coconut-curry sauce. Mix and match vegetables or make it as spicy as you like--begin with as much or as little cayenne as you like and then garnish with sriracha or sambal oelek for more heat. - 2 teaspoons neutral vegetable oil - 3 shallots (chopped) - 1 tablespoon (8 g) grated fresh ginger - 3 tablespoons (45 ml) wheat-free tamari - 1 tablespoon (6 g) yellow curry powder - 2 teaspoons ground coriander -  1/­­4 teaspoon cayenne, or to taste - 2 teaspoons sugar - Salt and freshly ground black pepper - 2 cups (475 ml) vegetable broth - 1 small butternut squash, peeled and cut into 1/­­2 -inch (1.3 cm) dice (about 3 cups) - 8 ounces (225 g) dried rice noodles - 2 cups (140 g) chopped bok choy or other leafy greens - 1 can (14 ounces, or 395 ml) of unsweetened coconut milk -  1/­­2 cup (8 g) chopped fresh cilantro - 2 scallions, chopped - Lime wedges, to serve - Sriracha or sambal oelek, to serve (optional) - Heat the vegetable oil in a large pot over medium heat. Add the shallot and ginger and cook, stirring, for 1 minute to soften. Stir in the tamari, curry powder, coriander, cayenne, sugar, and salt and pepper to taste. - Stir in the broth and then add the squash. Bring to a boil and then reduce the heat to a simmer. Cover and cook for 20 minutes or until the squash is tender. Add the bok choy and simmer for another 10 minutes. - While the vegetables are cooking, soak the rice noodles in a bowl of hot water and set aside. When the noodles are soft, drain them and add them to the vegetables. - Stir in the coconut milk and heat until hot--but do not boil. Taste and adjust the seasonings if needed. - Serve in large bowls and garnish with cilantro and scallions. Serve with lime wedges and sriracha (if using). From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission. The post Coconut Curry Noodles and Butternut Squash appeared first on Robin Robertson.

Cherry Overnight Oatmeal

October 17 2018 Oh My Veggies 

This oatmeal recipe is prepared the day before and makes life easier in the morning. It can be kept in the refrigerator for four days. If you want to make some variations, you can replace the oatmeal with the same amount of quinoa, buckwheat, millet, etc.

atta ladoo recipe | atta besasn ladoo | wheat laddu recipe

October 15 2018 hebbar's kitchen 

atta ladoo recipe | atta besasn ladoo | wheat laddu recipeatta ladoo recipe | atta besasn ladoo | wheat laddu recipe with step by step photo and video recipe. sweet recipes are very essential within indian diaspora, especially during festival time. these are generally made with a huge amount of sugar, ghee and other unhealthy ingredients. but there are quite a few healthy sweets and atta ladoo recipe is one such recipe made with minimal ingredients. The post atta ladoo recipe | atta besasn ladoo | wheat laddu recipe appeared first on Hebbar's Kitchen.

Smoky Chickpea Salad with Mango and Avocado

October 9 2018 Robin Robertson's Global Vegan Kitchen 

Smoky Chickpea Salad with Mango and AvocadoToday is publication day for One-Dish Vegan Revised and Expanded Edition! To celebrate, I’m sharing my recipe for Smoky Chickpea Salad with Mango and Avocado from the book. Roasted chickpeas were a favorite snack of my grandmother, who first introduced me to the savory, protein-rich treat many years ago. These days you can find spin-offs of classic roasted chickpeas that feature various spice blends and sauces from curry to tamari. This one takes a smoky route. Once roasted, the chickpeas take on a lovely mahogany color and a deep smoky flavor that complements the other salad components. The luscious mango dressing can be made with your choice of Dijon mustard or sriracha sauce. Smoky Chickpea Salad with Mango and Avocado Roasted chickpeas were a favorite snack of my grandmother, who first introduced me to the savory, protein-rich treat many years ago. These days you can find spin-offs of classic roasted chickpeas that feature various spice blends and sauces from curry to tamari. This one takes a smoky route. Once roasted, the chickpeas take on a lovely mahogany color and a deep smoky flavor that complements the other salad components. The luscious mango dressing can be made with your choice of Dijon mustard or sriracha sauce. Smoky Chickpeas: - 1 tablespoon (15 ml) pure maple syrup - 1 tablespoon (15 ml) wheat-free tamari - 2 teaspoons liquid smoke - 2 teaspoons olive oil - 1 teaspoon nutritional yeast - 1 teaspoon smoked paprika -  1/­­2 teaspoon onion powder -  1/­­4 teaspoon freshly ground - black pepper -  1/­­4 teaspoon salt - 1 1/­­2 cups (246 g) cooked chickpeas or 1 can (15.5 ounces, or 440 g) of chick-peas, rinsed and drained Dressing: - 1 small mango pitted, peeled, and chopped - 3 tablespoons (45 ml) freshly squeezed lime juice - 1 to 2 tablespoons pure maple syrup - 2 teaspoons Dijon mustard or 1/­­2 teaspoon sriracha sauce -  1/­­2 teaspoon liquid smoke - Salt and freshly ground black pepper Salad: - 8 ounces (225 g) spinach or watercress (or a combination), thick stems removed - 1 ripe mango - 1 ripe Hass avocado - For the smoky chickpeas: Preheat the oven to 375°F (190°C, or gas mark 5). Line a shallow baking dish with parchment paper or spray it with nonstick cooking spray. - Place all of the chickpea ingredients in a bowl and toss to combine and coat the chickpeas. Transfer the chickpeas to the prepared baking dish and spread them out in a single layer. Bake for 30 minutes, stirring once about halfway through. The chickpeas should be lightly browned and nicely glazed. The chickpeas can be made in advance of the salad, if desired. Store in a tightly sealed container in the refrigerator for up to 3 days. - For the dressing: Combine the chopped mango, lime juice, agave, mustard, and liquid smoke in a high-speed blender or food processor. Blend until smooth, adding 1 to 3 tablespoons (15 to 45 ml) of water as needed to achieve the desired consistency. Season lightly with salt and pepper, blend again, and then taste and adjust the seasonings if needed. - For the salad: Place the greens in a large salad bowl or mound onto individual plates. Top with the chickpeas. Pit, peel, and dice the mango and avocado or use a small melon baller to scoop them into balls and then add them to the watercress and chickpeas. Drizzle the dressing onto the salad or serve the dressing on the side. From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission   The post Smoky Chickpea Salad with Mango and Avocado appeared first on Robin Robertson.

Quick Three-Grain Brown Bread

September 28 2018 VegKitchen 

Quick Three-Grain Brown Bread Pop this easy vegan quick bread into the oven while your favorite soup is simmering on the stove. It’s made with wheat and rye flours, plus cornmeal. Or, serve it with jam to accompany your favorite warm beverage -- coffee, tea, or cocoa. You’ll love this moist loaf! This makes one loaf, about 10 to 12 slices. Photos by Hannah Kaminsky. Save Print Quick Three-Grain Brown Bread Author: Nava Recipe type: Quick bread Cuisine: Vegan /­­ healthy Prep time:  15 mins Cook time:  40 mins Total time:  55 mins Serves: 10 to 12   Pop this easy vegan quick bread into the oven while your favorite soup is simmering on the stove. Its made with wheat and rye flours, plus cornmeal. Ingredients 1 cup whole wheat pastry flour ¾ cup rye flour ½ cup cornmeal 1½ teaspoons baking soda ½ teaspoon salt 1 cup plain nondairy yogurt, preferably coconut ⅔ cup unsweetened nondairy milk, or as needed ⅓ cup maple syrup, molasses, or barley malt syrup 2 tablespoons safflower oil Instructions Preheat the oven to 350 degrees F. Combine the first 5 (dry) ingredients in a large mixing bowl and stir together. Combine the remaining ingredients in another mixing bowl and whisk together until smoothly blended. Make […] The post Quick Three-Grain Brown Bread appeared first on VegKitchen.

Chana with Sweet Potatoes

September 24 2018 Meatless Monday 

One of Indias most popular dishes -- Chana Masala -- features chickpeas simmered with tomatoes. This recipe features sweet potatoes and greens to make the dish even more interesting and satisfying. This recipe comes to us from Oldways. Serves 4   - 1/­­2 large onion, chopped as you like - 1 tablespoon vegetable oil of your choice - 1 teaspoon cumin - 1/­­2 teaspoon cinnamon - 1/­­2 teaspoon turmeric - 1/­­2 teaspoon coriander - 1/­­2 teaspoon ground cloves - 1/­­4 teaspoon red pepper flakes - 1-2 cloves garlic, minced - 1 tablespoon freshly grated ginger - 1 (15 oz) can chickpeas, drained and rinsed - 1 (15 oz) can diced tomatoes - 2 small or 1 large sweet potato, cut in chunks - 1/­­2 (15 oz) can light coconut milk or 1/­­4 can of regular coconut milk - 1 cup chopped spinach or other greens   Heat the oil in a large skillet, and cook the onion 4-5 minutes until soft and slightly golden. Add the dry spices. Amounts dont need to be exact; start with these amounts, and adjust to your taste later. Add the garlic and ginger then continue cooking gently for ten minutes to allow the flavors of all the spices to marry with the onions. Now add the tomatoes, chickpeas, sweet potatoes (cut large or small, depending on how you like them) and coconut milk. Bring to a boil, cover, and simmer on low for 45 minutes. The potatoes will soften sooner than that, but keep cooking to develop the flavors. Just before youre ready to serve, add the chopped greens and cook for a few minutes until the greens are wilted. Add salt to taste, and serve with brown rice or some other grain, or with some whole wheat naan. Active time: 1 hour The post Chana with Sweet Potatoes appeared first on Meatless Monday.

Soft and Chewy Granola Bars

September 21 2018 VegKitchen 

Soft and Chewy Granola Bars Here’s an easy-to-make vegan bar filled with chewy granola in a soft dough. It’s a kind of a cross between a granola bar and a blondie bar. Perfect as a mid-afternoon snack with coffee or tea, an on-the-go breakfast, or to pack in the lunchbox. Adapted from The Vegetarian Family Cookbook. Makes: 8 bars 3/­­4 cup whole wheat pastry flour 2 tablespoons hemp seeds, ground flaxseeds, or wheat germ 1/­­2 teaspoon baking soda Pinch of salt 2/­­3 cup applesauce 1 heaping tablespoon nut butter, optional 1 cup granola of your choice (homemade or store bought) 1/­­2 cup raisins or currants 1/­­2 cup vegan chocolate chips Preheat the oven to 350 degrees F. Combine the first 4 (dry) ingredient in a mixing bowl and stir together. Make a well in the center of the dry ingredients and pour in the applesauce and optional nut butter. Stir together until the wet and dry ingredients are completely mixed. It will be a stiff batter. Stir in the granola, raisins, and chocolate chips. Pour the batter into a lightly oiled 9- by 9-inch pan. Bake for 20 to 25 minutes, or until a knife inserted into the center tests clean (aside from the melted chocolate). […] The post Soft and Chewy Granola Bars appeared first on VegKitchen.

Healthy Pumpkin Pasta with Spinach and Mushrooms

September 17 2018 Meatless Monday 

This pumpkin pasta is vegan and packed with veggies and whole grains. It’s sure to become a fall favorite thanks to its short cooking time and the combination of flavors: sweet and creamy pumpkin, chewy spinach and mushrooms, whole grain fettuccine and a little crunch from the chopped walnuts. This recipe comes to us from Elena of Happy Kitchen.Rocks. Serves 4 1/­­2  small to medium-sized Hokkaido pumpkin 2  teaspoons  olive oil  divided salt and freshly ground black pepper  to taste 1  head  garlic 350  grams or 12 oz  whole wheat pasta  (I used fettuccine) 200  grams or 7 oz  mushrooms  sliced (I used crimini) 140  grams or 5 oz  raw spinach 235  ml or 1 cup  vegetable broth  (see notes below) 1  teaspoon  dried basil 1/­­2  teaspoon  dried sage 1/­­4  teaspoon  nutmeg 4  tablespoons  chopped walnuts  to serve 4  teaspoons  pumpkin oil  to serve (optional)   Preheat the oven to 180 ?C or 350 ?F. Chop the pumpkin into small chunks. Lay a baking tray with parchment paper and drizzle it with olive oil or cooking spray. Place the pumpkin and sprinkle with salt and pepper. Cut a top off a garlic head and place it on the tray. Bake in the preheated oven for around 20 minutes or until they are soft when pierced with a fork. Meanwhile, cook the pasta according to the instructions on the package. Heat a lug of olive oil in a large skillet and sautée chopped mushrooms for about 3 minutes over medium heat. Add the spinach and continue cooking until it is softened, for about 4-5 minutes. Set aside. When the pumpkin is roasted, transfer it to a blender together with peeled roasted garlic and pulse until smooth, adding vegetable broth. Add spices and herbs, as well as salt and pepper to taste. Combine the pasta with mushrooms, spinach and pumpkin puree. Serve sprinkled with chopped walnuts and drizzled with pumpkin oil (optional but recommended). Enjoy! Recipe Notes: Add vegetable broth one ladle at a time, until you like the consistency. It should be thicker than pumpkin soup. The post Healthy Pumpkin Pasta with Spinach and Mushrooms appeared first on Meatless Monday.

Palak (Spinach) Puri

December 3 2018 Manjula's kitchen 

Palak (Spinach) Puri (adsbygoogle = window.adsbygoogle || []).push({}); Palak Puri, Spinach Puri Palak (Spinach) Puri is a whole wheat fried bread made with many different flavors. Adding the spinach with a few spices makes the Puri very yummy and healthy. These puris can be served with any meal and add a nice green color to any menu. You can also serve them with afternoon tea or even pack them up for a lunch box meal. - 1 cup whole wheat flour - 1/­­4 cup besan (gram flour) - 2 cup spinach leaves (remove all the stems) - 1 green chili - 1/­­2 inch ginger - 1/­­2 tsp salt - 1/­­2 tsp cumin seeds - 1/­­8 tsp asafetida (hing) - 1 Tbsp oil Also need oil to fry -  Blend the spinach, ginger and green chili with about 1/­­4 cup of water, use more if needed. - In a bowl mix with whole wheat flour all the ingredient except spinach besan, cumin seeds, asafetida, salt, and oil, mix it well. - Add the spinach paste to the flour mix and form into a firm and pliable dough add water as needed. Grease your palm and knead the dough. Cover the dough and let it sit for 10 minutes or more. - Divide the dough into 12 equal parts and roll them into smooth balls. Lightly oil the surface you want to roll the puries. Roll them into about six-inch circle. - Heat at least one inch of oil in a frying pan over medium high heat. To check if oil is ready drop a small piece of dough into the oil this should come up without changing the color. - Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up slowly. Turn the puris over. Puries should be light golden color both sides. -  Take the puris out and place them on paper towels to absorb the excess oil. Repeat the process for remaining puries. Try this menu for next get together with using Palak Puri, Cabbage Kofta, Aloo Gobhi, Boondi Ka Raita, Jeera Rice. The post Palak (Spinach) Puri appeared first on Manjula's Kitchen.

Japanese Vegetable Curry

November 13 2018 Robin Robertson's Global Vegan Kitchen 

Japanese Vegetable CurryMilder and thicker than other curries and slightly sweet, Japanese curries are typically thickened with a roux. This Japanese Vegetable Curry from One-Dish Vegan cuts the fat and adds flavor by pureeing some of the vegetables in the curry to thicken it. This is also good made with fresh or frozen shelled edamame instead of the tofu and snow peas instead of the green peas. S&B brand curry powder works best in this dish. Japanese Vegetable Curry Milder and thicker than other curries and slightly sweet, Japanese curries are typically thickened with a roux. This version cuts the fat and adds flavor by pureeing some of the vegetables in the curry to thicken it. This is also good made with fresh or frozen shelled edamame instead of the tofu and snow peas instead of the green peas. S&B brand curry powder works best in this dish. - 2 teaspoons olive oil or 1/­­4 cup (60 ml) water - 1 large yellow onion, chopped - 2 carrots, peeled and cut into 1/­­4 -inch (6 mm) thick slices - 1 1/­­2 to 2 tablespoons (9 to 13 g) yellow curry powder - 1 1/­­2 tablespoons (24 g) tomato paste - 1 tablespoon (15 ml) wheat-free tamari - 1 to 2 teaspoons agave nectar -  1/­­4 teaspoon cayenne pepper, optional - 1/­­3 cup (82 g) applesauce - 3 cups (700 ml) vegetable broth - 1 large rurusset potato, peeled and cut into 1-inch (2.5 cm) dice - Salt and freshly ground black pepper - 1 tablespoon (16 g) mellow miso paste - 8 ounces (225 g) extra-firm tofu, well drained, blotted dry, and diced -  3/­­4 cup (113 g) fresh or (98 g) thawed frozen peas - Heat the olive oil or water in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the carrots and then stir in the curry powder, tomato paste, tamari, agave, cayenne (if using), applesauce, and broth and bring to a boil. Reduce the heat to a simmer and add the potato and salt and pepper to taste. Simmer until the vegetables are tender, about 30 minutes. - Transfer about 2 cups (455 g) of the mixture to a high-speed blender or food processor. Add the miso paste and puree until smooth. Stir the vegetable puree back into the curry along with the tofu and peas and simmer for 5 minutes longer. Taste and adjust the seasonings if needed. - Serve hot. From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission.   The post Japanese Vegetable Curry appeared first on Robin Robertson.

Sourdough Sandwich with Mushroom, Kale and Lentils

November 6 2018 Green Kitchen Stories 

Sourdough Sandwich with Mushroom, Kale and Lentils More than just a sandwich, this is better described as a warm and wintery mushroom and kale salad on top of a slice of freshly baked sourdough bread and it is every ounce as heavenly as it sounds. But before we talk more, let’s watch a movie. We have been taking an involuntary break from making our youtube videos as we have been finishing up our next book, but we are back with a bunch of new videos now. We are starting off with this sandwich this week and have a few more in the upcoming weeks. If you’ve been following my stories on instagram, you might have noticed that we’ve been picking up a new (but old) love for baking rye sourdough bread. It’s been years since we baked bread more regularly and I remember giving up the last time after having killed our third starter. Apparently (luckily), we are better at keeping children alive than sourdough starters and plants. Anyway, I felt a streak of boldness and got back on it again a few weeks back. Instead of making our own starter, we asked if we could buy a rye starter from a sourdough bakery close to us. They handed us a paper cup with a wobbly and bubbly starter and we went home and started baking. It’s been alive for a month now and whenever we are not baking, we simply let it sleep in the fridge. Many sourdough breads are complicated stories involving a checklist with tasks. This is a simpler method where we bake the bread in a crockpot to help it develop a thick crust and soft centre. Its a version of the classic No-Knead Bread but with sourdough bread and the addition of rye flour to give it more tang. The dough is more moist than traditional bread doughs and needs longer proofing time so it develops its tangy sourdough flavor. We use 30/­­70 per cent rye/­­wheat ratio. We have been experimenting with various ratios but find that this is optimal for a bread that can rise well and still provide a lot of rye character. We have been using the bread for lunch sandwiches and this mushroom sandwich is our very favorite at the moment. It’s very very simple, you just fry mushrooms in a pan with a bit of garlic, fold down kale and cooked lentils and add a little vinegar to balance the flavors. We serve it with a herby vegan spread between the bread and the topping that we make from Zeta BreOliv, capers and parsley. BreOliv is a spreadable olive oil that can be used instead of butter. It is made from just olive oil, shea oil, water and salt. This recipe is sponsored by Zeta and you can find the recipe in Swedish on their site. And the English version below. Sourdough Sandwich with Mushroom, Kale & Lentils Makes 4 slices BreOliv Herb Spread 4 tbsp Zeta BreOliv 1 tbsp capers 1 small bunch parsley Mushroom Topping 2 tbsp Olive Oil 300 g /­­ 11 ounces (3 cups) mixed mushrooms 1 clove garlic 1 tbsp white wine vinegar 2 large kale leaves, stalk discarded 1 cup /­­ 100 g cooked lentils salt & black pepper To serve 4 slices sourdough bread (see recipe below) - Make the herb spread by chopping capers and parsley and stirring it together with Zeta BreOliv In a bowl. - Clean and divide the mushrooms into large bits. Peel and crush the garlic. - Heat a large skillet with olive oil. - Add mushroom and garlic and let sizzle for a few minutes. Then add white wine vinegar. - Chop the kale and rinse the lentils and stir them into the pan. Let saute until the kale has softened. - Taste and season with salt and pepper. - Cut a few slices bread and add a layer of the herb spread. Top with the mushroom and kale mixture and a grind of black pepper. Rye Sourdough Makes 1 loaf Before we make this bread we feed the starter a few hours ahead so it’s alive and kicking. 100 ml (1/­­3 cup) rye sourdough starter 400 ml (1 1/­­2 cup) water 1 1 /­­2 tsp salt 330 g (2 1/­­3 cups) organic all purpose flour 170 g (1 1/­­2 cup)  organic rye flour 6-8 green olives - Stir together sourdough, water and salt in a large bowl, and the two flours in a separate bowl. - Chop the olives coarsely. - Fold the olives and the flour mixture into the sourdough liquid and use a wooden spoon to stir it into a sticky dough. Sprinkle over more flour if needed. You can also dip your hands in flour and use them if you prefer. The dough is ready when it can be shaped to a ball that is smooth on the outside and sticky on the inside. - Cover the bowl with plastic and leave in room temperature for 12 hours (can be more or less depending on how warm your room is. - It should have expanded at this point and be very sticky and bubbly. Fold it out on a floured table. Sprinkle extra flour on top and pull and fold the dough around itself a few times. It will be pretty sticky. - Flour a proofing basket or bowl and transfer the dough to it with the folds and ends facing upwards and the smoother (dont worry if its not super smooth) facing down. - Leave to proof for two more hours. - Set the oven to 250°C/­­500°F and place a Dutch oven with lid in the oven. - Use oven mittens to remove the hot Dutch oven. Sprinkle the bottom with flour and carefully flip out the dough into it. - Put the lid back on, place in the oven and let back for 30 minutes. Remove the lid, lower the temp to 230°C/­­450°F and let bake for 20 more minutes. - The bread is ready when it has a neice crust and a hollow sound when tapped on. - Let cool wrapped in a cloth before you slice it and it will stay moister. This post is sponsored by Zeta. All words and opinions are our own.

The Best Quinoa Salad

October 24 2018 VegKitchen 

The Best Quinoa Salad Unlike rice and wheat, quinoa is not a grain. Quinoa is the fruit of a plant from the same family as spinach and beets. Quinoa shines in salads, and if you want to eat gluten free, it’s the perfect food. On the nutrition side, it contains a large amount of high-quality protein, polyunsaturated fatty acids, and many micronutrients. Thanks to its nutritional composition--somewhat different from other cereals--and its unique taste, its inclusion in the diet brings variety to the menu. 3.0 from 1 reviews Save Print The Best Quinoa Salad Prep time:  20 mins Cook time:  25 mins Total time:  45 mins Serves: 5-6   Ingredients 1 cup of uncooked quinoa ½ cup of uncooked green lentils 1 red pepper cut into small cubes ½ English cucumber cut into small cubes ½ tomato cut into small cubes 1 cup fresh parsley Instructions Cook the quinoa and lentils according to package directions and set aside Add all the ingredients of the salad in a large bowl Mix all the ingredients of the dressing together, add to the ingredients , mix well And thats it! 3.3.3077   The post The Best Quinoa Salad appeared first on VegKitchen.

Vegetables and Barley Soup

October 17 2018 VegKitchen 

Vegetables and Barley Soup What better way to start the week than a good soup full of seasonal vegetables? I learned to love soups in Italy, because there they make their soups with legumes and cereals, which makes them even more delicious. The preparation of the dish is fast, no need to stay close to monitor the cooking. The soup can be kept for two days in the fridge or may be frozen. You can add vegetables to the soup, depending on the season, or legumes, such as lentils. For a gluten-free version, replace barley with buckwheat or millet. Adapt the cooking times according to the cereals used. Preparation time: 15 minutes Cooking time: 40 minutes Serving: 4 Ingredients 1 can of tomato 4 cups of vegetable broth 200 g of pearl barley 1 celery stalk 2 potatoes 3 carrots 1 onion 1 clove of garlic 1 bay leaf Salt and pepper to taste Olive oil Preparation Wash the celery branch, carrots, and potatoes. Cut the vegetables into cubes. Peel and cut the onion and garlic clove. Pour the barley, all the vegetables, the onion, and the garlic into a sauce pan. Drizzle in olive oil, salt, and pepper to taste. Add the bay […] The post Vegetables and Barley Soup appeared first on VegKitchen.

peanut butter cookies recipe | eggless peanut butter biscuits in cooker

October 12 2018 hebbar's kitchen 

peanut butter cookies recipe | eggless peanut butter biscuits in cookerpeanut butter cookies recipe | eggless peanut butter biscuits in cooker with step by step photo and video recipe. biscuits or cookies are favourite snacks for many including young and adults. these cookies are generally made with plain flour or wheat flour with choice of flavouring agents to enhance the cookie experience. in this cookie, peanut butter is used as flavour enhancer which makes it rich and creamy. The post peanut butter cookies recipe | eggless peanut butter biscuits in cooker appeared first on Hebbar's Kitchen.

Swedish Breakfast + Win a trip to Sweden!

October 3 2018 Green Kitchen Stories 

Swedish Breakfast + Win a trip to Sweden! Hi! We had to take some time away from this space while finishing the manuscript for our next book but we are super happy to be back here blogging again. We have got a couple of fun recipes lined up for the next weeks but are starting off with our favorite meal of the day and a competition with a seriously AMAZING prize! Keep reading to see how you can win a trip for two to Sweden to stay at forest restaurant and resort Stedsans in the Woods. First let us talk about this week’s recipe. If you are following us on social media you know how fond we are of porridge. Oat is the quickest and most common porridge grain but today we are sharing the recipe for another favorite - a simple and warming buckwheat and cardamom porridge topped with Swedish blueberries, nut butter and foamy oat milk. Buckwheat groats take a little longer to cook than oats but they provide a uniquely chewy and soft texture. We cook them with dried prunes or dates for a little sweetness and the trick for the best texture is to cook it until all water is absorbed. If you haven’t tried buckwheat porridge before, consider this your wake-up call! And now on to the competition. In collaboration with Visit Sweden, we are giving away a trip for two to Stedsans in the Woods, a fantastic restaurant experience and resort in the middle of the forest. To enter the competition, prepare a Swedish inspired breakfast (think porridge, muesli, berries, buttermilk, crisp bread, open faced sandwiches, boiled eggs etc) and share it on instagram using the hashtag #VisitSwedenFood. Together with a jury from Visit Sweden, we will choose the best contribution and announce the winner on 1 November 2018. The competition is open worldwide. The price includes flights/­­transportation for two people, transfer to/­­from Stedsans in the Woods and one night for two people in a double room at Stedsans in the Woods cabin/­­tent stay on Thursday, Friday or Saturday from May 2019. See whats included here. Buckwheat & Cardamom Porridge with Blueberries  Serves 4 1 cup /­­ 200 g whole buckwheat groats 2 cups /­­ 500 ml water 1 pinch sea salt 1/­­4 tsp ground ginger 1/­­4 tsp cardamom seeds (or ground) 3 dried prunes, stones removed and chopped Toppings wild blueberries (thawed frozen works well) nut butter Oat milk, foamed hazelnuts, chopped hemp seeds Rinse the buckwheat in hot water. Add buckwheat, water and the rest of the ingredients to a sauce pan, bring to a boil and lower the heat. Let gently simmer for about 20 minutes. Stir occasionally to prevent it to sticking to the bottom of the pan. When the water is absorbed the porridge should be just about ready, but keep stirring for another minute or so to get the perfect texture. Serve in bowls topped with blueberries, nut butter, oat milk, chopped hazelnuts and hemp seeds.   Crisp Bread Sandwich Serves 4  4 crisp breads or seed crackers 4 tsp butter (sub for olive oil for a plant-based alternative) 4-8 thin slices hard cheese (we use a variety called Prästost), use mashed avocad for a plant-based option 1/­­2 cucumber, sliced thinly 8 cherry tomatoes, sliced sprouts or mini greens salt & black pepper olive oil to drizzle Spread the crispbread with butter. Add a few slices of aged cheese to cover and top with thin slices of cucumber and tomatoes. Sprinkle with mini greens, salt and pepper and drizzle with a bit of olive oil over. This competition is arranged in collaboration with Visit Sweden. The value of the price is approx. 2 500EUR. Any tax will be paid by the winner.

Buttermilk-Buckwheat Pancakes

September 24 2018 Meatless Monday 

Start your week on a healthy note with hearty, homemade pancakes! Swapping out half of the flour for buckwheat flour produces the perfect balance of delicate and hearty. Recipe and photo from Oldways and the Whole Grains Council (Karen Mansur). Makes 12 6-inch pancakes   - 3/­­4 cup buckwheat flour - 3/­­4 cup whole white wheat flour - 3 tablespoons sugar - 1/­­2 teaspoon salt - 1 teaspoon baking soda - 3 tablespoons unsalted butter, melted - 1 egg, beaten - 2 cups non-fat buttermilk, divided - vegetable oil Heat a large griddle pan over medium heat.  Prepare batter while pan is heating. Whisk together the dry ingredients (flours, sugar, salt, baking soda) in a large bowl. In a medium bowl, stir egg and 1 cup of the buttermilk until combined, then slowly add in melted butter until incorporated. Add the buttermilk/­­egg mixture to the dry ingredients, stirring to blend.  Add in the remaining buttermilk to batter.  Stir only until everything is combined, batter may be slightly lumpy. Do not over mix. Using a pastry brush, lightly coat the pan with vegetable oil. Ladle 1/­­4 cup batter onto the hot pan. Reduce the heat to medium-low. Allow the pancake to cook for 2-3 minutes, or until bubbles come the surface. Flip the pancake and cook for another 1-2 minutes, or until golden brown. Serve with butter and maple syrup.     Active Time: 15 minutes Total time: 25 minutes The post Buttermilk-Buckwheat Pancakes appeared first on Meatless Monday.

aloo roti recipe | potato roti recipe | how to make alu roti

September 23 2018 hebbar's kitchen 

aloo roti recipe | potato roti recipe | how to make alu rotialoo roti recipe | potato roti recipe | how to make alu roti with step by step photo and video recipe. there are myriad ways to make roti or indian flat breads making it a versatile staple for many indians. it is generally made with wheat or plain flour without any extra flavour or ingredient infused to the dough. but this recipe is unique and the boiled potatoes are directly mixed to the wheat dough and thus making an healthy roti recipe. The post aloo roti recipe | potato roti recipe | how to make alu roti appeared first on Hebbar's Kitchen.

Blueberry and Banana Muffins

September 19 2018 Oh My Veggies 

These muffins will bring happiness to the young and old. When I first tasted it, I was reminded of the muffins that my grandmother cooked for me when I was little. Personally, I like it a lot when my muffins are golden brown; it gives a really delicious taste. Prep Time: 20 minutes Cooking: 25 minutes Total: 45 minutes Servings: 15 muffins Ingredients 2 cups whole wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 1/­­2 teaspoon salt 1/­­4 teaspoon cinnamon 4 bananas peeled and pounded 3/­­4 cups brown sugar 1/­­4 cup melted coconut oil 1/­­2 cup milk 2 teaspoons vanilla extract 1 cup blueberries Preparation Mix the first 5 ingredients in a bowl and the other ingredients in another bowl. Mix the dry ingredients gently with the wet ingredients, and mix until combined. Gently add the blueberries. Fill the muffin cups up to 3/­­4 of the mold. Bake at 350° F until a toothpick comes out clean--about 25 minutes.

Lebanese Lavash Bread

September 14 2018 VegKitchen 

Lebanese Lavash Bread Large, flexible Lebanese lavash bread is made from a strong, yeasted wheat dough. It’s used for scooping or wrapping up vegetables and dips. You can bake them either on a sheet in a hot oven or on top of the stove, draped over an inverted wok or on a griddle if the breads are small enough to fit. As with pita, the yeast in this dough contributes to its flavor and texture; the bread doesnt rise when baked. From Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney. Makes: 6 (12-inch) breads Preparation Time: About 1 1/­­2 hours to prepare and roll out the dough; 2 1/­­2 to 4 1/­­2 hours for rising; 30 to 40 seconds to bake each bread. 1/­­4 teaspoon active dry yeast 1/­­2 cup lukewarm spring water 1 1/­­4 to 1 1/­­2 cups whole wheat bread flour 1/­­2 teaspoon sea salt In a medium-sized mixing bowl, sprinkle the yeast over the warm water. Sprinkle in a teaspoon of flour, cover, and set in a draft-free spot for a few minutes to proof the yeast. Stir in one-half cup of the flour to form a batter. Cover and set it aside for about thirty minutes, until a […] The post Lebanese Lavash Bread appeared first on VegKitchen.


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