winter - vegetarian recipes

Try it! You will enjoy it!

Eggs Benedict Casserole – Vegan Breakfast Casserole

Bread cheese bites recipe | cheese bread triangles | cheese bread bites

Classic Carrot Cake

Poha idli recipe | instant poha rava idli | avalakki idli










winter vegetarian recipes

10 Ways to Conquer Colds and Fight Flu

February 26 2021 Vegetarian Times 

10 Ways to Conquer Colds and Fight Flu 10 ways stay healthy this winter. The post 10 Ways to Conquer Colds and Fight Flu appeared first on Vegetarian Times.

Spicy Black Bean and Sweet Potato Soup

February 24 2021 Golubka Kitchen 

Spicy Black Bean and Sweet Potato Soup It’s still very much soup season over here. We’ve gotten more snow in the past month than we’ve had all winter, and having some soup simmering away on the stove while it’s snowing is just the best. This spicy black bean and sweet potato one is both creamy and chunky, since we blend some of the ingredients up and leave other ones whole. Texturally varied soups like that are my favorite. The savoriness of the black beans and onions in the soup interacts really well with the warming spices, and the subtle sweetness of the (sweet) potato. As always, simple soups like this do really well with toppings to elevate both flavor and appearance. In this case, cilantro, quick pickled radishes or onions, avocado, yogurt/­­cashew crema, and toasted pumpkin seeds are all great topping options to consider. Hope you’ll give this soup a try! Spicy Black Bean and Sweet Potato Soup   Print Serves: 4-6 Ingredients 2 15 oz cans (3 cups) black beans, drained, divided 1 bunch cilantro, stems and leaves roughly separated 1 chipotle in adobo + 1 tablespoon adobo sauce (from the same can) juice from 2 limes, divided sea salt avocado oil or other cooking oil of choice 1 large yellow onion, diced 2 teaspoons ground cumin 2 teaspoons ground coriander ½ teaspoon smoked paprika 5 garlic cloves, minced 1 medium-large sweet potato (about 1 lb), sliced into ½ thick quarter rounds a few handfuls baby spinach topping suggestions/­­ideas cilantro leaves quick pickled radishes or red onions avocado yogurt or cashew crema toasted pumpkin seeds Instructions In an upright blender, combine 1 can of beans, cilantro stems, chipotle in adobo and adobo sauce, juice from 1 lime, a pinch of salt, and 1½ cups of water. Blend until smooth and set aside for now. Heat a large pot over medium heat and add enough oil to generously coat the bottom. Add the onion, cumin, coriander, paprika, and a pinch of salt. Saute until the onion is soft and translucent, about 7 minutes. Add the garlic and stir around for another 30 seconds, until fragrant. Add the sweet potato and the remaining can of black beans, stir to coat in the spices. Add the blended black bean mixture to the pot, along with 2 more cups of water, and plenty more salt to taste, to season the soup. Mix and bring to a simmer. Simmer, covered, for 25-30 minutes, until the sweet potato is cooked through. Turn off the heat, wilt in the spinach and add the juice of 1 remaining lime. Taste for salt and adjust if needed. Serve the soup warm, garnished with cilantro leaves, pickled radishes/­­onions, avocado, and/­­or yogurt or cashew crema. Notes -Chipotle in adobo sauce can be found in most grocery stores in the U.S. near the canned beans or in international sections. Its such a great, flavor building ingredient, thats definitely worth seeking out. -Our recipes for quick pickled radishes and quick pickled red onions are linked within the recipe. Both make for a delicious accompaniment to this soup. 3.5.3226 The post Spicy Black Bean and Sweet Potato Soup appeared first on Golubka Kitchen.

The Best Vegan Mashed Potatoes EVER

February 19 2021 Isa Chandra Moskowitz 

The Best Vegan Mashed Potatoes EVER Photo By VK Rees Rich, creamy, BUTTERY mashed potatoes are a necessity in life and these are the creamiest going. I shudder at the thought of you spending the rest of winter without the perfect mashed potato recipe and so here it is. I love that they use simple ingredients that are probably in your pantry, I love that they don’t use store-bought vegan butter or milk. But most importantly they taste like they are loaded with butter and cream. And in typical “me” fashion, we achieve that with cashew cream and refined coconut oil. The method is simple: mash then whip with a hand blender. And, you know, even if you don’t whip them, they’re still pretty great. But whip for maximum fluff. I am also offering you three variations because one mashed potato recipe would be underachieving. Use these modifications to create a new mashed potato every night of the week! Or three nights of the week, anyway. For roasted red pepper mash: Add 3 roasted red peppers (from a jar or homemade) to the cashew mixture and blend. For pesto mash: Add 1/­­2 cup pesto after youve whipped the original mashed potatoes and stir in. Drizzle with a little extra to serve. For garlic mash: On low heat, preheat a small pan and sauté 1/­­4 cup minced garlic in 1/­­4 cup olive oil for about 2 minutes. Add to original whipped mashed potatoes and stir in. Drizzle a little extra on top. This recipe is from I Can Cook Vegan. Recipe Notes ~I love russet potatoes in mashed potatoes and I don’t HATE the skin on but I do prefer them peeled. You don’t have to do a great job, a little peel left over is nice and rustic. If you use Yukon gold instead, peeling isn’t necessary because they are so thin skinned, and that sounds like a win. However, I still think that russets are fluffiest and best! ~I know boiling potatoes sounds easy, but there’s a right way to get the best flavor and texture. Submerge in cold slightly salted water and then bring the water up to a low boil, and immediately down to a simmer. This ensures even cooking and prevents water logging the potato, which can make it too loose. No one wants loose mashed potatoes. I mean, I’d eat them, but I wouldn’t be that happy about it. Fine, I’d still be happy, but not THAT happy. Ingredients 2 1/­­2 lbs russet potatoes, peeled and cut into 1 1/­­2 inch chunks 1/­­3 cup whole unroasted cashews (see page XX if you dont have a high-speed blender) 1/­­2 cup vegetable broth, at room temperature 1/­­3 cup refined coconut oil, at room temperature 3/­­4 teaspoon salt Lots of fresh black pepper Directions Place potatoes in a pot and submerge in cold water by about an inch. Sprinkle in two teaspoons of salt. Cover and bring to a low boil. Place cashews in a high-speed blender with vegetable broth and blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to get everything.  When potatoes are boiling, lower heat to a simmer, uncover and cook for about 12 minutes, until fork tender. Drain potatoes, and place back in the pot.  Mash with a potato masher, to break the potatoes up a bit. Add half of cashew mixture, coconut oil, salt and pepper and mash with a potato masher until relatively smooth and no big chunks are left.  Add the remaining cashew mixture, mix it in, and use a hand blender on high speed to whip them. They should become very smooth, fluffy and creamy. Taste for salt and pepper along the way, transfer to a serving bowl, and serve!

Vegan Lentil, Apple & Pecan Stuffed Butternut Squash

February 12 2021 Vegan Richa 

Vegan Lentil, Apple & Pecan Stuffed Butternut SquashVegan Stuffed Butternut Squash with Lentil & Apple filling is a hearty and satisfying plant-based main course for any winter dinner and makes for a showstopping holiday meal! Easy to make ahead of time! Even though it’s February already I am still craving all things squash and pumpkin! And trust me, you too will love this easy Stuffed Butternut Squash recipe all fall and winter long. It’s a tasty vegan and vegetarian main dish with a flavorful stuffing made of lentils, apples, onions and pecans. It’s seasoned with plenty of spices and herbs and baked inside a halved butternut squash making for a beautiful presentation. Obviously this is a great healthy vegan meal for Christmas, Thanksgiving but really any dinner that calls for an eye-catching main. I love me a hearty and meaty main dish that is meat-free (obviously). And this lentil stuffed butternut squash is a great way to show your family and friends that plant-based recipes can be incredibly satisfying. Nobody’s gonna leave the table hungry here and we don’t compromise on flavor either. The apple, pecan and lentil filling is wonderfully savory and packed with such incredible flavor thanks to fennel seeds, sage, thyme and rosemary. Thanks to the brown lentils, the filling honestly tastes and feels a bit meaty, and sausagey which is crazy because theres not even any meat substitute in it. More Vegan Butternut Squash recipes: - Vegan Butternut Squash Stuffed Shells - Butternut Squash Carbonara - Squash & Red Lentil Curry  More Vegan Fall & Winter recipes: - Jalape?o Cornbread chili Casserole  - Pumpkin Mac and cheese Bake  - Vegan Pumpkin Sage Biscuits - Easy Pumpkin Cornbread - Pumpkin Sage pasta with Crisp Sage Continue reading: Vegan Lentil, Apple & Pecan Stuffed Butternut SquashThe post Vegan Lentil, Apple & Pecan Stuffed Butternut Squash appeared first on Vegan Richa.

Roasted Cauliflower Pasta with Raisins, Capers, and Chard

February 3 2021 Golubka Kitchen 

Roasted Cauliflower Pasta with Raisins, Capers, and Chard Chard is one of our favorite greens. It’s stunningly beautiful and abundant at our farmers market even in the winter. It’s also delicious and edible in its entirety, both stems and greens, which is always a treat. We have simple, garlic sautéed chard as a side dish pretty often, and lately we’ve been adding raisins and capers to it, for bigger flavor. One night recently, without a real plan in mind, I roasted a head of cauliflower and added it to pasta, along with the raisin and caper chard. We loved the interaction of the caramelized cauliflower with the sweetness of the raisins and saltiness of the capers, as well as the slightly bitter, garlicky chard. My favorite dishes often come out of off the cuff cooking like that, this pasta being no exception. Hope you’ll give it a go! Roasted Cauliflower Pasta with Raisins, Capers, and Chard   Print Serves: 4 Ingredients 1 large head cauliflower, cut into bite-sized florets olive oil sea salt freshly ground black pepper 1 large bunch chard, stemmed, stems thinly sliced, leaves torn 4 garlic cloves, sliced ⅓ cup raisins (golden or regular) 2 tablespoons capers, roughly chopped 10-12 oz pasta of choice Instructions Preheat the oven to 400° F (200° C). Prepare a large, parchment-lined baking sheet. Put the cauliflower on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper to taste, and stir to coat. Roast the cauliflower for 40 minutes, stirring halfway, until very soft and caramelized in parts. Heat a large skillet over medium heat and add enough olive oil to generously coat the bottom. Add the chard stems to the skillet, along with a pinch of salt, saute for 5 minutes, until the stems are just beginning to soften. Add the garlic, raisins, and capers, saute for another 5 minutes, or until the chard stems and garlic are soft and the raisins are plump. Add the chard leaves to the pan, along with another pinch of salt, and cook until wilted and soft, another 3-5 minutes. Add the roasted cauliflower to the pan, mix well with the rest of the ingredients. Meanwhile, cook the pasta in very well salted water until al dente, following the package instructions. Reserve about 1 cup of the starchy pasta water. Add the cooked pasta to the pan with the cauliflower and chard, along with a splash of the pasta water. Gently mix to coat, letting the pasta take on the flavors in the pan for about 1 more minute. Add another splash of the pasta water if needed. Serve the pasta right away, drizzled with more olive oil. Notes Though regular raisins are pictured here, golden raisins would be delicious in this pasta. 3.5.3226 The post Roasted Cauliflower Pasta with Raisins, Capers, and Chard appeared first on Golubka Kitchen.

Cabbage and Lemon Risotto

January 20 2021 Golubka Kitchen 

Cabbage and Lemon Risotto I find risotto to be incredibly fun to cook. I like to have something nice to sip by my side, some good music on, and all the ingredients measured out in advance. It’s a preparation process that really gets you in the zone, an almost meditative state of tending to the rice, and watching it magically transform from dry to beautifully creamy. Risotto has a reputation of being fussy, and although it requires constant attention, the ingredients it calls for couldn’t be more modest: alliums like onions and garlic, rice, wine, hot broth, and whatever other items you’d like to add to make it your own. In this recipe, it’s cabbage and lemon, both abundant in the depths of winter. Once you get the hang of it, the preparation becomes second nature as well. We gently stew the cabbage in lemon juice until incredibly tender, so much so that it completely melts and disappears into the risotto. It’s a great way to eat a whole head of cabbage almost without noticing. The bright and assertive flavors from the lemon juice and zest complement the starchiness and richness of the rice really nicely. A small warning: this risotto is quite lemony, so if you’re sensitive to sour flavors, I recommend reducing the amount of lemon (this is detailed in the recipe as well). Also, the lemon mellows out as it sits and in the leftovers. Since this is a vegan recipe, there’s no cheese, but we throw together a quick, ‘cheesy’ cashew dust, a cashew Parm of sorts, and stir it through the risotto. The result is so incredibly cozy and comforting, we hope you’ll give it a try one day this winter! Cabbage and Lemon Risotto   Print Serves: 4-6 Ingredients ¼ cup raw cashews 1 teaspoon nutritional yeast sea salt freshly ground black pepper olive oil 1 medium head white cabbage, thinly sliced with a knife or mandoline zest and juice from 2 small lemons (see note) 1 yellow onion, diced 4 garlic cloves, minced 1½ cups Arborio rice ¼ cup dry white wine 6 cups hot vegetable broth, plus more if needed parsley or other herbs for garnishing (optional) Instructions Pound the cashews in a mortar and pestle or process in a mini food processor, until finely ground. Add the nutritional yeast, a generous pinch of salt, and plenty of black pepper. Mix to combine. Set aside for now. Heat a large skillet over medium heat and add enough oil to generously coat the bottom. Add the cabbage and a pinch of salt, and cook for 10 minutes, until the cabbage is just wilted. Add the juice of 1 lemon and stir it in. Turn the heat down to low, and cover the skillet. Cook the cabbage, covered, for 45 minutes, stirring periodically, until very soft. Transfer the cabbage to a bowl and wipe the skillet if needed. Heat the same skillet over medium heat and add more oil to coat the bottom well. Add the onion and a pinch of salt, saute for 7 minutes, until translucent. Add the garlic and stir it around until fragrant, about 1 minute. Add the rice and mix well to coat it with the oil. Cook, stirring constantly, until the rice grains are translucent, about 3-5 minutes. Add the juice of 1 remaining lemon and the wine, bring it up to a simmer and cook, stirring often, until the liquid is completely absorbed, about 2 minutes. Start adding the hot broth, one ladleful at a time. Bring the broth to a simmer and let it absorb into the rice, stirring often, about 2-4 minutes. Once absorbed, add another ladleful of broth and keep repeating this process of letting the broth absorb, then adding more. Stir the rice frequently and vigorously - this will help develop the starches/­­make the rice creamy. Add about half of the cabbage during the 4th addition of broth. Add the rest of the cabbage at the next addition of broth, and continue cooking, until the rice is creamy and al dente, and until the cabbage has collapsed completely into the risotto. The whole cooking process should take 25-30 minutes total from the first addition of broth. Turn off the heat, mix in the lemon zest and most of the cashew mixture, saving some for garnishing. Taste for salt and adjust if needed. Serve the risotto right away, garnished with more of the cashew dust and herbs, if using. Notes This dish is quite lemony, so if you are sensitive to sour flavors, use 1 lemon, divided between the cabbage and the rice, instead of the 2 lemons that the recipe calls for. 3.5.3226 The post Cabbage and Lemon Risotto appeared first on Golubka Kitchen.

Spaghetti Squash Bake with Sun-dried Tomato Cream Sauce

December 22 2020 Vegan Richa 

Spaghetti Squash Bake with Sun-dried Tomato Cream SauceThis easy vegan Spaghetti Squash Bake is a tasty Italian-inspired healthy, low carb, pasta-like casserole dish that everyone will absolutely love. Cooked spaghetti squash is combined with a creamy sun-dried tomato sauce, all baked until golden and bubbly. Spaghetti Squash is a winter veggie favorite! These miracle squashes naturally grow in such a way that, once cooked, their insides will pull apart in long, spaghetti-like strands. Thanks, Mother Nature! The long squash strands are tender enough that you can twirl them around your fork and they have a mild, slightly sweet flavor that makes them great for serving with a creamy sun-dried tomato sauce like in this spaghetti squash bake recipe. An Italian-inspired “pasta” bake that features cooked spaghetti squash, garlic, and spinach all smothered in a perfectly creamy and cheesy dairy-free sun dried tomato sauce and baked until bubbly and golden. SO good! I like to prepare my spaghetti squash in the Instant Pot but in a second I will also explain how to cook it in the microwave. Serve this easy casserole alongside a simple green salad or vegan caesar salad and some crusty bread for the perfect weeknight meal! More pasta meals from the blog - Garlic Pasta with Cajun Cauliflower - Cauliflower Parmesan Pasta Bake  - Pumpkin Sage Pasta with pumpkin cream sauce and crisp Sage  - Black pepper Mac and Cheese  - Creamy Cajun Pasta with crispy tofu - Lemon asparagus  fettuccine - Creamy mushroom Spinach Pasta  - Easy Vegan Alfredo Continue reading: Spaghetti Squash Bake with Sun-dried Tomato Cream SauceThe post Spaghetti Squash Bake with Sun-dried Tomato Cream Sauce appeared first on Vegan Richa.

Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu Ricotta

December 10 2020 Vegan Richa 

Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu RicottaVegan Stuffed Shells with Butternut Squash Alfredo is the best comfort food casserole to feed a big crowd! Filled with spinach and creamy tofu “ricotta,” this stuffed shells recipe is an all-time family favorite. Use Pumpkin or other winter squash. Coming at you with a classic Italian comfort food classic with a seasonal twist! Vegan Stuffed Shells with Butternut Squash! These vegan butternut squash stuffed shells are bursting with creamy dairy-free tofu ricotta and spinach and baked in a velvety smooth and cheesy butternut squash alfredo sauce. Perfect for holiday gatherings, family dinners, date night…really any occasion that begs for some serious vegan comfort food! Let’s talk about the tofu ricotta. I’m constantly blown away by the wonders of tofu. If you are skeptical whether this is not gonna end up being all weird and tasteless – never fear! The tofu combined with nutritional yeast, almond flour, Italian seasonings, lemon and tofu makes for the perfect ricotta substitute. A bit tangy, a bit cheesy but very mild in taste. Some spinach in it makes the filling incredibly delicious. And less or more spinach to preference. The butternut alfredo is adapted from my creamy butternut carbonara. That sauce is so delicious and works amazingly here. Use pumpkin or other winter squash if you like! Stuffed Shells usually end up taking long prep times because you pre-cook the pasta and the sauce. In this recipe I am using uncooked pasta! that gets cooked with the sauce while baking just like my baked rigatoni recipe. No dealing with large pots of hot water! By the way, this stuffed shells recipe would also work for making cannelloni – simply stuff the cannelloni pasta with the ricotta filling as you would for the shells and bake in the alfredo sauce. Baking time might vary slightly. MORE VEGAN PASTA RECIPES FROM THE BLOG: - Vegan Mushroom Fettucine Alfredo - Cajun Cauliflower Pasta  - Vegan Lemon Asparagus Pasta - Roasted Red Bell Pepper Chickpea Pasta  - Cauliflower Parmesan Pasta Bake  - Vegan Sundried Tomato Pasta You can also make these the traditional way by cooking the pasta first. See recipe notes for instructions. Continue reading: Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu RicottaThe post Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu Ricotta appeared first on Vegan Richa.

White Chocolate Peppermint Torte

December 7 2020 My New Roots 

White Chocolate Peppermint Torte   Hi friends. It feels good to be back in this blog space. Since the beginning of this year, Ive been focusing my attention on my latest project, My New Roots Grow – an online universe of wellness education – which will launch soon. Grow is the most energy-intensive and large-scale project since my cookbooks, and once again it feels like birthing something major. The blog has been on the back burner giving more space for Grow to, well, grow, but I thought Id pop in with this stellar holiday dessert because tis the season! I actually developed this recipe last winter, but wasnt sure what to do with it. I thought about keeping it exclusively on Grow (since that is where a lot of my recipe content will live from now on!), but because it is so special and delicious, I felt that it should just be out in the world. Inspired by the Spiced Chocolate Torte that I make on the retreats in Mexico (remember places?!), I wanted to make a festive holiday version with white chocolate and peppermint. The crust is dark chocolate and pecan, so rich and delicious with just the right amount of salt. The interior is velvety smooth and beguilingly creamy, made with cashews, coconut oil, and white chocolate. I love the kiss of peppermint in the filling, which is definitely present but not overwhelming. I didnt want anyone to feel like they were eating dessert and brushing your teeth at the same time!   Some notes on the recipe… If youre using peppermint essential oil to flavour the filling, I find it helpful to measure it out on a spoon first, just in case the bottle is in a giving mood – one too many drops of this stuff will ruin a good torte with too much minty-ness! I like to use about 6 or 7 drops total, but if it comes out too fast, I have no way of controlling the amount. If youre using peppermint extract, start at a quarter of a teaspoon and work your way up to the flavour that suits you. If you eat a vegan diet, you can use maple syrup instead of honey in the filling, but the colour is going to be more brown /­­ beige than creamy. Also, make sure to find dairy-free white chocolate, since the vast majority of commercially-made white chocolate contains milk solids. And then, if you do find vegan white chocolate, read the ingredient list to make sure that is doesnt contain any hydrogenated oils or weird emulsifiers (or just pick your battles!).   The torte decorating is entirely up to you, although pomegranate seeds create a striking display of holiday cheer! Other options include fresh mint leaves, cacao nibs, or shaved dark chocolate. You could even include them all, if youre feeling extra festive. Store the torte in the freezer until youre ready to enjoy it, then bring it out about 15-20 minutes before serving so that its not rock hard. Its easier to slice and eat when its warmed up a tad. Use a smooth, very sharp chefs knife, and run it under hot water before cutting into the torte to make it glide. If you’re not in the mood to make a crust, you can turn this dessert into freezer fudge by preparing only the filling. Pour the filling into an 8-inch /­­ 20 cm square pan lined with plastic wrap; top with 1/­­2 cup /­­ 65g toasted pecans, cacao nibs, or chocolate shards, and freeze until solid (about 2 hours). Slice into squares and enjoy straight from the freezer!     Print recipe     White Chocolate Peppermint Torte Serves 10-14 For the crust: 1 cup /­­ 100g pecans 1/­­4 cup /­­ 60ml coconut oil, preferably flavour-neutral 3 Tbsp. pure maple syrup 1/­­4 tsp. fine-grain sea salt 1 1/­­2 cups /­­ 150g rolled oats, divided, gluten-free if necessary 2 Tbsp. cocoa powder For the filling: 1 1/­­2 cups /­­ 200g cashews, soaked for at least 4 hours 3/­­4 cup /­­ 175 ml creamed honey (sub with maple syrup, but be warned the colour of the filling will be brown) 1/­­2  cup /­­ 125 ml coconut oil 75g /­­ 2.6 oz. white chocolate, melted (dairy-free /­­ vegan if desired) 2 tsp. pure vanilla extract 1/­­2 tsp. fine-grain sea salt a few drops peppermint essential oil or extract, to taste pomegranate, mint, cacao nibs, shaved dark chocolate, for garnish, optional Directions: 1. Make the Crust: Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) spring form pan or pie dish with coconut oil. 2. In a food processor, blend 1/­­2 cup (50g) of the rolled oats on high until you have a rough flour, place a small bowl and set aside. Without cleaning the machine, process the pecans into a fine crumb with the texture of sand. Add the coconut oil, maple syrup, salt, oat flour and cacao powder, and process again until the dough comes together. Finally, add the remaining 1 cup of rolled oats and pulse until the oats are chopped, but still have some texture to them. The dough should stick together slightly when pressed between your fingers. If it doesnt, try adding a bit more maple syrup or processing a bit longer. 3. Crumble roughly half of the dough evenly over the base of the pan. Starting from the middle, press the mixture firmly and evenly into the bottom, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the better the crust will hold together. Taking a small section at a time, use the remaining crust to go up the sides, all around the form until complete. Poke a few fork holes into the bottom of the crust to let the steam escape. 4. Bake the crust, uncovered, for 10 to 15 minutes, until fragrant and slightly darker around the edges. Remove from the oven and set aside to cool. 5. Make the filling: Drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, honey, oil, melted chocolate, vanilla, salt, and peppermint, then blend on high until the filling is completely smooth. It can take a few minutes of blending to get it smooth, depending on your blender. If the blender needs more liquid to get it going, add a tablespoon (15 mL) of plant-based milk (or a bit more) to help it along. 6. Pour the filling into the prepared crust, smoothing out the top evenly. Place the torte on an even surface in the freezer, uncovered. Freeze for a couple of hours, and then cover the dish with foil and freeze overnight, or for a minimum of 4 to 6 hours, until the torte sets. 7. Remove the torte from the freezer and let it sit on the counter for 10 minutes before slicing. It is meant to be served cold. Garnish with mint leaves, pomegranate seeds, cacao nibs, melted or shaved chocolate, if desired.   I hope that wherever you are and whatever youre celebrating this month, you are safe, healthy, and grateful. This year has thrown us all for the biggest loop of our lives, and finding the small joys and tiny triumphs (like getting out for some fresh air, putting dinner on the table) is enough to make me feel proud, anyway. The holidays will undoubtedly look different this year, but I know that I am just thankful to have a roof over my head and a torte to share with the ones I love. I hope the same for you, dear friend. In light and love, best wishes for the season ahead. Sarah B The post White Chocolate Peppermint Torte appeared first on My New Roots.

Creamy Pumpkin Pasta with Sage Walnuts

December 2 2020 Golubka Kitchen 

Creamy Pumpkin Pasta with Sage Walnuts This recipe is for those of us, who bought one too many cans of pumpkin puree as the excitement of fall was just starting. We take that canned pumpkin and turn it into an earthy, savory, and creamy pasta sauce with the addition of alliums (shallot, garlic), spices, lemon, and some plant-based cream. To make it extra special, we finish the pasta with a topping of fragrant, toasty sage walnuts. This is definitely a weeknight-friendly meal, perfect for those times when you’re craving warm, comforting carbs this coming winter. Hope you’ll give it a try! Creamy Pumpkin Pasta with Sage Walnuts   Print Serves: 4 Ingredients olive oil ½ cup chopped raw walnuts 2 tablespoons chopped fresh sage sea salt 1 large shallot - diced 4 garlic cloves - minced ¼ teaspoon smoked paprika pinch chili flakes, or to taste 15 oz (425 g) can unsweetened pumpkin puree freshly ground black pepper 1 teaspoon tamari or coconut aminos ½ cup unsweetened dairy-free creamer or cashew cream (see note) juice from 1 lemon 12 oz rigatoni or other pasta of choice Instructions Heat a large pan or pot over medium heat, add enough oil to generously coat the bottom. Add the walnuts, sage, and a generous pinch of salt. Toast, stirring frequently, for 5 minutes, until the walnuts are golden and the sage is crispy. Transfer the walnuts, sage, and their oil to a small bowl and set aside. Wipe the pot/­­pan if needed. Add more oil to coat the bottom of the same pot/­­pan. Add the shallot and a pinch of salt, saute until translucent, about 5 minutes. Add the garlic, paprika, and chili flakes, and stir around for 30 more seconds, until fragrant. Add the pumpkin puree, plenty of black pepper, another generous pinch of salt, tamari, and creamer/­­cashew cream. Taste for salt and adjust if needed. Stir to combine and let the sauce warm through. Turn off the heat and mix in the lemon juice. Meanwhile, cook the pasta in salted water, according to the instructions on the package. Reserve about ½ cup of the starchy pasta cooking water. Drain the pasta and add it to the pot/­­pan with the pumpkin sauce. Stir to coat the pasta in the sauce, adding small splashes of the reserved starchy water, if the sauce needs help sticking to the pasta or if it needs thinning. Serve the pasta right away, topped with the sage walnuts and their oil. Notes To make cashew cream at home, combine ½ cup of water and ¼ cup raw cashews in a high-speed blender. Blend until smooth. 3.5.3226 The post Creamy Pumpkin Pasta with Sage Walnuts appeared first on Golubka Kitchen.

The Plant-Based Slow Cooker

October 27 2020 Robin Robertson's Global Vegan Kitchen 

The Plant-Based Slow Cooker The Plant-Based Slow Cooker is my latest book and it comes out just in time for slow cooker season. There’s something cozy about the wonderful fragrance of food simmering in a slow cooker on a cold winter day. (Of course, if you’re like me, you use your slow cookers all year long.) If you’re a fan of my earlier book, Fresh from the Vegan Slow Cooker, then you’ll love this new edition, revised and updated with new information and tips and featuring 225 recipes — including many all-new ones such as: - Thai Coconut Soup - Oyster Mushroom Bouillabaisse - Seitan Spezzatino - Spice-Rubbed Whole Cauliflower - Jackfruit and Black Bean Chili - Portobello Pot Roast - Ful Medames - Indian Eggplant Curry - Korean Bugogi-Inspired Jackfruit - Artichoke-Spinach Lasagna   - Chocolate Oatmeal with Raspberries and Rose Petals - Carrot Cake Oatmeal Due out on November 10, you can pre-order The Plant-Based Slow Cooker on Amazon or wherever you buy your books. The post The Plant-Based Slow Cooker appeared first on Robin Robertson.

Pumpkin Spice Pancakes

September 15 2020 Isa Chandra Moskowitz 

Pumpkin Spice Pancakes Makes 6 six-inch pancakes The most pumpkiniest pancakes Autumn is so bittersweet in the midwest. The bitter part: knowing In a few weeks youll be underdressed in your denim jacket no matter how many flannels youve got on. How all the therapeutic lamps in the world cant replace the feeling of a walk on the beach. And this winter there will be no escape as the pandemic rages on. But the sweet part, at least in the midwest right now: the earthy autumn breeze that somehow feels like it’s the beginning of something, the way it forces you into the moment, and really, the moment is all weve got. Well, except for Ive ALSO got a 6-pack of canned pumpkin puree and a bulk amount of Penzeys Pumpkin Spice. So I am going to make this pumpkin moment count. Today, with pancakes. Recipes Notes ~ If you have an allergy ok, use a different milk (obviously) but I have to admit that soy milk works best for me in pancakes! ~ This recipe uses 1/­­2 of a can of pumpkin puree. I did this so that it’s easy to double by simply just using the full can! I will also post some recipes for using the other 1/­­2 of the can, so stay tuned. ~ I have so many “alternative” flours that I got at the start of the pandemic and now need to use. If you don’t have spelt flour, AP flour will be just fine. Probably even better, honestly. Ingredients 1 3/­­4 cup unsweetened soy milk, divided 2 tablespoons ground flax seed 1 tablespoon apple cider vinegar 3/­­4 cup canned pumpkin puree 3 tablespoons extra virgin olive oil 3 tablespoons pure maple syrup 1 1/­­2 cups spelt flour 1 tablespoon pumpkin pie spice 1 tablespoon baking powder 1/­­4 teaspoon baking soda 1/­­2 teaspoon salt Directions 1 – In a large mixing bowl, use a whisk to vigorously mix 1/­­2 cup of milk with the flax seeds and apple cider vinegar for about a minute. It should be thick and viscous. Add the remaining milk, pumpkin puree, olive oil and maple syrup and whisk until smooth.  2 – Sift in the flour, pumpkin pie spice, baking powder, baking soda and salt. Whisk until relatively smooth, some lumps are okay, be careful not to overmix. 3 – Let the batter rest for about 5 minutes. Preheat a large non-stick skillet over medium heat. Lightly spray the pan with cooking oil. Scoop scant 1/­­2 cups of batter into the pan, and then, you know, make pancakes.

Creamy Corn and Broccoli Soup

September 2 2020 Golubka Kitchen 

Creamy Corn and Broccoli Soup Warm soups have regained their appeal over the last couple of weeks, with the changed, silvery light, cooler mornings and evenings, and earlier sunsets. This time of year is magical, as is any time when a seasonal shift is especially evident and new. The prospect of winter squash, warm drinks, and general coziness that fall brings still feels exciting, although it might be hard to believe once we’re in the depths of it. This soup has one foot in the summer, utilizing the sweetness of corn, and another in the fall, with its warmth and creaminess. We prepare a quick, flavorful broth using some aromatics, corn cobs, and spices, making sure to introduce plenty of savory ingredients to balance out the sweetness of the corn. We cook broccoli right in the broth and blitz everything up in a blender. The result is lovely, subtle, and packed with veggies. Hope you’ll give it a try! Creamy Corn and Broccoli Soup   Print Serves: 4-6 Ingredients olive oil 4 ears of corn - kernels removed, cobs reserved sea salt 1 large yellow onion - diced 4 garlic cloves - minced ½ teaspoon smoked paprika ½ teaspoon dried thyme freshly ground black pepper ½ cup white wine 3 bay leaves 8 oz broccoli florets (from about 2 medium heads) ½ cup cashews chives or other herbs - for garnishing (optional) Instructions Heat a large pot over medium heat, add enough olive oil to lightly coat the bottom. Add the corn kernels and a pinch of salt. Saute until the corn is bright yellow and slightly caramelized, about 7 minutes. Transfer to a small bowl and set aside. Add more oil to coat the bottom of the pot. Add the onion and a pinch of salt, saute for 7 minutes, until translucent. Add the garlic, paprika, thyme, and black pepper to taste, saute for 1 more minute, until fragrant. Add the wine, bring it up to a simmer and let reduce for 5 minutes. Add the reserved corn cobs to the pot, along with the bay leaves, 6 cups of water, and more salt. Increase the heat to high, cover the pot, and bring to a boil. Lower the heat to a simmer and simmer, covered, for 30 minutes. Remove the corn cobs and bay leaves from the broth, discard. Add the broccoli and cashews to the pot, bring it back up to a simmer, and simmer, covered, for another 5-7 minutes, until the broccoli is tender. Add about half of the sautéed corn kernels to the pot. Transfer the contents of the pot to an upright blender and blend on high until smooth. Taste for salt and adjust if needed. You might need to do this in batches. Return the blended soup back to the pot. Mix in the rest of the corn kernels. Serve the soup warm, garnished with chives or other herbs of choice and drizzled with olive oil. 3.5.3226 The post Creamy Corn and Broccoli Soup appeared first on Golubka Kitchen.

Bean, Pesto, and Quinoa Cakes with Roasted Tomatoes

May 15 2020 Oh My Veggies 

I got the idea for this Bean, Pesto, and Quinoa Cakes with Roasted Tomatoes recipe in a roundabout way. Now that I have basil growing in the garden again, I’m on a quest to use up my frozen pesto because I’ll be able to make it fresh whenever I want to. If making a big batch of pesto and freezing it for fall and winter marks the end of summer for me, then frantically trying to use up that pesto is a sure sign of spring. It happens every year, like clockwork. It’s a good thing this recipe took a few tries to get right--I think I used half of my pesto supply perfecting it. The first time I made it, I only used cannelini beans. It was not good. I’ve realized that I only like cannelini beans as a component of a dish, not as the main ingredient. White bean cakes with just white beans, pesto, panko, and egg were definitely meh. So then I used half the beans and more ingredients each subsequent trial. Cheese! Why not? A zucchini? Of course! And then quinoa. Sometimes less is more, but sometimes more is more. And this is a more […]

Beet Shepherd’s Pie with Balsamic, Lentils, and Mushrooms

February 10 2021 Golubka Kitchen 

Beet Shepherd’s Pie with Balsamic, Lentils, and Mushrooms This cozy vegan shepherd’s pie has some serious borscht vibes, thanks to the combination of beets, potatoes, and other deep, wintery flavors. A shepherd’s pie is a great thing to make on the weekend, since it’s a bit of a project, which will set you up for several hearty meals throughout the week. This version is packed with vegetables, lentils, mushrooms, and has a nice kick from the addition of balsamic vinegar. Hope you’ll give it a try sometime during this final stretch of winter! Beet Shepherds Pie with Balsamic, Lentils, and Mushrooms   Print Serves: 4-6 Ingredients 2 tablespoons olive oil, plus more for oiling the pan/­­baking dish 1 yellow onion, diced 1 medium carrot, sliced 1 celery rib, sliced sea salt 5 garlic cloves, minced 1 tablespoon minced fresh rosemary 1 tablespoon tomato paste 8 oz cremini mushrooms, sliced freshly ground black pepper 1 cup brown lentils, rinsed 1 lb beets, peeled and finely cubed 2 bay leaves (optional) 3 tablespoons balsamic vinegar 2 lbs Russet potatoes, peeled and cut into 1-inch pieces ⅓ cup unsweetened dairy-free milk green onions or other fresh herbs, for garnishing (optional) Instructions Heat a large pot over medium heat and add enough oil to generously coat the bottom. Add the onion, carrot, and celery to the pot, along with a pinch of salt. Saute until soft, about 8-10 minutes. Add the garlic, rosemary, and tomato paste, stir to incorporate. Add the mushrooms, along with another pinch of salt and pepper to taste, saute for 8-10 minutes, until the mushrooms are browned. Add the lentils, beets, bay leaves if using, 4 cups of water, and more salt to taste. Bring to a simmer and simmer, covered, for 35-40 minutes, or until the beets and lentils are tender and most of the liquid is absorbed. If the mixture appears too soupy, leave the lid askew and simmer for a few more minutes, to help the liquid evaporate. Discard the bay leaves, taste for salt and adjust if needed. Turn off the heat and mix in the balsamic vinegar. Meanwhile, boil the potatoes in well salted water until tender, 15-20 minutes. Drain the potatoes and return them to the pot. Add 2 tablespoons of oil, milk, and more salt and pepper to taste. Mash the potatoes with a potato masher until smooth. Preheat the oven to 400° F (200° C). Prepare a 2 quart baking dish by oiling it with the olive oil. Add the beet and lentil mixture to the baking dish. Top with dollops of the mashed potatoes and gently spread the potatoes over the beet mixture with the back of a spoon. Make a few swooshes in the potatoes with the spoon and drizzle with more olive oil. Put the baking dish on a baking sheet and bake for 20 minutes, until everything is warmed through, and the potatoes are slightly golden on top. Let the shepherds pie sit for about 20 minutes before serving. Garnish with fresh herbs, if using, and serve warm. 3.5.3226 The post Beet Shepherd’s Pie with Balsamic, Lentils, and Mushrooms appeared first on Golubka Kitchen.

The 5 Best Dried Fruits to Add to Your Diet

January 20 2021 Vegetarian Times 

The 5 Best Dried Fruits to Add to Your Diet Winterize your diet with parched fruit that packs a nutritional punch. The post The 5 Best Dried Fruits to Add to Your Diet appeared first on Vegetarian Times.

5 Natural Ways to Increase Vitamin D

January 12 2021 Vegetarian Times 

5 Natural Ways to Increase Vitamin D Here are five ways to naturally enhance your vitamin D intakes during winter, spring, summer or fall! The post 5 Natural Ways to Increase Vitamin D appeared first on Vegetarian Times.

Comfort & Joy

December 19 2020 Vegetarian Times 

Comfort & Joy Light a few candles, set the stage with a pretty assortment of plates and glasses, then gather around the table and linger over a seasonal menu thats as warm and inviting as an open fire on a cold winter evening. The post Comfort & Joy appeared first on Vegetarian Times.

Jowar (Sorghum) Dosa Recipe coming soon

December 8 2020 Manjula's kitchen 

Jowar (Sorghum) Dosa Recipe coming soon I am one of those who enjoys cooking and eating, a real foodaholic. About three months back when our family got together, Alex, my husband, was given the challenge to see if he can go on a gluten free diet for 10 days. He agreed to do so if I also joined him. They knew for me and Alex no meal is complete without any kind of bread: my favorites are roti and paratha. I decided to take the challenge with him anyway. After ten days, Alex went back to his normal diet, but I decided to continue. I was feeling better and more energetic. But after 10 days when my challenge time was over, I decided occasionally I will cheat a little bit. Surprisingly, I am glad I did that; it was difficult in the beginning, but now I am liking it. Being gluten free has opened a wide selection of grains for me to experiment with new recipes. I knew about them but did not use them much. I started reading about these grains my grandmother raved about and learning about their nutritional values. Knowing all that has made it easy for me to try these grains in my recipes. I do have many gluten free recipes of bread like Dosa, Oat Dosa, Moong Dal Dosa, Besan Puda, but these were part of our regular diet anyway. When making them, I never considered that I was making these recipes because they were gluten free. One of the gluten-free grains I began using was millet. My last recipe for millet (bajri) soup was one of those recipes. My family enjoyed this soup and suggested millet soup can be a part of our winter menu. My next recipe that is coming up is Sorghum (jowar) Dosa. I have already tried this recipe a few times. It is quick, easy, and tasty. Sorghum Dosa is also a good alternative to regular dosa because this dosa batter does not need to be fermented. An added benefit is that Sorghum Dosa is also vegan and gluten free. The post Jowar (Sorghum) Dosa Recipe coming soon appeared first on Manjula's Kitchen.

25 Vegan Comfort Food Recipes

December 4 2020 Vegan Richa 

25 Vegan Comfort Food Recipes25 vegan comfort food recipes for the cold months that will hit the spot when you need something warming and satisfying. Whether its for breakfast, dinner, or dessert, these easy plant-based recipes are perfect at any time. 25 Vegan Comfort Food Recipes to keep you warm and cozy all winter long! Before us lie many of those days when youre just craving something hearty, comforting, and delicious! I’ve gathered some of my favorite vegan comfort food classics for you to enjoy all winter long! This is a collection of easy recipes that prove once again that a vegan meal can be every bit as satisfying as traditional comfort food fare. Whether youre craving filling mac and cheese, a hearty Sheperd’s Pie, a steaming plate of creamy Vegan Scalloped Potatoes, or something sweet and soul-hugging like Gingerbread Baked Oatmeal. These tried and tested recipes will deliver whenever you need something a little more indulgent.Continue reading: 25 Vegan Comfort Food RecipesThe post 25 Vegan Comfort Food Recipes appeared first on Vegan Richa.

Vegan Butternut Squash Carbonara

November 7 2020 Vegan Richa 

Vegan Butternut Squash CarbonaraThis Vegan Butternut Squash Carbonara is a dairy-free spin on the traditional Italian Carbonara recipe with a creamy cashew cheese butternut squash carbonara sauce! Serve with crispy roasted smoky bacon-ish tofu.Jump to Recipe This easy vegan Butternut Squash Carbonara is the perfect fall and winter dinner. It’s a creamy spin on my popular Pumpkin Sage pasta and trust me, it will likely become a staple you will make again and again. Traditional Italian Carbonara Sauce is made from parmesan cheese and egg yolks.  This vegan version is just as deliciously rich and creamy (even without egg or dairy), thanks to cashew cream, and even quite cheesy thanks to nutritional yeast, and a hearty thanks to miso paste and fresh sage! While traditional Carbonara is often topped with bacon or pancetta, I wanted that smoky “chew” on top and went with oven-roasted tofu. Before roasting the tofu, we coat it in a whole bunch of spices to bring on the smoky-sweet notes. Let me tell you this dish has a perfect balance and blend of cozy fall flavors (butternut squash + sage = fall central)! A simple plant-based pasta dinner or plant-based lunch your whole family will love. Even your kids will give this a big thumbs up! Let’s make this gorgeous fall meal.Continue reading: Vegan Butternut Squash CarbonaraThe post Vegan Butternut Squash Carbonara appeared first on Vegan Richa.

Jalapeno Chili Cornbread Casserole

October 15 2020 Vegan Richa 

Jalapeno Chili Cornbread Casserole This Jalapeno Chili Cornbread Casserole is an easy vegan comfort food casserole recipe with a quick jalape?o cheddar cornbread crust baked right on top! Its warm and savory and comes together in one dish. Jump to Recipe I love baking of casseroles in fall and winter. Just put everything in one dish no standing around and you get hot steaming amazing food. Everyone loves a good comfort food casserole and this chili cornbread casserole is especially delicious – so saucy and flavorful. It all starts out with a savory vegan lentil bean chili which is topped with an addicting maple sweetened jalape?o cornbread crust. Youll find it difficult to stop nibbling away at that cornbread topping it’s so good with that hint of sweetness that balances out the heat from the chili and jalapenos. The cornbread is delicious and moist because of  being baked on top of the chili! Continue reading: Jalapeno Chili Cornbread CasseroleThe post Jalapeno Chili Cornbread Casserole appeared first on Vegan Richa.

Instant Pot Kitchari (Lightly Spiced Lentils and Rice)

September 8 2020 Vegan Richa 

Instant Pot Kitchari (Lightly Spiced Lentils and Rice)Learn how to make Kitchari in your Instant Pot – a traditional Indian recipe for basmati rice with red lentils or Mung Dal that is easy to digest, packed with fiber and warming spices! Perfect for the cold season. Jump to Recipe Meet Kitchari,  the ultimate Indian comfort food! Think of it as the Chicken Noodle Soup of India. Kitchari (pronounced kich-uh-ree) is a delicious, warming and super nourishing combination of split mung beans or quick-cooking lentils and white basmati rice with plenty of spices.  It’s the perfect soul-hugging food for rainy days when you’re a bit under the weather. The unique blend of spices used in kitchari not only adds flavor but is also wonderfully warming and balancing – perfect for fall and winter and just delicious. Kitchari can be made many different ways and has references dating back thousands of years. But despite its complex flavor, it’s so easy to make! You start by sauteeing the spices along with some onions, chili, ginger, and garlic to boost their fragrance and enhance their flavor! Then you add in your rice and dal, veggies, and some liquid. Cook it for 3 minutes in the Instant pot, let the steam release and you’re good to go.Continue reading: Instant Pot Kitchari (Lightly Spiced Lentils and Rice)The post Instant Pot Kitchari (Lightly Spiced Lentils and Rice) appeared first on Vegan Richa.

No Bake Vegan Snickerdoodle Bites

August 18 2020 Vegan Richa 

No Bake Vegan Snickerdoodle BitesThese healthy vegan snickerdoodle bites taste just like a holiday cookie but are actually good for you. Just 6 ingredients and 10 mins.  The perfect easy and kid-friendly snack for anyone in need for some energy on-the-go! Grain-free option included. Jump to Recipe These Vegan Snickerdoodle Energy Bites are the perfect thing to have on hand anytime. But especially around fall and winter when youre really craving a holiday cookie but dont actually want to deal with 1, baking and 2, all the cookie-snacking consequences (hello sugar coma). Because these simple vegan snacks are made from wholesome plant-based ingredients only - no added refined sugar, gluten, or oil- they are a festive treat Im happy to enjoy anytime and kids love them too.Continue reading: No Bake Vegan Snickerdoodle BitesThe post No Bake Vegan Snickerdoodle Bites appeared first on Vegan Richa.

Pesto Quinoa & White Bean Cakes with Roasted Tomatoes

May 15 2020 Oh My Veggies 

Now that I have basil growing in the garden again, I’m on a quest to use up my frozen pesto because I’ll be able to make it fresh whenever I want to. If making a big batch of pesto and freezing it for fall and winter marks the end of summer for me, then frantically trying to use up that pesto is a sure sign of spring. It happens every year, like clockwork. It’s a good thing this recipe took a few tries to get right--I think I used half of my pesto supply perfecting it. The first time I made it, I only used cannelini beans. It was not good. I’ve realized that I only like cannelini beans as a component of a dish, not as the main ingredient. White bean cakes with just white beans, pesto, panko, and egg were definitely meh. So then I used half the beans and more ingredients each subsequent trial. Cheese! Why not? A zucchini? Of course! And then quinoa. Sometimes less is more, but sometimes more is more. And this is a more is more recipe. But even with more, it’s still not a lot. If you make this, don’t skip the […]


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