yogurt - vegetarian recipes

Try it! You will enjoy it!

Sattu Paratha

Chili Lime Roasted Veggies & Jackfruit with Jalapeno Cream Sauce

Green Vegetable Pad Thai

Open-Faced Peppers










yogurt vegetarian recipes

Gluten Free Peach Crisp

July 8 2019 Meatless Monday 

This gluten free peach crisp is healthy enough to eat for breakfast, and delicious enough to enjoy for dessert! Youll love this easy peach crisp recipe with whole grain gluten free oats, omega-3 rich chia seeds, & ripe, juicy summer sweet peaches, plus a hint of ginger! This recipe comes to us courtesy of E.A. Stewart, the Spicy RD. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Ingredients: - 4 ripe peaches seed removed, and cut into cubes - 2 tablespoons chia seeds - 1 tablespoon tapioca flour* - 3 tablespoons + 2 teaspoons pure maple syrup divided - 1/­­2 teaspoon ground ginger - 1/­­4 teaspoon salt divided - 3/­­4 cup gluten free oats* - 1/­­4 cup sorghum flour or rice flour* - 2 tablespoons melted virgin coconut oil - 2 cups yogurt i.e. Greek, coconut, almond, soy~optional for serving Instructions: 1. Preheat oven to 350 degrees F. Place 4 ramekins or oven proof custard cups on a baking dish. 2. Combine peaches, chia seeds, tapioca flour, 1 tablespoon maple syrup, ground ginger, and 1/­­8 teaspoon salt in a mixing bowl. 3. Stir well to combine, and spoon mixture, divided equally, into ramekins/­­custard cups. 4. Rinse out and dry mixing bowl. Add oats, sorghum flour, coconut oil, remaining maple syrup {2 tablespoons + 2 teaspoons}, and 1/­­8 teaspoon salt to bowl. Stir well to combine, then divide mixture equally into 4 servings, and sprinkle on top of peaches. 5. Bake for 15-20 minutes, or until oat mixture is light golden brown. Remove from oven, and allow to cool 5 minutes before serving. Top each crisp with 1/­­2 cup yogurt if desired. Recipe Notes: - Feel free to omit tapioca flour from peach mixture if desired. It helps thicken the peaches a little, but is not essential. - May use regular oats if not following a gluten-free diet - May substitute sorghum flour with rice flour. Or, use all-purpose flour if desired for a non-gluten free version. The post Gluten Free Peach Crisp appeared first on Meatless Monday.

Sattu Paratha

July 7 2019 Manjula's kitchen 

Sattu Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Sattu Paratha Sattu Paratha, Sattu Ka Paratha is made with spicy sattu filling, sattu is roasted chana flour. This is a popular paratha in state of Bihar. Sattu Paratha is a great breakfast treat and a good lunch box option. For Dough - 1 cup whole wheat flour (roti ka atta) - 1 tbsp oil -  1/­­2 tsp salt -  1/­­3 cup water to make dough (use as needed) Filling - 1 1/­­2 cup sattu, dailya, roasted chana flour - 2 tbsp oil - 1 1/­­4 tsp salt -  1/­­2 tsp cumin seeds (jeera) - 1/­­8 tsp asafetida (hing) - 1/­­8 tsp nigella seeds (kalonji) -  1/­­2 tsp mango powder (amchoor) -  1/­­4 tsp red chili powder - 1 tbsp green chili finely chopped -  1/­­3 cup water to make crumbly dough (use as needed) Also Need - 2 tbsp whole wheat flour (to roll the paratha) - 2 tbsp oil (to cook the paratha) Making Dough -  Mix flour, salt, and oil add water as needed to make a soft dough. Knead dough for about two minutes on a lightly greased surface to make the dough soft, smooth and pliable. Cover the dough and let the dough rest for at least ten minutes. Filling -  Mix all the filling ingredients together, sattu, salt, asafetida, cumin seeds, kalonji, mango powder and green chili, well. Add water as needed to bind all the ingredients together. Use just enough water, it should hold everything together. Making Paratha -  Divide the dough and filling into six equal parts and form into balls. Filling balls will be little bigger than dough. -  Roll dough into a 3 circle. Place a filling in the center. Pull the edges of the dough to wrap it around the sattu filling. Repeat to make all six balls. Let the filled balls settle three to four minutes. -  Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. -  Press the filled ball lightly on dry whole wheat flour from both sides. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour. -  Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots. -  After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. -  Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas. Paratha are best served hot and crispy. Parathas can be kept at room temperature for up to two days wrapped in aluminum foil or in a covered container.  For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven. Serving Suggestions Parathas can be served with Plain Yogurt, Mango pickle, or with Aloo Tamatar ki Sabji , (Potatoes with spicy tomato gravy) a classic combination. What is Sattu The difference between  besan and sattu because they both look about the same. The difference being that whereas besan is the flour of raw gram, and sattu is the flour of the roasted gram. Roasting the besan it is not same as the flour of roasted chana. Sattu is also high in protein. The post Sattu Paratha appeared first on Manjula's Kitchen.

Super Green Gazpacho

July 3 2019 Golubka Kitchen 

Super Green Gazpacho Stopping by with another refreshing recipe today. The weather’s been extra balmy lately, and somehow, icy cold smoothies have become my main source of fuel over the past week or so. Gazpacho and/­­or other chilled and pureed summer soups are basically like savory smoothies, so they fit right in! This green gazpacho recipe is such a favorite. I make variations on it all season long, always with the intention of fitting all of the green summer goodness into the blender. The result is such feel-good food that offers the best relief from the heat. This gazpacho is packed with produce, which on its own would make for a lovely, light soup. Here, the produce is accompanied by pumpkin seeds to make the gazpacho more complete and satisfying. When whirled up in the blender, the pumpkin seeds turn into a pumpkin seed milk, which contributes to the fat content and overall creaminess of the soup. Hope you’ll give this a try one day this summer :) Super Green Gazpacho   Print Serves: 2-4 Ingredients ½ cup pumpkin seeds - soaked overnight 1 avocado - pitted and peeled 1 green bell pepper - seeded and roughly chopped 1 jalape?o or serrano pepper - seeded 1-2 cloves of garlic - roughly chopped ½ of a small white onion - roughly chopped 4 baby/­­Persian cucumbers - roughly chopped 1 packed cup basil and cilantro leaves, plus more for serving juice from 1 lime 2 tablespoons white wine vinegar ¼ teaspoon cayenne or chili pepper (optional) sea salt - to taste ½ cup purified water, plus more if needed dairy-free plain yogurt - for serving Instructions Drain and rinse the pumpkin seeds very well. Combine all the ingredients, except the yogurt, in a high-speed blender. Blend on high until very smooth. Add more water if the soup seems too thick, until you achieve your desired consistency. Taste for salt and adjust if needed. Optionally, strain the soup through a fine mesh strainer. This makes it a bit smoother, but its good either way. Transfer the soup to an airtight container and refrigerate for at least an hour, until its well chilled. Serve, garnished with basil and cilantro, and topped with dollops of yogurt. Notes If you dont have time to chill the gazpacho, you can serve it with a few ice cubes per bowl, which will cool it down right away. 3.5.3226 The post Super Green Gazpacho appeared first on Golubka Kitchen.

Dahi Puri Chaat (Street Food)

July 1 2019 Manjula's kitchen 

Dahi Puri Chaat (Street Food) (adsbygoogle = window.adsbygoogle || []).push({});     Dahi Puri, Chaat, Street Food Dahi Puri is a very commonly found Indian street food! I have been wanting to do this recipe for my channel for quite some time, but I wanted to put my own twist on it. After experimenting with different fillings, I was finally able to come up with a combination that my family approved of – a healthy and delicious salad style filling. - 16 crispy puffed puries golgpa (available in India grocery store) Filling -  1/­­2 cup yellow moong dal -  1/­­2 cup potatoes (boiled peeled and cut into small pieces) -  1/­­2 cup tomatoes (chopped in small pieces) -  1/­­2 cup cucumber (chopped in small pieces) - 1 tbsp green chili (finely chopped) - 1 tsp ginger (finely chopped) -  1/­­2 tsp salt -  1/­­2 tsp roasted cumin seed powder - 1 tsp lemon juice For Garnishing - 1 cup yogurt (whipped) -  1/­­4 cup tamarind chutney (find the recipe on web site) - 1 tbsp soy sauce -  1/­­4 cup boondi - 1 tbsp green chili (finely chopped) -  1/­­4 tsp red chili powder -  Spread the puries on microwave safe plate and microwave for about 20 seconds, this will make the puries crispier and give the freshness. Set aside. -  Wash moong dal changing water 3-4 times and boil it in 2 cups of water over low medium heat until dal is very soft and tender but not mushy. -  After dal is at room temperature mix all the filling ingredients together, dal, potatoes, tomatoes, cucumber, green chili, ginger, salt, cumin powder, lemon juice Assemble Dahi Puri -  Whip the yogurt and add the water as needed to make it consistency of thick batter. -  Mix tamarind sauce and soy sauce together. -  First make a hole with you thumb center of the golgapa, fill with 1 tablespoon of filling. drizzle with yogurt tamarind chutney, few pieces of green chili, and few boondi, red chili powder and drizzle some more tamarind chutney. Assemble Dahi Puries just before serving. You can have every thing ready day before. Filling also can be served as salad. Dahi Puri with salad like filling is very light and refreshing.  I have done the recipe for Tamarind Chutney Before. you will also like to see some other easy chaat recipes, like Bread Dahi Vada, Aloo Chana Chaat, Sabudana Bhel.   The post Dahi Puri Chaat (Street Food) appeared first on Manjula's Kitchen.

Easy Rhubarb Mango Crisp

June 12 2019 Golubka Kitchen 

Easy Rhubarb Mango Crisp Keeping the rhubarb content coming these past few weeks. No regrets :) Crisps are the ultimate lazy dessert. They are messy by nature, which makes them very hard to get wrong. All you need to make a crisp is a layer of fruit, almost any fruit, mixed with a bit of sweetener and maybe some aromatics, and topped with the usually rolled oat-centered crisp element. Time in the oven will take care of the rest. The fruit will get jammy and bubbly, while the topping will become golden brown, mostly crispy, and a bit soft where it interacts with the fruit. Served warm with ice cream or yogurt, it’s pure heaven. Our version features rhubarb and mango, both of which are still going strong where we are. They make a really special pair – we’re very excited about this one! The beautiful, floral tartness of rhubarb really shines next to the jammy sweetness of mango, especially when they melt together in the oven. Ginger offers a little sunny sparkle, but you could skip it and still get delicious results. The pistachios in the crisp bring their beautiful savoriness and color, but again, you can easily sub them out with other nuts like almonds, pecans, etc. This dessert is low maintenance and takes very little active cooking time as far as baking projects go, and the mango-rhubarb marriage is truly something worth experiencing at least once! Hope you enjoy this one :) Mango and Rhubarb Crisp   Print adapted from Simply Vibrant Serves: 4-6 Ingredients for the filling 1 lb rhubarb - sliced into 1 pieces 3 yellow mangoes - pitted and sliced into ½ pieces ¼ cup coconut sugar 1 tablespoon ginger powder or grated 1 piece of fresh ginger 1 teaspoon vanilla for the crisp 1 cup rolled oats (gf if needed) ¾ cup almond flour ¼ cup pistachios or other nuts of choice like almonds, pecans, etc. - chopped 1 teaspoon baking powder pinch of sea salt ¼ cup maple syrup ¼ cup coconut oil - chilled, plus more for oiling the baking dish Instructions to make the filling Preheat the oven to 375° F (190° C). Put the rhubarb and mango in an oiled 7 x 10 baking dish (or a baking dish of a similar size) and mix together with a spoon. Add the coconut sugar, ginger, and vanilla, and mix everything through. Set aside while you make the crisp. to make the crisp Combine the oats, almond flour, pistachios/­­other nuts, baking powder and salt in a large bowl, tossing to combine. Add the maple syrup and stir to incorporate. Cut the chilled coconut oil into small pieces and add it to the bowl. Mix everything together with your hands, pressing the mixture between your fingers to incorporate the coconut oil into the crisp. Sprinkle the crisp mixture on top of the rhubarb and mango, and transfer the baking dish to the oven. Bake for 30 minutes, until the topping is golden. Cover the baking dish with a piece of parchment paper and bake for another 10 minutes, until the filling is jammy and bubbly and the rhubarb is cooked through. Remove the baking dish from the oven and let it cool slightly. Serve as is or with a scoop of ice cream/­­coconut yogurt on top. Enjoy! 3.5.3226 The post Easy Rhubarb Mango Crisp appeared first on Golubka Kitchen.

Idli Chaat (South Indian Appetizer)

April 28 2019 Manjula's kitchen 

Idli Chaat (South Indian Appetizer) (adsbygoogle = window.adsbygoogle || []).push({}); Idli Chaat, South Indian Appetizer Idli Chaat is a tasty twist to traditional South Indian Idli. This can be served as an appetizer or an afternoon snack. It’s quick and easy to make, with the perfect savory flavors! Try this recipe today and you will be satisfied with a great dish!  - 6 Idlies - 1/­­2 cup potatoes (boiled peeled and cut into small pieces) - 2 Tbsp oil - 1/­­2 tsp salt - 1 Tbsp green chili (finely chopped) - 2/­­3 cup yogurt whipped (dahi,curd) - 3 Tbsp cilantro chutney - 3 Tbsp tamarind chutney - 1/­­4 cup fine sev -  I am using store bought frozen idlies or you can also use left over idlies. Make sure though frozen idlies to bring to room temperature. - Whip the yogurt until smooth. Add a little milk as needed to make the pourable consistency.  - Heat 2 tablespoons of oil in a pan and arrange the idle do not overlap them. Cooked the idlis over medium heat, turn them about 3-4 time, till they are light golden brown both sides. This should take about 4 minutes. - Transfer them on a plate and stir-fry the potatoes in the same pan sprinkling the 1/­­4 teaspoon of salt. Stir-fry the potatoes till they start getting light golden color this should take about 2 minutes.   Serving the Idli Chaat -  Arrange the idlies in a serving plate, sprinkle remaining salt 1/­­4 teaspoon. Put 1/­­2 the potatoes drizzle the yogurt, cilantro chutney and tamarind chutney. Garnish with green chilies and fine sev. Notes You can slice the idli in about 6 pieces and stir fry. This is another delicious way to serve to serve left over idlies. You will also enjoy Dahi Vada, and Bhel Puri. Links for Cilantro Chutney and tamarind Chutney The post Idli Chaat (South Indian Appetizer) appeared first on Manjula's Kitchen.

Fruity Yogurt Bites

April 24 2019 Oh My Veggies 

These fruity yogurt bites make a healthy treat for an afternoon snack. They are quick, easy to make, and only require a few ingredients!    

Protein Pancakes

April 6 2019 Oh My Veggies 

Protein is essential and necessary for all meals to allow us to have a good cruising speed throughout the day. In the morning, think about the following protein sources: milk or soy beverage, Greek yogurt, nuts and nut butters, seeds, eggs, and skim milk powder.

Mango Lassi Chia Pudding + Giveaway

March 27 2019 Golubka Kitchen 

Mango Lassi Chia Pudding + Giveaway We have such an exciting giveaway for you today! We recently interviewed Sana Javeri Kadri, founder of single origin spice collective Diaspora Co. on our self-care series and fell in love with Sana and her mission. We were also lucky to get to try their organically farmed, heirloom turmeric and can safely say that it’s next level in every way. It looks like dusted gold and tastes incredibly potent, like the freshest powdered spice we’ve ever tried. We’re so happy to host a giveaway for a Diaspora Co. turmeric subscription here today. Yes, not just a one time thing but a whole subscription, with a turmeric delivery every 3 months! We also had so much fun coming up with a recipe using the turmeric. This Mango Lassi Chia Pudding is such a decadent and nourishing breakfast. It’s based on toasted coconut-cashew milk and is full of warming spices, as well as sunny notes of fresh, sweet mango. Read on for the giveaway details and the recipe. Chia pudding is so fun to make because it’s infinitely customizable. We love making an extra creamy nut milk for chia pudding and spicing it up with different fruit, sweeteners, and/­­or powders. For this recipe, we make a toasted coconut and cashew milk, blended with turmeric, cinnamon, and cardamom, as well as fresh mangoes (in season right now and so sweet!) and dates. It then gets mixed with the chia and that’s it – you’re all set with an exciting breakfast for the next couple of days (or maybe even the whole week, this recipe makes quite a bit). We’ll be doing a little Instagram Stories demonstration for how to make this pudding later today, too. Hope you’ll give it a try :) G i v e a w a y :  To enter to win one subscription to Diaspora Co. turmeric (turmeric delivered to you every 3 months), leave a comment here telling us what kind of content you find most useful from us – savory recipes, sweet recipes, meal plans, interviews, natural self-care recipes, etc. or just your favorite way to enjoy turmeric if you’re new, until April 3rd, 2019. We love hearing your feedback! Giveaway is open to USA, Canada, Australia, and the UK.  Mango Lassi Chia Pudding   Print Serves: 4-6 Ingredients ½ cup desiccated coconut ½ cup untoasted cashews - soaked in water for 30 min-1 hour 5-6 dates - pitted 1 tablespoon vanilla extract ¼ teaspoon cinnamon ½ teaspoon turmeric seeds from 4-5 cardamom pods pinch of sea salt black pepper 2 ripe Champagne (Ataulfo) mangoes - peeled and pitted 3½ cups purified water ¾ cup chia seeds Instructions Head a medium pan over medium heat. Add the coconut and toast, stirring constantly, until the coconut turns a caramel color. Remove from heat right away. In an upright blender, combine the toasted coconut, cashews, dates, vanilla, cinnamon, turmeric, cardamom, a pinch of sea salt, a few grinds of black pepper, mangoes, and water. Blend on high until very smooth. Add the chia seeds to a large bowl and pour the blended mixture over. Whisk the chia seeds in for a good minute, you should see the pudding start to thicken right away. Keep whisking the pudding every 10 minutes or so, until all the chia seeds bloom and the mixture turns a good pudding consistency - about 30 minutes. Distribute the pudding among jars and store in the refrigerator or serve right away. The pudding tastes really good garnished with plant yogurt, coconut flakes, and/­­or more mango slices. 3.5.3226 You might also like... Olive Oil Loaf with Hibiscus Beet Icing Peach and Avocado Overnight Oats with Moringa Powder Red Cabbage and Sweet Potato Smoothie Chocolate-Blueberry Pudding by Scandi Foodie .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 Mango Lassi Chia Pudding + Giveaway appeared first on Golubka Kitchen.

Greek Yogurt Banana Muffins

March 11 2019 Meatless Monday 

Mashed bananas and Greek yogurt replace butter in this healthier muffins that are equally appropriate for breakfast, snack or dessert. Cinnamon and brown sugar give these muffins a dark, moist sweetness. This recipe comes to us from Heather of Mmm is for Mommy. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 12 - 3 ripe bananas, mashed - 2 eggs - 1/­­2 cup canola oil - 1/­­2 cup fat free plain Greek yogurt - 1/­­2 cup brown sugar, lightly packed - 2 teaspoons pure vanilla extract - 1 cup whole wheat flour - 1/­­2 cup white cake or pastry flour - 1 teaspoon baking soda - 1/­­2 teaspoon salt - 1/­­2 teaspoon cinnamon Preheat the oven to 350 degrees. Prepare a muffin tin with muffin liners or nonstick cooking spray. Place the bananas in a large mixing bowl and mash them well with a fork. Beat the eggs, oil, yogurt, brown sugar and vanilla into the mashed bananas. Add the whole wheat flour, cake or pastry flour, baking soda, salt and cinnamon to the banana mixture and beat until just blended and the flours are incorporated. Spoon the batter in even portions into the 12 lined muffin cups. Bake for 20-25 minutes, or until the muffins are golden and cooked through. The post Greek Yogurt Banana Muffins appeared first on Meatless Monday.

Curried Red Lentil & Quinoa Bowls with Cilantro-Mint Chutney

March 8 2019 Oh My Veggies 

I think red lentils might just be the least appetizing food you can cook. Well, visually, at least. When you cook split lentils, they fall apart--kind of like split peas in split pea soup. I spent a lot of time trying to think of ways to make curried red lentils look attractive, but sometimes you just have to let curried red lentils be curried red lentils. You do you, lentils! You do you. So they’re not pretty, but I assure you, these Curried Red Lentil & Quinoa Bowls are delicious. I had the curried red lentil recipe in my pocket for a while and I just wasn’t quite sure what to do with it. I tried serving it over cauliflower steaks, but that was kind of weird. Serving it over quinoa is much better! It also makes this recipe a great source of protein--the quinoa has 6 grams per serving and the lentils have 10. Because I used Madras curry powder in this recipe instead of sweet, the lentils are a little bit spicy. You can add a dollop of Greek yogurt to your bowl to cool it down a bit, or make a batch of Cilantro-Mint Chutney. I love […]

Easy Curried Sweet Potatoes and Tofu

January 14 2019 VegKitchen 

Easy Curried Sweet Potatoes and Tofu Once you have your sweet potatoes ready, this delicious curried combo made with tofu and greens comes together quickly. Serve with cooked quinoa or couscous or a fresh flatbread, and a simple salad of tomatoes, bell peppers, and cucumbers. Stir some coconut yogurt and chopped cilantro into the salad to make it almost like a raita, a perfect accompaniment! Continuing reading Easy Curried Sweet Potatoes and Tofu on VegKitchen

Vegan Shakshuka

December 20 2018 Robin Robertson's Global Vegan Kitchen 

Vegan Shakshuka If youre looking for something different to wake up your taste buds, this vegan shakshuka may be just the ticket. Tofu replaces poached eggs in this spicy dish that originated in Tunisia. It’s great for brunch or a light supper.  I like to serve it with a side of oven-fried potatoes and a salad. Chopped cooked artichoke hearts are a good addition to the zesty sauce and are a good foil for the spicy heat. If you prefer less heat, you can reduce the amount of harissa, red pepper flakes, and/­­or jalapeno.  Serve with warm crusty Italian bread or pita bread. This is one of the 25 all-new recipes featured in One-Dish Vegan (Revised and Expanded edition).   Vegan Shakshuka Makes 4 servings   12 ounces firm tofu, drained 1/­­4 teaspoon turmeric 1/­­4 teaspoon Indian black salt (kala namak), optional Salt and ground black pepper 1 tablespoon olive oil 1 red onion, chopped 3 cloves garlic, minced 1 red bell pepper, chopped 1 jalape?o chile, seeded and minced 1 tablespoon smoked paprika 1/­­2 teaspoon ground cumin 1/­­4 cup nutritional yeast 2 teaspoons harissa paste or 1/­­2 teaspoon red pepper flakes 1 teaspoon sugar 1 tablespoon tomato paste 1 (28-ounce) can diced tomatoes, undrained 1 teaspoon Za’atar spices or 1/­­2 teaspoon dried oregano Chopped parsley or cilantro, as garnish Crusty Italian bread or warm pita bread, to serve 1/­­2 cup vegan unsweetened yogurt   Cut the block of tofu into four 1/­­2-inch thick slices, and then use a cookie cutter to cut the slices into 4-inch rounds.  Save the tofu scraps to use in a scramble or other recipe. Rub kala namak (if using) on the surface of the the tofu rounds. Rub the turmeric in a 1 1/­­2 -inch circle in the center of each tofu round. Season with salt and pepper and set aside. Heat the olive oil in a skillet over medium heat. Add the onion and cook for 5 minutes to soften. Add the garlic, bell pepper, and chile and cook until tender, 5 minutes. Stir in the smoked paprika, cumin, tomato paste, harissa, sugar, tomato paste, and diced tomatoes. Cook, stirring, until slightly saucy, about 4 minutes, mashing any large pieces of tomato. Reduce the heat to low, season with salt and pepper to taste, and simmer for 10 minutes. Arrange the tofu rounds on top of the sauce, pressing down so just the centers show and the rest of the tofu is submerged in the sauce. Simmer for 10 minutes longer to thicken the sauce and heat the tofu. To serve, sprinkle Za’atar spices and garnish with fresh parsley.  Serve with toasted crusty bread or baguette or pita bread and yogurt, if using.   The post Vegan Shakshuka appeared first on Robin Robertson.

Green Christmas 2018 - vegan edition

December 19 2018 Green Kitchen Stories 

Green Christmas 2018 - vegan edition The tree is already covered with colorful glass balls, small hand drawn paper Santas and tinsels, we have got light strands hanging around the windows, the presents are wrapped and Sinatra is playing from the kitchen speakers. It’s five days left to Christmas Eve and I don’t think we have ever prepared ahead for the holidays like this before. We have even cooked all the Christmas food. Twice! Well, three times actually. One was for our early celebration with David’s family. The other was to shoot these photos. And the third time because David is manic about testing recipes three times. We’ve got this. Sharing Christmas recipe roundups seems almost obligatory when you work with food. This year we asked what type of recipes you were looking for and many mentioned more vegan dishes for your holiday feasts, so that is what we have done here. I am not going to pretend that we are good at organizing big dinner parties, we are truly not. But we do have one method that we live by: Focus on having a good base of dishes and then ask guests to each bring a small side dish, drink, snack or dessert. That way you can have a generous buffet of food without the accompanying stress meltdown. Our cabbage parcels make a beautiful centerpiece with delicious mustard roasted roots and crispy smashed potatoes as warm sides. Because all of these dishes are quite rich, we also like to serve a fresh, tangy and crunchy salad on the side. Along with red cabbage Christmas krauts from our Green Kitchen at Home book. You’ll find the recipes here below. A few other favorites from the archives are our vegan Aubergine Polpette (perhaps with a gravy on the side), our Mushroom & Hazelnut Loaf, this one-tray Hasselback Potatoes with Kale and Pesto, the Pumpkin, Kale and Buckwheat Salad that we had for our wedding, this Black Quinoa & Kale Salad from dinosaur time (we’ve been making this for Christmas almost every year), and this Crispy Red Cabbage & Grape Salad (red cabbage salads are obligatory for all Danes on Christmas). We actually have one more recipe that we haven’t had time to post yet. It’s a really good gingerbread bundt cake and we’ll do our best to post the recipe before Christmas Eve (if you have our app, it is already available on there). Happy holidays! /­­Luise, David and all the kids! Stuffed Cabbage Parcels Makes 8 parcels These pretty little parcels are stuffed with rice, lentils, walnuts and raisins and cooked in a holiday spiced tomato broth. They are a little fiddly to make but super flavorful and well worth the effort. This recipe is vegan but you could also add feta cheese to the parcels if you feel like it. Filling – 100 g /­­ 1/­­2 cup uncooked red rice (see note) – 100 g /­­ 1/­­2 cup uncooked puy lentils – 500 ml /­­ 2 cups water – 1/­­2 tsp sea salt – 1 tbsp olive oil – 1 large red onion, peeled and finely chopped – 1 clove garlic, peeled and finely chopped – 1 cup walnuts, finely chopped – 4 tbsp raisins – 2 tbsp lemon juice – 4 tbsp chopped parsley Tomato Broth – 750 ml /­­ 3 cups vegetable stock – 1 x 400 g /­­ 14 oz tin crushed tomatoes – 1 tsp whole cloves – 1 tsp whole allspice – 2 star anise – 2 cinnamon sticks – 1 pinch sea salt Assembling – 1 savoy cabbage – 8 pieces of cooking string – 1 tbsp olive oil to fry in Instructions 1. Rinse rice and lentils in a sieve under running water. 2. Transfer to a saucepan and add water and salt. Bring to a boil, lower the heat and let simmer until tender, for about 35 minutes or according to the time on the package. 3. Place another sauce pan with the Tomato Broth ingredients on the stove, bring to a boil and then turn the heat down and let it slowly simmer under a lid for 20 minutes on low heat. 4. Meanwhile, add oil to a large skillet and sauté onion and garlic for 10 minutes on medium heat or until soft and translucent. 5. Transfer the onion to a bowl and wipe out the pan (you will use it to fry and cook the parcels in later on). 6. Drain any excess water from the rice and lentils. Add the onion and garlic, walnuts, raisins, lemon juice and parsley and stir to combine. 7. Carefully break off 8 leaves of the savoy cabbage. Trim off the thickest part of the stalk. 8. Blanch the savoy cabbage leaves in a sauce pan with salted boiling water for 2-3 minutes. Drain and lay out on a tea towel. 9. Spoon 3 tablespoons of filling into the center of each cabbage leaf. Fold up and tie with the string. Repeat with the remaining seven. 10. Place all parcels in a heated skillet with a little oil added. Fry on both sides until browned. 11. Pour the broth into the pan with the cabbage parcels (the pan should be half filled). Put a lid on and let simmer for about 30 minutesor until the cabbage feels soft and tender (you can cook the parcels for a shorter time if you prefer them a little crunchier). 12. Serve the parcels with a little broth poured on top. Remove the strings before eating ;) Note – We cook the rice and lentils for the filling together, just make sure that they have similar cooking times. If not, start with the one with the longest time and then add the other accordingly. Or cook in separate pans. Smashed Balsamic Potatoes Serves 4 as a side This rustic potato recipe combine three different potato methods into one - boiled, mashed and roasted. They are crispy on the outside, soft on the inside with a sweet tanginess added from balsamic vinegar. Ingredients – 1 kg /­­ 2 lb small potatoes – 2 tsp salt – 3 tbsp olive oil – 1 1/­­2 tbsp balsamic vinegar – 1 clove garlic, finely chopped – a few sprigs fresh thyme Preparation 1. Set the oven to 225°C /­­ 450°F. 2. Wash the potatoes (keep the skin on) and place in a large sauce pan. 3. Cover with water and add 1 tsp salt. Cook for about 20 minutes (longer if you use bigger potatoes) or until easily pierced with a fork. 4. Drain the water and leave to cool for a bit. 5. Line a baking sheet with parchment paper and place the potatoes on it. 6. Smash the potatoes by pressing down on them using the backside of a glass. 7. Whisk together oil, balsamic vinegar and garlic. 9. Drizzle generously over the potatoes, making sure that you get it into all the nooks and crannies. You can use a brush for this as well. 10. Sprinkle with salt and thyme leaves. 11. Place in the oven and roast for 25 minutes or until the potatoes are crispy and golden brown. Tip – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode and lower the temp slightly for more evenly distributed heat. Mustard Roasted Roots Serves 4 as a side We love a good tray of roasted roots. Here we have coated the roots in cinnamon, grainy mustard, a little vinegar and maple syrup and roasted them until they start to caramelize. We serve these with a saffron sauce which basically is this turmeric tahini sauce but with saffron instead of turmeric. But a simple yogurt based sauce could be great too. Ingredients – 1 kg /­­ 2 lb mixed roots (parsnip, carrots, swede, sweet potato) Dressing – 3 tbsp olive oil – 2 tbsp grainy mustard – 1 tbsp apple cider vinegar – 1 tsp ground cinnamon – 1 tsp maple syrup – 1 tsp sea salt To Serve – 2 tbsp hemp seeds or finely chopped almonds Preparation 1. Preheat the oven to 180°C /­­ 375°F. 2. Peel the roots and chop into batons (roughly 10 cm long and 1,5 cm thick). 3. Stir together the dressing ingredients in a large mixing bowl. 4. Add the roots and toss until all are covered. 5. Tip out on a baking sheet covered with parchment paper and spread out in an even layer. 6. Place in the oven and roast for 20 minutes. Give the sheet a toss, then crank up the heat to 225°C /­­ 450°F and bake for 20 minutes more or until golden and slightly charred. 7. Transfer the roots to a serving platter and sprinkle with hemp seeds. Tips – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode for more evenly distributed heat. – You can use any root for this but swede, carrots, sweet potato and parsnips are our favorites.   Crispy Celery and Orange Salad Serves 4 – 1 head romain lettuce or cosmopolitan – 4 celery stalks (or fennel) – 2 oranges – 4 tbsp toasted hazelnuts Mustard vinaigrette – 2 tbsp olive oil – 1 tbsp vinegar – 1 tsp Dijon mustard – 1 tsp maple syrup 1. Rinse the lettuce in water and chop into 2 inch /­­ 5 cm large pieces, discarding the stem. 2. Thinly slice the celery stalks (or mandolin the fennel of using). 3. Peel the oranges and cut in halves and thinly slice each half. 4. Place all prepped ingredients into a large mixing bowl. 5. Whisk together the vinaigrette ingredients in a small separate bowl. 6. Gently toss the dressing with the salad ingredients. 7. Chop the toasted hazelnuts. 8. Transfer to a serving bowl and scatter with hazelnuts. Serve!

Carrot Hummus Crunch

June 17 2019 Meatless Monday 

Add a satisfying crunch and a little bite to hummus with this simple recipe. Make it vegan by omitting the Greek yogurt. This recipe was created by Nick Sandler and can be found in the Meat Free Monday cookbook. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 2 - 2 carrots, coarsely grated - 1/­­2 red chile, chopped - 1 teaspoon caraway seeds - 4 slices sourdough bread - hummus, to taste - 2 tablespoon Greek yogurt - cilantro, for garnish - freshly cracked black pepper, to taste   Fry 2 coarsely grated large carrots in a pan with 1 tablespoon olive oil, 2 chopped garlic cloves, 1/­­2 chopped red chile, and 1 teaspoon caraway seeds over moderate heat for 5-8 minutes, stirring frequently. Cool before using in the sandwich. Cut 4 slices of sourdough bread or slice 2 sourdough baguettes with a serrated knife along the middle so they are still connected at the back. Spread some hummus onto the baguettes, followed by the carrot mixture. Add 2 tablespoons Greek yogurt to the baguette in dollops, followed by a generous handful roughly chopped cilantro. Season with freshly ground black pepper. The post Carrot Hummus Crunch appeared first on Meatless Monday.

Rhubarb Milk

May 22 2019 Golubka Kitchen 

Rhubarb Milk Stopping by with a different way to celebrate rhubarb season today. Think strawberry milk, but made with beautiful, pink stalks of rhubarb and a few lush aromatics. It comes together quickly and can be enjoyed in a number of delicious ways. You start this recipe out by stewing the rhubarb in maple syrup, which takes no more than 10 minutes and leaves you with a delicious rhubarb ‘jam’. You could stop right there and serve it on top yogurt, porridge, granola, or various desserts (like panna cotta). Or you could go on and blend the stewed rhubarb with some dairy-free milk. You can then enjoy the rhubarb milk multiple ways – on its own with ice, poured over iced matcha for a beautiful, spring matcha latte, or you could blend it with a frozen banana or two for an out-of-this-world rhubarb smoothie. We employ the help of rose water and cardamom to complement the tart flavors of rhubarb in this recipe, but if you don’t have those, you could entirely leave them out or add your own aromatic twist – think cinnamon, cloves, pink peppercorns, orange blossom water, etc. Hope you enjoy this easy little idea! Wishing you a great rest of your week

Healthy Banana Split

April 27 2019 Oh My Veggies 

This simple, delicious recipe is sure to please your kids. To make this healthy breakfast banana split, all it takes is one banana, yogurt instead of ice cream (I like to use coconut yogurt), fruit, granola, and other toppings of your choice--like chocolate chips, jam, or almond butter!    

Cheesy Sauce for Quick Vegan Mac n Cheese

April 22 2019 VegKitchen 

Cheesy Sauce for Quick Vegan Mac n Cheese This cashew-based dairy-free vegan cheese-y sauce is quick, easy, and rich-tasting. Make your own vegan cheese, yogurt, mayo and margarine! Cheaper and much tastier than store-bought, this e-book brings you the best 12 recipes for dairy alternatives from The Recipe Renovator blog. The post Cheesy Sauce for Quick Vegan Mac n Cheese appeared first on VegKitchen.

Baked Vegan Cheesecake Glutenfree Date Sweetened

March 29 2019 Vegan Richa 

Baked Vegan Cheesecake Glutenfree Date SweetenedBaked Vegan Cheesecake. 8 Ingredients, No refined sugar. No prep and soaking needed. Perfectly creamy Date sweetened Cheesecake with Cashew butter. Easily Glutenfree with a glutenfree crust. Vegan Soyfree Recipe. Jump to Recipe Vegan cheesecakes in restaurants and store bought have been more misses than hits. The texture generally is on point, its the flavor that can throw me off. I make variations of these cheesecake with fabulous results every time. I’ve had this baked cheesecake in the drafts for a while, so lets get to it!  The filling uses vegan yogurt and vegan cream cheese for amazing flavor and tang and some volume from the smooth cashew butter. Cashew butter means no soaking needed and no high speed blender needed! It is sweetened with dates and some coconut sugar and baked into a premade crust to a creamy delicious state.   Adjust the flavor and sweetness of the filling before baking! Bake into 1 large pie or mini cheesecakes with a simple almond crust or other other pie crust of choice. Serve with vegan whipped cream or ice cream, berries or a seasonal berry compote. Continue reading: Baked Vegan Cheesecake Glutenfree Date SweetenedThe post Baked Vegan Cheesecake Glutenfree Date Sweetened appeared first on Vegan Richa.

Bali Butter

March 12 2019 My New Roots 

Bali Butter I miss Bali. Or maybe I just miss the warmth, the sun, the vibrancy, the life bursting forth from every nook and cranny. I miss living outside, I miss my eyes being assaulted by colours, and layers upon layers of wild sounds, but hey, its March in Ontario and this is a familiar feeling. Are you feeling it too? A couple weeks ago when I was in the depths of yet another snowstorm, feeling like spring may never come, I came up with this recipe to remedy my winter woes. Its called Bali Butter - and its the most delicious thing to cross my lips since I could see grass outside my window. A rich combination of cashews, coconut, and cacao, blended together with coconut sugar and salt, its like the nut butter of DREAMS in all of its salty-sweet-crunchy-chocolatey glory. And I am really excited to share this one with you, wherever you and no matter what season youre experiencing. What does one do with Bali Butter, you ask? Let me tell you, it goes on all. the. things. Pancakes, waffles, smoothie bowls, toast, rice cakes, ice cream, fruit salad, porridge, yogurt, and fingers! You can stuff dates with Bali Butter, stick them in the fridge and have something delicious on hand to satisfy those salty-sweet-fat cravings too. Slice a banana lengthwise, slather Bali Butter in the middle and sandwich it together again. I even like it with carrot sticks. No joke. I chose to use coconut sugar in my Bali Butter because its one of the main sweeteners used on the island and you can easily find it everywhere. Some of you may be curious about using liquid sweetener as an alternative, but the problem with using something like maple syrup or honey, is that it causes the nut butter to seize up. Fat is hydrophobic (translation: its afraid of water) and will stiffen when it comes into contact with anything that contains it. Using a solid sweetener, like coconut sugar, avoids this problem and keeps the finished product relaxed and runny. If you dont want to use coconut sugar and you dont mind a less-spreadable version of Bali Butter, sweeten it with whatever you have on hand. I think Ive talked about all of these ingredients respectively, but for the heck of it, lets recap why theyre awesome! Coconut - Once a maligned food for its saturated fat content, coconut has taken center stage in the wellness world, as scientific research has confirmed that the type of fat in coconut integrates differently in the body, compared to other saturated fats. MCTs (medium-chain-triglycerides) are a type of fat that can be broken down quickly and used as fuel, instead of being stored, so its prefect for people who enjoy an active lifestyle. Coconut also contains a surprising amount of protein, about 14% by weight, and impressive amounts of manganese.   Cashews - Contrary to popular belief, cashews have a lower fat content than most nuts. And 66% of their fats are heart-healthy, monounsaturated fats, like those found in olive oil. Cashews are an excellent source of copper, and a good source of magnesium, phosphorus, and zinc. They also contain good amounts of fiber, so that they keep you feeling full for longer.  Cacao - One of the best sources of magnesium found in nature, in addition to containing high amounts calcium, zinc, iron, copper, sulfur, and potassium, cacao is a nutritional powerhouse. It also contains many chemical compounds that enhance physical and mental well-being, including alkaloids, proteins, magnesium, beta-carotene, leucine, linoleic acid, lipase, lysine, and some neurotransmitters such as dopamine and anandamide - which explains why eating chocolate makes you feel so darn good! Coconut sugar - Sometimes called coconut palm sugar, this incredibly delicious sweetener is high in minerals, such as potassium, magnesium, zinc and iron. It is happily low glycemic, ranking 35 on the GI scale, compared to agave at 42, honey at 55, cane sugar at 68. This is due to coconut sugars composition of long-chain saccharides, which are absorbed by the body at a slower rate than something like refined white sugar. Coconut sugar also contains amino acids, which are thought to slow down the rate at which the sugar is absorbed into the bloodstream, acting as a buffer of sorts.  Some notes on the recipe. Its very important that you make coconut butter to start, as it creates the liquid base to help the get the cashews going in the food processor. Once youve made the coconut-cashew butter, feel free to stop there (it tastes incredible on its own), or go all the way as I have and add the cacao, coconut sugar and salt. I like to leave my Bali Butter out of the fridge, since it remains liquid and spreadable at room temperature. If you refrigerate it, Bali Butter with harden completely. You can roll it into balls and make yourself some pretty delicious little energy bites when its in this state, but its impossible to drizzle when chilled.   If youre into smooth nut butters, simply leave the cacao nibs out of the equation. They arent necessary for any other purpose than crunch, which I personally feel is essential, but I wont judge anyone for skipping them. Even though youre obviously crazy     Print recipe     Bali Butter  Makes 3 cups /­­ 750ml Ingredients: 3 cups /­­ 375g raw cashews 3 cups /­­ 240g unsweetened desiccated coconut   3/­­4 tsp. large flake sea salt (I used Maldon) 1/­­4 cup /­­ 23g raw cacao powder 3 Tbsp. coconut sugar 3 Tbsp. cacao nibs seeds from 1 vanilla bean Directions: 1. Preheat oven to 325°F /­­ 160°C. Spread cashews out evenly on a rimmed baking sheet and place in the preheated oven. Toast for about 10 minutes, keeping an eye on them so that they dont burn! Remove from oven and let cool. 2. While the cashews are in the oven, toast the coconut in a dry skillet over medium heat, stirring often, until slightly golden. Remove from heat and set aside. Depending on the size of your skillet, you may want to work in batches. 3. Place the coconut in a food processor. Blend on high, scraping down the sides every so often, until the coconut is creamy and smooth (this make take up to 10 minutes, depending on the strength of your food processor - be patient!). 4. Add the cashews to the food processor and blend on high until creamy and smooth. Add the remaining ingredients and blend on high. Taste and adjust saltiness /­­ sweetness /­­ chocolate levels to suit your taste. 5. Store Bali Butter in an airtight glass container at room temperature (out of the fridge) for one month. The post Bali Butter appeared first on My New Roots.

Walnut “Meat” Stuffed Pepper

March 11 2019 Meatless Monday 

Walnuts stand in for ground beef in this Tex-Mex-inspired stuffed pepper. This recipe comes to us from Chef Lisa Sereda, executive chef of Wine Time . Chef Sereda cooked it for the Meatless Monday Rapid Fire Challenge at the 2019 International Restaurant & Foodservice Show of New York. Serves 8 – 10 - 6 quarts of water - 12 medium sized Anaheim peppers - 2 cups diced yellow onion - 2 tbsp minced garlic - 3 cups roasted peppers - 6 cups roasted walnuts - 2 1/­­2 tbsp cumin - 1 tbsp cayenne pepper (plus or minus depending on spice index) - 2 tbsp paprika - 4 tbsp white sugar - 1 tbsp salt -  1/­­4 cup lemon juice - 2 tbsp olive oil - 6 cups shredded white cheddar (more or less depending on cheesy preference) - 2 cups crumbled feta - 1 cup full fat Greek yogurt (to make the pepper vegan, skip the cheese, feta and Greek yogurt) - Non-stick cooking spray - Diced fresh chives for garnish   Directions: Preheat oven to 425 degrees F. Bring water to full boil in large saucepan. Cut peppers lengthwise down one side from stem to within 1/­­2 inch of tip. Boil peppers in water for about seven minutes or until pepper turns an olive green color. Remove and place in ice bath and remove seeds and veins from pepper. Drain and pat peppers dry. In separate pan sauté onion and garlic in olive oil until translucent. Pulse roasted walnuts in food processor or chop until the consistency of sautéed ground beef. Add chopped walnuts to onion and garlic and cook until mixed through. Chop roasted bell peppers in food processor until almost a liquid consistency. Add to walnut mixture. Add cayenne, paprika, cumin, sugar, salt and lemon juice. Sauté on medium for about five minutes until the mixture begins to come together and most of the moisture has evaporated. Place peppers onto prepared cooking sheet (spray bottom of pan with nonstick cooking spray before placing peppers on pan). Stuff each pepper with desired amount of walnut meat mixture. Cover each pepper with generous amount of white cheddar (omit for vegan pepper). Cook uncovered for about twenty minutes until cheese is melted and slightly browned. Garnish with crumbled feta, a drizzle or scoop of Greek yogurt and fresh chives.   The post Walnut “Meat” Stuffed Pepper appeared first on Meatless Monday.

Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can Use

January 28 2019 Meatless Monday 

Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can UseStart smart eating habits on Mondays for a happier and healthier you! February is just around the corner and its American Heart Month . Take a moment on Monday to focus on behaviors that may help you live a longer and healthier life. This is the third article in this months Healthier You Series. Weve discussed making good dietary choices for kidney health and type 2 diabetes . This week, we look at heart health. The American Heart Association recommends making simple changes to your diet to improve heart health, such as limiting red meat. Meatless Monday is an easy and enjoyable way to make smart food choices for your heart . Consuming less red and processed meat and more plant-based foods like whole grains, fruits, vegetables, nuts and legumes can benefit cardio-health. Bonnie Taub-Dix is a nutrition consultant, author, and Meatless Monday advocate. We asked her to share some heart-friendly advice. 1. Meatless Monday encourages people to cut out meat one day a week for their health and to try a great variety of plant-based foods. Are there specific plant-based foods that are most beneficial for heart health? Plant-based protein is a hot, trendy topic but these are foods that have been around for centuries, providing fiber and an array of nutrients. Plant proteins like beans, nuts, and seeds are just a few examples of how we can cut back on meat while boosting the value of our diets. Oatmeal is a steamy bowl of goodness for breakfast swirled with almond butter and bananas or as a savory side mixed with a variety of seasonings and spices. Oats and almonds are rich in fiber to help lower cholesterol levels. Beans, the most underrated superfoods, are also rich in soluble fiber to help keep you feeling fuller longer while controlling cholesterol levels. Theyre also a great source of plant-based protein.   2. Are there particular foods to avoid? What about processed foods? Many people say they try to avoid processed food, as if its a kind of poison. Its a well-intentioned goal, but even pre-chopped fruit or vegetables are processed foods! Certain processed foods make our lives more convenient, safer-and in many ways, even more nutritious. The good news is certain processed foods are healthier than some foods found in their natural state, such as: o Plain yogurt, with added cultures, retains the protein and calcium naturally found in dairy products, and it also includes added good bacteria to help boost our gut function and immune systems. o Canned tomatoes contain more lycopene--a powerful antioxidant that reduces inflammation--than fresh tomatoes do, especially when they are eaten simultaneously with a small amount of oil to enhance absorption. Dont judge a food by the front of the package. Flip that bag or box over to read whats really inside!   3. Should people with a family history of heart disease be much more careful than those who dont have a history? What can someone with a family history do to help prevent heart disease? If you knew you could have stopped that balsamic vinegar from splattering on your favorite white sweater, would you have done something to prevent it from happening? Unless youre clairvoyant, its not very easy to prevent something you cant predict. When it comes to your body--whether its potential damage from high blood sugar, blood pressure, or cholesterol levels--this is the time to take charge of your health. You can fight against your family histories by taking a closer look at what youre putting on your plate, moving more , and finding effective ways to manage stress .   4. Whats your go-to food for heart health on Meatless Monday? Id have to say my Spicy Dark Chocolate Chili Bowl ! What I love about this recipe is that you dont really have to follow it exactly -- you can swap out for your favorite ingredients. This recipe contains beans and avocado, as well as a variety of anti-inflammatory spices. Bonnie recently published Read It Before You Eat It – Taking You from Label to Table . You can find more about Bonnie at Better Than Dieting and on Instagram. For an extra bonus, check out heart-friendly Meatless Monday recipes, from pancakes to burgers, in our free comfort food e-cookbook . Use Mondays to make positive change in your life that will do you a world of good. Meatless Monday is a global movement followed by millions who choose not to eat meat one day a week for their health and the health of the planet. Help spread the word about the many benefits of Meatless Monday, such as how reducing meat consumption may improve your heart health. Download our shareable free graphics here . Follow  us on Facebook , Twitter , Pinterest , or Instagram ! The post Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can Use appeared first on Meatless Monday.

Gingerbread and Lingonberry Bundt Cake

December 24 2018 Green Kitchen Stories 

Gingerbread and Lingonberry Bundt Cake Just putting this up here before we are checking out for some Christmas celebrations with Luise’s family. This is a  our gingerbread bundt cake that we have been making a couple times in December leading up to Christmas. It’s a gluten free, spice heavy, bundt cake with a touch of sweet banana bread. Very soft and moist and very, very good. We add tangy nordic lingonberries to the cake and the glaze to give it a pop in flavor and color but you can leave them out if you like. Or replace them with other berries like cranberries or raspberries. The glaze is rather untraditional, made on dates, plant milk, coconut oil and berries. It doesn’t shine as the ones made on sugar but super delicious nevertheless. Perfect if you are trying to keep the sugar down. You could of course add any glaze of choice to it. Try this for Christmas Day or New Year’s Eve with a little glaze on top and some extra on the side. Happy holidays everyone! Gingerbread and Lingonberry Bundt Cake Dry ingredients – 90 g /­­ 250 ml /­­ 1 cup rolled oats – 100 g /­­ 250 ml /­­ 1 cup almond flour – 135 g /­­ 250 ml /­­ 1 cup rice flour – 2 tsp baking powder – 1 tbsp ground cinnamon – 2 tsp ground cardamom – 2 tsp ground ginger – 1/­­2 tsp ground cloves – A pinch of salt Wet ingredients – 2 ripe bananas – 125 ml /­­ 1/­­2 cup maple syrup – 3 eggs – 125 g /­­ 1 stick /­­ 4 oz butter, room tempered – 200 ml /­­ 3/­­4 cup yogurt – 120 g frozen lingonberries or cranberries (optional) Lingonberry & Date Glaze – 10 soft dates – 250 ml /­­ 1 cup oat milk or almond milk – 2 tbsp coconut oil – 60 g /­­1/­­2 cup lingonberries Making the cake 1. Set the oven to 180°C. 2. Place the oats in a food processor and pulse into a flour. 3. Add the rest of the dry ingredients and pulse a few times until combined. Transfer to a large bowl. 4. Add all wet ingredients except the lingonberries to the food processor and mix on high speed until smooth and creamy. 5. Pour the wet mixture into the bowl with dry ingredients and stir around until combined. 6. Stir through the berries. 7. Grease a bundt pan with oil or butter. 8. Pour the batter into the pan and bake on the lower rack for [55 minutes](55 “The cake is ready if an inserted toothpick comes out clean”) or until a toothpick comes out clean. 9. Let cool in the pan for 15 minutes, then flip onto a wire cooling rack, carefully lift the bundt pan off and let cool completely. Making the Glaze 1. Pit the dates and add to a sauce pan on medium heat. 2. Add milk and coconut oil and let simmer for a few minutes until thickened. 3. Remove from the heat and add the berries, leave for a couple of minutes to cool off a bit. 4. Transfer to a blender or use a hand blender to mix completely smooth with a dusty pink color. Add more liquid if it looks too thick. 5. Pour half of the glaze over the cake before serving and serve the rest on the side.

Green Christmas 2018 -- Vegan Edition

December 19 2018 Green Kitchen Stories 

Green Christmas 2018 -- Vegan Edition The tree is already covered with colorful glass balls, small hand drawn paper Santas and tinsels, we have got light strands hanging around the windows, the presents are wrapped and Sinatra is playing from the kitchen speakers. It’s five days left to Christmas Eve and I don’t think we have ever prepared ahead for the holidays like this before. We have even cooked all the Christmas food. Twice! Well, three times actually. One was for our early celebration with David’s family. The other was to shoot these photos. And the third time because David is manic about testing recipes three times. We’ve got this. Sharing Christmas recipe roundups seems almost obligatory when you work with food. This year we asked what type of recipes you were looking for and many mentioned more vegan dishes for your holiday feasts, so that is what we have done here. I am not going to pretend that we are good at organizing big dinner parties, we are truly not. But we do have one method that we live by: Focus on having a good base of dishes and then ask guests to each bring a small side dish, drink, snack or dessert. That way you can have a generous buffet of food without the accompanying stress meltdown. Our cabbage parcels make a beautiful centerpiece with delicious mustard roasted roots and crispy smashed potatoes as warm sides. Because all of these dishes are quite rich, we also like to serve a fresh, tangy and crunchy salad on the side. Along with red cabbage Christmas krauts from our Green Kitchen at Home book. You’ll find the recipes here below. A few other favorites from the archives are our vegan Aubergine Polpette (perhaps with a gravy on the side), our Mushroom & Hazelnut Loaf, this one-tray Hasselback Potatoes with Kale and Pesto, the Pumpkin, Kale and Buckwheat Salad that we had for our wedding, this Black Quinoa & Kale Salad from dinosaur time (we’ve been making this for Christmas almost every year), and this Crispy Red Cabbage & Grape Salad (red cabbage salads are obligatory for all Danes on Christmas). We actually have one more recipe that we haven’t had time to post yet. It’s a really good gingerbread bundt cake and we’ll do our best to post the recipe before Christmas Eve (if you have our app, it is already available on there). Happy holidays! /­­Luise, David and all the kids! Stuffed Cabbage Parcels Makes 8 parcels These pretty little parcels are stuffed with rice, lentils, walnuts and raisins and cooked in a holiday spiced tomato broth. They are a little fiddly to make but super flavorful and well worth the effort. This recipe is vegan but you could also add feta cheese to the parcels if you feel like it. Filling – 100 g /­­ 1/­­2 cup uncooked red rice (see note) – 100 g /­­ 1/­­2 cup uncooked puy lentils – 500 ml /­­ 2 cups water – 1/­­2 tsp sea salt – 1 tbsp olive oil – 1 large red onion, peeled and finely chopped – 1 clove garlic, peeled and finely chopped – 1 cup walnuts, finely chopped – 4 tbsp raisins – 2 tbsp lemon juice – 4 tbsp chopped parsley Tomato Broth – 750 ml /­­ 3 cups vegetable stock – 1 x 400 g /­­ 14 oz tin crushed tomatoes – 1 tsp whole cloves – 1 tsp whole allspice – 2 star anise – 2 cinnamon sticks – 1 pinch sea salt Assembling – 1 savoy cabbage – 8 pieces of cooking string – 1 tbsp olive oil to fry in Instructions 1. Rinse rice and lentils in a sieve under running water. 2. Transfer to a saucepan and add water and salt. Bring to a boil, lower the heat and let simmer until tender, for about 35 minutes or according to the time on the package. 3. Place another sauce pan with the Tomato Broth ingredients on the stove, bring to a boil and then turn the heat down and let it slowly simmer under a lid for 20 minutes on low heat. 4. Meanwhile, add oil to a large skillet and sauté onion and garlic for 10 minutes on medium heat or until soft and translucent. 5. Transfer the onion to a bowl and wipe out the pan (you will use it to fry and cook the parcels in later on). 6. Drain any excess water from the rice and lentils. Add the onion and garlic, walnuts, raisins, lemon juice and parsley and stir to combine. 7. Carefully break off 8 leaves of the savoy cabbage. Trim off the thickest part of the stalk. 8. Blanch the savoy cabbage leaves in a sauce pan with salted boiling water for 2-3 minutes. Drain and lay out on a tea towel. 9. Spoon 3 tablespoons of filling into the center of each cabbage leaf. Fold up and tie with the string. Repeat with the remaining seven. 10. Place all parcels in a heated skillet with a little oil added. Fry on both sides until browned. 11. Pour the broth into the pan with the cabbage parcels (the pan should be half filled). Put a lid on and let simmer for about 30 minutesor until the cabbage feels soft and tender (you can cook the parcels for a shorter time if you prefer them a little crunchier). 12. Serve the parcels with a little broth poured on top. Remove the strings before eating ;) Note – We cook the rice and lentils for the filling together, just make sure that they have similar cooking times. If not, start with the one with the longest time and then add the other accordingly. Or cook in separate pans. Smashed Balsamic Potatoes Serves 4 as a side This rustic potato recipe combine three different potato methods into one - boiled, mashed and roasted. They are crispy on the outside, soft on the inside with a sweet tanginess added from balsamic vinegar. Ingredients – 1 kg /­­ 2 lb small potatoes – 2 tsp salt – 3 tbsp olive oil – 1 1/­­2 tbsp balsamic vinegar – 1 clove garlic, finely chopped – a few sprigs fresh thyme Preparation 1. Set the oven to 225°C /­­ 450°F. 2. Wash the potatoes (keep the skin on) and place in a large sauce pan. 3. Cover with water and add 1 tsp salt. Cook for about 20 minutes (longer if you use bigger potatoes) or until easily pierced with a fork. 4. Drain the water and leave to cool for a bit. 5. Line a baking sheet with parchment paper and place the potatoes on it. 6. Smash the potatoes by pressing down on them using the backside of a glass. 7. Whisk together oil, balsamic vinegar and garlic. 9. Drizzle generously over the potatoes, making sure that you get it into all the nooks and crannies. You can use a brush for this as well. 10. Sprinkle with salt and thyme leaves. 11. Place in the oven and roast for 25 minutes or until the potatoes are crispy and golden brown. Tip – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode and lower the temp slightly for more evenly distributed heat. Mustard Roasted Roots Serves 4 as a side We love a good tray of roasted roots. Here we have coated the roots in cinnamon, grainy mustard, a little vinegar and maple syrup and roasted them until they start to caramelize. We serve these with a saffron sauce which basically is this turmeric tahini sauce but with saffron instead of turmeric. But a simple yogurt based sauce could be great too. Ingredients – 1 kg /­­ 2 lb mixed roots (parsnip, carrots, swede, sweet potato) Dressing – 3 tbsp olive oil – 2 tbsp grainy mustard – 1 tbsp apple cider vinegar – 1 tsp ground cinnamon – 1 tsp maple syrup – 1 tsp sea salt To Serve – 2 tbsp hemp seeds or finely chopped almonds Preparation 1. Preheat the oven to 180°C /­­ 375°F. 2. Peel the roots and chop into batons (roughly 10 cm long and 1,5 cm thick). 3. Stir together the dressing ingredients in a large mixing bowl. 4. Add the roots and toss until all are covered. 5. Tip out on a baking sheet covered with parchment paper and spread out in an even layer. 6. Place in the oven and roast for 20 minutes. Give the sheet a toss, then crank up the heat to 225°C /­­ 450°F and bake for 20 minutes more or until golden and slightly charred. 7. Transfer the roots to a serving platter and sprinkle with hemp seeds. Tips – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode for more evenly distributed heat. – You can use any root for this but swede, carrots, sweet potato and parsnips are our favorites.   Crispy Celery and Orange Salad Serves 4 – 1 head romain lettuce or cosmopolitan – 4 celery stalks (or fennel) – 2 oranges – 4 tbsp toasted hazelnuts Mustard vinaigrette – 2 tbsp olive oil – 1 tbsp vinegar – 1 tsp Dijon mustard – 1 tsp maple syrup 1. Rinse the lettuce in water and chop into 2 inch /­­ 5 cm large pieces, discarding the stem. 2. Thinly slice the celery stalks (or mandolin the fennel of using). 3. Peel the oranges and cut in halves and thinly slice each half. 4. Place all prepped ingredients into a large mixing bowl. 5. Whisk together the vinaigrette ingredients in a small separate bowl. 6. Gently toss the dressing with the salad ingredients. 7. Chop the toasted hazelnuts. 8. Transfer to a serving bowl and scatter with hazelnuts. Serve!

Green Christmas 2018

December 19 2018 Green Kitchen Stories 

Green Christmas 2018 The tree is already covered with colorful glass balls, small hand drawn paper Santas and tinsels, we have got light strands hanging around the windows, the presents are wrapped and Sinatra is playing from the kitchen speakers. It’s five days left to Christmas Eve and I don’t think we have ever prepared ahead for the holidays like this before. We have even cooked all the Christmas food. Twice! Well, three times actually. One was for our early celebration with David’s family. The other was to shoot these photos. And the third time because David is manic about testing recipes three times. We’ve got this. Sharing Christmas recipe roundups seems almost obligatory when you work with food. This year we asked what type of recipes you were looking for and many mentioned more vegan dishes for your holiday feasts, so that is what we have done here. I am not going to pretend that we are good at organizing big dinner parties, we are truly not. But we do have one method that we live by: Focus on having a good base of dishes and then ask guests to each bring a small side dish, drink, snack or dessert. That way you can have a generous buffet of food without the accompanying stress meltdown. Our cabbage parcels make a beautiful centerpiece with delicious mustard roasted roots and crispy smashed potatoes as warm sides. Because all of these dishes are quite rich, we also like to serve a fresh, tangy and crunchy salad on the side. Along with red cabbage Christmas krauts from our Green Kitchen at Home book. You’ll find the recipes here below. A few other favorites from the archives are our vegan Aubergine Polpette (perhaps with a gravy on the side), our Mushroom & Hazelnut Loaf, this one-tray Hasselback Potatoes with Kale and Pesto, the Pumpkin, Kale and Buckwheat Salad that we had for our wedding, this Black Quinoa & Kale Salad from dinosaur time (we’ve been making this for Christmas almost every year), and this Crispy Red Cabbage & Grape Salad (red cabbage salads are obligatory for all Danes on Christmas). We actually have one more recipe that we haven’t had time to post yet. It’s a really good gingerbread bundt cake and we’ll do our best to post the recipe before Christmas Eve. Otherwise we’ll just call it a post-Christmas cake ;) Happy holidays! /­­Luise, David and all the kids! Stuffed Cabbage Parcels Makes 8 parcels These pretty little parcels are stuffed with rice, lentils, walnuts and raisins and cooked in a holiday spiced tomato broth. They are a little fiddly to make but super flavorful and well worth the effort. This recipe is vegan but you could also add feta cheese to the parcels if you feel like it. Filling – 100 g /­­ 1/­­2 cup uncooked red rice (see note) – 100 g /­­ 1/­­2 cup uncooked puy lentils – 500 ml /­­ 2 cups water – 1/­­2 tsp sea salt – 1 tbsp olive oil – 1 large red onion, peeled and finely chopped – 1 clove garlic, peeled and finely chopped – 1 cup walnuts, finely chopped – 4 tbsp raisins – 2 tbsp lemon juice – 4 tbsp chopped parsley Tomato Broth – 750 ml /­­ 3 cups vegetable stock – 1 x 400 g /­­ 14 oz tin crushed tomatoes – 1 tsp whole cloves – 1 tsp whole allspice – 2 star anise – 2 cinnamon sticks – 1 pinch sea salt Assembling – 1 savoy cabbage – 8 pieces of cooking string – 1 tbsp olive oil to fry in Instructions 1. Rinse rice and lentils in a sieve under running water. 2. Transfer to a saucepan and add water and salt. Bring to a boil, lower the heat and let simmer until tender, for about 35 minutes or according to the time on the package. 3. Place another sauce pan with the Tomato Broth ingredients on the stove, bring to a boil and then turn the heat down and let it slowly simmer under a lid for 20 minutes on low heat. 4. Meanwhile, add oil to a large skillet and sauté onion and garlic for 10 minutes on medium heat or until soft and translucent. 5. Transfer the onion to a bowl and wipe out the pan (you will use it to fry and cook the parcels in later on). 6. Drain any excess water from the rice and lentils. Add the onion and garlic, walnuts, raisins, lemon juice and parsley and stir to combine. 7. Carefully break off 8 leaves of the savoy cabbage. Trim off the thickest part of the stalk. 8. Blanch the savoy cabbage leaves in a sauce pan with salted boiling water for 2-3 minutes. Drain and lay out on a tea towel. 9. Spoon 3 tablespoons of filling into the center of each cabbage leaf. Fold up and tie with the string. Repeat with the remaining seven. 10. Place all parcels in a heated skillet with a little oil added. Fry on both sides until browned. 11. Pour the broth into the pan with the cabbage parcels (the pan should be half filled). Put a lid on and let simmer for about 30 minutesor until the cabbage feels soft and tender (you can cook the parcels for a shorter time if you prefer them a little crunchier). 12. Serve the parcels with a little broth poured on top. Remove the strings before eating ;) Note – We cook the rice and lentils for the filling together, just make sure that they have similar cooking times. If not, start with the one with the longest time and then add the other accordingly. Or cook in separate pans. Smashed Balsamic Potatoes Serves 4 as a side This rustic potato recipe combine three different potato methods into one - boiled, mashed and roasted. They are crispy on the outside, soft on the inside with a sweet tanginess added from balsamic vinegar. Ingredients – 1 kg /­­ 2 lb small potatoes – 2 tsp salt – 3 tbsp olive oil – 1 1/­­2 tbsp balsamic vinegar – 1 clove garlic, finely chopped – a few sprigs fresh thyme Preparation 1. Set the oven to 225°C /­­ 450°F. 2. Wash the potatoes (keep the skin on) and place in a large sauce pan. 3. Cover with water and add 1 tsp salt. Cook for about 20 minutes (longer if you use bigger potatoes) or until easily pierced with a fork. 4. Drain the water and leave to cool for a bit. 5. Line a baking sheet with parchment paper and place the potatoes on it. 6. Smash the potatoes by pressing down on them using the backside of a glass. 7. Whisk together oil, balsamic vinegar and garlic. 9. Drizzle generously over the potatoes, making sure that you get it into all the nooks and crannies. You can use a brush for this as well. 10. Sprinkle with salt and thyme leaves. 11. Place in the oven and roast for 25 minutes or until the potatoes are crispy and golden brown. Tip – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode and lower the temp slightly for more evenly distributed heat. Mustard Roasted Roots Serves 4 as a side We love a good tray of roasted roots. Here we have coated the roots in cinnamon, grainy mustard, a little vinegar and maple syrup and roasted them until they start to caramelize. We serve these with a saffron sauce which basically is this turmeric tahini sauce but with saffron instead of tahini. But a simple yogurt based sauce could be great too. Ingredients – 1 kg /­­ 2 lb mixed roots (parsnip, carrots, swede, sweet potato) Dressing – 3 tbsp olive oil – 2 tbsp grainy mustard – 1 tbsp apple cider vinegar – 1 tsp ground cinnamon – 1 tsp maple syrup – 1 tsp sea salt To Serve – 2 tbsp hemp seeds or finely chopped almonds Preparation 1. Preheat the oven to 180°C /­­ 375°F. 2. Peel the roots and chop into batons (roughly 10 cm long and 1,5 cm thick). 3. Stir together the dressing ingredients in a large mixing bowl. 4. Add the roots and toss until all are covered. 5. Tip out on a baking sheet covered with parchment paper and spread out in an even layer. 6. Place in the oven and roast for 20 minutes. Give the sheet a toss, then crank up the heat to 225°C /­­ 450°F and bake for 20 minutes more or until golden and slightly charred. 7. Transfer the roots to a serving platter and sprinkle with hemp seeds. Tips – This is perfect as a side for 4 persons but you can easily double the recipe if you are cooking for a crowd. Just use two baking sheets and set the oven to fan mode for more evenly distributed heat. – You can use any root for this but swede, carrots, sweet potato and parsnips are our favorites.   Crispy Celery and Orange Salad Serves 4 – 1 head romain lettuce or cosmopolitan – 4 celery stalks (or fennel) – 2 oranges – 4 tbsp toasted hazelnuts Mustard vinaigrette – 2 tbsp olive oil – 1 tbsp vinegar – 1 tsp Dijon mustard – 1 tsp maple syrup 1. Rinse the lettuce in water and chop into 2 inch /­­ 5 cm large pieces, discarding the stem. 2. Thinly slice the celery stalks (or mandolin the fennel of using). 3. Peel the oranges and cut in halves and thinly slice each half. 4. Place all prepped ingredients into a large mixing bowl. 5. Whisk together the vinaigrette ingredients in a small separate bowl. 6. Gently toss the dressing with the salad ingredients. 7. Chop the toasted hazelnuts. 8. Transfer to a serving bowl and scatter with hazelnuts. Serve!


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