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26 Vegan Bowl Recipes

May 26 2019 Vegan Richa 

26 Vegan Bowl Recipes26 Vegan Bowl Recipes to make this Summer. Vegan Buddha Bowls that make nourishing lunches and dinners and not just salad. Roasted Veggie Bowl, Baked Tofu Bowls, Taco Bowls and more. Gluten-free Soy-free Nut-free options. Summer is coming along and all I want to eat is food in bowl form for some reason. But not really salads. These bowls range from roasted veggie ful bowls with amazing dressings and sauces, noodles bowls, falafel bowls, decrontructed taco bowls. rice or grain bowls and, spiced up bowls, refreshing crunchy bowls and more. They are exciting and satisfying. Lets make some. Most are glutne-free, and have soy and nut sub options. whats your fave this season!Continue reading: 26 Vegan Bowl RecipesThe post 26 Vegan Bowl Recipes appeared first on Vegan Richa.

Fantastic Falafel

May 13 2019 Meatless Monday 

These flavorful patties are fun served family style. Letting everyone have the opportunity to assemble their own distinct creation is an excellent way to inspire kids to enjoy their food. If you like your falafel slathered with a savory spread, consider adding either hummus or eggplant dip to your offerings. For a super-simple tahini sauce option, whisk some water, a tablespoon at a time, into 1/­­2 cup tahini until it reaches the desired consistency, then season to taste with garlic powder, a squeeze of lemon juice, and salt. This recipe comes to us from OMD: The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet , by Suzy Amis Cameron. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - For the falafels - 1/­­4 cup plus 1 tablespoon olive oil - 1 onion, chopped - 4 garlic cloves, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/­­4 teaspoon ground turmeric - 4 cups cooked chickpeas, rinsed and drained - 1/­­2 cup whole wheat flour - 1/­­4 cup chopped fresh parsley - 1/­­4 cup chopped fresh cilantro - 1 teaspoon salt - For serving - 6 whole wheat pitas - 12 butter lettuce leaves - 1 cup chopped tomatoes - 1/­­4 cup chopped red onion - 1/­­4 cup Kalamata olives, pitted and chopped - 1 cup chopped cucumbers     In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onion, garlic, cumin, chili powder, and turmeric. Cook until the onion softens, 4 to 5 minutes. Transfer the onion to the work bowl of a food processor fitted with the metal blade. Add the chickpeas, flour, parsley, cilantro, and salt. Pulse until smooth, stopping occasionally to scrape down the sides of the bowl. With a clean paper towel, wipe out the pan you used to cook the onion. Heat 1 tablespoon of the oil over medium-high heat. Using a tablespoon measure, carefully place heaping scoops of the falafel mixture in the skillet. Do not overcrowd the pan (six at a time is ideal). Cook the falafel until golden brown and crispy, 3 to 4 minutes per side. Transfer the cooked falafel to a baking sheet and cover loosely with foil. Repeat with the remaining falafel mix, adding 1 tablespoon of the remaining oil to the pan before each batch. Serve the falafel family style and let each person build their own sandwich by topping their pita with the falafel and lettuce, tomato, onion, olives, and cucumber as desired.   The post Fantastic Falafel appeared first on Meatless Monday.

Stadiums Up Their Game with New Meatless Options

April 15 2019 Meatless Monday 

Stadiums Up Their Game with New Meatless OptionsWhether youre in it for the love of the game or the delectable ballpark eats, baseball season is in full swing. In 2019, stadiums are offering more meatless options than ever before: From the Impossible Burger to falafel-packed pitas to meat-free Philly cheesesteaks, theres no shortage of tasty ways to fill up at the concession stands. Find a few notable favorites below. Photo Credit: Beyond Meat Dodger Stadium Burgers and hot dogs are ballpark staples, and now meatless options are, too, at Dodger Stadium in Los Angeles. Find the Impossible Burger topped with herb mayo, lettuce, tomato and onions at Field Section 47 and Reserve section 29, according to Eater . Beyond Meat is also available, in the form of a Dodger Sausage , at Field 10, Loge 133, and Reserve 4.   Citi Field Mets fans can whet their appetites at the Goya Burrito Bar (Section 414), where they can choose from bean, rice and veggie burritos, bowls, or nachos, Eater reported. In the mood for something else? Youre in the right place, as AM New York highlighted. Score a margarita pizza cupcake (Jim Beam Highball Club on the Promenade),  Shake Shacks Portobello Shroom Burger (Section 140, Field Level Concourse), a veggie taco at El Verano Taqueria (Section 139, Field Level Concourse), or a veggie dog at Hain Celestial Gluten Free & Organic Stand (Section 105).   Globe Life Park Stadium The Texas Rangers provide their fans with a meatless haven at Globe Life Park Stadium . The Ballpark Vegan (near section 16) serves up a variety of meatless eats, including a Beyond Burger topped with vegan cheese, street tacos loaded with Beyond Meat crumbles and vegan chili.   T-Mobile Park If you have tickets to a Seattle Mariners home game, come hungry ! Find the seemingly ubiquitous Impossible Burger at Lil Woodys Burger & Shakes (at the Pen). This version is built the old fashioned way, topped with chopped onion, diced pickle, tomato, lettuce, ketchup and mayo. Hit It Here Café (Right Field Hit It Here Terrace) serves a fully vegan Beyond Burger, which is paired with vegan Just Mayo. At The Natural (Section 105), Beyond Meat is served in the form of a sweet and spicy sausage. Here you can also order avocado toast - not yet a ballgame staple, but whos to judge? At Paseo (Edgars Cantina and Edgars Home Run Porch), you can chow down on the Tofu Delight Sandwich, which features sautéed organic tofu with garlic aioli, caramelized onion, cilantro, pickled jalape?o and romaine lettuce, all served on a toasted baguette.   Yankee Stadium Yankee Stadium boasts tons of meatless dining options. At Bareburger (section 132), choose between the Beyond Sausage sandwich, avocado bites or the Changeup Burger (Impossible Burger, pickled red onions, spinach, guacamole, spicy pico de gallo on a sprout bun). At the Toyota Terrace (in the right field bleachers), try a crispy buffalo cauliflower bun thats served with celery slaw and creamy bleu cheese. If youre craving something sweet, its important to know theres a Ben & Jerrys Scoop Shop located in Sections 125 and 318.   Oracle Park The three-time World Champion San Francisco Giants are winners in more ways than one: Their stadium food options are truly trophy-worthy. The venue hosts a culinary garden behind the centerfield wall, from which two restaurants source fresh produce like kale and avocado. Beyond an assortment of fresh veggies, there are tons of meatless meals available here. The Garden Table offers an Impossible beef-based chili, and the standard Impossible Burger is available at Derby Grill outposts. Guests can go beyond classic ball game fare with the rice bowl (baby bok choy and baked tofu) or the noodle bowl (roasted eggplant, wok-seared bell peppers, crispy tofu) at Fongs , located on the second floor promenade.   Citizens Bank Park Grammy Award-winning musician Questlove has certainly upped the Philadelphia Phillys cool factor. Launched at the end of March 2019, the teams Citizens Bank Park is now serving Questloves Cheesesteak , a meatless riff on the citys iconic dish made with - you guessed it - Impossible Meat (Sections 108 and 120). In addition to the new menu item, plant-based meals can be found at Shake Shack, the first sit-down Shake Shack in a sports venue (near the Third Base Gate) and at Harry the Ks Broadcast Bar and Grille, which is serving up curry cauliflower lettuce (Left Field Gate).   Did we miss one your meatless stadium faves? Tell us about it by leaving a comment on our Facebook  page or post it using #MeatlessMonday. Want to bring Meatless Monday to your local stadium or community? Become a Meatless Monday Ambassador today ! Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Stadiums Up Their Game with New Meatless Options appeared first on Meatless Monday.

Pasta e Ceci – The Coziest Pasta and Chickpea Soup from Abruzzo

January 24 2019 Golubka Kitchen 

Pasta e Ceci – The Coziest Pasta and Chickpea Soup from Abruzzo We had the most transcendent experience eating this simple, Italian peasant soup during our retreat in Abruzzo this past fall. We had just returned to our b&b from a beautiful mountain hike, where we foraged rosehips and mint, and everyone was very ready for lunch after that good dose of exercise and fresh air. Our hosts at the bed and breakfast served a homemade pasta e ceci (pasta and chickpea soup), and it really hit the spot with its coziness and simplicity. There are still spots open for our retreat in Abruzzo this coming October! You can read all about our past retreat here, complete with photos and testimonials. This time around, we will be focusing on re-centering and relaxation, together with exploring beautiful Abruzzo. We are super excited to have an on-site yoga/­­meditation instructor and an on-site acupuncture physician, both offering daily services. There will be lots of fun and useful cooking workshops with us, as well as visits to an olive grove, winery, and a family truffle plantation. You can see our whole sample itinerary below, and book here! Click Here to book a spot at the retreat! Abruzzo 2019 Retreat Sample Itinerary *details are subject to change /­­ all meals are vegan with a vegetarian option DAY 1 – Pick up in Rome at 1:30 PM, Piazza Bologna – Drive to Abruzzo – Unpack and relax – Aperitif and dinner prepared by the Golubka Kitchen team DAY 2 – Morning yoga and meditation with our on-site certified yoga instructor – Breakfast prepared by the Golubka Kitchen team, with superfood latte/­­smoothie demonstration (different recipe every day) – Diagnostic consultations, facial and/­­or body gua sha massage, and acupressure with our on-site Acupuncture Physician (1 individual appointment included in the cost of the retreat, additional charge for all follow-up appointments) – Lunch prepared by the Golubka Kitchen team – Time to relax, forest bathe, and hike the grounds after gua sha/­­acupressure appointments – Dinner at a local restaurant – Optional evening meditation DAY 3 – Morning yoga and singing bowl meditation – Breakfast prepared by the Golubka Kitchen team, with superfood latte/­­smoothie demonstration – Diagnostic consultations, facial and/­­or body gua sha massage, and acupressure with our on-site Acupuncture Physician (1 individual appointment included in the cost of the retreat, additional charge for all follow-up appointments) – Lunch prepared by the Golubka Kitchen team – Foraging walk to gather herbs + medicinal jam and herbal tea workshop with the Golubka Kitchen team – Dinner prepared by the Golubka Kitchen team – Optional evening meditation DAY 4 – Morning yoga + sun gazing/­­A.M. sun therapy – Breakfast prepared by the Golubka Kitchen team, with superfood latte/­­smoothie demonstration – Visit to an olive grove with 600 year old trees + meditation and grounding in the orchard – Sample olive oil made with the olives from the grove + light picnic-style lunch – Plant-based cooking & meal planning workshop with the Golubka Kitchen team – Dinner – Optional evening meditation * Option to bypass any of the P.M. activities for an additional gua sha massage/­­acupressure appointment with our on-site Acupuncture Physician (at additional cost). DAY 5 – Morning yoga and singing bowl meditation – Breakfast prepared by the Golubka Kitchen team, with superfood latte/­­smoothie demonstration – Truffle hunting in Villa Santa Lucia – Truffle lunch in a locals home – Pasta-making workshop with an Abruzzo local + vegan cheese workshop with Golubka Kitchen – Pasta and vegan cheese dinner – Optional evening meditation * Option to bypass any of the P.M. activities for an additional gua sha massage/­­acupressure appointment with our on-site Acupuncture Physician (at additional cost). DAY 6 – Morning yoga and meditation – Breakfast prepared by the Golubka Kitchen team, with superfood latte/­­smoothie demonstration – Visit a 200-year-old family-run winery + wine tasting and light lunch – Magic Moisturizer + homemade skincare workshop with the Golubka Kitchen team – Goodbye dinner at a local restaurant – Optional evening meditation * Option to bypass any of the P.M. activities for an additional gua sha massage/­­acupressure appointment with our on-site Acupuncture Physician (at additional cost). DAY 7 – Breakfast – Head back to Piazza Bologna in Rome (12:30 PM drop-off) Click Here to book a spot at the retreat! Let’s talk more about the soup! Pasta e Ceci is not a strictly Abruzzese dish, it’s made all over Italy, in slightly different variations. This recipe is inspired by the Abruzzo version. This soup completely blew us away with its ratio of simplicity to flavor. All the ingredients are very, very modest. You start out by making a good broth, with chickpeas and some aromatics. Then while the broth simmers, you make a very rustic, eggless pasta dough, which is then cut into short, flat noodles, called sagne pasta. The pasta then gets cooked right in the chickpea broth, and everything is served as a chunky soup, with plenty of olive oil and some spicy red pepper on top. There’s also an ingenious, crispy element that helps switch up the textures in the soup. Some of the fresh pasta gets toasted on a dry skillet, until it turns into crispy strips, that are then used to garnish every plate. It is so good. This is a great time to say that you can totally use store-bought pasta here! The eggless sagne pasta is easy to make, but it’s still much more of a project than just opening up a package and being ready to go (just skip the crispy pasta element). If you’re ever craving something resembling chicken soup from your childhood, this is a great, vegan version that still hits all of those comfort notes. Enjoy! Pasta e Ceci - The Coziest Pasta and Chickpea Soup from Abruzzo   Print Serves: 4-6 Ingredients for the soup 1 cup chickpeas - soaked overnight in purified water, with a splash of apple cider vinegar 2 ribs celery - sliced in half 1 yellow onion - quartered, skin on 2 cloves garlic - smashed 2 bay leaves 10 cups water sea salt black pepper 2 medium carrots - grated red pepper flakes - to taste handful chopped parsley - for garnish olive oil - for garnish fresh sagne pasta (recipe below) or about 12 oz dried store-bought pasta for the sagne pasta 1½ cups spelt, whole wheat, or sprouted spelt/­­wheat flour ½ teaspoon sea salt 1 tablespoon olive oil ½ cup purified warm water, plus more as needed Instructions to make the soup Drain and rinse the chickpeas. In a large soup pot, combine the chickpeas, celery, onion, garlic, bay leaves, and water. Bring up to a boil over high heat. Turn down the heat and simmer, covered, or until the chickpeas are cooked and tender (this might take up to an hour or even longer for older chickpeas). Make the pasta while the broth is cooking. Salt the broth well at the end. Remove the aromatics (celery, onion, garlic, bay leaves) with a slotted spoon and discard. Add black pepper to taste to the broth, along with the carrots and red pepper flakes. Bring everything up to a boil, then simmer for 10 more minutes, or until the carrots are cooked through. Meanwhile, heat a dry pan over medium-high heat. Add ¼ of the amount of the pasta to the pan and toast, stirring often, until the pasta becomes crispy. Use the crispy pasta to garnish the soup. Bring the soup back up to a boil, add in the rest of the pasta (recipe below) and cook for 30 seconds to 2 minutes, until al dente. Taste for salt and adjust if needed. Serve the soup, topped with crispy sagne pasta, parsley, and a drizzle of olive oil. If using dried store-bought pasta, cook it into the soup until al dente, and skip the crispy pasta step. to make the sagne pasta Mix the flour and salt together in a large bowl with a fork. Make a well in the center and pour in the oil and water. Begin to mix with a fork, slowly incorporating the flour into the well of oil and water. When all the flour is mixed in, transfer the dough to a floured surface and knead it for 10 minutes, until smooth and elastic. All flour takes on water differently, so add more water, 1 tablespoon at a time, if your dough seems dry. It should feel smooth, but not too wet, with no cracking. Form a ball with the dough and tightly wrap it in plastic wrap, or cover with a damp kitchen towel in the bowl. Let the dough rest for 30 minutes at room temperature. Place the dough back on the well-floured work surface and knead it for another 10 minutes, until even more springy. Cut the dough in half and keep one half covered with a damp kitchen towel while you roll out the pasta. Keep your working surface well-floured. Roll one piece of dough at a time into a paper-thin sheet. Cut the rolled-out dough into the sagne pasta shape, about 1½ x ¼, using a pizza cutter or a knife. Transfer the pasta to a parchment-covered tray, sprinkled with plenty of flour to prevent sticking. Continue rolling out and cutting the rest of the dough. 3.5.3226 You might also like... 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Favorite New Year Reset Recipes

January 4 2018 Golubka Kitchen 

Favorite New Year Reset Recipes Happy New Year, friends! We wanted to stop by with a round-up of 18 vegan and gluten-free New Year reset-friendly recipes that are vegetable-forward and deeply nourishing, but also satisfying and delicious. We’ve got you covered on healing soups and stews, vibrant mains, energy-boosting breakfasts and snacks, a powerful cold remedy drink, and even a minimally sweetened dessert that still very much tastes like a treat. Wishing you all the health and happiness in 2018 :) No-Recipe Healing Soup (v, gf) One of our most popular recipes of 2017. This is a highly customizable soup, built on a powerful broth made with immunity-friendly ingredients. It’s delicious and warming, but especially helpful to those under the weather or low on energy. Make sure to seek out 100% buckwheat soba noodles to make this recipe gluten-free. Versatile Mung Dal Stew with Healing Spices (v, gf) A deeply nourishing and simple stew recipe, heavily influenced by South Indian cuisine, with a high potential for customization. Brussels Sprout Tomato Stew (v, gf) The ultimate, cozy stew from our Fall Meal Plan, loaded with so many star ingredients of fall/­­winter fare: mushrooms, carrots, garlic and onion, as well as jarred tomatoes, brussels sprouts and lentils. Check out the whole meal plan, too – it has all kinds of other great ideas for a new year reset menu for a whole week. Bright & Grounding Chickpea, Parsnip and Kale Soup (v, gf) A soup that’s both creamy and chunky, full of grounding, winter-appropriate ingredients. Mango Curry with Fennel and Parsnip (v, gf) Mango season is coming soon, and this curry is the perfect way to celebrate the sunny fruit’s arrival. Besides the mango, it’s loaded with all kinds of other nutritious, health-promoting produce like broccoli and fennel. Make sure to seek out 100% buckwheat soba noodles to make this recipe gluten-free. Mung Bean Falafel (v, gf) Mung beans make for a great alternative falafel base. They are incredibly nutritious and affordable, and their cooking time is a lot shorter than that of chickpeas. This falafel is very simple to prepare, and it makes for a perfect component to complete a bright and flavorful veggie bowl. Creamy Millet Polenta with Rainbow Chard and Chickpeas (v, gf) An incredibly savory, alternative polenta recipe made with millet instead of corn. Simple in looks, but surprisingly complex in flavor. Taco Collard Green Rolls (v, gf) All the flavors of a great veggie taco, contained in a collard green roll. A crowd-pleaser through and through. Fennel Marinated Zucchini and Mung Beans (v, gf) If you happen to have access to good zucchini this time of year, try out this light, plant-powered dish. One of my favorites to prepare when I’m feeling sluggish and non-vibrant. Glazed Tofu with Limey Cucumber Noodles and Mango (v, gf) Another great recipe for ushering in mango season. Cucumber noodles are a life-changing discovery, and the glazed tofu technique is our absolute favorite way to prepare tofu. Quick Marinated Beans (v, gf) A great thing to make on the weekend, to have in the fridge throughout the week. These marinated beans are able to transform any salad or bowl into a complete, satisfying meal. Red Cabbage, Blueberry and Apple Sauerkraut (v, gf) Incorporating more fermented foods into your diet is always a great idea, especially during a new year reset. Gut health is everything! If you are up for a home fermentation project, consider making this colorful sauerkraut. Omit the blueberries if you can’t find any this time of year. Sweet Potato Toast, Two Ways (v, gf) Taking a break from grains or bread? Sweet potato toast might be the perfect thing to curb any toast cravings or withdrawals you may be having. It’s also just a really delicious dish in its own right. Immunity-Boosting Beet and Camu Camu Breakfast Bowl (v, gf) Raw beet, avocado, cranberries, camu camu: these are just some of the ingredients in this powerful, immunity-boosting bowl. Makes for a perfectly vibrant breakfast. Quick Blender Pancakes, Three Ways (v, gf) These are truly healthy pancakes, made with nutritious, protein-rich, gluten-free grains, and vibrant veggies. The blender technique makes them very easy to put together, too. Sweet and Savory Energy Bites (What to Do with Leftover Nut Milk Pulp) (v, gf) Having healthy snacks on hand is the key to success, in our opinion. These energy bites are one of our favorite things to make with leftover nut milk pulp, and they make healthy snacking easy and delicious. Almost Savory Raw Chocolate (v, gf) We know that a lot of people take a break from sugar after all that holiday indulgence. This chocolate recipe is a life-saver for any true chocoholics having a hard time with that idea (aka us). You can make it with zero sugar, but still feel like you’ve had your chocolate fix after having a square or two of this stuff. It’s gold! Turmeric, Carrot and Ginger Remedy (v, gf) If you or anyone around you is thinking of getting sick, MAKE THIS! It’s helped us and countless friends of ours fight off colds in their beginning stages. It’s also an invigorating and firey tonic, perfect for any bitter winter day. You might also like... Mango Curry with Fennel and Parsnip Simple Spicy Strawberry Gazpacho Garlic Onion Veggie Dip from Food Loves Writing Spaghetti Squash Mung Bean Lasagna .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 Favorite New Year Reset Recipes appeared first on Golubka Kitchen.

Vegan Meal Plan | Coconut Curry Soup, Falafel Burgers & Autumn Nourish Bowls

October 6 2017 Oh My Veggies 

This weeks vegan meal plan includes: coconut curry soup with sweet potato noodles, chickpeas in spicy smoked tomato sauce with penne; one-pot curried quinoa with butternut squash and chickpeas; turmeric falafel burgers; and autumn nourish bowls.

Naan Buns

August 26 2017 Vegan Dad 

Naan Buns When we were in Quebec City last week vegan food for the entire family was pretty hard to come by. We ended up eating at a burger place that had some vegan options: tofu on a bun, or something they called LIndien. It was more like a large falafel on a bun, but the kids were more or less pleased with it. The idea is a good one, so I made my own version when I got home (caveat: I did not actually eat the original burger because fried food and me dont get along. Thanks, Crohns!). First up, the naan bun. Next, the burger. INGREDIENTS Makes one dozen buns - 2 cups warm soy milk - 1 tbsp sugar - 1 tbsp lemon juice - 1 tbsp yeast - 775g/­­1lb 11oz all purpose flour - 3/­­4 tsp salt - 1 tsp baking soda - 1 tsp baking powder - 3 tbsp oil METHOD 1. Whisk sugar and lemon juice into the soy milk. Whisk in yeast and set aside to fully dissolve and get frothy. 2. Whisk together flour, salt, baking soda and baking powder. 3. Add oil and yeast mixture to the flour and bring together into a dough. Knead for about 5 mins, or until smooth. Shape into a ball and placed in an oiled bowl, covered, to rise for an hour. 4. Divide the dough into 12 pieces and shape into boules. Press each boule into a flat, puck shape with your finger tips. Place on a baking sheet lined with parchment paper (or two, depending on the size of your oven and baking stone). Mist buns with oil, then cover. Place another baking sheet on top of the buns (this will let them rise but keep the puck shape) and let rise for about 45 mins, or until almost doubled in size. 5. While bread is rising, place a baking stone on the middle shelf of the oven and preheat to 450 degrees. 6. The buns work best if you bake them directly on the hot stone. I slide the parchment off the pan and on to the stone, but you could just put the pan right on the stone. In any event, brush the buns with water (top with poppy seeds if you want), and place in the oven. Reduce heat to 400 degrees. 7. Buns right on the stone will bake in 8-9 minutes. Buns on the sheet wont be far behind. Bake until buns are a deep golden brown and sound hollow when thumped on the bottom. 8. Cool on wire racks and enjoy!

falafel recipe | easy falafel balls | how to make chickpea falafel

June 11 2017 hebbar's kitchen 

falafel recipe | easy falafel balls | how to make chickpea falafelfalafel recipe | easy falafel balls | how to make chickpea falafel with step by step photo and video recipe. it is one of the popular deep fried snack from the middle east or arab cuisine and is served with hummus or tahini sauce. typically falafel is eaten as patty with breads or wraps, however it can also be eaten by itself as a snack. in this recipe post lets learn how to make easy falafel balls or fritter as a snack. Continue reading falafel recipe | easy falafel balls | how to make chickpea falafel at Hebbar's Kitchen.

Braised Leeks with Cauliflower White Bean Mash

April 13 2017 Golubka Kitchen 

Braised Leeks with Cauliflower White Bean Mash Food magazines and online food publications are all about bright and green spring recipes right now, but I know that a lot of us are still waiting for that first asparagus to pop up, and for rhubarb to show its blush at the stores and markets. I’m checking in with one more transitional meal today, still cozy and hearty, but very vegetable-forward. There’s a step-by-step video, too :) Have you ever tried braising or roasting whole leeks? It’s a revelatory way of preparing the vegetable, since leeks usually play a secondary role, where they get thinly sliced and pretty much disappear into whatever dish they are in. Cooking leeks whole yields surprisingly delicious results, and brings forward their sweet, mildly oniony flavor. The texture becomes incredibly buttery, and the modest vegetable becomes completely transformed. One thing that makes me nervous about cooking with leeks is throwing away the majestic, green tops, since most recipes only call for the more tender, white parts of the leek. I always save the tops to include in homemade vegetable broth, and I suggest making a quick broth out of the tops and cauliflower stems here (although you can of course use store-bought broth as well). The cauliflower and white bean mash is the perfect, hearty pairing to the braised leeks. It’s smooth and peppery, with a studding of fresh herbs throughout. Both components of the dish keep well and make for great leftovers. I can imagine the mash working well served with roasted carrots or grilled asparagus for another quick meal. Enjoy! Braised Leeks with Cauliflower White Bean Mash   Print Serves: 6 Ingredients for the braised leeks 5-6 large leeks with long white parts 2 tablespoons neutral coconut oil or ghee sea salt freshly ground black pepper veggie broth - reserved from boiling green parts of the leeks or store bought for the cauliflower white bean mash 1 cup dried white beans - soaked overnight 3-4 garlic cloves - crushed with a knife 2 bay leaves (optional) one 2-inch piece kombu (optional) sea salt 1 tablespoon neutral coconut oil or ghee pinch red pepper flakes 1 large yellow onion - chopped 3 garlic cloves - sliced 1 small head of cauliflower - cut into florets leek broth from above or any veggie broth freshly ground black pepper handful each parsley and dill - chopped (optional) olive oil - for serving microgreens - for serving (optional) Instructions to braise the leeks Cut the dark green parts off the leeks. Wash the green parts thoroughly and place into a large soup pot together with leftover cauliflower core and stems, cover with water. Bring to a boil over the high heat. Lower the heat to a simmer, add salt and cook, covered, for 20 minutes. You can also add any vegetable scraps you have on hand to this broth. Reserve the rest of the broth for the future use - refrigerate for up to 4 days or freeze for up to 2 months. This step could be done the day before. You can of course skip this step entirely and just use store-bought or pre-cooked vegetable broth. Slice the white parts of the leeks in half vertically and place into the sink or a large bowl and cover with water. Let soak a bit and carefully wash all the dirt from between the layers. Warm the oil or ghee in a large saucepan over medium heat. Add the washed and dried leeks to the pan face down in a single layer. Leave to cook undisturbed until golden on one side. Flip, add salt and pepper and let the other side caramelize. Add leek broth/­­any veggie broth to cover the leeks partially. Establish a strong simmer, cover the pan and cook for 15-20 minutes, or until the leeks are tender throughout. Add more broth if too much evaporates. Reserve the rest of the broth for the future use - refrigerate for up to 4 days or freeze for up to 2 months. Serve the leeks on top of the cauliflower white bean mash, below. to make the cauliflower white bean mash While the leek broth and leeks are cooking, drain and rinse the beans and add to a large pot. Cover the beans with plenty of water, add garlic, bay leaves and kombu, if using, and bring to a boil, covered. Reduce the heat to a simmer and cook, partially covered. Start checking the beans for doneness after 30 minutes and continue to cook until tender, if necessary. Add salt at the last 10 minutes. Drain the beans and set aside. This step can be done the day before. The cooking liquid from the beans can be reserved and used as vegetable broth in other dishes, as well as frozen for up to 2 months. Warm the oil or ghee in a large saucepan over medium heat, add red pepper flakes, onion and a pinch of salt and cook for 7 minutes, until translucent. Add garlic and cook for another 2 minutes, until fragrant. Add cauliflower, a large pinch of salt, black pepper and the leek broth/­­any veggie broth to cover the bottom of the pan. Bring to a simmer, cover and cook for 7-10 minutes, or until cauliflower is tender. Add more liquid if too much evaporates to ensure that the cauliflower is being steamed. Add in cooked beans at the end, toss to warm them through. Add the cauliflower and beans to a food processor, along with a splash of the leek broth/­­any veggie broth. Process until smooth. Test for salt and pepper and adjust if needed. Add parsley and dill and pulse to incorporate. You may need to do this in batches, depending on the size of your food processor. Serve drizzled with olive oil and topped with the braised leeks from above. Notes 1. If you dont have time to cook dried beans, you can use 3 cups already cooked/­­canned white beans in this recipe. 2. Although kombu is optional, its a great thing to throw into the pot when cooking beans, as it helps make beans more digestible, as well as contributes its minerals. 3.5.3226 You might also like... Beet Mille-Feuille from the La Tartine Gourmande Cookbook Mango, Jicama and Grilled Corn Tacos Colourful Veggie Falafel with Pickled Turnips Pumpkinseed Butter Goji Cookies .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 Braised Leeks with Cauliflower White Bean Mash appeared first on Golubka Kitchen.

12 Crave-Worthy Falafel Recipes

January 17 2017 Oh My Veggies 

Homemade falafel is easy, delicious, and has the potential to be way healthier than takeout! Here are 12 our favorite falafel recipes.

Essential nutrients for vegans and where to find them

January 2 2017 VegKitchen 

Essential nutrients for vegans and where to find them Its a longstanding belief that plant-based eaters must take vitamin supplements to gain all of the nutrients for vegans and their dietary needs. Fortunately, with modern access to a wide range of whole foods, that misconception about nutrients for vegans is far from true. From the outstanding omega-3 content of chia seeds to the iron in spinach, a thoughtful vegan lifestyle is synonymous with nutritious health.The post Essential nutrients for vegans and where to find them appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Whole-Roasted Cauliflower with Skhug

December 21 2016 My New Roots 

Whole-Roasted Cauliflower with Skhug If youve been reading My New Roots for a while, youll be familiar with my obsession with Middle Eastern cuisine. Ingredients like tahini, lemon, pomegranate, sumac, zaatar, cardamom, thyme, and sesame have big, bold flavours, and act as strong backbones for plant-based recipes, so I enjoy them on a regular basis and rely on them heavily in my recipe development. And if I am out and about in the world, I seek out restaurants serving this style of food, knowing that theyll have a solid selection of vegetarian options with satisfying flavours. Speaking of which, whenever I am back home in Toronto, I love going to a restaurant called Fat Pasha. Its an Israeli place that serves the most decadent, delicious, over-the-top versions of all my favourites: falafel, hummus, fattoush, pickles, salatim, shakshuka...but the menu show-stopper is their whole roasted cauliflower. Brought to the table like a holiday roast, a giant knife sticking out of the top, ready to be carved, I love the ceremony of the entire thing, and the myriad of flavours and textures that it delivers. Slathered in tahini sauce, topped with glistening pomegranate jewels and golden toasted pine nuts, it is savoury, salty, sweet, herby, spicy, crunchy, creamy, nutty, BAM. Stunningly beautiful and deliciously satisfying. At Fat Pasha, they also serve the whole roasted cauliflower with an incredibly spicy, tasty concoction called skhug. Skhug is a Yemeni hot sauce made from chilies, spices and fresh herbs, mainly cilantro. It ranges from wicked hot to warmly herbaceous, with cumin, coriander, cloves, and black pepper providing added depth and complexity. I friggin love this stuff (*pours skhug over entire life*). Its delicious with hummus and pita, but also yummy folded into a grain salad, stirred into soups and stews, and drizzled over roast veggies, and to whisked into dressings and sauces. Skhug comes in two varieties, red (skhug adom) and green (skhug yarok). Both are delicious, but I chose green for my version since it tends to me more common, and I was trying to get into the festive spirit and looking for a contrast to the pommies, which were so assertively red. Use the kinds of chilies you can get your hands on, and add them to suit your taste. I (embarrassingly) only used one green Thai chili for my sauce, but I also wanted to enjoy the other flavours coming through (and also because I am a wuss). It was still very spicy, but not so much so that I couldnt generously dollop it on my cauliflower. Trying to recreate the whole roasted cauliflower dish at home is all too easy and the results are extraordinary. First, the cauliflower is doused in a spice-infused coconut oil before being roasted to golden perfection (this on its own is waaaay delish). But taking it to the next level is easy with a simple tahini sauce and the skhug, followed by a generous topping of toasted pine nuts and pomegranate seeds. This thing becomes unreasonably beautiful, just a warning, and if youre looking for something truly special to serve at a holiday meal this year - whether youre vegetarian or not - this recipe will impress the pants off anyone.     Print recipe     Whole Roasted Cauliflower with Skhug Serves 4 Ingredients: 1 large head cauliflower 1 1/­­2 Tbsp. coconut oil 1/­­2 tsp. ground cumin 1/­­2 tsp. ground paprika 1/­­4 tsp. ground turmeric 1/­­4 tsp. fine grain sea salt 1/­­4 cup /­­ 30g pine nuts 1 small pomegranate, seeds removed Skhug: 2 bunches cilantro (about 3 cups chopped) 1 clove garlic, minced 1-2 green chilies, minced (add more to taste) 1/­­2 tsp. cumin 1/­­4 tsp. ground cardamom Pinch ground cloves a couple grinds black pepper 1/­­4 – 1/­­2 tsp. fine grain sea salt, to taste 1 Tbsp. freshly squeezed lemon juice 2 Tbsp. cold-pressed olive oil 2 Tbsp. water, or more as needed Simple Tahini Sauce: 1/­­4 cup /­­ 60ml tahini 1 Tbsp. lemon juice 1 small clove garlic, minced pinch salt 1 tsp. honey or other liquid sweetener 4-6 Tbsp. water, as needed Directions: 1. Preheat oven to 400°F/­­200°C. 2. In a small saucepan over low-medium heat, melt coconut oil and add spices and salt. Stir to combine and remove from heat. 3. Remove any outer leaves from the cauliflower and wash it well. Pat dry with a clean towel, then pour the coconut oil and spice mixture over the top and rub it in to all the nooks and crannies, making sure to coat the bottom as well. Place on a baking sheet and in the oven to roast for about 45 minutes. If it is getting too much colour before it is cooked, place a piece of foil over the top to prevent it from burning. The cauliflower is finished when it is tender. 4. While the cauliflower is roasting, make the sauces. Start by washing the cilantro well and spinning it dry. In a food processor or blender, add all the skhug ingredients and blend on high to make a smooth sauce, or pulse to make a chunkier one. Taste and adjust seasoning as necessary. (Store any leftovers in the fridge for up to one week.) 5. To make the tahini sauce, combine all ingredients together in a blender and blend on high until smooth. Taste and adjust seasoning as necessary. (Store any leftovers in the fridge for up to one week.) 6. In a dry skillet over medium heat, toast the pine nuts, stirring often, until they are slightly golden. Remove immediately from the heat and set aside. 7. When the cauliflower is cooked through, remove it from the oven and place on a serving plate. Top with the various sauces, and sprinkle with the pine nuts and pomegranate seeds. Serve immediately and enjoy. This will be my last post before 2017, so I want to wish all of you out there a warm, happy, healthy holiday and an abundant new year! Thank you for all for your love and support with all of my projects this year: the My New Roots app, Naturally Nourished, the Gourmet Print Shop and the blog too. You will never know how much you all mean to me! For real. In health and happiness, Sarah B. *   *   *   *   *   * Exciting announcement! The Gourmet Print Shop is officially open! My vision of creating affordable and beautiful art for your walls is now a reality. After so many of you have requested high-res images of my food photography to print, Ive answered the call with larger-than-life photo files that you can download and print yourself. Its a fast, easy, and inexpensive solution to fill that blank space above the sofa, add some colour to the desk at your office, and keep you inspired in the kitchen. Did I mention it makes the most perfect holiday or hostess gift? Obviously. Check out the Gourmet Print Shop today and get printing! The post Whole-Roasted Cauliflower with Skhug appeared first on My New Roots.

Easy Vegan Falafel Burger

August 29 2016 Vegan Richa 

Easy Vegan Falafel BurgerEasy Vegan Falafel Burger. Chickpea patties with 5 minute tahini dressing, tomatoes, onions, pickles make for a filling and flavorful burger. Vegan Soy-free Recipe. Can be made gluten-free. Pin it for later. Everyone needs a falafel burger! A simple Chickpea burger with falafel flavors, tahini dressing, pickles, lettuce and other fixings.  This falafel burger uses cooked chickpeas, cumin, coriander, cardamom, parley, lemon and a binder and comes together within minutes. Pan fry until golden. Make the 5 minute Tahini dressing. Serve these between buns with a generous dressing or in a pita bread! Sesame seeds add an amazing flavor and crunch to the patties. Use breadcrumbs, or coarsely ground oats as binder. Make these flavorful soft moist falafel burger patties! Oh yes, if you use all cilantro instead of parsley, serve these with chutneys of choice. Also, serve 1 patty per burger. The stacking is for photo purposes only ;).Continue reading: Easy Vegan Falafel BurgerThe post Easy Vegan Falafel Burger appeared first on Vegan Richa.

Baked Parippu Vada Recipe – Chana Dal Fritters

August 3 2016 Vegan Richa 

Baked Parippu Vada Recipe – Chana Dal FrittersBaked Parippu Vada Recipe – Chana Dal Vada or Masala Vadai or the Indian Falafel. Chana Dal (Split chickpea) Fritters. Easy fritters with curry leaves and ginger. Use other spices and lentils for variation. Vegan Gluten-free soy-free Recipe. Pin this for later. Parippu Vada or Masala Vada are similar fritters made with chana dal or other local variety of split peas or a combination of different kinds of split peas. The Vada use different pulses or ingredients depending on the region and are also called different names.  To simplify the process, parippu vada are made somewhat like falafels. The dried split peas/­­pulses are soaked for a while just like you would soak dried chickpeas for falafel. Then they are  processed to make a coarse mixture. Some chopped onion or shallots, curry leaves and spices are mixed in. The mixture is shaped into patties that are generally deep fried. The patties are gluten-free as they do not have any flours or breadcrumbs added to them. The mixture is moist enough to bind well. The loose soft mixture is shaped into patties and cooked to make a vada that are crispy on the outside and soft inside. I bake them with similar results. These masala vada or vadai are delicious with coconut chutney or ketchup. Add whatever spices and ingredients you have and make some of these easy Vada to snack on.Continue reading: Baked Parippu Vada Recipe – Chana Dal FrittersThe post Baked Parippu Vada Recipe – Chana Dal Fritters appeared first on Vegan Richa.

Baked Falafel

September 26 2018 VegKitchen 

Baked Falafel One bite of this baked falafel and you will be seduced for sure! Its secrets lie in its “perfume” (using different herbs), and in the use of a good cooking olive oil. These falafels are a very practical treat for a light meal, a weekday dinner, or even a buffet. They immediately became one of my favorites and I think they will become yours too! Preparation time: 15 min Cooking time: 15 to 20 minutes Servings: 4 Ingredients 1 can chickpeas 1/­­4 cup flour the zest of a lemon 1 teaspoon coriander 1 teaspoon parsley 1 teaspoon mint 1 teaspoon tahini salt pepper extra virgin olive oil Preparation Preheat oven to 375 ° F. Line a baking sheet with parchment paper. Place the chickpeas in the blender bowl with the herbs and start blending. Then add lemon zest, tahini, salt, pepper, and flour. Continue mixing until you have a fairly homogeneous dough. Pour everything onto a plate or into a salad bowl and use wet hands to make patties. Lay them on the baking sheet as you go. Season with salt, drizzle with olive oil and bake for 15 to 20 minutes until it forms a crust and the falafels are slightly […] The post Baked Falafel appeared first on VegKitchen.

Vegetarian Meal Plan | Eggplant Curry, Sweet Potato Pizza & Sage Polenta Bowls

October 13 2017 Oh My Veggies 

This weeks vegetarian meal plan includes: eggplant lentil curry, sweet potato pizza, and sage falafel bowls with Brussels sprouts & wild mushrooms.

hummus recipe | hummus dip recipe | 2 ways easy hummus recipe

October 4 2017 hebbar's kitchen 

hummus recipe | hummus dip recipe | 2 ways easy hummus recipehummus recipe | 2 ways easy hummus dip recipe with step by step photo and video recipe. usually the hummus dip is served along falafel or grilled chicken or even grilled eggplant. but it can also be scooped as spread with flat bread or pita bread with choice of veggies garnishing. there are several flavored hummus recipe, and this post describes the basic and coriander jalape?o flavored hummus recipe. Continue reading hummus recipe | hummus dip recipe | 2 ways easy hummus recipe at Hebbar's Kitchen.

Open-Faced Falafel Burgers

June 11 2017 Oh My Veggies 

These healthy falafel burgers are made with a crispy panko coating, pan-fried until crisp and served over mini pitas with veggies and tahini sauce.

Green Pea Falafel Bowl

April 26 2017 Green Kitchen Stories 

Green Pea Falafel Bowl One of the first recipes we posted on the blog was baked herb & pistachio falafels. That was back in the days when we didn’t have three monsters tearing down the house. When I still had an old-fashioned job. And when baking a falafel instead of deep-frying it felt like a fresh new idea. Elsa once asked me if grandma’s older sister was alive when the dinosaurs lived on earth. I told her no (while simultaneously typing a message with a ton of dinosaur emojis to my mom). That is roughly how long ago that falafel recipe feels like. Dinosaur age. So much has happened since then. I still think it’s a good recipe and today’s falafel recipe has much of the same qualities. They are simple, baked, packed with fresh herbs and hold together excellently. If you don’t serve it with the mint yogurt, it is also vegan. We subbed the pistachios with some pumpkin seeds/­­pepitas this time and replaced half of the chickpeas with green peas to make them more suited for spring. It also gives them a slightly sweet tone and less dry than your average falafel (which is one of our favorite features with this recipe). We serve them in a bowl with roasted carrots, cinnamon spiked quinoa, beetroot hummus and a splash of mint yogurt instead of wrapping them up in lettuce or bread. We think of it as a spring-y Moroccan falafel bowl. I won’t claim that this is a dead-simple recipe (as it involves cooking, mixing and baking), but I at least find it comforting that the carrots, beetroot and falafels all are baked simultaneously in the oven. Before we jump to the recipe, we wanted to share the updated schedule for our little Green Kitchen At Home US book tour. And also this short video about the book that we did the other day. As we mentioned in our last post, we are coming to the US next week for some press activities. Both Luise and I will be in New York and then I’ll continue on my own to SF and LA. We are only doing a few public events and are very much hoping to see some of you there. New York > 1 May Our cooking class at Sur La Table is sold out but we will have a mingle, book signing and Q&A at CAP Beauty on 1 May, 7 pm. Entrance is free, you get to try some tasters from the book and we’ll both be there to chat. All you need to do is RSVP here.  San Francisco & Los Angeles > 3-5 May I’ll be at Credo Beauty in San Francisco on 3 May, 2-4 pm, signing books and chatting with you all about food, photography, kids and whatnot. I will also be doing the same in their Los Angeles store on 4 May, 5-7 pm. Free entrance, just RSVP to both events here. I’ll also be teaching a hands-on cooking class at Sur La Table in Los Angeles. There are still a few tickets available - so go get them here! For those of you who’s been asking, we will also be coming to London in June and Amsterdam after the summer. Enough about that. Let’s start cooking! Recipe notes o Falafel purists use soaked chickpeas instead of cooked. Cooked is however much quicker and works just fine. We also find that it’s easier on our digestion. o You don’t have to roast the beetroot for the hummus but can simply grate raw beetroot before mixing it. But since we’re using the oven anyway for the other parts of the bowl, we roast them to give the hummus a rounder flavor. Green Pea Falafel Bowl Serves 4 Falafels 1 cup /­­ 150 g green peas, fresh or frozen (thawed) 1 cup /­­ 150 g cooked chickpeas 2 small shallots, peeled and coarsely chopped 1-2 cloves garlic, peeled 2 tbsp buckwheat flour or potato starch 1/­­2 tsp baking powder 3 stalks fresh mint, leaves picked 3 stalks parsley, stems discarded 1 tbsp lemon juice 1 tsp ground cumin 1 tsp flaky sea salt 1-2 tbsp olive oil Beetroot Hummus 200 g raw beetroots 1 cup /­­ 150 g cooked white beans  3 tbsp light tahini (sesame paste) 4 tbsp lemon juice 3 tbsp cold-pressed olive oil 1 tsp ground cumin 1 clove garlic, peeled 1 tsp flaky sea salt Cinnamon Quinoa 1 cup uncooked Quinoa pinch flaky sea salt 1/­­2 tsp ground cinnamon 1 small handfull raisins (we used green raisins with a smoky flavor) To serve 4 carrots, peeled and cut into thick sticks (bake together with the beetroot) 2 avocados, sliced 4 handfuls mache lettuce 1/­­2 cucumber, sliced 12 radishes, sliced 1 cup plain yogurt a bunch fresh mint leaves, chopped a handful toasted almonds, chopped sesame seeds Preheat the oven to 200°C /­­ 400°F fan mode (this is because we’re doing two plates simultaneously). Add all falafel ingredients (except the oil) to a food processor and pulse until mixed but not pureed. With moist hands, shape 16 mini falafel patties (roughly 1 generous tablespoon per falafel). Pour a little olive oil into the palm of your hand and then place each falafel in it, smoothing out the falafel and at the same time coating it in oil. Refill with oil for every fourth falafel. Place them on a baking tray covered with baking paper. Bake in the oven for 20 minutes, turning them after half the time. Peel the beets and cut in quarters. Place on a baking tray together with the prepared carrots (from the To serve list) and place in the oven (this can be done simultaneously as the falafel tray) for about 20 minutes or until baked through and soft. Let cool slightly and then place the beets (set the the carrots aside for serving) in a food processor (or bowl if using a stick blender) with the rest of the ingredients and mix for at least 2 minutes until very smooth. Taste and adjust the flavors to you liking. Prepare the quinoa while the vegetables are in the oven: Place rinsed quinoa in a saucepan, add 2 cups water, salt and cinnamon and bring to a boil. Lower the heat immediately and simmer for about 12-15 minutes. Stir in raisins and set aside. Stir together yogurt and a handful chopped mint leaves, set aside. Arrange all serving ingredients in bowls and top with beetroot hummus, quinoa and pea falafels. Sprinkle with almonds, sesame seeds and mint. Enjoy! PS! If you have already received our new book through online orders, we’d be super grateful if you could leave a short review of it on Amazon. Thank you! 

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

February 10 2017 Golubka Kitchen 

Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp Last week, I talked a little bit about my love for homemade nut milk, how it always tastes better than the store-bought kind, and how the amount of control I have over the process and ingredients makes it all worth the tiny bit of fuss. I’ve noticed that whenever I discuss making nut milk with anyone, the question of utilizing the leftover nut pulp is bound to come up. No one wants to throw it away, but not many people know what to do with it, either. I was in the same boat for years – sometimes, I would freeze the pulp for later use in place of almond flour in baked goods, which didn’t always work out because the pulp is not quite as dry as almond flour. Other times, I tried incorporating it into granola, but If I’m being honest, I often ended up throwing it away, not without some serious guilt. About a month ago, I opened up the question on instagram and got so many fascinating suggestions that went way beyond baking/­­granola: a base for stuffing, a thickener for smoothies, chicken feed, face scrub (!), and energy balls. I found the idea of pulp-based energy balls to be really compelling and set out to make both a sweet and a savory version. I’m really excited to share the results! Both of these recipes are ‘kitchen sink’-style and can easily act as a pantry cleanout aid. The sweet bites are full of toasty notes from the nuts, seeds and coconut, chocolatey and energizing with the addition of cacao, and sweetened with dates. The savory ones remind be a bit of the raw falafel I used to make back in the day. There’s miso, tahini, and tamari, as well as invigorating spices, herbs and even seaweed. Both make for an amazing pick-me-up snack, easy to transport and a breeze to prepare. And I definitely won’t be throwing away any more nut pulp. Savory Energy Bites   Print Serves: about 30 balls Ingredients 1 cup nut pulp, left over from making plain nut milk ¼ cup toasted unhulled sesame seeds, plus more for coating 2 tablespoons ground flax seeds 2 tablespoons sesame tahini 2 tablespoons freshly squeezed lemon juice 1 tablespoon miso paste 1 tablespoon neutral coconut oil ½ tablespoon tamari 1 teaspoon smoked paprika, plus more for coating 1 teaspoon turmeric, plus more for coating optional add ins 1 tablespoon dulse seaweed 3 scallions - thinly sliced 1 garlic clove - minced 1 tablespoon chopped dill Instructions Mix all the the ingredients in a food processor or in a bowl by hand, until well combined. Roll into balls about 1-inch in diameter. Coat with sesame seeds, turmeric and/­­or smoked paprika, if desired. Keep refrigerated in an airtight container for up to 4 days. 3.5.3226   Sweet Energy Bites   Print Serves: about 30 balls Ingredients 1 cup mix of various toasted nuts and seeds, such as hazelnuts, walnuts, pumpkin, sunflower or sesame seeds, plus more for coating 2 large, soft Medjool dates - pitted and soaked in hot water for 10 minutes 1 cup nut pulp, left over from making nut milk 4 tablespoons raw cacao powder 3 tablespoons honey or maple syrup, or to taste 2 tablespoons almond butter 2 tablespoons tahini 2 tablespoons chia seeds 1 tablespoon neutral coconut oil optional add ins 1 tablespoon hemp hearts handful toasted coconut flakes or desiccated coconut 2-3 tablespoons cacao nibs ½ tablespoon mesquite powder ½ tablespoon moringa powder 1 teaspoon maca powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger matcha powder - for coating raisins - for decorating Instructions Place toasted nuts/­­seeds into the bowl of a food processor and grind into a meal. Drain dates and add them to the food processor with the rest of the ingredients. Process until thoroughly combined. Roll into balls about 1-inch in diameter. Coat in seeds and matcha, if using, and decorate with various nuts and raisins, if using. Keep refrigerated in an airtight container for up to a week. 3.5.3226   Have you heard of Daily Harvest? They deliver healthy, ready-to-blend smoothies and ready-to-heat soups to your door, which casually include all kinds of superfoods like açaí, cacao, camu camu, adaptogenic mushrooms, astralagus, and ginseng, in addition to freshly frozen fruits and veggies. I love making my own soups and smoothies, but I’m not going to lie, having a wholesome and delicious option in the freezer is really nice on busy days, especially when I know that I can stand behind all the ingredients. If you happen to be in need of a healthful shortcut, use the discount code above to get 3 free smoothies or soups :) You might also like... 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Chocolate Beet Layer Cake with Pink Frosting and Chocolate Ganache .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Sweet and Savory Energy Bites, What to Do with Leftover Nut Milk Pulp appeared first on Golubka Kitchen.

Turmeric Lentil Fritters Tomato Bowl with Tahini Dill Sauce

January 4 2017 Vegan Richa 

Turmeric Lentil Fritters Tomato Bowl with Tahini Dill SauceTurmeric Lentil Fritters Tomato Greens Bowl with Tahini Dill Sauce. Baked Seedy Golden Lentil fritters with greens, tomatoes and a tahini sauce make an easy Lunch bowl. Vegan Nut-free Soy-free Recipe. Easily Glutenfree. These seedy lentil fritters are amazingly easy. Cook the lentils with turmeric and spices, fold in some spinach or greens, add seeds like chia, flax, sesame or hemp or other of choice, chill, scoop into bite size fritters, bake and done. The lentils when cooked make a wet mixture, which bakes up perfectly into crisp on the outside Golden fritters, soft and flavorful on the inside. I use a cookie scoop to make the fritters as it takes just 5 minutes without any mess. Tahini dill sauce complements these fritters incredibly well. Some juicy tomatoes and baby greens make this bowl an amazing meal. I eat up those fritters right off the baking sheet with the dill sauce, they are so good! so you might want to double the recipe. You can also make wraps with these life a falafel wrap. Some crunchy lettuce, pickles, tomatoes, fritters and sauce in a warm pita bread.  If you make these. do let me know in the comments how you liked them. Continue reading: Turmeric Lentil Fritters Tomato Bowl with Tahini Dill SauceThe post Turmeric Lentil Fritters Tomato Bowl with Tahini Dill Sauce appeared first on Vegan Richa.

Hasselback Potatoes with Kale & Pesto

December 21 2016 Green Kitchen Stories 

Hasselback Potatoes with Kale & Pesto I posted a photo of thinly sliced spuds on instagram a while back, mentioning that we would roast them, add kale, beans, red onion and cherry tomatoes, slather with pesto and call it dinner. The response was unusually loud for such a humble dinner that we decided to recreate and share this simple recipe here. I’m sure you have seen this potato technique before - slicing them thinly but not all the way through, drizzling with fat and baking them until the edges are crispy and the middle is creamy and soft. Hasselback potatoes were apparently invented at a restaurant here in Stockholm in the 1950’s, as a method to shorten the baking time. It was a very popular dish when I was around Elsa’s age (almost 30 years ago!!!). My mom made Hasselback potatoes almost as often as she did her famous baked giant sausage stuffed with pineapple and cheese - yup, that was what we ate back in 1989. I haven’t seen a lot of pineapple stuffed sausage since then, but Hasselback potatoes sure made a comeback and have been increasingly popular during the last couple of years. The original version uses butter and breadcrumbs but we’re simply using oil. I’m sure some almond flour could be tossed on top towards the end of the baking, if you like it with a little crust. We also stuff herbs into the slices to give the spuds more flavour and that also helps the fat to find its way inside the potato. A good trick is to place the potato in a large wooden spoon when you cut it, to prevent from cutting it all the way through. Or placing it between two chopsticks or chopping boards. On the photo above, Luise uses a metal spoon which actually makes it more difficult to slice because the potato isn’t flat and it can also be bad for the knife. So not the best example. What can I tell you, she’s Danish, very stubborn and she doesn’t like to follow my instructions. But she got the job done with that spoon as well. As I mentioned in the intro, we add kale, beans, tomatoes and onion towards the last 15 minutes of the roasting and then serve with pesto on the side. It’s an easy one-tray dinner. It is however also an awesome side dish on the Christmas table. It looks really nice and Christmassy on that bed of kale. While we were at it, we compiled a list of a few other great Christmas related recipes from the archives. Last year’s loaf would make an excellent companion to the potatoes. o Christmas Spiced Parsnip Cake o Shaved Brussels Sprouts Christmas Salad o Mushroom, Rice & Hazelnut Loaf o Pomegranate, Raspberry & Thyme Jam o Saffron Falafels o Quinoa, Kale & Apple Salad o Homemade Nutella Finally, can we just say a massive Merry Christmas /­­ Happy Hanukkah or whatever yo are celebrating! This has been an intense year for us with books, babies and lots more. We haven’t been posting recipes as often as we intended but we want to thank you for your constant support, kindness and cheering comments. We have a lot more planned in the near future so stay tuned. BIG LOVE! /­­David, Luise, Elsa, Isac and baby Gabriel Hasselback Potatoes with Kale, Beans & Pesto The baking time can vary depending on the potato size and variety. Smaller potatoes will need a little less time. Hasselback potatoes 2 kg /­­ 4 lbs (roughly 12) large baking potatoes 80 ml /­­ 1/­­3 cup olive oil sea salt black pepper 1 bunch fresh thyme, leaves picked To serve 3 large handfuls kale, thick stalks removed and leaves roughly chopped 1 small red onion 170 g /­­ 1 cup cooked black beans (1/­­2 can), rinsed 12 cherry tomatoes 100 g /­­ 1/­­2 cup pesto (if you are vegan, choose a pesto without cheese) 1. Preheat the oven to 200°C/­­400°F. 2. Wash and scrub the potatoes. 3. Slice each potato thinly. Let each slice cut about two-thirds into the potato, leaving the bottom intact. This is easiest done by placing the potatoes inside a large spoon, the edges of the spoon will then stop the knife from cutting too deep. 4. Tuck some thyme leaves sporadically between the slices of each potato and place them on a baking tray. 5. Use a brush to drizzle the potatoes with about half of the oil and then sprinkle with salt and pepper. 6. Bake for 30 minutes and then brush the potatoes with the remaining olive oil. The potatoes should have started to fan out slightly which will make it easier to get some of the oil down in-between the slices as well. If the slices are still stuck together, you can let them roast a while longer before adding the last oil. 7. Bake for 30 minutes more. Meanwhile, cut the onion in thin slices and place it in a bowl along with the kale, beans and tomatoes. Drizzle with olive oil, salt and pepper and toss to combine. 8. When the potatoes have been in the oven for about 1 hour in total, arrange the onion, kale, beans and tomatoes on the tray, around the potatoes and bake for 15 minutes more, or until the potato edges are crispy and the centre feels soft when pierced with a toothpick. 9. Drizzle pesto over the potatoes and kale and serve immediately, while still hot. ******************** PS! We have also updated our Green Kitchen app with 6 Christmas recipes. Apart from this Hasselback Potato recipe and some favorites from last year, you’ll also find our simple Sesame & Gingerbread Truffles and this delicious Saffron Overnight Oats recipe there. Enjoy!

Vegan Meatballs

November 4 2016 Green Kitchen Stories 

Vegan Meatballs Hey friends! We’re happy to be back with a new post after some away-time. The reason for our absence is that we have been busy cuddling with our new family member. We are calling him Little Brother until we have decided on his real name (so difficult this time!). We are all feeling well and are mighty happy (even though our mornings have become a tad more chaotic) .  He’s a sleepy little fella. For today’s recipe we decided to revive a section on the blog that we started last year and then forgot all about. We call it Homemade Whole Food Staples and today’s recipe fits right in. In our preparations for little brother’s arrival we have been filling our freezer with food and these vegetarian meatballs/­­ vegan polpette have proved themselves really useful. They are quick to make, freeze well and are easily heated. We use them as a protein rich supplement to many dishes (see a few examples below) or as a simple main dish with pasta and a sauce.  Since we have so many egg-based patties in the archive, we made these vegan, using chickpeas as the protein source and binder. They are literally filled with vegetables and have almond flour and potato starch as thickener. Kind of like a vegetable packed baked falafel. Not only are they really healthy but they are absolutely delicious too, with sweetness from the carrots and peas a savouriness from the spices.  Just like with our apple cake recipe, we have been experimenting quite a bit to get the amounts right as we wanted to have the option to both cook them in a frying pan (for times when you just want to fry up a few) or in the oven (for larger batches). They get smoother texture in the frying pan but it is a bit more fiddly to get them evenly fried. My favorite method is however to make a huge batch (double batch if you can fit it into your blender), roll them and place on two trays. I then under bake them slightly and let them cool entirely before filling the freezer with them. Because they are slightly under baked, I can reheat them without risking that they get dry and boring. They can be reheated either in a pan or in the oven. Here we have served them with some quinoa and a vegetarian lentil bolognese. They work really well with a pesto sauce as well. Here they appear in one of our #gksbowls with, golden krauts, garlic-fried kale, carrot ribbons, mushrooms, tomatoes, avocado, a sunny egg, za’atar and a drizzle of tahini. Insanely good! And here we’re about to roll them inside a wrap. There are lots of other possibilities. Isac prefers munching on them as a hand-held snack (although he is pretty tired of them at this point as we have served them with almost every meal for the past couple of weeks ...). Vegan Polpette Makes 30 We use nutritional yeast to add extra depth to the flavour. It can be found in health food stores or online. If you are not vegan, it can be replaced with some grated cheese. Or simply leave it out. We kept the spices quite simple but you can try adding cayenne, sumac or curry to them for different flavour variations. 1 onion, peeled 2 garlic cloves, peeled 1 inch /­­ 2,5 cm fresh ginger, peeled 2 medium carrots or 3-4 smaller (200 g /­­ 7 oz), peeled 1 cup /­­ 130 g frozen sweet peas, slightly thawed 1 x 400 g /­­ 14 oz tin chickpeas OR 1 1/­­2 cup /­­ 230 g cooked chickpeas, rinsed a handful kale, coarsely chopped and thick stems discarded  1/­­2 cup /­­ 50 g almond flour (can be replaced with breadcrumbs) 4 tbsp potato starch 1 tbsp nutritional yeast (optional) 1 1/­­2 tsp salt 1/­­2 tsp cumin 1/­­2 tsp allspice black pepper Set the oven to 360°F /­­ 180°C (if you are baking them) and cover a baking sheet with baking paper. Grate onion, ginger and carrots on a box grater or using the grating attachment on a food processor. Switch to the regular knife attachment on the food processor. Add the rest of the ingredients and mix until the chickpeas have been mashed, with small bits and pieces of the peas and carrots still intact. With moist hands, roll the  into balls using roughly 1 tbsp of batter for each ball and place on the baking sheet. Bake for 20-25 minutes or until golden. You can flip them a few times if you like them rounder but I usually skip this and settle for one slightly flatter side. It’s easier. If you are freezing them right away, let them bake for a few minutes shorter, then let cool completely (they firm up as they cool down), transfer to freezer containers or bags and place in the fridge or freezer. To make them in a frying pan, simply fry with a little oil on low/­­medium heat (they melt and get flat on too high heat) for about 10-15 minutes. Flip/­­roll them often to get them evenly fried. PS! Make sure to check back next week as we have an exciting give-away coming up together with Vitamix!

Saturday Six | Falafel Burgers, Wasabi Soup & Eggplant Satay

August 6 2016 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including spicy falafel burgers, creamy vegetable soup with wasabi, and eggplant satay with tahini sauce.

Superfood ‘Cherry Garcia’ Pops with a Chocolate Core

July 31 2016 Golubka Kitchen 

Superfood ‘Cherry Garcia’ Pops with a Chocolate Core This week, I wanted to re-create my favorite Ben & Jerry’s ice cream flavor, making it vegan (though B&J came out with their own non-dairy ice cream, which is so awesome) and nutritious with the addition of a few energizing superfoods. Another thing I know people can’t get enough of in B&J’s ice cream are their decadent cores, so I went ahead and gave these Superfood ‘Cherry Garcia’ Pops a chocolate core to really drive the point home. If you’re wondering why the pops are minty-colored, it’s due to the addition of spirulina, along with other nutritionally dense ingredients like hemp hearts and cacao nibs. A bonus – no ice-cream maker is needed for these. Moving to the U.S. from small-town Russia in the 90s and going to a Ben & Jerry’s ice cream shop for the first time was completely mind-blowing because a) back home, we did not have dedicated ice cream shops, b) ice cream flavors I grew up with were very basic and I had never seen so many extensive flavor options c) they sold little tubs of ice cream to take home, which was unheard of in Russia at the time d) everything tasted incredibly decadent and delicious. So here’s my B&J tribute, as a thanks for opening my eyes to possibilities I didn’t know existed. Read on for some weekend links and have a peaceful Sunday. Kids Taste-Test the New Ben & Jerry’s Vegan Ice Cream  Essentials – since we get many questions about our chosen kitchen and photography tools, we’ve made a page with links to all our favorite and most-used products – Kitchen Tools here, Photography here (also working on a round-up of favorite health-related books/­­cookbooks and natural beauty!) The Sad, Sexist History of Salad – Americans, in particular, strongly associate healthy or light foods, such as salad, chicken, and yogurt, with women, and unhealthy or heavy foods, such as beef, potatoes, and beer, with men, both men and women preferred unhealthy foods with masculine packaging and healthy foods with feminine packaging. Fascinating. The World’s Most Innovative Companies in 2016 – according to Fast Company Julia Turshen on the One Part Podcast – loved this, especially her point on asking for credit/­­compensation – if you don’t ask, you will never know what the possibilities are. You may know Turshen from co-authoring Gwyneth Paltrow’s cookbook, along with many others. Cannot wait for her own cookbook to come out. Meryl Streep: A League of Her Own, also, Taste of Streep!? Obama After Dark – how one can average only 5 hours of sleep a night AND run the country is beyond me, also Obama Sets the Record Straight on His 7-Almond Habit :) About Us – we’ve updated our about page a bit, with very important info like our zodiac signs ;) Snapchat – follow @golubkakitchen for all behind-the-scenes Superfood Cherry Garcia Pops with a Chocolate Core   Print Serves: 7-10 pops Ingredients for the cherries 1 heaping cup cherries - pitted and halved 1 tablespoon maple syrup 1 tablespoon arrowroot powder 1 tablespoon water for the spirulina mix 1½ cup raw cashews - soaked for 2-4 hours 1 cup canned unsweetened full fat Thai coconut milk 3 tablespoons maple syrup or more to taste ½-1 tablespoon spirulina powder ½ tablespoon vanilla extract ½ teaspoon xanathan gum or 1 tablespoon arrowroot powder (optional) 1 tablespoon shaved dark chocolate or raw chocolate 1-2 tablespoons cacao nibs for the chocolate core ⅓ of the spirulina mix 2 tablespoons shaved dark chocolate or raw chocolate 3 tablespoons raw cacao powder for the pops 7-10 tea cups, small glasses or pop molds neutral coconut oil for oiling the cups spirulina mix (recipe above) chocolate core (recipe above) 7-10 wooden sticks - soaked for 2 hours or overnight hemp hearts cacao nibs Instructions to prepare the cherries Combine cherries with maple syrup and bring to a boil in a small saucepan. Reduce the heat to a simmer and simmer for 2 minutes. Combine arrowroot powder with water in a small bowl and add to the saucepan, while stirring. The cherry compote should thicken slightly. Remove from heat and let cool. to make the pops Make the spirulina mix. Drain and rinse cashews and put into an upright blender, preferably high-speed. Add coconut milk, maple syrup, spirulina, vanilla, and xanathan gum/­­arrowroot powder, if using and blend until smooth. If not using a high-speed blender, optionally strain mixture through a fine-mesh strainer for the most smooth and velvety texture. Spoon about ⅓ of the spirulina mix into a medium, heat-proof bowl and set aside. Add shaved chocolate and cacao nibs to the blender with the remaining ⅔ of the spirulina mix and pulse to combine briefly. Transfer the mixture into a separate bowl, then fold in the cherries. Make the chocolate core. Place the reserved ⅓ of the spirulina mix onto a double boiler, add chocolate and let it melt, stirring to incorporate. Remove from the heat, add in cacao powder, mix to combine and let cool. Make the pops. Oil your cups/­­molds generously with coconut oil and spoon the spirulina-cherry mix in, leaving a well in the center for the core. Spoon the chocolate core into the well. Even out the surface and insert the wooden stick. Repeat with the rest of the pops. Freeze until completely firm. Prepare a plate with cacao nibs and hemp hearts for coating, along with a parchment paper-covered surface for placing pops onto. Take cups with pops out of the freezer and place into a dish with hot water for a minute, for easier removal. Remove popsicles from cups, pulling them out by the sticks. Dip the top of each pop into the prepared hemp/­­cacao nib mixture and press gently to make the pieces stick. Place onto a parchment paper-covered surface and keep frozen until ready to eat. Take the popsicles out of the freezer 5-10 minutes prior to eating. 3.5.3208 You might also like... Barley Tomato Salad Chamomile Honey-Lemon Ice Cream -- Ice Cream Sunday Mung Bean Falafel Bowl with Pickled Rainbow Chard Rose and Lavender Parfait and a Breakfast with Friends .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 Superfood ‘Cherry Garcia’ Pops with a Chocolate Core appeared first on Golubka Kitchen.


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