Familie - vegetarian recipes

Try it! You will enjoy it!

Capsicum bajji recipe | stuffed capsicum bonda | stuffed capsicum pakora

Carrot delight recipe | soft & tender carrot barfi | carrot sweet recipes

Nut Butter Smackdown

Potato Quinoa Waffles ( Aloo Tikki Waffles)










Familie vegetarian recipes

How a Plant-Based Diet Can Affect Your Mood

December 2 2020 Vegetarian Times 

When most people hear the phrase, You are what you eat, they think about it in terms of body size or physical medical issues -- such as being overweight or underweight or having Type 2 diabetes. But research shows your food choices also affect your mental health, mood, and temperament. Eating a healthy diet containing fruits, vegetables, whole grains, legumes, nuts, and seeds --with the addition of fortified foods and supplements when indicated -- can support mental well-being, says Reshma Shah, M.D., a plant-based pediatrician and coauthor of Nourish: The Definitive Plant-Based Nutrition Guide for Families. Phytonutrients, which have a protective effect, and fiber, which is responsible for the health of our gut microbiome, are exclusive to plants and have been associated with improved mental health outcomes. Mental Health Benefits of a Plant-Based Diet Theres no shortage of research being done on the mood-boosting and mental health effects associated with the consumption of fruits, vegetables, and other plant-based fuel. These include: - Anxiety and stress. The arachidonic acid, found only in animal products like eggs and chicken, sets off multiple chemical reactions in the body that eventually lead to an increase in inflammation, says Dr. Kasey Nichols, NMD, licensed physician and member of the Arizona Naturopathic Medical Association (AzNMA). When this inflammation reaches the brain, it subsequently can cause feelings of anxiety and stress, as well as depression. People who avoid foods with arachidonic acid typically report a more positive mood and improved mental health. One survey-based study found decreased rates of stress and anxiety in those eating a vegan vs. omnivorous diet, and that vegetarians had reported better mood than non-vegetarians. - Depression. Research suggests eating more plant-based foods can improve quality of life, mood and reduce symptoms of depression. A study published in the British Journal of Psychiatry analyzed the dietary patterns and risk of depression in 3,486 participants over a five-year period. Individuals eating whole foods reported fewer symptoms of depression compared to those who ate mostly processed foods. - ADHD. Although diet isn’t the driving cause or cure for ADHD, Dr. Nichols says some research has shown that switching to a plant-based diet could help with its symptoms. One study showed that preschoolers who chose processed dietary patterns were significantly and positively correlated with ADHD symptoms, while those who chose vegetarian dietary patterns were negatively correlated with ADHD symptoms. Cognition. Some research has shown that eating more plant foods can prevent a cognitive decline later in life, says Dr. Nichols. One study found that those who consistently ate more plant-based foods were 18-33% less likely to develop cognitive impairment than those who didn’t. - Focus. Looking to improve productivity in the workplace? One study showed that employees who ate plant-based foods reported improved job performance and missed fewer workdays. Related: 8 Ways to Improve Your Gut Health & Mood 2 Things to Watch on a Plant-Based Diet While eschewing animal products is a healthy lifestyle choice, it requires a thorough understanding of how to create balanced and complete meals. There are a couple areas youll need to pay special attention to, to ensure youre reaping all of the healthy benefits: - Nutrient deficiency. If done improperly, a plant-based diet could lack important nutritional needs that can negatively affect mental health. A deficiency in nutrients found in animal products -- like choline, vitamin B-12, folate, omega-3 fatty acids and amino acids -- have been linked to depression, poor mood regulation, poor metabolism, low energy, as well as memory and attention span difficulties. Plant-based eaters in developed countries need to be the most concerned about lacking brain-healthy nutrients like DHA, vitamin B12, vitamin K2, zinc, iron, riboflavin, and vitamin D3, says Dr. Nichols. It is usually common knowledge that vegan diets need to be supplemented with B12, but many people are under the impression that colorful fruits and vegetables are excellent sources of most other vital nutrients. Dietary supplements are a great way counter any deficiency. - Caloric deficiency. Switching to a plant-based diet may end up resulting in a significant reduction in calories. Many find that they lose a few pounds, but if the reduction becomes too extreme and lacks key nutrients and carbohydrates, you may become more irritable, or hangry, and easily distracted, says Dr. Nichols. If youre losing too much weight, add some more healthy fats (such as coconut oil and avocados) into your diet. Related: Plant-Powered Brain Health Boost Your Mood with These Plant-Based Must-Haves Its easy to fall into a rut during meal prep and planning -- many people are creatures of habit who gravitate toward the same menu week after week. But if your go-to meals arent well-rounded, this could leave you lacking in essential nutrients. In order to ensure youre getting the full spectrum of nutrition your body and mind need to thrive, make sure youre including the following: - Omega 3s. Omega 3 fatty acids have been implicated in improved mental health outcomes, says Dr. Shah. Plant-based diets generally limit or exclude fish, which is a major source of omega 3 fatty acids, so they may be low in this key nutrient. Instead, youll find your omega 3s in foods such as chia seeds, hemp seeds, flax seed, and walnuts. - Tryptophan. The brain uses the amino acid tryptophan to produce serotonin, the feel-good neurotransmitter. Its found in chicken, eggs, cheese and fish, but plant-based sources of tryptophan include leafy greens, sunflower seeds, watercress, soybeans, pumpkin seeds, mushrooms, broccoli and peas. - B vitamins. Known to boost mood by increasing such neurotransmitters as serotonin, dopamine, and gamma aminobutyric acid (GABA), B vitamins may be the key to boosting your spirits, too. Choose from beans, legumes and lentils, fortified cereals and sunflower seeds. The effects of going plant-based vary from person to person, so it’s best to consult your doctor first to make sure it’s the right move for you, says Dr. Nichols.   The post How a Plant-Based Diet Can Affect Your Mood appeared first on Vegetarian Times.

Alternative Meats: A Convenience or a Curse?

November 2 2020 Vegetarian Times 

Have you started swinging through the drive-thru more frequently since fast-food chains decided to hop on board with plant-based burger options? Sure, Burger Kings Impossible Whopper and Carls Jr.s meatless Beyond Meat burger may seem like enticing options after a long day -- heck, even Ikea is rumored to be working on a meatless version of its famous Swedish meatballs. And of course, its an encouraging sign that a plant-based lifestyle is becoming more mainstream, especially when its accepted in restaurants known for their beefy offerings. But could racking up too many fast-food visits mean youre sacrificing some of the positive health benefits associated with a plant-based diet for the sake of convenience? Meat alternatives are taking center stage because more and more people are recognizing that taking meat off our menus is an imperative if we are to preserve the planets life support systems for future generations, says Brenda Davis, R.D., a world-renowned expert in plant-based nutrition and coauthor of Nourish: The Definitive Plant-Based Nutrition Guide for Families. Aside from being better for the planet, her coauthor, Reshma Shah, M.D., a plant-based pediatrician, notes the many health attributes with this lifestyle. Plant-based diets have been associated with longevity, a decreased risk of heart disease, type 2 diabetes, certain cancers, and a healthy gut, she explains. Studies suggest the people eating a plant-based diet have a lower risk of being overweight or obese. Additionally, plant-based diets have been shown to be an effective strategy for treating many of the chronic diseases that make up the leading causes of death in the United States and throughout the world. 5 Pros of Alternative Meats First, lets explore the benefits of adding alternative meats to your diet: - Easy protein source. Some people may benefit from these concentrated, and very bioavailable protein sources. For athletes who struggle meeting protein needs, these foods can rapidly boost protein intake, says Davis. Also, for seniors who have higher protein needs, and lower calorie intakes, it can be tough to meet recommended intakes. Meat alternatives can help boost protein intakes in a way that is simple and palatable for seniors. - A non-threatening way to transition to eating less meat. New to the world of plant-based eating? Or simply trying to replace a few meat-based dishes each week? Plant-based meat alternatives can offer convenience for busy families, provide an alternative in social situations, and make the transition to a plant-based diet more enjoyable and sustainable in the long run, says Dr. Shah. You may find that you rely on these foods more at the beginning of your plant-based journey. As many people become more comfortable cooking and enjoying a variety of whole, plant foods, they may end up eating these foods less often. - Cleaner fuel. Plant-based meats are lower in persistent organic pollutants that are most concentrated in products at the top of the food chain, such as meat, fish and dairy products, says Davis. Also, plant-based meats cannot form heterocyclic amines, which are carcinogenic compounds formed when meat, poultry or fish are cooked at high temperatures. - Lesser inflammatory response. Plant-based meats are much lower in endotoxins (also known as lipopolysaccharides) than ground meats, which Davis says are associated with chronic inflammation and several disease states. - Reduced risk of food poisoning. Plant-based meat alternatives don’t carry the risk of foodborne disease from bacterial contamination in the same way that animal-based foods do, says Dr. Shah. Related: Tofu: The Unsung Hero of Coronavirus-Related Meat Shortages 5 Cons of Alternative Meats There are some downsides to alternative meat consumption, too: - Processed food is still processed food. While it might be tempting to skip purchasing whole ingredients and making your meals from scratch, the tradeoffs may not be worth it. Most plant-based meat alternatives tend to be higher in calories, fat, sodium, and additives compared to whole plant foods -- like beans and rice, says Dr. Shah. While plant-based meat alternatives are higher in fiber -- animal foods contain no fiber-- and are devoid of cholesterol, they certainly would not be considered a health food when compared to a homemade burger made of black beans, quinoa, and veggies. - Budget-buster. Currently, meat alternatives are rather expensive, sometimes even more expensive than meat. As the demand increases, this may change. - Quality depends on the brand. Meat alternatives vary in their quality, but are generally fairly highly processed foods, says Davis. Some are made from extracted plant proteins, fats, seasonings and preservatives, while others are made from black beans and quinoa. Consumers who want minimally processed foods need to read the label. - Allergens abound. Are you sensitive to gluten, soy or nuts? Meat alternatives are often based on ingredients that are associated with common allergens, so be sure to read labels carefully to avoid a reaction. - Nutrient deficient options. Davis says that meat alternatives are not always fortified with vitamin B12 or zinc, both of which are relatively high in meat. Make sure youre getting enough of these nutrients via the rest of your diet or through supplements. Related: 8 Must-Try Alternative Milks How to Shop for Alternative Meats A simple ingredient list with recognizable foods is always a good place to start. Next, Dr. Shah says to consider the amount of fat (especially saturated fat), sodium, and other additives. One particular additive that has gained scrutiny is the addition of heme iron in certain plant-based meat alternatives, she says. Heme-iron is added to enhance the meaty flavor and appearance of these foods -- but its thought to be pro-inflammatory, cause increased body iron stores, and provide an increased risk of type 2 diabetes. How Often Should You Consumer Alternative Meats? As with most things in life, moderation is key. Eating plant-based meat alternatives from time to time can certainly be a part of a healthy diet, but relying on them on a regular basis -- especially if they are taking the place of whole, plant foods -- would not be considered health-promoting, concludes Dr. Shah. Its also important to note that the consumption frequency may depend on your overall state of health. What is safe and appropriate for one individual may be quite different for another, explains Davis. If you struggle with hypertension or cardiovascular disease, you will want to minimize intake of the high sodium, high-fat meat alternatives. The post Alternative Meats: A Convenience or a Curse? appeared first on Vegetarian Times.

WORLD 2.0 vegan cookbook on Kickstarter

November 2 2020 The Lotus and the Artichoke 

WORLD 2.0 vegan cookbook on Kickstarter Visit Kickstarter to pre-order: http:/­­/­­kck.st/­­2TE62bO  My first book has been a bestseller for almost eight years, but ever since the sequels came out, I’ve wanted to go back and massively upgrade the visuals on the original book: to re-do the cover artwork and re-shoot most of the food photos. After publishing 5 other books and spending additional years in the kitchens of the world, I knew I could improve the recipes, add outstanding dishes that didn’t make it into the first versions, and bring more culinary authenticity and cultural awareness to the entire book. The newly updated, re-photographed and freshly illustrated edition of The Lotus and the Artichoke – Vegan Recipes from World Adventures is my classic, first journey in the world of vegan cookbooks reimagined and upgraded. Its my tribute to powerful memories, awesome individuals, and fantastic meals that Ive made, found, and shared with countless others like you. I’ve wanted to re-create my first cookbook for years, but the opportunity didn’t really arise until the surprises and challenges that have been this monster of a year, 2020. Yasai Izakaya Genki, Tokyo 2019 You see, I’d planned to return to Japan and continue my adventures from late 2019. Ultimately, now, Id be wrapping up The Lotus and the Artichoke – JAPAN. But when Corona hit, not only did it cancel nearly all my events and most of my income, like for so many people, lockdowns and border closures meant drastic changes not just daily life but to our travel plans as well. The struggle to return to a form of life that is more predictable and free has been different for all of us. As life has become more routine and restricted, our travels have been more in our minds and through the eyes of others-- through art, music, video and social media. A big part of my own escape these last months has been getting into the kitchen and diving back into my first cookbook - revisiting the intense dishes, unforgettable places and global flavors that shaped my life and projects over the last eight years. Ive cooked for the family, for friends, and for neighbors. Hopefully opportunities for more lunch and dinner parties and big cooking events will shape up soon! updated world map & photo collage for WORLD 2.0 edition NEW in Vegan Recipes from World Adventures 2.0: - brand NEW cover art & illustration! - NEW introduction & kitchen info! - more travel stories! - 8+ totally NEW recipes (not found in earlier editions!)  - 70+ newly photographed dishes!  - 100+ updated & improved recipes!  - better recipe names with respect to cultures & inspirations - 8+ additional pages of adventures & travels! As with all 6 of my cookbooks, I have written, illustrated, cooked, photographed and designed this book myself. The Lotus and the Artichoke is the ultimate combination of my passions: art, travel, vegan cooking, and photography. - My fully updated and re-envisioned first cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide -  224 pages with 100+ recipes and over 90 full-page color photos  - Personal stories, art, and recipes inspired by my travels and culinary adventures in over 50 countries.  - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients  - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Palak Paneer – North Indian spinach with tofu paneer Pad Thai – rice noodles with tofu, crushed peanuts & lime Omelette *NEW RECIPE* Mombasa Red Curry – with sweet potatoes & tofu Buka – Nigerian stew & Jollof – Senegalese rice *NEW RECIPES* Koshary – Egyptian pasta, lentils & rice with red sauce & fried onions *NEW RECIPE* Mini Meat Pies – made with lentils & vegetables Lasagna – with smoked tofu, cashew cheese, zucchini & mushrooms Recipes in Vegan Recipes from World Adventures 2.0 AMERICAS -  Salade a la Montréal arugula, pears, walnuts & lemon dressing -  Lower East Side Salad avocado and tomatoes on quinoa & carrot ginger dressing -  Jersey Summer Salad spinach, tomatoes, mushrooms, walnuts & raspberry dressing -  Pancakes American breakfast classic -  Waffles *NEW*  -  French Toast another American breakfast classic -  Tofu Scramble with mixed vegetables -  Omelette *NEW*  -  North End Pasta Spaghetti & Vegan Meatballs with red sauce -  Ithaca Mac & Cheeze baked casserole -  TLT Tempeh Lettuce Tomato sandwich -  Black Bean Burgers 90’s style classic burgers -  Three Bean Chili with assorted vegetables -  Mango Pear Crumble with ginger & cinnamon -  Roasted Walnut Brownies double chocolate delight -  Oatmeal Cranberry Walnut Cookies American classic -  Guacamole Latin American avocado dip -  Salsa Latin American spicy tomato dip ASIA -  Cold Sesame Noodles Chinese dim-sum classic -  Wontons Chinese steamed dumplings with soy ginger dipping sauce -  Congee savory rice porridge *NEW*  -  Horenso Goma-ae Japanese chilled sesame spinach -  Miso Soup Japanese classic with tofu -  Teriyaki Tempeh Japanese stir-fry with vegetables -  General Tsos Chicken Cantonese classic -  Sesame Ginger Tofu Chinese fusion -  Tom Kha Thai coconut soup with tofu & vegetables -  Pad Thai rice noodles with tofu, crushed peanuts & lime -  Pad Horapa Makua Thai stir-fry with eggplant, basil, tofu & cashews -  Bai Cha Cambodian fried rice with smoked tofu & vegetables -  Gói Cuôn Vietnamese fresh spring rolls with ginger peanut sauce -  Pho Vietnamese noodle soup with smoked tofu & vegetables -  Banh Mi Vietnamese seitan sandwich -  Mirza Ghasemi Persian eggplant -  Gajar Masala grated carrots with pineapple, dates & cashews -  Aloo Raita Indian potatoes and cucumbers in yogurt -  Poha Indian flattened rice with potatoes & spices -  Gobi Tikka Indian baked marinated cauliflower -  Pakoras Indian spinach fritters with apple tamarind chutney -  Masoor Dal North Indian red lentils -  Chole Bhature Indian chickpeas with fried flatbread -  Hyderabadi Biryani South Indian rice dish -  Dhokla South Indian savory steamed chickpea cake -  Masala Dosa South Indian cr?pe with spicy potato filling -  Sambar South Indian vegetable & lentil stew -  Coconut Coriander Chutney South Indian condiment -  Paneer Makhani North Indian tomato curry with tofu paneer -  Mutter Paneer North Indian peas with tofu paneer -  Palak Paneer North Indian spinach with tofu paneer -  Navratan Korma North Indian creamy vegetable curry -  Vegetable Jalfrezi North Indian spicy mixed vegetables -  Dal Makhani North Indian creamy bean curry -  Sindhi Bhindi Masala North Indian okra -  Bengan Bhartha North Indian eggplant -  Chilli Paneer Indo-Chinese tofu paneer -  Vegetable Manchurian Indo-Chinese dumplings -  Halva Indian semolina sweet -  Saffron Mango Lassi Indian yogurt shake -  Naan North Indian flatbread -  Nariyal Chaval South Asian coconut rice -  Haldi Chaval North Indian golden rice with turmeric -  Jeera Chaval North Indian rice with cumin seeds AFRICA -  Plasas & Fufu Gambian spinach peanut stew with mashed cassava -  Koshary Egyptian pasta, lentils & rice with red sauce & fried onions *NEW* -  Tanjine Moroccan stew with couscous *NEW* -  Mombasa Red Curry with sweet potatoes & tofu -  Ful Medames North African spicy bean dip *NEW* -  Hummus North African & Middle Eastern chickpea spread -  Buka Nigerian stew mushrooms and soy meats *NEW* -  Jollof Senegalese seasoned rice *NEW* EUROPE -  Endive Sprout Boats with sesame soy dressing -  Field Greens & Seared Apples with chickpea ginger parsley dressing -  Borscht Russian beet soup -  Blintzes Russian-Ukrainian cr?pes -  Gazpacho cold tomato & cucumber soup -  Carrot Ginger Zucchini Soup classic & creamy -  Roasted Root Vegetables with rosemary & spices -  Rotkohl German stewed red cabbage -  Kartoffelpuffer German potato pancakes with homemade applesauce -  Semmelknödel Bavarian bread dumplings -  Auflauf German zucchini & potato casserole -  Zwiebelkuchen German baked flatbread with onions & smoked tofu -  Schnitzel Austrian-style breaded bean cutlets -  Käsespätzle Swiss-German noodles with leeks & cheeze sauce -  Tofu Mushroom Stroganoff with fresh herbs -  Quiche French savory pie -  Cashew Mushroom Risotto with sun-dried tomatoes -  Lasagna with smoked tofu, zucchini & mushrooms -  Tempeh Stuffed Mushrooms with garlic & herbs -  Stuffed Peppers with tomato rice & smoked tofu -  Spinach & White Beans with sun-dried tomatoes & herbs -  Vegan Meat Pies with lentils & vegetables -  Turkish Bulgar Pilaf with Tofu-Feta & fresh herbs -  Grah Balkan bean stew with seitan -  Gibanica Balkan cheese pie -  Bratäpfel baked apples stuffed with dates, figs & walnuts -  Apfelstrudel Austrian-German apple pastry -  Lebkuchen traditional German Christmas cookies -  Tarte au Citron French lemon pie -  Mandeltorte German-Swedish almond pie Dal Makhani – North Indian creamy bean curry Masala Dosa – South Indian cr?pe with spicy potato filling, sambar & coconut chutney Pad Horapa Makua – Thai stir-fry with eggplant, basil, tofu & cashews Borscht – Russian beet soup Blintzes – Russian-Ukrainian tofu cheese cr?pes with jam Beaner Schnitzel – Austrian-style breaded bean cutlets Käsespätzle – Swiss-German noodles with leeks & cashew cheese sauce Pasta Famiglia – Spaghetti & Vegan Meatballs with red sauce Teriyaki Tempeh – Japanese stir-fry with vegetables Hyderabadi Biryani – South Indian rice with vegetables Chilli Paneer – Indo-Chinese spicy stir-fry with tofu paneer Vegetable Manchurian – Indo-Chinese dumplings The Lotus and the Artichoke – World Adventures from World Adventures 2.0, my updated, re-photographed & illustrated original cookbook is only available for pre-order on Kickstarter for 21 days!

Celebrating Navratri!

October 22 2020 Manjula's kitchen 

Celebrating Navratri! Hello all! I hope everyone is doing well and getting used to our new normal.  I know this year our holiday celebrations don’t feel the same.  We are used to celebrating with large numbers of people and celebrating the festival season. I know it may not be ideal, but we can still make the most of the season by getting together in our backyards with small groups.   Some of our friends have planned to enjoy garba with three or four families.  That way they can still enjoy dressing up in nice clothes.  Of course, they plan on wearing masks and practicing social distancing. I don’t know about you, but I feel like masks have become a fashion statement and they are just a part of our daily life and just another accessory! I would love to hear about how you all are celebrating the holiday season.  Here are some of my suggestions for dishes to prepare for a Navratri feast: Makhana Matar Curry Sabudana (Tapioca) Bhel Paneer Malai Ladoo Nariyal Ka Ladoo Dal Puri Dal Puri Aloo Chaat The post Celebrating Navratri! appeared first on Manjula's Kitchen.

Vegan Chocolate Chip Cookie from Joy of Cooking (Update: Good News Monday Edition)

April 27 2020 Vegan Thyme 

Vegan Chocolate Chip Cookie from Joy of Cooking (Update: Good News Monday Edition) I've made these chocolate chip cookies at least a half-dozen times since quarantine. But when I whipped up a batch yesterday, the feeling of folding in the butter and flour and chips brought with it a sense of new purpose. Now I was baking like I had during "normal" times: for relaxation. For pleasure. Not for stress relief and escape and sugar coma. The results are in: COVID negative. We're elated! Relieved. Grateful. I wonder how many other families received similar news yesterday and how they're feeling. Did they jump into their kitchens and bake cookies? The roller coaster of emotions we endured while this was all going on was terrifying. And now states (including Missouri) are considering easing restrictions. I hope the virus gets the memo, and surely it has because of course a virus takes direction. I can see it putting on its little coat, fedora hat, grabbing its luggage and just shuffling off into the great unknown. Downtrodden and broken because we, the human hosts--are not going to stand down any longer. We're coming back!  I've been trying to incorporate whole wheat flour/­­ground oats or almond flour into as many recipes as I can to extend the use of my all-purpose flour. So far I've only ruined one loaf of bread because my ratio of water wasn't increased enough or something for a proper rise. It became a nice flat bread instead. Waste not, want not. Use whatever form of chocolate you have on hand here. It can be chopped up chunks, it can be tiny chips, it can be peanut butter chips and chocolate chips. It can be M&Ms--whatever you have on hand that gives you the chocolate jolt you need, use it. This cookie also welcomes any bit of nut you'd like to add as well.  Here is my modified vegan chocolate chip cookie recipe from Joy of Cooking.  Vegan Chocolate Chip Cookie  1 stick Earth Balance butter 1/­­3 cup sugar 1/­­3 brown sugar  1 t. vanilla extract 1 T. ground flax plus 2 T. water and 1 t. olive oil (Flax Egg) 3/­­4 cup AP flour 1/­­4 cup whole wheat flour (or sub any kind of flour you have here) 1/­­2 t. baking soda 1/­­2 t. salt 1 cup chocolate chips 1/­­3 cup chopped pecans *optional Preheat oven to 375. Prep a cookie sheet with parchment paper or light oil. In a bowl, whisk together flour, baking soda, salt. Set aside. Prepare flax egg and set aside. In medium mixing bowl, add butter, sugars, extract and mix well. Add flax egg and blend until smooth. Slowly add dry ingredients to butter mixture until all dry flour pieces are incorporated. Then fold in the chocolate and nuts (if using). Drop by tablespoon onto cookie sheet spaced two inches apart. Place in fridge for twenty minutes.  Remove and bake for 10-12 minutes or until edges of cookies begin to brown. Freeze any unused dough into round balls for later. 

Spinach, Caramelized Onion & Roasted Pepper Open-Faced Sandwiches from Vegetable Literacy

March 2 2020 Oh My Veggies 

I can never, ever pass up the opportunity to make a recipe that involves caramelized onions. Are they a pain to make? Kind of. Do they take for-freaking-ever to cook down? Absolutely. But they are always worth it. When I was given a list of recipes from Deborah Madison’s Vegetable Literacy to chose from for this post, my eyes immediately went to the open-faced sandwiches topped with caramelized onions. There was no way these wouldn’t be delicious! The sweet onions and thick slices of roasted red pepper paired perfectly with the salty cheese and earthy spinach. And aside from the time it took to caramelize the onions, these sandwiches were easy to make too. This is why I love Deborah Madison’s cookbooks--they elevate vegetarian cooking beyond veggie lasagnas and burgers, but in a way that’s not intimidating to the average cook. Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes was released this week and I was lucky enough to get a copy to review. As a vegetarian (and a fan of Deborah Madison’s work in general), I appreciate this book for its inspired recipe ideas, but as a gardener, […]

Meat Free Monday Celebrates Its 10th Anniversary with #MFMCountMeIn Campaign

June 17 2019 Meatless Monday 

Meat Free Monday , launched by Sir Paul, Mary and Stella McCartney in 2009, is celebrating its 10th anniversary this month. Meat Free Monday is a global Meatless Monday partner mutually aligned on our mission to raise awareness and action around the benefits of meat consumption reduction. Meat Free Monday partners with celebrities, schools, businesses, restaurants and country organizers to encourage people to help slow climate change, conserve precious natural resources and improve their health by having at least one meat free day each week. This month, Meat Free Monday is celebrating a decade of action and advocacy with a new campaign encouraging people to join the global meat reduction movement. They are launching #MFMCountMeIn anniversary campaign which aims to bring celebrities, businesses, not-for-profit groups, educational institutions and individual supporters together, to celebrate what people are doing on the meat free front and inspire even more people to get on board. Get in on the action: Join Meatless Monday and Meat Free Monday in promoting #MFMCountMeIn and #MeatlessMonday on your social media account. Post a photo or video showing your support and how easy it is to go meatless on Mondays. Think recipes, tips or shout out to the Meat Free Monday team. Dont forget to tag @MeatlessMonday and @MeatFreeMonday . We congratulate Meat Free Monday on their 10th Anniversary! We at Meatless Monday are thrilled to work with a great global partner in our joint mission to help reduce meat consumption around the world. With our combined strength, we can effectively raise awareness that cutting meat one day week can benefit personal health and the health of the planet. We look forward to the next decade of partnership and growth with Meat Free Monday. Sid Lerner, Founder & Chairman, Meatless Monday Q&A with Meat Free Monday Team How did Meat Free Monday first begin? The McCartney family has a long history of personal interest in sustainable food - from the Linda McCartney vegetarian food range to Pauls organic farm - but it was reading a 2006 report by the United Nations Food and Agriculture Organization (FAO), Livestocks Long Shadow, that crystallized in Paul, Mary and Stellas minds the global importance of making planet-friendly food choices. According to Livestocks Long Shadow, animal agriculture is one of the top two or three most significant contributors to the most serious environmental problems, at every scale from local to global. On the basis of this alarming fact the family launched the Meat Free Monday campaign in June 2009. What is the goal of Meat Free Monday, who should participate, and why? Meat Free Monday aims to raise awareness of the detrimental environmental impact of animal agriculture and industrial fishing. The campaign encourages individuals, families, businesses, not-for-profit groups and educational institutions to help slow climate change, conserve precious natural resources and improve their health by having at least one plant-based day each week. What trends or changes have you seen in the past 10 years regarding awareness and interest in meat reduction? Shopping habits have changed dramatically in the last ten years, with consumer demand leading to many new plant-based products now being available in shops and restaurants. According to research company Kantar World panel, 150 million more meat free dinners were sold in January 2019 compared with the same month the previous year. 21% of UK households have cut down on their meat intake, a shift due in part to campaigns like Meat Free Monday. What programs and campaigns is Meat Free Monday working on locally or globally? Meat Free Mondays aim is to raise awareness and inspire people to make a change in their diets from an easily achievable starting point. Over 3,000 UK schools currently participate in Meat Free Monday, as do local education authorities such as Edinburgh and Trafford. A key project is working with young people and expanding the campaigns schools programme. Could you share Sir Paul McCartney’s favorite meat-free recipe? One of Pauls favorite recipes is Super Vegetable Salad, which is featured in The Meat Free Monday Cookbook. Please see recipe here . A quick history of Meatless Monday Meatless Monday is global movement active in over 40 countries and regions and continues to grow. Meatless Monday was founded in 2003 by Sid Lerner in association with the Johns Hopkins Bloomberg School of Public Health. In 2009, Ghent, Belgium, became the first non-U.S. city to go meatless. The same year, Paul McCartney introduced the U.K. to Meat Free Mondays, which has also continued to grow internationally.   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 Meat Free Monday Celebrates Its 10th Anniversary with #MFMCountMeIn Campaign appeared first on Meatless Monday.

Little Green Kitchen

April 4 2019 Green Kitchen Stories 

Little Green Kitchen Little Green Kitchen - our fifth book baby - hits the shelves in the UK today! We wrote this book to inspire and help families and kids to get more vegetables into every meal. It is filled with dinner recipes, lunchbox ideas, nutritious snacks, party food, fun desserts and lots of tips on how to get kids to eat more greens. It also has some comforting thoughts for days when bowls are left untouched and food end up tossed on the floor. Although the focus of the book is kids and families the recipes are for everyone, as we have included adult upgrades on all recipes that make them more interesting and flavor packed. Here is a little trailer for the book that we filmed to give you a sense of the book. You can also see a few spreads from it down below. You can find it in book shops all over the UK and Australia today or order it here through amazon.co.uk. The US edition is out 9 May. Click here to preorder it on Amazon.com. The European editions are out in the beginning of August. So far German, Dutch, French, Swedish, Danish and Czech languages are confirmed. If you want to preorder it, this smart link should take you to your local bookshop: http:/­­/­­smarturl.it/­­littlegreenkitchen We really hope you will enjoy this book and find it fun and inspiring! All the love from us and the kids! ??? PS. We are launching our new site next week (which is why this space has been so quiet lately). So you there soon!

Easy Vegan Quesadillas or Soft Tacos

January 7 2019 VegKitchen 

Easy Vegan Quesadillas or Soft Tacos Quesadillas and soft tacos are easy, quick accompaniments to serve with soups and salads. They can also be served with heartier dishes such as chilies or casseroles for families with hearty appetites. A quesadilla is a sort of Mexican grilled cheese sandwich in a flour tortilla. Continuing reading Easy Vegan Quesadillas or Soft Tacos on VegKitchen

ETHIOPIA vegan cookbook on Kickstarter

August 29 2018 The Lotus and the Artichoke 

ETHIOPIA vegan cookbook on KickstarterThe Lotus and the Artichoke – ETHIOPIA just launched on Kickstarter! watch the video: PRE-ORDER the ETHIOPIA vegan cookbook: http:/­­/­­kck.st/­­2NrnNXl This year I traveled to Ethiopia in the weeks before Easter - one of several special times of fasting, when the majority of the country eats entirely vegan! I explored the central cities, traveled overland to the north, went trekking in the highlands and stayed with families in remote villages. As with all my travels and culinary research, I am extremely grateful for the privilege to learn, share & exchange, and be guided & supported by many families and professional cooks who invited me in their kitchens and shared amazing meals with me. Since returning to Berlin, I’ve been cooking Ethiopian and Eritrean food practically non-stop, recreating recipes and dishes, constantly inviting friends and guests to my cooking studio for lunch and dinner parties. Abebech showing me traditional village cooking in the Ethiopian Highlands. Making Injera for the first time in Ethiopia The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. As with my previous 5 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. The Lotus and the Artichoke is the ultimate combination of my passions: art, travel, vegan cooking, and photography. The ETHIOPIA Cookbook at a glance: - My 6th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 140 pages with 70+ recipes and over 60 full-page color photos - Personal stories, art, and recipes inspired by my travels and culinary adventures in East Africa - Also based on experiences with international communities of Europe (London, Paris, and Berlin) and North America (Philadelphia, New York, and Washington D.C.) and over 25 years of vegan cooking - Ethiopian & Eritrean classics, familiar restaurant & family favourites, delicious delights, wonders & surprises, and creative culinary experiments - Discover new flavors, tasty spices, and cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Doro Wat – spicy seitan stew Spinach Dinach Butecha – Chickpea “Egg” Salad Minchet Abish – spicy soy mince & walnuts Duba Wot – pumpkin stew Shimbra Asa – chickpea “fish” Asa (Jackfruit) Tibs Fosolia – green beans & carrots Pizza Lalibela Ingudai Tibs – spicy mushrooms Shepherd’s Pie – lentil filling & mashed potato topping Ambasha – sweet bread Recipes in The Lotus and the Artichoke – ETHIOPIA - Traditional Berbere spice mix (simple + advanced) - Nitir Qibe – spiced butter/­­oil - Mitmita – extra hot spice mix - Yewot Qimen – black pepper spice mix - Shiro – chickpea/­­bean spice mix - Data (Yekarya Delleh) – roasted chili, garlic, onion & herb sauce - Traditional Injera – Ethiopian sourdough crepe - Quick Injera - Ambasha - sweet raisin bread - Doro Dabo – baked stuffed bread - Difo Dabo - spiced bread - Pizza Lalibela - with tomato sauce & roasted potato topping - Sambosa – savory pastry with lentil filling - Senig Karia – roasted spicy stuffed chilies - Injera Firfir – traditional flatbread with spicy tomato sauce - Yesuf Fitfit – chopped injera & lemon sunflower seed dressing - Kita (Injekita) – sweet breakfast flatbread & jam - Chornake /­­ Pasty – fried bread - Genfo – roasted wheat & barley porridge - Selata - super simple salad - Selata Delux - with mango, dates, avocado mixed greens & lentils - Butecha - chickpea “egg” salad - Selata Timtim - tomato salad - Selata Dinich - potato salad - Selata Bekarot - carrot salad - Telba - roasted flax dressing - Shiro Wot - chickpea puree - Misir Wot – red lentils - Doro Wot – spicy seitan - Soy Tibs - spicy soymeat strips - Ingudai Wot - spicy mushrooms - Bamia - spicy okra - Minchet Abish - spicy soy mince & walnuts - Shimbra Asa – spicy chickpea “fish” - Kik Alicha – yellow lentils - Atakilt Alicha – cabbage, carrots & potatoes - Keysir - beet root - Duba Alicha - pumpkin stew - Tikr Gomen - greens with garlic - Spinach Dinich - spinach & roasted potatoes - Fosolia – green beans & carrots - Asa Tibs – lemon pepper jackfruit fritters - Tofu Alicha - batter fried tofu in mild garlic & onion sauce - Ingudai Alicha – mushrooms w/­­ creamy cashew, lemon, pepper, thyme, parsley - Peppers & Potatoes - garlic ginger stir-fry - Inkulal Firfir – spicy tofu scramble & tomatoes - Ful – fava beans - Ayib – cottage cheese - Bedergan – roasted eggplant - Vegetable Lentil Soup - Vegetable Pasta – spaghetti with mixed chopped vegetables - Macaroni Firfir – noodles with garlic onion tomato sauce on injera - Shepherd’s Pie – lentil filling & mashed potato topping - Ethiopian Mashed Potatoes - Traditional Coffee Ceremony - Spiced Black Tea - Roiboos tea with lemon, ginger &cardamon - Mango Moringa Banana Smoothie - Injera w/­­ dates - Banana Bread - Fasting Muffins - Rooibos Tea Ice Cream Video: Justin P. Moore Music: Nils Kercher Nanfulle from Ancient Intimations (live) (C)2016 Ancient Pulse Music PRE-ORDER the ETHIOPIA vegan cookbook: http:/­­/­­kck.st/­­2NrnNXl The post ETHIOPIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Vegan Irish Cream Cheesecake

December 30 2017 FatFree Vegan Kitchen  

Vegan Irish Cream Cheesecake When my family and I left town last week to spend Christmas with our two families, the last thing I expected was to come home with a new recipe to share. Id signed off on Facebook for the holidays and didnt even bring a camera with me. My plan was to make only tried and tested recipes for Christmas Day (and as few of them possible--I was on vacation, darnit!), but when we couldnt find vegan eggnog in any store, Vegan Eggnog Cheesecake had to become Vegan Irish Cream Cheesecake.(...) Read the rest of Vegan Irish Cream Cheesecake (842 words) (C) svoisin for FatFree Vegan Kitchen, 2017. | Permalink | 8 comments Post tags: Higher-fat, Holidays The post Vegan Irish Cream Cheesecake appeared first on FatFree Vegan Kitchen.

Celebrating 100 Years Since the First National Campaign to Go Meatless

December 7 2017 Meatless Monday 

At Meatless Monday, there is a reason to celebrate every week by promoting plant-based food as a way to save the planet. But in 2017, Meatless Monday had even more reason to celebrate: this year marks 100 years since the first national campaign to encourage people to go meat-free. While the original mission has evolved into something addressing todays concerns, the message has stood the test of time! In the video below, the Meatless Monday team and founder discuss the history of Meatless Monday and how it still makes an impact after 100 years. The idea of giving up meat one day a week originated in the fall of 1917 when the United States was trying to feed its citizens in the homeland as well as troops fighting abroad in World War I. It was sold as a patriotic way to support soldiers by making a simple sacrifice one day a week. Cookbooks focused on meat-free meals became a staple for housewives cooking for their families. Communities banded together to grow fruits and vegetables in Victory Gardens and learned that produce could play a starring role on the dinner table. Now, with that one day a week officially designated to Mondays, the mission of Meatless Monday has turned to saving the entire planet. By reducing meat consumption by one day a week, greenhouse gas emissions will decrease, which will reduce our carbon footprint - that is, if everyone can pitch in and get on board the way they did during WWI! Now that Meatless Monday has campaigns around the world, the impact of eating a more plant-based diet can affect the health of the planet and the people living on it. Make a difference going Meatless Monday! The post Celebrating 100 Years Since the First National Campaign to Go Meatless appeared first on Meatless Monday.

Creamy Vegan Pesto Pasta & Cauliflower

September 5 2017 Green Kitchen Stories 

Creamy Vegan Pesto Pasta & Cauliflower Now that we are back doing more frequent recipe posts again, we also wanted to throw some super simple, everyday type dinners into the mix. Family style! The hands-down easiest dish that I (David) know (and make when I’m alone with the kids and have max 10 minutes to prepare dinner) is to cook a package of fresh gnocchi, mix a store-bought pesto with mashed avocado, add a little extra lemon and olive oil and just stir everything together with some canned chickpeas and cherry tomatoes on top. Its a lazy dinner but the kids devour it, its super easy and most importantly QUICK. Today’s recipe is a riff on that. We are fully aware that you hardly need yet another recipe for spaghetti al pesto. But we have got a few twists that turn this simple Italian classic into a rather nutrition packed meal. And a really tasty one as well. Although our version is so far from the original that we probably never will be allowed back into our beloved Italy again ... - Try chickpea (or lentil) pasta. These new-style pastas made on chickpea or lentil flour taste good, have surprisingly pleasant texture and are more protein packed than regular pasta. If you want to use ordinary pasta, we’d recommend adding some cooked chickpeas to the dish as well. They taste great tossed with pesto. - Add avocado to your pesto. It will be much creamier, fluffier, richer and rounder. It will also be more fat, but it’s the gooood fat. If you want to make it lighter, replace half of the oil in the pesto with water. Also, use half basil and half baby spinach for a more affordable and nutrient packed pesto. - Make it vegan by adding nutritional yeast to your pesto and make a quick nut dust instead of parmesan. - Add roasted vegetables. Pesto pasta is good, but adding roasted vegetables is simply better. You get more flavors and something to actually chew on (because we all slurp spaghetti, right!?). It takes like 5 minutes to prepare one tray of roasted vegetables (oven time obviously not included), so if you have 5 minutes to spare, do it. Also, if you are smart, you’ll roast a second tray of vegetables simultaneously and you are halfway through dinner prep for tomorrow. We went with roasted cauliflower and zucchini coins this time because it was what we had at home and we know that the kids love ’em. Broccoli or parsnip or carrots would of course be just as good. - If you are not vegan and want to make a luxury version of this, try serving it with some torn burrata cheese on top. Vegan Pesto Pasta with Roasted Cauliflower & Cheesy Nut Dust Serves 4 We’ve kept this dish vegan but if you are not vegan you probably don’t have nutritional yeast at home and in that case you can just grate vegetarian parmesan or pecorino instead. The obvious shortcut here is to buy a pesto, mix it with avocado and follow the rest of the recipe. Roasted veggies 1 cauliflower 1 zucchini 2 tbsp olive oil sea salt Cheesy Nut Dust and Vegan Pesto 1/­­2 cup /­­ 70 g almonds 1 tbsp nutritional yeast 1 large handful basil 1 large handful spinach 1/­­3 cup /­­ 80 ml olive oil 2 tbsp lemon juice a few pinches salt 1 small avocado (use half if you have a large and serve the rest on the side) chickpea pasta or pasta of choice, for 4 persons To serve  Lettuce or baby spinach cherry tomatoes, quartered Set the oven at 200°C /­­ 400°F. Break the cauliflower into small florets and chop the stem inte bite-size pieces. Slice the zucchini. Toss cauliflower and zucchini with a little oil and salt and spread out on a baking sheet. Roast for 25-30 minutes or until soft and golden. Meanwhile, cook the pasta according to instructions on the package (reserve a little bit of pasta water when draining) and start making cheesy nut dust and pesto. Add almonds, 2 teaspoons nutritional yeast and a large pinch sea salt to a food processor. Pulse on high speed until all nuts are mixed/­­pulverized into coarse sand/­­dust. Place half of the cheesy nut dust in a small bowl and leave the rest in the food processor for the pesto. Add 1 more teaspoon nutritional yeast, basil, spinach, olive oil, lemon juice and a little more salt. Mix until smooth, taste and adjust. This is your basic vegan pesto. Now add avocado and pulse for an even creamier pesto, you might want to add a little more lemon and olive oil at this point. Toss half of the pesto with the cooked pasta and a little bit of pasta water (add chickpeas, if using regular pasta). Arrange the pasta on four plates, add roasted cauliflower, zucchini slices, lettuce, tomatoes and a few dollops pesto on top. Sprinkle with cheesy nut dust and a little olive oil. Enjoy! ************ PS - Here are a few other things that we have been up to recently! Some of you might remember my trip to Turkey, meeting displaced Syrian families last year? Echo and UN’s World Food Programme have made this little video from my trip and from our home here in Stockholm. I talk a bit about how similar our priorities are even though our situations are vastly different. And the importance of the support these families get from WFP to gain a sense of normality again. I don’t like hearing my own voice and I had an eye infection when we filmed this but there are lots of cute kids in the footage and the topic is very close to my heart. You can watch it here. We have also shared a week’s worth of family friendly recipes in the latest issue of Jamie Magazine which is out now (in the UK). The feature is photographed by Simon Bajada.  And we recently shot a Fridge Raider feature talking about a few of our favorite ingredients in the latest issue of Olive Magazine. Also out now (in the UK). Aaaand, we have also worked on a campaign for Swedish organic brand Kung Markatta with recipes, tips and videos focused on reducing food waste at home (only in Swedish though).  Phew, looking at it like this, I now realize why this summer felt so intense ;)

The Kitchen Renovation

February 19 2017 Golubka Kitchen 

The Kitchen Renovation Vintage European bistro chairs found on Craigslist, kitchen table passed down to my husband from his grandmother. We’ve been living in our home for fifteen years now and up until this fall, we had never put a hammer or paintbrush to anything in the house except for Paloma’s baby room, right before she was born. We inherited some classic 90s Florida detailing from the previous owners – dust-attracting, shaggy red and white carpeting, stucco walls, green laminate countertops and a low-hanging ceiling in the kitchen. Just like many other families I know, we are quite food-oriented and tend to crowd in the kitchen, since that’s where most of the action happens. It’s also where I work, where I come up with recipes for this site and for my cookbooks, so it’s fair to say that I spend most of my life in this space. We recently completed a long, laborious kitchen renovation that spilled out into the living room, and I cannot describe how much my heart sings when I come downstairs every morning and see this kitchen that finally feels so entirely mine. It took us a decade and a half to gather up the courage and the funds to do this, and these past few months have brought some of the most trying times for us as a family, but it finally feels like it was worth it and I’m so excited to share some snaps of Golubka Kitchen HQ with you. We took a documentary approach to these photos, and instead of shooting everything in one day, the photos were taken over a week, on cloudy days and on sunny days, in the morning and in the evening. There are different aspects of the kitchen that shine on different days, and we really wanted to capture that. ‘Farmhouse’ kitchen sink from Ikea, faucet from Ebay. Our house has three stories – garage on the first floor, open kitchen and living room on the second, and bedrooms on the third. We renovated the kitchen, the living room floor, ceiling, and fireplace (yes, we have a fireplace in Florida and we use it, too), and both staircases leading up and down to the kitchen and living room. The most expensive part of the whole renovation was the removal of the old hanging ceiling in the kitchen, together with all the electrical work involved. We decided on the cabinets and countertops quickly, but the easy decisions ended there. It took me so incredibly long to settle on a cohesive look for the kitchen. As a notoriously undecisive Libra, I endlessly kept changing my mind about the wall treatment, the tile, the light fixtures, the shelves, the faucet, cabinet pulls, etc. I do love those clean, white kitchens with minimal everything, but in the end I decided that in order to stay true to my heart, I had to go with something a little more feminine and detail-oriented, with a hint of the Downton Abbey kitchen. The old kitchen had endless cabinets on the walls, some of which always ended up a mess, while others weren’t utilized at all, so I knew I wanted exposed shelves. I’m super happy with that decision – I love having my dishes and jars within arm’s reach and at eye level, since it allows me to be more organized and minimal. Many people wonder whether dust is an issue with open shelves, and I’ve found that it’s not any more of an issue than anywhere else in the house. I also use all the objects on the shelves quite frequently, which doesn’t allow too much dust to accumulate. The shelves are made of very beautiful and sturdy wood reclaimed from an old barn in Kentucky, which we found at Barn Works. I finished the wood myself without the use of a wood stain. The floating shelf arrangement was made possible with the heavy duty brackets from Shelfology, which secure the shelves to the wall very safely and seamlessly. Tadelakt Moroccan Plaster with Benjamin Moore ‘White Stone’ color pigment Industrial brass rod with copper hooks from Etsy, vintage Brazilian copper utensils with wooden handles found on Craigslist. During the initial planning stage, I was certain that I wanted a subway tile backsplash, but was simultaneously seeing and liking backsplashes made with Moroccan, Spanish and Mexican patterned tiles. I agonized over my choice between the two until I discovered Tadelakt, the Moroccan plaster, and there was no turning back. I knew I wanted grey shaker kitchen cabinets, but the plaster treatment also presented the possibility of grey walls. I’ve always been attracted to grey rooms, to me they just speak of serenity, so I was pretty happy with this opportunity. Finding someone who would apply the plaster masterfully but for a fair price, and getting the job completed was probably one of the most nerve-racking parts of the renovation. We did find someone brilliant, and it ended up worth the stress, because I am completely in love with my new walls. The material is so warm, textural and interesting, and it totally ties the whole kitchen together. As much as I loved the idea of a patterned tile floor, I was still torn between its beauty/­­practicality and the homey feel of hardwood floors, which I wanted to have in the living room. I finally settled on the idea of combining the two, and as a result, the tile follows the line of the kitchen cabinets in the shape of an inverted ‘Z,’ while we can still enjoy the warmth of the hardwood floors in the sitting area and into the living room. The tile is from the Cement Tile Shop, which offers an overwhelming array of the most beautiful, authentic patterns. Of course I found settling on one to be a near impossible task. I went from multicolored to black and white, to pastel, to monochrome tiles dozens of times before landing on the Fountaine Antique pattern with a custom border. As for the hardwood floor, I’d always dreamt of an old-fashioned herringbone pattern in real wood, which proved to be really difficult to find within the United States. The one company that carried thick oak planks in a herringbone pattern didn’t have enough to cover our floor at first, but they later ended up finding one extra box tucked away in a different warehouse. I’m so glad that they did because I’m completely over the moon about how the floors turned out. It’s worth mentioning that the old kitchen floor was white tile that showed off every spec of dust that landed on it, and the living room floors had white plush carpeting, and I am so happy to finally be rid of both. We found the best contractor, Don, who left us endlessly impressed, together with his talented and considerate team. He truly cared about every step of the process and saved us so many times with his expert advice and creative input. The most standout showcase of the team’s work is the spacious drawer pantry they built out of vintage fruit crates from Schiller’s Salvage. My idea was realized even better than I had envisioned – the crates were originally too long and the crew manually disassembled, shortened and rebuilt them, then positioned them on smoothly sliding tracks. The countertop over the crates is made of old barn oak and finished by me in the same way as the floating shelves. The whole piece, on top of being unique and beautiful, is the most functional and spacious storage space in the whole kitchen. Quartz countertops from the Home Depot in ‘Snowy Ibiza’ Antique Spanish hutch from the 1800s, a lucky Craigslist find, brought to the U.S. from Madrid Vintage ceramic and brass cabinet pulls from Ebay and Etsy Vintage ceramic door knob from eBay, ‘Pink Shadow’ Sherwin Williams paint on the door. Custom built computer shelf made by Algis from old barn wood. My favorite thing about the vintage French chandelier that I found on Etsy are the rainbows it sends onto the walls in the evenings. Fireplace brick wall made with 100 year old sliced brick from Craigslist, arranged beautifully by Algis. Stairs leading up to the third floor with the bedrooms. Since both of the staircases connect to the kitchen and living room, we realized that we had to redo them as well, so that they wouldn’t be an eyesore within the new renovation. My husband and I set out to do the whole thing ourselves to save some cash, but in hindsight, I wouldn’t wish this type of adventure upon my worst enemy. All the stairs were covered with red carpeting, and the railings were painted an ugly orange-ish brown. The original plan was to remove the old carpet and to cover the existing stairs with new wood planks. To our surprise, however, we discovered a beautiful pine under the carpeting and decided to restore the original stairs along with stripping and re-finishing the railing. It took me two and a half months to complete this part of the project alone. Stairs leading up to the kitchen/­­living room from the garage. Ceramic tile from Spain with weathered grey hues, uneven borders, satin finish. This kitchen renovation wouldn’t have been possible without the help and generosity of Cement Tile Shop, Shelfology, Barn Works, Schiller’s Salvage, and Floor and Decor. My eternal gratitude goes out to Don and the team for your incredible care and craftsmanship in everything you do, Algis for the amazing job with the tile, plaster, fireplace and shelf, Vadim for the impeccable hardwood installation, and Dale for the immense help with the tile and stairs. Resources Contractor – Don Violette at V & P Construction and Maintenance Kitchen Tile – Cement Tile Shop Shelves – Shelfology for the floating shelf brackets, Barn Works for the reclaimed lumber Vintage Fruit Crates – Schiller’s Architectural and Design Salvage Hardwood Floors – Floor and Decor Kitchen Cabinets – Floor and Decor Countertops – Home Depot, quartz in ‘Snowy Ibiza’ Accessory Resources – in photo captions If you happen to be looking for some incredibly talented craftsmen for your renovation in the Tampa Bay area, please reach out to me and I will be happy to connect you. The post The Kitchen Renovation appeared first on Golubka Kitchen.

My Journey with Alex

May 3 2020 Manjula's kitchen 

My Journey with Alex Many of you have asked me about the man behind-the-scenes of Manjula’s Kitchen…Well as many of you know, that person is my husband Sikander aka Alex. Alex is responsible for me being in the spotlight of Manjula’s Kitchen, while he prefers to stay in the background. The simple truth is my YouTube channel exists only because of his hard work and dedication. He introduced me to this new concept for me at the time, YouTube. Alex takes the lead on all of the hard work these videos take, from the editing to ensuring the recipes meet his quality control (i.e. taste testing!) Every recipe has to meet Alex’s high standards for being posted. Alex feels so proud when reading the comments on my posts and always tells me that he is my biggest fan. With a huge smile on his face, he will tell me your fans don’t know that the biggest fan of yours is standing right next to you! Alex and I have spent over 50 memorable years together and of course with that comes ups and downs. Sometimes it feels like Alex and I still don’t know everything about each other, and I think that is a good thing! We still love to learn new things about each other. Every day is unique with different challenges. During another lifetime, we ran a business together. For 20 years, we worked in an office together, sitting side by side. It was nice that we got to spend so much quality time together. Now as we enter our golden years, we still enjoy working together, even though we are partially retired. We both work from home and can still enjoy sitting side by side! I cherish the fact that we are never alone. Our marriage was an arranged marriage. In todays times, I recognize that it sounds really outdated. However, ours was an arranged marriage with a happy ending. Alex was my fathers choice. At their first meeting, my father was extremely impressed with him. They first met Alex for about an hour, but it felt like they knew him for a lifetime. My father described him to me with great detail. I was amazed my father could pick up so much on someone he just met! What stuck with me is my father finished by emphasizing that Alex would love and respect me and that because we shared the same values I would be proud of the person I was when with him. My father invited Alex and his family for afternoon tea so that I could meet him myself. I was so curious to see what my father had seen in Alex. I knew that Alex had already decided to marry me and told his father that he was already in love with me. Alex had been working abroad in the U.S. and at this time and was in India visiting his family and to get married. We had just one month before he had to go back to the U.S. for his work. It happened so quickly. We got married within the week. It was at that point it hit me. I would have to move to the U.S. too. My mother was not happy with this situation and was upset at my father. Of course, she didn’t want her daughter to move so far away. I was very confused, but I knew my father he will not take such a big step unless he was sure it was absolutely the right decision. We got married and moved to the U.S. and settled into a brand new way of life. It took some time to get used to a new country, a new language, and most importantly new food. But it was a life we enjoyed discovering together. When my parents visited us in the U.S. the first time, my mother and Alex spent a lot of time together. The immediately formed a great bond, becoming best friends. My parents noticed just how much Alex cared for me and how happy we were together. They would say Alex would light up when I was near him. Alex really enjoys pampering me. The gestures were small, but with great care. Alex happily makes me the best cups of hot tea and always with a smile. In fact, I can’t remember the last time I made tea for myself. He always makes sure I take care of myself, leaving my daily vitamins/­­medicines and water on the kitchen table to make sure I don’t forget. Then there are those times he can sense I need a break and I will see a fresh hot grilled cheese sandwich waiting for me. Everyone (especially our grandkids!) in our family has decided that Alex makes the “world’s best” tea and grilled cheese sandwiches. Of course, we have our share of disagreements and arguments, as every couple does. Alex is not one to say sorry very easily so most of the time I’ll give in and say sorry. The next day I will see a beautiful bouquet of colorful flowers waiting for me and all is well again. I suppose that is how a good marriage works – you know when to give in. I can say with confidence that my father chose correctly for me and I married a man who truly takes care of me. We’ve made a good life for ourselves, with our two sons and their lovely families. More on them later… Stay safe & healthy everyone! The post My Journey with Alex appeared first on Manjula's Kitchen.

Feed a Family with These 13 Big-Batch Plant-Based Recipes

April 20 2020 Meatless Monday 

Feed a Family with These 13 Big-Batch Plant-Based RecipesCooking is a joy, but making every meal from scratch can get tedious, not to mention time consuming. And thats where big-batch cooking comes in. Weve created a list of plant-based recipes that are well suited for families (and leftovers). To do this, we looked through our Meatless Monday recipe database to find dishes that dont require a lot of preparation, are easy to scale up, and are hearty, nutritious, and filling. Although not all the recipes listed below are main dishes, they can still be prepared in large quantities and can be used to accompany other meals as side dishes or mid-day snacks. From Moroccan split pea soup and roasted chimichurri vegetables to Thai pumpkin curry and green tea pesto pasta the options for bulk cooking are only limited by your imagination -- and maybe the size of your stock pot. This Monday, do yourself a favor and cook a batch thats big enough for leftovers.  Black Bean Sesame Veggie Hash This recipe is an opportunity to get creative. Add whatever vegetables you have on hand and cook them up in your biggest skillet with some soy sauce, scallions, garlic, and chile oil. For the Black Bean Sesame Veggie Hash recipe, click here .   Chimichurri Roasted Vegetables Pungent and flavorful, these roasted vegetables can be prepared in bulk. The aromatic parsley-based chimichurri sauce is easy to scale up as well. For the Chimichurri Roasted Vegetables recipe, click here .         Freekeh Pilaf Swapping out rice for freekeh -- an ancient grain made from roasted green durum wheat -- makes for a healthier and more textured version of this classic dish. As with any pilaf, the flavor is only as good as the broth you use to cook it in, so make sure to use a nice, flavorful vegetable stock when cooking. For the Freekeh Pilaf recipe, click here . Ginger Orzo Brussels Sprouts Salad Chunks of butternut squash and Brussels sprouts makes this fragrant and flavorful ginger orzo more of a main meal than a side dish. The recipe serves eight, so expect leftovers, which is a plus because the flavors become more pronounced after they spend a night in the refrigerator. For the Ginger Orzo Brussels Sprouts Salad, click here . Green Tea Pesto Pasta An exceptionally unique recipe, this green tea pesto pasta is perfect to make in big batches. You can also make extra sauce and keep it in a plastic container for when pasta cravings hit. Add any variety of vegetables -- cherry tomatoes, zucchini, broccoli -- to add some oomph to the meal. For the Green Tea Pesto Pasta recipe, click here . Lemon Ginger Peas Frozen peas are humble ingredients, but they can be wonderfully delicious. This dish is simple to prepare and can be made in large batches, depending on how many bags of frozen peas youre willing to store in your freezer. Experiment with different seasoning combinations to keep your taste buds guessing. For the Lemon Ginger Peas recipe, click here . Meatless Brown Rice Jambalaya This meat-free jambalaya is packed with smoke, heat, and creole flavor. The recipe feeds six and doesnt require much in terms of prep -- just sauté the aromatics, pour in the stock, beans and rice, bring to a boil, and simmer away until the rice is fluffy and tender. For the Meatless Brown Rice Jambalaya recipe, click here .     Moroccan Split Pea Soup No matter the season, a hearty cauldron of split pea soup can feed an army. Besides being incredibly affordable, split peas are easy to prepare and packed with protein and fiber. Moroccan-inspired seasonings add a refreshing punch of flavor to each spoonful. For the Moroccan Split Pea Soup recipe, click here . Quick and Easy Hummus Making your own hummus is so much more affordable than buying it prepackaged at the store. Double or triple this recipe (depending on the size of your food processor), and have delicious, creamy hummus available all week. For the Quick and Easy Hummus recipe, click here . Roasted Parsnip and Spinach Shepherds Pie Hello leftovers. Making a platter of this shepherds pie will feed a large family. Prep the platter the day before cooking and store in the refrigerator if you want an easy weeknight meal. For the Roasted Parsnip and Spinach Shepherds Pie recipe, click here . Thai Tofu Pumpkin Curry This recipe can easily be doubled if you want an extra few servings the following day. Although it calls for pumpkin, feel free to incorporate eggplant, extra tofu, or a bag of frozen spinach to add more heft to the dish. For the Thai Tofu Pumpkin Curry recipe, click here . Vegetarian Gumbo Gumbo gets its color and flavor from its roux -- a paste-like mixture of flour and fat. This recipe is rich, decadent, packed with vegetables, and easy to scale up. For the Vegetarian Gumbo recipe, click here . Zucchini Scallion Cakes As simple as making pancakes, you can whip up a few dozen of these lemony zucchini cakes in no time. For the Zucchini Scallion Cakes recipe, click here . Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post Feed a Family with These 13 Big-Batch Plant-Based Recipes appeared first on Meatless Monday.

Celebrate Family Meals Month by Making Meatless Monday a Family Affair

September 2 2019 Meatless Monday 

Celebrate Family Meals Month by Making Meatless Monday a Family Affair Getting your whole family to join you for Meatless Monday is wonderful, but sometimes kids may not be eager to try new fruits and vegetables or experiment with new foods. However, if they are involved in cooking, research shows that kids are more likely to try foods. The Kids Cook Monday , another Monday Campaigns initiative, encourages families to set aside Monday nights for cooking and eating together as a family. The Kids Cook Monday website provides family-friendly recipes, perfect for Meatless Monday, as well as a free downloadable e-cookbook, The Family Dinner Date Cookbook . Each recipe features a fun format that divides cooking tasks into those kids can do by themselves, those they can do together with an adult, and tasks adults should handle. When kids pitch in making meals, theyre proud of their accomplishment and excited to eat the food theyve helped to make.  Cooking together also provides a natural time for discussing the impact that food choices have on our bodies and the environment.  The more educated kids are about food, the more open theyll be to healthy, sustainable food choices. Theres no better time to make Meatless Monday a family activity than September, which is Family Meals Month. Family Meals Month is a nationwide event aimed at supporting families in enjoying more meals together. The best part is the time youll be spending together preparing the meals. The time you share chatting as you cook together becomes even more important as they reach adolescence and move into those tricky teenage years. The family that cooks together, eats together. Families eating together leads to positive things. Research from Columbia Universitys National Center on Addiction and Substance Abuse suggests that kids who eat family dinners get better grades in school, develop better communication skills, and are less likely to try drugs.  In addition, the American Academy of Pediatrics found that kids who ate dinner with their family regularly were less likely to be obese. Meatless Monday can improve personal health and the health of the planet.  Sharing it with your kids by cooking and eating together may also help improve the health of your family. Learn more about how to cook with your family in the upcoming Kids Cook Monday Twitter chat for Family Meals Month on September 9 from 2-3 PM EST. Follow @KidsCookMonday and #KidsCookFamilyMeals on Twitter to join in! Learn more at KidsCookMonday.org . If you cook a meatless meal with your family, wed love to see us. Tag us @MeatlessMonday and @KidsCookMonday on social media. The post Celebrate Family Meals Month by Making Meatless Monday a Family Affair appeared first on Meatless Monday.

Meatless Mother’s Day Breakfast Recipes Your Mom Deserves

May 6 2019 Meatless Monday 

Meatless Mother’s Day Breakfast Recipes Your Mom DeservesMothers Day is approaching. If youre still struggling to come up with a gift for the inspiring maternal figure in your life, weve got you covered with some mouthwatering recipes! Cooking up a meatless, homemade breakfast is the perfect way to show your love - brownie points if you serve it to her in bed. Weve put together some of our favorite morning meals that mom - and the whole family - will adore. Why not use Mothers Day as an opportunity to get kids cooking? Our sister campaign, The Kids Cook Monday , encourages families to set aside the first night of every week for cooking and eating together. When kids are involved in preparing meals, theyre empowered to consider portions, vitamins and nutrients. Cooking also helps to reinforce skills like math, teamwork and following instructions. Find some truly tasty breakfast recipes below from The Kids Cook Monday that the whole family can get involved in. Avocado Toast with Fresh Beet Hummus Chocolate Chip Zucchini Muffins from Inspired RD   Potato, Black Bean and Swiss Chard Hash from Potato Goodness Quinoa Cranberry-Almond Granola from School Nutrition Plus PB&J French Toast from The Gourmand Mom Overnight Egg, Spinach & Hash Brown Strata from Jackie Newgent, RD Walnut Cinnamon Quinoa from The Veggie Converter Are you cooking for mom? Let us know what youre making on our Facebook  page or post it using #MeatlessMonday. 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 Meatless Mother’s Day Breakfast Recipes Your Mom Deserves appeared first on Meatless Monday.

NYC Health + Hospitals Launches Meatless Monday

January 17 2019 Meatless Monday 

The goal is to encourage healthy lifestyles and reduce disease risk. NYC Health + Hospitals, the largest public healthcare system in the country, will now be offering a Meatless Monday chefs choice option to inpatients at all 11 acute care hospitals. Hospital dietitians will counsel patients on the benefits of a plant-based diet as theyre making their meal choices for the day. Eric Adams, Brooklyn Borough President joined Mitchel Katz, President and Chief Executive Officer of NYC Health + Hospitals to announce the program at a press conference where they talked about the importance of plant-based nutrition in healing patients and promoting overall well-being. See the press release here and video highlights of the event below.     Brooklyn Borough President, Eric L. Adams, an ardent advocate for plant-based diets, commended Dr. Katz for his leadership and called on all hospitals to take the Meatless Monday pledge saying that hospitals have a unique opportunity to influence patients and families in rethinking the nutritional quality of their meals, and Meatless Mondays now has a role in that conversation. Dr. Katz spoke about the hospitals commitment to supporting patients in adopting healthy behaviors: We want to empower our patients to live their healthiest lives by introducing them to healthier foods that they may choose once theyre discharged. The Meatless Mondays initiative is consistent with this mission and fits with our new Plant-Based Lifestyle Medicine Program at NYC Health + Hospitals Bellevue, developed to provide intensive support for outpatients who wish to adopt healthy lifestyle changes. William A. Brown, Chief Executive Officer of NYC Health + Hospitals/­­Coney Island, added, The Meatless Monday initiative is one small but powerful step we can take to help our patients make healthier decisions and improve their outcomes. Commenting on the ability of the Meatless Monday program to encourage healthy behavioral changes, Whitney Ahneman, MS, RDN, CDN, CDE, Clinical Nutrition Manager at NYC Health + Hospitals/­­Coney Island shared, For many patients, making changes to their diets and breaking long-standing habits can seem overwhelming; however, Meatless Monday offers the ability for our patients to adopt small changes that can make a big difference over time in reversing or preventing certain chronic conditions. Meatless Monday Offers Expertise to Hospitals and Organizations Hospitals wishing to implement Meatless Monday programs can consult with our team, which includes experts from the Johns Hopkins Center for a Livable Future.  Free resources include: o Research on the health and environmental benefits of choosing plant-based foods instead of meat o Implementation guides for starting Meatless Monday in hospital cafeterias o Creative materials that can be used to promote Meatless Monday on site or through digital and social media o Downloadable cookbooks and weekly newsletters with Meatless Monday recipes For additional information on the impact of food choices on chronic health problems and climate change, see resources from Meatless Mondays scientific advisor, The Center for a Livable Future at Johns Hopkins University: The Connections between Diet, People and Planet >> Questions? Contact us now for additional information or to learn how to implement a program at your hospital. The post NYC Health + Hospitals Launches Meatless Monday appeared first on Meatless Monday.

Sweet Potato Wedges with Tahini-Honey Sauce and Everything Bagel Spice

October 24 2018 My New Roots 

Sweet Potato Wedges with Tahini-Honey Sauce and Everything Bagel Spice   Ive now been blogging for eleven years (11years!!!). And in those eleven years, you know what Ive learned about you? You love sweet potatoes. You love tahini. And you love sauce. And if I post anything with those things - or even better - a combination of those things, I know its going to go over well. I often get preoccupied with making my recipe posts totally out there with crazy ingredients, involved techniques, and lose sight of the fact that a lot of you like really simple things too. Just like me. And just like me you like sweet potatoes and tahini and sauce. The sweet potato wedges with tahini-honey sauce and everything bagel spice that I posted on Instagram drew many requests for the recipe. I thought it would be way too easy, but your encouragement reminded me that its okay if its easy! We all have a place for uncomplicated in our lives.     I was first introduced to everything bagel spice while teaching cooking classes down in the states this past summer. One of the women in the group proclaimed that it took avocado toast to the next level, and after trying it once, I was totally hooked. She gave me two jars of the flavour confetti before I flew home, and I have just recently shaken out the last grain of salt. Without a clue on where to buy such a random thing in Canada, I set out to make my own - only I decided to be highly practical and mix up a laughably large batch because it is literally good on everything. For those of you who arent familiar with everything bagel spice mix, its the simplest combination of flaky salt, onion flakes, garlic flakes, sesame seeds, and poppy seeds, which classically tops an everything bagel. It doesnt sound like that much, but trust me, if it can make a white, doughy   this blend far more than the sum of its parts. A generous sprinkle on any dish makes it all that much more dimensional, seasoned, and delicious. My favourite applications for it include sliced garden tomatoes, cucumber, steamed green beans, roasted beets, goat cheese, cauliflower, popcorn, green salads, steamed brown rice or quinoa, eggs, hummus, and sweet potatoes...you see where Im going with this. Maybe its faster to write a list of the foods that it wouldnt be good on? Chocolate cake. There, that was easy.     But Im actually here to talk about sweet potatoes. These gorgeous golden roots are now in season, and the last local tubers being pulled from the earth as I write this. Since I live so close to a number of organic farms here in Ontario, I thought it would be fun to go see them being harvested. I called around my area to see if anyone still had them in the ground, and I got lucky when one place, Fiddlehead Farm, called me back with good news and an invitation out to their field. Fiddlehead Farm is run by a tribe of boss women who support over 150 local families through their CSA program, and hold stands at four different markets. These ladies are busy, and growing a diverse range of vegetables, greens, and herbs that seemed to stretch on for miles. I could tell from walking around the property how passionate they were about their work, and how deeply they care for their little corner of the earth. What an inspiration! Heather, the farms co-owner, hopped off her tractor to introduce herself and show me the goods. She pulled back a tangle of stems and gave a good yank to unearth a juicy bunch of sweet potatoes, all clumped together like a vegetable cuddle puddle. Jackpot! She said it had been a really good year for this particular crop, and right under my feet were literally hundreds of roots waiting patiently to be harvested before the impending frost. Seeing how things grow and meeting the people that work so hard to bring these food gifts to us gives me a deeper appreciation for every bite I take.     Sweet potatoes are nutritional powerhouses, as one of natures best sources of beta-carotene. Beta-carotene is a carotenoid form of vitamin A - an essential anti-inflammatory and antioxidant nutrient. The intensity of a sweet potatos orange flesh is a direct reflection of its beta-carotene content, so find the most vibrant ones you can, and dig in. Remember that you need a little fat to help your body absorb beta-carotene, so a drizzle of olive oil, or dousing your taters in a sauce like the one in this recipe is an important step in receiving those life-giving nutrients. Not a bad deal if you ask me. Sweet potatoes can be enjoyed roasted, steamed, sautéed, or even eaten raw, but however you choose to eat them, keep those skins on! The skin of a sweet potato is loaded with extra fiber to regulate blood sugar and support digestion, potassium to maintain normal blood pressure, and iron to deliver much-needed oxygen to your cells. Scrub sweet potatoes firmly with a soft vegetable brush - you want to remove the dirt but not take the skin away. When purchasing sweet potatoes, look for smooth, even skin without bruises or soft spots. Avoid buying sweet potatoes that are in the fridge, since cold temperatures negatively affect their flavour. Once you get them home, store them in a dry, and well-ventilated place away from a hot spot (like near the stove or on top of the fridge). Instead of keeping them in plastic, which can cause them to mold, store them in an open paper bag to extend their life.   Some notes on the recipe. Other methods Ive seen online for everything bagel spice do not suggest toasting the seeds beforehand, and I think this is a major miss. It makes a huge difference giving the sesame and poppy seeds a quick tour in a hot pan to coax out more of their flavour. If youre in a rush or simply cant be bothered, thats fine, just know that youll be missing out on some bonus taste points. And if you dont want to make three cups of the mix to start, simply half, or even quarter the recipe. I am pretty confident that youll love it though, especially once you try it on avocado toast. The Tahini Honey Sauce makes about one cup (250ml), which is plenty to cover the sweet potato wedges, but make a double batch if you want a great staple dressing for the week ahead. Its delicious on simple green salad, folded into cooked grains, drizzled over roast vegetables, or on avocado toast. The honey taste is present, but not overpowering, so feel free to add more if you want to ramp up the sweetness. For a vegan version, use maple syrup or date syrup in its place.       Print recipe     Sweet Potato Wedges with Tahini- Honey Sauce and Everything Bagel Spice Serves 4 Ingredients: 3 medium organic sweet potatoes (about 1 1/­­2 lbs. /­­ 650g) coconut oil (expeller-pressed and flavour-neutral) sea salt flat-leaf parsley and /­­ or cilantro for garnish chili flakes toasted pumpkin seeds Tahini-Honey Sauce (recipe follows) Everything Bagel Spice Mix (recipe follows) Tahini-Honey Sauce Makes 1 cup /­­ 250ml Ingredients: 1/­­3 cup /­­ 80ml tahini 1/­­3 cup /­­ 80ml water 2 Tbsp. freshly squeezed lemon juice 1 Tbsp. extra virgin cold-pressed olive oil 1 Tbsp. raw liquid honey (substitute with maple syrup for a vegan version) 1 small clove garlic, minced 1/­­4 tsp. fine sea salt Big Batch Everything Bagel Spice Mix Makes 3 cups /­­ 430g Ingredients: 1/­­2 cup /­­ 80g garlic flakes 3/­­4 cup /­­ 85g onion flakes 3/­­4 cup /­­100g sesame seeds (any colour you like) 1/­­2 cup/­­ 85g poppy seeds 1/­­2 cup /­­ 80g flaky sea salt (I used Maldon) Directions: 1. Preheat oven to 400°F /­­ 200°C. 2. Scrub the sweet potatoes well under running water. Slice them lengthwise into wedges of your desired thickness. Place them on a baking sheet with space between them (if theyre too close together theyll steam each other and get soggy), and roast for about 20-25 minutes, depending on their size. Remove from the oven when fork-tender. 3. While the sweet potatoes are roasting, make the Tahini-Honey Sauce by placing all the ingredients in a blender and blend until completely smooth. Taste and adjust seasoning if necessary. To thin, add a little water and blend or stir until the desired consistency is reached. Store leftovers in the fridge for five days. 4. Make the Everything Bagel Spice Mix In a dry skillet over medium heat, toast the sesame seeds until fragrant. Remove from heat and let cool. Place poppy seeds in the same skillet, and toast over medium heat until fragrant. Remove from heat and let cool. In a large jar combine the cooled sesame and poppy seeds, garlic flakes, onion flakes, and salt. Shake or stir to combine, and secure with an airtight lid. Store in a cool, dry place away from direct light. Keeps for 3-4 month. 5. To serve, drizzle the Tahini-Honey Sauce over the sweet potato wedges (you can keep them on the baking sheet or plate them as desired), then sprinkle generously with the Everything Bagel Spice Mix, and top with fresh herbs, toasted pumpkin seeds, and chili flakes (but get creative, these are just suggestions!). Enjoy. I want to sign off with a sincere thanks for the past eleven years of support from all of you. It’s hard for me to believe that I’ve been creating in this space for so many years now (I’ve never done anything for this long!), but I wouldn’t have the motivation to keep going if it weren’t for your curiosity, enthusiasm, and appetite for the heart work I put in here. I know that I’ll stay hungry if you do Let’s keep going, together. In sincere gratitude and love, Sarah B. *   *   *   *   *   * I have great news, dear friends! Due to the overwhelmingly positive response to the Life-Changing Loaf Subscription Box, we have reopened the sales so that you can still receive (or give!) the box before the holiday season. Click here for more information, and to subscribe. Thank you very much for your ongoing support of My New Roots! The post Sweet Potato Wedges with Tahini-Honey Sauce and Everything Bagel Spice appeared first on My New Roots.

One Soup - Three Ways

April 6 2018 Green Kitchen Stories 

One Soup - Three Ways I feel extra enthusiastic about this post partly because I think we are on to something good here. But also because this headline speaks so much to my magazine-publishing-heart (my previous career). This is a dinner concept that we have played around with lately and it works particularly well for families with sensitive eaters or allergies. The idea is built around cooking one recipe base and then making some last minute add-ins to suit various preferences. Or to turn the leftovers of one dish into a new one the next day. The base can be anything from a salad, a basic stew, a cooked grain, a good sauce or, as here, a soup. In this recipe we are taking a simple tomato broth soup in three different directions. The kids love this with tortellini (or any other pasta) dropped into it. They actually prefer it to tomato sauce. Luise and I like to let a chunk of mozzarella (or burrata cheese) melt in the soup and serve it with some leftover cooked quinoa to make it more filling. Another favorite of ours is to stir chopped kale, chickpeas and a little chili paste into the broth and topping it with avocado for a chunkier vegan version. The way it usually works is that we cook one big batch of broth and then pour the kids version in a smaller sauce pan, drop in the ravioli and let it cook for another minute or two until soft. While we stir in or other add-ins to our version. It’s an excellent way to add some heat and more herbs to your own soup while keeping your kids or partners soup milder. You can of course keep it simple and just do one of these. Or mix them up, adding chickpeas to the ravioli or mozzarella to the kale. Or combine them all! Think of it as good base to build from and use the last minute add-ins to suit your personal preference. If you like this concept we might be back with the same ideas applied on other meals in a later post. Simple Tomato Broth Soup Serves 4 2 tbsp olive oil 1 onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 2 tbsp tomato puree 1 tsp ground paprika powder 3 carrots 3 celery stalks 1 x 400 g /­­ 14 oz can crushed tomatoes 4 cups /­­ 1 liter vegetable stock sea salt Fresh thyme Fresh basil Heat oil in a large thick-bottomed sauce pan on medium heat. Add tomato puree, onion, garlic and ground paprika and let sauté for 5 minutes. Peel and clean the carrots and celery and chop into bite-sized dices. Add to the pan and let sauté for a few more minutes. Then add chopped tomatoes and vegetable stock and let simmer under a lid for 15-20 minutes. Taste and adjust the flavoring, adding some fresh thyme or basil towards the end. You can also add more stock, if needed. Choose your favorite way of serving this soup, see recipe ideas below. Vegan Cavolo Nero & Chickpea Soup Serves 4 1 batch Simple Tomato Broth Soup (see recipe above) 5 leaves cavolo nero or kale, coarsely chopped 1/­­2 can cooked chickpeas (approx 100 g) 1 tsp harissa or another chili paste (optional) 1 avocado, to serve lemon zest, to serve olive oil Stir in chopped cavolo nero, chickpeas and harissa to the soup during the last minutes of cooking. Laddle the soup into serving bowls and top with avocado slices, lemon zest and a splash of olive oil. Tortellini Drop Soup 1 batch Simple Tomato Broth Soup (see recipe above) 1 bag good quality fresh tortellini micro greens or sprouts, to serve grated vegetarian parmesan cheese, to serve Simply drop the tortellini straight into the soup as its cooking on the stove. After about two minutes (check the pasta package for exakt time), its ready to serve. Divide into soup bowls, grate over parmesan cheese and top with micro greens and drizzle with olive oil. Quinoa & Mozzarella Melt Soup 1 batch Simple Tomato Broth Soup (see recipe above) 2 cups cooked quinoa 200 g buffalo mozzarella or burrata cheese Laddle the soup into serving bowls and add a couple of spoonfuls cooked quinoa to each bowl. Break the cheese into smaller pieces and let it melt in the hot soup. Top with a drizzle of olive oil, black pepper and fresh thyme.

Holiday Gift Ideas from Meatless Monday!

December 18 2017 Meatless Monday 

Holiday Gift Ideas from Meatless Monday!This holiday season, let Meatless Monday help you make your gift-giving a little bit easier. If you know someone who has been resolving to eat healthier or give something back to the planet, here are a few items to help them get started. Books: Reducetarian by Brian Kateman Perfect for someone who is hungry to find out more about why its a good idea to reduce meat consumption. Reducetarian contains over 70 essays by a group of experts and influential thinkers (including Meatless Monday founder Sid Lerner) who offer up several reasons why eating a more plant-based diet will save our health and the health of the planet. It also includes 40 meatless and reduced-meat recipes by Pat Crocker. MeatLess by Kristie Middleton As a senior food policy director at The Human Society of the United States, Middleton offers her expertise on reducing the amount of animal products you consume whether you are a passionate meat-lover or vegan-curious. MeatLess includes recipes, tips, swaps, and guidance on how to eat less meat and more plants. The Plant-Powered Diet by Sharon Palmer Palmers book encourages the shift towards plant-based meals by putting produce at the center of the plate. She shares a wealth of information about the benefits of whole grains, healthy fats, balanced nutrition, and seasoning with herbs and spices. Her book also debunks many common myths, asserting that its possible to get healthy food on the road and adequate protein from meatless meals. What the Fork Are You Eating? by Stefanie Sacks Long-time Meatless Monday friend Stephanie Sacks identifies the most offensive ingredients in our food and shows how we can cut (or at least minimize) them from our diets. The book is an overview of whats really in your food and contains an action plan with 50 delicious recipes. How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition by Mark Bittman Mark Bittmans original How to Cook Everything Vegetarian was such a hit the first time around that the award-winning food writer decided it was time for an update. This fall, Bittman released a new edition which includes new recipes and information about the benefits of reducing meat consumption. 30-Minute Italian by Fabio Viviani The Top Chef Fan Favorite released a new cookbook this past spring that includes simple, meat-free meals with an Italian spin. If you know someone who wants to try Meatless Monday but is short on time, 30-Minute Italian is a great pick! PNW Veg by Kim O’Donnel As the author of two previously published vegetarian cookbooks, Kim ODonnel became curious about the bounty in her own backyard, the Pacific Northwest. While not a strict vegetarian herself, she was excited to find that it wasnt just easy to eat vegetarian in the land of the geoduck and the Dungeness crab, it was extraordinary. 28-Day Plant-Powered Health Reboot by Jessica Jones, MS, RD, CDE and Wendy Lopez, MS, RD Written by Registered Dietitians Jessica Jones and Wendy Lopez of the blog Food Heaven Made Easy, this new cookbook has four weeks of breakfasts, lunches, and dinners that are all purely plant-based. Made with health - and not dieting - in mind, Jones and Lopez outline a completely customizable menu of meals that put the focus on rebooting the body with balanced meals without animal proteins. Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment by Nina Olsson Food blogger Nina Olsson (Nourish Atelier) released Bowls of Goodness this year, a celebration of simple, delicious, and undeniably healthy meals in bowls, all of which are vegetarian. In addition to giving bowls a boost, Bowls of Goodness acknowledges the history of bowls tracing back to our most ancient human ancestors. And what better food to put in bowls than the healthiest, prettiest produce and grains? Love Thy Legumes by Sonali Suratkar Nutritionist and Johns Hopkins graduate Sonali Suratkar is using her first cookbook to celebrate legumes and educate people on how they may improve blood sugar, assist in weight loss, and ease the digestive system. With tons of recipes and beautiful pictures, Suratkar is sure to entice any reader curious about one of the healthiest plant-based food varieties! Read It Before You Eat It: Taking You from Label to Table by Bonnie Taub-Dix, RDN If you ever wanted to take a registered dietary nutritionist with you when you went food shopping, this is the only book youll need. Bonnie Taub-Dix, RDN provides easy-to-understand information about deciphering food labels and balancing your daily meals. When you go shopping for Meatless Monday, take this book with you to ensure that you only cook with the best ingredients. Delivery Services: Veestro While Veestro is a big hit with vegans and vegetarians, its hugely popular with people who still eat meat, making them an ideal delivery service for Meatless Monday. Introduce your friends and family to Veestro with a gift card so they can taste a new kind of fast dinner! HelloFresh Another health-focused delivery service with a vegetarian plan, HelloFresh is also offering gift cards so busy families looking for a plant-based change for dinner can try a meal before making a commitment to a subscription. GrubHub Do you know a takeout addict? Sometimes its great to have a prepared meal delivered fast. GrubHub provides easy delivery from vegetarian restaurants (and restaurants with vegetarian offerings). With a gift card, you can say Dinners on me on Meatless Monday. The post Holiday Gift Ideas from Meatless Monday! appeared first on Meatless Monday.

Meatless Monday Supports Goya’s “Can Do” Campaign to Fight Hunger

September 11 2017 Meatless Monday 

Meatless Monday Supports Goya’s “Can Do” Campaign to Fight HungerMeatless Monday is very proud to join Goya Foods as it launches its new Can Do campaign. The campaign, which kicked off in June, seeks to fight hunger by matching food purchases with donations to those in need. Goya will send food donations to Feeding America for every purchase of a featured product every month. As part of the campaign, Meatless Monday will feature recipes using Goyas Can Do products. Goyas Can Do campaign is part of a long-standing tradition for the Hispanic family-owned company which has always taken pride in giving back to communities. We have always believed in the importance of helping families in need, said Bob Unanue, President of Goya Foods. Since my grandfather started Goya in 1936, we have worked hard to demonstrate the values we hold true to the foundation of Goya Foods and what better way to give back to our country than with the nourishment of a healthy meal. Goya delivers food donations to Feeding America Goyas products provide excellent meat-free protein sources that can be incorporated into countless meals that are perfect for Meatless Monday. As added incentive, the donations made by Goya will be in the name of Goyas retail partners, including the many supermarkets across the country that sell Goya products. The Can Do campaign hopes to donate no less than 600,000 pounds of food to food banks, families and individuals throughout its year-long run. If you want to be part of a great cause, join Meatless Monday in Goyas Can Do campaign and help fight hunger across the nation! This months product, vegan refried beans, is the star of this great recipe: Incredibly Easy Wraps The post Meatless Monday Supports Goya’s “Can Do” Campaign to Fight Hunger appeared first on Meatless Monday.

INDIA vegan cookbook on Kickstarter

July 7 2017 The Lotus and the Artichoke 

INDIA vegan cookbook on KickstarterMy newest cookbook, The Lotus and the Artichoke – INDIA just launched on Kickstarter! watch the video: PRE-ORDER the the INDIA cookbook: http:/­­/­­kck.st/­­2uGbsog My new INDIA cookbook has been years in the making - with recipes, stories, artwork & photographs inspired by 8 trips to my most favourite country. It’s a culinary love story of my favorite cuisine - based on a total of nearly two years in India and 25 years of devotion to Indian cooking. My first trip to India was in 2001: mostly North India and Nepal. I spent 4 months on that journey, then another 6 weeks in South India in 2006. I visited twice more, in 2009 & 2010, followed by living and working for a year (as an art teacher) in Central India, returning to Berlin in 2011. In Autumn 2016 & Spring 2017, I went back to India to taste and explore the last regions (and cuisines) of India still waiting for me. I traveled across Kashmir & Ladakh, trekking through mountain villages and exploring towns and cities, staying mostly with families and cooking together in their kitchens. Then I went deep into the Northeast: West Bengal, Assam, Sikkim, and Nagaland. I even met with world famous chefs at their restaurants - and homes - for incredible eats and great times in the kitchen. Now I’m back in Berlin, recreating the culinary wonders of the Indian subcontinent in my own kitchen. As with my previous 4 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. It’s a labor of love and the ultimate combination of my passions: art, travel, vegan cooking, and photography. I’m back on Kickstarter for my 5th international cookbook project. You can join the crowdfunding which makes everything possible. It’s an adventure in itself, complete with backer-only updates, behind the scenes sneak peaks, exclusive travel videos & stories, recipe testing groups, and more. Pre-order a signed copy of The Lotus and the Artichoke – INDIA (including worldwide shipping, stickers & e-book for EUR25!) My INDIA Cookbook at a glance: - My 5th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 192 pages with 90+ recipes and over 70 full-page color photos - Personal stories, art, and recipes inspired by 8 trips /­­ 21+ months of travel around India and over 25 years vegan cooking experience - Total variety of regional cuisines: Rajasthani, Gujarati, Punjabi, Kashmiri, Sindhi, Maharashtrian, Tamil, Kerelan, Karnatakan, Goan, Hyderbadi, Bengali, Assamese, Sikkimese, Ladakhi, Tibetan, Nepali - Indian classics & family favorites, timeless treats, new culinary wonders, mind-blowing mega-metropolitan snacks, fabulous village feasts, scrumptious street food, and insanely delicious desserts - Discover new flavors, tasty spices, and awesome cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Shahi Bengan – Roasted Stuffed Eggplant Gobi Pakoras – Batter-fried Cauliflower Saag Paneer – Spinach & Fried Tofu Cubes Pani Puri – Street Food Favorite Aloo Paratha – Grilled Potato-Stuffed Flatbreads Shahi Paneer – fried tofu cubes in creamy tomato sauce Seitan Vindaloo – Goan Tangy Curry Samosas! Fried Potato-Stuffed Pastries Gajur Halava – Bengali Carrot Pudding Gulab Jamuns – Doughballs in Rose Syrup Berry Halava – Fruity Semolina Dessert Recipes in The Lotus and the Artichoke – INDIA: - Garam Masala, Sambar Masala, Chaat Masala & Panch Puran - Tamarind Ginger, Pineapple, Tomato, Coconut, Chili & Bhang Chutneys - Aam Achar – Mango Pickle - Amitar Khar – Assamese papaya starter - Handvo – Gujurati zucchini cake - Uttapam – South Indian rice & lentil pancakes with tomatoes - Idly Paper Dosa – Karnatakan crispy rice & lentil crepes - Rava Dosa – Tamil semolina crepes - Dahi Vada Chaat – lentil cakes with yogurt & chutney - Hariali Paneer Tikka – Punjabi tofu skewers with spices & herbs - Gobi Pakora – batter-fried cauliflower - Mirchi Vada – Rajasthani batter-fried chillies - Aloo Tikka – spicy, fried potato cakes - Samosa – vegetable-stuffed fried pastry - Pani Puri – potato-stuffed fried pastry with tamarind spice water - Pav Bhaji - spicy vegetable mash with fresh baked buns - Momos – Tibetan vegetable dumplings - Shapaley – Tibetan vegetable pies - Kolkota Kathi Roll – spicy soymeat & shredded cabbage wrap - Sambar Bandhgobi Rolls – stuffed cabbage leaves - Aloo Dum – Kashmiri tomato potato curry - Shahi Tamatar – roasted stuffed tomatoes - Shahi Bengan – roasted stuffed eggplant - Shahi Mirch – roasted stuffed peppers - Shahi Paneer – tofu cubes in creamy, tomato curry - Paneer Jalfrezi – spicy tofu cubes - Saag Paneer – spinach & tofu cubes - Mutter Paneer - peas & tofu cubes - Xaak – Assamese greens, potatoes & cherry tomatoes - Bengan Bhartha – Kashmiri roasted aubergine - Malai Kofta – potato dumplings in creamy tomato curry - Bindi Aloo Tawa Masala – spicy stir-fried okra & potatoes - Khumb Kaju Makhani – Rajasthani cashew mushroom curry - Shukto – Bengali eggplant, potato & plantains - Pumpkin Posto – Bengali squash in creamy poppy seed curry - Seitan Vindaloo – Goan tangy curry - Black Sesame Seitan – Assamese spicy curry - Tamatar Pitika – Assamese tomatoes with herbs & spices - Aloo Pitika – Assamese potatoes with herbs & spices - Bol Tenga – Assames lentil dumplings in tangy curry - Mas Tenga – Assamese tangy jackfruit curry - Chupke – Tibetan dumpling soup - Tarka Dal – Punjabi lentil curry - Chana Masala – spicy chickpeas - Rajma - Kashmiri red kidney bean curry - Lobia Palak – black-eyed peas with lemon & spinach - Golden Rice - with turmeric & spices - Chana Pulao – rice with chickpeas - Pulihora – Tamil tamarind rice with peanuts & spices - Classic Biryani – Kashmiri rice dish with vegetables, nuts & spices - Jackfruit Biryani – Tamil coconut rice dish with spicy jackfruit - Tupula Bhaat – Assamese sticky rice steamed in banana leaves - Aloo Paratha – grilled flatbread stuffed with potatoes - Tibetan Bread – fried breakfast snack - Makki Roti – grilled cornbread - Roti – wholewheat grilled flatbread - Garlic Naan – traditional baked flatbread - Poori – deep-fried flatbreads - Date Ladoo – date & nut sweets - Besan Ladoo – chickpea sweet - Gajur Halava – spiced carrot pudding - Berry Halava – strawberry & blueberry semolina sweet - Mysore Pak – traditional sweet squares - Gulab Jamun – deep-fried dough balls in rose syrup - Rasmalai – cheese balls in saffron mango milk - Jalebi – fried, syrupy sweet - Peda – lemon cashew creamy sweet - Kheer – Kashmiri rice pudding with cardamom, nuts & raisins - Mishti Doi - Bengali sweet curd - Shrikand - Maharashtran yogurt dessert - Pista Kulfi – pistachio ice cream - Pitha – Bengali sesame & date pastry - Narikol Ladoo – Assamese shredded coconut balls - Kadala Parippu – Keralan sweet chana dal dessert - Ginger Chai – spiced black tea - Kahwa – Kashmiri green tea with almond & saffron - Badam Dudh – almond milk with cardamom & cinnamon - Anjoor Kaju Dudh – cashew shake with fig & date - Strawberry Mint Lassi – yogurt smoothie The post INDIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

New Year, New Beginning!

January 10 2017 Manjula's kitchen 

New Year, New Beginning!Happy New Year! Theres so much to look forward to in 2017 and I hope that I can continue to bring, for myself and for you, joy and excitement in sharing new cooking experiences. In 2017 I would like to focus more on semi-homemade dishes.  I realize more and more, we are all so very busy with so many things to do.  Weve all heard of time management but how many of us put it into practice?  Have you heard the expression, Work smarter not harder?  Pardon the pun from a cooking columnist, but that is food for thought! There are many of us who could use some shortcuts and smart suggestions to help us out in our quest for flavorful, healthy meals and less time in the kitchen. I and my friends are aging.  I dont feel good saying we are getting old so I say we are aging. Many of us still enjoy entertaining friends and family, but I must admit it is becoming difficult. I have seen that the younger generation is too busy to spend too much time in the kitchen. Nor should they! I am speaking with a voice of experience.  I am the mother of two boys.  Now I have eight kids - my sons and their wonderful wives, and four absolutely adorable grandchildren.   They bring me such pleasure and joy.  I am blessed with such a loving family and fortunate to have many good friends. Back to the original topic of the younger generation –  life has become more demanding for younger families and their expectations for themselves has increased. For example, I’ve noticed now that parents of elementary school kids are already planning for their college admissions and wondering how they should prepare their children for so much competition. Parents are active and running with their kids. However, they still want their family to eat healthy. With that said, I have decided to blog and post video recipes that cater to families with young kids.  Many people ask me how they can effectively put a meal on the table in a short time. How and what dishes can we freeze or what can we refrigerate for a longer time?  How can we manage our time in the most effective manner?  I will be blogging about this and more!  These are my thoughts for 2017 and I am always open to more suggestions. Here’s to a great start of 2017! The post New Year, New Beginning! appeared first on Manjula's Kitchen.


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!