Fett - vegetarian recipes

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Fett vegetarian recipes

Pea Alfredo Pasta

May 15 2019 VegKitchen 

Pea Alfredo Pasta Discover this fully vegan recipe for fettuccine with alfredo sauce and peas without delay. You will be surprised to discover that the cheese is replaced here by nutritional yeast. As for the creamy alfredo sauce, it is made with vegetable broth and plant based milk. The post Pea Alfredo Pasta appeared first on VegKitchen.

20 Vegan Pasta Recipes

April 21 2019 Vegan Richa 

20 Vegan Pasta Recipes20 Vegan Pasta Recipes! Fettuccine, Spaghetti, Farfalle, Ziti with Sauces like Bolognese, Alfredo, Lemon Cream, rose sauce, pesto, cheese sauce and more. Gluten-free, soy-free Nut-free Options for these Vegan Pasta dinners. Pastas make for a great meal option whether its a quick weeknight fix or for entertaining. Simple sauces mixed with cooked pasta or elaborate layers and toppings. There’s so much more than just red sauce! Here are 20 fun and delicious options to try. But is Pasta Vegan? Most dried pasta is actually accidentally vegan as its just semolina or wheat. Some brands might have additives and non vegan additions. Make sure to read the ingredients to confirm. Fresh pasta is more likely to have eggs and other ingredients. Lets get to the recipes.Continue reading: 20 Vegan Pasta RecipesThe post 20 Vegan Pasta Recipes appeared first on Vegan Richa.

Vegan Lemon Asparagus Pasta – 30 mins

April 7 2019 Vegan Richa 

Vegan Lemon Asparagus Pasta – 30 minsVegan Lemon Asparagus Pasta – 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. Vegan Nutfree Recipe. Can be Glutenfree. 17 gm of protein Jump to Recipe Asparagus is abundant and in season. Fresh, crisp and Delicious and this lemon asparagus pasta celebrates it perfectly! It comes together in 30 minutes and has this luscious delicious zesty cream sauce. The sauce uses tofu and non dairymilk and herbs for the sauce, See below for soyfree option. Tofu makes the sauce so fluffy creamy! Lemon in various forms at various stages of the sauce, lemon juice and zest in the blended sauce, zest and slices while simmering, makes this incredibly delicious! Hubbs couldnt believe it was tofu! and 2 serves went down within minutes. This Vegan Lemon Asparagus Pasta is all things Spring. Lemony, Creamy, filled with asparagus and makes a great weeknight meal! Lets cook.Continue reading: Vegan Lemon Asparagus Pasta – 30 minsThe post Vegan Lemon Asparagus Pasta – 30 mins appeared first on Vegan Richa.

Creamy Vegan Mushroom Lasagna

March 19 2019 Vegan Richa 

Creamy Vegan Mushroom LasagnaEasy Creamy Vegan Mushroom Lasagna. Marinated and baked Portobello mushrooms, creamy garlic sauce, spinach and lasagna sheets layered to make a hearty portobello lasagna. Vegan Recipe, Can be Gluten-free Nut-free Jump to Recipe Its been a while since I changed up my lasagna. You all love the Baked Portabella mushrooms with garlic sauce, so I put them in a lasagna! Mushrooms are marinated in a garlic, balsamic, soy marinade then baked, Meanwhile blend the garlic sauce and keep ready. Assemble the rest of the ingredients. Then start layering! Garlic white sauce, noodles, mushrooms, sauce, noodles, a layer of spinach and tofu ricotta, noodles and repeat. Top with vegan parmesan or vegan cheese and bake. Once baked, drizzle olive oil on top and add fresh herbs, slice and serve.  For a quick meal, you can bake the portobello mushrooms until done, heat the garlic sauce to thicken then toss cooked pasta (fettuccine or penne) and fold in half of the sliced mushrooms and serve the rest on the side. Fold in some baby spinach when the sauce is simmering. Continue reading: Creamy Vegan Mushroom LasagnaThe post Creamy Vegan Mushroom Lasagna appeared first on Vegan Richa.

Pasta with Vegan Alfredo Sauce

February 11 2019 VegKitchen 

Pasta with Vegan Alfredo Sauce If youve been looking for a healthier pasta Alfredo recipe (that’s also vegan!), here it is. This one, which you can make with either silken tofu or cannellini beans, is mild and creamy, but harbors a fraction of the fat and calories of the traditional cream-based sauce. Continuing reading Pasta with Vegan Alfredo Sauce on VegKitchen

Creamy Sun Dried Tomato Pasta with Garlic Soy curls

November 28 2018 Vegan Richa 

Creamy Sun Dried Tomato Pasta with Garlic Soy curlsCreamy Sun Dried Tomato Pasta with Garlic Soy curls. 20 Gm of Protein. Vegan Tuscan Garlic “Chicken” And pasta. Vegan Recipe Can be Soyfree with Mushrooms or Seitan. 30 Mins. Gluten-free and nutfree option  Jump to Recipe  This Luscious 30 Minute pasta is a vegan version of a dish I used to get in some restaurant more than a decade ago. Wow that was specific Anywho, the Creamy garlicky sauce with sun dried tomato some grilled chickin gets a vegan makeover! The Soy curls and soaked in garlic veggie broth, then toasted with more garlic and freshly ground black pepper. Then added to the cream base. Sun dried tomato, herbs, fresh thyme, pasta such as farfalle or fettuccine. Bliss.  This sauce and pasta are flexible to taste and ingredients. Use gluten-free pasta if needed, some nutfree non dairy cream for no nuts and use seitan, tofu or mushrooms to sub soy curls.  Easy, Quick and Delicious! Lets make this Luscious Meal. Continue reading: Creamy Sun Dried Tomato Pasta with Garlic Soy curlsThe post Creamy Sun Dried Tomato Pasta with Garlic Soy curls appeared first on Vegan Richa.

Tagliolini ai Funghi

November 5 2018 Meatless Monday 

Savory mushrooms compliment tagliolini pasta in this recipe. Tagliolini is a richer version of fettuccine, usually made fresh. Dried fettuccine will work as a swap, but fresh pasta will elevate the recipe (and save cooking time). If you can find them, dont forget the fresh truffles to finish off the dish! This recipe comes to us from Chef Michael Pirolo, executive chef and owner of Macchialina. Serves 4 - 4 tbsp extra virgin olive oil - 2 tbsp butter - 7 oz Abalone mushrooms, sliced - 1/­­2-1 oz. fresh truffles - 3 tbsp grated Parmesan cheese, plus more as needed - 10.5 oz tagliolini or tagliatelle pasta - salt - chili flakes - parsley, chiffonade   Heat oil and butter in a large saucepan over medium heat. Add mushrooms and sauté for a few minutes, adding chili flakes and salt. Add about 6 oz of water, reduce heat and simmer for about 5 minutes. If the sauce gets too thick, add another 1/­­2 cup of water. In the meanwhile, cook the tagliolini in abundant salted water until ‘al dente’, reserving about 1 cup of cooking water before draining the pasta. Fold the pasta into the mushrooms. Add drizzle of olive oil, parsley, and sauté while adding the grated parmesan, until you have a creamy consistency. Add some of the reserved cooking water if pasta is too dry. Serve immediately, grating or shaving the fresh truffle over each plate. Buon appetito! Note: To clean the mushrooms, do not wash with water! With a small knife cut off the bottom; then take off any remaining dirt with a vegetable brush or a damp cloth. The post Tagliolini ai Funghi appeared first on Meatless Monday.

Simply Vibrant, Our New Cookbook!

September 18 2018 Golubka Kitchen 

Simply Vibrant, Our New Cookbook! It’s been around three years since we started working on this cookbook, so finally telling you about it today feels monumental, exhilarating, and terrifying all at the same time. Our new cookbook is called Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking, and it’s available for pre-order now! It’s written by me, Anya, and photographed by Masha – the same mother/­­daughter team that’s behind this blog. Today, we are sharing some key details about the book, accompanied by a book trailer (above), sneak peak photos and ways to pre-order. We’ll also be talking about the pre-order bonus recipe bundle, which is a free gift that we created for anyone who pre-orders the book. SO excited to share all of this with you :) About the Book -- Simply Vibrant will be released on February 6th, 2018, but it’s available for pre-order now. Anyone who pre-orders the book will have access to a free bonus recipe bundle, consisting of 10 brand new, plant-based recipes, which won’t be published anywhere else. Just save your receipt! This is our way of thanking you for your support :) More on the bonus below. -- There are 129 recipes in the book, all of which are vegetarian, 124 of them are vegan, and 109 of them are gluten-free or gluten-free adaptable. My goal was to create healthful, everyday recipes that require accessible, whole food ingredients – mainly vegetables, fruit, herbs, spices, grains, and legumes. The recipes are very much influenced by the seasons, too. Our hope is that you’ll be able to find whatever good-looking produce you picked up at your market or store in the index of the book, and get some ideas on preparing it. -- I used comfort food classics from around the world as inspiration for the recipes in the book, which also influenced the book’s organization. The chapters are as follows: Morning Porridges and Pancakes – this chapter contains breakfast recipes for every season, both savory and sweet. Salads and Bowls – this one has a grain bowl recipe for every season, as well as plenty of vibrant salads for every occasion. Wraps and Rolls – this chapter celebrates the wrapping techniques seen in cuisines all around the world. There are recipes for summer rolls, enchiladas, burritos, maki (sushi), collard green wraps, and more. Soups and Stews – the recipes in this chapter range from hearty winter stews to refreshing and light summer soups. Risotto, Paella and Pilaf – for this chapter, I took the format of well-loved rice dishes from around the world, and reinvented them with the use of different vegetables and grains (there are even a couple of completely grain-free risottos!). Noodles, Pasta and Pizza – this one is all about the coziest foods out there, reimagined to be more vegetable-forward – there are recipes for homemade pasta and dumplings, but also for noodles and pizza crusts made with vegetables. Fritters and Veggie Burgers – this chapter has a veggie burger recipe for every season, as well as plenty of lacy, plant-packed fritters. Just Veggies – this chapter is here to prove that seasonal vegetables only need a simple nudge to taste amazing – there are techniques for marinating, pickling, braising, stewing, and glazing that will take your produce to the next level. Sweets for Every Season – the title of this chapter speaks for itself – there are brownies, galettes, pies, cakes, and pots de creme, made with unrefined sweeteners, fruit, and even some vegetables. Basics and Sauces – a foundational chapter, which will supply you with ammunition for creating vibrant meals quickly – from mind-blowing sauces to broth that will cost you $0 in extra groceries. -- I’ve been thinking a lot about the amount of waste we produce as humans, and I’ve been working on developing techniques for using up all parts of the produce I buy. I present some of these ideas in this book, from the aforementioned veggie scrap broth, to a watermelon rind marmalade, broccoli stem risotto, and more. -- The introduction has a story about my shoemaker grandfather, which has basically become folklore in our family. I was very excited to immortalize it in a book. -- If you have our first cookbook, The Vibrant Table, this book is a follow-up to that. While The Vibrant Table focused on creativity in plant-based cooking, Simply Vibrant is much more focused on the everyday. It’s all about putting breakfast, lunch and dinner on the table. -- The book is 328 pages long, hardcover, and 7.5″ x 10″ in size. Every recipe is accompanied by a beautiful photograph, with the exception of a few sauces. Praise Here are some kind words we’ve heard about the book from people and publications we greatly admire. “Simply Vibrant captures the kind of accidentally-vegetarian food we want to eat right now.” --Bon Appetit Simply Vibrant is intuitively organized and brilliantly executed. It illustrates how many of us are striving to eat these days: crave-able, template-style recipes with seasonal touches, simple techniques, and an underlying nourishing essence that reads as encouraging, rather than prescriptive. Anyas approach starts with a deep-rooted reverence for what nature provides in all of its seasons--and in all of its sometimes neglected or wasted forms. The thoughtful uses for carrot tops, chickpea soaking liquid, and barley cooking water--like the rest of the books delicious plant-based recipes--speak to both virtue and pure enjoyment. This book inspires me to cook (and live!) with a deeper sense of care and appreciation. --Laura Wright, author of The First Mess Cookbook Anyas approach to food and the seasons always stands out as creative, inventive, and colorful. Simply Vibrant contains an abundance of inspiring recipes and clever tricks to add more nourishment and adventure to your everyday meals. --Amy Chaplin, James Beard award-winning author of At Home in the Whole Food Kitchen Anya has the incredible ability to inspire her readers to cook, but more importantly, she helps them tap into their own intuition to create delicious meals in a more relaxed way. I love her emphasis on seasonality, and her creative approach to leaf-to-root cooking, using every ingredient to its fullest potential without wasting a single seed! This recipe collection is bursting with global flavors, unique ingredient combinations, and of course, vibrancy on the highest level. --Sarah Britton, holistic nutritionist and author of My New Roots and Naturally Nourished   We are longtime fans of Golubka Kitchen and Anyas creative and beautiful plant-based recipes. Her new book is jam-packed with healthy, flavorful, and simple recipes and lots of interesting suggestions on how to cook with the odds and ends of produce that usually are discarded--like making marmalade from watermelon rinds and risotto using broccoli stems. So clever! --David Frenkiel and Luise Vindahl, creators of the blog Green Kitchen Stories “Exciting, vegetable led food.” -- Anna Jones, author of A Modern Way to Cook, A Modern Way to Eat and columnist for The Guardian “What made me want to cook from Simply Vibrant is its more relaxed approach to plant-based cooking” --Toronto Star Pre-Order Here’s where you can pre-order Simply Vibrant. Many of these outlets are selling the book at a discounted price while it’s still in the pre-order stages. Amazon Barnes & Noble Roost Powell’s IndieBound Book Depository (ships worldwide for free) Amazon Canada Indigo Pre-Order Bonus Recipe Bundle To show our immense gratitude to anyone who pre-orders the book, we made a little thank you gift in the form of a free Bonus Recipe Bundle PDF. It’s sort of like a mini e-cookbook, complete with 10 brand-new, plant-based recipes that won’t be published anywhere else. The style of the recipes is very similar to that of the recipes in the actual book – everyday meals to make your home cooking more delicious and vibrant. Click here for instructions on how to claim your pre-order bonus and see a preview of the recipes within. Thank You This book only exists because of this blog, and this blog exists because of you – your support, kindness, and curiosity in visiting this space, cooking from our recipes, and reading our stories. Seriously, none of this would be here without YOU. So thank you! Truly, from the bottom of our hearts. – Anya and Masha The post Simply Vibrant, Our New Cookbook! appeared first on Golubka Kitchen.

Cauliflower ‘Pesto’ Pasta

September 20 2017 Golubka Kitchen 

Cauliflower ‘Pesto’ Pasta I’m back with another recent weeknight dinner favorite. It’s a hearty pasta dish, and it’s a keeper. I can always count on pasta to get Paloma (9) eating dinner without too many negotiations, and I generally try to hide/­­pack as many vegetables as possible between the noodles. She would definitely be much happier eating plain pasta with a few grates of sheep’s milk cheese on top, but she’ll also tolerate most veggies when they’re interwoven with any pasta-like food. This one is made wholesome with a special, cauliflower ‘pesto’ with pistachios, herbs and golden raisins. We roast cauliflower florets pretty often around these parts, and I go through phases where I get very sick of roasted cauliflower. I’m in one of those phases now. I still automatically grab a head of cauliflower every time I buy groceries for the week, and that’s when I’m forced to be a bit more creative and figure out something else to do with it. If I’m lazy, I’ll just steam and freeze the cauliflower to use in the veggie-packed smoothies that Masha and I are obsessed with right now. If I’m a bit more motivated, I’ll experiment and generally come up with something really tasty like this ‘pesto’ number. I credit cauliflower with all my experimental success, since it’s one of the most delicious and versatile vegetables, in my opinion. Pulsed cauliflower sautéed with onion takes the leading role in the ‘pesto’, much like basil would in a traditional pesto. There are nuts, herbs and garlic, too, and it’s quite flavorful and almost like a chunky sauce in texture, hence the choice of name. Plumped, golden raisins take the whole thing to the next level – imagine sweet, juicy pockets in the midst of everything savory and carb-y. Delicious all the way. Any leftover cauliflower pesto is really good on toast, in salads or bowls. We are going to Italy next week, Rome and the Amalfi Coast to be more specific. If you’ve been there, we would greatly appreciate any recommendations you might have as far as things to see /­­ do /­­ eat. Thank you :) Cauliflower Pesto Pasta   Print Serves: serves 4 Ingredients half a cauliflower head - roughly chopped 2 tablespoons coconut oil 1 yellow onion - chopped 8 oz pasta (preferably noodle shape like fettuccine, linguini, spaghetti, etc.) sea salt 3 garlic cloves - sliced pinch of red pepper flakes juice of 1 lemon 1 tablespoon Dijon mustard 1 tablespoon smoked paprika ¾ cup golden raisins ½ cup chopped pistachios ¼ cup chopped parsley large handful of basil leaves (optional) Instructions Place the chopped cauliflower florets in a food processor and pulse into rice-sized pieces (some will be bigger, some smaller, and thats fine). Set aside. Warm the coconut oil in a large skillet over medium heat. Add onion and sauté for 7 minutes, or until translucent. In the meantime, bring a large pot of water to a boil, add salt and cook your pasta according to the time on the package. Drain, reserving ½ cup of cooking water and set aside. Add salt, garlic and red pepper flakes to the sautéed onion and cook for another minute. Add the riced cauliflower and lemon juice, increase the heat and stir around until the lemon juice is absorbed/­­evaporated. Lower the heat back to a medium. Add the reserved pasta cooking liquid, mustard, paprika, raisins and pistachios. Mix well and cook for about 8 minutes, until the cauliflower is cooked, but not mushy. Add the cooked pasta and toss to combine. Mix in the herbs and serve. 3.5.3226 You might also like... Tahini Hot Chocolate Creamy Millet Polenta with Rainbow Chard and Chickpeas Parsnip Cake with Candied Kumquats Versatile Mung Dal Stew with Healing Spices .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Cauliflower ‘Pesto’ Pasta appeared first on Golubka Kitchen.

Vegan Fettuccine Alfredo with Mushrooms. Nut-free

August 27 2017 Vegan Richa 

Vegan Fettuccine Alfredo with Mushrooms. Nut-freeThe Best Vegan Mushroom Garlic Alfredo with no nuts. Garlicky, Creamy, Amazing Vegan Fettuccine Alfredo. Nut-free, Easily Gluten-free, soy-free. 21 gm of protein per serving! This Fettuccine Alfredo packs a flavor punch with the browned mushrooms, wine, herbs, and creamyness from cauliflower, potato and hemp seeds.  I have several nut-free alfredo options on the blog and this is an addition to the list. You can use Cauliflower Alfredo  Lasagna, Pumpkin seed Alfredo or my garlic sauce with the mushroom mixture too.  Mushrooms add an amazing flavor. They are cooked to caramelize with onions then simmered with wine and vegan worcestershire sauce. The alfredo is blended up and added to simmer with the browning mushrooms, so the sauce picks up that caramelized flavor. Delicious, Smooth and amazing. Garnish with fresh basil and pepper flakes and serve. Continue reading: Vegan Fettuccine Alfredo with Mushrooms. Nut-freeThe post Vegan Fettuccine Alfredo with Mushrooms. Nut-free appeared first on Vegan Richa.

What is Ka?iwa? Introducing a Relative of Quinoa

May 16 2017 VegKitchen 

What is Ka?iwa? Introducing a Relative of Quinoa What is ka?iwa? Simply put, this relative of quinoa, is similarly a South American superfood grain making a splash in the North American market. Like quinoa, Ka?iwa grows in Peru and Bolivia. Its an excellent source of protein and amino acids, is exceptionally high in iron, and is gluten-free. Dark reddish-brown in color and about half the […] The post What is Ka?iwa? Introducing a Relative of Quinoa appeared first on VegKitchen.

Ziti with Chipotle Lentil Tomato Sauce

March 10 2017 Vegan Richa 

Ziti with Chipotle Lentil Tomato Sauce25 Minute Weeknight Pasta. Ziti with Chipotle Lentil Tomato Sauce. Smoky Chipotle and lentils in the pasta sauce make it a flavorful and filling meal. Vegan Soyfree Recipe. Easily glutenfree with GF pasta. This weeknight Pasta is a breeze to put together. Cook the pasta of choice, simmer the sauce and lentils all together with herbs and a chipotle chili pepper in adobo sauce(smoky and hot!). Toss and serve. You can add some seasonal veggies to this pasta like some garlic roasted asparagus, carrots, or roasted brussels. And yes that’s mint in the photos, it should be basil   Serve this with some gf garlic rolls or whole grain rolls.  and Definitely make a double batch! Whats your favorite weekday red sauce pasta?Continue reading: Ziti with Chipotle Lentil Tomato SauceThe post Ziti with Chipotle Lentil Tomato Sauce appeared first on Vegan Richa.

Vegan Meal Plan | 01.02.17

December 30 2016 Oh My Veggies 

This weeks vegan meal plan includes: roasted vegetable sandwiches with creamy chimichurri spread; vegan fettuccine kalefredo; chipotle black bean & sweet potato chili; freezer friendly greens & tofu scramble wraps; and slow cooker vegetarian gumbo.

Saturday Six | Roasted Grape Pizza, Vegan Alfredo & Butternut Quinoa

October 22 2016 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including pizza topped with roasted grapes, secretly healthy fettuccine Alfredo, and one-pan butternut squash quinoa that cooks up in 20 minutes.

Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway

February 20 2019 Golubka Kitchen 

Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway This post was created in partnership with Arbor Teas /­­ Giveaway below! We come from a culture, where tea is everything. In Russia, tea is probably the most commonly consumed beverage. It’s like water, but much more popular than water. Everyone drinks it – adults, kids, and even coffee lovers. It’s acceptable to have tea after every meal, as well as as during breaks throughout the day, any time of day. If you attempt to stop by someone’s house for a quick second, you will most likely end up staying for tea. And tea time is sacred. It’s when 90% of conversations happen (or at least it seems that way). Tea time is never just tea, either, there’s always some kind of treat involved. It can really be anything sweet: hard candy, chocolate, cookies, waffles, cake, powdered sugar-dusted cranberries… Dessert is so intertwined with tea for us, that to this day we can’t enjoy anything sweet without a hot beverage. It just doesn’t taste good. We’d rather have no dessert than dessert without tea. This is especially true for cookies. Today we are super excited to be collaborating on a tea time-ready, sandwich cookie recipe with Arbor Teas, a Michigan-based tea company that carries the loveliest selection of organic and fair-trade loose leaf tea. There’s a giveaway, too! When we were dreaming up these cookies, we immediately thought about tea sandwiches – you know, those miniature, crustless sandwiches that usually accompany fancy tea. With that format in mind, we went for a layered ‘sandwich’ cookie. Earl Grey tea is probably our favorite, most nostalgia-inducing black tea, and since the Arbor Teas Earl Grey smelled so incredibly fresh (the best we’ve ever had!), we were very excited to incorporate that flavor in some way. The result: buttery, vegan and gluten-free cookies, layered with a luxurious Earl Grey cream, with a kiss of dark chocolate. They are the perfect cross between virtuous and indulgent. And of course, they are best enjoyed with or dipped in tea. Arbor Teas is one of those dream sponsors that we feel lucky to work with. Not only do they take pride in the quality of their product, but they also put a huge emphasis on sustainability. They source only organic and fair-trade tea, package it in backyard-compostable packaging, and run their facility on solar power. We like to believe that companies like this are the future. Besides their earl grey, we’ve been loving the Chaga Chicory, Makaibari Estate Silver Tips, and Golden Ginger Turmeric teas. G i v e a w a y  :  Today’s giveaway is for one 4 oz Earl Grey tea and a stainless steel infuser from Arbor Teas, as well as one copy of our cookbook, Simply Vibrant. To enter, leave a comment on this post telling us about your favorite kind of tea or a tea that intrigues you from the Arbor Teas shop, until February 28th, 2019. Giveaway is U.S. only. Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free   Print Serves: about 12 complete cookies Ingredients for the Earl Grey cream heaping ¼ cup cashews - soaked in boiling water for 10 min and drained ½ tablespoon arrowroot powder ⅓ cup very strong Earl Grey tea 1 tablespoon lemon juice 2 tablespoons maple syrup 2 tablespoons coconut oil fat from one 13.5 oz can full fat coconut milk for the cookies 1/­­2 packed cup pitted dates 2 tablespoons flax/­­chia meal (aka ground flax/­­chia) 1 cup old-fashioned gf rolled oats 1/­­2 cup ground walnuts/­­almond meal + 1/­­2 cup ground oats/­­oat flour 1 teaspoon baking powder 1/­­2 teaspoon baking soda 1 tablespoon loose leaf Earl Grey tea - ground in a mortar and pestle (optional) pinch of sea salt - to taste 1 cup nut butter like almond, cashew, peanut, sunflower or tahini 1/­­4 cup plus 1 tablespoon melted neutral coconut oil, divided 1 cup dairy-free dark chocolate chips Instructions to make the Earl Grey cream Place the cashews, arrowroot, tea, lemon juice, maple syrup, and coconut oil in an upright blender. Blend until smooth. Place the coconut fat in a medium bowl and whisk it with a whisk to make it a little fluffier. Add the blended mixture to the bowl and whisk it in. Place the bowl in the refrigerator for about 1 hour, until the cream is hardened but scoopable. You will likely have some cream left over after making the cookies. You can freeze it and use it as cupcake/­­cake icing, serve on the side of pancakes, waffles, crepes, etc. to make the cookies Place the dates into a small, heat proof bowl and pour hot purified water over them, then leave to soak for 10 minutes. Place the flax/­­chia meal into another small bowl and add 6 tablespoons of purified water. Whisk to combine and let sit to gel for 15 minutes. Preheat oven to 350° F (180° C). Combine the oats, flour or meal, baking powder, baking soda, Earl Grey powder (if using), and salt in a large bowl, mix well. Combine the nut butter, ¼ cup of coconut oil, drained soaked dates and the gelled flax/­­chia in a bowl of a food processor fit with an S blade. Process until smooth. Add the mixture into the bowl with the oats and flours, and stir to combine. The mixture will be stiff and sticky. Prepare a baking sheet by covering it with parchment paper. Use a small ice cream scoop to scoop uniform batter portions onto the baking sheet. If you dont have an ice cream scoop, portion out about 2 tablespoons of batter for each cookie. Leave enough space between each portion for flattening. Using a lightly oiled hand, flatten each cookie into uniform circles, about ¼ in thickness. Bake for 10-12 minutes, or until the outside of the cookies is dry to the touch. Let the cookies cool for about 5-7 minutes on the baking sheet, then transfer to a cooling rack to cool completely. You will probably need to bake the cookies in 2 batches. To make the cookie sandwiches, place a generous amount of the Earl Grey cream into the center of a cookie, then use another cookie to sandwich the cream and let it spread out to the sides, pressing gently. The cookies should be facing bottom side in. Repeat with the rest of the cookies, placing them back on their baking sheet. Place in the refrigerator while you prepare the chocolate, for the Earl Grey cream to harden a little. Prepare a drying rack, lined with parchment paper underneath. Melt the chocolate chips in a small saucepan or bowl on a double boiler, together with the remaining 1 tablespoon of coconut oil. Dip each cookie into the melted chocolate about half way, letting the excess chocolate drip off. Place on the drying rack. Repeat with the rest of the cookies. Transfer the rack to the refrigerator for a few minutes for the chocolate to harden. Keep the cookies in an airtight container in the refrigerator or a cool room. Enjoy! 3.5.3226 You might also like... 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Blueberry Cheesecake Truffles Melon Basil Summer Rolls Creamy, Garlicky Fettuccine with Roasted Green Vegetables .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway appeared first on Golubka Kitchen.

Simply Vibrant, Our New Cookbook + Free Drinks Ebook

December 1 2018 Golubka Kitchen 

Simply Vibrant, Our New Cookbook + Free Drinks Ebook It’s been around three years since we started working on this cookbook, so finally telling you about it today feels monumental, exhilarating, and terrifying all at the same time. Our new cookbook is called Simply Vibrant: All-Day Vegetarian Recipes for Colorful Plant-Based Cooking, and it’s available now! It’s written by me, Anya, and photographed by Masha – the same mother/­­daughter team that’s behind this blog. Today, we are sharing some key details about the book, accompanied by a book trailer (above), sneak peak photos and ways to order. We’ll also be talking about the free ebook that we created for anyone who buys the book and leaves a review. SO excited to share all of this with you :) About the Book -- Simply Vibrant comes out on February 6th, 2018. Anyone who orders the book and writes a review will also have access to a free drinks ebook that we made as a little thank you gift. More on that below. -- There are 129 recipes in the book, all of which are vegetarian, 124 of them are vegan, and 109 of them are gluten-free or gluten-free adaptable. My goal was to create healthful, everyday recipes that require accessible, whole food ingredients – mainly vegetables, fruit, herbs, spices, grains, and legumes. The recipes are very much influenced by the seasons, too. Our hope is that you’ll be able to find whatever good-looking produce you picked up at your market or store in the index of the book, and get some ideas on preparing it. -- I used comfort food classics from around the world as inspiration for the recipes in the book, which also influenced the book’s organization. The chapters are as follows: Morning Porridges and Pancakes – this chapter contains breakfast recipes for every season, both savory and sweet. Salads and Bowls – this one has a grain bowl recipe for every season, as well as plenty of vibrant salads for every occasion. Wraps and Rolls – this chapter celebrates the wrapping techniques seen in cuisines all around the world. There are recipes for summer rolls, enchiladas, burritos, maki (sushi), collard green wraps, and more. Soups and Stews – the recipes in this chapter range from hearty winter stews to refreshing and light summer soups. Risotto, Paella and Pilaf – for this chapter, I took the format of well-loved rice dishes from around the world, and reinvented them with the use of different vegetables and grains (there are even a couple of completely grain-free risottos!). Noodles, Pasta and Pizza – this one is all about the coziest foods out there, reimagined to be more vegetable-forward – there are recipes for homemade pasta and dumplings, but also for noodles and pizza crusts made with vegetables. Fritters and Veggie Burgers – this chapter has a veggie burger recipe for every season, as well as plenty of lacy, plant-packed fritters. Just Veggies – this chapter is here to prove that seasonal vegetables only need a simple nudge to taste amazing – there are techniques for marinating, pickling, braising, stewing, and glazing that will take your produce to the next level. Sweets for Every Season – the title of this chapter speaks for itself – there are brownies, galettes, pies, cakes, and pots de creme, made with unrefined sweeteners, fruit, and even some vegetables. Basics and Sauces – a foundational chapter, which will supply you with ammunition for creating vibrant meals quickly – from mind-blowing sauces to broth that will cost you $0 in extra groceries. -- I’ve been thinking a lot about the amount of waste we produce as humans, and I’ve been working on developing techniques for using up all parts of the produce I buy. I present some of these ideas in this book, from the aforementioned veggie scrap broth, to a watermelon rind marmalade, broccoli stem risotto, and more. -- The introduction has a story about my shoemaker grandfather, which has basically become folklore in our family. I was very excited to immortalize it in a book. -- If you have our first cookbook, The Vibrant Table, this book is a follow-up to that. While The Vibrant Table focused on creativity in plant-based cooking, Simply Vibrant is much more focused on the everyday. It’s all about putting breakfast, lunch and dinner on the table. -- The book is 328 pages long, hardcover, and 7.5″ x 10″ in size. Every recipe is accompanied by a beautiful photograph, with the exception of a few sauces. Praise Here are some kind words we’ve heard about the book from people and publications we greatly admire. “Simply Vibrant captures the kind of accidentally-vegetarian food we want to eat right now.” --Bon Appetit Simply Vibrant is intuitively organized and brilliantly executed. It illustrates how many of us are striving to eat these days: crave-able, template-style recipes with seasonal touches, simple techniques, and an underlying nourishing essence that reads as encouraging, rather than prescriptive. Anyas approach starts with a deep-rooted reverence for what nature provides in all of its seasons--and in all of its sometimes neglected or wasted forms. The thoughtful uses for carrot tops, chickpea soaking liquid, and barley cooking water--like the rest of the books delicious plant-based recipes--speak to both virtue and pure enjoyment. This book inspires me to cook (and live!) with a deeper sense of care and appreciation. --Laura Wright, author of The First Mess Cookbook Anyas approach to food and the seasons always stands out as creative, inventive, and colorful. Simply Vibrant contains an abundance of inspiring recipes and clever tricks to add more nourishment and adventure to your everyday meals. --Amy Chaplin, James Beard award-winning author of At Home in the Whole Food Kitchen Anya has the incredible ability to inspire her readers to cook, but more importantly, she helps them tap into their own intuition to create delicious meals in a more relaxed way. I love her emphasis on seasonality, and her creative approach to leaf-to-root cooking, using every ingredient to its fullest potential without wasting a single seed! This recipe collection is bursting with global flavors, unique ingredient combinations, and of course, vibrancy on the highest level. --Sarah Britton, holistic nutritionist and author of My New Roots and Naturally Nourished   We are longtime fans of Golubka Kitchen and Anyas creative and beautiful plant-based recipes. Her new book is jam-packed with healthy, flavorful, and simple recipes and lots of interesting suggestions on how to cook with the odds and ends of produce that usually are discarded--like making marmalade from watermelon rinds and risotto using broccoli stems. So clever! --David Frenkiel and Luise Vindahl, creators of the blog Green Kitchen Stories “Exciting, vegetable led food.” -- Anna Jones, author of A Modern Way to Cook, A Modern Way to Eat and columnist for The Guardian “What made me want to cook from Simply Vibrant is its more relaxed approach to plant-based cooking” --Toronto Star Order Here’s where you can order Simply Vibrant. Many of these outlets are selling the book at a discounted price. Amazon Barnes & Noble Roost Powell’s IndieBound Book Depository (ships worldwide for free) Amazon Canada Indigo Free Ebook: Simply Vibrant Drinks To show our immense gratitude to anyone who orders the book and leaves a review, we made a little thank you gift in the form of a free drinks ebook. It’s sort of like a mini e-cookbook, complete with our favorite, lush drink recipes that won’t be published anywhere else. Click here for instructions on how to claim your ebook and see a preview of the recipes within. Thank You This book only exists because of this blog, and this blog exists because of you – your support, kindness, and curiosity in visiting this space, cooking from our recipes, and reading our stories. Seriously, none of this would be here without YOU. So thank you! Truly, from the bottom of our hearts. – Anya and Masha The post Simply Vibrant, Our New Cookbook + Free Drinks Ebook appeared first on Golubka Kitchen.

Sourdough Sandwich with Mushroom, Kale and Lentils

November 6 2018 Green Kitchen Stories 

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

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.

Healthy Pumpkin Pasta with Spinach and Mushrooms

September 17 2018 Meatless Monday 

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

Fennel Marinated Zucchini and Mung Beans

August 30 2017 Golubka Kitchen 

Fennel Marinated Zucchini and Mung Beans This post was created in partnership with USA Pulses and Pulse Canada. I have a major weakness for anything marinated, especially vegetables and beans or lentils, probably because of where I grew up. Though Russian cuisine is known for straightforward foods like meat, potatoes, and mayonnaise-heavy salads, I come from a special pocket in the southwest of Russia, where the foods of many cultures intersect. We have culinary influence from Armenia, Georgia, Azerbaijan, Karachay-Cherkessia – all Southern nations that are known for their use of spices and herbs that make their food much brighter than traditional Russian fare. The region is also known for delicious, marinated foods, which I grew up eating lots of – marinated eggplant, peppers, mushrooms, green beans and so on. You name it, and chances are that they marinate it. That might be why I’m so excited to share this light, summery, fennel-marinated zucchini and mung bean dish. It’s comfort food to me, and I think you’ll really like it as well :) What brings this whole dish together is the lemony fennel marinade. I usually reach for cumin when putting together marinades for vegetables, but I had the epiphany to use fennel here, and I’m so happy I did. It has the perfect, bright and summery anise flavor, which is also quite unique. Another amazing thing about fennel is that it’s a digestion aid. In parts of India, fennel seeds are chewed after a meal precisely for that purpose, and also as a breath freshener. So cool! The preparation here is quite low maintenance, and we’ve got a video up top to show the whole process. The zucchini is not cooked, just ribboned and marinated, which makes it softer, but with a pleasant, crisp bite. It’s served over marinated mung beans (I mixed in some lentils as well), with lots of herbs, microgreens and avocado. This dish can serve as an excellent, summery side or an addition to salads, but honestly, I’ve been eating it as a light meal most of the time. It’s nourishing and filling enough because of the inclusion of fiber and protein-rich mung beans and lentils. Both mung beans and lentils fall under the nutritious category of pulses, together with all other beans, chickpeas and dried peas, which might just be the most affordable superfoods out there. This year, we are working with USA Pulses and Pulse Canada on creating some simple, weekday-friendly pulse recipes, as part of their Half-Cup Habit program. Making a habit of incorporating at least 1/­­2 cup of cooked pulses in your cooking a few days a week always leads to some sustainable, nourishing and affordable meals. For more recipes, check out our Red Lentil Gazpacho, White Bean Tuna Sandwich, Smoky Chickpea Croutons, Perfect Pressure Cooker Beans, or any recipes on the Pulses website. Fennel Marinated Zucchini and Mung Beans   Print Serves: 4-6 Ingredients 1 cup mung beans or French lentils, or a combination of both - soaked in purified water overnight sea salt 4 small zucchini - sliced into thin ribbons lengthwise, preferably on a mandolin ⅓ cup freshly squeezed lemon juice ⅓ cup olive oil ½ tablespoon fennel seeds - toasted and freshly ground 1 garlic clove - minced pinch of red pepper flakes about 1 cup minced fresh herbs, such as dill, mint, parsley, basil, cilantro freshly ground black pepper avocado - for serving (optional) microgreens - for garnish (optional) Instructions Drain and rinse the mung beans/­­lentils and place them in a medium soup pot. Cover with plenty of water, bring to a boil, lower the heat to a simmer and cook for about 7 minutes. Taste for doneness and cook longer if needed, until fully cooked, but not mushy. Add salt at the end. Drain, transfer to a medium bowl or shallow dish and set aside. If cooking both mung beans and lentils, cook them separately, as they have different cooking times. Place the ribboned zucchini in a colander and generously sprinkle with salt. Let soften and release excess liquid for up to 30 minutes. In a small bowl, combine the lemon juice, olive oil, fennel seeds, garlic and red pepper flakes, mix until well combined. Add half of the marinade, half of the herbs, salt and pepper to the dish with the cooked mung beans/­­lentils and stir to coat. Rinse the zucchini, pat it dry with paper towels, and transfer to a medium shallow dish. Add the remaining marinade, herbs, salt and pepper to the zucchini, and toss to coat. Roll the zucchini slices and put them into the dish with the mung beans/­­lentils. Drizzle any remaining marinade over top. Alternatively, you can simply combine the beans, zucchini, all of the marinade, herbs, salt and pepper in a dish or bowl, and toss to coat thoroughly, skipping the rolling of the slices (that step is just for looks). Cover the dish and let marinate in the refrigerator for a few hours or days - the longer, the better. Serve garnished with avocado and microgreens, if using. 3.5.3226 You might also like... 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Creamy, Garlicky Fettuccine with Roasted Green Vegetables

July 6 2017 Golubka Kitchen 

Creamy, Garlicky Fettuccine with Roasted Green Vegetables Here’s a true weeknight dinner scenario. I found some leftover raw broccoli and green beans while cleaning out the fridge the other day, and decided to roast them up to extend their shelf life and work them into salads and bowls throughout the week. I love how roasting transforms both of those vegetables from something quite boring to savory and special. The very next day, they made it into this very easy, creamy green pasta that I spontaneously threw together. It exceeded my expectations and got my eight year old devouring both green beans and broccoli, which is a huge triumph in my book. She was even impressed enough to suggest that I share the recipe on the blog, so here I am :) Paloma is a pretty good eater as far as kids her age go. She eats most leafy salads, loves to munch on raw carrots and apples, and could easily devour a certain teff polenta of mine for breakfast, lunch and dinner. When it comes to things like broccoli and green beans (and mushrooms!) though, she is your typical, picky eight year old. If anything of the sort makes it onto her plate, she begins the meal with diplomatic negotiations about how she will eat this, but not that, and what sort of dessert she will be getting as a reward. We do have a rule that she has to try everything before refusing it, which is what got her with this pasta. In this recipe, the noodles are cooked in a creamy mixture of coconut milk and veggie broth, and jazzed up with some garlic and miso, while the caramelized, roasted vegetables get mixed in and slathered in all that creamy goodness as well. This preparation makes the otherwise tame green veggies into something irresistible, as proven by my kid’s enthusiasm. It’s also just a really great, easily customizable weeknight recipe. The roasted green beans and broccoli can be replaced by any other roasted vegetables, and you can play around with the addition of other types of greens, herbs and spices. I hope you’ll give this one a try :) Creamy, Garlicky Fettuccine with Roasted Vegetables   Print Serves: 4-6 Ingredients for the vegetables 1 small head of broccoli - cut into florets about 8 oz green beans - strings removed, if present 3 tablespoons neutral coconut oil or other oil of choice 3 garlic cloves - minced sea salt freshly ground black pepper for the pasta 1 13.5 oz can unsweetened Thai coconut milk or 1½ cups almond milk 2 cups vegetable broth sea salt freshly ground black pepper pinch of red pepper flakes 10 oz whole grain fettuccine 2 tablespoons miso paste 2 tablespoons vegetable broth or coconut/­­almond milk about 3 cups spinach (optional) 2-3 garlic cloves - minced juice of ½ lemon 1 tablespoon nutritional yeast (optional) handful parsley leaves - chopped handful basil leaves - torn (optional) Instructions to roast the vegetables Preheat oven to 400° F (200° C). Line a rimmed baking sheet with a piece of parchment paper and place the broccoli and green beans on the sheet. Drizzle the vegetables with the oil, sprinkle with minced garlic, salt and pepper, and toss with your hands, making sure to coat the vegetables thoroughly with the oil. Roast for 20 minutes, or until soft and golden in places, turning the baking sheet at half time. to cook the pasta While the vegetables are roasting, combine the milk, vegetable broth, salt, pepper and red pepper flakes in a wide saucepan and bring to a boil over medium high heat. Add the pasta and simmer until al dente, according to the time on the package. Add more broth/­­milk if needed. While the pasta is cooking, combine 2 tablespoons each miso paste and veggie broth/­­milk in a small bowl and mix until smooth. When the pasta is done, remove it from the heat and mix in the spinach to wilt it, if using. Add in the miso mixture, garlic, lemon juice and nutritional yeast, if using, and stir to incorporate. Mix in the roasted vegetables and herbs. Enjoy right away. 3.5.3226 You might also like... Black Bean Chocolate and Fig Cookies Whole Braised Holiday Cauliflower Taco Collard Green Rolls Summery White Bean Tuna Sandwich .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Creamy, Garlicky Fettuccine with Roasted Green Vegetables appeared first on Golubka Kitchen.

Vegan Meal Plan | Tofu Bowls, Avocado Tortas & Vegan Fettuccine Alfredo

April 21 2017 Oh My Veggies 

This weeks vegan meal plan includes: roasted chili basil lime tofu bowls; crispy baked avocado tortas; vegan sun-dried tomato fettuccine Alfredo; vegan sun-dried tomato & balsamic veggie paninis; and make & freeze slow cooker tortilla soup.

Super Bowl Champion Roland Williams Makes a Big Play for Meatless Monday

February 6 2017 Meatless Monday 

Super Bowl Champion Roland Williams Makes a Big Play for Meatless MondayPhoto courtesy of Michelle Macirella, of Luminaria Photography, Rochester, NY   Roland Williams is a true game changer. At a towering 65, its no surprise his nickname is Big Ro. Playing tight end for the St. Louis Rams, Roland helped them win Super Bowl XXXIV in 2000, the first NFL team to ever go from worst place to first place in a single season. Roland knows firsthand the importance of a healthy diet, choosing to become a vegan two years ago. Thats why hes teamed up with us to share an open letter that encourages everyone to practice and support Meatless Monday for their health and the health of the planet. This letter (appearing below) is well worth reading and passing along to your friends and family. To match his stature, Roland also has a big heart. He recently joined forces with celebrity Chef Danny Boome and local artist Michelle Cardulla to work with his charity, Champion Academy. This institution provides no-cost guidance and life lessons to underprivileged youth in his hometown of Rochester, NY. Heres a brief highlight video that shows Roland mentoring at the academy. Youll be hearing more about this talented and dedicated threesome in the future, so stay tuned. Meanwhile, we invite you to read Rolands open letter here: Super Monday: The New Best Way To Celebrate The Big Game By Roland Williams, NFL Super Bowl Champion   As we draw one day closer to Super Bowl LI, I cant help but to smile. This past NFL season has been such a joy to watch.  All the unexpected twists and turns. The re-emergence of the Cowboys and Raiders. The high-powered Falcon offense.  The grit and determination of the Patriots.  I even enjoyed watching the massive disappointments of 2016.  As I type this letter, Im still scratching my head about the Cardinals, Bengals, Broncos and Panthers this season. But now, we are on to the main event. The entire NFL season comes down to two teams.  As a true fan of football, it doesnt even matter that I have no vested interest in either team winning this year. Yep, it doesnt get any better than this.  I cant wait to enjoy the entire day from the pregame to post-game confetti. But this year, when the game is over and Ive seen my fair share of post-game coverage, I am asking that you join me in two of the biggest games of them all; your health and our environment. On Monday after the big game, be a team player by participating in Meatless Monday, a global movement to find innovative ways to make meatless and vegetarian dishes part of our everyday culture, customs and cuisine. For those unaware, it has been scientifically proven that skipping meat at least one day a week is beneficial for our health and the environment. This past year, Ive been doing it weekly with my three young sons and they love it! Then a few months ago, I went crazy.  I joined forces with Celebrity Chef Danny Boome and local artist Michelle Cardulla and incorporated it into my favorite charity, http:/­­/­­www.ChampionAcademyRoc.org. Im telling you, this is a movement that deserves your attention. If you still need a few reasons why you should add this into your life, take a look at http:/­­/­­www.MeatlessMonday.com. You can thank me later. Enjoy the game!   Roland Williams NFL Super Bowl Champion Meatless Monday Supporter The post Super Bowl Champion Roland Williams Makes a Big Play for Meatless Monday appeared first on Meatless Monday.

Meatless Italian Food for a New Generation

November 28 2016 Meatless Monday 

Meatless Italian Food for a New GenerationWe’re always on the lookout for new twists on meatless eating, so we couldn’t possibly resist registered dietitian Alexandra Caspero Lenz‘s new cookbook “Fresh Italian Cooking for the New Generation.” After all, it’s a book about pasta! We asked Lenz what’s new about the recipes her book provides. Tell us a little about your background. What makes you so passionate about vegetarian and Italian food? I grew up with an Italian father and Danish mother, so food was (and is) the center of everything. We were the family that was talking about lunch at breakfast. My mom adapted most of my Dad’s family meals for busy weeknights, and we enjoyed Italian food most days of the week. Of course, I didn’t realize it was a different cuisine, it was just the food I grew up with. I went vegetarian in high school on a whim, then picked it up again in college after reading “Diet for a Small Planet” in an ethics class. My vegetarian beliefs have evolved over the past decade, while I was at first interested in the nutrition aspect, now I’m much more passionate about the animal rights and environmental impacts. My goal is to show that plant-based Italian food is satisfying, wholesome and mouth-watering. The title of your book is Fresh Italian Cooking for the New Generation. Whats different about these recipes that will appeal to this new generation? To me, the new generation is interested in plant-based eating, even if they don’t consider themselves “vegetarian” or “vegan”. This book aims to show that the Mediterranean way of eating naturally incorporates a lot of plants, without feeling forced or different. The new generation is looking for healthy, quick meals that don’t require hours in the kitchen. Italian food lends itself very well to being meatless but it also has a reputation for being indulgent. How did you reconcile these two concepts to deliver healthy meatless meals? Exactly, that’s what I wanted to dispel. Traditional Italian cuisine, while not vegetarian, is heavy on plants. Lots of antipasti, cortoni (side dishes) and pasta with in-season produce. That’s how I grew up eating; we never had alfredo sauce and rarely enjoyed heavy dishes. It was mostly spaghetti with a variety of vegetables. Most of the recipes in this book follow my nutrient-density approach to food. Yes, I ate pasta daily, but it was rarely in excess. Instead of cups and cups of pasta, we were served a smaller portion, rounded out with vegetables and legumes. What are your favorite recipes to recommend to someone whos new to eating meals without meat? I love meals that are naturally vegetarian, that don’t feel forced or trying to replicate a familiar meat dish. I don’t rely much on mock-meats, but instead like to get my protein from beans, lentils, tempeh and tofu. My caramelized onion fettuccini is really rich and satisfying, thanks to cooking onions on low until they almost fall apart. With the holidays coming up, what recipes do you recommend that provide something special without relying on meat? I like presenting recipes in a unique and show-stopping way, much like we approach main meat dishes. For the holidays, this usually looks like a vegetable wellington, stuffed squash or my wild mushroom lasagna in the book. Each is a special meal and looks gorgeous on the holiday table! Looking for a unique holiday gift? Check out Fresh Italian Cooking for the New Generation and inspire a friend or family member to go meatless without giving up their favorite Italian food. The post Meatless Italian Food for a New Generation appeared first on Meatless Monday.

Men’s Health Month Hero: Joe Bastianich, Restaurateur, TV Personality, Author

June 27 2016 Meatless Monday 

Men’s Health Month Hero: Joe Bastianich, Restaurateur, TV Personality, Author Photo Credit: DSG Fotografi If you havent eaten his food (he owns 30 restaurants and markets worldwide), you probably know his face. Hes been a judge on the reality TV shows Master Chef and Master Junior Chef and the host of Restaurant Startup. He partners with famed chef Mario Batali and has written two award-winning books on Italian wine as well as Restaurant Man, a saucy, no-holds-barred look at the restaurant industry. But most importantly, Joe Bastianich is a hero for us at Meatless Monday. Surrounded by rich Italian food all his life (his mother is famed chef Lidia Bastianich), Joe experienced a wakeup call a decade ago that inspired him to change his ideas about eating meat and create a healthy new lifestyle for himself. In our exclusive interview with Joe below, find out how he did it. Joe, you are a real New York City boy born into an esteemed culinary family. What are some of your earliest food memories from your home and the streets of New York? From a very young age I was enamored by the everyday NYC classics that most kids enjoyed regularly during the 70s. I didnt have the constant access to them that my friends did, as we ate very ethnic foods at home like tripe. I used to daydream of McDonalds hamburgers and dirty water dogs. Of course, what I was learning from my family, both at home and abroad during our summers spent in Italy, was real Italian food sensibility, regional cuisine, the art of winemaking, etc. You were just a little bambino when your Italian mama Lidia Bastianich became famous for her many cookbooks and cooking show. Whats the best thing she instilled in you about food and serving others? In our house, cooking and serving food was seen as an act of love. It is how you showed that you cared for one another. The importance of being a good host is definitely something I got from my mother. It never leaves you. Get Joe’s recipe for Spaghetti Pomodoro. As you were developing your restaurants around the world, your days and nights were jam-packed with activity. What happened to your health that inspired you to change your lifestyle? Its easy to overindulge when you have access to great food and wine 24/­­7. But eventually it catches up with you. About 10 years ago, I took my doctors advice and started running. I ended up falling in love with it and the intense runners high and energy it brings. It changed my life. My first marathon was the 2008 New York City Marathon and it was unforgettable. I run it every year. Marathons turned into triathlons, and in 2011 I was fortunate enough to compete in the Iron World Championships in Kona, Hawaii. It was the most physically intense experience of my life and very emotionally rewarding. What changes did you make in your diet? And how do you stay on track when youre surrounded by delicious temptations all day? Do you have an on-off philosophy? I dont believe in diets. Deprivation is not sustainable for most. You have to find a balance. Its really about using common sense and being realistic about what will work for you. I modified the foods that I was already eating--smaller portions, olive oil instead of butter, more vegetables, less red meat. I love cheese and pasta, so instead of heavy butter-fat cheeses, I choose Grana Padano, which is lower in fat than many cheeses and has more protein per ounce than most meats. Fettucine Alfredo became Spaghetti Pomodoro, made with the best pasta di gragnano, San Marzano tomatoes, and extra virgin olive oil. High-quality ingredients prepared simply make the most gratifying meals. “A love of food doesnt mean sacrificing ones health, you just have to be smart about the choices you are making.” Why did you become a partner to Meatless Monday and how have you incorporated the program into your restaurants? Meatless Monday is a good way to bring attention to the health crisis we face in this country while simultaneously helping the environment. The focus is also on moderation, which is easier for people to integrate into their behavior. Whats your best advice for making vegetables mouth-watering? First and foremost, it begins in your grocery cart. Look for quality products. If you buy the best produce you can afford, then you really shouldnt have to do much to them. Take the time to check out the produce at your area markets and spend a little more for the best vegetables. A pantry staple that you can almost use on anything is extra virgin olive oil, and again, quality is key. Take the most expensive bottle you can afford, add $20, and buy that one. It is worth it.  Not all olive oil is created equal. The best ones will have the harvest date on the packaging and are at their freshest when consumed 6 months after this date. A plate of raw or steamed vegetables drizzled with a great olive oil and a little kosher salt can be extremely satisfying. Since youre someone who can cook anything and knows food inside out, please share with us two of your most favorite dishes. First, whats your best pre-marathon meal? A simple Pasta Primavera (pasta with vegetables) or Pasta Scoglio (pasta with seafood). Second, whats the meal youd love to eat on your last day on earth? There are so many options, but why not go out with gusto?! Maybe White Truffles over Agnolotti dal Plin (pasta filled with a lush mixture of veal, pork, and cheese), paired with a great Barolo (considered one of Italys greatest red wines, made from the Nebbiolo grape). The post Men’s Health Month Hero: Joe Bastianich, Restaurateur, TV Personality, Author appeared first on Meatless Monday.


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