Kern - vegetarian recipes

Try it! You will enjoy it!

Homemade Everything Bagel Seasoning and How to Use It

Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel

Recipe | Citrus Sesame Kale

Crispy Shakarpara (Almond Biscuit) Recipe










Kern vegetarian recipes

Flavored Popcorn Recipes and Ideas

October 29 2018 VegKitchen 

Flavored Popcorn Recipes and Ideas Here are flavoring ideas for embellishing freshly made popcorn. These recipes make enough to flavor a 10-cup batch (from about 1/­­2 cup kernels). If you air-pop or use fat-free microwave popcorn, you might like to drizzle 2 tablespoons or so of melted Earth Balance or coconut oil into the popcorn just before adding the seasonings. My favorite way to pop corn is in an Old Fashioned Popcorn Popper like the one made by Jacob Bromwell. Very low-tech, but it seems to bring out the best flavor from the popcorn. I like to start with 2 tablespoons or so safflower or organic virgin coconut oil per 1/­­2 cup of kernels. Savory flavorings Add salt to these mixes, or not, as preferred, and increase or decrease the amount of seasonings suggested here to your taste. CHILI-SPICED POPCORN: Combine 1 teaspoon chili powder, 1/­­2 teaspoon paprika, and 1/­­2 teaspoon ground cumin. Sprinkle over hot popcorn and toss well. PIZZA-FLAVORED POPCORN: Combine 1 teaspoon dried oregano or Italian seasoning, 2 teaspoons tomato powder, and 1/­­4 teaspoon dried hot red pepper flakes. HERB-AND-SPICE POPCORN: Simply sprinkle hot popcorn with a teaspoon or two of your favorite seasoning blend, like Mrs. Dash or Spike. NUTRITIONAL YEAST AND/­­OR […] The article Flavored Popcorn Recipes and Ideas appeared first on VegKitchen.

Quick Mixed Beans and Corn Stew

October 12 2018 VegKitchen 

Quick Mixed Beans and Corn Stew Kind of a simplified chili, heres a hearty stew featuring beans and corn. If your beans are cooked, or youre using canned, this comes together very quickly when you want a cool-weather dinner in a hurry. Serve with a simply prepared grain like quinoa, rice, or couscous and a big salad. Serves: 6 1 tablespoon olive oil 1 large onion, chopped 1 large carrot, peeled and chopped 2 to 3 cloves garlic, minced 1/­­2 medium zucchini, diced 15- to 16-ounce can red or pinto beans, drained and rinsed 15- to 16-ounce can chickpeas or black beans, drained and rinsed 2 cups cooked fresh or frozen corn kernels, thawed 15- to 16-ounce can fire-roasted or Mexican-style stewed tomatoes, chopped, with liquid 1 to 2 jalape?o peppers, seeded and minced, or one 4- to 7-ounce can mild green chilies 2 to 3 teaspoons good-quality chili powder 1 teaspoon ground cumin Salt and freshly ground pepper to taste Chopped fresh cilantro as desired, optional Heat the oil in a small soup pot. Add the onion and carrot, and sauté over medium heat until the onion is translucent. Add the garlic and continue to sauté until the onion is golden. Add the remaining ingredients […] The post Quick Mixed Beans and Corn Stew appeared first on VegKitchen.

How Can You Eat Raw Corn? Simple Tips and Tricks

October 9 2018 Oh My Veggies 

Corn, also known as maize, is one of the main staples of any diet--vegan, vegetarian, or omnivore. This ubiquitous cereal also comes with more than a few nutritional benefits. It is rich in potassium, iron, and contains 3,27g of protein per 100g. On top of that, corn is an excellent source of energy because 100g of kernels have about 86 calories. These characteristics make it an excellent choice for a vegan or vegetarian diet. There are many different ways to consume corn. It can be cooked, grilled, or ground into tasty tortilla flour. However, if youre wondering if you can eat raw corn, here are some things you should know. Can You Eat Raw Corn? The Simple Answer If you grew up in the city, eating raw corn might not have been something you enjoyed as a kid. Yet those who grew up on a farm, especially in the Midwest, know well how tasty corn straight from the cob can be. However, you dont just go out and munch down on any corn that you can find. There are two varieties of corn and one is perfectly suitable for eating raw while the other isnt. Sweet corn is the variety […]

Vegetarian Chili with Corn and Soy Beans

September 15 2018 VegKitchen 

Vegetarian Chili with Corn and Soy Beans Here is a tasty recipe for a small budget. This is where the chili comes in--this great classic, a thousand times reinvented. This is a really simple version that is prepared in a single saucepan in an hour! If you want to spoil yourself a little bit more, serve it with a vegetable sour cream, avocado, fresh tomato cubes, and organic corn chips. But its honestly so tasty that you can eat it plain! You can also serve it as a garnish on fries, on nachos, on a baked potato, on a veggie dog, or even in a sloppy joe! The possibilities are endless when you have a creative imagination. Preparation: 5 minutes Cooking: 1 hour Total: 1 hour 5 minutes Servings: 4   Ingredients  1 tablespoon olive oil 1 large chopped onion 3 chopped garlic cloves 1 can (28 oz) drained diced tomatoes 1 can (28 oz) crushed tomatoes 2 tablespoons tomato paste 1 to 2 tablespoons chili spices 1 tablespoon ground cumin 1 tablespoon ground coriander 1 tablespoon sugar 3/­­4 cup frozen corn kernels 3/­­4 cup canned red kidney beans, rinsed and drained 3/­­4 cup thawed frozen soy beans (edamame)   Preparation In a saucepan, heat the oil to medium […] The post Vegetarian Chili with Corn and Soy Beans appeared first on VegKitchen.

Chipotle Corn Chowder

October 24 2017 Robin Robertson's Global Vegan Kitchen 

Chipotle Corn ChowderThis sweet, satisfying Chipotle Corn Chowder is made with frozen whole kernel corn. The garnish of pimientos and parsley adds a dash of color. Chipotle Corn Chowder - 1 tablespoon safflower oil - 1 medium onion, minced or shredded - 1 carrot, finely chopped or shredded - 1 russet potato, finely chopped or shredded - 1/­­4 teaspoon celery salt - 2 cups vegetable broth - 1 16-ounce bag frozen corn kernels - Salt and ground black pepper - 1/­­2 teaspoon ground coriander - 1/­­2 teaspoon liquid smoke - 2 cups plain unsweetened almond milk - 1/­­2 cup raw cashew pieces, soaked for 3 hours, then drained - 1 chipotle chile in adobo sauce - 2 tablespoons minced fresh parsley - 1 2-ounce jar chopped pimientos, drained - Heat the oil in a large saucepan over medium heat. Add the onion, carrot, and potato. Cover and cook for 4 minutes to soften. Stir in the celery salt, broth, corn, and salt and pepper to taste. Bring to a boil, then reduce the heat to a simmer, stir in the coriander, liquid smoke, and almond milk, and cook, stirring frequently, for 5 minutes. - While the soup is simmering, combine the drained cashews and chipotle in a blender with 1 cup of the simmering broth from the soup. Blend until smooth and creamy, then add 1 more cup of the soup and blend until smooth. Stir the mixture back into the soup. Taste and adjust the seasonings. Ladle the soup into bowls and garnish with parsley and pimientos. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. Save Save The post Chipotle Corn Chowder appeared first on Robin Robertson.

corn pakoda recipe | sweet corn pakora | corn bhajiya recipe

September 8 2017 hebbar's kitchen 

corn pakoda recipe | sweet corn pakora | corn bhajiya recipecorn pakoda recipe | sweet corn pakora | corn bhajiya recipe with step by step photo and video recipe. the recipe of sweet corn pakora is very similar to any other pakoda or fritters recipe. it follows the same besan and rice flour batter spiced with dry spice powders. later the corn kernels are dipped into batter and deep fried in small portions until crisp. Continue reading corn pakoda recipe | sweet corn pakora | corn bhajiya recipe at Hebbar's Kitchen.

Spicy Corn Chaat

June 19 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Spicy Corn Chaat Craving something savory and delicious? This Spicy Corn Chaat is the perfect spicy snack that is sure to satisfy your cravings. It’s also easy and quick to prepare! - 16 oz frozen corn kernels (about 3-1/­­2 cups) - 1 cup green and yellow bell pepper finely chopped (use any bell pepper you have, I decide to use them for color) - 1/­­2 cup finely chopped tomato - 1 tsp ginger juice - 1 tsp salt - 1/­­2 tsp black salt (optional) - 1 tsp cumin seed powder (roasted) - 1/­­4 tsp black pepper - 1/­­4 tsp red chili powder - 1 tsp green chili (finely chopped, adjust to taste) - 1 Tbsp cilantro (finely chopped) - 1 Tbsp lemon juice - Mix all the dry ingredients together, salt, black salt, roasted cumin seed powder, black pepper, and chili powder, set aside. - Thaw the frozen corn kernels and lightly squeeze some water out. - Coat the nonstick frying pan with oil and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously. Some corn will start popping and they start getting some brown spots. Turn off the heat. - After corn comes to room temperature add all the ingredients, bell peppers, tomato, sprinkle the spice mix, ginger juice, cilantro and lemon juice and add the green chili to you taste. Mix them well. The post Spicy Corn Chaat appeared first on Manjula's Kitchen.

Portobello Nachos

May 10 2017 Golubka Kitchen 

Portobello Nachos This post was created in partnership with Newman’s Own Organics. Roasting up a bunch of goodies and serving them up right on the baking sheet together with sauce and toppings is a sure way to a fun dinner or a low-maintenance spread for last minute company. In the winter, I’ll bake an assortment of roots rubbed with plenty of spices, and slather them with herby sauce or tahini/­­cashew cream to go alongside some beans or grains. In the summer, it’s all about the slow-roasted tomatoes, eggplants and peppers served with some sort of bread, herbs, greens and good olive oil. Nachos definitely fall into this throw-together oven meal category, and we tend to crave them often around here, so I’m constantly thinking about ways to freshen up the format. These healthful portobello nachos utilize meaty, roasted portobello caps instead of chips, which then get topped with all kinds of savory and spicy components. There is an addictive, plant-powered ‘queso’ sauce made with roasted sweet potatoes, avocado, a bit of Newman’s Own Organics Mild Salsa, and spices. There’s also a simple, spicy corn and black bean sauté, as well as some extra roasted sweet potato cubes, more of that salsa, and all the fixings. The combination is incredibly flavorful and satisfying enough to pass for a meal. The whole thing can be served up family style, with all the toppings piled on top, and maybe even some extra sauce on the side. We made a step-by-step video for you to see the fun of the process :) I used Newman’s Own delicious organic mild salsa twice in this recipe – as one of the toppings and whirled into the sauce. I suspect that I’m not the only person who has opened a jar of salsa for a meal, only to use a small portion and then proceed to forget about the rest of the jar until it’s too late. This recipe uses more, if not all of the jar. All the ingredients in this salsa are as recognizable and pure as can be, and every single thing inside the jar is organic. It’s mild in spice, but all the other components in this dish compensate with their own spicy kick, and the balance ends up quite perfect. This is the second recipe we’ve made in collaboration with Newman’s Own Organics (the first one involved their tasty marinara sauce), and we love working with this classic brand that donates 100% of their net profits to charities around the world. It’s also so exciting to see them expanding their Organics line and working towards popularizing organic foods with their accessible, quality products for over twenty years now. Enjoy! If you like these nachos, you might like these: - Sweet Potato Nachos with Cheesy Chipotle Sauce and All the Fixings - Spring Vegetables with Smoky Chickpea Croutons and Avocado Aioli - Taco Collard Green Rolls Portobello Nachos   Print Serves: 4-6 Ingredients 8 large or 12 small portobello mushrooms 2 large or 4 small sweet potatoes - peeled and cubed 3 tablespoons neutral coconut oil - divided sea salt - to taste freshly ground black pepper 1 teaspoon cumin seeds 1 yellow onion - chopped 4 garlic cloves - sliced 1 jalapeno - seeded and minced kernels from 3 corn ears or about 3 cups frozen corn 1¼ cups cooked or canned black beans 1 ripe but firm avocado 2 tablespoons nutritional yeast 1 teaspoon chipotle in adobo sauce or ¼ teaspoon ground chipotle, or to taste splash of tamari juice of 1 large lime, plus more to serve 1 16 oz jar prepared tomato salsa, divided vegetable broth or water ¼ cup olive oil ½ cup olives (optional) ½ medium red onion - chopped cilantro - for garnish microgreens - for garnish (optional) Instructions Preheat oven to 450° F (230° C). Place the portobello caps and sweet potatoes on two large, parchment paper-covered baking trays, drizzle with 2 tablespoons coconut oil and mix to coat. Spread everything out in a single layer and sprinkle with salt and pepper. Roast for 10 minutes, then remove from the oven, flip the portobellos and stir the potatoes. Roast for another 10 minutes or until golden and soft throughout. Remove from the oven and set aside. In the meantime make the corn and black bean sauté. Warm the remaining 1 tablespoon coconut oil in a medium pan over medium heat. Add cumin and toast for 1 minute, until fragrant. Add onion and a pinch of salt and sauté for 5 minutes, until translucent. Add garlic and jalapeno and sauté for 2 more minutes, until fragrant. Add corn and another pinch of salt and sauté for 5 minutes. Add black beans and sauté for another 5 minutes. Remove from the heat and set aside. Make the sauce. In an upright blender, combine ⅓ of the amount of the roasted sweet potatoes, ¼ avocado, nutritional yeast, chipotle, a splash of tamari, lime juice, ½ cup salsa, and ¼ cup vegetable broth or water until smooth. Add more vegetable broth/­­water if needed to achieve the consistency of thick but pourable sauce/­­queso. With the blender still running on low add in ¼ cup olive oil. To assemble, arrange the portobellos caps on a tray or a platter, top with the corn and bean sauté, sweet potato cubes, the remaining avocado (sliced), olives, if using, and red onion. Drizzle with the sauce and spoon in some more salsa to taste, top with cilantro and microgreens, if using. Squeeze more lime juice over the nachos and serve. 3.5.3226 You might also like... Creamy Millet Polenta with Rainbow Chard and Chickpeas Kaffir Lime Mango Ice-Cream Cosmic Sweet Potato Chocolate Truffles No Noodle Pad Thai .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 Portobello Nachos appeared first on Golubka Kitchen.

Apam Balik

March 18 2017 The Lotus and the Artichoke 

Apam Balik It was my first day in Kuala Lumpur… I’d just arrived and was at the start of a 5 week culinary adventure to get a taste of Malaysia, Singapore, and Borneo. The sun shone bright and the sky was that deep, satisfying shade of blue. I was on a short morning walk from the Winsin Hotel on the edge of downtown Chinatown, heading towards the Indian neighborhood. Just outside the subway station on a particularly more urban street corner was a line of shiny, silver food trucks. My eye was caught immediately by one in particular: A woman was spilling roasted, candied peanuts and then corn kernels from a can onto a golden, round, thin pancake. She folded it over - making sort of a sweet taco - and placed it on a rack on the chrome counter of her street food cart. She caught me watching and smiled. “Hey Mister! You try Apam Balik!” Well, what could I say? I got closer and watched her make another two crepes. First, she stirred a simple batter of mostly rice flour and coconut milk and poured and spread the crepe on the sizzling griddle. Moments later, she pried up an edge, slid her spatula tracing under the circle, and flipped it over. I watched her again top the thin, crunchy crepes with peanuts and corn before folding them in half and setting them on the rack just in front of me. Just then, a colorfully dressed Indian woman parted from a few family members and approached the cart from my side. She reached out an anxious hand in a dance-like gesture, rattling rows of wrist bangles, and scooped two of the Apim Balik pancakes from the rack. She rattled off a few sentences in Malay to the seller, they exchanged some money, and both giggled briefly. The Indian woman turned to me and extended one of the crepes until it was right in my face. She said to me in melodic Indian English: “This one for you. Apam Balik. Peanut Pancake!” It was in my grasp and between my teeth before I knew it. The crepe was crunchy on the outside but then soft and chewy, quickly giving way to the delightful combination of sweet and salty flavors from the roasted peanuts, punctuated by bursts of fresh corn juiciness. It was perfect. I devoured the rest of it. Weeks later, back in Berlin, I set about to re-create the deliciousness. For the vegan recipe in my MALAYSIA cookbook, I made a simple, sure-fire formula for making Apim Balik at home in the kitchen. I didn’t have to veganize anything. It’s a pretty much straight-up thin pancake batter based on rice flour, coconut milk and sugar, lending a crunchy thin crepe. For the filling, I simplified it going with just candied peanuts. My variations (below) include optionally topping it with a sweet syrup and going authentic street food style with sweet corn kernels. Apam Balik crispy, crunchy peanut-filled pancakes recipe from The Lotus and the Artichoke – MALAYSIA makes 4 to 6 /­­ time 30 min + - 3/­­4 cup (100 g) peanuts crumbled or very coarsely ground - 2 Tbs sugar - 1/­­4 tsp sea salt - 1/­­2 cup (60 g) flour (all purpose /­­ type 550) - 1/­­2 cup (50 g) rice flour - 1/­­4 cup (45 g) sugar - 1 Tbs corn starch - 1 tsp baking powder - 1/­­2 tsp sea salt - 1 cup (240 ml) coconut milk - 2 Tbs water - agave syrup or coconut (palm) syrup optional - vegetable oil for frying pan - Crumble or coarsely grind peanuts and dry roast in a pan on medium heat until golden brown and dark spots appear, 4-5 min. Add sugar and salt. Mix well. Stirring constantly, roast until sugar melts and mix starts to stick together, 1-2 min. Remove from heat. - Combine flour, rice flour, sugar, corn starch, baking powder, and salt in a large mixing bowl. Whisk in coconut milk and water gradually. Mix until mostly smooth, but do not over mix. Cover and let batter sit 20-30 min. - Heat frying pan on medium high heat. Put a few drops of oil on pan and rub it around with a paper towel. Do this before each pancake. When a drop of water sizzles and dances on surface, pan is ready. - Pour about 1/­­4 to 1/­­3 cup (60-80 ml) batter in the center of the hot pan. Tilt and turn the pan to form a large, thin, circular pancake. - After bubbles appear on surface and underside is golden brown (about 2-3 min), use a spatula to carefully peel up the edges around the pancake and then flip it over. Cook the other side for 1-2 min, then flip it back over. Put 2-3 Tbs of the sugary peanuts on the pancake and roll up or fold over. Transfer to a plate. Repeat with other pancakes. - Serve plain, or drizzle pancakes with agave syrup or coconut syrup. Variations: Creamy: Use peanut butter instead of roasted, crumbled peanuts. Bananas: Add sliced banana to filling. Traditional: Add 1-2 Tbs sweet corn kernels to each pancake filling. vegan recipe from The Lotus and the Artichoke – MALAYSIA available in English & German   The post Apam Balik appeared first on The Lotus and the Artichoke.

Miso Caramel Popcorn

December 18 2016 Golubka Kitchen 

Miso Caramel Popcorn This popcorn is the treat I’ll be gifting my friends and bringing to holiday parties this coming week. After spending some time contemplating the bags of caramel popcorn for sale at the grocery store, I became curious about making it at home. After a few trials, I’m pleased to say that it’s quite easy and satisfying to put together on your own, delicious and – I have to warn you – extremely addictive. The caramel here is on the healthier side of the spectrum, made with coconut milk and coconut sugar instead of butter/­­regular sugar, and the addition of miso adds a nice, salty hint to contrast all the sweetness. If you’ve never made stovetop popcorn before, we’ve got some tips to help you through the process in the recipe. There are some weekend links after the jump. Stay warm this Sunday :) Fire Cider – this recipe from Kimberley of The Year in Food looks amazing, going to give it a shot to keep the bugs at bay Chyawanprash – just ordered this Ayurvedic herbal jam that stimulates the metabolism, aids digestion and helps strengthen the body in face of stress. So curious to try it out! Has anyone had it before? Interview with Nahvae Frost on Local Creatives – can’t wait to visit her cafe Durga Chew-Bose’s Twitter – captivated with this writer’s words The Well Woman – new instagram crush McKel Hill on Chris Ducker’s podcast – stripping back a personal brand success story Miso Caramel Popcorn   Print Serves: 12-15 cups Ingredients for the miso caramel 1 can full fat usweetened Thai coconut milk 1/­­2 cup coconut sugar 1 tablespoon neutral extra virgin coconut oil 2 teaspoons vanilla extract (optional) 1 tablespoon sweet miso paste for the caramel popcorn 1½ tablespoons coconut oil ½-3/­­4 cup popcorn kernels (see note) miso caramel (from above) 2 tablespoons chopped dark chocolate (optional) Instructions to make the miso caramel Combine coconut milk and coconut sugar in a medium saucepan and bring to a boil over medium high heat. Reduce the heat to a simmer and cook for about 30 minutes, stirring, until thickened to a caramel consistency. Remove from heat and whisk in coconut oil, vanilla extract and miso paste, until smooth and well combined. to make the caramel popcorn Warm a large, heavy bottomed pot (pot must have a tight fitting lid) over high heat. Add coconut oil and let it melt and heat up for about 30 seconds. Drop in 3 popcorn kernels to test the heat and shake the pot a bit to cover them with oil. Once those kernels pop, your oil is hot enough and you are ready to add all the popcorn kernels. After adding all the kernels to the pot, cover it with a lid and begin moving the pot back and forth over the burner, to ensure that all the kernels are being covered with oil and to keep them from burning. Once you hear that the popcorn has started popping, turn down the heat to medium low and keep moving/­­shaking the pot quickly. Youll know that all/­­most of the kernels have popped when you hear the popping slow down - once there are about 5 seconds between each pop, remove the pot from the heat, your popcorn is ready. If you smell any burning at any point, remove the pot from the heat. Preheat oven to 250° F (120° C). Place two oven racks in the top and bottom third of the oven. Prepare two parchment paper-covered baking trays. Pour caramel into the pot with the popcorn, a little bit at a time, mixing it in every time. If possible, have someone help you - one person can pour and the other can mix. Immediately distribute the popcorn between the two baking trays in a single, even layer. Place in the oven and bake for about 1 hour, mixing every 15 minutes, until caramel is candied. Once popcorn is ready, optionally sprinkle the chopped dark chocolate over one of the trays of popcorn while its still hot and mix to coat to make chocolate caramel popcorn. Keep the popcorn in an airtight container or distribute between paper bags for gifts. Notes 1. The amount of popcorn kernels you use depends on what kind of popcorn you want. If you want popcorn thats completely covered in caramel (like the second photo in this post), use ½ cup kernels. If you want popcorn with bits of caramel here and there, with some white still showing (like the first photo in this post), go for the ¾ cup. 2. Caramel popcorn technique adapted from The Kitchn. 3.5.3208 You might also like... Welcome Spring Raw Cake from Karolina Eleonóra Cosmic Sweet Potato Chocolate Truffles Raw Rutabaga and Crispy Sage Pizza Chamomile Honey-Lemon Ice Cream -- Ice Cream Sunday .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 Miso Caramel Popcorn appeared first on Golubka Kitchen.

Honey-Roasted Pears with Vanilla Cashew Cream

November 23 2016 Golubka Kitchen 

Honey-Roasted Pears with Vanilla Cashew Cream This post was created in partnership with Smiley Honey. Roasting pears is the easy road to a sophisticated dessert. You let the heat of the oven do the work of softening their flesh to a silky, melt-in-your-mouth consistency while tending to other things (perhaps making something creamy to serve the pears with). More specifically, honey-roasting with various spices will always be a winning technique, especially when you use a high-quality honey like the wild thyme blossom honey from Smiley Honey I used here. The honey melts under heat and envelops whatever you are roasting with its soothing, complex sweetness, contributing to those crispy, caramelized edges we all love so much. Serve the warm pears with a scoop of vanilla ice cream, or take it one step further and make a nutritious cashew vanilla cream. This is not your ordinary cashew cream, as it’s made lighter with the addition of one of the roasted pears. When whipped up, the pear contributes an airiness to the cream, making it less dense and adding interest to the flavor. There is also a studding of ground chia, for its gelling abilities and amazing nutrition. The cream pairs perfectly with the jammy pears, and the garnish of pomegranate seeds, though optional, adds to that festive look and flavor. The whole thing is easy and quick to whip up, so if you are still looking for a dessert to serve this Thursday and like pears and cream, this might just be the one. Smiley Honey is a raw honey company offering a fine collection of uniquely flavored honeys from around the world, from Spain to Romania, Italy to a number of states in the US. They sent me some samples of their honey, and I was impressed by how distinctly different each of them tasted. There is a tendency to think that honey is honey and that’s that, but there is a world flavor in each kind, depending, of course, on the blossoms the bees forage the nectar from, among other factors. The Smiley Honey shop has a thoughtful flavor profile description for each kind of honey they sell – it almost feels like choosing a wine, and rightly so. I chose to go with the thyme honey from Spain for this dessert – it has a boldness of flavor, along with savory and earthy notes, is very aromatic and absolutely delicious. Other flavors that caught my eye are sage, tulepo, sourwood and acacia. All Smiley Honey is raw, which means it’s rich in health benefits and will help boost your immune system. Together with Smiley Honey, we think that a jar from them would make for a perfect gift or treat to yourself during this time of year. If you’d like to try it out, use code Golubka at checkout in their store to get 10% off any of the honeys. Lastly, it’s the time to give thanks in these parts, so thank you for cooking from this page throughout the years. Wishing a Happy Thanksgiving to all those in the U.S. and a peaceful rest of the week to those elsewhere :) Our Holiday Menu so far - M A I N Whole Braised Holiday Cauliflower S I D E Sweet Potato and Brussels Sprout Gratin Celeriac Parsnip Mash with Crispy Sage S O U P Creamy Butternut Squash, Pear and Cranberry Soup with Crispy Kale D E S S E R T Apple Pumpkin Pie with Salted Pecan Caramel D R I N K Spiced Kombucha Moscow Mules Pear Cranberry Chai Honey-Roasted Pears with Vanilla Cashew Cream   Print Serves: 4-8 Ingredients for the honey roasted pears neutral coconut oil - for oiling the baking dish 5 ripe pears - cut in half and cored ¼ cup filtered water 1 cinnamon stick 5-7 cardamom pods - green shells removed, coarsely crushed in a mortar and pestle 3-5 whole cloves 1-2 star anise (optional) freshly squeezed juice of ½ lemon honey - to taste for the vanilla cashew cream 1½ cups cashews - preferably soaked for 2 hours ¾ cup unsweetened almond milk - preferably homemade ⅓ cup honey 1½ tablespoons chia seeds 1 teaspoon vanilla extract 1 roasted pear - from above ¼ cup plus 3 tablespoons neutral unrefined coconut oil - melted for serving more honey to drizzle crushed pistachios (optional) pomegranate kernels (optional) Instructions to roast the pears Preheat oven to 400° F (200° C). Lightly oil the baking dish with coconut oil. Arrange pears inside the dish cut side down. Pour water over the bottom of the dish and place spices in between pear halves. Drizzle with lemon juice and honey. Bake for 40-45 minutes, basting the pears with the liquid every now and then, until soft throughout. Let cool. to make the vanilla cashew cream and serve Drain and rinse cashews. Combine with almond milk, honey, chia seeds, vanilla extract and roasted pear in an upright blender, blend until smooth. Drizzle in the coconut oil with the motor still running and blend to incorporate. If using a regular blender (not a high-speed one such as Vitamix or Blendtec), optionally strain the cream through a fine-mesh sieve for a silky-smooth consistency. Refrigerate for 2-4 hours or overnight, letting the cream set. To serve, whisk cream to fluff it up. Distribute between bowls, top with 1-2 pear halves, drizzle with honey, garnish with crushed pistachios and pomegranate kernels and enjoy. 3.5.3208 This post was created in partnership with Smiley Honey, with all opinions being genuine and our own. Thank you for considering the sponsors that help keep Golubka Kitchen going. You might also like... Pink Peppercorn Cookies from Small Plates and Sweet Treats Chocolate-Blueberry Pudding by Scandi Foodie Raw Lady Apple and Cranberry Cookies Raw Chocolate Candy .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 Honey-Roasted Pears with Vanilla Cashew Cream appeared first on Golubka Kitchen.

Latkes from Aquafaba by Zsu Dever

October 4 2016 Robin Robertson's Global Vegan Kitchen 

Latkes from Aquafaba by Zsu Dever Aquafaba (bean water) is an amazing ingredient that can be used instead of egg whites, making it a boon to vegans everywhere, including those who thought lemon meringue pie was a ting of the past!  In Aquafaba, Zsu Dever’s groundbreaking new cookbook, you will find everything you ever wanted to know about using aquafaba, including a meringue primer, tips and tricks, and Zsu’s fabulous recipes, complete with clear instructions and gorgeous photos throughout. In this book, Zsu shares her recipe for an amazing lemon meringue pie, airy macarons, and light and luscious chocolate mousse,among other confections.  There are also savory recipes for burgers, quiche, and much more, including the deliciously crisp latkes (below).  In addition, Zsu answers the question “What do we do with all the leftover chickpeas?” with an entire chapter filled with fantastic chickpea recipes such as Curried Caribbean Coconut Chickpeas, Korean Dak Galbi, Pulled Chickpea Seitan Roast, and Shiro Wat. If you’re interested in learning more about transforming the bean liquid you used to through away into amazing sweet and savory delights, you’ll want to own a copy of Aquafaba.  Now here’s that latke recipe…. Latkes These latkes are perfectly crisp on the outside and melt-in-your-mouth on the inside. The added potato starch increases their crispiness, but it is not essential. Some russet potatoes tend to be on the drier side, but to be safe, place them in a lint-free kitchen towel, fold up the edges and give them a good wring to remove excess water. Serve this the traditional way, with nondairy sour cream and applesauce. (From Aquafaba, copyright (C) 2016 by Zsu Dever. Used by permission.) - 2 pounds russet potatoes - 1/­­2 medium onion - 1/­­4 cup aquafaba (see Note) - 1/­­4 cup potato starch, optional - 2 tablespoons minced fresh parsley, optional - 1/­­2 teaspoon sea salt - 1/­­2 teaspoon baking powder - 1/­­4 teaspoon ground black pepper - High-heat oil, for frying, such as canola or peanut Peel the potatoes and shred them using either a food processor with the shredding blade or a box grater. Place them on a kitchen towel, fold up the edges, twist the towel around the potatoes, and squeeze out all the water that you can. Place the potatoes in a large bowl. Shred the onion and add it to the potatoes. Add the aquafaba, starch, parsley (if using), salt, baking powder, and black pepper. Mix very well. Heat about 1/­­2 inch of oil in a large skillet over medium heat. Add two or three kernels of popping corn and heat the oil until the corn pops; this is an indicator that your oil is hot enough. Remove and discard the popped corn. Using a 1/­­4-cup measuring cup, place 3 to 4 portions of the potato mixture in the hot oil and cook them until golden brown, about 2 minutes. Do not press down on the latkes. Flip the latkes and continue to cook another 2 minutes. Drain them on paper towels and serve as soon as possible. Make sure to give the potatoes a stir before measuring, and do not crowd the skillet or your latkes will not be crispy. Makes 14 to 16 latkes Note: Although aquafaba is best if homemade using the recipe provided in the book, you can use aquafaba from canned chickpeas. Use the organic, low-sodium, canned chickpeas and strain off the liquid into a measuring cup using a fine mesh strainer. Note the amount of liquid you acquired, then add it to a medium saucepan and bring to a boil. Reduce to a simmer and cook until the liquid reduces by 1/­­3. Cool the aquafaba completely before using. The post Latkes from Aquafaba by Zsu Dever appeared first on Robin Robertson.

Chipotle Roasted Corn Avocado Toast

September 2 2016 Vegan Richa 

Chipotle Roasted Corn Avocado ToastChipotle Roasted Corn Avocado Toast. Summer corn roasted with Smoked Paprika, Chipotle and black pepper and layered over Avocado Toast. Vegan Avocado Recipe. Pin this post for later.  Avocado Toasts make an appearance in my house occasionally as a snack. Who doesn’t like avocado toast right. Smooth creamy Avocado on a slice of bread or bagel. A great snack for that hunger pang. This smoky corn topped Avocado toast is something you can serve for snack or breakfast. Or make these into appetizers like crostini.  Toast the corn. Add chipotle pepper, black pepper, salt and smoked paprika, toss with onions, cilantro and lemon juice. Top the avocado toast and done! I prefer using corn kernels and roasting them on a skillet rather than roasting the ear of corn. The spices get toasted and smoky that way and add an amazing flavor.  I am not ready to say bye to Summer yet. Gosh the temperature is already dropping and sun sets at 7! Send loads of sunshine my way. Continue reading: Chipotle Roasted Corn Avocado ToastThe post Chipotle Roasted Corn Avocado Toast appeared first on Vegan Richa.

Mexican Rice

August 4 2016 Manjula's kitchen 

Mexican Rice (adsbygoogle = window.adsbygoogle || []).push({}); When I first came to the United States, one of the first cuisines I was introduced to was Mexican.  I really enjoyed it then just as much as I enjoy it now.  My first experience with Mexican cuisine was a little mom and pop restaurant that really made an extra effort and catered to our vegetarian preference. I decided to try out a recipe for a Mexican rice which is typically served as a side dish with Mexican meals.  I especially enjoy this rice with cheese enchiladas and refried beans. Enjoy! This recipe will serve 4. Preparation time: 5 minutes Cooking time: 12 minutes Ingredients: - 1 cup long grain rice, you can use any long grain rice - 3 tablespoons oil - 1 14oz can chopped tomatoes - 1 cup corn kernels, I am using frozen corn - 1 cup green bell pepper cut in small pieces - 1 teaspoon ground cumin seeds (jeera) - 1 teaspoon salt - 1 tablespoon jalapeno pepper finely chopped - 2 cups of water - 1/­­4 cup cilantro finely chopped (hara dhania) - 2 tablespoons lime juice, I prefer lime juice but lemon juice will work Method - Wash the rice and drain the water and pat dry. - In a frying pan heat the oil over medium high heat, when oil is moderately hot add the rice and stir fry for about 4-5 minutes till rice is lightly toasted. - Add vegetables, corn bell pepper and jalapeno pepper sauté, stirring frequently for about 2 minutes. - Add cumin powder, salt and tomato sauté, stirring frequently for about 3-4 minutes. Until most of the moisture from tomatoes has evaporated. - Add water stir and bring it to boil, lower the heat to low. Cover the pan and let it cook for about 10 minutes, or until all the water has evaporated. Uncover the pan let it sit for about 2-3 minutes without stirring. - Add cilantro and lime juice and fluff the rice gently. Rice is ready to serve. You will also like to see the recipes for Vegetarian enchilada, Vegetable Hakka noodles, Gobi or cauliflower Manchurian, Butternut squash pasta. Enjoy! Thank you; please subscribe also my youtube channel https:/­­/­­www.youtube.com/­­subscription_­center... The post Mexican Rice appeared first on Manjula's Kitchen.

Black Bean Truffles

November 30 2017 Veganpassion 

Black Bean Truffles The best gift you can give someone is something home-made. With this black bean truffles you are going to please everyone the health freak just as the sweets lover. Making truffles from black beans might not be the first thing that pops in mind when thinking about a delicious treat but trust me they're worth a try! Makes 25 truffles Ingredients: 1 can /­­ 4 cups (250g) cooked black beans 2 tbsp (25g) oats 4 tbsp (40g) cocoa 4 tbsp coconut blossom sugar 2 tbsp (60g) coconut oil Cocao powder for coating Rinse the black beans. Grind oats, cocoa and coconut blossom sugar in your mixer. Add in melted coconut oil and beans and mix until it forms into a smooth batter. Form 25 truffles, toss them in cocoa powder and store in an airtight container to prevent from getting dry.

Baked Farro with Tomatoes & Herbs

September 30 2017 VegKitchen 

Baked Farro with Tomatoes & Herbs Rich and cheesy tasting without a lick of cheese (and with plenty of nutritional yeast), this comforting and easy tomato and herb-drenched baked farro casserole may bump your favorite pasta bake down a notch or two. Farro is a rustic, chewy variety of whole-kernel wheat rich in protein and fiber, and usually stocked in nice […] The post Baked Farro with Tomatoes & Herbs appeared first on VegKitchen.

Plant-Based Summer Meal Plan, Part 1

July 19 2017 Golubka Kitchen 

Plant-Based Summer Meal Plan, Part 1 A few months ago, we asked if you would be interested in seeing semi-regular, seasonal meal plans here and heard a resounding yes. We love coming up with whimsical and creative, plant-based recipes to share here, but we also want this site to be a friendly space for busy people looking to eat more plants. You know, for those of you who might not have the time or brain space for making, say, an experimental aquafaba meringue, like we do. Meal planning is a great practice for saving money on groceries (and impulse takeout orders!), eating homemade meals (which inevitably equal healthier meals), and minimizing those situations of staring blankly into your refrigerator, wondering what to eat for dinner. Do I plan my meals? Sometimes. Ironically, I think that if cooking wasn’t my job, I would plan our family meals much more. But because I’m in the business of dreaming up recipes for this blog and for other publications, I often end up with random, non-coordinated dishes in my fridge, which then become our breakfast, lunch and dinner. For now, we are thinking of publishing one meal plan a season, while maintaining regular, single-recipe post programming the rest of the time. Not changing anything about the blog! Just adding to what’s already here. This is our meal plan for the Summer of 2017. I tried hard to make it comprehensive, practical, and budget-friendly, but also not boring and really delicious. It all starts out with cooking a big pot of chickpeas and making a batch of almond milk, and most of the recipes stem from there. We are splitting this plan into two parts. This first part will focus on the shopping list, prep, breakfast and lunch recipes. The second part is here, and it’s all about dinner and dessert. Here we go! Menu (for dinner and dessert recipes, see Part 2) Breakfast Almond Pulp Lime Ginger Granola Overnight Berry Chia Oats Lunch Loaded Veggie Chickpea Salad Basil Zucchini Chowder Dinner Cauliflower Chickpea Fajitas Zucchini Kimchi Tacos Dessert Peach and Blackberry Crisp *all recipes are vegan and gluten-free and will make enough for a week, for 2-3 people Shopping List (print) Bring this list with you when you go food shopping, it’s got all the ingredients you’ll need for the recipes in this meal plan. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Produce Vegetables - 1 cauliflower head - 1 small broccoli head - 5-7 small to medium zucchini - 3 corn ears or 1 corn ear and 2 1/­­2 cups frozen corn - 1 of each green and red (or yellow, or orange) bell peppers - 1 poblano or jalapeno pepper - 2 portobello mushrooms - 2 medium carrots - 1 large and 1 small red onion - 2 yellow onions - 1-2 garlic heads (6-7 cloves) - 1-inch piece ginger - 2 avocados - 3-4 radishes (optional) Fruits - 3-4 limes - 3-4 lemons - berries: 1 pint fresh blueberries or 8 oz frozen, 1 pint fresh raspberries or 8 oz frozen, 1 pint strawberries – fresh (optional) - 1 cup blackberries – fresh or frozen - 3 ripe peaches or nectarines Herbs - 1 bunch (about 2 cups) basil - 1 bunch dill - 1 bunch cilantro - parsley (optional) Bulk - 1 1/­­2 cups dried chickpeas - 2 1/­­2 cups raw almonds or 2 cups almonds and 1/­­2 cup walnuts/­­other nuts of choice - 3/­­4 cup pumpkin or sunflower seeds - 3/­­4 cup chia seeds - 3 cups gluten-free old fashioned rolled oats - 1/­­4 – 1/­­2 cup unsweetened shredded coconut Other - 1 13.5 oz can light unsweetened Thai coconut milk - 1 can green or black olives - about 1 cup kimchi - tortillas of choice (corn for gf) - sun-dried tomatoes packed in olive oil (optional) - vanilla ice cream to serve with the fruit crisp (optional) Pantry /­­ Refrigerator Staples - white miso paste - sunflower butter /­­ tahini /­­ almond butter - Dijon mustard - Sriracha or chili sauce of choice - neutral coconut oil - maple syrup - coconut sugar - arrowroot powder (optional) - vanilla extract (optional) - kombu (optional) - capers (optional) Spices - whole cumin seeds - whole coriander seeds - red pepper flakes - smoked paprika - chili powder - garlic powder - cayenne pepper - black peppercorns - bay leaves (optional) Day by Day Prep List Saturday Night (Night Before Main Prep Day): These are just quick tasks that need to be done the day before your main prep day. Soaking nuts and beans helps rid them of phytic acid, which makes them easier to digest. It also kickstarts the germination process, making the nuts and beans more nutritious. - Soak 1 cup of almonds overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. You may need to repeat it later in a week to make more almond milk if needed more for granola. - Soak 1 1/­­2 cups dried chickpeas overnight in plenty of purified water, with a splash of apple cider vinegar/­­lemon juice. Sunday (Main Prep Day): This is your main prep day, which you can also split into multiple days, depending on your schedule. You will find all the recipes for this prep day in this post, which includes two breakfast options and two lunch options for the whole week, as well as some simple prep for the dinners during the week. - Make almond milk for the overnight oats and granola, reserve the leftover almond pulp for the granola and fruit crumble. - Make the Almond Pulp Ginger Lime Granola - Cook the chickpeas to be used in the soup, fajitas, tacos and salad, reserve the cooking liquid for the soup. - Make the Overnight Berry Chia Oats - Make the Creamy Salad Dressing and the Loaded Veggie Chickpea Salad - Make the Zucchini and Basil Corn Chowder - Mix the Fajita Spice - Prep the veggies for the Fajitas Monday Night: Make the fajitas to have for dinner on Monday, Tuesday, and possibly Wednesday nights. This will be fairly quick, since you already prepped the vegetables and spice blend during prep day. Bake the crumble for dessert on Monday or Tuesday night, it’s quick and you will have enough for dessert for the rest of the week. The recipes for the fajitas and the crumble are in Part 2. - Make the Fajitas - Bake the Crumble (+ second batch of almond milk if you didn’t make it on prep day) Wednesday/­­Thursday night: Once you’ve finished eating the fajitas, prepare the Kimchi Zucchini Tacos for dinner starting Wednesday or Thursday night and until the end of the week. They are a very quick, weeknight friendly dish. These tacos would also work well as a lunch, if you need a break from the soup and salad. The recipe for the tacos is in Part 2. - Make the Tacos Recipes 1. Once you try making almond milk at home, it will be hard to go back to the store-bought kind, since it’s infinitely more delicious and affordable. In this meal plan, we also show you how to utilize the almond pulp that is left over from making almond milk in an addictive granola recipe. You will likely need to make two batches of almond milk throughout the week. You can make the first batch (to use for the granola and overnight oats) during the prep day, and the second batch on the day that you make the crisp, which will give you more milk to serve with the granola. You can also make both batches during the prep day. Almond Milk   Print Serves: about 4½ cups Ingredients 1 cup almond - soaked overnight, drained and rinsed 4 cups purified water Instructions Combine the almonds with the water in an upright blender, blend until smooth. Strain the milk through a nut milk bag into a jar or bottle. Squeeze the pulp dry as much as possible and reserve the almond pulp to use for the granola and crumble. Store the milk in the refrigerator. 3.5.3226 2. This Ginger-Lime Granola is made with the pulp, leftover from making almond milk. Besides being zero waste, this recipe is also incredibly delicious, with bright flavors from ginger and lime, rich notes from shredded coconut, and crunch from pumpkin and chia seeds. It tastes great served with almond milk and fresh berries. Almond Pulp Ginger-Lime Granola   Print Ingredients reserved almond pulp from making almond milk ¼ - ½ cup unsweetened shredded coconut ½ cup pumpkin or sunflower seeds ¼ cup chia seeds 2 tablespoons melted neutral coconut oil ¼ cup maple syrup 1 tablespoon grated ginger zest of 1 lime juice ½ lime pinch of sea salt Instructions Preheat oven to 325° F (160° C). Combine the almond pulp, shredded coconut, pumpkin/­­sunflower seeds, chia seeds, coconut oil, maple syrup, ginger, lime zest and juice, and a pinch of sea salt in a large bowl. Mix thoroughly. Spread the granola mixture on a parchment paper-covered baking sheet in a somewhat even layer and toast for 20 minutes. Remove from the oven and stir, breaking apart any large clumps. Place the sheet back in the oven and turn off the heat. Leave to dry in the oven for 1 hour. If granola is not completely dry by that time, turn the oven back on the lowest temperature and let dry for another 30 minutes or until completely dry and crispy. If you have convection oven, that setting is really useful here. Keep the granola in an airtight glass container at room temperature. Serve with almond milk and berries. 3.5.3226 3. Cooking a big pot of beans on a Sunday is always a good idea, since you will then have a solid base for all kinds of meals throughout the week. In this meal plan, the chickpeas are utilized in every savory recipe, making the dishes more nourishing and satisfying. Pot of Chickpeas   Print Ingredients 1½ cups dried chickpeas - soaked overnight, drained and rinsed 3-4 garlic cloves - crushed with a knife half a yellow onion 1-2 bay leaves (optional) 2-inch piece kombu (optional) sea salt Instructions While the granola is baking, combine the chickpeas with plenty of purified water in a soup pot. Add the garlic, onion, bay leaves and kombu, if using. The water level should be about 4 inches above the beans. Bring the chickpeas to a boil over high heat, lower the heat to a simmer and cook for 30 minutes. Check for doneness. If the chickpeas are soft, salt the water generously and cook for another 10 minutes, until the chickpeas are tender but still intact. Simmer longer, before adding salt, if chickpeas are not yet soft. Drain the chickpeas, reserving the cooking liquid. Youll need 1 cup of it for this meal plan, for the chowder. Optionally, freeze the rest of the liquid for future use in place of vegetable broth in any dish. 3.5.3226 4. These overnight oats are a breeze to put together and make for a satisfying, summery breakfast. We like our overnight oats to be chia-heavy, so this is something between a chia pudding and overnight oats, layered with juicy summer berries. Overnight Berry Chia Oats   Print Ingredients 2 cups rolled oats ½ cup chia seeds 2¾ cups homemade almond milk - from above ⅓ cup maple syrup splash of vanilla extract (optional) about 2 cups mix of fresh or frozen blueberries and raspberries, or any other berries of choice Instructions While the granola is baking and the chickpeas are simmering, combine the rolled oats and chia seeds in a large bowl. Add the almond milk, maple syrup and vanilla extract, if using, and stir to combine thoroughly. Spoon the oats between 2-3 clean jars in layers, alternating them with fresh or frozen blueberries, raspberries or any other berries of choice. Cover the jars with their lids and place in the refrigerator overnight. Enjoy for breakfast. 3.5.3226 5. I make this simple, creamy dressing all the time. It’s perfect in salads, as well as a sauce or dip for so many veggie dishes. Universal Creamy Salad Dressing   Print Ingredients 2 tablespoons white miso paste 2 tablespoons sunflower butter, tahini or almond butter 2 tablespoons Dijon mustard 1 tablespoon sriracha or other chili sauce of choice juice of 2 large lemons, plus more if needed Instructions Combine all the ingredients, with the exception of the lemon juice, in a glass jar or a bowl. Mix until smooth. Add the lemon juice and stir until well combined. Store refrigerated in an airtight glass container. 3.5.3226 6. This rainbow salad is loaded with nourishing summer vegetables, chickpeas, olives, herbs and seeds. At the base of the salad is garlicky, sautéed broccoli, which keeps much better than greens and makes for a really sturdy bed for the veggies. When slathered in the creamy dressing (above), this salad is completely irresistible. Loaded Veggie Chickpea Salad   Print Ingredients ½ cauliflower head - chopped 1 cup cooked chickpeas - from above ¼ cup toasted sunflower or pumpkin seeds 1 small to medium carrot - shaved into ribbons with a vegetable peeler kernels from 1 corn ear ½ cup olives - halved or quartered ⅛ red onion - chopped ¼ cup chopped dill ¼ cup chopped parsley (optional) handful basil leaves - torn (optional) 3-4 radishes - sliced (optional) about 2 tablespoons chopped sun dried tomatoes (optional) 1 tablespoon capers (optional) 1 tablespoon coconut oil 1 head broccoli - cut into florets sea salt 3 garlic cloves - sliced freshly ground black pepper about 6 tablespoons Universal Creamy Salad Dressing, plus more for serving - from above Instructions Place the cauliflower into a food processor and pulse a few times into rice-sized pieces. Combine the cauliflower rice, chickpeas, sunflower or pumpkin seeds, carrots, corn, olives, onion, dill, parsley and basil, as well as the radishes, sun-dried tomatoes and capers, if using, in a large bowl. Warm the coconut oil in a sauté pan over medium heat. Add the broccoli and salt and sauté until bright green, for about 5-7 minutes. Add the garlic and stir it around for 30 seconds, until fragrant. Add the garlicky broccoli to the bowl with the salad. Season the salad with freshly ground black pepper and add about 6 tablespoons of the Creamy Salad Dressing. Toss to combine well. Store the salad refrigerated in an airtight container. Serve with more dressing. 3.5.3226 7. One of our favorite, easy summer soups, with delicate flavors of zucchini and basil, sweetness from corn, and creaminess from coconut milk. It makes for the perfect, light warm weather lunch. Zucchini and Basil Corn Chowder   Print Ingredients 1 tablespoon coconut oil 1 teaspoon cumin seeds 1 teaspoon ground coriander (optional) pinch of red pepper flakes 1 yellow onion - chopped sea salt freshly ground black pepper 2½ cups fresh or frozen corn kernels 3-4 small zucchini - cubed 3 garlic cloves - sliced juice of ½ lemon 1 can unsweetened light Thai coconut milk 1 cup reserved chickpea broth - from above 1 cup cooked chickpeas - from above 1 packed cup basil leaves, plus more for serving Instructions Warm the coconut oil in a medium soup pot over medium heat. Add the spices, onion, a pinch of salt and black pepper, and sauté for 5 minutes, until onion is translucent. Add the corn and another pinch of salt and sauté for another 5 minutes. Add the zucchini and garlic, and stir around for 1-2 minutes, until the garlic is fragrant. Add the lemon juice and let it absorb for about 1 minute. Add the coconut milk, chickpea broth and chickpeas and bring to a boil. Remove from heat. Measure 1½ cups of the soup into an upright blender, add the basil, and blend into a chunky puree. Return the pureed soup back to the pot and mix it in. Serve the soup garnished with more basil. Store refrigerated in an airtight container. 3.5.3226 8. Use this spice mix for the Cauliflower Chickpea Fajitas, as well as in any other dishes, where a piquant savoriness would be welcome. Fajita Spice   Print Ingredients 2 tablespoons chili powder ½ tablespoon sea salt ½ tablespoon smoked paprika ½ tablespoon ground cumin, preferably freshly ground ½ tablespoon coconut sugar ¼ teaspoon cayenne pepper 1 teaspoon garlic powder (optional) a few grinds of black pepper Instructions Combine all the ingredients in a small jar with a tight fitting lid. Close the jar and shake until well-combined. 3.5.3226 9. Prep the vegetables for the Cauliflower Chickpea Fajitas ahead of time, in order to simplify your weeknight dinner. Fajita Vegetable Prep   Print Ingredients ½ cauliflower - cut into florets 2 portobello mushrooms - sliced 1 large red onion - chopped 1 red, yellow or orange bell pepper - seeded and sliced 1 green bell pepper - seeded and sliced 1 poblano or jalapeno pepper - seeded and sliced Instructions Prep all the vegetables as specified in the ingredients list. Store the chopped cauliflower and mushrooms in separate containers. Store the chopped onion and all sliced peppers in one container. 3.5.3226 You might also like... Whipped Chocolate Chia Pudding Summer Greek Salad Pink Soup with Roasted Onions and Broccoli Lemongrass Mango Curry with Toasted Pumpkin Seeds .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 Plant-Based Summer Meal Plan, Part 1 appeared first on Golubka Kitchen.

Grilled Mushroom Caesar Salad

May 30 2017 Vegan Dad 

Grilled Mushroom Caesar Salad This is a recipe I developed over two years ago that never saw the light of day. With BBQ season now upon us I thought would dust it off. There is perhaps nothing I love more that a marinated, grilled oyster mushroom. And certainly e veryone will think youre a fun guy when you make this traditional side salad as the main meal--all done on the barbecue! INGREDIENTS Dressing: ?      1/­­2 cup (125 mL) soy milk (more as needed) ?      1/­­2 cup (125 mL) vegan mayonnaise ?      2 tsp (10 mL) freshly squeezed lemon juice ?      2 small cloves garlic, minced ?      1 tbsp minced capers ?      1/­­2 tsp each light soy sauce, brown sugar ?      1/­­4 tsp each apple cider vinegar, mustard powder, onion powder ?      1 tsp miso ?      pinch ground ginger ?      salt and pepper to taste Salad: ?      2 small hearts of romaine lettuce ?      1/­­4 cup (60 mL) freshly squeezed lemon juice ?      2 tbsp (30 mL) olive oil ?      seasoned salt ?      16 large shitake mushrooms, stems removed ?      3/­­4 lb (375 g) oyster mushrooms, stems on ?      1/­­2 cup (125 mL) croutons METHOD Oil grill and preheat barbecue to med-high  Dressing:  1. In a medium bowl, whisk together dressing ingredients. Season to taste with salt and pepper and thin with more soy milk to get desired consistency.  Salad:  1. Slice romaine in half lengthwise, leaving core intact.  2. In a medium bowl, whisk together lemon juice, oil, salt and cayenne. Lightly brush over cut side of romaine. Set romaine aside on a tray.  3. Place mushrooms (cut oyster mushrooms into smaller pieces if needed) in remaining lemon juice mixture in a baking tray. Toss to coat. Season with seasoned salt. Let marinate for 15 mins  4. Place romaine cut-side down on grill. Place mushrooms on grill. Barbecue romaine for about 3 mins on the oiled side, and mushrooms, about 3-5 mins per side.  5. Set each romaine half on a plate. Divide shitake mushrooms evenly among the plates. Remove stems from oyster mushrooms and divide among the plates. Scatter with croutons. Drizzle with dressing. Serve.

corn cutlet recipe | corn kabab recipe | crispy corn kebab recipe

April 7 2017 hebbar's kitchen 

corn cutlet recipe | corn kabab recipe | crispy corn kebab recipecorn cutlet recipe | crispy corn kabab recipe | corn kebab recipe with step by step photo and video recipe. like any other vegetable kebab recipe, grated potatoes plays a major role in this recipe. however corn kernels add nice flavour and taste to this kebab recipe. moreover the kebabs in this recipe is deep fried very similar to cutlets and not grilled like any other traditional kebab recipe. Continue reading corn cutlet recipe | corn kabab recipe | crispy corn kebab recipe at hebbar's kitchen.

Oh yeah Lasagne!

March 8 2017 Veganpassion 

Oh yeah Lasagne! Lasagne is one of everyones favorite dishes. I get to notice that I'm creating so many new recipes that I often have no time to cook the old fashioned classics. Sometimes I think that life is too short to try out all the ideas I have. It feels like two hands are far too little to get everything done that goes through my mind. Good things can be so easy though. It's good to have a boyfriend who nags for some lasagne. My little creature of habit ? . But he was right and it tasted delicious. This is one of the simplest lasagne recipes I have created so far. With good ingredients and without any frills. Enjoy! Makes 4-6 portions. Ingredients: 1 1/­­3 cup tofu olive oil 1 big onion 2 garlic cloves salt, pepper, paprika spice Italian herbs 3 tbsp. tomato paste 2 carrots 3 tbsp. yeast flakes 4 cups sieved tomatoes 2 tbsp. almond butter 1/­­2 cup red wine Preheat the oven 356°F upper-/­­lower heat. Crumble tofu into a pan and roast it in olive oil. Cut onions and garlic into fine cubes and add to the pan. Spice everything. Add tomato paste and caramelize it. Chop carrots. When roasted enough add carrots and yeast flakes to the pan. Pour sieved tomatoes on it. Stir in almond butter and red wine and let it cook 5-10 minutes. For the béchamel: 1 1/­­2 tbsp. vegan butter 2 tbsp. spelt flour 1 1/­­2 cup dairy free milk 1 tbsp. lemon juice salt, pepper, nutmeg 1 pinch curcuma 1 pinch kala namak salt 3/­­4 cup vegan parmesan 2 zucchini 1 package lasagne sheets Melt butter in a pot, stir in flour until the mass gets thick. Stir in dairy free milk and add lemon juice. Spice it and add 1/­­4 cup parmesan. Cut zucchini into fine stripes. In a baking dish put in 3-4 tbsp. bolognese then lasagne sheets then zucchini stripes. Repeat this step. At last put the béchamel on top. Put the rest of the parmesan on top of it and bake at 356°F upper-/­­lower heat for 45 minutes. Have fun with cooking and enjoy! p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica; -webkit-text-stroke: #000000} span.s1 {font-kerning: none} p.p1 {margin: 0.0px 0.0px 0.0px 0.0px; font: 14.0px Helvetica; -webkit-text-stroke: #000000} span.s1 {font-kerning: none}

Turmeric-Dusted Popcorn with Parsley Oil

November 28 2016 Vegetarian Times 

Think of this recipe as a healthy alternative to cheese curls. 1 Heat vegetable oil in 3-quart heavy-bottomed saucepan on medium heat. Add 4 popcorn kernels, and cover pan; when kernels pop, add remaining kernels and re-cover. Cook 2 to 3 minutes, or until intervals between pops slow to 2 to 3 seconds, shaking occasionally. Transfer popcorn to large bowl. 2 Off heat, warm olive oil in still-hot saucepan. Add parsley, and stir to combine, then use a spatula to pour parsley oil over popcorn. Toss to distribute, then add turmeric, and season with salt, if desired. 

Kale Salad with Marinated Beets, Lentils and Almond Cheese

November 17 2016 Golubka Kitchen 

Kale Salad with Marinated Beets, Lentils and Almond Cheese To those who shared a little about someone special in your life in our last post, thank you. Reading every single one of your notes was an amazing experience, and we are so happy to have created a small space for nurturing a little love and appreciation. Chances are, most of us don’t express our gratitude enough – I know I don’t – yet it’s so important to our individual and collective wellbeing, not to mention it just feels so good and so right. I’m going to start doing that more, right now, by thanking you for coming to this page and cooking from it, you are awesome. And there’s still a chance for you to enter that copper mug giveaway and talk about someone, anyone who makes a positive difference in your life here. This salad is another idea for you to consider for brightening up your holiday table with some seasonal vegetables. It’s easy and parts of it can be prepared ahead of time, and there’s almond cheese! Lentils and beets do so well with marination – both are quite neutral and earthy in taste, and make an excellent canvas for whatever flavors you choose to infuse them with. In this case, they are marinated in a number of warming and piquant spices, along with garlic, parsley and oil. The marinade is transformative, taking the beets and lentils to the territory of being completely irresistible. They are great served on a bed of massaged kale or any other greens you fancy. I steamed the beets here, because of the healthfulness of the method and for that velvety texture that steaming creates, but you can also roast or boil them for this salad. You can easily prepare the marinated beets and lentils the night before, giving the flavors a chance to develop overnight, and having the major component of the salad ready for assembly. Same goes for the almond cheese. I took all the recipes for almond cheese that I’ve experimented with throughout the years and put them together to create the simplest, quickest version that still tastes cheesy and amazing, and that’s the recipe you see here. Its creaminess definitely adds to this salad, as does the sprinkling of bright, bursting pomegranate kernels. And if you are able to eat regular cheese and aren’t up to making this almond one, some nice sheep’s feta or many other crumbly cheeses of your choice would work well here, too. This salad has a nice balance of the qualities I aim to check off in my recipes – easy but sophisticated, interesting in flavor, nutritious and visually stunning, and I hope you’ll consider it :) Our Holiday Menu so far - M A I N Whole Braised Holiday Cauliflower S I D E Sweet Potato and Brussels Sprout Gratin Celeriac Parsnip Mash with Crispy Sage D E S S E R T Apple Pumpkin Pie with Salted Pecan Caramel D R I N K Spiced Kombucha Moscow Mules Pear Cranberry Chai Kale Salad with Marinated Beets, Lentils and Almond Cheese   Print Serves: 4-6 Ingredients for the salad 1/­­2 tablespoon cumin seeds 1 teaspoon coriander seeds 2 teaspoons salt 1 teaspoon sweet or smoked paprika 2 tablespoons olive oil 4 garlic cloves - minced 1 lemon - juice 6-8 small beets - quartered, steamed, roasted or boiled until silky soft and peeled 1 cup cooked French lentils about 2 tablespoons finely chopped parsley 1 bunch kale - leaves torn into bite-sized pieces 1 tablespoon olive oil small pinch of sea salt kernels from ½ pomegranate almond cheese (recipe below) for the almond cheese 1 cup almonds - soaked overnight, skins optionally removed for a whiter color 2 tablespoons olive oil 3 tablespoon freshly squeezed lemon juice 1 teaspoon raw honey 1-2 tablespoons nutritional yeast pinch of sea salt Instructions to make the salad Toss cumin and coriander seeds in a small frying pan over medium heat for 2-3 minutes, until fragrant. Grind in a mortar and pestle. Combine ground spices, salt, paprika, olive oil, garlic and juice of 1 lemon. Place cooked beets and lentils into a bowl and sprinkle with parsley. Pour the marinade over and toss to coat. Cover and let marinate at room temperature for 1-3 hours or overnight. Keep refrigerated for up to 5 days. Place torn kale into a large bowl, add olive oil and a small pinch of salt and massage with your hands until tender. Add marinated beets/­­lentils to the bowl, along with pomegranate kernels and toss. Serve garnished with almond cheese. to make the almond cheese Combine all ingredients in a high-speed blender or food processor until smooth. 3.5.3208 You might also like... Pumpkinseed Butter Goji Cookies Raw Kale Chips Tahini Ice Cream Bars with Miso Caramel and Chocolate - Ice Cream Sund... Shaved Brussels Sprout, Pomegranate and Lentil Salad .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 Kale Salad with Marinated Beets, Lentils and Almond Cheese appeared first on Golubka Kitchen.

Corn and Black Bean Salsa

September 12 2016 Meatless Monday 

Salsa is a fresh, healthy snack that you can make at home with seasonal ingredients. This recipe comes to us from our friends Chris and Amy of A Couple in the Kitchen. Corn and black beans add an additional flavor punch to this delicious summer salsa. Serve with chips or even kick it up a notch and use it to make nachos! Serves - 5 ears corn on the cob, grilled or roasted - 1 clove garlic, minced - 3 Roma tomatoes, diced 1/­­2 inch - 1 pepper (red, yellow or orange), diced 1/­­4 – 1/­­2 inch - 1 small red onion, diced - 8-10 sprigs cilantro, chopped finely - 4 stalks chive, chopped - 2 15-ounce cans black beans, drained and rinsed - 1 teaspoon white vinegar - 1/­­4 cup freshly squeezed lime juice (the juice of 2-3 limes Cook off the corn on the cob; cut kernels off and place in bowl. Drain and rinse black beans and add to corn. Dice to spec the tomatoes, peppers, and red onion and add to bowl. Mince garlic and add to bowl. Remove cilantro leaves from stem. Discard stems. Chop cilantro leaves and place in bowl. Add to bowl the white vinegar and lime juice. Mix all ingredients. Place in presentation bowl and garnish with chopped chives. The post Corn and Black Bean Salsa appeared first on Meatless Monday.

Cookout with Summer Squash and Corn Bake

August 16 2016 Robin Robertson's Global Vegan Kitchen 

Cookout with Summer Squash and Corn Bake This hottest summer on record has put a bit of a damper on our al fresco dining — it’s just been too hot to eat outside.  But that doesn’t mean we haven’t been braving the heat for a few minutes to do some grilling! In addition to many meals consisting solely of grilled vegetables, we’ve also enjoyed a few cookouts featuring the new Beyond Burgers from Beyond Meat, thanks to our dear friends Elissa and Bill who generously ferry otherwise impossibly-to-find vegan victuals out to the countryside from the DC area (one of the new places in the country where they are available).  These vegan burgers may appear almost too meat-like for some people, complete with a pink center, thanks to beet juice. They sure do great on the grill! We’ve been serving them with all the fixings, including toasted buns, fresh lettuce, tomato, onion, and condiments.   And great side dishes including this wonderful cucumber salad Elissa made with fresh-picked local cukes. (Elissa also took all of these food photos, too!) We also enjoyed these fries I made with my new air-fryer (perfect for no/­­low-oil cooking + hot weather!) Another favorite dish at these get-together has been my merger of two Southern favorites: corn pudding and summer squash casserole. I call it “Corn and Summer Squash Bake.” Anyone familiar with the original knows that in addition to the goodness of the namesake vegetables, these dishes are traditionally loaded with butter, eggs, milk, and other not-so-great ingredients.  I had an idea to combine what I liked best about both dishes into one delicious bake that has all the flavorful richness of the originals without any of the baggage.  Here’s the recipe: Corn and Summer Squash Bake 2 cups chopped yellow summer squash 1/­­2 cup minced onion Salt and ground black pepper 3 cups frozen yellow corn, thawed, divided 2 tablespoons nutritional yeast flakes 2 tablespoons cornstarch 1/­­2 teaspoon baking powder 1/­­2 teaspoon onion powder 1/­­4 teaspoon turmeric 1/­­4 teaspoon smoked paprika 1 tablespoon ground flax seed + 2 tablespoons warm water 1/­­4 cup nondairy milk 2 tablespoons minced jarred pimento or roasted red bell pepper 1 tablespoon chopped fresh parsley 1/­­3 cup panko bread crumbs 1/­­3 cup shredded vegan cheddar (optional) (I didn’t use any)   Preheat the oven to 425 degrees F.  Spread the yellow squash and onion on a baking sheet lined with parchment paper.  Spray lightly with cooking oil spray and season with salt and pepper to taste.  Roast until the vegetables are soft, about 15 minutes.  Remove from the oven and set aside to cool. Lightly oil an 8-inch baking pan and set aside. In a food processor, combine the cooled squash and onion with 1 cup of the thawed corn kernels. Add the nutritional yeast, cornstarch, baking powder, 1/­­2 teaspoon salt, onion powder, turmeric, paprika, black pepper (to taste), flax mixture, and nondairy milk.  Process until smooth and creamy. Transfer the mixture to a large bowl and stir in the pimientos, parsley, and remaining corn kernels.  Mix until well combined. Transfer the mixture to the prepared baking pan, using a spatula to evenly spread it in the pan.  Sprinkle the top with panko and shredded cheddar, if using.  Bake for 30 minutes or until set. Let it cool for about 10 minutes before serving. Makes 6 servings   I hope you’re enjoying your summer and managing to stay cool! The post Cookout with Summer Squash and Corn Bake appeared first on Robin Robertson.

Vegan Caesar Salad with Tempeh Croutons, Roasted Peaches and Corn

August 3 2016 Golubka Kitchen 

Vegan Caesar Salad with Tempeh Croutons, Roasted Peaches and Corn A bit on the state of things around here - The kitchen renovations have been put off until October, and all I can say is that I’m very relieved. I knew that gutting the kitchen right after submitting the cookbook manuscript would be chaotic, but when it actually came down to it, I felt even more unprepared and exhausted than I ever expected. Not to mention, I still have a list of recipes to perfect for the book, which requires a fully working kitchen. Thankfully, our contractor – the only good one we could find after months of meetings and unreturned calls (because sometimes people in Florida are too chill) – is booked up two months in advance. A blessing in disguise, if I ever saw one. Among other things, I’m finding it painfully difficult to choose tile for the kitchen floor (Moroccan? Spanish? Mosaic? Forget the tile and do hard-wood?) and I’m really welcoming this extra time for making a decision. I am still working on the staircase leading up to the kitchen, and if you follow us on snapchat (golubkakitchen), you’ve likely seen some snaps of that whole process. The stairs were covered in bad carpet by previous owners, and finally stripping off that dust magnet of a surface felt great. Re-finishing the wooden stairs underneath, however was a huge pain, and re-awakened my carpal tunnel, which started when I was working in the dental field. But at least the stairs are looking great. Paloma goes back to school mid-August and turns eight around the same time too. We’re looking for a Beatles-related present (girl has serious Beatlemania), and the birthday cake will be an ice cream cake, which I will hopefully share here one of the coming Sundays. I recently promised to do more salad posts, and since we are getting into the hottest part of the summer, salads are the key item at any given meal around these parts. And this Caesar, you guys! I’ve already made it several times since coming up with the entirely vegan Caesar dressing. The dressing is everything you want your salad leaves drenched in (and you will want to drench with this one, not just drizzle) – it’s garlicky, creamy and incredibly savory. I aimed for a salad that can be eaten as a main course, and besides the addition of protein-rich beans in the dressing, there are crispy, golden tempeh ‘croutons’ that will fill you up nicely. Grilled peaches and corn contribute perfect little pockets of juice and sweetness here, and Laura’s pine nut parm is optional but very addictive. This Caesar is also easily adaptable to other seasons – instead of the peaches and corn, include roasted squash in the fall/­­winter, asparagus/­­peas in the spring, etc., etc. It’s August! Take it easy and enjoy this last stretch of summer, perhaps even with some hearty Caesar in tow ;) Vegan Caesar Salad with Tempeh Croutons, Roasted Peaches and Corn   Print Serves: 6 Ingredients for the Caesar dressing 1 cup cooked white beans, plus cooking liquid/­­liquid from can to achieve desired dressing consistency 2 tablespoons freshly squeezed lemon juice ½ tablespoon Dijon mustard ½ tablespoon vegan Worcestershire sauce 1 teaspoon capers ½ teaspoon maple syrup ¼ teaspoon sriracha 1 garlic clove sea salt - to taste freshly ground black pepper - to taste 2 tablespoons olive oil for the salad 4-6 corn ears 2 tablespoons neutral coconut oil - divided freshly ground black pepper - to taste 3-6 ripe, sweet peaches - cut in half 1 package tempeh - cubed 1 medium bunch kale - stems removed, leaves cut into bite-sized pieces ½ tablespoon olive oil sea salt - to taste 1 small head Romaine lettuce - torn into bite-size pieces pine nut Parmesan - optional Instructions to make the dressing Combine all the ingredients, with the exception of the cooking liquid and olive oil in an upright blender. Blend until smooth, adding in cooking liquid as needed to achieve the desired creamy salad dressing consistency. Add olive oil with the motor still running. to make the salad Rub corn ears with 1 tablespon coconut oil, salt and black pepper and grill on an outdoor grill or under the broiler, watching and rotating the corn, until charred in places. Let cool slightly and cut kernels off the ears, set aside. Grill peaches on an outdoor grill or under the broiler until charred. Let cool and slice into wedges. Set aside. Warm the remaining 1 tablespoon of coconut oil in a medium pan. Add tempeh cubes, sprinkle with salt and fry until golden and crispy. Set aside. Place kale in a large mixing bowl, drizzle with olive oil and sprinkle with sea salt, and massage until wilted. Add in torn Romaine lettuce. Pour the dressing over the greens and toss to coat. Distribute between bowls or plates, top with corn kernels, peach slices, tempeh croutons and sprinkle with pine nut Parmesan, if using. 3.5.3208 You might also like... 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