Rest - vegetarian recipes

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Rest vegetarian recipes

Restaurant Highlight: Unity Diner in London, England

before yesterday Happy Cow veggie blog 

One of the five episodes of Vegan Round the World: The Series showcases the most well-known and influential activists around the world and shares their stories and tells a bit about the behind-the-scenes of their lives as well as giving insights on their individual inspirations. I couldnt think of a better person to be featured in this episode than Earthling Ed. If youre vegan, youve most likely heard of him and if youre an activist, then you definitely have. Ed has made countless appearances on television and online platforms, but his newest project, Unity Diner, really is one for the record books. Located on a cozy street just a short walk from Hoxton square in London, Unity Diner is Eds first dive into the world of restaurant managing. And let me tell you; hes doing a fantastic job of it. Designed to match the vibes of an All-American diner, Unity is a hip London hot spot that pumps out trendy tunes and beautiful burgers. Their best seller is the Moving Mountains B12 burger, which has gained fame around the UK as being just like the real thing. I, of course, had to try it (for science) and I can confirm […] The post Restaurant Highlight: Unity Diner in London, England appeared first on The Veggie Blog.

Authentic Moroccan Carrot Salad

December 10 2018 Meatless Monday 

This delicious way to serve carrots may be new to you, but carrot salad seasoned with fresh cilantro, garlic and aromatic spices has long been a tradition in Morocco. Pair this side dish with your next Meatless Monday meal to liven up the meal! This recipe comes to us from Safa of Moroccan Zest. Serves 4 -  1/­­2 pound carrots cut in slices -  1/­­2 lemon juice - 1 tbsp chopped parsley - 1 tbsp chopped coriander - 1 tbsp olive oil - 1/­­2 tsp of cumin - 1 clove garlic -  1/­­2 tsp salt - 1/­­2 tsp of sweet paprika   Fill a saucepan with water, add salt and put on medium heat Add carrot slices and cook for 15 to 30 minutes until the carrots are tender Drain the carrots and leave aside In a pan, fry the garlic in 1 tablespoon of olive oil for 2 minutes in low heat Add the rest of the ingredients (spices, coriander, parsley, and lemon juice) and cook for 2 minutes while mixing. Add the carrots and sauté for 5 minutes. Let the Moroccan carrots salad a little bit cool down. It is best served tepid or cold. The post Authentic Moroccan Carrot Salad appeared first on Meatless Monday.

4 Easy Meatless Monday Travel Tips for the Holiday Season

December 10 2018 Meatless Monday 

4 Easy Meatless Monday Travel Tips for the Holiday SeasonThe holidays can be stressful, but keeping up with a Meatless Monday routine while travelling is not. Thanks to smart phones, dining apps, and some simple planning, youll be rewarded with terrific meals, tasty new flavors, and memorable experiences to share with friends and family. Tip 1: Theres an App for That! Happy Cow and Vanilla Bean are two great apps that can help you find meatless meals all around the world. Use these apps to locate nearby restaurants and grocery stores with plant-based options, with referrals by other plant-based travelers, just like you.   Tip 2: Reserve a Meatless Meal for the Flight Dont get stuck on a cross-country flight eating potato chips and peanuts. Most airlines offer special meals including vegetarian, vegan, and dairy-free options that can be requested before your travel date. Give them at least 24 hours notice.   Tip 3: Dining Options at the Hotel If youre staying at a hotel, visit their website or call the concierge before you depart, to ensure there are meatless options available.   Tip 4: Explore the Local Meatless Cuisines. Embrace the local culture and cuisine with meatless culinary experiences. Research local delicacies and try unique plant-based foods, dishes, and specialties that youve never heard of. You never know when youll be making a Meatless Monday memory. Happy and healthy travels from the Meatless Monday team!   Use #MeatlessMonday to tag us when you share your fabulous Meatless Monday meals on the go! Were on Facebook, Twitter, Pinterest, or Instagram! The post 4 Easy Meatless Monday Travel Tips for the Holiday Season appeared first on Meatless Monday.

Restaurant Highlight: Soya In Paris, France

December 6 2018 Happy Cow veggie blog 

Soya in Paris is not advertised with flashing lights or creatively crafted signs. This urban chic organic restaurant is located just steps away from the loud buzz of Place de la République, but its eaters have to step off the beaten path to find it. As I scrambled to find the restaurant on a summer night, suddenly the noise of the lively locals watching football in the square turned to a quick hush as I slipped down the side street to the discreet doors of the restaurant. I quietly stepped inside, and my hungry belly was instantly satisfied to see the crowd of happy diners smiling between bites of delicious plant-based cuisine. With its high ceilings, homey wooden benches, classic white décor, and cheery candle lights, the cozy restaurant is as inviting as an old friends loft. Rumor has it that space previously housed a workshop, and the calm, creative feel remains hanging in the air. Soyas owner, Christel Dhuit, was raised in the countryside of France, and her compassion for the land is evident in the vegetarian, 99% organic selection of ingredients for the restaurant. Her love of carefully-raised vegetables combined with her exposure to Korean, Japanese, and Thai […] The post Restaurant Highlight: Soya In Paris, France appeared first on The Veggie Blog.

Christmas Breakfast with Pom & Flora

December 4 2018 Green Kitchen Stories 

Christmas Breakfast with Pom & Flora Last week we biked over to our friends Anna & Rasmus. They run two super cozy and popular cafes in Stockholm called Pom & Flora. Together we made a Christmas inspired breakfast with Saffron Buns, Lingonberry Smoothie Bowls, Gingerbread Truffles, Xmas Tree Smoothie and their signature Christmas Saffron Porridge. Our Elsa and their son Henry helped out with the food and they also gave the cafe a Christmas decoration touch-up . We recorded this little video from that morning. You can find all the recipes from the video below. We will be back soon with a savory Christmas recipe roundup. xo Lucia Saffron Buns Lussebullar Makes around 24 large buns For a vegan version simply replace butter with coconut oil + almond butter and quark with a vegan soft cheese alternative or yogurt. 50 g fresh active yeast or 1 tbsp dry active yeast 1/­­2 tsp sea salt 1 g (2 sachets) saffron powder 120 g organic butter (or 100 g coconut oil + 20 g almond butter) 2 cups milk of choice (oat milk, rice milk, cow’s milk or soy milk) 100 g /­­ 1/­­2 cup coconut sugar or maple syrup 250 g /­­ 1 cup quark cheese, greek yogurt or vegan yogurt 800 g /­­ 7 cups flour (we use half light and half whole grain) 50 raisins (approx. 1/­­3 cup) Brush with 1 egg yolk, beaten  (use plant milk for vegan alternative) Crumble the yeast in a large mixing bowl. Melt butter in a medium size sauce pan, then add milk, sugar or maple syrup and saffron and heat until 37°C /­­ 98°F. Pour the mixture into the mixing bowl with yeast. Add quark cheese and stir around until dissolved. Add 2/­­3 of the flour. Stir around with a wooden spoon until it is thick enough to knead with your hands. Add more flour until the dough is easy to work with and has formed into a round ball that doesnt stick to your hands. Cover the bowl with a kitchen cloth and leave to rise in a warm place for about an hour, or until double in size and full of air pockets. Transfer the dough to a lightly floured surface and knead for a minute, form it into the shape of a baguette. Divide it into 24 equal pieces and, using your hands, roll each piece into a long 1/­­2-inch ( about 1 cm) thick string. Then roll both ends tight in opposite direction into an S-shaped bun. Place buns, well spaced apart, on 2 baking sheets, cover with a cloth and set aside in a warm spot to rise for about 30 minutes. Meanwhile, preheat the oven to 440°F (225°C). Brush the buns with an egg yolk or milk and then place one raisin in each circle. Bake the buns until golden brown on top, about 5-8 minutes. Transfer to a wire rack to let cool slightly. Serve! Xmas Tree Smoothie 2 glasses 2-3 large kale leaves, stems removed 1 banana 2 dates 1 tbsp hazelnut butter 250 ml /­­ 1 cup oat milk or plant milk of choice 1/­­2 lemon, juice 2 tsp freshly grated ginger 1 tsp ground cinnamon To serve 1 tbsp shredded coconut snow 2 spruce sprigs Place all ingredients in a blender and blend until smooth and creamy. Taste and adjust the flavours to your liking. Serve in to glasses and sprinkle with coconut snow and decorate with spruce sprigs. Lingonberry Smoothie Bowl Serves 2 2 frozen bananas (sliced)  250 ml /­­ 1 cup oat milk or milk of choice, more if needed 500 ml /­­ 2 cups frozen lingon berries 1 tsp ground cardamom 2 tbsp tahini (sesame paste) For serving 2 tbsp toasted buckwheat  2 tbsp desiccated coconut Start by blitzing the coconut in a food processor so it looks like tiny snow flakes, then set aside. Add all smoothie bowl ingredients to the food processor and blend until smooth and thick like a soft serve. Spoon into two bowls and serve with toasted buckwheat and the coconut snow flakes. Pom’s Christmas Porridge Serves 4 500 ml /­­ 2 cups oat milk 250 ml /­­ 1 cup water 1 tsp ground cardamom 1 pinch sea salt 100 g /­­ 1 cup steel cut oats 100 g /­­ 1 cup rolled oats 0,5 g ground saffron (1 sachet) 2 tbsp raisins 2 tbsp dried cranberries   For serving  4 tbsp mascarpone 125 ml /­­ 1/­­2 cup foamed oat milk Place oat milk, water, cardamom and salt in a saucepan and bring to the boil. Add the steel cut oats and whisk to combine, bring to the boil, lower the heat and then add the rolled oats, saffran, raisins and cranberries and let simmer for 6-8 minutes. Turn off the heat and let the porridge sit for a couple of minutes before serving. When ready, spoon into two bowls and serve with mascarpone and foamed oat milk. Gingerbread truffles Makes 20 truffles 16 soft dates, pitted 60 g almonds 2 tbsp coconut oil 1/­­2 tsp ground ginger 1/­­2 tsp cinnamon 1/­­2 tsp cardamom 1/­­2 tsp allspice 1 pinch cloves 1/­­4 tsp salt For rolling 50 g /­­ 1/­­2 cup desiccated coconut 50 g /­­ 1/­­2 cup desiccated coconut mixed with 1/­­2 tsp beetroot powder Mix all the ingredients in a food processor for about 1 minute or until it forms up like a ball. If using dried dates, you can soak them in hot water for 30 minutes before adding them to the food processor. Remove the knife blades from the food processor. Place the mixture in the fridge for about 10 minutes, if it is too sticky to form, it depends on how sticky the dates are. Then form 15 - 20 small round truffles with your hands. Roll half of the truffles in shredded coconut and the other half in shredded coconut mixed with beetroot powder for a red colour. If the coconut doesnt stick, you can dip the truffles in cold water before rolling them in the coconut. Serve or store in the fridge. ******* Here is also our last video from when we went out in the forest foraging mushrooms with our friend Niki, cooked over open fire and forgot to bring anything to eat from/­­with :)

Abruzzo, Italy 2019 Retreats Open for Registration + 2018 Retreat Recap

December 2 2018 Golubka Kitchen 

Abruzzo, Italy 2019 Retreats Open for Registration + 2018 Retreat Recap We are so excited to announce that registration for two of our retreats in Abruzzo, Italy is now open for the Spring of 2019! We hosted our first foraging and cooking retreat there this past October, and it really exceeded all of our expectations. We are elated to announce that this time around, we will have an on-site Acupuncture Physician (for one of the retreats) and an on-site Yoga Teacher (for both retreats)! In addition to cooking, eating, foraging, hiking, and sightseeing in the beautiful Abruzzo countryside, we will be exploring the ways to inner balance through yoga, meditation, and ancient techniques of Chinese Medicine. Read on for retreat registration, testimonials, and a photo recap of our first retreat. We hope to see you in the spring :) 1) Re-Center Retreat 2019 with On-Site Acupuncture Physician and Daily Yoga/­­Meditation (May 27th - June 2nd, 2019) For the wellness enthusiast and vegan or vegetarian (or plant-loving) foodie looking to relax and re-center. Activities and Services will include: one-on-one appointments with on-site Acupuncture Physician (diagnostic consultation, acupressure, deeply relaxing facial and body gua sha massage), daily yoga with on-site certified yoga instructor, meditation, forest-bathing, plant-based meals prepared by the Golubka Kitchen team, foraging, truffle hunting, meditation in a 600 year old olive grove and olive oil tasting, winery visit and wine tasting, plant-based cooking, medicinal jam, and herbal tonic classes with the Golubka Kitchen team, cooking with Abruzzo locals, and more! Click to Book | Click to See a Sample Itinerary 2) Forage, Cook & Yoga Retreat (June 4th - June 10th, 2019) For the vegan or vegetarian (or plant-loving) foodie, who also enjoys daily yoga and meditation. Activities and Services will include: sampling the best of Abruzzo’s plant-based fare, truffle hunting, wine tasting, 600 year old olive grove visit and olive oil tasting, pasta-making class with Abruzzo locals, cooking classes with the Golubka Kitchen team, foraging and cooking local edible plants, mountain hikes and visits to mountain villages, daily yoga with on-site certified yoga instructor, meditation, and more! Click to Book | Click to See a Sample Itinerary Testimonials “Having the opportunity to explore a lesser known region of Italy to find its hidden gems in the Culinary arts was such an enriching experience! Getting to see first hand how the people in these areas live, visiting locals in their homes... From truffle hunting to tasting oil from 600 year old olive groves... Wild foraging for greens & making pasta in an Italian womans kitchen.... Not the typical trip to Italy. It was a delightful & delicious experience!” – Rachel, Alabama “I loved the retreat. It was well managed, we had the best food, awesome accommodation, great people, perfectly sized travel group and great tour guides. I had looked very much forward to this retreat and it was even better than I imagined. You created an amazing experience, with wonderful and very unique accommodations, the best meals I have ever had, set in a beautiful landscape, off the beaten path. The silence was palpable and so welcome to step out of the noisy and hectic lifestyle most of us have these days. I seriously consider joining you again, so I can have more of those meals, go back to the medieval village of Santo Stefano and the unique scattered hotel. We also had an awesome group, which made it even more special!” – Claudia, Massachusetts “It was a trip of a lifetime. Abruzzo could not have been more beautiful! I loved the diversity of the land, the hiking, cooking and loved loved loved the food. I also was glad that it was not a large group…I liked the intimacy of the smaller number of participants. It truly was a remarkable 6 days and you all were so kind, knowledgeable and pleasant to be with.” – Helen, Michigan “Thank you for the wonderful trip. It was so much more than I thought it would be. A deep dive into the food, culture and people of Abruzzo. I had experiences that I could never have on my own. I thought we were a good mix of ages, interests and countries. Diversity makes things so interesting.” – Maudia, Michigan “I’ve been to Italy before but never like this! We visited magical places that I’d never know about on my own: Santo Stefano with its fairytale charm, the beautiful truffle plantation, ancient olive grove, a winery located right in a family home’s basement… Every single one was a unique, unforgettable experience. Thank you!” – Katya, Sochi Truffle Hunting & Tasting We visited a family truffle plantation, where the sweet truffle-hunting dogs Rita and Nina dug up about 1kg of summer truffles right in front of us. We then got to have home-cooked lunch at the truffle plantation owners’ house, where we sampled the day’s harvest, as well as the family’s line of truffle pastes. Hiking and Foraging We hiked up beautiful mountain paths to see historical castles, churches, and hermitages, and foraged for wild herbs, berries, and fruit along the way. We foraged rosehips, wild mint, wild chicory, figs, and even jujube dates. Exploring Local Villages & Towns Pictured below are the breathtaking towns of Pacentro, Sulmona and Santo Stefano (we stayed in Santo Stefano in this experience of a hotel), where we had the pleasure of sightseeing and visiting local artisan businesses, as well as a bustling farmer’s market. Visiting Local Artisans We visited a local wine producer (also a family business) and sampled their exquisite wines. We also had the transcendent experience of wandering around an olive grove with trees up to 600 years old, and got to taste incredibly fresh olive oil, made with the olives from those trees. Cooking, Eating & Drinking! Eating well was the main mission of this retreat, and I think it’s very safe to say that the mission was accomplished. We tasted vegan and vegetarian food from a variety of cozy restaurants, cafes, artisans, and local’s homes. We foraged and ate wild chicory, learned to make pasta and cookies, and got to know famous Abruzzo ingredients, like their local lentils, solina flour, spelt, and more. You might also like... Abruzzo, Italy: Join Our Vegan/­­Vegetarian Forage and Cook Retreat .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 Abruzzo, Italy 2019 Retreats Open for Registration + 2018 Retreat Recap appeared first on Golubka Kitchen.

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.

Chocolate-Raspberry Ice Cream

November 16 2018 VegKitchen 

Rich dark chocolate tinged with fresh red raspberries--a wonderful flavor combination. To make this even more decadent, add a couple of tablespoons of Chambord liqueur. Recipe and photo courtesy of Cathe Olson, from Lick It! Creamy, Dreamy Vegan Ice Creams Your Mouth Will Love.* Makes about 3 cups 1 (14-ounce) can full-fat coconut milk 1/­­2 cup plus 2 tablespoons granulated sugar 5 tablespoons unsweetened cocoa powder 2 cups raspberries Place the coconut milk, sugar, and cocoa powder in a medium saucepan and whisk until well combined. Warm on medium-low heat until the mixture just begins to simmer and get foamy. Remove from the heat and stir in the raspberries. Let rest for 20 minutes. Pour the mixture into a blender or food processor and process until smooth. Place a fine-mesh strainer over a medium bowl (or, to save on dishwashing, over the saucepan you used to heat the coconut milk). Pour the blended mixture into the strainer and press it through to remove the seeds. Cover and chill in the refrigerator for at least 3 hours. Then freeze in an ice cream maker according to the manufacturers directions. Explore more of Vegkitchens Vegan Ice Cream recipes. Sweet tooth still craving? Here are more Vegan […] The article Chocolate-Raspberry Ice Cream appeared first on VegKitchen.

Homemade Everything Bagel Seasoning and How to Use It

November 13 2018 FatFree Vegan Kitchen  

Homemade Everything Bagel Seasoning and How to Use It Since I visited New York City in September, my family has become addicted to this oniony, garlicy sesame bagel seasoning! Before I left for my trip, I checked the location of our hotel on the map and was excited to discover that there was a Trader Joes around the block. There isnt one in our entire state, so when I travel, I like to check them out. Unfortunately, I usually get into the store not knowing what to look for and wind up disappointed. This time I did a little preliminary research in some of the Facebook groups I follow, and in all of them there was one product that was constantly mentioned: Trader Joes Everything but the Bagel Sesame Seasoning. So I bought a jar and brought it home.(...) Read the rest of Homemade Everything Bagel Seasoning and How to Use It (1,161 words) (C) svoisin for FatFree Vegan Kitchen, 2018. | Permalink | 14 comments Post tags: Gluten-free, Weight Watchers Points The post Homemade Everything Bagel Seasoning and How to Use It appeared first on FatFree Vegan Kitchen.

Plant-Based Meal Plan Mini: Black Beans, Sweet Potatoes, Harissa

November 7 2018 Golubka Kitchen 

Plant-Based Meal Plan Mini: Black Beans, Sweet Potatoes, Harissa We finally pulled together another meal plan! This ‘mini’ is very simple, seasonally-inspired, and will leave you with a bunch of nourishing food for the week. Everything starts out with a pot of black beans, a batch of roasted sweet potatoes, and a jar of homemade harissa (so easy to make, and such a flavor bomb ingredient!), which will then make their way into three interconnected savory meals and one snack. Ready? Menu - Roasted Sweet Potato and Black Bean Soup - No-Huevos Rancheros - Curried Cauliflower Rice and Beans - Harissa Black Bean Dip *all recipes are vegan and gluten-free, see the recipes for serving sizes Shopping List (Print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan mini. 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. Add whatever other ingredients you’ll need for the week here, if doing shopping for the whole week. Produce - 1 large head of garlic - 3 medium sweet potatoes - 3 large yellow onions - 1 large carrot - 2-4 celery ribs - 1 bunch kale (2 packed cups) - 3 limes - 2 lemons - 1 large bunch of cilantro - 2-3 avocados - 1/­­2 lb crimini mushrooms - 1 small head of red cabbage - 1 large head of cauliflower Bulk - 4 cups black beans - 2 cups Basmati rice - 3 large prunes Spices - black pepper - curry powder (1 tablespoon) - bay leaves - 8 dried chipotle chilis - whole caraway seeds - whole coriander seeds - whole cumin seeds - harissa paste – if not making your own Staples - neutral coconut oil or avocado oil - red wine vinegar - sea salt - tahini - kombu (optional) - balsamic vinegar (optional) Other - corn tortillas or other tortillas of choice - 8 sun-dried tomatoes Basic Prep 1) Cook the Black Beans Pot of Black Beans   Print Ingredients 4 cups black beans 2-3 garlic cloves - smashed 2-3 bay leaves 1 sheet of kombu (optional) sea salt Instructions Soak the beans overnight or up to 24 hours in plenty of purified water with a splash of apple cider vinegar. Drain and rinse the beans. Place them in a large soup pot with plenty of purified water (about 10 cups). Add the garlic cloves, bay leaves and kombu, if using. Bring to a boil, reduce the heat to a simmer and cook for 30 minutes. Taste for doneness. If the beans are not completely soft and buttery inside, continue to cook until fully done. Salt at the last 10 minutes. Drain, saving the cooking liquid. Discard the bay leaves and kombu, if using. 3.5.3226   2) Cook the Rice Pot of Basmati Rice   Print Ingredients 2 cups basmati rice Instructions Cook 2 cups of basmati rice according to the instructions on the package (if your rice came in a package). Or cook the rice according the this method, or any other rice cooking method you prefer, like in a rice cooker, etc. You should end up with about 5-6 cups of cooked rice. 3.5.3226   3) Roast the Sweet Potatoes Roasted Sweet Potatoes   Print Ingredients 3 medium sweet potatoes avocado oil or other neutral oil of choice sea salt freshly ground black pepper Instructions Preheat the oven to 400° F (200° C). Prepare 2 parchment paper-covered baking trays. Peel and cube two of the sweet potatoes and place them on the trays. Sprinkle with avocado oil, salt and pepper, toss to cover and spread into a single layer. Leave the third sweet potato whole, just scrub it and prick with a fork, and place on one of the baking trays. Roast the sweet potatoes for 20-30 minutes, until the cubed ones are soft and browned in places. Toss at half time. The whole sweet potato will take a little longer to bake. Cook it until its easily pierced with a knife. Store the potatoes in an airtight container in the refrigerator. 3.5.3226   4) Make the Harissa (you can also buy harissa paste) Harissa   Print Adapted from Vibrant Food Serves: about 1 cup Ingredients 8 dried chipotle chilis 8 sun-dried tomatoes 1 tablespoon whole caraway seeds 1 tablespoon whole coriander seeds 1 tablespoon whole cumin seeds 1 large garlic clove - minced ¼ cup olive oil juice from ½ lemon 2 tablespoons red wine vinegar 1 teaspoon sea salt Instructions Place the chipotle chilis and sun dried tomatoes in a medium bowl and cover with boiling water. Cover the bowl and let soften for about 30 minutes. Toast the caraway, coriander, and cumin seeds in a dry pan over medium heat until fragrant, about 2 minutes, stirring regularly. Grind the seeds using a spice grinder, dedicated coffee grinder, or mortar and pestle. Drain the chilis and sun-dried tomatoes. Remove the seeds and stems from the chilis (wear gloves to protect your hands if sensitive to spice). Place the chilis and sun-dried tomatoes in a food processor, add the toasted and ground spices, garlic, olive oil, lemon juice, vinegar, and salt. Process into a slightly chunky paste. Refrigerate in an air-tight container for up to 1 month. 3.5.3226   Recipes This soup is cozy and incredibly quick to put together once you’ve done all the prep. It gets its rich, earthy flavor from the black bean broth and harissa. Roasted sweet potatoes bring more depth and nourishment to the table, and kale provides a dose of dark leafy green magic. Roasted Sweet Potato and Black Bean Soup   Print Serves: 4-6 Ingredients 2 tablespoons neutral coconut oil or avocado oil 1 large yellow onion - chopped 1 large carrot - sliced 2-4 celery ribs - sliced thin 3 large prunes - chopped sea salt 3 garlic cloves - minced 3 cups cooked beans (from above) 3 teaspoons harissa or more to taste (from above) 5-6 cups black bean broth (from above) 2 cups packed chopped kale leaves 2 cups roasted sweet potatoes (from above) splash of balsamic vinegar (optional) juice of 1 lime cilantro - for garnish Instructions Warm the oil in a medium soup pot over medium heat. Add the onion, carrot, celery and prunes, and sauté for 8 minutes, until the vegetables are soft. Add salt and garlic, stir around for 1 minute. Add the beans, harissa and black bean broth, and bring to a boil. Reduce the heat to a simmer and cook, covered, for 30 minutes, until all the vegetables are completely cooked. Add the kale, sweet potatoes, splash of balsamic vinegar, if using, and more black bean broth, if needed. Bring back to a boil. Reduce the heat to a simmer and cook for another 10 minutes. Add the lime juice. Taste for salt and spice and adjust if needed. Serve over the prepped rice, garnished with cilantro. This soup freezes very well. 3.5.3226   This huevos rancheros-inspired dish utilizes crimini mushrooms, together with the already prepped black beans, sweet potatoes, and harissa, to make a delicious topping for warm tortillas. Everything comes together in a flash, and it’s a meal that can be easily eaten for breakfast, lunch, or dinner. No-Huevos Rancheros   Print Serves: 4 Ingredients 2 tablespoons neutral coconut oil or avocado oil 1 large yellow onion - chopped sea salt ½ lb crimini mushrooms - sliced 1½ cups cooked black beans (from above) harissa - to taste (from above) roasted sweet potatoes (from above) corn tortillas or other tortillas of choice - warmed or charred avocado - sliced or cubed shredded red cabbage - for garnish lime - for serving cilantro leaves - for garnish Instructions Warm the oil in a medium pan over medium heat. Add the onion and salt and sauté for 7 minutes, until translucent. Add mushrooms and sauté for 8-10 minutes, until all the liquid released by the mushrooms evaporates. Add the beans, harissa, and prepped sweet potatoes (amount to taste), and stir to incorporate and warm everything through. Serve the mushrooms and beans over tortillas, topped avocado, shredded red cabbage, a squeeze of lime, and cilantro. 3.5.3226   This re-imagined rice and beans recipe gets its bright flavor from the addition of curry, which is always great at providing a shortcut to flavor. It’s also full of cruciferous goodness from cauliflower, a little zing from lime, and some serious freshness from the essential topping of cilantro. Curried Cauliflower Rice And Beans   Print Serves: 4-6 Ingredients 2 tablespoons neutral coconut oil or avocado oil 1 large yellow onion - chopped 1 large cauliflower - chopped into small florets sea salt 5 garlic cloves 1 tablespoon curry powder, or more to taste 3 cups cooked black beans (from above) 3 cups cooked basmati rice (from above) juice of 1 lime cilantro - to garnish Instructions Warm the oil in a large saucepan. Add the onion, cauliflower and salt, and sauté for about 15-20 minutes, until the cauliflower is soft. Splash some water in the pan if things begin to stick. Add garlic and curry powder, and stir around for 1 minute. Add the beans and rice, and stir to mix everything together until warmed through. Pour the lime juice over top and stir to incorporate. Serve, garnished with cilantro. 3.5.3226   A flavorful dip is a great thing to have on hand at all times. It saves the day during snacking emergencies, but can also be spread on sandwiches and dolloped into bowls. Homemade dips are usually cheaper, healthier, and more flavorful than store-bought ones, and they’re easy to make. All of that is definitely the case with this black bean dip, which is made with the remaining, prep day black beans and whole baked sweet potato. If you happen to have any chipotle in adobo, those are a great addition to this dip as well. Harissa Black Bean Dip   Print Serves: 4-6 Ingredients the rest of the cooked black beans (from above, about 4 cups) 1 whole roasted sweet potato (from above) - peeled ¼ cup tahini juice from 1 lemon harissa (from above) - to taste sea salt black bean broth (from above) - for thinning, if needed Instructions Combine the beans, sweet potato, tahini, lemon juice, harissa, and sea salt to taste in a food processor and blend until smooth. Add some black bean broth if necessary to thin the dip out. Taste for salt and adjust if needed. Serve, garnished with more harissa, toasted sesame seeds, and a drizzle of good olive oil. This dip freezes well if you end up with leftovers. 3.5.3226 You might also like... Sweet Potato and Kale Salad Winter Root and Fennel Soup with Greens and Caramelized Cauliflower Coconut-Ginger Eggplant Fried Rice Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans .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 Meal Plan Mini: Black Beans, Sweet Potatoes, Harissa appeared first on Golubka Kitchen.

The Climate Crisis Is Urgent. Meatless Monday Can Be Part of the Solution

November 5 2018 Meatless Monday 

The Climate Crisis Is Urgent. Meatless Monday Can Be Part of the SolutionTake action to fight climate change by going Meatless Monday.   Recent published reports have described a greater urgency to reduce climate change, citing that crisis levels could be reached as early as 2040. o The United Nations Intergovernmental Panel on Climate Change (IPCC) generated worldwide attention by emphasizing the need for more immediate and far-reaching behavior changes than previously thought. It also identifies the role of food production and consumption in the current environmental crisis. o A second study in the publication Nature mirrors this identification of food as a major contributor to climate change and environmental harm. These reports point to livestock production as a major contributor to global warming, creating more greenhouse gases than all of the planes, trains, and automobiles in the world. For consumers looking for a way to take action against climate change by reducing meat consumption, Meatless Monday is a simple first step. Making a commitment to swap out meat for plant-based foods every Monday can lead toward more sustained changes to diet over time. The Center for a Livable Future at Johns Hopkins University shares their perspective on these recent reports  and also provides resources to guide consumers to better understand the relationship between food choices and climate change: “The Connections between Diet, People and Planet ” and “Global Meatless Monday -- for the Environment. ” To help improve this understanding, Meatless Monday has designed unique creative materials that give people a simple way to discuss and share the benefits of changing our diets. The Meatless Monday movement has support from chefs, celebrities, schools, restaurants, and organizations in more than 40 countries. The post The Climate Crisis Is Urgent. Meatless Monday Can Be Part of the Solution appeared first on Meatless Monday.

Golden Broth Rice Noodles + Favorite Natural Cold Remedies

November 3 2018 Golubka Kitchen 

Golden Broth Rice Noodles + Favorite Natural Cold Remedies It seems like everyone around has been sick with a cold recently, so we thought it our duty share another recipe involving our favorite golden broth formula that’s helped numerous friends and family fight so many colds. The broth is infused with all kinds of anti-inflammatory and mineral-rich ingredients that are said to be immunity powerhouses – think ginger, turmeric, black pepper, garlic, kombu, shiitake, bay leaf, and more. It also tastes deeply nourishing and delicious, and has the most beautiful color. There are so many ways it can be served, too. Drink it on its own, use it as a base for dahl or curry, or very simply pour it over noodles and top with some seasonal vegetables, like in this recipe. Today we are also sharing some natural cold remedies that we find to be powerful, especially when employed during the very first signs of a scratchy throat. Oregano Oil This stuff is serious! It’s both anti-viral and anti-inflammatory, and works wonders when taken consistently during the first signs of sickness. It’s incredibly potent and should be diluted with a carrier oil (I use this one), and it burns quite a bit when going down. You do get used to it though. I usually hold it under my tongue for about 15 seconds before swallowing. Salt Water Gargle This is an ancient folk remedy that’s still prescribed by modern doctors…enough said. If I wake up with a scratchy throat, I make a point of gargling with salt water every few hours, which feels incredibly soothing, helps take down any swelling, thins down mucus build up, and more. I use the ratio of about 1/­­2 teaspoon of salt to 1 glass of water. Sang Ju Yin Sang Ju Yin is a Chinese herbal formula recommended to us by our acupuncturist. I’ve had a few instances, where it completely healed me of an early cold. I’m a total convert now, and make sure to keep it on had at all times. Vitamin C All Day It’s great to eat Vitamin C-rich foods during cold season, but I find that supplementing with lots of Vitamin C is especially helpful when showing the first signs of a cold. Since you can’t really overdose on Vitamin C, I take it very often, about every 1-2 hours when fighting a cold. Just a warning that taking a bunch of Vitamin C can cause an upset stomach, which doesn’t happen to me personally, but I know that it’s a common side effect. I also make sure that I’m getting sufficient Vitamin D, either from the sun or supplements. Garlic The natural antibiotic that’s in everyone’s kitchen! I know a lot of people who will chew on a whole clove of garlic when they start feeling sick. I’m not brave enough for that, but I did realize from Trinity’s self-care interview that you can just swallow a whole clove or garlic like a really large pill (how did I not think of that?). My tip is to choose a very small clove of garlic, since they can be pretty uncomfortable to swallow, and to score it a tiny bit before swallowing. I also recently tried Amanda’s trick of putting a clove of garlic in my ear (kind of feels like iphone headphones), which really wasn’t as big of a deal as I thought it would be, and it helped. Probiotic Foods The link between our gut health and overall health is undeniably strong. I try to uptake my intake of things like sauerkraut, kimchi, and other living foods when feeling under the weather. Neti Pot For me, the worst part of having a cold is the stuffed and runny nose. Once my nose starts down this path, it doesn’t stop for at least a week, and it’s total agony. Rinsing my nasal passages with the help of a neti pot right before bed makes a world of difference when I’m sick. I’m also currently on the market for a nice, handmade ceramic neti-pot. There’s so many good ones on Etsy! Diffuse Essential Oils Purify the air in your living space and show some love to your nasal pathways and throat by diffusing pure essential oils. It’s helpful to have an ultrasonic diffuser (I have one from Saje), but you don’t have to have one. You can heat up a pot of water, drop some essential oils in the heated water, and stand over the pot, inhaling the steam. Or you can put some essential oils on the floor and walls of your shower while taking a hot shower, which will give a similar effect to the diffuser. My favorite essential oils to breathe in during a cold are: eucalyptus, lavender, and lemon. Liquid Gold Up your intake of turmeric any way you can! Make the recipe in this post, or try our Turmeric, Carrot and Ginger Remedy, or Fresh Turmeric Moon Milk. Check out Diaspora Co. for some super-potent, organic, heirloom turmeric powder. Hydrate and Rest These two are such no-brainers, but sometimes none of the other stuff works, and you just need to go to bed early, sleep in, and drink liters and liters of lemon water in between. I love rubbing some vetiver essential oil on the soles of my feet before bed for deep, quick relaxation. What do you do to help your bod fight and heal when you feel a cold coming on? We’d love to hear! Golden Broth Rice Noodles   Print Serves: 4-6 Ingredients 1 tablespoon neutral coconut oil or avocado oil 1 small yellow onion - chopped sea salt pinch of red pepper flakes 3 garlic cloves - minced 1½-inch piece of fresh ginger - minced 1 tablespoon turmeric powder 2 dried shiitake caps 2-inch piece kombu 2 bay leaves 8 cups purified water 1 small or ½ large butternut squash - peeled, seeded, and cubed 1 broccoli head juice from 2 limes - divided 10 oz rice noodles cilantro - for garnish toasted sesame oil and sesame seeds - for garnish (optional) Instructions Warm the oil over medium heat in a soup pot. Add onion, salt and red pepper flakes, and sauté for 5 minutes. Add garlic, ginger and turmeric, and stir around for 2 more minutes. Add shiitake, kombu, bay leaves, water and more salt to taste, and bring to a boil. Lower the heat to a simmer and cook, covered, for 10 minutes. If you have time, turn off the heat and let the broth infuse for another 30 minutes. Remove the rehydrated shiitake caps, slice, and return to the pot. Remove the kombu and discard. Add butternut squash to the pot, adjust the heat back to a simmer and cook for 7 minutes. Add broccoli and cook for another 5-7 minutes, until crisp-tender. Add half of the lime juice. Check for salt, adjust if needed. Soak the rice noodles in well-salted hot water according to the instructions on the package. Drain the noodles, divide between plates, and ladle the soup over the noodles. Squeeze more lime juice over each bowl, and garnish with cilantro. Optionally, drizzle with some sesame oil and sprinkle with toasted sesame seeds and serve. 3.5.3226 You might also like... Yellow Split Pea Chowder from Power Plates Winter Root and Fennel Soup with Greens and Caramelized Cauliflower Plant-Based Summer Meal Plan, Part 1 Smooth Vegetable Gazpacho with Watermelon Pieces .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 Golden Broth Rice Noodles + Favorite Natural Cold Remedies appeared first on Golubka Kitchen.

Chow Mein

October 27 2018 VegKitchen 

Chow Mein Chow Mein is the Chinese dish par excellence. Chow means “fried” and mein means “noodles.” This dish was imported by the first Chinese migrants from Hong Kong to North America, and its one of the classic restaurant dishes that everyone loves! The “chow mein” is a Cantonese dish, in which noodles are accompanied by vegetables and topped with a base of soy sauce. This comforting dish will become a favorite of the whole family! Save Print Chow Mein Prep time:  15 mins Cook time:  20 mins Total time:  35 mins Serves: 4   Ingredients 100 g cooked udon or rice noodles 1 yellow pepper 1 cup sweet peas 1 large onion cut into strips 2 tablespoons garlic 1 tablespoon fresh ginger 1 carrot cut into strips 50 g sliced white cabbage 2 cloves garlic crushed 1 teaspoon grated ginger 4 tablespoons soy sauce 1 teaspoon vinegar 2 tablespoons maple syrup a little olive oil salt Instructions Put the olive oil in a hot pan. Add the onions. As soon as the onions start to brown, add the ginger and garlic (mix). Add peppers and sweet peas. Cook on high heat for 5 minutes . Add the cabbage, stir well, and cook for 2 […] The post Chow Mein appeared first on VegKitchen.

Beyond Hot Chicken: Check Out the 10 Best Vegan Restaurants Nashville Has to Offer

October 23 2018 VegKitchen 

Beyond Hot Chicken: Check Out the 10 Best Vegan Restaurants Nashville Has to Offer Nashville has a thriving food culture, but between hot chicken shacks and barbeque joints, where is a vegan supposed to eat? Dont worry! You have plenty of options. Whether youre in town for school or just passing through, take a look at the citys best vegan restaurants. Nashville may be a meat lovers dream, but vegans have a lot to choose from too. Here are the 10 best vegan restaurants to visit while in Nashville. 1. The Wild Cow The Wild Cow may be a nod to Nashvilles great barbeque tradition, but its less about eating the cow than following in its grazing footsteps. This is a Nashville mainstay, and its one of the best vegan restaurants Nashville has to offer. All the menu items are vegan, so feel free to try out new things. Whether its the Buffalo tempeh strips or the chipotle seitan tacos, the menu offers a variety of things to snack on and share. Keep in mind, though, that The Wild Cow is closed on Tuesdays, so you may need to plan your trip accordingly. 2. Thai Phooket If youre craving a little Thai food, Nashville has you covered. Thai Phooket is one of the citys […] The post Beyond Hot Chicken: Check Out the 10 Best Vegan Restaurants Nashville Has to Offer appeared first on VegKitchen.

Vegan Cream Cheese

December 5 2018 VegKitchen 

Vegan Cream Cheese Have you ever tried vegetable cheese? It’s delicious and easy to prepare. It’s also healthy and nutritious! The cheese can be eaten right away, but its taste is refined over time. I suggest letting it rest for at least 8 hours. Save Print Vegan Cream Cheese Serves: 1 cup   Ingredients 1 cup raw cashews (unsalted) 2 tbsp. pressed lemon 2 tbsp. apple vinegar 3 tbsp. water ½ tsp. garlic powder ½ tsp. white pepper ½ tsp. salt Instructions Soak cashews in a bowl of water for at least 12 hours. The more they soak, the creamier the cheese will be. The next day, drain well. Pour all the ingredients into the blender and blend for a few minutes until you obtain a homogeneous, creamy preparation. Transfer the resulting preparation into a ramekin or a small glass bowl. Keep cheese in the fridge for about 8 hours before serving, so the flavor will develop. Like all cheeses, it is better at room temperature. Take cheese out of the fridge a little before eating. 3.3.3077   The article Vegan Cream Cheese appeared first on VegKitchen.

Come Along! Join Meatless Monday and Slow Food for Terra Madre Day on December 10th

December 3 2018 Meatless Monday 

Come Along! Join Meatless Monday and Slow Food for Terra Madre Day on December 10thWere partnering with Slow Food to celebrate their annual Terra Madre Day with a Meatless Monday meal. Take part in an international day of celebration by cooking up a plant-based dish and sharing it on Meatless Monday with family, friends, and colleagues. Every year, on December 10th, Slow Food - a global nonprofit committed to food that is good, clean, and fair for all - celebrates Terra Madre Day (Italian for mother earth). The theme this year is Food for Change, to illustrate how everyday food choices can make an impact on climate change and the planet. The celebration falls on a Meatless Monday, so naturally, we joined forces to double the impact for the climate. Why? Cutting out meat one day a week is good for the planet because it lessens the demand to raise livestock, which requires an extraordinary amount of resources and takes a devastating toll on the environment.   How to Join in the Meatless Monday Celebrations on Terra Madre Day: 1. Plan to cook a Meatless Monday meal on December 10th. Consider cooking with ingredients like protein-rich and delicious beans and legumes . 2. Share your recipe here . 3. During your Meatless Monday meal, share your photos on social media with the hashtags #MeatlessMonday and #FoodForChange   -For Chefs : Feature this dish in your restaurant on Meatless Monday and the rest of the week. Consider donating 50% or more of the sales to Slow Food USA. -For Meatless Monday Ambassadors and Slow Food Chapters: Host a #FoodForChange potluck or meal for your family, friends, and colleagues. On December 10th, make a difference in your community with Meatless Monday and Slow Food for Terra Madre Day. Join two distinguished worldwide movements that are committed to making change for personal health and the health of the planet. To get inspired, enjoy a short video celebrating Meatless Monday and Slow Food with chefs from Africa to Japan.     Follow us on Facebook, Twitter, Pinterest, or Instagram!   Are you interested in getting Meatless Monday started in your restaurant or community? Become a Meatless Monday Ambassador! We have all the resources and tools you need. Get started here . You can also get in touch with us at info@meatlessmonday.com. The post Come Along! Join Meatless Monday and Slow Food for Terra Madre Day on December 10th appeared first on Meatless Monday.

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.

Start the Monday after Thanksgiving with Healthy Eating

November 26 2018 Meatless Monday 

Start the Monday after Thanksgiving with Healthy EatingMeatless Monday is here to help you get back on track from your epic meal of turkey, three kinds of stuffing, four slices of pie, and a glass or two of wine...but whos counting? Its fine to overindulge now and then. Why? By getting off track, its easier to get back on! To recuperate, choose plant-based foods like fruits and veggies, which will help you detox and give you lots of fiber - a perfect combination after heavy meals. Try these recipes, which re-imagine holiday leftovers like carrots, green beans, pumpkin, and sweet potatoes. Breakfast – Black Bean Sesame Veggie Hash Lunch – Sesame Tempeh with Green Beans Side – Tahini Curried Carrot Salad Dinner – Stuffed Shells with Pumpkin Kale Filling Continue your detox with a Monday Mile ! Enjoy being outside in nature, getting fresh air, and burning off some extra calories. 2,000 steps, or a mile, takes about 20 minutes and is a beautiful way to start the week after Thanksgiving. Monday has been proven  to be an effective day to start healthy routines; studies show that people who start a new routine or activity on Monday are more likely to keep it up for the rest of the week. Giving up meat one day a week may also inspire other healthy changes to your lifestyle, such as adding more physical activity  or reducing your stress . Meatless Monday has multiple benefits , not just for your health but also for the environment. Follow us on Facebook , Twitter , and Instagram ! Did you try one of our recipes? Please share your photos and experiences with us on social media by tagging @MeatlessMonday and #MeatlessMonday. The post Start the Monday after Thanksgiving with Healthy Eating appeared first on Meatless Monday.

Weekday Cauliflower Dal

November 15 2018 Green Kitchen Stories 

Weekday Cauliflower DalWe had a little vote on instagram the other day, asking which recipe we should post on here next. I was absolutely convinced that these Peanut Butter & Jam Chocolate Cups would be the winner. But there was instead a surprisingly large majority asking for a cauliflower dal. I suppose most of you just want to cozy up with warm food that hugs the belly right now. And that is exactly what this is. A belly hugger and a particularly simple recipe that doesn’t require any fresh herbs or unusual ingredients. Just a handful of pantry staples and a little trick for a flavor packed topping. We’ll teach you more about the recipe and the topping in a bit. But before we do that, we wanted to show you this video that we made. It is part of a new mini series that we are doing on on youtube where we travel around Sweden to source local ingredients and cook with friends. In this episode we took the train to the west coast to pick apples with Linda Lomelino and then she bakes a classic Swedish Apple Cake. Fun times! Luise was quite nervous about releasing this because she speaks in front of the camera more than she has done before, so please give her a little extra love. We have two more episodes coming before this year ends. Back to the dal. If you are not familiar with the name, it is essentially an Indian Lentil Soup. We have been sharing a few different dal recipes on here and in our books and this is a mix of them all. It is not our fanciest version but instead something that you can make on any given weekday. A dal is one of those recipes that you learn once and then know and cook for the rest of your life. I promise. I have been making varieties of this soup since I moved to my first apartment and learned how to cook. All ingredients are easy to find and can basically go into the sauce pan at the same time. If there is one thing that you should give a little extra attention, it is to use a good curry spice blend. The use of spices can vary in curries, we particularly love a version that includes ground fenugreek. But you can use any curry mix that you like. If you have some mustard seeds, coriander seeds and/­­or cardamom seeds in your spice cabinet, you can grind them into your curry blend to boost it with extra flavor. Because freshly grounds seeds/­­spices always taste more. The trick When we were on Sri Lanka a couple of years ago, we learned a dal trick from a local woman. After having cooked lentils and spices into a pretty good dal, she put another pan on high heat, added ghee and more spices to it and, when super fragrant, she stirred them into the soup. Adding those warm spices and butter last minute just boosted the soup and made it insanely flavorful. For this recipe we use a similar method for garlic and mustard seeds that we then wilt down spinach into. You can stir down the spinach into the dal, but we instead serve it as a topping (because our kids prefer it without the spinach). We normally add toasted pumpkin seeds on top as well but didn’t have any at home this time. Weekday Cauliflower Dal  Serves 4 Notes: You can either serve the soup chunky or mix it smooth with a hand blender. Our favorite way is to just give it a super quick whizz with the blender to make it a little creamier and yet keeping texture from the cauliflower and potatoes. If you want it a little sweeter and creamier, you can replace 400 ml /­­ 14 oz of the water/­­stock with a tin of coconut milk. We don’t add chili to it because of our kids but that can obviously also go in along with the curry. 3 tbsp coconut oil or butter/­­ghee 1 onion 2 cloves garlic 1 tbsp ground curry spice blend 1/­­2 tbsp mixed mustard seeds, coriander seeds and cardamom seeds (or just add 1/­­2 tbsp extra ground curry) 1 large chunk (5 cm /­­ 2 inches) fresh ginger 1 cauliflower (approx 500 g /­­ 1/­­2 lb) 3 potatoes, coarsely diced 200 g /­­ 1 cup red lentils 2 soft dates, pitted and mashed 1 litre /­­ 4 cups water or vegetable stock 1 tsp apple cider vinegar   Garlicky spinach 2 tbsp coconut oil 2 tsp mustard seeds 2 garlic cloves, finely sliced 2-3 handfuls spinach   Tomato salad 10 cherry tomatoes 2 tsp olive oil 1 tsp apple cider vinegar salt & pepper Make the Cauliflower Dal: Heat coconut oil, onion and garlic in a large saucepan on low/­­medium heat. Add the curry, grind the extra spices in a mortar and add those as well (or just add more curry). Stir constantly with a wooden spoon until it smells fragrant, but be careful so the spices do not burn. If it feels too dry add a spoonful, or more, of water. Break the cauliflower into florets and chop the stem finely. Peel the potatoes and dice them into 1 cm /­­ 1/­­2 inch bits. Add both to the sauce pan along with the lentils and dates. Stir and sauté for about a minute before adding water or stock. Let simmer for 30 minutes or until the lentils are starting to dissolve and the cauliflower florets are tender. Stir carefully (if you want the cauliflower florets to stay intact) a few times. Add apple cider vinegar and salt to taste. Give the soup 2-3 pulses with a hand blender (if you like, see note above). Serve in bowls with a dollop of yogurt (coconut yogurt or regular yogurt) and top with garlicky spinach and tomato salad. Make the Garlicky Spinach: Heat coconut oil in a skillet. Sauté mustard seeds and garlic on low/­­medium heat until golden and fragrant. Add spinach and turn off the heat. Stir until wilted. Ready for serving. Make the Tomato Salad: Cut the tomatoes in halves and place in a bowl. Add olive oil, vinegar salt and pepper and toss to combine. Serve on top of the dal for a fresh zing of flavor.

Hendrix College Serves Up First-Ever Hearty Meatless Monday Breakfast Spread

November 12 2018 Meatless Monday 

Hendrix College Serves Up First-Ever Hearty Meatless Monday Breakfast SpreadHendrix College , located just outside Little Rock, Arkansas, cooked up a hot plant-based breakfast idea worth sharing. Working with Meatless Monday, the dining hall served students a fully customizable and sumptuous oatmeal bar. To celebrate National Oatmeal Day on Monday, October 30th, Cindy Mosley, Associate Director and Dietitian of Dining Services, introduced the first-ever oatmeal bar on Meatless Monday, offering a medley of fresh and dried fruit, nuts, and other delicious toppings. Meatless Monday caught up with Cindy to discuss her decision to offer the oatmeal bar and hear the warm responses the dining hall staff received. What inspired Hendrix to hold a Meatless Monday Breakfast event? The last few years, our dining hall has been working with The Monday Campaigns to create events and ideas to encourage students to take a break from meat one day a week. The focus has been with lunch and dinner options - never for breakfast. I felt it was time to encourage some additional choices and find ways to encourage students to make whole grain choices. The observance of National Oatmeal day was the perfect time to stage it. I came up with the idea to implement a do-it-yourself oatmeal bar to provide a unique breakfast experience. Just by giving them one place to find all the toppings, students ended up eating three times the amount of oatmeal than normal. None of the items were new to our dining hall, but for one morning, they were all offered in one convenient location. What were the favorite toppings? Mixed berries, chocolate chips, and pecans! How did the students react? The response was positive! Students left comments like, Because of this bar, I like oatmeal now! and This is great! Can you do this everyday? After such an overwhelming response, whats ahead? In December, I plan to present a Gardein-inspired Meatless Monday during lunch to introduce new, plant-based dishes. Are you interested in introducing Meatless Monday to your organization, restaurants, K-12 school, university, hospital, local city government, or social media group? We can help to provide everything youll need to get started. Our free downloadable guides include simple steps to get going, engaging graphics, proven keys to success, and science-backed research from our partner, The Johns Hopkins Center for a Livable Future. You can also get in touch with us at info@meatlessmonday.com or contact us online here . Follow on Facebook , Twitter , and Instagram .   The post Hendrix College Serves Up First-Ever Hearty Meatless Monday Breakfast Spread appeared first on Meatless Monday.

Apples and Cinnamon Chia Pudding

November 7 2018 VegKitchen 

Apples and Cinnamon Chia Pudding The taste of the Chia Seeds is neutral--no particular taste--which makes the recipe possibilities infinite! Chia can also be used to thicken a drink, a smoothie, or a dessert. Here, I propose a kind of chia pudding--very interesting for breakfast or a snack.  Its a raw and healthy recipe with a touch of the season from the apples and cinnamon. Save Print Apples and Cinnamon Chia Pudding Serves: 1-2   Ingredients 1 cup of coconut milk 5 tablespoons chia seeds 1 cup apples, diced Juice and grated rind of a lemon 1 tablespoon agave syrup 1 teaspoon cinnamon Instructions The day before, mix the chia seeds, coconut milk, agave syrup, and lemon juice in a container. Cover the container and store in the refrigerator. The next day, peel and cut apples into small cubes. Cook the apples with 1/­­4 cup water for 10 minutes, until you obtain a sauce. Add chia-coconut milk preparation to a small container. Place the apples sauce on top of the mixture. Sprinkle with cinnamon and grated lemon zest. 3.3.3077   The article Apples and Cinnamon Chia Pudding appeared first on VegKitchen.

Freebirds World Burrito Launches Meatless Monday

November 5 2018 Meatless Monday 

Freebirds World Burrito Launches Meatless MondayFreebirds World Burrito, the hip fast-casual restaurant chain with customizable burritos, has jumped on the Meatless Monday bandwagon! To spur folks to cut back on meat for their health and for the environment, Freebirds started offering Beyond Meats Feisty Crumble, which has 13 grams of protein and Tex-Mex spices essential for their menu. Now diners can replace meat in their make-it-your-own style nachos, tacos, salads, and monster-sized burritos. To encourage diners to try meatless options, Freebirds is offering a buy three get the fourth free promotion on Beyond Meat entrees in November. Meatless Monday is thrilled to support Freebirds healthy and sustainable efforts and share the news with our loyal followers. Meatless Monday went in-depth to get more of the story with Freebirds VP of Marketing, Eric Coolbaugh, a seasoned restaurant marketing veteran. Why go Meatless on Monday? Most of us dont want to give up meat completely, so subbing out one meal a week with a plant-based option is an easy first step for folks looking to cut back on animal proteins and fats. How has offering Beyond Meat changed and improved your business and your bottom line? Adding Beyond Meat to the menu has been great for our bottom line so far. Weve more than doubled the sales from our previous vegetarian option. Tell us about your efforts to market Meatless Monday and Beyond Meat to your customers. When we launched Beyond Meat in July 2018, the real audience for us became meat eaters who are looking to dial back their animal-based protein consumption. Beyond Meat offers a very similar flavor and mouthfeel to real ground beef, making it a great plant-based substitute for people who are used to eating meat on a regular basis, but are looking to cut back. Because this is one of our core audiences, Meatless Monday was the perfect partner for us. What is your favorite Beyond Meat item offered at Freebirds to enjoy on Meatless Monday?  I cant get enough of those Beyond Meat covered nachos! Go try Beyond Meat covered nachos, and all the other meatless options, to support Meatless Monday in one of their 75 locations in Texas, Oklahoma, California, Utah, or Tennessee. If Freebirds is not available in your area, you can make your own burrito, nachos or salad using their recipe for Beyond Meat crumbles . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. If youre as inspired by Freebirds as we are, wed love to talk to you about promoting and implementing Meatless Monday in your restaurant, hospital, K-12 school, college or university. Contact us here online or find us on Facebook , Twitter , Pinterest , or Instagram ! The post Freebirds World Burrito Launches Meatless Monday appeared first on Meatless Monday.

Apple Cider Glazed Sweet Potatoes

November 2 2018 Oh My Veggies 

Wow, it’s November! It seems like it was just yesterday that I was complaining about summer ending. And now we’re smack-dab in the middle of fall. Fall! When everything is pumpkin flavored! Fall! When The Real Housewives of Atlanta is back on TV! Fall! When sweet potatoes are plentiful! So I decided to come up with a delicious sweet potato recipe for you. I thought to myself, “Hey! It’s fall! And I haven’t posted any sweet potato recipes yet this season!” Then while I was editing the photos for this post, I realized: oh, I did sweet potato gnocchi last week. I did do a sweet potato recipe this season. Oops. I guess since it was pasta, somehow it didn’t feel like a sweet potato recipe. Or something. But that’s okay, right? Because we can all use easy side dish ideas and that’s exactly what this Apple Cider Glazed Sweet Potatoes recipe is–easy! The potatoes are roasted in the oven until they’re tender and then glazed with an apple cider reduction. Simple! Back on the subject of fall, are you following my Fall Recipes board on Pinterest? I’m collecting all kinds of tasty fall foods there.

Easy Homemade Cashew-Oat Yogurt

October 24 2018 Golubka Kitchen 

Easy Homemade Cashew-Oat Yogurt This is a recipe that we’ve been excited to share for a while! The number of plant-based yogurt options has been growing like crazy on health food store shelves, which is amazing, and I always love seeing how companies innovate in this field. Still, I rarely buy yogurt. There are a few things that I find less than ideal about it: the single-use (mostly plastic) packaging, the presence of weird ingredients or additives (gums, etc.), and/­­or the price, which can often be quite steep. Knowing that I can easily make really good vegan yogurt at home is another huge reason. This recipe takes care of a few common problems that I’ve personally noticed when it comes to homemade, plant-based yogurt making: it’s not at all finicky (unlike coconut yogurt), and it’s not overly bland (looking at you, 100% cashew yogurt). Coconut yogurt is notoriously tricky to make at home. The ingredients couldn’t be simpler (just coconut milk + probiotic), but achieving the right texture is not easy. It’s common for coconut yogurt to refuse to thicken and remain the texture of milk, albeit a probiotic one. This is when you start getting into the nuances of which brand coconut milk works and which doesn’t, and what probiotic capsules to use. Not very universal. There are some incredible coconut yogurt brands out on the market (like Anita’s and Coconut Cult), but they are very expensive, hard to find, and honestly so incredibly rich that I can only handle one spoonful at a time. On the other hand, perfectly creamy cashew yogurt is very easy to make at home, but I find it to be pretty bland. It can also end up being fairly pricey to put together, since you are only using cashews, water, and probiotic, and you need quite a bit of cashews to bulk it up. Enter this cashew-oat yogurt recipe! It’s foolproof in my experience, always comes out luxuriously creamy, and has an interesting yogurt-y savoriness from the addition of oats. You don’t have to use as many cashews, which cuts down on price, and it seems to work with many probiotic brands. Here are a few more things to expect from this yogurt: - This yogurt does not taste like dairy yogurt, but it does have a satisfyingly creamy, fatty body, which goes well with fresh fruit, much like regular yogurt. - The texture of this yogurt is unique. It’s not fluffy like well-made coconut yogurt and not pudding-like, like store-bought yogurt that contains gums. It’s thick but pourable. - The flavor is unique, too. The cashews contribute fattiness and richness. The oats, once fermented with a probiotic, acquire a pleasantly sour, almost cheesy/­­yogurt-y type of flavor that I personally find delicious. We hope you’ll give it a try :) Easy Homemade Cashew-Oat Yogurt   Print Serves: 4-6 Ingredients 1 cup raw cashews or cashew pieces - soaked in purified water for 4 hours or overnight ⅓ cup gluten-free, old-fashioned rolled oats - soaked in ½ cup purified water overnight ¾ cup purified water 2 probiotic capsules (I use this one) Instructions Drain and rinse the cashews. Combine them with the soaked oats (the oats should absorb the water by now, so no need to drain) and water in an upright, high-speed blender and blend until smooth. Pour into a glass container, leaving some room at the top for the yogurt to expand. Open the probiotic capsules and pour the powder into the yogurt mixture. Stir with a wooden (or any non-metal) spoon to incorporate thoroughly. Cover the container with a piece of cheesecloth or breathable fabric, fixing it in place with a rubber band (or I use my nut milk bags here) and let culture in a dark place (no direct sunlight), at room temperature for 24 hours. Taste the yogurt. If it tastes good and yogurt-like enough to you, its ready. If not, leave it to culture more, for up to 48 hours total. The timing will depend on the temperature in your house and the probiotic you use. Once ready, keep refrigerated in an air-tight container. Notes When you are ready to make the next batch of this yogurt, you can save a few tablespoons of yogurt and use it as a starter for your new batch. 3.5.3226 You might also like... Banana Toffee Tart Cauliflower Pesto Pasta Yellow Split Pea Chowder from Power Plates Asian Flavoured Veggie Burgers with Asparagus Fries .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 Easy Homemade Cashew-Oat Yogurt appeared first on Golubka Kitchen.

Kevin Curry and Rip Esselstyn celebrate Meatless Monday in Panera Bread’s “Food Interrupted” series

October 22 2018 Meatless Monday 

Kevin Curry and Rip Esselstyn celebrate Meatless Monday in Panera Bread’s “Food Interrupted” seriesTune in today to watch Kevin Curry and Rip Esselstyn show how easy it is to swap beans for beef and cook up a meatless chili for a table of hungry firemen in busy Los Angeles County. Meatless Monday is front and center in todays Food Interrupted episode produced by Panera Bread to demonstrate their commitment to plant-forward and meatless meals . Kevin Curry, influencer and author of Fit Men Cook , hosts the series and is joined in the episode by the creator of plant-forward The Engine 2 Diet , and former fireman, Rip Esselstyn. The Food Interrupted, series which began on October 16, will run for six weeks. Each episode addresses a different aspect of the food system, covering topics like sugar, whole grains, meatless, clean food, and others. Rip shared his reasons for diving into the meatless lifestyle after a fellow firemen was a heart attack waiting to happen, We started eating a plant based diet and the results were insane! But wait, theres more! From November 28th to January 7th, a meatless Tex Mex Abundance Bowl created by Kevin Curry will be available in five Panera Bread locations in New York City. For those not in New York, meatless menu options will also be featured in the over 2,000 Panera Bread locations across the country. Kevin is convinced, If you can get six hearty firemen to eat this, then I think you can probably get other people to do it too! So check out this weeks episode featuring Meatless Monday then visit a Panera Bread location near you and enjoy a plant-based meal thats good for you and good for the planet. Tell them, Meatless Monday sent me! Find out more on Facebook , Twitter , Pinterest , or Instagram ! The post Kevin Curry and Rip Esselstyn celebrate Meatless Monday in Panera Bread’s “Food Interrupted” series appeared first on Meatless Monday.


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