Suppe - vegetarian recipes

Try it! You will enjoy it!










Suppe vegetarian recipes

Cookbook Review: Sheet Pan Suppers Meatless

November 7 2017 Oh My Veggies 

Sheet pans are having a moment, and we are here for it. Once a kitchen tool relegated to holiday cookie baking, theyre finally getting the due they deserve when it comes to being the star of The Big Show: Dinner. Veggie lovers have long known the beauty of a tray of roasted vegetables. Imagine the […]

Northern Mexico Chimichangas

June 13 2017 VegKitchen 

Northern Mexico Chimichangas Chimichangas, called chivichangas in Mexico, are basically deep-fried burritos. These Northern Mexico Chimichangas are little decadent, but wonderful as an occasional treat. They epitomize the mingling of the American-Mexican border culture by their use of flour tortillas mixed with a filling suffused with adobo. You can find these in Tucson as easily as on the […] The post Northern Mexico Chimichangas appeared first on VegKitchen.

Savory Yogurt Bowl + London

June 1 2017 Green Kitchen Stories 

Savory Yogurt Bowl + London We love yogurt in our family*. The unsweetened, thick, creamy and tangy kind. We enjoy yogurt for breakfast (with fruit) and sometimes dessert (with dates + chocolate + nuts). We top our soups with yogurt, we add it to smoothies and ice pops and we also dress our salads with it (Isac likes to dress himself with it as well). Yogurt works remarkably well both with sweet and savory flavors. And yet, the thought of making a yogurt bowl with savory toppings instead of sweet, had never struck us before. But as we were playing around with this crunchy cucumber and melon salad with spiced chickpeas, we (and with we, I humbly mean ME, MYSELF and I - as in, not David) had the simple idea to put them on a bed of yogurt instead of doing the usual yogurt dressing. In theory, it’s more or less the same thing but in reality it’s so much better. The warm, rich and spicy chickpeas on a bed of cold, thick and tangy yogurt, with the addition of a fresh salad with lots of crunch. It’s simple but yet so very good. And quick too. I’m sure there are plenty of savory yogurt bowls all over internet, but now they are also in our kitchen. *David and Isac are actually intolerant to dairy but yogurt is their weak spot. We buy oat yogurt for them but David often chooses a day of stomach ache just to enjoy a bowl of plain yogurt. And Isac has literally been caught with his hand in the yogurt jar more than once. Coconut yogurt has a fantastic taste and consistency but is simply too expensive to enjoy more than as an occasional treat (very keen on giving Ashley’s versions a try though!). Hey hey hey, wait a sec. This is David acting as proofreader today and I just noted Luise’s attempt at hijacking my idea. This recipe = my idea. Just wanted to make that clear. I’ll give the word back to her now. The salad is super quick as you just need to chop everything up. We found that crunchy vegetables like cucumber, celery, sturdy roman lettuce and radishes work really well here, with the avocado and melon adding softness and sweetness. The yogurt is, well, just yogurt. It needs to be quite thick to hold up the topping - our preference is Greek yogurt but choose whatever you prefer. The only thing that needs a little more preparation and heat are the spiced chickpeas. Even if the ingredient list looks long, it’s simply spices, oil and chickpeas and the result tastes way better than just using plain chickpeas. They have a rich, spicy and slightly nutty flavor which works so well with the freshness from the yogurt and the crunchy and sweet salad. VARIATIONS There are plenty of ways to vary this recipe and we’re going to leave you with a few ideas. - Whisk some creamy goat’s cheese into the yogurt. It will dissolve, become smooth and give the yogurt a more mature flavor. - If you don’t have all the spices at home for the chickpeas, use what you find. A bread spice mix works great along with a little cayenne. A turmeric or curry version would be interesting too. - You can skip the salad and pour the yogurt into small sealable jars with spiced chickpeas on top. Store them in the fridge for a quick snack. - Vegans can of course use a vegan yogurt option or simply settle for the salad with warm chickpeas stirred through. - Roasting the chickpeas in the oven together with eggplant or pumpkin could be amazing on top of the yogurt as well. Let us know if you have any other favorite variations on savory yogurt bowls and we can include them in this list. Savory Yogurt Bowl with Spicy Chickpeas & Cucumber Salad Serves 4, or 2 very hungry persons Cucumber & Melon Salad 1 cucumber 1 small (or 1/­­2 regular) melon (we used Piel de Sapo but honeydew would also work) 1 spring onion 2 celery stalks 10-15 fresh mint leaves 1 avocado 6 radishes 1/­­2 roman lettuce 1/­­2 lemon, juice 1 tbsp cold-pressed olive oil Spiced warm chickpeas 2 tbsp sunflower seeds 1 tbsp sesame seeds 2 tsp fennel seeds  1 tsp coriander seeds 1 tsp cardamom seeds 1/­­2 tsp sea salt 1/­­2 tsp ground cayenne 1/­­2 tsp ground cumin 1/­­2 tsp ground paprika powder 1/­­4 cup – 1/­­2 cup cold-pressed olive oil 1 x 14 oz /­­ 400 g can cooked chickpeas, drained and rinsed For serving 2 cups plain full-fat Greek yogurt  For the cucumber & melon salad:  Wash all produce. Cut cucumber and melon in large bite-size pieces. Trim and finely slice spring onion, celery and mint leaves. Cut the avocado in half and remove the stone, then cut into cubes. Trim the radishes and thinly slice them. And chop the roman lettuce. Place all prepared ingredients in a mixing bowl, squeeze over lemon juice, drizzle with olive oil and a little salt, give it a good toss and set aside. For the spiced warm chickpeas:  Add all seeds and spices (except for the ground spices) to a dry skillet, heat gently for a couple of minutes while stirring. When the spices starts to pop and smell fragrant, they’re done. Pour into a mortar and give them a few bashes with the pestle (alternatively on a cutting board and use the back of a chef’s knife). Transfer the seeds and spices back to the skillet. Now add oil (start with the lesser amount and add more later on if it looks dry), ground spices  and chickpeas and heat on low temperature for 2-3 minutes. Stir to combine. When the chickpeas are warm and covered in spices and seeds, remove from the heat. Dollop the yogurt into four bowls. Use the back of a spoon to smooth it out. Arrange the salad on one side of the yogurt and the spiced warm chickpea on the other side. Drizzle a little extra oil on top. Enjoy immediately while the chickpeas are still warm. ********* LONDON + BATH In all my excitement over a simple bowl of yogurt, I almost forgot to mention that we are coming to London and Bath next week for a couple of book events. We’re very excited and can’t wait to meet some of you! We’re having a supper club at Grace Belgravia on Monday 5 June, 7-10 pm. More info here. We’ll do talk and Q&A at Whole Foods Market in Kensington on Wednesday 7 June, 6.30 pm. More info and tickets here. We’ll also do a talk and cooking demo at Topping & Company Booksellers in Bath on Friday 9 June, 7.30 pm. More info and tickets here. Finally, we’re having a hands on cooking class at Bertinet Kitchen in Bath on Saturday 10 June, 10 am. Tickets here (only one left). Big love!

Beetroot Soup with Roasted Chickpeas

December 23 2016 Veganpassion 

Beetroot Soup with Roasted Chickpeas As a child beetroot was awful to me. Earthy and red, that had to keep off my plate. Since I'm a vegan my taste definitely changed. I'm using beetroot all the time and I love it. If grated in a salad, in a cream sauce, roasted with finger-shaped potato dumpling, in a risotto or in a dessert. The colour just makes me smile. In the winter I love earthy vegetables like pumpkin and potatos. The beetroot just fits perfectly into a colorful menu. Before you know it the nodule has turned into a soup. I ate it all even though I wanted to keep something for my boyfriend...oh well, next time :-) Makes 4 portions. Ingredients: 2 beetroot (700 g) 1 onion 3 tbsp. olive oil 1 small piece ginger 2 tsp. vegetable broth, powder 100 ml orange juice 5 cloves 1/­­2 tsp. cilantro seeds, grounded 1/­­4 tsp. cinnamon 1 can (400 g) coconut milk 0,8-1 l water 1 tbsp. almond butter salt, pepper 4 tbsp. non-dairy cream 1 tsp. thyme, dried orange zest Peel the beetroot and the onion and cut them into cubes. Stew in olive oil until the onion start roasting. Cut ginger into small pieces and add it to the vegetable broth. Deglaze it with orange juice. Add cloves, cilantro, cinnamon, coconut milk and half of the water. Let it cook with closed lid for 10 minutes than add almond butter. Mash everything and taste it. For the roasted chickpeas: 1 can chickpeas 1 tbsp. olive oil 1/­­2 garlic paste 3/­­4 tsp. sweet paprika powder 3/­­4 tsp. curcuma powder seasalt, pepper Pour off the chickpeas and mix them with olive oil, garlic, paprika powder and curcuma powder. Flavour it with salt and pepper. Bake at 200°C (392°F) upper-/­­lower heat for 20 minutes. Turn them around once a while so they don't get burned. Serve the soup with dab of cream, some thyme, orange zest and put the chickpeas on top. Enjoy the recipe!

Gemista – A Rainbow of Stuffed Veggies

September 20 2016 Green Kitchen Stories 

Gemista – A Rainbow of Stuffed Veggies With less than a month left before the baby is due to arrive, a riot of feelings are bombarding me as I am trying to get mentally and physically prepared. The excitement that our small family (or perhaps not so small anymore) soon get to meet the tiny person that has been kicking my ribs out for the past months. The nervousness how this baby will affect our family’s dynamic. And the fear that we won’t have time to hug all our children and each other enough as we will be drowning under all the duties of everyday life. I don’t think I can be entirely mentally prepared for all the changes that are coming. But I am at least trying to solve a few practicalities. I have just started filling the freezer with soups, bread and vegetable patties. I have also picked up a small selection of new clothes for the baby and brought down the ones we saved from Isac from the attic. Isac has been sleeping in our room until now but will soon move in together with Elsa. Things are starting to fall into place, piece by piece. One bump in the preparations is that David actually is traveling to Turkey tomorrow and will be there for a few days for a mission with WFP, meeting Syrian refugees and documenting their stories (he will tell you more about it here on the blog soon). Even if I am not thrilled about the timing, we both felt like this was something we wanted to be involved in. I’m just crossing my fingers that the baby isn’t too eager to come out early (and that he will stay safe down there)! Lately, I have been making variations of the Greek dish Gemista (a.k.a stuffed vegetables). The kids are loving it and have been shoving there faces full with the stuffing even before it’s baked. The traditional way of preparing the rice is to let it cook together with the rest of the stuffing ingredients but since we are using red or black rice, we cook it separately and then add it, otherwise it stains the entire filling and it just doesn’t look pleasant. In Greece they usually also add some potato slices in between the vegetables on the tray and then pour a thin layer of tomato passata to cover the bottom of the tray. This slightly cleaner approach work well in our family as the kids love to hold the stuffed vegetables with their hands without getting messy. But feel free to add potatoes and tomato sauce for a more traditional take. We used a mix of green, yellow and red tomatoes and peppers and it came out so beautiful. If you only have red tomatoes, that of course works as well. It is easily made vegan by swapping the feta cheese with tofu. Gemista – Rice Stuffed Vegetables  Serves 4 200 g/­­ 1 cup red rice, rinsed 500 ml /­­ 2 cups water 1 tsp sea salt 1 kg /­­ 2 lb mixed tomatoes and/­­or bell peppers (approx 15 vegetables, less if they are large) 1-2 tbsp olive oil or coconut oil 1 red onion, peeled and finely chopped 1 clove garlic, peeled and finely chopped 20 wrinkly black olives, pitted 2 tbsp pickled capers, drained 2 tbsp finely chopped fresh mint 2 tbsp finely chopped fresh parsley 1 handfull almonds, chopped 2 tbsp lemon juice 4 tbsp raisins or finely chopped dates 150 g /­­1 cup feta cheese (optional) Yogurt sauce 1 cup natural yogurt 1 tbsp olive oil 2 tbsp lemon juice 2 tbsp finely chopped mint leaves 1 small clove garlic, peeled and finely chopped salt and black pepper Preheat the oven to 175°C /­­ 350°F. Place rice and water in a saucepan, bring to a boil, lower the heat immediately and let simmer on low heat for as long as instructed on the packet (meanwhile prepare the other ingredients). Drain if needed and transfer the cooked rice to a large mixing bowl. Trim off the top of each tomato. Use a small spoon to scrape out the seeds and flesh from the tomatoes and into a bowl. Slice each bell pepper lengthwise and discard the seeds, alternatively trim off each top and discard the seeds (depending on the shape of the pepper). Heat oil in a skillet, add onion, olives and capers. Finely chop the tomato flesh and add it together with the seeds and liquid. Sauté for about 15 minutes until soft and fragrant, then transfer to the mixing bowl. Add the rest of the ingredients and stir to combine. Fill upp the tomatoes and bell peppers with the stuffing, pressing down very gently as you go. Place the caps back on top of the tomatoes and bell peppers. Place the vegetables in a greased ovenproof dish and bake in the oven for 30-35 minutes or until the tomatoes and bell peppers are soft, golden and have slightly burnt edges. Whisk together the ingredients for the yogurt sauce in a small bowl while the vegetables are in the oven. Serve the stuffed vegetables with a drizzle of yogurt sauce and a simple side salad of choice. ************************ PS! We are having a supper club at Urban Deli in Stockholm next Monday, 26th September at 17.00. We have created a dinner menu together with them and it includes a few smoothies from our new book, warm dishes from our other books and a dessert. We will be there all evening to talk about our books, food philosophy, answer questions and also try to sit down and chat with all of you. Hopefully we will all have a nice and cosy Monday evening. Tickets can be purchased here! We have also released a few new products together with Urban Deli - a curry, a salad, a smoothie and a delicious overnight oats - that are sold as take-away boxes on all their locations.

Green Kitchen Smoothies

April 29 2016 Green Kitchen Stories 

Green Kitchen Smoothies A pre-copy of our newest book, Green Kitchen Smoothies has landed in our kitchen and we are giddy as kids about it (and really proud)! Whilst we were working on the smoothie pack for our app, last summer, we realised how versatile smoothies can be and how much we loved both drinking and making them. We often enjoy smoothies for breakfast, as a healthier midday alternative to sweet snacks and drinks, as a dessert and always after a workout. So you can imagine how thrilled we where when our publisher asked us if we wanted to develop more blends and gather them all into a book that you could hold, read, flip through, give away, collect and hug (or maybe that’s just us?). Our hope is that both experienced smoothie enthusiasts and newbies will find drinks to love in this book. It’s loaded with new smoothies, juices and nut milks, along with our favourites from the app and blog - a mix of simple smoothies and real showstoppers (with layers and toppings). We have also included granola, muesli and nut butter recipes along with lots of really handy tips and tricks. Almost 60 recipes in total, 160 pages thick and a bit smaller in size than our first books and therefore sold at a slightly lower price point (so everyone can afford one or two or three…). Now we are obviously bias, but we think it’s the most gorgeous smoothie book out there. We have put a ridiculous amount of energy into creating unique photos for every smoothie and we have perfected all of the recipes meticulously. This time we even took in help from a separate tester on the other side of the globe, to make sure all the blends would taste good regardless of ingredients, season or location. It is released in the UK and Australia on June 16th and you can pre-order it from Amazon.co.uk (UK) or Booktopia.com.au (Aus) now! It will be released in the US on August 2 but it is already available for pre-orders on Amazon.com. The book is also being printed in German, Dutch, Swedish and Danish in September and we will add links for pre-ordering as soon as we have that info. We are coming to London! To celebrate the launch of the book, Luise and I will be in London during the second week of June for a bunch of talks, supper clubs, events and book signings. We will do a talk at the Good Roots Festival on June 11th together with Sarah Britton, Deliciously Ella, the Hemsley sisters and a bunch of other inspiring people. Tickets seem to already have sold out but I think you can sign up, in case they release extra tickets. We will post more info about our events really soon! The latest info will probably reach instagram first, so keep your eye out.

Super-Easy Stuffed Green Bell Peppers

November 19 2015 VegKitchen 

I first made these delicious peppers for a New Years Eve party and they were a huge hit! Featuring a meaty-tasting seitan and hearty brown rice stuffing, these beautiful bell peppers satiate omnivores and vegans alike. Ready for the oven in under 20 minutes, these six-ingredient wonders are equally ideal for a holiday party or weeknight supper.

Tempeh and Walnut Soft Taco Filling

August 13 2015 VegKitchen 

Tempeh and Walnut Soft Taco FillingTwo high-protein foods (with lots more going for them nutritionally) -- tempeh and walnuts -- team up in a tasty taco filling that goes a long way. Use leftovers to boost protein and add texture to bean dishes and stews. Or you can freeze half of this filling for a future taco dinner. For a great meal, serve with Southwestern-Flavored Kale Salad. Adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas (HarperOne, reprinted by permission). Photos by Hannah Kaminsky. Save Print Tempeh and Walnut Soft Taco Filling Author: Nava Recipe type: Tortilla specialties Cuisine: Vegan /­­ Healthy Prep time:  10 mins Cook time:  20 mins Total time:  30 mins Serves: 4 to 6   Two high-protein foods (with lots more going for them nutritionally) -- tempeh and walnuts -- team up in a tasty taco filling that goes a long way. Ingredients 1 tablespoon olive oil 1 medium-large onion, chopped 1 medium red or green bell pepper 8-ounce package tempeh 1 cup walnut pieces 15- to 16-ounce can tomato sauce 1 tablespoon good-quality chili powder 1 tablespoon sweet paprika 1 teaspoon ground cumin Salt to taste Picante or sriracha sauce to taste, optional (see note) 8 to 12 soft corn tortillas or crispy taco shells For serving (use any or all) Finely diced tomatoes Thinly shredded lettuce Salsa Peeled and diced avocado Vegan Sour Cream Grated Vegan Cheddar-style cheese Instructions Heat the oil in a large skillet. Add the onion and sauté until translucent. Add the bell pepper and continue to sauté until the onion is lightly browned. Cut the block of tempeh into several chunks. Place in a food processor fitted with the metal blade and pulse on and off a few times. Add the walnut pieces and onion and pepper mixture, pulse on and off until everything is finely and evenly chopped. Be careful not to overprocess -- you dont want this to turn into a puree. Transfer the mixture to the skillet. Add the tomato sauce and seasonings. Stir together, bring to a simmer, then allow to cook over low heat for 15 to 20 minute to allow the flavors to marry. Serve straight from the skillet or transfer to a serving container, allowing everyone to construct their own tacos using soft corn tortillas or crispy taco shells, plus the rest of the suggested embellishments. 3.3.3077 Note: if youd like to leave this with a milder flavor, omit the hot sauce; everyone can spice up their own with it at the table. Nutrition information Per serving (2 tacos): Calories: 400;  Total fat: 28g;  Protein: 17g;  Carbs: 26g;  Fiber: 10g; Sodium: 148 mg   - Here are more tasty ways to enjoy a Southwestern Supper. - Enjoy more recipes using Tempeh.

Sweet Potato Caramelized Onion Stew

February 16 2015 Meatless Monday 

Pumpkins are roasted sweet, potatoes are steamed tender and onions are caramelized in this hearty stew with flavors both sweet and savory. Curry powder and chili powder give this supper a kick, while fresh thyme lends its herbal undertone. This recipe comes to us from GF Celebration! Serves 8 - 2 pie pumpkins, halved and seeded - 3 sweet potatoes, cut into 1 inch cubes - 5 red potatoes, cut into 1 inch cubes - 32 ounces low sodium vegetable stock - 2 teaspoons curry powder - 2 teaspoons chili powder - 1 teaspoon salt - 1 red onion, sliced - 1 yellow onion, sliced - 3 cloves garlic, minced - 1 tablespoon fresh thyme - 1 tablespoon canola oil, for preparing the onions Preheat an oven to 350 degrees. Place the pumpkin halves, cut side down, onto a cookie sheet and bake for about 1 hour and 15 minutes, or until the pumpkin becomes tender when pierced with a fork. Set aside to cool. Fill a saucepan with 1 inch of water and place it over medium heat. Add the cubed potatoes, cover and steam for about 25 minutes, or until the potatoes become tender. Transfer to a large mixing bowl and set aside. When the roasted pumpkin has cooled, scoop out its flesh and add it to the mixing bowl with the potatoes. Season the potatoes and pumpkin with the vegetable stock, salt, curry and chili powder. Transfer to a pot and cook over medium heat while you prepare the onions. Place the oil in a frying pan over medium heat. Add the onions and cook for about 10 minutes, or until the onions are well done and translucent. Add the caramelized onions to the stew on the stove. Season everything with the garlic and fresh thyme, taking care to stir to ensure the ingredients are evenly distributed. Add the onions to the simmering potato mixture. Stir, turn heat down to medium low and let simmer for about 20 minutes, or until the flavors have melded. Taste and adjust seasoning if desired. Divide into 8 portions and enjoy! The post Sweet Potato Caramelized Onion Stew appeared first on Meatless Monday.

Peanut Butter Tofu Bowl Recipe and Bowls Book GIVEAWAY!

December 6 2014 Vegan Richa 

Peanut Butter Tofu Bowl Recipe and Bowls Book GIVEAWAY! Most days when I don’t have much time to sit and eat an elaborate meal, I throw things in a bowl and eat up anything combined with anything. This book by Becky Striepe takes those daily meals to a whole new level by providing simple options for the layers in the bowls and combinations that are tried and tested and loved.  Bowls are quick and easy. Becky’s bowl basics are simple, add a layer of grains, potatoes, greens or pasta, top with veggies, then protein and some awesome sauces or dressings. With the recipes for each of the bowl elements in the book, there are endless possibilities to come up with your own combinations!  The book has chapters on Breakfast and Brunch Bowls, Lunches and suppers, Soups and Stews, Sauces and Layers basics. I made this Peanut butter Tofu Bowl with the perfect mashed potatoes (and they definitely are perfect, noochy, peppery and perfect!), greens and drizzled up with more peanut butter sauce. That sauce is so good that I threw in some cauliflower in it and baked those up as well (baked for 25 minutes at 425 degrees F). Clearly most of the cauliflower did not make it to the pictures. What can I say, we all know by now how much Cauliflower we eat in this house. I should just change the tagline of the blog to Eating Cauliflower till we photosynthesize ;)  Back to the Bowls book. Becky has worked on the book and published it by herself! Which I can tell you is a big feat. so many steps go into writing and publishing a book! Support her by getting yourself a copy here! Becky is also giving away the book to 2 readers of the blog. One print copy within US and One digital copy for International readers, anywhere in the world! Please enter the Giveaway at the end of the post. Continue reading: Peanut Butter Tofu Bowl Recipe and Bowls Book GIVEAWAY!The post Peanut Butter Tofu Bowl Recipe and Bowls Book GIVEAWAY! appeared first on Vegan Richa.

Easy Vegan Bean Burritos

December 2 2014 VegKitchen 

Easy Vegan Bean BurritosBurritos, literally meaning “little donkeys,” are a staple of basic Southwestern cuisine. These easy burritos, filled with beans and vegan cheese, are delicious and filling. Photos by Hannah Kaminsky. Makes 8 burritos, 1 or 2 per serving Filling: - 1 tablespoons olive oil - 1 small onion, chopped - 2 cloves garlic, minced - 1/­­2 medium green bell pepper, finely diced - 3 cups well-cooked pinto beans (from about 1 cup raw), or two 15- to 16-ounce cans, drained and rinsed - 1 to 2 small fresh hot chile peppers, seeded and minced, or one 4-ounce can chopped mild green chiles - 2 to 4 tablespoons minced fresh cilantro, to taste - 1 teaspoon ground cumin - Salt to taste - Cooking liquid from the beans, or water, as needed Remaining ingredients: - 8 burrito-size (10- to 12-inch) flour tortillas - 1 cup firmly packed cheddar-style non-dairy cheese - Fresh Tomato Salsa or store-bought salsa - Shredded lettuce for garnish - Black olives for garnish Heat the oil in a medium skillet. Add the onion and sauté over medium-low heat until it is translucent. Add the garlic and sauté for another minute before adding the green pepper. Continue to sauté until the onion is lightly golden. Add the pinto beans along with the remaining filling ingredients and enough liquid to keep the mixture moist. Simmer, covered, for 10 minutes. With a mashing implement, mash about half of the beans. Make sure there is enough liquid in the mixture to form a thick, saucy base. Cook, covered, for another 5 minutes. Spoon some the bean mixture onto the centers of each flour tortilla. Sprinkle with some grated cheese, if desired, and top with a spoonful or so of salsa. Fold two sides over the filling, then roll up snugly. Arrange 2 burritos on each dinner plate. Garnish with shredded lettuce and black olives. Pass around extra salsa. Serve at once. - Find more of VegKitchens Vegan Dinner Recipes   and more Burritos, Enchiladas, And Tortilla Dishes. - Find lots more tortilla recipes in A Southwestern Supper.

Black Bean and Zucchini Tortilla Casserole

September 21 2014 VegKitchen 

Black Bean and Zucchini Tortilla CasseroleChilaquiles is a classic Southwestern casserole that layers soft corn tortillas with beans and cheese (vegan in this case). Adding zucchini and chiles adds to the lively flavors. This makes for a nice change-of-pace holiday main dish, but this is also easy enough to make for weeknight meals. Photos by Hannah Kaminsky. Adapted from The Vegetarian Family Cookbook. Serves: 8 - 1 1/­­2 tablespoons extra-virgin olive oil - 1 cup chopped onion - 1 medium green bell pepper, diced - 28-ounce can crushed or pureed tomatoes - 1 to 2 small fresh hot chile peppers, seeded and minced, or one 4-ounce can chopped mild green chiles - 2 teaspoons chili powder, or more, to taste - 1 teaspoon dried oregano - 1 teaspoon ground cumin - 16- to 20-ounce can black beans, drained and rinsed - 1 medium zucchini, quartered lengthwise and thinly sliced - 12 corn tortillas, torn or cut into several pieces - 8 ounces cheddar-style nondairy cheese (Daiya is great with this!) - Vegan sour cream (homemade or purchased) or Cashew Cream for garnish, optional Preheat the oven to 400? F. Heat the oil in a large saucepan. Sauté the onion until translucent. Add the green pepper and continue to sauté until it has softened and the onions are golden. Stir in the crushed tomatoes and seasonings, black beans, and zucchini. Bring to a simmer, then simmer gently for 5 minutes. Layer as follows in a lightly oiled 9-by 13-inch or 2-quart round casserole: Half of the tortillas, half of the tomato-black bean mixture, and half of the cheese. Repeat. Bake for 15 to 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.     - Here are more easy bean main dishes. - Find lots more tortilla recipes in A Southwestern Supper. - Here are more recipes for a Vegetarian and Vegan Friendly Thanksgiving . - Find more ways to make Special Occasions and Entertaining  easier and healthier. - Browse more of VegKitchens vegan casserole recipes.

BBQ Sweet Potato and Chile Peanut Tacos

September 4 2014 VegKitchen 

I lived in Fort Worth, Texas for eleven years, and while I lived there, I had some of the best BBQ Ive ever eaten. This taco is an ode to my second home. Its basically a BBQ sandwich served inside a flour tortilla. Its messy, a bit decadent, but oh-so-tasty. If you want to up the heat level, add some minced serrano chiles to the top. From Vegan Tacos: Authentic & Inspired Recipes for Mexicos Favorite Street Food * by Jason Wyrick, (C) 2014. Reprinted by permission from Vegan Heritage Press. Makes 12 Tacos The Filling - 1 medium yellow onion, cut into 1/­­4 inch strips - 2 small sweet potatoes, cut into 2 x 1/­­2-inch strips  - 1 tablespoon olive oil - 1/­­2 teaspoon salt - 2 cups Texas-style BBQ sauce - 2 tablespoons peanut butter The Slaw - 1 cup vegan mayonnaise  - 4 cloves garlic - Juice of 2 limes - 1/­­2 teaspoon salt - 2 cups shredded cabbage The Chile Peanuts - 1 tablespoon olive oil - 1/­­2 cup chopped, roasted salted peanuts  - 1/­­2 teaspoon chipotle powder - 1 teaspoon ancho powder or chili powder - 12 (6-inch) flour tortillas Heat the oil in a skillet over a medium-high heat. Add the onion and sauté until well browned, about 10 minutes. Add the sweet potatoes and enough water to come up about 1/­­2 inch up the pan. Cook the sweet potatoes until they are soft, about 8 minutes. You will need to replenish the water as it cooks down. Season with the salt and lower the heat to medium. In a bowl, stir together the BBQ sauce and peanut butter, then stir the sauce mixture into the pan with the sweet potatoes and bring to a simmer. Cook for 5 minutes, then set it aside. In a bowl, combine the vegan mayo, garlic, lime juice, and salt. Toss the cabbage with this mix and set it aside. In a small skillet, heat 1 tablespoon of oil over medium heat. Add the peanuts and sauté for about 2 minutes, slowly stirring them. Remove the pan from the heat and immediately season the peanuts with the chipotle and ancho powder. Warm the tortilla. Fill them with the BBQ sweet potatoes and onions, then the slaw, and top with chile peanuts. - Find lots more tortilla recipes in  A Southwestern Supper. *This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Beetroot Almond Soup with roasted chickpeas

December 23 2016 Veganpassion 

Beetroot Almond Soup with roasted chickpeas As a child beetroot was awful to me. Earthy and red, that had to keep off my plate. Since I'm a vegan my taste definitely changed. I'm using beetroot all the time and I love it. If grated in a salad, in a cream sauce, roasted with finger-shaped potato dumpling, in a risotto or in a dessert. The colour just makes me smile. In the winter I love earthy vegetables like pumpkin and potatos. The beetroot just fits perfectly into a colorful menu. Before you know it the nodule has turned into a soup. I ate it all even though I wanted to keep something for my boyfriend...oh well, next time :-) Makes 4 portions. Ingredients: 2 beetroot (700 g) 1 onion 3 tbsp. olive oil 1 small piece ginger 2 tsp. vegetable broth, powder 100 ml orange juice 5 cloves 1/­­2 tsp. cilantro seeds, grounded 1/­­4 tsp. cinnamon 1 can (400 g) coconut milk 0,8-1 l water 1 tbsp. almond butter salt, pepper 4 tbsp. non-dairy cream 1 tsp. thyme, dried orange zest Peel the beetroot and the onion and cut them into cubes. Stew in olive oil until the onion start roasting. Cut ginger into small pieces and add it to the vegetable broth. Deglaze it with orange juice. Add cloves, cilantro, cinnamon, coconut milk and half of the water. Let it cook with closed lid for 10 minutes than add almond butter. Mash everything and taste it. For the roasted chickpeas: 1 can chickpeas 1 tbsp. olive oil 1/­­2 garlic paste 3/­­4 tsp. sweet paprika powder 3/­­4 tsp. curcuma powder seasalt, pepper Pour off the chickpeas and mix them with olive oil, garlic, paprika powder and curcuma powder. Flavour it with salt and pepper. Bake at 200°C (392°F) upper-/­­lower heat for 20 minutes. Turn them around once a while so they don't get burned. Serve the soup with dab of cream, some thyme, orange zest and put the chickpeas on top. Enjoy the recipe!

Summer Aubergine Rolls

May 24 2016 Green Kitchen Stories 

Summer Aubergine Rolls Hi friends, today we are sharing a dinner recipe that we prepared over the weekend. Some of you might recognize these aubergine rolls as they are a summery version of our Involtini di Melanzane recipe. It has always been one of our favorites and there is also a winter version of it in our Green Kitchen Travels cookbook. This one has a brighter and tangier filling than the original and is baked without the tomato sauce. The filling is made with a mix of asparagus, rhubarb, pesto, pistachios, feta cheese, raisins and cooked quinoa. It is a really delicious filling that could also be served on its own (but it looks so much more impressive tucked inside the aubergine rolls). We served the rolls with a green salad drizzled with a little yogurt dressing. It was totally delicious and would be quite an impressive dish to do if you have friends coming over for dinner. I know we always say this, but do save some time (and effort) and let everybody get involved and help roll. Cooking and eating is so much more fun when the experience is shared. We also have some news about upcoming events. - First of all, we are going to Lisbon this coming Sunday (29 May) to promote the Portuguese edition of our first book. We will be doing some interviews and a talk and book signing in the Praça Leya at the Lisbon book fair. The talk is at 7 pm. Wed love to meet some of our Portuguese readers there, so please come by and chat with us! - We also wanted to share some more dates for our exciting launch of Green Kitchen Smoothies in London. We will be doing a supper club and Q&A with Mae Deli x Deliciously Ella on Tuesday 7th June and tickets can be booked here (only a few left!). We will also be talking at the Good Roots Festival on Saturday 11th June but unfortunately that is already sold out. There will be one or two more opportunities to get your books signed and have a chat and we will announce those as soon as we have more info. Summer Aubergine Rolls stuffed with Quinoa, Rhubarb & Asparagus 2 large aubergines, thinly sliced (approx. 24 slices in total) olive oil, to brush sea salt 2 rhubarb stalks, thinly sliced 10 asparagus spears, thinly sliced 1/­­2 cup /­­ 100 g uncooked quinoa or 2 cups cooked quinoa (any color) 1 cup /­­ 250 ml water 1 large pinch sea salt 1 cup pesto dressing (see end note) 50 g shelled unsalted pistachio nuts, coarsely chopped 150 g feta cheese, crumbled 1 handful raisins Preheat the oven to 200°C/­­400°F. Arrange the aubergine slices (not overlapping) on two baking trays lined with baking paper. Use a pastry brush to brush each slice with a thin layer of olive oil on both sides. Sprinkle with sea salt and bake in the oven for 13-15 minutes or until very soft and golden. Thinly slice the rhubarb and asparagus and spread out on another baking tray lined with baking paper, drizzle with a little olive oil and sprinkle with sea salt. Place in the oven and bake for 5-8-minutes, or until soft and juicy. Meanwhile cook the quinoa. Place rinsed quinoa in a saucepan, add water and bring to a boil. Lower the heat immediately and simmer for about 15 minutes, set aside. When slightly cooled, stir through 3/­­4 of the pesto dressing, 3/­­4 of the chopped pistachios nuts, 1/­­2 of the feta cheese and raisins. Then carefully fold in the baked rhubarb and asparagus. Roll the aubergine: Place the grilled aubergine, one by one, in front of you. Add a large spoonful of the quinoa mixture at the bottom of it and roll up lengthwise away from you. Place the rolls on a baking tray with baking paper. Scatter over the remaining feta cheese, a drizzle of the pesto dressing and sprinkle with the chopped pistachio nuts. Bake for 10 minutes at 200°C/­­400°F. Ready to serve. Serve with a simple green salad of choice and drizzle with yogurt. Enjoy! Note about the pesto dressing: If you make a batch of homemade pesto, simply add more olive oil and lemon juice to make it thinner. Alternatively buy a store-bought pesto and thin it out with more olive oil and lemon juice.

Chocolate Chip Cookies (Eggless)

December 31 2015 Manjula's kitchen 

Chocolate Chip Cookies (Eggless) Chocolate chip cookies are always a treat. These are egg-less cookies, and they are supper easy to make. These cookies are delicious and crispy and taste great with milk or hot cup of tea. This recipe makes 20 cookies Ingredients: - 1-1/­­4 cups of all purpose flour (plain flour or maida) - 1/­­2 teaspoon baking powder - 1/­­2 teaspoon baking soda - Pinch of salt - 1/­­2 cup sugar - 1/­­2 cup of softened butter (8 tablespoons or 4oz) - 1 teaspoon Vanilla Extract - Approx. 1/­­4 cup of chilled milk use as needed - 1/­­2 cup Semi-sweet Chocolate Chips Method - Pre heat the oven to 350 degree F or 180 degree C. - Mix the flour, baking soda, baking powder, and salt, in a bowl. - Take butter in another bowl, whip it with whisk till it becomes creamy and smooth. - Add the sugar and mix it till it becomes smooth and fluffy. Add vanilla and mix well. - Add the flour mix to butter. This will make into crumbly dough. - Add milk as needed to make soft dough. Stir in the chocolate chips. - Divide the dough into about 20 equal parts and make them into about 1/­­2 patties. - Place the dough balls on a non-greased cookie sheet about two inches a part. - Bake the cookies for about 15 to 18 minutes or until cookies are lightly golden brown on edges. - Remove the cookie sheet from the oven.  Let the cookies cool down for two to three minutes before taking them off the cookie sheet. The post Chocolate Chip Cookies (Eggless) appeared first on Manjula's Kitchen.

Schnippelbohnensuppe {Green Bean Soup}

September 2 2015 seitan is my motor 

Schnippelbohnensuppe {Green Bean Soup}Hello all, welcome to the second day of Vegan Mofo 2015. Today’s promt is: I am pretty sure that my grandmother’s Schnippelbohnensuppe was one of my favourite foods when I was a kid. (Schnippeln is a verb, it means to chop or cut up vegetables, but the verb sometimes also refers to cutting something with scissors.) But although I always loved green beans, I probably didn’t like this soup because it had beans. I liked it because it had sausages. My grandmother put smoked sausage (called mettwurst) in there and they contributed most of the flavour. Although I really do not miss meat, I couldn’t live without the combination of smoky and salty. I am thankful there are things like liquid smoke and smoked salt to stand in for the sausages I used to eat. I freely admit that I put a vegan sausage into my soups here and there, too. I don’t really get the hate that is directed at these products sometimes. Meat eaters telling me I shouldn’t eat them, vegetarians telling me I shouldn’t eat them and even vegans who tell me this and refuse to eat “fake” meats with a passion. Sure, they are processed. Sure, they have a lot of salt. So what? You can eat them once in a while. Also, please don’t tell me I shouldn’t eat sausages and other plant based meat products because I swore off meat. Exactly. I swore off meat. I never swore of sausage shaped seitan or tofu. It’s plant based. It’s not different from plant based cheeses or plant based milks which never get that amount of hate. So, if you have access to smoky vegan sausages or something like this Merguez that would be a great mettwurst substitute. For this soup, I still used smoked tofu (which can be substituted with any kind of your favourite sausage) because more accessible, I hope. Print Schnippelbohnensuppe {Green Bean Soup} 2 servings Ingredients2 tablespoons oil 100g (3.5 oz) smoked tofu, cubed 50 g (1/­­2 cup) finely sliced leeks 70 g (1/­­2 cup) celeriac (celery root), cubed 280 g (3 small) potatoes, cubed 1 carrot, sliced into thin rounds 350 - 400 g (13 - 14 oz) fresh runner or other green beans, cut into bite-size pieces 480 ml (2 cups) water 1-2 teaspoons fresh rosemary 1 teaspoon smoked salt, or to taste salt and pepper to taste InstructionsHeat the oil in a large pot. Add tofu and fry for five minutes. Add vegetables and fry for another five minutes. Pour water into the pot and add rosemary. Cook for 10 minutes and add smoked salt. Season with salt and pepper. 3.1 http:/­­/­­www.seitanismymotor.com/­­2015/­­09/­­schnippelbohnensuppe-green-bean-soup/­­ Copyright (C)2015 All rights reserved. www.seitanismymotor.com

Fettuccine Florentine

April 27 2015 Meatless Monday 

Mushrooms and garlic are seasoned slightly spicy and then tossed with sun dried tomatoes, spinach and pasta. This simple supper is terrific served with a mixed green salad and crusty bread. This recipe comes to us from Trudy of Veggie.Num.Num. Serves 4 - 8 oz fettuccine, cooked according to package instructions - 1 tablespoons olive oil - 1 fresh red chili pepper, diced - or - 1 teaspoon diced bottled red chili - 2 cloves garlic, diced - 6 large flat mushrooms, sliced - salt and pepper, to taste - 1 cup low fat evaporated milk - or - 1 cup low fat non-dairy powdered milk - 1 large bunch of fresh spinach, roughly chopped - cup parmesan cheese or nondairy parmesan, freshly grated -  1/­­4 cup parsley, chopped - 6 sun dried tomatoes, diced Heat olive oil in a large heavy-based pan over medium-high heat. Add the garlic and chili and cook for 3-5 minutes, or until soft and fragrant. Add the mushrooms to the pan and cook for about 3-4 minutes, or until soft and browned. Season with salt and pepper to taste and toss well. Reduce heat to low and add the evaporated milk. Slowly stir for about 5 minutes, or until liquid has reduced by three quarters. Add the cooked fettuccine, spinach, parmesan, parsley and semi-dried tomatoes to the pan. Toss for 2-3 minutes, or until spinach is wilted and fettuccine is well incorporated. Served topped with a little extra parsley and fresh cracked pepper. The post Fettuccine Florentine appeared first on Meatless Monday.

5 Expert Tips for Dating a Non-Vegetarian

January 15 2015 Vegetarian Times 

5 Expert Tips for Dating a Non-Vegetarian Opposites often attract, and in a mostly omnivorous world, its not surprising that vegetarians arent exclusively dating one another. But things can get dicey when it comes to the emotional topics of food and ethics. Want to make it work across the dietary divide? We asked Ayindé Howell and Zoë Eisenberg, co-authors of The Lusty Vegan: A Cookbook and Relationship Manifesto for Vegans and the People Who Love Them, for their best relationship survival tips. Show Respect First off, dont count on converting each other. People do change their eating habits--most of us werent born vegan or vegetarian--but its best not to base your relationship on that hope. You can share your love of tofu and nachos loaded with cashew cheese, but resist passing judgment on what your other half orders for dinner. After all, nothing is more romantic than respect. Sometimes I enjoy our different viewpoints, says Eisenberg of her current partner. They certainly help stoke some fiery conversation. Ultimately, I look at a person as a complete package. Lifestyle choices are only a small portion of that package. Focus on what drew you together in the first place, and enjoy growing as a couple. Make a (Meal) Plan Eating out? Take turns choosing the restaurant, and make sure both of you will have something to eat. Not every meal needs to knock everyones socks off, but try to make it rare that the vegetarian is stuck with a lame salad or the omnivore is totally intimidated by an all-vegan mock-meat menu. Just research the menu of a restaurant before suggesting it, says Howell. Calling ahead to fancier restaurants is a smart move--youll learn if they have any flexibility and may discover a chef whos willing to whip up a fantastic veg dish for you. Dining in? Prepare meatless meals that you both love and that can be easily modified at the table: each of you can add beans, tofu, seitan, or another mix-in of your choice to your own plate. Set Boundaries (and Stick to Them) Planning to move in together? Its a good idea to lay down ground rules for the kitchen. You may decide that it will be entirely vegetarian, or that you wont cook meat but your partner can prepare it. Figure out what youre both comfortable with, and leave the guilt trips out of it. If youre willing to compromise, Howell suggests choosing a color for veg-only knives and cutting boards, while Eisenberg has had success with creating safe spaces where each person has a shelf or area for the foods theyd like to keep separate. You might also want to ask your sweetie to wash up any greasy tools or dishes soon after eating something non-veg. Involve the Folks Consider each others preferences at holiday meals, and team up to make sure the occasion is satisfying for everyone. If the vegetarians family is hosting, check to see if all the guests are cool with mock meats or if they have a particular dish theyd love to see at the table. Getting together with the omnivores folks? Always offer to bring something veg-friendly and help out in the kitchen. Howell and Eisenberg both advise smiling, being polite, and stressing how much you appreciate the effort--even (and perhaps especially!) if a well-meaning host accidentally makes your vegan dish with dairy. It cant hurt to pack some emergency snacks for later, just in case. Get Cooking! If youre daunted by cooking with your omni date, dont overthink it. Many basic (and delicious) dishes are customizable for anyones preferences: just add your own protein at the end. Taco Night Start with tortillas, roasted vegetables, rice, and salsa. Pizza Party Set out toppings and make a few different pies. Spicy Chili Make a basic bean chili and go crazy with toppings. Pasta Supper Think spaghetti with homemade sauce--and a bottle of wine. Are you a vegetarian dating a non-vegetarian? What’s your secret to making it work? Share in the comments!

Peanut Butter Tofu Bowl and Bowls Book GIVEAWAY!

December 6 2014 Vegan Richa 

Peanut Butter Tofu Bowl and Bowls Book GIVEAWAY! Most days when I don’t have too much time to site and eat an elaborate meal, I throw things in a bowl and eat up anything combined with anything. This book for Becky Striepe takes those daily meals to a whole new level by providing simple options for the layers in the bowls and combinations that are tried and tested and loved.  Bowls are quick and easy. Becky’s bowl basics are to add a layer of grains, potatoes, greens or pasta, top with veggies, the protein and some awesome sauces and dressing. With the recipes for each of the elements in the book, there are endless possibilities to come up with your own combinations!  The book has chapters on Breakfast and Brunch Bowls, Lunches and suppers, Soups and Stews, Sauces and Layers basics. I made this Peanut butter tofu Bowl with the perfect mashed potatoes (and they definitely are perfect, noochy, peppery and perfect!), greens and drizzled up with more peanut butter sauce. That sauce was so good that I threw in some cauliflower in it and baked those up as well. clearly most of the cauliflower did ot make it to the pictures. what can I say, we all know by now how much Cauliflower we eat in this house. I should just change the tagline of the blog to Eating Cauliflower till we photosynthesize ;)  Back to the Bowls book. Becky has worked on the book and published it by herself! You can get yourself a copy here! Becky is also giving away the book to 2 readers of the blog. One print copy within US and One digital copy for International readers, anywhere in the world! Please enter the Giveaway at the end of the post. Continue reading: Peanut Butter Tofu Bowl and Bowls Book GIVEAWAY!The post Peanut Butter Tofu Bowl and Bowls Book GIVEAWAY! appeared first on Vegan Richa.

Mushroom and Bell Pepper Vegan Quesadillas

October 18 2014 VegKitchen 

Mushroom and Bell Pepper Vegan QuesadillasThese simple, light vegan mushroom and bell pepper quesadillas are good served with a hearty grain pilaf or a bean dish. They also make a nice accompaniment to a well-seasoned chili. Photos by Evan Atlas. Serves: 2 generously or 4 modest servings - 8 ounces white or cremini mushrooms, cleaned and sliced - 1 medium green or red bell pepper, or half of each, thinly sliced - 4 soft taco-size (8- to 10-inch) flour tortillas, preferably whole grain - Salsa, your favorite variety, as desired - 2 to 3 scallion, green parts only, thinly sliced - 1/­­4 cup chopped fresh cilantro, optional - 1 1/­­2 cups grated vegan cheddar or nacho style cheese Place the mushrooms in a medium skillet and layer the bell peppers on top of them. Add a small amount of water, cover, and steam until the mushrooms are done and the bell peppers are tender-crisp. Drain. Sprinkle about a quarter of the cheese over the surface of one tortilla. Arrange half of the mushroom and pepper mixture over the cheese. Top with some salsa -- enough to flavor and moisten the veggies, but not to drench them. Sprinkle with half of the scallion, and some optional cilantro. End with about another quarter of cheese, and cover with another tortilla. Repeat the above step with the remaining ingredients. To bake: Arrange both quesadillas on a parchment-lined baking sheet and bake at 400 degrees F for 12 to 15 minutes, or until the tortillas becomes lightly golden and crisp on the outside. To cook on the stovetop: Cook the quesadillas one at a time on a nonstick griddle over medium-high heat. When one side is golden and crisp, carefully flip over and cook the other side until golden. Once done, cut each quesadilla into 4 equal wedges, allowing 2 to 4 wedges per serving, and eat out of hand with extra salsa. Nutritional Information Per serving:  311 calories;  38g carbs; 13g total fat; 7g protein; 5g fiber; 619mg sodium - Mushroom lovers, rejoice! Here are more mushroom recipes   for you. - For lots more Southwestern-style recipes, go to A Southwestern Supper .

Italian White Beans with Kale

September 15 2014 Meatless Monday 

As fall approaches, summer salads give way to hearty cooked dishes. This bean and kale dish, served over a bed of warm polenta, is just the thing to serve for supper as cooler weather moves in. This recipe comes to us from Patrice of Circle B Kitchen. Serves 4-5 For the Beans and Kale: - 1 3/­­4 quarts water - 1 1/­­2 cups dry white beans (such as Cannellini or Great Northerns) - 4 cups packed kale leaves, roughly chopped - 1 3/­­4 cups canned crushed,  peeled tomatoes - 1 bay leaf - 2 tablespoons olive oil - 1 small onion, chopped - 1 red or orange bell pepper, chopped - 2 tsp minced garlic - 1/­­2 teaspoon each, leaf thyme, leaf oregano - 1/­­2 teaspoon red pepper flakes - Salt to taste - 1 tablespoon balsamic vinegar Bring water to a boil in a large pot, then add beans. Reduce heat, cover and simmer for 40 minutes, then add 2 cups of the kale, tomatoes and bay leaf. Continue to simmer, covered, for another half hour. Meanwhile, heat oil and saute onion, pepper and garlic in it with thyme, oregano and red pepper flakes. After the beans have simmered 30 minutes, stir in sauteed vegetables. Add salt and balsamic vinegar. Cover and cook for another hour, adding water if needed, or if the sauce seems too thin, leave the lid off to thicken the sauce.  Cook until beans are tender and the sauce is the desired consistency.  Adjust seasonings and add the remaining 2 cups of chopped kale.  Simmer another 5 minutes and serve over creamy polenta and topped with grated parmesan cheese. For the Polenta: - 2 tablespoons extra-virgin olive oil - 1 tablespoon minced garlic - 2 cups vegetable broth - 2 cups milk - 1 cup polenta - 1 teaspoon kosher salt - 1/­­2 cup Italian cheese blend (usually a mixture of asiago, provolone, fontina and parmesan) - 3 tablespoons unsalted butter - 1  1/­­2 tablespoons finely chopped flat-leaf parsley leaves - 1 tablespoon finely sliced chives or finely chopped basil Heat the olive oil in a 2-qt sauce pan over medium-low heat and add the minced garlic. Cook until softened, about 3 minutes.  Add the chicken broth, kosher salt and milk, and bring to a boil over medium high heat.   Reduce the heat and slowly pour the cornmeal into the hot liquid, whisking to prevent lumps.  Lower the heat to cook the mixture at a gentle simmer. Cook, stirring frequently, until the cornmeal is creamy, about 20 to 30 minutes. The more you stir, the creamier it will be.  Remove the polenta from the heat and stir the cheese, butter, and the herbs.  Cover and keep warm.  The post Italian White Beans with Kale appeared first on Meatless Monday.


You will enjoy these as well ...

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



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!