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CURRIED CAULIFLOWER RICE + CHICKPEA SAUTE. Curried Cauliflower Rice + Chickpea Saute Serves 4 Recipe adapted from A Sweet Spoonful Most curry blends already have cumin and coriander in them but they vary widely on heat factor. If yours is not super spicy, you can just use more, but exclusively curry powder. 2 Tbsp. coconut oil1 yellow onion, choppedsea salt3 cloves garlic, minced1-2 Tbsp. fresh grated ginger, depending on taste2-3 tsp. curry powder, depending on heat1 tsp. cumin1/2 tsp. coriander3 cups riced cauliflower*2 cups cooked chickpeas (one 14-oz. can, drained, will do)1 cup vegetable stock1/3 cup golden raisins2 cups greens, such as spinach, chard, baby kale etc.1 cup coconut milk, more as needed whole plain yogurt, for servinggreen onions and cilantro, for servingtoasted cashews, for serving * Cauliflower rice comes “pre-riced” at most stores now (Traders, Sprouts, Costco.

WEEKNIGHT VEGETABLE CURRY. WEEKNIGHT VEGETABLE CURRYServes 4 The heat here will largely depend on your curry powder. I buy some from Penzey’s but know people are partial to paste versus powders as well. If you prefer paste, sub in about 1 tsp. red curry paste. Long as you use a sweet curry powder, the sambal oelek (chile paste) here should offer enough heat but adjust to your taste. 1 Tbsp. ghee or coconut oil1 medium yellow onion, roughly chopped4 cloves garlic3 inch nub of peeled ginger1 tsp. sea salt, to taste1 tsp. ground cumin2 tsp. curry powder1 tsp. turmeric1 tsp. muscavado or brown sugar1/4 cup smooth peanut butter1 14-oz. can coconut milk1/2 tsp. fish sauce, optional3/4 cup canned, diced tomatoes1 1/2 cups coconut water or vegetable broth, as needed1 tsp. sambal oelek (chile paste)handful of cilantro and basil leavesjuice of one lime cooked brown rice, for serving whole milk yogurt and cilantro, for topping.

BAKED HERB + PISTACHIO FALAFEL. We ate our last lunch of a quick trip to NYC at Carnegie Deli. There was a line outside, which I'm guessing is due to an Anthony Bourdain or Seinfield episode because I know there is better food in New York. My dad, as you'll gather from a few headnotes in our cookbook and snippets here, likes his food straight forward (although, I did bring raw chia date brownies for plane snacks and he LIKED them! Heavens to Betsy). A few days in New York for this man necessitates pretzels, pizza and a hot pastrami sandwich. My dad was my date to the James Beard dinner in town - an event I attended hesitantly seeing this month is more travel heavy than average. Thanks to a few friends coaxing me, I knew I would regret it if I didn't make it happen - something I may get to experience once in a lifetime.

A friend and I were emailing about cookbook business and she mentioned "the ubiquity of blogger cookbooks. " I know you worked your buns off for this, David and Luise, and the book is absolutely lovely. CORN & CHICKPEA BURGERS — Anett Velsberg. Sunday bun-day is upon us again, this time in the form of the perfect corn and chickpea burgers. There’s something about piling up all the best ingredients between two toasted buns that makes it pretty much unbeatable in terms of delicious, comforting food.

I filled mine with spicy vegan mayo, avocado, tomatoes, red onions, cashew cream cheese, rocket, cilantro and of course, the most important part, the chickpea and corn patty. As a side I made some crispy baked potato wedges which are also really nice to eat up the leftover spicy vegan mayo with. (hehe) The patty is soft, yet holds it’s shape both when frying and biting into it (it’s the whole wheat flour that I used!). If you are feeling like you’d like to experiment a bit then I’m sure a bit of crushed nuts/grains would be a nice addition to the texture as well. But for today, this is just perfect. Ingredients For the patties: 1 can chickpeas (400g), reserve the water 150g canned sweetcorn handful of coriander 1/2 tsp ground coriander Method.

QUINOA FALAFELS WITH TAHINI SAUCE. 1 English Cucumber, cut in matchsticks 1. In a small saucepan, bring 1 cup water to a boil. Add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, about 12ish minutes. Set aside to cool for now. 2. 3. 4. 5. BAKED SWEET POTATOES with avocado, purple cabbage, cherry tomatoes & cilantro. — Anett Velsberg. Big Comfy Sweet Potato.

Comfort food is different for all of us. For some, it’s a big bowl of macaroni and cheese, for others, it’s ice cream and chocolate sauce. Me? Sweet potatoes. For real. There is something so soothing and grounding about digging into one fresh out of the oven, loading it up with ghee, salt and cracked black pepper. Well, this time I dressed up that white t-shirt with a cornucopia of yumminess: black beans, avocado, sprouts and my Red Blanket Sauce that will knock your woolen socks off.

The toppings for the Big Comfy Sweet Potato are up to you. But if you really don’t have anything else on hand, the Red Blanket Sauce is killer. Comfy Digestion with the Sweetest of Potatoes Many people think that sweet potatoes are just regular potatoes that are orange, but they are in fact a completely different vegetable.

Big Comfy Sweet PotatoesServes 4Ingredients: 4 medium-large sweet potatoes (organic, if possible) 1 ½ cups black beans (equivalent to 1 can) 1 ripe avocado Directions: 1. Vegan Meatballs. Hey friends! We’re happy to be back with a new post after some away-time. The reason for our absence is that we have been busy cuddling with our new family member. We are calling him Little Brother until we have decided on his real name (so difficult this time!). We are all feeling well and are mighty happy (even though our mornings have become a tad more chaotic). He’s a sleepy little fella.

For today’s recipe we decided to revive a section on the blog that we started last year and then forgot all about. We call it Homemade Whole Food Staples and today’s recipe fits right in. Since we have so many egg-based patties in the archive, we made these vegan, using chickpeas as the protein source and binder. Just like with our apple cake recipe, we have been experimenting quite a bit to get the amounts right as we wanted to have the option to both cook them in a frying pan (for times when you just want to fry up a few) or in the oven (for larger batches).

Vegan PolpetteMakes 30 PS! BAKED FALAFEL PITA POCKETS with a lemon-tahini sauce | Anett Velsberg. Ingredients For the falafels: 1 can chickpeas (400g) 1/2 red onion, roughly chopped 1 garlic clove, roughly chopped handful of parsley 1/2 tsp ground cumin 1/2 tsp ground coriander 1 tsp salt freshly ground black pepper 50 ml flour, more if needed 25ml water, for blending For the lemon-tahini sauce: 60 ml tahini 60ml lemon juice 30ml olive oil 30ml cold water 1 garlic clove To assemble: 4 pita breads Avocado, thinly sliced Purple cabbage, thinly sliced Cherry tomatoes Cucumbers Recipe Preheat oven to 200C.

To make the sauce, add all the ingredients to a blender and blend until smooth. To assemble, toast the pita breads, cut open and fill with falafels and vegetables. SWEET POTATO CAKES — Sprouted Kitchen. Steam the potatoes until tender throughout. Set aside to cool. While the potatoes cook, warm the butter or oil in a cast iron pan. Saute the leeks until softened, about 4 minutes. Set aside to cool. Meanwhile, blend all of the yogurt sauce ingredients, besides the cilantro or basil, together in a mini blender or food processor.

Lastly, add the herbs and give it one or two more whirls just to blend in the herbs. Set aside. When the potatoes have released most of their moisture (steam), transfer them to a bowl and mix them with the tamari/soy sauce, garlic, salt, red pepper flakes and flour to combine. Add enough coconut oil, butter or a mix of the two (which i prefer), to your nonstick/cast iron pan to generously coat the bottom, and warm over medium high heat. Serve with some lightly dressed greens and a generous portion of the sauce. Green Pea Falafel Bowl. One of the first recipes we posted on the blog was baked herb & pistachio falafels. That was back in the days when we didn’t have three monsters tearing down the house. When I still had an old-fashioned job. And when baking a falafel instead of deep-frying it felt like a fresh new idea.

Elsa once asked me if grandma’s older sister was alive when the dinosaurs lived on earth. I told her no (while simultaneously typing a message with a ton of dinosaur emojis to my mom). That is roughly how long ago that falafel recipe feels like. I still think it’s a good recipe and today’s falafel recipe has much of the same qualities. Before we jump to the recipe, we wanted to share the updated schedule for our little Green Kitchen At Home US book tour.

As we mentioned in our last post, we are coming to the US next week for some press activities. New York > 1 MayOur cooking class at Sur La Table is sold out but we will have a mingle, book signing and Q&A at CAP Beauty on 1 May, 7 pm. PS! One Pot Chickpea Tiki Masala - Making Thyme for Health. One Pot Chickpea Tiki Masala- an easy and nutritious meal made with warming spices, fire roasted tomatoes, fresh ginger and coconut milk. Just 30 minutes to make! (vegan + gluten-free) I’ve been patiently waiting to share this recipe with you guys and it’s been driving me nuts! I made it a few months ago, before we left California, but with Thanksgiving themed recipes on the agenda I had to put it off for a while. Then I tested it a final time in my new kitchen and was reminded of just how good it is. Now can you see why I’m so excited for you guys to try it? If you’ve never cooked with garam masala before, it combines a unique blend of pepper, cloves, cinnamon, nutmeg, cardamom and cumin.

I tend to enjoy more of the savory spices so I used just enough garam masala so that you can taste it among the rest of the seasonings. I also like to add a hint of smoked paprika and cayenne for a little warmth and complexity. Yield: 4 servings Prep Time: 10 Cook Time: 20 Total Time: 30 Ingredients: Moroccan Aubergine & Chickpea Stew. Here is a dinner suggestion in case you are looking for a new recipe to try over the weekend. We first made this stew for lunch a few days ago. I’ll admit that it was slightly over-ambitious as a lunch project, but it did tick all the right boxes for a late november meal and we are pretty sure it is something you will appreciate as well. Both Luise and I are obsessed with Moroccan flavors. Our approach is rarely strictly traditional, we usually just throw a whole bunch of Moroccan-ish ingredients, like mint + cinnamon + cumin + raisins + pomegranate seeds + lemon + almonds into the same dish and then blindly call it Moroccan. That is also what we have done with this Aubergine & Chickpea Stew.

It is a little bit like a winter version of our (favorite) Moroccan salad recipe from Green Kitchen Travels. Saffron is actually used as a Christmas spice in Sweden, so in case you are looking for an untraditional Christmas dinner, I think this would be a pretty great option. Related. Creamy Pumpkin Alfredo Sauce with Cashews and Sage & My New Monthly Column - Heavenlynn Healthy. It’s pumpkin season, in case you haven’t noticed, so I’ll start pumpkin season with this creamy pumpkin alfredo sauce with cashews and sage. This recipe is actually really special to me since it is the first recipe in my new healthy eating column on the German lifestyle blog OhhhMhhh. Unfortunately the column is written in German only, so I thought I’d just share it here in English with you guys.

Well, basically, it’s nothing other than what I usually write about my recipes, but with a fancy title and published on one of Germany’s most well-known lifestyle blogs. Just a tad bit intimidating. But hey, a girl’s gotta go conquer the world at some point, right? So what makes this pumpkin alfredo so special. Besides cashews, the sauce contains sage, which is a completely underrated herb if you ask me. If you haven’t already done so, now is the time to prep and freeze pumpkin puree. What are your favorite ways to use pumpkin puree? Creamy Pumpkin Alfredo Sauce with Cashews and Sage Serves: 4. Penne Pomodoro with Vegan “Tuna” I have crawled up in a rusty canopy swing with the computer in my lap, spiderweb from the canopy tangled up in my hair, Mr Bojangles on repeat (I always write with a single song on repeat in my ears) and Elsa balancing on my legs.

We are spending a few days at my dad’s summerhouse and while Luise is drawing with Isac, I wanted to tell you about this pasta dish that we cooked and photographed the other day. I’m trying to formulate my thoughts into words. How soaked sunflower seeds almost magically get the texture of canned tuna when mixed in a food processor. But it’s not easy. . – Do you know what this means on sign language? – No, tell me. – I want a saaaaandwich! – Are you hungry? – No, I’m just teaching you sign language. – Ok, nice.

. – Ok. . – Ehm, maybe a unicorn? – Nooo stupid, it means thank you. . – Maybe you can ask mom to help you? – Okaaaaaaay. She jumps down and runs into the house. It’s not often that we create dishes that mimics meat. Penne Pomodoro with Vegan “Tuna”Serves 4. The No-Recipe Curry. Like most families, we have a few favourite dinner recipes that run on repeat like old records in our home. Our spinach crepes are rotating at least a couple of times each month. So are variations of this beetroot salad, these quinoa patties and this carrot and red lentil soup. They are simple comforting recipes that everyone in our family loves and most importantly; recipes that we almost always have the ingredients for at home.

I guess we could call them our family’s recipe staples. Another dish that has made it into our recipe staple list during the last year is this no-recipe curry. We start out with a base of onion, garlic, ginger (heaps!) We call it no-recipe curry because we improvise it slightly every time we make it. Sweet Potato, Ginger, Spinach & Tofu Curry Serves 6 As I have mentioned above, there are plenty of ways to tweak this recipe. Add coconut oil to a large sauce pan on medium heat.