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Roasted Blueberry Crostini with Za'atar Honey & Walnuts. Pairing sweet and savory flavors is one of my favorite cooking techniques and this seasonal crostini packs a lot of punch!

Roasted Blueberry Crostini with Za'atar Honey & Walnuts

I love za’atar–the Middle Eastern spice blend that is composed of thyme, sumac, and sesame seeds–and think it pairs really well with the sweet roasted blueberries and honey-cashew “ricotta” that I used to spread on the toasted bread. Feel free to use traditional ricotta cheese with a touch of honey if you don’t feel like making the honey-cashew spread. Either will work in this recipe.

I do however, love the subtle sweetness of the cashews and think they pair really well with the rest of the ingredients. Blueberry, Feta and Honey-Caramelized Onion Naan Pizza. This recipe for a savory Blueberry, Feta and Honey-Caramelized Onion Naan Pizza will surely surprise your tastebuds!

Blueberry, Feta and Honey-Caramelized Onion Naan Pizza

I saw a dear friend today. Guest Recipe: Kelp Noodle Pot. My inspiration interview with the Hemsley’s was so popular with you guys, so I think you’re all going to be really excited about their delicious guest recipe too, which is for kelp noodle pots.

Guest Recipe: Kelp Noodle Pot

They describe it as: an instant hot dish to see you through working week lunches – no microwave needed. If it’s a comforting bowl of goodness that you’re after, then all you need is 10 minutes to throw any leftover veggies, coleslaw or cooked quinoa into a heatproof jar before you leave for work or do it the night before. Come lunchtime, just add boiling water and wait 5 minutes for the magic to happen. Tomato, Ricotta, Kale & Basil Lasagne. Vegetable Packed ‘Rainbow’ Lasagne. This week’s new recipe is a delicious veggie-packed rainbow coloured lasagna!

Vegetable Packed ‘Rainbow’ Lasagne

I’m SUPER happy with how this one turned out. It’s definitely a winner but does take a little time to prepare as all the vegetables need to sit on separate layers between the lasagne sheets, creating that pretty looking rainbow effect. Baking and then puréeing the pumpkin and beets is also time-consuming. If you’re short on time, instead of puréeing the beets and pumpkin you could thinly slice them, bake them in the oven, and then add them as cooked slices in the lasagne. Creamy Miso Peanut Chicken Lettuce Wraps. Beetroot Burgers.

© 2010 Green Kitchen Stories As soon as spring arrives we will take a trip to our country house, fire up the barbecue and make some veggie burgers (with portabello mushrooms), yum!

Beetroot Burgers

Unfortunately spring has never felt further away. On the news they are talking about snow chaos, and a walk to the grocery store feels like torture. Not only is it freezing cold, you also have to look up to avoid getting hit by falling icicles. What happened, has Sweden moved closer to the north pole? Inside our apartment we are however pretending winter is far away by trying a whole new spring burger recipe. We put our beetroot burgers in an organic sourdough baguette and topped it with mashed avocado, tomatoes, cucumber, red pepper, mayo, red onion, asparagus and some thyme. Beetroot & Millet Burgers10 burgers 1 cup water 1/2 cup millet (rinsed in hot water) a pinch of fennel seeds salt. Vegan Curry-Spiced Sweet Potato & Wild Rice Burgers. Oct 12.

Vegan Curry-Spiced Sweet Potato & Wild Rice Burgers

BEETROOT BURGERS with black garlic mayo & an apple lemonade. The northern hemisphere is currently at the end of their summer, and what better way to send it off than with a proper veggie barbecue with some ice cold lemonade.

BEETROOT BURGERS with black garlic mayo & an apple lemonade

I made these beetroot patties with black garlic mayo and loads of veggies on top. Delicious! Ingredients. Portobello & Peach Burger for Designsponge. When Design*Sponge – one of the coolest design blogs on the web – asked if we would like to do a recipe for them, we were quick to say yes.

Portobello & Peach Burger for Designsponge

So a few weeks ago we went out to our country house and made one of our favorite summer dinners, Portobello Burgers. We always eat them with mashed avocado and some kind of salsa, instead of the old ketchup and cheese combo. They are very easy to make and taste so incredible fresh. For this recipe we added grilled peaches instead of making a salsa. Scroll down for the recipe or read the whole story on DesignSponge. Grilled Portobello & Peach BurgersMakes 6 burgers Ingredients 6 portobello mushrooms6 peaches6 sweet potatoes6 burger buns of your choice (If you don’t eat gluten, we have a quick gluten-free bun recipe on the blog.)100 g fresh pea sprouts5 small roman tomatoes, sliced5 small spring onions, slicedfresh thymeolive oilsalt & pepper Marinade Ingredients.

Tasty Teriyaki Veggie Burger. Life is full of unexpected twist and turns, and if you’ve been around long enough, you’ll know it doesn’t always go as planned.

Tasty Teriyaki Veggie Burger

Your friend bags on you for coffee. Your flight is cancelled. Your job is downsized. Holiday Stuffed Pumpkin. I often feel a sting of jealousy at dinners during the holiday season.

Holiday Stuffed Pumpkin

At first, I thought it was because as vegetarians we often only get to eat the side dishes. But even when we brought our own main course to the table, I found myself staring enviously at the Thanksgiving turkey or Christmas pig. Don’t get me wrong, it’s not like I want to eat them. It’s just all the fuss around the centerpiece of the table that makes me feel like I’m missing out on something. The initiated talks about cooking techniques, stuffings and their grandmother’s secret method. BALSAMIC ROASTED ROOTS + SPINACH SAUCE — Sprouted Kitchen. Scrub the beets and carrots clean. Peel the beets with a vegetable peeler, doesn't have to be perfect. Lay them out to dry on a dishcloth (use a dark one, the beets bleed). Preheat the oven to 425'. Line a baking sheet with parchment paper or foil. Toss the dry roots in the olive oil, salt and pepper to coat. Roasted Kale and Beets with Honey-Horseradish Vinaigrette. Hip hip! I have an oven. And you can bet it’s had a pretty major workout in the past few days.

Oh the simple, unadulterated joys of baking granola and roasting veggies – it will never get old. This week I bought a gingantor bunch of purple kale from the biodynamic market and as my hands were getting pretty tired of massaging, I decided to go another route and roast those puppies. If there is anyone out there who hasn’t tried kale chips before, or kale for that matter, this dish is a must. Now, don’t be fooled by appearances. It should be emphasized that finding the freshest ingredients for this recipe is important.

Tamari sautéed mushroom salad with mole dressing. 4Summer is for salads, so I thought I’d show you my go-to summer salad this season: my tamari sautéed mushroom salad with mole dressing. I have been playing around with chocolate in my food a lot lately, I love adding cacao nibs to my breakfast granola, in chilis such as this buckwheat chili, and recently I have become a real fan of chocolate dressings. Don’t worry, this salad does not taste like a sweet dessert at all, the chocolate flavor rather complements all the ingredients. Butternut, Kale & Feta Quiche. Last weekend we went to a crayfish potluck party in a friend’s garden. Vegetarians at a crayfish party might sound awkward but the crayfish are actually just an excuse to spend an evening with your friends, sitting outside until dark, drinking, eating, singing songs and wearing silly hats.

Roasted Zucchini & Funnel Chanterelles. Beetroot Burger / Burger de Betterave. RAINBOW VEGGIE BOWLS with a peanut sauce — Anett Velsberg. Mushroom and Brie Quesadillas. ALMOND MEAL QUICHE WITH SWEET POTATOES, MUSHROOMS + GREENS. Breakfast, Entrée, Gluten Free. Tamari Beet Bowl w/ Fried Mushrooms & Avocado - Will Frolic for Food. Crisp, buttery mushrooms. Sweet & salty beets & purple cabbage. Bright wilted spinach.