Skip to main content

Global Vegan Kitchen

Search This Blog

Events

Portland VegFest 2013

Wine, Pear & Cheese Jubilee 2014

Cooking Demo @Natural Grocers, Salem, OR

Make your own probiotic rich foods @Natural Grocers, Salem, OR

Rooted in Food - 2015 Silverton

Wine, Pear & Cheese Jubilee 2015

Wooden Shoe Tulip Festival - 2015 Woodburn

Tea Time Decadence/Baking with Almond flour

Green Acres Farm Sanctuary - Silverton 2015

Health by Chocolate

The Primal Smoothie

Turmeric - The Spice of Life

Vegan Beer and Food Festival

Portland VegFest 2015

Portland VegFest 2016

Global Vegan Kitchen

Search This Blog

Popular Posts

Morphing Through Time

Welcome to Global Vegan Kitchen Blog! This blog was formerly Delicious Plant-Based Vegan but I decided to change it. After that I changed to Eat the Rainbow so colorful as my cooking... that's the way I like to eat. Lately, I thought the best title should be Global Vegan Kitchen 'cause I cook dishes from several cuisines. I love and enjoy cooking for my family. My vegan journey started around 30 years ago when I became a vegetarian. With the course of the years, I changed my lifestyle improving ingredients and avoiding animal products from the vegetarian diet to a vegan one. Actually, I can call it a vegan lifestyle, which also has a connotation or philosophy. This includes environment care and animal rights. When my blog was named Delicious Plant-Based Vegan I wanted to learn a bout the difference between the word Plant-Based, which differs a little bit with vegan, made me think about what I eat and decided to change my Delicious Vegan blog

Veggie antipasto

Antipasto (in Italian language means before the main dish) is an appetizer served before primo piatto, secondo piatto y dolce and could be cold. It is usually served with cured meats, pickles, olives, marinated veggies, and a variety of cheeses. My version doesn't have meats or cow's milk cheeses. So I used meat replacements (veggie ham and salami) and nut cheeses along with marinated artichokes, roasted peppers, Kalamata olives, Julienne cut sun-dried tomatoes, over lettuce and grape tomatoes. Veggie antipasto Antipasto salad Antipasto salad Antipasto salad It's up to your imagination to combine ingredients. Those have marinated eggplants, roasted peppers, Kalamata olives, roasted garlic, nut cheese, and artichoke hearts. For the antipasto salad I added lettuce.

The Sudra

I love Indian food but being vegan, is difficult to find vegan Indian food. They use lots of yogurt, heavy cream and clarified butter. The Sudra is a small vegan restaurant in NE Portland. It doesn't have many tables to eat inside but outside. The Sudra Sitting outside Sitting outside Plates are not expensive and portions huge! Happy hours offer discounts. Chapati & Pakora Chickenless Tikka Masala Bowl Beyond Meat “Chicken,” Bell Peppers and Onions, in a Cashew Cream Curry, Served Over Brown Basmati Rice with Chapati, Finished with Cilantro-Lemon Sauce Chickpea Cutlet Plate Chickpea Cutlets, Ginger-Molasses Root Vegatables, Kale in Tahini Dressing, Roasted Red Pepper-Cashew Chutney, Cilantro-Lemon Sauce, Pickled Anaheim Chilies, Brown Basmati Rice Cucumber water Kale Dosa Plate Kale-Infused Dosa, Black Eyed Pea Korma, Potato Masala, Collards in Warm Dressing, Pickled Anaheim Chilies, Cilantro-Lemon Sauce, Roasted Red Pepper

Baked vegan spinach samosa

Original spinach samosas have paneer, which is at typical Indian cheese made of cow's milk. This is my vegan version using tofu or any other neutral cheese. Ingredients for dough: 2 cups whole-wheat flour 3 tbsp. oil ¾ cup cold water or enough to make a stiff dough 2 tsp. cumin seeds Ingredients for filling: 1 bunch of spinach washed and chopped 1 cup tofu ⅓ cup of pine-nuts or any nuts 1 tablespoon of chopped ginger 1 tablespoon of chopped green chili 1 teaspoon of cumin seeds 1 teaspoon of fennel seeds 1 teaspoon of turmeric powder 1 teaspoon of cumin powder 1 teaspoon of coriander powder Directions Prepare dough for covering: Combine the whole-wheat flour, oil, and water to make a stiff dough. Cover and let it rest for 30 to 40 minutes covered. Prepare filling: Place spinach in microwave it for a minute or in a pan and allow it to wilt, squeeze it to remove the water contained in it. Heat a medium pan add 2 tablespoon of oil. When the oil is ho

What's for dinner? Healthy gnocchi

What's for dinner? Healthy gnocchi As Italian, we usually say Pasta e Basta! meaning nothing else but pasta! But this could be fattening if you have white pasta with no nutrients. Over the years, I learned how to make it in a healthy way using whole-wheat flour and low fat items instead. I decided to make a healthy dish called "gnocchi" using whole-wheat flour and spinach. I haven't measure the ingredients exactly but used about: 1/2 cup spinach, steamed, drained and chopped 1/2 cup whole-wheat flour to start and more for kneading 1 flax-egg pepper to taste Mix all ingredients forming a smooth ball. Add more flour if necessary. Gnocchi ball Knead the ball adding more flour, cut it in smaller ones, and form long rolls kneading them with your fingertips. Cut each roll in small pieces about 1/2 inch long. Press each piece against a fork to make some ridges. Making gnocchi Gnocchi Cook them in boiling water. They will be ready when float to

Powered by Blogger

@globalvegankitchen