MORGANIC KITCHEN
MORGANIC KITCHEN
Welcome to my kitchen.
 
 
 

American origins, Italian ingredients, organic ambitions.

 
 
 
monika-grabkowska-345620.jpg
 

VEGAN TREATS

Recipes
Meditating in the Kitchen- and a Peach, Berry and Chocolate Smoothie Parfait
Meditating in the Kitchen- and a Peach, Berry and Chocolate Smoothie Parfait
Chocolate Peanut Butter Cups
Chocolate Peanut Butter Cups
Easy Vegan Chocolate Chip Cookies
Easy Vegan Chocolate Chip Cookies
Baked Chocolate Doughuts with Hibiscus Cream “Cheese” Frosting
Baked Chocolate Doughuts with Hibiscus Cream “Cheese” Frosting
Chocolate Caramel Thumbprint Cookies
Chocolate Caramel Thumbprint Cookies
Peanut Butter Cookies
Peanut Butter Cookies
Chocolate cake with Chocolate Glaze
Chocolate cake with Chocolate Glaze
Quinoa Stuffed Peppers

Quinoa and Vegetable Stuffed Bell Peppers

Check out this recipe and more Vegan inspiration!

VEGAN PLATES

BLOG

Featured
Ruminations... tough day.
Ruminations... tough day.
Ruminations... tough day.
Ruminations... tough day.
Summertime
Summertime
Motherhood
nick-karvounis-401427_edit.jpg
 

Interested in purchasing the products and tools I use in my kitchen?

Check them out on amazon.com here

 
 
 

Behind this delicious blog.

Any questions?

 
 
neha-deshmukh-9599_edit.jpg
 
 

Let's be friends!

Follow me @morganickitchen

Sometimes you just need a little green... Or A LOT OF GREEN. 💚💚💚 This #greensmoothie (which was made for #detox and #weightloss purposes), was made of: 1 frozen banana 1 kiwi (peeled) 2 handfuls spinach 3/4 cup filtered water 1 1-inch piece peeled ginger 1 handful cherries 1 tsp @e3live powder (not only juice press has it!!!) 2 celery stalks Instructions: Blend (with my Vitamix) and decorated (this one has #beepollen white #chiaseeds chopped #cherries and flowers). Serve and enjoy! #greenjuice #smoothiebowl #healthyfood #cleanse #plantbased #rawfood #wholefoods 💚 #glutenfreevegan #foodphotography #foodart
That time I wanted vanilla doughnuts and my daughter accepted only chocolate... So I made both. 🍩 (And btw- to make the chocolate ones, I just made the vanilla batter and added the cacao powder at the very end) #lifehacks 💕 So these are: #vanilla and #chocolate baked #doughnuts with rose petal glaze and chocolate sauce. (And various other toppings: cacao nibs, dehydrated coconut, rose petals, rose petal powder) 🌹 🍩 😋 As always, these treats were #glutenfreevegan and 100% refined sugar free. DM me if you would like the recipe and I’ll share it shortly. Sending #wellnesswednesday love 💗 #plantbased #refinedsugarfree #vegantreats
Late morning on road calls for.... Chocolate oats! 🍫⭐️ (And by the way, I’m still in a total "I need to eat chocolate everyday" phase! Although the other ingredients are completely different- the cocoa remains!!!😍) Simple #gf #oatmeal #porridge with: rice milk raw cocoa coconut butter A dash of maple syrup goji berries Topped with: coconut milk, #goji berries and a slice of fresh coconut 🥥 #vegan #glutenfree #refinedsugarfree #breakfast #love #coconut #veganbowls
It’s Saturday. So what’s better than a an #antioxidants and #antiinflammatory #superfood #smoothiebowl ? ✨👊🏻 It's a #beet and #turmeric #smoothie made with: 1 cup beet purée (made from fresh steamed beets) 1 1-inch piece turmeric root 1 1-inch piece of ginger 1 frozen banana 10 frozen medium strawberries 3/4 cup unsweetened homemade almond milk 1/4 cup fresh squeezed orange juice 1/2 tbsp manuka honey (can be subbed with maple syrup or agave) Blended in my #vitamix and topped with: Coconut milk, fresh #strawberries, #hemp seeds and #pumpkinseeds 💗 #plantbaseddiet #healthylifestyle #healthyfood #veganrecipes
“We know what we are, but know not what we may be.” -William Shakespeare ⭐️ There are days for excitement, exhalation, and joy...and then there are days for reflection. For rest. For silence. Today is one of those days- the latter: for quiet and for rumination. ... I’m generally pretty good at expressing myself... or I like to think that I am. And I am good at the “big stuff”- the macro concepts. But then, when it comes to the daily trials, I get stuck. I think I’ve gotten so adept at “living in the moment” that I’ve forgotten how to devise and navigate the immediate future- or deal with bumps in the road when it comes to subsequent plans. Today I’m dealing with some things- some bumps- so to speak. Some major bumps. And they’re things I probably should have dealt with a while ago- and things that I will be dealing with in the upcoming months...or longer. I don’t necessarily feel the need to go into specifics right now - but what I will say is that I am slowly #learning that a lot of the beauty is found in the unknown: not the complete unknown- but in facing the future with the knowledge of who we are, how we got ourselves here...our strengths, our weaknesses, our mistakes and our #lessons - all the while, accepting that we may not know exactly what lies ahead. As Shakespeare so aptly noted, “we know what we are.” I know what I am. I know how I became who I am. But “know not what we may be”...and there is beauty to be found in that mystery. ✨ So despite the bumps, the obstacles, the hard decisions and regardless of the difficulties- I am looking forward to discovering what the future will bring- and to discover what version of myself awaits. 🙏🏻 Wishing everyone a weekend filled with discovery, truth and beauty. Lots of love. M #quotestoliveby #carpediem #truth
Gluten free vegan focaccia with dried flowers and salt from #ibiza 🌺 🌸🌼 Being gluten free does not mean giving up #bread -Including focaccia. This is a relatively simple recipe that I’ve been using for years - and rarely disappoints, especially when eaten fresh out of the oven. Just make sure you have the correct ingredients- otherwise it doesn’t really work. (I.e. very little room for improvising). Ingredients: 1/4 cup plus 3 tbsp cup gluten free #oatflour 1/4 cup brown rice flour 1/4 cup plus 1/2 tbsp potato starch 1 1/2 tbsp rice starch 2 tbsp unsweetened/unflavored soy yoghurt 2 1/2 tbsp extra Virgin olive oil 1 tsp dry active yeast 1 tsp coconut palm sugar 1/4 cup warm water Himalayan salt (and crushed dried flower petals if desired but not necessary!) Instructions: Preheat the oven to 200C (390 F) and line a small pan with baking paper. In a small bowl, mix together the water, yeast and coconut sugar and let sit for about 10 minutes (should bubble and become frothy!) In a medium bowl mix all the flours and starches together. Add the oil and yogurt into the yeast mixture and then add everything to the flour mixture in the medium bowl. Mix well for a couple of minutes and form a ball of the dough in the bottom of the bowl. Cover and let sit for about an hour and a half. Mix the #dough again (it should feel slightly stringy and sticky but not too wet and not too dry) Place the dough into the pan and pat it down until it’s about 3/4 of an inch thick. Cover again and let rise for 40 minutes. Make some dents in the dough and drizzle olive oil on top. Sprinkle a good amount (but not all) of the salt (and flowers). Sprinkle with water and cover with aluminum foil with a few holes in it. Place in the oven and bake for 20 minutes covered. Take off the foil and bake for another 15 minutes. Let cool and eat fresh!!! 🍞 🥖 👊🏻 #food #yum #inthekitchen
#wellnesswednesday pretty #parfait 👋🏻💗 As I’ve mentioned before, being in the kitchen and cooking keeps me calm. It keeps me present. It keeps me grounded. I have always, to a certain extent- gravitated towards the kitchen. 🙌🏻 #foodstyling came later- the concentration on colors, plating, textures and angles. Food became not only about taste and smell- but the visual aspect as well. It's double the work, double the prep, but double the fun. #foodart ☀️💗🙏🏻 The more time I spend preparing my plant based meals, the longer I am #inthekitchen and therefore, the calmer my mind. Cooking, for me, is meditation. And if anyone says that meditating is only done by sitting still and concentrating on one's breath, is mistaken. Simply put. #mindfulcooking Don't get me wrong, there's nothing wrong with the classic form of meditation. In fact, I've tried very hard for many years to accomplish a meditative state in stillness but it just isn't for me. Therefore, THIS ⬆️ is my meditation. #meditate This breakfast consisted of, if you're wondering: A parfait #layered with (from bottom up) chopped peaches and blackberries. A chocolate #smoothie made with: 1 frozen banana 1/2 cup almond milk 1 handful #spinach 1/4 cup homemade #rawtella (raw #cacao , maple syrup, hazelnuts, vanilla bean, walnuts, coconut oil, Himalayan salt and a bit of water blended in a #vitamix ) 1 tbsp hemp seeds 3 tbsp raw cacao And the final layer is a simple strawberry and white chia jam (boiled strawberries with white chia seeds!) My daughter added a few dried rose petals and there ya go. #namaste and wishing you a wonderful #wednesday filled with wellness ✨🙌🏻✨ #beautifulcuisines #feedfeedvegan #dairyfree #refinedsugarfree #crueltyfree
I know, I know...fried food is terrible for you. It really is. There’s no way around it (I.e. remember Olestra in the 90’s??? I do! My intestines still do! 😆). Anyway, I digress... I generally try to stay away from anything fried...for the most part. Buuuut, once in a while- I allow myself to indulge. #nojudgement #balance 🌱✨ And anyone who has ever been to Italy, or enjoys Italian cuisine - will be familiar with fried zucchini flowers, or sometimes referred to as zucchini “blossoms” or “squash blossoms” (which, actually, isn’t a bastardization of a typically Italian dish- it’s an actual translation. In Italian- these yummies are “fiori di zucca”- and I’m not sure why- because zucca is pumpkin (or squash) and they are absolutely, 100%, without a doubt- “fiori di zucchine.” I’ve seen them in living color- sprouting from the tops of zucchini. Oh well, you get it right? I digress...yet again. 😬 So in Italy, “fiori di zucca” are generally stuffed with either mozzarella or ricotta and then breaded (like tempura) and deep fried. I veganized these by making a #vegancheese stuffing and then “gluten-freed” them. And if you’re wondering, here’s how I did it: For the vegan cheese: One tub vegan cream cheese or similar 5 tbsp nutritional yeast 2 tbsp olive oil Instructions: mix all the ingredients together and spoon them into the insides of fresh and washed #zucchiniflowers. For the batter: 1 cup gf flour blend 1 cup seltzer water 1 tsp pink salt (Whisk together and set aside for 10 mins) Instructions: once I stuffed the blossoms with the cheese, I slightly twisted the tops closed and dipped them in the batter. I then fried them in a deep pan I had already heated 1/2 frying oil and 1/2 olive oil in. Let them simmer for about 2 minutes and then flip- once golden brown, take them out of the oil with a slotted spoon and place on a dish lined with paper towels. ✨ Enjoy. And just an FYI- one of my friends who tried these (someone who has lived in Italy for over 10 years and eaten her fair share of “fiori di zucca”- said that these were the best she’s ever had.) No joke. 😉👊🏻 And one last thing: I’ve made these before and baked them. Not the same thing. Sorry.
 
 
 
 
 
 
 
 
neha-deshmukh-9599_edit.jpg