vegetarian recipes

Try it! You will enjoy it!

5 Healthy Plant-Based Burger Recipes

Vegetarian chow mein recipe | veg chowmein | vegetable chow mein noodles

Spicy Black Bean and Sweet Potato Soup

Mysore bonda recipe | mysore bajji recipe | instant bonda recipe










vegetarian recipes

chutney bombs recipe | chatni cheese bombs | green chatni cheese balls

yesterday 12:43 hebbar's kitchen 

chutney bombs recipe | chatni cheese bombs | green chatni cheese ballschutney bombs recipe | chatni cheese bombs | green chatni cheese balls with step by step photo and video recipe. cheese balls have always been a great snack or starters recipe, appreciated by all age groups. it is generally made with cheese stuffing with a spiced and savoury vegetable filling in a crunchy breadcrumbs coating. but it can also be extended with other stuffing and green chutney is one such ideal addition to the cheese stuffing making it a lip-smacking snack. The post chutney bombs recipe | chatni cheese bombs | green chatni cheese balls appeared first on Hebbar's Kitchen.

Breathing and Meditation for Stress and Chronic Pain

February 26 2021 Vegetarian Times 

Breathing and Meditation for Stress and Chronic Pain Between the global pandemic, continued racial injustices, and political upheaval, stress and anxiety seem to be built into every interaction these days. The result isnt just mental discomfort. Stress is also leading contributor to chronic pain. The good news for yoga practitioners: Developing resilience through meditation and mindfulness practices can help you deal with stress … Continued The post Breathing and Meditation for Stress and Chronic Pain appeared first on Vegetarian Times.

paneer tikka frankie recipe | tandoori paneer kathi roll | tandoori paneer frankie

February 26 2021 hebbar's kitchen 

paneer tikka frankie recipe | tandoori paneer kathi roll | tandoori paneer frankiepaneer tikka frankie recipe | tandoori paneer kathi roll | tandoori paneer frankie with step by step photo and video recipe. street food snacks have always been one of the popular demanded snacks recipes. especially with the younger generations who seek something spicy, or a bit of everything in every single bite. these are generally met with the indian street food meals and tandoori paneer tikka frankie recipe is one such roll that has the combination of traditional tikka served in an urban way. The post paneer tikka frankie recipe | tandoori paneer kathi roll | tandoori paneer frankie appeared first on Hebbar's Kitchen.

10 Ways to Conquer Colds and Fight Flu

February 26 2021 Vegetarian Times 

10 Ways to Conquer Colds and Fight Flu 10 ways stay healthy this winter. The post 10 Ways to Conquer Colds and Fight Flu appeared first on Vegetarian Times.

Zucchini Lentil Pakoras

February 25 2021 Manjula's kitchen 

Zucchini Lentil Pakoras (adsbygoogle = window.adsbygoogle || []).push({}); Print Zucchini Lentil Pakoras .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } As pakoras are one of the most welcoming snacks all over India. It is a popular street food. Everyone has their own favorites and there are countless recipes. Pakoras are a very comforting snack especially when it is cold, and it is raining. Here, we are experiencing both and I am wishing for pakoras with a hot cup of chai, blanket and a good TV show or movie. In a particular magazine, I saw a fusion pakora recipe. Instead of using traditional beasn batter, the chef had used red lentil batter. Several times, I have used moong dal batter, but I never even thought about using red lentil. I was ready to give it a try with another pakora recipe using lentil batter. I made some changes and added chopped ginger that added a nice kick to the pakoras. They turned out to be mouthwatering appetizers: crispy on the outside and soft on the inside. These pakoras are addicting! These work as a tasty pairing with your afternoon tea or a spicy delicious snack before any meal. These pakoras have a different crispness but are very delightful. Give these pakoras a try and enjoy! These Pakoras are also vegan and gluten-free. This recipe will serve 4. Course Appetizer Cuisine Indian Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 4 people Ingredients1 cup red lentils washed masoor dal 1 zucchini medium sized, cut into thick rounds 2 Tbsp green chili chopped 2 Tbsp ginger finely chopped 2 Tbsp cilantro chopped 1 1/­­2 tsp salt adjust to taste 1/­­2 tsp red chili powder Pinch of baking soda 2 Tbsp corn starch InstructionsSoak red lentil at least for 1hours or more. Pet dry zucchini slices and keep aside. Blend dal to smooth batter, using just enough water needed to blend. To make Pakora batter add corn starch, salt, chili powder and salt together, mix it well, whipping for few seconds. Add all the other ingredients to the batter, ginger, green chili, cilantro and mix all the ingredient well. Batter should be consistency of pancake mix, if needed add little water. Heat the oil in a frying pan on medium-high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away. Dip the zucchini slices into the batter one at a time, making sure it is covered by the batter completely. Then, slowly drop into the frying pan. Fry the pakoras in small batches, not overlapping. The pakoras will take about 4-5 minutes to cook. Turn them occasionally. Fry the pakoras until both sides are golden brown. If the oil is too hot, the pakoras will brown too fast and not get crispy. Left over batter, place about one tablespoon of batter into the oil. Fry the pakoras in small batches until golden-brown. The crispy, delicious pakoras are now ready to serve. I like to serve these both pakoras side by side. NotesServing Suggestions - Serve with Peanut chutney, Rhubarb Chutney, Mint Chutney - my favorite is taking 1 tablespoon mint chutney and mix with 1/­­4 cup of yogurt. The post Zucchini Lentil Pakoras appeared first on Manjula's Kitchen.

Eggs Benedict Casserole – Vegan Breakfast Casserole

February 25 2021 Vegan Richa 

Eggs Benedict Casserole – Vegan Breakfast CasseroleThis Vegan Egg Casserole is loaded with veggie goodness baked in one pan along with vegan “egg” made from blended tofu. Mushrooms add a touch of earthy flavor and satisfying savoriness to this vegan breakfast casserole. Serve with a quick vegan hollandaise. Who doesn’t love a breakfast casserole? Savory casseroles and one-pan dishes like this Vegan Eggs Benedict Casserole are the queens of any brunch buffet or potluck. Quick, delicious and the clean-up is easy. But wait? Is it even possible to make a vegan breakfast casserole? Let me tell you, with the help of some of the vegan fun foods like tofu, the answer is yes, you can! This vegan egg casserole recipe features some typical breakfast ingredients like toast, onions, mushrooms, and veganeggs” made from a blended tofu mixture. To add an egg benedict spin on this, I served this up with a quick vegan hollandaise sauce but you can also use vegan cashew cheese sauce or a drizzle of hot sauce. Who could say no to all that?!? I guarantee that everyone at the table will be happy. Serve up this Vegan Breakfast Casserole to a hungry crowd and freeze the leftovers (should there be any) for a quick savory breakfast! An easy breakfast everyone can enjoy! What I love most about this recipe is how customizable it is! You can add vegan sausage, any veggies you like and even a drizzle of hot sauce, if that’s your jam. MORE SAVORY BREAKFAST OPTIONS - Tofu Scramble Wrap. - Savory Oats Hash - Chickpea Chilaquiles - Tofu- Bhurji (Indian Scramble) - Sweet Potato Hash  - Lentil Frittata - Sprouted Lentil Avocado Toast Continue reading: Eggs Benedict CasseroleVegan Breakfast CasseroleThe post Eggs Benedict CasseroleVegan Breakfast Casserole appeared first on Vegan Richa.

Spicy Black Bean and Sweet Potato Soup

February 24 2021 Golubka Kitchen 

Spicy Black Bean and Sweet Potato Soup It’s still very much soup season over here. We’ve gotten more snow in the past month than we’ve had all winter, and having some soup simmering away on the stove while it’s snowing is just the best. This spicy black bean and sweet potato one is both creamy and chunky, since we blend some of the ingredients up and leave other ones whole. Texturally varied soups like that are my favorite. The savoriness of the black beans and onions in the soup interacts really well with the warming spices, and the subtle sweetness of the (sweet) potato. As always, simple soups like this do really well with toppings to elevate both flavor and appearance. In this case, cilantro, quick pickled radishes or onions, avocado, yogurt/­­cashew crema, and toasted pumpkin seeds are all great topping options to consider. Hope you’ll give this soup a try! Spicy Black Bean and Sweet Potato Soup   Print Serves: 4-6 Ingredients 2 15 oz cans (3 cups) black beans, drained, divided 1 bunch cilantro, stems and leaves roughly separated 1 chipotle in adobo + 1 tablespoon adobo sauce (from the same can) juice from 2 limes, divided sea salt avocado oil or other cooking oil of choice 1 large yellow onion, diced 2 teaspoons ground cumin 2 teaspoons ground coriander ½ teaspoon smoked paprika 5 garlic cloves, minced 1 medium-large sweet potato (about 1 lb), sliced into ½ thick quarter rounds a few handfuls baby spinach topping suggestions/­­ideas cilantro leaves quick pickled radishes or red onions avocado yogurt or cashew crema toasted pumpkin seeds Instructions In an upright blender, combine 1 can of beans, cilantro stems, chipotle in adobo and adobo sauce, juice from 1 lime, a pinch of salt, and 1½ cups of water. Blend until smooth and set aside for now. Heat a large pot over medium heat and add enough oil to generously coat the bottom. Add the onion, cumin, coriander, paprika, and a pinch of salt. Saute until the onion is soft and translucent, about 7 minutes. Add the garlic and stir around for another 30 seconds, until fragrant. Add the sweet potato and the remaining can of black beans, stir to coat in the spices. Add the blended black bean mixture to the pot, along with 2 more cups of water, and plenty more salt to taste, to season the soup. Mix and bring to a simmer. Simmer, covered, for 25-30 minutes, until the sweet potato is cooked through. Turn off the heat, wilt in the spinach and add the juice of 1 remaining lime. Taste for salt and adjust if needed. Serve the soup warm, garnished with cilantro leaves, pickled radishes/­­onions, avocado, and/­­or yogurt or cashew crema. Notes -Chipotle in adobo sauce can be found in most grocery stores in the U.S. near the canned beans or in international sections. Its such a great, flavor building ingredient, thats definitely worth seeking out. -Our recipes for quick pickled radishes and quick pickled red onions are linked within the recipe. Both make for a delicious accompaniment to this soup. 3.5.3226 The post Spicy Black Bean and Sweet Potato Soup appeared first on Golubka Kitchen.

bread cheese bites recipe | cheese bread triangles | cheese bread bites

February 23 2021 hebbar's kitchen 

bread cheese bites recipe | cheese bread triangles | cheese bread bitesbread cheese bites recipe | cheese bread triangles | cheese bread bites with step by step photo and video recipe. bread-based snacks recipes are always a popular tea time snack appreciated by all age groups. generally, these are mixed or powdered to mix with other ingredients or flours, but can also be used to deep fry and make a crisp snack out of it. one such easy and simple bread-based snack recipe is the bread cheese bites recipe known for its crisp and crunchy texture. The post bread cheese bites recipe | cheese bread triangles | cheese bread bites appeared first on Hebbar's Kitchen.

Members Have More Fun

February 23 2021 Vegetarian Times 

Members Have More Fun Vegetarian Times parent company acquires Outside magazine, Outside TV, Gaia GPS, athleteReg, and Peloton Magazine, boosting the depth and diversity of storytelling and services in our Active Pass membership. The post Members Have More Fun appeared first on Vegetarian Times.

Walking Just 30 Minutes a Day Has Tons of Health Benefits

February 22 2021 Vegetarian Times 

Walking Just 30 Minutes a Day Has Tons of Health Benefits Even if its a rest day or you just dont have time to get in a workout, heres why you should still set aside a half hour and get walking. The post Walking Just 30 Minutes a Day Has Tons of Health Benefits appeared first on Vegetarian Times.

Coconut Paratha

February 22 2021 Manjula's kitchen 

Coconut Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Print Coconut Paratha .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Coconut Paratha is a delicacy, I make parathas with so many different fillings, but I will say this is very different from others. Coconut Paratha can be served with the main meal, but one can also enjoy this as a snack with a hot cup of chai. One day, my younger sister Kumkum, who is an excellent cook, called me from India and told me that I must try this coconut paratha, that I will love it. So, in fact, this is her recipe. She is also a big help who I can call when I get lost with the new recipes I am trying. She always has good suggestions. This paratha has a complex flavor. Usually, stuffed parathas are not very thin, but coconut paratha is very thin and mildly spiced. They taste best when they are served hot. The paratha is crispy from outside and its inside filling has a different texture that is well balanced. Coconut parathas also taste as delicious when they are served at room temperature with pickle. This recipe will make 8 parathas. Course Bread Cuisine Indian Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 8 parathas IngredientsFor Dough1 cup whole wheat flour 2 Tbsp oil 1/­­4 tsp salt For filling 1/­­4 cup coconut powder 1/­­4 cup milk 1/­­2 cup milk powder 1/­­4 tsp salt 1/­­4 tsp red chili powder 2 tsp sugar Also Need 1/­­4 cup whole wheat flour for rolling. 4 Tbsp oil for cooking paratha InstructionsMaking DoughMix flour, salt, and oil, add the water as needed to make a soft dough. Knead dough for about two minutes on a lightly greased surface to make the dough soft, smooth, and pliable. Set the dough aside and cover it. Let the dough rest at least ten minutes. FillingIn a microwave bowl mix coconut powder, milk powder, and milk together, (dont use a very small bowl, otherwise the milk will boil out of the bowl). Microwave for 1 minute, Mix it well. Mix should be moist. If mix is very soft microwave again for few more seconds. Mix should still be white in color. After the mix cools off add salt, sugar, and red chili powder and mix it well. Making ParathaDivide the dough into eight equal parts and form into balls. Roll the dough balls into a 3 circle. Place one tablespoon of filling in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all eight balls. Let the filled balls settle three to four minutes. Press the filled ball lightly on dry flour from both sides. Using a rolling pin, roll the balls keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour; roll the paratha into a seven-inch circle. Heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots. After a few seconds, drizzle a half teaspoon of oil over the paratha. Flip the paratha and put again a half teaspoon of oil. Lightly press the puffed areas with a spatula. This will help the paratha to puff. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas. Parathas are best served hot and crispy. They will be soft as they cool off. Notes - Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. - For later use, parathas can be refrigerated six to seven days or frozen for up to a month. Reheat using a skillet or oven. - They also taste great at room temperature.   Serving Suggestions Serve Paratha with Sweet and Sour Guava Curry, Spicy Squash - Kaddu Ki Subji, Mango Pickle The post Coconut Paratha appeared first on Manjula's Kitchen.

The Best Vegan Mashed Potatoes EVER

February 19 2021 Isa Chandra Moskowitz 

The Best Vegan Mashed Potatoes EVER Photo By VK Rees Rich, creamy, BUTTERY mashed potatoes are a necessity in life and these are the creamiest going. I shudder at the thought of you spending the rest of winter without the perfect mashed potato recipe and so here it is. I love that they use simple ingredients that are probably in your pantry, I love that they don’t use store-bought vegan butter or milk. But most importantly they taste like they are loaded with butter and cream. And in typical “me” fashion, we achieve that with cashew cream and refined coconut oil. The method is simple: mash then whip with a hand blender. And, you know, even if you don’t whip them, they’re still pretty great. But whip for maximum fluff. I am also offering you three variations because one mashed potato recipe would be underachieving. Use these modifications to create a new mashed potato every night of the week! Or three nights of the week, anyway. For roasted red pepper mash: Add 3 roasted red peppers (from a jar or homemade) to the cashew mixture and blend. For pesto mash: Add 1/­­2 cup pesto after youve whipped the original mashed potatoes and stir in. Drizzle with a little extra to serve. For garlic mash: On low heat, preheat a small pan and sauté 1/­­4 cup minced garlic in 1/­­4 cup olive oil for about 2 minutes. Add to original whipped mashed potatoes and stir in. Drizzle a little extra on top. This recipe is from I Can Cook Vegan. Recipe Notes ~I love russet potatoes in mashed potatoes and I don’t HATE the skin on but I do prefer them peeled. You don’t have to do a great job, a little peel left over is nice and rustic. If you use Yukon gold instead, peeling isn’t necessary because they are so thin skinned, and that sounds like a win. However, I still think that russets are fluffiest and best! ~I know boiling potatoes sounds easy, but there’s a right way to get the best flavor and texture. Submerge in cold slightly salted water and then bring the water up to a low boil, and immediately down to a simmer. This ensures even cooking and prevents water logging the potato, which can make it too loose. No one wants loose mashed potatoes. I mean, I’d eat them, but I wouldn’t be that happy about it. Fine, I’d still be happy, but not THAT happy. Ingredients 2 1/­­2 lbs russet potatoes, peeled and cut into 1 1/­­2 inch chunks 1/­­3 cup whole unroasted cashews (see page XX if you dont have a high-speed blender) 1/­­2 cup vegetable broth, at room temperature 1/­­3 cup refined coconut oil, at room temperature 3/­­4 teaspoon salt Lots of fresh black pepper Directions Place potatoes in a pot and submerge in cold water by about an inch. Sprinkle in two teaspoons of salt. Cover and bring to a low boil. Place cashews in a high-speed blender with vegetable broth and blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to get everything.  When potatoes are boiling, lower heat to a simmer, uncover and cook for about 12 minutes, until fork tender. Drain potatoes, and place back in the pot.  Mash with a potato masher, to break the potatoes up a bit. Add half of cashew mixture, coconut oil, salt and pepper and mash with a potato masher until relatively smooth and no big chunks are left.  Add the remaining cashew mixture, mix it in, and use a hand blender on high speed to whip them. They should become very smooth, fluffy and creamy. Taste for salt and pepper along the way, transfer to a serving bowl, and serve!

Introducing Active Pass Membership

February 19 2021 Vegetarian Times 

Introducing Active Pass Membership Our new membership program includes 100+ meal plans and health content, 8,000 healthy recipes, cooking and nutrition courses, exercise programs, mindfulness and meditation guidance, books and more. The post Introducing Active Pass Membership appeared first on Vegetarian Times.

Added Sugar Is Probably a Bigger Problem in Your Diet Than You Think

February 18 2021 Vegetarian Times 

Added Sugar Is Probably a Bigger Problem in Your Diet Than You Think A look at the science of what added sugar does to your health, plus simple tricks to scale back. The post Added Sugar Is Probably a Bigger Problem in Your Diet Than You Think appeared first on Vegetarian Times.

The Best Yoga Warm-Ups for Any Activity

February 25 2021 Vegetarian Times 

The Best Yoga Warm-Ups for Any Activity Sometimes your practice is the end game--and thats perfect. But you can also use yoga to prep for other fitness activities.  The post The Best Yoga Warm-Ups for Any Activity appeared first on Vegetarian Times.

Classic Carrot Cake

February 25 2021 Isa Chandra Moskowitz 

Classic Carrot Cake Makes 1 9×13 sheet cake or 9-inch round cake Photo By VK Rees It’s almost carrot cake season! Or, maybe if we make a bunch of carrot cake, spring will come early? This is a very classic recipe for the most beloved of desserts. Walnuts, raisins, plenty of spice and, of course, a generous amount of shredded carrot. Olive oil gives the cake a surprisingly buttery flavor that isnt too heavy. The frosting is thick and lemony and lets all of the flavors really shine. It makes a great layer cake, but its pretty awesome as sheet cake, too. Just pick your poison! This recipe is from The Superfun Times Vegan Holiday Cookbook! What a great cookbook. Ingredients For the Cake: 2 cups all-purpose flour 1 tablespoon ground cinnamon 1 teaspoon ground ginger 1/­­2 teaspoon ground nutmeg 1 teaspoon baking soda 1 teaspoon baking powder 1/­­2 teaspoon salt 1 1/­­2 cups granulated sugar 3/­­4 cups unsweetened vegan milk 1/­­2 cup olive oil 1/­­2 cup unsweetened applesauce 2 tablespoons ground flax seeds 2 teaspoons pure vanilla extract 3 cups shredded carrots  1 cup coarsely chopped walnuts 1 cup raisins For the Crumb Topping: 3 cups powdered sugar 1/­­2 cup refined coconut oil 2 tablespoons lemon juice 2 tablespoons unsweetened vegan milk 1/­­2 teaspoon pure vanilla extract pinch salt 3 tablespoons refined coconut oil, melted For garnish: 3 tablespoons shredded coconut or additional chopped walnuts Directions Preheat oven to 350 F. Lightly grease a 9×13 inch or two 9-inch round  baking pans. Sift flour, cinnamon, ginger, nutmeg, baking soda and baking powder and salt into a large mixing bowl.  Beat together milk and flax in a large mixing bowl until frothy. Blend in the olive oil, applesauce and vanilla until well combined.  Add the dry ingredients to the wet ingredients and mix until no large lumps remain. Fold in carrots, walnuts and raisins.  Pour batter into the prepared pan(s) and bake for 40 to 45 minutes in a sheet pan or 32 to 35 minutes in cake pans, or until a knife inserted in the middle comes out clean. Transfer to a cooling rack to cool completely before frosting.  Make the frosting: Melt coconut oil in a medium mixing bowl. Add powdered sugar, juice and salt and blend with a hand mixer on low speed until incorporated. Turn mixer to medium-high speed and continue to blend until smooth. Chill for 30 minutes.  Remove from refrigerator and whip on medium-high speed with mixer until light and fluffy.  For sheet cake: Using a spatula, or spoon, spread icing over cake. Sprinkle with coconut. Cut into squares and serve.  For layer cake: Using a spatula or spoon, frost top of one cake with half the icing. Add the second cake to the top and frost with the rest of the icing. Sprinkle with coconut. Cut into wedges and serve.

vegetarian chow mein recipe | veg chowmein | vegetable chow mein noodles

February 25 2021 hebbar's kitchen 

vegetarian chow mein recipe | veg chowmein | vegetable chow mein noodlesvegetarian chow mein recipe | veg chowmein | vegetable chow mein noodles recipe with step by step photo and video recipe. indo chinese recipes originated from the kolkata streets, but has taken over the india cuisine since its inception. in the beginning, it was just fried rice and noodles, but has adapted all the variations and extensions of asian cuisine. one of them is the chowmein recipe and the adapted version is the vegetarian chow mein recipe, loaded with vegetables and spices. The post vegetarian chow mein recipe | veg chowmein | vegetable chow mein noodles appeared first on Hebbar's Kitchen.

mysore bonda recipe | mysore bajji recipe | instant bonda recipe

February 24 2021 hebbar's kitchen 

mysore bonda recipe | mysore bajji recipe | instant bonda recipemysore bonda recipe | mysore bajji recipe | instant bonda recipe with maida with step by step photo and video recipe. bonda or bajji recipe is a common deep-fried snack recipe from south indian cuisine. generally, it is made with sliced and diced vegetables with besan or cornflour batter coating and deep-fried till crisp. but there are other bajji recipes without vegetables and mysore bajji or mysore bonda recipe known for its soft and spongy ball-like texture. The post mysore bonda recipe | mysore bajji recipe | instant bonda recipe appeared first on Hebbar's Kitchen.

7 Easy Ways to Make Your Immune System Stronger

February 23 2021 Vegetarian Times 

7 Easy Ways to Make Your Immune System Stronger Simple strategies of healthy living are vital for keeping the body in tip-top shape to defend against illness. The post 7 Easy Ways to Make Your Immune System Stronger appeared first on Vegetarian Times.

5 Healthy Plant-Based Burger Recipes

February 22 2021 Vegetarian Times 

5 Healthy Plant-Based Burger Recipes Hold the beef! Here are some veggie burgers youll actually want to eat. The post 5 Healthy Plant-Based Burger Recipes appeared first on Vegetarian Times.

poha idli recipe | instant poha rava idli | avalakki idli

February 22 2021 hebbar's kitchen 

poha idli recipe | instant poha rava idli | avalakki idlipoha idli recipe | instant poha rava idli | avalakki idli with step by step photo and video recipe. in india, breakfast recipes are mainly made with different types of steamed south indian cuisine breakfast meals. mainly it is made with a combination of rice and lentil with an optional fermentation process which adds the necessary flavour and taste to it. yet there are other instant and cheat variant to these traditional recipes and poha idli or avalakki idli is one such simple variant. The post poha idli recipe | instant poha rava idli | avalakki idli appeared first on Hebbar's Kitchen.

Vegan Baked Lamington Donuts & Donut Holes

February 21 2021 Vegan Richa 

Vegan Baked Lamington Donuts & Donut HolesIf you love Lamingtons but find them fuzzy to make, try these easy Vegan Lamington Donuts and Donut Holes instead. They’re simple to make, baked, covered with chocolate and coconut, filled with raspberry jam and bake up in just 15 minutes. Coming at you with a fun alternative to a traditional lamington! Vegan Lamington Donuts! You could call these a lazy cooks Lamington – because they are well easier to make than the original. These vegan donut holes have all the hallmarks of the Aussie dessert classic; A fluffy cakey donut filled with jam, then covered in chocolate and finally rolled in coconut. All the flavor of a lamington, but without the fuss and bother. Theres much debate between Australians as to whether a lamington should contain jam or not. My focus for these donuts is on taste, not tradition. I mean, what’s not to love about the combination of tart raspberry jam, chocolate, and coconut. Imagine a fresh, fluffy, perfectly cooked doughnut hole, filled with still warm raspberry jam and dipped in a rich vegan chocolate glaze, then tossed in shredded coconut. Trsut me, these are seriously good. I give you two options here! I know that not everyone has a donut baking tray, so you will be happy to lear that a mini muffin tray or a mini bundt cake tin can be used instead. Maybe even a cake pop tin. You can make these Glutenfree by using my Glutenfree Vegan Vanilla donuts recipe MORE VEGAN DONUTS AND MUFFINS RECIPES FROM THE BLOG - Pumpkin Donuts - Spiced Sweet Potato Doughnuts with Cinnamon sugar SF - Gluten-free Lemon Donuts - Pumpkin Cream Cheese Muffins - Classic Donuts. - Glutenfree Vegan Vanilla donuts  - Turmeric Carrot Muffins Continue reading: Vegan Baked Lamington Donuts & Donut HolesThe post Vegan Baked Lamington Donuts & Donut Holes appeared first on Vegan Richa.

suji roll recipe | suji ke roll | aloo paneer rava roll nasta | sooji ke roll

February 19 2021 hebbar's kitchen 

suji roll recipe | suji ke roll | aloo paneer rava roll nasta | sooji ke rollsuji roll recipe | suji ke roll | aloo paneer rava roll nasta | sooji ke roll with step by step photo and video recipe. kids snack recipes are always controversial with a demand of taste and healthy perspective. having said that most of these snack recipes are oil-based or deep-fried one and satisfying only the taste perspective. however, there are some snacks which satisfies both the conditions with no oil and made using steam and it is known as aloo paneer suji roll recipe. The post suji roll recipe | suji ke roll | aloo paneer rava roll nasta | sooji ke roll appeared first on Hebbar's Kitchen.

5 Ways to Use Spaghetti Squash

February 18 2021 Vegetarian Times 

5 Ways to Use Spaghetti Squash Good gourd! See why this superior squash is more than a spaghetti stand-in. The post 5 Ways to Use Spaghetti Squash appeared first on Vegetarian Times.

5 Reasons to Go Dairy-Free

February 18 2021 Vegetarian Times 

5 Reasons to Go Dairy-Free Most of us grew up with the idea that milk and other dairy products were key to strong bones, sturdy muscles, and robust health. But as we learn about the health risks associated with dairy, more people are ditching it. If youre one of them, heres what you need to know about a dairy-free diet. The post 5 Reasons to Go Dairy-Free appeared first on Vegetarian Times.

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