vegetarian recipes

Try it! You will enjoy it!

Vegetarian Slow Cooker Lentil Sloppy Joes with Spaghetti Squash

Beetroot rice recipe | beetroot pulao | how to make beetroot rice

Crispy Shakarpara (Almond Biscuit) Recipe

Palak chutney recipe | spinach chutney | palakura pachadi










vegetarian recipes

Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes – Instant Pot or Stovetop

November 17 2018 Vegan Richa 

Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes – Instant Pot or StovetopInstant Pot Lentil Mushroom Stew with Easy Mashed Sweet Potatoes. 1 Pot 30 Minute. Upside down Lentil Shepherds Pie! Vegan Glutenfee Nutfree Soyfree Recipe Stovetop option  Jump to Recipe  If you all loved the Mushroom Bourguignon, you’ll love this easy lentil mushroom stew too. Similar ingredients, process to use just 1 Pot, and just 15 mins active time! Serve it as Upside down Lentil Shepherd’s pie! It is Much easier in the instant pot. No baking required. You can bake if you wish. Spread the cooked lentil mixture in a baking dish, top with mashed sweet potato or potato, then top with minced garlic, olive oil, herbs and breadcrumbs. Bake at 425 def F for 15 mins to heat up and brown the top and done! The stew and the mashed potatoes can be made ahead, so assemble, top and bake the day of. Change up the herbs to preference. Use potatoes or cauliflower or celeriac or combination instead of sweet potatoes in the veggie mash. Use flour for thickening the stew if needed, or just blend up a portion of the stew. Lots of options! Stove top instructions in the recipe notes. This Lentil Stew is Easy, 1 Pot, Make ahead, Freezer friendly, and uses Pot in pot (PIP) in the Instant Pot. Short Active time and all the flavor like lentil shepherds pie!Continue reading: Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes – Instant Pot or StovetopThe post Vegan Lentil Mushroom Stew with Mashed Sweet Potatoes – Instant Pot or Stovetop appeared first on Vegan Richa.

Chocolate Pomegranate Granola Bites

November 16 2018 Oh My Veggies 

  These chocolate pomegranate cookies have a fantastic granola taste and, even though they’re small, they’re substantial enough that one is quite satisfying. This recipe makes 40 cookies and if you lack that self-control like I do, you’ll want to freeze a bunch–thaw them on the countertop or zap them in the microwave for a few seconds before eating.

custard cake recipe | eggless custard cream cake | custard powder cake

November 16 2018 hebbar's kitchen 

custard cake recipe | eggless custard cream cake | custard powder cakecustard cake recipe | eggless custard cream cake | custard powder cake with step by step photo and video recipe. custard recipes are very common in indian cuisine and is mainly used to make dessert recipe. generally it is mixed with milk to form a thick sauce to top with fruits or with other dessert. but this recipe is dedicated to a cake and custard powder is used as flavouring agent and mixed with thick cake batter to make custard cake. The post custard cake recipe | eggless custard cream cake | custard powder cake appeared first on Hebbar's Kitchen.

Chocolate-Raspberry Ice Cream

November 16 2018 VegKitchen 

Rich dark chocolate tinged with fresh red raspberries--a wonderful flavor combination. To make this even more decadent, add a couple of tablespoons of Chambord liqueur. Recipe and photo courtesy of Cathe Olson, from Lick It! Creamy, Dreamy Vegan Ice Creams Your Mouth Will Love.* Makes about 3 cups 1 (14-ounce) can full-fat coconut milk 1/­­2 cup plus 2 tablespoons granulated sugar 5 tablespoons unsweetened cocoa powder 2 cups raspberries Place the coconut milk, sugar, and cocoa powder in a medium saucepan and whisk until well combined. Warm on medium-low heat until the mixture just begins to simmer and get foamy. Remove from the heat and stir in the raspberries. Let rest for 20 minutes. Pour the mixture into a blender or food processor and process until smooth. Place a fine-mesh strainer over a medium bowl (or, to save on dishwashing, over the saucepan you used to heat the coconut milk). Pour the blended mixture into the strainer and press it through to remove the seeds. Cover and chill in the refrigerator for at least 3 hours. Then freeze in an ice cream maker according to the manufacturers directions. Explore more of Vegkitchens Vegan Ice Cream recipes. Sweet tooth still craving? Here are more Vegan […] The article Chocolate-Raspberry Ice Cream appeared first on VegKitchen.

oats idli recipe | instant oats idli | steamed oatmeal idli

November 15 2018 hebbar's kitchen 

oats idli recipe | instant oats idli | steamed oatmeal idlioats idli recipe | instant oats idli | steamed oatmeal idli with step by step photo and video recipe. idli recipes are very common across india and especially in southern india. due to its popularity, there has been a lot of variations and types of idli recipe which can be cherished for breakfast. one such fusion recipe is oats idli recipe made with powdered quick rolled oats, which can easily served with chutney and sambar. The post oats idli recipe | instant oats idli | steamed oatmeal idli appeared first on Hebbar's Kitchen.

Butternut Miso Soup with Arame and Wasabi

November 14 2018 My New Roots 

Butternut Miso Soup with Arame and Wasabi   You know that game where you give someone a word and they have to make up a story with that word in it? Im like that, except with food. Give me an ingredient, and magically, as if out of nowhere, an entire recipe (or several!) will appear in my head. I could even give you the amount of salt it needs, how the vegetables should be sliced, the oven temp, and what it should be garnished with. Its a tad psycho, but my best party trick hands down. When my friend Christiann Koepke emailed me about coming to visit her in Portland, driving to the Pacific coast, and photographing some recipes together, I was all in. And then when she suggested we put seaweed into something (because ocean) it was like someone had opened the flood gates in my brain and alllll the ideas came rushing to me. Neat! And very convenient. But what do we really want to eat at the beach when its chilly and maybe windy, maybe raining, maybe freezing-raining (it is the Pacific Northwest, after all)? The answer is soup. And I knew it was going to be a creamy, dreamy, sea veggie-kissed broth with all the tasty toppings.     When seaweed is a featured ingredient in a recipe, I tend to channel Asian flavours like miso, ginger, wasabi, toasted sesame, to compliment to the unmistakably briny, salty, ocean-y flavour of seaweed. Eaten as a staple food throughout China and Japan for thousands of years, sea vegetables are rich in essential minerals, trace minerals, chlorophyll, iodine, fiber, and lots of protein. Some sea vegetables even contain vitamin B12 - a rare element for a plant! Sea vegetables are less complex than their land-dwelling relatives. Without intricate root systems or tissues, seaweeds get their nutrients from the waters they grow in. To survive, they form root-like parts to attach themselves to rocks or other stable elements. There are three categories of sea vegetables; brown, red, and green. Brown algae thrive in cool water at depths of around 50 feet. The most commonly known brown seaweed is kelp, which can grow up to 1,500 feet (500 meters) long! Red algae, like dulse, contain elements that can gel foods. Green sea vegetables bridge the gap between land and sea plants, as they can store food as starch, just like vegetation found out of the water. The most popular kind of green algae is nori, which is what your sushi comes wrapped in.      Seaweeds range in flavours from mild to wild. Some are sweet and nutty, while others are pungent, funky, and an acquired taste. If youre a seaweed newb (which most Westerners are), I suggest starting out with a less challenging one, like arame. Arame is in the brown category of sea vegetables, but when you buy it, it will appear closer to jet black. It has a stringy texture, and almost looks like wiry hair, but will soften into tender, noodle-y strands after being soaked. Before it is packaged, arame must be cooked for seven hours, and then dried in the sun. To use, simply re-hydrate by soaking it in room temperature water for 10-15 minutes until it is soft and has doubled in volume. Arame is very high in calcium, rich in iron, potassium, vitamin A and the B vitamins. And like other brown seaweeds, arame contains sodium alginate, a compound that helps to convert heavy metals in the body into harmless salt, which is easily excreted. Besides soup, I like to put arame in stews, stir fries, and salads (heres a great recipe from the archives...check out that incredible food photography!). The flavor of arame is saline and a bit funky, but mostly sweet. The texture is like an al dente pasta, and I think it adds amazing meaty-ness to a dish, with its satisfying chew.     This soup is well balanced, and hits all the notes: sweet and creamy from the butternut, savoury from miso, chewy from the arame, warming from the ginger, spicy from the wasabi, and nutty and crunchy from the toasted sesame. You could theoretically use any kind of winter squash here, like a Hokkaido pumpkin, acorn or delicate squash. Scale back on the ginger and perhaps leave out the wasabi if youre making this for kiddos. And if you dont have arame, or youre simply not into sea vegetables, leave it out, or replace with some coconut bacon. It should be noted that once youve added the miso to the soup base, its important that you dont let it boil if you reheat it. Miso is contains delicate probiotics and enzymes that will be destroyed by high heat. The soup freezes well, but leave the wasabi out until you serve it since the flavour will fade if once its frozen.             Print recipe     Butternut Squash Miso Soup with Wasabi and Arame Serves 4 (Makes 8 cups /­­ 2 liters) Ingredients: 1/­­2 cup /­­ 10g dried arame 1 large yellow onion 1/­­2 tsp. fine sea salt 4 cloves garlic 2 1/­­2 Tbsp. /­­ 25g minced fresh ginger approx. 3 lbs. /­­ 1 1/­­2 kg butternut squash 2 Tbsp. expeller-pressed coconut oil 4 cups /­­ 1 liter water, more if needed 1/­­4 cup /­­ 60ml white miso, or more if desired 3 Tbsp. black sesame seeds 1 tsp. wasabi powder microgreens and wasabi arugula for garnish, if desired Directions: 1. Place the arame in a medium bowl and cover with a few inches of water. Let soak while you cook the soup. 2. Roughly chop the onion, peel and mince the garlic and ginger. Peel and cube the butternut squash. 3. Melt the coconut oil in a large stockpot over medium-high heat. Add the onions and salt, cook for about 10 minutes, stirring occasionally until the onions are translucent. Add the garlic and ginger, stir, and cook for another couple of minutes. When fragrant, add the butternut squash, stir and cook for 4-5 minutes with the lid on. Add the water, replace the lid, bring to a boil, and then reduce to simmer. Cook until the squash is tender, about 15 minutes. 4. While the soup is simmering, toast the sesame seeds by placing them in a small skillet over medium heat. Stir occasionally until they begin to pop. Remove from heat and let cool completely. 5. Carefully transfer the soup to a blender (or simply use an immersion blender), and blend on high until completely smooth. Add more water to thin, if necessary. 6. Place miso and wasabi powder into two small, separate bowls. Add a bit of soup to each bowl, stir well, then add just the miso blend to the blender, and blend once again to incorporate. Taste and adjust seasoning if desired. Keep the wasabi to the side until serving. 7. Drain and lightly rinse the arame. 8. To serve, place the piping hot soup into bowls, drizzle with the wasabi and swirl, sprinkle with sesame seeds. Top with a handful of the arame, some microgreens, and enjoy.   Christiann and I had such an incredible time at the ocean, pulling this whole miracle off together. The weather - although abysmal every other day that week - was beyond beautiful from the moment we set foot on the sand, to the second we decided it was time to call it a night (and then it started pouring, ha!). We caught an epic sunset by the fire, exhausted and so grateful for the stars aligning in every way possible, to make this day possible. And it was such an honour to work alongside a photographer that has inspired me for years - if you havent checked out her genius yet, here is a link to her website and Instagram. Thank you, Christiann for making this dream a reality! I had such a blast! We have another post coming up in the New Year I cannot wait to share it with you, dear friends. Big love to all and I hope autumn is treating you well. Happy American Thanksgiving to all my loves stateside! xo, Sarah B photo credits: images 4, 6, 7, 8, 9 Christiann Koepke *   *   *   *   *   * Good news friends! Due to the overwhelming feedback, we’ve extended the period of sign-ups for the Life-Changing Loaf Subscription Box that can be shipped before the holidays. If you’re looking for a great gift for a family member or friend (or need to hand out suggestions for yourself!), this is the perfect thing – it’s the gift that keeps on giving To give the box as a gift, simply click “ship to a different address” when you check out. Thank you for all the support so far! Your loaf is on the way!     The post Butternut Miso Soup with Arame and Wasabi appeared first on My New Roots.

Brown Rice and Apples Salad

November 14 2018 Oh My Veggies 

Here’s a super-simple and delicious recipe that will give you an incredible boost of energy. During winter, it may be less attractive to cook a cold salad as dinner. However, this recipe is comforting, even during the cold days of winter. Its quick to make and can easily be doubled or even tripled!

Homemade Everything Bagel Seasoning and How to Use It

November 13 2018 FatFree Vegan Kitchen  

Homemade Everything Bagel Seasoning and How to Use It Since I visited New York City in September, my family has become addicted to this oniony, garlicy sesame bagel seasoning! Before I left for my trip, I checked the location of our hotel on the map and was excited to discover that there was a Trader Joes around the block. There isnt one in our entire state, so when I travel, I like to check them out. Unfortunately, I usually get into the store not knowing what to look for and wind up disappointed. This time I did a little preliminary research in some of the Facebook groups I follow, and in all of them there was one product that was constantly mentioned: Trader Joes Everything but the Bagel Sesame Seasoning. So I bought a jar and brought it home.(...) Read the rest of Homemade Everything Bagel Seasoning and How to Use It (1,161 words) (C) svoisin for FatFree Vegan Kitchen, 2018. | Permalink | 14 comments Post tags: Gluten-free, Weight Watchers Points The post Homemade Everything Bagel Seasoning and How to Use It appeared first on FatFree Vegan Kitchen.

Vegan Pumpkin Cake with Chocolate Pumpkin Ganache

November 13 2018 Vegan Richa 

Vegan Pumpkin Cake with Chocolate Pumpkin GanacheVegan Pumpkin Cake with Chocolate Pumpkin Ganache. Easy 1 Bowl Pumpkin Sheet Cake with a thick chocolate frosting. Vegan Soyfree Recipe. Can be nut-free. Glutenfree option  Jump to Recipe  Cakes make for a perfect end to a festive meal or beginning a day :). This simple spiced vegan pumpkin cake is paired with a smooth hearty thick chocolate pumpkin ganache. The cake is made in 1 Bowl, without added refined sugar, and only takes 15 mins to put together. The frosting is just chocolate and pumpkin, no Butter, no cups of sugar! Simple ingredients, quick and festive!  Make it with less sweet for a breakfast cake. Double the recipe for a layered pumpkin spice cake! Add a sugar frosting layer in the middle and chocolate pumpkin all over.  Top with candied pecans or serve with whipped coconut cream. More the merrier. Continue reading: Vegan Pumpkin Cake with Chocolate Pumpkin GanacheThe post Vegan Pumpkin Cake with Chocolate Pumpkin Ganache appeared first on Vegan Richa.

Recipe | Citrus Sesame Kale

November 12 2018 Oh My Veggies 

So tell me, how was your Thanksgiving weekend? Did you eat a lot of food? Are you feeling a little bit sick right now? Need something light and healthy for dinner? Yeah, me too. As I mentioned on Friday, our Thanksgiving dinner consisted of some semi-Thanksgivingish things from Whole Foods (twice baked potatoes? Why not!), so we just got enough for one meal and we didn’t have any leftovers. I was feeling pretty good about not having days worth of mashed potatoes or pie in the fridge, but then I made brownies. Sugary, buttery super rich Mexican chocolate brownies. Ugh, you guys, no more brownies. Or sweet potatoes. Or stuffing. No! More! Can we just talk about salads and ice water this week? The good thing about holiday over-indulgence is that when it’s all over, I feel more motivated to eat healthy. There’s nothing like a night spent regretting eating that extra Thanksgiving brownie (and topping it with gelato–oh yeah, that happened) to help get you back on track, right? So here’s a recipe that’s light and healthyCitrus Sesame Kale. And it’s also easy, because after Thanksgiving, I bet you don’t want to spend a lot of time cooking either. […]

Split Pea Pesto Spread

November 12 2018 Meatless Monday 

This flavorful spread pairs split peas with pine nuts, basil and garlic, adding a punch of protein to the traditional pesto recipe! Its perfect to serve on crostini with your choice of toppings. This recipe comes to us from our friends at USA Pulses. Serves 4 - 1/­­2 cup cooked split peas - 1/­­4 cup pine nuts, toasted - 2 cups fresh basil - 2 cloves garlic, roughly chopped - 1/­­2 cup Parmesan cheese, shredded - 1 tsp salt - 1/­­2 cup olive oil   Combine the split peas, pine nuts, basil, garlic, Parmesan and salt in a food processor. Pulse for about 10 seconds until roughly chopped and combined. Slowly add the olive oil with the food processor running, stopping to scrape down the sides of the bowl as needed. Continue to pulse until mixture reaches desired consistency. Use immediately as pasta sauce, or spread on crostini or crackers with your toppings of choice. Transfer unused portion to air-tight container and store in the fridge for up to 2 weeks. The post Split Pea Pesto Spread appeared first on Meatless Monday.

Vegetarian Slow Cooker Lentil Sloppy Joes with Spaghetti Squash

November 12 2018 Meatless Monday 

Rather than traditional buns, these sloppy joes are served with spaghetti squash for a plant-based twist. And this hearty meatless meal is super simple to prepare - just toss protein-packed green lentils along with everything else in a slow cooker and turn it on! This recipe comes to us from our friends at USA Pulses. Serves 4 - 1 1/­­4 cups uncooked green lentils, rinsed and drained - 1 white onion, finely diced - 1 red pepper, finely diced - 1 carrot, thinly sliced (carrot is optional) - 3 cloves garlic minced - 1 1/­­2 tbsp chili powder, - 1 tsp cumin - 1/­­2 tsp onion powder - 1/­­4 tsp cayenne pepper - 1 can tomato sauce (15 oz) - 1 can diced tomatoes (15 oz) - 1 1/­­2 cups water plus more if necessary - 2 tbsp organic ketchup - 1 tsp yellow mustard - 1 tsp gluten free soy sauce - 1 spaghetti squash, washed - salt and pepper to taste   In a large slow cooker, add in all ingredients except spaghetti squash. Stir to combine. Cut the washed spaghetti squash in half around the middle and scoop out the seeds. Place the squash halves face down in the slow cooker right on top of the lentils. Cover and cook on high for 4 hours or until squash is tender and lentils are cooked completely. If the lentils seem dry in any way, just stir in some water until it reaches a nice thick, consistency. Remove spaghetti squash and shred inside with a fork. Divide among bowls and add lentil sloppy joe topping. Sprinkle with cheese, if desired. The post Vegetarian Slow Cooker Lentil Sloppy Joes with Spaghetti Squash appeared first on Meatless Monday.

Sweet Potato and Lentil Mason Jar Salad

November 12 2018 Meatless Monday 

The recipe below makes one serving of a fantastic make-ahead salad, packed with plant-powered ingredients like lentils and sweet potatoes. So stock your fridge with a few servings and youll be set with nourishing lunches all week long! This recipe comes to us from our friends at USA Pulses. Serves 1 - For the Salad: - 1 cup sweet potato (diced) - 1/­­2 cup cup green lentils (cooked) - 1/­­2 cup couscous (cooked) - 1/­­2 cup arugula - 1/­­4 cup dried cranberries - 1 tbsp avocado oil   - For the Dressing: - 1/­­2 lemon, juiced - 1 tbsp olive oil - Salt and pepper to taste   Prepare French green lentils and couscous according to package directions Preheat oven to 400F, toss sweet potatoes with avocado oil and spread in a single layer on a baking tray. Roast sweet potatoes for 20 minutes, or until tender when pierced with a fork. Remove sweet potatoes from oven and set aside. Add dressing ingredients into a small mixing bowl and stir with a fork until combined In a mason jar add dressing, lentils, sweet potatoes, couscous, cranberries, arugula in that particular order, to make sure the greens stay crisp! Store mason jar in refrigerator until ready to eat. Mason jar will keep for 3 days refrigerated. Note: The above recipe makes one very large serving. Consider portioning the ingredients according to your own appetite if the portion seems large to you. The post Sweet Potato and Lentil Mason Jar Salad appeared first on Meatless Monday.

Our Favorite Gua Sha Routine – Video

November 11 2018 Golubka Kitchen 

Our Favorite Gua Sha Routine – Video Today, we thought it would be fun to share a video on our favorite, slow and gentle way to do gua sha, the facial massage that has its roots in Chinese medicine. Facial gua sha is a beauty treatment, but I try to give it more credit than that. The practice has the potential to be meditative, is incredibly relaxing, and yes, a direct route to some simple self-love. To me, it’s all about the meaning we assign to our actions throughout the day – you can gua sha in front of your laptop while immersed in youtube videos, or you can do it while aiming to be totally present in whatever space you are in, aware of the sounds and smells around, noticing to the sensations in your skin. Although practicing the same action, you’ll end up with two totally different experiences. While I do both, I like to remind myself that I’ll get twice the benefits from gua sha as an active meditation, way beyond just toning my skin, de-puffing my face, etc. What Facial gua sha is a massage practice thats deeply rooted in the ancient traditions of Chinese medicine. A special (and affordable) jade or rose quartz tool is used to perform various, sweeping motions on the face and neck, which increases circulation, helps move lymphatic fluid, sculpts the features, and relaxes facial muscles. Benefits of gua sha include better overall complexion, reduced blemishes, and toned skin. It can help relieve neck pain, jaw tension, puffiness, and even headaches. Its a direct route to more glowy skin and its the most relaxing, anti-aging facial treatment that you can give yourself in the comfort of your own home. Its also a great practice for showing some love to yourself. Carving out some quiet time to slow down and direct your attention towards yourself and your well-being by practicing any small ritual is already the ultimate act of self-care. * Gua sha massage is also practiced on the body, with more pressure on the tool, and you will usually need to see an acupuncturist for that. We are only focusing on facial gua sha in this post. The Tool Gua sha tools come in different shapes, most commonly in jade and rose quartz. For this routine, we use a heart-shaped jade tool, but you can use a rose quartz tool with the same results (just choose the kind of stone that you are more drawn to). The shape can vary a bit too. If you have a gua sha tool, chances are you already have one that will work for this routine. Just make sure that the tool has a notch and a flat (or slightly curved) edge. It can be square like this one or heart-shaped like this one. Our Favorite Routine The gua sha routine we practice is a little different from some of the ones weve seen out there. It was introduced to us by our acupuncturist, and has you work your way from the bottom of your neck and face up to the forehead, since lymph drains down into the terminus, which is the area right above your collarbones. This way, you awaken the tissues and stimulate circulation at the base of your neck, so that theres an opening for excess fluids from the middle and top of the face to drain into. Its sort of like a faucet that needs to be opened at the bottom in order to let out the water. This routine is also quite slow, relaxing, and based in light touch. Also, if you don’t vibe with this particular gua sha routine for any reason, there are many more gua sha videos on Youtube that you might like! When and How There’s no right or wrong way to practice this gua sha routine. Do it as often as you like/­­can and whenever it feels best for you. It’s great in the morning, because it helps move stagnant lymph and de-puff, plus it can seamlessly incorporate into a morning mindfulness routine. It’s also amazing before bed, because the light and slow massage is incredibly relaxing. My Experience I had been hearing about facial gua sha for a while and finally decided that this year would be the year Ill try it out. I ended up falling in love with the practice, and my gua sha tool is now a permanent fixture on my bedside table (Ive also tried using a jade roller and although it feels nice, to me theres no question that gua sha is much more effective). The positive effects of gua sha are not necessarily immediate and tend to build over time, but your face will be visibly more sculpted after one self-massage session, which is always encouraging. To test this out, do all the steps on one side of your face first, and then observe how your features are more sculpted, your eyes are more open, and your eyebrows are more lifted on that side. For me, this is especially noticeable in the eye and eyebrow area. The number one positive physical change that Ive noticed from having a regular gua sha practice (I do it about 2-3 days a week) is less puffiness in the morning, which is a big one for me. My favorite time of day to practice facial gua sha is in bed right before I go to sleep. I find it to be incredibly relaxing, and the neck sweeping helps me work out tension in my neck, which I regularly experience after a typical day of work on the computer. Since my skin tends towards puffiness in the mornings, I notice that I dont wake up looking as puffy if I do gua sha the night before. Sometimes, if I eat a late, salty dinner or simply dont get enough sleep and wake up extra puffy, I do the routine in the morning. In this case, I love running my gua sha tool under cold water and wiping it dry, so that I have a cool stone to work with. This feels so good and does away with the puffiness in no time. I truly look forward to the routine and all of its relaxing, beautifying benefits and try to squeeze it in as many times a week as I can. I think youll really love it.   You might also like... Self-Care Interview Series: Lucy Vincent Self-Care Interview Series: Jessica Murnane Self-Care Interview Series: Satsuki Shibuya Self-Care Interview Series: Sarah Britton .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Our Favorite Gua Sha Routine – Video appeared first on Golubka Kitchen.

Weekday Cauliflower Dal

November 15 2018 Green Kitchen Stories 

Weekday Cauliflower DalWe had a little vote on instagram the other day, asking which recipe we should post on here next. I was absolutely convinced that these Peanut Butter & Jam Chocolate Cups would be the winner. But there was instead a surprisingly large majority asking for a cauliflower dal. I suppose most of you just want to cozy up with warm food that hugs the belly right now. And that is exactly what this is. A belly hugger and a particularly simple recipe that doesn’t require any fresh herbs or unusual ingredients. Just a handful of pantry staples and a little trick for a flavor packed topping. We’ll teach you more about the recipe and the topping in a bit. But before we do that, we wanted to show you this video that we made. It is part of a new mini series that we are doing on on youtube where we travel around Sweden to source local ingredients and cook with friends. In this episode we took the train to the west coast to pick apples with Linda Lomelino and then she bakes a classic Swedish Apple Cake. Fun times! Luise was quite nervous about releasing this because she speaks in front of the camera more than she has done before, so please give her a little extra love. We have two more episodes coming before this year ends. Back to the dal. If you are not familiar with the name, it is essentially an Indian Lentil Soup. We have been sharing a few different dal recipes on here and in our books and this is a mix of them all. It is not our fanciest version but instead something that you can make on any given weekday. A dal is one of those recipes that you learn once and then know and cook for the rest of your life. I promise. I have been making varieties of this soup since I moved to my first apartment and learned how to cook. All ingredients are easy to find and can basically go into the sauce pan at the same time. If there is one thing that you should give a little extra attention, it is to use a good curry spice blend. The use of spices can vary in curries, we particularly love a version that includes ground fenugreek. But you can use any curry mix that you like. If you have some mustard seeds, coriander seeds and/­­or cardamom seeds in your spice cabinet, you can grind them into your curry blend to boost it with extra flavor. Because freshly grounds seeds/­­spices always taste more. The trick When we were on Sri Lanka a couple of years ago, we learned a dal trick from a local woman. After having cooked lentils and spices into a pretty good dal, she put another pan on high heat, added ghee and more spices to it and, when super fragrant, she stirred them into the soup. Adding those warm spices and butter last minute just boosted the soup and made it insanely flavorful. For this recipe we use a similar method for garlic and mustard seeds that we then wilt down spinach into. You can stir down the spinach into the dal, but we instead serve it as a topping (because our kids prefer it without the spinach). We normally add toasted pumpkin seeds on top as well but didn’t have any at home this time. Weekday Cauliflower Dal  Serves 4 Notes: You can either serve the soup chunky or mix it smooth with a hand blender. Our favorite way is to just give it a super quick whizz with the blender to make it a little creamier and yet keeping texture from the cauliflower and potatoes. If you want it a little sweeter and creamier, you can replace 400 ml /­­ 14 oz of the water/­­stock with a tin of coconut milk. We don’t add chili to it because of our kids but that can obviously also go in along with the curry. 3 tbsp coconut oil or butter/­­ghee 1 onion 2 cloves garlic 1 tbsp ground curry spice blend 1/­­2 tbsp mixed mustard seeds, coriander seeds and cardamom seeds (or just add 1/­­2 tbsp extra ground curry) 1 large chunk (5 cm /­­ 2 inches) fresh ginger 1 cauliflower (approx 500 g /­­ 1/­­2 lb) 3 potatoes, coarsely diced 200 g /­­ 1 cup red lentils 2 soft dates, pitted and mashed 1 litre /­­ 4 cups water or vegetable stock 1 tsp apple cider vinegar   Garlicky spinach 2 tbsp coconut oil 2 tsp mustard seeds 2 garlic cloves, finely sliced 2-3 handfuls spinach   Tomato salad 10 cherry tomatoes 2 tsp olive oil 1 tsp apple cider vinegar salt & pepper Make the Cauliflower Dal: Heat coconut oil, onion and garlic in a large saucepan on low/­­medium heat. Add the curry, grind the extra spices in a mortar and add those as well (or just add more curry). Stir constantly with a wooden spoon until it smells fragrant, but be careful so the spices do not burn. If it feels too dry add a spoonful, or more, of water. Break the cauliflower into florets and chop the stem finely. Peel the potatoes and dice them into 1 cm /­­ 1/­­2 inch bits. Add both to the sauce pan along with the lentils and dates. Stir and sauté for about a minute before adding water or stock. Let simmer for 30 minutes or until the lentils are starting to dissolve and the cauliflower florets are tender. Stir carefully (if you want the cauliflower florets to stay intact) a few times. Add apple cider vinegar and salt to taste. Give the soup 2-3 pulses with a hand blender (if you like, see note above). Serve in bowls with a dollop of yogurt (coconut yogurt or regular yogurt) and top with garlicky spinach and tomato salad. Make the Garlicky Spinach: Heat coconut oil in a skillet. Sauté mustard seeds and garlic on low/­­medium heat until golden and fragrant. Add spinach and turn off the heat. Stir until wilted. Ready for serving. Make the Tomato Salad: Cut the tomatoes in halves and place in a bowl. Add olive oil, vinegar salt and pepper and toss to combine. Serve on top of the dal for a fresh zing of flavor.

Vegan Sweet Potato Rolls – Soft Herb Dinner Rolls

November 15 2018 Vegan Richa 

Vegan Sweet Potato Rolls – Soft Herb Dinner RollsVegan Sweet Potato Rolls – Soft Herb Dinner Rolls. 7 Ingredients, Freezer friendly. 1 Bowl, No Added sugar, almost No Knead. Melt in your mouth sweet potato bread rolls. Vegan Soyfree Nutfree Palm Oil-free Recipe   Jump to Recipe  These Super Soft dinner rolls are what fresh bread dreams are made of. There is a triple moisture action going on here. Yeast rising slowly with just a bit of flour, the sweet potato, and then another rise. All of these together allow for amazing moisture retention in the bread. And to top it all, you don’t even need to knead it much! Just mix to bring everything together into a somewhat dough and everything will work out! You can use pumpkin puree, butternut puree or mashed potatoes(thin them slightly with non dairy milk to a pumpkin puree consistency), in these rolls. Super versatile and delicious as is. For sweeter rolls, omit the herbs and add some sugar/­­sweetener. These are lightly herbed and lightly savory just like regular dinner rolls.  These rolls need just 7 Ingredients, 1 Bowl, are almost no knead, have No Added Sugar, and can be made without Oil! Continue reading: Vegan Sweet Potato Rolls – Soft Herb Dinner RollsThe post Vegan Sweet Potato Rolls – Soft Herb Dinner Rolls appeared first on Vegan Richa.

Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel

November 14 2018 Golubka Kitchen 

Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel Popping in really quickly today to share the recipe for this holiday table dessert contender – baked apples! These babies are fun to make and on the healthier side as far as desserts go, but still so satisfying and festive. They are taken up to that next level with the pockets of poppyseed dukkah cozied up inside each apple, as well as a crucial drizzle of homemade coconut caramel :D I first had the idea to make sweet dukkah (Egyptian spice and nut/­­seed mix, aka a condiment from heaven) a few years ago, when I wrapped it up in these Sweet Dukkah Cigars (which is another great dessert for coffee or tea time after a holiday meal). I do a mixture of walnuts and hazelnuts, sesame seeds, poppyseeds, aromatic spices, and dates. I especially love the combination of poppyseeds and caramel, so I upped them in this particular sweet dukkah recipe. The result: delicate, warm apples with a pleasant amount of fall-appropriate spice and crunch from the dukkah and delicate sweetness from the mandatory drizzle of coconut caramel. Some vanilla ice cream would be great on the side as well! Hope you enjoy these :) Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel   Print Serves: 6 baked apples Ingredients for the baked apples 6 small honeycrisp apples juice from ½ lemon poppyseed dukkah (recipe below) 1½ cup apple cider rosemary, thyme or other aromatic herbs for infusing the cider (optional) olive oil - for drizzling coconut sugar - for sprinkling coconut caramel (recipe linked) for the poppyseed dukkah 1 cup raw hazelnuts or walnuts, or a mix of both ¼ cup sesame seeds 4 tablespoons poppy seeds 3 green cardamom pods - crushed in mortar and pestle, green shells removed ½ teaspoon coriander seeds 1 teaspoon cinnamon ½ teaspoon nutmeg 3 soft dates - pitted and chopped pinch of sea salt Instructions to make the baked apples Preheat oven to 350° F (180° C). Cut the top off each apple (refer to photos) and set aside. Carefully core the apples using a small knife or apple corer and drizzle the lemon juice over them. Generously stuff the apples with dukkah, piling it over the top. Close the apples with the apple tops and transfer the apples into a rimmed baking dish. Pour the apple cider over the apples and add the aromatic herbs to the bottom of the dish, where the cider accumulates, if using. Drizzle the apples with olive oil and sprinkle with coconut sugar. Bake for about 1 hour, until soft throughout, drizzling with the baking liquid every 15 minutes. Take care not to overbake the apples, as they might start coming apart at the seams. Let the apples cool just a bit and serve drizzled with the coconut caramel and sprinkled with more dukkah. A scoop of vanilla ice cream wouldnt hurt either :) to make the poppyseed dukkah Preheat oven to 350° F (180° C). Spread hazelnuts/­­walnuts on a baking sheet and toast for 5 minutes. Add sesame and poppy seeds and continue to toast for another 5 minutes. Remove from the oven. Toast the cardamom and coriander seeds in a pan over medium heat until fragrant, for about a minute or so. Finely grind in a mortar and pestle. Add the hazelnuts/­­walnuts to a bowl of a food processor and pulse a few times. Add the sesame and poppy seeds, cardamom, coriander, cinnamon, nutmeg, dates and salt to the food processor. Pulse to combine to the consistency of coarse bread crumbs. 3.5.3226 You might also like... Raw Green Mountain Parfait Lychee Sorbet and Marinated Rhubarb Compote Red Cabbage, Blueberry and Apple Sauerkraut + Giveaway Chocolate Chip Cookie Dough Bites .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel appeared first on Golubka Kitchen.

bhel puri recipe | bhel poori | bhel puri chaat | bhel recipe

November 14 2018 hebbar's kitchen 

bhel puri recipe | bhel poori | bhel puri chaat | bhel recipebhel puri recipe | bhel poori | bhel puri chaat | bhel recipe with step by step photo and video recipe. indian cuisine is known for its lip smacking chaat recipes, typically served by street vendors. most of them are generally gravy or sauce based snack filled with veggies, spices and chaat chutneys. but this recipe is dry version known as bhel puri recipe or as bhel recipe made with puffed rice. The post bhel puri recipe | bhel poori | bhel puri chaat | bhel recipe appeared first on Hebbar's Kitchen.

Japanese Vegetable Curry

November 13 2018 Robin Robertson's Global Vegan Kitchen 

Japanese Vegetable CurryMilder and thicker than other curries and slightly sweet, Japanese curries are typically thickened with a roux. This Japanese Vegetable Curry from One-Dish Vegan cuts the fat and adds flavor by pureeing some of the vegetables in the curry to thicken it. This is also good made with fresh or frozen shelled edamame instead of the tofu and snow peas instead of the green peas. S&B brand curry powder works best in this dish. Japanese Vegetable Curry Milder and thicker than other curries and slightly sweet, Japanese curries are typically thickened with a roux. This version cuts the fat and adds flavor by pureeing some of the vegetables in the curry to thicken it. This is also good made with fresh or frozen shelled edamame instead of the tofu and snow peas instead of the green peas. S&B brand curry powder works best in this dish. - 2 teaspoons olive oil or 1/­­4 cup (60 ml) water - 1 large yellow onion, chopped - 2 carrots, peeled and cut into 1/­­4 -inch (6 mm) thick slices - 1 1/­­2 to 2 tablespoons (9 to 13 g) yellow curry powder - 1 1/­­2 tablespoons (24 g) tomato paste - 1 tablespoon (15 ml) wheat-free tamari - 1 to 2 teaspoons agave nectar -  1/­­4 teaspoon cayenne pepper, optional - 1/­­3 cup (82 g) applesauce - 3 cups (700 ml) vegetable broth - 1 large rurusset potato, peeled and cut into 1-inch (2.5 cm) dice - Salt and freshly ground black pepper - 1 tablespoon (16 g) mellow miso paste - 8 ounces (225 g) extra-firm tofu, well drained, blotted dry, and diced -  3/­­4 cup (113 g) fresh or (98 g) thawed frozen peas - Heat the olive oil or water in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the carrots and then stir in the curry powder, tomato paste, tamari, agave, cayenne (if using), applesauce, and broth and bring to a boil. Reduce the heat to a simmer and add the potato and salt and pepper to taste. Simmer until the vegetables are tender, about 30 minutes. - Transfer about 2 cups (455 g) of the mixture to a high-speed blender or food processor. Add the miso paste and puree until smooth. Stir the vegetable puree back into the curry along with the tofu and peas and simmer for 5 minutes longer. Taste and adjust the seasonings if needed. - Serve hot. From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission.   The post Japanese Vegetable Curry appeared first on Robin Robertson.

beetroot rice recipe | beetroot pulao | how to make beetroot rice

November 13 2018 hebbar's kitchen 

beetroot rice recipe | beetroot pulao | how to make beetroot ricebeetroot rice recipe | beetroot pulao | how to make beetroot rice with step by step photo and video recipe. indian cuisine is incomplete without mentioning or highlighting the pulao or rice recipes. it can be made with wide variety of vegetables or ingredients with each recipe has its own flavour and taste. one such easy and popular recipe made with beetroot is beetroot rice or beetroot pulao and can be served for lunch or dinner. The post beetroot rice recipe | beetroot pulao | how to make beetroot rice appeared first on Hebbar's Kitchen.

paneer korma recipe | shahi paneer kurma | how to make paneer korma

November 12 2018 hebbar's kitchen 

paneer korma recipe | shahi paneer kurma | how to make paneer kormapaneer korma recipe | shahi paneer kurma | how to make paneer korma with step by step photo and video recipe. korma recipes are very popular within indian diaspora and can be made with wide range of ingredients. it generally features combination of spices with cashews and almond paste with a topping of yogurt and coconut milk. this recipe post id dedicated to paneer korma made which is an ideal curry for indian flat breads. The post paneer korma recipe | shahi paneer kurma | how to make paneer korma appeared first on Hebbar's Kitchen.

Yellow Split Pea Coconut Breakfast Porridge

November 12 2018 Meatless Monday 

Pulses are eaten for breakfast in many cultures around the world, but its rare to see peas on a breakfast menu in the U.S. This recipe will change that! Savory split yellow peas are paired with rich coconut milk for a satisfying porridge that makes for a great way to start your day. This recipe comes to us from our friends at USA Pulses. Serves 5 - 1 teaspoon mustard seeds (optional) - 1 white or yellow onion, diced - 2 large or 4 small carrots, peeled and diced - 2 teaspoons grated or minced ginger (or 1/­­2 teaspoon ground ginger) - 1 teaspoon turmeric - 1/­­2 teaspoon cumin - 1/­­2 teaspoon coriander - 1/­­2 teaspoon salt - 1/­­4 teaspoon freshly ground black pepper - 1 1/­­2 cups yellow split peas - 4 cups water - 1/­­2 cup coconut milk (canned, not boxed) - 1 tablespoon lime juice   Heat the coconut oil in a Dutch oven or a medium sized pot over medium high heat. Add the mustard seeds, if using, and allow them to cook until they start to pop. Stir in the onion and carrots. Saute the vegetables for 8-10 minutes, or until they’re very soft and the onions are clear, adding a tablespoon or two of water if the vegetables start to stick. Stir in the ginger, turmeric, cumin, coriander, salt, and pepper. Add the split peas and water and bring the mixture to a boil. Reduce the heat to a simmer and cover. Cook for 35-40 minutes, or until the split peas are tender. Check the split peas a few times to stir them and make sure they’re not sticking to the bottom of the pot; if they’re very thick, stir in a half cup of water. Once the split peas are very tender, stir in the coconut milk and lime juice. Check seasoning and adjust salt, pepper, lime juice, and turmeric to taste. Serve with rice and toppings of choice. Leftover porridge will keep for up to 6 days in an airtight container in the fridge. The post Yellow Split Pea Coconut Breakfast Porridge appeared first on Meatless Monday.

Hendrix College Serves Up First-Ever Hearty Meatless Monday Breakfast Spread

November 12 2018 Meatless Monday 

Hendrix College Serves Up First-Ever Hearty Meatless Monday Breakfast SpreadHendrix College , located just outside Little Rock, Arkansas, cooked up a hot plant-based breakfast idea worth sharing. Working with Meatless Monday, the dining hall served students a fully customizable and sumptuous oatmeal bar. To celebrate National Oatmeal Day on Monday, October 30th, Cindy Mosley, Associate Director and Dietitian of Dining Services, introduced the first-ever oatmeal bar on Meatless Monday, offering a medley of fresh and dried fruit, nuts, and other delicious toppings. Meatless Monday caught up with Cindy to discuss her decision to offer the oatmeal bar and hear the warm responses the dining hall staff received. What inspired Hendrix to hold a Meatless Monday Breakfast event? The last few years, our dining hall has been working with The Monday Campaigns to create events and ideas to encourage students to take a break from meat one day a week. The focus has been with lunch and dinner options - never for breakfast. I felt it was time to encourage some additional choices and find ways to encourage students to make whole grain choices. The observance of National Oatmeal day was the perfect time to stage it. I came up with the idea to implement a do-it-yourself oatmeal bar to provide a unique breakfast experience. Just by giving them one place to find all the toppings, students ended up eating three times the amount of oatmeal than normal. None of the items were new to our dining hall, but for one morning, they were all offered in one convenient location. What were the favorite toppings? Mixed berries, chocolate chips, and pecans! How did the students react? The response was positive! Students left comments like, Because of this bar, I like oatmeal now! and This is great! Can you do this everyday? After such an overwhelming response, whats ahead? In December, I plan to present a Gardein-inspired Meatless Monday during lunch to introduce new, plant-based dishes. Are you interested in introducing Meatless Monday to your organization, restaurants, K-12 school, university, hospital, local city government, or social media group? We can help to provide everything youll need to get started. Our free downloadable guides include simple steps to get going, engaging graphics, proven keys to success, and science-backed research from our partner, The Johns Hopkins Center for a Livable Future. You can also get in touch with us at info@meatlessmonday.com or contact us online here . Follow on Facebook , Twitter , and Instagram .   The post Hendrix College Serves Up First-Ever Hearty Meatless Monday Breakfast Spread appeared first on Meatless Monday.

Crispy Shakarpara (Almond Biscuit) Recipe

November 11 2018 Manjula's kitchen 

Crispy Shakarpara (Almond Biscuit) Recipe (adsbygoogle = window.adsbygoogle || []).push({}); Crispy Shakarpara A traditional tea-time biscuit-like snack often made during festive occasions, shakarpara is the perfect sweet for any gathering. They are deep-fried sugar crisps with almonds and hint of cardamom, which adds to their unique flavor. This is one of those snacks that you wont be able to stop munching on.  - 1 cup all-purpose flour (maida, plain flour) - 2 Tbsp fine sooji (semolina) - 1/­­8 tsp salt - 1/­­8 tsp baking soda - 2 Tbsp oil - 1/­­4 tsp cardamom powder (ilachi) - 3 Tbsp sliced almonds - 4 Tbsp sugar - 1/­­4 cup water (use as needed) -  Mix flour, sooji, sugar, salt, baking soda, cardamom powder, almonds and oil in a bowl and make a stiff dough adding water slowly as needed. Knead it well. Cover the dough and set aside for 15 minutes or more. - Take the dough and make a flat ball shape. Rolling into about 9-inch square, then with fingers try to give a square shape. Fold in fours, roll it again and fold, do this three times. Use dry four as needed to help rolling. - Cut the rolled dough into about inch square. Note: you can cut them in your desire shape. - Heat the oil in a frying pan on low medium heat. - The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. Dont over crowed the frying pan, you should be able to turn them easily. -  Keep stirring occasionally, fry the shakkar paras until both sides are golden-brown. Frying time should be about 6-8 minutes. -  Let the shakkar paras comes to the room temperature,  they should be crisp. Notes: don’t fry shakerparas on high heat otherwise they will be soft.  Shakarpara are a perfect gifting idea for the holiday season since they have a long shelf life. The post Crispy Shakarpara (Almond Biscuit) Recipe appeared first on Manjula's Kitchen.

palak chutney recipe | spinach chutney | palakura pachadi

November 11 2018 hebbar's kitchen 

palak chutney recipe | spinach chutney | palakura pachadipalak chutney recipe | spinach chutney | palakura pachadi with step by step photo and video recipe. chutney recipes are common in many indian households and are made for various reasons. in south india it is generally made with freshly grated coconut and served as condiments for morning breakfast. one such healthy variation recipe is palak chutney made with fresh spinach leaves. The post palak chutney recipe | spinach chutney | palakura pachadi appeared first on Hebbar's Kitchen.

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