vegetarian recipes

Try it! You will enjoy it!

Garlicky White Bean Avocado Toast with BBQ Drizzle

New Vegetable Kathi Roll - Frankie

New Plant-Based Meatless Monday Cookbook Will Get the Whole Family to Eat Their Veggies

Creamy Vegetable Noodle Soup










vegetarian recipes

Whipped Mashed Potatoes With White Bean Gravy

21:06 Isa Chandra Moskowitz 

Whipped Mashed Potatoes With White Bean Gravy photo by Joshua Foo, styling by me Feeds about 10 Let’s face it. The most important thing at the holiday table is going to be mashed potatoes. Hot on its heels is going to be gravy. So why mess around with anything less than the creamiest, fluffiest, lushest most dreamy taters? The secret here is twofold: Fold 1) Ingredients. Lots of cashew cream and buttery coconut oil. And fold 2) Method: whipping it all to high heaven with a hand mixer. You incorporate air, plus remove all the clumps without overmixing. No one will be able to resist these! The gravy I’ve used here is akin to a white pepper gravy. Thick and creamy with a lil’ kick. It starts with a roux (that’s toasted flour and oil to you, bub) for a deep sultry flavor and velvety thickness. It’s a really nice customizable recipe in that if you want to make it a mushroom gravy you can certainly add sautéed mushrooms before or after blending. If you want to make it a sausage gravy chop up some sausages and add them at the end. And so on! These recipes are from Superfun Times. Ingredients For the potatoes: 5 pounds russet potatoes, peeled and cut into 1 1/­­2 inch chunks 3/­­4 cup cashews, soaked in water for at least 2 hours (if you have a high speed blender soaking is not necessary) 3/­­4 cups vegetable broth, at room temp 1/­­3 cup refined coconut oil, at room temp 1/­­3 cup olive oil 1 1/­­4 teaspoons salt Fresh black pepper Thinly sliced chives for garnish, if desired For the gravy: 2 tablespoons olive oil 1 medium yellow, roughly chopped 4 garlic cloves, chopped 2 teaspoons dried thyme 2 teaspoons dry rubbed sage Several dashes fresh black pepper 3 cups vegetable broth, plus additional for thinning 2/­­3 cup all purpose flour 3 cups cooked navy beans (2 15-oz can, rinsed and drained) 1/­­3 cup tamari or soy sauce Salt to taste For the gravy: Directions Place potatoes in a pot and submerge in cold water by about an inch. Sprinkle about a teaspoon of salt into the water. Cover and bring to a boil. In the meantime, drain cashews and place in a blender with vegetable broth and blend until completely smooth, scraping the sides with a spatula occasionally to make sure you get everything. If you have a high speed blender this will take about a minute. In a regular blender it will take around 5 so give your blender a break every now and again. Back to the potatoes, once boiling, lower heat to a simmer, uncover and cook for about 12 minutes, until fork tender. Drain potatoes, then place back in the pot. Do a preliminary mash with a potato masher, just to get them broken up. Add half of cashew mixture, coconut and olive oil, salt and pepper and mash with a potato masher until relatively smooth and no big chunks are left. Now comes the creamiest part. Add the remaining cashew mixture, mix it it, then use a hand blender on high speed to whip the ever loving life out of them. They should become very smooth, fluffy and creamy. Taste for salt and pepper along the way, transfer to a serving bowl, garnish with chives and serve! Preheat a saucepan over medium-high heat. Sauté the onion and garlic in the oil for about 5 minutes. Add the thyme, sage and black pepper (I like a lot of black pepper in this) and cook for about 3 minutes more. While that is cooking, stir the flour into the broth until dissolved. If you have an immersion blender, then add the beans, broth mixture, and tamari to the saucepan. Blend immediately and lower the heat to medium. Stir the gravy often for about 10 minutes while it thickens. Use broth to thin as necessary.  If you are using a regular blender, add the beans, broth mixture, and tamari to the blender and blend until smooth. Transfer the onion and the other stuff from the pan to the blender. Puree again until no big chunks of onion are left. Add back to the pot and stir often over medium heat to thicken. Once the gravy thickens, reduce the heat to low. Now you can decide exactly how thick you want it by whisking in extra broth, anywhere from 1/­­2 cup to 3/­­4 cup. Cook for about 10 more minutes to let the flavors deepen, stirring occasionally, adding broth as necessary. Taste for salt. Keep gravy covered and warm until ready to serve.

Vegan Pot Pie with Black Pepper Biscuits

13:30 Vegan Richa 

Vegan Pot Pie with Black Pepper BiscuitsVegan Pot Pie with Black Pepper Biscuit topping. Veggies in Savory herbed sauce topped with easy No Oil Black Pepper Biscuit topping. Classic flavors, easier and simpler! Vegan Soy-free Recipe. Option for Nut-free Gluten-free. Jump to Recipe Holiday Meals wouldn’t be complete without a classic pot pie. This Savory herby filling reminds me of a chickin pot pie. The black pepper biscuit topping is crisp and delightful over this veggie filled pot pie. Change up the herbs and veggies to preference. Add some soy curls for a chickin like texture, use other biscuit topping, or puff pastry or a pie crust of choice.Continue reading: Vegan Pot Pie with Black Pepper BiscuitsThe post Vegan Pot Pie with Black Pepper Biscuits appeared first on Vegan Richa.

paneer pav bhaji recipe | pav bhaji paneer | paneer pav recipe

12:04 hebbar's kitchen 

paneer pav bhaji recipe | pav bhaji paneer | paneer pav recipepaneer pav bhaji recipe | pav bhaji paneer | paneer pav recipe with step by step photo and video recipe. street food recipes are an essential part of indian menu. it is not only served and consumed as savoury snack, but also as a complete meal by itself for lunch and dinner. obviously due to the myriad options and to cater different taste, there different types to the typical one and paneer pav bhaji recipe is one such option. The post paneer pav bhaji recipe | pav bhaji paneer | paneer pav recipe appeared first on Hebbar's Kitchen.

Raspberry Pretzel Thumbprints

04:14 Isa Chandra Moskowitz 

Raspberry Pretzel Thumbprints Photo by Joshua Foo Makes 2 dozen These cookies will satisfy all of your cravings: sweet, salty, chocolatey, fruity and the desire to spend an hour making cookies. No, it really isn’t that complicated. A little extra work will get you this super special unforgettable little baby angel of a cookie. They’re basically a holiday treat no matter what time of year you make them! These are called thumbprint but secret: it’s actually a pinkyprint. This recipe is from I Can Cook Vegan. Ingredients 1/­­2 cup canola oil 3/­­4 cup granulated sugar 1/­­3 cup brown sugar 1/­­4 cup unsweetened non-dairy milk 1 1/­­2 teaspoons vanilla extract 1 2/­­3 cup all purpose flour 3 tablespoons cornstarch 1 teaspoon baking powder 1/­­4 teaspoon salt 1 cup thin pretzel sticks 3/­­4 cup seedless raspberry jam 1/­­2 cup chocolate chips Directions 1 – Preheat oven to 350 F. Lightly grease two large baking sheets. 2 – In a large bowl beat together oil, sugar, brown sugar, milk and vanilla. Sift in flour, cornstarch, baking powder and salt. Stir to form a thick, stiff dough.  3 – Spread pretzels onto a large cutting board and cover with parchment paper. Roll a rolling pin over them to crush them into bits and pieces.  4 – Scoop walnut sized pieces, moisten your hands and roll into a ball. Then place them into the pretzel pieces, rolling around so that the pretzels pieces adhere. Place on prepared cookie sheets about 1 1/­­2 inches apart. 5 – Use your pinky to make a deep indent in the center of each cookie. Use a teaspoon to fill each indent with about a teaspoon of jam. Bake for 14 to 16 minutes, until golden on the edges and lightly browned on the bottoms. 6 – Place cookies on a cooling rack to cool. Wait until completely cool to proceed. 7 – Place cooling rack of cookies over the sink. Using a microwave or double boiler, melt chocolate chips. Let melted chocolate cool a bit, then drizzle over cooled cookies while they are still on the cooling rack, and let the excess fall into the sink for easy cleaning. Let the chocolate set in a cool room or in the fridge for 30 minutes or so.

Peanut Butter Chocolate Chip Cookies

01:57 Isa Chandra Moskowitz 

Peanut Butter Chocolate Chip Cookies Makes 2 dozen Just like most 8 year olds, peanut butter chocolate chip has always been my comfort cookie. It takes only about 10 of these to make all my problems go away. These are about as peanutbuttery (yes that’s a word) that I could get them without them turning into a big old spoonful of peanut butter. This recipe is from Superfun Times. But it had a different pic! Notes ~Use creamy natural peanut butter for these. The only ingredients should be peanut butter and salt. If you use something else I bet they’d still be good, but I can’t guarantee it, so just listen to me and follow the directions for once in your life. Ingredients 3/­­4 cup refined coconut oil softened at room temperature 3/­­4 cup creamy natural peanut butter 1/­­2 cup granulated sugar 1/­­2 cup packed brown sugar 1/­­4 cup unsweetened almond milk, or preferred non-dairy milk 2 teaspoons pure vanilla extract 1 1/­­2 cups all-purpose flour 1 tablespoon cornstarch 1 teaspoon baking powder 1/­­4 teaspoon salt 1 cup semisweet chocolate chips Directions Preheat oven to 350 F. Line two cookie sheets with parchment paper.  In a large mixing bowl, use electric mixers to beat together oil and peanut butters. Beat in the sugars until fluffy. Add the milk and vanilla. Sift in 3/­­4 cup of the flour along with the cornstarch, baking powder and salt. Beat until smooth. Add the chocolate chips then use your hand to mix the batter the rest of the way, until well combined.  Place about 2 tablespoons of batter on the trays, a few inches apart. Lightly flatten with your hand. Bake for about 10 minutes, until golden on the edges. Let cool on baking sheets for a few minutes, then transfer to a cooling rack to cool completely.

narali bhat recipe | narali bhaat | maharashtrian sweet coconut rice recipe

November 19 2019 hebbar's kitchen 

narali bhat recipe | narali bhaat | maharashtrian sweet coconut rice recipenarali bhat recipe | narali bhaat | maharashtrian sweet coconut rice recipe with step by step photo and video recipe. bhaat recipes are very common across western and northern karnataka regions. it is generally made for various reasons like festivals, occasions in both savoury and sweetened form. one such simple and easy rice based sweet recipe is the marathi cuisine narali bhat recipe, known for its texture and taste. The post narali bhat recipe | narali bhaat | maharashtrian sweet coconut rice recipe appeared first on Hebbar's Kitchen.

ragda puri recipe | ragda poori chaat recipe | ragda puri chaat

November 18 2019 hebbar's kitchen 

ragda puri recipe | ragda poori chaat recipe | ragda puri chaatragda puri recipe | ragda poori chaat recipe | ragda puri chaat with step by step photo and video recipe. indian chaat recipes are very common across india and are extremely popular with young generations. it is generally made with the mixture of all ingredients like chutneys, gravies and deep fried snacks. one such simple and easy chaat recipe is the ragda puri chaat recipe known for its simplicity and taste. The post ragda puri recipe | ragda poori chaat recipe | ragda puri chaat appeared first on Hebbar's Kitchen.

Pumpkin Maple-Glazed Penne with Roasted Fall Vegetables

November 18 2019 Meatless Monday 

This pasta dish is fall in a bowl! While there is quite a bit of peeling and chopping involved, the final result is so worth it. You can find prechopped butternut squash in most stores these days, so feel free to take advantage of that time-saver if you wish. The subtle sweetness of the sauce pairs beautifully with the roasted vegetables. If you have picky eaters who wont eat some of these veggies, feel free to leave them out and double up on the ones they like. This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 5 - For the Roasted Fall Vegetables: - 1 cup (140 g) peeled and chopped butternut squash - 1 cup (130 g) peeled and chopped carrots - 1 cup (110 g) peeled and chopped parsnips - 1 cup (88 g) halved Brussels sprouts - 1 tablespoon (15 ml) olive oil -  1/­­2 teaspoon dried thyme -  1/­­2 teaspoon salt -  1/­­8 teaspoon black pepper   - For the Pasta: - 16 ounces (455 g) penne pasta (gluten-free, if desired) -  1/­­2 cup (123 g) pure pumpkin purée (NOT pumpkin pie filling) - 1 cup (235 ml) lite coconut milk - 2 tablespoons (40 g) pure maple syrup -  3/­­4 teaspoon salt, or to taste - 1 tablespoon (15 ml) olive oil (optional)   For the Roasted Fall Vegetables: Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper and set aside. Toss the vegetables in a large bowl with the olive oil, thyme, salt, and pepper. Spread out onto the prepared baking sheet in an even layer. Roast for 15 minutes, stir, and roast for 10 to 15 more minutes until the vegetables are tender and browning on the sides.   For the Pasta: Meanwhile, cook the penne according to package directions. Be sure to salt your cooking water well. When your pasta and vegetables have about 10 minutes cooking time left, whisk all the sauce ingredients in a large skillet over medium heat. Bring to a boil and then reduce the heat to low to simmer for 5 to 10 minutes until thickened a bit.   Add the cooked pasta and roasted vegetables to the skillet with the sauce and toss well to coat. Add the olive oil, if using. Season with extra salt and pepper, if desired. The post Pumpkin Maple-Glazed Penne with Roasted Fall Vegetables appeared first on Meatless Monday.

Garlicky White Bean Avocado Toast with BBQ Drizzle

November 18 2019 Meatless Monday 

If you didnt think avocado toast could get any better, it just did! This savory breakfast recipe is easy to scale down (or up) for a quick lunch or dinner. With such a short ingredient list, youll be amazed at how delicious this is! This recipe comes to us from The  Meatless Monday Family Cookbook  by Jenn Sebestyen. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 tablespoon (15 ml) olive oil - 3 cloves garlic, minced - 1 can (15 ounces, or 425 g) cannellini beans (white kidney beans), drained and rinsed (or 1 1/­­2 cups [269 g] cooked beans) -  1/­­2 teaspoon dried oregano -  1/­­2 teaspoon salt, or to taste - Pinch of black pepper, or to taste - 2 avocados, peeled and pits removed - 4 slices hearty whole-grain bread, toasted (gluten-free, if desired) - Sweet-and-Spicy BBQ Sauce  or store-bought BBQ sauce - Hemp seeds, for garnish   Heat the olive oil over medium heat in a small skillet. Add the garlic. Sauté for 1 to 2 minutes; watch it carefully so it doesnt burn and turn down the heat a bit if necessary. Add the cannellini beans, oregano, salt, and pepper and sauté for 4 to 5 minutes until hot. To serve: Mash 1/­­2 of an avocado on each slice of toast. Spoon one-quarter of the bean mixture over the mashed avocado on each slice. Drizzle with BBQ sauce and sprinkle with hemp seeds. SERVING SUGGESTION: We like this with a side of fresh fruit to offset the richness of the avocado and beans. The post Garlicky White Bean Avocado Toast with BBQ Drizzle appeared first on Meatless Monday.

Meaty Mushroom Stew over Garlic Mashed Potatoes

November 18 2019 Meatless Monday 

This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen. Jenn says: “This recipe reminds me a bit of pot roasts from my childhood. Of course, back then, it was beef, not mushrooms, but the flavor profiles are similar and both dishes are warm comfort food that make me want to curl up on the couch with a big bowl.” Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - For the Garlic Mashed Potatoes: - 2 pounds (900 g) Yukon Gold potatoes, peeled and diced -  1/­­2 teaspoon salt, or to taste - 2 tablespoons (28 g) plant-based butter or (28 ml) extra-virgin olive oil -  1/­­2 cup (120 ml) lite coconut milk, plus more as needed -  1/­­2 teaspoon garlic powder, or to taste   - For the Meaty Mushroom Stew: - 2 tablespoons (28 ml) olive oil - 1 yellow onion, diced - 2 cloves garlic, minced - 2 carrots, peeled and diced - 10 ounces (280 g) sliced cremini mushrooms - 10 ounces (280 g) sliced shiitake mushrooms - 1 tablespoon (16 g) tomato paste - 2 tablespoons (28 ml) tamari, coconut aminos, or soy sauce (gluten-free, if desired) - 2 teaspoons dried thyme - 2 teaspoons dried sage - 1 1/­­2 teaspoons salt, or to taste -  1/­­4 teaspoon black pepper, or to taste - 1 1/­­2 cups (355 ml) low-sodium vegetable broth - 1 cup (130 g) frozen green peas   For the Mashed Potatoes: Add the potatoes to a large pot on the stove. Cover the potatoes with water by 2 to 3 inches (5 to 7.5 cm). Add 1/­­2 teaspoon of salt. Turn the heat to high and bring to a boil and then reduce the heat to low. Simmer for 15 to 20 minutes until the potatoes are tender and easily pierced with a knife. Drain and add the potatoes back to the pot. Add the butter and coconut milk. Using a potato masher, mash the potatoes until smooth. Add additional milk 1 tablespoon (15 ml) at a time if you like your mashed potatoes a thinner consistency. Add the garlic powder and additional salt to taste. Switch to a spatula or wooden spoon to stir and incorporate the seasonings well. Set aside.   For the Meaty Mushroom Stew: Meanwhile, heat the olive oil over medium heat in a large pan. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic and carrots and sauté for 2 to 3 minutes. Add the mushrooms and sauté for 8 to 10 minutes, stirring occasionally. Add the tomato paste, tamari, thyme, sage, salt, pepper, and vegetable broth. Increase the heat to bring to a boil and then reduce the heat to low to simmer for 10 minutes. Add the green peas, stir to incorporate, and simmer for 1 to 2 minutes to heat through.   Serve the Meaty Mushroom Stew over the Garlic Mashed Potatoes. The post Meaty Mushroom Stew over Garlic Mashed Potatoes appeared first on Meatless Monday.

BBQ Chickpea Veggie Bowls

November 18 2019 Meatless Monday 

This recipe comes to us from The  Meatless Monday Family Cookbook  by Jenn Sebestyen. Jenn says: “This is another version of a grains, beans, and veggies bowl. These roasted vegetables are so good, in our house, the kids are eating them off the hot-from-the-oven pan. Were lucky if we have enough left to make our bowls. Im not complaining! With sticky BBQ sauce and addictive roasted vegetables, this dish is a winner!” Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 can (15 ounces, or 425 g) chickpeas, drained and rinsed - 1 head broccoli, chopped into bite-size florets - 2 red bell peppers, seeded and sliced (or color of your choice) - 1 red onion, halved and sliced - 2 tablespoons (28 ml) olive oil -  1/­­4 teaspoon salt, or to taste -  1/­­4 teaspoon black pepper, or to taste - 2 cups (390 g) cooked brown rice - 1 avocado, peel and pit removed, diced -  1/­­4 cup (4 g) cilantro, chopped - 1 cup (235 ml) Sweet-and-Spicy BBQ Sauce or store-bought BBQ sauce   Preheat the oven to 375°F (190°C, or gas mark 5). Line 2 rimmed baking sheets with parchment paper. Spread out the chickpeas, broccoli, bell peppers, and onion on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread them out in one even layer. Roast for 20 minutes, mix the veggies, and swap the pans in the oven so the one on top is now on the bottom. Roast for another 10 to 15 minutes until the veggies are starting to char and the chickpeas are crispy (they will continue to crisp up as they sit). Add 1/­­2 cup (98 g) of cooked rice to each of 4 bowls. Divvy up the roasted vegetables, diced avocado, and cilantro equally among the bowls. Drizzle with the BBQ sauce. The post BBQ Chickpea Veggie Bowls appeared first on Meatless Monday.

Holiday Veggie Roast with Oven Cranberry Sauce

November 17 2019 Golubka Kitchen 

Holiday Veggie Roast with Oven Cranberry Sauce This post was created in partnership with OXO. Today weve got a festive veggie roast recipe thats made in one oven with a lush cranberry sauce. The savoriness of the caramelized, mustard-miso roasted vegetables pairs so well with the tart, sweet, and juicy character of the cranberry sauce. Plus, the whole thing comes together in a pretty hands-off manner, with the oven doing the bulk of the work. Although Im generally excited and appreciative of any veggie side at the holiday table, I think that roasted vegetables (or any veg-centric sides in general) are often treated as an afterthought, not something that can be just as special as the main event. We are of course here to gently propose that vegetables can themselves be the main event – but even if thats not your thing, this veggie roast will be an exciting addition to your holiday table. Im particular about one thing when it comes to roasted vegetables and thats that they should be nicely cooked through, to the point of beautiful caramelization and crispy edges. Ive had so many instances of ordering roasted vegetables in restaurants, where they arrive looking beautiful, but turn out to be tough and raw on the inside upon the first bite. This is especially true for root veg of all kinds. A half-raw sweet potato or carrot is never a good thing. So its my strong belief that vegetables should be allowed plenty of time to get really, really happy in the oven. Just this little trick alone makes them taste so much better. For special occasions, I also like to roast vegetables in a mustardy sauce of some kind. Its an extra step, but it helps take the flavor to the next level and achieve that A+ caramelization. Thats what we do in this recipe. And since weve already got the oven heated up for the vegetables, we are making the cranberry sauce in the oven all at the same time. Turns out, it works just as well as the stovetop method, so why not go for the simplicity! The sauce features a luxurious mix of cranberries, green apple, and raisins, with orange juice and a kiss of cinnamon, for a beautiful balance of sweet and tart. Were very excited to partner with OXO on this holiday roasting recipe, since they make every kitchen tool youll ever need to prepare the celebratory meal of your dreams (plus much much more for your kitchen). I was so excited to upgrade to their non-stick half sheet baking pans – they are so roomy and sturdy, and perfect for roasting up big batches of vegetables without crowding them. We roast and bake a lot, so we used to go through tons of parchment paper. OXOs Silicone Baking Mat quickly took care of that problem. Its reusable, so easy to clean, and can be stored neatly rolled up in the drawer. Im so happy to replace a single use item like parchment paper with something that will last me years. They also make plenty of quality glass baking dishes, like the one that we used for the cranberry sauce, which comes with a lid so the leftovers are easy to store. OXOs pepper mill is a true dream, it grinds so smoothly and has adjustable settings for the size of your grind (we like it somewhere in the middle). I used to whisk all my sauces and dressings with a fork back in the day, but a whisk really does make the process so much quicker and more pro, and OXOs balloon whisk is a beauty. Holiday Veggie Roast with Oven Cranberry Sauce   Print Serves: 4-6 Ingredients for the mustard roasting sauce 2 tablespoons Dijon mustard 2 tablespoons white miso 2 tablespoons maple syrup 1/­­4 cup plus 2 tablespoons avocado oil or olive oil 1 teaspoon chili powder sea salt and freshly ground black pepper - to taste for the vegetables 1 small kabocha squash - seeded and sliced into wedges 1 small delicata squash - halved, seeded, and sliced into half-moons 1 lb Brussels sprouts - tough ends removed, halved 1 medium cauliflower - sliced into bite-sized florets 7-8 medium carrots or the equivalent of sweet potato (or both) - sliced into bite-sized pieces handful toasted pecans - for garnishing for the cranberry sauce 2 10 oz bags frozen or fresh cranberries - thawed if frozen 1 Granny Smith apple - peeled, cored, and finely diced 1 shallot - finely chopped 1 cup raisins (preferably golden) 1 1/­­2 cups coconut sugar 1 tablespoon fresh grated ginger 1 teaspoon cinnamon 1/­­4 cup orange juice (from about 1 medium orange) zest from 1 orange pinch of sea salt Instructions to make the mustard roasting sauce and roast the vegetables Preheat the oven to 400° F (200° C). In a medium bowl, combine the mustard, miso, maple syrup, oil, chili powder, salt, and pepper, and whisk until smooth. Taste for salt and pepper and adjust if needed. Distribute all the vegetables among two large, lined baking sheets. Pour half of the mustard sauce over one sheet of the vegetables and the rest - over the other sheet. Mix to coat well. Place the baking sheets in the oven, and roast, mixing periodically for 45-50 minutes, or until all the vegetables are tender when pierced with a knife, with caramelized edges. Serve the vegetables right away or reheat later, topped with the cranberry sauce and sprinkled with toasted pecans. to make the cranberry sauce In a 2 quart glass baking dish or a dish if a similar size, combine the cranberries, apple, shallot, raisins, coconut sugar, ginger, cinnamon, orange juice and zest, and salt. Mix well to combine. Place the baking dish in a 400° F (200° C) oven at the same time that you are roasting the vegetables (recipe above). Cook the sauce for about 45 minutes, mixing periodically. The sauce should be simmering while cooking in the oven. Let cool a bit before serving. The sauce will set up more once it cools. Store any leftover sauce in an airtight container in the refrigerator for up to a week. Notes - You can easily make this recipe ahead of time. Just reheat the vegetables in the oven at 350° F (175° C) and serve the cranberry sauce right out of the fridge. - The recipe is very versatile, so you can include any of your favorite roasting vegetables in the mix. You can also include any of your favorite spices in the roasting sauce. The possibilities here are endless. 3.5.3226 The post Holiday Veggie Roast with Oven Cranberry Sauce appeared first on Golubka Kitchen.

cappuccino recipe | homemade cappuccino recipe | cappuccino coffee

November 15 2019 hebbar's kitchen 

cappuccino recipe | homemade cappuccino recipe | cappuccino coffeecappuccino recipe | homemade cappuccino recipe | homemade cappuccino coffee with step by step photo and video recipe. coffee beverage is one of the most common beverage consumed across all over the world. it is made and served in different form, with different ingredients with different concentration level. one such simple and easy coffee variation is the homemade cappuccino recipe, known for its froth and flavour. The post cappuccino recipe | homemade cappuccino recipe | cappuccino coffee appeared first on Hebbar's Kitchen.

poha vada recipe | aval vadai | flattened rice vada | aval masala vadi

November 14 2019 hebbar's kitchen 

poha vada recipe | aval vadai | flattened rice vada | aval masala vadipoha vada recipe | aval vadai | flattened rice vada | aval masala vadi with step by step photo and video recipe. vadai or vada recipe is common and popular south indian snack which can be served for morning breakfast and also for evening snack. it is generally made with lentil like urad dal or choice of mixed dal/­­lentil. one such simple and easy deep fried fritter dish is poha vada recipe known for its crispiness and taste. The post poha vada recipe | aval vadai | flattened rice vada | aval masala vadi appeared first on Hebbar's Kitchen.

Cranberry Spice Oatmeal Cookies

03:05 Isa Chandra Moskowitz 

Cranberry Spice Oatmeal Cookies Picture by VK Rees Makes 2 dozen Oatmeal cookies just remind you of home. If you come from a home that deprived you of chocolate chip cookies. Just kidding! These are gorgeous little clusters of oats studded with ruby cranberries. Crispy on the edges, chewy inside with a hint of spice.  Just the perfect thing for the holidays if you can forget about the war on Christmas and enjoy a cookie for a minute. This recipe is from Superfun Times. Notes ~ If you dont have pumpkin pie spice, 3/­­4 teaspoon ground ginger, 3/­­4 teaspoon ground cinnamon and a pinch of cloves oughta do it! Ingredients 1/­­3 cup refined coconut oil, softened at room temp 1/­­3 cup packed brown sugar 1/­­3 cup granulated sugar 3 tablespoons unsweetened almond milk or your fave non-dairy milk 1 tablespoon organic cornstarch 2 teaspoons pure vanilla extract 1/­­2 cup all-purpose flour 1/­­2 teaspoon baking soda 1 1/­­2 teaspoons pumpkin pie spice 1/­­2 teaspoon salt 1 1/­­2 cups rolled oats 1/­­2 cup dried sweetened cranberries 1/­­2 cup chopped walnuts Directions Preheat oven to 350 F. Lightly grease 2 large baking sheets.  In a large mixing bowl, use a handmixer or strong fork to cream together oil and sugars. Mix in the vanilla. Add the cornstarch and milk, and mix until the cornstarch is dissolved.  Sift in the flour, baking soda, spices and salt and mix to combine. Add the oats, cranberries and nuts, and use your hands to form a stiff dough. Scoop cookies out with a tablespoon or server, using about two tablespoons of dough per cookie. Place about 2 inches apart. Flatten a little with your hand. Bake for 10 to 12 minutes, until edges are lightly browned. Remove from oven and cool for about 5 minutes then transfer to cooling rack to cool completely.

ghee roast dosa recipe | dosa ghee roast | ney roast dosa recipe

yesterday 12:11 hebbar's kitchen 

ghee roast dosa recipe | dosa ghee roast | ney roast dosa recipeghee roast dosa recipe | dosa ghee roast | ney roast dosa recipe with step by step photo and video recipe. dosa recipe is one such simple recipe which can be experimented to make many different variations. as matter of fact, with just one dosa batter you can easily attempt myriad ways of dose recipes. one such simple and easy dosa variant from the generic dosa batter is the ghee roast dosa recipe made with generous amount of ghee toppings. The post ghee roast dosa recipe | dosa ghee roast | ney roast dosa recipe appeared first on Hebbar's Kitchen.

Peanut Butter And Jelly Baked Oatmeal

November 18 2019 Vegan Richa 

Peanut Butter And Jelly Baked OatmealEasy Vegan Peanut Butter And Jelly Baked Oatmeal! No Flour, No refined sugar, No Added oil! Favorite PB & J Sandwich in Baked Oatmeal Bar form. Gluten-free Soy-free Recipe , Nut-free Option. Jump to Recipe This Peanut Butter and Jelly Baked Oatmeal is the holiday breakfast you need! Crisp edges, swirls of preserves or jams or jelly, soft muffin like middle, a moist PB & J oatmeal bar! Add toppings of choice. This baked oatmeal has Just 9 ingredients, no added oil, no refined sugar and takes 10 minutes active time to put together. It has peanut butter, oats, non dairy milk, maple syrup, peanuts and berry preserves and will be a permanent fixture like my Banana Baked Oatmeal and Pumpkin Baked Oatmeal. Change up the additions to preference. Add a drizzle of softened peanut butter and more preserves or dried blueberries and serve!Continue reading: Peanut Butter And Jelly Baked OatmealThe post Peanut Butter And Jelly Baked Oatmeal appeared first on Vegan Richa.

New Vegetable Kathi Roll - Frankie

November 18 2019 Manjula's kitchen 

New Vegetable Kathi Roll - Frankie (adsbygoogle = window.adsbygoogle || []).push({}); Print Vegetable Kathi roll Vegetable Kathi Rolls are a popular Mumbai street food. Vegetable Kathi rolls are the perfect meal for any time. These are also a great vegan treat. This recipe is super easy to put together and it makes for the perfect lunchbox or tiffin meal. Also, this is my version of Spring Roll. Course Appetizer Cuisine Indian Keyword Appetizers, Healthy, Homemade, Jain Food, Lunch Box Meal, No Garlic, No Onion, Picnic Food, Sattvik, Satvik, Snack, Spring Roll, Street Food, vegan, Vegetable Roll, Vegetarian Prep Time 15 minutes Cook Time 15 minutes Servings 2 people IngredientsFor Kathi roll2 uncooked tortilla 2 tsp oil to cook the tortillas About 20 spinach leaves cut into 2-3 pieces 1/­­2 cup red bell pepper thinly sliced and remove the seeds 1 cup cabbage thinly sliced 1/­­4 cup carrots shredded 1/­­2 cup cucumber thinly sliced 2 Tbsp cilantro leaves finely chopped Peanut Sauce 1/­­4 cup peanut butter 2 Tbsp soy sauce 1 Tbsp ginger juice 1 Tbsp sugar 2 Tbsp lime juice 1 Tbsp sesame oil optional 3 whole red chilies InstructionsSauceRemove the seeds from red chili and soak in 2 tablespoons of hot water for few minutes. Blend all the ingredients together except peanut butter, soy sauce, ginger juice, sugar, lime juice, and sesame oil. After spices are blended to paste add peanut butter and blend enough to mix t well. Note: dont over blend peanut butter will leave the oil. Check if the salt is needed, soy sauce is quite salty. Kathi RollHeat the skillet over medium high, lightly oil the skillet, place the tortilla over skillet for about half a minute, it will change in the color lightly and puff different places. Flip the tortilla over, and lightly brush the oil, flip it again and lightly brush the tortilla. tortilla should have light golden color on both sides. Remove the tortilla from the skillet, make both tortilla same way. And set it aside. You can cook the tortillas in advance. Assembling the FrankieTake one tortilla and put it over a flat surface. Spread about 2 tablespoons of peanut sauce over tortilla, leaving 1/­­2 inch around. Center of the tortilla spread the vegetables moderately, spinach, carrot, bell pepper, cucumber, cabbage, and cilantro. Roll them tightly like burrito. Use extra peanut sauce as a dip. NotesSuggestions Instead of tortilla you may use left over Roti, Paratha. Serve Peanut Sauce as a dipping sauce with vegetable salad, French fries or with variety of bread. You may also enjoy Idli Manchurian, Veggie Hash Browns The post New Vegetable Kathi Roll - Frankie appeared first on Manjula's Kitchen.

New Plant-Based Meatless Monday Cookbook Will Get the Whole Family to Eat Their Veggies

November 18 2019 Meatless Monday 

New Plant-Based Meatless Monday Cookbook Will Get the Whole Family to Eat Their VeggiesLooking for some culinary inspiration for your next round of Meatless Monday meals? Well, we have some EXCITING news: The first Meatless Monday cookbook is finally here, and with over 100 delicious, better-for-you plant-based recipes youll be able to whip up a meat-free meal for any type of eater -- from experimental flexitarians to new vegans to the staunchest of carnivores. The Meatless Monday Family Cookbook , by Jenn Sebestyen, emphasizes the limitless potential of plant-based cooking. The recipes are nutritious, easy-to-prepare, and mimic the look, taste, and texture of comfort-food favorites (youve got to check out the lentil Bolognese, butternut-squash mac and cheese, and meaty mushroom stew). The book, whose foreword is written by Sid Lerner, founder of the global Meatless Monday initiative and The Monday Campaigns, is based on the Meatless Monday philosophy of cutting out meat one day a week for your health and the health of the planet. And as its title suggest, The Meatless Monday Family Cookbook is designed for the whole family, because when kids are involved in the prepping and cooking process, they develop a greater appreciation, understanding, and respect for the food in front of them. The cookbook officially goes on sale November 19, but weve included a few recipe highlights to share with you. And with Thanksgiving right around the corner, these plant-based recipes might just be what you need to round out the holiday dinner table.     Garlicky White Bean Avocado Toast with BBQ Drizzle This recipe marries the best traits of avocado toast with the enticing aroma and flavor of cannellini beans slowly sautéed with fresh garlic and olive oil. The mixture is spooned on to the avocado-smeared toast and drizzled with a sweet and tangy homemade barbecue sauce. Pumpkin Maple-Glazed Penne with Roasted Fall Vegetables With butternut squash, carrots, parsnips, and Brussels sprouts, youre getting all the best that autumn has to offer. The subtle maple glaze adds a surprisingly subtle sweetness that pairs nicely with the fall vegetables. Meaty Mushroom Stew over Garlic Mashed Potatoes Theres nothing cozier than a hearty stew and some mashed potatoes. This recipe, which uses cremini and shitake mushrooms and a healthy dose of tamari, is an homage to umami. Ladle it over a scoop of mashed potatoes for some pure plant-based bliss. Creamy Vegetable Noodle Soup Its like a chicken potpie -- minus the chicken and the pie. No animal products are necessary for this smooth and sultry creamy vegetable noodle soup. Vegetable broth, almond milk, nutritional yeast, and a whole lot of seasonings and aromatics make this soup satisfying and delicious. Very Berry Quinoa Salad with Cinnamon Toasted Pecans This salad is light and fresh yet has plenty of protein from the quinoa and pecans. Fresh summer berries are little powerhouses of vitamins and are super kid-friendly. The toasted pecans take this dish to the next level. Rice and Bean Pan Grilled Burritos A burrito is engineered to include an entire meals worth of goodies wrapped in one, warm, fluffy package. Chocked full of smoky pinto beans, cilantro rice, lettuce, and an avocado green chile sauce, be prepared for requests for seconds. BBQ Chickpea Veggie Bowls Channeling the hot smoke of the barbecue pit, this BBQ chickpea veggie bowl is charred, sweet, and tangy with a satisfying crunch. The recipe calls for roasted broccoli, red peppers, onions, and chickpeas, but you can top your brown rice bowl with any variety of vegetables. Just dont forget to drizzle over some homemade sweet-and-spicy barbecue sauce. Sweet-and-Spicy BBQ Sauce The proper blend of sweet and heat, this BBQ sauce uses smoky chipotles, tart apple-cider vinegar, maple syrup, and a blend of spices. Squeeze a little bit any meatless Monday meal to take it to the next level. About the author: Jenn Sebestyen is the creator of VeggieInspired.com. She was inspired to write The Meatless Monday Family Cookbook to help moms and dads get both picky kids and die-hard carnivores to eat more veggies. She offers tips and tricks that have worked for getting her kids on board with a veggie-heavy Meatless Monday plan.   Interested in learning more about Meatless Monday? Click here for more recipes, cooking tips, and ways that you can spread the Meatless Monday message to your community. For a chance to be featured in our next recipe roundup, make sure to tag @MeatlessMonday or use the hashtag #meatlessmonday the next time you post a meatless or plant-based recipe. The post New Plant-Based Meatless Monday Cookbook Will Get the Whole Family to Eat Their Veggies appeared first on Meatless Monday.

Very Berry Quinoa Salad with Cinnamon Toasted Pecans

November 18 2019 Meatless Monday 

This salad is light and fresh yet has plenty of protein from the quinoa and pecans. Fresh summer berries are little powerhouses of vitamins and are super kid-friendly. The toasted pecans take this dish to the next level. This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - For the Quinoa: - 1 cup (173 g) tri-color dry quinoa, rinsed well with cold water (or any color quinoa) - 1 1/­­4 cups (295 ml) water   - For the Cinnamon Toasted Pecans: - 1 1/­­2 tablespoons (30 g) pure maple syrup - 1 tablespoon (9 g) coconut sugar or (15 g) brown sugar -  1/­­2 teaspoon ground cinnamon - Pinch of salt - 1 cup (110 g) pecan halves - 1 teaspoon coconut oil   - For the Salad: - 6 cups (330 g) mixed baby salad greens - 2 cups (weight will vary) fresh mixed berries (blueberries, blackberries, raspberries, strawberries, etc.)   - For the Maple Dijon Vinaigrette: - 3 tablespoons (45 g) Dijon mustard - 2 tablespoons (40 g) pure maple syrup, or to taste - 2 tablespoons (28 ml) apple cider vinegar -  1/­­2 teaspoon salt, or to taste -  1/­­2 cup (120 ml) extra-virgin olive oil   For the Quinoa: Combine the quinoa and water in a small pot and bring to a boil. Cover, reduce the heat to medium-low, and simmer for 12 to 15 minutes until the quinoa is tender and the liquid is absorbed. Fluff with a fork.   For the Cinnamon Toasted Pecans: Line a large plate with parchment paper and set aside. In a small bowl, whisk together the maple syrup, sugar, cinnamon, and salt. Add the pecans and stir to coat evenly. Heat the coconut oil in a nonstick skillet over medium heat. Pour the pecans in the skillet, spreading them out in an even layer. Cook for 4 to 5 minutes, stirring frequently, until toasted. Nuts can burn quickly, so dont walk away at this point! Youll know the pecans are done when you start to smell them. Pour them out onto the parchment-lined plate and spread in an even layer. Let them cool. They will crisp up as they cool.   For the Salad: Combine the mixed baby greens, mixed berries, cooked quinoa, and toasted pecans in a large salad bowl. Mix well. To serve, divide among 4 bowls and drizzle with the Maple Dijon Vinaigrette.   For the Maple Dijon Vinaigrette: In a small bowl, whisk together all the ingredients until smooth. Heat the coconut oil in a nonstick skillet over medium heat. Pour the pecans in the skillet, spreading them out in an even layer. Cook for 4 to 5 minutes, stirring frequently, until toasted. Nuts can burn quickly, so dont walk away at this point! Youll know the pecans are done when you start to smell them. Pour them out onto the parchment-lined plate and spread in an even layer. Let them cool. They will crisp up as they cool.   Swap it! Try using romaine, red leaf lettuce, or arugula instead of the mixed baby greens to change it up. The post Very Berry Quinoa Salad with Cinnamon Toasted Pecans appeared first on Meatless Monday.

Rice and Bean Pan Grilled Burritos

November 18 2019 Meatless Monday 

A burrito is essentially a tacos much larger and more filling brother. Tacos are generally served with sides to make a complete meal whereas a burrito is a complete meal in itself. Loaded with filling rice, protein-packed beans, fresh crunchy lettuce, and a swoon-worthy sauce, this is one meal that will surely leave you full and satisfied! This recipe comes to us from The  Meatless Monday Family Cookbook  by Jenn Sebestyen. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - For the rice: - 3 cups (585 g) cooked brown rice -  1/­­4 cup (4 g) chopped cilantro - 1 medium tomato, diced - Juice of 1/­­2 lime   - For the beans: - 1 tablespoon (15 ml) olive oil - 2 teaspoons cumin -  1/­­2 teaspoon smoked paprika -  1/­­2 teaspoon chili powder -  1/­­4 teaspoon salt, or to taste -  1/­­4 teaspoon black pepper - 1 can (15 ounces, or 425 g) pinto beans, drained and rinsed (or 1 1/­­2 cups [257 g] cooked beans)   - For the avocado green chile sauce: - 1 avocado, peel and pit removed - 1 can (4.5 ounces, or 130 g) mild diced green chilis - Handful of cilantro - Juice of 2-3 limes -  3/­­4 teaspoon salt, or to taste - Water to thin, if needed   - For the burritos: - 1 1/­­2 cups (71 g) chopped romaine lettuce - Salsa (optional) - 6 large (10 inches, or 25 cm each) burrito-size flour tortillas - Cooking spray   For the Rice: Mix the cooked brown rice with cilantro, tomato, and lime juice. Stir well. For the Beans: In a small skillet, heat the olive oil over medium heat. Add the cumin, smoked paprika, chili powder, salt, and pepper and stir to make a slurry. Simmer, stirring occasionally, about 1 to 2 minutes until fragrant. Add the pinto beans, stir well, and cook for 2 to 3 minutes to heat through. For the Avocado Green Chile Sauce: Add all the ingredients to a blender and purée until smooth. To assemble the burritos: Wrap the tortillas in a just-damp paper towel and heat in the microwave for 20 to 30 seconds at a time until warm. Lay one tortilla flat and spread 1/­­4 cup (50 g) of Avocado Green Chile Sauce horizontally on one end. Top with a scant one-sixth of rice mixture, 1/­­4 cup (43 g) of beans, 1/­­4 cup (12 g) of romaine lettuce, and a tablespoon or two (16 to 32 g) of salsa, if desired. Fold up the bottom half of the tortilla over the filling, then fold in both sides, and then starting from the bottom, tightly roll up the tortilla to form the burrito. Repeat with the remaining ingredients. Spray a skillet with cooking spray and heat over medium heat. Working in batches if needed, place the burritos seam-side down and cook for 3 to 4 minutes until lightly seared. The seam should stay closed once seared. Flip the burritos over and cook for another 3 to 4 minutes to sear the second side. You may need to adjust/­­lower the heat as you go. Watch them closely so they dont burn. Cut each burrito in half and serve. Swap it! You may use gluten-free tortillas if desired but note that corn tortillas dont bend well and may break. The post Rice and Bean Pan Grilled Burritos appeared first on Meatless Monday.

Sweet-and-Spicy BBQ Sauce

November 17 2019 Meatless Monday 

A little sweet and a little heat balance perfectly in this easy blender sauce. It will make you want to slather everything in BBQ sauce! This recipe comes to us from The  Meatless Monday Family Cookbook  by Jenn Sebestyen. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! - Makes 1 1/­­2 cups - 6 ounces (170 g) tomato paste -  1/­­4 cup (60 ml) apple cider vinegar -  1/­­4 cup (60 ml) balsamic vinegar - 3 tablespoons (60 g) pure maple syrup - 1-2 chipotle peppers in adobo - 1 teaspoon smoked paprika - 1 teaspoon ground mustard -  1/­­2 teaspoon onion powder -  1/­­4 teaspoon garlic powder -  1/­­2 teaspoon salt, or to taste -  1/­­2 cup (120 ml) water, to thin, or more as needed Place all the ingredients into a blender; use 2 chipotle peppers if you like it spicier. Purée until smooth. Transfer sauce to a pot over medium-high heat and bring to a boil and then reduce the heat to low. Simmer for 15 to 20 minutes until thick, or until the desired consistency is reached. The post Sweet-and-Spicy BBQ Sauce appeared first on Meatless Monday.

Creamy Vegetable Noodle Soup

November 17 2019 Meatless Monday 

This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen. Jenn says, “This thick and creamy soup reminds me a bit of potpie filling, but in soup form. The small ditalini pasta rings are the same size as the diced vegetables, making it easy for kids to scoop up a bit of everything in one bite. Made with no cream, not even homemade cashew cream, you wont believe how creamy it is. Youll be heading back for seconds in no time.” Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - 2 tablespoons (28 ml) olive oil - 1 yellow onion, diced - 3 carrots, peeled and diced - 2 ribs celery, diced - 1 red bell pepper, seeded and diced - 1 tablespoon (1 g) dried parsley - 1 teaspoon dried basil - 1 teaspoon dried thyme -  1/­­2 teaspoon dried dill - 1 1/­­4 teaspoons salt, or to taste -  1/­­4 cup (32 g) all-purpose flour - 2 cups (475 ml) unsweetened almond milk or milk of choice, divided - 4 cups (946 ml) low-sodium vegetable broth - 2 tablespoons (8 g) nutritional yeast (optional) - 1 cup (110 g) dry ditalini pasta or similar small pasta shape (gluten-free, if desired)   Heat the olive oil in a soup pot over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the carrots, celery, and bell pepper and sauté 4 to 5 minutes until starting to soften.   Add the parsley, basil, thyme, dill, salt, and flour and stir to combine, scraping up any bits of flour on the bottom of the pot. Slowly pour in 1/­­2 cup (120 ml) of milk while whisking continuously, again scraping up any bits of flour on the bottom; a flat whisk is convenient here, but a balloon whisk will work as well. Whisk until the flour is completely incorporated.   Add the remainder of the milk, vegetable broth, and nutritional yeast, if using. Whisk to combine. Increase the heat to high and bring to a boil. Once boiling, add the pasta, and then reduce the heat to medium-low and simmer for 10 to 15 minutes until the pasta is cooked through, stirring often to prevent the pasta from sticking.   Taste and adjust the seasoning, if necessary.   Swap it! For a gluten-free option, use brown rice flour instead of all-purpose flour. The post Creamy Vegetable Noodle Soup appeared first on Meatless Monday.

Vegan Creamed Spinach with Biscuit Topping

November 15 2019 Vegan Richa 

Vegan Creamed Spinach with Biscuit ToppingVegan Creamed Spinach. Simple Creamy Delicious Spinach baked with non dairy cream and topped with herbed cheesy biscuit topping. Vegan Recipe. Can be Soy-free, Nut-free, Gluten-free.  Jump to Recipe Creamed Spinach makes for a delicious side in the holiday season. Spinach, kale or other greens cooked with herebs, garlic and cheesy cream and served as is or with cheesy biscuit topping! Lets raise that bar on Vegan Creamed Spinach. This Creamy Spinach Gratin comes together really quickly with just 7 ingredients. Once the mixture is slightly thickened, top with the quick cheesy biscuit topping and bake!Continue reading: Vegan Creamed Spinach with Biscuit ToppingThe post Vegan Creamed Spinach with Biscuit Topping appeared first on Vegan Richa.

coconut milk pulao recipe | coconut rice pulao | coconut milk pulav

November 13 2019 hebbar's kitchen 

coconut milk pulao recipe | coconut rice pulao | coconut milk pulavcoconut milk pulao recipe | coconut rice pulao | coconut milk pulav with step by step photo and video recipe. rice based pulao are very common across india and it is one of the most sought dish. perhaps due to the simplicity of these dishes and also the fact that these are one pot meal. one such easy and popular south indian alternative is the coconut milk pulao recipe known for its flavour and taste. The post coconut milk pulao recipe | coconut rice pulao | coconut milk pulav appeared first on Hebbar's Kitchen.

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