vegetarian recipes

Try it! You will enjoy it!

Vegan Tuscan White Bean Soup in the Instant Pot

Portobello Pizza with Roasted Garlic Sauce and Kale

Suji snacks recipe | twister suji ke snacks | tea time sooji snack

The Rise of Vegan London (In Numbers)










vegetarian recipes

Vegan Tuscan White Bean Soup in the Instant Pot

yesterday 15:15 FatFree Vegan Kitchen  

Vegan Tuscan White Bean Soup in the Instant PotFarro, an ancient grain similar to barley, adds texture and creaminess to this vegan version of Tuscan white bean soup with carrots and kale. Use Alubia Blanca or any small white beans, such as navy beans. I’ve had a bag of Alubia Blanca white beans from Rancho Gordo sitting on my “bean shelf” for longer than I care to admit. I was overly optimistic a while back about turning myself from a canned bean user to a dried bean connoisseur and bought a bunch of Rancho Gordo beans, but as it turns out, old habits are hard to break. In order to cook with dried beans, you need to plan ahead to give them time to cook (and perhaps pre-soak), and I’m a last-minute kind of cook. The only times I plan ahead are holidays and (some) blog posts.(...) Read the rest of Vegan Tuscan White Bean Soup in the Instant Pot (1,064 words) (C) svoisin for FatFree Vegan Kitchen, 2020. | Permalink | 2 comments Post tags: Greens, Soy-free The post Vegan Tuscan White Bean Soup in the Instant Pot appeared first on FatFree Vegan Kitchen.

Vegan Breakfast Cookies (Gluten-free)

yesterday 13:33 Vegan Richa 

Vegan Breakfast Cookies (Gluten-free)These Vegan Breakfast Cookies are satisfying with the oats, nuts, seeds. They are also gluten-free and have no added oil! Soy-free Recipe. Jump to Recipe These snack cookies are a perfect quick bite to get you between meals. They also taste so decadent but pack a nutrition punch. Loaded with nuts, seeds, oats and no oil, these breakfast cookies come together really quickly. Change up the additions and flavors to preference and keep them around on the counter or in the freezer for quick snacking!Continue reading: Vegan Breakfast Cookies (Gluten-free)The post Vegan Breakfast Cookies (Gluten-free) appeared first on Vegan Richa.

besan ladoo recipe | besan ke laddu | besan ke ladoo | besan laddu recipe

before yesterday hebbar's kitchen 

besan ladoo recipe | besan ke laddu | besan ke ladoo | besan laddu recipebesan ladoo recipe | besan ke laddu | besan ke ladoo | besan laddu recipe with step by step photo and video recipe. ladoo recipes are a traditional indian sweets made for a particular reasons. each region and state of india has its own unique variations to these generic ladoos which differ with ingredients. yet there are some common laddu recipes made across india without any alterarions to it, and besan ladoo is one such recipe. The post besan ladoo recipe | besan ke laddu | besan ke ladoo | besan laddu recipe appeared first on Hebbar's Kitchen.

lemon rice recipe | chitranna recipe | chitrannam recipe

January 23 2020 hebbar's kitchen 

lemon rice recipe | chitranna recipe | chitrannam recipelemon rice recipe | chitranna recipe | chitrannam recipe with step by step photo and video recipe. south indian recipes are synonyms to the flavoured and spicy rice options it has to offer. these are typically served for lunch and dinner, which can also be extended as the morning breakfast recipe. one such easy, simple and quick rice recipe is lemon rice recipe or chitranna recipe from karnataka. The post lemon rice recipe | chitranna recipe | chitrannam recipe appeared first on Hebbar's Kitchen.

horlicks mysore pak recipe | horlicks burfi | horlicks milk powder barfi

January 21 2020 hebbar's kitchen 

horlicks mysore pak recipe | horlicks burfi | horlicks milk powder barfihorlicks mysore pak recipe | horlicks burfi | horlicks milk powder barfi with step by step photo and video recipe. south indian sweets are known for its mouth melting flavour it has to offer. typically it is due to the combination of sugar and clarified butter used in its most of the traditional recipes. to these traditional sweets, there are some adulteation to make it even better, and horlicks mysore pak is one such easy dessert recipe. The post horlicks mysore pak recipe | horlicks burfi | horlicks milk powder barfi appeared first on Hebbar's Kitchen.

Chickpea Tofu Breakfast Scramble with Smoky Bits

January 20 2020 Vegan Richa 

Chickpea Tofu Breakfast Scramble with Smoky BitsChickpea Tofu Breakfast Scramble with Smoky Bits. Chickpea tofu is chopped and cooked with smoky flavors to make a smoky topping. Vegan Nut-free Gluten-free Soy-free recipe Jump to Recipe Tofu scrambles are such a fixture for breakfast. Made with various veggies, herbs, spices, scrambled up or cubed and served with various ways. For a change, try this chickpea flour tofu(just 10 mins active etime to make your own!) scrambled up! A portion of the chickpea tofu is cooked with smoky additions to make bacon tasting bits for topping. The rest of the chickpea tofu is scrambled up with onion and zucchini or other veggies and herbs of choice. Depending on your texture preference, make your chickpea tofu softer(add additional water) or firmer(the recipe as written). I like the version with the crisped up chickpea tofu cubes topped with the bacony bits. Add some smashed avocado or a dressing and serve with toasts, add to wraps or tacos.Continue reading: Chickpea Tofu Breakfast Scramble with Smoky BitsThe post Chickpea Tofu Breakfast Scramble with Smoky Bits appeared first on Vegan Richa.

suji snacks recipe | twister suji ke snacks | tea time sooji snack

January 20 2020 hebbar's kitchen 

suji snacks recipe | twister suji ke snacks | tea time sooji snacksuji snacks recipe | twister sooji snack | suji ke snacks | tea time sooji snack with step by step photo and video recipe. savoury snack recipes are essential part of many indian households. generally it is either made and served as a munching snack with a cup of tea or coffee, or to be shared with friends and family. one such crisp and tasty snack recipe is twister sooji snack known for its shape and crisp taste. The post suji snacks recipe | twister suji ke snacks | tea time sooji snack appeared first on Hebbar's Kitchen.

How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry?

January 20 2020 Meatless Monday 

How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry?A properly-stocked pantry is essential for creating delicious plant-based dishes on the fly. But what does properly-stocked really mean? Sure, you need the basics -- olive oil, white flour, rice, pasta, etc., but there are some additional ingredients that you should consider adding to your collection. Alternative flours, exotic spices, seeds, nut butters, beans (butter beans will change your life), broths, and grains can all add extra levels of depth, dimension, and texture to any variety of plant-based dishes.   Youll likely be familiar with many of the items on this list, but there are also a few lesser known ingredients -- agar-agar, tahini, nutritional yeast, etc. -- which can be used to replace many traditional animal-based ingredients. So, grab a paper and pen, and make sure these items are on next weeks shopping list. Agar-Agar The perfect vegan gelatin replacement for your puddings, jellies, or gelées, agar-agar flakes are derived from seaweed and function similarly to animal-based gelatins. Alternative Flours Were not talking your run of the mill (went there) all-purpose, bleached white flour. Play around with some alternative flours like almond, chickpea, rice, or buckwheat. Many alternative flours are also gluten-free. Beans (canned) Explore the world of beans, and reap the benefits of a healthy, satisfying plant-based protein. Lentils, black beans, butter beans, kidney beans, chickpeas -- doesnt matter; theyre all easy to use, shelf-stable, healthy, and inexpensive. Broth A box of vegetable broth is a staple of any kitchen, but you can expand your soup selection by adding some chickn bouillon cubes to your pantry. Coconut Oil A shelf-stable saturated fat, coconut oil is a healthy alternative to other vegetable oils. In most cases it can be substituted 1:1 for other oils and butters. Its got a laundry list of benefits that range from weight loss to improved cognitive functioning. Chocolate All vegetables and no sweets make everyone hangry. A little bit of chocolate can go a long way in baking as well as a post-dinner night cap. If youre feeling adventurous try some exotic bars that contain a higher percentage of cacao. Diced Tomatoes (canned) Take a simple stew, stir-fry, or sauce to the next level with a can of diced tomatoes. Theyre every home cooks secret weapon. Tip: fire-roasted tomatoes add even more flavor to your meals. Frozen Fruits and Vegetables Toss them into a blender, soup pot or sauté pan to add some inexpensive nutrients and heft to your mid-week meals. Grains Theres an endless variety of grains available for your experimenting pleasure. Whole grains are best (think brown rice), but theres also a number of lesser-known grains that have their own unique texture and flavor profile. Try getting a bag of quinoa, amaranth, or farro and simply follow the cooking instructions on the back. Granola You can make your own or buy it for cheap at the store, but theres truly an endless combination of potential granola mixes. Bring it in a baggy as a post-lunch snack or use it to top your morning yogurt. Nut Butter High in protein and healthy fats, nut butters can add complexity to savory dishes and a nutty richness to sweets. Keep a range on hand -- almond, cashew, pistachio -- to add variety to baked goods, sandwiches, and sauces. Nutritional Yeast Just trust us with this one; we swear it tastes almost exactly like Parmesan cheese. Sprinkle on pasta, popcorn or use in macaroni and cheese if youre looking to cut out the dairy or need a boost of umami flavor. Olives Olives, especially the sliced green ones in a jar, add the perfect pop of brininess to pastas, rice bowls, and stews. Theyre a great value and can seriously elevate the flavor of ordinary dishes.  Pasta Thankfully, pasta has evolved to incorporate more alternative flours into its base. Now, you can get high-fiber, high-protein pasta made of anything from lentils to chickpeas to black beans. Pesto It is one of the most versatile condiments/­­sauces out there. A jar of pesto can last unopened in your pantry for months, and it can be your saving grace if you need to whip something up in a hurry. Add some to roasted vegetables or use it to top a tomato soup. Seaweed Snacks Low in calories and nutritionally-dense, seaweed is the ultimate snack food. Oh, and cats love it too. Spices Well, this one goes without saying, but having a pantry (or cupboard) thats properly stocked with all your necessary spices will make cooking (and eating) a whole lot more enjoyable. Some lesser known spices to add are aamchur (unripe mango), star anise, zaatar, or Aleppo pepper. Seeds Seeds are powerhouses of nutrition, texture, and flavor, and there are so many different varieties to choose from -- chia, flax, hemp, sesame, sunflower. Make chia pudding, a flax egg, or toss some hemp or sunflower seeds into your next salad or smoothie. Soy Sauce Umami in a bottle, soy sauce adds an earthy meatiness to dressings, sauces, and stir-fries. Some chefs even recommend adding a dash to tomato sauce for a boost of richness. Tahini You know it from every hummus youve ever eaten, but what might surprise you is that tahini paste is made entirely from pulverized sesame seeds. Combine a tablespoon of tahini with a dash of water, a sprinkle of cumin, and some salt for a quick and creamy dressing for salad or roasted vegetables.   If you decide to make one of these delicious recipes, let us know by tagging @MeatlessMonday and #MeatlessMonday on your social media posts for a chance to be featured on our channels.   The post How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry? appeared first on Meatless Monday.

Crispy Vegetable Pakoras

January 19 2020 Manjula's kitchen 

Crispy Vegetable Pakoras (adsbygoogle = window.adsbygoogle || []).push({}); Print Crispy Vegetable Pakoras Crispy Vegetable Pakoras are probably my all-time favorite and satisfying appetizer. They are perfect for any occasion, not to mention they are a favorite with all -young or old! These bite-sized snacks are fried to crispy golden-brown perfection. I serve pakoras with tamarind or cilantro chutney. When cooked right they are crispy on the outside and soft on the inside. These pakoras also have the added benefits of being vegan and gluten-free. I have many fond memories of my mother cooking pakoras when I was a child. There was no special occasion that warranted her whipping up a batch of pakoras. Sometimes she would just come up with an excuse - be it the weather (especially if it was cold & rainy!) or if she simply wanted something savory and spicy. Pakoras were also a staple in our household when guests would unexpectedly show up at our house. Vegetable Pakoras are easy and quick to make, not to mention you can use a variety of vegetables to make them. I can tell you from personal experience that these pakoras are extremely addicting! Try pairing these pakoras with your afternoon tea or as a spicy delicious snack! This recipe will serve 4. Course Appetizer, Snack Cuisine Indian Keyword Appetizer, Balushahi, Bhartia Khana, Burfi, Cooking Video, Crispy, Crusty, Delightful, Homemade, Indian Vegetarian, Jain Food, Mandir Food, North Indian Recipes, Onion Garlic Free Cooking, Punjabi Recipes, Snack, Street Food, Veshno Cooking Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 4 people Ingredients4 okras cut vertically into 4 slices 12 green beans cut into half then cut them vertically 1/­­2 red bell pepper sliced into about quarter inch thick 1/­­3 cup besan Bengal gram flour 2 Tbsp corn starch arrow root 2 Tbsp rice flour 2 tsp coriander powder dhania 1/­­4 tsp mango powder amchoor 1/­­4 tsp red chili powder 1/­­8 tsp baking soda 1/­­2 tsp salt InstructionsFirst prepare the vegetables: okras, wash and pat dry, cut off the tops and bottom. Then cut the okras vertically into four slices. Bell pepper slice into about quarter inch thick, making julienne, and cut the green beans into half then cut them vertically. Next! Prepare pakora mix, mix all the dry ingredients together, besan, corn starch rice flour, and baking soda, mix them well. Rice flour, corn starch and baking soda will add the extra crispness to pakoras. Now add the other spices, coriander powder, mango powder, red chili powder and salt. Mix all the ingredients well. Sprinkle the dry mix over vegetables mix them well add water little at a time as needed to coat the vegetables nicely with besan spice mix, vegetables should be coated well. I added about 1/­­4th cup of water. Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up slowly. Drop the pakoas slowly one at a time. Put few pakoras at a time dont overlap the pakoras. Fry the pakoras until they turn golden brown, turning them occasionally. This should take about 6 minutes. Take them out over paper towel to absorb the extra oil. Fry all the pakoras same way. NotesAlso check out the recipe for Chai Masala Tea. Gulab Jamun, Vegetable Kathi Roll The post Crispy Vegetable Pakoras appeared first on Manjula's Kitchen.

London Vegan Restaurant Scene Evolution

January 18 2020 Happy Cow veggie blog 

London ranked No. 1 in the world on HappyCow’s Top 10 Vegan Friendly Cities List 2019.  This doesnt come as a surprise, many of us having already heard, or had the chance to experience first-hand, how wonderful the city’s vegan food scene truly is. The Top 10 Cities List was published in December of 2019, and after letting the results sink in, I couldnt help but wonder: (1) When was it that London became so great for vegans? (2) Are the number of vegan restaurants catching up to that of vegetarian ones? Keep reading to find out. I was given access to a slice of HappyCows Database (as of December 2019), containing the essentials for my analysis: restaurant types (vegan /­­ vegetarian), location (London), and opening/­­closing dates. After some sorting-through of the raw data, I was able to generate the results below – which hopefully speak for themselves. Note: HappyCow has been in existence online since 1999 – slightly more than 20 years. However, the current system of data recording has been in effect only since 2007. This means that we do not have additional data from prior to 2007. However, since veganism was in its infancy at this time, […] The post London Vegan Restaurant Scene Evolution appeared first on HappyCow.

The Rise of Vegan London (In Numbers)

January 18 2020 Happy Cow veggie blog 

London ranked No. 1 in the world on HappyCow’s Top 10 Vegan Friendly Cities List 2019.  This doesnt come as a surprise, many of us having already heard, or had the chance to experience first-hand, how wonderful the city’s vegan food scene truly is. The Top 10 Cities List was published in December of 2019, and after letting the results sink in, I couldnt help but wonder: (1) When was it that London became so great for vegans? (2) Are the number of vegan restaurants catching up to that of vegetarian ones? Keep reading to find out. I was given access to a slice of HappyCows Database (as of December 2019), containing the essentials for my analysis: restaurant types (vegan /­­ vegetarian), location (London), and opening/­­closing dates. After some sorting-through of the raw data, I was able to generate the results below – which hopefully speak for themselves. Note: HappyCow has been in existence online since 1999 – slightly more than 20 years. However, the current system of data recording has been in effect only since 2007. This means that we do not have additional data from prior to 2014. However, since veganism was in its infancy at this time, […] The post The Rise of Vegan London (In Numbers) appeared first on HappyCow.

Korean Japchae (Shirataki Noodles with Vegetables)

January 17 2020 VegKitchen 

Korean Japchae (Shirataki Noodles with Vegetables) A slightly adventurous spin on fried rice, Korean japchae marries slurpy shirataki noodles and a blizzard of vegetables in a rich soy and mirin broth. Easy to make, kid-friendly, and restorative to eat whether served hot or cold. Recipe and photo by Ellen Kanner. The post Korean Japchae (Shirataki Noodles with Vegetables) appeared first on VegKitchen.

Vegan Apple Custard Squares

January 16 2020 Vegan Richa 

Vegan Apple Custard SquaresThese Vegan Apple Custard Squares have a shortbread like base topped with apples, then creamy custard and cinnamon sugar on top. Use a pie pan to make Apple Custard Pie. No added Oil. Vegan Soyfree Recipe. Jump to Recipe These custard bars came about when I had to use up some non dairy yogurt. The shortbready crust at the bottom is topped with apples and then topped with a tangy custard mixture which is sprinkled with cinnamon sugar and baked to make slices of custard bars with various flavors and textures! You can use just cashew cream for the custard layer as well. Add some lemon zest for fresh zesty flavor. Change up the flavors  to use winter spices such as gingerbread or pumpkin pie spice. Make this into a pie (use a pie pan and double the crust).Continue reading: Vegan Apple Custard SquaresThe post Vegan Apple Custard Squares appeared first on Vegan Richa.

pudina rice recipe | mint rice | pudina pulao | mint pulao

January 15 2020 hebbar's kitchen 

pudina rice recipe | mint rice | pudina pulao | mint pulaopudina rice recipe | mint rice recipe | mint pulao recipe with step by step photo and video recipe. mint pulao is a healthy rice recipe which can be prepared within minutes. fundamentally, mint leaves are grounded with coconut which is then later added to rice and other vegetables and cooked in pressure cooker. it is typically served with plain yogurt or even with onion tomato raita. The post pudina rice recipe | mint rice | pudina pulao | mint pulao appeared first on Hebbar's Kitchen.

kanda bhaji pav recipe | onion bhaji pav | mumbai style kanda bajji pav

January 22 2020 hebbar's kitchen 

kanda bhaji pav recipe | onion bhaji pav | mumbai style kanda bajji pavkanda bhaji pav recipe | onion bhaji pav | mumbai style kanda bajji pav with step by step photo and video recipe. street food snacks are a popular form of snacks liked by all age groups. particularly from the state of maharashtra, there has been many street food snacks originated and has become widely popular across india. one such hugely popular bread based snack recipe is kanda bhaji pav recipe with onion fritters stuffed in bread. The post kanda bhaji pav recipe | onion bhaji pav | mumbai style kanda bajji pav appeared first on Hebbar's Kitchen.

Roasted Cauliflower Hummus

January 20 2020 Oh My Veggies 

You know what I hate? Suggested serving sizes. I love hummus. I don’t make usually make hummus myself (unless it’s Edamame Hummus) because it ends up being a disaster, so I buy the little tubs of hummus at the grocery store. And I totally want to eat half the tub in one sitting. But a serving size is almost always two tablespoons. Two tablespoons. Which is nothing! Who eats two tablespoons of hummus?! I am totally a volume eater. Hummus is a healthy food, but the calories really add up when you want to eat more than two tablespoons. So I thought I’d try replacing the chickpeas with roasted cauliflower. Oh sure, my hummus wouldn’t have as much protein, but I’d be able to eat a lot more of it, which is nice too, right? As usual, I thought I was being super innovative, but then I Googled it and about a gajillion recipes for paleo hummus made with cauliflower came up. Oh snap. Anyway, if you divide this Roasted Cauliflower Hummus into four HUGE SERVINGS (see, all caps means the servings are big), you end up saving about 90 calories per serving. I kind of wanted to have a […]

Pineapple Veggie Pita Bread Pizza

January 20 2020 VegKitchen 

Pineapple Veggie Pita Bread Pizza This pizza variation could not be easier. I have found the key to vegan pizza is loads of fresh toppings and contrasting flavors. In this pineapple veggie pizza on pita bread, the sweet fruit mingles with a myriad of fresh vegetables--the more the better. The post Pineapple Veggie Pita Bread Pizza appeared first on VegKitchen.

Glazed Daikon Radish with Walnuts

January 20 2020 Meatless Monday 

The Daikon radish is an underused treasure of the veggie world. The Daikons strong, spicy flavor is mellowed as its sautéed in coconut oil, then contrasted beautifully against walnuts and agave nectar. This recipe comes to us from Danica of Soundly Vegan. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 8 - 2 teaspoons coconut oil - 4 cups Daikon radish*, cut into bite-sized pieces - 1 tablespoon light miso* - 1 tablespoon agave nectar** - 1/­­3 cup raw walnuts - Daikon radish tops, chopped *Found in the Asian markets or the Asian or vegetable section of most grocery stores.   **Found in health food stores or the sweetener section of most grocery stores. Place the coconut oil in a frying pan over medium-high heat. Sauté the radish slices in the pan, stirring occasionally, for 4-6 minutes, or until they are slightly softened. Place the miso and the agave nectar together in a large bowl and stir until well combined. Add the sautéed radishes and walnuts. Toss well to coat. Spread the radish tops around the pan evenly and cover. Take the pan off the stove and set aside for 3-5 minutes, or until the Daikons greens wilt. Remove the frying pans lid and pour any condescended steam on the lid back into the pan. Pour the radish tops and any liquid that has accumulated into the bowl with the radishes and walnuts. Mix until all ingredients are well combined and the veggies are coated in agave glaze. Divide into servings and enjoy. The post Glazed Daikon Radish with Walnuts appeared first on Meatless Monday.

Moroccan Split Pea Soup

January 20 2020 Meatless Monday 

This Moroccan versions of split pea soup, called Bissara, is hearty, filling delicious, and a breeze to make. The steaming split pea puree, earthy garlic and spices, and rich olive oil are the perfect combination for an enriching and warming winter meal. This recipe comes to us from Safa of Moroccan Zest . 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 - 1.5 cups dried split peas soaked for 2 hours (or more) and drained - 4 cups water - 2 medium-sized garlic cloves, peeled -  1/­­2 tsp salt adjust according to your taste -  1/­­2 tsp pepper powder - 2 tsp cumin powder - 2 tsp paprika powder - 1 pinch hot pepper powder optional - 3 tbsp olive oil extra virgin   Cook the split peas and garlic in water until tender (it should take approximately 8 minutes in a pressure cooker, 45 minutes in a saucepan and 8 hours in a slow cooker) Let the mixture (the split peas, garlic, and water) cool down, then pour in a blender. Add the spices. Blend until smooth. If the mixture is too thick, add more water and blend again. Pour the mixture back in the pan. Add the olive oil and heat for a few minutes. If the mixture is too liquid, cook until water evaporates and the soup has the right consistency for you. Serve hot with fresh bread and olives. Decorate with cumin and olive oil. The post Moroccan Split Pea Soup appeared first on Meatless Monday.

Mushroom Tempeh Stroganoff

January 18 2020 Golubka Kitchen 

Mushroom Tempeh Stroganoff I really love January. To me, this month has a bright and sparkling clean feel to it. And even though the start of a new year is purely symbolic, it can be such great time to set some concrete intentions and start making lasting changes or small steps in a new direction. This year, much like the past few years, I’m inspired to simplify, minimize, and really think about the things that I bring into my life, and my impact as a consumer. In the past few years, we’ve tackled food waste and figured out a way to compost food scraps that’s sustainable for us. We’ve also done away with a lot of store-bought household products like paper towels and most single-purpose cleaning products, but there is still a lot of work to do in that area. Of course I find that cooking at home is always a top priority when it comes to simplifying in a sane way. Being prepared, having tried and true recipes and techniques under my sleeve, and having some trusted meal components stocked in the fridge or pantry always leads to less stress, less waste, and more enjoyment throughout the week. This Mushroom Tempeh Stroganoff doesn’t have any particular ties to these January musings, beside the fact that it’s a cozy, wintery recipe that I’ll gladly plan to cook on any given week this winter. It’s a nostalgic flavor for us, since our family in Russia cooked it quite a bit, but we think that this plant-based version is even better than the original :) Below I’m sharing some of my plans, projects I’d like to tackle, and resources that I’ve found to be super inspiring when it comes to simplifying, minimizing my impact and beyond. Would love to hear yours! Goals: projects I’d like to tackle and a few (small but impactful) new habits I’d like to form this year – Stop buying single-purpose household cleaning products and make my own, super simple ones (key words: super simple). I already do this by making a 1 part vinegar, 1 part water all-purpose cleaner that I use on pretty much all surfaces. I sometimes infuse the vinegar with citrus peels for a week or add a few drops of essential oils for a more refreshing scent. That cleaner works really well for most things. But I’d like to make a few more site-specific mixes as well, since I sometimes panic and end up buying some shower cleaner I don’t actually need. Simply Living Well is an amazing resource for easy, home-care recipes. I’m going to make this shower spray, this floor cleaner, and this glass/­­window cleaner. All those recipes have really basic, interchangeable ingredients, which keeps them from being overwhelming. Please let me know if you have a favorite homemade laundry detergent recipe – still trying to figure that one out. – Repair things I have before buying new. I’ve always liked doing stuff with my hands, so for me this is an inherently relaxing activity that I’d like to make more time for. Right now, our linen duvet cover has decided to rip in many places at once, and instead of buying a new one, the plan is to mend it properly with tonal patches, which can look really cool. Julie O’Rourke has a super comprehensive darning and mending tutorial here in her IG stories (just flip through the doll-making part). Her whole account is super dreamy as well. – Make a pot of beans every single week. I’ve noticed that every time I make a big batch of beans, I end up thanking myself over and over again for all the easy meals I’ve made possible with that one step. I like to cook the beans with aromatics so that I also end up with a delicious broth that I can either eat with the beans or use later for soups, etc. Different kinds of beans yield such different flavor/­­cooking potential, so it’s easy to switch them up every week without getting bored. For example, I cook chickpeas with aromatics, then have them for dinner in their broth with greens and maybe other veggies wilted in. I freeze some of the broth to use later as veggie stock. I then eat the chickpeas as is in veggie bowls/­­salads, make hummus with them, marinate them, make crispy chickpeas, or make falafel/­­veggie burgers. You can of course do all of this with canned beans, but home-cooked ones are much tastier, more cost effective, less wasteful if you buy them in bulk, and the broth that you get from cooking them is super valuable! If I find that I can’t use up all of the beans, I just freeze them in their broth and again set my future self up for success. We have a lot of meal plans centered around whole pots of beans here. Inspiring Resources: – 75 Ways to Create a Low-Waste Home from Simply Living Well and Zero Waste, Plastic Free Alternatives Master List from Paris to Go are chock-full of ideas to slowly chip away at. – Jessie’s Produce Prep Ebook is such a wonderful guide to reducing food waste and enjoying the abundance of the plant food world. – Mama Eats Plants is the queen of low-waste living, vegan cooking, and a generally mindful lifestyle. – Live Planted is a great, short-format podcast about a practical approach to a low-waste lifestyle and much more. – This One Part Podcast interview with Kathryn Kellogg of Going Zero Waste is so full of positivity and details some actionable steps most of us can implement to decrease waste. Mushroom Tempeh Stroganoff   Print Serves: 4-6 Ingredients 1 8 oz package tempeh - crumbled 2 teaspoons tamari 1 teaspoon maple syrup ½ cup cashews - soaked to soften if no high-speed blender 1 tablespoon white or chickpea miso 1 tablespoon Dijon mustard 1 teaspoon apple cider vinegar 1 cup purified water sea salt black pepper avocado oil or other cooking oil of choice 1 yellow onion - diced 4 garlic cloves - minced 2 tablespoons chopped fresh rosemary 1 tablespoon tomato paste pinch of red pepper flakes (optional) 6 oz portobello mushroom caps (about 3 medium) - sliced into long strips ½ cup red wine 10-12 oz any pasta of choice fresh parsley - for serving (optional) Instructions Put the crumbled tempeh in a bowl. Pour the tamari and maple syrup over it, mix and let sit while making the cashew sauce. In an upright blender, combine the cashews, miso, mustard, apple cider vinegar, water, and salt and pepper to taste. Blend until very smooth. Taste for salt and pepper, adjust if needed. Set aside. Heat some oil in a large sauté pan over medium heat. Add the tempeh and stir once to coat with the oil, then let sit uninterrupted for 2-3 minutes, until the undersides are browned. Mix and let sit again for another 3-5 minutes, until browned. Push the tempeh to one side of the pan, if your pan is large enough, or transfer back to a bowl and set aside until later. Add more oil to the pan. Add the onions and a pinch of salt, and sauté for 7-8 minutes, until the onions are translucent. Add the garlic, rosemary, tomato paste, and red pepper flakes, if using. Stir until the garlic is fragrant, about 30 seconds. Add the mushrooms, along with another pinch of salt. Sauté until the mushrooms are browned and all the liquid that they release has evaporated, about 8-10 min. Mix the tempeh back in. Add the wine, bring it up to a simmer, and let reduce for about 3 minutes. Add the cashew sauce, stirring it and letting it warm through for a few minutes. Taste for salt and adjust if needed. Meanwhile, cook the pasta al dente in well-salted water, according to the directions on the package. Reserve about 1 cup of starchy pasta water for thinning out the sauce. Drain the cooked pasta and add it to the pan with the stroganoff. Start mixing the pasta with the sauce, adding splashes of the starchy pasta water to thin out the sauce and to get it to stick to the pasta, as needed. Enjoy right away, garnished with parsley, if using. 3.5.3226 The post Mushroom Tempeh Stroganoff appeared first on Golubka Kitchen.

The London Vegan Restaurant Boom

January 18 2020 Happy Cow veggie blog 

London ranked No. 1 in the world on HappyCow’s Top 10 Vegan Friendly Cities List 2019.  This doesnt come as a surprise, many of us having already heard, or had the chance to experience first-hand, how wonderful the city’s vegan food scene truly is. The Top 10 Cities List was published in December of 2019, and after letting the results sink in, I couldnt help but wonder: (1) When was it that London became so great for vegans? (2) Are the number of vegan restaurants catching up to that of vegetarian ones? Keep reading to find out. I was given access to a slice of HappyCows Database (as of December 2019), containing the essentials for my analysis: restaurant types (vegan /­­ vegetarian), location (London), and opening/­­closing dates. After some sorting-through of the raw data, I was able to generate the results below – which hopefully speak for themselves. Note: HappyCow has been in existence online since 1999 – slightly more than 20 years. However, the current system of data recording has been in effect only since 2007. This means that we do not have additional data from prior to 2007. However, since veganism was in its infancy at this time, […] The post The London Vegan Restaurant Boom appeared first on HappyCow.

Portobello Pizza with Roasted Garlic Sauce and Kale

January 17 2020 Oh My Veggies 

Do I post too many pizza recipes? I hope the answer to this question is no, because I’m about to post another. A portobello pizza with garlic sauce and kale, to be exact. I just couldn’t help myself! I’m feeling pretty jazzed about pizza lately since I made two discoveries: 1) The best whole wheat pizza crust recipe in existence. 2) The magic of pizza stones. So let’s talk about the crust. In all of my previous pizza recipes, I’ve called for pre-made crust. When I’ve tried making my own pizza crust in the past, it never turned out well and it always took so much time to do--I mean, isn’t the point of pizza that it’s supposed to be a quick meal? And you expect me to make my own crust? Psshh. But after overcoming my fear of baking with yeast, I started experimenting with pizza crust. And then I found this recipe: Bookmark it, print it, pin it, whatever you need to do. Because this recipe is awesome. It tastes good, it’s easy (even with the yeast!), and the best part is, Martha Stewart includes instructions for making these crusts ahead and freezing them. So then when you […]

hot and sour soup recipe | hot n sour soup | hot sour soup recipe

January 17 2020 hebbar's kitchen 

hot and sour soup recipe | hot n sour soup | hot sour soup recipehot and sour soup recipe | hot n sour soup | hot sour soup recipe with step by step photo and video recipe. indo chinese is known for its spicy and flavoured taste which is catered for indian taste buds. it is a mixture of full of flavours with bitterness, spice, sour and savoury in it. it does offer the same taste in its soup variations too and hot and sour soup recipe is one such simple and quick filling recipe. The post hot and sour soup recipe | hot n sour soup | hot sour soup recipe appeared first on Hebbar's Kitchen.

cheese maggi recipe | cheesy maggi recipe | chilli cheese maggi

January 16 2020 hebbar's kitchen 

cheese maggi recipe | cheesy maggi recipe | chilli cheese maggicheese maggi recipe | cheesy maggi recipe | chilli cheese maggi with step by step photo and video recipe. maggi recipes have become a popular recipes, especially with teenagers and kids. it is instant, tasty and more importantly full of flavours in a economical way. it has lead to many alteration and experiments to the standard recipe. one such simple and easy snack alteration is cheese maggi recipe loaded with melting cheese. The post cheese maggi recipe | cheesy maggi recipe | chilli cheese maggi appeared first on Hebbar's Kitchen.

panchamrit recipe | panchamrut recipe | panchamruta ingredients for puja

January 14 2020 hebbar's kitchen 

panchamrit recipe | panchamrut recipe | panchamruta ingredients for pujapanchamrit recipe | panchamrut recipe | panchamruta ingredients for puja with step by step photo and video recipe. food ingredients place a major role in many of hindu traditions and festival celebrations. some time an single ingredient is offered as offering and some time a mixture of these is offered as prasadam. one such simple and easy ayurvedic recipe is panchamrit recipe or panchamrut recipe known for its medicinal benefits. The post panchamrit recipe | panchamrut recipe | panchamruta ingredients for puja appeared first on Hebbar's Kitchen.

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