vegetarian recipes

Try it! You will enjoy it!

Cheesy Vegetables Bagels

Pori urundai recipe | murmura laddu | puffed rice ladoo

Soy-free Tofu Stir fry with Sunbutter Sauce (Nutfree Peanut Sauce)

Crispy Potato Balls (Potato Nuggets)










vegetarian recipes

poondu chutney recipe | garlic chutney | poondu satni for idli & dosa

yesterday 12:33 hebbar's kitchen 

poondu chutney recipe | garlic chutney | poondu satni for idli & dosapoondu chutney recipe | garlic chutney | poondu satni for idli & dosa with step by step photo and video recipe. chutney recipes are common condiments across south india made for morning breakfast. it is generally made with freshly grated coconut with other flavouring agents. but this chutney recipes is unique and is made with just garlic pods and red chilies and thus making it flavoured and spicy chutney. The post poondu chutney recipe | garlic chutney | poondu satni for idli & dosa appeared first on Hebbar's Kitchen.

Potato And Cauliflower Gnocchi

yesterday 06:08 Manjula's kitchen 

Potato And Cauliflower Gnocchi (adsbygoogle = window.adsbygoogle || []).push({}); Potato and Cauliflower Gnocchi Gnocchi (pronounced No-chee) is a classic Italian dish. This vegan and gluten free Gnocchi is made with potato and Cauliflower. I have topped it off with a pear sauce to add my own twist to the recipe. This is Crispy on the outside and fluffy on the inside, this recipe is absolutely mouth-watering. This dish was a request from my granddaughter and Im so glad I gave it a try. For Gnocchi - 2 cup cauliflower florets (approximately) - 1 cup potatoes (boiled, peeled and shredded ) - 2 Tbsp corn starch (arrow root) - 2 Tbsp rice flour - 1/­­2 tsp ginger paste - 1/­­2 tsp salt - 1/­­8 tsp black pepper - 2 Tbsp oil For Pear Sauce - 1 pear (peeled and sliced) - 1/­­4 cup sugar - 1 Tbsp olive oil - 1/­­8 tsp black paper - 1/­­4 tsp salt - 1 Tbsp lemon juice - 1 tsp ginger paste To make the Pear Sauce -  Heat the pan on low medium heat, I prefer nonstick pan, cook all the sauce ingredients together, olive oil, pear, sugar, black pepper, salt, lemon juice, ginger, mix it well and cook over medium high heat. - Keep stirring until sugar is melted and start caramelizing while stirring keep scraping the sides. This should take about 3-4 minutes. - Caramelize sugar has nice aroma and gives sauce a good golden color. Transfer to small bowl and mash it.  To make Gnocchi (NOK-EE) -  Make sure remove the stems, boiled them till they are tender, drain the water squeeze the cauliflower to remove the access water, and pat dry. - In a bowl add the cauliflower and potatoes and mash it well, add corn starch, rice flour, salt, black pepper, and ginger paste, mix it well, and knead to make a smooth dough. - Divide the dough in 2 equal parts and roll them in one-inch calendar shape, if it is sticking to surface sprinkle some rice flour this will help rolling. - Take the sharp knife and slice them about half inch thick - Heat the non-stick flat frying pan over medium heat and oil it generously. Spread the Gnocchi do not overcrowd them it will be hard to flip, wait for about two minutes and turn them over, they should be light golden brown, and cook from other side same, Gnocchi should be golden brown both sides. - Serve them pear sauce,  It is important to pat dry the cauliflower or air dry. The post Potato And Cauliflower Gnocchi appeared first on Manjula's Kitchen.

Persimmon Cranberry Bread

yesterday 06:00 Meatless Monday 

This brown sugar persimmon bread is seasoned warmly with cinnamon, nutmeg and cloves with a few tangy cranberries thrown in to excite the palate. This breakfast bread can serve double duty as dessert because it goes equally well with ice cream and coffee. This recipe comes to us from Kristina of FormerChef.com. Serves 20 - a little oil or nonstick cooking spray, for preparing the pans - 2.5 cups ripe persimmon, peeled, seeded and quartered - 4 cups flour - 2 teaspoon baking soda - 2 teaspoon baking powder - 1 teaspoon salt - 1 teaspoon ground cinnamon - 1/­­2 teaspoon ground cloves - 1/­­2 teaspoon ground nutmeg - 4 eggs - 3/­­4 cup white sugar - 3/­­4 cup brown sugar - 1 cup oil - 1 cup dried cranberries Preheat an oven to 350 degrees. Prepare two 9 inch loaf pans with a light coating of oil or nonstick cooking spray. Blend the persimmons in a food processor or blender, until pureed to a pulp, adding a little water if persimmons are firm. Stir the flour, baking soda, baking powder, salt, cinnamon, cloves and nutmeg together in a large bowl. Set aside. In a separate large mixing bowl, whisk together the eggs, white sugar and brown sugar. Reserve 1/­­2 cup persimmon pulp and set aside. Add the oil and remaining 1 1/­­2 cups persimmon pulp to the egg sugar mixture. Whisk until combined. Stir in the dried cranberries. Slowly add in the flour mixture to the persimmon cranberry mixture, 1 cup at a time, stirring, until it is thoroughly combined. Pour equal amounts of batter into the 2 prepared loaf pans. Make a small well in the center of each loaf and spoon the reserved persimmon pulp along the top of each loaf as decoration. Bake for about an hour, or until a toothpick inserted comes out clean. The post Persimmon Cranberry Bread appeared first on Meatless Monday.

ram ladoo recipe | ram laddu recipe | ram laddu banane ki vidhi

before yesterday hebbar's kitchen 

ram ladoo recipe | ram laddu recipe | ram laddu banane ki vidhiram ladoo recipe | ram laddu recipe | ram laddu banane ki vidhi with step by step photo and video recipe. delhi street food or chaats recipes are famous for its flavour and taste. there are several different types of chaat recipes started in the smaal delhi streets but has taken over the entire india. one such chaat recipe from the delhi streets is the savoury ram ladoo served with spicy green and tamarind chutney. The post ram ladoo recipe | ram laddu recipe | ram laddu banane ki vidhi appeared first on Hebbar's Kitchen.

Healthier You Series: Go Meatless with Delicious Diabetes-Friendly Recipes from Chef Ronaldo Linares

before yesterday Meatless Monday 

Healthier You Series: Go Meatless with Delicious Diabetes-Friendly Recipes from Chef Ronaldo LinaresStart smart eating habits on Mondays for a happier and healthier you! Did you know increasing your consumption of plant-based foods and decreasing red meat could help you lower the risk of type 2 diabetes in the long term? Find out more! Photo credit: Kelly Campbell Photography This week we catch up with Chef Ronaldo Linares , a leading expert on healthy Latino cooking who is helping his community fight diabetes in a big way, with food. Known for creating modern recipes from ancient flavors, he recently published Chef Ronaldos Sabores De Cuba , where you can find close to 100 diabetes-friendly recipes using Latin flavors. The cookbook meets the dietary guidelines of the American Diabetes Association, plus its bilingual! Heres Chef Ronaldos advice for keeping it sabroso y sano (flavorful and healthy): 1) What are some of your most popular tips for making dishes diabetes-friendly? Mother Earth gives us a lot! We only have to educate ourselves about food to make delicious diabetic-friendly dishes. Here are my suggestions: o Simplicity is key. o Stick to three main ingredients. o Choose ingredients that are high in fiber, low in sugar, and contain healthy fats. o Mix up the spices to avoid using too much salt, i.e. consider adding fresh herbs to the mix! 2) Why is it important to reduce the amount of meat you eat in your diet? Thats a great question. By eating less red meat and more plant-based foods, you could lower your risk of developing type 2 diabetes. Reducing your consumption of red meat can also reduce your intake of cholesterol, a change that can help heart health. This means if you are at risk of developing type 2 diabetes or heart disease, by eating more whole grains, vegetables and fruits, and less red meat, you could lower your risk of developing these diseases. 3) Whats your favorite Meatless Monday dish?  Quinoa Mango Jicama Salad! You get a great balance of protein, fat, and carbs in this tasty recipe. The crunch of the jicama, the nutty flavor from the quinoa, and the fresh herbs all add the perfect touch. This is also a great meal prep salad: Make the salad at home and bring it to work, put the dressing in a separate container, and when youre ready, mix everything up and enjoy! For me, its about keeping it simple and maximizing the flavors. 4) Whats your favorite plant-based protein and why? My top choice has to be quinoa! The possibilities are endless. From quick soups and bowls to stir-fries, its such a versatile, diabetic-friendly, and plant-based protein. One cup of cooked quinoa has 8 grams of protein and is rich in nutrients, iron, and fiber. You could make a big batch on Sunday and eat it throughout the week. 5) What is the number one piece of advice you give people who are starting a new healthy diet and lifestyle? Be patient. Eating plant-based foods comes with a whole bag of new benefits like weight loss, physical transformation, and maybe feeling better, too! Enjoy the journey, TOMA! Use Mondays to make positive change in your life that will do you a world of good. Meatless Monday is a global movement followed by millions who choose not to eat meat one day a week for their health and the health of the planet. Help spread the word about the many health benefits of Meatless Monday, such as reducing the risk of type 2 diabetes. Download our fun and shareable free graphic: Find us on Facebook, Twitter, Pinterest, or Instagram! The post Healthier You Series: Go Meatless with Delicious Diabetes-Friendly Recipes from Chef Ronaldo Linares appeared first on Meatless Monday.

Chocolate Buttermilk Waffles

January 19 2019 Oh My Veggies 

What’s better than a waffle? A waffle with chocolate! These simple waffles are a well-balanced combination between a crispy outside and soft inside that you want from a good waffle. This recipe must absolutely become part of your brunch repertoire. Waffles will keep for up to 1 month in the freezer; just warm it in the toaster when you’re ready to eat!

Recipe | Thai Red Curry Soup

January 18 2019 Oh My Veggies 

It’s Soup Week on Oh My Veggies! Now, before you get all impressed, you should know that the reason this week is Soup Week is because I’ve spent the past two weeks sick and I haven’t wanted to eat much other than soup. So this is less about me being an amazing, creative food blogger and more about me being having a raging cold. But anyway, Soup Week! Yay! My favorite local Thai restaurant serves the most delicious Thai Red Curry Soup with their lunch specials. Like most lunch special soups, there’s not much to it–broth and usually 4-5 cubes of tofu, about the same number of sliced mushrooms, and a scant teaspoon of thinly sliced scallions. But that’s okay, because the best part is the broth anyway. It’s a little bit spicy, a tiny bit sweet, and incredibly fragrant from the combination of coconut milk and red curry paste. I’ve made a soup similar to this with summer veggies and green curry paste in the past, and I thought I could switch out the green curry with red and I’d get something pretty close to the Thai restaurant Red Curry Soup. It was really close, but the missing piece […]

pori urundai recipe | murmura laddu | puffed rice ladoo

January 17 2019 hebbar's kitchen 

pori urundai recipe | murmura laddu | puffed rice ladoopori urundai recipe | murmura laddu | murmure ke ladoo | puffed rice ladoo with step by step photo and video recipe. laddu recipes are very common desserts made across india for various occasions. some are purpose or occasional based sweets and some are random and unplanned ladoo sweet. but this recipe of pori urundai or murmura laddu is a unique sweet which can be offered for both the categories without any complaints. The post pori urundai recipe | murmura laddu | puffed rice ladoo appeared first on Hebbar's Kitchen.

New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles)

January 16 2019 Golubka Kitchen 

New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles) The New Year Glow Meal Plan is here! All kinds of carb-on-carb, dessert-every-day type of holiday indulgence happened for us over the past month, and at this point we are so ready to fill our plates with 99% plants. That’s what this meal plan is all about. We are employing the amazing, shape-shifting powers of spaghetti squash to create four distinctly different, plant-fueled dishes that will still keep us cozy in this frigid weather (no bone-chilling, cold salads or fully raw dishes here!). We’ve got special pestonoodles’, pho, tacos, and lasagna. As usual, there is a step-by-step weekend prep guide, as well as a shopping list for your convenience :) Hope you enjoy this one! MenuSpaghetti Squash Noodles with Brussels Sprout Pesto - Kale Pho with Spaghetti Squash NoodlesSpaghetti Squash Kimchi Tacos - Portobello Spaghetti Squash Lasagna *all recipes are vegan and gluten-free if needed, see the recipes for serving sizes Shopping List (Print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan mini. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Add whatever other ingredients youll need for the week here, if doing shopping for the whole week. Produce 2 large or 3 medium spaghetti squash 1 lb Brussel sprouts 1 medium yellow onion 2 large leeks 1 head of garlic 1-inch piece ginger 1 bunch kale 1/­­2 lb shiitake 8-10 portobello caps 2-3 avocados 1 bunch cilantro 1 lemon 3 limes Spices 2 cinnamon sticks 2 star anise black peppercorns 5 whole cloves 3 whole cardamom pods 1 teaspoon coriander seeds Staples/­­Other sea salt olive oil neutral avocado oil or other oil of choice apple cider vinegar brown rice vinegar tamari sriracha/­­chili sauce 24 oz marinara sauce 1 cup vegan kimchi tortillas – gluten-free if needed sea salt Bulk 1 cup dried chickpeas 1 cup raw pumpkin seeds 1 cup raw almonds nutritional yeast Basic Prep Complete these steps on the weekend (or whenever you have the time), and these meals will be a breeze to put together during the week, thanks to all the prepared components. 1) Roast The Spaghetti Squash Spaghetti Squash, the beautiful yellow vegetable with flesh that turns into ‘noodles’ when roasted, will be the base for all our dishes in this meal plan. Here, we are roasting 2 large squashes, which we’ll be using for pesto noodles, pho, tacos, and lasagna throughout the week. Roasted Spaghetti Squash   Print Ingredients 2 large spaghetti squash - halved, seeds scooped out avocado oil or other neutral oil of choice sea salt freshly ground black pepper Instructions Preheat oven to 400° F (200° C). Prepare 2 baking sheets, lined with parchment paper. Place the halved spaghetti squash on the baking sheets, face up. Oil thoroughly and sprinkle with salt and pepper. Turn the squashes face down, place in the oven, and roast for 30-40 minutes,until the flesh is soft, cooked through, and noodle-like when scraped with a fork. Take care not to overcook, as the noodles can turn mushy. Let cool slightly. Scrape all of the noodles out of the squash skins using a fork, and store refrigerated in an airtight glass container, until ready to use. 3.5.3226   2) Cook Chickpeas and Make Broth Base for Pho In this step, we are cooking chickpeas for the pho and tacos, while also making the broth base for our pho. Making ingredients using the offshoots from other ingredients is one of the most gratifying and humbling things about cooking! Pot of Chickpeas   Print Ingredients 1 cup dried chickpeas - soaked overnight in purified water with a splash of apple cider vinegar sea salt Instructions Drain and rinse the chickpeas. Place the chickpeas in a pot and cover with about 8 cups of purified water. Bring to a boil. Lower the heat to a simmer and cook, covered, for 30 minutes. Test the chickpeas for doneness. Cook longer if needed, until completely soft. Add salt to taste at the end. Drain, reserving the cooking liquid for the pho broth (below). 3.5.3226   3) Make the Pho Broth This pho broth gets its deep, comforting flavor from toasted spices, chickpeas (cooked in the same water, in the previous step), tamari, and any other vegetable scraps you have around. Pho Broth   Print Ingredients 2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 teaspoon black peppercorn 5 whole cloves 3 cardamom pods 1 medium yellow onion - sliced into 8 wedges 3 garlic cloves - crushed with a knife 1-inch piece ginger, sliced and crushed with a knife 6 cups chickpea broth - from above any vegetable scraps like leek tops, onion skins, etc. (optional) ½ lb shiitake - hard stems separated, caps reserved 3½ tablespoons tamari 1 tablespoon brown rice vinegar ¼ teaspoon sriracha/­­chili sauce Instructions Warm a soup pot over medium heat. Add the star anise, cinnamon, coriander, peppercorns, cloves, and cardamom. Toast, stirring, until fragrant, for about 2-3 minutes. Add the onion, garlic, and ginger and sauté for another couple of minutes, until fragrant, and until the onion begins to get some color. Carefully add the chickpea broth (it may splatter), vegetable scraps (if using), shiitake stems, tamari, brown rice vinegar, and sriracha. Bring to a boil, lower the heat to simmer and cook, covered, for 30 minutes. Reserve the shiitake caps for when you make the pho (recipe below). Remove the pot from heat and let infuse further for at least 30 minutes, or as long as you have (overnight is best, refrigerate if letting infuse overnight). Strain the broth, discarding the solids. Keep the broth in the same soup pot, refrigerated, until ready to make the pho. 3.5.3226   4) Make the Brussels Sprout Pesto This pesto is made with blanched Brussels sprouts, for a dose of cruciferous goodness, and pumpkin seeds, for a lighter alternative to nuts. The result is surprisingly delicious pesto, which will be used for the Spaghetti Squash Noodle dish, as well as the lasagna. Brussels Sprout Pesto   Print Ingredients 1 cup raw pumpkin seeds 1 lb Brussels sprouts - ends trimmed off, sliced in half sea salt 1 clove garlic - chopped 1 bunch cilantro, stems and leaves (reserve a handful of leaves for the pho and tacos) - torn juice of ½ lemon 1 tablespoon nutritional yeast freshly ground black pepper ½ cup olive oil Instructions Preheat the oven to 350° F (180° C). Spread the pumpkin seeds on a baking tray and toast in the oven for 5-7 minutes, until fragrant and slightly golden. Bring a large pot of well-salted water to a rapid boil. Add the Brussels sprouts and blanch for about 8 minutes, or longer, until soft throughout, but not mushy. Drain and set aside. Reserve a small handful of pumpkin seeds and set aside to use as a garnish for the pesto noodle dish. Place the rest of the pumpkin seeds into a food processor, followed by a large pinch of salt and garlic. Pulse to roughly break up the pumpkin seeds. Divide the blanched Brussels sprouts in half. Save one half of them whole, to use later in the pesto noodle dish, keeping them refrigerated in an airtight container. Add the other half of the blanched Brussels sprouts to the food processor, along with the cilantro, lemon juice, nutritional yeast, another pinch of salt and black pepper. Process until well combined. Slowly poor the olive oil through the feeding tube on the lid, with the motor still running. Taste for salt, adjust if needed. Use the pesto right away or store refrigerated for up to 5 days. 3.5.3226   5) Make the Almond Ricotta This easy almond ricotta is mainly meant for the lasagna, but you can use any of the leftovers in the tacos or in the Brussels sprout pesto noodles. Almond Ricotta   Print Ingredients 1 cup almonds - soaked overnight in purified water 1 small garlic clove pinch of sea salt 1 tablespoon nutritional yeast generous squeeze of lemon juice - to taste Instructions Drain and rinse the almonds. Optionally, squeeze each almond to slip off the skin for a whiter, smoother ricotta. Place the almonds into the bowl of a food processor, along with the garlic, salt, nutritional yeast, and lemon juice. Add 2 tablespoons water and pulse, until you achieve a ricotta consistency. Add another 1-2 tablespoons of water, if needed. Use right away or refrigerate for up to 3 days. 3.5.3226   Recipes This is a meal that will take you minutes to prepare, thanks to all the weekend prep. Spaghetti squash ‘noodles’ go well with pesto of any kind, but they become something really special, when combined with the Brussels Sprout Pumpkinseed Pesto and silky, blanched Brussels sprouts. Spaghetti Squash Noodles with Brussels Sprout Pesto   Print Serves: 4 Ingredients ⅔ of the amount of the Brussels Sprout Pesto - from above about 3 cups roasted spaghetti squash - from above reserved ½ lb whole blanched Brussels sprouts - from the pesto recipe, above reserved handful whole toasted pumpkin seeds - from the pesto recipe, above Instructions Warm a large sauté pan over medium heat. Add the pesto and let warm through, stirring, for about a minute. Add the spaghetti squash and toss to coat in the pesto. Add the whole Brussels sprouts and let everything heat through thoroughly, stirring. Serve right away, garnished with the whole pumpkin seeds and almond ricotta from above, if using. 3.5.3226   This Pho is incredibly cozy, but also very nourishing and light. The deep, dark broth holds the powers of various warming spices, shiitake, chickpeas, and veg. Spaghetti squash ‘noodles,’ chickpeas, and kale fill it out, and a scoop of avocado + a drizzle of chili sauce on top take it to that next level. Kale Pho with Spaghetti Squash Noodles   Print Serves: 4-6 Ingredients pho broth - from above 1½ cups cooked chickpeas - from above about 3 cups roasted spaghetti squash - from above shiitake caps from ½ lb shiitake - sliced, reserved while making pho broth 2-3 kale leaves - stems removed, roughly chopped juice from 1 lime, plus more for serving handful of cilantro leaves - for garnish ripe avocado - for garnish sriracha/­­chili sauce - for garnish (optional) Instructions Bring the pho broth back to a boil, add the cooked chickpeas, spaghetti squash, sliced shiitake caps, and kale. Adjust the heat to a simmer and cook for about 10 minutes, until the kale is cooked through. Remove from heat and mix in the lime juice. Taste for salt and adjust if needed. Serve warm, with more lime slices, garnished with cilantro leaves, cubed ripe avocado, and more sriracha/­­chili sauce, if desired. 3.5.3226   This is the wintery version of our Kimchi Tacos from the Summer Meal Plan. It’s hard to do them justice with words or photos, but they are really good. Proof: my ten year old, who strongly dislikes squash and doesn’t eat kimchi because it’s too spicy, ate them for dinner two nights in a row without any comment (silence during a meal is always a good sign around here :). They are also so, so quick! Spaghetti Squash Kimchi Tacos   Print Serves: 4 Ingredients 1 tablespoon avocado oil or other neutral oil of choice 2-3 kale leaves - stems removed, leaves torn sea salt 1½ cup cooked chickpeas - all of the remaining from above 2 cups roasted spaghetti squash - from above about 1 cup vegan kimchi tortillas of choice - gluten-free if needed 1-2 ripe avocado - cubed cilantro - for serving lime slices - for serving sriracha or hot sauce of choice - for serving (optional) Instructions Warm the oil over medium heat in a large sauté pan. Add the kale and salt, and sauté for about 7-10 minutes, until soft. Add the chickpeas to the pan and stir around to lightly toast. Add the spaghetti squash and toss to combine. Add the kimchi and stir to combine and warm everything through. Taste for salt and adjust if needed. Serve the warm veg in tortillas, topped with avocado, cilantro, squeezes of lime juice, and hot sauce (if using). 3.5.3226   Does this dish of layered vegetables, mushrooms, and sauces actually taste like lasagna? It really does! The spaghetti squash ‘noodles’ replace the carb component of regular lasagna noodles, while the portobello mushrooms add substance, depth, and meatiness. The almond cheese and pesto from prep day, as well as good, store-bought marinara add just the right punch of flavor. It’s a higher vibe lasagna that will still leave you satisfied, with a bonus of not weighing you down. Portobello Spaghetti Squash Lasagna   Print Serves: 4-6 Ingredients 2 tablespoons avocado oil or other neutral oil of choice - divided, plus more for oiling the dish 8-10 portobello caps 2 large leeks, white and pale green parts only - sliced sea salt 24 oz marinara sauce about 7 cups roasted spaghetti squash - from above almond ricotta - from above reserved ⅓ the amount of Brussels sprouts pesto - from above freshly ground black pepper Instructions Preheat oven to 375° F (190° C). Warm 1 tablespoon of the oil in a large sauté pan over medium heat. Add as many portobello caps as the pan can hold and fry them on one side for a couple of minutes, until golden. Flip and fry the other side. Remove and continue with the rest of the portobellos. Set them aside on a plate and drain off any water that they release. Add the remaining 1 tablespoon of the oil to the same pan. Add leeks and a pinch of salt and sauté for about 8-10 minutes, until soft. Oil a 10 x 1o-inch, deep baking dish or a baking dish of a similar size. Spread half of the marinara sauce over the bottom. Add half of the spaghetti squash, spreading it into an even layer. Spread half of the almond ricotta over top, in little clumps. Arrange all the portobello caps in the next layer, overlapping them as you go. Next, add a layer of the pesto and sautéed leeks. Continue with layers as follows: the rest of the almond ricotta, the rest of the marinara, and the rest of the spaghetti squash. Sprinkle the top layer with salt and pepper, and drizzle with avocado oil. Cover the dish, place in the oven, and bake for 30 minutes. Increase the temperature to 400° F (200° C), uncover and bake for another 15 minutes. Let the lasagna rest and cool slightly for 10-15 minutes before serving. Store refrigerated, reheat in the oven or in a pan, covered, until warmed through. The lasagna gets even more flavorful after a day or two in the fridge. 3.5.3226   You might also like... Lemongrass Mung Beans over Spaghetti Squash Spaghetti Squash Mung Bean Lasagna Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans Plant-Based Meal Plan Mini: Rice (Congee, Fried Rice, Veggie Burgers) .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 New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles) appeared first on Golubka Kitchen.

sponge cake recipe | eggless sponge cake | plain cake recipe

January 16 2019 hebbar's kitchen 

sponge cake recipe | eggless sponge cake | plain cake recipesponge cake recipe | eggless sponge cake | plain cake recipe with step by step photo and video recipe. there are myriad cake recipes out in the market made with different frosting and flavour. but most of the cake are made with the same cake batter with same ingredients with various flavoured frosting. the basic or plain cake is known as sponge cake which has the same characteristics of sponge with look and softness. The post sponge cake recipe | eggless sponge cake | plain cake recipe appeared first on Hebbar's Kitchen.

zunka recipe | jhunka recipe | marathi zunka recipe | dry pitla

January 15 2019 hebbar's kitchen 

zunka recipe | jhunka recipe | marathi zunka recipe | dry pitlazunka recipe | jhunka recipe | marathi zunka recipe | dry pitla with step by step photo and video recipe. western india mainly deals with besan or chickpea flour for most of its curries and snacks. it is perhaps due to the dry demographic condition which makes it ideal to use and produce. one such simple and easy dry variant version made from besan is zunka or jhunka recipe which is also known as dry pitla. The post zunka recipe | jhunka recipe | marathi zunka recipe | dry pitla appeared first on Hebbar's Kitchen.

pathrode recipe | how to make patrode | pathrode konkani recipe

January 14 2019 hebbar's kitchen 

pathrode recipe | how to make patrode | pathrode konkani recipepathrode recipe | how to make patrode | pathrode konkani recipe with step by step photo and video recipe. the coastal place of udupi and mangalore are known for its satvik based cuisine. is is widely popular for its breakfast, deep fried snacks or the colourful banana leaf based meal. but the pathrode recipe recipe is traditional snack recipe made with a tropical plant known as colocasia or also known as kesu yele. The post pathrode recipe | how to make patrode | pathrode konkani recipe appeared first on Hebbar's Kitchen.

Corn-Stuffed Zucchini

January 14 2019 Meatless Monday 

Zucchini stuffed with corn is a delicious and healthy combination. This recipe is low in sodium, which helps keep blood pressure control in check, providing less stress on the kidneys. It is also low in saturated and total fat, helping blood vessels supply necessary oxygen and nutrients to the heart and kidneys. This recipe comes to us from the National Kidney Foundation. Serves 4 - 3/­­4  tsp, leaves  Dried Thyme - 1/­­2  tsp, ground  Black Pepper - 1/­­2  cup pieces  Mushrooms, White, Raw - 2  ounce  Cheddar Cheese – Low Fat - 4  tbsp chopped  Chives - 1/­­4  cup, chopped  Onion - 1 1/­­2  cup  Frozen Corn - 6  medium  Squash – Zucchini Cut zucchini in halves lengthwise. Cook in boiling water for 10 minutes. Carefully remove pulp. Drain corn and zucchini pulp well and combine with onion, mushrooms, pepper, chives, and thyme. Pile mixture in zucchini shells and place in a 13 X 9 inch pan. Sprinkle with cheese. Bake, uncovered, at 350 F for 20 minutes. The post Corn-Stuffed Zucchini appeared first on Meatless Monday.

Crispy Potato Balls (Potato Nuggets)

January 13 2019 Manjula's kitchen 

Crispy Potato Balls (Potato Nuggets) (adsbygoogle = window.adsbygoogle || []).push({}); Crispy Potato Balls, Potato Nuggets These bite-sized appetizers are the perfect snack to serve as a tea time snack or starter at a dinner party. Crispy on the outside and soft on the inside, these potato balls are just what you need to satisfy your taste buds. This recipe is my younger sister Kumkums recipe, and I am so glad to be sharing it today. - 2 cup potatoes (boiled, peeled and finely shredded) - 3 Tbsp corn starch - 1/­­2 tsp salt - 1 tsp ginger (finely shredded) - 1 Tbsp green chili (finely chopped) - 2 tsp oil -  In a bowl mix potato, about 2-1/­­2 tablespoons corn starch, and salt. Oil your palm and knead the potatoes, making into very smooth dough, if needed oil your palm again. Add the ginger and green chili and knead it again to incorporate all the ingredients together. If needed oil your palm again and dust the corn starch over the dough as needed. - Divide the dough into 20 pieces and roll them between your palms, making them into smooth balls. - Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in the oil. The batter should raise to the top but not change color right away. - Drop the potato balls slowly in the oil making sure dont overlap them. - Fry the potato balls until they turn golden brown, turning them occasionally. This should take about 6-8 minutes. - When they are golden brown, take them out with a slotted spoon. Place them on a paper towel to absorb the extra oil. - Crispy Potato balls will be crispy outside and soft inside, that is texture you are looking for this recipe. Serving Suggestion,  Serve with tamarind chutney, recipe is on my website. The post Crispy Potato Balls (Potato Nuggets) appeared first on Manjula's Kitchen.

Quinoa, Mango, Jicama Salad

before yesterday Meatless Monday 

This recipe comes to us from Chef Ronaldo Linares and is featured in his cookbook Chef Ronaldo’s Sabores de Cuba: Diabetes-Friendly Traditional and Nueva Cubano Cuisine . Chef Ronaldo says this about the recipe: “You get a great balance of protein, fat, and carbs in this tasty recipe. Being a mango lover this recipe allows me to enjoy it in a different way. The crunch of the jicama, the nutty flavor from the quinoa, and the fresh herbs add the perfect touch. This is also a great meal prep salad, bring to work in a mason jar, put the dressing in a separate container, and when ready mix everything up. For me it;s about keeping it simple and maximizing the flavors.” Serves 6 - For the quinoa - 1 cup quinoa - 1 1/­­2 cups water - 1/­­4 teaspoon avocado oil - 1/­­4 teaspoon kosher salt   - For the salad - 1 cup jicama, peeled and cut into 1/­­4- - inch cubes - 1/­­4 cup thinly sliced red onion - 3 ounces mango, peeled and cubed - 3 radishes, cut into thin rounds - 1 tablespoon finely chopped cilantro - 1/­­4 teaspoon cracked black pepper - 1 tablespoon lime juice - 1/­­4 teaspoon chili powder - 1/­­4 teaspoon avocado oil   Rinse quinoa with cold water in a colander. Add quinoa, water, oil, and salt to a rice cooker and cook. This should take about 20 minutes. Once the quinoa is done, fluff it with a fork and spread it onto a baking sheet to cool. Set aside. Once quinoa has cooled, transfer it to a large bowl. Add jicama, onion, mango,radishes, cilantro, and pepper. Toss gently to incorporate. Set aside. In a small bowl, add lime juice, chili powder, and avocado oil, and whisk together for about 30 seconds to create a light flavorful dressing. Add dressing to the bowl with all the ingredients and mix together gently so the dressing is fully incorporated with the salad ingredients. The post Quinoa, Mango, Jicama Salad appeared first on Meatless Monday.

Gluten free Cauliflower Flatbread – Grainfree

January 19 2019 Vegan Richa 

Gluten free Cauliflower Flatbread – GrainfreeGluten-free Cauliflower flatbread. This 7 Ingredient Gluten free flatbread is also grain-free, nut-free and soy-free. It is soft and great for tacos and wraps. Add herbs of choice. Vegan Yeastfree Recipe Jump to Recipe  Every once in a while I try gluten free flatbread options from stores, to see if they work out well to have around when entertaining. And pretty much every time I am disappointed. So here we are with a homemade option that is pliable, soft doesn’t have 20 ingredients and is versatile! This cauliflower flatbread has just 7 ingredients! Some steamed cauliflower, Psyllium, chickpea flour, tapioca starch, salt and herbs! It comes together quickly, is easy to roll out, and is super soft and pliable.   These grain-free and nut-free(yes no almonds!), flatbreads can be made ahead and stored, so that you don’t have to stand in the kitchen to serve them fresh. Just warm up when needed. Use other veggie mash for variation. Try them!Continue reading: Gluten free Cauliflower FlatbreadGrainfreeThe post Gluten free Cauliflower FlatbreadGrainfree appeared first on Vegan Richa.

capsicum masala recipe | shimla mirch ki sabji | capsicum curry recipe

January 18 2019 hebbar's kitchen 

capsicum masala recipe | shimla mirch ki sabji | capsicum curry recipecapsicum masala recipe | shimla mirch ki sabji | capsicum curry recipe with step by step photo and video recipe. quick and simple curry or gravy based recipes are always on heavy demand in indian households. the recipe has to be tasty and more importantly without any fancy ingredients and only with in house ingredients. one such rich and creamy gravy based curry recipe is capsicum masala recipe with onion & tomato base. The post capsicum masala recipe | shimla mirch ki sabji | capsicum curry recipe appeared first on Hebbar's Kitchen.

Broccoli, Mushroom, and Sun-Dried Tomato Pizza

January 18 2019 VegKitchen 

Broccoli, Mushroom, and Sun-Dried Tomato Pizza Using plenty of veggies makes this easy vegan broccoli pizza, embellished with mushrooms and sun-dried tomatoes, a nourishing meal. Serve a big salad with mixed greens and plenty of raw veggies, embellished with olives and chickpeas. Use as many of the shortcuts as you’d like, making this a super-quick preparation; I’ve provided from-scratch options for sauce and crust (even a gluten-free option! Continuing reading Broccoli, Mushroom, and Sun-Dried Tomato Pizza on VegKitchen

NYC Health + Hospitals Launches Meatless Monday

January 17 2019 Meatless Monday 

The goal is to encourage healthy lifestyles and reduce disease risk. NYC Health + Hospitals, the largest public healthcare system in the country, will now be offering a Meatless Monday chefs choice option to inpatients at all 11 acute care hospitals. Hospital dietitians will counsel patients on the benefits of a plant-based diet as theyre making their meal choices for the day. Eric Adams, Brooklyn Borough President joined Mitchel Katz, President and Chief Executive Officer of NYC Health + Hospitals to announce the program at a press conference where they talked about the importance of plant-based nutrition in healing patients and promoting overall well-being. See the press release here and video highlights of the event below.     Brooklyn Borough President, Eric L. Adams, an ardent advocate for plant-based diets, commended Dr. Katz for his leadership and called on all hospitals to take the Meatless Monday pledge saying that hospitals have a unique opportunity to influence patients and families in rethinking the nutritional quality of their meals, and Meatless Mondays now has a role in that conversation. Dr. Katz spoke about the hospitals commitment to supporting patients in adopting healthy behaviors: We want to empower our patients to live their healthiest lives by introducing them to healthier foods that they may choose once theyre discharged. The Meatless Mondays initiative is consistent with this mission and fits with our new Plant-Based Lifestyle Medicine Program at NYC Health + Hospitals Bellevue, developed to provide intensive support for outpatients who wish to adopt healthy lifestyle changes. William A. Brown, Chief Executive Officer of NYC Health + Hospitals/­­Coney Island, added, The Meatless Monday initiative is one small but powerful step we can take to help our patients make healthier decisions and improve their outcomes. Commenting on the ability of the Meatless Monday program to encourage healthy behavioral changes, Whitney Ahneman, MS, RDN, CDN, CDE, Clinical Nutrition Manager at NYC Health + Hospitals/­­Coney Island shared, For many patients, making changes to their diets and breaking long-standing habits can seem overwhelming; however, Meatless Monday offers the ability for our patients to adopt small changes that can make a big difference over time in reversing or preventing certain chronic conditions. Meatless Monday Offers Expertise to Hospitals and Organizations Hospitals wishing to implement Meatless Monday programs can consult with our team, which includes experts from the Johns Hopkins Center for a Livable Future.  Free resources include: o Research on the health and environmental benefits of choosing plant-based foods instead of meat o Implementation guides for starting Meatless Monday in hospital cafeterias o Creative materials that can be used to promote Meatless Monday on site or through digital and social media o Downloadable cookbooks and weekly newsletters with Meatless Monday recipes For additional information on the impact of food choices on chronic health problems and climate change, see resources from Meatless Mondays scientific advisor, The Center for a Livable Future at Johns Hopkins University: The Connections between Diet, People and Planet >> Questions? Contact us now for additional information or to learn how to implement a program at your hospital. The post NYC Health + Hospitals Launches Meatless Monday appeared first on Meatless Monday.

Broccoli and Parmesan Soup

January 16 2019 Oh My Veggies 

This velvety broccoli soup with parmesan cheese is perfect to warm up and feast in the winter. Beautifully colored and rich in flavor, this soup is prepared quickly and with very few ingredients. Broccoli is full of vitamins, so enjoy it without any restriction!

Soy-free Tofu Stir fry with Sunbutter Sauce (Nutfree Peanut Sauce)

January 15 2019 Vegan Richa 

Soy-free Tofu Stir fry with Sunbutter Sauce (Nutfree Peanut Sauce)Soy-free Tofu Stir fry with Sunbutter Sauce. Chickpea Tofu with Nutfree Peanut Sauce! Allergy friendly 1 Pot Meal. Vegan Glutenfree Soyfree Nutfree Recipe.  Jump to Recipe I love quick 1 Pot stir fry meals with creamy thai style peanut sauce. Add some veggies or tofu or some lentils and its a delicious meal!  Many of you avoid nuts or soy or both. So I went about making an allergy friendly version. The tofu here is chickpea flour tofu, no soy!. The Peanut sauce uses sunbutter, no nuts and no soy. This whole meal takes just minutes if you have already prepped chickpea tofu. Add veggies of choice and serve over grains or noodles! Lets make this Stir fry with chickpea flour tofu and Peanut free Peanut Sauce! If you try it, let me know how it worked out. Continue reading: Soy-free Tofu Stir fry with Sunbutter Sauce (Nutfree Peanut Sauce)The post Soy-free Tofu Stir fry with Sunbutter Sauce (Nutfree Peanut Sauce) appeared first on Vegan Richa.

Stovetop Pesto Mac (+ Everything I Know About Making Mac & Cheese)

January 14 2019 Oh My Veggies 

January is a funny month. We’re all motivated to lose weight and get healthy and eat light foods. But the weather is gray and cold and makes us want casseroles and mac & cheese and hot chocolate. I’ve posted some lighter recipes in the past two weeks, but now it’s time for Pesto Mac. Cheesy, carb-y Pesto Mac. Yes, the same Pesto Mac I put in my What I Ate This Week last month. Except it’s not the same, because that version was a disaster. I didn’t measure my ingredients when I was making the sauce and it turned out way way WAAAAY too thick. Oops! But now I’ve perfected the recipe. And between working on this Pesto Mac and another mac & cheese recipe for a project I’m doing, I’ve learned a lot about making macaroni & cheese. Like: Add veggies to make your mac & cheese go further. Broccoli is probably the most obvious vegetable to add. (They even sell boxed mac & cheese with little bits of dehydrated broccoli!) I also really like adding mushrooms, greens (like kale or spinach), roasted jalapenos or poblanos, cauliflower... anything that goes with the cheese you’re using, really. I mentioned this […]

Easy Curried Sweet Potatoes and Tofu

January 14 2019 VegKitchen 

Easy Curried Sweet Potatoes and Tofu Once you have your sweet potatoes ready, this delicious curried combo made with tofu and greens comes together quickly. Serve with cooked quinoa or couscous or a fresh flatbread, and a simple salad of tomatoes, bell peppers, and cucumbers. Stir some coconut yogurt and chopped cilantro into the salad to make it almost like a raita, a perfect accompaniment! Continuing reading Easy Curried Sweet Potatoes and Tofu on VegKitchen

Healthier You Series: Go Meatless Monday for Kidney Health

January 14 2019 Meatless Monday 

Healthier You Series: Go Meatless Monday for Kidney HealthStart smart eating habits on Mondays for a happier and healthier you! We hear a lot about how not eating meat just one day a week is good for the planet, but what about how good it is for our health? It turns out, Meatless Monday is also an easy way to take steps towards a healthier lifestyle and better health. Cutting out meat just one day a week and choosing plant-based foods instead can help promote kidney health . In fact, eating less red and processed meat and more plant-based foods, such as fruits, vegetables, whole grains, nuts, and legumes, can help lead to: o Better kidney health o Better management of kidney disease o Lower blood pressure and cholesterol o Lower risk of diabetes o Healthy weight management Your hard-working and multi-tasking kidneys work round the clock to remove wastes from your body, balance your bodys fluids and minerals, make hormones that control blood pressure and form red blood cells, and much more. You cant live without your kidneys! Were very pleased to say that Meatless Monday has partnered with the National Kidney Foundation  to encourage people to make healthier changes to their diets in support of kidney health. Gail Torres, RN, MS, RD, Senior Clinical Communications Director at the National Kidney Foundation explains, “Studies show that eating less meat may play a key role in keeping your kidneys healthy and in improving your health overall. This doesnt mean you need to cut meat out completely from your diet, but rather, to replace some meat with plant-based foods, such as soy and nuts. She continues, This change in diet helps your body make less acid, which puts less stress on your kidneys. It also lowers your intake of saturated fat, which can harm blood vessels and lead to heart and kidney disease. Less meat in the diet is also linked to preventing and controlling diabetes and high blood pressure, the two main causes of kidney disease.” 1 in 3 American adults is at risk for kidney disease. According to the National Kidney Foundation , in the United States, about 30 million adults have chronic kidney disease - and most arent aware of it. Risk factors for kidney disease include diabetes, high blood pressure, heart disease, obesity, and family history. But heres the good news! You can kickstart your Mondays by swapping out meat for plant-based foods to help promote kidney health. See this weeks Meatless Monday recipe for Corn-Stuffed Zucchini, courtesy of National Kidney Foundation. Use Mondays to make positive change in your life that will do you a world of good. Meatless Monday is a global movement followed by millions who choose not to eat meat one day a week for their health and the health of the planet. To spread the word about Meatless Monday and kidney health, download our fun and shareable free graphics, here. Find us on Facebook, Twitter, Pinterest, or Instagram! The post Healthier You Series: Go Meatless Monday for Kidney Health appeared first on Meatless Monday.

Roasted Brussels Sprouts and Cauliflower + Tips for Roasting Veggies

January 12 2019 Vegan Richa 

Roasted Brussels Sprouts and Cauliflower + Tips for Roasting VeggiesRoasted Brussels Sprouts and Cauliflower with fresh herbs and black pepper. Tips on how to roast veggies that are perfectly crisp, vibrant, flavorful, not-dry or chewy. Vegan Glutenfree Nutfree Soyfree Recipe  Jump to Recipe Roasted Veggies make a great addition to any bowl, a side to a meal or just a light meal by themselves! There is more to roasting than just tossing in oil, salt and pepper. Roasted vegetables can turn out bland, overly roasted with chewy edges, under roasted, can get crinkly/­­dry and not enjoyable.  This is how I roast veggies like Brussels sprouts and cauliflower. I use a stoneware baking dish. This allows for even heat distribution and less charring chewyness. Cover the dish for some portion of the bake time. This reduces the moisture loss during baking which is especially helpful when using less oil or no oil. Moisture loss can dry out the veggies making them feel dry and chewy. Fresh herbs like rosemary and thyme, minced garlic and freshly ground black pepper, large pepper flakes preferably, and a good amount adds just the perfect flavor! Serve with just some lemon juice + pepper or gravy or my garlic sauce.  More tips below on how to roast these veggies for the perfect crisp as well as keeping them vibrant and hearty. If you try this recipe, do let me know how it worked out. Got more tips for roasting? do share!Continue reading: Roasted Brussels Sprouts and Cauliflower + Tips for Roasting VeggiesThe post Roasted Brussels Sprouts and Cauliflower + Tips for Roasting Veggies appeared first on Vegan Richa.

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