vegetarian recipes

Try it! You will enjoy it!

Meatless Monday Celebrates Chinese New Year at The Good Food Festival in Beijing

Vegan Spinach Artichoke Pasta Bake Recipe

Pasta with Roasted Vegetables and Olives

Cool Refried Bean Wraps










vegetarian recipes

Vegan Spinach Artichoke Pasta Bake Recipe

yesterday 13:11 Vegan Richa 

Vegan Spinach Artichoke Pasta Bake RecipeYou will love this delicious creamy Vegan Spinach and Artichoke Pasta Bake recipe. It’s like having spinach and artichoke dip, but for dinner! Dairy-free, plant-based & so easy to make. Jump to Recipe Just when I thought pasta could not get more comforting, creamy and delicious, than my Fettucine Alfredo, I used my Spinach Artichoke dip for inspiration for this Creamy Vegan Spinach Artichoke Pasta, topped with breadcrumbs. Its fresh yet oh so creamy, fancy yet very easy to make any day of the week, and as tasty as can be. It’s basically the same concept as a restaurant-style spinach & artichoke dip but served as a pasta bake. I use tofu for the creamy base in this one. To make it without soy, just use my nut based spinach artichoke dip. Thin it a bit with non dairy milk, mix in the pasta and done.Continue reading: Vegan Spinach Artichoke Pasta Bake RecipeThe post Vegan Spinach Artichoke Pasta Bake Recipe appeared first on Vegan Richa.

Top 10 Vegan Restaurants in London

before yesterday Happy Cow veggie blog 

London is known to be one of, if not the most vegan-friendly city in the world. With so much buzz lately on London, we figured we’d go ahead and give you a little more! To read about why London is so great for vegans, with some data to back it up, read our recent post on the rise of Vegan London. But on to the food – where are the top 10 best vegan restaurants in London?  Here are the ones you’ve got to try. Farmacy Everything on the menu is plant-based and free from dairy, refined sugars, additives and chemicals, and the best part? This vegan restaurant is putting the modern twist on the classics. Mediterranean fusion cuisine including pizza, pasta, and salads will keep you coming back. VeganE A place with something for everyone, stop in to VeganE. Big flavor and big portions thrown in with great service make it a must-visit in London. Try something with cheese – as their reviews rave about having the best cheesy dishes around! Purezza Purezza is the UKs first vegan Italian restaurant, who opened its London branch in March 2018. (The flagship outlet is in Brighton.) The menu features a wide […] The post Top 10 Vegan Restaurants in London appeared first on HappyCow.

mango jelly recipe | mango halwa recipe | mango coconut jelly

February 14 2020 hebbar's kitchen 

mango jelly recipe | mango halwa recipe | mango coconut jellymango jelly recipe | mango halwa recipe | mango coconut jelly with step by step photo and video recipe. halwa recipes are ultra popular across india and are made with different types of ingredients, vegetables and fruits. the south indian generally make it with fruit, grains or vegetables. whereas north indian make it with flour like besan or plain flour. however this recipe of mango jelly or mango halwa is unique and has a fusion of both the cuisine flavour and texture. The post mango jelly recipe | mango halwa recipe | mango coconut jelly appeared first on Hebbar's Kitchen.

mushroom pepper fry recipe | pepper mushroom | pepper fry mushroom

February 13 2020 hebbar's kitchen 

mushroom pepper fry recipe | pepper mushroom | pepper fry mushroommushroom pepper fry recipe | pepper mushroom | how to make crispy pepper fry mushroom with step by step photo and video recipe. pepper based recipes are very common acrosss south indian states and are made with different hero ingredients. generally the pepper as a spice is used for the flavour, to improve the spice level and eventually the taste of end product. one such simple and easy dish recipe made with generous amount of pepper is mushroom pepper fry recipe, known for it flavour. The post mushroom pepper fry recipe | pepper mushroom | pepper fry mushroom appeared first on Hebbar's Kitchen.

Vegan Methi Chicken Curry Recipe (Instant Pot) Soy Curls in Fenugreek Onion Sauce

February 12 2020 Vegan Richa 

Vegan Methi Chicken Curry Recipe (Instant Pot) Soy Curls in Fenugreek Onion SauceThis Vegan Curry recipe with soy curls and creamy Fenugreek Onion Sauce makes for an amazing vegan version of Indian Methi Chicken.  Any easy Indian Instant Pot recipe that is gluten-free, nut-free & comes with a soy-free option. Jump to Recipe Who’s in the mood for vegan curries!? This time Ive veganized an all-time Indian favorite: Fenugreek Chicken aka. Methi Chicken – a hearty spicy Indian curry with the amazing flavor of fenugreek leaves coming through in every bite. While many vegan versions of chicken curries use chickpeas, potatoes or tofu as a meat substitute, Im using soy curls. Soy curls are a plant-based chikin substitutw. . They make an amazing carrier for the fragrant creamy onion fenugreek sauce and have such a satisfyingly chewy on-the-point texture. You can use seitan, other meat subs, or chickpeas or baked tofu/­­veggies. This vegan soy curl curry is so full of flavor and is seriously very easy to make either in an Instant Pot or on the stovetop.

aloo bhindi recipe | bhindi aloo ki sabji | aloo bhindi fry

February 11 2020 hebbar's kitchen 

aloo bhindi recipe | bhindi aloo ki sabji | aloo bhindi fryaloo bhindi recipe | bhindi aloo ki sabji | aloo bhindi fry with step by step photo and video recipe. north indian cuisine has a lot to offer both in the premium, classical and also in the day to day, less fancy categories. generally the premium ones takes the top spot and are more popular among other regions and states of india, without much emphasis on later one. one such easy and simple less fancy dry curry recipe is aloo bhindi recipe, known for its simplicity and taste. The post aloo bhindi recipe | bhindi aloo ki sabji | aloo bhindi fry appeared first on Hebbar's Kitchen.

Recipe | Whole Wheat Chocolate Cherry Muffins

February 10 2020 Oh My Veggies 

When I was little, I had a thing for chocolate-covered cherries. I’m not really sure how it started--no one in my family likes chocolate cherries, so I don’t know where I first had them. But man, did I love them. While my brothers would get Sour Patch Kids or Razzles (remember Razzles?!) from the candy store, I’d go to the fancypants chocolate counter and get two or three chocolate cherries. Now that I’m older, I can’t stand those chocolate cherry cordials. They are waaaay too sweet for my tastes. But I still love that combination of chocolate and cherries--just not all the added sugar. Since I’m on a bit of a muffin kick lately, I thought I’d try making chocolate cherry muffins. I’ve had half a bag of dried cherries sitting in the pantry since October, so it was time to use them up! And I had all of the other ingredients on hand too, so these muffins were just meant to be. Unfortunately, I’m still learning when it comes to baking, and I burnt them. They weren’t so burnt that they were inedible, but they did end up being a little bit dry, especially on the bottom. I’ve adjusted […]

corn vada recipe | sweet corn vada | sweet corn garelu

February 10 2020 hebbar's kitchen 

corn vada recipe | sweet corn vada | sweet corn garelucorn vada recipe | sweet corn vada | sweet corn garelu with step by step photo and video recipe. vada or vade is a common and popular snack made and offered from the south indian cuisine for different purpose. it can be made with wide range of ingredients with different type of combination of lentils and spices. one such unique and tasty vada recipe is to make with sweet corn or sweet corn vada recipe. The post corn vada recipe | sweet corn vada | sweet corn garelu appeared first on Hebbar's Kitchen.

10 Vegan Chocolate Desserts You Must Try

February 8 2020 Happy Cow veggie blog 

Whether it’s Valentine’s Day or any day of the year, here are 10 must-try vegan chocolate treats. From nougat to tart, all around the world, you mustn’t miss out on these! Laduree – Los Angeles, California Get the Plaisir Sucré: which literally translates to Sweet Pleasure. Made with hazelnut biscuit, chocolate hazelnut ganache, and chocolate chantilly (a sweetened whipped cream), you’re sure to get your chocolate fix here. Ara Chocolat – Paris, France An award-winning bean-to-bar chocolate maker in Paris? Sign us up! Besides artisinal chocolates, find chocolate cake, chocolate mousse and hot chocolate. VeganWaf – Brussels, Belgium Have you been missing out on waffles since going vegan? Not anymore. Try this vegan and gluten-free waffle smothered in chocolate. La Gelateria del Barri – Santiago, Chile Vegan gelato, yes… you’ll find some chocolate gelato here - but did you know you’ll also find decadent vegan brownies? This shop is 100% vegan and, bonus, they don’t use gluten, soy, or added sugar. Vegan Heaven – Taipei, Taiwan Aiming to use organic and local ingredients, this charmingly colorful bakery will have something for everyone. For you chocolate lovers: there’s a dark chocolate tart that’s not to be missed. Fukafe – […] The post 10 Vegan Chocolate Desserts You Must Try appeared first on HappyCow.

Recipe | Coconut-Lime Tofu Soup

February 7 2020 Oh My Veggies 

In case you were wondering, I’m still doing Weight Watchers (and I’ve lost 10 pounds--yay me!). It just feels weird to write about it all the time here. Anyway! I typically find it easy to stick to the plan for breakfast and dinner, and I’m not much of a snacker, so that’s not a problem either. But lunch has been difficult. I don’t like frozen foods and I’m not a big salad eater. I did sandwiches for a while, but I burnt out on those. I like some canned soups, but I’m trying to avoid them because of the whole BPA thing. When lunchtime rolls around, it’s usually, “Oh, what I’m going to eat? I guess I’ll have some potato chips and a tangerine.” So I’m not so much over-eating when it comes to lunch--it’s mostly just that I’m eating odd things. Things that don’t really constitute a meal. Not having time to whip up something from scratch on a daily basis, I’ve found that a good solution has been to make a big batch of soup on Sundays to eat during the work week. Soup is easy to heat up and I can have it with some fruit and […]

Mushroom Bourguignon

February 6 2020 Golubka Kitchen 

Mushroom Bourguignon This Mushroom Bourguignon is one of my favorite things to cook on a winter weekend. It’s so fun to put together (makes you feel a little bit like Julia Child), it fills the house with the most incredible, cozy smells, and the result is a savory, earthy dream. My husband and I cooked this for Valentine’s Day last year, and I shared the whole process on our Instagram stories. The amount of recipe requests I got afterwards had me thinking that I should write it up for the blog. Finally sharing it a whole year later! Make this with your love or friend, or just for yourself on Valentine’s day or any other day when you’ve got some time to cozy up in the kitchen. I think you will really love it. I find that this recipe does well with some time and care – it’s not really a weeknight type of deal, and that’s truly the fun of it. For one, I highly suggest making your own mushroom, veggie and miso broth for this stew. You can use store-bought broth and your Bourguignon will still be really delicious, but the homemade broth will take it to that next, next level. This dish is all about layers of deep flavors, and the broth is a true backbone of that. Making your own broth is also not hard at all – it’s just a matter of throwing things in the pot and letting them do their own thing. When I made the Mushroom Bourguignon pictured here, I made the broth in the morning, and it was there waiting for me when I started cooking the stew later in the day. No big deal. I love that this dish is made mostly with very straightforward, common, pantry and crisper-friendly ingredients, but the flavor is so special and so much greater than the sum of its parts. These kinds of recipes are always my favorites. You can see how this Bourguignon comes together step-by-step on our Instagram stories later today. Enjoy! Mushroom Bourguignon   Print Serves: 4 Ingredients for the mushroom bourguignon olive oil or avocado oil 1 lb crimini or other mushrooms of choice - stemmed if necessary, sliced sea salt 20 Cipollini or pearl onions 1 yellow onion - diced 2 medium carrots - sliced 2 tablespoons fresh thyme leaves - chopped ½ teaspoon smoked paprika freshly ground black pepper 5 cloves garlic - minced 1 tablespoon tomato paste 1 cup red wine 3½ cups mushroom veggie broth (recipe below) or store-bought broth, plus more if needed 2 bay leaves 1½ tablespoon all-purpose flour mashed or smashed potatoes - for serving parsley - for garnish for the mushroom veggie broth 1 oz dried porcini 1 large carrot 2-3 celery ribs 1 yellow onion - skin on 1 leek - white and green parts 5 cloves of garlic - smashed handful fresh thyme 1-2 pitted dates - for deeper flavor (optional) sea salt 1 tablespoon white miso Instructions to make the mushroom bourguignon Heat a soup pot over medium heat. Add enough oil to coat the bottom of the pot, letting it heat up. Add the mushrooms and begin browning. Stir once to coat the mushrooms in the oil, then let sit completely undisturbed. Depending on the variety of mushrooms youre using, they will likely release lots of water. Wait for the water to cook off almost completely before stirring, about 10 minutes, that way the mushrooms will brown properly. Stir, add a generous pinch of salt, and let the mushrooms cook for a few more minutes. Transfer the mushrooms to a bowl and set aside until later. Wipe the bottom of the pan if necessary and add another generous pour of oil. Add the Cipollini/­­pearl onions, stir to coat in the oil and let shimmer for the undersides to brown, about 2-3 minutes. Stir to flip and let brown for another 2-3 minutes. Add the yellow onion, carrots, thyme, smoked paprika, a generous pinch of salt, and lots of of black pepper. Sauté until the vegetables are soft, about 10 minutes. Add the garlic and tomato paste, and sauté for 1 more minute. Add the cooked mushrooms back to the pot and stir to incorporate with the other ingredients. Add the wine to the pot, bring it up to a simmer and let simmer and reduce for 3-5 minutes. Add the broth, bay leaves, and another pinch of salt, making sure to add enough broth to achieve a chunky stew consistency. Bring the stew up to a simmer and simmer, covered, for 1 hour, adding more broth if necessary. Discard the bay leaves at the end. Put the flour in a small bowl. Take a small ladle-full of the broth from the stew and pour over the flour. Whisk together until smooth. Pour the slurry back into the stew, mix, and let simmer for another 5 minutes for the stew to thicken. Serve the Mushroom Bourguignon over mashed or smashed potatoes, garnished with parsley. to make the mushroom veggie broth Combine all the ingredients in a large pot with at least 10 cups of purified water. Salt well. Its not necessary to include all the vegetables listed, but the more you include, the more flavorful the broth. You can also include any other ingredients that you like in your veggie broth like peppercorns, bay leaf, etc. Bring up to a boil, reduce to a simmer and simmer, covered, for about 1 hour. Put the miso in a small bowl and pour a little bit of the broth over it. Whisk together until you have a smooth paste. Pour it back into the pot with the broth and mix well. You will have leftover broth after making the bourguignon. Its delicious to sip on its own or in any other stew or soup, and it freezes very well. Notes We used crimini and white beech mushrooms for the Mushroom Bourguignon pictured here. 3.5.3226 The post Mushroom Bourguignon appeared first on Golubka Kitchen.

shavige uppittu recipe | shavige bath recipe | shavige upma recipe

February 6 2020 hebbar's kitchen 

shavige uppittu recipe | shavige bath recipe | shavige upma recipeshavige uppittu recipe | shavige bath recipe | shavige upma recipe with step by step photo and video recipe. breakfast recipes are one of the most common recipes requested frequently from my readers. it has to be quick, tasty, at the same time provide all the required nutritional benefits. one such easy and simple breakfast recipe is shavige uppittu or shavige bath made with thin rice vermicelli noodles. The post shavige uppittu recipe | shavige bath recipe | shavige upma recipe appeared first on Hebbar's Kitchen.

langar dal recipe | amritsari dal | punjabi langar wali dal ki recipe

February 4 2020 hebbar's kitchen 

langar dal recipe | amritsari dal | punjabi langar wali dal ki recipelangar dal recipe | amritsari dal | punjabi langar wali dal ki recipe with step by step photo and video recipe. dal recipes are very common across india and is considered one of the staple food of india. it can be made with different types of lentils or combination of lentils to make thick sauce to be served with rice or flat bread. one such simple and easy dal recipe is the amritsari langar dal recipe known for its colur and flavour. The post langar dal recipe | amritsari dal | punjabi langar wali dal ki recipe appeared first on Hebbar's Kitchen.

How To Make Your Own Balsamic Ketchup

February 3 2020 Oh My Veggies 

I have a deep love and appreciation for ketchup. (You’ve seen my Cranberry Chipotle Ketchup recipe, right?) So naturally, when I saw that Heinz was introducing a ketchup made with balsamic vinegar, I decided that I needed to try it immediately. And then I found out it wasn’t available everywhere; it seemed the stores I frequent are not stores that carry it. Obviously, I had to try to make it myself. Obviously! I adapted this balsamic ketchup recipe from Serious Eats’ Homemade Ketchup. Are you ready to make ketchup? Let’s get started! You will need these things: 2 tbsp olive oil 1 medium onion, chopped 1 garlic clove, minced 1 (28 oz) can tomato puree 1/­­2 cup packed brown sugar 1/­­4 cup balsamic vinegar 1 tbsp tomato paste 1/­­2 tsp kosher salt 1/­­2 tsp ground mustard 1/­­8 tsp ground cloves, for that certain je ne sais quoi (yes, the “quoi” in ketchup is cloves--of this, I am certain) 1/­­8 tsp allspice 1/­­8 tsp cayenne pepper Heat the oil in a medium saucepan over medium heat. Add the onion and sauté until just beginning to brown, about 8 minutes, stirring occasionally. Add minced garlic and cook an additional 30 seconds. Add the tomato […]

Sweet and Sour Guava Curry

February 13 2020 Manjula's kitchen 

Sweet and Sour Guava Curry (adsbygoogle = window.adsbygoogle || []).push({}); Print Amrood Ki khati Methi Sabji (Sweet and Sour Guava Curry) Guavas, or "amrood" in Hindi, are simply delicious and probably one of my favorite fruits! This year I have an abundance of guavas growing in my backyard. I like to sprinkle chaat masala on guavas. The spiciness really brings out its flavor. Since I have so many delicious guavas, I decided it was time for me to make Guava Sweet and Sour Curry (Amrood Ki khati Methi Sabji). In case you are not familiar, this is a popular North Indian dish which I believe tastes best with fresh hot puris or parathas. This was a staple sabji when I was a child growing up in India, provided guavas were in season. My brother especially enjoyed this dish. He simply relished this sabji and could enjoy eating it every day. However, there was catch – he would only eat this dish with puris! Rotis or parathas simply did not do this dish justice! My brother would pretend to read a book while eating so no one would disturb him so he could truly enjoy eating in peace! Whenever I make this recipe, I remember our sweet, innocent childhood memories. Guava Sweet and Sour Curry has the best flavors – spicy, sweet and sour – all in one dish! This recipe will serve 2. Course Main Course Cuisine Indian Keyword Amrood, cooking shows, Gourmet food, Guava Fruit, Home Cooking, Home Made, Indian food, Jain Food, Kadoo Ki Subji, Khatta Meetha, Main Dish, Mandir Food, No Garlic, No lahsun, No Onion, No Pyaj, North Indian Recipes, Recipe videos, Satvik Food, Spicy, Swaminarayan, Tropical Fruit, Vegetarian, Veshno Cooking Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes Servings 2 people Ingredients2 cups guavas amrood, cut into bite size pieces 2 Tbsp oil 1/­­2 tsp cumin seeds jeera 1/­­4 tsp fenugreek seeds mathi dana 1/­­8 tsp asafetida hing 2 tsp coriander powder dhania 1 tsp fennel seed powder saunf 1/­­4 tsp turmeric haldi 1/­­2 tsp red chili powder 1/­­2 tsp salt 1 Tbsp ginger adrak, thinly sliced 1/­­2 tsp mango powder amchor 1 tsp lemon juice 2 Tbsp sugar adjust to the taste 2 Tbsp chopped cilantro hara dhania InstructionsHeat the oil in a saucepan. Oil should be moderately hot. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds, asafetida, fenugreek seeds, fennel seeds powder, coriander powder, turmeric, and red chili powder stir for few seconds. Add ginger and guava mix it well add 1 cup of water and cover the pan. Lower the heat and cover the pan cook for about 5-8 minutes until guavas are tender. Add mango powder, lemon juice and sugar stir and add cilantro. Turn off the heat and cover the pan for few minutes. Amrood Ki khati Methi Sabji is ready to serve. NotesIf Guava seeds are hard then remove them, adjust the sugar to taste depends how sweet are guava. The post Sweet and Sour Guava Curry appeared first on Manjula's Kitchen.

dal dhokla recipe | chana dal dhokla | vati dal khaman dhokla | lentil dhokla

February 12 2020 hebbar's kitchen 

dal dhokla recipe | chana dal dhokla | vati dal khaman dhokla | lentil dhokladal dhokla recipe | lentil dhokla recipe | how to make dal dhokla recipe with step by step photo and video recipe. gujarati cuisine is known for its flavoured and tasty snack recipe it has to offer from its appetiser palate. generally these snacks are made with besan flour or gram flour by either deep frying or by steaming the batter in a steamer. one such easy and simple snack recipe is the dal dhokla recipe known for its taste and flavour. The post dal dhokla recipe | chana dal dhokla | vati dal khaman dhokla | lentil dhokla appeared first on Hebbar's Kitchen.

Meatless Monday Celebrates Chinese New Year at The Good Food Festival in Beijing

February 10 2020 Meatless Monday 

Meatless Monday Celebrates Chinese New Year at The Good Food Festival in BeijingEarlier this month, to celebrate Chinese New year, The Good Food Fund in China -- in collaboration with Meatless Monday and Slow Food International -- hosted a series of events, known collectively as The Good Food Festival. Local community leaders in Xinzhuang Village, Beijing took a stance to advocate for more sustainable food choices. Through a collection of workshops, seminars, and cooking contests, The Good Food Festival sought to expand the community’s capacity and knowledge for dietary change by teaching attendees the many benefits of a diet rooted in plant-based foods. By introducing the changes in diets throughout history, Jianyi (founder of the Good Food Fund) discussed the issues surrounding the increasing consumption of animal protein, and the increasingly high environmental costs we all face. He encouraged everyone to make a change starting from the most important meal of the year-New Year’s Eve! While these decisions can sometimes be culturally and logistically challenging, events such as The Good Food Festival demonstrate how people can come together to advocate for progressive change, while still staying true traditions. Wishing everyone the best in the new year. ????! The post Meatless Monday Celebrates Chinese New Year at The Good Food Festival in Beijing appeared first on Meatless Monday.

Pasta with Roasted Vegetables and Olives

February 10 2020 VegKitchen 

Pasta with Roasted Vegetables and Olives This easy and delectable dish combines roasted eggplant, peppers, and broccoli with pasta. It’s perfect for cool weather months, when you want something comforting yet not too heavy, with plenty of flavorful veggies. Serve with a big salad to which chickpeas or beans have been added, and a crusty bread. The post Pasta with Roasted Vegetables and Olives appeared first on VegKitchen.

Pithla (Besan Curry)

February 9 2020 Manjula's kitchen 

Pithla (Besan Curry) (adsbygoogle = window.adsbygoogle || []).push({}); Print Pithla (Besan Curry) Pithla is a variation of Kadhi. Kadhi is made in many ways. In North India, Kadhi is made like a thick soup with pakoras dumplings. Another popular variation is Gujarati Kadhi, which is sweet and sour and made watery with a soup-like consistency. When first time I had gujrati Kadhi, I thought it was yogurt hot and spicy drink, and enjoyed very much, still my perception has not changed. Pithla, however, is thick in consistency. Sometimes I call this is Besan Ki Sabji. This is a quick and easy recipe to make. Pithla is made with few ingredients. It's also gluten-free and vegan. Traditionally Pithla is served garnished with hot ghee (clarified butter). Pithla is a complete and satisfying meal. I always thought that Pithla was a dish from the state of Bihar. Whenever we visited our grandparents in Bihar, we would make sure to enjoy this dish. However, I've heard from friends that Pithla is also a popular dish from the state of Maharashtra. Regardless of where this dish originates from, it is one of my favorites! My mom was from Bihar and my dad was from North India. We always lived in North India. My mom's cooking was a mix of traditional Bihari and North Indian food. For me, North Indian cooking tends to be more spicy while Bihari dishes are more simple. My mom tried to adopt elements from both Bihar and North India in her dishes. Her unique blending of the foods from these very different parts of India kept her and my dad both happy. I have fond memories of enjoying Pithla. Even today, when I visit my sisters in India, they will make sure they make the dishes we used to enjoy with our mom. Of course, Pithla was one of many dishes we enjoyed! We would gather around for lunch and reminisce about our old memories while enjoying delicious Pithla served with rice. It truly is comfort food at its best! This recipe will serve 2. Course Main Course Cuisine Indian Keyword Besan Kadhi, Bihari Kadhi, Cooking Video, Curry Recipe, Gatte Ke Kadhi, Gluten Free, Gujrati Kadhi, Homemade, Jain Food, Maharashtrian Dish, Main Dish, Mandir Food, No Garlic, No Onion, Panjabi Kadhi, Quick And Easy, Satvik Food, Swaminarayan, vegan, Veshno Cooking Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 2 people Ingredients1 cup besan Bengal gram flour 2 Tbsp oil 1 tsp cumin jeera 1/­­2 tsp mustard seeds rai 1/­­8 tsp asafetida hing 1/­­2 tsp turmeric haldi 1/­­2 tsp red chili powder 1 tsp salt 1 1/­­2 tsp mango powder aam choor 2 Tbsp cilantro finely chopped, hara dhania 4 cup water For Garnishing2 Tbsp ghee clarified butter, this is optional 1/­­4 tap red chili powder InstructionsIn a bowl add the 1-1/­­2 cups of water slowly to besan to make a smooth batter (batter should be consistency of pancake batter or dosa batter). Open the heat on medium high, oil should be moderately hot, when you add the cumin seeds to oil seeds should crack right of way. Add cumin seeds, mustard seeds, asafetida, turmeric, and chili powder to oil, stir and turn off the heat. Add the besan batter and open the heat to medium heat. Keep whipping the batter and batter will start thickening. Add salt and keep adding the water slowly and keep mixing about 2-1/­­2 cups of water. After Pithla comes to boil besan will start splattering. Reduce the heat to low, cover the pan and let it simmer for about 5 to 8 minutes. Pithla will become thick, add chopped cilantro and mango powder mix and let it cook for 2 more minutes. Pithla should be quite thick in consistency thats why sometimes I will call Pithla Besa ki Sabji. Pithla is served hot before serving, traditionally Pithla is served garnished with hot ghee (clarified butter). And sprinkle of red chili powder. If you are vegan skip ghee, clarified butter. NotesServing suggestions: Serve Pithla with Rice, Roti, Kurkuri Bhindi. The post Pithla (Besan Curry) appeared first on Manjula's Kitchen.

kaju paneer masala recipe | kaju paneer curry | paneer cashew curry

February 7 2020 hebbar's kitchen 

kaju paneer masala recipe | kaju paneer curry | paneer cashew currykaju paneer masala recipe | kaju paneer curry | paneer cashew curry with step by step photo and video recipe. north idnian curries or gravies are known for its rich and creamy texture and flavour it has to offer. generally it is made with tomato and onion sauce with cooking cream for extra creaminess. however there are other ways to make a curry creamy and kaju paneer masala recipe is one such recipe. The post kaju paneer masala recipe | kaju paneer curry | paneer cashew curry appeared first on Hebbar's Kitchen.

Cool Refried Bean Wraps

February 7 2020 VegKitchen 

Cool Refried Bean Wraps Serve these easy refried bean wraps for lunch with with stone-ground natural tortilla chips and some fruit; or for dinner, with baked potatoes or sweet potatoes (tortilla chips and salsa are welcome, too). They’re also a good companion to soups. These go really well with Potato, Corn, and Green Chile Soup, for example. The post Cool Refried Bean Wraps appeared first on VegKitchen.

Vegan Pesto Pizza Rolls Recipe

February 6 2020 Vegan Richa 

Vegan Pesto Pizza Rolls RecipeThis Vegan Pesto Pizza Rolls recipe is perfect for entertaining. Homemade pizza dough topped with dairy-free pesto and herbed mushrooms, all rolled up, sliced and baked. Add vegan cheese if needed. Serve with marinara or creamy dips of choice. Vegan & Soy-free with a Nut-free option. Jump to Recipe Vegan Pesto Pizza Rolls – the perfect recipe for entertaining! These Vegan Pesto Pizza Rolls are a great appetizer or fun alternative to regular pizza if you want to change things up and surprise your guests with something special yet familiar. You can eat them as-is or dip them into some homemade marinara or pizza sauce. Either way, theyre like a mini-trip to Italy! Super flavorful, packed with Mediterranean flavor and soft and pillowy on the inside. INGREDIENTS USED IN THESE VEGAN PIZZA ROLLS RECIPE AND SUBSTITUTIONS - The dough for the pizza rolls uses active dry yeast, water, flour and semolina as the main ingredients. - As a short-cut, you can use any plain pre-made pizza dough here too. - The filling is a flavorful combination of homemade vegan pesto and sauteed mushrooms, flavored with onion, garlic, and oregano.  I like to add some crushed red pepper,  for a bit of heat. The thick mixture tastes amazing and is not very chunky, making it easy to roll the dough up and slice it like cinnamon rolls. You can also some vegan cheese for that pizza feel. Optional but 100 % recommended. - As a recipe variation, you could add some cooked lentils, coarsely chopped walnuts, or any chopped vegan meats or sausages. Amp up the umami by adding some chopped olives to the filling along with the mushrooms. - Oil-free version: Saute the mushrooms in some vegetable broth when making the filling. Use warmed creamy nondairy milk instead of oil in the dough. - Gluten-free version: Use a gluten-free pie crust and make pizza pockets instead. Or use my gluten-free naan bread batter, fill it in a lined muffin pan (about half the liner). Swirl the filling lightly into the batter to create rolls like swirls. Top generously with shredded vegan cheese and bake for 15 to 18 mins. How to make this Vegan Pizza Rolls Recipe – Step by Step: Start with the pizza dough: 1. Warm the water until warm to touch. Add yeast and 1 tbsp flour and mix and let the yeast activate for 5 mins. 2. Stir the salt into the semolina flour. Add the semolina flour and 1.5 cups flour to the yeast mixture. Add 2 tsp olive oil. and mix to just bring together the dough. Add flour 1 tbsp at a time as required. 3. Cover the bowl and let it sit to rise for 30 mins. Make the fillings while the dough is resting: 4. Meanwhile, heat a skillet over medium heat. Add oil, onion, and mushrooms and mix. Cover and cook for 5 mins. Add salt, oregano, garlic, and water and mix well. Cover and continue to cook for 5 to 8 mins or until dry and tender. 5. Make the vegan pesto if you haven’t made it already using this recipe.  6. Uncover the dough. Add oil and a tbsp of flour and punch the dough down and make a flat disc. Use flour to roll it out to 15 by 10 inches. 7. Spread the pesto all over the rolled out dough. 8. Sprinkle the dough with the mushroom mixture. Top with some red pepper flakes for a bit of heat and sprinkle with vegan shredded mozzarella, if you like your rolls cheesy. 9. Roll the dough up into a roll, like when making cinnamon rolls, and seal the ends. Slice the dough roll into pizza rolls using a sharp kitchen knife and place them in a greased baking dish. 10. Sprinkle with some more cheese if needed. Bake the rolls at 400 F for 22 to 24 mins.  Tip: Check the center of one of the middle rolls, and if the middle does not still feel soft and doughy, then remove the pan from the oven. 11. Cool the rolls for 5 mins, then sprinkle with some red pepper flakes and fresh basil if needed. Serve warm with olive oil or pizza sauce What goes well with Pesto Pizza Rolls? But what can you serve alongside that delicious pizza that plays the perfect supporting role? What about some roasted greens – like green beans, caramelized brussels sprouts, asparagus or a light and a bright side salad? Can I make these Vegan Pizza Rolls ahead of time? Yes, these vegan pesto pizza rolls can be made ahead. Once sliced and placed in a baking dish, you can keep the rolls refrigerated overnight. Cover tightly and store. Remove from the fridge and let sit on the counter for an hour to warm and rise. Then bake and serve. To store them, place in the fridge for up to 5 days or freeze them in the back of your freezer for up to a month.   More vegan bread and rolls recipe from the blog: - Vegan Pizza Rolls - Sweet Potato dinner rolls - Pumpkin Cornbread - Pull-Apart Pizza BreadPumpkin Sage Biscuits - 100% Whole Grain Dinner Rolls - Gluten-free Jalapeno Pepperjack Biscuits GF - Gluten-free Garlic Dinner Rolls GF Vegan Pesto Pizza Rolls This Vegan Pesto Pizza Rolls recipe is perfect for entertaining. Homemade pizza dough topped with dairy-free pesto and herbed mushrooms, all rolled up, sliced and baked. Add vegan cheese if needed. Serve with marinara or creamy dips of choice. Vegan & Soy-free with a Nut-free option. - 3/­­4 cup warm water - 2 tsp active dry or instant yeast - 1 tbsp flour - 2 tbsp semolina flour - 1/­­2 tsp salt - 2 cups flour - 1 Tbsp olive oil (divided) Mushroom Mixture: - 1 tsp oil - 1/­­2 cup sliced onion - 7 oz sliced mushroom - 1/­­4 tsp salt - 1/­­2 tsp dried oregano - 1/­­2 tsp garlic powder Other Toppings - 4 tbsps vegan pesto (see notes ) Optional - fresh basilvegan mozzarella (shredded) - red pepper flakes -  For the rolls: -  Warm the water until warm to touch. Add yeast and 1 tbsp flour and mix and let the yeast activate for 5 mins. -  Stir the salt into the semolina flour. Add the semolina flour and 1.5 cups flour to the yeast mixture. Add 2 tsp olive oil. and mix to just bring together the dough. Add flour 1 tbsp at a time as required. -  Cover and let the dough sit to rise for 30 mins. Make the fillings: - Meanwhile, heat a skillet over medium heat. Add oil, onion and mushrooms and mix. Cover and cook for 5 mins. Add salt, oregano, garlic and water and mix well. Cover and continue to cook for 5 to 8 mins or until dry and tender. -  Make the pesto using this recipe if you haven't prepared it already. Assemble: -  Uncover the risen dough. Add oil and a tbsp of flour and punch the dough down and shape it into a flat disc. Use flour to roll it out to 15 by 10 inches thick. -   Spread the vegan pesto all over the rolled out dough. -  Sprinkle the dough with the sauteed mushroom mixture. Add some red pepper flakes and vegan shredded mozzarella, if you want. -  Roll it all up and seal the ends. Slice the dough roll into pizza rolls and place them in a greased baking dish. Sprinkle with some more cheese if needed. Bake the rolls at 400 F for 22 to 24 mins. Check the center of one of the middle rolls, and if its not doughy, then remove the pan from the oven. -  Cool the rolls for 5 mins, then sprinkle with some red pepper flakes and some fresh basil if you like. Serve warm with olive oil or pizza sauce - As a short-cut, you can use any plain pre-made pizza dough here too. - For a recipe variation, you could add some cooked lentils, coarsely chopped walnuts, or any chopped vegan meats or sausages. Amp up the umami by adding some chopped olives to the filling along with the mushrooms. - Oil-free version: Saute the mushrooms in some vegetable broth when making the filling. Use warmed creamy nondairy milk instead of oil in the dough. - Gluten-free version: Use a gluten-free pie crust and make pizza pockets instead. Or use my gluten-free naan bread batter, fill it in a lined muffin pan (about half the liner). Swirl the filling lightly into the batter to create rolls like swirls. Top generously with shredded vegan cheese and bake for 15 to 18 mins.     The post Vegan Pesto Pizza Rolls Recipe appeared first on Vegan Richa.

soya fried rice recipe | soya chunks fried rice | meal maker fried rice

February 5 2020 hebbar's kitchen 

soya fried rice recipe | soya chunks fried rice | meal maker fried ricesoya fried rice recipe | soya chunks fried rice | meal maker fried rice with step by step photo and video recipe. fried rice recipe is one of the most popular rice items in india, if not in most of the countries. it is generally made with choice of vegetables and meat with a long grain rice. yet there are many variations to it, with some additional toppings in it and soya fried rice recipe is one such popular variation. The post soya fried rice recipe | soya chunks fried rice | meal maker fried rice appeared first on Hebbar's Kitchen.

Eat Your Way to a Reduced Risk of Heart Disease

February 3 2020 Meatless Monday 

Eat Your Way to a Reduced Risk of Heart DiseaseHeart disease (also referred to as cardiovascular disease) is a term that covers an array of health conditions affecting the heart such as coronary artery disease, heart rhythm problems (arrhythmias), and congenital heart defects. Heart disease is the leading cause of death in the United States for both men and women, with half of all Americans (47%) qualifying for at least one of the three key risk factors (high blood pressure, high cholesterol, smoking cigarettes). For more information about the relationship between diet and heart disease, check out our Meatless Monday heart-health guide . The good news is that you can manage two of these risk factors -- high blood pressure and high cholesterol --by making a few simple adjustments to your daily diet, without missing out on flavor. In honor of American Heart Month, weve put together a list of tips to help you eat your way to a reduced risk of heart disease. Eat More Fruits and Vegetables Fruits and vegetables contain the nutrients your body needs to function properly and ward off disease. Many fruits and vegetables, regardless of how theyre prepared (sans the deep fryer), are low in calories and contain vitamins, minerals, and fiber that help prevent heart disease. Focus on the Right Fats The American Heart Association emphasizes the importance of eating the right type of fats and oils. Saturated fats from animal products, trans fats, and hydrogenated vegetable oils should be replaced with healthy fats like olive oil and canola oil. Go with Whole Grains Whole grains provide the body with fiber and other nutrients that regulate blood pressure and promote heart health. Improve your diet by swapping out white rice, bread, and pasta for brown rice and whole-wheat varieties of your favorite carbohydrates. Maintain a Healthy Weight Excess weight and a large waist size have been found to raise the risk of developing heart disease. Reaching a healthy weight doesnt require an extreme diet, but rather a commitment to weekly exercise and an eating plan rooted in fruits, vegetables, legumes, and other minimally processed foods. Limit Consumption of Red and Processed Meats Processed meats contain high amounts of additives, chemicals, and sodium. These foods, which include deli meats, hot dogs, sausages, and bacon, should only be consumed in moderation. Think Mediterranean Studies show that a Mediterranean-style diet which includes a balanced proportion of fruits, vegetables, legumes, healthy oils, and monosaturated and polyunsaturated fats, reduced incidences of major cardiovascular disease. Avoid Too Much Sugar and Processed Carbohydrates Foods of minimum nutritional value like sugar-sweetened carbonated soft drinks, white breads, pastas, and other heavily processed carbohydrates are major sources of excess calories and can lead to weight gain and insulin resistance. Control Portion Size Moderation is key to any healthy diet. Reducing serving sizes grants you the flexibility to eat a wider variety of foods you enjoy. For more information on meat reduction and heart health: Reduce your risk of heart disease by starting healthy habits on Monday Check out the Meatless Monday Recipe Gallery for healthy, tasty recipes Join the community and share photos of your own plant-based creations by using the hashtag #MeatlessMonday and tag @MeatlessMonday. The post Eat Your Way to a Reduced Risk of Heart Disease appeared first on Meatless Monday.

Passover Pineapple Crumble

February 3 2020 VegKitchen 

Passover Pineapple Crumble Matzo meal makes a perfect crumble topping for a fruity dessert made with pineapple and pears or apples to round out the Passover meal. Serve with a dollop of nondairy ice cream if you’d like to dress it up. Photos by Evan Atlas. The post Passover Pineapple Crumble appeared first on VegKitchen.

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