vegetarian recipes

Try it! You will enjoy it!

Tofu 65 – Vegan Paneer 65

Carrot and Broccoli Salad with Green Olives

Biscuit ladoo recipe | dark fantasy biscuit laddu | chocolate biscuit ladoo

Meet the Winner of the 2019 Meatless Monday Rapid Fire Challenge










vegetarian recipes

Vegan Gluten free Tahini Oatmeal Cookies

before yesterday Vegan Richa 

Vegan Gluten free Tahini Oatmeal CookiesThese 1 Bowl Tahini Oatmeal Cookies have no refined sugar and oil and come together within minutes. No eggs, Vegan, Glutenfree, Nutfree, Soyfree Tahini Oat Cookie Recipe.  Jump to Recipe Simple Oatmeal Cookies are a favorite snack in my house especially in cooler weather. Some nut butter, or sun butter, oats, flour and done. In this variation, I use tahini for the fat and volume. Tahini makes these a salty, sweet, and interesting cookie. Tahini adds a fabulous buttery texture to the cookies without needing any added oil. It also adds a slight bitter profile. Add some dried fruitraisins, chocolate chips or other additions, add some spices of choice. Add an icing,make this cookie your own. If you like tahini, you will also love my Chocolate tahini flourless cookies! What is Tahini? Tahini is just blended up toasted hulled sesame seeds. The seeds are blended/­processed until smooth and fluffy sesame seed butter. The flavor and texture of tahini varies significantly with brand. Tahini adds a nutty, slightly bitter (but pleasing bitter) profile wherever you use it. However, depending on the brand, it might add a lot more bitter. This bitter especially will show up in sweet things like this cookie. For best results use a brand that you generally like the flavor of. I like Soom and Whole foods brand.Continue reading: Vegan Gluten free Tahini Oatmeal CookiesThe post Vegan Gluten free Tahini Oatmeal Cookies appeared first on Vegan Richa.

biscuit ladoo recipe | dark fantasy biscuit laddu | chocolate biscuit ladoo

September 13 2019 hebbar's kitchen 

biscuit ladoo recipe | dark fantasy biscuit laddu | chocolate biscuit ladoobiscuit ladoo recipe | dark fantasy biscuit laddu | chocolate biscuit ladoo with step by step photo and video recipe. laddu recipes are very common across india and are made with myriad different ingredients. typically it is made with cereal or lentil powders mixed with sugar or jaggery syrup. however there are other simple and easy fusion ladoo recipe and biscuit laddu recipe is one such fusion recipe made with dark fantasy biscuits. The post biscuit ladoo recipe | dark fantasy biscuit laddu | chocolate biscuit ladoo appeared first on Hebbar's Kitchen.

oats dosa recipe | instant oats rava dosa | oats onion dosa

September 11 2019 hebbar's kitchen 

oats dosa recipe | instant oats rava dosa | oats onion dosaoats dosa recipe | instant oats rava dosa | oats onion dosa with step by step photo and video recipe. dosa recipes are one of the common and staple food for many south indians. the traditional way is to make with a strict portion of rice and urad dal. but it takes lot of planning, time and effort to make it. hence there are myriad instant dosa recipes and oats dosa is one such quick and easy dosa recipe with crisp texture. The post oats dosa recipe | instant oats rava dosa | oats onion dosa appeared first on Hebbar's Kitchen.

20 Vegan Fall Soups and Stews to Warm You Up

September 11 2019 Vegan Richa 

20 Vegan Fall Soups and Stews to Warm You Up20 Vegan Soups and Stews to Make this fall These vegan soups and stews are perfect to keep you and your family warm this fall. Many of the recipes are gluten-free, soy-free, nut-free or have options. There are a few Instant Pot recipes too, the recipes include both Instant Pot and stove top instructions.Continue reading: 20 Vegan Fall Soups and Stews to Warm You UpThe post 20 Vegan Fall Soups and Stews to Warm You Up appeared first on Vegan Richa.

onion sambar recipe | vengaya sambar | ulli sambar

September 10 2019 hebbar's kitchen 

onion sambar recipe | vengaya sambar | ulli sambaronion sambar recipe | vengaya sambar | ulli sambar | small onion sambar with step by step photo and video recipe. sambar recipe is a staple food of south india and are made on day to day basis. the recipe can be made with myriad choice of veggies with different type of spice mix and masala. one such simple and quick sambar recipe is onion sambar recipe or vengaya sambar recipe known for its onion and garlic flavor. The post onion sambar recipe | vengaya sambar | ulli sambar appeared first on Hebbar's Kitchen.

aloo tikki recipe | aloo ki tikki | aloo patties | potato tikki

September 9 2019 hebbar's kitchen 

aloo tikki recipe | aloo ki tikki | aloo patties | potato tikkialoo tikki recipe | aloo ki tikki | aloo patties | potato tikki with step by step photo and video recipe. potato or aloo is a versatile vegetable which can be used for many types of recipes. generally the bigger subset of recipes made out of potato is the snacks or finger foods due to the nature of vegetables. one such type of snack recipe is the aloo tikki recipe or patties recipe known for it crisp and crunchy flavour. The post aloo tikki recipe | aloo ki tikki | aloo patties | potato tikki appeared first on Hebbar's Kitchen.

Beet Salad with Chopped Endive and Arugula

September 9 2019 Meatless Monday 

Slices of roasted red beets with chopped endive and baby arugula dressed with orange champagne vinaigrette, topped with pistachio and garnished with honey calamansi gel and golden beet puree. This recipe comes to us from chef Mark Angelo Crisostomo , one of the finalists in the Western Foodservice Show Meatless Monday Rapid Fire Challenge. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! - Beet Salad - 4-6 (1lb to 2lbs) Medium size red beets - 5 oz (4-6 cups) baby arugula, rinsed and dry - 12 oz (6-8 pieces) of Endives - 4 ounces of raw pistachio   - Orange Champagne Vinaigrette - 2 Fresh Oranges - 1 Tbsp Sugar - 1 Small Red Onion - Rough chopped - 2-3 Ounces of Champagne Vinegar - 1 Tbsp Dijon Mustard - 4 -6 Ounces Oil (Avocado or Avocado Oil) - Salt and pepper to taste   - Honey Calamansi Gel - 4 ounces of Calamansi juice - 4-6 ounces of honey - Super Agar and Xanthan Gum - Steps: Blend Honey Calamansi and Agar (1% of the total volume) thoroughly and simmer it for 2-4 minutes. Pour it to a cup and place it in a fridge or ice batch until it sets then blend it again add water to thin it or xanthan gum to thicken.   - Golden Beet Puree - 2-3 (about a 1lb) Medium golden beets - 2 ounces of Red beet juice/­­water and Squeeze of lemon - Xanthan Gum (follow label instructions) - Salt to taste - Steps: Combine all ingredients in a blender and squeeze until consistency is achieved.   Steps: 1. Preheat the oven to 400?F. Wash beets and wrap each beets with foil tightly and line them up in a baking pan. Bake for an hour or until its done. Peel and cut the red beets into thin slices (use mandoline slicer for consistent slices) and dice the golden beets. 2. While beets are baking, make the vinaigrette, in a small pot add the champagne vinegar, sugar and chopped red onions and reduce into half, s and blend it. Add orange juice and Dijon mustard. Add oil slowly while blending until desired consistency is achieved. Add salt and pepper to taste. (use Xanthan Gum, if available to achieve desired consistency). 3. In a mixing bowl add the chopped endives and baby arugula and drizzle vinaigrette. On a plate, lay red beets slice and top it with the Endives, Arugula and Pistachios. Add honey calamansi gel and beet puree around the plate. Be creative. The post Beet Salad with Chopped Endive and Arugula appeared first on Meatless Monday.

Quinoa Tamales with Sarza Criolla

September 9 2019 Meatless Monday 

These tamales, a variation of the popular Peruvian dish, incorporate quinoa, a staple grain of the region, and are served with sarza criolla, a Peruvian sauce of marinated onions, and topped with aji verde, a Peruvian green hot sauce. This recipe comes to us from Karla Flores-Ybaceta, Executive Chef of Mikhuna Authentic Peruvian Cuisine , and was the winner of the Western Foodservice Show Meatless Monday Rapid Fire Challenge. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox!   Makes 12 tamales - For the Dough: - 2 cups of Quinoa rinsed -  1/­­4 cup rice flour - 2 tbl salt - 1 tsp black pepper -  1/­­2 tbls turmeric or 2 tblsp aji panca paste - 2 tsp ground garlic -  1/­­4 cup grapeseed oil or oil of preference   - For the filling: - 1 tsp turmeric - 1 tsp garlic -  1/­­4 cup of grapeseed oil - 1 small size yellow onion diced - 1 medium size zucchini diced small - 1 medium size gooseneck squash diced small - 1 pint diced mini portabella mushroom - 2 roasted and diced poblano or hatch peppers   - For the Sarza Criolla: - 1 med size red onion thinly sliced and rinsed - 1 large lime - Salt to taste   - For the wrap: - Softened banana leaves - Or - Soaked corn husks   Preparation To make the dough: Cook the quinoa until soften making sure not to overcook about 15 minutes. Drain but do not rinse. In a pot heat the oil and add the turmeric or aji, and the garlic and sauté lightly being careful not to burn the garlic. Add the cooked quinoa, add the salt and pepper and continue to cook together for about 3 more minutes. Remove from heat and incorporate the rice flour.   For the filling: Heat a medium size pot and add the oil. Add the onion and sauté until translucent. Add the garlic and cook for an additional minute. Incorporate the rest of the ingredients and cook until tender but careful not to overcook. Remove from heat and allow to cool for 5 minutes. To assemble the tamales place about a 1/­­4 of a cup of quinoa in the center of the husk or banana leaf and put a spoon full of the filling in the center. Carefully wrap the husk to form the tamale and wrap them individually tightly in aluminum foil and set aside. Once all the tamales are done place them in a pot and cover them in water and place the lid on the pot. Cook the tamales for 30 minutes and remove them from the water. Allow the to rest for at least 10 minutes before serving them. To make the sarza simply put the onions in a bowl and add the salt and lime juice and allow them to cure for about 5 minutes. If you prefer to make spicy add a slice of pepper to the onions. Plate the tamale out of the wrap on a plate and top it with the sarza. Enjoy! The post Quinoa Tamales with Sarza Criolla appeared first on Meatless Monday.

Meet the Winner of the 2019 Meatless Monday Rapid Fire Challenge

September 9 2019 Meatless Monday 

Meet the Winner of the 2019 Meatless Monday Rapid Fire ChallengeOn Monday, August 26, three finalists competed to be crowned the Western Foodservice Show Meatless Monday Rapid Fire Champion. Finalists were chosen from a pool of chefs who submitted original meatless recipes and videos. Chef Karla Flores-Ybaceta, last years Rapid Fire champion, returned to compete this year and reclaimed her title. The competition was judged by a panel of experts including (from left to right) Jenny Ross, Executive Chef, Tribest & Consulting Chef, Jenny Ross Living Foods; Seizan Dreux Ellis, Executive Chef, Café Gratitude; Leslie Durso, Vegan Chef and Wellness Expert; and Dana Smith, Campaign Director, Meatless Monday. The three competing finalists were: Jodi Taffel, The Fabulous Bacon Babe Mark Angelo Crisostomo, Chef Karla Flores-Ybaceta, Executive Chef, Mikhuna Authentic Peruvian Cuisine   Chefs had 20 minutes to prepare their dishes while discussing the ingredients, flavors, and health benefits. Each chef prepared their favorite meatless dish for the panel of judges. Jodi Taffel, The Fabulous Bacon Babe, prepared her Lentil Empanadas , a favorite among her catering clients. Jodi Taffel’s Lentil Empanadas Chef Mark Angelo Crisostomo served a Beet Salad with Chopped Endive and Arugula . Mark Angelo Crisostomo’s Beet Salad But the dish that made the judges lick their plates clean was from Chef Karla, who also won last years bacon-themed competition. Her Quinoa Tamales  are a variation of the popular dish and a favorite from her food truck and catering business Mikhuna Authentic Peruvian Cuisine. She serves them with sarza criolla, a Peruvian sauce of marinated onions and tops them with her famous Aji Verde, a Peruvian green hot sauce, which she is planning to start bottling. Karla Flores-Ybaceta’s Winning Quinoa Tamales After receiving a duo Associates of Science Degree in both Culinary Arts and Baking and Pastry from Long Beach City College, Chef Karla studied at LEcole Lenotre in Paris, where she received a Grande Diplome in Culinary Arts and Baking and Pastry. Before starting her own business, she served as an Executive Chef, training with Master Chef Romain Bertain, as well as a Private Chef for Her Royal Highness Princess Rima Al Saud and the Royal Family of Saudi Arabia. Congratulations! Try all the chefs’ recipes this Meatless Monday and let us know how they came out on Facebook , Instagram , and Twitter . The post Meet the Winner of the 2019 Meatless Monday Rapid Fire Challenge appeared first on Meatless Monday.

verki puri recipe | how to make crispy varki puri | verki snack

September 6 2019 hebbar's kitchen 

verki puri recipe | how to make crispy varki puri | verki snackverki puri recipe | how to make crispy varki puri | verki snack with step by step photo and video recipe. festival season is around the corner and many would jump on making the sweets and desserts to it. at the same time, the savoury snacks plays a major role in it and also a sought after recipe. one such simple and popular snack recipe is the verki puri recipe from the popular cusine of western india. The post verki puri recipe | how to make crispy varki puri | verki snack appeared first on Hebbar's Kitchen.

sheera recipe | rava sheera recipe | sooji sheera | sooji ka sheera

September 5 2019 hebbar's kitchen 

sheera recipe | rava sheera recipe | sooji sheera | sooji ka sheerasheera recipe | rava sheera recipe | sooji sheera | sooji ka sheera with step by step photo and video recipe. there are myriad dessert and sweet recipes made with semolina across india. the name, colour, texture and also the sweetness completely differ from place to place and the way the recipe is made. one such classical south indian dessert recipe is the rava sheera recipe made with coarse semolina and generous amount of ghee. The post sheera recipe | rava sheera recipe | sooji sheera | sooji ka sheera appeared first on Hebbar's Kitchen.

khara bath recipe | masala bhath recipe | rava masala bath

September 4 2019 hebbar's kitchen 

khara bath recipe | masala bhath recipe | rava masala bathkhara bath recipe | masala bhath recipe | rava masala bath with step by step photo and video recipe. rava recipes are very common across india and particularly in south india. it is generally made as breakfast recipes which generally changes as per the location and as per the taste preferences. one of the common semolina recipe is the karnataka special khara bath or also known as masala bhath spices with vangi masala rice. The post khara bath recipe | masala bhath recipe | rava masala bath appeared first on Hebbar's Kitchen.

brinji rice recipe | vegetable brinji | veg brinji | brinji sadam

September 2 2019 hebbar's kitchen 

brinji rice recipe | vegetable brinji | veg brinji | brinji sadambrinji rice recipe | vegetable brinji | veg brinji | brinji sadam with step by step photo and video recipe. india and its attachment to the rice based recipes are undeniable. it can be clearly seen with vivid and myriad range of rice recipes available across india which changes with its geography. one such biriyani type variation is the south indian popular brinji rice recipe known for its creamy and spicy flavour combination. The post brinji rice recipe | vegetable brinji | veg brinji | brinji sadam appeared first on Hebbar's Kitchen.

Recipe | Spicy Cantaloupe Cucumber Salad

September 2 2019 Oh My Veggies 

I wasn’t going to post this recipe, but since it’s the end of the summer, it’s kind of our last opportunity to get locally grown cantaloupe and cucumbers. So why not stretch out summer a little bit longer and make fruit salad? I wasn’t sure how this recipe would turn out, to be honest. It sounded like a mishmash of flavors and I couldn’t imagine how it would taste. Since I have so many Hungarian black peppers and mint leaves to use, I thought I’d take a risk and try it anyway. I’m glad I did–it’s so different and it makes a refreshing, light side for a heavier meal. Of course, it helps that I managed to pick out the perfect cantaloupe to use in this–any recipe involving melon is only as good as the fruit you use! Last summer, a vendor at the farmers market taught me how to tell which melons were ripe and which ones weren’t and I’m getting good at it now. (The secret, in case you were wondering, is not thumping the side, but smelling the blossom-end. You might look like a crazy sniffing all the cantaloupes at the supermarket, but it works. Really!) Print […]

Ram Ladoo (Delhi Street Food)

September 11 2019 Manjula's kitchen 

Ram Ladoo (Delhi Street Food) (adsbygoogle = window.adsbygoogle || []).push({}); Print Ram Ladoo (Delhi Street Food) Ram Ladoo is a popular Delhi street food. Ram Ladoo is a delicious snack. Moong dal pakoras served with cilantro chutney and topped with shredded radish. These ladoos takes on the flavor of chutney and radish, this is what makes this dish a yummy and lip-smacking chaat. Course Appetizer Cuisine Indian Keyword Chaat, Chana Dal Pakoras, Easy To Make, Gluten Free, Homemade, Jain Food, Moong Dal Pakoras, Party Food, Sattvik, Snack, Tea Time Snack, vegan, Vegetarian Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 4 people Ingredients 1/­­2 cup washed moong dal 1/­­4 cup chana dal Bengal gram 1/­­8 tsp asafetida hing 1/­­2 tsp cumin seeds jeera 1 tsp salt 1 Tbsp green chili chopped 1 Tbsp ginger grated 2 Tbsp cilantro chopped, green coriander Oil for deep frying For Garnish 1/­­3 cup grated radish 1/­­3 cup hari cilantro chutney Please out the link for hari cilantro chutney 1 Tbsp chaat masala InstructionsWash and Soak moong and chana dal in three cups of water for about 4 hours after soaking this will become about twice in volume. Drain the water, and grind dal without adding any water, do not grind dal to fine paste, dal should be little grainy. Take out the dal in a mixing bowl and beat the batter for couple of minutes, till it is fluffy. This will aerate the batter to make soft ladoos. Laddos are crispy outside and soft inside. Add all the ingredients, asafetida, cumin seeds, salt, ginger, green chili, and cilantro. Whip it again. The more air is incorporated in the batter the fluffier ladoos will be. Heat the oil in a frying pan on medium high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot Ram Ladoo will not cook through and will not be crispy. Place about 1 tablespoon of batter into the oil. Fry the Ram Ladoos in small batches. Fry them until golden-brown all around. Ram Ladoo should be crispy from outside and should be soft inside. Take them out over paper towel, this absorb the access oil. Ram Ladoos should be served hot, to serve the Ram Ladoos, drizzle the chaat masala, cilantro chutney, and grated radish and little chat masala again. NotesPreparation time does not include soaking time. The post Ram Ladoo (Delhi Street Food) appeared first on Manjula's Kitchen.

Sweet Corn, Sausage & Thyme Pizza

September 9 2019 Oh My Veggies 

It has come to my attention that other bloggers have already started posting pumpkin and apple recipes. Sorry guys, I’m not letting go of summer produce that easily. You’re going to have to drag me away from corn and zucchini the same way you have to drag your 3-year-old out of the toy department at Target–crying, kicking, and screaming, “I HATE YOU! YOU’RE THE WORST MOM IN THE WORLD!” So yeah, while everyone else gets a jump start on fall, I’m going to spend the next two weeks enjoying the last bit of summer. I like to cook seasonally and summer produce is still in season! I promise you it is! Sure, you could be eating apples and pumpkin right now, but you’ll have many months to eat apples and pumpkin. What about corn?! You’re going to miss fresh corn in a month when you can’t buy it anymore. You know what you should do? Make this Sweet Corn, Sausage & Thyme Pizza. I make my Fresh Corn, Poblano and Cheddar Pizza at the beginning and end of every summer, but I wanted to try something different, so I threw together this recipe last weekend. I love thyme and corn […]

Carrot and Broccoli Salad with Green Olives

September 9 2019 VegKitchen 

Carrot and Broccoli Salad with Green Olives Green olives, fresh herbs, and crunchy seeds embellish the pairing of baby carrots and broccoli for a simple, savory salad.This is the kind of salad that has good staying power, as long as you take care to cook the broccoli just until it’s barely tender-crisp and still bright green. It’s even better the next day, and is a nice little side  to include in your lunch. The post Carrot and Broccoli Salad with Green Olives appeared first on VegKitchen.

Mushroom Tofu Scramble

September 9 2019 Meatless Monday 

Mushrooms and onions are seasoned with Indian spices and sautéed with crumbled tofu. This quick breakfast scramble is easily edited to incorporate whatever veggies you have in the fridge. This recipe comes to us from Amy of Mmmunch On This. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 tablespoon olive oil - 1 onion, chopped - 2 cups mushrooms, sliced - 2 pounds firm tofu, drained and crumbled - 1 teaspoon ground coriander - 1/­­2 teaspoon paprika - 1/­­2 teaspoon chili powder - 1 tablespoon ground cumin - 1 tablespoon ground turmeric - 1/­­4 teaspoon salt - black pepper, to taste - 1/­­2 of cup nutritional yeast* *optional. Found in health food stores. Heat the olive oil in a large sauté pan over medium heat. Add the onion and mushrooms to the pan and cook 5-7 minutes, or until softened. Add the crumbed tofu to the sauté pan. Season tofu mushroom mixture with coriander, paprika, chili powder, cumin, turmeric, salt and pepper to taste. Sauté for about 5 minutes, or until thoroughly combined. Sprinkle scramble with nutritional yeast, serve and enjoy! The post Mushroom Tofu Scramble appeared first on Meatless Monday.

Baked Lentil Empanadas

September 9 2019 Meatless Monday 

Lentils, cremini mushrooms, and pimento-stuffed olives give these baked empanadas flavor to spare. This recipe comes to us from chef Jodi Taffel , one of the finalists in the Western Foodservice Show Meatless Monday Rapid Fire Challenge. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Makes 24 empanadas - 7 eggs - 1 cup yellow onion, roughly chopped - 1 cup sliced carrots - 1/­­2 cup diced celery - 8 oz sliced cremini mushrooms - 2 tbl olive oil - 1 tbl minced garlic - 2 tsp Kosher salt - 1 tsp cracked black pepper - 1/­­2 tsp paprika - 1 cup dry green lentils - 2 tsp dried tarragon - 4 cups vegetable stock - 1 cup martini olives (green with red pimentos), roughly chopped - 24 empanada wrappers - 2 tbl water, divided - 1/­­2 cup toasted garlic & avocado finishing oil   Directions 1. Submerge 6 eggs in a pot of water set over medium heat and bring to a boil. Remove from the heat, cover with a tight fitting lid and let sit 12 minutes. Remove eggs and place in an ice bath. When cool enough to touch, peel and roughly chop. 2. While eggs are cooking, set a heavy bottomed soup pot over medium heat and sauté onion, carrots, celery and mushrooms the olive oil until softened. 3. Add the garlic, salt, pepper and paprika and cook 1 additional minute, or until fragrant. 4. Add the lentils and toss with the vegetables, then add the tarragon and stock. Bring to a boil, then reduce to a simmer. 5. Simmer 30 minutes, stirring every few minutes, or until lentils are tender and all the liquid has been absorbed (if lentils are still a bit crunchy after liquid is absorbed, add another cup of stock and continue to cook until they are tender). 6. Transfer lentil mixture to a large bowl and allow to cool 15 minutes while you preheat the oven to 400 degrees. 7. Fold eggs and olives into lentil mixture. 8. Working with 1 at a time, place 3-4 tablespoons lentil mixture in the center of each empanada wrapper. Dab your finger in water and moisten all around the outer edge of the empanada wrappers. Fold empanadas in half, seal the edges with the tines of a fork, and place on a parchment or silicone lined sheet pan. 9. Beat remaining egg with remaining tablespoon of water and paint the tops of the empanadas with it. 10. Bake 30-40 minutes, or until beautifully browned. 11. Remove empanadas from the oven and pain tops with finishing oil while still hot. The post Baked Lentil Empanadas appeared first on Meatless Monday.

Tofu 65 – Vegan Paneer 65

September 8 2019 Vegan Richa 

Tofu 65 – Vegan Paneer 65Easy Tofu 65. Tofu Paneer 65 is a spicy, sweet, savory Indian entree with influence from chinese flavors. Serve it with rice or as is. Vegan Nut-free Recipe. Gluten-free, Soy-free Options Jump to Recipe Don’t ask me why this dish is called tofu 65. There are several theories on why the sauce combination, initially used with chikin was called chicken 65. From there vegetarian versions picked up the flavors for paneer 65 and cauliflower 65(gobi 65 is in Indian Kitchen book). The flavors have influence from Chinese sweet and sour profile and southern Indian flavors for this delectable thick sauce that is spicy, savory, sweet, with hints of flavors from curry leaves and chilies. It all works! You have to try it #trustindianflavors ! Tofu is battered in a spiced curry leaf and soy sauce batter, then baked. The sauce has large slices of onion and bell pepper with ginger, garlic, soy sauce and sriracha. A bit of sweet to balance it out. Don’t like Tofu? Use Cauliflower or soy curls! Lots of substitute options in the recipe notes.Continue reading: Tofu 65 – Vegan Paneer 65The post Tofu 65 – Vegan Paneer 65 appeared first on Vegan Richa.

Banana Bread Baked Oatmeal (Vegan)

September 5 2019 Vegan Richa 

Banana Bread Baked Oatmeal (Vegan)Vegan Banana Bread Baked Oatmeal! 7 Ingredient Warm Spiced Banana Baked Oatmeal for breakfast or snack. Refined Oil-free. Vegan Gluten-free Soy-free Recipe. Can be nut-free.  Jump to Recipe You all know how I dislike mushy oatmeal. I’ve started making baked oatmeal instead, as the texture is much more pleasing, the flavors much more vibrant and it can be served warm or cold! This Banana Bread Baked Oatmeal is almost a healthy banana bread with all the good stuff. Serve it with whipped coconut cream or vegan butter and some maple. Use very ripe bananas for the best result. This lightly sweet Banana oatmeal is perfect to make on any day. It takes 10 mins to put together and just 7 ingredients, and has no added Oil! You can add in dried fruit, seeds and nuts of choice. You can also make it ahead, mix and keep overnight and bake in the morning for a Warm Banana bread-y spiced delicious oatmeal!Continue reading: Banana Bread Baked Oatmeal (Vegan)The post Banana Bread Baked Oatmeal (Vegan) appeared first on Vegan Richa.

Savory Tomato and Onion Jam

September 4 2019 Golubka Kitchen 

Savory Tomato and Onion Jam We’ve been making this lush, jammy spread on repeat lately. It’s been such a hit! This is a more low-maintenance version of a true jam that lasts a long time. This one comes together with more speed, doesn’t require too much sugar, and is meant to be enjoyed within a week or so (we think you won’t have a problem with this!). The reasonable amount the recipe makes reflects that as well. It’s no secret that things on toast make for the easiest, laziest, and most satisfying weeknight meals. This savory jam, spread over toast with a layer of cashew cheese (we’ve been loving Treeline) has been just that for us – a comforting weeknight lifesaver for a particularly busy time in the life. We hope it will be the same for you :) This jam looks like it’s all about the tomatoes, but it’s really about the marriage of slowly cooked, sweet red onion and the umami bomb that are late summer tomatoes. Both are cooked gently on the stovetop, melding their flavors and caramelizing until thick, glossy, and sweet. Punchy white wine vinegar and a little bit of coconut sugar help take all the flavors to their peak, but in the end it’s really all about these two magical vegetables. Here’s to late summer, its still vibrant produce, longer shadows, cooler evenings, and balmy days

bhakarwadi recipe | how to make maharashtrian bhakarwadi snack

September 3 2019 hebbar's kitchen 

bhakarwadi recipe | how to make maharashtrian bhakarwadi snackbhakarwadi recipe | how to make maharashtrian bhakarwadi snack with step by step photo and video recipe. snack recipes are very common accross india and are made for different purpose with myriad ingredients. each region and state accross india has its own set of snack recipes bouquet and is popular all over india. once such hugely popular snack recipe is the bhakarwadi recipe from the maharashtrian cuisine. The post bhakarwadi recipe | how to make maharashtrian bhakarwadi snack appeared first on Hebbar's Kitchen.

Chickpea Tahini Salad Sandwich

September 2 2019 Vegan Richa 

Chickpea Tahini Salad SandwichAmazing Chickpea Tahini Salad Sandwich. Summery, crunchy and refreshing Chickpea Salad with pecans, celery, onion, tahini and shawarma spice! Serve in lettuce wraps or sandwiches. Vegan Soyfree Recipe. Can be made nut-free Gluten-free  Jump to Recipe Try these easy Chickpea Tahini Salad Sandwiches just before we say bye to the Summer! Chickpeas are mashed with some tahini, then mixed with crunchy celery and onion and some toasted pecans. The flavors from herbs, shawarma spice and lime bring everything together for a delicious refreshing and spiced summer sandwich! The herbs and spice infuse the salad as it sits, so chill for some time before serving. Serve the salad as is or in lettuce cups for gluten-free. It takes just 15 minutes to put together makes for a protein filled meal. Hubbs scarfed it down with a drizzle of sriracha. because… Sriracha.Continue reading: Chickpea Tahini Salad SandwichThe post Chickpea Tahini Salad Sandwich appeared first on Vegan Richa.

Nut-and-Seed Energy Balls

September 2 2019 VegKitchen 

Nut-and-Seed Energy Balls These intensely rich, super-seed and nut butter treats are meant to be consumed in small portions -- one or two at a time -- not scarfed down! Unlike other energy snacks, you need no blender or food processor to make them. This makes a great late-afternoon pick-me-up, post-workout snack, or even a good way to start the day. The post Nut-and-Seed Energy Balls appeared first on VegKitchen.

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