almond - vegetarian recipes

Try it! You will enjoy it!

Garlicky White Bean Avocado Toast with BBQ Drizzle

Peanut Butter And Jelly Baked Oatmeal

Meaty Mushroom Stew over Garlic Mashed Potatoes

Pumpkin Maple-Glazed Penne with Roasted Fall Vegetables










almond vegetarian recipes

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

before yesterday Meatless Monday 

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

Creamy Vegetable Noodle Soup

November 17 2019 Meatless Monday 

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

Vegan Almond Halwa – Instant Pot Badam Halwa (No Oil)

October 23 2019 Vegan Richa 

Vegan Almond Halwa – Instant Pot Badam Halwa (No Oil)Vegan Almond Halwa – Instant Pot Badam Halwa with No Added Refined oil. No ghee or dairy! 5 Mins active time. 6 Ingredients! And Almond Ladoo too! Gluten-free Grain-free Soy-free Recipe. Jump to Recipe Its that time of the year! No not Halloween, Its Diwali this weekend! All festivals and holidays seem to all come close to each other. One day I am planning bowl meals and the next I am thinking pumpkin, Indian sweets, desserts, lentil loafs. This Diwali I bring you 3 variations of Almond Halwa! Indian Halwa can range in texture from a crumble to a set jelly like to soft spoon fudge like. You can make this halwa into any of the textures you like! If you don’t want to use the spoon, roll it up into balls for amazing almond ladoos. Traditional Badam Halwa recipe often requires making a sugar syrup of certain consistency, then adding almonds(soaked and blended or ground) and cooking for a good number of minutes. This recipe has none of that! No standing around in the kitchen stirring stuff and no checking on the sugar to get the right syrup thread consistency. Just mix the sugar of choice in the hot water, Add flavors such as cardamom, saffron, rose water or cinnamon. Add in almond flour (blanched works great) and pressure cook. Done and done. With pressure cooking, the sugar, water mixture thickens and the almond flour rehydrates very quickly.  Did I mention, you don’t need any butter or oil as well! Ok lets make this. If you double the recipe(which you will want to), add a minute to the pressure cooking time.Continue reading: Vegan Almond Halwa – Instant Pot Badam Halwa (No Oil)The post Vegan Almond Halwa – Instant Pot Badam Halwa (No Oil) appeared first on Vegan Richa.

Tiramisu Chia Seed Pudding

October 13 2019 Vegan Richa 

Tiramisu Chia Seed PuddingDecadent Vegan Tiramisu Chia Seed Pudding! Coffee Chocolate Chia pudding layered with creamy vanilla layer topped with whipped coconut cream and cocoa powder. Glutenfree Soyfree Nutfree Dairyfree   Jump to Recipe  When you can have Tiramisu Chia seed pudding for breakfast, then why wouldn’t you! This easy chia pudding has 3 layers. The Chocolate Coffee layer has warmed non dairy milk, vanilla, cocoa powder, some coffee, maple syrup or other sweetener, and chia seeds. The warmed milk helps the chia seed absorb the liquid evenly and quickly and the pudding thickens within 15 mins! For the cream layer I use warmed non dairy milk, almond extract, a pinch of salt and lemon juice for the cheese flavor, maple syrup or other sweetener, and chia seeds. The almond extract adds a bit of amaretto flavor without the liquor. You can add the extract to either the chocolate layer or the cream layer. The lemon and salt add a slight cream cheese like flavor which works amazingly. You can omit them for a plain vanilla pudding layer as well. The third layer is some fluffy whipped coconut cream and a dusting of good cocoa! and done.Continue reading: Tiramisu Chia Seed PuddingThe post Tiramisu Chia Seed Pudding appeared first on Vegan Richa.

Pumpkin Spice Energy Bites

September 30 2019 Oh My Veggies 

Yes, I am jumping on the pumpkin spice bandwagon. I couldn’t resist doing a pumpkin recipe (it is fall after all) and if you do a sweet pumpkin recipe, you have to add pumpkin pie spice, right? This kind of reminds me of the time I accidentally wore the school colors on spirit day when I was in high school and I had to spend the whole day explaining to everyone that no, I didn’t have school spirit, and that the navy blue t-shirt I was wearing was just a coincidence. “Hey Kiersten, do we have a quiz today in biology?” “I DIDN’T MEAN TO WEAR THIS SHIRT TODAY! IT WAS AN ACCIDENT! I HATE THIS SCHOOL!” That was the worst day. Sometimes I throw things together just to eat, not really intending to blog about it; this is one of those recipes. I bought an adorable little pie pumpkin and made puree with it for another recipe and had just a little bit left, so I added a little almond butter and maple syrup, folded in oats and raisins and pepitas, put in a little sprinkle-sprinkle of pumpkin pie spice, and rolled the mixture into balls. Random! But they […]

Vegan Apple Cinnamon Scones (No Oil Low Fat)

September 29 2019 Vegan Richa 

Vegan Apple Cinnamon Scones (No Oil Low Fat)Vegan Apple Cinnamon Scones! Crisp Apple Scones with No added refined Oil and No Coconut milk! Lower fat delicious Apple Pie Scones. Vegan Soy-free Oil-free Recipe. Can be nut-free.  Jump to Recipe Fall Baking needs scones! These Spiced Cinnamony Apple Scones are just perfect to use the apple bounty. They are also low-fat with no added oil and no full fat coconut milk! And yes, they are still crisp and biscuity! I usually use full fat coconut milk for scones when making the without oil/­­butmter and that works out really well. It is not low fat, so I decided to experiment with other options. The 2 things tot make a good low fat scone are 1. do all possible things to keep the moisture from baking out, which can result in dry scones, 2. Chilling at several points for the biscuit like texture rather than cake or muffin texture. In these scones, I use almond milk and apple sauce as the wet ingredients, which are frozen until some portions of the mix freezes. This mix is used to make the scone dough. The apples are tossed in maple syrup to keep a barrier between the apple moisture and the scone dough. The dough is topped with a liberal dusting of cinnamon and sugar. This helps seal in some of the moisture during baking. The shaped scones are chilled again before baking for a nice crisp crumb. Substitution options are in the notes and in the post. Lets make these!Continue reading: Vegan Apple Cinnamon Scones (No Oil Low Fat)The post Vegan Apple Cinnamon Scones (No Oil Low Fat) appeared first on Vegan Richa.

Recipe | Pear & Sharp Cheddar Grilled Cheese Sandwich

September 23 2019 Oh My Veggies 

Simple fall lunches--this is what I am in desperate need of right now. I’ve gotten bored of just about every single one of my go-to lunchtime options, so when noon rolls around, I find myself standing in front of the pantry, contemplating what I can do with lentils or jasmine rice. And then I just give up and have a handful of potato chips and some olives. (This is the point where you mentally insert a sad trombone sound.) Even though I blog about cooking, I really don’t like making big elaborate lunches. When I made pasta for myself two weeks ago, that was kind of a huge deal to me. I made pasta--for lunch! So I’ve been seeking out some easy, seasonal lunch ideas and I just happened to find a good one on Panini Happy: Granola-Crusted Pear and Almond Butter Panini. Being lazy about lunches, I didn’t do the granola-crusting (and I know I’m missing out, I’m sure of it!), but the pear and almond butter on a sandwich was delicious! One of my favorite fall snacks is pear slices topped with a little bit of cheese, so I decided that this would make a good sandwich too. […]

Sauteed Cauliflower

September 1 2019 Manjula's kitchen 

Sauteed Cauliflower (adsbygoogle = window.adsbygoogle || []).push({}); Print Sautéed Cauliflower Sautéed cauliflower is a simple and delicious side dish. This is my favorite way to serve cauliflower because its simple, quick, and delicious. Course Side Dish Cuisine Indian Keyword Bhoona Phool Gobhi, Gluten Free, Healthy, Homemade, No Onion Garlic, Phool Gobhi, Quick And Easy, Sattvic, Side Dish, Vegetarian Servings 3 people Ingredients4 cup Cauliflower cut into florets 1 1/­­2 Tbsp Oil 1/­­2 tsp Cumin seeds 3 Tbsp Yogurt 1 tsp Salt 1/­­8 tsp Black pepper 1/­­2 tsp Sugar 1 tsp Ginger juice 1 Tbsp Green chili finely chopped 1 Tbsp Cilantro finely chopped For Garnishing1 Tbsp sliced almonds few thin slices red bell pepper InstructionsIn a bowl mix the yogurt, salt, black pepper, sugar, ginger juice (shred the ginger using fine shredded and squirgreen chili, and cilantro, mix it well and keep aside. Boil cauliflower in a large pot, boil them until cauliflower crisp and tender; drain well. In a large skillet over medium heat, heat the oil. When oil is moderately hot add cumin seeds after seeds crack add cauliflowers Sauté’ the cauliflower and cook a few minutes, stirring, until it becomes lightly golden brown in color. Turn off the heat and add the yogurt mix and mix it well. Add the spice mix just before serving. Sprinkle with almonds and sliced red bell pepper The post Sauteed Cauliflower appeared first on Manjula's Kitchen.

Arugula Pesto Mac UnCheese

August 23 2019 Robin Robertson's Global Vegan Kitchen 

Arugula Pesto Mac UnCheese Just a few more weeks until Vegan Mac & Cheese hits the shelves.  To make the wait a bit easier, I’m sharing a recipe from the book that’s perfect for late summer: Arugula Pesto Mac UnCheese.  In addition to a fragrant and delicious pesto, the recipe features chopped fresh tomatoes which are now in abundance.  If you’re not a fan of arugula, you can swap it for spinach or go with a more traditional all-basil pesto. BONUS RECIPES:  If you pre-order Vegan Mac & Cheese, you can receive Bonus Recipes.  Here’s how.   Arugula Pesto Mac Uncheese Makes 4 to 6 servings This recipe is from Vegan Mac & Cheese by Robin Robertson (c) 2019, Harvard Common Press. Pasta 16 ounces ziti, or other small pasta Sauce 3 tablespoons vegan butter 1/­­4 cup unbleached all-purpose flour 4 cups plain unsweetened nondairy milk, or more 1 teaspoon salt 1 teaspoon white miso paste 1 teaspoon almond butter 1 teaspoon garlic powder 1/­­2 teaspoon onion powder 1/­­2 teaspoon ground turmeric 1/­­4 teaspoon ground black pepper 1 teaspoon fresh lemon juice 1/­­2 cup nutritional yeast 1/­­2 cup Arugula Pesto (recipe follows) 1 cup chopped fresh tomatoes 1/­­2 cup Nut Parm (recipe follows) 1/­­2 cup chopped fresh basil To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until just al dente. Drain the pasta well and return it to the pot. Set aside.To make the sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute. Whisk in the milk, salt, miso, almond butter, garlic powder, onion powder, turmeric, and pepper. Cook, whisking, for 1 to 2 minutes to blend.Whisk in the lemon juice, nutritional yeast, and pesto. Add more milk or pesto to achieve desired flavor and consistency. Pour the sauce over the pasta.Add the tomatoes and toss to combine. Place the pot over low heat and cook for 2 minutes, or until the pasta is hot. Transfer to a serving dish and sprinkle with the nut parm and basil Arugula Pesto Makes about 1 1/­­2 cups Arugula makes a flavorful pesto that can also be used on pizza or in salads, dressings, or soups. Portion and freeze any leftover pesto for later use. 3 garlic cloves, crushed 1/­­4 cup toasted walnut pieces 1/­­2 teaspoon salt 2 cups coarsely chopped arugula 1 cup fresh basil leaves 2 tablespoons olive oil 1 tablespoon fresh lemon juice 1/­­4 teaspoon freshly ground black pepper Warm water, as needed In a food processor, combine the garlic, walnuts, and salt and process to a paste. Add the arugula, basil, olive oil, lemon juice, and pepper and process to a paste. If needed, add a little warm water, 1 tablespoon at a time, to reach the desired consistency. If not using right away, transfer to a container with a tight-fitting lid, cover, and refrigerate until needed.   Nut Parm 1 cup unsalted blanched almonds, or unsalted raw cashews 1/­­3 cup nutritional yeast 1/­­2 teaspoon salt 1/­­4 teaspoon onion powder Combine all the ingredients in a food processor and pulse until the mixture has a fine crumbly texture, stopping to scrape down the sides, as needed. Transfer to a shaker jar or other container with a tight lid. Store in the refrigerator. The post Arugula Pesto Mac UnCheese appeared first on Robin Robertson.

Custard Toast Bites

August 12 2019 Manjula's kitchen 

Custard Toast Bites (adsbygoogle = window.adsbygoogle || []).push({}); Print Custard Toast Bites Custard Toast Bites is custard flavored with saffron and cardamom and served over toasted bread. This recipe is definitely un-traditional but nonetheless a delicious approach. This is super easy to make and you can call this Custard Bruschetta. Custard Toast Bites can be served as a dessert or tea time snack. Course Appetizer Keyword Bruschetta, Custard, Dessert, Eggless, Homemade, Quick And Easy, Saffron Custard, Snack, Vegetarian Servings 4 people Ingredients12 thin slices of French bread bruschetta or use the regular size bread and cut them to size you will like 2 Tbsp melted butter 1 1/­­4 cup milk 1/­­4 cup heavy cream 1/­­4 cup sugar 1 1/­­2 Tbsp corn starch Pinch saffron 1/­­8 tsp cardamom powder 1 Tbsp sliced almond for garnishing 1 Tbsp sliced pistachios for garnishing US Customary – Metric InstructionsIn a heavy bottom pan; stir in the milk, cream, cornstarch, sugar, cardamom powder and saffron. Make sure the corn flour has dissolved completely, no lumps. Turn the heat to medium and bring the milk mixture to a boil, stirring continuously. Turn the heat to low. Keep stirring until the mixture thickens. It is important to keep stirring continuously to avoid burning and the lumps. Milk mixture should be consistency of thick batter. This should take about 3-4 minutes. Remember as custard will cool of it will become thicker. Turn off the heat and sliced almonds mix it well. The custard is ready. Lightly butter the bread from both sides and toast to make them crisp. NotesFor Serving Spread custard generously over toasted bread and garnish with pistachios. The post Custard Toast Bites appeared first on Manjula's Kitchen.

Savory Fruit Recipes to Spice up Your Summer Meals

August 5 2019 Meatless Monday 

Savory Fruit Recipes to Spice up Your Summer MealsGrilled and savory fruit recipes are a great way to mix-up your summer menu with new flavors. Watermelon, peaches and pineapple are fantastic grilling options that are easy to make and add a delicious pop of sweet and smoky taste to a variety of dishes. Berries, mangoes and citrus fruits ramp up the style and flavor of any salad, grain bowl or soup. The possibilities are endless. Check out a few of our favorite savory summer fruit recipes that are packed with fresh and enticing tastes sure to impress your friends, family and dinner guests. Grilled Pineapple Watermelon Salad from Sweet Potato Soul   Grilled Watermelon Pineapple Teriyaki Burger from Beyond Meat   Strawberry Kale Salad with Almonds from Apples & Onions Apple Basil Paninis from the Verdant Life Mango Chayote Sunflower Seed Salad from Sprouts in the Hood Sunrise Citrus Salad from Healthy Happy Life Pineapple Ginger Tofu over Edamame from The Pink Apron Curried Red Quinoa and Peach Salad from Oldways Want more recipe inspiration? Weve got tons of plant-based recipes to keep you cooking all summer long. Check them out here . Let us know which recipes are your favorites by tagging @MeatlessMonday in your plant-based cooking posts! #MeatlessMonday Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Savory Fruit Recipes to Spice up Your Summer Meals appeared first on Meatless Monday.

Rustic Berry Pie

July 20 2019 VegKitchen 

Rustic Berry Pie Summertime means that beautiful and delicious fresh berries are here, so why not cook them in this rustic, easy to make berry pie?   Save Print Rustic Berry Pie Serves: 8   Ingredients Filling 5 cups berries of your choice, trimmed and sliced ½ cup sugar ¼ tsp cinnamon 1 tsp vanilla 1½ tsp cornstarch ½ orange, for juice and zest 1 tbsp vegan butter, cut in small pieces Crust 1 package store-bought pastry dough 2 tbsp almond milk raw sugar, to sprinkle Instructions In a large bowl, combine all the ingredients for the filling, except the butter. The post Rustic Berry Pie appeared first on VegKitchen.

badam powder | badam milk powder | almond milk | almond milk powder

July 10 2019 hebbar's kitchen 

badam powder | badam milk powder | almond milk | almond milk powderbadam milk recipe | mtr badam powder | almond milk | almond milk powder with step by step photo and video recipe. warm beverages or warm drinks are very common across india and are served for various purpose. generally when it comes to warm drink, cup of tea or frothy milk based coffee takes the top spot. bu then there are others indian warm beverages and badam milk recipe with badam powder is one such classic recipe. The post badam powder | badam milk powder | almond milk | almond milk powder appeared first on Hebbar's Kitchen.

Vegan Blueberry Cobbler No Oil

July 1 2019 Vegan Richa 

Vegan Blueberry Cobbler No OilEasy Vegan Blueberry Cobbler. No Added Oil in this crisp buttery berry cobbler. Gluten-free option. Plant Based Summer Dessert, can be made ahead and versatile. Use blackberries, mixed berries and peaches and other summer fruit. Vegan Soyfree Oilfree Recipe. Can be made nutfree and Glutenfree. Jump to Recipe This Blueberry cobbler is the perfect way to use up all those plump summer berries! Just a few ingredients and 15 mins active time! The lemony blueberries topped with a crisp biscuity top and served with some whipped coconut cream. So Dreamy! Toss the blueberries with lemon juice and zest and some coconut sugar or other sweetener, in a baking dish or iron skillet. Make your biscuit topping with the flour, almond flour, baking powder and coconut milk, no butter needed. Drop spoonfuls on the blueberry mixture. Bake and done! This cobbler is delicious warm or cold. Serve with your favorite vegan ice cream or whipped coconut cream.Continue reading: Vegan Blueberry Cobbler No OilThe post Vegan Blueberry Cobbler No Oil appeared first on Vegan Richa.

Pineapple Sheera (Sooji ka Halwa)

October 3 2019 Manjula's kitchen 

Pineapple Sheera (Sooji ka Halwa) (adsbygoogle = window.adsbygoogle || []).push({}); Print Pineapple Sheera (Sooji ka Halwa) Delicious Pineapple Sheera or Halwa. This delicious combination of flavors is sure to please. Sweet and sour pineapple sheera really compliments Sooji halwa nicely to make a unique dish! Especially on holiday times I enjoy making one dessert which I can serve many ways. Sooji sheera and pineapple sheera I will serve combining both and top with ice cream, drizzle with chocolate ganache, forming them small bite size cake. You can also serve them individually with some garnishing. any way you decide to serve this will have wow factor with adults and kids. I will like you to share with some other serving ideas. Course Dessert Cuisine Indian Keyword Ananas Halwa, Eggless Dessert, Home Made, Pineapple Halwa, Quick And Easy, Satvik Food, semolina, Sooji Halwa Prep Time 10 minutes Cook Time 25 minutes Servings 6 people IngredientsPineapple Sheera 1/­­4 cup fine sooji rava, semolina flour 2 Tbsp ghee clarified butter 1/­­2 cup pineapple crushed, unsweetened canned pineapple 1/­­4 cup sugar 1/­­2 cup water Sooji Sheera 1/­­4 cup fine sooji rava, semolina flour 2 Tbsp ghee clarified butter 1/­­3 cup sugar 1 cup water 1/­­8 tsp cardamom powder 1 Tbsp almonds sliced For Garnishing1 Tbsp sliced pistachios InstructionsMaking Pineapple SheeraDrain the water from pineapple and set aside, dont discard the water, will be used later. Melt the ghee in a frying pan on medium heat. Add sooji and roast stirring constantly this will take about 2-3 minutes. Sooji will have a light sweet aroma, do not brown the sooji. Add the pineapple, mix it well stir for 2-3 more minutes. Add sugar mix well, add pineapple syrup and water mix it well. cook till the water evaporated. Sheera should be the consistency of soft sticky dough. After it will cool off sheera will become little more dry. Making Sooji ka SheeraMelt the ghee in a frying pan on medium heat. Add sooji and roast to brown color; stirring constantly this will take about 5 to 8 minutes. After sooji is roasted half the way add almonds and roast with sooji. Sooji should be brown in color and will have a light sweet aroma. Add the sugar, mix add the water slowly to sooji as water will splatter. Add cardamom, turn down the heat to medium low and let it cook for about 2-3 minutes. Sheera should be the consistency of thick batter. Note: as sheera will cool it will be thicker in consistency. NotesServing In an individual serving bowl serve both sheera side by side and garnish with pistachios. Make them in cupcake shape use about 3 oz cups or use the size you prefer. Fill the cups half the way with pineapple sheera and level it, then fill the cup with sooji sheera and let it sit for about 10 minutes. Over the plate take them out upside down, now you have pineapple sheere on the top, or you may keep sooji sheera on the top, garnish with pistachios. I call them Sheera Cake Bites. You also enjoy Paneer Malai Ladoo, Moong Dal Ladoos, Apple vegan cake, Gujia The post Pineapple Sheera (Sooji ka Halwa) appeared first on Manjula's Kitchen.

Behind the Scenes with Facebook HQ’s Plant-Based Chef, Anthony Moraes

September 30 2019 Meatless Monday 

Behind the Scenes with Facebook HQ’s Plant-Based Chef, Anthony MoraesFacebook has always been a pioneer in the world of technology, but thanks to Anthony Moraes, Head Wellness Chef at Facebooks headquarters in New York City, the company is now a shining example of how plant-based eating can be integrated into corporate dining services. Meatless Monday had the opportunity to speak with Chef Moraes about Facebooks fully plant-based café, Ceci et Cela, and how people simply cant stop talking, tweeting, and Instagramming about the innovative meatless meals he and his team are cooking up. What was the motivation behind having an entirely plant-based cafe in Facebooks HQ? Do other cafes at Facebook also serve vegetarian options? The motivation for having an entirely plant-based café came from our desire to provide interesting and innovative plant-based concepts that complement our mainstream cafes.  We always have our finger on the pulse of what is happening in the world of food and drink, and as more people switch to alternative diets, we wanted to accommodate those preferences by creating a place that offers food that is healthy, cutting edge, and suitable for all eating lifestyles. Our daily menus incorporate vegan, vegetarian, Meatless Monday, keto, paleo, juicing, and healthy-living options. How have employees reacted to Ceci et Cela?  Ceci et Cela opened up to rave reviews from our employees, and it continues to receive amazing feedback after nearly two years in operation. How do you entice employees to choose a plant-base option over a meat-centric dish? We post some mouthwatering pictures of the food on our internal Facebook page, and these photos tend to draw in both plant-based diners and meat eaters, but most of the time its word-of-mouth that gets the line started. Whats the most popular dish at Ceci et Cela? Its hard to say, since our menu changes weekly and we try to never repeat a dish. But I guess if we had to pick, there is one salad that I created for our opening menu that is so immensely popular that someone created a Fan Page for it; its called All Hail The Kale.  Lol... It has many followers. So funny... Plant-based has become more popular, what plant-based cuisine trends or insights can you share from your success with Cecis? Have you seen more traffic on Mondays? Running a plant-based café allows us to be creative, but it also enables us to see which types of plant-based foods outshine the others. Currently, theres a trend towards trying different varieties of nut milks. We make all of our own nut milks in-house, and Ive noticed a growing interest in other plant-based milks beyond the common almond and soy. Oat milk has grown in popularity, but we also experiment with walnuts, macadamia nuts, various dried legumes, and seeds.   I also see that more people are concerned with their gut health. We offer kombucha on tap as well as house-made probiotic foods and drinks. As for a traffic boost on Mondays, we do have a healthy Monday service due to our steady flow of plant-based eaters and our committed Meatless Monday diners. Ironically, we see an even bigger spike on Tuesdays, as all of our Monday guests go back and tell their friends and co-workers about their incredible meal at Ceci et Cela. A third trend that started off as more of a feeling is the correlation between clean nutrition and beauty (I believe theyve coined a word for it now, Nutraceuticals). So, I put together a Beauty Bar within our café that is set up like a makeup station complete with a lighted mirror, compact cases, perfume bottles, blush brushes, etc. But instead of makeup, I filled all of these cases and jars with superfood additives like, acai powder, maca, chlorella, camu-camu, pine oil, and matcha so that guests can come up to the bar and add an extra boost of super foods to their food or drink. At the Beauty Bar, Ive also included a nicely-framed legend explaining what additives are good for your hair, your nails, your skin, eyes, etc... It has become immensely popular and is a very Instagram-able station. Have employees started eating more plant-based meals as a result of trying new foods at Cecis? Any stories you can share? There are so many stories of employees coming to us and thanking us for re-introducing them to the delicious potential of vegetables. Our team does such an incredible job at making all of our offerings attractive and appealing to everyone, not just the vegans and vegetarians. I am grateful for the many stories and accolades we receive each week. One employee came to me and said that he has strictly only eaten at Ceci et Cela for the past 6 months and lost 30 pounds. A few employees have brought in their personal trainers and nutritionists to see everything we do. Another employee said that Ceci et Cela was an official part of her wedding plan this summer! Follow the Facebook plant-based food trends via Chef Anthony Moraes on Instagram . Keep us posted on your #MeatlessMonday meals by posting your favorite plant-based dishes and tagging @MeatlessMonday .   Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Behind the Scenes with Facebook HQ’s Plant-Based Chef, Anthony Moraes appeared first on Meatless Monday.

Cheesy Broccoli Mac Soup

September 26 2019 Robin Robertson's Global Vegan Kitchen 

Cheesy Broccoli Mac Soup By now, many of you have dug into your copy of Vegan Mac & Cheese and have begun making recipes from the book.  I hope you’ll share pics on social media so I can see what everyone is making! Today I’d like to share a recipe from Vegan Mac & Cheese from the final chapter of the book called “Fun with Mac & Cheese.”  This chapter is loaded with recipes for using up leftover mac & cheese (or you can whip up a quick batch just to use in the recipes if you don’t have leftovers.) Among the recipes in that chapter are: Cheesy Mac Mug, Mac UnCheese Omelet, Waffled Mac UnCheese, Mac UnCheese Balls (above), Cheesy Mac Muffins (below), Mac UnCheese Quesadillas, and Mac UnCheese Pizza.  There are even two dessert recipes: Sweet Noodle Kugel and Indian Vermicelli Pudding. The recipe I want to share is for Cheesy Broccoli Mac Soup.  It’s ideal for the fall weather that is bound to be just around the corner!  I hope you enjoy it. BTW… If you haven’t gotten your copy of Vegan Mac & Cheese, I hope you will.  And if you already have the book, I hope you’ll do me a HUGE favor and write a brief review of the book on Amazon.  It only takes a minute and will really help spread the word.  THANK YOU!!! Cheesy Broccoli Mac Soup Cheesy broccoli soup is a cold weather favorite in our house, so it was a no-brainer to try it made with leftover mac uncheese. The results were so good, this is now our go-to way to make it. We especially like that the broth isnt too thick (which it often is in cheesy soups). If you prefer a thicker broth, simply use less vegetable broth. To make this recipe without leftovers, I suggest using the quick and easy recipe for One-Pot Cheesy Mac from Vegan Mac & Cheese. - 1 tablespoon olive oil - 1 small yellow onion, minced - 2 garlic cloves, minced - 4 cups vegetable broth - 3 cups (weight varies) leftover or homemade mac uncheese - 11/­­2 cups Cheddary Sauce (recipe follows) - 1/­­2 cup plain unsweetened nondairy milk - 1/­­4 teaspoon smoked paprika - Salt, to taste - Ground black pepper, to taste - 2 cups steamed small broccoli florets - 1/­­4 cup Nut Parm (recipe follows) - In a large saucepan over medium heat, heat the olive oil. - Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. - Add the vegetable broth and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 15 minutes. - Stir in the mac uncheese and then add the Cheddary Sauce, stirring until thoroughly combined. - Add the milk and paprika and season with salt and pepper. Cook, stirring, until hot. - Stir in the broccoli and serve hot, sprinkled with the Nut Parm. Makes 4 to 6 servings   Cheddary Sauce - 1 cup unsalted raw cashews - 1 large russet potato, peeled and diced - 1 small carrot, chopped - 1/­­2 of a small yellow onion, chopped - 1 garlic clove, chopped - 1 teaspoon salt - 1/­­3 cup nutritional yeast, plus more as needed - 2 tablespoons vegan butter - 1 tablespoon rice vinegar - 1 tablespoon fresh lemon juice - 11/­­2 teaspoons white miso paste - 1/­­2 teaspoon prepared yellow mustard - 1/­­2 teaspoon onion powder - 1/­­2 teaspoon smoked paprika - 1/­­4 teaspoon ground turmeric - 1 cup plain unsweetened nondairy milk, or water - In a saucepan, combine the cashews, potato, carrot, onion, garlic, and salt with enough water to cover. Place the pan over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook until the vegetables are soft, 10 to 15 minutes. - Using a slotted spoon, transfer the cooked vegetables and cashews to a high-speed blender, reserving the cooking water. - Add the remaining ingredients and blend until smooth and creamy, stopping to scrape down the sides, as needed. Add as much of the reserved cooking water as needed to achieve the consistency you prefer for the sauce. Taste and adjust the seasoning, as needed. The sauce is now ready to use. Makes about 4 cups   Nut Parm - 1 cup unsalted blanched almonds, or unsalted raw cashews - 1/­­3 cup nutritional yeast - 1/­­2 teaspoon salt - 1/­­4 teaspoon onion powder Combine all the ingredients in a food processor and pulse until the mixture has a fine crumbly texture, stopping to scrape down the sides, as needed. Transfer to a shaker jar or other container with a tight lid. Store in the refrigerator. Makes about 11/­­3 cups   The post Cheesy Broccoli Mac Soup appeared first on Robin Robertson.

Vegan Gluten free Pumpkin Muffins

September 20 2019 Vegan Richa 

Vegan Gluten free Pumpkin MuffinsStart the fall baking with these hearty Vegan Gluten free Pumpkin Muffins! Soft, satisfying muffins with oats, almond flour, pumpkin, spices and a pecan streusel. Vegan Gluten-free Soy-free Recipe. Jump to Recipe Fall baking has begun! Days are getting shorter, and colder and the light angles are getting sharper, I am sniffling every other day (send some turmeric miso soup!) and Pumpkin puree cans have been stacked. These hearty breakfast muffins are handy to have around for snacking. They are all things fall with pumpkin, spices and satisfying with the oats and almond in them. These muffins are gluten-free with almond and oat flours and a bit of starch. The streusel has some flour, pecans and cinnamon. Add an icing for extra moisture and serve there warm with some vegan butter. You can also bake the batter in a brownie pan for hearty breakfast bars. Add more streusel and bake until a toothpick from the center comes out clean. For regular flour muffins, try these pumpkin cream cheese stuffed muffins. Lets get baking!Continue reading: Vegan Gluten free Pumpkin MuffinsThe post Vegan Gluten free Pumpkin Muffins appeared first on Vegan Richa.

Favorite Tomato Recipes

August 28 2019 Golubka Kitchen 

Favorite Tomato Recipes Tomatoes are everywhere right now, every color and shape imaginable, and tasting like the most concentrated sunshine. This abundance always feels a little bittersweet, knowing that they will be gone as fast as they came, and that we’ll be moving on to heartier fall fare like squashes and roots soon enough. While they last though, it’s a very good idea to incorporate tomatoes into every meal imaginable. Today we’re sharing a round-up of our favorite tomato-centric recipes that we’ve posted over the years

Sesame Noodles with Lemongrass Tempeh Crumbles

August 23 2019 Vegan Richa 

Sesame Noodles with Lemongrass Tempeh CrumblesSesame Noodles with Lemongrass Tempeh Crumbles. Tempeh is marinated then roasted to make a delicious savory crumble which is served over quick noodles dressed in sesame oil and soy sauce. Vegan Gluten-free Nut-free Recipe. Jump to Recipe I had some noodles and tempeh to use up and that’s how this quick stir fry came about. Tempeh is marinated in ginger, garlic, soy sauce, lemon grass and sesame oil. Then cooked until it is golden. The noodles are tossed with sesame oil, rice vinegar, soy sauce and some garlic and sriracha and warmed, then served with the delicious tempeh crumbles. Add some blanched broccoli, or roasted veggies to the stir fry. Add in some peanut or almond butter to the noodles for creamy noodles. Use tofu or chickpeas! Loads of options. See soy-free option in notes. Lets make this!Continue reading: Sesame Noodles with Lemongrass Tempeh CrumblesThe post Sesame Noodles with Lemongrass Tempeh Crumbles appeared first on Vegan Richa.

Chia Almond Delight

August 5 2019 VegKitchen 

Chia Almond Delight This slightly sweet, creamy drink made of chia seeds, almond milk, and almond butter is perfect to round out breakfast, but it also makes a great snack or a healthy dessert after dinner. The recipe is versatile--have fun customizing it by using different milks, nut butters, and even fruits. Recipe adapted from Chia: The post Chia Almond Delight appeared first on VegKitchen.

Recipe | Green Beans with Lemon-Almond Pesto

July 29 2019 Oh My Veggies 

I don’t know what’s up with my green beans this summer. The plants themselves are looking nice and lush (despite a few brown leaves here and there), but they’re not producing many beans. This has been my harvest so far: Sad, right? Whenever I attempt to grow beans, I end up having to buy more beans to supplement what I grow. Because dinner with 5 beans to split between my husband and me as a side dish? That’s just not going to work. So when I made this Green Beans with Lemon-Almond Pesto recipe, I used my 5 beautiful, perfect, delicious heirloom beans and then bought the rest from the farmers market. The beans from the farmers market were delicious, but they definitely weren’t as pretty. Green beans and almonds are a classic combination, so I thought I’d try making a pesto with almonds to put my own twist on Green Bean Almondine. Green Bean Almondine is one of those dishes that I find myself loving sometimes and loathing others. When it’s done right, it’s so good! When it’s done wrong, those soggy little slivers of almonds bring absolutely nothing to the table. Unlike the soggy buffet version of Green […]

Strawberry Brownies (Vegan Gluten-free Grain-free)

July 14 2019 Vegan Richa 

Strawberry Brownies (Vegan Gluten-free Grain-free)Amazing Strawberry Brownies! These Decadent Brownies are Vegan Gluten-free Grain-free and have No added oil. So Chocolatey and fudgy. Strawberries add amazing flavor balance. Soyfree Vegan Recipe.  Jump to Recipe Whats better than simple s=brownies>vegan brownies? These Strawberry Brownies! That are flourless, gluten-free and grainfree and have no added oil! These brownies are so decadent, chocolatey and fudgy. The strawberries add an amazing balance to the intense chocolate. Just a few ingredients like almond butter, almond flour, flax meal, cocoa powder and a short active time. Then a struggle to wait to bake and cool! Husband ranked these OMG dedadent and amazing and make them every week! You can make them without the strawberries or add other berries of choice. Try these decadent gluten free brownies and serve with whipped coconut cream or vanilla ice cream!Continue reading: Strawberry Brownies (Vegan Gluten-free Grain-free)The post Strawberry Brownies (Vegan Gluten-free Grain-free) appeared first on Vegan Richa.

Gluten Free Peach Crisp

July 8 2019 Meatless Monday 

This gluten free peach crisp is healthy enough to eat for breakfast, and delicious enough to enjoy for dessert! Youll love this easy peach crisp recipe with whole grain gluten free oats, omega-3 rich chia seeds, & ripe, juicy summer sweet peaches, plus a hint of ginger! This recipe comes to us courtesy of E.A. Stewart, the Spicy RD. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Ingredients: - 4 ripe peaches seed removed, and cut into cubes - 2 tablespoons chia seeds - 1 tablespoon tapioca flour* - 3 tablespoons + 2 teaspoons pure maple syrup divided - 1/­­2 teaspoon ground ginger - 1/­­4 teaspoon salt divided - 3/­­4 cup gluten free oats* - 1/­­4 cup sorghum flour or rice flour* - 2 tablespoons melted virgin coconut oil - 2 cups yogurt i.e. Greek, coconut, almond, soy~optional for serving Instructions: 1. Preheat oven to 350 degrees F. Place 4 ramekins or oven proof custard cups on a baking dish. 2. Combine peaches, chia seeds, tapioca flour, 1 tablespoon maple syrup, ground ginger, and 1/­­8 teaspoon salt in a mixing bowl. 3. Stir well to combine, and spoon mixture, divided equally, into ramekins/­­custard cups. 4. Rinse out and dry mixing bowl. Add oats, sorghum flour, coconut oil, remaining maple syrup {2 tablespoons + 2 teaspoons}, and 1/­­8 teaspoon salt to bowl. Stir well to combine, then divide mixture equally into 4 servings, and sprinkle on top of peaches. 5. Bake for 15-20 minutes, or until oat mixture is light golden brown. Remove from oven, and allow to cool 5 minutes before serving. Top each crisp with 1/­­2 cup yogurt if desired. Recipe Notes: - Feel free to omit tapioca flour from peach mixture if desired. It helps thicken the peaches a little, but is not essential. - May use regular oats if not following a gluten-free diet - May substitute sorghum flour with rice flour. Or, use all-purpose flour if desired for a non-gluten free version. The post Gluten Free Peach Crisp appeared first on Meatless Monday.

Vegan Gluten free Cinnamon Rolls Grainfree No Yeast

June 25 2019 Vegan Richa 

Vegan Gluten free Cinnamon Rolls Grainfree No YeastAmazing Fluffy Vegan Gluten free Cinnamon Rolls. These Grain free Cinnamon Rolls use almond flour and have no yeast, so no rising time. Vegan Soyfree Recipe. No added yeast Jump to Recipe It is time to make some cinnamon rolls! That need just 1 Bowl and are free of gluten, grain, and yeast! Gluten-free + Vegan Baking is always tricky. There are many flours and flour combinations and each add different textures, flavors and behavior to the final dish. Gluten free flours also tend to dry really quickly, so using them in directly in a regular flour recipe doesnt always work. Methods and recipes can completely change with gluten or grain free baking. For these cinnamon rolls, I use almond flour and coconut flour with a bit of starch. Starch is the binder and the coconut flour keeps the dough dry enough to help make it easier to roll.  The delicate dough is steamed rather than baked. Baking will dry them out into crispier rolls with biscuity edges. These rolls are not going to be as chewy and fluffy as a regular flour roll, but are fluffy enough when made right. The almond flour adds it owns flavor. These rolls are best served fresh right out of the steamer, when they are at their fluffiest and freshest flavor. If you make these, let me know how they turned out! See below for the need for each ingredient and substitution options.Continue reading: Vegan Gluten free Cinnamon Rolls Grainfree No YeastThe post Vegan Gluten free Cinnamon Rolls Grainfree No Yeast appeared first on Vegan Richa.


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!