almond - vegetarian recipes

Try it! You will enjoy it!

Bombay sandwich recipe | mumbai sandwich | bombay grilled sandwich recipe

Vegan Potato Soup

Karela recipe | bitter gourd recipes | karela juice | bitter melon chutney

Chutney recipes without coconut for idli & dosa | no coconut chutney recipe



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almond vegetarian recipes

5 Vegetarian Swaps to Boost Nutrition in Sweet Treats

November 23 2020 Vegetarian Times 

Choose Whole Grains Theres a reason the Dietary Guidelines for Americans recommend to make at least 50% of your grains whole: theyre packed with essential vitamins and minerals that keep your body running at its peak! When gearing up to bake that family favorite sugar cookie or bread loaf, consider swapping half of the all-purpose flour for a whole-wheat flour until you can make the full switch (this Healthy Chocolate Chunk Pumpkin Loaf is a great recipe to start with!) Traditionally, when you start small like this its an easy way to slowly get your pallet to adjust to the change while boosting the fiber of the entire slice (or cookie) too! If youre gluten-free, consider using a recipe that calls for gluten-free oat flour or almond flour (like these Healthy Pumpkin Muffins) so you also reap the benefits of the fiber. Amp Up Those Omegas with Walnuts Pumpkin, pecan, or apple pie calling your name this season? Consider swapping out that white flour and butter crust for a delicious (and nutritious) walnut-based crust. Walnuts pack 2.5 grams of the plant-based version of the omega-3 fatty acid known as alpha-linoleic acid (ALA), in addition to 4 grams of protein and 2 grams of fiber in a one-ounce portion. While many name brands have begun selling their own walnut crusts in the baking section at your local market, they often contain flour and butter in small amounts to help hold the crust together. Not a deal-breaker if youre tight on time, but defeats the purpose of the swap if youre trying to keep this treat gluten-free and vegan. Consider making your own (check out a simple recipe idea here) by pulsing walnuts with a date paste or syrup in your food processor, then shaping into a pie crust and freezing until ready to bake. Related: 7 Tips for Shaking Sugar Think natural When It Comes to Sugar Its no secret most people eat WAY more added sugar than recommended (for reference, on average Americans eat about 17 teaspoons of added sugar a day when the recommendation is closer to 12 teaspoons or below for a 2000 calorie diet!) And friends, beware, coconut sugar, maple syrup, honey, and good ole cane sugar are ALL just different types of added sugars (one isnt better than the other.) To help satisfy that sweet tooth, consider using the natural sugars found in sweet fruits and vegetables, like apples, dates, and sweet potatoes, in your baked goods. Depending on the type of recipe youre making, you should be able to reduce the added sugar by at least a third when you sub in unsweetened applesauce (like these Chocolate Chip Cookie Dough Bars do!) Note you will also need to modify the fat amount (like the oil or butter used) so the texture continues to be the same. Boost Fiber with Beans Chocolate is abundant this season and for good reason: its delicious and its packed with flavonoids. But what if you took that decadent chocolate and brought it up a notch to boost the fiber and create a decadent dark chocolate dip to serve alongside graham crackers, gingerbread, or fresh fruit? Youd be the hostess with the most-ess for sure! Begin by pureeing a cup of beans alongside melted dark chocolate or dark cocoa powder, dates for natural sweetness, and your favorite nut or seed butter of choice. Blend until its a smooth, hummus-like consistency and enjoy! (Use this Sweet Hummus Recipe as your guide.) Power Up with Protein Cream pies and bundt cakes are certainly popular around the holiday season, but that doesnt mean you cant do over the dairy! Swapping in a portion of reduced-fat Greek or skyr yogurt for sour cream helps to boost the protein while minimizing the saturated fat of your treat. If youre still not a big fan of Greek yogurt, then ease into it by starting small with the swap, with roughly a third used in place of the sour cream. In no time youll be adjusted and making the full swap, pinky promise! (Try this Butterscotch Cheesecake Pie for a nice addition to your menu this year!) The post 5 Vegetarian Swaps to Boost Nutrition in Sweet Treats appeared first on Vegetarian Times.

Vegan Gulab Jamun Dry Mix

November 10 2020 Vegan Richa 

Vegan Gulab Jamun Dry MixLearn how to make Vegan Gulab Jamun using my simple gulab jamun dry-mix as a starting point to make this festive Indian sweet consisting of soft cardamom-scented donut balls soaked in saffron/­­rose water syrup. Dairy-free and with a gluten-free option! Jump to Recipe DIY Gulab Jamun Dry Mix for gifting to yourself and others Get ready for one of my favorite Indian treats ever – Gulab Jamuns! The ultimate indulgence for special occasions. Small, bite-sized syrupy donut balls of bliss! And with this Gulab Jamun Dry Mix, you will be able to make them all.the.time. If you are new to Indian food or Indian Diwali sweets, you might be wondering what I am talking about. Let me explain: What are Gulab Jamuns? Gulab jamuns are like a rich donut, flavored with cardamom and saffron and soaked in sugar syrup to make a soft and melt-in-your sweet syrupy Indian dessert. A favorite around the festival season, The traditional version uses milk powder or mawa (milk solids) or other forms of dairy. Every few years I try to improve my vegan gulab jamuns. This version (also a slight variation in my indian kitchen book) makes amazing jamuns. But just getting all the ingredients together can add up to the cooking time. I made them simpler and tastier! Just blend up the ingredients and store as a diy donut mix so that you can make quick vegan jamuns as needed. You can also gift this mix to people as it is shelf-stable for a couple of months! This recipe uses some flour, cardamom, baking soda, sugar, and nuts such as almond and pistachios to add a mawa (milk solids or milk powder) effect. A little bit of breadcrumbs ensures that the mix has a bit of air. Just blend everything up. Add some nondairy milk, make dough and pan fry or deep fry, soak in warm sugar syrup and ready! Lets make this right now!Continue reading: Vegan Gulab Jamun Dry MixThe post Vegan Gulab Jamun Dry Mix appeared first on Vegan Richa.

Getting Ready for Diwali!

November 7 2020 Manjula's kitchen 

Getting Ready for Diwali! Diwali is just around the corner. I feel like this year has gone by very fast.   This time of year, is my favorite and I have already begun my preparations!  Sadly, this year will be different because we cannot attend our usual round Diwali parties thrown by friends and family.  This year we will also miss out on our annual Diwali traditions – our local Diwali mela and the “Festival of Lights” celebration.  I have been actively involved in these events for so many years and missing out on these events is so strange.  But all is not lost.  We can still celebrate Diwali by wishing friends and family a happy Diwali and visiting them outdoors in small socially distanced settings. I like to gift people with homemade goodies during the Diwali season.  Homemade gifts are truly special in that they show you really put some thought and care into it. Some ideas for simple homemade gifts are Achari Mathries, Crispy Shakarpara, Nariyal Ka Ladoo, Atta Ka Ladoo, Almond brittle, and Spicy cashews.  You can place these delicious snacks in decorative boxes and add in some colorful diyas for the perfect homemade Diwali gift.  This small token can really convey our good wishes for the Diwali season. Here’s to wishing everyone love and light this Diwali season! The post Getting Ready for Diwali! appeared first on Manjula's Kitchen.

Instant Badam Burfi

November 7 2020 Manjula's kitchen 

Instant Badam Burfi (adsbygoogle = window.adsbygoogle || []).push({}); Print Instant Badam Burfi Instant Badam Burfi, or Almond Candy is a quick and easy recipe that will satisfy the entire family! The best part of this recipe is that involves absolutely no cooking. This is the time of the year when we are all busy celebrating the holidays. Of course, this year will look a little different, but we can always make the best of this situation. Since we are all busy with work and family responsibilities, I wanted to make a quick and easy dessert that is both delicious and sweet. Badam Burfi is just that. All you need is less than 10 minutes to make this delicious Burfi. After trying this recipe a few times, I was surprisingly satisfied with the way it turned out! I wish I had thought of this recipe before. During the holidays, homemade sweets make the best holiday gift for family and friends. The main ingredients are almond flour and condensed milk. Enjoy! Course Dessert Cuisine Indian Ingredients1 cup almond flour badam 3 Tbsp condense milk sweetened 1/­­8 tsp cardamom powder 1 Tbsp grainy sugar 1 Tbsp sliced pistachios pista InstructionsIn a bowl mix almond flour pistachios and cardamom powder. Add condensed milk mix it with a spoon then lightly oil your finger and make it smooth like dough. I am using Ziplock to roll the Burfi. Cut the Ziplock bag in two, put the almond dough in the center of one piece and cover it with another piece. With your palm press it to make a Pattie then roll it into quarter-inch thick. Note: try to keep in rectangle shape because we are going to cut them in the square. Remove the top wrap and spread evenly sugar and cover it again and lightly roll t again. Note: this will make sugar stick to burfi. Cut them into your preferred size. Wait for about fifteen minutes and then remove it. Almond burfi is ready. NotesAdding grainy sugar gives nice texture to burfi and add little needed sweetness. The post Instant Badam Burfi appeared first on Manjula's Kitchen.

WORLD 2.0 vegan cookbook on Kickstarter

November 2 2020 The Lotus and the Artichoke 

WORLD 2.0 vegan cookbook on Kickstarter Visit Kickstarter to pre-order: http:/­­/­­kck.st/­­2TE62bO  My first book has been a bestseller for almost eight years, but ever since the sequels came out, I’ve wanted to go back and massively upgrade the visuals on the original book: to re-do the cover artwork and re-shoot most of the food photos. After publishing 5 other books and spending additional years in the kitchens of the world, I knew I could improve the recipes, add outstanding dishes that didn’t make it into the first versions, and bring more culinary authenticity and cultural awareness to the entire book. The newly updated, re-photographed and freshly illustrated edition of The Lotus and the Artichoke – Vegan Recipes from World Adventures is my classic, first journey in the world of vegan cookbooks reimagined and upgraded. Its my tribute to powerful memories, awesome individuals, and fantastic meals that Ive made, found, and shared with countless others like you. I’ve wanted to re-create my first cookbook for years, but the opportunity didn’t really arise until the surprises and challenges that have been this monster of a year, 2020. Yasai Izakaya Genki, Tokyo 2019 You see, I’d planned to return to Japan and continue my adventures from late 2019. Ultimately, now, Id be wrapping up The Lotus and the Artichoke – JAPAN. But when Corona hit, not only did it cancel nearly all my events and most of my income, like for so many people, lockdowns and border closures meant drastic changes not just daily life but to our travel plans as well. The struggle to return to a form of life that is more predictable and free has been different for all of us. As life has become more routine and restricted, our travels have been more in our minds and through the eyes of others-- through art, music, video and social media. A big part of my own escape these last months has been getting into the kitchen and diving back into my first cookbook - revisiting the intense dishes, unforgettable places and global flavors that shaped my life and projects over the last eight years. Ive cooked for the family, for friends, and for neighbors. Hopefully opportunities for more lunch and dinner parties and big cooking events will shape up soon! updated world map & photo collage for WORLD 2.0 edition NEW in Vegan Recipes from World Adventures 2.0: - brand NEW cover art & illustration! - NEW introduction & kitchen info! - more travel stories! - 8+ totally NEW recipes (not found in earlier editions!)  - 70+ newly photographed dishes!  - 100+ updated & improved recipes!  - better recipe names with respect to cultures & inspirations - 8+ additional pages of adventures & travels! As with all 6 of my cookbooks, I have written, illustrated, cooked, photographed and designed this book myself. The Lotus and the Artichoke is the ultimate combination of my passions: art, travel, vegan cooking, and photography. - My fully updated and re-envisioned first cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide -  224 pages with 100+ recipes and over 90 full-page color photos  - Personal stories, art, and recipes inspired by my travels and culinary adventures in over 50 countries.  - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients  - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Palak Paneer – North Indian spinach with tofu paneer Pad Thai – rice noodles with tofu, crushed peanuts & lime Omelette *NEW RECIPE* Mombasa Red Curry – with sweet potatoes & tofu Buka – Nigerian stew & Jollof – Senegalese rice *NEW RECIPES* Koshary – Egyptian pasta, lentils & rice with red sauce & fried onions *NEW RECIPE* Mini Meat Pies – made with lentils & vegetables Lasagna – with smoked tofu, cashew cheese, zucchini & mushrooms Recipes in Vegan Recipes from World Adventures 2.0 AMERICAS -  Salade a la Montréal arugula, pears, walnuts & lemon dressing -  Lower East Side Salad avocado and tomatoes on quinoa & carrot ginger dressing -  Jersey Summer Salad spinach, tomatoes, mushrooms, walnuts & raspberry dressing -  Pancakes American breakfast classic -  Waffles *NEW*  -  French Toast another American breakfast classic -  Tofu Scramble with mixed vegetables -  Omelette *NEW*  -  North End Pasta Spaghetti & Vegan Meatballs with red sauce -  Ithaca Mac & Cheeze baked casserole -  TLT Tempeh Lettuce Tomato sandwich -  Black Bean Burgers 90’s style classic burgers -  Three Bean Chili with assorted vegetables -  Mango Pear Crumble with ginger & cinnamon -  Roasted Walnut Brownies double chocolate delight -  Oatmeal Cranberry Walnut Cookies American classic -  Guacamole Latin American avocado dip -  Salsa Latin American spicy tomato dip ASIA -  Cold Sesame Noodles Chinese dim-sum classic -  Wontons Chinese steamed dumplings with soy ginger dipping sauce -  Congee savory rice porridge *NEW*  -  Horenso Goma-ae Japanese chilled sesame spinach -  Miso Soup Japanese classic with tofu -  Teriyaki Tempeh Japanese stir-fry with vegetables -  General Tsos Chicken Cantonese classic -  Sesame Ginger Tofu Chinese fusion -  Tom Kha Thai coconut soup with tofu & vegetables -  Pad Thai rice noodles with tofu, crushed peanuts & lime -  Pad Horapa Makua Thai stir-fry with eggplant, basil, tofu & cashews -  Bai Cha Cambodian fried rice with smoked tofu & vegetables -  Gói Cuôn Vietnamese fresh spring rolls with ginger peanut sauce -  Pho Vietnamese noodle soup with smoked tofu & vegetables -  Banh Mi Vietnamese seitan sandwich -  Mirza Ghasemi Persian eggplant -  Gajar Masala grated carrots with pineapple, dates & cashews -  Aloo Raita Indian potatoes and cucumbers in yogurt -  Poha Indian flattened rice with potatoes & spices -  Gobi Tikka Indian baked marinated cauliflower -  Pakoras Indian spinach fritters with apple tamarind chutney -  Masoor Dal North Indian red lentils -  Chole Bhature Indian chickpeas with fried flatbread -  Hyderabadi Biryani South Indian rice dish -  Dhokla South Indian savory steamed chickpea cake -  Masala Dosa South Indian cr?pe with spicy potato filling -  Sambar South Indian vegetable & lentil stew -  Coconut Coriander Chutney South Indian condiment -  Paneer Makhani North Indian tomato curry with tofu paneer -  Mutter Paneer North Indian peas with tofu paneer -  Palak Paneer North Indian spinach with tofu paneer -  Navratan Korma North Indian creamy vegetable curry -  Vegetable Jalfrezi North Indian spicy mixed vegetables -  Dal Makhani North Indian creamy bean curry -  Sindhi Bhindi Masala North Indian okra -  Bengan Bhartha North Indian eggplant -  Chilli Paneer Indo-Chinese tofu paneer -  Vegetable Manchurian Indo-Chinese dumplings -  Halva Indian semolina sweet -  Saffron Mango Lassi Indian yogurt shake -  Naan North Indian flatbread -  Nariyal Chaval South Asian coconut rice -  Haldi Chaval North Indian golden rice with turmeric -  Jeera Chaval North Indian rice with cumin seeds AFRICA -  Plasas & Fufu Gambian spinach peanut stew with mashed cassava -  Koshary Egyptian pasta, lentils & rice with red sauce & fried onions *NEW* -  Tanjine Moroccan stew with couscous *NEW* -  Mombasa Red Curry with sweet potatoes & tofu -  Ful Medames North African spicy bean dip *NEW* -  Hummus North African & Middle Eastern chickpea spread -  Buka Nigerian stew mushrooms and soy meats *NEW* -  Jollof Senegalese seasoned rice *NEW* EUROPE -  Endive Sprout Boats with sesame soy dressing -  Field Greens & Seared Apples with chickpea ginger parsley dressing -  Borscht Russian beet soup -  Blintzes Russian-Ukrainian cr?pes -  Gazpacho cold tomato & cucumber soup -  Carrot Ginger Zucchini Soup classic & creamy -  Roasted Root Vegetables with rosemary & spices -  Rotkohl German stewed red cabbage -  Kartoffelpuffer German potato pancakes with homemade applesauce -  Semmelknödel Bavarian bread dumplings -  Auflauf German zucchini & potato casserole -  Zwiebelkuchen German baked flatbread with onions & smoked tofu -  Schnitzel Austrian-style breaded bean cutlets -  Käsespätzle Swiss-German noodles with leeks & cheeze sauce -  Tofu Mushroom Stroganoff with fresh herbs -  Quiche French savory pie -  Cashew Mushroom Risotto with sun-dried tomatoes -  Lasagna with smoked tofu, zucchini & mushrooms -  Tempeh Stuffed Mushrooms with garlic & herbs -  Stuffed Peppers with tomato rice & smoked tofu -  Spinach & White Beans with sun-dried tomatoes & herbs -  Vegan Meat Pies with lentils & vegetables -  Turkish Bulgar Pilaf with Tofu-Feta & fresh herbs -  Grah Balkan bean stew with seitan -  Gibanica Balkan cheese pie -  Bratäpfel baked apples stuffed with dates, figs & walnuts -  Apfelstrudel Austrian-German apple pastry -  Lebkuchen traditional German Christmas cookies -  Tarte au Citron French lemon pie -  Mandeltorte German-Swedish almond pie Dal Makhani – North Indian creamy bean curry Masala Dosa – South Indian cr?pe with spicy potato filling, sambar & coconut chutney Pad Horapa Makua – Thai stir-fry with eggplant, basil, tofu & cashews Borscht – Russian beet soup Blintzes – Russian-Ukrainian tofu cheese cr?pes with jam Beaner Schnitzel – Austrian-style breaded bean cutlets Käsespätzle – Swiss-German noodles with leeks & cashew cheese sauce Pasta Famiglia – Spaghetti & Vegan Meatballs with red sauce Teriyaki Tempeh – Japanese stir-fry with vegetables Hyderabadi Biryani – South Indian rice with vegetables Chilli Paneer – Indo-Chinese spicy stir-fry with tofu paneer Vegetable Manchurian – Indo-Chinese dumplings The Lotus and the Artichoke – World Adventures from World Adventures 2.0, my updated, re-photographed & illustrated original cookbook is only available for pre-order on Kickstarter for 21 days!

Vegan Pumpkin Pie Bars

October 30 2020 Vegan Richa 

Vegan Pumpkin Pie BarsEasy to throw together, these vegan pumpkin pie bars are perfect for when you don’t want to make an actual pumpkin pie but still want to have the same flavor. The homemade almond flour crust holds together well and is the perfect base for the dairy-free pumpkin pie filling. Serve as is or topped with coconut cream! Jump to Recipe If you’re looking for a convenient fall dessert recipe, I’ve got you covered. These pumpkin pie bars are like pumpkin pie but so much easier to make! The homemade pumpkin pie filling is smooth, creamy, and seasoned with plenty of pumpkin spice and rests on a simple almond flour crust. They had topped with cinnamon sugar for some extra. Utterly irresistible!Continue reading: Vegan Pumpkin Pie BarsThe post Vegan Pumpkin Pie Bars appeared first on Vegan Richa.

VT Tried It: Justin’s Peanut Butter

October 2 2020 Vegetarian Times 

As a vegetarian living an active lifestyle, Justin was on a mission to create something better. Given that nut butter was a staple in his diet, plain old peanut butter just wasnt cutting it. He dreamt up his own flavors and an assortment of experimental nut butters began to fill his cabinets. After weeks of hungry roommates stealing his tasty creations, Justin decided to write his name on the jar.  Justin’s uses organic ingredients, Rainforest Alliance certified cocoa, sustainably sourced palm oil, recyclable packaging, and made with windpower. Justins Maple Almond Butter: The denser texture and subtle maple flavor pairs well with something juicy like an apple for a healthy and satisfying snack that doesnt leave you hungry later. It didnt take much to be nicely filling.   Justins Honey Peanut Butter: This spreads well, and would pair well with crackers or with celery as a healthier alternative. Nicely sweet but honey taste is still subtle. We paired this with apple slices, which was very satisfying even for colleagues who dont like apples (yes, they are an odd bunch!). These travel pouches are great for the hiking trail, or office snack drawer, and would be a great snack while watching kids sports g Justin’s offers recipes to cook with your favorite nut butters ->  The post VT Tried It: Justin’s Peanut Butter appeared first on Vegetarian Times.

12 Road Trip-Worthy Snacks

September 25 2020 Vegetarian Times 

If the walls of your home feel like theyre closing in, youre not alone. Two-thirds of Americans (67%) say that staying home due to the COVID-19 pandemic has made them want to take a vacation, according to a survey conducted by Harris Poll on behalf of Shell.  But with so many travel restrictions and concerns about health safety while flying, its no wonder that many people trying to scratch their travel itch are turning to good, old fashioned road trips -- 36% of Americans say that they are more likely to take a road trip now than they were prior to the COVID-19 pandemic and 61% of Americans are now more interested in taking a local road trip to explore areas close to home.  Before you hit the open road, theres plenty to do: packing, creating a playlist that captures the vibe of your destination, planning your itinerary and, of course, stocking up on car-friendly snacks. While vacation may seem like the perfect excuse to indulge in junk food, those snacks could leave you feeling lethargic and bloated during a time when youd much rather feel energetic and carefree.  Thankfully, theres no shortage of vegan-friendly snacks that are mess-free, nutritious, and tasty. Weve rounded up some of our favorites: Quinn Grain-Free Pretzel Chips Nothing beats the crunch of a pretzel -- and everyone living a gluten-free lifestyle knows that grain-free pretzel replacements typically leave a lot to be desired. Not the case with Quinn Grain-Free Pretzel Chips; youd never know it was grain-free thanks to its near-identical texture (they are made from cassava flour, a gluten-free root vegetable) and spot-on flavoring (shout out to the Cracked Black Pepper variety!). Theyre non-GMO, gluten-free, vegan, dairy-free, and the shape makes them perfect for dipping into your favorite condiment (but maybe not in the car, okay?). Shop now Pans Mushroom Jerky Beef jerky is a classic road-trip snack -- but who needs the beef? Pans mushroom jerky is made from shitake mushrooms, which is one of the meatiest mushrooms. Plus, mushrooms impart that beloved umami flavor everyone craves. These fiber-filled snacks are rich in vitamin D, vegan, gluten-free and theres flavor for any mood youre in: Zesty Thai, Applewood BBQ, Salty & Pepper and Original.  Shop now SkinnyDipped Nuts When you cant decide if you want salty or sweet or chocolate, reach for a bag of SkinnyDipped Super Dark + Sea Salt almonds -- these almonds are dipped with extra dark 73% artisan cacao, and sprinkled with a hint of sea salt. A serving size of these vegan goodies offers 5 grams of plant protein and less sugar than an apple. The whole line is vegetarian, including the SkinnyDipped Cashews in Dark Chocolate Cocoa and Dark Chocolate Salted Caramel. Shop now Undressed Salad Bar Salads arent exactly considered a portable snack, which is why Anne Klassman founded Undressed to throw in her purse or glove compartment -- its a salad in a bar form, with 5-7 grams of protein from its toasted almond base and a full serving of vegetables. Choose from Chipotle Cranberry, Cilantro Lime, Honey Mustard and Sesame Ginger depending on your craving. Theres no sugar added, and these vegan bars are gluten-free, too. Shop now Omnom SuperChocoBerryBarleyNibblyNuttylicious Nope, that wasnt a typo -- when something is this tasty, it deserves a name that stands out from the crowd! Picture a delicious, nutritious dark chocolate bar made from organic Tanzanian cocoa beans thats sprinkled with cranberries, salted almonds, puffed Icelandic barley and cacao nibs. And voila, you have a SuperChocoBerryBarleyNibblyNuttylicious bar. Hot tip: Theres no need to relegate Omnoms superfood creation to your car -- its also a great way to boost your energy on a hike. Shop now Natures Garden Omega-3 Deluxe Mix No road trip is complete without a healthy dose of trail mix, but traditional peanuts and granola dont hold a candle to Natures Gardens Omega-3 Deluxe Mix. This blend of ingredients was thoughtfully chosen for its nutritional qualities: almonds for vitamin E, pecans for fiber, walnuts for omega-3 fatty acids, cranberries for adding more fruit to your day, pistachios for protein and vitamin B6, and pepitas for magnesium and iron. Bonus: The bag is resealable, so you wont have any messy spills in the car. Shop now LesserEvil Veggie Sticks A salad you can eat with your fingers? Its not rude, its LesserEvils new Grain Free Veggie Snacks! The two flavors -- Himalayan Pink Salt and Vegan Ranch -- offer up grain-free goodness made with organic olive oil. Organic veggies are the first ingredient (a blend of vegetable flours and powders), and they are certified USDA organic, vegan, paleo, non-GMO, grain-free, gluten-free and kosher to boot. Pro tip: Your kids will love them and have no idea they are ingesting an extra helping of veggies. Shop now Seven Sundays Muesli While road trips may evoke fond memories of your childhood, the sugar-laden and gluten-packed muesli of your formative years are best left behind. Instead, choose Seven Sundays Muesli, which is chockfull of nutrient-dense superfoods. The Rise & Shine Strawberry Banana Nut Mix -- a cereal/­­trail mix hybrid, so feel free to add almond or oat milk as desired -- has only 5 net carbs, and is grain-free, gluten-free, and keto-friendly. Plus, you can easily pronounce every ingredient: Almonds, coconut, sunflower seeds, dates, Bing cherries, pecans, chia seeds, sesame seeds, bananas, flax seeds, pumpkin seeds, strawberries, cinnamon, and pure vanilla extract.  Shop now Biena Chickpea Snacks Chickpeas to go? Yes please! Bienas Chickpea Snacks are light, crispy roasted chickpeas that boast 5-6 grams of plant protein and fiber. The vegan varieties include Barbecue, Habanero, Ranch and Sea Salt -- and they are non-GMO, grain-free, gluten-free, and nut-free. They are perfect to pop in your mouth on the road, and back home they work well as salad and soup toppers. Shop now CaPao Smoothie Balls Missing your morning smoothie while on the road? CaPao Smoothie Balls may help keep your routine intact. These plant-based snacks are made from zesty cacao fruit pulp, nuts and seeds. Choose from Apricot, Plant Protein and Golden Berries, Golden Berries, Apricot and Chia Seeds, and Mango, Cashew and Coconut. Cacao is the same magical plant that gives us chocolate -- but 75% of the cacaofruit is underutilized or simply thrown away after the cocoa beans are extracted for making chocolate, leaving behind husk, pulp and cocoa butter. So, CaPao uses the wasted nutrition found in the pulp and husk in its products, as these components contain magnesium, iron, zinc, potassium, fiber and many essential B vitamins. Shop now ZENB Veggie Bites Veggies are one of the healthiest snacks, but who has time to peel and prep a bunch of produce before a road trip? When youre away from home, rely on ZENBs Veggie Bites. They offer a full cup of vegetables in each pouch and use the whole vegetable -- stems, skin, seeds and all -- so you get extra nutrition, like fiber. The vegan, non-GMO, organic and gluten-free bites come in a resealable package with five flavors: Edamame, Red Bell Pepper, Summer Beets, Sweet Potato and Sweet Corn. Shop now The Goods Mart Vegan Snack Box Dont have time to shop for individual snacks? Want to try something new? Let The Goods Mart -- a socially conscious convenience store in Soho, NYC -- curate and ship a vegan snack box especially for you. Simply choose the size of your box, let them know whether youre craving salty, sweet or savory, and alert them to any allergies. All the snacks are non-GMO, contain no artificial colors or flavors, and are sure to satisfy any craving that pops up during your travels. Shop now The post 12 Road Trip-Worthy Snacks appeared first on Vegetarian Times.

Rainbow Salad with Lemon Chia Dressing

July 28 2020 Robin Robertson's Global Vegan Kitchen 

Rainbow Salad with Lemon Chia Dressing The Rainbow Salad with Lemon Chia Dressing is a refreshing and satisfying main-dish salad that is a great way to use leftover grains you may have on hand. If you roast your sweet potatoes ahead of time, this salad can come together quickly. For even more protein, you can add some diced smoked tofu or cooked chopped tempeh bacon. This recipe is from my new book The Plant-Based Protein Revolution which comes out in just two weeks. If you haven’t pre-ordered yet, do it today and receive bonus recipes. Just email your proof of purchase to my publisher at plantproteinrev@quarto.com. Support for this book has been amazing, and Im especially grateful for the kind words of Dr. Neal D. Barnard, president of Physicians Committee for Responsible Medicine.  About The Plant-Based Protein Revolution Cookbook, Dr. Barnard wrote: Robin Robertson is the expert when it comes to creating recipes that are delicious, healthful, and easy to prepare. This wonderful protein-packing volume proves that plant-based eating is the most satisfying way to power your day. More coming soon, along with some great tips for getting more protein from plants.  For now, though, let’s eat! Rainbow Salad with Lemon Chia Dressing This recipe is from The Plant Protein Revolution Cookbook by Robin Robertson (c) 2020, The Harvard Common Press. Photos by Jackie Sobon. Salad - 4 cups packed (120 g) baby spinach - 11/­­2 cups (338 g) diced roasted sweet potato - 2 cups (390 g) cooked brown rice or quinoa - 11/­­2 cups (246 g) cooked chickpeas, or 1 (15-ounce [425 g]) can, rinsed and drained - 1/­­2 cup (55 g) toasted slivered almonds or walnut pieces - 1 cup (150 g) shredded red cabbage - 1 large Gala or Fuji apple, cored and diced - 1 ripe Hass avocado, peeled, pitted, and diced Dressing - 2 tablespoons (32 g) almond butter - 2 tablespoons (30 ml) fresh lemon juice - 1 tablespoon (15 ml) rice vinegar - 1/­­3 cup (70 ml) water, plus more if needed - 2 teaspoons pure maple syrup - 2 teaspoons ground chia seeds - Sea salt and freshly ground black pepper Salad: In a large bowl, combine the spinach, roasted sweet potatoes, brown rice, chickpeas, almonds, cabbage, apple, and avocado. Dressing: In a blender, combine the almond butter, lemon juice, vinegar, water, maple syrup, and chia seeds. Blend until smooth. Season to taste with salt and black pepper. Set aside for 5 minute before using. Taste and adjust the seasonings, if needed. If the dressing is too thick, add more water, 1 tablespoon at a time. To serve, drizzle the dressing on the salad and toss well to coat. Makes 4 servings The post Rainbow Salad with Lemon Chia Dressing appeared first on Robin Robertson.

Vegan and Gluten-Free Almond Thumbprint Cookies

July 20 2020 VegKitchen 

Vegan and Gluten-Free Almond Thumbprint Cookies These Vegan and Gluten-Free Almond Thumbprint Cookies are as simple to make as they are beautiful. Use any flavor of preserves youd like in this recipe. I happen to really love the amber glow of the apricot preserves. The post Vegan and Gluten-Free Almond Thumbprint Cookies appeared first on VegKitchen.

The Best Plant-Based Foods to Eat (and Avoid) Before Bed for a Better Sleep

June 1 2020 Meatless Monday 

The Best Plant-Based Foods to Eat (and Avoid) Before Bed for a Better SleepSometimes its just impossible to fall asleep; and, sure, it could be due to excitement or stress, but many restless nights might be a result of the food we had for dinner (or dessert). What we eat plays an important role in how we sleep, because fruits, vegetables, legumes, and even spices contain a complex array of nutrients that all have different effects on our bodies. And while some ingredients can help quell restless nights, others may have the opposite effect, keeping you wired and jittery for hours. So, the next time youre planning your weekly dinner menu, be sure to keep your sleep schedule in mind. Check out our list of plant-based foods to eat (and avoid) before bed for a better sleep. What to Eat:   Almonds A welcomed addition to a strawberry kale salad , trail mix, or Asian noodle bowl , almonds are packed with all the nutrients necessary for healthy eating. But almonds also contain certain minerals that make them useful sleep aids , specifically high amounts of magnesium, which has been found to reduce inflammation and levels of cortisol, a stress-hormone attributed to disrupting sleep.   Bananas Universally beloved for its convenience and mellow flavor, the banana is also a good source of tryptophan, an amino acid associated with sleep. Have breakfast for dinner with a plate of banana buckwheat pancakes or a bowl of banana maple oatmeal , and set yourself up for a sound snooze. Chamomile Tea Its well known, and well documented, that herbal teas can help you relax, but chamomile tea is particularly capable of improving your sleep . Chamomile contains apigenin, an antioxidant that binds to certain receptors in the brain that may promote sleepiness and reduce insomnia.   Kiwi Who wouldve thought this odd, little, green fruit could be the answer to your restless nights? Okay, maybe thats an overstatement, but research does show that kiwis contain high of serotonin, a brain chemical that helps regulate the sleep cycle. Kiwis can be tricky to eat, so we recommend throwing them into the blender for a late-night kiwi-basil smoothie .   Oatmeal Complex carbohydrates, like oats, have the power to induce drowsiness before sleep. Oats -- one of our favorite inexpensive Meatless Monday pantry staples -- contain melatonin, making them a potentially useful sleep aid if consumed before bed.   What to Avoid:   Beans The humble legume is packed with a bounty of nutritional benefits -- protein, fiber, minerals -- but beans may not be the best things to eat right before bed. Eating a bowl of chili or rice and beans before sleep, although delicious, is asking for a night of indigestion and gas pains.   Broccoli Broccoli is a great addition to any diet, but it shouldnt be consumed close to bed time. Fibrous foods, like broccoli, take the body longer to digest, which may keep you awake at night.   Candy An evening full of candy or other sugary treats will have you tossing and turning in bed. Candy is typically composed straight sugar, which can cause wild swings in blood-sugar levels. The initial sugar crash may help you fall asleep, but afterward youll be stuck wide awake.   Cured Meats Preserved meats contain high concentrations of the amino acid tyramine, which signals the brain to release norepinephrine, a neurotransmitter that readies the body for action. Levels of norepinephrine are lowest during sleep and highest during dangerous or stressful situations. Not an ideal combination for night time. Thankfully, there are plenty of plant-based swaps to satisfy your cravings for salty, fatty foods. Spicy Food Finishing off a spicy bowl of curry or cauliflower Buffalo wings will awaken your taste buds, but it will also keep you awake. Chile peppers can be good for you, but eating them before bedtime can lead to indigestion, heart burn, and elevated body temperature -- physical qualities that impair sleep.   Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post The Best Plant-Based Foods to Eat (and Avoid) Before Bed for a Better Sleep appeared first on Meatless Monday.

Non-Dairy Cinnamon Vanilla Cashew Milk

May 8 2020 Oh My Veggies 

This recipe for Non-Dairy Cinnamon Vanilla Cashew Milk is so simple. If I only knew how easy it was to make my own non-dairy milks, I would have started doing it years ago. Why did it take me so long to discover this?! Okay, it’s still not as easy as picking up a carton of almond milk at the store. But it’s easier than I thought it would be. After learning about carrageenan, I decided that I wanted to avoid non-dairy milk made with it. This is not a lecture-y blog, so don’t take this as me telling you what you should or should not eat, but I decided that for me, I’d rather seek out products that don’t use carrageenan. There are plenty of carrageenan-free nut and soy milks out there, but I started to get curious about whether I could make my own. I started with my friend Kelly’s tutorial on how to make your own coconut milk. It was easy and delicious and I wanted to make more. MOOOORE! So then I tried making the cashew milk recipe that came with my Vitamix. I love almond milk, but I think I love cashew milk even more. (Side […]

Vegan Chocolate Chip Cookie from Joy of Cooking (Update: Good News Monday Edition)

April 27 2020 Vegan Thyme 

Vegan Chocolate Chip Cookie from Joy of Cooking (Update: Good News Monday Edition) I've made these chocolate chip cookies at least a half-dozen times since quarantine. But when I whipped up a batch yesterday, the feeling of folding in the butter and flour and chips brought with it a sense of new purpose. Now I was baking like I had during "normal" times: for relaxation. For pleasure. Not for stress relief and escape and sugar coma. The results are in: COVID negative. We're elated! Relieved. Grateful. I wonder how many other families received similar news yesterday and how they're feeling. Did they jump into their kitchens and bake cookies? The roller coaster of emotions we endured while this was all going on was terrifying. And now states (including Missouri) are considering easing restrictions. I hope the virus gets the memo, and surely it has because of course a virus takes direction. I can see it putting on its little coat, fedora hat, grabbing its luggage and just shuffling off into the great unknown. Downtrodden and broken because we, the human hosts--are not going to stand down any longer. We're coming back!  I've been trying to incorporate whole wheat flour/­­ground oats or almond flour into as many recipes as I can to extend the use of my all-purpose flour. So far I've only ruined one loaf of bread because my ratio of water wasn't increased enough or something for a proper rise. It became a nice flat bread instead. Waste not, want not. Use whatever form of chocolate you have on hand here. It can be chopped up chunks, it can be tiny chips, it can be peanut butter chips and chocolate chips. It can be M&Ms--whatever you have on hand that gives you the chocolate jolt you need, use it. This cookie also welcomes any bit of nut you'd like to add as well.  Here is my modified vegan chocolate chip cookie recipe from Joy of Cooking.  Vegan Chocolate Chip Cookie  1 stick Earth Balance butter 1/­­3 cup sugar 1/­­3 brown sugar  1 t. vanilla extract 1 T. ground flax plus 2 T. water and 1 t. olive oil (Flax Egg) 3/­­4 cup AP flour 1/­­4 cup whole wheat flour (or sub any kind of flour you have here) 1/­­2 t. baking soda 1/­­2 t. salt 1 cup chocolate chips 1/­­3 cup chopped pecans *optional Preheat oven to 375. Prep a cookie sheet with parchment paper or light oil. In a bowl, whisk together flour, baking soda, salt. Set aside. Prepare flax egg and set aside. In medium mixing bowl, add butter, sugars, extract and mix well. Add flax egg and blend until smooth. Slowly add dry ingredients to butter mixture until all dry flour pieces are incorporated. Then fold in the chocolate and nuts (if using). Drop by tablespoon onto cookie sheet spaced two inches apart. Place in fridge for twenty minutes.  Remove and bake for 10-12 minutes or until edges of cookies begin to brown. Freeze any unused dough into round balls for later. 

Bread Pudding with Chocolate Sauce

April 17 2020 Manjula's kitchen 

Bread Pudding with Chocolate Sauce (adsbygoogle = window.adsbygoogle || []).push({}); Print Bread Pudding (With Chocolate Sauce) It was my daughter-in-law's birthday this past weekend, and I wanted to do something nice for her. For me, the thing that gives me the most joy is making food for the people that I love, and so I decided that I would prepare something for her to drop off. Due to the quarantine, this was the best that I could do for her, so I wanted what I made to be special. I asked my husband if he had any suggestions, and he said that I should make a dessert that my daughter-in-law, son, and grandkids would all enjoy. After talking to him, I was on the search for a dessert recipe that would be easy to prepare and also not too sweet. This made me think of a bread pudding in a magazine that had caught my eyes just a little while ago. I had been wanting to experiment with bread pudding since then but had found nothing that I fell in love with. I decided to try again, but this time I randomly decided to use a French Baguette for the bread pudding. The texture was exactly the way I wanted it to be a little chewy in some areas while stilling melting in your mouth in other areas. After finalizing the recipe, I had my husband taste test it and he suggested that I should find a way to add chocolate as well because my grandkids love it. In order to incorporate chocolate in a way that wasn't overpowering, I decided to add a chocolate drizzle on top instead of adding it into the bread pudding. It was perfect! If desired, this dish could be given a Indian touch. For example, you can substitute the vanilla extract for cardamom powder and replace the chocolate drizzle with sliced almonds and pistachios. Give it a try! This recipe will serve 6 Course Dessert Cuisine Indian Keyword Apple Bread Rolls, Baked Dessert, Chocolate Sauce, Delicacy, delicious, Easy Recipe, Eggless, Fusion, Homemade, Jain Food, Kid Friendly, No Bake Cheesecake, Party Food, Pineapple Sandesh, Sweet, Tea Time, Vegetarian Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour Servings 6 people Ingredients20 slices French bruschetta cut into about 1/­­4 in thick 3 cup whole milk 6 Tbsp sugar 2 Tbsp corn starch 4 Tbsp butter at room temperature, use as needed 2 tsp vanilla extract 1/­­8 tsp cinnamon powder dalchini powder For Chocolate Sauce (optional) 1/­­3 cup chocolate chips semi-sweet 1/­­3 cup heavy cream 1 tsp vanilla extract Optional1 Tbsp crystal sugar for garnishing InstructionsFor chocolate saucePlace chocolate in a bowl and add the vanilla essence. Heat the heavy cream do nit boil I did in microwave for 25 seconds. Pour the cream over chocolate and stir until chocolate completely dissolve and become glossy. As chocolate sauce cool it will become little thick. Set aside. Making PuddingIn a small bowl take 1/­­2 cup of milk and add corn starch mix it well to smooth paste and set aside. In a saucepan, take remaining milk, and cook over medium high heat stirring occasionally after milk comes to boil let it boil for 10 more minutes. Lower the heat to medium and add sugar and corn starch mix making sure no lumps. Let it boil for about 5 more minutes over low medium heat. Stir the mixture continually making sure mixture is smooth and no lumps. Mixture will become thick consistency of batter. Add vanilla and cinnamon powder mix it well. Preheat oven to 350 degrees F. I am using 5×7 Pyrex pan to make Bread Pudding. Grease the pan. Butter the bread slices lightly. Arrange the bread slanted and butter the edges. Pour the milk mixture and pour over bread slices evenly. Bake in a preheated oven at 350 degrees F for about 20 to 25 minutes, till the pudding is bubbling and the top get browned. Take it out from oven. For best taste Bread Pudding should be served warm. Before serving drizzle the chocolate Sauce over and sprinkle the sugar. Notes - Chocolate sauce and sugar is optional, but for me it adds to the flavor and make more enjoyable. - If you are not fond of chocolate, you can garnish with sliced almonds and pistachios. - This is an easy recipe to make my family loved it. Give it a try. Also try Pineapple Sandesh, No Bake Cheesecake, Potato Soup, Quinoa salad The post Bread Pudding with Chocolate Sauce appeared first on Manjula's Kitchen.

Vegan Rasmalai Cake

November 3 2020 Vegan Richa 

Vegan Rasmalai CakeVegan Rasmalai Cake is a dairy-free spin on the popular Bengali Dessert rasmalai that is typically served for Diwali! Moist almond and cashew flour cake squares immersed in a rich and creamy cashew pistachio “milk” scented with saffron and cardamom. It basically is Vegan Malai burfi soaked in Ras malai milk! Soyfree Glutenfree Jump to Recipe Diwali is coming up and that means Boxes of sweets and desserts being whipped up to share and celebrate. A festival that celebrates a win of goodness, knowledge, kindness over negativity. This Diwali we need that magic.  This vegan Ras Malai Cake is a simple dairy-free spin on one of the most delicious Indian sweets out there – the traditional Bengali Dessert Ras Malai /­­ Rasmalai. What is Rasmalai? Bengali Rasmalai consists of small soft cheese curd/­­paneer balls or cakes immersed in saffron and cardamom-scented sweetened thickened milk. This Indian dessert is usually served with plenty of chopped pistachios and as you can imagine, it’s a pretty popular dessert for the holidays! Vegan Rasmalai Cake – the perfect Diwali treat Vegan version of rasmalai is tricky. The chewy cheese balls are hard to mimic with non dairy cheeses. I have a soy based version in my cookbook. That is chewy and cheesy and almost perfect, but has a slight soy after taste. Today I bring you this variation. This Vegan Ras Malai Cake consists of a moist vegan nut cake which is like malai burfi/­­milk cake immersed into a rich sweetened cashew pistachio cream. We make the burfi cake, we pour cream on top, we let the cake soak up some of that goodness and it’s ready to serve. No fuss, no stress! The flavors of rasmalai all come from the amazing malai cream sauce and  satisfy that ras malai craving. More Vegan Diwali Recipes From The Blog: - Almond Halwa, 2ways and Almond Ladoo GF - Malai Burfi  GF - Basundi - 7 Cup Burfi - GF, Nutfree - Malai Ladoo - Brown Rice Kheer - Gajar Halwa, skillet, Instant pot - Gulab Jamuns - Easy Kaju Katli  Some Savories - Maida Papdi - Moong Dal samosa Rasmalai is a decadent Indian treat served for special occasions like weddings or for Diwali. Due to its richness, it’s not an everyday kind of dessert – which doesn’t mean it’s overly difficult to make – and this vegan version is even easier. You can whip this Vegan Rasmalai Cake up pretty effortlessly and you’ll even find it quite relaxing during the stressful holiday season.Continue reading: Vegan Rasmalai CakeThe post Vegan Rasmalai Cake appeared first on Vegan Richa.

New Ebook: Golubka Kitchen Holidays

November 1 2020 Golubka Kitchen 

New Ebook: Golubka Kitchen Holidays We are so excited to tell you about our new holiday ebook! It’s a collection of our favorite, festive, plant-based recipes, developed with the intention of bringing color and joy to your holiday table. As always, the focus is on flavor-packed, whole food ingredients and inspiring, seasonal produce. This project was so incredibly fun to work on. Dreaming up a celebratory table of vibrant, plant-forward dishes, and bringing it to life is just a really gratifying thing to do. Coming together around a table of good food is one of the undeniable pleasures of life, and we hope that these recipes will become yours as you celebrate with your loved ones. We are also launching the holiday ebook bundle, which includes the holiday ebook along with our desserts ebook for $4 off the total price. You can check out a few sneak peek photos from the ebook, plus the full recipe index below. Buy the Holiday Ebook /­­ Buy the Holiday Ebook Bundle ($4 Off) Recipe Index *all recipes are vegan, all but 4 recipes are gluten-free - Sour Cream and Shallot Dip - Stuffed Mushrooms with Smoky Quinoa and Cashew Parm - Smashed Potato Latke Bites - Beet Caviar - Butternut Squash, Farro and White Bean Salad - Holiday Slaw with Tahini-Orange Dressing - Miso-Roasted Cauliflower and Grapes with Green Caper Sauce - Leek and Potato Soup with Brussels Sprout Chips - Maple-Mustard Brussels Sprouts - Mashed Potatoes with Mushroom White Bean Gravy - Herb and Walnut Stuffing/­­Dressing - Sweet Potato and Caramelized Onion Casserole - Creamy Butternut Squash and Apple Soup with Fried Shallots - Cranberry and Pear Sauce - Leeks in Vinaigrette - Cardamom Rice - Lentil Loaf with Balsamic Glaze - Coconut-Braised Red Cabbage - Orange and Sage Tempeh - Red Onion Tart with Tofu Ricotta - Quinoa and Vegetable Pot Pie with Gluten-Free Crust - Chocolate Fudge - Seeded Pumpkin Bread with Apple Butter - Rosemary Almonds - Gingerbread Banana Granola Buy the Holiday Ebook /­­ Buy the Holiday Ebook Bundle ($4 Off) The post New Ebook: Golubka Kitchen Holidays appeared first on Golubka Kitchen.

Ras Malai Cake

October 10 2020 Manjula's kitchen 

Ras Malai Cake (adsbygoogle = window.adsbygoogle || []).push({}); Print Ras Malai Cake Ras Malai Cake is a twist on a very popular Bengali dessert "Ras Malai". Ras Malai is made with homemade cheese known as paneer or chana. It consists of soft paneer balls immersed in chilled creamy milk. Ras Malai has been always my favorite dessert for as long as I can remember. Back when I came to the U.S. many years ago, Indian cooking was a challenge as there were very few Indian ingredients available. Indian groceries weren't as plentiful back then. To top that off, I was also a new cook. I remember my friends and I would always experiment with different recipes for Indian food using whatever ingredients we could find. We knew we had to make do with what we had by being creative and learning to cook using the ingredients were available. One thing we discovered is using ricotta cheese as a substitute for paneer as it was the closest in consistency to paneer. We started using ricotta cheese to make many milk-based Indian desserts. It was then that I learned how to make Ras Malai. While it certainly was not the same as the "real thing", it was super simple to make and very tasty! Most importantly, I got to enjoy a little taste of home with my favorite Indian dessert! I have done one more recipe using Ricotta cheese Microwave Milk Cake. Enjoy! This recipe will serve 6. Course Dessert Cuisine Indian Prep Time 5 minutes Cook Time 40 minutes Servings 6 people Ingredients15 oz Ricotta Cheese whole milk 2 Tbsp sugar 1/­­4 tsp cardamom powder Milk for Rasmalai2 cups whole milk 1 1/­­2 tbsp sugar 1/­­8 tsp crushed cardamom Garnishing1 tbsp sliced almonds 1 tbsp sliced Pistachios few strands of saffron InstructionsI am also using a 5×7 Pyrex pan for baking the cake, line the pan with parchment paper. Mix the ricotta, sugar, cardamom, and saffron together well. Transfer the ricotta cheese mixture into a round Pyrex bowl. It should be around 1/­­2? thickness. Bake it at 300 degrees F for 35 minutes. After 10 minutes cover the cake with aluminum foil, which will prevent the cake browning from the top. Let it cool off to room temperature. While baking the cake, prepared the milk. Boil the milk in a frying pan on medium heat until the milk reduces to about 1 cup (Make sure wet the frying pan before putting the milk to prevent milk not to burn). Stir the milk occasionally. Set aside. Take the ricotta cake out into the serving plate, pour the milk over and garnish with almonds and pistachios. Keep it in the fridge for at least one hour, serve chill. The post Ras Malai Cake appeared first on Manjula's Kitchen.

Coconut Date Caramel Snack Bars

September 28 2020 Vegan Richa 

Coconut Date Caramel Snack BarsThese easy no-bake vegan coconut date caramel snack bars are made with 8 simple ingredients and make for an amazingly delicious energy bar or on-the-go snack! Refined sugar-free, no added oil and grain-free option included. Jump to Recipe These Vegan Coconut Date Caramel Snack Bars are a wonderful thing. For anyone who hasnt discovered the beauty of date caramel before, its just softened dates, pureed a little liquid like a splash of non-dairy milk and a bit of fat (in this case, I used almond butter). The rich, molasses-like notes of the blended dates is just so similar to cooked caramel, but way easier to achieve. I mean, blending dates is quite a bit easier than making caramel from scratch. For this recipe, we use exactly that glorious combination of dates and almond butter to lend a gorgeous caramel note to these vegan date snack bars – no burnt pans, no endlessly waiting for sugar to melt.  There is still a tiny bit of stove-time involved as these vegan date caramel snack bars also involve toasting some shredded coconut. You will love the round nutty flavor the toasted coconut shreds add to these bars. Oats add a nice chew and make these more filling. These taste like a healthier samoa cookies! They can be made grainfree and Nutfree. Continue reading: Coconut Date Caramel Snack BarsThe post Coconut Date Caramel Snack Bars appeared first on Vegan Richa.

Curry Popcorn and Nuts

July 31 2020 VegKitchen 

Curry Popcorn and Nuts This Curry Popcorn and Nuts recipe makes a seasoned popcorn mixture that has a lingering bite. It makes a spicy adult snack that is great at parties. Recipe contributed by Nikki and David Goldbeck, from American Wholefoods Cuisine. The post Curry Popcorn and Nuts appeared first on VegKitchen.

Two Minute Fruit and Cracker Dessert

July 21 2020 Manjula's kitchen 

Two Minute Fruit and Cracker Dessert (adsbygoogle = window.adsbygoogle || []).push({}); Print Two Minute Fruit and Cracker Dessert One evening while playing cards with my husband, Alex, and my sons mother-in-law, Alex suddenly asked for something sweet. I didnt have any dessert prepared and all we had in the house was ice cream and some chocolate. Alex has always been super innovative with his food combinations, and this recipe is just that, a product of desperation. At first, my kids and grand-kids made faces when they heard what it was made of, but with a little bit of tweaking, it has become a simple dessert that our entire family has been preparing during this quarantine. When I say it only takes two minutes, I truly mean it. And it is so easy to make, that even my youngest grandchild can put it together in no time. The graham cracker pairs well with the creaminess of the cream cheese while still giving a nice crunch. The fruit adds natural sweetness and the drizzle on top of either chocolate or caramel is the perfect cherry on top. Just bring out the ingredients and everyone can help themselves. Today I have a very special guest star my grandson Shaan who is helping me out with todays recipe. Behind the scenes, I also have my granddaughter, Rhea, helping to film the video. We will be making a Fruit and cracker dessert, that is kid friendly and simply delicious. For this recipe, there is no cooking involved, and the ingredient measurement I am providing only as a guide. Recipe will serve 2. Course Dessert Keyword 2 Minutes Dessert, Banana, Carmel Sauce, Chocolate Ganache, Cream Cheese, Crispy, Fun Dessert, Gram Crackers, Home Made, Hot Chocolate, indian sweet, Kid Friendly, Kiwi, Mango Cheese Cake, Mango Salsa, Quick And Easy, Strawberry, Sweet, Vegetarian Prep Time 2 minutes Cook Time 0 minutes Total Time 2 minutes Servings 2 people Ingredients8 graham crackers 8 Tbsp cream cheese approximately 8 strawberries thinly sliced 2 Tbsp chocolate ganache 2 Tbsp almonds thinly sliced InstructionsSpread the cream cheese over all the graham crackers Next spread the slices of strawberries. Now cover them with another graham cracker to make them into sandwich. Drizzle with chocolate ganache. And garnish with almonds, that gives a nice crunch and beautiful look. Fruit and Cracker Dessert has nice crunch when it is eaten while making after 5 minutes crackers start getting soft. NotesThis dessert can be made with any other fruits and toppings of your choice. I also love making these with bananas and kiwi, and I also like topping it off with caramel sauce. You can buy caramel sauce and chocolate ganache they are readily available. I generally keep homemade chocolate ganache and caramel on hand. They are easy to make and have a long shelf life. The post Two Minute Fruit and Cracker Dessert appeared first on Manjula's Kitchen.

Chocolate-Kissed Peanut Butter Pie

July 14 2020 Robin Robertson's Global Vegan Kitchen 

Chocolate-Kissed Peanut Butter Pie The Plant Protein Revolution Cookbook comes out in just four weeks. Let’s celebrate with something sweet from the book! The Chocolate-Kissed Peanut Butter Pie is everything you could want in a dessert and more.  The “more” being PROTEIN, of course! Each small serving of this decadent confection contains 12 grams of plant protein. This peanut butter pie is complemented by chocolate because: chocolate. The addition of almond flour and tofu (plus the peanuts and peanut butter, of course) provide a wealth of protein to this decadent treat. If you prefer a firm fudgy texture, keep the pie in the freezer; for a softer, creamier texture, keep it in the refrigerator. While the book concentrates mostly on the savory side of plant protein, this recipe shows that there are some sweet treats in store as well.  Best of all, the recipes are all plant foods — no protein powders are called for in any of the recipes. Have you pre-ordered your copy of The Plant-Protein Revolution Cookbook yet? Do it now and get bonus recipes. If you pre-order before August 11, 2020, my publisher will send you additional bonus recipes that you can start using right away! Just send your proof of purchase to the following e-mail address: plantproteinrev@quarto.com and theyll send you the bonus recipes. Now about that pie…. Chocolate-Kissed Peanut Butter Pie This recipe is from The Plant Protein Revolution Cookbook by Robin Robertson (c) 2020, The Harvard Common Press. Photo by Jackie Sobon. Crust - 11/­­2 cups (129 g) almond flour - 1/­­4 cup (22 g) unsweetened cocoa powder - 1/­­4 cup (80 g) pure maple syrup - 1 tablespoon (14 g) refined coconut oil, plus more as needed, melted Filling - 1 cup (175 g) vegan semi-sweet chocolate chips, melted - 1 (12-ounce [340 g]) package firm silken tofu, drained - 1 cup (260 g) creamy natural peanut butter - 1/­­3 cup (106 g) pure maple syrup - 1 tablespoon (5 g) unsweetened cocoa powder - 2 teaspoons pure vanilla extract Drizzle - 1/­­2 cup (88 g) vegan dark chocolate chips - 1/­­2 teaspoon refined coconut oil - 1/­­4 cup (36 g) crushed unsalted dry-roasted peanuts - Line a 9-inch (23 cm) springform pan with parchment paper. - To make the crust, in a food processor, combine the flour, cocoa powder, maple syrup, and coconut oil. Blend until crumbly and well mixed. If the mixture doesnt hold together when pinched between your fingers, add up to 1 tablespoon (15 ml) additional coconut oil. Use your fingers to press the mixture evenly into the bottom and about halfway up the sides of the pan. Place the pan in the freezer while you make the filling. - To make the filling, combine all the filling ingredients in a food processor and blend until completely smooth. Pour the filling into the prepared crust and refrigerate or freeze for 4 hours, or until firm. - To make the drizzle, in a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave for 30 seconds, then stir. If not completely melted, microwave again for 10 seconds at a time until melted. Drizzle the melted chocolate over the top of the pie and sprinkle with the crushed peanuts. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month. Variation: Try swapping out the peanut butter and peanuts for almond butter and crushed almonds. The post Chocolate-Kissed Peanut Butter Pie appeared first on Robin Robertson.

Vegan Pizza Snack Bites

May 28 2020 Vegan Richa 

Vegan Pizza Snack BitesWith these easy Vegan Pizza Bites, you get all of the delicious flavors of pizza in bite-size form. These pizza snack balls are grain-free and gluten-free, made with almond flour and sun-dried tomatoes. Jump to Recipe Pizza Bites you guys. Think of these as whole pizzas that can be popped into your mouth in a single bite! If that sounds like fun to you, stay with me. If youre anything like me, then even just the slightest smell of pizza makes your mouth water! I mean, there’s a reason why I have a whole section on the blog dedicated to vegan pizza recipes. But I found a way to have the whole world of pizza happen in your mouth without the whole process of making the crust, sauce, cheese and all. Enter this healthy pizza bite recipe. All the flavors of freshly baked pizza in a bite! Most snack bites end up being sweet (dates, nutty, chocolate etc) . These pizza bites are savory cheesy and once you eat one, you cant stop!Continue reading: Vegan Pizza Snack BitesThe post Vegan Pizza Snack Bites appeared first on Vegan Richa.

Recipe | Cinnamon Vanilla Cashew Milk

May 8 2020 Oh My Veggies 

If I only knew how easy it was to make my own non-dairy milks, I would have started doing it years ago. Why did it take me so long to discover this?! Okay, it’s still not as easy as picking up a carton of almond milk at the store. But it’s easier than I thought it would be. After learning about carrageenan, I decided that I wanted to avoid non-dairy milk made with it. This is not a lecture-y blog, so don’t take this as me telling you what you should or should not eat, but I decided that for me, I’d rather seek out products that don’t use carrageenan. There are plenty of carrageenan-free nut and soy milks out there, but I started to get curious about whether I could make my own. I started with my friend Kelly’s tutorial on how to make your own coconut milk. It was easy and delicious and I wanted to make more. MOOOORE! So then I tried making the cashew milk recipe that came with my Vitamix. I love almond milk, but I think I love cashew milk even more. (Side note: why do they not sell cashew milk in grocery stores?) […]

Chocolate Babka

April 23 2020 Isa Chandra Moskowitz 

Chocolate Babka Makes 2 8×4 Loaves photo by Kate Lewis Everyone’s making sourdough. But what they are NOT telling you is that there is no chocolate in sourdough. I KNOW. So all that work for nothing. How about make babka instead? The great thing about babka is that it will take you all day, you will wonder the whole time if you’re doing it right and you will need a lot of bowls and ingredients. Doesn’t that sound awesome! OK if not then listen: It’s doughy. And golden. And chocolate. And cinnamon. And you get to twist stuff. And you should make it because even if it riddles you with insecurity I promise you are doing it right. This recipe is originally from The Superfun Times Vegan Holiday Cookbook. Please buy it, I need money. Recipes Notes ~This recipe calls for chocolate cookie crumbs. The crumbs are totally necessary! But if you can find chocolate cookies, then actually any type of chocolate crumb could work. Well, not any. But let’s say graham or vanilla. Just something wafery and crisp. Don’t leave them out, they are there for texture and structure. ~I’ve been using soymilk for my babka these days. I think it comes out better than almond milk (although I said almond milk in the cookbook, I think? ~You need two 8×4 loaf pans for this recipes. But if you don’t have that you can google freeform babka and see if you can’t get some good directions. I’ve also done it in one loaf pan and the other inangel food cake pan and that is kinda fun! Other options: half the recipe or reserve the other half to make at a later time. ~If the directions sound confusing, please look at tutorial on youtube because the twisting is probably easier to understand if you see it! photo by Kate Lewis Ingredients 4 cups all purpose flour 1/­­3 cup plus 2 tablespoons sugar, divided 2 teaspoons salt 1 cup unsweetened vegan milk, warmed (not hot, wrist temp) 1 packet dry active yeast 1/­­3 cup mashed very ripe banana 1/­­2 cup refined coconut oil, softened For the filling: 12 ounces semi, finely chopped 3/­­4 cups refined coconut oil 1 1/­­2 cups finely ground chocolate cookies (see tip) 3 tablespoons agave 2 teaspoon ground cinnamon Additional milk for brushing Directions Make the dough: In a large mixing bowl, whisk the flour with the 2/­­3 cups sugar and salt. In a separate large mixing bowl, combine the warm milk with the yeast and 2 tablespoons sugar. Let it sit and get foamy. Mix the banana in with the milk mixture. Add the dry ingredients in batches, mixing well, until all ingredients are incorporated. Add the softened coconut oil. Turn out onto a floured surface and knead for a good 10 minutes until smooth and elastic.  Clean the mixing bowl, and lightly grease it with some canola oil. Add the ball of dough, spinning it into the bowl to get it lightly coated in oil. Cover with plastic wrap or a towel, and set aside in a warm place to rise for about an hour and a half. It should double in size. Line a large baking sheet with parchment paper and lightly coat parchment with oil. Divide the dough in two, and form into two rough squares on the parchment. Let rise in the refrigerator for about 30 minutes.  Make the filling: In a large metal bowl set over a saucepan of simmering water, melt the chocolate with the coconut oil, stirring with a rubber spatula, until smooth. Let cool to room temperature, then stir in the cookie crumbs and agave. Lightly grease two 8×4 loaf pans. with nonstick baking spray and line with parchment paper, allowing 2 inches of overhang on each of the long sides. Roll out each square of dough to a 16-inch square. Using an offset spatula, spread all but 1/­­2 cup of the filling in an even layer over the dough squares to within 1/­­2 inch of the edges. Starting at the long edge nearest you, tightly roll up each dough square jelly roll-style into a tight log. Using a sharp knife, cut the logs in half widthwise. Using an offset spatula, spread 1/­­4 cup of the reserved filling on the top and sides of 2 of the halves. Set the other halves on top in the opposite direction so you have two crosses. Twist each cross to form spirals and transfer each to the prepared pans. Cover the loaves with a towel and let stand in a warm place until doubled in size, about 2 hours. Preheat the oven to 375°. Brush each loaf with a little milk. Bake the loaves in the center of the oven for about 45 minutes, until puffed and well browned. Let cool slightly, then use the parchment paper to lift the babkas out of the pans and onto a rack set over a baking sheet. Discard the paper. Enjoy and instagram like crazy because you just made babka you rockstar!

Sweet & Salty Nut Butter Oat Clusters

April 8 2020 Golubka Kitchen 

Sweet & Salty Nut Butter Oat Clusters Hi! Hope you are doing well. Coming to you with a little pantry treat idea that we’ve been making non stop. We didn’t stock up on too many treats for this stay at home period, just to avoid the temptation of snacking on sweets all day long (which would definitely happen). I’ve already regretted that decision many times though, because sometimes a sweet treat is absolutely needed. Cue me digging through the pantry and trying to put together various forgotten ingredients to scrap something together. I made nut butter the other day, using random bits of different nuts I happened to have on hand from recipe testing. It was so easy and turned out delicious (you can watch me make it here), and I’ve been using the butter to make these very quick oat clusters. I think that everyone loves a sweet and salty pairing, which comes from the combination of maple syrup, miso, and sea salt in this recipe. The whole thing has a sort of salted caramel feel, but made with much healthier ingredients. This recipe can be used as a base, and you can modify it endlessly from there. Include other nuts or seeds, cacao nibs, or chocolate chips in the mix. Add your favorite spices and powders, or dip the clusters in chocolate (which I can’t wait to try). Hope you’ll give them a try! Sweet & Salty Nut Butter Oat Clusters   Print inspired by Rudy Jude Serves: 10-12 small clusters Ingredients 2 tablespoons coconut oil ¼ cup nut butter like almond, cashew, peanut butter or a blend 3 tablespoons maple syrup 1 tablespoon white miso pinch of sea salt ¼ teaspoon cinnamon (optional) ¾ cup rolled oats Instructions Melt the coconut oil and nut butter in a medium saucepan over medium heat. Turn off the heat and mix in the maple syrup, miso, salt, and cinnamon until smooth. Taste for salt and sweetness and adjust if needed. Add the rolled oats and mix to coat. Use a small ice cream scoop or tablespoon to scoop even-sized oat clusters onto a parchment-covered baking sheet or plate. Put in the freezer for 30 minutes, until the clusters are fully set. Keep in an air-tight container in the refrigerator or freezer. 3.5.3226 The post Sweet & Salty Nut Butter Oat Clusters appeared first on Golubka Kitchen.


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