appetizer - vegetarian recipes

Try it! You will enjoy it!

Wheat dosa recipe | instant wheat flour dosa | godhuma dosa or godhi dose

Chilli garlic noodles recipe | garlic noodles recipe | chinese noodles

Broccoli Strascinati with Raisins & Nuts

Video: World’s First All-Vegan Ocean Cruise!










appetizer vegetarian recipes

katori chaat recipe | chaat katori recipe | how to make tokri chaat

November 17 2017 hebbar's kitchen 

katori chaat recipe | chaat katori recipe | how to make tokri chaatkatori chaat recipe | chaat katori recipe | how to make tokri chaat with step by step photo and video recipe. apart from being an ideal starter or appetizer recipe, it can be a favorite snack recipe for your kids. if you are planning for your kids, the katoris can also be baked as an alternative to make it even more healthy. but the deep frieds are more crisp and tasty and hence most popular. Continue reading katori chaat recipe | chaat katori recipe | how to make tokri chaat at Hebbar's Kitchen.

spring roll noodles recipe | how to make noodles spring roll recipe

October 10 2017 hebbar's kitchen 

spring roll noodles recipe | how to make noodles spring roll recipespring roll noodles recipe | how to make noodles spring roll recipe with step by step photo and video recipe. traditionally spring roll recipes are native to chinese cuisine and is mainly prepared with cabbage leaves. these savoury rolls are mainly served as appetizer with along with fried rice or noodles soup recipe. Continue reading spring roll noodles recipe | how to make noodles spring roll recipe at Hebbar's Kitchen.

Chickpea Spinach Pie with Berbere Spice

October 3 2017 Vegan Richa 

Chickpea Spinach Pie with Berbere SpiceChickpea Spinach Pie with Berbere Spice. Easy Chickpea Spinach Pastry for holidays and company with vegan puff pastry. Use spices or blends of choice. Use lentils for variation. Vegan Soy-free Nut-free Recipe.  I told you I was going through a Berbere and Cajun obsession at the moment. So here goes another one. This ridiculously tasty pie is a breeze to put together. Use up those canned or cooked chickpeas or lentils, cook them up with the spices, onion and spinach. Fill up a thawed puff pastry sheets (many are accidentally vegan), seal and bake!  The idea for this came about when I was thinking about making something like a Spanakopita but simpler. Chickpeas are a easy filling if you already have some cooked. Loads of onion, spinach and spices and the crisp puff pastry make this pie very pleasing for the crowd. You can make one whole pie or small hand pies. Always a hit! Use any spices of choice or use the spice blends from my book (baharat, shawarma, garam masala etc). Or use just herbs, a combination of thyme, sage and oregano + nooch. Add some tofu or almond ricotta for variation.  Easy Holiday Appetizer or Side to impress. The chickpea spinach filling is also great in sandwiches or as a dip! Continue reading: Chickpea Spinach Pie with Berbere SpiceThe post Chickpea Spinach Pie with Berbere Spice appeared first on Vegan Richa.

Vegan Ceviche

September 12 2017 VegKitchen 

Vegan Ceviche Vegan ceviche, a Latin-American specialty, is a perfect and refreshing first course or appetizer, especially when its made all-vegetable.Traditionally, its made with seafood and vegetables, but taking the fish out of the equation, its still really good, with its salty and citrusy flavors. Its a great appetizer for most any kind of Southwestern- or Mexican-style […] The post Vegan Ceviche appeared first on VegKitchen.

Stuffed Bell Peppers (Stuffed Capsicum)

August 29 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Stuffed Bell Peppers For these mouthwatering Stuffed bell peppers, I decided to make them into rings, which makes it easier and quicker to make. Bell peppers provide a very nice vibrant color to any dish. Stuffed bell peppers are delicious and can be served as appetizers or as a side dish. I hope you enjoy this recipe as much as I enjoy! - 2 bell peppers (capsicum, pahadi mirch) - 2 1/­­2 potatoes (boiled, peeled and roughly mashed) - 1 1/­­2 tsp salt - 1 tsp cumin seeds (jeera) - 3 tsp coriander powder (dhania) - 1/­­2 tsp red chili powder - 1/­­2 tsp mango powder (amchoor) - 1/­­2 tsp garam masala - 1 Tbsp green chili (finely chopped) - 1 Tbsp oil (canola or vegetable) - Add all the spices to mash potatoes to make filling, salt, cumin seeds, coriander powder, red chili powder, mango powder, garam masala, and green chilies. - Cut tops and bottoms of bell peppers; discard seeds and membranes. - Stuffed the bell peppers and slice them in half inch thick, use sharp knife. Depends the size of bell peppers how many slices you will make. - Press them gently to make sure potatoes stays inside the bell pepper rings. - Heat the heavy flat bottom sauce pan on medium heat and generously grease the pan. - Spread the bell pepper rings into skillet, do not overlap. Cover the pan and let it cook for about 1-2 minutes. - Remove the cover and turn the rings gently and press them lightly to ensure potatoes stays into the bell pepper rings. I cover the pan to make sure bell peppers are cooked, make sure they are not mushy. Cook the bell peppers from each side till they are golden brown. Stuffed bell peppers ready to serve. - Stuffed bell peppers are ready, this is a very enjoyable dish, serve them as an appetizers or side dish. I like to serve them with stir-fry cherry tomatoes. Stuffed bell peppers are ready, this is a very enjoyable dish, serve them as an appetizers or side dish. I like to serve them with stir-fry cherry tomatoes. You can also use stuffed bell peppers to make sandwich, I like to use kaiser rolls with lettuce leaves, cheese, and slices of tomatoes. The post Stuffed Bell Peppers (Stuffed Capsicum) appeared first on Manjula's Kitchen.

Japanese Carrot Pickles

July 25 2017 VegKitchen 

Japanese Carrot Pickles These traditional Japanese carrot pickles are great on their own as a snack or appetizer, but their flavor and texture truly shine when paired with other Asian dishes. This recipe is gluten-free, oil-free, soy-free, and super quick to prepare. Recipe and photo credit: Bold Flavored Vegan Cooking by Celine Steen, Page Street Publishing Co. (C) 2017. Reprinted by […] The post Japanese Carrot Pickles appeared first on VegKitchen.

Hearts of Palm Ceviche

June 20 2017 Robin Robertson's Global Vegan Kitchen 

Hearts of Palm Ceviche Hearts of palm stand in for raw fish in this plant-powered version of the classic South American dish. There are many versions of this salad throughout central and South America, so lets add this plant-based pantry version to the list. If you like heat, add the jalapeno - if not, leave it out. The avocado is an optional but delicious inclusion. Hearts of Palm Ceviche makes a great salad served over lettuce or a fun appetizer spooned onto tortilla chips, crackers, or slices of toasted baguette.   Hearts of Palm Ceviche - 1/­­4 cup fresh lime juice - 2 tablespoons olive oil - 1 jalape?o, seeded and minced (optional) - 1/­­2 teaspoon sugar - 2 tablespoons minced scallion ((green onion)) - 1 teaspoon small capers - Salt and ground black pepper - 1/­­2 English cucumber, peeled and thinly sliced - 1 (14-ounce) jar hearts of palm, cut into 1/­­4-inch rounds - 1 medium tomato, finely chopped or 1 (4-ounce) jar chopped pimientos - 2 tablespoons kalamata olives or green olives, pitted and halved - 2 tablespoons chopped fresh cilantro or parsley - 1 ripe avocado, peeled, pitted and chopped (optional) - Tortilla chips, to serve -  In a small bowl, combine the lime juice, oil, jalapeno, if using, sugar, scallions, capers, and salt and pepper to taste. Mix well. - In a large shallow bowl arrange the cucumber slices in a layer. Top with a layer of the hearts of palm slices. Sprinkle the tomato and olives, then drizzle with the reserved dressing. Set aside to marinate at room temperature for 15 minutes or refrigerate for up to 3 hours before serving. - When ready to serve, taste and adjust the seasonings if needed and sprinkle with the cilantro and avocado if using. Serve with tortilla chips. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. The post Hearts of Palm Ceviche appeared first on Robin Robertson.

Vegan Garlic Pasta with Roasted Cajun Cauliflower

June 14 2017 Vegan Richa 

Vegan Garlic Pasta with Roasted Cajun CauliflowerVegan Garlic Pasta with Roasted Cajun Cauliflower. Cauliflower is tossed in homemade Cajun spice blend and baked, then served over easy creamy Garlic sauce Penne Pasta. Vegan Garlic Pasta Recipe. Can be Nut-free gluten-free. This Easy Pasta comes together quickly and makes an amazing meal. Toss the Cauliflower in Cajun spice blend and put it in the oven to bake. Boil the pasta, simmer the sauce to thicken and fold in the pasta. Put it all together, garnish with parsley or basil. Perfect! This dish came about when I remembered some friends had recommended a dish with Cajun chikin over Creamy pasta (way back when). It was a popular dish at a neighboring restaurant. For a vegan version of that dish, I made this creamy garlicky pasta sauce with roasted and minced garlic, which makes a great pasta by itself or can be used as a garlic mac and cheese sauce. The Cajun spice blend is magic. Rub it all over the cauliflower, bake and try not to eat the entire helping. The baked Cajun Cauliflower is amazing! Make just that and serve it with a cooling dip as a starter or appetizer. The garlic sauce is easy and cheesy. Add elbows to it and make into a mac bake, covered with breadcrumbs mixed with smoked paprika or some of the cajun blend. So much Flavor!Continue reading: Vegan Garlic Pasta with Roasted Cajun CauliflowerThe post Vegan Garlic Pasta with Roasted Cajun Cauliflower appeared first on Vegan Richa.

paneer tikka recipe | recipe of paneer tikka on tawa | dry paneer tikka

May 24 2017 hebbar's kitchen 

paneer tikka recipe | recipe of paneer tikka on tawa | dry paneer tikkapaneer tikka recipe | recipe of paneer tikka on tawa | dry paneer tikka with step by step by step photo and video recipe. a popular veg starers or appetizer recipe which is heavily popular in india and also other south east asian countries. basically this in dry version of paneer tikka which is served as party starters. however the gravy version of paneer masala tikka is also hugely popular and is served with roti and chapathis. Continue reading paneer tikka recipe | recipe of paneer tikka on tawa | dry paneer tikka at Hebbar's Kitchen.

Healthy Vegan Snacks, Appetizers, and Dips

May 8 2017 VegKitchen 

Healthy Vegan Snacks, Appetizers, and Dips VegKitchen offers an array of easy, healthy vegan snacks, appetizers, and dips for the grazing pleasure of adults and kids alike! Here is our listing of tasty and nutritious vegan snacks. The post Healthy Vegan Snacks, Appetizers, and Dips appeared first on VegKitchen.

Contest 2017 April - Paneer Appetizer or Side Dish

April 1 2017 Manjula's kitchen 

Contest 2017 April - Paneer Appetizer or Side Dish For this month’s contest, I am looking for an amazing appetizer or side dish using Paneer as main ingredient. See below for details on the contest for this month: Specific Rules for this Month - The recipe must be for an Appetizer or Side Dish. - The main ingredient must be Paneer (which is Indian Cheese). You can use store bought Paneer or you can follow my recipe for How to Make Paneer to make it at home. - It must be vegetarian and also egg-less. - Please submit only ONE recipe. General Guidelines In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also. Submission Details - Be Creative! - Ingredients should be listed with measurements. - Method must be explained clearly, so its easy to follow. - Please include your NAME along with the recipe (as you would like it to appear). - Search the web for ideas. There are many resources available. - Please use the contest submission form at the bottom of this page to send your recipe. DO NOT email the recipe as you may have done in previous contests. If you submit more than one recipe, only the first recipe will be considered. - You must also send original photo(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry. - The deadline is April 23rd, 2017. - The winner will be featured on the homepage with the new recipe and a link to their website (if provided). 1st Prize: $150 gift certificate from Amazon.com 1st Runner up: $75 gift certificate from Amazon.com 2nd Runner up: $75 gift certificate from Amazon.com **Anyone can join this contest** Please use the form below to submit your recipe for this months contest: * indicates required field Your Name:* Recipe Name:* Your Email Address:* Country:* Enter Your Recipe Here:* Recipe Photo:* Acceptable file types: doc,docx,pdf,txt,gif,jpg,jpeg,png. Maximum file size: 1mb. CAPTCHA Code:* The post Contest 2017 April – Paneer Appetizer or Side Dish appeared first on Manjula's Kitchen.

Contest 2017 February Winners

March 15 2017 Manjula's kitchen 

Contest 2017 February WinnersIt was a real pleasure to do the monthly contest again after couple of years. I asked for a healthy appetizer and you all really delivered some delicious and healthy recipes. I enjoyed reviewing all the entries, but there were too many good ones. It really did take me some time to choose the winners this month. Here are the top three entries. Congratulations to the winners and all participants: 1st Place: Crispy Quinoa Spinach Patties by Aarti Sharma I liked this recipe because not only is it healthy, but also easy to prepare. 1st Runner Up: Stuffed Mushrooms with Tomatoes and Oats by Dhara Shah This was a beautiful presentation, very tempting, and no fuss appetizer. 2nd Runner Up: Baked Moong dal Kachori by Khalid Shaikh This recipe looks very tempting also, especially as many are trying to avoid fried food. Congratulations to all three of you!! Thank you to everyone else that also participated in the contest: - Sasi K - Jyoti Moghe - Prachi Mishra - Sharada Tiwari - Kellie - Jennifer Walters - Shab - FaNay - Asha Sharma - Mukund - Shivang Bhatnagar - Yoshiharu Sogi - Ketaki Toye - Chris Morrill - Divya Rajesh - Mrs Kalaimathi Rajesh - Nikita Kale - Navneetha - Soumya Komuravelli - Kelly - Lakshmi Aggarwal - Jay - Poornima Shandilya - Lubna - FN - Vaishali Leuva - Rajesh Karthikeyan - Poonam Bachhav - Darshana Shah - Donna-Marie Ryan - Vandana - Ayushi Garg - Karkuzhali Praveen - Dr.Farhat - Madhavilatha Jonnadula - Uma Pandit - Sundari Nathan - Madhavilatha Jonnadula - Drashti Dholakia - Garima Tyagi - Meena Mohan - Mansi Kamboj Verma - Richa Jain - bhakti pande - deepu krishnan - ruchi srivastava - Pavithra M Adiga - Divya Ravindran - Hidemi Walsh - Mamatha Gampa - Geetha Ss - Suguna Shivananda - Aarti Sojitra - Sapna Nichani - Upasana Bir - Pratibha Veerisetty - Nitesh Agrawal - padmalatha padmalatha - nimi haroon - Rejani Deepu - Muthulakshmi Madhavakrishnan - megha patil - Bhavya - Smitha H - Jyoti Jain - Priyanka Patil - Aayushi Manish The post Contest 2017 February Winners appeared first on Manjula's Kitchen.

Contest 2017 February: Healthy Appetizer

February 1 2017 Manjula's kitchen 

The contest is back again at Manjula’s Kitchen!! It has been a few years since I’ve done the contest, but I would like to try it again. I really enjoy seeing what my viewers are able to come up with and hope this will encourage more people to think outside the box and experiment in their kitchen. See below for details on the contest for this month: Specific Rules for this Month - The recipe must be a recipe for a Healthy Appetizer. - You may use any ingredients for the recipe, as long as it can be considered a healthy appetizer (no deep frying, not too much sugar, etc) - It must be vegetarian and also egg-less. - Please submit only ONE recipe. General Guidelines In general I will only consider recipes that I feel are complete in regards to ingredients, measurement, and instruction. From there I am looking for creativity and a recipe that my viewers would enjoy to prepare on their own. I will be judging on overall recipe and presentation also. Submission Details - Be Creative! - Ingredients should be listed with measurements. - Method must be explained clearly, so its easy to follow. - Please include your NAME along with the recipe (as you would like it to appear). - Search the web for ideas. There are many resources available. - Please send me a detailed recipe to contest@manjulaskitchen.com - You must also send original picture(s) of the recipe – do not simply grab a photo from the web. Otherwise your recipe will not be considered for entry. - The deadline is February 25th, 2017. - The winner will be featured on the homepage with the new recipe and a link to their website (if available). 1st Prize: $150 gift certificate from Amazon.com 1st Runner up: $75 gift certificate from Amazon.com 2nd Runner up: $75 gift certificate from Amazon.com **Anyone can join this contest** The post Contest 2017 February: Healthy Appetizer appeared first on Manjula's Kitchen.

40 Vegan Party Food Recipes

January 23 2017 Vegan Richa 

40 Vegan Party Food RecipesVegan Party Food Recipes to impress the party. Appetizers, Dips, Finger Food for the Super bowl Party or other get together. Gluten-free and Soy-free Options Seahawks are out of the game this year. But there are some great teams playing. the 4  hour long tv time needs munchies. Or any other get together for that matter. These Vegan Party Food Recipes are for everyone at the party. Appetizers, Dips, Finger Food for the Super bowl Party, potlucks, picnics or other events. Gluten-free and Soy-free OptionsContinue reading: 40 Vegan Party Food RecipesThe post 40 Vegan Party Food Recipes appeared first on Vegan Richa.

poha cutlet recipe | vegetable poha cutlets | veg poha patties

September 6 2017 hebbar's kitchen 

poha cutlet recipe | vegetable poha cutlets | veg poha pattiespoha cutlet recipe | vegetable poha cutlets | veg poha patties with step by step photo and video recipe. there are several variation to simple vegetable cutlet recipe and it can be prepared with bread, corn, mixed vegetables and paneer. in this recipe post, poha or beaten rice is used as main ingredient which later pan fried till golden crisp. it can be great appetizer for your next potluck and can also be extended as burger patties too. Continue reading poha cutlet recipe | vegetable poha cutlets | veg poha patties at Hebbar's Kitchen.

Seitan Satays with Ginger-Peanut Sauce

August 15 2017 Robin Robertson's Global Vegan Kitchen 

Seitan Satays with Ginger-Peanut SauceSeitan is sturdy enough to thread easily onto skewers to make these tasty Seitan Satays with Ginger-Peanut Sauce. Traditionally served as an appetizer, it can also be served as a main dish.   Seitan Satays with Ginger-Peanut Sauce - 1 pound seitan, cut into 1/­­4-inch slices - 1/­­2 cup water - 4 tablespoons soy sauce - 3 teaspoons natural sugar - 1 garlic clove, minced - 1 cup vegetable broth - 1/­­3 cup peanut butter - 2 teaspoons minced fresh ginger - 1 tablespoon fresh lime juice - 1/­­4 teaspoon cayenne - Orange slices - Thread the seitan slices onto bamboo or metal skewers, pushing down firmly. Blend the water, 3 tablespoons of the soy sauce, 2 teaspoons of the sugar, and the garlic in a shallow baking dish. Add the skewered seitan and marinate for an hour, turning once. - While the seitan is marinating, combine the broth, peanut butter, ginger, lime juice, remaining 1 tablespoon of soy sauce, remaining 1 teaspoon of sugar, and the cayenne in a blender or food processor, and blend until smooth. Transfer the mixture to a saucepan and simmer until thick enough to coat a spoon, stirring constantly, about 10 minutes. - Preheat the broiler or grill. Cook the satays until hot and browned, about 3 minutes per side. Arrange the satays on a platter and garnish with orange slices. Pour the sauce into individual dipping bowls to serve. From Hot Vegan by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Andrews McMeel Publishing.   The post Seitan Satays with Ginger-Peanut Sauce appeared first on Robin Robertson.

Cheesy Potato Wedges from The Vegan Air Fryer

June 27 2017 Robin Robertson's Global Vegan Kitchen 

Cheesy Potato Wedges from The Vegan Air Fryer If you love your air fryer as much as I do, you’re going to be thrilled to own The Vegan Air Fryer, a new cookbook by JL Fields.  And if you don’t yet own an air fryer, I encourage you to page through this book to see what you’re missing. Like many people, the main thing I cook in my air fryer is potatoes — how great it is to have crispy French fries without oil!  But air-fried French fries are only the beginning.  In The Vegan Air Fryer you’ll find everything from appetizers to main dishes and even desserts. And for all you potato lovers out there, there are also loads of other recipes for air-fried spuds, including these Cheesy Potato Wedges. Cheesy Potato Wedges Try these potato wedges if you love potato skins but want that potato, too. This is a great side dish and also a fun recipe to make for game day noshing. (From The Vegan Air Fryer, copyright (C) 2017 by JL Fields. Used by permission. Photo by Michelle Donner.) Serves 4 Potatoes - 1 pound fingerling potatoes - 1 teaspoon extra-virgin olive oil - 1 teaspoon kosher salt - 1 teaspoon ground black pepper - 1/­­2 teaspoon garlic powder  Cheese Sauce - 1/­­2 cup raw cashews - 1/­­2 teaspoon ground turmeric - 1/­­2 teaspoon paprika - 2 tablespoons nutritional yeast - 1 teaspoon fresh lemon juice - 2 tablespoons to 1/­­4 cup water Potatoes: Preheat the air fryer to 400°F for 3 minutes. Wash the potatoes. Cut the potatoes in half lengthwise and transfer them to a large bowl. Add the oil, salt, pepper, and garlic powder to the potatoes. Toss to coat. Transfer the potatoes to the air fryer. Cook for 16 minutes, shaking halfway through the cooking time. Cheese Sauce: Combine the cashews, turmeric, paprika, nutritional yeast, and lemon juice in a high-speed blender. Blend on low, slowly increasing the speed and adding water as needed. Be careful to avoid using too much water, as you want a thick, cheesy consistency. Transfer the cooked potatoes to an air fryer-safe pan or a piece of parchment paper. Drizzle the cheese sauce over the potato wedges. Place the pan in the air fryer and cook for 2 more minutes at 400°F. No-Oil Option: Omit the olive oil.   The post Cheesy Potato Wedges from The Vegan Air Fryer appeared first on Robin Robertson.

Polenta with Black Beans & Green Salad Dinner

June 14 2017 VegKitchen 

Polenta with Black Beans & Green Salad Dinner Prepared polenta offers great ways to add variety to the dinner repertoire. One of our long-time faves is pan-grilled polenta topped with a simple combination of black beans and spinach. In addition to being the main dish of a light yet satisfying dinner, this can also be a hearty warm appetizer. There are a number […] The post Polenta with Black Beans & Green Salad Dinner appeared first on VegKitchen.

Italian-Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate

May 31 2017 Golubka Kitchen 

Italian-Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate I’m so excited to talk bit about Heather Crosby’s new cookbook Pantry to Plate today. When I received my copy and took a scan from cover to cover, I was immediately blown away by the way this book kindly invites the reader to be both spontaneous and practical in the kitchen by working with the ingredients that are already on hand. With thirty clever recipe templates, Heather demonstrates how to improvise your way to delicious, plant-based meals. For example, Dense Veggies + Protein + Herbs + Binder + Spices = Vegan Meatballs (or Veggie Burgers)! The templates specify the required amount for each component, as well as which components are a must and which ones can be skipped altogether. In addition to the templates, the book is full of other useful tools that help make intuitive cooking a breeze: besides a regular recipe index, there is a cook by ingredient index, as well as mini-templates for creating flavor with aromatics, a whole bit on pairing spices, and a dressing and sauce section that has pretty much every staple sauce recipe you’ll ever need. If you don’t have a particular ingredient for a recipe, chances are you have something on hand that could act as a substitute, and there is a whole chart of interchangeable mix-and-match ingredients in the book to help you work through that. I’m quite terrible at sticking to recipes myself, since I always want to play, add, subtract and find alternative ingredients, so it’s as if this book was made for me. How Heather managed to define freestyle cooking in such clear, comprehensive terms, will remain a mystery to me :) Some more sections/­­recipes I’m most excited about: Coconut Yogurt, Dairy-Free Milks, Probiotic Cream Cheese, Veggie Fries, Cheesy Comfort Food, Hand Pies, Sneaky Brownies, Nice Cream. YUM! Onto the (not) meatballs. These Italian-style veggie meatballs come from the Veggie Burger section of the book and can be easily shaped into burgers or sliders, as Heather points out. They get their substance and ‘meatiness’ from lentils and portobello mushrooms, and a bit of sweetness from carrots and onions, while herbs like oregano, parsley and thyme, and spices like fennel and pepper give them that characteristic Italian flare. We enjoyed them two ways, the first day with zucchini noodles and pesto (pictured here), and the second day, a bit more traditionally, with real pasta and tomato sauce. Both were equally delicious. Heather also suggests to serve the meatballs in a sub roll, or even as an appetizer, along with some tasty sauce. Whether you live and breathe freestyle cooking, or you want to learn a bit more about being intuitive in the kitchen, check out Pantry to Plate, I have a feeling it will earn an important place on your bookshelf :) Italian Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate   Print Serves: 20 to 24 Meatballs or 5 to 6 Full-Sized Burgers Ingredients 2 tablespoons unrefined coconut oil, grapeseed oil, or avocado oil 2 cups (260 g) diced carrots 1 cup (70 g) chopped portobello mushrooms 1 cup (160 g) diced yellow onion 2 cups (400 g) cooked green, brown, or French green lentils (roughly 3/­­4 cup/­­140 g dry) 2 tablespoons water 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh thyme 3 garlic cloves, minced 2 teaspoons ground psyllium husk 2 teaspoons rough-chopped fennel seed 1 teaspoon fresh-cracked black pepper 1 teaspoon sea salt, plus more to taste 1/­­2 teaspoon red pepper flakes 1/­­2 teaspoon smoked paprika Instructions In a skillet heated to medium, add 1 tablespoon of the oil and sauté the carrots for 20 minutes, until easily pierced with a fork but firm, not mushy. Add the mushrooms and onion and sauté over medium heat for 5 to 10 minutes, until softened and browning a bit. Transfer to a food processor with the remaining ingredients. Pulse together 30 to 35 times, until just broken up and sticky with texture and bits of color intact. Taste--if needed, season with more salt or seasonings. Pulse or stir to incorporate. Form 1 1/­­2 -inch (4 cm) meatballs with your hands. Heat a skillet to medium and add the remaining oil. Slow-cook the meatballs, rotating often, for 10 to 15 minutes, until browned on all sides. Serve warm. Notes Recipe from YumUniverse Pantry to Plate (C) Heather Crosby, 2017. Photographs copyright (C) Heather Crosby, 2017. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com 3.5.3226 You might also like... A Salad for the Weekdays Roasted Pepper Lasagna Melon Basil Summer Rolls Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Italian-Style Lentil and Mushroom (Not)Meatballs from Pantry to Plate appeared first on Golubka Kitchen.

Vegan “Meat” Croquettes

May 24 2017 Happy Cow veggie blog 

Here is a fun and easy recipe for vegan “meat” croquettes by Sofie Senden using just a few simple ingredients to make the filling: onion, eggplant and mushroom. These are perfect as a snack or appetizer, and go great with vegan mayo or other dipping sauce of your choice. This recipe makes 30 croquettes. Here’s how it’s done: The post Vegan “Meat” Croquettes appeared first on The Veggie Blog.

Vegan in Asheville

April 13 2017 Robin Robertson's Global Vegan Kitchen 

Vegan in AshevilleWe just returned from our annual visit to Asheville, the unofficial vegan food capital of the South. Every spring we drive down for a few days to enjoy fabulous vegan food and all the other wonders that Asheville has to offer.  Here are some highlights with photos by Elissa Free. For the second year in a row, we stayed at The Chestnut Street Inn, a gorgeous house with a perfect location, made even better by the terrific innkeepers, Emilie and Arturo, who make us feel like family.  Emilie goes out of her way to make special vegan breakfasts for us each morning.  This visit we enjoyed Churro Waffles with Strawberries, Stuffed French Toast with Orange Syrup, Savory Breakfast Enchiladas, and an astonishing Banana Crepe Cake with Caramel Sauce.   For a snack, Emilie even makes us a batch of vegan cookies each day…. Of course, one of the main reasons for our trek to Asheville, is the oppotunity to have dinner at Plant, our favorite restaurant.  As usual, we went there on our first night in town as well as our last night.  Among the highlights were an ethereal maitake mushroom appetizer, the always-a-favorite seitan entree, and a sublime lemon cheesecake with a side of apple-bourbon sorbet that tasted just like apple pie. Other food favorites included an amazing lunch at Chai Pani: And also at Bean Vegan Cuisine: We also had a great meal with friends at Doc Chey’s where I’m obsessed with the spicy green bean appetizer: Believe it or not, we also made time to do a few things other than eat great vegan food!  We visited the North Carolina Arboretum, took part in an “escape room,” went to the local farmers’ market, visited the Woolworth Walk, Lexington GLass Works, and lots of other fun stuff, including listening to loads of great street musicians. Until next year, Asheville!!! The post Vegan in Asheville appeared first on Robin Robertson.

Masala Zucchini Fries

March 16 2017 VegKitchen 

Once youve had your fill of zucchini noodles, make a few batches of these zucchini fries for a nice change of pace. Theyre easy to whip up, and the Indian spices will add some zing to your next dinner party. This is a great appetizer as well as a side dish.The post Masala Zucchini Fries appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Veganize It! Blog Tour

February 28 2017 Robin Robertson's Global Vegan Kitchen 

Veganize It! Blog TourIn less than a week, my new book Veganize It! Easy DIY Recipes for a Plant-Based Kitchen will hit the shelves. To celebrate, were having a blog tour.  Over the next few weeks, you can visit some fantastic blogs and websites to check out some sample recipes, photos, and reviews of Veganize It! and also enter giveaways to win a copy of the book. Having written more than 20 cookbooks, Veganize It! may be my most personal favorite of all because it comes full circle to when I first went vegan nearly 30 years ago and began to “veganize” all our favorite foods.  In this book, I’ve organize the recipes to share not only veganized ingredients but also recipes that use those ingredients.  So, whether you need basic DIY recipes such as vegan sour cream or seitan, or want to make a “soup to nuts” meal from appetizer to dessert, you’ll find the recipes in Veganize It! Heres a list of dates and locations of the blog tour…beginning with Vegan Huggs where you’ll find my recipe for Smoky BBQ Pulled Jackfruit Sandwiches. Check back here frequently for changes, updates, and direct links to the posts as they happen.  Thanks in advance to everyone participating in this blog tour to celebrate the publication of Veganize It!  VEGANIZE IT! Blog Tour February 27        Vegan Huggs March 1                Dianne’s Vegan Kitchen March 2                JLGoesVegan March 5                Yummy Plants March 6                Veggies Save the Day March 7                V-Nutrition March 9                Vegan Mos March 13             Glue and Glitter March 14             Veggie Inspired Journey March 15             Lisa’s Project: Vegan March 16             HealthySlowCooking.com March 20            Chic Vegan March 23             Zsu’s Vegan Pantry March 28             Vegan Crunk March 29             Jazzy Vegetarian March 29             Fran Costigan March 31             From A to Vegan TBA                        Vegan Street   The post Veganize It! Blog Tour appeared first on Robin Robertson.

Incredible dinner last night at @adelinas_wine in Brooklyn. If...

January 27 2017 quarrygirl  

Incredible dinner last night at @adelinas_wine in Brooklyn. If... Incredible dinner last night at @adelinas_­wine in Brooklyn. If youre a vegan visiting NYC, this place is a must. Huge Italian menu, solid wine list, romantic candlelit vibe, and so many inventive vegan options. This is woodland pizza with mushrooms and homemade mozzarella, but we also got some killer appetizers including garlicky Brussels sprouts and Tuscan beans with fennel and potato. Honestly one of my favorite spots in town. I love pizza. #vegan #nyc (at Adelinas)

Tex-Mex Potato Skins with Pomegranate Salsa

January 11 2017 Oh My Veggies 

These delicious vegan potato skins are packed with Tex-Mex flavor and are perfect for a party snack or appetizer.


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