beans - vegetarian recipes

Try it! You will enjoy it!

Potato, Beet and Lentil Salad

Eggplant Pesto “Meatballs”

20 Vegan Pasta Recipes

Kara dosa recipe | kara dosai | how to make spicy dosa recipe










beans vegetarian recipes

Sofritas Bowl

before yesterday Meatless Monday 

Sofrito is an aromatic sauce used in Spanish and Latin American cooking. It’s a perfect seasoning for tofu, making a savory, spicy topping for a Meatless Monday rice bowl. This recipe comes to us from Think Rice . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - 3 cups U.S. long grain white rice, cooked - 16 ounces tofu, extra firm and drained & pressed - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1/­­2 teaspoon oregano, dried - 1/­­2 teaspoon onion powder - 1/­­2 teaspoon salt, kosher - 2 tablespoons canola oil - 2 poblano peppers, roasted & minced - 3 tablespoons chipotles, minced and in adobo - 2 hot house tomatoes, diced - 1 tablespoon tomato paste - 4 garlic cloves, minced - 1/­­4 cup onion, diced - 10 oz can canned black beans, drained & rinsed - Lime juice, as needed - Salt, as needed - 1 cup guacamole - 3 tablespoons tomatoes, diced - 2 tablespoons cilantro, chopped - 2 tablespoons cotija, crumbled (can sub with feta or parmesan cheese or remove to make vegan)   1. In small bowl, combine tofu and spices. 2. Heat oil in pan and saute spiced tofu until golden brown. 3. Remove tofu and reserve for later use. 4. In a blender combine poblanos, chipotles, tomatoes, tomato paste, onion, and garlic, blending until smooth. 5. Add mixture to pan and bring to a simmer. 6. Add in seared tofu and rinsed beans and cook 15-20 minutes or until beans begin to soften. 7. Adjust the seasoning of the tofu sofritas as it cooks with lime juice and salt. 8. Warm cooked rice. 9. Build bowls in following order: cooked rice; tofu sofritas; guacamole; diced tomatoes; chopped cilantro; cotija The post Sofritas Bowl appeared first on Meatless Monday.

Stir Fry Spicy Green Beans

before yesterday Meatless Monday 

Spice up a side of green beans by stir frying them with garlic and chili sauce. Parboiling the beans helps keep them crunchy and green when stir fried. This recipe comes to us from Easy Cooking with Molly . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 cup fresh beans - cleaned and cut off the tips from both end - 2 cups water - 1 cup ice - 1 tsp fresh garlic - crushed - 3 tbsp chili sauce - 1 tbsp white vinegar - 1 tbsp soy sauce - 3 tbsp olive oil - salt - as per taste   In a large pan, add water and bring to a boil. Add fresh green beans, let it simmer for 2 minutes and then turn off the heat. Drain hot water and add ice to the hot beans and let it cool for 5 minutes. After 5 minutes, remove any left over water from the beans and wrap them in a kitchen towel or paper towel. In a wok, add oil and heat it for a minute. Now add crushed garlic and stir it for a minute. Add chili sauce and sauté everything for a minute. Increase the heat to high, add steamed green beans and stir fry it for 2-3 minutes. Add, vinegar and soy sauce and stir fry for a minute. Turn off the heat. Transfer to a serving dish and serve with choice of rice or bread. The post Stir Fry Spicy Green Beans appeared first on Meatless Monday.

Asparagus Corn Chowder

April 18 2019 Golubka Kitchen 

Asparagus Corn Chowder We sent out this simple asparagus chowder recipe as a little bonus in our newsletter a few years ago. Since then, it’s become a total spring staple for us, and we cook it almost every time there’s good asparagus around. It also turned out to be a crowd pleaser, since we heard back from a lot of people who made and loved it (those are the best emails to get, always). This spring, while making the chowder yet again, we realized that we should probably publish it here and make it readily accessible to everyone at all times :) This delicate chowder is a great dish for showcasing asparagus – there’s few ingredients, so the tender, green qualities of asparagus can really shine. The recipe comes together so quickly, too (you can watch the whole process in our Instagram stories later today)! The key here is not to overcook the asparagus, since it’s at its best when bright green and snappy. Otherwise, it turns into something brown, mushy, and generally unappealing. It’s barely cooked in this recipe – just quickly sautéed with some lemon juice and flash blanched in broth and coconut milk. This recipe definitely allows for all kinds of improvisation with spring produce. You can use any tender spring greens that you can find this time of year, as well as herbs – chives with their pretty blossoms, basil, and mint all work great here. You can swap in peas or fava beans for some of the corn or ramps for some of the onion. Have fun with the toppings, too. An assertive flavored oil like chili oil would be great, but a drizzle of good quality olive oil is always delicious as well. Something crunchy like toasted pumpkin seeds or croutons would be heavenly on top, and lots of herbs, always. Hope you’ll give this one a try :) Asparagus Corn Chowder   Print Serves: 4-6 Ingredients 1 tablespoon olive oil or other cooking oil of choice 1 teaspoon cumin - freshly ground 1 teaspoon coriander - freshly ground 1 large yellow onion - chopped sea salt - to taste kernels from 2 ears of sweet corn or about 2 cups frozen and thawed corn freshly ground black pepper 1 bunch asparagus - tough ends cut off, sliced into bite-size pieces 3 cloves garlic - minced juice of 1 lemon 1 13.5 oz can unsweetened canned coconut milk 1½ cups vegetable broth or water 4 cups spring greens, such as spinach, arugula, watercress, etc. handful of fresh basil or mint leaves (optional) chives/­­chive blossoms - for garnish (optional) chili oil, basil oil or olive oil - for garnish (optional) Instructions Heat the oil in a medium soup pot over medium heat. Add the cumin, coriander, onion and a few pinches of salt, sauté for 5 minutes. Add the corn, a pinch of salt and black pepper, and cook, stirring, for another 5 minutes. Add the asparagus and garlic and sauté until the asparagus is bright green, for about 2-3 minutes. Add the lemon juice and let it absorb for a minute. Add the coconut milk and vegetable broth/­­water and bring to a boil. Remove the pot from the heat and stir in the greens to wilt them. Transfer about half of the soup to an upright blender along with the basil/­­mint, if using, and blend until creamy. Return the blended mixture back to the soup pot and stir to combine. Taste and adjust the seasonings if needed. Serve garnished with chives and chive blossoms, a drizzle of oil or any other desired toppings. 3.5.3226 The post Asparagus Corn Chowder appeared first on Golubka Kitchen.

Tempeh Cauliflower Potato Tamarind Curry

April 16 2019 Vegan Richa 

Tempeh Cauliflower Potato Tamarind CurryTempeh Cauliflower Potato Tamarind Curry. South Indian Coconut and tamarind curry with veggies.Vegan Glutenfree Nutfree Recipe. Can be Soyfree.  Jump to Recipe My aim with the blog is to introduce flavorful new ways to add more plant focused meals to our and your repertoire. That means making some Indian cooking simpler and more approachable. Some of these options are home meals or regional recipes that are mostly never found in Indian restaurants. Exhibit a this Tofu Amritsari Masala which keeps getting made so many times, Exhibit b Black eyed Pea Brown Rice Peanut Pulao which has amazing flavor and texture. There are several recipes in my drafts too, that I have to edit and schedule intermittently. Sometimes they take a back seat in favor of the more popular options. The sauce today is inspired from South Indian style Tamarind Chiken Curry. I use Tempeh for the Protein and added potatoes and cauliflower because I had to use them up and all work really well in the sauce. You can make this soyfree with more of the veggies, some cooked chickpeas/­­beans/­­lentils or chickpea tofu. As with some regional Indian cooking, sometimes the ingredient list is longer as they use whole and ground spices in combination to create their own flavor. The sauces and curries in many regional Indian cuisines are not just sauce base + garam masala. The flavor gets built up with various spices and ingredients. For this sauce, the dry whole spices such as coriander, cumin, fennel, fenugreek and black pepper are toasted and then ground and blended with tomato. The mixture is then added to golden onions and simmered to make a deep flavored sauce. Add veggies or tempeh or anything else and simmer to infuse the veggies with the flavor. Garnish with lemon and Serve with rice or flatbread.Continue reading: Tempeh Cauliflower Potato Tamarind CurryThe post Tempeh Cauliflower Potato Tamarind Curry appeared first on Vegan Richa.

Vegan Chickpea Brownies

April 13 2019 Vegan Richa 

Vegan Chickpea BrowniesVegan Chickpea Brownies. Grain free Brownies with chickpeas and nut butter or seed butter. These Vegan Gluten free Brownies Can be made without nuts. Fudgy Healthy No Added Oil, No Added refined sugar Jump to Recipe I am always playing around with beans and lentils in desserts And the successful results show up on the blog! You all have been loving my lentil brownies and this Chickpea Cookie Pie. In this version, I use chickpeas for a fudgy delicious brownie! These Vegan Chickpea Brownies need a few ingredients, cooked chickpeas, nut butter or seed butter, chocolate in various forms (melted, chips and cocoa powder), vanilla, almond flour and baking powder. They are also grain-free!, have no added refined oil or added refined sugar. There might be sugar, oil in the chocolate chips depending on which you choose to use. There are brands that use just cocoa butter and are unsweetened or sweetened with stevia. These Brownies are smoother(no bean skin!), fudgyier and tastier than bean brownies and use less sugar and fat than regular brownies. Everything gets added to a food processor to process to a smooth stiff batter, which is spread in a brownie pan and baked. Serve these warm with vegan ice cream!Continue reading: Vegan Chickpea BrowniesThe post Vegan Chickpea Brownies appeared first on Vegan Richa.

Rice is Nice, for so Many Reasons

April 8 2019 Meatless Monday 

Rice is Nice, for so Many ReasonsWe all love rice, and there are good reasons why! This naturally gluten-free grain is inexpensive, wildly versatile and can contribute to a nutrient-rich, meatless meal. When rice is paired with beans, for example, the dish becomes a complete protein . Pairing complementary foods, like rice and beans, is a great way to meet your plant-based nutritional needs (and, of course, satisfy your taste buds). This Monday, try a meatless meal with rice, whether you choose brown, white, long grain, medium grain, short grain, sushi rice, sweet rice, Arborio, Jasmine or Basmati. A little-known rice fact? About 85% of all rice consumed in the U.S. is grown on American farmland, according to our friends at USA Rice . For you trivia folks out there: Arkansas is the no. 1 rice producing state, followed by California. Buying U.S.-grown rice supports American farmers, which is always a good thing! Black Sesame Coconut Rice Pudding with Matcha Cream Were featuring something sweet for this weeks Meatless Monday recipe. This Black Sesame Coconut Rice Pudding with Matcha Cream uses U.S.-grown black japonica rice, which becomes almost chewy in this Japanese-inspired dessert pudding. Thanks to the FeedFeed and Phoebe Lapine of Feed Me Phoebe for sharing! More Recipes with Rice Rice is truly a jack-of-all-trades. Whether you want something sweet or something savory for breakfast, lunch or dinner this ingredient is an overachiever. Check out some other fantastic recipes from Think Rice below for some Meatless Monday inspiration. Banana Sticky Rice Spicy Vegan Burrito Bowls Japonica Rice Salad   Meatless Brown Rice Jambalaya   Have a favorite meatless recipe that uses rice? Tell us about it by leaving a comment on our Facebook  page or post it using #MeatlessMonday. If youre looking for other meatless recipe inspiration, be sure to check out our recipe gallery . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Rice is Nice, for so Many Reasons appeared first on Meatless Monday.

Spicy Vegan Burrito Bowls

April 8 2019 Meatless Monday 

These spicy vegan burrito bowls are plant-based, healthy, and packed with flavor! This recipe comes to us from Think Rice  and FeedFeed . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 Chipotle Cauliflower 1  Medium Head Cauliflower Drizzle Neutral Oil  like avocado - 1/­­2  Tsp  Salt - 1  Tsp  Chipotle Chili Powder - 1/­­4  Tsp  Cumin - 1/­­4  Tsp  Onion Powder - Black Pepper  to taste - Pinch of Cayenne  optional - Lime Rice 1  Cup  Long-Grain Brown Rice  uncooked Zest from 1 Lime Juice from 1/­­2 Lime 1/­­2  Tsp  Salt - Cumin Black Beans 2  15 oz Cans  Black Beans 1/­­2  Tsp  Salt 1  Tsp  Chili Powder 1/­­2  Tsp  Cumin 1/­­2  Tsp  Garlic Powder - Avocado Sauce 1  Avocado 2  Cloves  Garlic 1/­­2  Jalape?o 1/­­4  Cup  Water Juice from 1 Lime 1/­­2  Tsp  Salt Black Pepper  to taste - Optional Toppings Chopped Green Onions Hot Sauce Baby Kale or Spinach Chopped Jalape?o  optional Chipotle Cauliflower Preheat your oven to 425 degrees F. Break down your cauliflower into bite-sized florets (see photos for reference). Toss cauliflower with the oil and spices until evenly coated. On a baking sheet lined with parchment paper, bake cauliflower in the oven for 25-30 minutes, stirring halfway. Lime Rice Add your US Grown long-grain brown rice to a pot with water. (Use as much water as the package directs – different varieties will call for different amounts). Cook brown rice until all water is absorbed, and rice is al dente. When rice is done cooking, add in the lime juice, lime zest, and salt, stirring well. Cumin Black Beans Rinse and drain your cans of black beans. (If using homemade, make about 3 cups). Add beans, salt, and spices to a small sauce pot. Cook over medium-low heat for about 10 minutes, stirring, until hot and softened. Alternatively, you can use plain black beans or chickpeas in this recipe if you’d like. Avocado Sauce Add all avocado sauce ingredients to a blender, and blend on high until smooth and creamy. Putting It All Together Assemble your bowls. Add on a layer of baby kale or spinach, if desired. Layer on the black beans and rice, then add on cauliflower. Drizzle everything with the avocado sauce, and top with chopped green onions. Add on some hot sauce or extra black pepper, if you’d like. The post Spicy Vegan Burrito Bowls appeared first on Meatless Monday.

30 Instant Pot Vegan Indian Recipes

March 21 2019 Vegan Richa 

30 Instant Pot Vegan Indian Recipes30 Instant Pot Vegan Indian Recipes! Dals, Beans, Tikka Masala, Butter Sauce, Chana Masala, Saag, Korma, Aloo Gobi, Kitchari, Gajar Halwa and more. Indian Vegetarian Recipes. Glutenfree Soyfree Nutfree options.  I’ve been posting a lot of Instant Pot Recipes and converting old recipes to Instant pot too! So here’s a running set of recipes that are Indian and Vegan and made in an Instant Pot Pressure Cooker. Everyday favorites like tikka masala sauce, butter chikin, korma and regional Indian fare like kohlapuri veggies, black eyed pea pulao, masala eggplant and more! Pressure cookers have been used in Indian cooking for many decades, way before Instant Pot. So there are stove top pressure cooker instructions on many of my old recipes and in my cookbook. The same process steps apply to the instant pot. Just add a few mins more to the cooking times for beans and chickpeas based recipes, as stove top pressure cookers cook under higher pressure and hence will cook the food just slightly faster than an Instant Pot.  What are your favorites! I’ll be adding more to the blog too, so send me your requests in the comments! Continue reading: 30 Instant Pot Vegan Indian RecipesThe post 30 Instant Pot Vegan Indian Recipes appeared first on Vegan Richa.

Golden Potato, Cabbage, and White Bean Stew – Abruzzo Inspired

March 7 2019 Golubka Kitchen 

Golden Potato, Cabbage, and White Bean Stew – Abruzzo Inspired We’re continuing with our series of Abruzzo-inspired, plant-based meals today (all our previous recipes are linked below). We love this style of cooking, because it’s focused on an elegant kind of simplicity that really lets every single ingredient shine. Italians tend to take the integrity of their ingredients really seriously, which we experienced first-hand everywhere we ate and cooked in Abruzzo. That obsession with quality ingredients really comes through in the amazing flavor of seemingly very basic dishes. This golden, warming stew was inspired by a seriously unforgettable cabbage and potato stew we tried in Abruzzo. We added our own spin to it – white beans and mushrooms – but the core stayed the same. It’s got just the type of soul-warming energy that we want in our kitchens and on our stoves during a decidedly un-spring like, snowy March. There are still spots open for our retreat in Abruzzo this coming October! You can read all about our past retreat here, complete with photos and testimonials. This time around, we will be focusing on re-centering and relaxation, together with exploring beautiful Abruzzo. We are super excited to have an on-site yoga/­­meditation instructor and an on-site acupuncture physician, both offering daily services. We’ll be hosting a bunch of fun workshops like medicinal jams, vegan cheese, meal planning, and homemade skincare (wink wink Magic Moisturizer). Also: visits to an olive grove, winery, and a family truffle plantation. You can see our whole sample itinerary here, and book here! Click Here to book our Abruzzo Retreat! This stew is all about the combination of the fragrant, golden broth and the rustic, chunky pieces of variously textured veg. There’s tender, silky cabbage, carby goodness from the potatoes, and meatiness from the mushrooms and white beans. Onion, carrots and garlic establish a solid flavor base, and the addition of nutritional yeast, mustard, red pepper flakes, and lemon brings even more depth and a kick of zing and spice. We are crazy about this recipe. You can also watch us making this stew step-by-step later today on our Instagram Stories (it will be saved to our highlights as well). Hope you give it a try! For more of our Abruzzo-inspired recipes, check these out: Pasta e Ceci, The Simplest Lentil Soup, Ciabotta, Rhubarb Jam Cookies. And all scenery photos in this post are from our past retreat in Abruzzo this fall. Click Here to book our Abruzzo Retreat! Having the opportunity to explore a lesser known region of Italy to find its hidden gems in the Culinary arts was such an enriching experience! Getting to see first hand how the people in these areas live, visiting locals in their homes... From truffle hunting to tasting oil from 600 year old olive groves... Wild foraging for greens & making pasta in an Italian womans kitchen.... Not the typical trip to Italy. It was a delightful & delicious experience! - Rachel, Alabama I loved the retreat. It was well managed, we had the best food, awesome accommodation, great people, perfectly sized travel group and great tour guides. I had looked very much forward to this retreat and it was even better than I imagined. You created an amazing experience, with wonderful and very unique accommodations, the best meals I have ever had, set in a beautiful landscape, off the beaten path. The silence was palpable and so welcome to step out of the noisy and hectic lifestyle most of us have these days. I seriously consider joining you again, so I can have more of those meals, go back to the medieval village of Santo Stefano and the unique scattered hotel. We also had an awesome group, which made it even more special! - Claudia, Massachusetts It was a trip of a lifetime. Abruzzo could not have been more beautiful! I loved the diversity of the land, the hiking, cooking and loved loved loved the food. I also was glad that it was not a large group...I liked the intimacy of the smaller number of participants. It truly was a remarkable 6 days and you all were so kind, knowledgeable and pleasant to be with. - Helen, Michigan Thank you for the wonderful trip. It was so much more than I thought it would be. A deep dive into the food, culture and people of Abruzzo. I had experiences that I could never have on my own. I thought we were a good mix of ages, interests and countries. Diversity makes things so interesting. - Maudia, Michigan Ive been to Italy before but never like this! We visited magical places that Id never know about on my own: Santo Stefano with its fairytale charm, the beautiful truffle plantation, ancient olive grove, a winery located right in a family homes basement... Every single one was a unique, unforgettable experience. Thank you! - Katya, Sochi Golden Potato, Cabbage, and White Bean Stew   Print Serves: 4-6 Ingredients olive oil 1 medium onion - diced 2 large carrots - finely cubed sea salt 2 tablespoons nutritional yeast generous pinch of red pepper flakes 3 cloves of garlic - minced 4 oz shiitake mushrooms - stems removed, sliced 1 lb any starchy potatoes of choice - cut into 1 chunks freshly ground black pepper 1½ tablespoons Dijon or grainy mustard 2 bay leaves 7 cups water or veggie broth/­­broth from cooking the white beans 1 small Nappa or white cabbage - cored and cut into 1 chunks 2½-3 cups cooked white beans juice from 1 lemon handful of parsley - chopped, for serving Instructions Heat up a soup pot over medium heat and add some olive oil for sautéing. Add the onion and carrots, along with some salt and pepper, and sauté for about 8-10 minutes, until the onion and carrots are soft. Add the nutritional yeast, red pepper flakes, garlic, shiitake, and another pinch of salt. Stir and cook for another 8 minutes, or until the mushrooms are cooked through and any liquid that they release is evaporated. Add the potatoes, black pepper, mustard, and another pinch of salt, and give everything a stir. Add the bay leaves and water/­­broth and bring up to a simmer. Be mindful to use less salt if you are using a salted broth or more salt if using water. Using a wooden spoon or spatula, deglaze any brown bits from the bottom of the pan. Simmer, partially covered, for 20-25 minutes, until the potatoes are tender. Add the cabbage and white beans, and bring the stew back up to a simmer. Simmer, partially covered, for another 15 minutes, until the cabbage is silky and tender. Turn off the heat. Add the lemon juice and stir it in. Taste for salt and pepper and adjust if needed. Serve the stew, garnished with parsley and a drizzle of olive oil. Enjoy! 3.5.3226 You might also like... Vegan Caesar Salad with Tempeh Croutons, Roasted Peaches and Corn Black Sesame and Ginger Ice Cream Roasted Pepper Lasagna Simple Mango Gazpacho .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 Golden Potato, Cabbage, and White Bean Stew – Abruzzo Inspired appeared first on Golubka Kitchen.

Vegan Pasta e Fagioli Soup (and my gardener's lament: winter poison ivy!)

March 3 2019 Vegan Thyme 

Vegan Pasta e Fagioli Soup (and my gardener's lament: winter poison ivy!) Dear Soup, Thank you for always reminding me there are better days ahead. Soups are mainstays around here, especially with snow on the ground and temps hovering in low twenties to single digits tonight, plus more cold on the horizon this week. And poison ivy. (Yup.) I've probably made six batches of this already this winter. It involves a food processor and a soup pot. That's it. Comes together in approximately five minutes and is satisfying, warm and delicious. Here's my take on this soup, which was originally inspired by this. Here's how I made my Vegan Pasta e Fagioli: 4 carrots 1 leek 6 cloves garlic 1 celery stalk 1/­­2 onion sliced thin 2 bay leaves 1/­­2 head of cabbage 1 can of cannellini beans (drained, rinsed) 1 can diced tomatoes 1/­­3 cup ditalini pasta (cooked in separate pot, then added to soup just before serving) 2 T. nutritional yeast 1 qt. veggie stock olive oil thyme oregano red pepper flakes salt & pepper to taste Add chopped veggies--carrots, leeks, garlic to food processor, pulse about ten times. Prep the soup pot with the olive oil over medium heat, add chopped veg. Cook till just tender. Add remaining ingredients and broth and seasonings, salt and pepper. Cover and let simmer two hours over low heat. Serve with a side of your best homemade bread. (Mine is Jim Lahey's --I made the ciabatta version). After a visit with the folks at Urgent Care yesterday for a infernal outbreak of poison ivy, I am now awaiting an agonizing three weeks for this painful mess to clear up. Or longer. Why does Mother Earth require such an evil, toxic plant? What purpose does it serve? I've been struck by this havoc on only a handful of times in my life because I am so gawdawful afraid. Sounds impossible. But trust me when I tell you: only to me, the Master Gardener, and in winter no less. And above is the culprit.  Our home is undergoing a transformation of sorts in a few weeks which will finally rid us of these old railroad timbers and be replaced with a more substantial wall of stone. (That will hopefully outlive us and beyond.)  So I found myself outside on a warm-ish day earlier last week in a bit of a snit over the demise of some cherished plants I couldn't bear to loose. I've spent fifteen years tending and planting, so obviously there are plants I want to keep. Out with the shovel and buckets and pots. Everything's dormant, ground was soft, sun was out: perfect. Until later that night when I woke with what I imagined to be some sort of bug bite. Then to the next afternoon when my arm reached up to scratch my wrist (pulling the long sleeve back and discovering to my horror what really had happened). OMG. WTH? Could this be? . . . is this? Noooooo!  And then began the seven stages of grief: shock, denial, guilt, anger and bargaining, depression and loneliness to reconstruction (the UC visit) and finally acceptance. Yes, I accept that I have the rash of the spring and summertime, of gardeners, campers, hikers and landscapers, the poisonous fury of: Leaves of Three Let it Be! Ah, but what about the roots?  I had come in contact with said dormant plant--through the roots. I had oh-so carefully lifted plants and divided, setting each clump aside. Gloves and long sleeves. I have replayed this moment back through my mind a hundred times: as I reached under one of my plants, I must have accidentally, on an exposed part of my wrist, come in contact with the worst plant root on the planet, unbeknownst to me.  I am more allergic than most and so, this lovely little visitor and its prescribed remedy dosed out (the horrid steroid treatment) is, well. It's hell. The rash has traveled from my left wrist, up my right arm, to my abdomen, and leg. There's a perfect dot-to-dot landscape you can follow if you wanted. I can see the entry at every point. It's like an incredibly cruel irony and one I will face with tears, determination, agitation and regret. As for the remainder of the plants. They'll be destined for demolition. 

Pasta with Vegan Alfredo Sauce

February 11 2019 VegKitchen 

Pasta with Vegan Alfredo Sauce If youve been looking for a healthier pasta Alfredo recipe (that’s also vegan!), here it is. This one, which you can make with either silken tofu or cannellini beans, is mild and creamy, but harbors a fraction of the fat and calories of the traditional cream-based sauce. Continuing reading Pasta with Vegan Alfredo Sauce on VegKitchen

galouti kebab recipe | veg galouti kabab recipe | rajma galouti kebab

February 4 2019 hebbar's kitchen 

galouti kebab recipe | veg galouti kabab recipe | rajma galouti kebabgalouti kebab recipe | veg galouti kabab recipe | rajma galouti kebab with step by step photo and video. kebab recipes are not native to the indian cuisine and was influenced by the mughal cuisine. generally the kababs were made with the combination of meat and vegetables and shaped like patties. rajma or kidney beans based kebab also known as galouti kebab is a new addition to the list and can be served as starters or snack. The post galouti kebab recipe | veg galouti kabab recipe | rajma galouti kebab appeared first on Hebbar's Kitchen.

20 Drool-worthy Vegan Taco Recipes!

February 2 2019 Vegan Richa 

20 Drool-worthy Vegan Taco Recipes!20 Drool-Worthy Vegan Taco Recipes with Beans, Lentils, Cauliflower, Veggies, Jackfruit, Mushrooms, squash. Spicy, Smoky, Tangy, Crispy, many flavors! Glutenfree Soyfree Options. No Fake Meats! Its Taco Saturday! Everyone needs some amazing Tacos in their repertoire. Theres more to Vegan Tacos than just beans! Different legumes, chickpeas, lentils, or veggies, squashes, Cauliflower, some nuts, mushrooms or jackfruit! Simple spices or varied flavors, smoky sauces, tangy dressings, fusion spices! Lots of options.  Tacos are often loved by everyone including kids, they are flexible to preference, versatile with the many fillings, sauces and flavors and can be made pretty quickly. Here are 20 Vegan Taco Recipes to try out for the next Taco party!Continue reading: 20 Drool-worthy Vegan Taco Recipes!The post 20 Drool-worthy Vegan Taco Recipes! appeared first on Vegan Richa.

Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can Use

January 28 2019 Meatless Monday 

Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can UseStart smart eating habits on Mondays for a happier and healthier you! February is just around the corner and its American Heart Month . Take a moment on Monday to focus on behaviors that may help you live a longer and healthier life. This is the third article in this months Healthier You Series. Weve discussed making good dietary choices for kidney health and type 2 diabetes . This week, we look at heart health. The American Heart Association recommends making simple changes to your diet to improve heart health, such as limiting red meat. Meatless Monday is an easy and enjoyable way to make smart food choices for your heart . Consuming less red and processed meat and more plant-based foods like whole grains, fruits, vegetables, nuts and legumes can benefit cardio-health. Bonnie Taub-Dix is a nutrition consultant, author, and Meatless Monday advocate. We asked her to share some heart-friendly advice. 1. Meatless Monday encourages people to cut out meat one day a week for their health and to try a great variety of plant-based foods. Are there specific plant-based foods that are most beneficial for heart health? Plant-based protein is a hot, trendy topic but these are foods that have been around for centuries, providing fiber and an array of nutrients. Plant proteins like beans, nuts, and seeds are just a few examples of how we can cut back on meat while boosting the value of our diets. Oatmeal is a steamy bowl of goodness for breakfast swirled with almond butter and bananas or as a savory side mixed with a variety of seasonings and spices. Oats and almonds are rich in fiber to help lower cholesterol levels. Beans, the most underrated superfoods, are also rich in soluble fiber to help keep you feeling fuller longer while controlling cholesterol levels. Theyre also a great source of plant-based protein.   2. Are there particular foods to avoid? What about processed foods? Many people say they try to avoid processed food, as if its a kind of poison. Its a well-intentioned goal, but even pre-chopped fruit or vegetables are processed foods! Certain processed foods make our lives more convenient, safer-and in many ways, even more nutritious. The good news is certain processed foods are healthier than some foods found in their natural state, such as: o Plain yogurt, with added cultures, retains the protein and calcium naturally found in dairy products, and it also includes added good bacteria to help boost our gut function and immune systems. o Canned tomatoes contain more lycopene--a powerful antioxidant that reduces inflammation--than fresh tomatoes do, especially when they are eaten simultaneously with a small amount of oil to enhance absorption. Dont judge a food by the front of the package. Flip that bag or box over to read whats really inside!   3. Should people with a family history of heart disease be much more careful than those who dont have a history? What can someone with a family history do to help prevent heart disease? If you knew you could have stopped that balsamic vinegar from splattering on your favorite white sweater, would you have done something to prevent it from happening? Unless youre clairvoyant, its not very easy to prevent something you cant predict. When it comes to your body--whether its potential damage from high blood sugar, blood pressure, or cholesterol levels--this is the time to take charge of your health. You can fight against your family histories by taking a closer look at what youre putting on your plate, moving more , and finding effective ways to manage stress .   4. Whats your go-to food for heart health on Meatless Monday? Id have to say my Spicy Dark Chocolate Chili Bowl ! What I love about this recipe is that you dont really have to follow it exactly -- you can swap out for your favorite ingredients. This recipe contains beans and avocado, as well as a variety of anti-inflammatory spices. Bonnie recently published Read It Before You Eat It – Taking You from Label to Table . You can find more about Bonnie at Better Than Dieting and on Instagram. For an extra bonus, check out heart-friendly Meatless Monday recipes, from pancakes to burgers, in our free comfort food e-cookbook . Use Mondays to make positive change in your life that will do you a world of good. Meatless Monday is a global movement followed by millions who choose not to eat meat one day a week for their health and the health of the planet. Help spread the word about the many benefits of Meatless Monday, such as how reducing meat consumption may improve your heart health. Download our shareable free graphics here . Follow  us on Facebook , Twitter , Pinterest , or Instagram ! The post Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can Use appeared first on Meatless Monday.

Vegan Chickpea Brownies Grain-free GF

April 13 2019 Vegan Richa 

Vegan Chickpea Brownies Grain-free GFVegan Chickpea Brownies. Grain free Brownies with chickpeas and nut butter or seed butter. These Vegan Gluten free Brownies Can be made without nuts. Fudgy Healthy No Added Oil, No Added refined sugar Jump to Recipe I am always playing around with beans and lentils in desserts And the successful results show up on the blog! You all have been loving my lentil brownies and this Chickpea Cookie Pie. In this version, I use chickpeas for a fudgy delicious brownie! These Vegan Chickpea Brownies need a few ingredients, cooked chickpeas, nut butter or seed butter, chocolate in various forms (melted, chips and cocoa powder), vanilla, almond flour and baking powder. They are also grain-free!, have no added refined oil or added refined sugar. There might be sugar, oil in the chocolate chips depending on which you choose to use. There are brands that use just cocoa butter and are unsweetened or sweetened with stevia. These Brownies are smoother(no bean skin!), fudgyier and tastier than bean brownies and use less sugar and fat than regular brownies. Everything gets added to a food processor to process to a smooth stiff batter, which is spread in a brownie pan and baked. Serve these warm with vegan ice cream!Continue reading: Vegan Chickpea Brownies Grain-free GFThe post Vegan Chickpea Brownies Grain-free GF appeared first on Vegan Richa.

Black Bean Brownies

April 10 2019 Oh My Veggies 

Wondering how to incorporate legumes into a classic chocolate dessert? (of course you are) The answer is black bean brownies! The beans will go unnoticed and nobody will suspect your secret ingredient. You can enjoy these brownies for dessert, as a snack, or even after your workouts. Adding legumes improves the nutritional value of brownies by adding fiber and protein.  

Meatless Brown Rice Jambalaya

April 8 2019 Meatless Monday 

Here’s a vegan take on a southern classic. This brown rice jambalaya gets a Tex-Mex-inspired flavor from an assortment of spices, including paprika, cayenne and cumin. Black-eye peas and collard greens add both texture and nutrients to the dish that makes for a filling and dinner. Maybe best of all, this recipe serves six, which means it can make plenty of leftovers if you’re feeding a smaller group. This recipe is from Phoebe Lapine for Think Rice . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - 4 Tbsps Olive Oil, divided - 1 Bunch Collard greens, thick stems removed and thinly sliced - Sea Salt & Pepper - Small Yellow Onion - Red Bell Pepper, finely diced - 2 Celery Stalks, thinly sliced - Large Jalapeno, minced, seeds & ribs removed - 2 Cloves Garlic, minced - 1 Tsp Smoked Paprika - 1 Tsp Paprika - 1/­­2 Tsp Ground Cumin - 1/­­4 Tsp Cayenne - 2 Cups Chopped Tomatoes - 2 Bay Leaves - 4 Sprigs Fresh Thyme - 8 Cups Vegetable Stock - 2 Cups Dried Black-Eyed Peas, soaked overnight - 2 Cups U.S. Long Grain Brown Rice - 1 Bunch Scallions, thinly sliced - 2 Tbsps Chopped flat-leaf parsley   In a large pot over medium-high heat, add 2 tablespoons of the olive oil. Add the collard greens and stir-fry until wilted and tender, about 5 minutes. Season with salt and pepper and remove to a plate. Set aside. Add the remaining olive oil along with the onions, bell pepper, and celery, and sauté until soft, about 5 minutes. Stir in the jalapeno, garlic, smoked paprika, regular paprika, cumin, cayenne, and salt. Cook for 2 minutes more, until very fragrant, then add the tomatoes, bay leaves, and thyme. Bring to a simmer and allow the tomato mixture to thicken slightly. Pour in the stock, black-eyed peas, and brown rice. Bring to a boil, partially cover, and reduce the heat to medium-low. Simmer for 35 minutes, stirring occasionally, until the peas and rice have grown in size, but still have quite a bite to them. Cover the pot completely and continue cooking over low heat, undisturbed, until tender (but not mushy) and all of the liquid has been absorbed, another 20 minutes. Fold in the collard greens and half the scallions. Cover and cook until the rice has absorbed all the liquid and the veggies are tender, about 10 minutes longer. Remove from the heat. Season the vegetarian jambalaya with parsley, the remaining scallions, and serve warm. Note: If you dont have time to soak the peas in advance, you can a) cover them with boiling water for 10 minutes, or b) start with canned black-eyed peas. For the latter, simply cut the amount of stock in half, and add the rinsed beans to the pot when you fold in the collard greens in step 4. The post Meatless Brown Rice Jambalaya appeared first on Meatless Monday.

Cajun Roasted Cauliflower “Steaks” with Chimichurri Sauce

March 26 2019 Vegan Richa 

Cajun Roasted Cauliflower “Steaks” with Chimichurri SauceVegan Cajun Roasted Cauliflower “Steaks” with Chimichurri Sauce. 30 Mins, super Flavorful. Slice into thick slices or just chop into florets to make this delicious Cajun Cauliflower. Serve with chimichurri or a cooling dressing. Glutenfree Soyfree Nutfree Recipe. Jump to Recipe I’ve wanted to make just the Cajun cauliflower since I posted the now very popular Garlic pasta with roasted cajun cauliflower. Creamy Pasta with smoky spicy cauliflower makes a fabulous weekday meal! I make my own cajun blend so I can control the flavor and heat and it works out wonderfully over cauliflower.  For crispier cauliflower, add some breadcrumbs to the spice mix and then toss. Adjust the heat of the cajun seasoning by reducing cayenne, pepper flakes, black pepper and using more of sweet paprika. Serve these Cajun Caulilfower “steaks” with some cooked grains or beans in a bowl with some hearty crunchy greens or lettuce to make a meal. Lets bake!Continue reading: Cajun Roasted Cauliflower “Steaks” with Chimichurri SauceThe post Cajun Roasted Cauliflower “Steaks” with Chimichurri Sauce appeared first on Vegan Richa.

Penne with Chard and Beans

March 8 2019 VegKitchen 

Penne with Chard and Beans Chard is a beloved kitchen-garden vegetable in Italian cuisine, from which this pasta dish is inspired. Combined with beans and fresh tomatoes, this stick-to-your-ribs late summer pasta dish will satisfy the heartiest of appetites. A big salad and fruity dessert complete the meal. Continuing reading Penne with Chard and Beans on VegKitchen

Make it a Meatless Monday Mardi Gras Celebration with Green Gumbo

March 4 2019 Meatless Monday 

Make it a Meatless Monday Mardi Gras Celebration with Green Gumbo Every year, people around the world celebrate Mardi Gras and Carnival, a festival of parades, music and eating decadent foods leading up to Lent. Millions of people observe Lent by fasting or foregoing treats and meats for 40 days. Fun fact, the term carnival is from carnelevare, or to remove meat. So thats what were doing, removing the meat, but keeping the delicious flavor of the popular Mardi Gras dish gumbo. This Creole stew from Southern Louisiana usually features strong-flavored stock, meat, or shellfish, but, with a few simple swaps, it’s a perfect vegetarian dish. Green Gumbo is a popular plant-based version that includes a variety of greens and herbs that give it an amazing color and rich flavors. Richard McCarthy, Member of the Executive Committee for Slow Food International and a Meatless Monday ambassador , shares his green gumbo recipe and great tips for making this plant-based dish taste authentic. Richards essentials for cooking green gumbo: Cook with what you have. Use collard greens, kale, mustard greens, turnip greens, spinach, and herbs like parsley, dill, etc. Green gumbo appears throughout the Lenten culinary calendar as meatless and on Holy Thursday in famous restaurants (like Dooky Chase) with meat stock. Begin by making a roux. Heat the pan with vegetable or olive oil, add flour, and mix with a wooden spoon until dark brown. The color of the gumbo will be determined by how dark you make the roux. The roux gives butter beans and lima beans a great base of flavor. Or, consider any medley of vegetables. Add Shiitake Bacon to get the traditional umami flavor. Umami is the savory flavor that many eaters say is missing in vegetarian recipes. One way to add umami to green gumbo is to make shiitake bacon, which provides the missing depth of flavor. Dont forget the rice. Rice is a traditional accompaniment to gumbo. While a saucepan is perfectly good for preparing rice, rice cookers are also an easy way to prepare perfect rice every time. Any grain or variety of rice can work, but long-grain rice is best since it provides the gumbo with more surface areas to cover with flavor.  McCarthy recommends a simplified version of the recipe crafted by Richard Stewart, the former chef of Gumbo Shop. Green Gumbo Serves 4 Ingredients: Gumbo: 1/­­4 cup of vegetable or olive oil 1/­­4 cup of flour 1 large onion, minced 4 stalks of celery, minced 1 bell pepper, minced 2 bunches of available greens (collard, mustard, kale, turnip, and/­­or spinach), chopped 1/­­4 cup of chopped parsley 2-4 cups of water (or enough to make a soup) 2 bay leaves Salt and pepper, to taste Cayenne pepper or hot sauce, to taste 1 cup of dried field peas (or Sea Island red peas, on the Slow Food Ark of Taste ) Vegetable stock, to taste (optional) Mushroom Bacon: 1 dozen fresh shiitake or button mushrooms 1 TBS of liquid smoke, smoked salt and/­­or smoked paprika 1/­­4 cup of vegetable or olive oil 1 TBS of salt or soy sauce (to taste) Rice: 1 cup of long-grained rice 2 cups of water Preparation: Field peas: Rinse, then boil field peas in salt water until soft. Drain peas of excess water and either store or immerse immediately into the gumbo. This step can be done in advance in order to cut down on preparation time on the day of serving. You can even prepare and freeze the peas days before, drop them into the hot soupy pot mid-way through the process. Make the gumbo: Heat a soup pot at a medium setting and make a roux (the soup base). Roux: add oil to the pot, once sizzling, add flour and mix with a wooden spoon. When the flour starts to smell delicious, it will then begin to turn a brownish color. Stir fairly vigorously to avoid burning. Once its a dark brown (5-10 minutes), add minced onions, celery and bell pepper. Stir the ingredients well to blend the flavors. Add salt, pepper, and more oil and/­­or water (or wine) to deglaze the pan. The roux will become bubbly and smell almost sweet. At this point, start adding water and turn down the heat a little. Add bay leaves, other seasonings, and the chopped greens and herbs. They will soon turn from bright green to dark green. Add field peas and any additional vegetables, like chopped carrots or turnips, whatever you have in the kitchen. Let simmer for at least 60 minutes. Once the gumbo is hot, tasty and ingredients cooked down into dark greens, and soft field peas, it is ready to serve. Tasting it at the end is important: Is it salty or spicy enough? If not, add more cayenne or hot sauce, black pepper, salt, etc. Mushroom bacon: Slice fresh mushrooms vertically in thirds, depending upon the size of the mushrooms. (Button mushrooms are fine and usually easily available, feel free to select shiitake or other exceptionally tasty varieties.) In a mixing bowl, add 1/­­4 cup of oil, 1 TBS of liquid smoke, salt or soy sauce. Mix the ingredients, and then add the fresh mushrooms and mix until they are coated. Spread sliced mushrooms across a baking sheet and bake for 20-30 minutes at 375 degrees F. Check after 15 minutes and turn over ones that are browned and crisp. Once crispy, turn off the oven and let cool slowly in oven. Rice: If you have a rice cooker, prepare as usual. If not, wash 1 cup of rice under running cold water to remove any excess dust, etc. Boil in 2 cups of water until soft (usually 25-30 min). Final Preparations: Place 1/­­4 cup of rice in the middle of a shallow soup bowl. Pour gumbo around the rice, making sure that there are equal amounts of greens and liquid. Take the dried, crispy mushroom bacon from the cooled oven and add a handful on top of the rice, and serve. Invite your friends and family to celebrate a plant-based Mardi Gras with this Green Gumbo recipe. If youre looking for other meatless recipe inspiration throughout the Lenten season, check out our recipe gallery . Happy Mardi Gras! Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Make it a Meatless Monday Mardi Gras Celebration with Green Gumbo appeared first on Meatless Monday.

Vegan Carnitas with Mushrooms

March 3 2019 Vegan Richa 

Vegan Carnitas with MushroomsEasy Vegan Carnitas. Mushrooms marinated in Spicy Smoky Zesty Marinade and Baked. Serve these Mushroom Carnitas with toppings in tacos, wraps, burritos. Use Jackfruit for variation. Glutenfree Nutfree Oilfree Recipe. Soyfree option. Jump to Recipe Every since I baked jackfruit with sauce for Pulled Jackfruit Sandwiches, I’ve fallen in love with crisp caramelized result! Its much easier, no mess, short active time. Just mix everything and bake! I use the same process for these mushroom Carnitas. Sliced mushrooms, sliced onion, spices, herbs, and a flavorful marinade. Just put everything in a bowl, marinate for a bit if possible, spread in a baking dish and bake and done! No oil needed. The onions caramelize to a juicy sweet spicy state. Mushrooms cook wonderfully and crisp. Bake less or more time depending on your preference. Fill up tacos or wraps, add your favorite toppings like mashed avocado/­­guacamole, vegan sour cream or salsa and done. Add some smoky black beans or refried beans to the tacos for a hearty meal. You can use the same process with Jackfruit, shredded oyster mushrooms, hearts of palm and shredded seitan. Continue reading: Vegan Carnitas with MushroomsThe post Vegan Carnitas with Mushrooms appeared first on Vegan Richa.

Glazed Tempeh Steaks with Rosemary Mushroom Gravy

February 6 2019 Golubka Kitchen 

Glazed Tempeh Steaks with Rosemary Mushroom Gravy Hi friends! Checking in really quickly with a favorite dinner as of late. I think tempeh is one of those things that people either love or hate, but there’s a few ways of cooking it that I’m pretty sure would make anyone like it. ‘Glazing’ it is one of those. It’s a decadent method that leaves you with irresistibly golden tempeh ‘steaks’ with crispy edges. Today we’ve got a cozy rosemary, mushroom and white bean gravy to top it with. I thought I’d also share something that’s been helping me stay on track with eating the foods that make me feel good after an indulgent December and January. I noticed myself falling into some not-so-great eating patterns ever since the holidays. Things like treats after dinner almost every night, or buying salty processed snacks more often than I like (have you tried Hippeas?!). None of them are a big deal, but it’s things that don’t contribute to me feeling 100%. So I’ve been aiming to gently steer my focus towards the food that gives me the most energy: whole plant foods. I like the idea of Dr. Michael Greger’s daily dozen checklist, which is his proposed list of the most nourishing plant foods to try to fit into your daily routine. It goes as follows: beans, berries, other fruit, cruciferous vegetables, greens, other vegetables, flax seeds, nuts and seeds, herbs and spices, whole grains, beverages (water), along with the suggested number of servings. So, I’ve been aiming to check off most of the items with my meals every day. At first it becomes a fun game, and then turns more and more into a habit. Of course, it’s not realistic to expect yourself to eat that way every single day, and some days I don’t even eat half of the things listed, but it’s also easier than you might think to get these things in. These tempeh steaks, for example, check off 4 of the items! I make sure to use this tool as a gentle reminder, definitely not as a way to control my eating or stress myself out in any way. There’s a daily dozen app that lets you check off the items, which I used at first, but now I just think about the checklist when buying groceries for the day/­­week, and it helps so much with building out nourishing meals. Just wanted to share this, in case anyone else finds it helpful. Have a great rest of your week! Glazed Tempeh Steaks with Rosemary Mushroom Gravy   Print Serves: 4 medium portions or 2 large Ingredients for the tempeh steaks 8 oz tempeh (we used 3-grain tempeh) 1 teaspoon sesame oil 1½ tablespoons tamari or coconut aminos 1 tablespoon brown rice vinegar or mirin 1 teaspoon maple syrup 1 tablespoon avocado oil or olive oil for oiling the pan for the rosemary mushroom gravy avocado or olive oil 1 yellow onion - diced sea salt 1 lb crimini mushrooms - sliced 2 cloves of garlic - minced 2 tablespoons balsamic vinegar 2 cups or 1 can of cooked white beans (any variety) 1 tablespoon white miso 1 teaspoon Dijon mustard splash of Sriracha/­­chili sauce or a pinch of red pepper flakes 1 tablespoon chopped rosemary freshly ground black pepper ¼ cup white bean broth (if cooking white beans from scratch), veggie broth or water parsley, cilantro, or other herbs - for serving Instructions to make the tempeh steaks Slice the tempeh in half crosswise and then slice each half in half lengthwise, so that you end up with 4 thin, square or slightly rectangular pieces. In a shallow dish, whisk together the sesame oil, tamari/­­coconut aminos, vinegar, maple syrup, and oil. Place the tempeh pieces into the shallow dish with the marinade and let it marinate while you make the gravy. To cook the steaks, heat oil in a large pan over medium heat. Remove the tempeh from the shallow dish, leaving the marinade in the dish. Place the tempeh in the pan and cook for 2-3 minutes on each side, until golden. Pour the remaining marinade over the tempeh, letting it bubble up and create a glaze over the tempeh. Serve right away with the mushroom rosemary gravy. to make the rosemary mushroom gravy Heat some oil in a large pan over medium heat. Add the onion and a pinch of salt and cook for about 7 minutes, until translucent. Add the mushrooms, stir once, and then let them sit without stirring for a minute or two. Cook for another 7 minutes, or until all the liquid, released by the mushrooms evaporates. Add the garlic and stir for about 30 seconds, until fragrant. Add the balsamic and cook for another few minutes, until the vinegary flavor of the balsamic cooks off. Add about a ¼ of the amount of the mushrooms to an upright blender. Add half of the white beans, miso, mustard, chili sauce/­­red pepper flakes, rosemary, black pepper, more sea salt, and broth/­­water. Blend until smooth, adding more broth if needed. Taste for salt and adjust if needed. Add the blended gravy back to the pan with the mushrooms, along with the remaining white beans. Heat everything through, adding more broth if necessary to achieve a gravy-like consistency. Serve the gravy over the tempeh steaks, garnished with herbs. Enjoy! 3.5.3226 You might also like... Grain-Free Tomato Tart with Cauliflower Ricotta Barley Tomato Salad Braised Leeks with Cauliflower White Bean Mash Pasta e Ceci - The Coziest Pasta and Chickpea Soup from Abruzzo .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 Glazed Tempeh Steaks with Rosemary Mushroom Gravy appeared first on Golubka Kitchen.

20 Drool-worthy Vegan Taco Recipes !

February 2 2019 Vegan Richa 

20 Drool-worthy Vegan Taco Recipes !20 Drool-Worthy Vegan Taco Recipes with Beans, Lentils, Cauliflower, Veggies, Jackfruit, Mushrooms, squash. Spicy, Smoky, Tangy, Crispy, Quick, Easy, many flavors! Glutenfree Soyfree Options. No Fake Meats! Its Taco Tuesday! Everyone needs some amazing Tacos in their repertoire. There’s more to Vegan Tacos than just beans! Different legumes, chickpeas, lentils, or veggies, squashes, Cauliflower, some nuts, mushrooms or jackfruit! Simple spices or varied flavors, Quick or elaborate, smoky sauces, tangy dressings, fusion spices! Lots of options.  Tacos are often loved by everyone including kids, they are flexible to preference, versatile with the many fillings, sauces and flavors and can be made pretty quickly. Here are 20 Vegan Taco Recipes to try out for the next Taco party or everyday of the week!Continue reading: 20 Drool-worthy Vegan Taco Recipes !The post 20 Drool-worthy Vegan Taco Recipes ! appeared first on Vegan Richa.

Spicy Tomato Queso Dip

February 1 2019 Robin Robertson's Global Vegan Kitchen 

Spicy Tomato Queso Dip Just in time for the Super Bowl, here is one of my all-time favorite dips: Spicy Tomato Queso Dip (photo by Melissa Chapman) from Fresh from the Vegan Slow Cooker. I usually make this in a smaller (1 to 2 quart) slow cooker, but its an easy recipe to double or triple for a crowd and make it in a 3 to 4 quart slow cooker. In addition to being a great dip, its also great in nachos, a vegan Philly Cheesesteak, burritos, and even as the cheese sauce in mac and cheese. Spicy Tomato Queso Dip This is a quick and delicious dip that assembles easily. It also lends itself to variations such as the addition of crumbled vegan chorizo or cooked black beans. This recipe is from Fresh from the Vegan Slow Cooker by Robin Robertson (C) 2012. Slow cooker size: 1 1/­­2 quart Cooking Time: 2 hours on Low One 14.5-ounce can diced tomatoes with green chilies, drained 1/­­2 cup nutritional yeast 3 tablespoons oat flour 1 teaspoon prepared yellow mustard 1 teaspoon onion powder 1 teaspoon garlic powder 1/­­2 teaspoon ground cumin 1/­­2 teaspoon chili powder 1/­­2 teaspoon salt 1 cup nondairy milk 1 tablespoon fresh lemon juice Puree the tomatoes in a blender or food processor until smooth. Add the remaining ingredients, except the nondairy milk and lemon juice, and blend until smooth. Transfer the mixture to a lightly oiled 1 1/­­2 quart slow cooker. Stir in the nondairy milk until well incorporated. Cover and set the cooker on Low and cook, stirring occasionally, for 2 hours, or until the mixture is thick and hot. If the mixture isnt thickening after 2 hours, turn it up to High, remove the lid, and cook uncovered for 20 to 30 minutes longer. When ready to serve, spoon about 1/­­3 cup of the queso into a small bowl, stir in the lemon juice, then stir back into the slow cooker. Taste and adjust the seasonings, if needed. Makes about 2 cups The post Spicy Tomato Queso Dip appeared first on Robin Robertson.

Spicy Dark Chocolate Chili Bowl

January 28 2019 Meatless Monday 

This recipe contains heart healthy beans and avocado as well as a variety of anti-inflammatory spices. This recipe comes to us from Bonnie Taub-Dix, RDN . Bonnie says: “What I love about this recipe is that you dont really have to follow it exactly -- you can use your favorite ingredients. Im a recipe rebel so Im always improvising and swapping ingredients.” Serves 6 - For the chili - 1 medium onion, chopped - 5 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon cumin - 1 teaspoon turmeric - 1 teaspoon chili powder - 1/­­8 teaspoon cinnamon - 1/­­4 teaspoon red pepper flakes - 1/­­4 cup dark chocolate chips - 1 can (28 ounces) crushed tomatoes - 2 cans (16 ounces) kidney beans in chili sauce   - Toppings - 2 tablespoons cheddar cheese, shredded - 1/­­2 cup corn kernels, cooked - 1/­­2 each red, yellow and orange bell peppers, chopped - 1/­­2 avocado, chopped - 1/­­2 cup crushed multigrain tortilla chips - To taste salt and pepper   Directions: In a large frying pan, cook onion and garlic in oil for approximately 5 minutes. Add cumin, turmeric, chili powder, cinnamon and pepper flakes and cook until fragrant. Add tomatoes, beans, chocolate chips. Stir together well. Simmer for approximately 15 minutes. Place chili in bowl, and sprinkle one row each of cheese, corn kernels, peppers, avocado, and tortilla chips on top of chili.   Note: Serving suggestions -- place chili over brown or wild rice and then add toppings. Sauté bell peppers, if preferred. The post Spicy Dark Chocolate Chili Bowl appeared first on Meatless Monday.


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