cakes - vegetarian recipes

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Summer Squash Caviar

Easy Ramen Soup

Restaurant Review: Giusto Vegan In Torrevieja, Spain

Bonda soup recipe | urad dal fritters in a moong dal soup










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Summer Seasonal Recipes Perfect for Meatless Monday

June 24 2019 Meatless Monday 

Summer Seasonal Recipes Perfect for Meatless MondaySummer is finally here. And so is a new crop of fruits and veggies. So, whether you are hitting the beach, going on a family vacation, enjoying a staycation or camping out with friends, you will be able to find fresh summer produce across the country. The changing of the seasons is always a great time to check-out local farmers markets or to cruise through the produce aisles for freshly picked fruits and vegetables. Arugula, broccoli, snap peas, rhubarb, strawberries and zucchini are just a few of the many delicious options ready for your summer table. See whats local in your state with the FoodPrint seasonal produce guide . To help you kick-off the season, weve selected a few of our favorite summer recipes - perfect for Meatless Monday or any day of the week. Summer Harvest Ratatouille from FormerChef Corn-Stuffed Zucchini from the National Kidney Foundation Strawberry Shortcake Oatmeal Pancakes from Tina Muir and Earthbound Farm Spinach Blackberry Pistachio Salad from Sophisticated Pie Red, White & Blueberry Quinoa Salad from Apron Strings Split Pea Pesto Spread from USA Pulses Hungry for more? Head over to the Meatless Monday Pinterest Board , where youll find plenty of tasty, plant-based summer recipe ideas. 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 Summer Seasonal Recipes Perfect for Meatless Monday appeared first on Meatless Monday.

Cinnamon-Apple Pancakes

June 17 2019 VegKitchen 

Cinnamon-Apple Pancakes Apples and cinnamon folded into vegan pancakes; what can you say but “Yum”? This is a lovely leisurely weekend breakfast or brunch, especially in the fall, when apples are abundant. Photos by Evan Atlas. The post Cinnamon-Apple Pancakes appeared first on VegKitchen.

Banana Bread Protein Pancakes

June 17 2019 Meatless Monday 

The comforting flavors of cinnamon spiced banana bread are reinvented for morning in these fruit flapjacks. Strawberries, blueberries and raspberries are given a touch of extra sweetness when glazed in agave nectar to top these hearty pancakes. This recipe comes to us from Lindsay of Naturally Lindsay. 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 For the Banana Bread Protein Pancakes: - 2 bananas, mashed - 1 1/­­4 cups unsweetened almond milk - or - 1 1/­­4 cups nonfat milk - 1 teaspoon vanilla - 1 tablespoon canola oil - 1/­­2 cup whole-wheat flour - 1/­­2 cup all purpose flour - 2 tablespoons hemp protein powder* - 1 teaspoon cinnamon - 2 tablespoons baking powder - 1 teaspoon baking soda - pinch of salt For the Agave Glazed Fruit Topping: - 1/­­2 cup strawberries, sliced - 1/­­2 cup blueberries - 1/­­2 cup raspberries - 3 tablespoons agave nectar *found in health food stores or the health section of most grocery stores.   To make the Banana Bread Protein Pancakes: Preheat a griddle or frying pan over medium high heat. Blend the mashed bananas, milk, vanilla and canola oil together in a small bowl until only a few chunks of banana remain. Whisk the whole-wheat flour, all purpose flour, protein powder, cinnamon, baking powder, baking soda and salt together in a large bowl. Create a well in the middle of the dry ingredients. Pour the banana milk mixture into that well and stir together. Add a little more milk if you prefer your pancakes thin. Prepare the preheated griddle or frying pan with a light coating of nonstick cooking spray or oil. Drop 1/­­4 cup of batter per pancake onto the griddle. Cook 3-5 minutes on the first side, or until bubbles start to form. Flip and cook 1-2 minutes on the other side, or until the pancake is cooked through. To make the Agave Glazed Fruit Topping: Place the sliced strawberries, blueberries and raspberries together in a medium bowl. Toss with the agave nectar until all the fruit is thoroughly coated. To complete the Banana Bread Protein Pancakes: Top each pancake stack with a generous portion Agave Glazed Fruit and enjoy. The post Banana Bread Protein Pancakes appeared first on Meatless Monday.

Vegan Churro Scones – No Oil

June 4 2019 Vegan Richa 

Vegan Churro Scones – No OilThese Vegan Churro Scones need just 1 Bowl, 8 Ingredients and have No Added Oil! Crisp Vegan Cinnamon Scones for breakfast or Dessert. Soyfree Recipe Nutfree option Glutenfree option Jump to Recipe Scones are the sweet breakfast of choice in our house. No one seems to like pancakes much. Insert surprise emoji :). Some buttery, just lightly sweet scones, with fruits and masala chai however are Perfect. These Scones need just 8 ingredients and 1 Bowl. Mix all the dry, add some chilled coconut cream and apple and mix to make a dough. Shape into a disc, brush with coconut cream so that the cinnamon sugar stays put. Sprinkle the cinnamon sugar mixture generously. Then slice and bake! There is no added Oil in these scones. The chilled coconut cream is enough fat for the amazing buttery flaky texture. Chill the coconut cream for longer for best results! For a lower fat scone, sub half of the coconut cream with chilled lite coconut milk. Lets make a double batch of these cinnamony scones.Continue reading: Vegan Churro Scones – No OilThe post Vegan Churro Scones – No Oil appeared first on Vegan Richa.

Vegan Breakfast Burrito Recipe

June 1 2019 Vegan Richa 

Vegan Breakfast Burrito RecipeVegan Breakfast Burrito with 5 Ingredient Tofu Scramble, Breakfast potatoes, chickpea pancake, tomatoes, pepitas and salsa! High protein breakfast burrito or tacos. Nutfree Recipe. Can be Gluten-free, Soyfree. Jump to Recipe Hubbs has been hiking again and he always wants some hand held, savory, mouthful, delicious and high protein breakfast or snack to carry with him. I started making burritos with leftovers and tofu scramble for him. One day I added some chilla (chickpea omelet) in the wraps too and he loved it. Satisfying, fresh, lots of flavors and textures, savory and protein! You can build up this burrito however you like. Add or remove a component to preference. I build it up with a simple tofu scramble, some breakfast potatoes or roasted veggies, chickpea pancake that adds more protein, some pepitas, fresh crunchy veggies and a dressing. You can also serve these ingredients in a breakfast taco format! Lets make a bunch of these burritos. See recipe notes to make this without soy and gluten.Continue reading: Vegan Breakfast Burrito RecipeThe post Vegan Breakfast Burrito Recipe appeared first on Vegan Richa.

Slow-Cooker Lasagna Primavera

May 3 2019 VegKitchen 

Slow-Cooker Lasagna Primavera Contributed by Robin Robertson, author of Fresh from the Vegan Slow Cooker * (The Harvard Common Press, 2012). One of the things I like most about using a slow cooker is its versatility.  While it is ideal for cooking beans, stews, soups, and chili, it can also be used to cook some things that may surprise you such as breads, cakes, and other desserts. The post Slow-Cooker Lasagna Primavera appeared first on VegKitchen.

Bakery Highlight: Celebrated In Providence, Rhode Island

April 22 2019 Happy Cow veggie blog 

  Each time we bite into a soft, fresh-from-the oven chocolate chip cookie, it should be a celebration of life. At least, this is what Becky Morris, the owner of Celebrated, believes. Celebrated is an award-wining vegan private dessert studio in Providence, Rhode Island that serves happy eaters throughout Rhode Island and Eastern Massachusetts. Celebrated creates plant-based, allergen-free desserts that are hand-crafted by a small team of workers. Decadent dessert tables, creatively-crafted wedding cakes, and impressive mini desserts are among the list of products available for custom order.   Celebrated has catered to a wide range of corporate events, banquets, and weddings. In Celebrateds portfolio of past events, customers can drool over a spread with cookie dough cupcakes and soft blue tinted macarons for a whale-themed Baby Shower; pumpkin spice and chocolate orange-flavored macarons to pair with an icing spiderweb-laced grandiose wedding cake for a Halloween-themed wedding; salted caramel and smores macarons to compliment a grand white wedding cake for a rustic fall wedding; and intricate frosting multi-flowered cakes for a succulent bridal shower.   Beckys creatively-flavored macarons appear at nearly every event that she caters. These signature macarons are the only vegan French macarons available in New England, and […] The post Bakery Highlight: Celebrated In Providence, Rhode Island appeared first on The Veggie Blog.

Fresh Mixed Berry Sauce

April 12 2019 VegKitchen 

Fresh Mixed Berry Sauce When fresh berries are in season, there’s nothing better to serve over cakes, pies, or nondairy ice cream than this fresh mixed berry sauce. it’s one of the simplest and most delicious ways to use blueberries, raspberries, strawberries, and others. Lightly cooked, they melt into a most flavorful sauce. Continuing reading Fresh Mixed Berry Sauce on VegKitchen

Protein Pancakes

April 6 2019 Oh My Veggies 

Protein is essential and necessary for all meals to allow us to have a good cruising speed throughout the day. In the morning, think about the following protein sources: milk or soy beverage, Greek yogurt, nuts and nut butters, seeds, eggs, and skim milk powder.

Baked Vegan Cheesecake Glutenfree Date Sweetened

March 29 2019 Vegan Richa 

Baked Vegan Cheesecake Glutenfree Date SweetenedBaked Vegan Cheesecake. 8 Ingredients, No refined sugar. No prep and soaking needed. Perfectly creamy Date sweetened Cheesecake with Cashew butter. Easily Glutenfree with a glutenfree crust. Vegan Soyfree Recipe. Jump to Recipe Vegan cheesecakes in restaurants and store bought have been more misses than hits. The texture generally is on point, its the flavor that can throw me off. I make variations of these cheesecake with fabulous results every time. I’ve had this baked cheesecake in the drafts for a while, so lets get to it!  The filling uses vegan yogurt and vegan cream cheese for amazing flavor and tang and some volume from the smooth cashew butter. Cashew butter means no soaking needed and no high speed blender needed! It is sweetened with dates and some coconut sugar and baked into a premade crust to a creamy delicious state.   Adjust the flavor and sweetness of the filling before baking! Bake into 1 large pie or mini cheesecakes with a simple almond crust or other other pie crust of choice. Serve with vegan whipped cream or ice cream, berries or a seasonal berry compote. Continue reading: Baked Vegan Cheesecake Glutenfree Date SweetenedThe post Baked Vegan Cheesecake Glutenfree Date Sweetened appeared first on Vegan Richa.

Scallion Pancakes

March 25 2019 Meatless Monday 

These 3-ingredient Vegan Scallion Pancakes are incredibly delicious and very easy to make. Theyre also known as green onion pancakes and can be made with chives or leeks too. This recipe comes to us from Bianca Zapatka . See the step-by-step photos on her blog . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Makes 4 pancakes 2  cups  all-purpose flour (250g) 3/­­4  tsp  salt 3/­­4  cup  warm water (180ml) 1 1/­­3  cup  finely sliced scallions  green part only 4  tbsp  cooking oil  plus more for brushing   1. In a large bowl, mix the flour and salt. Then pour in the water and stir with chopsticks or a fork until all the water has been absorbed. 2. Using your hands, knead all the bits of dough together. (If your dough is still very dry after a bit of kneading, add 1-2 tbsp more water*). Then transfer dough to a working surface and continue kneading until the dough is smooth and soft, about 5 minutes. 3. Shape the dough into a round ball. Cover with foil (or a damp towel) and let rest for 20-30 minutes. After resting time, divide the dough into 4 equal sized pieces and shape them into balls. (Work with one piece at a time and cover the remaining pieces so they wont get dry). 4. On a lightly floured working surface, roll out one piece into a very thin circle. 5. Brush the circle with a bit of oil, and sprinkle about 1/­­3 cup chopped scallions all over the dough. 6. Roll up the dough into a log. Take one end of the log and curl it into a snail. 7. Use your hands to flatten the dough a bit, then use your rolling pin to roll it out again to another circle, about 8-/­­9-inch (20/­­22cm) in diameter. (Dont worry if some scallions poke out through the dough). 8. Repeat with the remaining dough pieces and stack them as you go, separating with parchment paper. 9. Heat 1 tbsp oil in a pan over medium heat and pan-fry each side of one pancake for about 2-3 minutes until golden-brown and crispy. Repeat with remaining pancakes, adding about 1 tbsp oil per pancake. 10. Cut Scallion Pancakes into quarters and serve hot with dipping sauce. Notes The pancakes are best eaten when hot. Theyll be still good when cooled, but will no longer be crispy. If you still have any fried pancakes left, you can reheat them in the oven. Sprinkle some grated non-dairy cheese on top and bake for a few minutes until crispy again. If they got a bit hard overnight, you could also put them in the microwave for a few seconds. * The ideal flour water ratio may vary slightly depending on the kind of flour you use and how you measure it.   The post Scallion Pancakes appeared first on Meatless Monday.

Bali Butter

March 12 2019 My New Roots 

Bali Butter I miss Bali. Or maybe I just miss the warmth, the sun, the vibrancy, the life bursting forth from every nook and cranny. I miss living outside, I miss my eyes being assaulted by colours, and layers upon layers of wild sounds, but hey, its March in Ontario and this is a familiar feeling. Are you feeling it too? A couple weeks ago when I was in the depths of yet another snowstorm, feeling like spring may never come, I came up with this recipe to remedy my winter woes. Its called Bali Butter - and its the most delicious thing to cross my lips since I could see grass outside my window. A rich combination of cashews, coconut, and cacao, blended together with coconut sugar and salt, its like the nut butter of DREAMS in all of its salty-sweet-crunchy-chocolatey glory. And I am really excited to share this one with you, wherever you and no matter what season youre experiencing. What does one do with Bali Butter, you ask? Let me tell you, it goes on all. the. things. Pancakes, waffles, smoothie bowls, toast, rice cakes, ice cream, fruit salad, porridge, yogurt, and fingers! You can stuff dates with Bali Butter, stick them in the fridge and have something delicious on hand to satisfy those salty-sweet-fat cravings too. Slice a banana lengthwise, slather Bali Butter in the middle and sandwich it together again. I even like it with carrot sticks. No joke. I chose to use coconut sugar in my Bali Butter because its one of the main sweeteners used on the island and you can easily find it everywhere. Some of you may be curious about using liquid sweetener as an alternative, but the problem with using something like maple syrup or honey, is that it causes the nut butter to seize up. Fat is hydrophobic (translation: its afraid of water) and will stiffen when it comes into contact with anything that contains it. Using a solid sweetener, like coconut sugar, avoids this problem and keeps the finished product relaxed and runny. If you dont want to use coconut sugar and you dont mind a less-spreadable version of Bali Butter, sweeten it with whatever you have on hand. I think Ive talked about all of these ingredients respectively, but for the heck of it, lets recap why theyre awesome! Coconut - Once a maligned food for its saturated fat content, coconut has taken center stage in the wellness world, as scientific research has confirmed that the type of fat in coconut integrates differently in the body, compared to other saturated fats. MCTs (medium-chain-triglycerides) are a type of fat that can be broken down quickly and used as fuel, instead of being stored, so its prefect for people who enjoy an active lifestyle. Coconut also contains a surprising amount of protein, about 14% by weight, and impressive amounts of manganese.   Cashews - Contrary to popular belief, cashews have a lower fat content than most nuts. And 66% of their fats are heart-healthy, monounsaturated fats, like those found in olive oil. Cashews are an excellent source of copper, and a good source of magnesium, phosphorus, and zinc. They also contain good amounts of fiber, so that they keep you feeling full for longer.  Cacao - One of the best sources of magnesium found in nature, in addition to containing high amounts calcium, zinc, iron, copper, sulfur, and potassium, cacao is a nutritional powerhouse. It also contains many chemical compounds that enhance physical and mental well-being, including alkaloids, proteins, magnesium, beta-carotene, leucine, linoleic acid, lipase, lysine, and some neurotransmitters such as dopamine and anandamide - which explains why eating chocolate makes you feel so darn good! Coconut sugar - Sometimes called coconut palm sugar, this incredibly delicious sweetener is high in minerals, such as potassium, magnesium, zinc and iron. It is happily low glycemic, ranking 35 on the GI scale, compared to agave at 42, honey at 55, cane sugar at 68. This is due to coconut sugars composition of long-chain saccharides, which are absorbed by the body at a slower rate than something like refined white sugar. Coconut sugar also contains amino acids, which are thought to slow down the rate at which the sugar is absorbed into the bloodstream, acting as a buffer of sorts.  Some notes on the recipe. Its very important that you make coconut butter to start, as it creates the liquid base to help the get the cashews going in the food processor. Once youve made the coconut-cashew butter, feel free to stop there (it tastes incredible on its own), or go all the way as I have and add the cacao, coconut sugar and salt. I like to leave my Bali Butter out of the fridge, since it remains liquid and spreadable at room temperature. If you refrigerate it, Bali Butter with harden completely. You can roll it into balls and make yourself some pretty delicious little energy bites when its in this state, but its impossible to drizzle when chilled.   If youre into smooth nut butters, simply leave the cacao nibs out of the equation. They arent necessary for any other purpose than crunch, which I personally feel is essential, but I wont judge anyone for skipping them. Even though youre obviously crazy     Print recipe     Bali Butter  Makes 3 cups /­­ 750ml Ingredients: 3 cups /­­ 375g raw cashews 3 cups /­­ 240g unsweetened desiccated coconut   3/­­4 tsp. large flake sea salt (I used Maldon) 1/­­4 cup /­­ 23g raw cacao powder 3 Tbsp. coconut sugar 3 Tbsp. cacao nibs seeds from 1 vanilla bean Directions: 1. Preheat oven to 325°F /­­ 160°C. Spread cashews out evenly on a rimmed baking sheet and place in the preheated oven. Toast for about 10 minutes, keeping an eye on them so that they dont burn! Remove from oven and let cool. 2. While the cashews are in the oven, toast the coconut in a dry skillet over medium heat, stirring often, until slightly golden. Remove from heat and set aside. Depending on the size of your skillet, you may want to work in batches. 3. Place the coconut in a food processor. Blend on high, scraping down the sides every so often, until the coconut is creamy and smooth (this make take up to 10 minutes, depending on the strength of your food processor - be patient!). 4. Add the cashews to the food processor and blend on high until creamy and smooth. Add the remaining ingredients and blend on high. Taste and adjust saltiness /­­ sweetness /­­ chocolate levels to suit your taste. 5. Store Bali Butter in an airtight glass container at room temperature (out of the fridge) for one month. The post Bali Butter appeared first on My New Roots.

Recipe | Sweet Potato French Toast Cups with Vanilla Cardamom Creme Anglaise

March 4 2019 Oh My Veggies 

A typical weekend breakfast in our household involves microwaved muffins or string cheese. We’re always busy on the weekends and it seems like from Saturday morning to dinnertime on Sunday, we’re running errands or working in the yard. Taking the time for a sit-down breakfast seems like a small luxury. And when we do have traditional breakfast foods like pancakes or waffles, it’s usually for dinner because I’m in no mood for cooking first thing in the morning. The wonderful thing about French toast casseroles, though, is that they can be made the night before–and really, they’re so much better when you make them ahead of time too. Although I’ve never made a French toast casserole myself, I thought I’d try one because doing most of the work the night before and simply popping it in the oven in the morning seemed like the happy medium between the string cheese breakfast and homecooked pancakes or waffles. We’d still have something delicious to sit down to, but I wouldn’t have to be flipping pancakes while groggy and cranky. Of course, a whole French toast casserole is a little too much for two people, so I decided to make Sweet Potato French […]

Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway

February 20 2019 Golubka Kitchen 

Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway This post was created in partnership with Arbor Teas /­­ Giveaway below! We come from a culture, where tea is everything. In Russia, tea is probably the most commonly consumed beverage. It’s like water, but much more popular than water. Everyone drinks it – adults, kids, and even coffee lovers. It’s acceptable to have tea after every meal, as well as as during breaks throughout the day, any time of day. If you attempt to stop by someone’s house for a quick second, you will most likely end up staying for tea. And tea time is sacred. It’s when 90% of conversations happen (or at least it seems that way). Tea time is never just tea, either, there’s always some kind of treat involved. It can really be anything sweet: hard candy, chocolate, cookies, waffles, cake, powdered sugar-dusted cranberries… Dessert is so intertwined with tea for us, that to this day we can’t enjoy anything sweet without a hot beverage. It just doesn’t taste good. We’d rather have no dessert than dessert without tea. This is especially true for cookies. Today we are super excited to be collaborating on a tea time-ready, sandwich cookie recipe with Arbor Teas, a Michigan-based tea company that carries the loveliest selection of organic and fair-trade loose leaf tea. There’s a giveaway, too! When we were dreaming up these cookies, we immediately thought about tea sandwiches – you know, those miniature, crustless sandwiches that usually accompany fancy tea. With that format in mind, we went for a layered ‘sandwich’ cookie. Earl Grey tea is probably our favorite, most nostalgia-inducing black tea, and since the Arbor Teas Earl Grey smelled so incredibly fresh (the best we’ve ever had!), we were very excited to incorporate that flavor in some way. The result: buttery, vegan and gluten-free cookies, layered with a luxurious Earl Grey cream, with a kiss of dark chocolate. They are the perfect cross between virtuous and indulgent. And of course, they are best enjoyed with or dipped in tea. Arbor Teas is one of those dream sponsors that we feel lucky to work with. Not only do they take pride in the quality of their product, but they also put a huge emphasis on sustainability. They source only organic and fair-trade tea, package it in backyard-compostable packaging, and run their facility on solar power. We like to believe that companies like this are the future. Besides their earl grey, we’ve been loving the Chaga Chicory, Makaibari Estate Silver Tips, and Golden Ginger Turmeric teas. G i v e a w a y  :  Today’s giveaway is for one 4 oz Earl Grey tea and a stainless steel infuser from Arbor Teas, as well as one copy of our cookbook, Simply Vibrant. To enter, leave a comment on this post telling us about your favorite kind of tea or a tea that intrigues you from the Arbor Teas shop, until February 28th, 2019. Giveaway is U.S. only. Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free   Print Serves: about 12 complete cookies Ingredients for the Earl Grey cream heaping ¼ cup cashews - soaked in boiling water for 10 min and drained ½ tablespoon arrowroot powder ⅓ cup very strong Earl Grey tea 1 tablespoon lemon juice 2 tablespoons maple syrup 2 tablespoons coconut oil fat from one 13.5 oz can full fat coconut milk for the cookies 1/­­2 packed cup pitted dates 2 tablespoons flax/­­chia meal (aka ground flax/­­chia) 1 cup old-fashioned gf rolled oats 1/­­2 cup ground walnuts/­­almond meal + 1/­­2 cup ground oats/­­oat flour 1 teaspoon baking powder 1/­­2 teaspoon baking soda 1 tablespoon loose leaf Earl Grey tea - ground in a mortar and pestle (optional) pinch of sea salt - to taste 1 cup nut butter like almond, cashew, peanut, sunflower or tahini 1/­­4 cup plus 1 tablespoon melted neutral coconut oil, divided 1 cup dairy-free dark chocolate chips Instructions to make the Earl Grey cream Place the cashews, arrowroot, tea, lemon juice, maple syrup, and coconut oil in an upright blender. Blend until smooth. Place the coconut fat in a medium bowl and whisk it with a whisk to make it a little fluffier. Add the blended mixture to the bowl and whisk it in. Place the bowl in the refrigerator for about 1 hour, until the cream is hardened but scoopable. You will likely have some cream left over after making the cookies. You can freeze it and use it as cupcake/­­cake icing, serve on the side of pancakes, waffles, crepes, etc. to make the cookies Place the dates into a small, heat proof bowl and pour hot purified water over them, then leave to soak for 10 minutes. Place the flax/­­chia meal into another small bowl and add 6 tablespoons of purified water. Whisk to combine and let sit to gel for 15 minutes. Preheat oven to 350° F (180° C). Combine the oats, flour or meal, baking powder, baking soda, Earl Grey powder (if using), and salt in a large bowl, mix well. Combine the nut butter, ¼ cup of coconut oil, drained soaked dates and the gelled flax/­­chia in a bowl of a food processor fit with an S blade. Process until smooth. Add the mixture into the bowl with the oats and flours, and stir to combine. The mixture will be stiff and sticky. Prepare a baking sheet by covering it with parchment paper. Use a small ice cream scoop to scoop uniform batter portions onto the baking sheet. If you dont have an ice cream scoop, portion out about 2 tablespoons of batter for each cookie. Leave enough space between each portion for flattening. Using a lightly oiled hand, flatten each cookie into uniform circles, about ¼ in thickness. Bake for 10-12 minutes, or until the outside of the cookies is dry to the touch. Let the cookies cool for about 5-7 minutes on the baking sheet, then transfer to a cooling rack to cool completely. You will probably need to bake the cookies in 2 batches. To make the cookie sandwiches, place a generous amount of the Earl Grey cream into the center of a cookie, then use another cookie to sandwich the cream and let it spread out to the sides, pressing gently. The cookies should be facing bottom side in. Repeat with the rest of the cookies, placing them back on their baking sheet. Place in the refrigerator while you prepare the chocolate, for the Earl Grey cream to harden a little. Prepare a drying rack, lined with parchment paper underneath. Melt the chocolate chips in a small saucepan or bowl on a double boiler, together with the remaining 1 tablespoon of coconut oil. Dip each cookie into the melted chocolate about half way, letting the excess chocolate drip off. Place on the drying rack. Repeat with the rest of the cookies. Transfer the rack to the refrigerator for a few minutes for the chocolate to harden. Keep the cookies in an airtight container in the refrigerator or a cool room. Enjoy! 3.5.3226 You might also like... 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Blueberry Cheesecake Truffles Melon Basil Summer Rolls Creamy, Garlicky Fettuccine with Roasted Green Vegetables .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 Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway appeared first on Golubka Kitchen.

Vegan Breakfast Burrito Recipe With Tofu Scramble, Spiced Potatoes

June 1 2019 Vegan Richa 

Vegan Breakfast Burrito Recipe With Tofu Scramble, Spiced PotatoesVegan Breakfast Burrito with 5 Ingredient Tofu Scramble, Breakfast potatoes, chickpea pancake, tomatoes, pepitas and salsa! 25 Gm Protein. High protein breakfast burrito or tacos. Nutfree Recipe. Can be Gluten-free, Soyfree. Jump to Recipe Hubbs has been hiking again and he always wants some hand held, savory, mouthful, delicious and high protein breakfast or snack to carry with him. I started making burritos with leftovers and tofu scramble for him. One day I added some chilla (chickpea omelet) in the wraps too and he loved it. This wrap is Satisfying, fresh, lots of flavors and textures, savory and protein! You can build up this burrito however you like. Add or remove a component to preference. I build it up with a simple tofu scramble, some breakfast potatoes or roasted veggies, chickpea pancake that adds more protein, some pepitas, fresh crunchy veggies and a dressing. Its a scramble, veggie, omelet, crunch and dressing burrito. You can also serve these ingredients in a breakfast taco format! Lets make a bunch of these burritos. See recipe notes to make this without soy and gluten.Continue reading: Vegan Breakfast Burrito Recipe With Tofu Scramble, Spiced PotatoesThe post Vegan Breakfast Burrito Recipe With Tofu Scramble, Spiced Potatoes appeared first on Vegan Richa.

Crispy Sweet Chili Zucchini with Lime-Almond Dipping Sauce

May 20 2019 Oh My Veggies 

We love zucchini! Even more we love breaded zucchini that tastes like fried! And then because you can’t have breaded zucchini without an accompanying sauce, we upped the snack ante with a spicy, tangy Lime-Almond Dipping Sauce on the side. Kind of like a peanut sauce, but with almond butter instead. The result is an Asian-inspired twist on breaded zucchini that will satisfy even the pickiest of snackers. And the best news? Rice cakes aren’t boring anymore! Disclosure: Brandfluential sponsored the development of this recipe and asked me to share Lundberg’s Rice Cake Double Take contest, but all opinions are my own.

Vegan Apple Cake with Cinnamon Custard

April 30 2019 Vegan Richa 

Vegan Apple Cake with Cinnamon CustardVegan Apple Cake with Cinnamon Custard. Easy Apple Cake that is soft and light. Served with a creamy vegan vanilla custard. Soyfree Recipe. Nut-free Gluten-free Options. Jump to Recipe You all love my simple cakes! Here’s another simple Apple cake that is served with a vanilla custard! I like lighter cakes during spring and summer and this lightly sweet custard is perfect accompaniment with the cake. No loads of sugar to make an iciing. The Custard adds the right amount of moisture, flavor and texture combination with this cake. This Vegan Apple Cake is simple vanilla cake batter with some cinnamon and apples mixed in. The batter is topped with a little coconut sugar mixture to make a caramelized and spiced crust. Serve it warm with the creamy 5 ingredient vegan custard. Just like my popular upside down pear cake, this cake comes together really quickly and is great to serve for breakfast (add some nuts and seeds to the batter) or as dessert.Continue reading: Vegan Apple Cake with Cinnamon CustardThe post Vegan Apple Cake with Cinnamon Custard appeared first on Vegan Richa.

15 Gardein Recipes for the Most Delicious Earth Day

April 22 2019 Meatless Monday 

15 Gardein Recipes for the Most Delicious Earth DayHappy Earth Day! This 49-year-old holiday honors the planet and raises awareness around how we humans can better protect it, and were ready to celebrate. One of the easiest ways to do good by the environment is to eat less meat : Eating less meat decreases greenhouse gas emissions, water use and land use. And by the way...its also good for YOU. This Earth Day, weve teamed-up with our friends at Gardein to help you host a delicious Earth Day clean-up event at home with new, creative plant-based recipes. We challenged our talented influencer and blogger community to come up with marvelous, meatless recipes, that make going green easy and delish. Every time you swap a meat-based meal for a plant-based one, you can feel good about helping out the planet. Check out how your meatless meal makes an impact :   On this Meatless Monday, celebrate Earth Day with one of these earth-friendly Gardein dishes:   Meatless Meatball Chickpea Curry from WoonHeng One-Pot Chili Mac from JL Goes Vegan Vegetarian Loco Moco from Simply Healthyish Vegan Coconut Curry Chick’n Tenders Skillet from Jackie Newgent Spicy Indo Chinese Crispy Chick’n from Chef Priyanka ‘Chicken’ Scallopini Sandwich from Life Currents Crisp and Crunch Chick’n Salad from Kat Loves Kale Open-Face Bean Tacos with Beefless Ground Crumbles from Fit Fathers Curried Lentil Soup from I Crashed the Web Vegan Cottage Pie from Di Hickman Malai Kofta Meatless Meatballs from The Kitchen Docs Watercress Salad with Gardein Crabless Cakes from The Levantess Spaghetti with Gardein Meatless Meatball from Su’s Healthy Living Vegetarian Meatballs in Coconut Sauce from The Quotable Kitchen Mexicorn and Beefless Ground Burritos from Lydia’s Flexitarian Kitchen Did you make something extra special for Earth Day this year? 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 15 Gardein Recipes for the Most Delicious Earth Day appeared first on Meatless Monday.

Tofu Bhurji – Vegan Bhurji (Indian Breakfast Scramble)

April 10 2019 Vegan Richa 

Tofu Bhurji – Vegan Bhurji (Indian Breakfast Scramble)Tofu Bhurji – Vegan Bhurji or Akoori. Indian Scramble. Tofu scrambled with onion, tomato, cilantro and cumin for a delicious Eggless Bhurji Scramble Breakfast. 1 Pot 15 mins Vegan Glutenfree Nutfree Recipe. Can be soyfree. Jump to Recipe Morning Savory Breakfast while growing up were a few repeat options. Poha, Upma, Savory Chickpea Flour pancakes, steamed savory cakes etc.  Egg bhurji (Indian scrambled eggs), and paneer bhurji(scrambled paneer) were one of the options for days one of us kids had some active events. Bhurji means scramble mix. The key feature of my Mom’s bhurji was that there would be more of the onion, tomato and cilantro than the paneer. It must have been because one of us was picky about it. But the balance of those flavors works out so perfectly! This version with tofu is a simple scramble with a few ingredients. But when done, it becomes a vibrant, delicious, savory, satisfying meal to start the day. The bhurji is best served hot with toasted breads or in a breakfast bowl. Make this with chickpea flour tofu for soyfree. The recipe is flexible to taste, add veggies of choice, change up the spices and make this your own.Continue reading: Tofu Bhurji – Vegan Bhurji (Indian Breakfast Scramble)The post Tofu Bhurji – Vegan Bhurji (Indian Breakfast Scramble) appeared first on Vegan Richa.

Restaurant Review: Wave in London

April 1 2019 Happy Cow veggie blog 

We Are Vegan Everything The creators of WAVE wanted to create a place where people could eat tasty, home cooked food away from the hustle of London stress and feel right at home. They are so inspired by home cooking. Every time they make something or eat something amazing they cant wait to tell each other, trying to recreate childhood meals too, into a modernized vegan version. WAVE strives for food that gives you more than a full belly. It’s about the colours, the smells and the textures. They have given themselves a project: everything they create needs to feel like there’s nothing missing. They want to show people that vegan food doesn’t mean that something is missing from the meal. Offerings include a bircher bowl, pancakes, sandwiches, toasties, freakshakes, smoothies, smoothies bowls, juices, cupcakes, brownies and more. WAVE Feels The owners have lovingly created WAVE, a little hideaway down an alley way off of busy Mare Street in Hackney where people can step into their world. They dream big and have created their very own dream come true–from the look and feel of the venue, to the staff they have serving clientele. They’re all friends, and all passionate about food […] The post Restaurant Review: Wave in London appeared first on The Veggie Blog.

paneer chilla recipe | paneer cheela | paneer ka chilla

March 25 2019 hebbar's kitchen 

paneer chilla recipe | paneer cheela | paneer ka chillapaneer chilla recipe | paneer cheela | paneer ka chilla with step by step photo and video recipe. cheela recipes are traditional north indian breakfast recipe made with besan or chick pea flour. but then there are myriad variations to this traditional recipe and are made with different ingredients and toppings. one such new recent addition to the cheela recipes is paneer cheela where grated paneer is toped on these pancakes. The post paneer chilla recipe | paneer cheela | paneer ka chilla appeared first on Hebbar's Kitchen.

Celebrate Spring with Delicious Plant-Based Recipes Using Seasonal Veggies

March 25 2019 Meatless Monday 

Celebrate Spring with Delicious Plant-Based Recipes Using Seasonal VeggiesSpring has officially sprung, so its time to explore the local farmers markets and forage the grocery aisles for fresh seasonal vegetables. Trying new meatless recipes is a great way to utilize all of the ripe fruits and vegetables coming into season. Weve gathered delicious plant-based recipes from our Meatless Monday bloggers  and influencers featuring spring produce such as asparagus, spinach, sweet peas and broccoli. Enjoy the tastes of spring! Scallion Pancakes from Bianca Patka Lemony Spring Risotto from Healthy Voyager Spring Green Shakshuka from Happy Kitchen Asparagus Avocado Tomato Salad from Blondelish   Sweet Potato Pizza from It’s a Healthy Lifestyle Asian Noodles with Gingery Prune Sauce from Jackie Newgent Spring Leek and Asparagus Soup from The Domestic Dietitian Penne Pasta with Arugula Pesto, Red Potatoes and Spring Vegetables from She’s Cookin Flageolets and Dandelion from Soulful Vegan Ravioli in Creamy Garlic and Spinach White Sauce from The Kitchen Docs   Invite your friends and family to join you in a celebration of spring with these plant-based recipes. If youre looking for other meatless recipe inspiration, 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 Celebrate Spring with Delicious Plant-Based Recipes Using Seasonal Veggies appeared first on Meatless Monday.

Vegan Gluten free Vanilla Cake with Chocolate Frosting

March 6 2019 Vegan Richa 

Vegan Gluten free Vanilla Cake with Chocolate FrostingVegan Gluten free Vanilla Cake with Chocolate Frosting. Soft and delicious vanilla cakes sweetened with dates. 1 Bowl Cake. No Egg, No gums Gluten free Vegan Recipe. Can be refined sugar free. Jump to Recipe I have had Gluten-free vanilla cake in my to do list for a long while. Gluten-free baking is tricky and gluten free vegan baking is even more. But finally We have a soft amazing Vanilla Cake! The cake uses almond, oat and rice flours and uses mainly dates for sweetening. The cakes can be made refined sugar free easily. Make the 2 cakes and frost separately or layer for a great gluten free birthday cake. Use a vegan butter cream frosting and sprinkles. or this chocolate frosting and add sprinkles or shaved chocolate. You can also bake the batter into one 8 by 8 inch brownie pan and add the frosting of choice.  This Gluten free Vanilla Cake is eggless, dairyfree, gum-free, Needs 1 Bowl, and is Soft, Delicious, and freat for snacking or using for layer cakes. For regular flour vanilla cake, use this cake to bake into 1 or 2 pans. If you make this cake, do let me know how it turned out!Continue reading: Vegan Gluten free Vanilla Cake with Chocolate FrostingThe post Vegan Gluten free Vanilla Cake with Chocolate Frosting appeared first on Vegan Richa.

cupcakes recipe | eggless cupcakes recipe | vanilla cupcakes

February 22 2019 hebbar's kitchen 

cupcakes recipe | eggless cupcakes recipe | vanilla cupcakescupcakes recipe | eggless cupcakes recipe | vanilla cupcake with step by step photo recipe. these eggless cupcakes uses the same standard cake ingredients but only prepared in smaller size. however, the cake batter is flavored with either choco chips, raisins or even with tuti fruities and berries. moreover, because of the smaller size, cupcakes bakes faster compared to traditional cakes. The post cupcakes recipe | eggless cupcakes recipe | vanilla cupcakes appeared first on Hebbar's Kitchen.

Vegan Cinnamon Streusel Pancakes

February 11 2019 Vegan Richa 

Vegan Cinnamon Streusel PancakesThese Vegan Cinnamon Streusel Pancakes are a perfect treat for Valentines or a special day. A delicious fluffy vanilla pancake topped with a cinnamon streusel for coffee cake pancake. Use cookie cutters to make a pancake tower. No Bake Cinnamon Streusel Cake! Vegan Soyfree Nutfree Recipe. Glutenfree Option  Jump to Recipe   We all love a decadent breakfast once in a while and these Cinnamon Streusel Pancakes are just perfect for that! These tall soft pancakes are a cinnamon streusel cake/­­coffee cake in pancake form! If you make them using cookie cutters, then they are almost a Cinnamon streusel cake, no baking needed and ready within 25 mins!  The batter is a simple vanilla cake batter that is cooked in a skillet. Sprinkle some streusel on one side, flip, cook and serve. I use Cookie cutters to make cake tower like my popular No Bake Chocolate Cake for 2- Chocolate Pancake tower (so decadent and ready in 20 mins!). You can make regular pancakes with the batter as well. Drizzle with maple, icing or top with some cream cheese frosting or whipped coconut cream and fruits!Continue reading: Vegan Cinnamon Streusel PancakesThe post Vegan Cinnamon Streusel Pancakes appeared first on Vegan Richa.


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