cheddar - vegetarian recipes

Try it! You will enjoy it!

Maple-Sriracha Roasted Brussel Sprouts with Cranberry Wild Rice

Massaged Kale Salad with Cranberries and Cashews

Your Diet and Diabetes: What You Need to Know

Corn capsicum masala recipe | corn capsicum sabzi | corn capsicum gravy










cheddar vegetarian recipes

14 Restaurant Chains Offering Meatless Monday Options

October 21 2019 Meatless Monday 

14 Restaurant Chains Offering Meatless Monday OptionsFast-food and quick-service restaurants all across the country have recognized that customers want to incorporate more plant-based foods into their diet. And were thrilled! Today, it is easier than ever to join the Meatless Monday movement. Last week, McDonalds announced their plan to test their own version of a meatless burger in collaboration with Beyond Meat. They join a growing list of chains offering some sort of plant-based alternative to their menu. And while plant-based burgers are getting all of the media attention, many national chain restaurants are serving a variety of meatless veg-forward options that deliver that same fast-food flavor using grains, legumes and fresh vegetables. For all of you looking to go meatless on Monday , weve compiled a list of the most popular national chain restaurants that are offering plant-based options on their menus.   Bareburger    View this post on Instagram   A post shared by Bareburger (@bareburger) on Oct 3, 2019 at 3:10pm PDT Bareburger  has your favorite, whether its the Beyond Burger, the Impossible Burger or a veggie packed black bean or sweet potato burger, they serve them all. The restaurant chain also serves plant-based eggs, tempeh bacon and the Beyond Bratwurst. Its pretty much plant-based heaven here.   Burger King   View this post on Instagram   A post shared by Burger King (@burgerking) on Aug 22, 2019 at 7:34am PDT When the news first dropped that Burger King  launched its very own Impossible-Burger-Based Whopper , it became the largest chain to embrace plant-based meat - over 7,000 locations nationwide. And, at least according to this video taste test , self-proclaimed carnivores are just as wild about the plant-based option. The Impossible Whopper is served with tomatoes, lettuce, mayo, ketchup, pickles, and onions on a sesame seed bun.   Cheesecake Factory   View this post on Instagram   A post shared by The Cheesecake Factory (@cheesecakefactory) on Jun 18, 2019 at 12:00pm PDT Who would have thought that the Cheesecake Factory would be a pioneer in meatless dining ? Well, the chain has quite the selection of non-meat alternatives -- vegan Cobb salad, avocado toast, roasted artichokes, falafel salad, super antioxidant salad, and their version of the Impossible Burger (note: this one is not vegan because of the cheese and brioche bun, the latter is typically made with egg and butter).   Chopt Creative Salad Co.   View this post on Instagram   A post shared by Chopt Creative Salad Co. (@choptsalad) on Mar 3, 2019 at 9:08am PST Although the chain is more-or-less confined to the East Coast, Chopt has wooed diners looking for a more diverse array of meatless options . They offer a long list of preconceived salad concepts, but they also give you the ability to customize your own. Choose from one of their classic salad and grain bowl combinations, or just let your inner chef guide lead the way.   Del Taco   View this post on Instagram   A post shared by Del Taco (@deltaco) on Sep 2, 2019 at 11:03am PDT An early adopter of Beyond Meats plant-based crumbles , Del Taco offers a comprehensive list of meatless options that includes burritos, tacos, bowls and even a crunchy tostada. Looking for something a little more traditional? Try a bean burrito or black bean bowl.   Dunkin   View this post on Instagram   A post shared by Dunkin (@dunkin) on Jul 24, 2019 at 11:21am PDT Besides their newly launched Beyond Meat breakfast sandwich , Dunkin’ offers a number of vegetarian options including a veggie egg white wrap and an egg and cheese sandwich on an English muffin.   Just Salad   View this post on Instagram   A post shared by Just Salad (@justsalad) on Sep 12, 2019 at 8:00am PDT In September, Just Salad announced a partnership with Beyond Meat that brings Beyond Beef Meatballs to the menus of all 40 of their locations. But Just Salad is taking their meatless commitment one step further by removing all forms of beef from their menu . For Meatless Monday, try their Keto Zoodle Bowl, which contains Beyond Beef Meatballs, zucchini noodles, grape tomatoes, and roasted balsamic mushrooms.   Mellow Mushroom   View this post on Instagram   A post shared by Mellow Mushroom (@mellowmushroom) on Dec 10, 2018 at 9:20am PST It’s plant-based pie paradise at Mellow Mushroom . Their meatless pizza options include dairy-free cheese, Follow Your Heart brand, and plant-based proteins, such as tofu and tempeh… plus every veggie topping you could possibly imagine. DIY your pie or opt for one of their curated specialty pizzas.   McDonalds   View this post on Instagram   A post shared by McDonalds Canada (@mcdonaldscanada) on Sep 26, 2019 at 3:29am PDT We bet you never thought youd see McDonalds on this list, but the Golden Arches have finally decided to try their hand at plant-based meat. McDonalds recently announced that they would be testing a P.L.T (plant, lettuce and tomato) in 28 locations in and around London, Ontario starting this week and lasting through the end of the year. Beyond Meat will be supplying the burger, but the sesame seed bun, tomato, lettuce, pickles, onions, mayo-style sauce, ketchup, mustard, and a slice of processed cheddar cheese will be classic McDonalds. As the worlds largest chain and one of the largest buyers of beef globally, the P.L.T. addition has enormous potential to positively impact the environment.   Panera Bread   View this post on Instagram   A post shared by Panera Bread (@panerabread) on Oct 26, 2018 at 7:14am PDT Panera Bread has always been ahead of the pack when it comes to vegan and plant-based options, but theyve upped their game in recent years as the call for meatless options has gotten louder. Panera Bread has gone as far as launching an entire plant-based menu that lists a Greek Salad, a Modern Caprese Sandwich, a Mediterranean Veggie Sandwich, a Ten Vegetable Soup, and a variety of smoothies.   QDOBA   View this post on Instagram   A post shared by QDOBA (@qdoba) on May 28, 2019 at 9:07am PDT Following in the footsteps of other major quick-service chains, QDOBA has launched new vegan and fajita bowls in conjunction with Impossible Foods . But even without the plant-based beef, its easy to go meatless at Qdoba; try one of their tacos, burritos, or bowls with black or pinto beans, brown or cilantro-lime rice, and grilled veggies. And you can always add guac or salsa on the side.   Red Robin   View this post on Instagram   A post shared by Red Robin Gourmet Burgers (@redrobinburgers) on Oct 7, 2019 at 10:34am PDT Red Robin has two options for meatless burger seekers. Their veggie burger is a mixtape of culinary inspiration -- cool avocado, Swiss cheese, roasted garlic aioli, and tomato bruschetta sit atop an ancient-grain veggie patty. If youre looking for a more traditional burger experience, you can swap in the Impossible patty on to any traditional Red Robin burger.   Subway   View this post on Instagram   A post shared by Beyond Meat (@beyondmeat) on Sep 5, 2019 at 2:26pm PDT Until recently, Subways plant-based options were limited to a simple veggie sandwich and salad. But theyve seriously upped their veg game with the addition of the Beyond Meat Meatless-Meatball Marinara - which boasts 24g of protein for a 6 sub. Leave off the cheese and pack it with veggies for an even more substantial plant-based lunch or dinner.   TGI Fridays   View this post on Instagram   A post shared by TGI Fridays (@tgifridays) on Oct 1, 2018 at 10:00am PDT At participating TGI Fridays , the Beyond Burger comes grilled and topped with white cheddar, lettuce, tomato, red onion, pickles and Fridays sauce. Of course, you can also order it in place of other burgers. Check out Meatless Mondays visit to TGI Fridays  as they launched their Beyond Burger.   Are you looking for more meatless dining options? Check out our list of best plant-based burgers .   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 , 

Cheesy Broccoli Mac Soup

September 26 2019 Robin Robertson's Global Vegan Kitchen 

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

Recipe | Pear & Sharp Cheddar Grilled Cheese Sandwich

September 23 2019 Oh My Veggies 

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

Sweet Corn, Sausage & Thyme Pizza

September 9 2019 Oh My Veggies 

It has come to my attention that other bloggers have already started posting pumpkin and apple recipes. Sorry guys, I’m not letting go of summer produce that easily. You’re going to have to drag me away from corn and zucchini the same way you have to drag your 3-year-old out of the toy department at Target–crying, kicking, and screaming, “I HATE YOU! YOU’RE THE WORST MOM IN THE WORLD!” So yeah, while everyone else gets a jump start on fall, I’m going to spend the next two weeks enjoying the last bit of summer. I like to cook seasonally and summer produce is still in season! I promise you it is! Sure, you could be eating apples and pumpkin right now, but you’ll have many months to eat apples and pumpkin. What about corn?! You’re going to miss fresh corn in a month when you can’t buy it anymore. You know what you should do? Make this Sweet Corn, Sausage & Thyme Pizza. I make my Fresh Corn, Poblano and Cheddar Pizza at the beginning and end of every summer, but I wanted to try something different, so I threw together this recipe last weekend. I love thyme and corn […]

Mexican Bhel (Indian Fusion Street Food)

June 22 2019 Manjula's kitchen 

Mexican Bhel (Indian Fusion Street Food) (adsbygoogle = window.adsbygoogle || []).push({}); Mexican Bhel – Indian Fusion Street Food Mexican Bhel! Today I will be making a twist on classic street food Bhel Puri. Bhel Puri is a popular Mumbai roadside snack. To make this dish unique and interesting I am using all classic Mexican ingredients - such as tortilla chips, salsa, Mexican cheese and more! Mexican Bhel Puri can be served as a snack or light lunch for your next get together. For Chips - 2 flour tortillas (8 inch, uncooked) For The Bean Mix - 15 oz can black beans (drained and rinsed) - 1 cup potato (boiled peeled and finely diced) - 1 cup bell pepper (finely diced, I am using mix of different colors) -  1/­­2 cup frozen corn (thaw and pat dry) - 1 tbsp jalape?o (finely diced) - 2 tbsp cilantro (finely chopped) - 2 tsp lime juice -  1/­­2 tsp salt For Salsa - 2 cup tomatoes (chopped) -  1/­­4 cup cilantro (chopped) - 1 jalape?o (chopped) -  1/­­2 tsp salt -  1/­­2 tsp cumin seed powder For Hot Sauce - 10 dry whole red chilies -  1/­­2 cup tomatoes (roughly chopped) -  1/­­2 tsp salt -  1/­­2 tsp cumin seed powder For Serving - 1 1/­­2 cup lettuce (thinly sliced) - 1 jalape?o (thinly sliced) -  1/­­4 cup shredded Mexican blended cheeses (cheddar/­­Monterey) For Bean Mixture -  Toss all the ingredients together, beans, potatoes, bell peppers, corn, cilantro, jalapeno, salt, cilantro, and lemon juice , and set aside. For Tortilla Chips -  Cut the tortillas into 1/­­2-inch square to use as the "papdi". Heat the oil in frying pan oil should be about 1/­­2-inch-deep, on medium high heat. Fry the tortillas until they are light golden brown. For Hot Sauce -  Boil the chilies in about 1 cup of water, till they are soft and tender. If needed add more water. Blend all the ingredients together, tomatoes, chilies, salt and cumin seed powder.  make it into paste. For Salsa -  Blend all the ingredients tomatoes, cilantro, jalapeno, salt and cumin seeds powder, making into chunky. Assembling -  Spread lettuce in the bowl, put the bean mix over, spread some chips, cheese some taco sauce. I will leave on individual how much they want to add the hot sauce. The bean mixture can be made two days ahead (just don’t add the taco sauce) The taco sauce and hot sauce also can be made two days ahead and refrigerate until needed. The fried tortillas can be prepared few days before and kept in an airtight container. also try Mexican Rice and Vegetarian Enchilada  The post Mexican Bhel (Indian Fusion Street Food) appeared first on Manjula's Kitchen.

Walnut “Meat” Stuffed Pepper

March 11 2019 Meatless Monday 

Walnuts stand in for ground beef in this Tex-Mex-inspired stuffed pepper. This recipe comes to us from Chef Lisa Sereda, executive chef of Wine Time . Chef Sereda cooked it for the Meatless Monday Rapid Fire Challenge at the 2019 International Restaurant & Foodservice Show of New York. Serves 8 – 10 - 6 quarts of water - 12 medium sized Anaheim peppers - 2 cups diced yellow onion - 2 tbsp minced garlic - 3 cups roasted peppers - 6 cups roasted walnuts - 2 1/­­2 tbsp cumin - 1 tbsp cayenne pepper (plus or minus depending on spice index) - 2 tbsp paprika - 4 tbsp white sugar - 1 tbsp salt -  1/­­4 cup lemon juice - 2 tbsp olive oil - 6 cups shredded white cheddar (more or less depending on cheesy preference) - 2 cups crumbled feta - 1 cup full fat Greek yogurt (to make the pepper vegan, skip the cheese, feta and Greek yogurt) - Non-stick cooking spray - Diced fresh chives for garnish   Directions: Preheat oven to 425 degrees F. Bring water to full boil in large saucepan. Cut peppers lengthwise down one side from stem to within 1/­­2 inch of tip. Boil peppers in water for about seven minutes or until pepper turns an olive green color. Remove and place in ice bath and remove seeds and veins from pepper. Drain and pat peppers dry. In separate pan sauté onion and garlic in olive oil until translucent. Pulse roasted walnuts in food processor or chop until the consistency of sautéed ground beef. Add chopped walnuts to onion and garlic and cook until mixed through. Chop roasted bell peppers in food processor until almost a liquid consistency. Add to walnut mixture. Add cayenne, paprika, cumin, sugar, salt and lemon juice. Sauté on medium for about five minutes until the mixture begins to come together and most of the moisture has evaporated. Place peppers onto prepared cooking sheet (spray bottom of pan with nonstick cooking spray before placing peppers on pan). Stuff each pepper with desired amount of walnut meat mixture. Cover each pepper with generous amount of white cheddar (omit for vegan pepper). Cook uncovered for about twenty minutes until cheese is melted and slightly browned. Garnish with crumbled feta, a drizzle or scoop of Greek yogurt and fresh chives.   The post Walnut “Meat” Stuffed Pepper appeared first on Meatless Monday.

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.

15 Basic Recipes Every Vegetarian Should Master

January 7 2019 Oh My Veggies 

As a long-time vegetarian, there are some recipes that I find myself going back to again and again. I love making new things, but there’s something to be said for those tried-and-true meal ideas too. Because it’s January and a lot of people are cutting down on (or giving up!) meat for the New Year, I’ve decided to compile these dishes here. These are 15 basic recipes that I think every vegetarian should master; you don’t have to master these exact recipes, but if you have a go-to burrito or veggie burger recipe under your belt, your life (well, at least your life at dinnertime) will be a lot easier! Recipe Title: Grilled Cheese Description: I stopped eating meat when I was 12, so there were a lot of grilled cheese lunches back then. While it’s hard to go wrong with the classic version, adding greens or veggies ups the nutrition a little bit, like in this Kale, Grilled Garlic, and Cheddar Panini from Panini Happy. Get Recipe Now!

Black Bean Nachos

December 10 2018 Meatless Monday 

Nachos get a healthy plant-based boost with nutritious black beans, which are sauteed with Tabasco sauce for a little heat and honey for a little sweet. This crowd-pleasing recipe comes together in no time and can be customized with your favorite toppings. This recipe comes to us from Golden Blossom Honey. Serves 6 - 1/­­2 medium onion, chopped - 1 clove garlic, minced - 1 tablespoon olive oil - 1 (15 ounce can) black beans, drained and rinsed - 2 dashes Tabasco sauce - 1 tablespoon honey - 3 medium tomatoes, chopped - 1 jalapeno pepper, seeded and minced - 2 scallions, chopped - 1 (8 1/­­2 ounce) bag tortilla chips - 4 ounces sharp cheddar cheese, grated - 4 ounces Monterey Jack cheese, grated - 1 avocado, peeled and sliced - 3 tablespoons fresh cilantro, chopped - sour cream - salt and pepper to taste   Preheat oven to 475°.   Saute onion and garlic for 5 minutes in olive oil over medium heat. Reduce heat. Add black beans and Tabasco sauce. Stir in honey. Cook for 10 minutes, stirring often. In a medium bowl, mix together tomatoes, jalapeno pepper, and scallions. Place tortilla chips evenly on baking sheet. Place black bean mixture over chips, followed by tomato mixture and grated cheeses. Bake for about 5 minutes, until cheese melts. Top with avocado slices, cilantro and sour cream. The post Black Bean Nachos appeared first on Meatless Monday.

Butternut Squash & Black Bean Enchiladas

October 8 2018 Meatless Monday 

For these seasonal enchiladas you can use either fresh butternut squash from your local farmers market or save time with pre-chopped squash from your grocery store’s produce section. Either way, youll have a great fall recipe: a little spicy, a little cheesy and lots of flavor. Round out the meal with a small side of rice and some fresh salsa. This recipe comes to us from Kelly of The Quotable Kitchen. Serves 5 - 2 teaspoons olive oil - 1/­­2 cup,  chopped onion - 4 cloves, minced garlic - 2 teaspoons taco Seasoning - 1 chopped red bell pepper - 1 can black beans (15.5 oz) - 3 cups butternut squash, cooked and chopped into small pieces - 10 medium flour tortillas - 2 – 10 oz cans enchilada sauce - 8 oz, shredded cheddar cheese - Cilantro – for topping   Preheat oven to 350°. Saute the onion and garlic in olive oil in a medium-sized pan over medium-high heat until onions are soft. Add in the taco seasoning, red bell pepper and black beans and saute for five minutes. Set aside. Pour one can of enchilada sauce in an oven-safe pan. To assemble the enchiladas: spoon 2 heaping tablespoons of the black bean mixture onto one tortilla. Top with 2 tablespoons chopped butternut squash and one tablespoon cheese. Roll up tightly and place in pan over the enchilada sauce. Repeat with remaining tortillas using any leftover butternut squash as a topping. Pour remaining can of enchilada sauce over the rolled enchiladas. Top with additional cheese and butternut squash (optional). Bake in preheated oven for twenty minutes until cheese is melted and enchilada sauce is hot. Garnish with fresh cilantro (optional) and serve over rice or with a small side salad to round out the meal. The post Butternut Squash & Black Bean Enchiladas appeared first on Meatless Monday.

Vegan Cheesy Steak-Out Sandwiches

July 24 2018 Robin Robertson's Global Vegan Kitchen 

Vegan Cheesy Steak-Out Sandwiches If ever there was a recipe in need of veganizing, its the Philadelphia cheesesteak sandwich. The good news is, its easy to do and the result is fantastic. Made with thinly sliced Portobello mushrooms, onions, and bell peppers, these hearty Steak-Out Sandwiches are then topped with some creamy Cheesy Sauce, and enveloped in a crusty baguette. Note: Thinly sliced seitan may be substituted for the mushrooms. Cheesy Steak-Out Sandwiches If ever there was a recipe in need of veganizing, its the Philadelphia cheesesteak sandwich. The good news is, its easy to do and the result is fantastic. Made with thinly sliced Portobello mushrooms, onions, and bell peppers, this hearty sandwich is then topped with some creamy Cheesy Sauce, and enveloped in a crusty baguette. Note: Thinly sliced seitan may be substituted for the mushrooms. - 1 tablespoon olive oil - 1 medium yellow onion, thinly sliced - 6 Portobello mushroom caps, thinly sliced - 1 red bell pepper, seeded and thinly sliced - 1/­­3 cup ketchup - 1 tablespoon vegan Worcestershire sauce - Salt and freshly ground black pepper - 3/­­4 cup Cheddary Sauce ((recipe follows)) - 1 French baguette, cut into quarters, each quarter sliced lengthwise - Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the bell pepper and mushroom slices and cook, stirring occasionally, to soften, about 5 minutes. Stir in the ketchup and Worcestershire sauce, and season with salt and pepper to taste. Continue to cook for 5 minutes longer, or until the vegetables are very soft. Spoon about half of the cheddary sauce onto the mushroom mixture and keep warm while you toast the bread. Divide the mushroom mixture among the baguette sections and top each with some of the remaining cheddary sauce. Serve hot. Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.   Cheddary Sauce Use this creamy, flavorful sauce anytime you want to add an exclamation point to whatever youre serving. I use this sauce to make mac uncheese or as a topping for baked potatoes and steamed or roasted vegetables. With the addition of some spices and a little heat, it can also be used to top nachos and enchiladas. Even more remarkable, just omit the nondairy milk and add melted coconut oil and you have the makings of a fantastic cheddary cheese log. If not using beer or sherry, add an extra 1/­­2 teaspoon of miso past - 1 1/­­4 cups raw cashews, soaked in hot water for 4 hours, then well-drained - 1/­­3 cup nutritional yeast - 2 tablespoons jarred chopped pimientos or roasted red bell pepper, drained and blotted dry - 1 tablespoon beer, white wine, or dry sherry ( (optional, but recommended)) - 1 tablespoon rice vinegar - 1 1/­­2 teaspoons light-colored miso paste - 1 teaspoon salt -  1/­­2 teaspoon smoked paprika -  1/­­2 teaspoon onion powder -  1/­­2 teaspoon prepared yellow mustard -  1/­­4 teaspoon turmeric - 1 cup plain unsweetened almond milk - Combine all the ingredients in a high-speed blender. Process until the mixture is pureed and smooth, scraping down the sides as needed. The sauce is now ready to use in recipes. Use as is, or heat gently in a saucepan for a minute or two, if desired, stirring in a little more milk, if needed, for a thinner sauce. Store leftovers in the refrigerator in a tightly sealed container for up to 5 days Text excerpted from VEGANIZE IT! (C) 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. The post Vegan Cheesy Steak-Out Sandwiches appeared first on Robin Robertson.

Vegetarian Meal Plan | Sweet Potato Soup, Apple Pizza & Baked Gnocchi

September 29 2017 Oh My Veggies 

This weeks vegetarian meal plan includes sweet potato, pear and leek soup, apple cheddar pizza with caramelized onions & one-pan vegetable baked gnoccchi.

Vegan Cheesy Grits and Greens with Smoky Mushrooms

September 5 2017 Robin Robertson's Global Vegan Kitchen 

Vegan Cheesy Grits and Greens with Smoky MushroomsThe addition of nutritional yeast and a little vegan butter give these Cheesy Grits and Greens with Smoky Mushrooms a cheesy flavor without dairy products. If you like, you may add 1/­­2 cup of shredded vegan cheddar for more cheesy goodness. The amount of time needed to cook the greens will depend on the type of greens you use and whether theyre fresh or frozen.   Cheesy Grits and Greens with Smoky Mushrooms - 1 cup quick-cooking grits - 2 teaspoons vegan butter ((Earth Balance)) - 2 tablespoons nutritional yeast - Salt and ground black pepper - 1 tablespoon olive oil - 4 scallions (, minced) - 3 garlic cloves (, minced) - 8 ounces mushrooms ((any kind), sliced or chopped) - 1 teaspoon liquid smoke - 1/­­2 teaspoon smoked paprika - 2 cups chopped fresh or frozen greens ((thawed and squeezed, if frozen)) - 1/­­2 cup vegetable broth - Cook the grits according to package directions. (It should take about 5 minutes for quick-cooking grits.) Stir in the butter, nutritional yeast, and salt and pepper to taste. Keep warm. - While the grits are cooking, heat the oil in large skillet over medium heat. Add the scallions and garlic and cook 1 minute. Add the mushrooms and cook 3 minutes to soften. Sprinkle on the liquid smoke and smoked paprika, tossing to coat. Add the greens and broth, and season with salt and pepper to taste. Cook, stirring, until the greens are tender, 4 to 8 minutes, depending on the greens. Taste and adjust the seasonings, if needed. To serve, top the grits with the mushroom mixture. Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC.   The post Vegan Cheesy Grits and Greens with Smoky Mushrooms appeared first on Robin Robertson.

chilli cheese sandwich recipe | grilled cheese chilli sandwich recipe

August 7 2017 hebbar's kitchen 

chilli cheese sandwich recipe | grilled cheese chilli sandwich recipechilli cheese sandwich recipe | grilled cheese chilli sandwich recipe with step by step photo and video recipe. generally these chilli cheese sandwiches are served in a large triangular shaped white breads. in other words, 3 large sandwich slices are stuffed with grated cheddar cheese with finely chopped capsicum stuffing which is grilled till crisp. it is later served with some extra grated cheese topping with hot and sweet tomato ketchup. Continue reading chilli cheese sandwich recipe | grilled cheese chilli sandwich recipe at Hebbar's Kitchen.

Raw Vegan Cheddar Cheese Spread

June 28 2019 VegKitchen 

This vegan cheddar cheese spread is made with raw cashews and sun-dried tomatoes and requires no cooking. Serve as a spread for raw veggies, fruit, crackers, slices of bread, or for sandwiches. From The Complete Idiots Guide to Vegan Cooking* by Beverly Lynn Bennett and Ray Sammartano. The post Raw Vegan Cheddar Cheese Spread appeared first on VegKitchen.

10 Restaurant Chains that Will Satisfy Your (Meatless) Burger Cravings

June 3 2019 Meatless Monday 

10 Restaurant Chains that Will Satisfy Your (Meatless) Burger CravingsJune 5th is National Veggie Burger Day! Whether youre celebrating or always on the lookout for a quick and easy way to satisfy your burger craving, there are plenty of places to do so across the U.S. Below, weve rounded up some of our favorite fast food joints that are serving plant-based goodness. Bareburger  Bareburger has your favorite, whether its the Beyond Burger, the Impossible Burger or a veggie packed black bean or sweet potato burger, they serve them all. The restaurant chain also serves plant-based eggs, tempeh bacon and the Beyond Bratwurst. Its pretty much plant-based heaven here.   Burger King When the news first dropped that Burger King launched its very own Impossible-Burger-Based Whopper , it became the largest chain to embrace plant-based meat. And, at least according to this video taste test , self-proclaimed carnivores are just as wild as the plant-based option. The Impossible Whopper is served with tomatoes, lettuce, mayo, ketchup, pickles, and onions on a sesame seed bun.   Red Robin At Red Robin , you can order the Impossible Burger patty in place of any beef patty on the menu - itll cost you an extra $3.50, which, when you think about all of the promising benefits of the plant-based option, could very well be worth. Red Robin also makes its own custom veggie burger that is quinoa-based, with both vegan and vegetarian options available.   White Castle If you want an Impossible Burger in slider form, White Castles your spot. White Castle is an OG plant-based supporter, as it was the first fast food chain to feature the Impossible Burger on its menu.     Carls Jr. The Beyond Burger has a home at Carls Jr. in the form of whats called the Beyond Famous Star. Their signature Beyond Burger comes with cheese, but you can also substitute the patty in for any of Carls Jr. beef burgers for an extra $2.     TGI Fridays At participating TGI Fridays , the Beyond Burger comes grilled and topped with white cheddar, lettuce, tomato, red onion, pickles and Fridays sauce. Of course, you can also order it in place of other burgers. Check out Meatless Mondays visit to TGI Fridays to help launch their Beyond Burger.     Wahlburgers Get yourself the Impossible Burger at Wahlburgers . Here, its a 4oz patty topped with smoked cheddar, lettuce, caramelized onions, chili spiced tomatoes and Wahl sauce. Paul Wahlburger said that its the best vegetarian burger out there.     BurgerFi BurgerFi was the first national burger-chain in the U.S. to put the Beyond Burger on its menu, so make sure to give credit where credits due. Here, you can order it in two ways: a traditional style, with onions, pickles, lettuce, tomatoes and cheese, or 100% vegan, which you can get wrapped in lettuce or served atop a vegan bun. They also serve a Vegefi Burger made from crispy quinoa, veggies and cheese.   Fatburger Its now possible to get the Impossible Burger at this chain. You can dress it up however you like, whether thats with cheese and 1,000 island sauce or bun-less, packing tomatoes, onions and relish. Fatburger also serves a Boca veggie burger, so youve got options, including the recent addition of plant-based Daiya cheese being tested in their LA market.   McDonalds (International) In the U.S., Mickey Ds has been slow to hop on the plant-based bandwagon. It does serve the McVegan in Finland and Sweden, which is a soy-based patty served with vegan toppings. Fingers crossed that it drops by our country sooner than later.     Get in on the action. On June 5th post your favorite veggie burger using #VeggieBurgerDay. Want more veggie burger inspiration? Weve got tons of plant-based burger recipes on our site. Check them out here . Head over to the Meatless Monday Summer Cookout Pinterest Board , where youll find plenty of tasty, plant-based BBQ 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 10 Restaurant Chains that Will Satisfy Your (Meatless) Burger Cravings appeared first on Meatless Monday.

Jalape?o Cheddar Crackers

February 1 2019 Oh My Veggies 

With the Super Bowl right around the corner, I feel like I should post something snacky. I’d probably be a bad food blogger if I didn’t, right? But I have to confess, I won’t be watching the Super Bowl this weekend. Football is the worst, you guys. The worst! There are some sports that I kind of understand. Like soccer. Kick the ball into the net. Easy! But with football, there’s just too much going on. There’s running and numbers on the field and a weird shaped ball. Confusing! When we had to play flag football in gym class, the teacher never even bothered to explain how to play because I guess, like breathing and sleeping, everyone just innately knows. So I’d just run in whichever direction seemed appropriate and when it looked like someone wanted to throw the ball to me, I’d shake my head, wave my arms, and mouth the word “NOOOOOOO!!!!” And if I did, for some reason, end up with the ball, usually I’d throw it to whomever was closest to me, whether they were on my team or not. Because I did not want the ball. And then everyone would yell at me. Oh, they […]

Corn-Stuffed Zucchini

January 14 2019 Meatless Monday 

Zucchini stuffed with corn is a delicious and healthy combination. This recipe is low in sodium, which helps keep blood pressure control in check, providing less stress on the kidneys. It is also low in saturated and total fat, helping blood vessels supply necessary oxygen and nutrients to the heart and kidneys. This recipe comes to us from the National Kidney Foundation. Serves 4 - 3/­­4  tsp, leaves  Dried Thyme - 1/­­2  tsp, ground  Black Pepper - 1/­­2  cup pieces  Mushrooms, White, Raw - 2  ounce  Cheddar Cheese – Low Fat - 4  tbsp chopped  Chives - 1/­­4  cup, chopped  Onion - 1 1/­­2  cup  Frozen Corn - 6  medium  Squash – Zucchini Cut zucchini in halves lengthwise. Cook in boiling water for 10 minutes. Carefully remove pulp. Drain corn and zucchini pulp well and combine with onion, mushrooms, pepper, chives, and thyme. Pile mixture in zucchini shells and place in a 13 X 9 inch pan. Sprinkle with cheese. Bake, uncovered, at 350 F for 20 minutes. The post Corn-Stuffed Zucchini appeared first on Meatless Monday.

Tomato Cobbler

December 17 2018 Meatless Monday 

A savory cobbler is the perfect winter dish! Its comforting and packed with familiar tomatoes, which boast just the vitamin C boost you may need during the cold months! This recipe comes to us from Colavita.   Serves 4 - For the tomato base: -  - 1 medium size vidalia onion - 1 tbsp Extra Virgin Olive Oil - 3 garlic cloves, minced - 2 packs of diced tomatoes - 1 pint cherry or grape tomatoes - 1 tbsp aged white wine vinegar - 1 tbsp brown sugar - 1 tsp kosher salt - 1/­­2 tsp ground black pepper - 1 tsp fresh thyme leaves plus a few sprigs for garnish   - For the biscuits: -  - 1-3/­­4 cups all-purpose flour - 2/­­3 cup polenta - 2 tbsp granulated sugar - 1 tbsp baking powder - 1/­­2 tsp kosher salt -  1/­­4 cup + 2 tbsp Olive Oil - 1-1/­­2 cups buttermilk - 1 cup shredded cheddar cheese   For the cobbler:   Chop half the amount of cherry tomatoes in half. Sauté the onion in a large oven-safe skillet over medium heat for 5-6 minutes or until tender. Add all the tomatoes to the skillet (chopped, whole and diced) along with the minced garlic. Cook for 10 minutes, until the whole tomatoes burst and reduce. Add the vinegar, brown sugar, salt, pepper and thyme leaves. Mix well. Set aside while you prepare the biscuit dough.   For the biscuits:   Place the flour, polenta, sugar, baking powder and salt in a large bowl. Mix thoroughly. Add the buttermilk, olive oil, and shredded cheese and mix just until it comes together. Do not over mix the dough. Use an ice-cream scoop to scoop out the biscuit dough and place on top of the tomato mixture. Place the biscuits about 1-2 inches apart because they will spread. Bake for about 35 minutes or until the biscuits are golden brown and the tomato mixture is bubbling. Let sit for 10-15 minutes and serve warm. Garnish with extra sprigs of thyme. Enjoy!   The post Tomato Cobbler appeared first on Meatless Monday.

Roasted Poblano Mac & Cheese

October 29 2018 Oh My Veggies 

Every year that I grow peppers, the same thing happens. The whole summer will pass by and I’ll get one or two peppers from each plant. I’m disappointed, wondering what I did wrong, and I vow that I will never (never!) grow peppers again. Then fall starts and suddenly my pepper plants shoot up a foot or so and dozens of peppers appear overnight. Or, at least it seems like it’s overnight. Why does this happen?! Aren’t peppers supposed to love hot weather? Mine seem to prefer brisk mornings and rainy gray afternoons. After spending some time in the garden last weekend, I realized that I had a problem on my hands–what the heck was I going to do with all the poblano peppers that were ready to harvest at the same time? I have a lot of sweet peppers too, but those are a little bit easier. With hot peppers, you can’t throw them all in a stir-fry or pile them onto a pizza. (Well, maybe you can, but I can’t! I like spicy, but not that spicy.) My favorite way to use poblano peppers is in my Fresh Corn, Poblano, & Cheddar Pizza, but with corn out of […]

Zucchini Vegetables Delight

September 22 2018 Oh My Veggies 

Today I have a delicious recipe for you.  This vegetable dish is consistent enough to be served as a meal, but you can very well serve it as a side dish. Rich in colors and flavors, this recipe will be appreciated by all! Zucchinis are 95% water, which makes them a diuretic. It helps to purify the kidneys! Rich in fiber, it is also beneficial for the digestive tract.  Zucchini is also your slimming ally--very low calorie (13.3 kcal/­­100g) and very little lipid (0.1g). In addition, it ensures the reduction of cholesterol. It prevents the accumulation of bad cholesterol and thus the appearance of cardiovascular diseases. Prep Time: 20 minutes Cook Time: 45 minutes Servings: 6 Ingredients 3 zucchini?s 2 yellow squash ?4 Roma tomatoes 1 onion 1 tbsp olive oil 1 tsp oregano 3/­­4 cup cheese (I used a Mexican mix, but you can also use cheddar) 1/­­4 cup fresh parsley salt and pepper to taste 2 cloves of garlic minced Instructions Preheat the oven to 400?F. Cut the onion and mince the garlic. Sauté the onion and garlic with olive oil in a large skillet over medium heat; cook until the onions are soft and transparent. Slice the zucchini, […]

15 Irresistible Vegetarian Omelets to Make for Breakfast

November 24 2017 Oh My Veggies 

We all know that breakfast is the most important meal of the day, right?! It is essential to start your day off right with protein and nutrient-dense vegetables, and what better way than with vegetarian omelets?  Here are 15 irresistible vegetarian omelets to make for breakfast. Apple and Sharp Cheddar Omelette /­­/­­ This unique omelette from Nourish […]

Kale Quiche with Cherry Tomatoes, Corn & Sharp Cheddar

September 10 2017 Oh My Veggies 

This veggie-packed kale quiche makes a delicious vegetarian lunch, dinner, or savory breakfast.

Apple Cheddar Pizza with Caramelized Onions & Walnuts

August 7 2017 Oh My Veggies 

Working on this recipe was quite an internal struggle for me. I knew I wanted to do an apple cheddar pizza, and I kind of thought I wanted to add walnuts too. But a little voice kept nagging at me. “Add caramelized onions! Caramelized onions!” I tried to resist because, well, I don’t want you […]

Vegan Poutine (Gravy-Covered Cheese Fries)

August 3 2017 VegKitchen 

Vegan Poutine (Gravy-Covered Cheese Fries) Poutine is a Canadian fast-food specialty with roots in Quebec. Basically its French fries smothered in gravy and covered with cheese, or rather, cheese curds -- whatever those are. This vegan poutine recipe swaps out a beefy gravy for a veg version, and nondairy cheddar shreds for the curds. Admittedly, poutine (vegan or not) is […] The post Vegan Poutine (Gravy-Covered Cheese Fries) appeared first on VegKitchen.


You will enjoy these as well ...

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



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!