cheese - vegetarian recipes

Try it! You will enjoy it!

Chili Mac

Subway Testing Beyond Meatball Sub

Tomato sev recipe | tomato sev namkeen | khasta tamatar namkeen sev

Impossible Burger Hits Grocery Shelves










cheese vegetarian recipes

Vegan Gluten free Pumpkin Muffins

September 20 2019 Vegan Richa 

Vegan Gluten free Pumpkin MuffinsStart the fall baking with these hearty Vegan Gluten free Pumpkin Muffins! Soft, satisfying muffins with oats, almond flour, pumpkin, spices and a pecan streusel. Vegan Gluten-free Soy-free Recipe. Jump to Recipe Fall baking has begun! Days are getting shorter, and colder and the light angles are getting sharper, I am sniffling every other day (send some turmeric miso soup!) and Pumpkin puree cans have been stacked. These hearty breakfast muffins are handy to have around for snacking. They are all things fall with pumpkin, spices and satisfying with the oats and almond in them. These muffins are gluten-free with almond and oat flours and a bit of starch. The streusel has some flour, pecans and cinnamon. Add an icing for extra moisture and serve there warm with some vegan butter. You can also bake the batter in a brownie pan for hearty breakfast bars. Add more streusel and bake until a toothpick from the center comes out clean. For regular flour muffins, try these pumpkin cream cheese stuffed muffins. Lets get baking!Continue reading: Vegan Gluten free Pumpkin MuffinsThe post Vegan Gluten free Pumpkin Muffins appeared first on Vegan Richa.

Subway Testing Beyond Meatball Sub

September 20 2019 Happy Cow veggie blog 

As of September 5th, the Beyond Meatball™ Marinara sub has been available for a limited time only in more than 600 select locations in the U.S. Participating restaurant locations include Jackson, Mississippi; South Bend-Elkhart, Indiana; Fresno-Visalia, California; Louisville, Kentucky; and Harrisburg, Pennsylvania. The Beyond Meatball™ Marinara sub will make its way to select Canada locations on September 20th. The Beyond Meat team collaborated to make the meatballs exclusively for Subway. The six-inch toasted subs are made with Beyond Meats protein-packed meatballs and topped with provolone cheese, marinara sauce and grated Parmesan cheese. According to Subway’s website, the original meatball marinara sub has 20 grams of protein (using beef). With Beyond, it’ll weigh in at 24 grams of protein per sub. How to order it? Well, you can always request it on standard Italian or 9-grain wheat and forego the provolone and Parmesan to make it vegan. As for gluten-free or soy-free options, unfortunately it won’t be possible, as the meatballs were made with a special proprietary blend of breadcrumbs by Subway, which includes soybean oil. Subway appeals to so many fans because we truly offer something for everyone. Our guests want to feel good about what they eat and they […] The post Subway Testing Beyond Meatball Sub appeared first on HappyCow Blog.

Top 5 Places to Visit for Vegan Mac & Cheese in California

September 19 2019 Happy Cow veggie blog 

September 19, 2019  4 min read . Written by Jennifer It’s time to grab your friends, jump in your car, and head out on a mac & cheese adventure because were bringing you the TOP 5 places in California to get yourself a delicious vegan mac. Ready, set, MAC! *Brought to you by Mylk Guys, an all vegan online grocery store. 1. Homeroom – Oakland, California *Rrriiingggg* – School may be out, but the funky, schoolhouse style is definitely still in for this woman-owned mac & cheese joint. The highlight? The owner puts a spin on every mac & cheese dish using a family recipe, making sure youll get a taste of home with every bite. 😌 What to get: Vegan Mac Address: 400 40th Street Oakland, CA 94609 Instagram: @homeroom510 Website: https:/­­/­­www.happycow.net/­­reviews/­­homeroom-oakland-143232 2. Amys Drive Thru – Rohnert Park, California Were all lovers of the Amys Kitchen brand, but have you taken a trip to Amys Drive Thru? This sustainable, California-based eatery has all the indulgent goodies for fast-food junkies and conscious eaters alike! Not to mention, the vibrant colors, designs in the restaurant, and their packaging are most definitely Instagram worthy [winking emoji] (dont take our word for it – check it out yourself!). […] The post Top 5 Places to Visit for Vegan Mac & Cheese in California appeared first on HappyCow Blog.

Chili Mac

September 17 2019 Robin Robertson's Global Vegan Kitchen 

Chili Mac In my new book, Vegan Mac & Cheese (which hits the shelves today!) there is a recipe for Chili Mac.  It combines two comfort food favorites (mac & cheese and chili, of course) to make one spectacularly delicious dish. Celebrate the publication of Vegan Mac & Cheese with me and make some Chili Mac!  I hope you love it and I hope you love my new book.  Be sure to post pics of recipes you make from the book and tag me so I can see what everyone is making. And if you haven’ ordered your copy of the book yet, now’s a good time. Chili Mac This is a great way to use up leftover chili. If you dont have any on hand, this recipe includes a quick chili that can be ready in minutes. This recipe is from Vegan Mac & Cheese by Robin Robertson (c) 2019, Harvard Common Press.   Chili: 3 cups (594 g) cooked lentils or (516 g) black beans, or 2 (15.5-ounce, or 425 g) cans, rinsed and drained 11/­­2 cups (390 g) tomato salsa (hot or mild) 3 tablespoons (48 g) Barbecue Sauce (page 101), or store-bought 2 to 3 teaspoons (5 to 8 g) chili powder, plus more as needed Salt, to taste Ground black pepper, to taste Sauce: 3 cups (720 ml) plain unsweetened nondairy milk 11/­­4 cups (175 g) unsalted raw cashews, soaked in boiling water for 30 minutes and drained 1/­­3 cup (20 g) nutritional yeast 2 tablespoons (30 ml) fresh lemon juice 1 teaspoon salt 1/­­2 teaspoon smoked paprika 1/­­2 teaspoon onion powder 1/­­2 teaspoon garlic powder 1/­­2 teaspoon chili powder 1/­­4 teaspoon ground turmeric Pasta: 16 ounces (454 g) elbow macaroni, or other small pasta Nonstick cooking spray, for preparing the baking dish Toppings (optional): 3/­­4 cup (47 g) crushed tortilla chips, or corn chips 1 ripe Haas avocado, peeled, pitted, and diced - To make the chili: In a saucepan over medium heat, combine all the chili ingredients. Cover the pan and cook, stirring occasionally, until heated through and the flavors are well blended, about 5 minutes. Add as much water as needed to create a sauce-like consistency and prevent the chili from sticking to the bottom of the pan. Reduce the heat to low and simmer, stirring frequently, until heated through and any raw taste from the chili powder is cooked off, about 15 minutes. - To make the sauce: In a high-speed blender, combine all the sauce ingredients. Blend until very smooth and creamy. Set aside. - To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain the pasta and return to the pot. - Pour the sauce over the pasta and toss to combine. - Preheat the oven to 350°F (180°C). Lightly coat a 9 × 13-inch (23 × 33 cm) baking dish with cooking spray. - Spread the pasta mixture into the prepared baking dish. Spread the chili evenly on top of the pasta. - To finish: Sprinkle the tortilla chips on top of the chili. Bake for 15 to 20 minutes, or until hot. Serve topped with the avocado. Makes 4 to 6 servings     The post Chili Mac appeared first on Robin Robertson.

Plant-Based Power Chef Charity Morgan on Fueling The Tennessee Titans with Plants

September 16 2019 Meatless Monday 

Plant-Based Power Chef Charity Morgan on Fueling The Tennessee Titans with PlantsThere are plenty of reasons to eat more plant-based foods. For NFL linebacker Derrick Morgan, who most recently played on the Tennessee Titans, the reason was clear: He wanted to become an even better athlete. [Derrick] wanted to have a competitive edge for training on and off the field, Morgans wife, Chef Charity Morgan , said. After doing extensive research on using plant-based foods as fuel, Derrick decided to fully commit to plant-based eating — cold turkey — back in 2017. His wife Charity and two young kids, soon followed his lead. Now, the whole Morgan clan eats all plant-based, all the time. But this is hardly where their plant-based story ends. The Morgans new approach to eating soon made its way onto the football field. Charity, a Le Cordon Bleu-trained professional chef, gradually transitioned her cooking style to plant-based and, with that, began to serve meals to other Tennessee Titans. For me, it was just re-educating the guys about what food looks like. Once they realized they could have lasagna, enchiladas and mac and cheese in plant-based form, they were so stoked , she said. Charity cooks up plant-based dishes for many of the players, whove found that the meals leave them energized and ready to play. A lot of them tell me they feel faster on the field, they feel more energetic , Charity said of the players, adding that many said they didnt feel sluggish like they normally do after a big lunch.  Chef Charitys recipes are always evolving, but there are a few staples she said the players request on the reg. Her plant-based truffle mac and cheese is by far the players most beloved recipe, and her tacos, which she makes with soyrizo, black beans, bell peppers, onion and garlic are another favorite.  While there is a wealth of information around plant-based eating, Chef Charity said protein is often the players first concern when they sign up for her meals. She said being an educator comes as part of her job as a chef: Once she breaks down the beneficial nutrients in foods like vegetables, lentils and legumes, she said the players worries are easily quelled. The chef labels all of the players meals clearly so they know what to expect before digging in, and every dish is protein-packed. Her Pro-Bowl, a mix of lentils, chickpeas, hemp seeds, kale and spinach, is incredibly protein-dense.  While many of the Titans have incorporated plant-based eating into their lives (and their training), not all have committed as wholly as the Morgan family has — and, as Chef Charity put it, thats completely OK. I tell people all the time, even if you start with Meatless Monday, thats great. I encourage that , she said, adding that Meatless Monday often ends up being a gateway to even more plant-based eating. People realize they create their own [unnecessary] barriers, but once they try [to eat a little less meat], they start to realize that its really not so difficult. We create our own roadblocks that dont really exist in reality, she said.  So while conventional wisdom may tell us that professional football players need a meat-heavy diet to perform their best, the real proof is in the Titans.  Learn more about plant-based athletes from the experts - check out Game Changers the movie . A UFC fighter discovers an elite group of athletes proving everything he’d been taught about protein was a lie . This documentary breaks down the stereotypes, myths and realities of protein and strength around plant-based eating for professional athletes. Check it out in your local theaters. The post Plant-Based Power Chef Charity Morgan on Fueling The Tennessee Titans with Plants appeared first on Meatless Monday.

Arugula Pesto Mac UnCheese

August 23 2019 Robin Robertson's Global Vegan Kitchen 

Arugula Pesto Mac UnCheese Just a few more weeks until Vegan Mac & Cheese hits the shelves.  To make the wait a bit easier, I’m sharing a recipe from the book that’s perfect for late summer: Arugula Pesto Mac UnCheese.  In addition to a fragrant and delicious pesto, the recipe features chopped fresh tomatoes which are now in abundance.  If you’re not a fan of arugula, you can swap it for spinach or go with a more traditional all-basil pesto. BONUS RECIPES:  If you pre-order Vegan Mac & Cheese, you can receive Bonus Recipes.  Here’s how.   Arugula Pesto Mac Uncheese Makes 4 to 6 servings This recipe is from Vegan Mac & Cheese by Robin Robertson (c) 2019, Harvard Common Press. Pasta 16 ounces ziti, or other small pasta Sauce 3 tablespoons vegan butter 1/­­4 cup unbleached all-purpose flour 4 cups plain unsweetened nondairy milk, or more 1 teaspoon salt 1 teaspoon white miso paste 1 teaspoon almond butter 1 teaspoon garlic powder 1/­­2 teaspoon onion powder 1/­­2 teaspoon ground turmeric 1/­­4 teaspoon ground black pepper 1 teaspoon fresh lemon juice 1/­­2 cup nutritional yeast 1/­­2 cup Arugula Pesto (recipe follows) 1 cup chopped fresh tomatoes 1/­­2 cup Nut Parm (recipe follows) 1/­­2 cup chopped fresh basil To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until just al dente. Drain the pasta well and return it to the pot. Set aside.To make the sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute. Whisk in the milk, salt, miso, almond butter, garlic powder, onion powder, turmeric, and pepper. Cook, whisking, for 1 to 2 minutes to blend.Whisk in the lemon juice, nutritional yeast, and pesto. Add more milk or pesto to achieve desired flavor and consistency. Pour the sauce over the pasta.Add the tomatoes and toss to combine. Place the pot over low heat and cook for 2 minutes, or until the pasta is hot. Transfer to a serving dish and sprinkle with the nut parm and basil Arugula Pesto Makes about 1 1/­­2 cups Arugula makes a flavorful pesto that can also be used on pizza or in salads, dressings, or soups. Portion and freeze any leftover pesto for later use. 3 garlic cloves, crushed 1/­­4 cup toasted walnut pieces 1/­­2 teaspoon salt 2 cups coarsely chopped arugula 1 cup fresh basil leaves 2 tablespoons olive oil 1 tablespoon fresh lemon juice 1/­­4 teaspoon freshly ground black pepper Warm water, as needed In a food processor, combine the garlic, walnuts, and salt and process to a paste. Add the arugula, basil, olive oil, lemon juice, and pepper and process to a paste. If needed, add a little warm water, 1 tablespoon at a time, to reach the desired consistency. If not using right away, transfer to a container with a tight-fitting lid, cover, and refrigerate until needed.   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. The post Arugula Pesto Mac UnCheese appeared first on Robin Robertson.

Cape Towns Vegan Food Scene

August 7 2019 Happy Cow veggie blog 

Cape Town, South Africa vegan food scene is alive and thriving. If you plan to visit the city you will find a plethora of vegan dining options and it might be hard to narrow down the choices. Below are some personal recommendations based on a week long visit in July 2019. Plant is a vegan restaurant on Buiten Street with a lengthy menu of nutritious food made without any harmful ingredients or preservatives. Their mushroom burger comes with homemade chips, and is actually a breaded patty of vegan cheese top with sauteed mushrooms, lettuce, tomato, and vegan mayo on a sesame seed bun. They also offer enchiladas made with sweet potatoes and black beans, topped with a cashew cream sauce. Plant periodically offers a special Sunday brunch buffet, which is nothing short of amazing. A recent buffet menu included bagels, cream cheese, carrot lox, hollandaise, crispy bacon made from rice paper, baked beans, homemade sausages, potato rostis, cauliflower scramble, sauteed spinach with mushrooms and onions, muffins, and a fruit salad. And the buffet is all you can eat! Included on any vegan food tour of Cape Town should be Lekker Vegan, a fast casual restaurant on Kloof Street that serves […] The post Cape Towns Vegan Food Scene appeared first on The Veggie Blog.

All About Vegan Mac & Cheese

August 1 2019 Robin Robertson's Global Vegan Kitchen 

All About Vegan Mac & Cheese In just over 6 weeks, my new book, Vegan Mac & Cheese will be published and I couldnt be more excited.  This was a fun book to write and the response Ive been getting about it has been tremendous. My virtual switchboard has been lighting up with questions about what kind of recipes are in the book , if any of the recipes are gluten-free or soy-free, and what is used to make the cheese component vegan. Im happy to report that there are a guide variety of ingredients used to make the recipes, so if you avoid soy, nuts, or gluten, you will be able to enjoy most of the recipes in the book, often by making a simple substitution.  For example, if you use gluten-free pasta instead of wheat pasta or using one of the vegetable-based sauces instead of one made with cashews or soy. The creamy goodness of the cheesy sauces are made in several different ways. Some are classic roux-based sauces, others are made with cashew cream, a few are made with silken tofu, and many of them are made with blended cooked vegetables. Whether you prefer your mac and cheese saucy or firm, stovetop or baked, youll find lots to love in this book, including an entire chapter devoted to “fun with mac and cheese” filled with recipes for using up leftovers (if you have any!) For a sneak peek inside the book, heres a list of the contents with recipe titles.  You can pre-order Vegan Mac & Cheese on Amazon right now and youll get it as soon as it comes out.  As a bonus, send my publisher an email with your proof of purchase and theyll send you some bonus recipes! Vegan Mac & Cheese More Than 50 Delicious Plant-Based Recipes for the Ultimate Comfort Food  Introduction: Thinking Outside the Box Chapter 1: Basic Vegan Mac & Cheese Soy-Good Mac and Cheese Free Mac Cashew Cheesy Mac Moms Baked Mac UnCheese Classy Mac and Cheese One-Pot Cheesy Mac Easy-Cheesy Pantry Mac Better-than-Boxed Mac UnCheese Chapter 2: Global Cheesy Macs Mac and Thai Käsespätzle Greek Spinach Orzo Bake Blushing Baked Ziti Italian Macaroni Pie Salsa Mac and Queso Creamy Curry Mac Noodle Kugel Bajan Macaroni Pie Berbere-Spiced Mac and Cheese Pastitsio Mac and Creole Chapter 3: Mac and Veggies Roasted Butternut Mac UnCheese Cheesy Spaghetti Squash Mac Spinach-Artichoke Mac and Cheese Rutabaga Mac and Greens Cheesy Broccoli Mac Buffalo Cauliflower Mac Arugula Pesto Mac UnCheese Asparagus Mac and Hollandaise Smoky Mac and Peas with Mushroom Bacon Brussels and Bacon Cheesy Mac Cheesy Primavera Mac Roasted Vegetable Cheesy Mac Mac and Giardiniera Roasted Garlic Mac and Cheese Bills Artichoke Mac and Chips Chapter 4: Meaty Macs Chili Mac Crabby Mac UnCheese BBQ Jack and Mac Philly Cheesesteak Mac Kids Stuff Mac n Cheese Shepherds Mac Lobster Mushroom Mac UnCheese Brat & Kraut Mac & Cheese Jerk Tempeh Mac Tetrazzini Mac Mac and Stroganoff Chapter 5: Fun with Mac & Cheese Cheesy Mac Mug Mac UnCheese Omelet Waffled Mac and Cheese Cheesy Broccoli Mac Soup Mac and Cheese Balls Cheesy Mac Muffins Mac n Cheese Pizza Mac UnCheese Quesadillas Indian Vermicelli Pudding Sweet Noodle Kugel Preorder now! The post All About Vegan Mac & Cheese appeared first on Robin Robertson.

Socca Pizza with Pesto and Mushrooms

July 26 2019 Vegan Richa 

Socca Pizza with Pesto and MushroomsSocca Pizza with Pesto and Mushrooms. This Chickpea Flour Pizza Crust is gluten-free, grain-free! Vegan Socca Pizza with veggies and chimichurri or pesto. GF soyfree Recipe. Easily made nut-free. Jump to Recipe Socca, a type of thin unleavened pancake, flatbread made with chickpea flour, is naturally gluten-free and grain-free and can easily be used as a pizza base. The Socca Bread needs just 2 main ingredients, chickpea flour and water. Just mix, and cook a bit on the skillet or bake. Then add your favorite toppings and bake again. I top it with pesto or chimichurri and veggies. You can also add some vegan cheese if you like. Add other toppings such as microgreens before serving. Easy, protein filled and delicious!Continue reading: Socca Pizza with Pesto and MushroomsThe post Socca Pizza with Pesto and Mushrooms appeared first on Vegan Richa.

Stacked Squash and Bell Pepper Enchiladas

July 26 2019 VegKitchen 

Stacked Squash and Bell Pepper Enchiladas Heres a vegetable-filled variation of the traditional stacked cheese enchilada. Using vegan cheese, summer squashes, and bell peppers, these are a snap to make. Serve with baked sweet potatoes and a big salad. The post Stacked Squash and Bell Pepper Enchiladas appeared first on VegKitchen.

Open-Faced Peppers

July 15 2019 Meatless Monday 

A play on traditional stuffed peppers, these Open-Faced Peppers get a protein boost from beans and quinoa (instead of ground beef). Plus, theyre colorful on a plate and easy to complement with just about any side dish. Try them with a side of jicama salad! This recipe comes to us from OMD: The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet , by Suzy Amis Cameron. 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 - 4 large bell peppers, your choice of color  - 1 tablespoon olive oil - 1/­­2 red onion, chopped   - 2 celery ribs, chopped - 1 teaspoon ground cumin - 1/­­2 teaspoon chili powder - 1/­­2 teaspoon salt - 1 cup cooked pinto beans, rinsed and drained - 1 cup frozen corn kernels, drained - 1 cup cooked quinoa - 1/­­2 cup chopped fresh cilantro - 1 cup shredded vegan cheese 1. Preheat the oven to 350°F. Line a baking sheet with parchment paper. 2. Arrange the bell peppers on the baking sheet and bake until they begin to so en, 20 minutes. Set aside to cool. 3. Meanwhile, in a large skillet, heat the oil over medium-high heat. Add the onion, celery, cumin, chili powder, and salt. Cook until the onion begins to so en, 3 to 4 minutes. Add the beans, corn, quinoa, and cilantro. Turn on the heat and stir the bean mixture until thoroughly combined. Set aside. 4. Remove the peppers from the oven and let sit until just cool enough to handle; keep the oven on. Slice the peppers in half lengthwise and carefully remove the stem and seeds. Return the pepper halves to the baking sheet, cut side up. Divide the quinoa filling evenly among them. Top evenly with the cheese, return the peppers to the oven, and bake until the cheese begins to brown, 15 minutes. The post Open-Faced Peppers appeared first on Meatless Monday.

45 Best Tofu Recipes! Stir-fries, Marinated, Curries, Sandwiches & More

July 8 2019 Vegan Richa 

45 Best Tofu Recipes! Stir-fries, Marinated, Curries, Sandwiches & More45 Best Tofu Recipes to Try. Stir-fries, Marinated and Baked, Curries, Pasta, Crispy Breaded Tofu, Sandwiches & More. No Bland tofu! Gluten-free Options. Delicious Vegan Tofu Recipes. Tofu is an interesting ingredient. In the initial years when we transitioned to eating vegan, I used to dislike tofu. That was probably because of the tofu I tried in restaurants which was bland or just fried and added to things. No marination, no spices or herbs. Then, I started cooking with it myself and the challenge was to see if would like tofu. Challenge accepted and then some. Try my Indian butter tofu, Orange Tofu, Cajun Baked Tofu, lemon asparagus pasta, Chili garlic baked tofu, Tofu in Amritsari sauce and then try the rest of the recipes as well. What is Tofu? Tofu is basically bean curd. It is made by curdling soy milk (milk from soybeans) and then pressing the resulting curds into blocks. The process is similar to making cheese curds from dairy milk. During transition, I didn’t particularly eat much Tofu or miss eating it. There were plenty of beans, lentils and legumes in our diet. Tofu is easily more available in restaurants and when travelling, so its a good protein to get to like. And that’s what happened when I started to prepare it in various ways. If you are avoiding soy, you can use other protein subs in most of these recipes, such as chickpea tofu, cooked chickpeas or beans, roasted veggies, seitan, meat subs etc. Most recipes have the alternatives mentioned to make them soyfree when possible.Continue reading: 45 Best Tofu Recipes! Stir-fries, Marinated, Curries, Sandwiches & MoreThe post 45 Best Tofu Recipes! Stir-fries, Marinated, Curries, Sandwiches & More appeared first on Vegan Richa.

Sip Your Fruits and Veggies this Meatless Monday with these 8 Summer Smoothie Recipes

July 8 2019 Meatless Monday 

Sip Your Fruits and Veggies this Meatless Monday with these 8 Summer Smoothie RecipesDont sweat your Meatless Monday breakfast. Cool off and energize your Monday routine with a delicious and nutritious vitamin-packed smoothie. Its a refreshing way to eat more fruits and vegetables on a hot summer Monday, or any day of the week. These smoothie recipes feature health and wellness all-star ingredients. Bananas are filled with potassium, an essential mineral to replenish electrolytes. Low-glycemic berries are packed with anti-aging phytonutrients. Green, leafy vegetables contain antioxidants, which fight cancer and reduce inflammation. The sour kiwifruit is full of vitamin C. Cocoa powder not only makes your smoothie chocolaty, it also has protein and is rich with fiber. Here are a few of our favorites: Kiwi Basil Smoothies from Healthy, Happy Life Chocolate Avocado Smoothie from Pepperoni Is Not a Vegetable Ultimate Green Smoothie from the New Baguette   Orange Dreamsicle Smoothie from The Happy Health Freak Blueberry Pomegranate Slushie from the Verdant Life Chocolate Banana Smoothie from Lauren Grogan Blueberry Brainiac Smoothie from To Cheese or Not to Cheese? Dr. Funk, a board-certified breast surgeon and co-founder of the Pink Lotus Breast Center in Los Angeles, visited Meatless Monday and showed us how to make her famous antioxidant and health-boosting super smoothie. Watch and enjoy! (Video starts at 00:50) 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, or Instagram. The post Sip Your Fruits and Veggies this Meatless Monday with these 8 Summer Smoothie Recipes appeared first on Meatless Monday.

Creamy and Rich Vegan Alfredo Sauce for Fettucine

June 24 2019 VegKitchen 

It is hard to believe that something that can be whipped up in a matter of minutes can be so good, but it really is!  Makes enough for 1 pound of pasta. With additional nutritional yeast, this can be used as a cheese sauce for lasagna. The post Creamy and Rich Vegan Alfredo Sauce for Fettucine appeared first on VegKitchen.

Vegan Margherita Pizza With Cashew Mozzarella

September 17 2019 Vegan Richa 

Vegan Margherita Pizza With Cashew MozzarellaHomemade Vegan Margherita Pizza Recipe. 20 Minute Pizza crust, 5 minute Pizza sauce and a creamy cashew mozzarella cheese sauce. Vegan Soy-free Recipe. Gluten-free and nut-free options.  Jump to Recipe Sometimes you just want a ridiculously good pizza and the pizza restaurants are too far away, have shut down, or offer sub par vegan experience. Then you just go to the kitchen and whip up a super fresh delicious margherita pizza with gooey cashew cheese, all made from scratch. You can speed up the process by either making the components ahead of time or using store bought options. With a store bought pizza sauce, this pizza comes together in 20-30 mins and then you have to wait and fight over the fresh slices. The recipe is easily doubled! The pizza dough (its my easy 20 minute pizza dough) doesn’t need much kneading. Just bring the dough together and let it rise for 15 mins, then shape it using some flour. This dough is shaped easily as it does not have much gluten development (which develops with longer kneading) and hence is not the stretchy traditional pizza dough, so no struggling to roll it out! The pizza sauce is a few ingredients.  The cashew mozzarella cheese sauce is the sauce from my Mushroom Quesadilla. Just blend, and simmer to thicken, and use. No chill time to let it set. The final result we want is a cheesy melty topping, So keep the state as thick saucy to begin with! problem solved. This pizza and the mozzarella is adapted from my margherita from Everyday Kitchen book. The mozzarella recipe in the book can be set into slices, or balls or whatever and used wherever. Lets make this version for your pizza fix.Continue reading: Vegan Margherita Pizza With Cashew MozzarellaThe post Vegan Margherita Pizza With Cashew Mozzarella appeared first on Vegan Richa.

Savory Tomato and Onion Jam

September 4 2019 Golubka Kitchen 

Savory Tomato and Onion Jam We’ve been making this lush, jammy spread on repeat lately. It’s been such a hit! This is a more low-maintenance version of a true jam that lasts a long time. This one comes together with more speed, doesn’t require too much sugar, and is meant to be enjoyed within a week or so (we think you won’t have a problem with this!). The reasonable amount the recipe makes reflects that as well. It’s no secret that things on toast make for the easiest, laziest, and most satisfying weeknight meals. This savory jam, spread over toast with a layer of cashew cheese (we’ve been loving Treeline) has been just that for us – a comforting weeknight lifesaver for a particularly busy time in the life. We hope it will be the same for you :) This jam looks like it’s all about the tomatoes, but it’s really about the marriage of slowly cooked, sweet red onion and the umami bomb that are late summer tomatoes. Both are cooked gently on the stovetop, melding their flavors and caramelizing until thick, glossy, and sweet. Punchy white wine vinegar and a little bit of coconut sugar help take all the flavors to their peak, but in the end it’s really all about these two magical vegetables. Here’s to late summer, its still vibrant produce, longer shadows, cooler evenings, and balmy days

gluten free bread recipe | besan bread | yeast free bread | buckwheat bread

August 8 2019 hebbar's kitchen 

gluten free bread recipe | besan bread | yeast free bread | buckwheat breadgluten free bread recipe | millet bread | yeast free bread | buckwheat bread with step by step photo and video recipe. bread recipes are staple for many cuisine including both india and overseas. it is generally served with choice of curries or topped with cheese and veggies as pizza or sandwich. but not all can have these conventional bread and have dietary requirements to have gluten free bread recipe made with gluten free flours. The post gluten free bread recipe | besan bread | yeast free bread | buckwheat bread appeared first on Hebbar's Kitchen.

Basic Herbed Cheese (Raw and Vegan)

August 2 2019 VegKitchen 

Basic Herbed Cheese (Raw and Vegan) Some vegetarians find it difficult to give up cheese even though some know its not the best food to consume. Cheese is very high in calories and fat. To that, add sodium and cholesterol. The post Basic Herbed Cheese (Raw and Vegan) appeared first on VegKitchen.

Restaurant Review: Paradise Food In Budva, Montenegro

July 31 2019 Happy Cow veggie blog 

I was a little concerned as to how easy it would be to follow a vegan diet on holiday in Montenergo, after hearing from those who had been that it wasnt particularly vegan friendly. I anticipated living off bread (unbuttered) and potatoes for the week. I was however pleasantly surprised with being able to order tomato based pasta dishes, vegetable stew, roasted veggies, pizza with vegan cheese and dairy free ice cream. It got even better when we arrived in the coastal town Budva, where we were spending our last few days. I was in paradise when we found Montenegros only vegan cafe. Literally paradise; Paradise Food is a pay by weight plant based café and health food shop. Whilst I was elated to discover this gem, and to eat in a place that is making efforts to reduce food waste, I did feel a wave of panic. As someone who doesn’t shy away from filling their plate, I have spent a small fortune at pay by weight restaurants in London. I neednt have worried this was by far the cheapest and most delicious meal we ate on holiday! The eat in and take out, lunch/­­dinner, menu boasts a cuisine […] The post Restaurant Review: Paradise Food In Budva, Montenegro appeared first on The Veggie Blog.

Recipe | Peach Dutch Baby

July 26 2019 Oh My Veggies 

Head cheese. Liverwurst. Clotted cream. The names of these foods are anything but appetizing. But clearly the most disturbingly named food in existence, even worse than head cheese, is the Dutch Baby. It’s not so much the name itself–I mean, Dutch Baby sounds kind of cute, right? But then when working on a post for your food blog about said Dutch Baby, you find yourself writing (and then scratching out and rewriting) sentences like, “I always cook Dutch Babies in a cast iron skillet” and “Some people like to top Dutch Babies with butter and sugar, but I prefer fruit.” Oh, the horror! So when my husband and I were grocery shopping for the week and he asked me what we were having for dinner that night, I was a little bit self-conscious about telling him in public. I looked around to make sure no one was within earshot and then I whispered, “A Peach Dutch Baby.” Which, you know, I’m sure wasn’t suspicious at all! Not one bit! Because really, when you’re trying not to arouse suspicion, the best thing to do is dart your eyes back and forth and say things under your breath. The first time I […]

Easy Vegan Pesto

July 17 2019 Vegan Richa 

Easy Vegan PestoEasy and Delicious Vegan Pesto. Use with pasta, salads, over pizza, over garlic bread, roasted veggies, sandwiches, lasagna, wraps! Nut-free option. Vegan gluten-free soy-free Recipe. Jump to Recipe When there is abundance of fresh herbs, dont let them sit and spoil. Make a flavorful and easy pesto and use or freeze! A good pesto adds refreshing flavor to a simple pasta meal. It can be used in other ways too. Add to roasted veggie sandwiches, Grilled cheese sandwiches, pasta salad, grilled flatbreads/­­pizza, serve with lasagna soup and what not! This easy pesto has just a few ingredients, fresh herbs, some nuts and seeds, flavors from salt, garlic lemon and cheesy flavor from nutritional yeast(which can easily be omitted). Just process in a food processor and done!Continue reading: Easy Vegan PestoThe post Easy Vegan Pesto appeared first on Vegan Richa.

Celebrate National Mac and Cheese Day!

July 10 2019 Robin Robertson's Global Vegan Kitchen 

Celebrate National Mac and Cheese Day! Did you know July 14 is National Mac and Cheese Day? I cant think of a better way to celebrate this classic comfort food that to enjoy some delicious vegan mac and cheese. In honor of this special day, Im sharing one of my favorite recipes from my upcoming book, Vegan Mac & Cheese. In the coming weeks, Ill be providing sneak peeks of whats inside the book.  For now, enjoy this recipe for Buffalo Cauliflower Mac and celebrate National Mac and Cheese Day. And, in case you missed it....when you pre-order Vegan Mac & Cheese on Amazon, my publisher will send you free bonus recipes. Buffalo Cauliflower Mac Buffalo cauliflower has been making the rounds, so it should come as no surprise that it turns up in a mac uncheese. The cheesy, saucy macaroni is a perfect foil for the spicy hot cauliflower. Sauce: 1 large russet potato, cut into 1-inch (2.5 cm) chunks 1 large carrot, cut into 1-inch (2.5 cm) chunks 21/­­2 cups (600 ml) vegetable broth 2/­­3 cup (40 g) nutritional yeast 2 tablespoons (30 ml) tamari 1/­­2 teaspoon onion powder 1/­­2 teaspoon garlic powder 1/­­4 teaspoon salt Cauliflower: 1 head cauliflower, cored and cut into bite-size pieces Olive oil cooking spray 1 teaspoon garlic powder 1/­­4 teaspoon salt 1/­­3 cup (80 ml) hot pepper sauce, preferably Frank’s RedHot 4 tablespoons (56 g) vegan butter, melted 1 tablespoon (15 ml) apple cider vinegar 1 teaspoon paprika Macaroni: 16 ounces (454 g) elbow macaroni, or other small pasta shape   Sauce: In a medium saucepan over medium-high heat, combine the potato, carrot, and vegetable broth. Bring to a boil and cook for 15 minutes, or until the vegetables are tender when pierced with a fork. Carefully transfer the mixture to a blender or food processor. Add the nutritional yeast, tamari, onion powder, and garlic powder, and salt. Blend until the sauce is smooth. Tasste and add more salt if needed. Set aside. Cauliflower: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the cauliflower in a single layer on the prepared pan. Spray the cauliflower with cooking spray, then and sprinkle with the garlic powder and salt. Roast for 20 minutes, then transfer to a large bowl and add the hot sauce, butter, vinegar, and paprika. Stir well to coat. Return the cauliflower to the baking sheet and arrange it in a single layer. Bake for 10 minutes longer. Macaroni: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Cook the macaroni in a pot of boiling salted water until it is al dente. Drain well and return it to the pot. Stir in the reserved sauce and place the pot over low heat. Cook over low heat for a few minutes to heat through. Stir in the buffalo cauliflower and gently stir to combine. Serve hot. The post Celebrate National Mac and Cheese Day! appeared first on Robin Robertson.

45 Best Tofu Recipes to Try! Stir-fries, Marinated, Curries, Sandwiches & More

July 8 2019 Vegan Richa 

45 Best Tofu Recipes to Try! Stir-fries, Marinated, Curries, Sandwiches & More45 Best Tofu Recipes to Try. Stir-fries, Marinated and Baked, Curries, Pasta, Crispy Breaded Tofu, Sandwiches & More. No Bland tofu! Gluten-free Options. Delicious Vegan Tofu Recipes. Tofu is an interesting ingredient. In the initial years when we transitioned to eating vegan, I used to dislike tofu. That was probably because of the tofu I tried in restaurants which was bland or just fried and added to things. No marination, no spices or herbs. Then, I started cooking with it myself and the challenge was to see if would like tofu. Challenge accepted and then some. Try my Indian butter tofu, Orange Tofu, Cajun Baked Tofu, lemon asparagus pasta, Chili garlic baked tofu, Tofu in Amritsari sauce and then try the rest of the recipes as well. What is Tofu? Tofu is basically bean curd. It is made by curdling soy milk (milk from soybeans) and then pressing the resulting curds into blocks. The process is similar to making cheese curds from dairy milk. During transition, I didn’t particularly eat much Tofu or miss eating it. There were plenty of beans, lentils and legumes in our diet. Tofu is easily more available in restaurants and when travelling, so its a good protein to get to like. And that’s what happened when I started to prepare it in various ways. If you are avoiding soy, you can use other protein subs in most of these recipes, such as chickpea tofu, cooked chickpeas or beans, roasted veggies, seitan, meat subs etc. Most recipes have the alternatives mentioned to make them soyfree when possible.Continue reading: 45 Best Tofu Recipes to Try! Stir-fries, Marinated, Curries, Sandwiches & MoreThe post 45 Best Tofu Recipes to Try! Stir-fries, Marinated, Curries, Sandwiches & More appeared first on Vegan Richa.

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.

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.


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