cheese - vegetarian recipes

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Easy Zucchini Noodles with Peanut Sauce

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cheese vegetarian recipes

Vegan Malai Kofta Recipe ( Baked or Pan-Fried)

July 5 2020 Vegan Richa 

Vegan Malai Kofta Recipe ( Baked or Pan-Fried)This Restaurant-Style Vegan Malai Kofta recipe is the ultimate Indian comfort food. Picture crispy potato and chickpea dumplings in a creamy, spiced Indian gravy that will make your tastebuds sing! Soyfree. Glutenfree option. Nutfree option. Jump to Recipe Malai Kofta! If you’re a fan of Indian cuisine and this isnt one of your top 5 Indian dishes you probably just have not tried it yet. What is Malai Kofta? Malai Kofta is a special occasion dish that has its origins in northern India. Kofta are meatballs, and there are variations of them – some from the Balkans and the Middle East, others coming from South Asia. In India, they are typically vegetarian for malai kofta, made with potatoes and paneer cheese. Malai simply means cream. So creamy meatballs. In this recipe, we make easy swaps for all non-vegan ingredients using potatoes and chickpeas as a base for the “meatballs”  or “vegan kofta”. The result is the most delicious, richest tasting, better-than-restaurant style vegan malai kofta. This vegan malai kofta will quickly shoot up to one of your favorite dishes. Malai (cream) gravy is super rich, so the best substitute for it is cashew cream. We also add some plant-based milk to the gravy but you can use water instead of the milk and it will still be quite creamy. The acidity in the tomatoes helps to balance the heat of the chili powder, ginger and cayenne. There are several variations of this recipe and you can make it with all the spices for a really elaborate process or shorten it like this one with a few spices and garam masala. This recipe is adapted from my cookbook version which is completely Nutfree in the book.Continue reading: Vegan Malai Kofta Recipe ( Baked or Pan-Fried)The post Vegan Malai Kofta Recipe ( Baked or Pan-Fried) appeared first on Vegan Richa.

Stacked Vegan Cheese Enchiladas

July 3 2020 VegKitchen 

Stacked Vegan Cheese Enchiladas Want to switch up your routine Mexican cuisine? Try this unique Stacked Vegan Cheese Enchilada recipe for a twist on the typical rolled type. The word enchilada literally means “filled with chile,” and so it is supposed to be drenched in pure, red chile. The post Stacked Vegan Cheese Enchiladas appeared first on VegKitchen.

cheese recipe in 30 minutes | how to make mozzarella cheese at home

July 1 2020 hebbar's kitchen 

cheese recipe in 30 minutes | how to make mozzarella cheese at homecheese recipe in 30 minutes | how to make mozzarella cheese with step by step photo and video recipe. paneer or cottage cheese is a very common ingredient across india and are used for different recipes. yet there are other types of cheese used in various kind of indian recipes which are typically store-bought. one such popular cheese variation is mozzarella cheese which can be a multipurpose cheese and can be used in myriad recipes. The post cheese recipe in 30 minutes | how to make mozzarella cheese at home appeared first on Hebbar's Kitchen.

corn cheese balls recipe | how to make sweet corn & veg cheese balls

June 30 2020 hebbar's kitchen 

corn cheese balls recipe | how to make sweet corn & veg cheese ballscorn cheese balls recipe | how to make sweet corn & veg cheese balls with step by step photo and video recipe. cheese-based recipes and snacks are very common across india. these may be used directly or indirectly to the dish which gives the gooey and creamy taste to the dish. one such hugely popular common dish recipe is corn cheese balls recipe known for its crispy texture at the outside and mouth-watering taste in the inside. The post corn cheese balls recipe | how to make sweet corn & veg cheese balls appeared first on Hebbar's Kitchen.

Spring Berry Salad with Lemon Verbena Vinaigrette

June 1 2020 Oh My Veggies 

This light salad recipe is made with fresh spring berries and a lemon verbena vinaigrette. It’s the perfect way to use lemon verbena from the garden! All I Want is Salad We got back from Georgia on Monday night and I’m now ready for my next vacation. I think after you travel, you’re supposed to feel well-rested and satisfied, but traveling only makes me want to travel more. I spent most of the car ride home Googling hotels in Hawaii and the cost of airfare to the Florida Keys. So I guess I haven’t had my fill of travel this summer. But I did leave Georgia with my fill of fabulous desserts, courtesy of my Aunt Darlene. (You’re watching her on The American Baking Competition, right?!) She made mini-cheesecakes and gorgeous stenciled cookies and brownies topped with gold leaf for my cousin’s wedding. Oh, and there was cake too, of course. And then the next day, we got to eat the rejects--more cookies, more brownies, and orange blossom macarons. So! Much! Food! Bingeing on sweets is always the best motivation for getting back on track with my diet. When we were leaving Savannah, I told Chris that all I wanted […]

Vegan Pizza Snack Bites

May 28 2020 Vegan Richa 

Vegan Pizza Snack BitesWith these easy Vegan Pizza Bites, you get all of the delicious flavors of pizza in bite-size form. These pizza snack balls are grain-free and gluten-free, made with almond flour and sun-dried tomatoes. Jump to Recipe Pizza Bites you guys. Think of these as whole pizzas that can be popped into your mouth in a single bite! If that sounds like fun to you, stay with me. If youre anything like me, then even just the slightest smell of pizza makes your mouth water! I mean, there’s a reason why I have a whole section on the blog dedicated to vegan pizza recipes. But I found a way to have the whole world of pizza happen in your mouth without the whole process of making the crust, sauce, cheese and all. Enter this healthy pizza bite recipe. All the flavors of freshly baked pizza in a bite! Most snack bites end up being sweet (dates, nutty, chocolate etc) . These pizza bites are savory cheesy and once you eat one, you cant stop!Continue reading: Vegan Pizza Snack BitesThe post Vegan Pizza Snack Bites appeared first on Vegan Richa.

Smoked Cheddar Mac & Cheese with Baked BBQ Tofu

May 22 2020 Oh My Veggies 

Two years in a row, I have made my husband Noodles & Company mac & cheese rip-offs for his birthday. Last year, I did Truffle Mac, and this year, I did a vegetarian version of their BBQ Pork Mac & Cheese recipe. I don’t really know how this became a thing for us, but I guess it has. I don’t think anyone can beat us when it comes to nonsensical traditions to mark important occasions, which is okay with us, because mac & cheese is far superior to sappy greeting cards anyway. This item isn’t always on the Noodles & Company menu, but when it was, Chris and I were both intrigued. We wondered if they could sub out the pork for tofu, but neither of us wanted to be that person, so we didn’t ask. For months, I promised him I would try to make a meatless version at home. When tackling this recipe myself, I knew that I couldn’t just use any kind of tofu--it had to be baked! The last thing you want in your mac & cheese are soft cubes of tofu. Baked tofu has a firm, chewy texture because baking in the oven dries it […]

Plant-Based Swaps to Recreate Classic Comfort Food Dishes

May 18 2020 Meatless Monday 

Plant-Based Swaps to Recreate Classic Comfort Food DishesAnimal products -- whether beef, pork, chicken, dairy or seafood -- are often thought to be necessary for a balanced diet, and, as a result, these ingredients have typically played a prominent role in home cooking.  But meat is not required for good health or good food, and the characteristics that make our favorite meals special -- the texture, the flavor, the spice -- can all be easily replicated with plant-based ingredients. Swapping out meat for plant-based protein enables you to find the essence of a dish and really consider why that BLT is so refreshing and tasty or how that peanut satay finds the right balance of spicy, nutty, and sweet. Because its usually not the animal protein that makes a dish unique or exquisite, but rather the harmony of ingredients and specific techniques that make for the best eating. Below is a list of classic comfort meals that have had their meaty ingredients swapped out for plant-based alternatives. Try a few this Monday, and gain a new appreciation for your favorite foods. Cauliflower Buffalo Wings Capture the spicy kick of Buffalo wings without the bones (and the chicken). This super simple recipe for cauliflower Buffalo wings is a definite crowd pleaser. No need to wait for gameday, whip up a batch this Monday.   Chickpea Meatloaf Meatloaf is the iconic comfort food, a centerpiece of many family meals. But you can easily recreate the tang and texture of meatloaf sans the meat. This recipe for vegan meatloaf from Nora Cooks uses a base of chickpeas to mimic the density and richness of traditional meatloaf. Photo & Recipe: Nora Cooks Grilled Portobello Mushroom Burgers with Garlic Mayo You wont be missing ground beef after tasting this grilled portobello burger . The mushrooms are marinated in a homemade barbecue spice mix and grilled until tender. When served, they are loaded up with sweet grilled red onions and savory garlic and chive mayonnaise. Lentil Bolognese Everyone loves one-pot cooking. Swap out ground beef for lentils in this hearty recipe for lentil Bolognese from Tasty. Serve over pasta or zucchini noodles. Photo & Recipe: Tasty     Mushroom Stroganoff Impress an Eastern European mother-in-law or stubborn eater with this cozy and comforting (and completely plant-based) version of beef stroganoff. Mimic the flavor, texture, and creaminess of beef stroganoff by using succulent baby portobello mushrooms, soy sauce, and your favorite brand of plant-based sour cream. Try this mouth-watering recipe for mushroom stroganoff from Vegan Huggs . Photo & Recipe: Vegan Huggs Quinoa Chili Fries Sometimes youve just got to cave to what you crave, but this recipe for quinoa chili fries doesnt have to be a guilty pleasure. By baking your own French fries and making your own chunky vegetarian quinoa chili, youll still feel light as air even after eating second helping.   Seitan Peanut Satay The perfect balance between nutty, spicy, and sweet: enter the seitan satay with spicy peanut sauce. Swap out traditional chicken breast for oven-roasted seitan; you wont be able to tell the difference. Follow this yummy recipe from seitan peanut satay from Sunnyside Hanne . Photo & Recipe: Sunnyside Hanne   Tempeh BLT Crisp, clean, and classic, who doesnt love a BLT? Marinating the tempeh overnight in a mixture of apple cider vinegar, soy sauce, liquid smoke, maple syrup, and spices gives it the flavor of bacon, while baking it in a hot oven recreates its crisp-yet-chewy texture. Check out this recipe for a tempeh BLT from The Curious Chickpea and get ready for next weekends brunch. Photo & Recipe: The Curious Chickpea Vegetable Paella Paella is known for its copious amounts of seafood, chicken, and chunks of chorizo, but you can replicate the delicate flavors of Spanish paella with roasted red peppers, artichokes, kalamata olives, and a variety of spices. Try this tasty vegetable paella from Cookie and Kate . Photo & Recipe: Cookie and Kate   Veggie Meatballs You wont miss regular meatballs after youve tried these better-for-you veggie meatballs . Featuring hearty lentils, mushrooms and walnuts, this recipe is sure to hit the spot next time a meatball craving hits. Serve with your favorite pesto or marinara sauce with some sautéed broccoli rabe, pasta, or polenta with spiraled greens.     Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation.   The post Plant-Based Swaps to Recreate Classic Comfort Food Dishes appeared first on Meatless Monday.

Pesto Quinoa & White Bean Cakes with Roasted Tomatoes

May 15 2020 Oh My Veggies 

Now that I have basil growing in the garden again, I’m on a quest to use up my frozen pesto because I’ll be able to make it fresh whenever I want to. If making a big batch of pesto and freezing it for fall and winter marks the end of summer for me, then frantically trying to use up that pesto is a sure sign of spring. It happens every year, like clockwork. It’s a good thing this recipe took a few tries to get right--I think I used half of my pesto supply perfecting it. The first time I made it, I only used cannelini beans. It was not good. I’ve realized that I only like cannelini beans as a component of a dish, not as the main ingredient. White bean cakes with just white beans, pesto, panko, and egg were definitely meh. So then I used half the beans and more ingredients each subsequent trial. Cheese! Why not? A zucchini? Of course! And then quinoa. Sometimes less is more, but sometimes more is more. And this is a more is more recipe. But even with more, it’s still not a lot. If you make this, don’t skip the […]

Versatile Fennel Salad

May 6 2020 Golubka Kitchen 

Versatile Fennel Salad The first warm spring days always have me craving fresh, raw, crunchy produce that I tend to overlook when it’s cold outside. Fennel is probably my number one vegetable in that category, so we’ve been having a lot of fennel salads, which got me thinking about fennel’s practicality. It tends to be sturdier and last longer than delicate salad greens, so even if you don’t have greens, you can still make a bomb salad with a bulb of fennel. This version is incredibly delicious and so much greater than the sum of its parts, plus it can be customized endlessly. The bulk of this salad is made up of melt-in-your-mouth wisps of fennel (achieved easily with a mandoline) and white beans (making for a beautiful, monochrome plate). There is a ‘cheesy,’ peppery cashew dust that gets stirred throughout and sprinkled on top of the salad, bringing some subtle umami and fattiness that usually comes in the form of grated cheese. The dressing is simple – zesty and garlicky, made with ingredients you likely have in your pantry. To customize, you can use other kinds of beans, or add in delicate greens like arugula or herbs, and/­­or citrus segments. Rustic, homemade croutons would also be really good in this salad. You can experiment endlessly. Hope you’ll give it a try! Versatile Fennel Salad   Print Serves: 2 Ingredients 1 clove garlic - grated or minced 1 tablespoon red wine vinegar pinch red pepper flakes zest of 1 lemon juice of half a lemon 1 tablespoon olive oil sea salt scant ¼ cup cashews ½ teaspoon nutritional yeast freshly ground black pepper 1 large fennel bulb (or 2 small) - stems cut off, fronds reserved ½ cup cooked white beans Instructions Combine the garlic, vinegar, red pepper flakes, lemon zest, and lemon juice in the bottom of a salad bowl, whisk to combine. Stream in the olive oil while whisking, until emulsified. Add a generous pinch of salt to taste and adjust if needed. Set aside. Grind the cashews in a mortar and pestle until mostly fine. Add the nutritional yeast, a generous amount of both black pepper and salt right to the mortar bowl, and mix to combine. Place the fennel on a mandoline stem side down, root facing up (see photo) and slice very thinly right into the bowl with the dressing. Cut the fennel in half through the root if it doesnt fit on your mandoline and proceed to slicing. Avoid the tough core by rotating the fennel when slicing, at the end. Add the white beans, reserved fennel fronds, and about half of the cashew dust to the bowl, and mix to combine. Serve right away, finished with more cashew dust. Notes To customize this recipe, you can use other kinds of beans, or add in delicate greens like arugula or herbs, and/­­or citrus segments. Rustic, homemade croutons would also be really good here. 3.5.3226 The post Versatile Fennel Salad appeared first on Golubka Kitchen.

My Journey with Alex

May 3 2020 Manjula's kitchen 

My Journey with Alex Many of you have asked me about the man behind-the-scenes of Manjula’s Kitchen…Well as many of you know, that person is my husband Sikander aka Alex. Alex is responsible for me being in the spotlight of Manjula’s Kitchen, while he prefers to stay in the background. The simple truth is my YouTube channel exists only because of his hard work and dedication. He introduced me to this new concept for me at the time, YouTube. Alex takes the lead on all of the hard work these videos take, from the editing to ensuring the recipes meet his quality control (i.e. taste testing!) Every recipe has to meet Alex’s high standards for being posted. Alex feels so proud when reading the comments on my posts and always tells me that he is my biggest fan. With a huge smile on his face, he will tell me your fans don’t know that the biggest fan of yours is standing right next to you! Alex and I have spent over 50 memorable years together and of course with that comes ups and downs. Sometimes it feels like Alex and I still don’t know everything about each other, and I think that is a good thing! We still love to learn new things about each other. Every day is unique with different challenges. During another lifetime, we ran a business together. For 20 years, we worked in an office together, sitting side by side. It was nice that we got to spend so much quality time together. Now as we enter our golden years, we still enjoy working together, even though we are partially retired. We both work from home and can still enjoy sitting side by side! I cherish the fact that we are never alone. Our marriage was an arranged marriage. In todays times, I recognize that it sounds really outdated. However, ours was an arranged marriage with a happy ending. Alex was my fathers choice. At their first meeting, my father was extremely impressed with him. They first met Alex for about an hour, but it felt like they knew him for a lifetime. My father described him to me with great detail. I was amazed my father could pick up so much on someone he just met! What stuck with me is my father finished by emphasizing that Alex would love and respect me and that because we shared the same values I would be proud of the person I was when with him. My father invited Alex and his family for afternoon tea so that I could meet him myself. I was so curious to see what my father had seen in Alex. I knew that Alex had already decided to marry me and told his father that he was already in love with me. Alex had been working abroad in the U.S. and at this time and was in India visiting his family and to get married. We had just one month before he had to go back to the U.S. for his work. It happened so quickly. We got married within the week. It was at that point it hit me. I would have to move to the U.S. too. My mother was not happy with this situation and was upset at my father. Of course, she didn’t want her daughter to move so far away. I was very confused, but I knew my father he will not take such a big step unless he was sure it was absolutely the right decision. We got married and moved to the U.S. and settled into a brand new way of life. It took some time to get used to a new country, a new language, and most importantly new food. But it was a life we enjoyed discovering together. When my parents visited us in the U.S. the first time, my mother and Alex spent a lot of time together. The immediately formed a great bond, becoming best friends. My parents noticed just how much Alex cared for me and how happy we were together. They would say Alex would light up when I was near him. Alex really enjoys pampering me. The gestures were small, but with great care. Alex happily makes me the best cups of hot tea and always with a smile. In fact, I can’t remember the last time I made tea for myself. He always makes sure I take care of myself, leaving my daily vitamins/­­medicines and water on the kitchen table to make sure I don’t forget. Then there are those times he can sense I need a break and I will see a fresh hot grilled cheese sandwich waiting for me. Everyone (especially our grandkids!) in our family has decided that Alex makes the “world’s best” tea and grilled cheese sandwiches. Of course, we have our share of disagreements and arguments, as every couple does. Alex is not one to say sorry very easily so most of the time I’ll give in and say sorry. The next day I will see a beautiful bouquet of colorful flowers waiting for me and all is well again. I suppose that is how a good marriage works – you know when to give in. I can say with confidence that my father chose correctly for me and I married a man who truly takes care of me. We’ve made a good life for ourselves, with our two sons and their lovely families. More on them later… Stay safe & healthy everyone! The post My Journey with Alex appeared first on Manjula's Kitchen.

Recipe | Pesto-Roasted Veggie Sandwiches

May 1 2020 Oh My Veggies 

I never need an excuse to go to our local French bakery. I might go there to get something for a meal, but I won’t leave without a tarte tatin or eclair. The bakery is owned and operated by a French family, so the food and the accents really make you feel like you’re in Paris and not Wisconsin. (Oh, how I wish I was in Paris and not Wisconsin.) Anyway! In seeking new and different ways to use pesto, I wanted to do something sandwichy. Yes, it’s a word! Sandwichy! I bought a crusty loaf of sourdough bread from aforementioned bakery, and then yellow squash, zucchini, and portabella mushrooms from the grocery store. I had pesto, Parmesan cheese, and an onion on hand. Because roasting is pretty much my default way of preparing vegetables, I thought I’d marinate the veggies in a pesto and olive oil mixture and then throw them in the oven until they got all caramelized and delicious. If you prefer grilling your vegetables, that would work too, of course--I mean, basically the idea is to cook the vegetables before putting them on the sandwich, you know? These sandwiches are bound to become a weekend staple […]

Pizza Potatoes

April 27 2020 VegKitchen 

Pizza Potatoes Marinara sauce, melted vegan cheese, and simple steamed vegetables on a baked potato add up to an irresistible pizza-flavored vegetable dish. Potatoes make for a healthy “crust” that’s low in fat and naturally gluten-free. The kids will love this! The post Pizza Potatoes appeared first on VegKitchen.

Tofu Aloo Gobi (Cauliflower and Potato Curry)

April 20 2020 VegKitchen 

Tofu Aloo Gobi (Cauliflower and Potato Curry) Weve rarely gone out for Indian food without including this classic cauliflower and potato curry among our selections. Its a vegetarian and vegan standard. This simplified rendition comes together quickly, and the tofu mimics paneer--the bland, soft cheese found in some Indian dairy dishes. The post Tofu Aloo Gobi (Cauliflower and Potato Curry) appeared first on VegKitchen.

Honoring Diversity Through Plant-Based Cooking

June 8 2020 Meatless Monday 

Food is a universal language that we all speak and understand, with many of our favorite dishes, meals, ingredients, and recipes resulting from years of cultural collaboration and shared experiences. And thats why so many of us love food; because cooking and eating together is a way to celebrate diversity -- of tradition, of history, of background, of ingredients, of ritual, of technique. Meatless Monday is an international movement, and we are proud to shine a spotlight on some of the amazing plant-based dishes and recipes being developed by people from all walks of life. Let us honor the diversity and importance of food by paying respect to the diverse group of individuals making plant-based eating accessible and delicious to all. Tex-Mex Tater Tot Casserole One of our favorite culinary mashups, Tex-Mex cooking ties together the best of southwest comfort food with Mexican flavors and ingredients. This recipe for Tex-Mex vegan tater tot casserole by Larisha Campbell from Make it Dairy Free , is completely plant-based, using black beans, walnuts, and a homemade vegan cheese sauce to recreate that taco taste and texture. Source: Make it Dairy Free Chickn and Waffles Comforting soul foods star is definitely chicken n waffles. Thanks to this chickn and waffles recipe by Jenné Claiborne from Sweet Potato Soul , now plant-based eaters can relive the sweet, savory, crispy, crunchy magic of everyones favorite brunch dish. Source: Sweet Potato Soul Risotto Stuffed Sweet Potatoes with Shitake Bacon So many universally loved ingredients and flavors come together in this plant-based dish. Sweet Potato Risotto Stuffed Boats by Haile Thomas brings together rich and creamy risotto, hearty sweet potatoes, and topped with savory, umami-packed bacon. Finished with vegan cashew crema and dried cranberries, this is a Meatless Monday masterpiece. Source: Haile Thomas Spicy Chicken-Fried Cauliflower The name of this dish is enough to make your mouth water. This recipe for spicy chicken-fried cauliflower from I Can You Can Vegan uses a homemade, plant-based buttermilk as well as a seasoned flour mixture to give these nuggets of cauliflower a decadent, crunchy breading. Serve these up as an appetizer or plate them up with a side salad for a main course. Source: I Can You Can Vegan Vegan Crunch Wrap Supreme The original Crunch Wrap Supreme from Taco Bell is a discus of meat, cheese sauce, tortilla, sour cream, lettuce, and tomato; not exactly Meatless Monday fare. But thankfully, this recipe for a homemade vegan crunch wrap supreme from The Geneus Life captures all the grandeur of the original, while using only plant-based ingredients. Spicy tofu sofritas and cashew queso are a welcomed departure from their fast-food animal-based counterparts. Source: The Geneus Life Vegan Cheeze-Its One of the ultimate snack foods, the Cheez-It possess a perfectly toasty, cheesy flavor thats hard to decipher, but easy to recognize. The Ashleys, creators of the blog Eat Figs, Not Pigs , have captured the enigmatic taste of the Cheez-It without using any cheese or dairy at all. Their recipe for vegan Cheeze-Its   uses vegan cheese shreds, nutritional yeast, and a diverse array of spices and seasonings. Source: Eat Figs, Not Pigs Click here for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post Honoring Diversity Through Plant-Based Cooking appeared first on Meatless Monday.

Plant-based “Secret” Recipes Released by Restaurants and Celebrities

May 29 2020 Meatless Monday 

Plant-based “Secret” Recipes Released by Restaurants and CelebritiesGood news is always welcome during difficult times. And weve happily discovered a silver lining to COVID lockdown; secret plant-based recipes from well-known restaurants and celebrities are popping up everywhere.  Disney and Pret revealed their coveted vegan cookie recipes, The Cheesecake Factory pulled back the curtains on their Korean Fried Cauliflower and celebs Emily Blunt and Lizzo shared their favorite stay-at-home plant-based creations.  If youre in need of a treat to get you through the day, this list will keep you satisfied until the next #MeatlessMonday.   Emily Blunts Smashed Potatoes Source: Ina Garten Prets Vegan Chocolate Cookies  Source: Pret PizzaExpress Dough Balls  Use dairy-free butter to make this recipe plant-based. Source: Pizza Express The Cheesecake Factorys Korean Fried Cauliflower Source: The Cheesecake Factory Disneys Chocolate Chip Cookie Fries  Source: Disney Parks Lizzos Vegan McChicken Sandwich AND Jamaican Spicy Beef Patties Source: Delish Did you make any of these amazing creations? Tag us on Instagram @MeatlessMonday and be sure to use #MeatlessMonday on all of your plant-based food posts. The post Plant-based “Secret” Recipes Released by Restaurants and Celebrities appeared first on Meatless Monday.

New Ebook: Weeknight Magic Vol. 1

May 27 2020 Golubka Kitchen 

New Ebook: Weeknight Magic Vol. 1 Our new ebook is here! It’s a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of the meals within. We’ve been working on this project since last summer, and it’s so exciting to finally share it with you. We spent a lot of time putting every recipe through a weeknight filter, streamlining the ingredients and techniques and much as possible without sacrificing flavor. We are in love with every recipe, and we hope that they’ll bring some ease and joy to your weeknight dinners and beyond. You can check out a few sneak peek photos from the ebook, plus the full recipe index below. Click Here to Buy Recipe Index *all recipes are vegan and can be gluten-free if needed - Staple Red Lentils with Crispy Coconut and Chili Oil - Creamy Tomato Pasta - Baked Tofu with Crispy Kale - Cauliflower, Tomato and Chickpea Stew - Portobello and Red Lentil Bolognese - Sweet Potato Nachos - Cauliflower Caesar Salad with Chickpea Croutons - Weeknight Chili - Zucchini Mac & Cheese - Zaatar-Roasted Vegetables and Chickpeas with Tahini Sauce - Saag Tofu - Quinoa Pilaf with Lemony Green Beans - Cold Nut Butter Noodles - Maple-Mustard Baked Tempeh and Broccoli Bowls - Brothy Coconut Turmeric Noodles - Ratatouille-ish Summer Stew - Creamy Polenta with Smoky Mushrooms and Chickpeas - The Coziest Rice and Beans - Braised Lentils with Mushrooms, Leeks and Potatoes - Minestrone with Rosemary Walnuts - Coconut Rice - Coconut Bacon - Knife Salsa Verde - Cashew Crema - Cheesy Cashew Dust Click Here to Buy The post New Ebook: Weeknight Magic Vol. 1 appeared first on Golubka Kitchen.

Healthy After School Snacks

May 21 2020 Manjula's kitchen 

Healthy After School SnacksI wanted to share some quick and easy snacks I used to prepare for my two sons, Rakesh and Mukesh, and their friends. When the boys were young, I made sure to have tasty and healthy snacks readily available. They would often bring their friends, who loved coming to our house after school.  Our house was the place to be fed well with homecooked fresh food!  I would keep their snacks quick and easy to prepare. They also love helping me prepare snacks. Some of their favorite snacks included celery sticks and sliced cucumbers and cream cheese, carrots and peanut butter, potatoes with cheese, crisp toast with cinnamon and sugar sprinkled on top, and graham crackers with cream cheese topped with fresh fruit. celery sticks and sliced cucumbers and cream cheese, carrots and peanut butter, potatoes with cheese crisp toast with cinnamon and sugar sprinkled on top, and graham crackers with cream cheese topped with fresh fruit The boys loved when I added Indian touches to their snacks.  One of their favorites was fresh hot puris.  All their friends loved watching me fry puris and were amazed to see how they would puff up. Puri (Puffed Flatbread) They also enjoyed crispy aloo pakoras. They would devour these!  I could not keep up with how fast they ate them! Crispy Aloo Pakoras Here are some ideas you can find on my website for quick, easy and delicious snacks.  Now that we are spending a lot more time at home, try engaging with your kids and let them prepare their own snacks, such as:  Rice Krispies Treats Chocolate chip cookies Chocolate Brownies These are the few my grandkids really enjoy! The post Healthy After School Snacks appeared first on Manjula's Kitchen.

Bean, Pesto, and Quinoa Cakes with Roasted Tomatoes

May 15 2020 Oh My Veggies 

I got the idea for this Bean, Pesto, and Quinoa Cakes with Roasted Tomatoes recipe in a roundabout way. Now that I have basil growing in the garden again, I’m on a quest to use up my frozen pesto because I’ll be able to make it fresh whenever I want to. If making a big batch of pesto and freezing it for fall and winter marks the end of summer for me, then frantically trying to use up that pesto is a sure sign of spring. It happens every year, like clockwork. It’s a good thing this recipe took a few tries to get right--I think I used half of my pesto supply perfecting it. The first time I made it, I only used cannelini beans. It was not good. I’ve realized that I only like cannelini beans as a component of a dish, not as the main ingredient. White bean cakes with just white beans, pesto, panko, and egg were definitely meh. So then I used half the beans and more ingredients each subsequent trial. Cheese! Why not? A zucchini? Of course! And then quinoa. Sometimes less is more, but sometimes more is more. And this is a more […]

“Stress Bake” Your Worries Away Using These Plant-based Egg Alternatives

May 11 2020 Meatless Monday 

“Stress Bake” Your Worries Away Using These Plant-based Egg AlternativesAs most bakers will tell you, baking makes you feel good. It can even be a meditative activity that helps to reduce stress and brings us positive feelings of doing something for others; in this case, creating delicious baked goods for the ones we love. When whipping up plant-based desserts and baked goods, using the right substitute for eggs is critical as it is a key ingredient that gives structure to cakes, color to cookies, and thickness to sauces and custards. Dont panic. Some clever cooks have come up with easy to use animal-free alternatives; flax and chia seeds, apple sauce, and aquafaba can all be used in some capacity to replace eggs. But remember that not every egg alternative is equal: aquafaba is used for egg whites, chia seeds are better for browning and color, and silken tofu adds texture and protein. Below is a list of our favorite egg alternatives complete with drool-worthy recipes from a few of our favorite plant-based bloggers. So start experimenting and find out what works for you -- and then share the love and post it on social with #MeatlessMonday! Aquafaba Aquafaba is a fancy term for chickpea juice. Drain a can of chickpeas into a bowl and whip up the liquid as you would egg whites. Replace one egg with a quarter-cup of aquafaba to make plant-based meringues and mousses. Check out this guide to aquafaba from Minimalist Baker , and try making her recipe for easy macaroons . Bananas The substitution for this one is easy: Use 1/­­4 cup ripe banana in place of one whole egg. This swap works best in denser baked goods like muffins and pound cake, but be prepared for a subtle banana flavor. You can use apple sauce for a milder flavor. If youre a fan of banana, try these heavenly peanut butter banana brownies from Bucket List Tummy . Please note that the recipe also calls for a flax egg (see recipe for flax egg below). Chia Seeds Chia eggs are made by combing 1-tablespoon chia seed (or ground chia) and 3-tablespoons water (equals one egg), and letting the mixture sit for 5-10 minutes. Chia seeds will darken baked goods, making them ideal for brownies, muffins, and cookies, but they can also add a nice texture to this sweet chia cornbread from The Simple Veganista . Flaxseed Minimal effort is required to make a flaxseed egg. Simply use the same ratio as chia seeds -- 1-tablespoon flaxseed to 3-tablespoons water to make one flax egg-- and let sit for around 5-10 minutes. A flaxseed eggs can be used to replace traditional eggs in pancakes, quick breads, brownies, and muffins. Try using them to make these vegan coffee cake streusel muffins by Choosing Chia . Silken Tofu Want moister baked goods with a bit of extra protein? Swap out an egg for a quarter-cup of silken tofu when making muffins, cakes, and quick breads. Silken tofu is best for baking with recipes that already have a leavening agent, like baking powder or baking soda, but its also wonderfully decadent in this vegan strawberry cheesecake by Exceedingly Vegan . Vegan Egg Replacements Many supermarkets and online stores now offer a variety plant-based products developed specifically to function as vegan egg replacers. Some popular brands are Follow Your Heart , Bobs Red Mill , and JUST (theyve got a great recipe for crispy waffles). Check out your local grocery store, online store, or natural foods market to see what options they offer that meet your baking needs. Share your plant-based egg baking successes and let us know your tips. Tag @MeatlessMonday and #MeatlessMonday. Need some more #inspo? Check out this Blackberry Bran Muffin recipe from the Meatless Monday recipe gallery .   The post “Stress Bake” Your Worries Away Using These Plant-based Egg Alternatives appeared first on Meatless Monday.

10 Tips, Hacks, and Tricks for Tasty Plant-Based Cooking

May 4 2020 Meatless Monday 

10 Tips, Hacks, and Tricks for Tasty Plant-Based CookingCulinary secrets exist, and they can elevate your cooking from good to give-me-seconds. Dinner may never be the same after you start adding a tablespoon of smooth peanut butter to your chili, a splash of soy sauce to your tomato sauce, or a touch of vinegar to soups and stews. When it comes to improving the taste, texture, and flavor profile of your meatless dishes or recreating plant-based versions of animal-based ingredients, its all about knowing the right techniques. Maybe your tofu Buffalo wings didnt come out crispy because you forgot to press the tofu, or your kale not as tender because you didnt massage the leaves. Sure, these suggestions may seem minor, but they can dramatically affect the outcome of a recipe. As we are all doing more home cooking, take a look at the list below and see how you can incorporate these cooking hacks into your next Meatless Monday meal. Add a Spoonful of Peanut Butter to Chili It might sound crazy, but the secret to many award-winning chili recipes is a heaping amount of smooth, creamy peanut butter. The subtle hint of sweet paired with the peanuts inherent nuttiness is enough to balance out the spice and acid of vegetarian chili.   Press Tofu for Crispy Wings Removing the moisture from tofu allows it to get nice and crispy, an important step if youre baking, pan frying, or cooking up Jamaican jerk tofu tacos . To properly press tofu, line a plate with paper towels or clean kitchen towel and place the block of tofu on top. Place another layer of paper towel on the tofu block and apply something heavy -- book, cutting board, pan -- on top. Let it press for at least 20 minutes, replace the paper towels and let it rest for another 10 minutes for extra an extra chewy meaty texture. Massage Kale for Tender Salads Kale needs some TLC to become, well, tender. To break down the tough fibers, rip the leaves off the rib (or stem), add to a bowl, coat with some olive oil, and knead them (as if you would bread dough) for around four minutes. Add them to a Mediterranean salad for a quick weeknight meal. Blend Cauliflower for an All-Purpose Cream Sauce Add richness, depth, and creaminess to any dish with this magic, all-purpose cauliflower sauce . To make this simple sauce, boil cauliflower spears until tender. While boiling, sauté sliced garlic in olive oil until fragrant. Drain the cauliflower and scrape all of the garlic-infused oil into a blender and blend until smooth. Photo Source: FoodieWithFamily Refrigerate Coconut Milk for Easy Whipped Cream Simple, easy, and decadent, refrigerating a can of coconut milk overnight results in a thick and creamy whipped topping for desserts, waffles, or coffee. Add some vanilla extract and powdered sugar for some extra flavor and sweetness.         Freeze Bananas for Nice Cream The best kept secret that every plant-based eater knows about, frozen banana soft serve will change the way you think about dessert. Simply peel a few bananas, throw them in the freezer, and blend them up with some frozen fruit the next day. Maybe add a splash of lemon juice, nut butter, or a sprinkle of maple syrup if so inclined. Photo Source: Detoxinista   Use Avocado in Place of Butter With a one-to-one ratio, you can use avocado to replace butter in most baked goods and desserts. And while avocado wont impart a noticeable flavor, you can also avoid butter by using a non-dairy butter substitute (also a one-to-one ratio).         Make Your Own Plant Parmesan Cheese Parmesan elevates anything from pastas and risottos to soup and roasted vegetables. Recreate the sharp umami flavor of Parmesan with a combination of nutritional yeast, walnuts (or cashews), salt, and garlic powder. Give the mixture a couple of pulses in the food processor and youre good to go. Photo Source: MinimalistBaker Customize a Creamy Tofu Herb Dip Tofu comes in all different types and textures. Blend soft silken tofu together with salt and fresh herbs -- basil, parsley, chive, cilantro, rosemary -- for a quick and easy dip for crudité. Add some avocado or a splash of citrus to round out the flavor. Photo Source: CrowdedKitchen   Finish Cooking Pasta in Sauce for a Creamier Consistency   Contrary to the instructions on the box, pasta should actually be slightly underdone when you drain it. After draining, immediately toss the pasta into the simmering sauce for another two minutes. This helps the pasta absorb the sauce, but it also releases the starch within the pasta, giving the sauce a creamier consistency.       Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post 10 Tips, Hacks, and Tricks for Tasty Plant-Based Cooking appeared first on Meatless Monday.

Pesto-Roasted Veggie Sandwiches

May 1 2020 Oh My Veggies 

I never need an excuse to go to  bakery. I might go there to get something for a meal, but I won’t leave without a tarte tatin or eclair. In seeking new and different ways to use pesto, I wanted to do something sandwichy. Yes, it’s a word! Sandwichy! For this recipe, I bought a crusty loaf of sourdough bread from our local French bakery, and then yellow squash, zucchini, and portabella mushrooms from the grocery store. I had pesto, Parmesan cheese, and an onion on hand. Because roasting is pretty much my default way of preparing vegetables, I thought I’d marinate the veggies in a pesto and olive oil mixture and then throw them in the oven until they got all caramelized and delicious. If you prefer grilling your vegetables, that would work too, of course--I mean, basically the idea is to cook the vegetables before putting them on the sandwich, you know? These sandwiches are bound to become a weekend staple in our household. Most Saturdays, we swing by the farmers market to pick up fresh veggies and the bakery is on the way home. And on Saturdays, we’re usually so busy, the last thing we want to […]

Healthy Vegetarian Pizza Potatoes

April 27 2020 VegKitchen 

Healthy Vegetarian Pizza Potatoes In this recipe, marinara sauce, melted vegan cheese, and simple steamed vegetables on a baked potato add up to an irresistible pizza-flavored vegetable dish. Potatoes make for a healthy “crust” that’s low in fat and naturally gluten-free. The kids will love this! The post Healthy Vegetarian Pizza Potatoes appeared first on VegKitchen.

Plant-Based Instagram Influencers You NEED to Follow

April 27 2020 Meatless Monday 

Plant-Based Instagram Influencers You NEED to FollowFood and Instagram go together like strawberries and chocolate. To satisfy our appetite for mouthwatering meals, a number of amateur and professional cooks are creating and sharing amazing plant-based recipes that you recreate from the comfort of your own kitchen. This Monday, check out our list of favorite plant-based Instagram influencers to follow; theyve got tips for everything from cashew cheese to no-bake coconut cake to basil risotto. Remember, many of these influencers also have websites and YouTube channels as well, so say hello to your new virtual cooking companions! @alphafoodie Samira Kazan, the creator of the @alphafoodie Instagram and alphafoodie.com , is dedicated to showcasing beautifully vibrant ingredients and finished dishes. Her videos are a beautiful blend of technique and presentation. Check out her creative recipes for plant-based Cheddar cheese and gluten-free banana bread. @deliciouslyella A queen of plant-based meal preparation, Ella Mills is an icon when it comes to making simple and delicious food without using animal products. Breakfast bowls, smoothies, sweets, savory grains, and delectable veggies, Ella can do it all, and you can too; check out her Instagram page and blog deliciouslyella.com for step-by-step instructions on how you can recreate her edible masterpieces. @minimalistbaker The mantra of the Minimalist Baker is clear: simple recipes that make you feel good, 10 ingredients, 1 bowl, or 30 minutes or less -- all eaters welcome. With creative ideas for plant-based cakes, brownies, soups, breads, and so much more, youll be using the Minimalist Bakers Instagram as both a source of cooking insights and artful inspiration. @frommybowl Caitlin Shoemaker, the creator of @frommybowl , develops easy-to-follow, vegan recipes that actually taste good. Her food is health-forward, and many of her recipes incorporate a variety of nutritionally-dense ingredients. But most importantly, Shoemakers food looks, well, fun; shes got recipes for no-bake toasted coconut cheesecake, vegan strawberry shortcake, and a gorgeous feel-good red lentil soup. And while her Instagram page doesnt include many videos, you can always check out Shoemakers YouTube channel and website to see her in action. @hotforfood If you want a virtual cooking buddy, look no further than Lauren Toyota, the foodie philosopher behind the Instagram @hotforfood . Charisma and a whimsical approach to food, makes Toyota an excellent source for plant-based cooking. Shes got tons of videos on her Instagram and website , which makes her more of a culinary coach than Instagram influencer. @pinchofyum With over one million followers, @pinchofyum is doing a lot of things right. They have recipes for all of your comfort food favorites -- gnocchi, macaroni and cheese, banana-oat pancakes -- many of which use only vegetarian-friendly ingredients. Scroll through their feed or look at some of their instructive cooking videos and website recipes . @vanillaandbean To satisfy your need for elegant images of food, look no further than @vanillaandbean . This Instagram feed is full of rustic plates, counter tops, and casserole dishes teeming with beautiful meals and ingredients, many of which are plant-based. For full recipes, check out vanillaandbean.com , and let your appetite run wild. @veggie_­inspired Jenn Sebestyen, creator of @veggie_­inspired and author the Meatless Monday Family Cookbook, is a master at coaxing delicious flavors out of plant-based ingredients. Her recipes are easy to follow and appeal to all varieties of eating lifestyles, also available on her website . @woon.heng Woon Heng is a wonderfully inventive home cook (and Meatless Monday contributor) who focuses on cooking up plant-based meals with an Asian flare. Her dishes are unique and easy on the eyes; one look at her Instagram feed will have you stocking up on soy sauce, sesame oil, fresh chile, and udon noodles. Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post Plant-Based Instagram Influencers You NEED to Follow appeared first on Meatless Monday.

Recipe | Drunken Grilled Cheese Sandwiches

April 17 2020 Oh My Veggies 

I’m not sure why I love cooking with beer so much when I don’t like to drink beer at all. Escandalo! A food blogger that doesn’t like beer! Yes, it’s true; I’m just not a fan. I do like Guinness and I love me some lambic (my Chocolate Lambic Cupcakes are probably one of my favorite recipes on this blog), but other than that, beer is just yucky to me. And of course, when you don’t like beer, people never just take it at face value. No, they assume you’re judgy about drinking or that you’re uncool or super religious. Can’t a person just not like beer? Is it really that strange? C’mon, you know it tastes kind of foul. You know it does! Cooking with beer is another story, though. And that bitter flavor that keeps me from drinking beer is the very reason I love to cook with it--I like that slight bitter note that it lends to dishes. It adds interest and depth without adding a lot of calories. Case in point? These Drunken Grilled Cheese Sandwiches. After making Drunken Franks with Field Roast Frankfurters last week, I became a little bit obsessed with the idea of […]


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