chickpeas - vegetarian recipes

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Vegan Gluten free Tahini Oatmeal Cookies

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Carrot and Broccoli Salad with Green Olives










chickpeas vegetarian recipes

Chickpea Tahini Salad Sandwich

September 2 2019 Vegan Richa 

Chickpea Tahini Salad SandwichAmazing Chickpea Tahini Salad Sandwich. Summery, crunchy and refreshing Chickpea Salad with pecans, celery, onion, tahini and shawarma spice! Serve in lettuce wraps or sandwiches. Vegan Soyfree Recipe. Can be made nut-free Gluten-free  Jump to Recipe Try these easy Chickpea Tahini Salad Sandwiches just before we say bye to the Summer! Chickpeas are mashed with some tahini, then mixed with crunchy celery and onion and some toasted pecans. The flavors from herbs, shawarma spice and lime bring everything together for a delicious refreshing and spiced summer sandwich! The herbs and spice infuse the salad as it sits, so chill for some time before serving. Serve the salad as is or in lettuce cups for gluten-free. It takes just 15 minutes to put together makes for a protein filled meal. Hubbs scarfed it down with a drizzle of sriracha. because… Sriracha.Continue reading: Chickpea Tahini Salad SandwichThe post Chickpea Tahini Salad Sandwich appeared first on Vegan Richa.

Difference between Besan and Chickpea Flour (Garbanzo Bean flour)

August 29 2019 Vegan Richa 

Difference between Besan and Chickpea Flour (Garbanzo Bean flour)Besan and Chickpea flour are Not the same. Besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground up white chickpeas. Similar flavors, but not the same flour. Read below for differences and where to use which flour. Besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground up white chickpeas. Both have similar flavor and behavior but enough difference that a substitution can sometimes mess up a recipe. Pictured above, the top bowl has chickpea flour which is lighter, coarse and fluffy. Bottom bowl has Besan which is finer, smoother and hence more compact. WHAT IS THE DIFFERENCE BETWEEN BESAN AND CHICKPEA FLOUR? Besan and chickpea flour are not the same. Indian Besan, is the flour of brown chickpeas or chana dal (split brown chickpeas), or sometimes a mix of split chickpeas and split peas. It is a flour of a type chickpeas, so it can be labeled as chickpea flour. Chickpea flour is the flour of white chickpeas and is labelled as chickpea flour or garbanzo flour. Besan is usually much finer ground and needs much less water than chickpea flour. Chickpea flour if a coarse flour usually will need more water to make same consistency batter. On usage it will also yield a dryer result. They taste slightly different. Sometimes, you have to take these differences into account, when substituting one for the other in a recipe. In some recipes, subs work out just fine, while others need adjusting. They both taste a bit bitter when raw, so they are not a good candidate in raw flour recipes such as edible cookie dough. More Pictures of pulses, legumes and their names on this Page. As you can see from the pictures, Chana Dal is basically brown chickpeas that have been split and skin removed. This chana dal is made into a flour for besan. When the besan is of brown chickpeas with the skin, then that kala chana besan has a darker hue and earthier flavor. This besan is not used as commonly as regular chana dal besan.Continue reading: Difference between Besan and Chickpea Flour (Garbanzo Bean flour)The post Difference between Besan and Chickpea Flour (Garbanzo Bean flour) appeared first on Vegan Richa.

Sesame Noodles with Lemongrass Tempeh Crumbles

August 23 2019 Vegan Richa 

Sesame Noodles with Lemongrass Tempeh CrumblesSesame Noodles with Lemongrass Tempeh Crumbles. Tempeh is marinated then roasted to make a delicious savory crumble which is served over quick noodles dressed in sesame oil and soy sauce. Vegan Gluten-free Nut-free Recipe. Jump to Recipe I had some noodles and tempeh to use up and that’s how this quick stir fry came about. Tempeh is marinated in ginger, garlic, soy sauce, lemon grass and sesame oil. Then cooked until it is golden. The noodles are tossed with sesame oil, rice vinegar, soy sauce and some garlic and sriracha and warmed, then served with the delicious tempeh crumbles. Add some blanched broccoli, or roasted veggies to the stir fry. Add in some peanut or almond butter to the noodles for creamy noodles. Use tofu or chickpeas! Loads of options. See soy-free option in notes. Lets make this!Continue reading: Sesame Noodles with Lemongrass Tempeh CrumblesThe post Sesame Noodles with Lemongrass Tempeh Crumbles appeared first on Vegan Richa.

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.

Chickpea Buddha Bowl

July 3 2019 VegKitchen 

Chickpea Buddha Bowl A Buddha Bowl is a healthy meal composed of various vegetables layered over a base of grains such as brown rice, quinoa, or barley.     Save Print Chickpea Buddha Bowl Serves: 2   Ingredients 1 red onion, sliced 1 pepper, sliced 1 cup canned chickpeas, rinsed and drained 6 mini bok choy 1 pinch cumin 1 pinch turmeric 1 pinch ground coriander seeds ⅔ cup cooked quinoa ½ cup sprouts 1 tsp parsley 1 tsp sesame oil 1 tbsp canola oil ½ tbsp rice vinegar salt and pepper Instructions Preheat the oven to 450°F. The post Chickpea Buddha Bowl appeared first on VegKitchen.

Vegan Cauliflower Pea Curry – Gobi Matar

June 22 2019 Vegan Richa 

Vegan Cauliflower Pea Curry – Gobi MatarVegan Cauliflower Pea Curry – 1 Pot Gobi Matar masala. This cauliflower peas curry gets baked in the oven. Creamy roasted flavors without standing around roasting the sauce. Vegan Glutenfree Nutfree Soyfree Recipe. Add some cooked chickpeas to make a meal. Jump to Recipe   I like hands-off meals at times and this baked Cauliflower Curry is just that Once you have the sauce blended, mix it with veggies and put it to bake and forget it.  The sauce bakes to a nice roasted creamyness and is great with a variety of veggies and beans. Cauliflower is baked for a few mins with cumin seeds and garlic. You want to bake just enough time to cook the garlic to golden. Baking too long will burn the garlic. This time will also roast the cumin seeds taking away the raw flavor. The sauce is then blended with all the ingredients in a blender. Add to the baking dish, add peas or chickpeas and bake until the veggies are cooked to preference. Garnish and serve with flatbread or grains. Easy, Quick and Delicious!Continue reading: Vegan Cauliflower Pea Curry – Gobi MatarThe post Vegan Cauliflower Pea Curry – Gobi Matar appeared first on Vegan Richa.

black chana chaat recipe | kala chana chaat | black chickpeas chaat

June 17 2019 hebbar's kitchen 

black chana chaat recipe | kala chana chaat | black chickpeas chaatblack chana chaat recipe | kala chana chaat | black chickpeas chaat with step by step photo and video recipe. chaat recipes are hugely popular across india and are made with wide variites of ingredients. generally it is made with combination of deep fried puris with a spicy peas sauce. but it can also be made with simple and healthy ingredients too. one such simple variation is black chana chaat recipe known for its simplicity and taste. The post black chana chaat recipe | kala chana chaat | black chickpeas chaat appeared first on Hebbar's Kitchen.

Vegan Paneer Lababdar with Tofu

May 20 2019 Vegan Richa 

Vegan Paneer Lababdar with TofuVegan Paneer Lababdar with Tofu. Tofu with Luscious Tomato Cashew Ginger Sauce. Use this Delicious Indian Lababdar Sauce with other proteins, chickpeas, veggies, chickpea tofu, tempeh, seitan.  Vegan Glutenfree Recipe. Nutfree Soyfree options Jump to Recipe Oh hey its the 4 year anniversary of my first book Vegan Richa’s Indian Kitchen! And what better way to celebrate than another amazing North Indian Saucy Entree! This lababdar sauce is a lighter sauce similar to the butter sauce. It can be made without any oil. The tomatoes, spices and cashews and boiled with a bit of water then blended. Onion is then caramelized separately. The tomato mixture + onion + a few spices is cooked down until roasted. To keep the rest of the process simple, I use panfried tofu with the sauce. You can bake the tofu like my butter sauce tofu, or other other proteins such as chickpea tofu, tempeh, seitan. Or just add some chickpeas or veggies. The several stages of cooking the ingredients and the sauce makes it a deeper richer flavor. This creamy lababdar sauce is delicious, luscious and is freezer friendly! The dish can be made without nuts and soy, see recipe notes after the recipe.Continue reading: Vegan Paneer Lababdar with TofuThe post Vegan Paneer Lababdar with Tofu appeared first on Vegan Richa.

Fantastic Falafel

May 13 2019 Meatless Monday 

These flavorful patties are fun served family style. Letting everyone have the opportunity to assemble their own distinct creation is an excellent way to inspire kids to enjoy their food. If you like your falafel slathered with a savory spread, consider adding either hummus or eggplant dip to your offerings. For a super-simple tahini sauce option, whisk some water, a tablespoon at a time, into 1/­­2 cup tahini until it reaches the desired consistency, then season to taste with garlic powder, a squeeze of lemon juice, and salt. 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 6 - For the falafels - 1/­­4 cup plus 1 tablespoon olive oil - 1 onion, chopped - 4 garlic cloves, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/­­4 teaspoon ground turmeric - 4 cups cooked chickpeas, rinsed and drained - 1/­­2 cup whole wheat flour - 1/­­4 cup chopped fresh parsley - 1/­­4 cup chopped fresh cilantro - 1 teaspoon salt - For serving - 6 whole wheat pitas - 12 butter lettuce leaves - 1 cup chopped tomatoes - 1/­­4 cup chopped red onion - 1/­­4 cup Kalamata olives, pitted and chopped - 1 cup chopped cucumbers     In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onion, garlic, cumin, chili powder, and turmeric. Cook until the onion softens, 4 to 5 minutes. Transfer the onion to the work bowl of a food processor fitted with the metal blade. Add the chickpeas, flour, parsley, cilantro, and salt. Pulse until smooth, stopping occasionally to scrape down the sides of the bowl. With a clean paper towel, wipe out the pan you used to cook the onion. Heat 1 tablespoon of the oil over medium-high heat. Using a tablespoon measure, carefully place heaping scoops of the falafel mixture in the skillet. Do not overcrowd the pan (six at a time is ideal). Cook the falafel until golden brown and crispy, 3 to 4 minutes per side. Transfer the cooked falafel to a baking sheet and cover loosely with foil. Repeat with the remaining falafel mix, adding 1 tablespoon of the remaining oil to the pan before each batch. Serve the falafel family style and let each person build their own sandwich by topping their pita with the falafel and lettuce, tomato, onion, olives, and cucumber as desired.   The post Fantastic Falafel appeared first on Meatless Monday.

Pasta with Asparagus and Arugula

May 6 2019 VegKitchen 

Pasta with Asparagus and Arugula Mellow asparagus and bold arugula contrast nicely in this simple yet delicious pasta dish. It’s perfect springtime fare, though you can enjoy it year round. Complete the meal simply with a big salad (add chickpeas or beans for protein) and a fresh whole grain bread. The post Pasta with Asparagus and Arugula appeared first on VegKitchen.

Fudgy Sweet Potato Brownies

May 1 2019 Golubka Kitchen 

Fudgy Sweet Potato Brownies I consider these to be snacking brownies, rather than full-on dessert brownies. They’re vegan, gluten-free, flourless, and pretty lightly sweetened. They depend on steamed sweet potato for much of their fudgyness and even some of their sweetness. In other words, they’re pretty virtuous as far as brownies go. But not too annoyingly so, since they’re still plenty delicious. They’d make for a great lunchbox snack for kids or a midnight bite for students. They freeze well, too, so it’s good to keep a batch in the freezer to satisfy any kind of sweet tooth emergency. We are huge fans of using sweet potatoes as an ingredient for good vegan desserts – see these truffles, this pudding, and this nougat. They do so many things: they bind, contribute moistness, add a bit of sweetness, but also largely act as a blank flavor slate. We are currently obsessed with steamed sweet potatoes and found that that method of cooking works beautifully for these brownies. Sweet potatoes come out incredibly silky when steamed, and the process also hydrates them quite a bit, which is crucial for that fudgyness in the brownies. Steaming generally cooks sweet potatoes faster than roasting them, so that’s another little bonus. Just a note that we used a Japanese, white-fleshed sweet potato for this photoshoot because that’s all they had at the store somehow. You can definitely use a regular, orange sweet potato. Hope you’ll give these a try! Have a great rest of your week :) Fudgy Sweet Potato Brownies   Print inspired by Minimalist Bakers black bean brownies Serves: 12 brownies Ingredients 2 tablespoons ground flax seeds 1 medium sweet potato - steamed until fork-tender and peeled 3 tablespoons olive oil or soft coconut oil, plus more for oiling the tin ½ teaspoon vanilla extract ¾ cup cocoa powder ¼ cup + 3 tablespoons coconut sugar 1½ teaspoons baking powder generous pinch of sea salt dairy-free dark chocolate chips - for topping optional: nuts, and/­­or coconut flakes - for topping (we also used rose petals, which should be added after baking) Instructions Preheat oven to 350°F (175° C). Prepare a 12 hole muffin tin by oiling each hole with olive oil or soft coconut oil. In a small bowl, combine the ground flax with 6 tablespoons of water. Whisk together and let sit while you prepare the rest of the ingredients. In a large bowl, mash the sweet potato until smooth. You should have about 1¾ - 2 cups of sweet potato flesh. Add the oil, vanilla, cocoa, sugar, baking powder, and salt to the bowl. Mix everything together until smooth. Fold in the flax mixture, which should be thickened to a raw egg-like consistency at this point. You can also do all this mashing and mixing in a food processor if you prefer. Distribute the brownie mixture in the oiled muffin tin, patting it down into the muffin holes somewhat evenly. I like to use slightly dampened hands for this, but you can also use a wetted spoon. Top each brownie with some chocolate chips and any other topping of choice, if using. Place in the oven and bake for 28-30 minutes, until the brownies are dry to the touch on the outside but still quite fudgy inside. Let cool for at least 20 minutes before removing the brownies from the pan. Keep refrigerated or frozen in an air-tight container. Notes These brownies are very mildly sweetened. If you prefer a sweeter brownie, I would recommend adjusting the amount of sugar to a full ½ cup. Since this is vegan batter, you can also safely taste it for sweetness before baking and adjust as needed. 3.5.3226 The post Fudgy Sweet Potato Brownies appeared first on Golubka Kitchen.

Tempeh Cauliflower Potato Tamarind Curry

April 16 2019 Vegan Richa 

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

Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas

April 13 2019 Golubka Kitchen 

Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas Do you ever use your steamer? My $10 bamboo steamer is one of my favorite kitchen tools. I love how quick the steaming process is – generally much faster than roasting or even sautéing in some cases. I also really like how steaming imparts moisture onto ingredients, so they come out hydrated and silky smooth. Some people think steamed veg is boring because there’s no oil or seasoning, but you can liberally oil and salt your steamed goods after they are done. This little meal mostly comes together in the steamer. You steam the sweet potatoes until they are soft and custardy, throw in the broccoli and kale in the last few minutes of cooking the potatoes, and serve everything with a liberal slather of our cucumber tahini ranch and crispy chickpeas. We have a tahini tzatziki recipe in our cookbook, and this ranch is sort of reminiscent of that. It’s an addictive sauce that’s amazing on pretty much everything. We made this whole meal on our Instagram Stories if you’d like to see the process (look for it later today). Below you’ll find some links for things we’ve been into lately. Wishing you a great weekend :) Mama Eats Plants E-Cookbook – We love everything that Amanda does, and have been so excited for her ebook to come out. It’s everything we ever wanted and more: delicious, cozy plant-based recipes, low waste organization tips, beautiful writing and photos. Highly recommended if you’re in need of some inspiration in the kitchen and beyond. Green Kitchen Stories New Website – Everyone’s favorite vegetarian bloggers just launched their new website and it’s so beautiful. We love watching their stunning cooking videos over and over :) Bon Appetit Youtube Channel – Speaking of cooking videos, we love watching Bon Appetit’s test kitchen videos. The editing is perfect, the hosts are full of charm, and the videos are always packed with little tricks and tips that will most definitely improve your cooking. This one of Brad Leone and Samin Nosrat making focaccia is solid gold. How I Built This – We’ve been binge-listening to this entrepreneur-centred NPR podcast. It’s fun to hear how some now giant companies got started out of thin air. Some favorite episodes include: Alice Waters, Yvon Chouinard. Our Planet on Netflix – As heart-breaking as it is awe-inspiring, this is a nature documentary that really stops you in your tracks and gets you to reconsider your impact, beyond your day to day life. I definitely cried through the whole first episode. Asparagus Fries on YumUnviverse – Plant-based cooking goddess Heather made the asparagus fries from our cookbook and shot the most beautiful video of the process. Can’t wait to make these with the first of the asparagus soon. Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas   Print Serves: 2 as a main or 4 as a side Ingredients for the cucumber tahini ranch ¼ cup tahini zest from 1 large lemon, divided juice from 1 large lemon 2 tablespoons olive oil 1 tablespoon maple syrup 1 tablespoon Dijon mustard 1 tablespoon nutritional yeast 1 teaspoon garlic powder 1-inch piece of cucumber - shredded 3-4 sprigs of dill - chopped 2 scallions - sliced sea salt and freshly ground black pepper - to taste apple cider vinegar and water - for thinning for the vegetables and chickpeas 2 medium sweet potatoes - halved olive oil 1 15 oz can chickpeas or 1½ cups cooked chickpeas sea salt 1 teaspoon nutritional yeast 1 teaspoon smoked paprika 2 stalks of broccoli - cut into florets 4-5 leaves Lacinato kale - stemmed and torn lemon zest (reserved from the ranch) red pepper flakes Instructions to make the cucumber tahini ranch In a medium bowl, combine the tahini, half of the lemon zest (reserve the rest for later), lemon juice, olive oil, maple syrup, mustard, nutritional yeast, and garlic powder, and mix until you have a smooth paste. Add the cucumber, dill, scallions, salt and black pepper to taste, mixing everything in. Your ranch will be pretty thick at this point, so thin it out with splashes of apple cider vinegar and water, until you have a glossy, creamy sauce. Taste for acidity, salt, and pepper, and adjust if needed. This ranch will last refrigerated in an air-tight container for 3-4 days. to make the vegetables and chickpeas Set a tiered bamboo steamer or steaming basked over a pot with boiling water. Place the sweet potatoes into the steamer, cover, and steam for 35-40 minutes, or until the potatoes are fork-tender and custardy. While the sweet potatoes are cooking, prepare the crispy chickpeas. Drain and dry off your chickpeas really well with a kitchen towel, lightly rubbing them to get as many as you can out of their skins. This will prevent the chickpeas from popping in the pan. Warm a generous pour of olive oil in a large pan over medium heat. Add the chickpeas and fry, stirring occasionally, for about 15 minutes, until golden and crispy. Transfer the chickpeas to a bowl and mix in some salt to taste, as well as the nutritional yeast and smoked paprika. Do not wash the pan, but wipe it off if theres any burnt bits. In the last 5 minutes of the sweet potato steaming time, add the broccoli and kale to the same steaming basket or add another tier to your bamboo steamer and add the green vegetables to that. Cover and steam for 5 minutes, until the broccoli is bright green and the kale is slightly softened. While the broccoli and kale are steaming, warm a bit more olive oil in the same pan you used for the chickpeas, over medium low heat. Add the reserved lemon zest (from the ranch recipe) and a pinch of red pepper flakes and let the oil infuse until the vegetables are done. Once the vegetables are done steaming, add the broccoli and kale to the pan with the infused oil, add a pinch of salt, and toss to coat. Serve the steamed sweet potatoes with a pinch of salt, a good slather of the ranch, topped with the green vegetables and chickpeas, and liberally drenched in more ranch. Enjoy! 3.5.3226 This post contains Amazon Affiliate links. The post Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas appeared first on Golubka Kitchen.

Vegan Chickpea Brownies

April 13 2019 Vegan Richa 

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

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.

Forget the Stove! Beat the Heat with Meatless Monday’s No-Cook Summer Recipe Videos

July 1 2019 Meatless Monday 

With temperatures rising, the last thing you want to do is cook at a hot stove. Now, with Meatless Mondays no-cook summer recipe videos you dont have to. Using fresh ingredients, you can make delicious easy-to-prepare meals. No sweat! Ingredients like tofu, chickpeas, and loads of fresh veggies make these recipes smart and nutritious.   Chickpea Salad Niçoise Sandwich - our meatless reinvention of the traditional Niçoise. Our version combines spicy chickpea mash and sliced boiled eggs, nestled in a hollowed-out country bread lathered with tapenade.   Pad Thai Zoodle Salad - a tangy, meatless iteration with zucchini noodles, this recipe combines cubed tofu, bean sprouts, red peppers, and other fresh veggies in a salty yet sweet marinade.   Artichoke Panzanella - our spin on the traditional Italian bread and tomato salad. Let the flavors of basil and olive oil mix with artichoke and tomatoes for a truly meatless, no-cook experience.   Vegan Ceviche Lettuce Cups - using tofu instead of fish, let the lime and seaweed tastes surprise you in this appetizing dish. Have a favorite meatless, no cook recipe, one thats just too good to keep to yourself? Wed love to hear about it. Post it via Instagram, Facebook, or Twitter with the hashtags #MeatlessMonday and #NoCookSummer.   The post Forget the Stove! Beat the Heat with Meatless Monday’s No-Cook Summer Recipe Videos appeared first on Meatless Monday.

Vegan Mediterranean Nachos with Shawarma Chickpeas, Tzatziki, Olives, Pita bread

June 19 2019 Vegan Richa 

Vegan Mediterranean Nachos with Shawarma Chickpeas, Tzatziki, Olives, Pita breadVegan Mediterranean Nachos with Shawarma Chickpeas, Tzatziki, Olives, Cucumber, warm toasted Pita bread. Great Appetizer for parties or potluck. Vegan Nutfree Recipe Jump to Recipe These Mediterranean inspired nachos are super easy to put together. They are refreshing and so delicious with the various textures and flavors. Some toasted pita bread, warm shawarma spiced chickpeas, veggies, olives or sun dried tomato, and a generous helping of tzatziki! You can also switch up the toppings with some hummus and tahini dressing. Add other veggies such as chopped juicy tomatoes and onions. These Nachos can be made gluten-free with glutenfree flatbreads or veggie chips. They also make a great summer meal. What do you like on your Pita Nacho Bowl!Continue reading: Vegan Mediterranean Nachos with Shawarma Chickpeas, Tzatziki, Olives, Pita breadThe post Vegan Mediterranean Nachos with Shawarma Chickpeas, Tzatziki, Olives, Pita bread appeared first on Vegan Richa.

Buffalo Chickpea Salad Sandwich

May 30 2019 Golubka Kitchen 

Buffalo Chickpea Salad Sandwich It seems like we come back every year with a bean salad idea similar to today’s buffalo chickpea variation (see this sandwich and this salad). Beans do so well when combined with all kinds of sharp, punchy ingredients, like pickled items, herbs, and spices. Dressed up like this, they make for a flavorful and satiating component to include in sandwiches, bowls, salads, etc. They last a while in the fridge, which makes them great for meal prep and generally for thinking ahead. This buffalo chickpea version features a balance of spicy, savory, sweet, and briny. It’s especially delicious in a sandwich format, but it can definitely be enjoyed a bunch of different ways. The chickpeas are mashed and dressed with buffalo sauce, lemon juice, mustard, etc., and bulked up with pieces of roasted red pepper, olives, red onion, celery, and dried cranberries (which provide perfect little pockets of sweetness). Most of the ingredients here are pantry items for us/­­things that we almost always have in the fridge, so this type of lunch-saver is always at an arm’s reach. Maybe that’s the case for you as well? We hope you’ll give this one a try :) Buffalo Chickpea Salad Sandwich   Print Serves: around 6 sandwiches Ingredients 3 cups cooked chickpeas (2 15 oz cans) 3 roasted red bell peppers - cut into bite-sized pieces juice from 1 lemon 2 tablespoons to ¼ cup Buffalo hot sauce 1 tablespoon Dijon mustard 1 tablespoon olive oil ¼ cup olives and capers or just olives - chopped packed ¼ cup dried cranberries - chopped 1 large celery stalk - finely chopped ¼ of a red onion - finely chopped 1½ teaspoon garlic powder 1½ teaspoon onion powder handful of herbs of choice like dill, basil, parsley, chives - chopped salt and pepper - to taste Instructions Put half of the chickpeas and all of the roasted red pepper in a large bowl and mash with a masher until fairly smooth. Add the rest of the chickpeas and mash them in, leaving some pieces intact for texture. Add the lemon juice, hot sauce, mustard, olive oil, olives/­­capers, cranberries, celery, red onion, garlic powder, onion powder, herbs, and salt and pepper. Mix everything through, taste for salt and adjust if needed. You can also do all of the mixing in a food processor. Keep the buffalo chickpea salad refrigerated in an airtight container. Serve in sandwiches with fixings like lettuce, cucumber/­­tomato slices, or in salads, bowls, etc. Enjoy! Notes Buffalo hot sauce varies greatly in hotness from brand to brand, so taste as you go when you add it, until you have the desired level of heat. 3.5.3226 The post Buffalo Chickpea Salad Sandwich appeared first on Golubka Kitchen.

Chana Masala

May 13 2019 Meatless Monday 

The chana bean, or chickpea, is a staple of the Maharashtrian diet, used in a variety of forms and variations. This Chana Masala is considered by many to be the most popular curry in India. In fact, this is one of the dishes that the women in the Masala Mamas collective make for the children in the Love2Learn school in Kalwa every week. The recipe is fairly straightforward to make, though you have to remember to soak the beans overnight. This recipe is full of aromatic Maharashtrian flavors and has a nice spicy kick. Serve with chapattis or over rice, the way the children love to eat it. This recipe is by Ranjana Ramchandra Gaiakwad and is from the cookbook Masala Mamas. 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 Ingredients: - 1 1/­­4 cup/­­ 250 gr dry chickpeas, soaked overnight in a generous amount of water -  1/­­2 tsp/­­ 2.5 ml baking soda -  1/­­2 tsp/­­ 2.5 ml turmeric - 2 Tbsp. /­­ 30 ml neutral oil - 2 tsp/­­ 10 ml whole cumin seeds - 1 tsp/­­ 5 ml mustard seeds - 4 fresh green chili peppers, chopped - 2 tsp/­­ 10 ml fresh curry leaves - 1 tsp/­­ 5 ml asafoetida (hing) - 1 tsp/­­ 5 ml finely chopped ginger - 2 tsp/­­ 10 ml garam masala - 2 tsp/­­ 10 ml ground coriander - 1 tsp/­­ 5 ml turmeric - 1 tsp/­­ 5 ml cumin - 1 tsp/­­ 5 ml red chili powder - Salt to taste   Drain the soaked chickpeas and rinse well in a colander. Fill  a  medium  or  large  saucepan  with  6  cups  of  water,  along  with  baking  soda  and  and  turmeric.  Bring to a boil, and add the soaked chickpeas.  Cook  for  1  1/­­2   hours,  or  until  chickpeas  are  thoroughly  cooked. When the  chickpeas  are  done,  heat  oil  in  a  frying  pan  over  medium    Add cumin,  mustard,  chili  peppers,  curry  leaves,  hing,  and  ginger,  and  cook  until  fragrant,  around  3-4  minutes. Add the cooked chickpeas. Stir until the chickpeas are coated with spices.  Add  garam  masala,  coriander,  turmeric,  cumin  and  red  chili  powder  and  mix    Sauté  over  medium  heat  for  a  minute  and  add  salt  to  taste. Serve over rice or with chapattis. The post Chana Masala appeared first on Meatless Monday.

Golden Chai Mix for Turmeric Chai Latte

May 10 2019 Vegan Richa 

Golden Chai Mix for Turmeric Chai LatteGolden Chai Mix for Turmeric Chai Latte. Golden Milk Mix + Chai Spice is a perfect start to the morning. This mix is caffeine-free, great for gifting, and use in curries, dals, stews, with veggies. Vegan Glutenfree Soyfree Nutfree Recipe. Jump to Recipe I’ve been trying to change up my morning Chai to be caffeine free. Don’t ask me how that is going (it is hard!). I’ve been reducing the masala Chai and subbing a portion of it other options. This cup of this Turmeric Chai works the best. The warm spiced drink feels cozy and the refreshing spices remind me of the brewed spiced masala chai. Success! My favorite Indian Chai spice mix gets a makeover with the addition of Turmeric and some optional saffron. This potent and flavorful mix makes amazing golden chai latte, minus the chai(tea, caffeine). Mix up this golden chai mix, change up the amounts of spices to preference. Boil in a small amount of non dairy milk then add some frothed non dairy milk and done! You can add a tea bag to it for tea, serve it cold over ice or make a golden ice cream shake or smoothie! You can also use this mix in dals, veggie stir and curries! Try it in my peanut butter chickpea curry, lentil soup, and aloo gobi. Lets make some!Continue reading: Golden Chai Mix for Turmeric Chai LatteThe post Golden Chai Mix for Turmeric Chai Latte appeared first on Vegan Richa.

Avocado Toast with Fresh Beet Hummus

May 6 2019 Meatless Monday 

Avocado toast is a trendy brunch dish thats super easy to make at home! Fresh beet hummus adds a punch of color kids will love. Top your toast with whatever you like! This recipe comes to us from our sister campaign, The Kids Cook Monday . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - For the Beet Hummus: - 1 15-oz can chickpeas - 2 tbsp. extra virgin olive oil - 2 cloves garlic - 1 tbsp. lemon juice - 1-2 small cooked beets -  1/­­4 tsp salt   - For the Avocado Toast: - 4 slices of crusty sourdough bread - 2 avocados - 16 cherry tomatoes, optional - Arugula, optional - Sea salt - Black pepper   To make the Beet Hummus: Drain and rinse the chickpeas and peel the garlic cloves. Combine the chickpeas with the rest of the ingredients in a food processor. Process for 1-2 minutes. If desired, add 1-2 tbsp. additional olive oil to achieve desired texture. To make the Avocado Toast: Toast the bread slices. Once the bread is toasted, spread a layer of beet hummus on each slice. Carefully slice the avocados and cherry tomatoes, if using. Using half of an avocado per slice of toast, fan the avocado slices out over the hummus. Top with cherry tomatoes, arugula, a few grinds of black pepper and a pinch of sea salt. The post Avocado Toast with Fresh Beet Hummus appeared first on Meatless Monday.

Vegan Chickpea Rice Soup

April 27 2019 Vegan Richa 

Vegan Chickpea Rice SoupComforting and Healing Vegan Chickpea Rice Soup with Veggies. A glutenfree variation of Vegan Chicken Noodle Soup. Easy 1 Pot 30 minute meal. Gluten-free Nut-free Recipe. Soyfree option Jump to Recipe Spring sometimes brings sniffles and a warm comforting brothy soup is what gets me through it! This Chickpea Rice soup is the answer to the chikin noodle soup that cures all.  Garlic and veggies cooked to golden, then herbs, flavors and broth simmered with cooked chickpeas and rice! Use noodles, vegan chikin subs for variation. This Soup is delicious, healing and satisfying. It needs 1 Pot and less than 30 minutes! Change up the herbs to preference. Add more veggies for a hearty soup.Continue reading: Vegan Chickpea Rice SoupThe post Vegan Chickpea Rice Soup appeared first on Vegan Richa.

Chickpea Salad with Zucchini, Vegan Mozzarella, and Basil

April 15 2019 VegKitchen 

Chickpea Salad with Zucchini, Vegan Mozzarella, and Basil Serve this hearty salad of chickpeas, vegan mozzarella, and zucchini on its own as a first course preceding a lighter pasta dinner (see some tempting possibilities in Pasta on the Lighter Side). If you’re a basil fan, use as much as you’d like. If not, substitute another herb, like parsley. Continuing reading Chickpea Salad with Zucchini, Vegan Mozzarella, and Basil on VegKitchen

Vegan Chickpea Brownies Grain-free GF

April 13 2019 Vegan Richa 

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

kadala curry recipe | puttu kadala curry | black chickpeas curry

April 8 2019 hebbar's kitchen 

kadala curry recipe | puttu kadala curry | black chickpeas currykadala curry recipe | puttu kadala curry | black chickpeas curry with step by step photo and video recipe. kerala cuisine are known for its traditional recipes mainly derived from coconut base. particularly with the curries, they are purpose based dishes and typically each breakfast dish has its own corresponding curry. one such spicy and tasty curry recipe is kadala curry served with puttu or appam dosai recipes. The post kadala curry recipe | puttu kadala curry | black chickpeas curry appeared first on Hebbar's Kitchen.


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