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Stadiums Up Their Game with New Meatless Options

Asparagus Corn Chowder

Tofu Bhurji – Vegan Bhurji (Indian Breakfast Scramble)

Breakfast Quinoa










chili vegetarian recipes

Asparagus Corn Chowder

yesterday 14:40 Golubka Kitchen 

Asparagus Corn Chowder We sent out this simple asparagus chowder recipe as a little bonus in our newsletter a few years ago. Since then, it’s become a total spring staple for us, and we cook it almost every time there’s good asparagus around. It also turned out to be a crowd pleaser, since we heard back from a lot of people who made and loved it (those are the best emails to get, always). This spring, while making the chowder yet again, we realized that we should probably publish it here and make it readily accessible to everyone at all times :) This delicate chowder is a great dish for showcasing asparagus – there’s few ingredients, so the tender, green qualities of asparagus can really shine. The recipe comes together so quickly, too (you can watch the whole process in our Instagram stories later today)! The key here is not to overcook the asparagus, since it’s at its best when bright green and snappy. Otherwise, it turns into something brown, mushy, and generally unappealing. It’s barely cooked in this recipe – just quickly sautéed with some lemon juice and flash blanched in broth and coconut milk. This recipe definitely allows for all kinds of improvisation with spring produce. You can use any tender spring greens that you can find this time of year, as well as herbs – chives with their pretty blossoms, basil, and mint all work great here. You can swap in peas or fava beans for some of the corn or ramps for some of the onion. Have fun with the toppings, too. An assertive flavored oil like chili oil would be great, but a drizzle of good quality olive oil is always delicious as well. Something crunchy like toasted pumpkin seeds or croutons would be heavenly on top, and lots of herbs, always. Hope you’ll give this one a try :) Asparagus Corn Chowder   Print Serves: 4-6 Ingredients 1 tablespoon olive oil or other cooking oil of choice 1 teaspoon cumin - freshly ground 1 teaspoon coriander - freshly ground 1 large yellow onion - chopped sea salt - to taste kernels from 2 ears of sweet corn or about 2 cups frozen and thawed corn freshly ground black pepper 1 bunch asparagus - tough ends cut off, sliced into bite-size pieces 3 cloves garlic - minced juice of 1 lemon 1 13.5 oz can unsweetened canned coconut milk 1½ cups vegetable broth or water 4 cups spring greens, such as spinach, arugula, watercress, etc. handful of fresh basil or mint leaves (optional) chives/­­chive blossoms - for garnish (optional) chili oil, basil oil or olive oil - for garnish (optional) Instructions Heat the oil in a medium soup pot over medium heat. Add the cumin, coriander, onion and a few pinches of salt, sauté for 5 minutes. Add the corn, a pinch of salt and black pepper, and cook, stirring, for another 5 minutes. Add the asparagus and garlic and sauté until the asparagus is bright green, for about 2-3 minutes. Add the lemon juice and let it absorb for a minute. Add the coconut milk and vegetable broth/­­water and bring to a boil. Remove the pot from the heat and stir in the greens to wilt them. Transfer about half of the soup to an upright blender along with the basil/­­mint, if using, and blend until creamy. Return the blended mixture back to the soup pot and stir to combine. Taste and adjust the seasonings if needed. Serve garnished with chives and chive blossoms, a drizzle of oil or any other desired toppings. 3.5.3226 The post Asparagus Corn Chowder appeared first on Golubka Kitchen.

Stadiums Up Their Game with New Meatless Options

April 15 2019 Meatless Monday 

Stadiums Up Their Game with New Meatless OptionsWhether youre in it for the love of the game or the delectable ballpark eats, baseball season is in full swing. In 2019, stadiums are offering more meatless options than ever before: From the Impossible Burger to falafel-packed pitas to meat-free Philly cheesesteaks, theres no shortage of tasty ways to fill up at the concession stands. Find a few notable favorites below. Photo Credit: Beyond Meat Dodger Stadium Burgers and hot dogs are ballpark staples, and now meatless options are, too, at Dodger Stadium in Los Angeles. Find the Impossible Burger topped with herb mayo, lettuce, tomato and onions at Field Section 47 and Reserve section 29, according to Eater . Beyond Meat is also available, in the form of a Dodger Sausage , at Field 10, Loge 133, and Reserve 4.   Citi Field Mets fans can whet their appetites at the Goya Burrito Bar (Section 414), where they can choose from bean, rice and veggie burritos, bowls, or nachos, Eater reported. In the mood for something else? Youre in the right place, as AM New York highlighted. Score a margarita pizza cupcake (Jim Beam Highball Club on the Promenade),  Shake Shacks Portobello Shroom Burger (Section 140, Field Level Concourse), a veggie taco at El Verano Taqueria (Section 139, Field Level Concourse), or a veggie dog at Hain Celestial Gluten Free & Organic Stand (Section 105).   Globe Life Park Stadium The Texas Rangers provide their fans with a meatless haven at Globe Life Park Stadium . The Ballpark Vegan (near section 16) serves up a variety of meatless eats, including a Beyond Burger topped with vegan cheese, street tacos loaded with Beyond Meat crumbles and vegan chili.   T-Mobile Park If you have tickets to a Seattle Mariners home game, come hungry ! Find the seemingly ubiquitous Impossible Burger at Lil Woodys Burger & Shakes (at the Pen). This version is built the old fashioned way, topped with chopped onion, diced pickle, tomato, lettuce, ketchup and mayo. Hit It Here Café (Right Field Hit It Here Terrace) serves a fully vegan Beyond Burger, which is paired with vegan Just Mayo. At The Natural (Section 105), Beyond Meat is served in the form of a sweet and spicy sausage. Here you can also order avocado toast - not yet a ballgame staple, but whos to judge? At Paseo (Edgars Cantina and Edgars Home Run Porch), you can chow down on the Tofu Delight Sandwich, which features sautéed organic tofu with garlic aioli, caramelized onion, cilantro, pickled jalape?o and romaine lettuce, all served on a toasted baguette.   Yankee Stadium Yankee Stadium boasts tons of meatless dining options. At Bareburger (section 132), choose between the Beyond Sausage sandwich, avocado bites or the Changeup Burger (Impossible Burger, pickled red onions, spinach, guacamole, spicy pico de gallo on a sprout bun). At the Toyota Terrace (in the right field bleachers), try a crispy buffalo cauliflower bun thats served with celery slaw and creamy bleu cheese. If youre craving something sweet, its important to know theres a Ben & Jerrys Scoop Shop located in Sections 125 and 318.   Oracle Park The three-time World Champion San Francisco Giants are winners in more ways than one: Their stadium food options are truly trophy-worthy. The venue hosts a culinary garden behind the centerfield wall, from which two restaurants source fresh produce like kale and avocado. Beyond an assortment of fresh veggies, there are tons of meatless meals available here. The Garden Table offers an Impossible beef-based chili, and the standard Impossible Burger is available at Derby Grill outposts. Guests can go beyond classic ball game fare with the rice bowl (baby bok choy and baked tofu) or the noodle bowl (roasted eggplant, wok-seared bell peppers, crispy tofu) at Fongs , located on the second floor promenade.   Citizens Bank Park Grammy Award-winning musician Questlove has certainly upped the Philadelphia Phillys cool factor. Launched at the end of March 2019, the teams Citizens Bank Park is now serving Questloves Cheesesteak , a meatless riff on the citys iconic dish made with - you guessed it - Impossible Meat (Sections 108 and 120). In addition to the new menu item, plant-based meals can be found at Shake Shack, the first sit-down Shake Shack in a sports venue (near the Third Base Gate) and at Harry the Ks Broadcast Bar and Grille, which is serving up curry cauliflower lettuce (Left Field Gate).   Did we miss one your meatless stadium faves? Tell us about it by leaving a comment on our Facebook  page or post it using #MeatlessMonday. Want to bring Meatless Monday to your local stadium or community? Become a Meatless Monday Ambassador today ! Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Stadiums Up Their Game with New Meatless Options appeared first on Meatless Monday.

Sabudana (Tapicoa) Bhel, Chaat

April 8 2019 Manjula's kitchen 

Sabudana (Tapicoa) Bhel, Chaat (adsbygoogle = window.adsbygoogle || []).push({}); Sabudana (Tapicoa) Bhel, Chaat Sabudana Bhel this is a delicious appetizer or also can be served with afternoon tea. Sabudana Bhel or I like to call this chaat is an elegant looking dish, that will sure to impress all your family and friends. For Sabudana – Tapioca - 1/­­2 cup sabudana (tapioca, use the larger pearls) - 2 tsp oil - 1/­­4 tsp cumin seeds (jeera) - 1/­­4 tsp mustard seeds (rai) - pinch turmeric (haldi) - 1/­­2 tsp salt - few drops lemon juice For Serving - 1 cup potato (boiled peeled and cut into small cubes) - 1 Tbsp green chili (finely chopped) - 1/­­2 tsp salt - 1/­­2 cup peanuts (roasted and crushed) - 2 tsp chaat masala - 1/­­2 cup aloo lacha (check existing recipe) - 1/­­4 cup tamarind chutney (check existing recipe) -  Wash sabudana (tapioca) changing the water 2-3 time and soak with one cup of water, soak 8 hours or more. Sabudana will become all most four time in volume and will be soft. - Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and mustard seeds after seeds crack add turmeric, lower the heat to low. Add sabudana, and salt. Keep stir frying until sabudana becomes translucence, looks like pearls. This should take about another 4-5 minutes. Stir gently and making sure tapioca doesnt get sticky and stuck to each other. Turn off the heat, and drizzle 3-4 drops of lemon juice and stir. - Transfer sabudana to a wide bowl stir for few minutes with fork making sure sabudana pearls are separated and not sticky. Serve the sabudana at room temperature. - Add 1/­­2 teaspoon of salt and green chilies to cubed potatoes, mix it well and set aside. - Assembling the Sabudana Bhel, in a serving platter spread the cooked sabudana, sprinkle the roasted peanuts, over peanuts sprinkle the potatoes, then aloo lacha, some more peanuts and drizzle the chutney. Suggestion, this is a easy recipe, you can prepare every thing in advance, cooked sabudana can be refrigerator for up to a week. Aloo Lacha and tamarind chutney can be stored for months.   The post Sabudana (Tapicoa) Bhel, Chaat appeared first on Manjula's Kitchen.

Spicy Vegan Burrito Bowls

April 8 2019 Meatless Monday 

These spicy vegan burrito bowls are plant-based, healthy, and packed with flavor! This recipe comes to us from Think Rice  and FeedFeed . 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 Chipotle Cauliflower 1  Medium Head Cauliflower Drizzle Neutral Oil  like avocado - 1/­­2  Tsp  Salt - 1  Tsp  Chipotle Chili Powder - 1/­­4  Tsp  Cumin - 1/­­4  Tsp  Onion Powder - Black Pepper  to taste - Pinch of Cayenne  optional - Lime Rice 1  Cup  Long-Grain Brown Rice  uncooked Zest from 1 Lime Juice from 1/­­2 Lime 1/­­2  Tsp  Salt - Cumin Black Beans 2  15 oz Cans  Black Beans 1/­­2  Tsp  Salt 1  Tsp  Chili Powder 1/­­2  Tsp  Cumin 1/­­2  Tsp  Garlic Powder - Avocado Sauce 1  Avocado 2  Cloves  Garlic 1/­­2  Jalape?o 1/­­4  Cup  Water Juice from 1 Lime 1/­­2  Tsp  Salt Black Pepper  to taste - Optional Toppings Chopped Green Onions Hot Sauce Baby Kale or Spinach Chopped Jalape?o  optional Chipotle Cauliflower Preheat your oven to 425 degrees F. Break down your cauliflower into bite-sized florets (see photos for reference). Toss cauliflower with the oil and spices until evenly coated. On a baking sheet lined with parchment paper, bake cauliflower in the oven for 25-30 minutes, stirring halfway. Lime Rice Add your US Grown long-grain brown rice to a pot with water. (Use as much water as the package directs – different varieties will call for different amounts). Cook brown rice until all water is absorbed, and rice is al dente. When rice is done cooking, add in the lime juice, lime zest, and salt, stirring well. Cumin Black Beans Rinse and drain your cans of black beans. (If using homemade, make about 3 cups). Add beans, salt, and spices to a small sauce pot. Cook over medium-low heat for about 10 minutes, stirring, until hot and softened. Alternatively, you can use plain black beans or chickpeas in this recipe if you’d like. Avocado Sauce Add all avocado sauce ingredients to a blender, and blend on high until smooth and creamy. Putting It All Together Assemble your bowls. Add on a layer of baby kale or spinach, if desired. Layer on the black beans and rice, then add on cauliflower. Drizzle everything with the avocado sauce, and top with chopped green onions. Add on some hot sauce or extra black pepper, if you’d like. The post Spicy Vegan Burrito Bowls appeared first on Meatless Monday.

Inspired by New York City Schools Going Meatless Monday? Here’s How Your School Can Join the Movement

March 18 2019 Meatless Monday 

Inspired by New York City Schools Going Meatless Monday? Here’s How Your School Can Join the MovementNew York City schools, the largest public school system in the world, will launch Meatless Monday for all 1.1 million students beginning this fall. Students will have access to an all-vegetarian breakfast and lunch every Monday. The citywide Meatless Monday program is an expansion of a pilot program that began with 15 schools in Brooklyn in 2018. Positive student feedback from the pilot encouraged city officials to make Meatless Monday an official program for all schools. The Meatless Monday menu will include kid-friendly menu items such as veggie tacos, meatless chili and grilled cheese. Students will also have the opportunity to weigh-in on the menu before its finalized. The program was announced by NYC Mayor Bill de Blasio, plant-based advocate and Brooklyn Borough President, Eric Adams and School Chancellor Richard Carranza at a press conference attended by the Meatless Monday team. Click here for more photos, press and TV coverage . Bring Meatless Monday to Your School - Free Resources and Expertise to K-12 Schools Students and schools around the country are taking action to address climate change and health issues. Meatless Monday is a simple and effective program that helps students, parents and administrators develop long-term healthy eating habits that also address environmental issues. Schools looking to implement Meatless Monday programs can consult with our team, which includes experts from the Johns Hopkins Center for a Livable Future .  Free resources include: o Research on the health and environmental benefits of choosing plant-based foods instead of meat o Implementation guides for starting Meatless Monday in school cafeterias o Marketing materials that can be used to promote Meatless Monday on site or through digital and social media o Downloadable cookbooks and weekly newsletters  with Meatless Monday recipes o Sign-up to become a Meatless Monday Ambassador Questions? Contact us now  for additional information or to learn how to implement a program at your school. Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Inspired by New York City Schools Going Meatless Monday? Here’s How Your School Can Join the Movement appeared first on Meatless Monday.

Ragda Puri Chaat

February 26 2019 Manjula's kitchen 

Ragda Puri Chaat (adsbygoogle = window.adsbygoogle || []).push({}); Ragda Puri Chaat Ragda Puri is a chaat dish that will leave you licking your fingers. Made with crunchy puris, ragda, and chutney, this recipe is the perfect addition to any chaat menu. This appetizer is easy to make and tastes delicious.  - 24 Puries (I am using store bought) - 1 cup vatana - 1 cup potato (boiled peeled and cubed in small pieces) - 1 tsp salt - 1 tsp black salt - 1/­­4 tsp black pepper - 2 tsp sugar - 1 Tbsp dry roasted cumin seed powder (bhuna jeera) - 1 Tbsp dry roasted coriander powder (bhuna dhania) - 2 Tbsp ginger (chopped) - 1 small green chili (chopped) - 1/­­2 cup cilantro (chopped) - 1 Tbsp tamarind chutney - 1 Tbsp lemon juice - 1 Tbsp green chili (finely chopped, optional) For Serving - 1/­­4 cup tamarind chutney (use more as needed) - 1/­­4 cup fine sev -  Wash and soak vatana in three cups of water for at least 8 hours. After soaking vatana will be about 2 1/­­2 times the volume of the original. -  Put the vatana in a pressure cooker with 2 1/­­2 cups of water. When the pressure cooker starts to steam, turn the heat down to medium and cook for 10 minutes. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Vatana should be soft and tender. I have used instant pot, because it is more convenient. - Blend cilantro, green chilies, and ginger, tamarind chutney, and lemon juice. - Mix cilantro paste and all the spices, salt, black salt, sugar, black pepper and finely chopped green chili this is optional, to boiled vatana mix the spices well. This is known Ragda. Add hot water if needed Ragda should not be very dry it should have thick gravy, Ragda thickens in consistency as it cools. - For serving, make a small hole on top of each puri and arrange them on a platter. Stuff them with the ragda. Drizzle with tamarind chutney and sev. Ragda Puri Chaat can be prepared few days in advance When you are craving for chaat. This is a Healthy Chaat, Ragda has no oil, and can be served by itself, over crackers, over bread, roll with any indian flat bread, or make sandwich . Check the recipe for Pani Puri , and Tamarind Chutney    The post Ragda Puri Chaat appeared first on Manjula's Kitchen.

Glazed Tempeh Steaks with Rosemary Mushroom Gravy

February 6 2019 Golubka Kitchen 

Glazed Tempeh Steaks with Rosemary Mushroom Gravy Hi friends! Checking in really quickly with a favorite dinner as of late. I think tempeh is one of those things that people either love or hate, but there’s a few ways of cooking it that I’m pretty sure would make anyone like it. ‘Glazing’ it is one of those. It’s a decadent method that leaves you with irresistibly golden tempeh ‘steaks’ with crispy edges. Today we’ve got a cozy rosemary, mushroom and white bean gravy to top it with. I thought I’d also share something that’s been helping me stay on track with eating the foods that make me feel good after an indulgent December and January. I noticed myself falling into some not-so-great eating patterns ever since the holidays. Things like treats after dinner almost every night, or buying salty processed snacks more often than I like (have you tried Hippeas?!). None of them are a big deal, but it’s things that don’t contribute to me feeling 100%. So I’ve been aiming to gently steer my focus towards the food that gives me the most energy: whole plant foods. I like the idea of Dr. Michael Greger’s daily dozen checklist, which is his proposed list of the most nourishing plant foods to try to fit into your daily routine. It goes as follows: beans, berries, other fruit, cruciferous vegetables, greens, other vegetables, flax seeds, nuts and seeds, herbs and spices, whole grains, beverages (water), along with the suggested number of servings. So, I’ve been aiming to check off most of the items with my meals every day. At first it becomes a fun game, and then turns more and more into a habit. Of course, it’s not realistic to expect yourself to eat that way every single day, and some days I don’t even eat half of the things listed, but it’s also easier than you might think to get these things in. These tempeh steaks, for example, check off 4 of the items! I make sure to use this tool as a gentle reminder, definitely not as a way to control my eating or stress myself out in any way. There’s a daily dozen app that lets you check off the items, which I used at first, but now I just think about the checklist when buying groceries for the day/­­week, and it helps so much with building out nourishing meals. Just wanted to share this, in case anyone else finds it helpful. Have a great rest of your week! Glazed Tempeh Steaks with Rosemary Mushroom Gravy   Print Serves: 4 medium portions or 2 large Ingredients for the tempeh steaks 8 oz tempeh (we used 3-grain tempeh) 1 teaspoon sesame oil 1½ tablespoons tamari or coconut aminos 1 tablespoon brown rice vinegar or mirin 1 teaspoon maple syrup 1 tablespoon avocado oil or olive oil for oiling the pan for the rosemary mushroom gravy avocado or olive oil 1 yellow onion - diced sea salt 1 lb crimini mushrooms - sliced 2 cloves of garlic - minced 2 tablespoons balsamic vinegar 2 cups or 1 can of cooked white beans (any variety) 1 tablespoon white miso 1 teaspoon Dijon mustard splash of Sriracha/­­chili sauce or a pinch of red pepper flakes 1 tablespoon chopped rosemary freshly ground black pepper ¼ cup white bean broth (if cooking white beans from scratch), veggie broth or water parsley, cilantro, or other herbs - for serving Instructions to make the tempeh steaks Slice the tempeh in half crosswise and then slice each half in half lengthwise, so that you end up with 4 thin, square or slightly rectangular pieces. In a shallow dish, whisk together the sesame oil, tamari/­­coconut aminos, vinegar, maple syrup, and oil. Place the tempeh pieces into the shallow dish with the marinade and let it marinate while you make the gravy. To cook the steaks, heat oil in a large pan over medium heat. Remove the tempeh from the shallow dish, leaving the marinade in the dish. Place the tempeh in the pan and cook for 2-3 minutes on each side, until golden. Pour the remaining marinade over the tempeh, letting it bubble up and create a glaze over the tempeh. Serve right away with the mushroom rosemary gravy. to make the rosemary mushroom gravy Heat some oil in a large pan over medium heat. Add the onion and a pinch of salt and cook for about 7 minutes, until translucent. Add the mushrooms, stir once, and then let them sit without stirring for a minute or two. Cook for another 7 minutes, or until all the liquid, released by the mushrooms evaporates. Add the garlic and stir for about 30 seconds, until fragrant. Add the balsamic and cook for another few minutes, until the vinegary flavor of the balsamic cooks off. Add about a ¼ of the amount of the mushrooms to an upright blender. Add half of the white beans, miso, mustard, chili sauce/­­red pepper flakes, rosemary, black pepper, more sea salt, and broth/­­water. Blend until smooth, adding more broth if needed. Taste for salt and adjust if needed. Add the blended gravy back to the pan with the mushrooms, along with the remaining white beans. Heat everything through, adding more broth if necessary to achieve a gravy-like consistency. Serve the gravy over the tempeh steaks, garnished with herbs. Enjoy! 3.5.3226 You might also like... Grain-Free Tomato Tart with Cauliflower Ricotta Barley Tomato Salad Braised Leeks with Cauliflower White Bean Mash Pasta e Ceci - The Coziest Pasta and Chickpea Soup from Abruzzo .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Glazed Tempeh Steaks with Rosemary Mushroom Gravy appeared first on Golubka Kitchen.

Vegetable Congee

February 4 2019 Meatless Monday 

Vegetable congee can be eaten any time of the day or year, but it’s particularly enjoyable as a warm and comforting breakfast. This recipe is nourishing, delicious and easy to make. Its a perfect recipe to make on a slow morning, or make it the night before and simply reheat it in the morning.   This recipe comes to us from Tina Jui of The Worktop . Find the original Vegetable Congee Recipe  and additional photos on The Worktop.   Serves 4 1  cup  brown short grain rice 4  cups  vegetable broth  (water also works) 1  small knob  ginger 1/­­2  cup  dried sliced shiitake mushrooms 1/­­2  cup  dried mixed mushrooms  (such as a mixture of porcini, charcoal bumer, honey fungus, black trumpet and chanterelle)  1  small  sweet potato 1  small bunch  collard greens (or other dark leafy greens such as kale, chard or cabbage)  (about 2 cups when cut)   Rinse the rice well and drain. In a large pot, add the rice, vegetable stock or water, and ginger. Bring to a boil, then turn the heat down and simmer, covered, stirring occasionally. As the rice is cooking, in a large bowl, soak the dried mushrooms in 4 cups of warm water. Set aside. Peel and cut the sweet potato into 1-inch cubes. Set aside. Wash and cut the collard greens into 1-inch strips, removing any tough stalks. Set aside. When the congee has been cooking for 45 minutes, and the mushrooms are fully rehydrated, add the mushrooms into the congee. Slowly pour in the soaking liquid, discarding the last bits of liquid where any dirt and grit may have accumulated. Stir in the sweet potatoes. Cover and continue simmering, stirring occasionally, for another 30 minutes. After 30 minutes have passed, stir in the collard greens. Continue to simmer, stirring occasionally, for another 15 minutes. At this point, the rice grains should have fully softened and absorbed most of the water. If the congee is too watery, simmer without the covering the pot to allow some steam to escape for the last 15 minutes. If the congee is too thick, you can add additional water as needed. Serve warm with desired toppings, such as kimchi, green onions, a splash of soy sauce and a bit of hot chili oil. PREPARE THE NIGHT BEFORE. You can make this congee the night before, cover and store in the refrigerator. Alternatively, enjoy some congee for dinner, and have the leftovers in the morning. Simply heat up the congee in the morning before serving. The post Vegetable Congee appeared first on Meatless Monday.

Wonton Soup

February 4 2019 Meatless Monday 

This plant-based take on traditional wonton soup is perfect for those chilly nights when you just want to stay in and cozy up on the couch with a big bowl of comfort. You can add buckwheat noodles or you can keep it traditional with just the broth and wontons.   This recipe  comes from Ashley at Eat Figs, Not Pigs. Check out her blog  for more delicious recipes. Serves 6-8 Wontons Vegan friendly wonton or pot sticker wraps 1 cup boiling water 1 cup textured vegetable protein 2 teaspoons vegetarian chicken bouillon base or 1 vegetarian chicken bouillon cube 1/­­8 cup of vegetable or canola oil, optional 2 tbs tamari or soy sauce 2 tbs fresh chives, minced 2 tbs minced garlic 3 tsp powdered egg replacer + 4 tbs warm water, mixed together according to package directions. 1 tbs fresh ground ginger 1 tbs rice wine vinegar 1/­­4 tsp white sugar, optional 1/­­2 jalapeno, optional   Broth 1 tbs sesame oil 1 small white onion, chopped 2 tbs fresh ginger, mined 4-5 cloves fresh garlic, minced 8 teaspoons vegetarian chicken bouillon base 8 cups water Chili oil, optional Minced green onion, optional   Wontons Boil water and bouillon on high heat. Remove from heat and add dry TVP. Mix to combine and set aside to 10-15 minutes to rehydrate. After 10-15 minutes, add oil, soy sauce, chives, garlic, ginger, rice wine, sugar, jalapeno, and egg replacer, mixing to combine thoroughly. Taste mixture and season accordingly. In the middle of a wonton wrapper, add a heaping teaspoon of your vegan pork mixture. Using your finger, moisten the edges of the wonton wrapper with water. Once the edges are moist, fold in half to create a half moon shape (circle wrappers) or rectangle shape (square wrappers). With your fingers again, moisten the bottom corners of the folded wonton and fold in half where the bottom corners meet. Place wontons on a baking sheet lined with parchment paper. Continue this process until all the filling is gone and set aside. Broth In a pot on medium heat, add oil. Once oil is hot, add onion and ginger. Saute until onions are slightly translucent and fragrant, about 4-5 minutes. Add garlic and saute and additional 2-3 minutes. Add water and bouillon base, increase heat to high and bring to a boil. Once the broth starts boiling, reduce heat and simmer for about 15-20 minutes. While broth is simmering, fill a separate pot with water and bring to a boil. Add wontons and cook until they rise to the surface, about 2-3 minutes. Transfer wontons to a bowl with hot broth. Garnish with chili oil and green onions. Serve hot. The post Wonton Soup appeared first on Meatless Monday.

Hyderabadi Bagara Baingan

January 29 2019 Manjula's kitchen 

Hyderabadi Bagara Baingan (adsbygoogle = window.adsbygoogle || []).push({}); Hyderabadi Bagara Baingan Bagara Baingan is a popular Hyderabadi dish. It is made with small eggplants that are cooked in a rich masala curry. Hyderabadi baingan is the perfect dish to serve to guests with a sophisticated palette because of the mixture of nutty spices. - 12 small Indian Eggplant (if they are not available, use Japanese eggplant and slice them in long 8 long pieces) - 2 Tbsp oil (to stir fry the eggplants) For Spice Mix - 1 tsp cumin seeds (jeera) - 1/­­4 tsp fenugreek seeds (mathi) - 1 Tbsp coriander seeds (sabut dhania) - 10 cashews crushed (kaju) - 1 Tbsp sesame seeds (til) - 2 Tbsp coconut powder (gola) For Gravy - 2 Tbsp oil - 1/­­2 tsp black mustard seeds (rai) - 1/­­8 tsp asafetida (hing) - 1/­­2 tsp turmeric (haldi) - 1 tsp red chili powder - 1 tsp sugar - 1-1/­­2 tsp salt - 1 Tbsp tamarind paste - 2 tomatoes (cut them in small pieces will make 1-1/­­2 cup puree) - 1 tsp chopped ginger - 2 Tbsp chopped cilantro for garnish -  Make a slit into eggplants, but not cutting them into half. If you are using Japanese eggplant slice them in 8 long pieces. - Heat the oil in flat frying pan over low medium heat and stir-fry eggplant rotating occasionally till they are tender not mushy. Set them aside. - For the spice mix take all the ingredients, cumin seeds, fenugreek seeds, coriander seeds, cashews, sesame seeds, coconut powder and grind them in fine powder. Set aside. - Blend tomatoes and ginger together to make into fine puree. Set aside. - Heat the flat frying pan over low medium heat, I am using the same pan I stir fry the eggplants. When oil is moderately hot add the mustard seeds as they crack turn off the heat. Add all the spices asafetida, turmeric, red chili powder and dry spice mix stir for about 2 minutes, all the spices should be roasted. - Add tomato puree, sugar, salt and about 1 tablespoon of tamarind paste. Stir fry the gravy until mix become little thick and start leaving the oil from sides. Add 1/­­2 cup of water and bring it boil. - Add the eggplant spreading in the frying pan, stir gently cover the pan lower the heat to low and let it simmer for about 7-8 minutes stirring occasionally. -  Eggplant should be soft and tender not mushy and coated well with the spices. Adjust the gravy thickness to your choice. Add the cilantro stir gently. The post Hyderabadi Bagara Baingan appeared first on Manjula's Kitchen.

Spicy Dark Chocolate Chili Bowl

January 28 2019 Meatless Monday 

This recipe contains heart healthy beans and avocado as well as a variety of anti-inflammatory spices. This recipe comes to us from Bonnie Taub-Dix, RDN . Bonnie says: “What I love about this recipe is that you dont really have to follow it exactly -- you can use your favorite ingredients. Im a recipe rebel so Im always improvising and swapping ingredients.” Serves 6 - For the chili - 1 medium onion, chopped - 5 cloves garlic, minced - 2 tablespoons olive oil - 1 teaspoon cumin - 1 teaspoon turmeric - 1 teaspoon chili powder - 1/­­8 teaspoon cinnamon - 1/­­4 teaspoon red pepper flakes - 1/­­4 cup dark chocolate chips - 1 can (28 ounces) crushed tomatoes - 2 cans (16 ounces) kidney beans in chili sauce   - Toppings - 2 tablespoons cheddar cheese, shredded - 1/­­2 cup corn kernels, cooked - 1/­­2 each red, yellow and orange bell peppers, chopped - 1/­­2 avocado, chopped - 1/­­2 cup crushed multigrain tortilla chips - To taste salt and pepper   Directions: In a large frying pan, cook onion and garlic in oil for approximately 5 minutes. Add cumin, turmeric, chili powder, cinnamon and pepper flakes and cook until fragrant. Add tomatoes, beans, chocolate chips. Stir together well. Simmer for approximately 15 minutes. Place chili in bowl, and sprinkle one row each of cheese, corn kernels, peppers, avocado, and tortilla chips on top of chili.   Note: Serving suggestions -- place chili over brown or wild rice and then add toppings. Sauté bell peppers, if preferred. The post Spicy Dark Chocolate Chili Bowl appeared first on Meatless Monday.

poondu chutney recipe | garlic chutney | poondu satni for idli & dosa

January 21 2019 hebbar's kitchen 

poondu chutney recipe | garlic chutney | poondu satni for idli & dosapoondu chutney recipe | garlic chutney | poondu satni for idli & dosa with step by step photo and video recipe. chutney recipes are common condiments across south india made for morning breakfast. it is generally made with freshly grated coconut with other flavouring agents. but this chutney recipes is unique and is made with just garlic pods and red chilies and thus making it flavoured and spicy chutney. The post poondu chutney recipe | garlic chutney | poondu satni for idli & dosa appeared first on Hebbar's Kitchen.

New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles)

January 16 2019 Golubka Kitchen 

New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles) The New Year Glow Meal Plan is here! All kinds of carb-on-carb, dessert-every-day type of holiday indulgence happened for us over the past month, and at this point we are so ready to fill our plates with 99% plants. That’s what this meal plan is all about. We are employing the amazing, shape-shifting powers of spaghetti squash to create four distinctly different, plant-fueled dishes that will still keep us cozy in this frigid weather (no bone-chilling, cold salads or fully raw dishes here!). We’ve got special pesto ‘noodles’, pho, tacos, and lasagna. As usual, there is a step-by-step weekend prep guide, as well as a shopping list for your convenience :) Hope you enjoy this one! Menu - Spaghetti Squash Noodles with Brussels Sprout Pesto - Kale Pho with Spaghetti Squash Noodles - Spaghetti Squash Kimchi Tacos - Portobello Spaghetti Squash Lasagna *all recipes are vegan and gluten-free if needed, see the recipes for serving sizes Shopping List (Print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan mini. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Add whatever other ingredients youll need for the week here, if doing shopping for the whole week. Produce 2 large or 3 medium spaghetti squash 1 lb Brussel sprouts 1 medium yellow onion 2 large leeks 1 head of garlic 1-inch piece ginger 1 bunch kale 1/­­2 lb shiitake 8-10 portobello caps 2-3 avocados 1 bunch cilantro 1 lemon 3 limes Spices 2 cinnamon sticks 2 star anise black peppercorns 5 whole cloves 3 whole cardamom pods 1 teaspoon coriander seeds Staples/­­Other sea salt olive oil neutral avocado oil or other oil of choice apple cider vinegar brown rice vinegar tamari sriracha/­­chili sauce 24 oz marinara sauce 1 cup vegan kimchi tortillas – gluten-free if needed sea salt Bulk 1 cup dried chickpeas 1 cup raw pumpkin seeds 1 cup raw almonds nutritional yeast Basic Prep Complete these steps on the weekend (or whenever you have the time), and these meals will be a breeze to put together during the week, thanks to all the prepared components. 1) Roast The Spaghetti Squash Spaghetti Squash, the beautiful yellow vegetable with flesh that turns into ‘noodles’ when roasted, will be the base for all our dishes in this meal plan. Here, we are roasting 2 large squashes, which we’ll be using for pesto noodles, pho, tacos, and lasagna throughout the week. Roasted Spaghetti Squash   Print Ingredients 2 large spaghetti squash - halved, seeds scooped out avocado oil or other neutral oil of choice sea salt freshly ground black pepper Instructions Preheat oven to 400° F (200° C). Prepare 2 baking sheets, lined with parchment paper. Place the halved spaghetti squash on the baking sheets, face up. Oil thoroughly and sprinkle with salt and pepper. Turn the squashes face down, place in the oven, and roast for 30-40 minutes,until the flesh is soft, cooked through, and noodle-like when scraped with a fork. Take care not to overcook, as the noodles can turn mushy. Let cool slightly. Scrape all of the noodles out of the squash skins using a fork, and store refrigerated in an airtight glass container, until ready to use. 3.5.3226   2) Cook Chickpeas and Make Broth Base for Pho In this step, we are cooking chickpeas for the pho and tacos, while also making the broth base for our pho. Making ingredients using the offshoots from other ingredients is one of the most gratifying and humbling things about cooking! Pot of Chickpeas   Print Ingredients 1 cup dried chickpeas - soaked overnight in purified water with a splash of apple cider vinegar sea salt Instructions Drain and rinse the chickpeas. Place the chickpeas in a pot and cover with about 8 cups of purified water. Bring to a boil. Lower the heat to a simmer and cook, covered, for 30 minutes. Test the chickpeas for doneness. Cook longer if needed, until completely soft. Add salt to taste at the end. Drain, reserving the cooking liquid for the pho broth (below). 3.5.3226   3) Make the Pho Broth This pho broth gets its deep, comforting flavor from toasted spices, chickpeas (cooked in the same water, in the previous step), tamari, and any other vegetable scraps you have around. Pho Broth   Print Ingredients 2 star anise 2 cinnamon sticks 1 teaspoon whole coriander seeds 1 teaspoon black peppercorn 5 whole cloves 3 cardamom pods 1 medium yellow onion - sliced into 8 wedges 3 garlic cloves - crushed with a knife 1-inch piece ginger, sliced and crushed with a knife 6 cups chickpea broth - from above any vegetable scraps like leek tops, onion skins, etc. (optional) ½ lb shiitake - hard stems separated, caps reserved 3½ tablespoons tamari 1 tablespoon brown rice vinegar ¼ teaspoon sriracha/­­chili sauce Instructions Warm a soup pot over medium heat. Add the star anise, cinnamon, coriander, peppercorns, cloves, and cardamom. Toast, stirring, until fragrant, for about 2-3 minutes. Add the onion, garlic, and ginger and sauté for another couple of minutes, until fragrant, and until the onion begins to get some color. Carefully add the chickpea broth (it may splatter), vegetable scraps (if using), shiitake stems, tamari, brown rice vinegar, and sriracha. Bring to a boil, lower the heat to simmer and cook, covered, for 30 minutes. Reserve the shiitake caps for when you make the pho (recipe below). Remove the pot from heat and let infuse further for at least 30 minutes, or as long as you have (overnight is best, refrigerate if letting infuse overnight). Strain the broth, discarding the solids. Keep the broth in the same soup pot, refrigerated, until ready to make the pho. 3.5.3226   4) Make the Brussels Sprout Pesto This pesto is made with blanched Brussels sprouts, for a dose of cruciferous goodness, and pumpkin seeds, for a lighter alternative to nuts. The result is surprisingly delicious pesto, which will be used for the Spaghetti Squash Noodle dish, as well as the lasagna. Brussels Sprout Pesto   Print Ingredients 1 cup raw pumpkin seeds 1 lb Brussels sprouts - ends trimmed off, sliced in half sea salt 1 clove garlic - chopped 1 bunch cilantro, stems and leaves (reserve a handful of leaves for the pho and tacos) - torn juice of ½ lemon 1 tablespoon nutritional yeast freshly ground black pepper ½ cup olive oil Instructions Preheat the oven to 350° F (180° C). Spread the pumpkin seeds on a baking tray and toast in the oven for 5-7 minutes, until fragrant and slightly golden. Bring a large pot of well-salted water to a rapid boil. Add the Brussels sprouts and blanch for about 8 minutes, or longer, until soft throughout, but not mushy. Drain and set aside. Reserve a small handful of pumpkin seeds and set aside to use as a garnish for the pesto noodle dish. Place the rest of the pumpkin seeds into a food processor, followed by a large pinch of salt and garlic. Pulse to roughly break up the pumpkin seeds. Divide the blanched Brussels sprouts in half. Save one half of them whole, to use later in the pesto noodle dish, keeping them refrigerated in an airtight container. Add the other half of the blanched Brussels sprouts to the food processor, along with the cilantro, lemon juice, nutritional yeast, another pinch of salt and black pepper. Process until well combined. Slowly poor the olive oil through the feeding tube on the lid, with the motor still running. Taste for salt, adjust if needed. Use the pesto right away or store refrigerated for up to 5 days. 3.5.3226   5) Make the Almond Ricotta This easy almond ricotta is mainly meant for the lasagna, but you can use any of the leftovers in the tacos or in the Brussels sprout pesto noodles. Almond Ricotta   Print Ingredients 1 cup almonds - soaked overnight in purified water 1 small garlic clove pinch of sea salt 1 tablespoon nutritional yeast generous squeeze of lemon juice - to taste Instructions Drain and rinse the almonds. Optionally, squeeze each almond to slip off the skin for a whiter, smoother ricotta. Place the almonds into the bowl of a food processor, along with the garlic, salt, nutritional yeast, and lemon juice. Add 2 tablespoons water and pulse, until you achieve a ricotta consistency. Add another 1-2 tablespoons of water, if needed. Use right away or refrigerate for up to 3 days. 3.5.3226   Recipes This is a meal that will take you minutes to prepare, thanks to all the weekend prep. Spaghetti squash ‘noodles’ go well with pesto of any kind, but they become something really special, when combined with the Brussels Sprout Pumpkinseed Pesto and silky, blanched Brussels sprouts. Spaghetti Squash Noodles with Brussels Sprout Pesto   Print Serves: 4 Ingredients ⅔ of the amount of the Brussels Sprout Pesto - from above about 3 cups roasted spaghetti squash - from above reserved ½ lb whole blanched Brussels sprouts - from the pesto recipe, above reserved handful whole toasted pumpkin seeds - from the pesto recipe, above Instructions Warm a large sauté pan over medium heat. Add the pesto and let warm through, stirring, for about a minute. Add the spaghetti squash and toss to coat in the pesto. Add the whole Brussels sprouts and let everything heat through thoroughly, stirring. Serve right away, garnished with the whole pumpkin seeds and almond ricotta from above, if using. 3.5.3226   This Pho is incredibly cozy, but also very nourishing and light. The deep, dark broth holds the powers of various warming spices, shiitake, chickpeas, and veg. Spaghetti squash ‘noodles,’ chickpeas, and kale fill it out, and a scoop of avocado + a drizzle of chili sauce on top take it to that next level. Kale Pho with Spaghetti Squash Noodles   Print Serves: 4-6 Ingredients pho broth - from above 1½ cups cooked chickpeas - from above about 3 cups roasted spaghetti squash - from above shiitake caps from ½ lb shiitake - sliced, reserved while making pho broth 2-3 kale leaves - stems removed, roughly chopped juice from 1 lime, plus more for serving handful of cilantro leaves - for garnish ripe avocado - for garnish sriracha/­­chili sauce - for garnish (optional) Instructions Bring the pho broth back to a boil, add the cooked chickpeas, spaghetti squash, sliced shiitake caps, and kale. Adjust the heat to a simmer and cook for about 10 minutes, until the kale is cooked through. Remove from heat and mix in the lime juice. Taste for salt and adjust if needed. Serve warm, with more lime slices, garnished with cilantro leaves, cubed ripe avocado, and more sriracha/­­chili sauce, if desired. 3.5.3226   This is the wintery version of our Kimchi Tacos from the Summer Meal Plan. It’s hard to do them justice with words or photos, but they are really good. Proof: my ten year old, who strongly dislikes squash and doesn’t eat kimchi because it’s too spicy, ate them for dinner two nights in a row without any comment (silence during a meal is always a good sign around here :). They are also so, so quick! Spaghetti Squash Kimchi Tacos   Print Serves: 4 Ingredients 1 tablespoon avocado oil or other neutral oil of choice 2-3 kale leaves - stems removed, leaves torn sea salt 1½ cup cooked chickpeas - all of the remaining from above 2 cups roasted spaghetti squash - from above about 1 cup vegan kimchi tortillas of choice - gluten-free if needed 1-2 ripe avocado - cubed cilantro - for serving lime slices - for serving sriracha or hot sauce of choice - for serving (optional) Instructions Warm the oil over medium heat in a large sauté pan. Add the kale and salt, and sauté for about 7-10 minutes, until soft. Add the chickpeas to the pan and stir around to lightly toast. Add the spaghetti squash and toss to combine. Add the kimchi and stir to combine and warm everything through. Taste for salt and adjust if needed. Serve the warm veg in tortillas, topped with avocado, cilantro, squeezes of lime juice, and hot sauce (if using). 3.5.3226   Does this dish of layered vegetables, mushrooms, and sauces actually taste like lasagna? It really does! The spaghetti squash ‘noodles’ replace the carb component of regular lasagna noodles, while the portobello mushrooms add substance, depth, and meatiness. The almond cheese and pesto from prep day, as well as good, store-bought marinara add just the right punch of flavor. It’s a higher vibe lasagna that will still leave you satisfied, with a bonus of not weighing you down. Portobello Spaghetti Squash Lasagna   Print Serves: 4-6 Ingredients 2 tablespoons avocado oil or other neutral oil of choice - divided, plus more for oiling the dish 8-10 portobello caps 2 large leeks, white and pale green parts only - sliced sea salt 24 oz marinara sauce about 7 cups roasted spaghetti squash - from above almond ricotta - from above reserved ⅓ the amount of Brussels sprouts pesto - from above freshly ground black pepper Instructions Preheat oven to 375° F (190° C). Warm 1 tablespoon of the oil in a large sauté pan over medium heat. Add as many portobello caps as the pan can hold and fry them on one side for a couple of minutes, until golden. Flip and fry the other side. Remove and continue with the rest of the portobellos. Set them aside on a plate and drain off any water that they release. Add the remaining 1 tablespoon of the oil to the same pan. Add leeks and a pinch of salt and sauté for about 8-10 minutes, until soft. Oil a 10 x 1o-inch, deep baking dish or a baking dish of a similar size. Spread half of the marinara sauce over the bottom. Add half of the spaghetti squash, spreading it into an even layer. Spread half of the almond ricotta over top, in little clumps. Arrange all the portobello caps in the next layer, overlapping them as you go. Next, add a layer of the pesto and sautéed leeks. Continue with layers as follows: the rest of the almond ricotta, the rest of the marinara, and the rest of the spaghetti squash. Sprinkle the top layer with salt and pepper, and drizzle with avocado oil. Cover the dish, place in the oven, and bake for 30 minutes. Increase the temperature to 400° F (200° C), uncover and bake for another 15 minutes. Let the lasagna rest and cool slightly for 10-15 minutes before serving. Store refrigerated, reheat in the oven or in a pan, covered, until warmed through. The lasagna gets even more flavorful after a day or two in the fridge. 3.5.3226   You might also like... Lemongrass Mung Beans over Spaghetti Squash Spaghetti Squash Mung Bean Lasagna Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans Plant-Based Meal Plan Mini: Rice (Congee, Fried Rice, Veggie Burgers) .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post New Year Glow Meal Plan: Spaghetti Squash (Pho, Lasagna, Tacos, Pesto Noodles) appeared first on Golubka Kitchen.

Easy Vegan Quesadillas or Soft Tacos

January 7 2019 VegKitchen 

Easy Vegan Quesadillas or Soft Tacos Quesadillas and soft tacos are easy, quick accompaniments to serve with soups and salads. They can also be served with heartier dishes such as chilies or casseroles for families with hearty appetites. A quesadilla is a sort of Mexican grilled cheese sandwich in a flour tortilla. Continuing reading Easy Vegan Quesadillas or Soft Tacos on VegKitchen

Vegan Lentil Sloppy Joes Instant Pot (Saucepan Option)

April 4 2019 Vegan Richa 

Vegan Lentil Sloppy Joes Instant Pot (Saucepan Option)Instant Pot Vegan Lentil Sloppy Joes! 1 Pot, 30 min, freezer friendly tangy flavorful sloppy lentils. Serve in sandwiches with slaw or over tater tots or baked potato. Vegan Glutenfree Soyfree Nutfree Oilfree Recipe Jump to Recipe Lentil Sloppy Joes are a quick meal filled with protein and tons of flavor. They pair well with various condiments. Serve these with some pickled onion, slaw or other toppings. Serve them in wraps or sandwiches or over baked potato, baked fries or potato salad. Make a bowl with some veggies, dip and toasted bread! Lentils come in various colors and have different cook times. They also vary in flavor. I use green lentils for these vegan sloppy joes as they are more hardy and don’t get mushy easily. They are cooked with onion,pepper, carrots, celery, seasonings such as taco, chili or bbq, and tomato. The result is this hearty flavorful saucy sloppy joes. You can vary the flavor with other herbs and blends, add more or less tomato to preference. Lets make these! As always, saucepan option is in the notes.Continue reading: Vegan Lentil Sloppy Joes Instant Pot (Saucepan Option)The post Vegan Lentil Sloppy Joes Instant Pot (Saucepan Option) appeared first on Vegan Richa.

Impossible Meatless Kefta with Tamarind Chutney

March 11 2019 Meatless Monday 

Plant-based meat replaces lamb in this flavorful meatless take on traditional Moroccan Kefta. This recipe comes to us from Chef Patricia Washuta, Director of Culinary Services, Executive Chef, and Certified Dietary Manager, at Gentry Park Orlando . Chef Washuta cooked it for the Meatless Monday Rapid Fire Challenge at the 2019 International Restaurant & Foodservice Show of New York. Chef’s note: This is a vegan and gluten free dish. I use a little Quinoa flour to help keep the Kefta to bind when making a large batch.   Serves 4 - Ingredients - 16 oz. Impossible Burger(R) (or Beyond Burger(R)) - 1 tablespoon coriander mint chutney (recipe below) -  1/­­4 cup tamarind date chutney (recipe below)   - Coriander Mint Chutney - 1/­­8 cup fresh mint* - 2 cups cilantro -  1/­­4 cup onion -  1/­­2 teaspoon toasted coriander seeds - 1 tablespoon fresh crushed garlic - 1 tablespoon fresh minced ginger - 2 tablespoons fresh lemon juice - 2-3 tablespoon water or as needed to make the chutney of a pesto consistency - 1 teaspoon cumin seeds toasted - 1 Tablespoons diced jalape?o - Salt and pepper to taste - *Use up to 1/­­2 cup, depending on your preference for mint in savory dishes.   - Tamarind Date Chutney - 1/­­2 cup tamarind paste - 1 cup dates pitted - 1 cup apple juice - 2 c water or vegetable stock -  1/­­2 teaspoon cumin - 1 Tablespoon Garam Masala -  1/­­2 teaspoon chili powder -  1/­­2 teaspoon coriander -  1/­­2 teaspoon fresh ground ginger - 1 teaspoon fresh crushed garlic - 1 teaspoon salt - 1/­­4 cup coconut milk solids - 1 teaspoon Coconut oil   - Carrot Achar - 1 pound carrots - 1 Tablespoon whole cardamom pods - 1 teaspoon whole black peppercorn - 1 each cinnamon stick - 3 each bay leaves -  1/­­2 teaspoon mustard seeds -  1/­­2 teaspoon coriander seeds -  1/­­2 cup Late Harvest Riesling Vinegar (or sweet vinegar) - 1 cup water -  1/­­4 cup honey -  1/­­4 cup white vinegar - 1 whole cucumber   Instructions 1. Preheat the oven to 375° F. 2. Mix defrosted Impossible Burger(R) or Beyond Burger(R) with one tablespoon of the mint chutney (see below). Roll the mixture into round keftas (oblong meatballs). 3. Place keftas on greased on a baking sheet, and bake at 375° F for 8-10 minutes. 4. Serve with tamarind chutney (see below. 5. Plate with carrot achar (see below).   Coriander Mint Chutney 1. Toast coriander seeds. 2. Cut the stems away from the cilantro and discard stems. 3. Pull the mint from the stems. 4. Place all ingredients in food processor and blend until consistency of pesto. 5. Add a small amount of water to gain the consistency desired.   Tamarind Date Chutney 1. In a saucepan, heat the coconut oil and add spices, garlic, ginger, apple juice, water/­­vegetable stock, dates, and tamarind paste. 2. Cook on a low heat, stirring constantly. 3. Remove from heat and strain the paste through a fine screen to remove any unwanted tamarind seed debris. 4. Add the coconut solids or a small amount of coconut milk. 5. Season with salt to taste.   Carrot Achar 1. Peel carrots and use a mandolin to cut into long thin strips. 2. Lightly toast the spices in a dry pan over medium heat. 3. Wrap the spices in a cheese cloth to create a spice sachet. 4. Mix water, sugar, salt, and vinegar. 5. Add the spice sachet and bring the mixture up to a simmer. 6. Before the mixture starts to boil, remove from heat and add the fresh carrots. 7. Let stand for 1 hour. 8. Place in a container and chill. 9. Leave the spice sachet in the liquid for best flavor. The post Impossible Meatless Kefta with Tamarind Chutney appeared first on Meatless Monday.

green chili sauce recipe | how to make chilli sauce

February 25 2019 hebbar's kitchen 

green chili sauce recipe | how to make chilli saucegreen chili sauce recipe | how to make chilli sauce | homemade chili sauce with step by step photo and video recipe. spicy condiments or dips are integral part of many indian households. each region and state of india has its own demographic specific pickles and dips made with locally available spicy ingredients. one such spicy condiment recipe is green chili pickle which is embraced by almost all the states of india. The post green chili sauce recipe | how to make chilli sauce appeared first on Hebbar's Kitchen.

Vegan Tofu Amritsari Masala – Tofu in Smoky Spicy Tomato Cream Sauce

February 5 2019 Vegan Richa 

Vegan Tofu Amritsari Masala – Tofu in Smoky Spicy Tomato Cream SauceTofu Amritsari Masala. This Amritsari Sauce uses toasted cayenne and spices to make a smoky spicy creamy tomato sauce. Add chickpeas, veggies or veggie meats for variation. Vegan Glutenfree Recipe. Can be Soyfree, Nutfree.  Jump to Recipe Amritsar is a town in the state of Punjab and the cuisine from this city has certain twists to the usual sauces and dishes. This Amritsari sauce which is often served with chikin is a fabulous base for veggies, tofu or chickpeas. The sauce is a creamy onion tomato sauce like the makhani sauce. The spicing is a bit different.  Cayenne and paprika (or kashmiri chili) is roasted/­­fried well in the beginning(there might be sneezing!), then cumin and coriander and mixed and roasted. The temperature of the pan and oil matter here so that the spices dont burn, but do roast well. Then the onion, garlic and ginger is added and cooked to golden with the smoked spices. A Blended tomato cashew sauce is then added and simmered to make a creamy smoky spicy sauce! Add the baked tofu or some chickpeas or roasted veggies and simmer for a few mins.  This sauce can easily get pretty hot. So use less heat (cayenne, smoked paprika and sub the hot green chile with mild or bell pepper) to preference. If you fry the cayenne in hotter oil, it will also burn out some of the heat. Lets get sneezing!Continue reading: Vegan Tofu Amritsari Masala – Tofu in Smoky Spicy Tomato Cream SauceThe post Vegan Tofu Amritsari Masala – Tofu in Smoky Spicy Tomato Cream Sauce appeared first on Vegan Richa.

Homemade Dumplings

February 4 2019 Meatless Monday 

These dumplings are filled with only vegetables instead of the traditional veggie and meat mixture. A layer of sesame seeds is added to the bottom of the dumplings to make them extra crunchy. If you prefer not to make your dumpling wraps from scratch, you can find ready-made wraps in the Asian section of your supermarket. This recipe , including ‘how to’ video , comes to us from Madeline Lu. Check out her food and travel blog  for culinary and wanderlust inspiration.   Makes 48 dumplings - Dumpling Wrap - 1 1/­­2 cups (220 g)  all-purpose flour - 1/­­2 cup (115 ml) hot water - pinch of salt   - Dumping Filling - 1 medium-sized napa cabbage or white cabbage - 2 fresh shiitake mushrooms - 1 tsp freshly grated ginger - 1 tsp freshly grated garlic - 1 spring onion, finely chopped - 1/­­4 of a medium-sized purple onion, finely chopped - 1 tsp sesame oil - 1 tbsp + 1 tsp salt - pepper, to taste   - In addition - 1/­­2 cup of sesame seeds, placed in a small bowl - 3 tbsp water, in a flat plate - 1 tsp grated ginger - 2 tsp spring onions, finely chopped   To prepare the dough, put the flour in a medium bowl. Add the hot water in a steady stream, stirring with chopsticks until a raggy dough forms. Turn the dough out onto a floured work surface and knead until smooth, 10 minutes. Sprinkle the dough with flour, cover loosely with plastic wrap and let stand for 1 hour. Take the dough out and knead again for 5 minutes and then cover again with plastic wraps for 30 minutes. By then, the dough should be springy and soft. While the dough is resting, prepare the filling. Slice the cabbage into thin strips and put into a mixing bowl. Add 1 tbsp salt and mix well together. Set aside. Cut the shiitake mushroom into small dices. Use another mixing bowl, add in the shiitake mushroom, purple onion, ginger, garlic, and spring onion. Take the cabbage stripes out of the other mixing bowl and use two hands to squeeze out the excess water and then put into the mixing bowl with the mushroom mix. Add 1 tsp of salt and some fresh pepper. Mix all ingredients together until well combined. Set aside. On a large chopping board or baking sheet, sprinkle with flour. Quarter the dough. On a floured work surface, roll each piece into a 12-inch rope. Cut each rope into 12 pieces and roll into balls; sprinkle with flour. Roll out 6 balls at a time to 3 1/­­2-inch rounds and brush off the excess flour. Spoon 2 teaspoons of the filling onto the center of each round wrap. Bring up the sides of the wrapper and press and pleat the edges to seal in the filling. Dip the bottom of dumpling in the plate water and then dip it in the bowl of sesame, so the bottom of the dumpling is evenly covered with sesame seeds. Place the finished dumpling onto the chopping board or baking sheet. In a skillet over medium heat, heat 2 tablespoons of the oil. Arrange  the dumplings in the skillet, pleated edge up. Cook over high heat until the bottoms are lightly browned, 2 minutes. Add 1/­­2 cup of water, cover and cook until the filling is cooked through, 5 minutes. Uncover and cook until the bottoms are well browned, 1 minute; transfer to a plate, sprinkle with more finely chopping spring onions, chili flakes, sesame seeds, sesame oil and soy sauce. Serve immediately. The post Homemade Dumplings appeared first on Meatless Monday.

Spicy Tomato Queso Dip

February 1 2019 Robin Robertson's Global Vegan Kitchen 

Spicy Tomato Queso Dip Just in time for the Super Bowl, here is one of my all-time favorite dips: Spicy Tomato Queso Dip (photo by Melissa Chapman) from Fresh from the Vegan Slow Cooker. I usually make this in a smaller (1 to 2 quart) slow cooker, but its an easy recipe to double or triple for a crowd and make it in a 3 to 4 quart slow cooker. In addition to being a great dip, its also great in nachos, a vegan Philly Cheesesteak, burritos, and even as the cheese sauce in mac and cheese. Spicy Tomato Queso Dip This is a quick and delicious dip that assembles easily. It also lends itself to variations such as the addition of crumbled vegan chorizo or cooked black beans. This recipe is from Fresh from the Vegan Slow Cooker by Robin Robertson (C) 2012. Slow cooker size: 1 1/­­2 quart Cooking Time: 2 hours on Low One 14.5-ounce can diced tomatoes with green chilies, drained 1/­­2 cup nutritional yeast 3 tablespoons oat flour 1 teaspoon prepared yellow mustard 1 teaspoon onion powder 1 teaspoon garlic powder 1/­­2 teaspoon ground cumin 1/­­2 teaspoon chili powder 1/­­2 teaspoon salt 1 cup nondairy milk 1 tablespoon fresh lemon juice Puree the tomatoes in a blender or food processor until smooth. Add the remaining ingredients, except the nondairy milk and lemon juice, and blend until smooth. Transfer the mixture to a lightly oiled 1 1/­­2 quart slow cooker. Stir in the nondairy milk until well incorporated. Cover and set the cooker on Low and cook, stirring occasionally, for 2 hours, or until the mixture is thick and hot. If the mixture isnt thickening after 2 hours, turn it up to High, remove the lid, and cook uncovered for 20 to 30 minutes longer. When ready to serve, spoon about 1/­­3 cup of the queso into a small bowl, stir in the lemon juice, then stir back into the slow cooker. Taste and adjust the seasonings, if needed. Makes about 2 cups The post Spicy Tomato Queso Dip appeared first on Robin Robertson.

Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can Use

January 28 2019 Meatless Monday 

Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can UseStart smart eating habits on Mondays for a happier and healthier you! February is just around the corner and its American Heart Month . Take a moment on Monday to focus on behaviors that may help you live a longer and healthier life. This is the third article in this months Healthier You Series. Weve discussed making good dietary choices for kidney health and type 2 diabetes . This week, we look at heart health. The American Heart Association recommends making simple changes to your diet to improve heart health, such as limiting red meat. Meatless Monday is an easy and enjoyable way to make smart food choices for your heart . Consuming less red and processed meat and more plant-based foods like whole grains, fruits, vegetables, nuts and legumes can benefit cardio-health. Bonnie Taub-Dix is a nutrition consultant, author, and Meatless Monday advocate. We asked her to share some heart-friendly advice. 1. Meatless Monday encourages people to cut out meat one day a week for their health and to try a great variety of plant-based foods. Are there specific plant-based foods that are most beneficial for heart health? Plant-based protein is a hot, trendy topic but these are foods that have been around for centuries, providing fiber and an array of nutrients. Plant proteins like beans, nuts, and seeds are just a few examples of how we can cut back on meat while boosting the value of our diets. Oatmeal is a steamy bowl of goodness for breakfast swirled with almond butter and bananas or as a savory side mixed with a variety of seasonings and spices. Oats and almonds are rich in fiber to help lower cholesterol levels. Beans, the most underrated superfoods, are also rich in soluble fiber to help keep you feeling fuller longer while controlling cholesterol levels. Theyre also a great source of plant-based protein.   2. Are there particular foods to avoid? What about processed foods? Many people say they try to avoid processed food, as if its a kind of poison. Its a well-intentioned goal, but even pre-chopped fruit or vegetables are processed foods! Certain processed foods make our lives more convenient, safer-and in many ways, even more nutritious. The good news is certain processed foods are healthier than some foods found in their natural state, such as: o Plain yogurt, with added cultures, retains the protein and calcium naturally found in dairy products, and it also includes added good bacteria to help boost our gut function and immune systems. o Canned tomatoes contain more lycopene--a powerful antioxidant that reduces inflammation--than fresh tomatoes do, especially when they are eaten simultaneously with a small amount of oil to enhance absorption. Dont judge a food by the front of the package. Flip that bag or box over to read whats really inside!   3. Should people with a family history of heart disease be much more careful than those who dont have a history? What can someone with a family history do to help prevent heart disease? If you knew you could have stopped that balsamic vinegar from splattering on your favorite white sweater, would you have done something to prevent it from happening? Unless youre clairvoyant, its not very easy to prevent something you cant predict. When it comes to your body--whether its potential damage from high blood sugar, blood pressure, or cholesterol levels--this is the time to take charge of your health. You can fight against your family histories by taking a closer look at what youre putting on your plate, moving more , and finding effective ways to manage stress .   4. Whats your go-to food for heart health on Meatless Monday? Id have to say my Spicy Dark Chocolate Chili Bowl ! What I love about this recipe is that you dont really have to follow it exactly -- you can swap out for your favorite ingredients. This recipe contains beans and avocado, as well as a variety of anti-inflammatory spices. Bonnie recently published Read It Before You Eat It – Taking You from Label to Table . You can find more about Bonnie at Better Than Dieting and on Instagram. For an extra bonus, check out heart-friendly Meatless Monday recipes, from pancakes to burgers, in our free comfort food e-cookbook . Use Mondays to make positive change in your life that will do you a world of good. Meatless Monday is a global movement followed by millions who choose not to eat meat one day a week for their health and the health of the planet. Help spread the word about the many benefits of Meatless Monday, such as how reducing meat consumption may improve your heart health. Download our shareable free graphics here . Follow  us on Facebook , Twitter , Pinterest , or Instagram ! The post Healthier You Series: All-Star Nutritionist Bonnie Taub-Dix Sheds Light on Good Heart Health Practices You Can Use appeared first on Meatless Monday.

12 Easy and Fun Vegan Super Bowl Snacks

January 26 2019 VegKitchen 

12 Easy and Fun Vegan Super Bowl Snacks Here are 12 easy and fun vegan snacks for your Super Bowl gathering, starting with Mushroom and Bell Pepper Vegan Quesadillas. These make a great snack served simply with salsa and can also accompany well-seasoned chili.  Here are tasty Fully Loaded Vegan Nachos that can be made with pantry and refrigerator staples in a matter of minutes. Continuing reading 12 Easy and Fun Vegan Super Bowl Snacks on VegKitchen

Quinoa, Mango, Jicama Salad

January 20 2019 Meatless Monday 

This recipe comes to us from Chef Ronaldo Linares and is featured in his cookbook Chef Ronaldo’s Sabores de Cuba: Diabetes-Friendly Traditional and Nueva Cubano Cuisine . Chef Ronaldo says this about the recipe: “You get a great balance of protein, fat, and carbs in this tasty recipe. Being a mango lover this recipe allows me to enjoy it in a different way. The crunch of the jicama, the nutty flavor from the quinoa, and the fresh herbs add the perfect touch. This is also a great meal prep salad, bring to work in a mason jar, put the dressing in a separate container, and when ready mix everything up. For me it;s about keeping it simple and maximizing the flavors.” Serves 6 - For the quinoa - 1 cup quinoa - 1 1/­­2 cups water - 1/­­4 teaspoon avocado oil - 1/­­4 teaspoon kosher salt   - For the salad - 1 cup jicama, peeled and cut into 1/­­4- - inch cubes - 1/­­4 cup thinly sliced red onion - 3 ounces mango, peeled and cubed - 3 radishes, cut into thin rounds - 1 tablespoon finely chopped cilantro - 1/­­4 teaspoon cracked black pepper - 1 tablespoon lime juice - 1/­­4 teaspoon chili powder - 1/­­4 teaspoon avocado oil   Rinse quinoa with cold water in a colander. Add quinoa, water, oil, and salt to a rice cooker and cook. This should take about 20 minutes. Once the quinoa is done, fluff it with a fork and spread it onto a baking sheet to cool. Set aside. Once quinoa has cooled, transfer it to a large bowl. Add jicama, onion, mango,radishes, cilantro, and pepper. Toss gently to incorporate. Set aside. In a small bowl, add lime juice, chili powder, and avocado oil, and whisk together for about 30 seconds to create a light flavorful dressing. Add dressing to the bowl with all the ingredients and mix together gently so the dressing is fully incorporated with the salad ingredients. The post Quinoa, Mango, Jicama Salad appeared first on Meatless Monday.

Crispy Potato Balls (Potato Nuggets)

January 13 2019 Manjula's kitchen 

Crispy Potato Balls (Potato Nuggets) (adsbygoogle = window.adsbygoogle || []).push({}); Crispy Potato Balls, Potato Nuggets These bite-sized appetizers are the perfect snack to serve as a tea time snack or starter at a dinner party. Crispy on the outside and soft on the inside, these potato balls are just what you need to satisfy your taste buds. This recipe is my younger sister Kumkums recipe, and I am so glad to be sharing it today. - 2 cup potatoes (boiled, peeled and finely shredded) - 3 Tbsp corn starch - 1/­­2 tsp salt - 1 tsp ginger (finely shredded) - 1 Tbsp green chili (finely chopped) - 2 tsp oil -  In a bowl mix potato, about 2-1/­­2 tablespoons corn starch, and salt. Oil your palm and knead the potatoes, making into very smooth dough, if needed oil your palm again. Add the ginger and green chili and knead it again to incorporate all the ingredients together. If needed oil your palm again and dust the corn starch over the dough as needed. - Divide the dough into 20 pieces and roll them between your palms, making them into smooth balls. - Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in the oil. The batter should raise to the top but not change color right away. - Drop the potato balls slowly in the oil making sure dont overlap them. - Fry the potato balls until they turn golden brown, turning them occasionally. This should take about 6-8 minutes. - When they are golden brown, take them out with a slotted spoon. Place them on a paper towel to absorb the extra oil. - Crispy Potato balls will be crispy outside and soft inside, that is texture you are looking for this recipe. Serving Suggestion,  Serve with tamarind chutney, recipe is on my website. The post Crispy Potato Balls (Potato Nuggets) appeared first on Manjula's Kitchen.

Spicy Spaghetti Squash Ramen with Homemade Vegan Kombu Dashi

January 7 2019 Meatless Monday 

Swapping spaghetti squash for ramen noodles adds extra veggies to this flavorful dish, which also features crispy pan-fried tofu, caramelized onions, broccoli, mushrooms and fresh ginger. This recipe comes to us from Austin at Building Our Rez.   Serves 4 - For the Tofu - 1 14 oz block extra-firm tofu, pressed - 3 tbsp cornstarch - 2-4 tbsp oil   - For the Dashi - 8 cups vegetable broth - 8 oz dried mushrooms - 1/­­3 cup low sodium soy sauce - 1 tbsp sesame oil - 1 onion, sliced - 6 garlic cloves - Thumb-sized piece ginger, peeled and grated (about 2 tbsp grated) - 1/­­4 cup rice vinegar - 1-2 tbsp. chili oil (depending on your heat tolerance) plus more for topping - 1 8-inch piece of kombu (seaweed)   - For the Veggies and Toppings - 1 spaghetti squash - Your choice of veggies, such as 1 head of broccoli (about 2 c chopped florets) and 1 bell pepper, chopped - 1/­­2 cup green onions, sliced - 1 14 oz can coconut milk   Add all ingredients for the dashi except the kombu to a pot. Bring to a boil and allow to simmer while the spaghetti squash is cooking 45 minutes – 1 hour. Preheat the oven to 400?F. Slice the spaghetti squash in half, lengthwise. Scoop out the seeds and discard. Drizzle with olive oil. Sprinkle with salt and pepper. Place cut side down on a greased baking sheet and bake for 45-50 minutes, flipping halfway or until cooked through. Cut your veggies. We cut our broccoli into florets and chop our bell pepper into 1/­­2 in pieces and add to the skillet with 1 tbsp. oil. Cook until veggies are cooked but still have a little bit of a bite. Slice green onions for topping and set aside. When the spaghetti squash is done, remove from oven and allow to cool. Cook the tofu. Heat the oil in a large skillet over medium-high heat and add the tofu. The cornstarch make it want to stick together so make sure to sprinkle it in piece by piece so the cubes get to cook individually. Be careful at this step: the oil tends to splatter when you add the tofu. Allow to cook over medium-high heat about 4-6 minutes or until browned. Flip tofu cubes over and cook 4-6 minutes on the other side. Add the kombu to the dashi and simmer (do not boil) for 20 minutes. Strain the dashi through a sieve to strain out all the large items. Taste the dashi for flavor and seasonings. Even the low sodium soy sauce lends a decent amount of salt, but add more if necessary. Add more chili oil if you desire a spicier broth. Assemble your bowl. Place spaghetti squash into bowls. Ladle broth over top. Layer on veggies and tofu on top with a drizzle of coconut milk, green onions and more chili oil if desired. The post Spicy Spaghetti Squash Ramen with Homemade Vegan Kombu Dashi appeared first on Meatless Monday.


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