coconut - vegetarian recipes

Try it! You will enjoy it!

Creamy Macaroni Salad

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

Badam powder | badam milk powder | almond milk | almond milk powder

Veg Out for National Hot Dog Day with 5 Great Veggie Dogs










coconut vegetarian recipes

Strawberry Brownies (Vegan Gluten-free Grain-free)

before yesterday Vegan Richa 

Strawberry Brownies (Vegan Gluten-free Grain-free)Amazing Strawberry Brownies! These Decadent Brownies are Vegan Gluten-free Grain-free and have No added oil. So Chocolatey and fudgy. Strawberries add amazing flavor balance. Soyfree Vegan Recipe.  Jump to Recipe Whats better than simple s=brownies>vegan brownies? These Strawberry Brownies! That are flourless, gluten-free and grainfree and have no added oil! These brownies are so decadent, chocolatey and fudgy. The strawberries add an amazing balance to the intense chocolate. Just a few ingredients like almond butter, almond flour, flax meal, cocoa powder and a short active time. Then a struggle to wait to bake and cool! Husband ranked these OMG dedadent and amazing and make them every week! You can make them without the strawberries or add other berries of choice. Try these decadent gluten free brownies and serve with whipped coconut cream or vanilla ice cream!Continue reading: Strawberry Brownies (Vegan Gluten-free Grain-free)The post Strawberry Brownies (Vegan Gluten-free Grain-free) appeared first on Vegan Richa.

aloo shimla mirch ki sabji | aloo capsicum masala | potato capsicum gravy

July 9 2019 hebbar's kitchen 

aloo shimla mirch ki sabji | aloo capsicum masala | potato capsicum gravyaloo capsicum masala recipe | aloo capsicum gravy | potato capsicum masala with step by step photo and video recipe. gravy recipes are very common across india and are made with myriad ingredients. however the south indian gravys are dominated with onion, tomato and coconut masala which makes it thick and rich in texture. one such hugely popular south indian gravy recipe is the aloo capsicum masala recipe known for its flavour and taste. The post aloo shimla mirch ki sabji | aloo capsicum masala | potato capsicum gravy appeared first on Hebbar's Kitchen.

Gluten Free Peach Crisp

July 8 2019 Meatless Monday 

This gluten free peach crisp is healthy enough to eat for breakfast, and delicious enough to enjoy for dessert! Youll love this easy peach crisp recipe with whole grain gluten free oats, omega-3 rich chia seeds, & ripe, juicy summer sweet peaches, plus a hint of ginger! This recipe comes to us courtesy of E.A. Stewart, the Spicy RD. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Ingredients: - 4 ripe peaches seed removed, and cut into cubes - 2 tablespoons chia seeds - 1 tablespoon tapioca flour* - 3 tablespoons + 2 teaspoons pure maple syrup divided - 1/­­2 teaspoon ground ginger - 1/­­4 teaspoon salt divided - 3/­­4 cup gluten free oats* - 1/­­4 cup sorghum flour or rice flour* - 2 tablespoons melted virgin coconut oil - 2 cups yogurt i.e. Greek, coconut, almond, soy~optional for serving Instructions: 1. Preheat oven to 350 degrees F. Place 4 ramekins or oven proof custard cups on a baking dish. 2. Combine peaches, chia seeds, tapioca flour, 1 tablespoon maple syrup, ground ginger, and 1/­­8 teaspoon salt in a mixing bowl. 3. Stir well to combine, and spoon mixture, divided equally, into ramekins/­­custard cups. 4. Rinse out and dry mixing bowl. Add oats, sorghum flour, coconut oil, remaining maple syrup {2 tablespoons + 2 teaspoons}, and 1/­­8 teaspoon salt to bowl. Stir well to combine, then divide mixture equally into 4 servings, and sprinkle on top of peaches. 5. Bake for 15-20 minutes, or until oat mixture is light golden brown. Remove from oven, and allow to cool 5 minutes before serving. Top each crisp with 1/­­2 cup yogurt if desired. Recipe Notes: - Feel free to omit tapioca flour from peach mixture if desired. It helps thicken the peaches a little, but is not essential. - May use regular oats if not following a gluten-free diet - May substitute sorghum flour with rice flour. Or, use all-purpose flour if desired for a non-gluten free version. The post Gluten Free Peach Crisp appeared first on Meatless Monday.

Cashew Fat Bomb

July 6 2019 VegKitchen 

Cashew Fat Bomb It’s always nice to have a sweet bite after a good meal, and these cashew fat bombs fill that description perfectly.     Save Print Cashew Fat Bomb Serves: 12   Ingredients 2 cups raw cashew nuts 1 cup coconut milk 1/­­2 cup maple syrup 1 tbsp virgin coconut oil 1 pinch sea salt Instructions Put all items in food processor and blend into a thin liquid consistency, as smooth as possible. The post Cashew Fat Bomb appeared first on VegKitchen.

Vegan Blueberry Cobbler No Oil

July 1 2019 Vegan Richa 

Vegan Blueberry Cobbler No OilEasy Vegan Blueberry Cobbler. No Added Oil in this crisp buttery berry cobbler. Gluten-free option. Plant Based Summer Dessert, can be made ahead and versatile. Use blackberries, mixed berries and peaches and other summer fruit. Vegan Soyfree Oilfree Recipe. Can be made nutfree and Glutenfree. Jump to Recipe This Blueberry cobbler is the perfect way to use up all those plump summer berries! Just a few ingredients and 15 mins active time! The lemony blueberries topped with a crisp biscuity top and served with some whipped coconut cream. So Dreamy! Toss the blueberries with lemon juice and zest and some coconut sugar or other sweetener, in a baking dish or iron skillet. Make your biscuit topping with the flour, almond flour, baking powder and coconut milk, no butter needed. Drop spoonfuls on the blueberry mixture. Bake and done! This cobbler is delicious warm or cold. Serve with your favorite vegan ice cream or whipped coconut cream.Continue reading: Vegan Blueberry Cobbler No OilThe post Vegan Blueberry Cobbler No Oil appeared first on Vegan Richa.

Vegan Gluten free Cinnamon Rolls Grainfree

June 25 2019 Vegan Richa 

Vegan Gluten free Cinnamon Rolls GrainfreeAmazing Fluffy Vegan Gluten free Cinnamon Rolls. These Grain free Cinnamon Rolls use almond flour and have no yeast, so no rising time. Vegan Soyfree Recipe. No added yeast Jump to Recipe It is time to make some cinnamon rolls! That need just 1 Bowl and are free of gluten, grain, and yeast! Gluten-free + Vegan Baking is always tricky. There are many flours and flour combinations and each add different textures, flavors and behavior to the final dish. Gluten free flours also tend to dry really quickly, so using them in directly in a regular flour recipe doesnt always work. Methods and recipes can completely change with gluten or grain free baking. For these cinnamon rolls, I use almond flour and coconut flour with a bit of starch. Starch is the binder and the coconut flour keeps the dough dry enough to help make it easier to roll.  The delicate dough is steamed rather than baked. Baking will dry it out into a crispier roll with biscuity edges. These rolls are not going to be as chewy and fluffy as a regular flour roll, but are fluffy enough when made right. The almond flour adds it owns flavor. These rolls are best served fresh right out of the steamer, when they are at their fluffiest and freshest flavor. If you make these, let me know how they turned out! See below for the need for each ingredient and substitution options.Continue reading: Vegan Gluten free Cinnamon Rolls GrainfreeThe post Vegan Gluten free Cinnamon Rolls Grainfree appeared first on Vegan Richa.

Meal Plan Mini: Creamy Black Bean Bowls, Cauliflower Tacos, Raspberry Brownies

June 19 2019 Golubka Kitchen 

Meal Plan Mini: Creamy Black Bean Bowls, Cauliflower Tacos, Raspberry Brownies So happy to come out with another mini meal plan! This series is one of my absolute favorite things to work on. It definitely takes a lot of planning and energy, but making interconnected recipes that flow into each other is endlessly inspiring and satisfying. This kind of work reminds me that home cooking doesn’t need to be complicated to be good, that leftovers are a true gift, and that food waste is not a necessary part of life (though it’s so hard to avoid!). This mini is even more fun than usual, since it includes a wholesome treat recipe among the savory ones. The whole thing is centered around black beans – a magical ingredient that will make its way into tacos, bowls, and brownies. As usual, we walk you through some simple prep steps and provide a shopping list for all the ingredients. If you enjoy this mini, check out this more wintery black bean meal plan we did a few months ago, as well as all our meal plans. Let’s get started :) Menu - Creamy Black Bean Bowls - Refried Black Bean and Cauliflower Tacos - Black Bean Raspberry Brownie Bites *all recipes are vegan and gluten-free, 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 you’ll need for the week here, if doing shopping for the whole week. Produce - 1 1/­­2 yellow onions - 1 medium red onion - 1 head of garlic (7 cloves) - 2 jalapeno peppers - 2 limes - 1 very large or 2 small heads of cauliflower - pint of cherry tomatoes - about 4 avocados - about 6 oz fresh or frozen raspberries - 1 bunch cilantro - 1 bunch scallions Bulk and Spices - 3 cups dry black beans - 2 cups rice of choice or quinoa - 1 cup untoasted cashews - 2 tablespoons ground flax seeds - black pepper - smoked paprika - chili powder - cumin seeds or ground cumin - bay leaves Staples - sea salt - olive oil or other cooking oil of choice - coconut oil - brown rice vinegar or apple cider vinegar - tahini or other nut butter - vanilla extract - cocoa powder - coconut sugar - baking powder - hot sauce (optional) Other - corn tortillas or other tortillas of choice Basic Prep 1) Cook the beans and make the Creamy Black Beans Pot of Black Beans + Creamy Black Beans   Print inspired by the Mama Eats Ebook Ingredients 3 cups dry black beans sea salt 2 tablespoons olive oil 1 yellow onion - sliced in half 1 jalape?o - slit down the side 5 cloves of garlic - smashed and peeled 2 teaspoons smoked paprika 2 teaspoons chili powder 1½ teaspoons ground cumin freshly ground black pepper 2 bay leaves juice from 1 lime Instructions Soak the beans overnight or up to 24 hours in plenty of purified water with a splash of apple cider vinegar. Drain and rinse the beans. Place them in a large soup pot and cover them with purified water by about 2. Add a generous pinch of salt. Bring to a boil, reduce the heat to a simmer and cook, covered, for 30 minutes. Taste for doneness. If the beans are not completely soft, continue to cook until fully done. Salt at the last 10 minutes. Using a slotted spoon, remove 1½ cups of the beans to an airtight container and refrigerate until ready to make the brownies. Heat the olive oil in a medium skillet over medium heat. Add the onion halves, face down, and the jalape?o. Let sit on the heat for about 4-5 minutes, flipping the jalape?o halfway through, until the vegetables are slightly charred. Add the garlic cloves and let them get fragrant for about 30 seconds to 1 minute. Remove some water from the pot with the cooked beans, so that the beans are just covered by the water (by about 1). Add the charred onion, jalape?o, garlic, and the oil from the pan to the pot. Add the paprika, chili, cumin, another generous pinch of salt, black pepper, and bay leaves, mixing everything in. Bring the beans up to a very strong simmer over medium heat. Let simmer, with the lid askew, for 30-45 minutes, until the bean liquid has reduced and become creamy, and until the beans are buttery soft. The liquid will thicken more once it cools. Turn off the heat and mix in the lime juice. Taste for salt and pepper and adjust if needed. Remove the jalape?o, onion, and bay leaves. Remove 2 cups of the creamy beans to an airtight container, catching some of the liquid but not too much. These will be used for the Refried Black Bean Cauliflower Tacos (recipe below), so keep them refrigerated until ready to make the recipe. Use the rest of the creamy beans in the Creamy Black Bean Bowls (recipe below). 3.5.3226     2) Cook the Rice or Quinoa Pot of Rice or Quinoa   Print Serves: 6 cups Ingredients 2 cups rice of choice or quinoa sea salt freshly ground black pepper (optional) olive oil (optional) brown rice vinegar (optional) Instructions Cook the rice or quinoa according to the instructions on the package (if your rice came in a package), or any other cooking method you prefer, like in a rice cooker, etc. We like to cook our rice with a generous pinch of salt, a grind of black pepper, a glug of olive oil, and a small splash of brown rice vinegar, which makes it infinitely more flavorful. Use in the Creamy Black Bean Bowls (recipe below). 3.5.3226   3) Make the Quick Pickled Onions Quick Pickled Onions   Print adapted from Simply Vibrant Ingredients ½ cup brown rice vinegar or apple cider vinegar 1 cup warm purified water 1½ teaspoons sea salt 1 medium red onion - thinly sliced Instructions Combine the vinegar, water and salt in a large glass jar. Close the jar and shake to dissolve the salt. Add the onion and shake once again to mix. Let the onions marinate at room temperature for at least 1 hour. The onions will become more flavorful as more time passes. Store refrigerated in an airtight container for up to 1 week. 3.5.3226   4) Make the Cilantro Jalape?o Crema Cilantro Jalape?o Crema   Print Serves: about 1½ cups Ingredients 1 cup untoasted cashews - soaked in water for at least 15 minutes ½ cup purified water juice from 1 lime ¼ - ½ of a jalape?o handful of cilantro (tender stems included) sea salt Instructions Drain and rinse the cashews. Place them in an upright blender, along with the purified water, lime juice, jalape?o, cilantro, and sea salt to taste. Blend on high until smooth, adding small splashes of water if the sauce seems too thick. Taste for salt and adjust if needed. Keep refrigerated in an airtight container. 3.5.3226   5) Roast the Cauliflower Roasted Cauliflower   Print Ingredients 1 very large or 2 small heads of cauliflower - chopped into bite-sized florets olive oil or other cooking oil of choice sea salt freshly ground black pepper ½ teaspoon cumin seeds 6 scallions - sliced into ½ pieces Instructions Preheat oven too 400° F (200° C). Prepare 2 parchment-lined baking sheets. Distribute the cauliflower between the baking sheets, drizzle with oil and sprinkle with salt, pepper, and cumin seeds. Mix to coat. Place in the oven and roast for 20 minutes. After 20 minutes, flip the cauliflower on both trays and add the scallions, mixing them into the cauliflower. Roast for 10-15 more minutes, or until the cauliflower is very soft and caramelized and the scallions are slightly charred. 3.5.3226     Recipes These bowls are all about the creamy black beans, which make the best case for cooking beans from scratch. They turn out so velvety and flavorful, and you can change up the spices and aromatics based on your preferences. They’re delicious simply served over something starchy like rice or quinoa. But a few of our punchy, colorful toppings from prep day take them to that completely next level. Best part? These bowls come together in no time since you’ve done all the prep. Creamy Black Bean Bowls   Print Serves: 4-6 Ingredients about 5 cups creamy black beans (recipe above) about 6 cups cooked rice or quinoa (recipe above) quick pickled onions (recipe above) cilantro jalape?o crema (recipe above) other topping suggestions cubed avocado sliced cherry tomatoes fresh cilantro leaves sliced green onion Instructions Serve the warm creamy black beans in individually portioned bowls, over warmed rice/­­quinoa, topped with quick pickled onions, crema, avocado, tomatoes, cilantro, and/­­or green onion. 3.5.3226   We’re so obsessed with these tacos! They repurpose the creamy black beans in a refried bean scenario, which gives them a totally new life. In addition, the tortillas get loaded up with our roasted cauliflower and scallions, quick pickled onions, crema, tomatoes, cilantro, and/­­or any other toppings you like on your tacos. The result is a perfectly filling and flavorful package that we crave constantly. Refried Black Bean and Cauliflower Tacos   Print Serves: 4 Ingredients for the refried beans olive oil or other cooking oil of choice ½ yellow onion - diced sea salt ½ teaspoon chili powder 1 teaspoon smoked paprika freshly ground black pepper 2 cloves of garlic - minced 2 cups creamy black beans (from above) for the tacos refried black beans (recipe above) warmed corn tortillas or other tortillas of choice warmed roasted cauliflower and scallions (recipe above) cilantro jalape?o crema (recipe above) quick pickled onions (recipe above) cubed avocado sliced cherry tomatoes fresh cilantro leaves hot sauce (optional) Instructions to make the refried beans Heat the oil in a large skillet over medium heat. Add the onion and a pinch of sea salt, and sauté until translucent, about 7 minutes. Add the chili powder, smoked paprika, black pepper, and garlic, and mix everything in for about 30 seconds, until fragrant. Mix in the beans and let them warm through. Mash the beans with a potato masher or a fork right in the skillet, until most of them are mashed, with some whole pieces remaining throughout. Cook for an additional 2 minutes, adding small splashes of water if the beans seem too dry. Taste for salt and adjust when needed. Serve warm in the tacos. to make the tacos Spread a generous amount of black beans in the bottom of each tortilla. Top with the roasted cauliflower and scallions, dollops of crema, quick pickled onions, avocado, tomatoes, cilantro, and hot sauce, if using. Enjoy right away. 3.5.3226   We consider these brownies to be in the snacking category as opposed to being a full-on dessert. They still feel like a treat, but definitely not your most decadent treat in the world. They’re great for lunch boxes, and it’s always a good idea to keep a batch in the freezer for a wholesome dessert option. The raspberries are pretty crucial here. They contribute to the moistness of the brownies, and their tart berry flavor just goes so perfectly with the chocolatey brownies. Black Bean Raspberry Brownie Bites   Print Serves: 12 brownies Ingredients 2 tablespoons ground flax seeds 1½ cups plain cooked black beans (from recipe above) 3 tablespoons soft coconut oil, plus more for oiling the tin 2 tablespoons tahini, almond butter, or other nut butter of choice 1 teaspoon vanilla extract 3/­­4 cup cocoa powder ½ cup + 2 tablespoons coconut sugar 1 1/­­2 teaspoons baking powder pinch of sea salt about 6 oz fresh raspberries (or frozen but not thawed) Instructions Preheat oven to 350°F (175° C). Prepare a 12 hole muffin tin by oiling each hole with 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 black beans until smooth. Add the oil, tahini/­­nut butter, 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. Carefully fold in the raspberries. 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. Place in the oven and bake for 25-30 minutes, until the brownies are dry to the touch on the outside and fudgy on the inside. Let cool for at least 15 minutes before removing the brownies from the pan. Keep refrigerated or frozen in an air-tight container. 3.5.3226 The post Meal Plan Mini: Creamy Black Bean Bowls, Cauliflower Tacos, Raspberry Brownies appeared first on Golubka Kitchen.

Easy Rhubarb Mango Crisp

June 12 2019 Golubka Kitchen 

Easy Rhubarb Mango Crisp Keeping the rhubarb content coming these past few weeks. No regrets :) Crisps are the ultimate lazy dessert. They are messy by nature, which makes them very hard to get wrong. All you need to make a crisp is a layer of fruit, almost any fruit, mixed with a bit of sweetener and maybe some aromatics, and topped with the usually rolled oat-centered crisp element. Time in the oven will take care of the rest. The fruit will get jammy and bubbly, while the topping will become golden brown, mostly crispy, and a bit soft where it interacts with the fruit. Served warm with ice cream or yogurt, it’s pure heaven. Our version features rhubarb and mango, both of which are still going strong where we are. They make a really special pair – we’re very excited about this one! The beautiful, floral tartness of rhubarb really shines next to the jammy sweetness of mango, especially when they melt together in the oven. Ginger offers a little sunny sparkle, but you could skip it and still get delicious results. The pistachios in the crisp bring their beautiful savoriness and color, but again, you can easily sub them out with other nuts like almonds, pecans, etc. This dessert is low maintenance and takes very little active cooking time as far as baking projects go, and the mango-rhubarb marriage is truly something worth experiencing at least once! Hope you enjoy this one :) Mango and Rhubarb Crisp   Print adapted from Simply Vibrant Serves: 4-6 Ingredients for the filling 1 lb rhubarb - sliced into 1 pieces 3 yellow mangoes - pitted and sliced into ½ pieces ¼ cup coconut sugar 1 tablespoon ginger powder or grated 1 piece of fresh ginger 1 teaspoon vanilla for the crisp 1 cup rolled oats (gf if needed) ¾ cup almond flour ¼ cup pistachios or other nuts of choice like almonds, pecans, etc. - chopped 1 teaspoon baking powder pinch of sea salt ¼ cup maple syrup ¼ cup coconut oil - chilled, plus more for oiling the baking dish Instructions to make the filling Preheat the oven to 375° F (190° C). Put the rhubarb and mango in an oiled 7 x 10 baking dish (or a baking dish of a similar size) and mix together with a spoon. Add the coconut sugar, ginger, and vanilla, and mix everything through. Set aside while you make the crisp. to make the crisp Combine the oats, almond flour, pistachios/­­other nuts, baking powder and salt in a large bowl, tossing to combine. Add the maple syrup and stir to incorporate. Cut the chilled coconut oil into small pieces and add it to the bowl. Mix everything together with your hands, pressing the mixture between your fingers to incorporate the coconut oil into the crisp. Sprinkle the crisp mixture on top of the rhubarb and mango, and transfer the baking dish to the oven. Bake for 30 minutes, until the topping is golden. Cover the baking dish with a piece of parchment paper and bake for another 10 minutes, until the filling is jammy and bubbly and the rhubarb is cooked through. Remove the baking dish from the oven and let it cool slightly. Serve as is or with a scoop of ice cream/­­coconut yogurt on top. Enjoy! 3.5.3226 The post Easy Rhubarb Mango Crisp appeared first on Golubka Kitchen.

Ginger Roasted Leeks and Asparagus

June 10 2019 Meatless Monday 

Leeks are sliced paper thin and marinated with lemon juice, soy sauce and freshly grated ginger. Roasted asparagus makes the perfect canvas for the salty sour leeks in a side dish which celebrates springs bounty. This recipe comes to us from JL Goes Vegan. 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 - 1 bunch asparagus - 1 leek - juice of 1/­­2 a lemon - 1 tablespoon olive oil - 1 tablespoon coconut aminos* - or - 1 tablespoon low sodium soy sauce - 1 teaspoon ginger, grated *Coconut aminos is a soy sauce substitute with 65% less sodium. Found in health food stores. Low sodium soy sauce can be substituted if coconut aminos are unavailable. Snap the bottom ends off of each asparagus spear. Slice the leek in slices as thin as possible with a madoline or a knife. Rinse the leek slices thoroughly. Toss the asparagus and thinly sliced leeks in a shallow dish with the lemon juice, olive oil, grated ginger and the coconut aminos or soy sauce. Let marinate for 20 minutes. Preheat an oven to 400 degrees. Roast the asparagus and leeks in their marinade for 8-10 minutes, or until the asparagus is cooked to preference. Divide into 4 portions and enjoy on the side. The post Ginger Roasted Leeks and Asparagus appeared first on Meatless Monday.

Vegan Churro Scones – No Oil

June 4 2019 Vegan Richa 

Vegan Churro Scones – No OilThese Vegan Churro Scones need just 1 Bowl, 8 Ingredients and have No Added Oil! Crisp Vegan Cinnamon Scones for breakfast or Dessert. Soyfree Recipe Nutfree option Glutenfree option Jump to Recipe Scones are the sweet breakfast of choice in our house. No one seems to like pancakes much. Insert surprise emoji :). Some buttery, just lightly sweet scones, with fruits and masala chai however are Perfect. These Scones need just 8 ingredients and 1 Bowl. Mix all the dry, add some chilled coconut cream and apple and mix to make a dough. Shape into a disc, brush with coconut cream so that the cinnamon sugar stays put. Sprinkle the cinnamon sugar mixture generously. Then slice and bake! There is no added Oil in these scones. The chilled coconut cream is enough fat for the amazing buttery flaky texture. Chill the coconut cream for longer for best results! For a lower fat scone, sub half of the coconut cream with chilled lite coconut milk. Lets make a double batch of these cinnamony scones.Continue reading: Vegan Churro Scones – No OilThe post Vegan Churro Scones – No Oil appeared first on Vegan Richa.

Curried Tofu Banh Mi Vegan Recipe

May 29 2019 Vegan Richa 

Curried Tofu Banh Mi Vegan RecipeThis Curried Tofu Banh Mi is Delicious, refreshing and comes together within 30 mins. Easy Vegan Banh Mi Sandwich with coconut curry sauce! Vegan Nutfree Recipe. Can be glutenfree. Jump to Recipe Start the Summer with this refreshing Banh mi Sandwich! Baguette or bread, pickled veggies, seared tofu with curry spices, coconut curry sauce, all made from scratch! assembled as you like and served. What is Banh Mi ? A banh mi sandwich is Vietnamese snack sandwich with many textures and flavors, spicy, sweet, herby, tangy and a mouthful. there are many variations of banh mi with various proteins, marinades and such. A common banh mi consists of a baguette filled with pickled carrots, cucumber, radish/­­daikon, cilantro, mayo/­­other creamy dressing, and a protein. I use tofu for my protein and marinate it with curry spices and coconut cream. Instead of mayo, I use a creamy coconut curry sauce. You can use vegan mayo and veggies and herbs that you have. Lets make this amazing Tofu Banh Mi!Continue reading: Curried Tofu Banh Mi Vegan RecipeThe post Curried Tofu Banh Mi Vegan Recipe appeared first on Vegan Richa.

Self-Care Interview Series: Rachelle Robinett

May 5 2019 Golubka Kitchen 

Self-Care Interview Series: Rachelle Robinett Rachelle Robinett is an Herbalist, Holistic Health Practitioner, and founder of Supernatural, a company dedicated to real-world plant-based wellness. Rachelle has been studying the relationship between plants and people her entire life – be that on a farm in the Pacific Northwest (where she grew up) to time with healers, specialists, and shaman in farther-away places. She now provides functional plant-based wellness services, products, and education to empower people to understand their health, and lean into it, naturally. Routine -- Is routine important to you or do you like things to be more open and free? This has changed a lot for me since launching my company and having total control of my schedule. I do schedule every thing, but also move through life very intuitively. For example, on a day off Ill plan to ride my bike but once Im on it, it doesnt matter to me where I go. There are things I do routinely (meal preparation, exercise, rituals, sleep) but I never ignore instincts or anything my body is telling me. I love to be surprised but also care so much about how I spend every moment that planning is a big part of my life. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. No more alarm clock! Or, infrequently, which isnt something I would have predicted for my life. Ill wake up to open windows and the sounds of birds on a breeze. A glass of water with a tincture and probiotics. If its a day off, Ill skip caffeine and head out for a run while Im still sleepy. I love waking up while I run. A work day means a small cup of cold-brew with MCT oil and (currently, though it changes as I work with different herbs) mucuna pruriens and L-theanine. I practice intermittent fasting daily so dont typically eat until 11am or later but in the morning Ill make a broth or giant green juice and also a smoothie, which becomes brunch. A meditation ritual with some South American plants Ive come to love and then its off to the races. -- Do you have any bedtime rituals that help you sleep well? Getting away from blue light! If Im near screens, they have physical filters and apps (like flux) installed to reduce the effect. Dimmed lights, incense, my Zen Spa Stuff playlist, and something to drink. There are always herbs at night as my energy tends to run very high, naturally. I cycle between kava kava, skullcap, valerian, poppy, lavender, and more. Also very in love with a relaxing face-washing routine. :) -- Do you have any kind of mindfulness practice?  Im working diligently at becoming a more regular meditator. Its most days now, but Id like to deepen it. Otherwise, yoga, running and long bike rides silence my mind. I can practice yoga (ashtanga) for hours a day and be thrilled. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – A giant smoothie made with fresh tropical fruits and fats, ideally picked from a jungle farm that morning. Lunch – All the vegetables, fresh and raw and local. Amazing olive oil, avocado, or coconut. Maybe some seeds. Seaweed too. Every color of the rainbow. Snack – 100% cacao. Local. Dinner - See lunch. -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? Currently I have about 1/­­2 cup of cold-brew coffee that we make at home. Im so high energy naturally that I often dont finish it. Green juice is my favorite energy support. Otherwise I use water, food, sunlight and breath to adjust my energy. -- Do you have a sweet tooth and do you take any measures to keep it in check? Dark chocolate – often homemade but if bought its 92 – 100%. Ill eat that for breakfast, honestly. My sugar intake is so low that sweets cravings are rare but if they get aggressive Ill have extra cacao in smoothies or elixirs, or eat more fruit, sweet potatoes/­­yams, etc. Chocolate chip cookies are dear to my heart though. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? This evolves as I learn and grow too but ... – An excellent probiotic – Personalized herbs. For me those are mood-supportive and nervous-system soothing. I use a combination of herbal teas (infused overnight), tinctures (HerbPharm are my favorite!) and well-sourced powders. – Supplements depending on bloodwork, body composition and lifestyle. – Im seeing the greatest overall health changes in my clients who are working on gut health. It just affects so much! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I live to move. Every single day if possible! If I skip more than two days, I get really restless. Running and yoga are my favorite, but I need both. I joke that running is my church; I treasure it and find it extremely cathartic. Yoga keeps everything balanced and I hope to have the practice for life. Weather permitting, Ill ride my bike for hours but that just feels like play. Im also into strength training (aka lifting weights at the gym, which surprises people). Overall, I consider exercise as essential as good food, water, and sleep. My preference for high-intensity exhaustive stuff comes from my high-energy personality but isnt necessary for everyone. Ive seen some of the fastest changes in my body with a daily yoga practice, some walking, and an excellent diet. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? Absolutely heavenly. Excellent playlists are essential! Also, just do it. ;) Beauty -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? I think people doubt me when I say greens, and especially green juice, are responsible for the glow but I really mean it. Veggies veggies veggies, healthy fat, tons of water, and sweat! -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Aside from food, water, rest, and sweat, I find that a consistent routine of gentle exfoliation and good quality rehydration (topically, that is) work best for me. Continually renewing the surface, allowing skin to breathe, and keeping it nourished with really simple ingredients (I love Egyptian Magic and fruit enzyme or honey-based masks) gives really great face. That said, Im not an esthetician and have increasingly more respect for what I dont know about skincare (thanks to spending more time with the professionals at CAP Beauty, especially) and it will differ for everyone. What wont differ is the value of a right diet to help reduce inflammation, increase circulation, maintain hydration, and provide enough energy for both exercising and rest. :) Stress, etc. -- Do you practice any consistent routines in order to avoid stress? Exercise and sleep have always been stress-reliefs for me. Ive recently integrated more meditation, and herbs of course (especially nervines). Whats making the greatest difference, though, is - as with most things - addressing the root cause or source of the stress. Rather than just trying to breathe between emails, Im looking at how to reduce email overall. Setting timers, limits on the number of meetings Ill take each day, inbox pausing, and scheduling (and sticking to) more time truly offline. Personal days, screen-free evenings or weekends, etc. If doing this, its important to prepare for there to be more to address when you return to it, so another part of the practice may be letting go of how much we want to engage with and choosing quality over quantity. Much harder said than done. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Heat and spice! I completely eliminate all sugar including fruit and yes, honey too. I put on three extra layers to get warm and stay warm. Garlic, ginger, and all sorts of spice. And rest. Essentially, Im aiming to help my body reach a sort of break-point with the cold/­­flu, or to sweat it out before it even reaches a peak, which Ive had a lot of success with. Medicinal mushrooms can also be great for cold/­­flu season. -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? Im working on this. (See above regarding stress avoidance!) My work is my play is my passion is my love so whats not work is sometimes very hard to determine. My hypnotherapist friend suggests that if it makes me happy, perhaps its not important to distinguish. My partner has inspired me to take in information from sources entirely outside of my usual bubble, which is great for play, and avoiding a filtered or algorithmic existence. This is a new practice for me. I grew up in a home that didnt allow for play so its something Im creating space for and learning how to do as an adult. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Ive found that its just impossible to be my best self when Im not taking care. Its really priority number one (and two, and maybe three) at this point. That said, there are times when life when its worth compromising different things. Like, in my twenties when I worked my ass off (and loved it) in order to achieve certain things. Now, I feel freer to play and rest. These bodies are our only homes in this life. I am so grateful to have one; I really think of it like my best friend and partner in existence. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Learning how to eat entirely plant-based, and well. -- How do you deal with periods characterized by a lack of inspiration or procrastination? Thankfully, I dont have these. But, the opposite side of that spectrum is overworking, under-socializing, or burnout. And, existential crises which seem to strike when things are best. Rest and changes of scenery can do wonders. (Lately, I have been exploring procrastination from the perspective of mindfulness, though. This is an enlightening talk on it.) -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Instead Ill choose a couple of people: My mom, who as a Dietician gave me the greatest start in understanding nutrition, but more importantly taught me how to listen to my body. Rather than bandaging symptoms, she showed us how to ask why and follow the clues to root causes. My dad, an Anaesthesiologist who - much the opposite of Mom - taught us about medicine yes, but of more value he gave me the travel bug and experiences with wild nature that started and perpetuate my relationship with earth. And, Wendy Green, who I met at the perfect time in my journey. She helped direct my then multitudinous health practices into a more singular approach, which Ive honed and deepened since we met years ago. She also showed me how much I love ashtanga yoga, which is the gift of a lifetime. Ill be back to her retreat for the third time this summer. Knowledge -- Do you have any recommendations for those thinking of taking their career in a similar direction? Where does one start, where to find the education, how important is certification, etc. This is one of the most common questions I receive! I appreciate Mountain Rose Herbs list of resources for those looking into schools, teachers, or even just books. Its worth knowing which certifications are recognized by The American Herbalists Guild, though many people disregard the value of that and choose to study from great herbalists or schools that exist outside of the system. Id recommend as much exploration and direct experience as possible in the form of classes, workshops, and apprenticeships before then committing to a longer-term study. Find someone whose approach you respect and identify with and learn from them in whatever ways are available. -- Tell us about HRBLS, your beautiful herb infused chew line! Woo, HRBLS! These are my babies! Long story short, I wanted to give people an easy, delicious, beautiful but still very effective form of herbs. The HRBLS are gummies, or chews, that are equivalent to a dose of a tincture, a strong cup of herbal tea, or some capsules. Theyre a marriage between functional food and herbal remedies. A snack medicine or treat with benefits. Nerve Less is the first flavor (honeyed lavender tarragon) and includes my favorite herbs for daytime stress and anxiety relief, which so many folks come to me for help resolving. In the near future, well announce the next flavor – okay flavor s. :) -- And a last, fun one: what are your three favorite plants for the spring season and why? – Nettle! Because its my bff (we grew up together) and the coolest combination of edible green, super-green plant medicine, and a natural antihistamine. – Dandelion: I love the multi-taskers and like nettle, dandelion is an edible flower and bitter green (great for digestion), and medicinal top to root. – Mimosa. The tree of happiness which blooms more in the summer than spring, but close enough. Aside from looking magical, its full of medicine – everything from antioxidants to DMT. Fun and Inspiration -- What do you do to unwind or treat yourself? Deep massages – two hours with the strongest hands I can find please! Acupuncture. Running, yoga, riding. TRAVEL. The post Self-Care Interview Series: Rachelle Robinett appeared first on Golubka Kitchen.

Vegan Apple Cake with Cinnamon Custard

April 30 2019 Vegan Richa 

Vegan Apple Cake with Cinnamon CustardVegan Apple Cake with Cinnamon Custard. Easy Apple Cake that is soft and light. Served with a creamy vegan vanilla custard. Soyfree Recipe. Nut-free Gluten-free Options. Jump to Recipe You all love my simple cakes! Here’s another simple Apple cake that is served with a vanilla custard! I like lighter cakes during spring and summer and this lightly sweet custard is perfect accompaniment with the cake. No loads of sugar to make an iciing. The Custard adds the right amount of moisture, flavor and texture combination with this cake. This Vegan Apple Cake is simple vanilla cake batter with some cinnamon and apples mixed in. The batter is topped with a little coconut sugar mixture to make a caramelized and spiced crust. Serve it warm with the creamy 5 ingredient vegan custard. Just like my popular upside down pear cake, this cake comes together really quickly and is great to serve for breakfast (add some nuts and seeds to the batter) or as dessert.Continue reading: Vegan Apple Cake with Cinnamon CustardThe post Vegan Apple Cake with Cinnamon Custard appeared first on Vegan Richa.

Self-Care Interview Series: Adriana Ayales

April 28 2019 Golubka Kitchen 

Self-Care Interview Series: Adriana Ayales Adriana Ayales is a rainforest herbalist from Costa Rica and the founder of herbal apothecary Anima Mundi. We are in love with Adriana’s world and creations, and so excited to share this interview. Routine -- Is routine important to you or do you like things to be more open and free? Although I love the grounded power of routine, I’m living in a phase of being open and free. With kids, and a beyond full time devotion to running a business, I just ride the waves as they come. I’ve learned to surrender that not everything has to look the way it should look. Lifes situations and patterning moves around like the seasons. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I love getting up before the kids, and sneaking into the kitchen to make myself a healing cup(s) of medicine. First thing I do is a big ole cup of vitamin C rich goodness, sometimes its mangosteen hibiscus with a lemon squeeze, or fresh picked turmeric from the garden grated with ginger, along with camu camu and lemon water. Then I make a seasonal fruit bowl of sorts, with oatmeal, or homemade granola loaded with mineralizing herbs (like nettle or mesquite powder). Followed by my favorite, and not so healthy friend, Coffee. Ah coffee. I cant tell you how wonderful locally grown heirloom coffee is here, paired with deliciously fresh cacao and medicinal mushrooms and homemade almond. -- Do you have any bedtime rituals that help you sleep well? Massaging the face, forehead and skull with warm oil at night is one of the simplest and most restorative practices we can do to induce deep sleep. I love using a mix I make at home of jojoba oil, with rosehip, infused with clary sage and a fine sandalwood. Another one of my all time favorites for evening relaxation is blue lotus. -- Do you have any kind of mindfulness practice?  Sipping tea mindfully in nature, witnessing time in silence is one of my favorite things. I tap into my feelings, breath, mind, and begin to clear energy. Sustenance -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I do love caffeine. Growing up in Costa Rica has woven me into loving a good cup of locally roasted coffee. Depending on the day, I love adding reishi, or a mix of medicinal mushrooms, raw cacao with mucuna, along with a homemade plant based milk. I also love having an aged puerh, or traditional matcha with added herbs for nourishment, like moringa. -- Do you have a sweet tooth and do you take any measures to keep it in check? Sometimes I do, especially when I’m tired or running on low energy. When im over-worked, or running on stress I definitely crave more carby and sugary things, and this is usually due to skipping a meal, or needing a quick-fix. Some tips I bare in mind during stressful moments that ignite the sweet tooth (or just in general!) are: always go for fruits before you opt for a sugary dessert, always choose low glycemic sweeteners vs. sugar (some faves are coconut sugar, maple syrup, and real stevia extract -- not the synthetic ones!) For carbs avoid empty carbs and refined flours, and opt for ones that are more easily absorbed, like coconut, almond and cassava flour. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness?  Oh my, so many! I seasonally change my herbal intake, but certainly stick with some favorites. I love having my potent singles (single herb tinctures) on me at all times, like shisandra berries and blue lotus. A Brain tonic while I’m working, usually with herbs like gotu kola, ginkgo, brahmi and lion’s mane mushroom. Two that I dose with very often are the Happiness tonic (st johns wort, mucuna, ashwagandha, etc.) and euphoric/­­mood elevating herbs like catuaba, mucunam muira puama and damiana. I also love our Liver formula for daily cleansing and nourishment, like the moringa, burdock, nettles, chlorella. And of course beauty herbs like He Shou Wu, Mangosteen and more! Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  Absolutely, I love doing a mix between yoga and pilates. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I love the torture! When I feel a little lazy and not like suffering in an intensive workout, I just remind myself how excellent I feel when I finish it. Not just seeing physical results, but especially the mental peace and happiness after working out. Beauty -- What is your idea of beauty – external, internal or both? A feeling of wholeness. When your mood is high, your gut is vibrant, and you feel confident and beautiful. When there is no sense of lack, imbalance or deficiency. When you feel aligned. -- What is your skincare approach – face and body? I love making my own body and face oils. I usually infuse collagen boosting herbs, and skin strengthening herbs and lather up. I also like to keep things simple, like using cacao butter with coconut oil, or just a fluffy shea butter for deep moisture.  -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Yes! I’m a big fan of eating herbs and supplements that protect the skin, increase our own collagen receptors and help activate our natural glow. The herbs I designed for the vegan collagen formula have been my go-tos for quite sometime. Horsetail, He Shou Wu, Calendula, Nettle seed + leaf, Comfrey, and others like Mangosteen, Camu Camu and Hibiscus are great for the skin too. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? I love making edible masks. Infusing a high potency extract into a raw clay and avocado, along with an activating source like apple cider vinegar, or more protein like flax, and making a smooth paste to lather all over the face, body and even hair is one of my all time favorites. Stress, etc. -- Do you practice any consistent routines in order to avoid stress?  Visualization is huge for me. Sitting in silence and tuning in is vital, along with the help of nervines and adaptogenic herbs that assist in de-compression like skullcap, blue lotus and ashwagandha. -- If stress cannot be avoided, what are your ways of dealing with it? I like taking a walk or hike in nature, get in the ocean/­­lake/­­river or any kind of body of water. I completely unplug from work, the phone, or computer. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? Before the cold kicks in, I take strong echinacea extracts in a soothing tea, mixing turmeric, lemon, grated ginger, apple cider vinegar, garlic and aloe in warm water. It works every time. I make a large batch and dose all day long --  even my kids love it!  -- How do you reconcile work-time with free-time? Do those things overlap for you or do you keep them distinctly separate? This certainly overlaps for me, which can honestly be a bitter sweet reality. I love everything surrounding plants, and its medicinal uses, as well as teaching, and medicine making. I love that my business is all about honoring ancestral ways, plant medicine, the art of herbalism, righteous cultivation, and medicine making. Yet, like any business owner would understand, there are many tasks to the job that are exhausting and certainly not what made you fall in love in the first place. For me personally, Ive learned to reconcile by doing what I love doing the most, medicine making and wildcrafting. I made a commitment to myself in making space for this no matter what, and not disregarding it by prioritizing business with the things that dont really matter in life. Its vital that we take moments in our free time that refine our focus and intention in life, re-align to what inspired the dream, without getting side swept with busy-ness. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Over the last couple years Ive struggled with this because of having babies. Which Im sure a lot of new moms can relate to this! Every time I get a moment between being a mother, wife and business owner, my priority to feel more self loving (and more human!) is yoga. The simple act of getting oxygen, doing conscious breathing, and distracting the monkey mind from its patterning, you become yourself again.  -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Herbs. Integrating plant medicine into everything has significantly changed my body mind and soul. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. Off the top of my head I love these: Healing with Whole Foods with Paul Pitchford, Gabriel Cousens’ Spiritual Nutrition, The Body Ecology Diet by Donna Gates, and of course The Medical Medium by Anthony William. Knowledge -- What was your path to becoming an herbalist and starting Anima Mundi? Growing up I learned closely with curanderos on plant medicine and rainforest herbalism overall. I then attended herbal schools in California where I learned a lot of native, northern and european herbalism. Life somehow took me to NYC (a place I NEVER thought I would ever go to) after living in California for quite some years, and I started practicing privately as an herbalist. I kept noticing the common trends, symptomology and imbalances folks that came in had, and started developing mother formulas to be able to make large batches. -- How do you approach sourcing herbs for Anima Mundi?  First and foremost we try to create a direct relationship with the people/­­farmers that cultivate. Although we value certification of prime ingredients, there are many ethical wild crafters and farms that do not have special certifications, yet cultivate sustainable practices and have quality products that we also like to support. We are also adamant of supporting local economies as much as possible, particularly with rainforest herbs sourced directly from indigenous people, supporting their craft as well as ethically crafted botanicals. -- What are some of Anima Mundis best sellers? Our plant-based Collagen Booster, Happiness Tonic, Adaptogenic Immortality Tonics, Curam Beauty Elixir, our 100% Coconut Cream Powder, Mushroom Mocha Milk and more...! Fun and Inspiration -- A book/­­song/­­movie/­­piece of art to feed the soul: Book – Women Who Run with Wolves Song/­­Album –  Cuatro Vientos /­­ Danit Movie –  Loving the The OA lately! Piece of Art –  Ayahuasca art by Pablo Amaringo Photos by Renee Byrd and from Anima Mundi’s IG /­­ This post contains Amazon Affiliate links. The post Self-Care Interview Series: Adriana Ayales appeared first on Golubka Kitchen.

rice bath recipe | karnataka style vegetable rice bath | rice bhath recipe

July 2 2019 hebbar's kitchen 

rice bath recipe | karnataka style vegetable rice bath | rice bhath reciperice bath recipe | karnataka style vegetable rice bath | rice bhath recipe with step by step photo and video recipe. indian recipes are totally incomplete without mentioning the pulao or biryani recipes. each region or state has its own variation or the type of pulao or bath recipes which is typically served for lunch or dinner. one such flavoured variety is the karnataka style rice bath or rice pulao recipe made with mint, coriander and coconut. The post rice bath recipe | karnataka style vegetable rice bath | rice bhath recipe appeared first on Hebbar's Kitchen.

Vegan Gluten free Cinnamon Rolls Grainfree No Yeast

June 25 2019 Vegan Richa 

Vegan Gluten free Cinnamon Rolls Grainfree No YeastAmazing Fluffy Vegan Gluten free Cinnamon Rolls. These Grain free Cinnamon Rolls use almond flour and have no yeast, so no rising time. Vegan Soyfree Recipe. No added yeast Jump to Recipe It is time to make some cinnamon rolls! That need just 1 Bowl and are free of gluten, grain, and yeast! Gluten-free + Vegan Baking is always tricky. There are many flours and flour combinations and each add different textures, flavors and behavior to the final dish. Gluten free flours also tend to dry really quickly, so using them in directly in a regular flour recipe doesnt always work. Methods and recipes can completely change with gluten or grain free baking. For these cinnamon rolls, I use almond flour and coconut flour with a bit of starch. Starch is the binder and the coconut flour keeps the dough dry enough to help make it easier to roll.  The delicate dough is steamed rather than baked. Baking will dry them out into crispier rolls with biscuity edges. These rolls are not going to be as chewy and fluffy as a regular flour roll, but are fluffy enough when made right. The almond flour adds it owns flavor. These rolls are best served fresh right out of the steamer, when they are at their fluffiest and freshest flavor. If you make these, let me know how they turned out! See below for the need for each ingredient and substitution options.Continue reading: Vegan Gluten free Cinnamon Rolls Grainfree No YeastThe post Vegan Gluten free Cinnamon Rolls Grainfree No Yeast appeared first on Vegan Richa.

No Bake Chocolate Cookies

June 22 2019 VegKitchen 

No Bake Chocolate Cookies There are only advantages to preparing no-bake cookies. These cookies are ready in minutes and you’re also guaranteed to end up with a perfect batch of cookies--not too cooked or too soft. You will enjoy them even more this summer when you can prepare them without turning on your oven during hot weather. The post No Bake Chocolate Cookies appeared first on VegKitchen.

red coconut chutney recipe | red chilli coconut chutney | idli red chutney

June 19 2019 hebbar's kitchen 

red coconut chutney recipe | red chilli coconut chutney | idli red chutneyred coconut chutney recipe | red chilli coconut chutney | idli red chutney with step by step photo and video recipe. coconut based chutney recipes are very native to south indians and are served with myriad dishes. the most popular coconut based chutney is the white colored served with idl and dosa. but there are other popular chutney and red coconut chutney recipe is one of them served with various breakfast dishes. The post red coconut chutney recipe | red chilli coconut chutney | idli red chutney appeared first on Hebbar's Kitchen.

mango burfi recipe | mango barfi | mango coconut burfi recipe

June 11 2019 hebbar's kitchen 

mango burfi recipe | mango barfi | mango coconut burfi recipemango burfi recipe | mango barfi | mango coconut burfi recipe with step by step photo and video recipe. summer season india is very colorful and is full of tropical fruits. these fruits are not just relished by itself and is used heavily in indian cuisine to make beverages and desserts. one such popular indian sweet recipe is the mango coconut barfi known for its combination of mango and coconut flavor. The post mango burfi recipe | mango barfi | mango coconut burfi recipe appeared first on Hebbar's Kitchen.

Blackberry Cookies

June 8 2019 VegKitchen 

Blackberry Cookies These blackberry cookies are extra soft, thanks to the coconut milk. The marriage of the blackberries and orange flavors is to die for. For this recipe I used fresh blackberries and would not recommend using frozen one as they might soak the cookies. The post Blackberry Cookies appeared first on VegKitchen.

uttapam recipe | onion uttapam | uthappam recipe | masala uttapam

June 2 2019 hebbar's kitchen 

uttapam recipe | onion uttapam | uthappam recipe | masala uttapamuttapam recipe | mixed veg uttapam recipe | uttapam batter recipe with step by step photo and video recipe. a popular breakfast dosa recipe served in many darshini and sagar hotels in bangalore and other south indian restaurants. it is typically served with coconut chutney, tomato chutney and even in sambar recipes. dosa recipes are pr The post uttapam recipe | onion uttapam | uthappam recipe | masala uttapam appeared first on Hebbar's Kitchen.

Vegan Carrot Cake Baked Oatmeal

May 13 2019 Vegan Richa 

Vegan Carrot Cake Baked OatmealThis Vegan Carrot Cake Baked Oatmeal has roasted carrots,, spices, nuts, dates and Oats! Crisp on the outside and spiced, delicious carrot cake like inside.  No Added oil. Vegan Soyfree Recipe. Easily nutfree, gluten-free with glutenfree oats. Jump to Recipe You know whats not the iffy texture of oatmeal? Baked oatmeal!! (We clearly aren’t gluey oatmeal fans over here :D) And to the baked version, you add all the fix ins of carrot cake. Bliss. Shredded carrots are baked to make them sweeter, then the oats, nuts, spices, dates and coconut mixed in. Then some non dairy milk and maple to bring everything together, and bake. This oatmeal is flexible to additions, Add some pineapple, some chia seeds, some lemon zest for variation. Top with pecans or streusel. This baked oatmeal doesnt use any added oil, or flours. Use certified gluten-free oats to make this gluten-free.Continue reading: Vegan Carrot Cake Baked OatmealThe post Vegan Carrot Cake Baked Oatmeal appeared first on Vegan Richa.

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.

veg kurma recipe | vegetable kurma | veg korma | vegetable korma

April 30 2019 hebbar's kitchen 

veg kurma recipe | vegetable kurma | veg korma | vegetable kormaveg kurma recipe | vegetable kurma | veg korma | vegetable korma with step by step photo and video recipe. kurma or korma is very generic term used not just in india but in most of sub continent countries. each region and demography has its own variation and the way the kurma recipe is made. in south india, the mix veg kurma is made with grounded coconut masala which is then typically served with parotta, chapathi or roti. The post veg kurma recipe | vegetable kurma | veg korma | vegetable korma appeared first on Hebbar's Kitchen.

Healthy Banana Split

April 27 2019 Oh My Veggies 

This simple, delicious recipe is sure to please your kids. To make this healthy breakfast banana split, all it takes is one banana, yogurt instead of ice cream (I like to use coconut yogurt), fruit, granola, and other toppings of your choice--like chocolate chips, jam, or almond butter!    


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