coconut - vegetarian recipes

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Sheet Pan Thanksgiving Dinner (Vegan)

Vegan Potato Soup

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coconut vegetarian recipes

5 Vegetarian Swaps to Boost Nutrition in Sweet Treats

yesterday 20:10 Vegetarian Times 

Choose Whole Grains Theres a reason the Dietary Guidelines for Americans recommend to make at least 50% of your grains whole: theyre packed with essential vitamins and minerals that keep your body running at its peak! When gearing up to bake that family favorite sugar cookie or bread loaf, consider swapping half of the all-purpose flour for a whole-wheat flour until you can make the full switch (this Healthy Chocolate Chunk Pumpkin Loaf is a great recipe to start with!) Traditionally, when you start small like this its an easy way to slowly get your pallet to adjust to the change while boosting the fiber of the entire slice (or cookie) too! If youre gluten-free, consider using a recipe that calls for gluten-free oat flour or almond flour (like these Healthy Pumpkin Muffins) so you also reap the benefits of the fiber. Amp Up Those Omegas with Walnuts Pumpkin, pecan, or apple pie calling your name this season? Consider swapping out that white flour and butter crust for a delicious (and nutritious) walnut-based crust. Walnuts pack 2.5 grams of the plant-based version of the omega-3 fatty acid known as alpha-linoleic acid (ALA), in addition to 4 grams of protein and 2 grams of fiber in a one-ounce portion. While many name brands have begun selling their own walnut crusts in the baking section at your local market, they often contain flour and butter in small amounts to help hold the crust together. Not a deal-breaker if youre tight on time, but defeats the purpose of the swap if youre trying to keep this treat gluten-free and vegan. Consider making your own (check out a simple recipe idea here) by pulsing walnuts with a date paste or syrup in your food processor, then shaping into a pie crust and freezing until ready to bake. Related: 7 Tips for Shaking Sugar Think natural When It Comes to Sugar Its no secret most people eat WAY more added sugar than recommended (for reference, on average Americans eat about 17 teaspoons of added sugar a day when the recommendation is closer to 12 teaspoons or below for a 2000 calorie diet!) And friends, beware, coconut sugar, maple syrup, honey, and good ole cane sugar are ALL just different types of added sugars (one isnt better than the other.) To help satisfy that sweet tooth, consider using the natural sugars found in sweet fruits and vegetables, like apples, dates, and sweet potatoes, in your baked goods. Depending on the type of recipe youre making, you should be able to reduce the added sugar by at least a third when you sub in unsweetened applesauce (like these Chocolate Chip Cookie Dough Bars do!) Note you will also need to modify the fat amount (like the oil or butter used) so the texture continues to be the same. Boost Fiber with Beans Chocolate is abundant this season and for good reason: its delicious and its packed with flavonoids. But what if you took that decadent chocolate and brought it up a notch to boost the fiber and create a decadent dark chocolate dip to serve alongside graham crackers, gingerbread, or fresh fruit? Youd be the hostess with the most-ess for sure! Begin by pureeing a cup of beans alongside melted dark chocolate or dark cocoa powder, dates for natural sweetness, and your favorite nut or seed butter of choice. Blend until its a smooth, hummus-like consistency and enjoy! (Use this Sweet Hummus Recipe as your guide.) Power Up with Protein Cream pies and bundt cakes are certainly popular around the holiday season, but that doesnt mean you cant do over the dairy! Swapping in a portion of reduced-fat Greek or skyr yogurt for sour cream helps to boost the protein while minimizing the saturated fat of your treat. If youre still not a big fan of Greek yogurt, then ease into it by starting small with the swap, with roughly a third used in place of the sour cream. In no time youll be adjusted and making the full swap, pinky promise! (Try this Butterscotch Cheesecake Pie for a nice addition to your menu this year!) The post 5 Vegetarian Swaps to Boost Nutrition in Sweet Treats appeared first on Vegetarian Times.

Vegan Potato Soup

yesterday 13:30 Vegan Richa 

Vegan Potato SoupThis thick, hearty Vegan Potato Soup is quick and easy to make using simple ingredients and very budget-friendly too. Enjoy it chunky as is, puree it until smooth and/­­ or get all fancy with toppings. Who’s up for a bowl of comforting vegan potato soup packed with veggie goodness? Warming, satisfying and soothing – that is what all fall-centric and especially potato-centric comfort food should be like. Whether it’s cold where you live or life has brought some downs that make you crave all the comfort food. This vegan potato soup is medicine for the soul. Super easy, hugely delicious and so filling you can have it as a main course. It’s amazing fresh but its even better the next day. So when you make this make lots and know you have some good eating ahead. It’s a great feeling. I like to finish mine off with some crumbled vegan coconut, tofu, or tempeh bacon and a sprinkle of chives for a pop of colour! MORE VEGAN SOUP RECIPES FOR THE SOUL - Lentil Chili. GF - Mushroom Chickpea Veggie Soup. GF - IP Mushroom Wild Rice Soup. GF - Japanese Veggie Curry. GF - Instant Pot Lasagna Soup with Red lentils.  - So Easy - IP Potato Chickpea Soup. GF - Tomato Soup with Tofu Croutons. - Tortilla soup with red lentils. GF Continue reading: Vegan Potato SoupThe post Vegan Potato Soup appeared first on Vegan Richa.

Vegan Chocolate and Pumpkin Pie Spice Snickerdoodles (Glutenfree)

November 20 2020 Vegan Richa 

Vegan Chocolate and Pumpkin Pie Spice Snickerdoodles (Glutenfree)These easy Vegan Chocolate Pumpkin Spice Snickerdoodles are everything you love about snickerdoodles with a punch of pumpkin pie magic. A Glutenfree Vegan fall-tastic spin on a classic holiday cookie your whole family will love! Jump to Recipe Prepare to “fall” in love with these marbled Vegan Snickerdoodles! These Pumpkin Spice Snickerdoodles should really come with a warning label because they are so good. I mean, we are in a season that should be all about gratitude and sharing the goodies, but these are SO good they could trigger a spot of the old “food greed”. This can be easily solved by just making a huge batch and keeping some all for yourself. Baker’s privilege, right? A classic snickerdoodle cookie is a type of holiday sugar cookie rolled in cinnamon sugar. This fall-centric pumpkin spice version adds a pinch of pumpkin pie spice aka. our favorite fall drug. While baking, the pumpkin pie spices will fill your whole kitchen with the most comforting cozy scent and will give you all those fall feels. The other half is chocolate which complements the cookie and the season perfectly. Dont like pumpkin pie spice? Use just cinnamon or just vanilla and skip the cinnamon sugar coating. More cookie Recipes from the blog - Cinnamon Roll Cookies.  - PB J thunbprints - grainfree Brownie cookies  - Lemon Chia Cookies. GF - Peanut oatmeal Chocolate chip cookies - Paleo Chocolate Chip Cookies. GF - Breakfast Cookies gf - Ginger Tahini Cookies GF option They are Glutenfree, have amazing texture and flavor, theyre perfectly pumpkin spicy...AND they have added chocolate so they are extra awesome! I am fully bandwagon-ed up with these babies and I think you should do the same!Continue reading: Vegan Chocolate and Pumpkin Pie Spice Snickerdoodles (Glutenfree)The post Vegan Chocolate and Pumpkin Pie Spice Snickerdoodles (Glutenfree) appeared first on Vegan Richa.

cucumber idli recipe | taushe idli | southe kaayi sihi kadubu

November 16 2020 hebbar's kitchen 

cucumber idli recipe | taushe idli | southe kaayi sihi kadubucucumber idli recipe | taushe idli | southe kaayi sihi kadubu with step by step photo and video recipe. idli recipes are a common choice for many indians and particularly to the south indians. it is generally made with a combination of rice and urad and savoured with choice of different spicy and tangy chutney. however, this recipe of cucumber idli recipe is unique as it made with the combination of rice, coconut and jaggery to yield a sweet taste idli recipe. The post cucumber idli recipe | taushe idli | southe kaayi sihi kadubu appeared first on Hebbar's Kitchen.

7 Tips for Shaking Sugar

November 7 2020 Vegetarian Times 

1. Rethink breakfast and afternoon treats Many people who decide to eat less sugar face two immediate challenges: what to eat for breakfast and finding a non-sweet afternoon treat, says Amy Chaplin, author of Whole Food Cooking Every Day (2020, Artisan/­­Workman Publishing Co., Inc.) which includes many sugar-free recipes. For breakfast, Chaplin suggests making your own muesli or granola using yakon syrup, a natural sweetener that is low on the glycemic index (GI) scale (meaning it doesnt bombard your body with sugar because it is digested slowly). Other options: tofu scrambles and steel-cut oatmeal. For snacks, go for apple slices with peanut butter, plain yogurt with blueberries or carrots and hummus. Instead of soda or fruit juices, drink chilled sparkling water with a slice of lemon or herbal teas. 2. Know what you are eating There are at least 200 other names for sugar on food labels, says Uma Naidoo, MD, director of Nutritional and Lifestyle Psychiatry at Massachusetts General Hospital and author of This Is Your Brain on Food (2020 Little Brown Spark/­­Hachette). Fructose, dextrose and maltose are just a few. And look for added sugars Dr. Naidoo advises. Foods like ketchup, pasta sauces and salad dressings often have more added sugars than sweet foods where you expect sugar. 3. Mind your carbs Choose to eat complex carbs that are low on the GI scale such as apples, oranges, bran cereals and black beans, which are slowly digested, and skip simple carbs such as potatoes, French fries, white rice, white pasta and refined breakfast cereals which are high on the scale. 4. Try new ingredients When cooking, use naturally sweet ingredients in place of sugar. I like using freshly squeezed orange juice, berries and berry powders, beet juice powder, vanilla, coconut butter or dried coconut flakes, says Chaplin. Medjool dates are another good choice, and spices such as cinnamon add extra flavor. Related: 8 Way to Improve Your Gut Health & Mood 5. Be fruit-wise Because fruit contains fiber and nutrients, it is digested slowly and its sugar is absorbed slowly too. Still, its wise to limit fruit. I prefer lower glycemic fruit such as blueberries, blackberries, strawberries and Bing cherries. These options contain less fructose, the natural sugar in fruit, says Dr. Naidoo. Two to three servings of fruit eaten throughout the day should be OK for most people, she adds, unless you are diabetic or have fructose intolerance in which case you should consult with your doctor. 6. Remember why its important Sweet cravings are hard to resist. Sugar-laden foods increase serotonin in the brain and make you feel good, explains Dr. Naidoo. The calming effect of serotonin may often be felt shortly after eating a candy bar, cake, or other foods high in simple carbs--this is a reason why these foods can be so addictive. Remind yourself that consuming too much sugar can raise the risk of life-threatening illnesses such as diabetes and heart disease when overwhelmed with a craving for a sugary sweet, 7. Enjoy dessert! Dont deprive yourself of luscious desserts. Start to replace those sugary treats with healthier options that still taste good, says Dr. Naidoo. Another option is to switch to baking with erythritol--sold as Swerve--in recipes, says Dr. Naidoo. Even when using artificial sweeteners, however, moderation is key. She also suggests making your own fruit-based ice cream. Amy Chaplins new cookbook features fruit-based desserts such as Berry Chia Pudding--A crowd pleaser for sure! Chaplin says. Click here for the recipe. The post 7 Tips for Shaking Sugar appeared first on Vegetarian Times.

Vegan Rasmalai Cake

November 3 2020 Vegan Richa 

Vegan Rasmalai CakeVegan Rasmalai Cake is a dairy-free spin on the popular Bengali Dessert rasmalai that is typically served for Diwali! Moist almond and cashew flour cake squares immersed in a rich and creamy cashew pistachio “milk” scented with saffron and cardamom. It basically is Vegan Malai burfi soaked in Ras malai milk! Soyfree Glutenfree Jump to Recipe Diwali is coming up and that means Boxes of sweets and desserts being whipped up to share and celebrate. A festival that celebrates a win of goodness, knowledge, kindness over negativity. This Diwali we need that magic.  This vegan Ras Malai Cake is a simple dairy-free spin on one of the most delicious Indian sweets out there – the traditional Bengali Dessert Ras Malai /­­ Rasmalai. What is Rasmalai? Bengali Rasmalai consists of small soft cheese curd/­­paneer balls or cakes immersed in saffron and cardamom-scented sweetened thickened milk. This Indian dessert is usually served with plenty of chopped pistachios and as you can imagine, it’s a pretty popular dessert for the holidays! Vegan Rasmalai Cake – the perfect Diwali treat Vegan version of rasmalai is tricky. The chewy cheese balls are hard to mimic with non dairy cheeses. I have a soy based version in my cookbook. That is chewy and cheesy and almost perfect, but has a slight soy after taste. Today I bring you this variation. This Vegan Ras Malai Cake consists of a moist vegan nut cake which is like malai burfi/­­milk cake immersed into a rich sweetened cashew pistachio cream. We make the burfi cake, we pour cream on top, we let the cake soak up some of that goodness and it’s ready to serve. No fuss, no stress! The flavors of rasmalai all come from the amazing malai cream sauce and  satisfy that ras malai craving. More Vegan Diwali Recipes From The Blog: - Almond Halwa, 2ways and Almond Ladoo GF - Malai Burfi  GF - Basundi - 7 Cup Burfi - GF, Nutfree - Malai Ladoo - Brown Rice Kheer - Gajar Halwa, skillet, Instant pot - Gulab Jamuns - Easy Kaju Katli  Some Savories - Maida Papdi - Moong Dal samosa Rasmalai is a decadent Indian treat served for special occasions like weddings or for Diwali. Due to its richness, it’s not an everyday kind of dessert – which doesn’t mean it’s overly difficult to make – and this vegan version is even easier. You can whip this Vegan Rasmalai Cake up pretty effortlessly and you’ll even find it quite relaxing during the stressful holiday season.Continue reading: Vegan Rasmalai CakeThe post Vegan Rasmalai Cake appeared first on Vegan Richa.

New Ebook: Golubka Kitchen Holidays

November 1 2020 Golubka Kitchen 

New Ebook: Golubka Kitchen Holidays We are so excited to tell you about our new holiday ebook! It’s a collection of our favorite, festive, plant-based recipes, developed with the intention of bringing color and joy to your holiday table. As always, the focus is on flavor-packed, whole food ingredients and inspiring, seasonal produce. This project was so incredibly fun to work on. Dreaming up a celebratory table of vibrant, plant-forward dishes, and bringing it to life is just a really gratifying thing to do. Coming together around a table of good food is one of the undeniable pleasures of life, and we hope that these recipes will become yours as you celebrate with your loved ones. We are also launching the holiday ebook bundle, which includes the holiday ebook along with our desserts ebook for $4 off the total price. You can check out a few sneak peek photos from the ebook, plus the full recipe index below. Buy the Holiday Ebook /­­ Buy the Holiday Ebook Bundle ($4 Off) Recipe Index *all recipes are vegan, all but 4 recipes are gluten-free - Sour Cream and Shallot Dip - Stuffed Mushrooms with Smoky Quinoa and Cashew Parm - Smashed Potato Latke Bites - Beet Caviar - Butternut Squash, Farro and White Bean Salad - Holiday Slaw with Tahini-Orange Dressing - Miso-Roasted Cauliflower and Grapes with Green Caper Sauce - Leek and Potato Soup with Brussels Sprout Chips - Maple-Mustard Brussels Sprouts - Mashed Potatoes with Mushroom White Bean Gravy - Herb and Walnut Stuffing/­­Dressing - Sweet Potato and Caramelized Onion Casserole - Creamy Butternut Squash and Apple Soup with Fried Shallots - Cranberry and Pear Sauce - Leeks in Vinaigrette - Cardamom Rice - Lentil Loaf with Balsamic Glaze - Coconut-Braised Red Cabbage - Orange and Sage Tempeh - Red Onion Tart with Tofu Ricotta - Quinoa and Vegetable Pot Pie with Gluten-Free Crust - Chocolate Fudge - Seeded Pumpkin Bread with Apple Butter - Rosemary Almonds - Gingerbread Banana Granola Buy the Holiday Ebook /­­ Buy the Holiday Ebook Bundle ($4 Off) The post New Ebook: Golubka Kitchen Holidays appeared first on Golubka Kitchen.

Vegan Pumpkin Pie Bars

October 30 2020 Vegan Richa 

Vegan Pumpkin Pie BarsEasy to throw together, these vegan pumpkin pie bars are perfect for when you don’t want to make an actual pumpkin pie but still want to have the same flavor. The homemade almond flour crust holds together well and is the perfect base for the dairy-free pumpkin pie filling. Serve as is or topped with coconut cream! Jump to Recipe If you’re looking for a convenient fall dessert recipe, I’ve got you covered. These pumpkin pie bars are like pumpkin pie but so much easier to make! The homemade pumpkin pie filling is smooth, creamy, and seasoned with plenty of pumpkin spice and rests on a simple almond flour crust. They had topped with cinnamon sugar for some extra. Utterly irresistible!Continue reading: Vegan Pumpkin Pie BarsThe post Vegan Pumpkin Pie Bars appeared first on Vegan Richa.

Tofu Fresco Cotija

October 23 2020 Isa Chandra Moskowitz 

Tofu Fresco Cotija Makes about 2 cups photo by Kate Lewis, recipe by llovani This tofu-based cotija is very easy for the beginner vegan cheesemaker. Tangy and crumbly and even a little melty from coconut oil, cotija is the perfect cheese for topping spicy, saucy things like refried beans, fajitas or tucked into tacos. It adds a beautiful splash of brightness to create contrast, and of course, delicious, cheezy flavor. This recipe is from The Modern Love Community Cookzine, which you can download for free! There is also an amazing Chilaquiles recipe in there to crumble this all over. Ingredients 14 oz block extra firm tofu, cubed medium 1/­­3 cup melted refined coconut oil 1/­­4 cup unsweetened plain rice milk 1 1/­­2 tablespoons apple cider vinegar 1 tablespoon nutritional yeast 1 1/­­4 teaspoon fine sea salt 1/­­4 teaspoon garlic powder 1/­­4 teaspoon onion powder Directions In a medium pot, submerge tofu cubes in water. Bring to a boil for five minutes. Drain and allow them to cool completely.  Once cool, use cheesecloth to squeeze water out and get it as dry as possible.  Place tofu and the remaining ingredients in a food processor fit with a metal blade and pulse until it resembles cottage cheese. Lightly grease a 3 cup bowl or pyrex to use as a mold. Transfer cheese to the bowl and press down firmly to make sure there arent any air pockets. Cover and refrigerate for a minimum of 2 hours. When ready to use, it should crumble nicely in your fingers. 

Celebrating Navratri!

October 22 2020 Manjula's kitchen 

Celebrating Navratri! Hello all! I hope everyone is doing well and getting used to our new normal.  I know this year our holiday celebrations don’t feel the same.  We are used to celebrating with large numbers of people and celebrating the festival season. I know it may not be ideal, but we can still make the most of the season by getting together in our backyards with small groups.   Some of our friends have planned to enjoy garba with three or four families.  That way they can still enjoy dressing up in nice clothes.  Of course, they plan on wearing masks and practicing social distancing. I don’t know about you, but I feel like masks have become a fashion statement and they are just a part of our daily life and just another accessory! I would love to hear about how you all are celebrating the holiday season.  Here are some of my suggestions for dishes to prepare for a Navratri feast: Makhana Matar Curry Sabudana (Tapioca) Bhel Paneer Malai Ladoo Nariyal Ka Ladoo Dal Puri Dal Puri Aloo Chaat The post Celebrating Navratri! appeared first on Manjula's Kitchen.

VT Tried It: Nomad Nutrition meals

October 2 2020 Vegetarian Times 

Nomad Nutrition is the culmination of the pursuit of wild places and good food. Founder Denis Mikhailov, an avid climber, spent years looking for the best food to fuel his body and his adventures. Nomad Nutrition promotes a healthy, organic lifestyle with adventure meals geared towards backpackers, hikers, climbers, paddlers, hunters, and anyone on the go or venturing on overnight excursions. Nomad Nutrition has tweaked their recipes to contain the right ratios of healthy fats, lean protein and complex carbs. And theyre packed with nutrient-dense calories to keep the stoke high. They do their best to use organic, non-GMO, whole food ingredients, and all meals are gluten-free, with vegan and paleo options. These small batch meals are made in the Pacific Northwest, not in a lab or some factory overseas, and the company is working on becoming more and more sustainable. But how do they taste? Hungarian Goulash To be honest, Ive never had goulash, but its been the punchline for plenty of jokes, so I was quite surprised at how much I liked this! First of all, Nomad Nutritions meals are super low-effort: boil a cup of water, add to pouch, seal, and let cook. I suspect the potatoes and smoked paprika were my taste allies here, but there are beans to slip in some protein and nutritional value for even a carb-loving hiker like me. GF/­­dairy free, soy free, palm oil free, non GMO. Kathamandu Curry Ive been craving rice, and this is made with tiny rice noodles to stand in for the rice. Well spiced, and chickpeas for protein (20g per pouch). I love the coconut milk, but would have skipped the sundried tomatoes. Id still pick up a pouch of this over Mountain House in a heartbeat. GF/­­dairy free, soy free, palm oil free, non GMO. Try them out > The post VT Tried It: Nomad Nutrition meals appeared first on Vegetarian Times.

Coconut Date Caramel Snack Bars

September 28 2020 Vegan Richa 

Coconut Date Caramel Snack BarsThese easy no-bake vegan coconut date caramel snack bars are made with 8 simple ingredients and make for an amazingly delicious energy bar or on-the-go snack! Refined sugar-free, no added oil and grain-free option included. Jump to Recipe These Vegan Coconut Date Caramel Snack Bars are a wonderful thing. For anyone who hasnt discovered the beauty of date caramel before, its just softened dates, pureed a little liquid like a splash of non-dairy milk and a bit of fat (in this case, I used almond butter). The rich, molasses-like notes of the blended dates is just so similar to cooked caramel, but way easier to achieve. I mean, blending dates is quite a bit easier than making caramel from scratch. For this recipe, we use exactly that glorious combination of dates and almond butter to lend a gorgeous caramel note to these vegan date snack bars – no burnt pans, no endlessly waiting for sugar to melt.  There is still a tiny bit of stove-time involved as these vegan date caramel snack bars also involve toasting some shredded coconut. You will love the round nutty flavor the toasted coconut shreds add to these bars. Oats add a nice chew and make these more filling. These taste like a healthier samoa cookies! They can be made grainfree and Nutfree. Continue reading: Coconut Date Caramel Snack BarsThe post Coconut Date Caramel Snack Bars appeared first on Vegan Richa.

Vegan White Cake (Eggless vanilla cake)

September 17 2020 Vegan Richa 

Vegan White Cake (Eggless vanilla cake)The best and easiest Vegan White Cake recipe ever! Filled with raspberry preserves and topped with coconut whipped cream, this is a super pretty vegan vanilla layer cake thats perfect for a special occasion. Gluten-free & Oil-free options included! Jump to Recipe If you’re looking for a simple yet elegant vegan layer cake that is perfect for a birthday, or dinner party, this vegan white cake is a good one to try. No matter the occasion, this one will fit the bill! You can keep it simple by just filling the layers with some store-bought raspberry jam and topping it off with some coconut whipped cream for a summer cake or make it fancy and frost it with a sugar frosting or  cashew cream frosting plus sprinkles for a birthday cake! This vegan white cake is light and fluffy, spongey, and perfect and that without any egg or egg-replacer such as aquafaba.Continue reading: Vegan White Cake (Eggless vanilla cake)The post Vegan White Cake (Eggless vanilla cake) appeared first on Vegan Richa.

cabbage paatra recipe | cabbage alu vadi | patta gobi aluchi vadi

August 18 2020 hebbar's kitchen 

cabbage paatra recipe | cabbage alu vadi | patta gobi aluchi vadicabbage paatra recipe | cabbage alu vadi | patta gobi aluchi vadi with step by step photo and video recipe. paatra recipes or pathrode recipe is a common snack recipe made across western and southern india. in western india, the masala or stuffing is made with besan, but in south india it is made with fresh coconut. typically it is made with colocasia leaves or arbi leaves, but it can also be made with other leaves and cabbage paatra recipe is one such option. The post cabbage paatra recipe | cabbage alu vadi | patta gobi aluchi vadi appeared first on Hebbar's Kitchen.

Getting Ready for Diwali!

November 7 2020 Manjula's kitchen 

Getting Ready for Diwali! Diwali is just around the corner. I feel like this year has gone by very fast.   This time of year, is my favorite and I have already begun my preparations!  Sadly, this year will be different because we cannot attend our usual round Diwali parties thrown by friends and family.  This year we will also miss out on our annual Diwali traditions – our local Diwali mela and the “Festival of Lights” celebration.  I have been actively involved in these events for so many years and missing out on these events is so strange.  But all is not lost.  We can still celebrate Diwali by wishing friends and family a happy Diwali and visiting them outdoors in small socially distanced settings. I like to gift people with homemade goodies during the Diwali season.  Homemade gifts are truly special in that they show you really put some thought and care into it. Some ideas for simple homemade gifts are Achari Mathries, Crispy Shakarpara, Nariyal Ka Ladoo, Atta Ka Ladoo, Almond brittle, and Spicy cashews.  You can place these delicious snacks in decorative boxes and add in some colorful diyas for the perfect homemade Diwali gift.  This small token can really convey our good wishes for the Diwali season. Here’s to wishing everyone love and light this Diwali season! The post Getting Ready for Diwali! appeared first on Manjula's Kitchen.

milk barfi recipe | milk burfi | plain barfi recipe | doodh ki mithai

November 6 2020 hebbar's kitchen 

milk barfi recipe | milk burfi | plain barfi recipe | doodh ki mithaimilk barfi recipe | milk burfi | plain barfi recipe | doodh ki mithai with step by step photo and video recipe. barfi recipes are common sweets during the festival season and are particularly made as offerings or to share with friends. the most common are the coconut or the besan based indian fudges, but can be made with other creamy ingredients. one such easily available ingredients is full cream milk in almost all indin kitchen and hence i am sharing a simple barfi recipe with milk. The post milk barfi recipe | milk burfi | plain barfi recipe | doodh ki mithai appeared first on Hebbar's Kitchen.

WORLD 2.0 vegan cookbook on Kickstarter

November 2 2020 The Lotus and the Artichoke 

WORLD 2.0 vegan cookbook on Kickstarter Visit Kickstarter to pre-order: http:/­­/­­kck.st/­­2TE62bO  My first book has been a bestseller for almost eight years, but ever since the sequels came out, I’ve wanted to go back and massively upgrade the visuals on the original book: to re-do the cover artwork and re-shoot most of the food photos. After publishing 5 other books and spending additional years in the kitchens of the world, I knew I could improve the recipes, add outstanding dishes that didn’t make it into the first versions, and bring more culinary authenticity and cultural awareness to the entire book. The newly updated, re-photographed and freshly illustrated edition of The Lotus and the Artichoke – Vegan Recipes from World Adventures is my classic, first journey in the world of vegan cookbooks reimagined and upgraded. Its my tribute to powerful memories, awesome individuals, and fantastic meals that Ive made, found, and shared with countless others like you. I’ve wanted to re-create my first cookbook for years, but the opportunity didn’t really arise until the surprises and challenges that have been this monster of a year, 2020. Yasai Izakaya Genki, Tokyo 2019 You see, I’d planned to return to Japan and continue my adventures from late 2019. Ultimately, now, Id be wrapping up The Lotus and the Artichoke – JAPAN. But when Corona hit, not only did it cancel nearly all my events and most of my income, like for so many people, lockdowns and border closures meant drastic changes not just daily life but to our travel plans as well. The struggle to return to a form of life that is more predictable and free has been different for all of us. As life has become more routine and restricted, our travels have been more in our minds and through the eyes of others-- through art, music, video and social media. A big part of my own escape these last months has been getting into the kitchen and diving back into my first cookbook - revisiting the intense dishes, unforgettable places and global flavors that shaped my life and projects over the last eight years. Ive cooked for the family, for friends, and for neighbors. Hopefully opportunities for more lunch and dinner parties and big cooking events will shape up soon! updated world map & photo collage for WORLD 2.0 edition NEW in Vegan Recipes from World Adventures 2.0: - brand NEW cover art & illustration! - NEW introduction & kitchen info! - more travel stories! - 8+ totally NEW recipes (not found in earlier editions!)  - 70+ newly photographed dishes!  - 100+ updated & improved recipes!  - better recipe names with respect to cultures & inspirations - 8+ additional pages of adventures & travels! As with all 6 of my cookbooks, I have written, illustrated, cooked, photographed and designed this book myself. The Lotus and the Artichoke is the ultimate combination of my passions: art, travel, vegan cooking, and photography. - My fully updated and re-envisioned first cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide -  224 pages with 100+ recipes and over 90 full-page color photos  - Personal stories, art, and recipes inspired by my travels and culinary adventures in over 50 countries.  - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients  - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Palak Paneer – North Indian spinach with tofu paneer Pad Thai – rice noodles with tofu, crushed peanuts & lime Omelette *NEW RECIPE* Mombasa Red Curry – with sweet potatoes & tofu Buka – Nigerian stew & Jollof – Senegalese rice *NEW RECIPES* Koshary – Egyptian pasta, lentils & rice with red sauce & fried onions *NEW RECIPE* Mini Meat Pies – made with lentils & vegetables Lasagna – with smoked tofu, cashew cheese, zucchini & mushrooms Recipes in Vegan Recipes from World Adventures 2.0 AMERICAS -  Salade a la Montréal arugula, pears, walnuts & lemon dressing -  Lower East Side Salad avocado and tomatoes on quinoa & carrot ginger dressing -  Jersey Summer Salad spinach, tomatoes, mushrooms, walnuts & raspberry dressing -  Pancakes American breakfast classic -  Waffles *NEW*  -  French Toast another American breakfast classic -  Tofu Scramble with mixed vegetables -  Omelette *NEW*  -  North End Pasta Spaghetti & Vegan Meatballs with red sauce -  Ithaca Mac & Cheeze baked casserole -  TLT Tempeh Lettuce Tomato sandwich -  Black Bean Burgers 90’s style classic burgers -  Three Bean Chili with assorted vegetables -  Mango Pear Crumble with ginger & cinnamon -  Roasted Walnut Brownies double chocolate delight -  Oatmeal Cranberry Walnut Cookies American classic -  Guacamole Latin American avocado dip -  Salsa Latin American spicy tomato dip ASIA -  Cold Sesame Noodles Chinese dim-sum classic -  Wontons Chinese steamed dumplings with soy ginger dipping sauce -  Congee savory rice porridge *NEW*  -  Horenso Goma-ae Japanese chilled sesame spinach -  Miso Soup Japanese classic with tofu -  Teriyaki Tempeh Japanese stir-fry with vegetables -  General Tsos Chicken Cantonese classic -  Sesame Ginger Tofu Chinese fusion -  Tom Kha Thai coconut soup with tofu & vegetables -  Pad Thai rice noodles with tofu, crushed peanuts & lime -  Pad Horapa Makua Thai stir-fry with eggplant, basil, tofu & cashews -  Bai Cha Cambodian fried rice with smoked tofu & vegetables -  Gói Cuôn Vietnamese fresh spring rolls with ginger peanut sauce -  Pho Vietnamese noodle soup with smoked tofu & vegetables -  Banh Mi Vietnamese seitan sandwich -  Mirza Ghasemi Persian eggplant -  Gajar Masala grated carrots with pineapple, dates & cashews -  Aloo Raita Indian potatoes and cucumbers in yogurt -  Poha Indian flattened rice with potatoes & spices -  Gobi Tikka Indian baked marinated cauliflower -  Pakoras Indian spinach fritters with apple tamarind chutney -  Masoor Dal North Indian red lentils -  Chole Bhature Indian chickpeas with fried flatbread -  Hyderabadi Biryani South Indian rice dish -  Dhokla South Indian savory steamed chickpea cake -  Masala Dosa South Indian cr?pe with spicy potato filling -  Sambar South Indian vegetable & lentil stew -  Coconut Coriander Chutney South Indian condiment -  Paneer Makhani North Indian tomato curry with tofu paneer -  Mutter Paneer North Indian peas with tofu paneer -  Palak Paneer North Indian spinach with tofu paneer -  Navratan Korma North Indian creamy vegetable curry -  Vegetable Jalfrezi North Indian spicy mixed vegetables -  Dal Makhani North Indian creamy bean curry -  Sindhi Bhindi Masala North Indian okra -  Bengan Bhartha North Indian eggplant -  Chilli Paneer Indo-Chinese tofu paneer -  Vegetable Manchurian Indo-Chinese dumplings -  Halva Indian semolina sweet -  Saffron Mango Lassi Indian yogurt shake -  Naan North Indian flatbread -  Nariyal Chaval South Asian coconut rice -  Haldi Chaval North Indian golden rice with turmeric -  Jeera Chaval North Indian rice with cumin seeds AFRICA -  Plasas & Fufu Gambian spinach peanut stew with mashed cassava -  Koshary Egyptian pasta, lentils & rice with red sauce & fried onions *NEW* -  Tanjine Moroccan stew with couscous *NEW* -  Mombasa Red Curry with sweet potatoes & tofu -  Ful Medames North African spicy bean dip *NEW* -  Hummus North African & Middle Eastern chickpea spread -  Buka Nigerian stew mushrooms and soy meats *NEW* -  Jollof Senegalese seasoned rice *NEW* EUROPE -  Endive Sprout Boats with sesame soy dressing -  Field Greens & Seared Apples with chickpea ginger parsley dressing -  Borscht Russian beet soup -  Blintzes Russian-Ukrainian cr?pes -  Gazpacho cold tomato & cucumber soup -  Carrot Ginger Zucchini Soup classic & creamy -  Roasted Root Vegetables with rosemary & spices -  Rotkohl German stewed red cabbage -  Kartoffelpuffer German potato pancakes with homemade applesauce -  Semmelknödel Bavarian bread dumplings -  Auflauf German zucchini & potato casserole -  Zwiebelkuchen German baked flatbread with onions & smoked tofu -  Schnitzel Austrian-style breaded bean cutlets -  Käsespätzle Swiss-German noodles with leeks & cheeze sauce -  Tofu Mushroom Stroganoff with fresh herbs -  Quiche French savory pie -  Cashew Mushroom Risotto with sun-dried tomatoes -  Lasagna with smoked tofu, zucchini & mushrooms -  Tempeh Stuffed Mushrooms with garlic & herbs -  Stuffed Peppers with tomato rice & smoked tofu -  Spinach & White Beans with sun-dried tomatoes & herbs -  Vegan Meat Pies with lentils & vegetables -  Turkish Bulgar Pilaf with Tofu-Feta & fresh herbs -  Grah Balkan bean stew with seitan -  Gibanica Balkan cheese pie -  Bratäpfel baked apples stuffed with dates, figs & walnuts -  Apfelstrudel Austrian-German apple pastry -  Lebkuchen traditional German Christmas cookies -  Tarte au Citron French lemon pie -  Mandeltorte German-Swedish almond pie Dal Makhani – North Indian creamy bean curry Masala Dosa – South Indian cr?pe with spicy potato filling, sambar & coconut chutney Pad Horapa Makua – Thai stir-fry with eggplant, basil, tofu & cashews Borscht – Russian beet soup Blintzes – Russian-Ukrainian tofu cheese cr?pes with jam Beaner Schnitzel – Austrian-style breaded bean cutlets Käsespätzle – Swiss-German noodles with leeks & cashew cheese sauce Pasta Famiglia – Spaghetti & Vegan Meatballs with red sauce Teriyaki Tempeh – Japanese stir-fry with vegetables Hyderabadi Biryani – South Indian rice with vegetables Chilli Paneer – Indo-Chinese spicy stir-fry with tofu paneer Vegetable Manchurian – Indo-Chinese dumplings The Lotus and the Artichoke – World Adventures from World Adventures 2.0, my updated, re-photographed & illustrated original cookbook is only available for pre-order on Kickstarter for 21 days!

Chana Dal Sweet and Sour Paratha

October 31 2020 Manjula's kitchen 

Chana Dal Sweet and Sour Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Print Chana Dal Sweet and Sour Paratha Chana Dal Sweet and Sour Parathas is a delicious and unique blend of many flavors. These Parathas are spicy, sweet, and sour. The combination of all these flavors is simply delicious. The nuttiness of the coconut and sweetness of sugar, cardamom, and fennel seeds add to the flavor. My mother was very fond of sweet and sour flavors. She first asked me to make these Parathas and requested me to make the filling, telling me exactly what she wanted in the filling. I followed her instructions exactly including what spices to put in. To my surprise, the recipe came out perfect and it was exactly the flavor combination she was looking for. I made this recipe for her several times and she really enjoyed it. It felt so good to see my mom smile. She will have these Parathas with Aloo Tamatar, or just with a hot cup of Chai. I take great pride when making these recipes for you all. I like to make sure that when you try my recipes out, they meet your expectation! I decided to make these Parathas after 30 years. I have no idea why I waited this long. This is a wonderful flavorful breakfast dish, or you can serve with the main meal. Hope you enjoy them! Recipe will serve 4. Prep Time 10 minutes Cook Time 20 minutes Servings 4 people IngredientsFor Dough 3/­­4 cup whole wheat flour atta 1/­­4 cup All Purpose flour plain flour or maida 1/­­4 tsp salt 2 Tbsp oil 1/­­3 cup lukewarm water use as needed Filling 1/­­2 cup chana dal 1 Tbsp oil 1/­­8 tsp asafetida 1/­­2 tsp salt 1/­­8 tsp cardamom powder 2 Tbsp coconut powder 2 1/­­2 Tbsp sugar 2 tsp mango powder amchoor 1/­­2 tsp red chili powder lal mirch 1 tsp fennel seed powder saunf Also, Need2 Tbsp of dry flour for rolling Parathas 3 Tbsp oil to cook the parathas InstructionsDoughIn a bowl, mix whole-wheat flour, all-purpose flour, salt and oil, mix it well rubbing with fingers; add water slowly to make soft dough. The dough should not be stick to your fingers. Cover the dough and set it aside. Let it rest at least ten minutes. FillingWash and cook dal in two cups of water, in Instant pot or pressure cooker for 25 minutes. Dal should be soft but not mushy. I am using instant pot. Heat the oil over low medium heat in a pan add dal, and all the spices for filling fennel, red chili, mango powder, coconut powder, asafoetida, and salt, Note: if dal has extra water drains most of the water. Stir continuously, and keep pressing dal, until water from dal has evaporated. Note: dal should be moist, not be powdery. Turn off the heat. Let the filling cool to room temperature. To make ParathasTake the dough and knead it for a minute. Divide the dough and filling in 10 equal parts. Dough balls and filling should be the same size. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving the center a little thicker than the edges. Place a filling in the center. Pull the edges of the dough to wrap it around the peas filling. Repeat to make all balls. Let the filled balls settle three to four minutes. Note: It helps to spread the filling evenly. Meanwhile heat a heavy skillet on medium-high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. Press the filled ball lightly on dry whole wheat flour from both sides. Using a rolling pin, roll lightly to make five-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour. Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots. After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas. Parathas are best served hot and crispy. NotesYou will have leftover filling; you can refrigerate for up to a week or freeze for 2-3 months. Cooking time 20 minutes, this does not include boiling Chana Dal. The post Chana Dal Sweet and Sour Paratha appeared first on Manjula's Kitchen.

The Plant-Based Slow Cooker

October 27 2020 Robin Robertson's Global Vegan Kitchen 

The Plant-Based Slow Cooker The Plant-Based Slow Cooker is my latest book and it comes out just in time for slow cooker season. There’s something cozy about the wonderful fragrance of food simmering in a slow cooker on a cold winter day. (Of course, if you’re like me, you use your slow cookers all year long.) If you’re a fan of my earlier book, Fresh from the Vegan Slow Cooker, then you’ll love this new edition, revised and updated with new information and tips and featuring 225 recipes — including many all-new ones such as: - Thai Coconut Soup - Oyster Mushroom Bouillabaisse - Seitan Spezzatino - Spice-Rubbed Whole Cauliflower - Jackfruit and Black Bean Chili - Portobello Pot Roast - Ful Medames - Indian Eggplant Curry - Korean Bugogi-Inspired Jackfruit - Artichoke-Spinach Lasagna   - Chocolate Oatmeal with Raspberries and Rose Petals - Carrot Cake Oatmeal Due out on November 10, you can pre-order The Plant-Based Slow Cooker on Amazon or wherever you buy your books. The post The Plant-Based Slow Cooker appeared first on Robin Robertson.

Masala Bell Pepper Curry

October 22 2020 Manjula's kitchen 

Masala Bell Pepper Curry (adsbygoogle = window.adsbygoogle || []).push({}); Print Masala Bell Pepper Curry Masala Bell Pepper Curry, which is a Hyderabadi-style dish. Hyderabad dishes are very spicy and aromatic. For me, bell pepper curry represents these dishes well. I wanted to do a recipe for a side dish for a more formal get together. I happened to have some extra bell peppers in my fridge, so I decided to experiment with those. Since this is a dish for a party, I wanted the gravy to be spicy and rich. Of course, I had to try out variations of this recipe a few times to balance the flavor. This dish has a complex flavor. The nuttiness of the cashews, sesame seeds, and coconut blends perfectly together. The gravy for this dish is also very versatile. You can also make a variety of dishes with this gravy. You can try adding potatoes or paneer with this gravy base, comes out delicious. Bell Pepper Masala Curry is very aromatic and delicious, in addition to being vegan and gluten-free. If you enjoy hot and spicy food, indulge yourself with this dish! It pairs excellently with naan, puri, or plain white rice. Enjoy! Recipe will serve 4. Course Main Course Cuisine Indian Prep Time 10 minutes Cook Time 30 minutes Servings 4 people Ingredients2 medium size green bell pepper cut into bite size pieces Spice Mix1 tsp oil 1/­­4 cup broken cashews 1 Tbsp sesame seeds 1 Tbsp coriander 1 Tbsp coconut powder Gravy1 1/­­2 cup chopped tomato I used 3 medium size tomatoes 1 Tbsp ginger cut into small pieces 1 Tbsp chopped green chili 2 Tbsp oil 8 fenugreek seeds methi dana 1 tsp cumin seeds jeera 1/­­4 tsp turmeric haldi 1/­­8 tsp asafetida hing 1 tsp red chili powder lal mirch 1/­­2 tsp sugar 1 tsp salt 1/­­2 tsp garam masala InstructionsCut the bell peppers in half and remove the core and discard and cut them in bite size pieces. In a pan, heat 1 teaspoon oil. Add cashews, sesame seeds, coriander seeds, and on a low flame, stir fry them for about 2 minutes. Turn off the heat and add coconut stir together. After the mix comes to room temperature blend the mix using about 1/­­4 cup of water and make it into a paste and set aside. Blend tomatoes, ginger, and green chili into a paste. Set aside. Use the same frying pan, heat the oil on medium heat, oil should be moderately hot. Add cumin seeds, fenugreek seeds and asafetida stir for a minute add tomato paste. Add turmeric, salt, sugar, and red chili powder. Stir fry for about 2 minutes, oil will start separating. Add the spice paste and cook for 2-3 minutes stirring. The spice mix will start to leave the oil. Add bell pepper stir and 1-1/­­2 cups of water and bring the gravy to boil. Lower the heat to medium low and let it simmer for about 6-8 minutes. Until bell pepper is tender. Gravy will thicken as it sits, if needed add more water. Sprinkle the garam Masala and cover the pan. Bell pepper curry is ready to serve. I like to serve this with Naan, or over plain rice. The post Masala Bell Pepper Curry appeared first on Manjula's Kitchen.

Apple Galette

October 14 2020 Golubka Kitchen 

Apple Galette I love making galettes because they are pretty much impossible to mess up. As long as you have a dependable dough recipe, you can fill it with most fruit, make a few rustic folds, and you’re on your way to a really tasty treat. You can also get really intricate with arranging the filling like I tend to do. But though fun and meditative, it’s really not required, and almost takes away from the ease of the preparation synonymous with galette. Apple season is here, and our fruit bowl is constantly overflowing with beautiful varieties of apples, Empire being a recent favorite. Apples bake up beautifully in a galette, maintaining their integrity all the while turning jammy and soft. In this recipe, we pair the apples with pine nuts, which bring a buttery richness to the filling. You can technically omit them altogether and just have a filling of apples, sugar, and spices, but we love what the nuts do for the overall flavor. Hope you’ll give this recipe a try if you find yourself with a surplus of apples! Apple Galette   Print Serves: two 7-8 galettes Ingredients for the dough 1½ cups spelt, whole wheat, or all purpose flour 2 teaspoons coconut sugar pinch sea salt 3 tablespoons soft coconut oil or olive oil ½ cup + 2 tablespoons hot water for the filling 6 tablespoons coconut sugar, divided ¼ cup pine nuts, ground in a mortar and pestle or chopped finely 1 teaspoon cinnamon ⅛ teaspoon nutmeg 4-5 medium apples, peeled, cored, and sliced thinly 1 tablespoon dairy-free milk 1½ teaspoons maple syrup Instructions to make the dough Put the flour, sugar, and salt in a large bowl, mix to combine. Add the oil and start mixing it in with a fork. Slowly stream in the hot water while continuing to mix. Once the dough comes together, knead it with you hands, until you have a smooth, soft dough. Add more water, 1 teaspoon at a time, if the dough appears too dry. Take care not to add too much water, giving the flour a chance to absorb the initial amount of water first. Divide the dough in half. Flatten each piece into a round disc, wrap them in plastic wrap or place into a floured bowl and cover with a damp kitchen towel. Let rest at room temperature for 30 minutes. to assemble and bake the galettes Preheat the oven to 400° F (200° C). Line a large baking sheet or two medium baking sheets by covering them with parchment paper. Prepare two small bowls. In one bowl, mix together 3 tablespoons of the coconut sugar and the pine nuts. In the other bowl, mix together 3 more tablespoons of coconut sugar with cinnamon and nutmeg. Roll out the dough on a floured surface, one portion at a time, into 1/­­8 -thick circular sheets, about 9 in diameter. Place one sheet of dough on the prepared baking sheet, keeping it to one side to make room for the second galette (if you are using two baking sheets, you dont have to worry about this). Leaving a 1-2 inch border, sprinkle the sheet of dough with half of the pine nut and sugar mixture. Arrange half of the sliced apples on top in any pattern you like. Sprinkle the apples with half of the sugar and spice mixture. Fold over the edges of the galette, working circularly, until the galette has a folded border. Repeat this process with the second portion of the dough. In a small bowl, mix together the dairy-free milk and maple syrup. Brush this mixture over the folded borders of the galettes. Bake the galettes for 45 minutes, until the dough is golden and the apples are soft and cooked through. Enjoy the apple galettes warm or at room temperature. 3.5.3226 The post Apple Galette appeared first on Golubka Kitchen.

VT Tried It: ALOHA Protein Drinks

October 2 2020 Vegetarian Times 

ALOHA’s creamy organic plant-based protein drinks provide 18g of protein and 160 calories. These are sweetened with monk fruit extract, and the protein blend comes from pea and brown rice proteins. They also skip over common allergens--ALOHA’s protein drinks are soy-free, vegan, nothing artificial, no stevia, gluten-free, dairy-free, and no sugar alcohols, Coconut: Very creamy, monk fruit flavor was mild. Chocolate Sea Salt: This drink is chocolate-forward, almost like a thick chocolate milk that was very welcome on a rather warm day. Vanilla: I’m a big fan of anything vanilla-flavored, and this drink is no exception. I meant to just take a sip or two to take notes, but found myself drinking it throughout a meeting.  The post VT Tried It: ALOHA Protein Drinks appeared first on Vegetarian Times.

12 Road Trip-Worthy Snacks

September 25 2020 Vegetarian Times 

If the walls of your home feel like theyre closing in, youre not alone. Two-thirds of Americans (67%) say that staying home due to the COVID-19 pandemic has made them want to take a vacation, according to a survey conducted by Harris Poll on behalf of Shell.  But with so many travel restrictions and concerns about health safety while flying, its no wonder that many people trying to scratch their travel itch are turning to good, old fashioned road trips -- 36% of Americans say that they are more likely to take a road trip now than they were prior to the COVID-19 pandemic and 61% of Americans are now more interested in taking a local road trip to explore areas close to home.  Before you hit the open road, theres plenty to do: packing, creating a playlist that captures the vibe of your destination, planning your itinerary and, of course, stocking up on car-friendly snacks. While vacation may seem like the perfect excuse to indulge in junk food, those snacks could leave you feeling lethargic and bloated during a time when youd much rather feel energetic and carefree.  Thankfully, theres no shortage of vegan-friendly snacks that are mess-free, nutritious, and tasty. Weve rounded up some of our favorites: Quinn Grain-Free Pretzel Chips Nothing beats the crunch of a pretzel -- and everyone living a gluten-free lifestyle knows that grain-free pretzel replacements typically leave a lot to be desired. Not the case with Quinn Grain-Free Pretzel Chips; youd never know it was grain-free thanks to its near-identical texture (they are made from cassava flour, a gluten-free root vegetable) and spot-on flavoring (shout out to the Cracked Black Pepper variety!). Theyre non-GMO, gluten-free, vegan, dairy-free, and the shape makes them perfect for dipping into your favorite condiment (but maybe not in the car, okay?). Shop now Pans Mushroom Jerky Beef jerky is a classic road-trip snack -- but who needs the beef? Pans mushroom jerky is made from shitake mushrooms, which is one of the meatiest mushrooms. Plus, mushrooms impart that beloved umami flavor everyone craves. These fiber-filled snacks are rich in vitamin D, vegan, gluten-free and theres flavor for any mood youre in: Zesty Thai, Applewood BBQ, Salty & Pepper and Original.  Shop now SkinnyDipped Nuts When you cant decide if you want salty or sweet or chocolate, reach for a bag of SkinnyDipped Super Dark + Sea Salt almonds -- these almonds are dipped with extra dark 73% artisan cacao, and sprinkled with a hint of sea salt. A serving size of these vegan goodies offers 5 grams of plant protein and less sugar than an apple. The whole line is vegetarian, including the SkinnyDipped Cashews in Dark Chocolate Cocoa and Dark Chocolate Salted Caramel. Shop now Undressed Salad Bar Salads arent exactly considered a portable snack, which is why Anne Klassman founded Undressed to throw in her purse or glove compartment -- its a salad in a bar form, with 5-7 grams of protein from its toasted almond base and a full serving of vegetables. Choose from Chipotle Cranberry, Cilantro Lime, Honey Mustard and Sesame Ginger depending on your craving. Theres no sugar added, and these vegan bars are gluten-free, too. Shop now Omnom SuperChocoBerryBarleyNibblyNuttylicious Nope, that wasnt a typo -- when something is this tasty, it deserves a name that stands out from the crowd! Picture a delicious, nutritious dark chocolate bar made from organic Tanzanian cocoa beans thats sprinkled with cranberries, salted almonds, puffed Icelandic barley and cacao nibs. And voila, you have a SuperChocoBerryBarleyNibblyNuttylicious bar. Hot tip: Theres no need to relegate Omnoms superfood creation to your car -- its also a great way to boost your energy on a hike. Shop now Natures Garden Omega-3 Deluxe Mix No road trip is complete without a healthy dose of trail mix, but traditional peanuts and granola dont hold a candle to Natures Gardens Omega-3 Deluxe Mix. This blend of ingredients was thoughtfully chosen for its nutritional qualities: almonds for vitamin E, pecans for fiber, walnuts for omega-3 fatty acids, cranberries for adding more fruit to your day, pistachios for protein and vitamin B6, and pepitas for magnesium and iron. Bonus: The bag is resealable, so you wont have any messy spills in the car. Shop now LesserEvil Veggie Sticks A salad you can eat with your fingers? Its not rude, its LesserEvils new Grain Free Veggie Snacks! The two flavors -- Himalayan Pink Salt and Vegan Ranch -- offer up grain-free goodness made with organic olive oil. Organic veggies are the first ingredient (a blend of vegetable flours and powders), and they are certified USDA organic, vegan, paleo, non-GMO, grain-free, gluten-free and kosher to boot. Pro tip: Your kids will love them and have no idea they are ingesting an extra helping of veggies. Shop now Seven Sundays Muesli While road trips may evoke fond memories of your childhood, the sugar-laden and gluten-packed muesli of your formative years are best left behind. Instead, choose Seven Sundays Muesli, which is chockfull of nutrient-dense superfoods. The Rise & Shine Strawberry Banana Nut Mix -- a cereal/­­trail mix hybrid, so feel free to add almond or oat milk as desired -- has only 5 net carbs, and is grain-free, gluten-free, and keto-friendly. Plus, you can easily pronounce every ingredient: Almonds, coconut, sunflower seeds, dates, Bing cherries, pecans, chia seeds, sesame seeds, bananas, flax seeds, pumpkin seeds, strawberries, cinnamon, and pure vanilla extract.  Shop now Biena Chickpea Snacks Chickpeas to go? Yes please! Bienas Chickpea Snacks are light, crispy roasted chickpeas that boast 5-6 grams of plant protein and fiber. The vegan varieties include Barbecue, Habanero, Ranch and Sea Salt -- and they are non-GMO, grain-free, gluten-free, and nut-free. They are perfect to pop in your mouth on the road, and back home they work well as salad and soup toppers. Shop now CaPao Smoothie Balls Missing your morning smoothie while on the road? CaPao Smoothie Balls may help keep your routine intact. These plant-based snacks are made from zesty cacao fruit pulp, nuts and seeds. Choose from Apricot, Plant Protein and Golden Berries, Golden Berries, Apricot and Chia Seeds, and Mango, Cashew and Coconut. Cacao is the same magical plant that gives us chocolate -- but 75% of the cacaofruit is underutilized or simply thrown away after the cocoa beans are extracted for making chocolate, leaving behind husk, pulp and cocoa butter. So, CaPao uses the wasted nutrition found in the pulp and husk in its products, as these components contain magnesium, iron, zinc, potassium, fiber and many essential B vitamins. Shop now ZENB Veggie Bites Veggies are one of the healthiest snacks, but who has time to peel and prep a bunch of produce before a road trip? When youre away from home, rely on ZENBs Veggie Bites. They offer a full cup of vegetables in each pouch and use the whole vegetable -- stems, skin, seeds and all -- so you get extra nutrition, like fiber. The vegan, non-GMO, organic and gluten-free bites come in a resealable package with five flavors: Edamame, Red Bell Pepper, Summer Beets, Sweet Potato and Sweet Corn. Shop now The Goods Mart Vegan Snack Box Dont have time to shop for individual snacks? Want to try something new? Let The Goods Mart -- a socially conscious convenience store in Soho, NYC -- curate and ship a vegan snack box especially for you. Simply choose the size of your box, let them know whether youre craving salty, sweet or savory, and alert them to any allergies. All the snacks are non-GMO, contain no artificial colors or flavors, and are sure to satisfy any craving that pops up during your travels. Shop now The post 12 Road Trip-Worthy Snacks appeared first on Vegetarian Times.

Indonesian Noodles with Tempeh

August 28 2020 Robin Robertson's Global Vegan Kitchen 

Indonesian Noodles with Tempeh The answer is: Indonesian Noodles with Tempeh. Here’s the question: What is easy to make, tastes great, features a delicious sauce made with peanut butter and coconut milk, and contains more than 30 grams of plant protein per serving? This is just one of the protein-packed recipes you’ll find in my new book, The Plant Protein Revolution Cookbook. Enjoy! Indonesian Noodles with Tempeh Tofu or seitan can be used instead of tempeh, if you prefer. You can also make this dish using cooked rice instead of noodles. - 8 ounces (225 g) rice vermicelli (or use cooked spaghetti) - 2 tablespoons (30 ml) water, or 1 tablespoon (15 ml) avocado oil - 8 ounces (225 g) braised tempeh, cut into 1/­­2-inch [1 cm] dice - 1/­­3 cup (70 ml) tamari - 1/­­2 cup (130 g) creamy natural peanut butter - 2/­­3 cup (140 ml) low-fat unsweetened coconut milk - 2 tablespoons (30 ml) fresh lemon juice - 1 to 2 teaspoons sambal oelek or other Asian chili paste (depending on how spicy you want it) - 1 teaspoon natural sugar - 11/­­4 cups (295 ml) water - 1 red bell pepper, seeded and chopped - 6 cups (420 g) chopped bok choy - 1 large carrot, shredded - 1/­­2 cup (50 g) chopped scallions, white and green parts - 3 garlic cloves - 1 tablespoon (8 g) grated fresh ginger - 1 cup (134 g) frozen peas, thawed - 1/­­4 cup (35 g) chopped unsalted dry-roasted peanuts - 2 tablespoons (8 g) minced fresh cilantro - Soak the rice vermicelli in hot water until softened, about 5 minutes. Drain well, rinse, and set aside. - Heat the water in a large skillet or wok over medium-high heat. Add the tempeh and 1 tablespoon (15 ml) of the tamari and cook until the tempeh is browned on all sides. Remove the tempeh from the skillet and set aside. - In a food processor, combine the peanut butter, coconut milk, lemon juice, sambal oelek, sugar, and the remaining 4 tablespoons plus 1 teaspoon (64 ml) tamari. Add 1 cup (235 ml) of the water and process until smooth, then set aside. - Heat the remaining 1/­­4 cup (60 ml) of water in a large skillet or wok over medium-high heat. Add the bell pepper, bok choy, carrot, scallions, garlic, and ginger and cook, stirring occasionally until softened, about 10 minutes. - Reduce the heat to low and stir in the peas and the reserved tempeh. Add the reserved noodles, stir in the sauce, and simmer until the noodles are hot and well coated with the sauce. Serve garnished with peanuts and cilantro.      The post Indonesian Noodles with Tempeh appeared first on Robin Robertson.

masala dosa recipe | crispy masale dose | how to make masala dosa

August 13 2020 hebbar's kitchen 

masala dosa recipe | crispy masale dose | how to make masala dosamasala dosa recipe | crispy masale dose | how to make masala dosa with step by step photo and video recipe. south indian recipes are known for healthy and steamed rice-based breakfast recipes. these generally fall into either dosa or idli category which in turn has many varieties with subtle variations. under dosa category, the most popular variation is masala dosa or locally known as masale dose served with choice of coconut chutney and spicy sambar. The post masala dosa recipe | crispy masale dose | how to make masala dosa appeared first on Hebbar's Kitchen.


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