cold - vegetarian recipes

Try it! You will enjoy it!

Paneer tikka frankie recipe | tandoori paneer kathi roll | tandoori paneer frankie

Eggs Benedict Casserole – Vegan Breakfast Casserole

The Best Yoga Warm-Ups for Any Activity

5 Gut-Health Habits for Immunity & Mental Health










cold vegetarian recipes

10 Ways to Conquer Colds and Fight Flu

February 26 2021 Vegetarian Times 

10 Ways to Conquer Colds and Fight Flu 10 ways stay healthy this winter. The post 10 Ways to Conquer Colds and Fight Flu appeared first on Vegetarian Times.

Zucchini Lentil Pakoras

February 25 2021 Manjula's kitchen 

Zucchini Lentil Pakoras (adsbygoogle = window.adsbygoogle || []).push({}); Print Zucchini Lentil Pakoras .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } As pakoras are one of the most welcoming snacks all over India. It is a popular street food. Everyone has their own favorites and there are countless recipes. Pakoras are a very comforting snack especially when it is cold, and it is raining. Here, we are experiencing both and I am wishing for pakoras with a hot cup of chai, blanket and a good TV show or movie. In a particular magazine, I saw a fusion pakora recipe. Instead of using traditional beasn batter, the chef had used red lentil batter. Several times, I have used moong dal batter, but I never even thought about using red lentil. I was ready to give it a try with another pakora recipe using lentil batter. I made some changes and added chopped ginger that added a nice kick to the pakoras. They turned out to be mouthwatering appetizers: crispy on the outside and soft on the inside. These pakoras are addicting! These work as a tasty pairing with your afternoon tea or a spicy delicious snack before any meal. These pakoras have a different crispness but are very delightful. Give these pakoras a try and enjoy! These Pakoras are also vegan and gluten-free. This recipe will serve 4. Course Appetizer Cuisine Indian Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 4 people Ingredients1 cup red lentils washed masoor dal 1 zucchini medium sized, cut into thick rounds 2 Tbsp green chili chopped 2 Tbsp ginger finely chopped 2 Tbsp cilantro chopped 1 1/­­2 tsp salt adjust to taste 1/­­2 tsp red chili powder Pinch of baking soda 2 Tbsp corn starch InstructionsSoak red lentil at least for 1hours or more. Pet dry zucchini slices and keep aside. Blend dal to smooth batter, using just enough water needed to blend. To make Pakora batter add corn starch, salt, chili powder and salt together, mix it well, whipping for few seconds. Add all the other ingredients to the batter, ginger, green chili, cilantro and mix all the ingredient well. Batter should be consistency of pancake mix, if needed add little water. Heat the oil in a frying pan on medium-high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away. Dip the zucchini slices into the batter one at a time, making sure it is covered by the batter completely. Then, slowly drop into the frying pan. Fry the pakoras in small batches, not overlapping. The pakoras will take about 4-5 minutes to cook. Turn them occasionally. Fry the pakoras until both sides are golden brown. If the oil is too hot, the pakoras will brown too fast and not get crispy. Left over batter, place about one tablespoon of batter into the oil. Fry the pakoras in small batches until golden-brown. The crispy, delicious pakoras are now ready to serve. I like to serve these both pakoras side by side. NotesServing Suggestions - Serve with Peanut chutney, Rhubarb Chutney, Mint Chutney - my favorite is taking 1 tablespoon mint chutney and mix with 1/­­4 cup of yogurt. The post Zucchini Lentil Pakoras appeared first on Manjula's Kitchen.

The Best Vegan Mashed Potatoes EVER

February 19 2021 Isa Chandra Moskowitz 

The Best Vegan Mashed Potatoes EVER Photo By VK Rees Rich, creamy, BUTTERY mashed potatoes are a necessity in life and these are the creamiest going. I shudder at the thought of you spending the rest of winter without the perfect mashed potato recipe and so here it is. I love that they use simple ingredients that are probably in your pantry, I love that they don’t use store-bought vegan butter or milk. But most importantly they taste like they are loaded with butter and cream. And in typical “me” fashion, we achieve that with cashew cream and refined coconut oil. The method is simple: mash then whip with a hand blender. And, you know, even if you don’t whip them, they’re still pretty great. But whip for maximum fluff. I am also offering you three variations because one mashed potato recipe would be underachieving. Use these modifications to create a new mashed potato every night of the week! Or three nights of the week, anyway. For roasted red pepper mash: Add 3 roasted red peppers (from a jar or homemade) to the cashew mixture and blend. For pesto mash: Add 1/­­2 cup pesto after youve whipped the original mashed potatoes and stir in. Drizzle with a little extra to serve. For garlic mash: On low heat, preheat a small pan and sauté 1/­­4 cup minced garlic in 1/­­4 cup olive oil for about 2 minutes. Add to original whipped mashed potatoes and stir in. Drizzle a little extra on top. This recipe is from I Can Cook Vegan. Recipe Notes ~I love russet potatoes in mashed potatoes and I don’t HATE the skin on but I do prefer them peeled. You don’t have to do a great job, a little peel left over is nice and rustic. If you use Yukon gold instead, peeling isn’t necessary because they are so thin skinned, and that sounds like a win. However, I still think that russets are fluffiest and best! ~I know boiling potatoes sounds easy, but there’s a right way to get the best flavor and texture. Submerge in cold slightly salted water and then bring the water up to a low boil, and immediately down to a simmer. This ensures even cooking and prevents water logging the potato, which can make it too loose. No one wants loose mashed potatoes. I mean, I’d eat them, but I wouldn’t be that happy about it. Fine, I’d still be happy, but not THAT happy. Ingredients 2 1/­­2 lbs russet potatoes, peeled and cut into 1 1/­­2 inch chunks 1/­­3 cup whole unroasted cashews (see page XX if you dont have a high-speed blender) 1/­­2 cup vegetable broth, at room temperature 1/­­3 cup refined coconut oil, at room temperature 3/­­4 teaspoon salt Lots of fresh black pepper Directions Place potatoes in a pot and submerge in cold water by about an inch. Sprinkle in two teaspoons of salt. Cover and bring to a low boil. Place cashews in a high-speed blender with vegetable broth and blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to get everything.  When potatoes are boiling, lower heat to a simmer, uncover and cook for about 12 minutes, until fork tender. Drain potatoes, and place back in the pot.  Mash with a potato masher, to break the potatoes up a bit. Add half of cashew mixture, coconut oil, salt and pepper and mash with a potato masher until relatively smooth and no big chunks are left.  Add the remaining cashew mixture, mix it in, and use a hand blender on high speed to whip them. They should become very smooth, fluffy and creamy. Taste for salt and pepper along the way, transfer to a serving bowl, and serve!

Restaurant Style Aloo Gobi

February 17 2021 Vegan Richa 

Restaurant Style Aloo GobiThis restaurant-style aloo gobi that has all the flavor we love ordering at our favorite takeaway. Just the right amount sauce and spice in this Vegan Aloo Gobi! Aloo Gobi – Spiced Potatoes with Cauliflower. is one of the most ordered Indian dishes for a reason. This Vegan Aloo Gobi is just like the one you get at the restaurant (if you’re lucky ). Packed with flavor, super comforting on a cold day, 100 % plant-based, wholesome and the best! Aloo gobi has many variations. The home style version is usually a dry side like this. Restaurants usually add the sauce to the dish so that you can order it as a main.You all have been asking me for an Indian restaurant version and this is your basic restaurant style Aloo Gobi with a bit of sauce. You can double up the sauce for saucier and add some cashew cream in the end for creamier if you wish. What is Aloo Gobi? Aloo gobi (potatoes & cauliflower) is a popular North Indian veggie dish. It’s basically potatoes and cauliflower cooked with onions, tomatoes and a blend of spices. It can be made in several ways. Dry or with sauce/­­gravy.  You can make it with only onions or only tomatoes or use no onion or tomato at all, depending on what ingredients you have on hand. This aloo gobi recipe I am sharing today is one of my favorite versions. It has onions, tomatoes, ginger, garlic, and all the spices and tastes just like what you get in an Indian restaurant. While restaurants typically fry the veggies and then toss them in gravy,  this version is quite a bit healthier as we bake the veggies instead. More Indian Mains - Butter Tofu - Tofu in Butter Masala Sauce. GF - IP Tikka Masala Simmer Sauce , with Cauliflower. GF - Tofu Amritsari Masala.GF - Mushroom Matar Masala GF - Bombay Potato and Peas GF - Tofu in Spinach Curry - Palak Tofu GF - Keema Madras - Lentils in Madras sauce. GF Continue reading: Restaurant Style Aloo GobiThe post Restaurant Style Aloo Gobi appeared first on Vegan Richa.

Lentil Curry Casserole

January 7 2021 Vegan Richa 

Lentil Curry CasseroleMake this easy Vegan Curry Lentil Casserole whenever that craving for restaurant-style creamy lentil dishes hits. Brown lentils simmered in a fragrant coconut curry broth served over rice! So easy, so delicious. Gluten-free, too. We all have that bag of dried lentils somewhere in the back of our pantry, just waiting for us to find them, add some spices and simple pantry staple ingredients to them, and create an unexpectedly delicious and healthy dish that everyone will LOVE! This recipe for vegan Lentil Curry Casserole is one of those unexpectedly AWESOME lentil recipes that has to potential to become a family favorite! Especially if you are a fan of rich and creamy curries! It is one of my family’s favorite weeknight dinners – packed with plant-based protein, nutrients, and spicy goodness! A simple and nourishing curry casserole the whole family will enjoy tucking into. Just look at that thick and creamy gravy – all those amazing coconut and curry flavors are layered deeply into the lentils as they slowly bake. The perfect one-pot /­­ one-casserole meal and the perfect comfort food dish for the cold season! Think of this lentil casserole as an easy westernized version of restaurant-style Indian daal, with plenty of warming spices, creamy coconut milk and some nut butter for extra richness. You might have most ingredients at home already. Let’s get cooking! MORE INDIAN DISHES TO TRY - Butter Tofu GF - IP Tikka Masala Simmer Sauce , with Cauliflower. GF - Tofu Amritsari Masala.GF - Instant Pot Vegan Butter Chickin(soycurls). GF - Creamy, Delicious - Mushroom Matar Masala GF - Bombay Potato and Peas GF - Tofu in Spinach Curry - Palak Tofu GF This is a simple one pot meal baked into a casserole instead of on the stove top. Baking allows for amazing roasted flavor and also hands off cooking. You can easily convert it to stove top. This is a generic curry inspired from Indian flavors. You can change up the spices and flavors to preference. Lets make it!Continue reading: Lentil Curry CasseroleThe post Lentil Curry Casserole appeared first on Vegan Richa.

15 Easy Vegan 30 Minute Meals For Veganuary

January 4 2021 Vegan Richa 

15 Easy Vegan 30 Minute Meals For VeganuaryThis collection of easy vegan 30 minute meals will cover all your plant-based lunches and dinners. Perfect for Veganuary! Plant-based eating made delicious and simple! Make Veganuary fuss-free! These easy vegan meals take 30 minutes only! Veganuary – for those of you who have not heard of it before. It is a yearly campaign that supports people through a month of eating vegan food in January. This is a movement that has grown over the past few years and it is expecting record-breaking signup numbers in 2021! Let’s do this! A plant-based diet can not only be an incredibly healthy way to live but also an incredibly delicious and fuss-free way of eating! Here are 15 recipes to prove this point! All of them take 30 minutes or even less to prepare but taste as if you had spent hours slaving away in the kitchen! You can use these any month of the year for lunch or dinner inspiration but I find they are especially delicious during the cold monthsContinue reading: 15 Easy Vegan 30 Minute Meals For VeganuaryThe post 15 Easy Vegan 30 Minute Meals For Veganuary appeared first on Vegan Richa.

Oatmilk Coconut Eggnog

December 23 2020 Isa Chandra Moskowitz 

Oatmilk Coconut Eggnog Makes about 1 1/­­2 quarts Photo by James Walmsley I love this recipe because its thick without any thickeners, has lots of warming spice and the secret ingredient – apple cider vinegar – lends just the slightest tang that vegan nogs are sometimes missing. The turmeric is there to give that telltale eggy glow but also adds a little flavor. If you have a vanilla bean, definitely scrape it in here instead of the extract. And if you dont want to grate fresh nutmeg no prob, just use pre-ground. No one is judging. But I find it very satisfying to have that little dose of aromatherapy while grating a fresh nutmeg pod. Serve warm or cold, with about 2 ounces rum per each cup of nog if youre feeling boozy.  Ingredients 2 1/­­2 cups plain oatmilk 1/­­2 teaspoon ground turmeric 1/­­4 teaspoon ground cinnamon 1/­­4 teaspoon ground ginger 1 teaspoon fresh ground nutmeg 1/­­2 cup sugar 2 14 oz cans coconut milk 1 tablespoon apple cider vinegar 1 teaspoon pure vanilla extract Cinnamon sticks for garnish Directions Preheat oven to 350 F. Line an 8×8 baking pan with parchment paper and spray lightly with cooking spray. In a large mixing bowl, stir together peanut butter, maple syrup, and brown rice syrup, until smooth. A strong fork usually gets the job done, pretty well. Mix in the oil, vanilla, and salt. Mix in the oatmeal and crisp rice cereal. Start with the fork and then wet your hands and knead together well. Be very firm, the cereal should even crunch up a bit as youre kneading, and you should have a compact, slightly crumbly mixture. Add the peanuts and chocolate chips, and once again, knead until well distributed. Transfer the mixture to the prepared pan, and press very firmly and as evenly as you can. Bake for 22 to 25 minutes, the sides should be golden. Remove from oven and let cool completely. Remove from pan by pulling up the sides of the parchment. Now slice into 8 squares and serve! The best way to slice is to use a chefs knife, and press down in one firm motion. Do not saw the bars. Store bars in the fridge in individually plastic wrap and they should keep for at least 5 days.

White Chocolate Peppermint Torte

December 7 2020 My New Roots 

White Chocolate Peppermint Torte   Hi friends. It feels good to be back in this blog space. Since the beginning of this year, Ive been focusing my attention on my latest project, My New Roots Grow – an online universe of wellness education – which will launch soon. Grow is the most energy-intensive and large-scale project since my cookbooks, and once again it feels like birthing something major. The blog has been on the back burner giving more space for Grow to, well, grow, but I thought Id pop in with this stellar holiday dessert because tis the season! I actually developed this recipe last winter, but wasnt sure what to do with it. I thought about keeping it exclusively on Grow (since that is where a lot of my recipe content will live from now on!), but because it is so special and delicious, I felt that it should just be out in the world. Inspired by the Spiced Chocolate Torte that I make on the retreats in Mexico (remember places?!), I wanted to make a festive holiday version with white chocolate and peppermint. The crust is dark chocolate and pecan, so rich and delicious with just the right amount of salt. The interior is velvety smooth and beguilingly creamy, made with cashews, coconut oil, and white chocolate. I love the kiss of peppermint in the filling, which is definitely present but not overwhelming. I didnt want anyone to feel like they were eating dessert and brushing your teeth at the same time!   Some notes on the recipe… If youre using peppermint essential oil to flavour the filling, I find it helpful to measure it out on a spoon first, just in case the bottle is in a giving mood – one too many drops of this stuff will ruin a good torte with too much minty-ness! I like to use about 6 or 7 drops total, but if it comes out too fast, I have no way of controlling the amount. If youre using peppermint extract, start at a quarter of a teaspoon and work your way up to the flavour that suits you. If you eat a vegan diet, you can use maple syrup instead of honey in the filling, but the colour is going to be more brown /­­ beige than creamy. Also, make sure to find dairy-free white chocolate, since the vast majority of commercially-made white chocolate contains milk solids. And then, if you do find vegan white chocolate, read the ingredient list to make sure that is doesnt contain any hydrogenated oils or weird emulsifiers (or just pick your battles!).   The torte decorating is entirely up to you, although pomegranate seeds create a striking display of holiday cheer! Other options include fresh mint leaves, cacao nibs, or shaved dark chocolate. You could even include them all, if youre feeling extra festive. Store the torte in the freezer until youre ready to enjoy it, then bring it out about 15-20 minutes before serving so that its not rock hard. Its easier to slice and eat when its warmed up a tad. Use a smooth, very sharp chefs knife, and run it under hot water before cutting into the torte to make it glide. If you’re not in the mood to make a crust, you can turn this dessert into freezer fudge by preparing only the filling. Pour the filling into an 8-inch /­­ 20 cm square pan lined with plastic wrap; top with 1/­­2 cup /­­ 65g toasted pecans, cacao nibs, or chocolate shards, and freeze until solid (about 2 hours). Slice into squares and enjoy straight from the freezer!     Print recipe     White Chocolate Peppermint Torte Serves 10-14 For the crust: 1 cup /­­ 100g pecans 1/­­4 cup /­­ 60ml coconut oil, preferably flavour-neutral 3 Tbsp. pure maple syrup 1/­­4 tsp. fine-grain sea salt 1 1/­­2 cups /­­ 150g rolled oats, divided, gluten-free if necessary 2 Tbsp. cocoa powder For the filling: 1 1/­­2 cups /­­ 200g cashews, soaked for at least 4 hours 3/­­4 cup /­­ 175 ml creamed honey (sub with maple syrup, but be warned the colour of the filling will be brown) 1/­­2  cup /­­ 125 ml coconut oil 75g /­­ 2.6 oz. white chocolate, melted (dairy-free /­­ vegan if desired) 2 tsp. pure vanilla extract 1/­­2 tsp. fine-grain sea salt a few drops peppermint essential oil or extract, to taste pomegranate, mint, cacao nibs, shaved dark chocolate, for garnish, optional Directions: 1. Make the Crust: Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) spring form pan or pie dish with coconut oil. 2. In a food processor, blend 1/­­2 cup (50g) of the rolled oats on high until you have a rough flour, place a small bowl and set aside. Without cleaning the machine, process the pecans into a fine crumb with the texture of sand. Add the coconut oil, maple syrup, salt, oat flour and cacao powder, and process again until the dough comes together. Finally, add the remaining 1 cup of rolled oats and pulse until the oats are chopped, but still have some texture to them. The dough should stick together slightly when pressed between your fingers. If it doesnt, try adding a bit more maple syrup or processing a bit longer. 3. Crumble roughly half of the dough evenly over the base of the pan. Starting from the middle, press the mixture firmly and evenly into the bottom, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the better the crust will hold together. Taking a small section at a time, use the remaining crust to go up the sides, all around the form until complete. Poke a few fork holes into the bottom of the crust to let the steam escape. 4. Bake the crust, uncovered, for 10 to 15 minutes, until fragrant and slightly darker around the edges. Remove from the oven and set aside to cool. 5. Make the filling: Drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, honey, oil, melted chocolate, vanilla, salt, and peppermint, then blend on high until the filling is completely smooth. It can take a few minutes of blending to get it smooth, depending on your blender. If the blender needs more liquid to get it going, add a tablespoon (15 mL) of plant-based milk (or a bit more) to help it along. 6. Pour the filling into the prepared crust, smoothing out the top evenly. Place the torte on an even surface in the freezer, uncovered. Freeze for a couple of hours, and then cover the dish with foil and freeze overnight, or for a minimum of 4 to 6 hours, until the torte sets. 7. Remove the torte from the freezer and let it sit on the counter for 10 minutes before slicing. It is meant to be served cold. Garnish with mint leaves, pomegranate seeds, cacao nibs, melted or shaved chocolate, if desired.   I hope that wherever you are and whatever youre celebrating this month, you are safe, healthy, and grateful. This year has thrown us all for the biggest loop of our lives, and finding the small joys and tiny triumphs (like getting out for some fresh air, putting dinner on the table) is enough to make me feel proud, anyway. The holidays will undoubtedly look different this year, but I know that I am just thankful to have a roof over my head and a torte to share with the ones I love. I hope the same for you, dear friend. In light and love, best wishes for the season ahead. Sarah B The post White Chocolate Peppermint Torte appeared first on My New Roots.

25 Vegan Comfort Food Recipes

December 4 2020 Vegan Richa 

25 Vegan Comfort Food Recipes25 vegan comfort food recipes for the cold months that will hit the spot when you need something warming and satisfying. Whether its for breakfast, dinner, or dessert, these easy plant-based recipes are perfect at any time. 25 Vegan Comfort Food Recipes to keep you warm and cozy all winter long! Before us lie many of those days when youre just craving something hearty, comforting, and delicious! I’ve gathered some of my favorite vegan comfort food classics for you to enjoy all winter long! This is a collection of easy recipes that prove once again that a vegan meal can be every bit as satisfying as traditional comfort food fare. Whether youre craving filling mac and cheese, a hearty Sheperd’s Pie, a steaming plate of creamy Vegan Scalloped Potatoes, or something sweet and soul-hugging like Gingerbread Baked Oatmeal. These tried and tested recipes will deliver whenever you need something a little more indulgent.Continue reading: 25 Vegan Comfort Food RecipesThe post 25 Vegan Comfort Food Recipes appeared first on Vegan Richa.

Pumpkin Chickpea Curry

November 13 2020 Vegan Richa 

Pumpkin Chickpea CurryThis easy one-pot pumpkin curry is the perfect fall comfort food for the cold season! A fragrant Indian inspired veggie curry made featuring warming spices, fresh veggies, chickpeas. Pumpkin purée in the curry sauce makes it so creamy! Perfect for weeknights! Jump to Recipe We’re in the midst of squash/­­pumpkin season and while I love using pumpkin puree for all by bakes and cakes, I do also enjoy our favorite fall baking ingredient in savory dishes. During the cozy season, I love adding canned pumpkin puree to soups, curries, as a natural thicking agent and to add that gorgeous orange color. I mean look at those bowls of pumpkin curry! Don’t you want to hug them? Canned pumpkin purée and creamy oat milk, heavily seasoned with Indian spices make a sweet and satisfying curry sauce for the chickpea curry. Its a rich, creamy fall-centric curry that you can eat on its own, or serve over steamed rice, quinoa or couscous. If you want to incorporate different vegetables, go ahead. I love to stir in some spinach, but baby kale or sliced green beans add the same color effect. Just add your leafy green during the last few minutes of cooking, letting them soften in the sauce. As with any curry, the key to this dish is building layers of flavor! In this pumpkin chickpea curry we begin with browning some ground spices in hot oil to kick-start those Indian aromatics then add some onions, garlic and ginger. You can use any other squash purée or mash instead of pumpkin. Your kitchen will already smell spectacular by now, and all thats left to do is stir in some oat milk, pumpkin puree, chickpeas, and veggies of your choosing. Now simmer until the veggies are cooked. Season with a squeeze of lime, and your curry is served! I love this with rice but you can opt for any other grain or cauliflower rice. Continue reading: Pumpkin Chickpea CurryThe post Pumpkin Chickpea Curry appeared first on Vegan Richa.

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.

Instant Pot Kitchari (Lightly Spiced Lentils and Rice)

September 8 2020 Vegan Richa 

Instant Pot Kitchari (Lightly Spiced Lentils and Rice)Learn how to make Kitchari in your Instant Pot – a traditional Indian recipe for basmati rice with red lentils or Mung Dal that is easy to digest, packed with fiber and warming spices! Perfect for the cold season. Jump to Recipe Meet Kitchari,  the ultimate Indian comfort food! Think of it as the Chicken Noodle Soup of India. Kitchari (pronounced kich-uh-ree) is a delicious, warming and super nourishing combination of split mung beans or quick-cooking lentils and white basmati rice with plenty of spices.  It’s the perfect soul-hugging food for rainy days when you’re a bit under the weather. The unique blend of spices used in kitchari not only adds flavor but is also wonderfully warming and balancing – perfect for fall and winter and just delicious. Kitchari can be made many different ways and has references dating back thousands of years. But despite its complex flavor, it’s so easy to make! You start by sauteeing the spices along with some onions, chili, ginger, and garlic to boost their fragrance and enhance their flavor! Then you add in your rice and dal, veggies, and some liquid. Cook it for 3 minutes in the Instant pot, let the steam release and you’re good to go.Continue reading: Instant Pot Kitchari (Lightly Spiced Lentils and Rice)The post Instant Pot Kitchari (Lightly Spiced Lentils and Rice) appeared first on Vegan Richa.

Marinated White Bean Salad

August 5 2020 Golubka Kitchen 

Marinated White Bean Salad We have a marinated zucchini recipe in the blog archives that’s a favorite to which we keep coming back to every year, and this white bean salad definitely has its roots there. Zucchini can be surprisingly delicious raw, especially when you show it a little love like we do here – salting it to rid it of excess liquid, so that it can fully take on the flavors of the marinade. The texture of raw marinated zucchini is also great – snappy but soft at the same time. In this salad, we combine the raw zucchini with white beans, tomato, and herbs, drenching everything in a very simple marinade. The result is so refreshing and delicious in its simplicity. I’ve been making some variation of it pretty much every week this summer. You can very easily customize this recipe to your needs: use other beans or lentils, add any number of fresh summer vegetables, swap out the basil for another herb, add spices to the marinade, etc. Hope you’ll give it a try! Marinated White Bean Salad   Print Serves: 4 Ingredients 2 medium zucchini (about 12 oz total) - mandolined or thinly sliced sea salt 1 small shallot - minced zest and juice from 1 lemon 2 tablespoons red wine vinegar pinch red pepper flakes freshly ground black pepper ⅓ cup olive oil 2½ cups cooked white beans (about 2 15 oz cans) 1 large or 2 medium tomatoes - cut into chunks or cubed a few handfuls of basil or other fresh herbs of choice - sliced or chopped Instructions Put the zucchini in a colander, sprinkle generously with salt, and mix well to coat. Place the colander over a bowl to catch the water released by the zucchini and set aside to drain for 30 minutes. Meanwhile, in the bottom of the bowl in which youll be mixing the salad, combine the shallot, lemon zest and juice, vinegar, red pepper flakes, salt and black pepper to taste, whisk to combine. Stream in the olive oil while whisking, until emulsified. Taste for salt and adjust if needed. Gently squeeze the zucchini by pressing on it in the colander, to wring out any remaining water. Rinse it well to wash off the salt. Put the zucchini on a clean kitchen towel and pat dry. Add the zucchini to the bowl with the dressing, along with the beans, tomato, herbs, and another pinch of salt, mix well. Taste for seasonings once again and adjust if needed. Place the salad in the refrigerator to marinate for a few hours or overnight before serving. Enjoy cold. Notes I used baby zucchini here, thats why they look like cucumbers! 3.5.3226 The post Marinated White Bean Salad appeared first on Golubka Kitchen.

Mangoes are in Season

July 16 2020 Manjula's kitchen 

Mangoes are in SeasonSweet, juicy mangoes are in season and always a favorite in my family.  Mangoes are my all-time favorite fruit.  In fact, whenever we go grocery shopping, mangoes are almost always purchased! I always have a variety of mangoes on hand. There are many different types of mangoes and everyone has their favorite type. My childhood was filled with fond memories eating fresh mangoes. I think I have so many memories attached to eating mangoes that I enjoy them even more.    Mangoes, of course, are enjoyed as they come as fruit. They are especially refreshing on these hot summer days.  They can also be used to make a variety of salads, desserts, drinks and of course mango pickle. My older grandson is always ready to enjoy a delicious cold mango lassi. I also enjoy preparing “mango laungi (relish)” which is a quick spicy sweet and sour relish, and also my older granddaughter’s favorite!  I always make this relish when I think the mangoes are not as flavorful.  This relish is a perfect dish to make and it can be refrigerated for up to a week.  These are some suggestions for some of my favorite dishes using mangoes:  Mango Lassi Mango Cheesecake Mango Rice Mango Pickle Aam Ka Panna I have many other mango recipes on my website. Please do check them out and enjoy! The post Mangoes are in Season appeared first on Manjula's Kitchen.

Vegan Tomato Gazpacho

January 7 2021 Oh My Veggies 

Vegan Tomato Gazpacho This tomato gazpacho is a flavorful, cold soup, perfect for lunch or a fancy appetizer! Topped with olive oil, finely sliced basil, pine nuts, flaky salt, and coarse ground pepper, this vegan gazpacho is sure to be a crowd-pleaser! This soup requires minimal cooking too!

BBQ Tempeh Ribs

January 5 2021 Isa Chandra Moskowitz 

BBQ Tempeh Ribs Serves 4 Photo By VK Rees Smoky, sticky sweet finger licking ribs! But be sure to lick YOUR OWN fingers, weirdo. These are inspired by my fave vegan BBQ joint in Portland, OR, Homegrown Smoker. Im not saying theyre as good, but they get me there without the airfare. Serve with cornbread or mashed potatoes or mashed sweet potatoes or rice or coleslaw or potato salad or in a hero or all of the above. This recipe is originally from I Can Cook Vegan. Recipe Notes ~Often times, I prefer to steam tempeh before using because it removes bitterness and makes the tempeh more succulent. But you can skip that step here for a few reasons. First, I want the tempeh to be crisp and browned. Secondly, if you sear it on high enough heat, it does cook through and remove the bitterness. Youre left with nutty, meaty, toothsome bites. Use cast iron for best results! ~To make the tempeh look like one long line of ribs, turn the pieces carefully as you cook them so that they stay pretty much in the same order you cut them in. Does that make sense? OK, look at the pics for reference. Ingredients For the BBQ sauce: 2 tablespoons cornstarch 1 cup cold vegetable broth 1 1/­­4 cups ketchup 1/­­3 cup brown sugar 1/­­3 cup tamari or soy sauce 1/­­3 cup apple cider vinegar 2 teaspoons liquid smoke 1 1/­­2 tablespoons garlic powder 1 tablespoon onion powder 1/­­4 teaspoon cayenne For the tempeh: 2 8-oz packages of tempeh sliced into eighths widthwise 2 tablespoons olive oil Directions Make the sauce: In a small saucepot, use a fork to vigorously whisk the cornstarch into the vegetable broth until its mostly dissolved. Add the remaining ingredients and mix well. Place over medium heat, stirring occasionally, until it comes to a boil. Once boiling, lower the heat to a low simmer and let the sauce thicken for about 5 minutes. Remove from the heat. Make the ribs: Preheat a large skillet over medium heat. Drizzle in 1 tablespoon of oil and a pinch of salt. Fry tempeh on one side till browned, about 5 minutes. Drizzle the remaining oil over the tempeh and sprinkle with salt then flip. Brown that side for about 5 minutes.  Pour about 1/­­2 cup of barbeque sauce into the pan and flip to coat. Let it cook and caramelize for about 3 minutes.  Remove from pan and line the ribs up on a plate. Drizzle more warmed barbeque sauce all over them to serve.

Cast Iron Seitan Steak & Onions

December 30 2020 Isa Chandra Moskowitz 

Cast Iron Seitan Steak & Onions Serves 2 to 4 If youre from Brooklyn — and youre probably not even though you say you are — then you celebrate with steak. Everyone knows this from every movie. Cavernous steakhouses that date back to the last, last century lurking all over the city, tucked under bridges or beside a forgotten waterway, with their historical plaques, creaky wood floors, and signed Frank Sinatra portraits on the wall.  Well, 2020 is over and its time to celebrate Brooklyn style. Whether its a night of somber reflection or one of dancing and drinking (in your own home with only your household members and/­­or just your cat) this recipe works. Its a visceral activity unto itself, injected with whatever meaning you need it to have.  Basically, youll work a pliable ball of gluten until its goth red and gristle-y. Then you roll and pound it. Throw it into a hissing cast iron pan to sear. Smoke. Fire. Sizzles. Who needs fireworks? I was striving for something that could come together in one pot. I like baking seitan, but it does tend to dry things out and I wanted this to be juicy (pronounced JUSAY). Enter sear/­­braise. The steaks are cooked, removed from the pan then you create a rich au jus with onions, garlic and red wine. Some miso for that savory je ne sais quoi. And the seared steaks are placed back in to cook through. The end result is some of the best seitan I have ever had! Seared and smoky, firm but tender. And totally juicy (pronounced JUSAY). Plus it comes with its own sauce, perfect for slathering. Serve with mashed potatoes or crinkle cut fries. Or anything starchy and awesome. Happy New Year.  Recipes Notes ~ I tested this recipe using tamari, but something was missing. The Braggs Liquid Aminos really upped the flavor game here, adding nuance and just kind of this steak sauce flavor that really popped. I recommend it! Not only because you get a bottle with Patricia Braggs floral hat printed on it, but its a nice ingredient to have around for when youre like This rice needs to taste more hippy. ~ Beet powder is another fabulous ingredient. It honestly doesnt have much flavor in small quantities but adds so much color! You can try to use whole beets or whatever you are going to do but I didnt try that and any adjustments to liquid and dry ingredients in this recipe will change the texture dramatically. Ive found it in stores but Amazon is evil and the most reliable place to get it.  ~ If you dont have a cast iron pan, then….wait, why dont you? Get one. You need that hot sizzle when it hits the pan and nothing else will give you that.  ~ The broth you use will affect the outcome. Make sure it isnt too salty because the sauce reduces a lot. If youre using a concentrated bullion mixed with water, that is fine, but go light with it and taste as you go to see if it needs more. ~ I used Bobs Vital Wheat Gluten. If you use a different one, results may vary. Why? Protein content, probably. Not all VWG has the same amount. They should standardize this for our vegan future. ~ I really cant see one person eating a full steak like this, so I dont know, prove me wrong. Aesthetically I wanted it to be this big, but realistically, it serves four. Ingredients For the Steaks 1 1/­­4 cups vital wheat gluten 2 tablespoon nutritional yeast 2 tablespoons beet powder 2 teaspoons lemon pepper (salt free) 1 teaspoon onion powder 1/­­2 teaspoon mild mustard powder 2/­­3 cup water at room temp 3 tablespoons Braggs liquid aminos 2 tablespoons tomato paste 2 tablespoons olive oil 2 teaspoons red wine vinegar Everything else: Olive oil for cooking 1 medium onion, sliced 4 cloves garlic, minced 1/­­2 cup dry red wine 2 tablespoons red miso 3 bay leaves Fresh black pepper 1/­­4 teaspoon dried thyme 4 cups veggie broth Fresh parsley for garnish To serve: Mashed potatoes or crinkle cut fries. Instagram seems to go gaga over crinkle cut fries. Or any potatoes, really. A baked potato would be just fine! Also a green veggie. Nothing with too much flavor because this has a lot! Directions In a large mixing bowl, combine wheat gluten flour, nutritional yeast, lemon pepper, onion powder and mustard powder. Make a well in the center. In a small bowl, mix together water, aminos, tomato paste, olive oil and vinegar until the tomato paste is incorporated.  Add wet ingredients to the well and mix until a lumpy ball forms. It will appear a bit dry. Now, use your hands (with gloves if you have them) to knead the mixture until all ingredients are incorporated and there are no dry spots. If its very cold in the kitchen, you may have a harder time kneading. Moisten your hands with warm water and keep going, it should take about 3 minutes and appear very stretchy.  Divide the ball in half with a knife. Again, if its cold, the seitan might spring back more so this process will take a big longer. On a large cutting board, flatten the dough into a kidney shape that is roughly 3/­­4 inch thick and 8 inches in length. Use a rolling pin to roll, flatten and form. Let the first one rest while you do the second one.  Let both doughs rest about 10 minutes, for the gluten to relax a bit, then repeat the rolling process. Again, its more resistant if your kitchen is very cold so you might need to let it rest one more time.  As the steaks rest the surfaces will get a little smoother, which if what you want for the sear and appearance.  Preheat the cast iron grill over medium high. It should be very hot and water should immediately evaporate. This is important because you want the steak to hiss immediately so that is sears and does not stick.  Pour in a thin layer of olive oil to coat the bottom of the pan. Add the steaks and sear until dark brown, but not burnt, about a minute and a half per side. Use a thin metal spatula to flip steaks. Once they are seared, lower the heat to medium and let them cook until somewhat firm, about 10 more minutes, flipping and pressing down on them with the spatula.  Now we are going to remove the steaks and cook the sauce in that same pan. Place steaks on a plate.  Turn heat up to medium high. Drizzle about 2 tablespoons of olive oil into the pan. Add onions and a small pinch of salt and sear the onions for about 3 minutes. Add the garlic and a little more oil if needed and cook for about 2 more minutes, stirring often.   Add the wine and stir to deglaze and reduce, about 3 minutes. Mix in the miso to dissolve. Add bay leaves, a healthy dose of fresh black pepper (1/­­2 teaspoon or so), thyme and veggie broth. Let the broth warm, reduce heat to medium. Once warm, return the steaks to the brothy pan and submerge, spooning broth and onions over. Cover the pan and let cook for about 30 minutes. The broth should be simmering this whole time, but not boiling too rapidly.  OK were almost done! Remove the cover and flip the steaks. Turn the heat up and let sauce reduce for about 15 minutes uncovered. The broth will get really boily and active. Spoon sauce over the steaks while they cook. The steaks should no longer appear submerged and the sauce should be thickened a bit and really flavorful. Taste for salt.  Let sit for 10 minutes or so before serving. Remove bay leaves and garnish with parsley.

Comfort & Joy

December 19 2020 Vegetarian Times 

Comfort & Joy Light a few candles, set the stage with a pretty assortment of plates and glasses, then gather around the table and linger over a seasonal menu thats as warm and inviting as an open fire on a cold winter evening. The post Comfort & Joy appeared first on Vegetarian Times.

Millet Soup (Bajra Raab)

December 4 2020 Manjula's kitchen 

Millet Soup (Bajra Raab) (adsbygoogle = window.adsbygoogle || []).push({}); Print Millet Soup (Bajra Raab) Millet Soup! Lately, I have been experimenting with some different recipes that are both healthy and delicious. I decided to try a recipe for "Millet Soup", which is a traditional warm soup in Rajasthan and Gujarat, and this soup is known Bajra Raab. Millet is gluten free and full of many nutrients. It is also super easy to make. It is amazing how a bowl of hot soup can be so filling and comforting, especially as the days get colder and darker. The main ingredients in this soup are millet flour, yogurt, and some spices to enhance the flavor. Enjoy! This recipe will serve 2. Course Soup Cuisine Indian Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 2 people Ingredients2 Tbsp millet flour bajra 2 tsp oil divided 1/­­2 cup yogurt 1/­­4 tsp mustard seeds rai 1/­­4 tsp cumin seeds jeera 1/­­8 tsp turmeric haldi 1/­­2 tsp ginger finely shredded 8 curry leaves 1 Tbsp cilantro finely chopped 1 tsp green chili thinly sliced optional. 1/­­8 tsp black pepper 3/­­4 tsp salt 2 1/­­2 cup of water InstructionsIn a small pan over low medium heat add 1 teaspoon of oil with millet flour and dry roast for about 2 minutes, the flour will have a light aroma, turn off the heat, and remove roasted flour from pan. Note: millet flour should be at room temperature before adding to yogurt. Take yogurt in a bowl and add the water slowly to make lump free batter. Heat 1 teaspoon of oil in a saucepan over low medium heat, oil should be moderately hot add mustard seed and cumin seeds as seeds crack add turmeric, curry leaves, ginger and cilantro and stir. Add yogurt mix, keep stirring till it comes to a boil. Lower the heat and add millet flour, stir making sure no lumps. Let it boil for about five minutes stir occasionally. Add salt, black pepper and green chilies, let it cook for 2-3 minutes. Serve Millet Soup hot. NotesYou will also like to see the recipes for Carrot Ginger Soup, Sindhi Kadhi, Stir-Fry Cabbage salad. The post Millet Soup (Bajra Raab) appeared first on Manjula's Kitchen.

Vegan Potato Soup

November 23 2020 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.

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!

Frozen Chocolate Frappuccino

September 17 2020 Manjula's kitchen 

Frozen Chocolate Frappuccino (adsbygoogle = window.adsbygoogle || []).push({}); Print Frozen Chocolate Frappuccino School is back in session and summer is pretty much over, but it's still hot enough to enjoy "Frozen Chocolate Frappuccino". It has been a huge hit with my grandkids this summer. Of course, they enjoy traditional hot chocolate as well. One day my granddaughter asked me if I could make a delicious cold version of a hot chocolate and call it "Frozen Chocolate Frappuccino"! It was a really hot day and we decided to experiment with different versions of cold frothy frozen chocolate. We came up with the perfect recipe together. She was so excited about this recipe that she wants to create more recipes! This super simple recipe with few ingredients is the perfect answer to blazing hot temperatures. Ingredients are ones you will have on hand. Top with some whipped cream and you've got a decadent drink! This recipe is good for 2. Course Beverages Keyword Beverage, Chai Latte, Chocolate Ganache, Chocolate Ganache Toast, Cold Chocolate, Cold Coffee, delicious, Drink To Go, Frappuccino, Home Made, Hot Chocolate, Kid Friendly, lemonade, Mango Lassi, Quick And Easy, Recipe videos, Refreshing, Summer Drink, Sweet Prep Time 5 minutes Total Time 5 minutes Servings 2 people Ingredients1 cup whole milk 1 Tbsp cocoa powder 2 Tbsp milk chocolate chips 2 Tbsp sugar 1/­­8 tsp cinnamon powder 2 cup ice cube whipping cream for topping optional InstructionsIn a small cup take the sugar, cinnamon powder, chocolate chips and cocoa powder and pour over about 2 tablespoons of hot but not boiling milk if needed add more. Mix it till all the ingredients mixed well. Blend the milk and chocolate till they are mixed well, add crushed ice, and blend on high speed, till chocolate becomes frothy. Pour it in a tall glass and topped with whip cream and shaved chocolate. Enjoy! The post Frozen Chocolate Frappuccino appeared first on Manjula's Kitchen.

Tomato and Garlic Roasted Potatoes

August 26 2020 Golubka Kitchen 

Tomato and Garlic Roasted Potatoes We have a recipe for lemon miso roasted potatoes that’s a huge crowd pleaser and very much worth the little bit of extra effort it requires. Today’s recipe employs a similar technique of roasting potatoes in a number of flavorful ingredients, more summery ones this time around. We grate fresh tomatoes into a puree, which gets mixed with potatoes, garlic, rosemary, olive oil, and seasonings. We then roast the potatoes until the ‘sauce’ that’s coating them becomes sticky and concentrated. The tomato puree contributes more of a general savoriness than a direct tomato flavor, and the garlic and rosemary take the dish over the top. The result is super flavorful, and the ingredients are very simple – our favorite kind of food. Hope you’ll give these a try! Tomato and Garlic Roasted Potatoes   Print Serves: 4-6 Ingredients 2 lbs small yellow potatoes (any waxy kind) - halved sea salt 2 large tomatoes 3 garlic cloves - crushed and peeled 2 sprigs rosemary - leaves stripped from stems olive oil freshly ground black pepper Instructions Preheat the oven to 400° F (200° C). Put the potatoes in a medium pot, cover with cold water, salt well, and bring to a boil. Parboil for about 4 minutes, until slightly soft but not fully cooked, then drain. Cut the tomatoes in half. Use a spoon to scoop out the seeds and any of the tough core, discard. Halve the tomato halves once more. Put a box grater in a shallow bowl. Grate the tomatoes using the large hole side of the box grater, avoiding the skin, until you have a tomato puree. Put the parboiled tomatoes in a rimmed baking dish. Add the tomato puree, garlic, rosemary, plenty of olive oil, and salt and pepper to taste. Mix well to coat. Roast for 1 hour, stirring periodically, until the potatoes are golden on the outside and creamy inside. Enjoy warm. 3.5.3226 The post Tomato and Garlic Roasted Potatoes appeared first on Golubka Kitchen.

Gazpacho with Spicy Red Lentils

July 22 2020 Golubka Kitchen 

Gazpacho with Spicy Red Lentils A thing I learned this year that I can’t believe I didn’t know before is that traditional Andalusian gazpacho recipes include bread, which gets blended (originally pounded in a mortar and pestle) into the soup. Making gazpacho this way was definitely a revelation, since it comes out so silky, rich, and astoundingly flavorful considering the modest amount of ingredients involved. There’s a seemingly never-ending heat wave happening where we are, and cold soups are all I want. To make the gazpacho into a little more of a meal, I often serve it with a few spoonfuls of red lentils, which I generally prepare on the spicy and salty side. They sort of take the place of croutons in my mind, though more nourishing and flavorful. A bowl like that, garnished with basil and maybe some yogurt is so perfectly satisfying on a summer night. I hope you’ll enjoy it as well! P.S. For a variation on this theme, check out our Red Lentil Gazpacho from a few years ago. Gazpacho with Spicy Red Lentils   Print Serves: 4 as a side Ingredients for the gazpacho about 6 small-medium tomatoes (1½-2 lbs) - cored and quartered 1 red bell pepper - seeded and roughly chopped 3-4 slices day old bread - crust removed (about 4-5 oz without crust) 1 clove garlic - roughly chopped ⅓ cup olive oil 1 tablespoon + ½ teaspoon red wine vinegar small handful of basil, plus more for serving sea salt freshly ground black pepper for the spicy red lentils olive oil 1 small yellow onion - diced sea salt 1 clove garlic - minced ¼-1/­­2 teaspoon red pepper flakes (or to taste) ¼ teaspoon smoked paprika ½ cup red lentils Instructions to make the gazpacho Combine the tomatoes, bell pepper, bread, garlic, olive oil, vinegar, basil, salt and pepper to taste in an upright blender. Blend until very smooth. If all your ingredients dont fit in the blender, quickly pulse up just the vegetables, which will make room for the rest of the ingredients. Taste for salt and pepper and adjust if needed. Optionally, strain the gazpacho through a fine mesh strainer for an extra silky texture. Transfer the soup to a container, cover and put in the refrigerator to cool very well for at least 2 hours or overnight. Serve cold as is or garnished with yogurt, basil, and/­­or the spicy red lentils. to make the spicy red lentils Heat a medium pot over medium heat and add enough olive oil to lightly coat the bottom. Add the onion and a pinch of salt and saute for 7 minutes, until translucent. Add the garlic, red pepper flakes, and smoked paprika and saute for another minute, until fragrant. Add the lentils, 1½ cups of water, and more salt to taste. Bring to a simmer. Simmer, covered, for 15-20 minutes, stirring periodically, until the lentils are cooked through but still al dente in parts. Let cool a bit and either serve the lentils on the gazpacho warm, at room temperature, or cold out of the refrigerator - all three ways taste great. Notes You can use the crust left over from the bread to make croutons. 3.5.3226 The post Gazpacho with Spicy Red Lentils appeared first on Golubka Kitchen.

Summer Garden Pasta Salad

July 15 2020 Golubka Kitchen 

Summer Garden Pasta Salad I put this salad together on a whim a few weeks ago following a craving, and we liked it so much that we’ve been making it a bunch ever since. It’s nothing fancy – just some sweet, roasted summer veg tossed with pasta, chickpeas, basil, olives, and a three ingredient dressing. This is about as much effort as I like to put into cooking in the summer, and the extra flavorful, sun-fed produce really allows for that. This salad packs up nicely, which makes it a great thing to bring to an outdoor gathering or the beach. It also gets better with time, as it has a chance to sit and marinate, so it’s a great make-ahead option for all your summer plans. Hope you’ll give it a try! Summer Garden Pasta Salad   Print Serves: 4-6 Ingredients 1 medium zucchini - sliced into half moons 1 medium summer squash - sliced into half moons 2 red, orange or yellow bell peppers - seeded and sliced into 1-inch chunks sea salt freshly ground black pepper ¼ cup olive oil, plus more for drizzling the vegetables zest and juice from 1 large lemon 1½ tablespoons Dijon mustard 10 oz pasta of choice 1 15 oz can chickpeas (or 1¾ cup cooked chickpeas) heaping ½ cup pitted Castelvetrano olives or other olives of choice a few large handfuls fresh basil - torn or sliced Instructions Preheat the oven to 400° F (200° C). Put the zucchini, squash, and bell peppers on a large, parchment-covered baking sheet. Sprinkle the vegetables with salt and pepper, and drizzle with olive oil, mixing well to coat. Roast for 20 minutes, then mix and roast for another 15-20 minutes, until soft. Meanwhile, prepare a large bowl for serving the pasta salad. In the bottom of the bowl, combine the lemon zest, juice, and mustard, whisking to combine. Stream in ¼ cup of olive oil while whisking, until emulsified. Add salt and pepper to taste, mix to combine. Boil a pot of well-salted water for the pasta. Cook the pasta according to the timing on the package. Drain and add the pasta to the bowl with the dressing, followed by the roasted vegetables, chickpeas, olives, and basil. Mix well to coat everything in the dressing. Let the salad cool at room temperature for a few minutes, then cover and transfer to the refrigerator. Chill the salad for at least 2 hours or preferably overnight. It will get even better with time. Enjoy the salad cold. 3.5.3226   New Ebook! This ebook is a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of these vibrant, weeknight meals. Click Here to Buy   The post Summer Garden Pasta Salad appeared first on Golubka Kitchen.


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!