cooked - vegetarian recipes

Try it! You will enjoy it!

Gobhi ke kofte recipe | gobhi ka kofta | gobi kofta curry recipe

Recipe | Thai Tofu and Noodle Salad

Singapore Noodle

Vegan Carrot Cake Baked Oatmeal










cooked vegetarian recipes

garlic paratha recipe | chilli garlic lachha paratha | lahsun ka paratha

May 16 2019 hebbar's kitchen 

garlic paratha recipe | chilli garlic lachha paratha | lahsun ka parathagarlic paratha recipe | chilli garlic lachha paratha | lahsun ka paratha with step by step photo and video recipe. paratha recipes are very common across india and each region has its own variation. most common way of making paratha is to have cooked and mashed vegetable stuffed inside bread and served with choice of curry. but then there are other category known as lachha or layered paratha and garlic paratha is one of them. The post garlic paratha recipe | chilli garlic lachha paratha | lahsun ka paratha appeared first on Hebbar's Kitchen.

Spring Vegetable and Quinoa Pot Pie

May 15 2019 Golubka Kitchen 

Spring Vegetable and Quinoa Pot Pie Spring has been super rainy for us (it’s been raining for almost a full week now!), with only a sprinkling of a few nice days, so cozy food cravings are still in full swing around here. I seriously can’t wait until freezing cold smoothies, raw salads, and huge watermelon mono-meals regain their appeal, but I definitely don’t mind living on this pot pie til then :) It’s got almost all the comforting features of a traditional pot pie, but is made with bright spring produce and a blanket of thinly sliced vegetables instead of the more traditional pastry-based crust. Leeks, asparagus, peas, and spinach all made it into this pot pie in celebration of spring. There’s also quinoa for more substance and a stew-like texture, as well as carrots and zucchini. The crust is made up of thinly sliced potatoes (use new potatoes for the ultimate seasonal points) and zucchini. You could totally sub in your favorite pot pie pastry crust here if you’re looking for something even more substantial, store-bought biscuits would work too. Don’t be afraid to improvise and include other spring goodies that you might find around this time of year. Green garlic, spring onions, and ramps could replace some of the leeks. Quickly blanched fava beans could stand in for part of the peas. Chives can be used for garnish instead of scallions, and chive blossoms will always offer the most beautiful finish. Hope you enjoy this one :) Spring Vegetable and Quinoa Pot Pie   Print technique adapted from The First Mess cookbook Serves: 6 Ingredients avocado oil or olive oil 2 leeks - white and pale parts only, thinly sliced 2 medium carrots - sliced into half-moons salt - to taste 3 medium zucchini - divided 5 garlic cloves - minced about ½ teaspoon each of dried herbs - such as thyme, rosemary, marjoram (you can use fresh herbs as well, about 1 tablespoon minced total) 1 tablespoon tomato paste ¼ cup uncooked quinoa freshly ground black pepper - to taste ½ cup dry white wine scant ¼ cup ground rolled oats or oat flour (gluten-free if needed) 2½ cups vegetable stock 1 small bunch asparagus - tough ends trimmed, cut into 1-inch pieces 4 cups baby spinach or other tender spring greens 8-10 oz fresh or frozen green peas 2 medium new potatoes or Yukon gold potatoes - thinly sliced into rounds on a mandoline fresh herbs - for garnishing Instructions Preheat the oven to 375° F (190° C). Warm a generous drizzle of oil in a soup pot or very deep pan over medium heat. Add the leeks, carrots, and a pinch of salt, and sauté for about 7 minutes, until the leeks are soft. Meanwhile, dice 2 of the zucchini into medium cubes and mandoline the remaining 1 zucchini into thin rounds, setting it aside together with the mandolined potatoes. Add the garlic, herbs, and tomato paste and stir to incorporate for about 30 seconds, until garlic is fragrant. Add the diced zucchini, quinoa, more salt, and pepper, and stir to incorporate. Pour in the wine and turn up the heat to a medium high. Let the wine cook off and absorb for 1-2 minutes. Add the ground oats/­­oat flour and the vegetable stock to the pot. Bring everything up to a simmer and cook for 3-5 minutes, stirring periodically, until the mixture is slightly thickened. Turn off the heat and let the pot sit off the heat for a few minutes, then stir in the asparagus, spinach, and peas, mixing to lightly wilt the spinach. Taste for salt and pepper and adjust if needed. Spoon the stew into an oiled 9 x 9 baking dish (or a dish of a similar size), evening it out with a spoon. Arrange the mandolined potato and zucchini on top of the stew, overlapping them and alternating them in a pattern. Brush the vegetables with more oil and season with salt and pepper. Bake for 35-40 minutes, until the potato slices are fully cooked. Turn on your broiler on low and place the pot pie under the broiler for about 5 minutes, or until your crust is crispy, golden and blistered in places. Be careful not to burn the crust. Let the pot pie cool slightly and serve, garnished with fresh herbs. Notes You could divide the pot pie mixture and crust vegetables into small, single serve dishes or ramekins for individual pot pies. Just place the ramekins on a baking sheet and slide into the oven. 3.5.3226 The post Spring Vegetable and Quinoa Pot Pie appeared first on Golubka Kitchen.

gobhi ke kofte recipe | gobhi ka kofta | gobi kofta curry recipe

May 13 2019 hebbar's kitchen 

gobhi ke kofte recipe | gobhi ka kofta | gobi kofta curry recipegobhi ke kofte recipe | gobhi ka kofta | gobi kofta curry recipe with step by step photo and video recipe. kofte or kofta is a generic subcontinent snack made with different ingredients. the most popular one are paneer or any minced meat mixed with spices and deep fried till it is cooked. but it can also be made with other veggies and one such popular choice is gobhi ke kofte recipe tossed in a onion and tomato based gravy. The post gobhi ke kofte recipe | gobhi ka kofta | gobi kofta curry recipe appeared first on Hebbar's Kitchen.

Chana Masala

May 13 2019 Meatless Monday 

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

Tangy Stuffed Okra

May 13 2019 Meatless Monday 

Okra is also referred to as ladies fingers and is a popular vegetable all over India. It is mostly cooked as a deep fried dish and occasionally as a stuffed delicacy. Sometimes it is coated with batter. Recipe and photo from Phaidons The Indian Vegetarian Cookbook, by Pushpesh Pant. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 lb 10 oz/­­750 g okra, washed and dried well, slit lengthwise - scant 1/­­2 cup (3 1/­­2 fl oz/­­100 ml) vegetable oil - 1-2 teaspoons tomato puree - 1 tablespoon yellow chili powder - 1 teaspoon lemon juice - salt, to taste For the stuffing: - 1 tablespoon black salt - 4 1/­­2 teaspoons amchoor (mango powder) - 4 1/­­2 teaspoons ground anardana or lemon juice - 1 tablespoon ground black pepper - 4 1/­­2 teaspoons ground cumin - pinch of asafoetida (hing)   Directions: Blanch the okra in a large pan of salted, boiling water for about 2 minutes, then refresh in ice cold water. In a small bowl, mix all the stuffing ingredients, then stuff the okra with this mixture. Heat the oil in a large, heavy-based pan over medium heat, add the tomato puree and stuffed okra and gently stir-fry for 2-3 minutes, until cooked through. Sprinkle with yellow chili powder and lemon juice, mix well, and serve. The post Tangy Stuffed Okra appeared first on Meatless Monday.

Fantastic Falafel

May 13 2019 Meatless Monday 

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

Vegan Fresh Spring Rolls with Peanut Sauce

May 3 2019 Vegan Richa 

Vegan Fresh Spring Rolls with Peanut SauceEasy Vegan Fresh Spring Rolls with Peanut Sauce. Rice paper Fresh Rolls with Marinated Tofu and Peanut Dipping Sauce. Gluten-free Recipe. Can be Nutfree with Sunbutter or Sweet Chili sauce.  Jump to Recipe These refreshing fresh rolls are perfect for the warm weather. Tofu is marinated in a simple marinade, noodles are cooked and tossed with some peanut sauce, veggies are sliced or julienned, the fresh herbs such as mint and cilantro, chopped up, rice paper wrappers assembled and then stuff and roll. Change it up by changing the marinade, add in a fruit, change up the dipping sauce to my sweet chili sauce.Continue reading: Vegan Fresh Spring Rolls with Peanut SauceThe post Vegan Fresh Spring Rolls with Peanut Sauce appeared first on Vegan Richa.

Very Green Spring Pasta

April 29 2019 Meatless Monday 

This Very Green Spring Pasta uses both whole wheat pasta and zucchini noodles, making it full of heart-healthy fiber but lighter and lower on the carbs. This recipe comes to us from Parsnips and Pastries . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6   - 12 ounce s whole wheat spaghetti - 2 tablespoon s olive oil plus more for serving - 1  bunch asparagus trimmed and thinly sliced on a bias - 1  large shallot diced - 3  cloves garlic minced - 1  bunch rainbow chard chopped, stems and leaves separated - 2  zucchini spiralized - 1 cup  fresh English peas if using frozen, see notes - Zest and juice of 1 lemon - 1/­­4 cup  Chardonnay - 1/­­2 cup  grated parmesan plus more for serving - 1/­­4 cup  basil finely chopped, plus more for serving - Sea salt and pepper to taste   Bring a large pot of water to a boil for the pasta and cook spaghetti until al dente. Reserve some of the pasta water before draining. While the pasta is cooking, heat the olive oil in a large, deep saute pan. Add the shallot and cook until softened. Add the asparagus, garlic, and chard stems, and season with salt and pepper. Cook one minute. Add in the wine and lemon juice and zest. Bring the wine to a simmer and toss in the peas, chard leaves, and the zucchini noodles. Toss everything and cook until the chard is wilted, the zucchini noodles are just softened, and the asparagus is tender but still retains a bite. Toss the vegetable mixture with the cooked spaghetti, basil, and parmesan. Season to taste with additional salt and pepper, if needed. Add a few tablespoons of the starchy cooking water, if desired, to loosen the sauce. Serve drizzled with olive oil and topped with additional parmesan and basil. Note: If using frozen peas, add the peas into the boiling pasta during the last 3 minutes of cooking and drain the pasta and peas together. The post Very Green Spring Pasta appeared first on Meatless Monday.

Vegan Chickpea Rice Soup

April 27 2019 Vegan Richa 

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

General Tso’s Cauliflower from Healthier Together

April 25 2019 Golubka Kitchen 

General Tso’s Cauliflower from Healthier Together Today we’re sharing a serious crowd pleaser of a recipe from Liz Moody’s beautiful new cookbook Healthier Together. Liz’s book is all about falling in love – with food, with her husband, and with the way that cooking and eating brings people together. It provides gentle encouragement for getting into the kitchen with someone else, whether a friend, a partner, or family, and for getting healthier together by nurturing relationships through sharing considered and tasty, home-cooked food. I’ve never actually tried General Tso’s chicken, but was immediately attracted to this cauliflower version in the book. I think that the appeal of glossy, sticky, sweet and sour goodness served over a mound of fluffy white rice is pretty universal! Liz’s recipe hits all of the aforementioned flavor and texture notes and then some. The cauliflower turns out beautifully gingery and garlicky, with an intensity of flavor that you would expect from a restaurant dish. But it’s also made with what I imagine to be way more wholesome ingredients than traditional Chinese takeout. There’s rice flour instead of wheat for anyone avoiding gluten, tamari instead of soy sauce, and coconut sugar instead of white sugar. All of the recipes in Healthier Together serve two, making it a great book for those cooking with a partner or a roommate, or even just for themselves. But as Liz suggests, it would be a great idea to double this General Tso’s Cauliflower recipe and serve it as an app at a party. Other recipes we’re super excited to try: Mexican Street Corn and Quinoa Bowl, Broccoli Rice Tabbouleh with Lemon and Dill, Caramelized Parsnip Steaks with Zesty Chimichurri, Brussels Sprout & Toasted Almond Tacos, Extra Bloody Mary, and Carrot Cake Breakfast Cookies. For all the 100% plant-based friends, it’s worth mentioning that this book is not vegetarian or vegan, but about 80% of the recipes are vegetarian, vegan, or can be made plant-based with suggested substitutions. Hope you’ll check out this stunner! General Tsos Cauliflower   Print Serves: 2 Ingredients 3/­­4 cup rice flour 1/­­2 teaspoon garlic powder 1/­­4 teaspoon ground ginger generous pinch fine-grain sea salt 1 medium head cauliflower, cut into florets 1 tablespoon toasted sesame seed oil 1 tablespoon peeled, minced ginger 2 garlic cloves, minced 3 tablespoons tomato paste 1/­­4 cup tamari or soy sauce 3 tablespoons rice vinegar 1/­­4 cup vegetable broth 1/­­2 cup coconut sugar 1 green onion, white and light green parts only, thinly sliced, to garnish Instructions Preheat the oven to 425°F. Line a baking sheet (or 2, if you have them) with parchment paper. In a large bowl, whisk together 1/­­2 cup of rice flour, 1/­­2 cup of water, the garlic powder, ground ginger, and salt. Dust the cauliflower with the remaining 1/­­4 cup rice flour, then dredge the florets in the wet rice flour mixture until well coated, shaking off any excess. Arrange on the prepared baking sheet, spacing them apart. Bake for 25 to 40 minutes, flipping once halfway through, until golden brown all over (the smaller the florets, the faster theyll cook). Transfer to a large bowl. Keep the oven on and the lined baking sheet handy. Heat the sesame oil in a small pot over medium heat. When it shimmers, add the ginger and garlic, and sauté, stirring constantly, until fragrant, 2 to 3 minutes. Add the tomato paste, tamari, rice vinegar, broth, and coconut sugar, whisking to combine. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until reduced by about one-quarter, about 5 minutes Pour the sauce over the cauliflower and toss to coat well. Transfer the cauliflower back to the baking sheet and bake for an additional 10 to 15 minutes, or until the cauliflower is dark brown but not burned. Serve topped with the green onions. 3.5.3226 The post General Tso’s Cauliflower from Healthier Together appeared first on Golubka Kitchen.

Hummus Wraps With Slow-Roasted Tomato & Basil Hummus

April 22 2019 Oh My Veggies 

Are there any vegetables that you absolutely will not eat? I have a few that I could do without, and a few that I like prepared some ways but not others, but I can’t think of very many that I just won’t eat. Carrots and tomatoes, I’ll eat cooked, but not fresh. I’ll eat spinach raw (although I don’t enjoy it much), but unless it’s mixed in with a lot of other things, I won’t eat it cooked. I like peas sometimes, in small amounts, although snow peas can show up on my plate anytime and I’ll happily chow down on them. I try to push myself to give all these things another try once in a while (except my dreaded raw tomatoes), but whenever I do, I quickly conclude, “Okay, I just don’t like this.” And I think that’s okay; we don’t have to like everything, even healthy foods, as long as we’re eating a well-rounded diet. Unfortunately, there are some people who don’t like any vegetables. And that can be a problem! A lot of kids just aren’t big on veggies, so parents try to find ways to sneak them in by throwing butternut squash into mac & […]

Achari Mathri (Masala Mathri)

April 21 2019 Manjula's kitchen 

Achari Mathri (Masala Mathri) (adsbygoogle = window.adsbygoogle || []).push({}); Achari Mathri (Masala Mathri) Achari Mathries, is a traditional staple snack in North India. They are usually served with spicy pickles, but in this recipe I have added mango pickle spices in the dough instead to add a tangy flavor to the mathri itself. With my family, mathries are a must have while travelling, and now with Achari Mathri, we no longer need the pickle, so it becomes one less thing to carry.  - 2 cup all purpose flour (planin flour, maida) - 1/­­2 cup fine sooji (samolina) - 1-1/­­2 tsp salt - 1/­­4 tsp dry ginger powder (saunth) - 1/­­4 tsp asafetida (hing) - 1/­­2 tsp fennel seeds crushed (saunf) - 2 tsp coriander powder (dhania) - 1 tsp yellow mustard seeds powder - 1/­­2 tsp mango powder (amchoor) - 2 tsp red chili flake (adjust to taste) - 4 Tbsp oil - 3/­­4 cup lukewarm water (use as needed) -  Mix all the ingredients except the water. Add the water little at a time, kneading into a firm dough.  Cover the dough and set aside for 15 minutes or more. Prick them with a fork all over the rolled dough, so the Mathries do not puff when frying, and Mathries stay crisp. -  Divide the dough into 3 equal parts. Take each part of the dough and make a flat ball shape. Roll them into about 12-inch circles and thickness of salted crackers. -  Take a cookie cutter and cut them in rounds. I am using 2-1/­­2 inch cookie cutter. Use the size and shape to your choice. -  Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. -  Make sure to place just enough mathris in the oil it should be easy to turn them. Fry the mathris until both sides are light golden-brown. This should take about 7-8 minutes. Tip - Achari Mathries can be stored for a couple of months in airtight containers.  - If the mathries are cooked on high heat, they will be soft. - You will also enjoy Gulab Jamuns, Besan Ki Burfi, Plain Mathri The post Achari Mathri (Masala Mathri) appeared first on Manjula's Kitchen.

Asparagus Corn Chowder

April 18 2019 Golubka Kitchen 

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

Tempeh Cauliflower Potato Tamarind Curry

April 16 2019 Vegan Richa 

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

10 Plant-Based Cookbooks to Inspire Your Next Meatless Monday

May 13 2019 Meatless Monday 

10 Plant-Based Cookbooks to Inspire Your Next Meatless MondayWant to add new tastes and techniques to your Meatless Monday repertoire? Weve compiled some of our favorite, meatless cookbooks to offer a little inspiration. In the list, youll find endless ways to liven up your meals: Whether youre an Instant Pot fanatic or want to finally put your extensive spice collection to use, youre bound to find something that sparks joy below.   The Complete Vegan Cookbook: Over 150 Whole-Foods, Plant-Based Recipes and Techniques The Natural Gourmet Center compiled pages upon pages of satiating recipes that can help you up your plant-based cooking game using whole foods and local ingredients. The book is teeming with techniques that explain how to transform animal-free foods into divine dinners like a pro, along with seasonal-driven recipes thatll have even the most skeptical diner forget about the meat. Find it on Amazon .     Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family The Pollan Family -- Tracy, Dana, Lori, and Corky -- have been producing inspiring recipes for years that follow Michael Pollan’s famous food advice -- Eat food, not too much, mostly plants. In Mostly Plants, their new, flexitarian-focused cookbook, the Pollan Family shows how vegetables can shine when theyre at the center of the meal rather than a side. Most of the recipes in these pages can be cooked up in 35 minutes or less, and many can be easily modified for any dietary need. Find it on Amazon .     Veg: Easy and Delicious Meals for Everyone Chef Jamie Olivers newest cookbook, which will be released on August 22, 2019, celebrates tasty and simple food that, as Oliver puts it, just happens to be meatless. Beyond its very viable recipes, the book shares cooking hacks and tricks thatll help any level chef become more comfortable in the kitchen. Find in on Amazon .       Dinner for Everyone: 100 Iconic Dishes Made 3 Ways -- Easy, Vegan, or Perfect for Company Mark Bittman shares 100 straightforward recipes in his new cookbook that can feed a group filled with all types of dietary needs. Every recipe can be modified to appease the palate of any guest, making this cookbook an essential manual for anyone tasked with the challenge of feeding a vegan and a carnivore at the same time. Find it on Amazon .     Vegan Instant Pot Cookbook: 500 Simple Plant-Based Recipes to Feel Better. Ultimate Pressure Cooker Vegan Cookbook for Beginners and Pros Healthful eating doesnt have to be hard or time-consuming. The Instant Pot has gained a cult following for its quick, dump-and-bake technique. Mary Goodrich proves through her recipes that plant-based food works just as nicely with the convenient cooking gadget. Whether youve been obsessed with your Instant Pot forever or you want to see what all the buzz is about, this extensive recipe book will serve you well. Find it on Amazon .       Food Is the Solution: What to Eat to Save the World--80+ Recipes for a Greener Planet and a Healthier You The easiest thing a person can do to combat climate change is to eat less meat. Matthew Prescott, the senior food policy director of the Humane Society, incorporated this philosophy into his first cookbook, which is equal parts educational and drool-inducing. Let this book guide you in changing the way you feed yourself and the way you think about food. Find it on Amazon .     The Indian Vegetarian Cookbook Indian food is a staple for many plant-based eaters because there are so many flavorful, meatless recipes integral to Indian cooking. Pushpesh Pant makes Indian cooking accessible to western readers while maintaining the integrity of whats so good about Indian food in the first place. Vegetables are anything but boring, but if you needed convincing, this book should do it. Find it on Amazon .       OMD: The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet Suzy Amis Cameron is a mom of five, so she understands how important it is for meals to be effortless and kid-friendly. The author is the founder of the MUSE School in California, where Meatless Monday is implemented. This book will help any parent make meatless meals that their children will love, and also offers great wisdom around why eating meatless is so crucial in the first place. Find it on Amazon .       Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women Without immigrants, thered be nothing good to eat. Anna Francese Gass, who migrated to the U.S. from Italy as a young girl, recognizes the importance of immigrant women cooks through her own experience growing up in the U.S. Her new cookbook serves as a record of history; in it she collects and preserves her Italian mothers recipes so that they can be enjoyed by generations to come. And they are simply timeless. Find it on Amazon .       Masala Mamas: Recipes and Stories from Indian Women Changing Their Communities Through Food and Love This incredible story is peppered with recipes from the Masala Mamas -- 16 women who live in the Kalwa slum in India whove dedicated their lives to cooking up hot and nutritious meals for school children who often cant afford much to eat. All proceeds from this cookbook support the Masala Mamas in their mission. Find it on Amazon .     Have a favorite cookbook that deserves to be on the list? Let us know about it on our Facebook page . And for even more recipe inspiration, check out our recipe gallery . The post 10 Plant-Based Cookbooks to Inspire Your Next Meatless Monday appeared first on Meatless Monday.

Tomato Tofu Scramble

May 13 2019 Meatless Monday 

Crumbed tofu gets a golden yellow glow thanks to a spoonful of turmeric in this vegan take on scrambled eggs. We pair tofu with tomatoes, but it can be cooked up with almost any vegetable, such as leftover roasted potatoes, sautéed mushrooms, or roasted bell peppers. For a fluffier scramble, we recommend pressing the tofu prior to crumbling it to remove excess water--this takes about 20 minutes of inactive time. If youre in a pinch, you can skip the pressing step for a less defined, slightly softer-textured scramble. This recipe comes to us from the The Complete Vegan Cookbook , by the Natural Gourmet Center with Alexandra Shytsman and Rebecca Ffrench. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 pound firm tofu, drained - 3 tablespoons extra-virgin olive oil - 1 small yellow onion, finely chopped - 2 tablespoons pine nuts - 1 garlic clove, minced -  1/­­2 teaspoon ground cumin -  1/­­2 teaspoon ground turmeric -  1/­­4 teaspoon dried red pepper flakes - 1 large ripe tomato, seeded and diced - 1 teaspoon fine sea salt, or to taste - 2 tablespoons fresh lime juice (from 1 to 2 limes) - Whole-wheat toast, to serve (optional) Line a plate with paper towels and place the tofu on top. Place another paper towel on the tofu then top with another plate. Weigh it down with cans or pie weights for 20 to 30 minutes to remove excess water, draining off the water periodically. Using a fork or your hands, crumble the tofu into small bits. Heat a medium skillet over medium heat, add the oil, and heat until it just starts to shimmer. Add the onion and cook until just softened, 2 to 3 minutes. Stir in the pine nuts, garlic, cumin, turmeric, and red pepper flakes, and continue to cook until fragrant, about another 2 minutes. Stir in the crumbled tofu, tomato, salt, and lime juice. Increase the heat to medium-high and cook until the tofu is heated through, about 5 minutes, stirring occasionally. Divide among plates and serve. Reprinted from The Complete Vegan Cookbook: Over 150 Whole Foods, Plant-Based Recipes and Techniques by the Natural Gourmet. Copyright (C) 2019 by Natural Gourmet Cookery Corporation. Photographs copyright (C) 2019 by Christina Holmes. Published by Clarkson Potter/­­Publishers, an imprint of Penguin Random House LLC. The post Tomato Tofu Scramble appeared first on Meatless Monday.

Avocado Toast with Fresh Beet Hummus

May 6 2019 Meatless Monday 

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

Rice Pudding

May 1 2019 Vegan Dad 

Rice Pudding For some reason I had a craving for rice pudding. Its probably because every day reveals another disaster from the conservative government here in Ontario and its driving me to seek all the comfort foods. This pudding tastes great warm or cold, and if you are not a big fan of raisins just leave them out. The cashews work double duty by providing creaminess and helping the pudding thicken as it cooks. This makes a lot of pudding, so if you are not feeding a family with four very hungry kids like I am, make a half recipe in a smaller pot. INGREDIENTS Serves 8-10 - 3 cups water - 1 1/­­2 cups white jasmine rice, rinsed - 3 cups non-dairy milk (I used soy), divided - 1/­­3 cup cashews (soaked in water for a few hours if your blender isnt that strong) - 1 cup sugar - 1/­­8 tsp turmeric - 1 1/­­2 cups raisins - 1/­­8 tsp cinnamon (or more to taste) - 1 to 1 1/­­2 cups non-dairy milk - 3 tbsp margarine - 1 tsp vanilla extract METHOD 1. Get the water boiling in a large pot. Add rice, bring to boiling, then reduce heat to low. Cover and let simmer for 20 mins. The water should be all absorbed and the rice partially cooked (i.e. soft but still a but chewy). 2. While the rice is cooking, blend together 1 1/­­2 cups of the non-dairy milk with the cashews until very smooth. Add the remaining 1 1/­­2 cups of non-dairy milk, the sugar, and turmeric. Blend until smooth. 3. When the rice is done, add the milk/­­cashew mixture to the pot and mix well. Bring to bubbling over medium heat, stirring constantly. Cook for  about 10 mins, stirring constantly, reducing the heat as needed to keep the pudding from spluttering. The mixture will become very thick, creamy, and consistent, and the rice will complete cooking though still maintain some bite.  4. Add the raisins and cinnamon. Stir in the final 1 1/­­2 cups of non-dairy milk to return the mixture to a pudding consistency. You can stir more in later as the pudding cools, if needed.  5. Remove from the heat and stir in the margarine. Then stir in the vanilla.  6. Cool to desired temperature and serve. 

Idli Chaat (South Indian Appetizer)

April 28 2019 Manjula's kitchen 

Idli Chaat (South Indian Appetizer) (adsbygoogle = window.adsbygoogle || []).push({}); Idli Chaat, South Indian Appetizer Idli Chaat is a tasty twist to traditional South Indian Idli. This can be served as an appetizer or an afternoon snack. It’s quick and easy to make, with the perfect savory flavors! Try this recipe today and you will be satisfied with a great dish!  - 6 Idlies - 1/­­2 cup potatoes (boiled peeled and cut into small pieces) - 2 Tbsp oil - 1/­­2 tsp salt - 1 Tbsp green chili (finely chopped) - 2/­­3 cup yogurt whipped (dahi,curd) - 3 Tbsp cilantro chutney - 3 Tbsp tamarind chutney - 1/­­4 cup fine sev -  I am using store bought frozen idlies or you can also use left over idlies. Make sure though frozen idlies to bring to room temperature. - Whip the yogurt until smooth. Add a little milk as needed to make the pourable consistency.  - Heat 2 tablespoons of oil in a pan and arrange the idle do not overlap them. Cooked the idlis over medium heat, turn them about 3-4 time, till they are light golden brown both sides. This should take about 4 minutes. - Transfer them on a plate and stir-fry the potatoes in the same pan sprinkling the 1/­­4 teaspoon of salt. Stir-fry the potatoes till they start getting light golden color this should take about 2 minutes.   Serving the Idli Chaat -  Arrange the idlies in a serving plate, sprinkle remaining salt 1/­­4 teaspoon. Put 1/­­2 the potatoes drizzle the yogurt, cilantro chutney and tamarind chutney. Garnish with green chilies and fine sev. Notes You can slice the idli in about 6 pieces and stir fry. This is another delicious way to serve to serve left over idlies. You will also enjoy Dahi Vada, and Bhel Puri. Links for Cilantro Chutney and tamarind Chutney The post Idli Chaat (South Indian Appetizer) appeared first on Manjula's Kitchen.

Legendary Layer Bean Dip - Vegan, Grain-free

April 26 2019 My New Roots 

Legendary Layer Bean Dip - Vegan, Grain-free     Dips are my favourite food group. Yes, food group. If I ever got a tattoo, it would probably say something like: pass the hummus. I was recently hosting a party-for-no-reason, and like most of my get togethers they involve a lot of food. But I didnt feel like making a fallback dip, like tzatziki, or baba ganoush. No. I felt like leveling up and creating something I hadnt tried to before. Something with BIG DIP ENERGY – a chunky, spicy, creamy, and above all impressive layer dip. Id cooked pinto beans the night before, had a little tin of chipotle chilies kicking around the pantry, and I knew that if I cut a couple corners, this thing would come together so Id still have time to tizz myself up before the guests arrived. My childhood memories of layer dip involve many cans and jars of processed food being dumped into a large bowl, but the current-reality-holistic-nutritionist version definitely involves making every single one of those things from scratch. Mama dont have time for that! So I simplified things by cutting out the guacamole (dont yell at me like that - add it if you want to!), and using jarred salsa. Everything else was homemade, but came together quickly and easily.       First, I sautéed the pre-cooked pinto beans with onions, garlic, spices, and the chipotle peppers. While that was on the stove, I whipped up the hemp seed queso (no soaking required!). And the salsa got an upgrade with some fresh, chopped cherry tomatoes. This is such an easy hack btw, since it makes the salsa taste more alive and juicy, while giving it a lot more texture, which I personally dig. All it takes after that is mushing the beans up a bit in the pan, which you can do with a bean masher, or an immersion blender, if you dont want to haul out yet another large piece of equipment. Then layer away! All in all, this took me about 20 minutes, start to finish, and the party people hung around this bowl like it was the last dip on planet earth. The delicious, creamy cheese sauce is a riff off my cashew queso, but in the interest of keeping this allergen-free, I used hemp seeds instead. I love this change-up, since its less expensive, and contains way more omega-3 fats and protein. You can dial up the heat here if you like, but because both the salsa and the bean layer have quite a kick to them, I kept the queso pretty mild. Did I mention that this is delicious on its own next to a platter of veggie sticks?! Or chips. Lets be honest.          Pinto Bean Dreams Just look at those beautiful beans! Dont they look gorgeous in all of their tone-on-tone mottled-ness? Pinto actually means painted in Spanish, and when you take a close look at pinto beans you can clearly see how theyve earned their moniker. Their speckles fade when cooking, and turn a lovely pale pink colour. They also gain a super creamy interior that is perfect in soups and stews, but also dips. Pintos, like all beans, are a mixture of protein and complex carbohydrates, making them incredibly filling, but wont spike blood sugar levels. Pinto beans are low in calories and fat, but contain the highest amount of fiber out of all the legumes (wow!). Key nutrients in pinto beans include potassium to maintain normal blood pressure, calcium for supporting muscle and nerve function, iron to enhance oxygen transport, and zinc for skin health.  Like all beans, pintos can cause an increase in intestinal gas (burps! farts! abdominal discomfort!), due to the oligosaccharides in the beans fermenting in the lower intestine. Because these starchy molecules live in the skin of the beans, a simple soak in water overnight usually does the trick. The soaking process will help leach out many of these fermenting properties, which is why it is so important to discard the soaking water and then boil them in fresh water. Adding a strip of kombu seaweed to the pot will further help to reduce the gas-producing potential of pinto beans (and all legumes), acting like a sponge to absorb those raffinose sugar toot culprits. Try these two tricks to reduce your toilet tunes, and stay social!          I used a clear glass bowl to serve the dip in so that they layers are visible, and it was not until after pouring in two layers did I have the idea to put cilantro stems up on the sides of it. Doh! But knowing it would be #worthit, I painstakingly scooped out the beans and salsa trying to keep everything separate, cleaned the bowl, and started over. I lightly brushed the tiniest amount of olive oil on the leaves to act as glue, then pressed them to the walls of bowl. This is completely unnecessary, but it makes the dip look less monotone and more enticing in my opinion – green always does it! This step takes an extra two minutes and adds a decorative touch, but its your call. Maybe you need those two minutes to tizz yourself up?  If you want to change up the recipe, try using black beans or kidney beans in place of the pintos. If you want to add another layer to this already boss situation, go on and add the guac! I was just trying to keep things a little easier for yall.  And if youd like to make your own salsa, I have a stellar raw recipe right here. Lastly, I want to add that my bowl for this was roughly 1 1/­­2 quarts /­­ litres capacity, and everything it fit perfectly. I would only suggest sizing up if you don’t have this exact container size.         Print recipe     Legendary Layer Bean Dip Serves 8-10 Ingredients: 1 Tbsp. coconut oil (or ghee) 1 medium yellow onion, diced 1/­­2 tsp. fine sea salt 1 clove garlic, minced 2 tsp. ground cumin 1 tsp. dried Mexican oregano (substitute with regular oregano) 1/­­2 tsp. ground sweet paprika 3 cups /­­ 500g cooked pinto beans (about 2 cans) 1/­­2 can chipotle peppers in adobo sauce (use more or less to suit your taste) water as needed 1 small bunch cilantro, washed and dried 1 pint /­­ 280g cherry tomatoes, divided 1 green onion, sliced (white and green part) 1 small jar (15.5 oz. /­­ 415ml) store bought salsa, mild medium or hot, depending on your tastes 1 cup /­­ 145g hulled hemp seeds 1 medium red bell pepper, seeds removed and roughly chopped 1/­­2 tsp. fine sea salt 3 Tbsp. nutritional yeast 2-3 tsp. freshly squeezed lemon juice, to taste 1/­­2 clove garlic 1 small piece fresh turmeric, chopped (substitute with 1/­­2 tsp. dried) ground cayenne, to taste 3 Tbsp. water, if needed Directions: 1. Melt oil in a large saucepan over medium heat. Add onions, salt, and stir to combine. Cook until lightly caramelized (about 10 minutes), then add the garlic and cook for a couple minutes until fragrant. Stir in cumin, oregano and paprika, cook for 2 minutes, then add the beans and chipotles in adobo (use as much or as little as you like). Cover and cook on low heat while you make the queso. If the pot becomes dry, add a little water and stir. 2. To make the queso, put all ingredients, except water, in a high-speed blender or food processor and blend until smooth and creamy. If needed, add water one tablespoon at a time until the desired consistency is reached. If you want a thick cream, use less water, for a thinner sauce, use more. (You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!). 3. Slice the cherry tomatoes into quarters. Add half of them to the salsa and stir to combine. Save the other half for later. 4. Smash the beans with a bean masher, potato masher, immersion blender, or put them into your high-speed blender (remove the queso first, but dont worry about cleaning it). The goal is to get the beans creamy, but not perfectly smooth. Add water if necessary, and season to taste.  5. Pick out a few stems of the most attractive cilantro, brush them with a little olive oil and stick them to the inside wall of the bowl (this step is optional). Chop the remaining cilantro and set aside. 6. Combine the remaining cherry tomatoes and combine them with the sliced spring onion. Sprinkle with a little salt, and fold to combine.  7. To assemble the dip, Spread the bean layer in the bottom first, followed by the salsa and finally the hemp queso. Top with the chopped cilantro, and finally the fresh tomato mix. Serve with whatever you like to dip! Party on!      Hope you’re all doing well out there. If you are experiencing any semblance of Spring weather where you are, please send some my way. K thanks. Happy dipping! xo, Sarah B The post Legendary Layer Bean Dip – Vegan, Grain-free appeared first on My New Roots.

matar paneer recipe | matar paneer ki sabji | restaurant style mutter paneer

April 22 2019 hebbar's kitchen 

matar paneer recipe | matar paneer ki sabji | restaurant style mutter paneermatar paneer recipe | restaurant style matar paneer recipe with step by step photo and video recipe. this exotic paneer curry is cooked in a tomato and onion based sauce with other indian spices. there are several variations to this recipe including adding potato, cream and even cashew paste. however this recie is simple matar paneer recipe with just peas and paneer cubes. moreover, this recipe can be extend to aloo matar recipe by replacing paneer with potato. The post matar paneer recipe | matar paneer ki sabji | restaurant style mutter paneer appeared first on Hebbar's Kitchen.

Sofritas Bowl

April 22 2019 Meatless Monday 

Sofrito is an aromatic sauce used in Spanish and Latin American cooking. It’s a perfect seasoning for tofu, making a savory, spicy topping for a Meatless Monday rice bowl. This recipe comes to us from Think Rice . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - 3 cups U.S. long grain white rice, cooked - 16 ounces tofu, extra firm and drained & pressed - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1/­­2 teaspoon oregano, dried - 1/­­2 teaspoon onion powder - 1/­­2 teaspoon salt, kosher - 2 tablespoons canola oil - 2 poblano peppers, roasted & minced - 3 tablespoons chipotles, minced and in adobo - 2 hot house tomatoes, diced - 1 tablespoon tomato paste - 4 garlic cloves, minced - 1/­­4 cup onion, diced - 10 oz can canned black beans, drained & rinsed - Lime juice, as needed - Salt, as needed - 1 cup guacamole - 3 tablespoons tomatoes, diced - 2 tablespoons cilantro, chopped - 2 tablespoons cotija, crumbled (can sub with feta or parmesan cheese or remove to make vegan)   1. In small bowl, combine tofu and spices. 2. Heat oil in pan and saute spiced tofu until golden brown. 3. Remove tofu and reserve for later use. 4. In a blender combine poblanos, chipotles, tomatoes, tomato paste, onion, and garlic, blending until smooth. 5. Add mixture to pan and bring to a simmer. 6. Add in seared tofu and rinsed beans and cook 15-20 minutes or until beans begin to soften. 7. Adjust the seasoning of the tofu sofritas as it cooks with lime juice and salt. 8. Warm cooked rice. 9. Build bowls in following order: cooked rice; tofu sofritas; guacamole; diced tomatoes; chopped cilantro; cotija The post Sofritas Bowl appeared first on Meatless Monday.

20 Vegan Pasta Recipes

April 21 2019 Vegan Richa 

20 Vegan Pasta Recipes20 Vegan Pasta Recipes! Fettuccine, Spaghetti, Farfalle, Ziti with Sauces like Bolognese, Alfredo, Lemon Cream, rose sauce, pesto, cheese sauce and more. Gluten-free, soy-free Nut-free Options for these Vegan Pasta dinners. Pastas make for a great meal option whether its a quick weeknight fix or for entertaining. Simple sauces mixed with cooked pasta or elaborate layers and toppings. There’s so much more than just red sauce! Here are 20 fun and delicious options to try. But is Pasta Vegan? Most dried pasta is actually accidentally vegan as its just semolina or wheat. Some brands might have additives and non vegan additions. Make sure to read the ingredients to confirm. Fresh pasta is more likely to have eggs and other ingredients. Lets get to the recipes.Continue reading: 20 Vegan Pasta RecipesThe post 20 Vegan Pasta Recipes appeared first on Vegan Richa.

Tempeh Buddha Bowl

April 17 2019 VegKitchen 

Tempeh Buddha Bowl If you like cooked vegetables, you will love these beautiful Buddha bowls with squash, fresh spinach, tempeh, and quinoa. All of the lovely vegetables in this bowl give it so many vibrant colors. With a vegetable protein like tempeh, this version of a Buddha bowl is one of my favorites. Continuing reading Tempeh Buddha Bowl on VegKitchen

Potato, Beet and Lentil Salad

April 15 2019 Meatless Monday 

This Potato, Beet and Lentil Salad is perfectly healthy, delightfully fresh, and wonderfully easy to prepare. This new combination of flavors is a delicious way to enhance any meal and provides so many electrifying nutrients. This salad can be made in advance and kept in the fridge for up to 3 days, making it easy to prep for lunch or for a weekend BBQ. It can even be made using vegan mayo to cater to all of your party guests this summer. This recipe comes to us from Triad to Wellness . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 8 1  pound  red potatoes,  rinsed, peeled, and cut into bite size cubes 1 1/­­4  cup  beets,  rinsed, peeled, and cut into bite site cubes 1/­­4  tsp  salt 1 1/­­2  cup  cooked, small green lentils 1  tbsp  apple cider vinegar 1  lemon,  juiced 1/­­2  cup  mayonaisse,  or vegan mayo 1 1/­­2  tsp  dijon mustard 1  tsp  ground black pepper 2  cups  chopped kale   Place potatoes and beets in a 3-quart saucepan over medium heat. Add enough cold water to completely cover vegetables, add salt, and bring to a boil. Once water is boiling, reduce heat to a low simmer; do not cover. Cook vegetables approximately 25 minutes or until potatoes and beets are tender. Once done, place potatoes and beets in a strainer to drain water; run cold water over potatoes and beets until cooled. In a large mixing bowl, combine cooled potatoes and beets, lentils, and apple cider vinegar. Set aside. In a small bowl, whisk the lemon juice, mayonnaise, Dijon mustard and ground pepper together. Add the mayonnaise mixture to the potato and beet mixture; combine well. Potato-Beet Lentil Salad can be refrigerated up to 3 days before serving. Serve on top of chopped kale. The post Potato, Beet and Lentil Salad appeared first on Meatless Monday.


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