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How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry?

January 20 2020 Meatless Monday 

How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry?A properly-stocked pantry is essential for creating delicious plant-based dishes on the fly. But what does properly-stocked really mean? Sure, you need the basics -- olive oil, white flour, rice, pasta, etc., but there are some additional ingredients that you should consider adding to your collection. Alternative flours, exotic spices, seeds, nut butters, beans (butter beans will change your life), broths, and grains can all add extra levels of depth, dimension, and texture to any variety of plant-based dishes.   Youll likely be familiar with many of the items on this list, but there are also a few lesser known ingredients -- agar-agar, tahini, nutritional yeast, etc. -- which can be used to replace many traditional animal-based ingredients. So, grab a paper and pen, and make sure these items are on next weeks shopping list. Agar-Agar The perfect vegan gelatin replacement for your puddings, jellies, or gelées, agar-agar flakes are derived from seaweed and function similarly to animal-based gelatins. Alternative Flours Were not talking your run of the mill (went there) all-purpose, bleached white flour. Play around with some alternative flours like almond, chickpea, rice, or buckwheat. Many alternative flours are also gluten-free. Beans (canned) Explore the world of beans, and reap the benefits of a healthy, satisfying plant-based protein. Lentils, black beans, butter beans, kidney beans, chickpeas -- doesnt matter; theyre all easy to use, shelf-stable, healthy, and inexpensive. Broth A box of vegetable broth is a staple of any kitchen, but you can expand your soup selection by adding some chickn bouillon cubes to your pantry. Coconut Oil A shelf-stable saturated fat, coconut oil is a healthy alternative to other vegetable oils. In most cases it can be substituted 1:1 for other oils and butters. Its got a laundry list of benefits that range from weight loss to improved cognitive functioning. Chocolate All vegetables and no sweets make everyone hangry. A little bit of chocolate can go a long way in baking as well as a post-dinner night cap. If youre feeling adventurous try some exotic bars that contain a higher percentage of cacao. Diced Tomatoes (canned) Take a simple stew, stir-fry, or sauce to the next level with a can of diced tomatoes. Theyre every home cooks secret weapon. Tip: fire-roasted tomatoes add even more flavor to your meals. Frozen Fruits and Vegetables Toss them into a blender, soup pot or sauté pan to add some inexpensive nutrients and heft to your mid-week meals. Grains Theres an endless variety of grains available for your experimenting pleasure. Whole grains are best (think brown rice), but theres also a number of lesser-known grains that have their own unique texture and flavor profile. Try getting a bag of quinoa, amaranth, or farro and simply follow the cooking instructions on the back. Granola You can make your own or buy it for cheap at the store, but theres truly an endless combination of potential granola mixes. Bring it in a baggy as a post-lunch snack or use it to top your morning yogurt. Nut Butter High in protein and healthy fats, nut butters can add complexity to savory dishes and a nutty richness to sweets. Keep a range on hand -- almond, cashew, pistachio -- to add variety to baked goods, sandwiches, and sauces. Nutritional Yeast Just trust us with this one; we swear it tastes almost exactly like Parmesan cheese. Sprinkle on pasta, popcorn or use in macaroni and cheese if youre looking to cut out the dairy or need a boost of umami flavor. Olives Olives, especially the sliced green ones in a jar, add the perfect pop of brininess to pastas, rice bowls, and stews. Theyre a great value and can seriously elevate the flavor of ordinary dishes.  Pasta Thankfully, pasta has evolved to incorporate more alternative flours into its base. Now, you can get high-fiber, high-protein pasta made of anything from lentils to chickpeas to black beans. Pesto It is one of the most versatile condiments/­­sauces out there. A jar of pesto can last unopened in your pantry for months, and it can be your saving grace if you need to whip something up in a hurry. Add some to roasted vegetables or use it to top a tomato soup. Seaweed Snacks Low in calories and nutritionally-dense, seaweed is the ultimate snack food. Oh, and cats love it too. Spices Well, this one goes without saying, but having a pantry (or cupboard) thats properly stocked with all your necessary spices will make cooking (and eating) a whole lot more enjoyable. Some lesser known spices to add are aamchur (unripe mango), star anise, zaatar, or Aleppo pepper. Seeds Seeds are powerhouses of nutrition, texture, and flavor, and there are so many different varieties to choose from -- chia, flax, hemp, sesame, sunflower. Make chia pudding, a flax egg, or toss some hemp or sunflower seeds into your next salad or smoothie. Soy Sauce Umami in a bottle, soy sauce adds an earthy meatiness to dressings, sauces, and stir-fries. Some chefs even recommend adding a dash to tomato sauce for a boost of richness. Tahini You know it from every hummus youve ever eaten, but what might surprise you is that tahini paste is made entirely from pulverized sesame seeds. Combine a tablespoon of tahini with a dash of water, a sprinkle of cumin, and some salt for a quick and creamy dressing for salad or roasted vegetables.   If you decide to make one of these delicious recipes, let us know by tagging @MeatlessMonday and #MeatlessMonday on your social media posts for a chance to be featured on our channels.   The post How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry? appeared first on Meatless Monday.

Crispy Vegetable Pakoras

January 19 2020 Manjula's kitchen 

Crispy Vegetable Pakoras (adsbygoogle = window.adsbygoogle || []).push({}); Print Crispy Vegetable Pakoras Crispy Vegetable Pakoras are probably my all-time favorite and satisfying appetizer. They are perfect for any occasion, not to mention they are a favorite with all -young or old! These bite-sized snacks are fried to crispy golden-brown perfection. I serve pakoras with tamarind or cilantro chutney. When cooked right they are crispy on the outside and soft on the inside. These pakoras also have the added benefits of being vegan and gluten-free. I have many fond memories of my mother cooking pakoras when I was a child. There was no special occasion that warranted her whipping up a batch of pakoras. Sometimes she would just come up with an excuse - be it the weather (especially if it was cold & rainy!) or if she simply wanted something savory and spicy. Pakoras were also a staple in our household when guests would unexpectedly show up at our house. Vegetable Pakoras are easy and quick to make, not to mention you can use a variety of vegetables to make them. I can tell you from personal experience that these pakoras are extremely addicting! Try pairing these pakoras with your afternoon tea or as a spicy delicious snack! This recipe will serve 4. Course Appetizer, Snack Cuisine Indian Keyword Appetizer, Balushahi, Bhartia Khana, Burfi, Cooking Video, Crispy, Crusty, Delightful, Homemade, Indian Vegetarian, Jain Food, Mandir Food, North Indian Recipes, Onion Garlic Free Cooking, Punjabi Recipes, Snack, Street Food, Veshno Cooking Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 4 people Ingredients4 okras cut vertically into 4 slices 12 green beans cut into half then cut them vertically 1/­­2 red bell pepper sliced into about quarter inch thick 1/­­3 cup besan Bengal gram flour 2 Tbsp corn starch arrow root 2 Tbsp rice flour 2 tsp coriander powder dhania 1/­­4 tsp mango powder amchoor 1/­­4 tsp red chili powder 1/­­8 tsp baking soda 1/­­2 tsp salt InstructionsFirst prepare the vegetables: okras, wash and pat dry, cut off the tops and bottom. Then cut the okras vertically into four slices. Bell pepper slice into about quarter inch thick, making julienne, and cut the green beans into half then cut them vertically. Next! Prepare pakora mix, mix all the dry ingredients together, besan, corn starch rice flour, and baking soda, mix them well. Rice flour, corn starch and baking soda will add the extra crispness to pakoras. Now add the other spices, coriander powder, mango powder, red chili powder and salt. Mix all the ingredients well. Sprinkle the dry mix over vegetables mix them well add water little at a time as needed to coat the vegetables nicely with besan spice mix, vegetables should be coated well. I added about 1/­­4th cup of water. Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up slowly. Drop the pakoas slowly one at a time. Put few pakoras at a time dont overlap the pakoras. Fry the pakoras until they turn golden brown, turning them occasionally. This should take about 6 minutes. Take them out over paper towel to absorb the extra oil. Fry all the pakoras same way. NotesAlso check out the recipe for Chai Masala Tea. Gulab Jamun, Vegetable Kathi Roll The post Crispy Vegetable Pakoras appeared first on Manjula's Kitchen.

Tofu Almond Stir-Fry

January 6 2020 Meatless Monday 

Hoisin is a Cantonese dipping sauce made from sweet potatoes, vinegar, garlic and chili peppers; you can find it in the Asian ingredients section of most supermarkets. Here, it adds immense flavor to tofu, which gets a pre-soak in vegetable broth for even more flavor. This recipe was created by Trudy Slabosz, who writes the blog veggie.num.num. Serves 4 For the tofu: - 1 package (10.5 ounces) firm tofu, cubed - 1 1/­­2 cups vegetable broth - 1 egg white - 1 tablespoon cornstarch - 1 tablespoon hoisin sauce - 1 teaspoon salt For the sauce: - 1 tablespoon cornstarch - 1 tablespoon low-sodium soy sauce - 1 tablespoon hoisin sauce To complete the Tofu Almond Stir-Fry: - 2 tablespoons canola oil, divided - 5 shallots, sliced - 5 ounces button mushrooms, sliced - 1 can (15 ounces) baby corn, drained - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 garlic clove, minced - 2 1/­­2 ounces blanched almonds, toasted To prepare the tofu: In a medium bowl, soak the tofu cubes in vegetable broth for 30 minutes. Strain the tofu and reserve the broth. Drain tofu on a bed of paper towels. In a medium bowl, whisk together the egg white, corn starch, hoisin sauce and salt. Add the drained tofu and gently toss to coat well. To prepare the sauce: In a medium saucepot over high heat, bring the reserved broth, cornstarch, hoisin and soy sauce to a boil. Cook, stirring, 4 minutes, or until the sauce darkens and thickens slightly. To complete the Stir-Fry: Heat 1 tablespoon oil in a large skillet over medium heat. Add the tofu ; cook 10, turning occasionally, until crisp and golden on all sides. Transfer to a fresh bed of paper towels to drain. Add the remaining tablespoon oil to the same skillet. Add the shallots, mushrooms, baby corn, bell peppers and garlic. Cook, stirring occasionally, 4 minutes, or until the mushrooms are tender, but the bell peppers are still crisp. Add the tofu; cook 1 minute more, tossing gently, until the tofu is heated through. Pour the sauce over the stir-fry and toss to combine. Sprinkle with the almonds The post Tofu Almond Stir-Fry appeared first on Meatless Monday.

Your Fool-Proof Guide to Eating More Plants in 2020…Start with Meatless Monday!

January 6 2020 Meatless Monday 

Your Fool-Proof Guide to Eating More Plants in 2020…Start with Meatless Monday!Theres no better time to commit to healthier habits than the New Year. But making a resolution is easy; keeping it, now thats the hard part. We believe going meatless on Monday should be as simple and delicious as possible. Thats why were offering up our top 20 tips for incorporating more plant-based foods into your diet. Armed with this toolbelt of tricks, techniques, pantry staples, swaps, gadgets, and apps, youll be able to approach every Meatless Monday with the confidence and culinary gusto of a seasoned gourmand. And remember, you can sign up for our Meatless Monday newsletter to receive weekly recipes, tips, articles, and food-industry updates that will help keep you focused, full, and on track.   1. Always keep an avocado on hand. Add to sandwiches instead of cheese, top your toast or bulk up a smoothie. 2. Learn to love your oven; it has a magical effect on vegetables - roast, bake or crisp! 3. Use condiments (pesto, salsa, hummus, harissa, tapenade) LIBERALLY! 4. Stock your freezer with frozen fruits, vegetables, and plant-based burgers. 5. Try different legumes (black beans, lentils, chickpeas, pigeon peas, butter beans, cannellini beans). Tip: dried legumes are very inexpensive and go a long way. 6. Go with whole grains like brown and wild rice, farro, quinoa, and bulgur. 7. Fortify your cupboard with plant-based snacks like popcorn, nuts, roasted chickpeas, dried fruit, granola, and dark chocolate. 8. Get familiar with tofu. When prepared properly (press it before cooking), its an excellent source of plant-based protein. You can also blend it into smoothies or batters. 9. Experiment with plant-based meats and burgers. Its usually pretty hard to tell the difference vs beef burgers. 10. Find a favorite nut-milk and try using it in your coffee, cereal, and recipes. There are plenty to choose from. 11. Keep coconut oil close by and use it as an alternative to butter. 12. Stock-up your spice rack. Spices from different regions of the world will add flavor and complexity to ordinary recipes and ingredients. 13. Working out? Invest in some plant-based protein powders. 14. Find fast-food and quick-service restaurants that offer up a variety of plant-based options. 15. Expand your culinary scope: Many global cuisines put greater emphasis on plant-based dishes. Look at some Indian, Thai, Mediterranean, Chinese, or Japanese cookbooks for inspiration. 16. Pump up pasta with a mix of vegetables and legumes. 17. Keep a bag of corn meal in the cupboard and use for sweet polenta, polenta fries, cornbread, and griddle cakes. 18. Invest in gadgets: Tofu press, immersion blender, juicer, spiralizer, and mandolin can add some flare to traditional vegetables. 19. Download apps for meatless eating. Happy Cow, Fork Over Knives, Vanilla Bean, and Food Monster are all great ways to find meatless options and get some recipe inspiration. 20. Catch a meatless movie like The Game Changers, What the Health, Cowspiracy, or Food Inc to learn more about the food system and plant-based eating.   Want more of tips, hacks and recipes? Follow us at @MeatlessMonday on Instagram, Facebook and Twitter! Find great plant-based recipes in our recipe gallery!   The post Your Fool-Proof Guide to Eating More Plants in 2020…Start with Meatless Monday! appeared first on Meatless Monday.

Super-Easy Tortilla Casserole

December 30 2019 VegKitchen 

Super-Easy Tortilla Casserole Here’s my favorite in-a-hurry casserole filled with southwestern flavors. It involves throwing together a lot of convenient ingredients like canned beans and tomatoes, and frozen corn, but it’s unbelievably good when you need an emergency dinner. While it’s in the oven, steam a big batch of broccoli or prepared stir-fried collard greens, and make a salad or a raw veggie platter. The post Super-Easy Tortilla Casserole appeared first on VegKitchen.

Baked Tofu with 3-2-1 Sauce

December 16 2019 Robin Robertson's Global Vegan Kitchen 

Baked Tofu with 3-2-1 Sauce Its no secret. I love tofu.  I use it all the time to make everything from lasagna to cheesecake. Tofu scrambles are a weekly ritual at my house. I even like to dice and bake it to serve it as an appetizer with a flavorful peanut sauce or a zesty sriracha-laced sauce that Ive come to refer to as my 3-2-1 Sauce. The sauce is named after the proportions of its three simple ingredients: 3 parts mayo, 2 parts chili sauce, 1 part sriracha:  3-2-1! If you happen to have some lime juice and cilantro on hand, a bit of each can only improve this flavorful sauce.  I like to serve the dipping sauce on the side, but you can also make extra sauce and toss the tofu in the sauce, then serve it over rice. The nice people at Nasoya were kind enough to send me coupons for their tofu. The tofu I use for this recipe is Nasoya Organic Super-Firm Tofu. Im thrilled that my supermarket now carries it because it saves so much time - no more tofu-pressing needed! Baked Tofu with 3-2-1 Sauce For the Tofu: 3 tablespoons cornstarch 1 teaspoon smoked paprika 1 teaspoon ground turmeric 1/­­2 teaspoon garlic powder 1/­­2 teaspoon onion powder 1/­­2 teaspoon salt 1/­­4 teaspoon ground black pepper 1 pound Nasoya Organic Super-Firm Tofu For the Sauce: 3 tablespoons vegan mayonnaise 2 tablespoons Thai Sweet Chili Sauce 1 tablespoon sriracha sauce Optional: squeeze of lime juice; minced fresh cilantro For the tofu: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with a silicone mat or parchment paper. Set aside. Combine the cornstarch and spices in a large plastic zip lock food bag and shake to mix well. Cut the tofu into 1/­­2-inch cubes and add them to the bag with the seasonings.  Close the bag and shake to coat the tofu. Spread the coated tofu in a single layer on the prepared baking sheet, keeping the tofu pieces separate from each other.  Bake for about 20 minutes, turning once about halfway through. For the sauce: In a small bowl, combine the mayo, chili sauce, sriracha, and a squeeze of lime juice, if using.  Stir to mix well. Sprinkle with a little minced fresh cilantro, if desired. To serve: When the tofu is done baking, transfer it to a plate and serve with the sauce on the side for dipping. The post Baked Tofu with 3-2-1 Sauce appeared first on Robin Robertson.

6 of America’s Coziest Vegan Cafes

December 13 2019 Happy Cow veggie blog 

A plant-based breakfast is a hot commodity sought after by vegans. Not to mention somewhere cute, cozy, with caffeine. Perhaps a quiet atmosphere, a low-key work or study spot, with an ethical approach and friendly baristas… is all of that too much to ask? We don’t think so! Now that the winter months have settled upon us, let’s bring to light some of the top vegan-friendly cafes in and around the chillier cities in America. Waffle Frolic – Ithaca, NY For not being solely vegan, this menu is fun and clearly marked, giving you the option to thoroughly choose your waffle and any topping your heart desires! Want something sweet with your coffee? Grab a (vegan) waffle with (vegan) ice cream. Looking for savory? Snag a Waffle Dog (their version of a corn dog) – totally vegan, served with maple mustard, and only $5.00. Be sure to hit up this cozy location before you frolic off to view some waterfalls in the chilly upstate air (because Ithaca is gorges, after all)! Seed Cafe – Minneapolis, MN Are you looking for some of the best coffee in Minneapolis? Perhaps you’re more into the sweeter side of things, such as a […] The post 6 of America’s Coziest Vegan Cafes appeared first on HappyCow.

Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving Feast

November 25 2019 Meatless Monday 

Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving FeastThanksgiving is a time for family, giving, and gratitude. But its also the time for stuffing...and starches, and birds, briskets, casseroles, cranberry sauce, gravy, dressings, and desserts! But as we know from Thanksgivings past, the entire family doesnt always agree, especially when it comes to the food on the dining room table.  So, whether your guests prefer dark meat, white meat, or no meat, its important that your Thanksgiving spread accommodates everyone. Fortunately, the classic Thanksgiving fixings can be made completely plant-based without compromising tradition or taste. Weve compiled a collection of simple plant-based Thanksgiving swaps that allow everyone -- from the newly vegan to the traditional omnivore -- to enjoy the holiday feast, together. Mushroom Gravy from Trader Joes Sometimes your secret recipe is store bought. We wont tell. Trader Joes has an impressive Organic Savory Vegan Gravy made with onion, garlic, coconut milk, tamari, mushrooms, and a whole bunch of seasonings and zero work for you. Oh, its also gluten free. Roasted-Garlic Smashed Potatoes from Minimalist Baker The secret to incredibly light and fluffy dairy-free mashed potatoes isnt much of a secret. After boiling and mashing your potatoes (you can use a potato masher or hand mixer; if you use the latter, be careful not to overmix), fold in non-dairy butter and a whole head of roasted garlic to pump up the decadence.  Super Savory Vegan Stuffing from The Cheeky Chickpea A Thanksgiving spread is judged not on its turkey, but rather the quality of its stuffing. We scoured the internet to find the most satisfying stuffing recipe available. Chopped mushrooms, wild rice, bell peppers, vegetable bouillon, plant-based sausage, cubed up bread, and Thanksgiving seasonings -- fennel, garlic, parsley, fresh rosemary -- make this stuffing simply irresistible. Cinnamon Sugar Sweet Potato Casserole from Eat With Clarity Oh, sweet potato casserole; you sit innocently on the Thanksgiving table masquerading as a member of the main meal, but we all know youre our pre-dessert dessert...with your delightful topping of crushed pecans, coconut sugar, oats, and marshmallows. But the sweet and creamy nature of this indulgent side dish is a necessary counterbalance to all the punchy herbs and spices. This recipe adds another dimension to the traditional sweet potato casserole by using non-dairy milk, ground flax seeds, and melted coconut oil. Roasted Root Vegetables with a White Balsamic Glaze from Healthy World Cuisine No bacon necessary for these magical root vegetables. The recipe suggests fennel, carrots, and Cipollini onions, but you can add any of your favorite seasonal vegetables. Curried Green Bean Casserole from Omnivore’s Cookbook A spin on the classic, this curried green bean casserole adds a new dimension to the Thanksgiving table. Traditional green bean casseroles typically rely on a can of condensed cream of mushroom soup and a topping of bread crumbs and fried onion straws. This recipe is just as easy to make, but offers your taste buds so much more! No-Meat Loaf from Nora Cooks Turkey doesnt always have to be the star of the Thanksgiving spread. Meatloaf traditionally plays a supporting role, but this holiday season let it take center stage with this smoky, savory plant-based chickpea loaf. After its covered with a tangy ketchup glaze and baked in the oven, its look and texture become indistinguishable from its meaty counterpart. Cranberry Jam from Delish Theres something extraterrestrial-looking about the maroon cylinder of congealed cranberry sauce that you always find sitting menacingly next to the gravy boat. Its Thanksgiving, you deserve better. Treat your family (and yourself) with this simple-to-make four-ingredient cranberry jam. All you need is fresh cranberries, sugar, water, orange zest, and about twenty minutes. Your dinner rolls, stuffing, and other Thanksgiving starches will thank you. Chipotle Whole-Roasted Cauliflower with Caper Vinaigrette from Goya Need an alternative centerpiece for your Thanksgiving meal? Look no further than this elegant whole roasted cauliflower with a smoky chipotle finish. Top your cauliflower steaks with a tart and briny caper vinaigrette for a perfect alternative to the big bird. Chocolate Fudge Brownie Pie from Sweet Vegan Sara Some people eat to live, others eat to get to dessert. Your patience has paid off. This plant-based chocolate fudge brownie pie looks sinful, but it really isnt. The crust uses a combination of almond flour, rolled oats, date sugar, and flax eggs (coagulated flax seeds), while the filling is as healthy as hummus, using chickpeas, nondairy milk, date paste, cocoa powder, rolled oats, and vegan chocolate chips. Creamy Coconut Pumpkin Pie from Loving It Vegan What makes this pumpkin pie filling so much more luxurious than the rest? A rhinestone-studded crust? Nope, this pie gets its extra decadent flare from a can of full-fat coconut milk. Fold in some brown sugar, maple syrup, pumpkin pie spice, and a little bit of cornstarch, and youve got yourself the ultimate Thanksgiving dessert.   Invite your friends and family to try (and share) these plant-based Thanksgiving swaps. If youre looking for more meatless recipe inspiration, check out our recipe gallery. The post Mushroom Gravy, Savory Stuffing, Fudge Brownie Pie, and 8 Other Plant-Based Swaps for Your Thanksgiving Feast appeared first on Meatless Monday.

Aquafaba Pumpkin Pie

November 23 2019 Isa Chandra Moskowitz 

Aquafaba Pumpkin Pie photo by Kate Lewis Makes a 9-inch Pie Pumpkin Pie just got lighter, airier and way, way easier! Aquafaba (that’s cooked chickpea liquid) fluffs up as you puree literally every single ingredient together in the blender. So while it works, you can lean against the kitchen counter scrolling through Instagram and giggling at all the sillyheads that are still using eggs. Come on, it’s 2020, get with the program. But anyway, this pie is full of ginger and spice and everything nice; simply put it tastes the exact way you want pumpkin pie to taste. It also sets beautifully as you can see from those luscious fork marks. Long story short: cancel any other pies and get this on your table. Notes ~You will need 1/­­2 a cup of aquafaba. I highly recommend aquafaba from an organic can of chickpeas. That is what we tested it with and it worked beautifully! Homemade aquafaba will give you varying results in flavor and texture so experiment some time but if you’re new to this just buy the can. I am sure you will figure out some way to use those chickpeas. ~More about that can! I would suggest a 28 oz can because then you won’t need to scrape the bottom of a small can to make sure you get that full 1/­­2 cup. ~For crusts, you can use one off this site, or a storebought one, or a gluten-free crumb crust or whatever you want. No need to parbake. ~If you are using a high-speed blender (like Vitamix) then put it on a low setting. 2 sounds good. If it’s a regular old blender, do a 5 or 6. Ingredients 3 cups pumpkin purée 1/­­2 cup pure maple syrup 1/­­2 cup aquafaba (see notes) 2 tablespoons coconut oil at room temp 2 tablespoons organic cornstarch 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/­­4 teaspoon ground nutmeg Pinch of ground cloves 1/­­2 teaspoon sea salt 1 (9-inch) pie crust, unbaked and chilled Directions - Preheat oven to 350 degrees. Add the pumpkin, maple syrup, aquafaba, coconut oil, cornstarch, cinnamon, ginger, nutmeg, cloves and salt to a blender. Blend for about 3 minutes (less if using a high-speed blender), until light and fluffy. It should increase by 20 percent to 25 percent in volume. - Pour into prepared pie crust. Bake for about an hour, until the top is crackly, the filling is a little jiggly in the center and pulling away from the sides slightly. - Let cool for about 30 minutes at room temperature, then refrigerate for at least 3 hours. Slice and serve with whipped cream!

Cranberry Spice Oatmeal Cookies

November 22 2019 Isa Chandra Moskowitz 

Cranberry Spice Oatmeal Cookies Picture by VK Rees Makes 2 dozen Oatmeal cookies just remind you of home. If you come from a home that deprived you of chocolate chip cookies. Just kidding! These are gorgeous little clusters of oats studded with ruby cranberries. Crispy on the edges, chewy inside with a hint of spice.  Just the perfect thing for the holidays if you can forget about the war on Christmas and enjoy a cookie for a minute. This recipe is from Superfun Times. Notes ~ If you dont have pumpkin pie spice, 3/­­4 teaspoon ground ginger, 3/­­4 teaspoon ground cinnamon and a pinch of cloves oughta do it! Ingredients 1/­­3 cup refined coconut oil, softened at room temp 1/­­3 cup packed brown sugar 1/­­3 cup granulated sugar 3 tablespoons unsweetened almond milk or your fave non-dairy milk 1 tablespoon organic cornstarch 2 teaspoons pure vanilla extract 1/­­2 cup all-purpose flour 1/­­2 teaspoon baking soda 1 1/­­2 teaspoons pumpkin pie spice 1/­­2 teaspoon salt 1 1/­­2 cups rolled oats 1/­­2 cup dried sweetened cranberries 1/­­2 cup chopped walnuts Directions Preheat oven to 350 F. Lightly grease 2 large baking sheets.  In a large mixing bowl, use a handmixer or strong fork to cream together oil and sugars. Mix in the vanilla. Add the cornstarch and milk, and mix until the cornstarch is dissolved.  Sift in the flour, baking soda, spices and salt and mix to combine. Add the oats, cranberries and nuts, and use your hands to form a stiff dough. Scoop cookies out with a tablespoon or server, using about two tablespoons of dough per cookie. Place about 2 inches apart. Flatten a little with your hand. Bake for 10 to 12 minutes, until edges are lightly browned. Remove from oven and cool for about 5 minutes then transfer to cooling rack to cool completely.

New Plant-Based Meatless Monday Cookbook Will Get the Whole Family to Eat Their Veggies

November 18 2019 Meatless Monday 

New Plant-Based Meatless Monday Cookbook Will Get the Whole Family to Eat Their VeggiesLooking for some culinary inspiration for your next round of Meatless Monday meals? Well, we have some EXCITING news: The first Meatless Monday cookbook is finally here, and with over 100 delicious, better-for-you plant-based recipes youll be able to whip up a meat-free meal for any type of eater -- from experimental flexitarians to new vegans to the staunchest of carnivores. The Meatless Monday Family Cookbook , by Jenn Sebestyen, emphasizes the limitless potential of plant-based cooking. The recipes are nutritious, easy-to-prepare, and mimic the look, taste, and texture of comfort-food favorites (youve got to check out the lentil Bolognese, butternut-squash mac and cheese, and meaty mushroom stew). The book, whose foreword is written by Sid Lerner, founder of the global Meatless Monday initiative and The Monday Campaigns, is based on the Meatless Monday philosophy of cutting out meat one day a week for your health and the health of the planet. And as its title suggest, The Meatless Monday Family Cookbook is designed for the whole family, because when kids are involved in the prepping and cooking process, they develop a greater appreciation, understanding, and respect for the food in front of them. The cookbook officially goes on sale November 19, but weve included a few recipe highlights to share with you. And with Thanksgiving right around the corner, these plant-based recipes might just be what you need to round out the holiday dinner table.     Garlicky White Bean Avocado Toast with BBQ Drizzle This recipe marries the best traits of avocado toast with the enticing aroma and flavor of cannellini beans slowly sautéed with fresh garlic and olive oil. The mixture is spooned on to the avocado-smeared toast and drizzled with a sweet and tangy homemade barbecue sauce. Pumpkin Maple-Glazed Penne with Roasted Fall Vegetables With butternut squash, carrots, parsnips, and Brussels sprouts, youre getting all the best that autumn has to offer. The subtle maple glaze adds a surprisingly subtle sweetness that pairs nicely with the fall vegetables. Meaty Mushroom Stew over Garlic Mashed Potatoes Theres nothing cozier than a hearty stew and some mashed potatoes. This recipe, which uses cremini and shitake mushrooms and a healthy dose of tamari, is an homage to umami. Ladle it over a scoop of mashed potatoes for some pure plant-based bliss. Creamy Vegetable Noodle Soup Its like a chicken potpie -- minus the chicken and the pie. No animal products are necessary for this smooth and sultry creamy vegetable noodle soup. Vegetable broth, almond milk, nutritional yeast, and a whole lot of seasonings and aromatics make this soup satisfying and delicious. Very Berry Quinoa Salad with Cinnamon Toasted Pecans This salad is light and fresh yet has plenty of protein from the quinoa and pecans. Fresh summer berries are little powerhouses of vitamins and are super kid-friendly. The toasted pecans take this dish to the next level. Rice and Bean Pan Grilled Burritos A burrito is engineered to include an entire meals worth of goodies wrapped in one, warm, fluffy package. Chocked full of smoky pinto beans, cilantro rice, lettuce, and an avocado green chile sauce, be prepared for requests for seconds. BBQ Chickpea Veggie Bowls Channeling the hot smoke of the barbecue pit, this BBQ chickpea veggie bowl is charred, sweet, and tangy with a satisfying crunch. The recipe calls for roasted broccoli, red peppers, onions, and chickpeas, but you can top your brown rice bowl with any variety of vegetables. Just dont forget to drizzle over some homemade sweet-and-spicy barbecue sauce. Sweet-and-Spicy BBQ Sauce The proper blend of sweet and heat, this BBQ sauce uses smoky chipotles, tart apple-cider vinegar, maple syrup, and a blend of spices. Squeeze a little bit any meatless Monday meal to take it to the next level. About the author: Jenn Sebestyen is the creator of VeggieInspired.com. She was inspired to write The Meatless Monday Family Cookbook to help moms and dads get both picky kids and die-hard carnivores to eat more veggies. She offers tips and tricks that have worked for getting her kids on board with a veggie-heavy Meatless Monday plan.   Interested in learning more about Meatless Monday? Click here for more recipes, cooking tips, and ways that you can spread the Meatless Monday message to your community. For a chance to be featured in our next recipe roundup, make sure to tag @MeatlessMonday or use the hashtag #meatlessmonday the next time you post a meatless or plant-based recipe. The post New Plant-Based Meatless Monday Cookbook Will Get the Whole Family to Eat Their Veggies appeared first on Meatless Monday.

Palak Pakora (Crispy Spinach Fritters)

November 13 2019 Manjula's kitchen 

Palak Pakora (Crispy Spinach Fritters) (adsbygoogle = window.adsbygoogle || []).push({}); Print Palak Pakora (Crispy Spinach Fritters) Palak Pakoras are a crispy and flavorful snack, and quite possibly the tastiest compliment for your afternoon tea. Warning: These pakoras are highly addicting! Eat at your own risk! This recipe will serve 4. Course Appetizer, Snack Cuisine Indian Keyword Appetizers, Gluten Free, Homemade, Jain Food, No Garlic, No Onion, Sattvik Food, Snack, Spinach Fritters, Tasty, Teatime, vegan Prep Time 10 minutes Cook Time 10 minutes Servings 4 people Ingredients2 cup packed spinach roughly chopped 1 cup besan gram flour 2 Tbsp corn starch 2 tsp chili flakes adjust to taste 2 tsp coriander crushed dhania 1/­­2 tsp mango powder amchoor 1/­­2 tsp cumin seeds jeera 1/­­2 tsp salt 1/­­8 tsp asafetida hing 1 tsp oil InstructionsCombine all the dry ingredients, with spinach, besan, corn starch, coriander, cumin seeds, chili flakes, salt, mango powder, and asafetida in a bowl. Mix it well. Add water as needed to make sticky dough. Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up slowly. Oil your palm lightly, take about 2 tablespoons of dough and roll them in patties, but not very thin. Make all the patties and put them over greased plate. Drop the patties slowly in oil, do not overlap the pakoras. Fry the pakoras this will take three to four minutes per batch. Fry the pakoras, turning occasionally, until both sides are golden brown. Repeat this process for the remaining batches. NotesThey taste best when they are served hot. Palak Pakoras taste delicious specially when they are served with sweet and sour tamarind chutney, and hot cup of chai. You can also serve them as a chaat drizzling whipped yogurt, tamarind chutney and cilantro chutney.  If you have prepared them before, the best way to heat the pakoras fry them again or heat them in oven at 350 for about 10 minutes. Enjoy! And thank you The post Palak Pakora (Crispy Spinach Fritters) appeared first on Manjula's Kitchen.

The One Ingredient You Should Be Adding to All Your Plant-Based Recipes

November 4 2019 Meatless Monday 

The One Ingredient You Should Be Adding to All Your Plant-Based RecipesWere all familiar with the four basic tastes -- sweet, salty, sour, and bitter -- but umami, the mysterious fifth taste, remains an enigma. Umami is responsible for giving foods their deep, savory flavor. When used properly, umami adds a pleasant richness to plant-based meals, balances the natural bitterness of nutrient-dense vegetables, and simplifies cooking by reducing the need for salt and other flavor-enhancing ingredients. Umami can be found in everything from corn, tomatoes, and mushrooms to aged cheeses, nori and soy sauce. While its easy to find foods that contain umami, its not always as simple to coax that savory flavor out of them, which is why umami remains an underutilized culinary tool in many home kitchens across America. Thats why the team at Meatless Monday was so thrilled to work with Yondu Vegetable Umami to develop a free, downloadable e-cookbook complete with umami-rich plant-based recipes. When scrolling through the recipes, youll see the breadth and versatility of this one simple ingredient. But tasting is believing. For starters, try this super simple 3-Minute Veggie Soup , which includes aromatic leeks, sugary snap peas, cool slices of fennel, and a couple of tablespoons of vegetable umami. At only 54 calories per serving, its a nice, light way to open a meal. Catering to a crowd? Pulse together a creamy Minted Pea and Walnut Dip in a matter of minutes. Have some leftover cauliflower? A spattering of chili flakes and lemons zest, along with a drizzle of olive oil and umami will transform this simple vegetable into a Quick Roasted Cauliflower worthy of any restaurant menu. To celebrate the cookbook release, Yondu is giving away 50 free bottles of their vegetable umami. All you have to do is click the link HERE and sign up, but move quick -- its first come first serve. And if you missed the giveaway, Yondu is also offering a coupon code for 50% off your order! Use code: 50umamimeals.   Download your free copy of the e-cookbook HERE and click over to Amazon to purchase a bottle of Yondu, $8.99 (lasts quite a while). Thanks to Yondus vegetable umami, you can effortlessly add a richness to any of your Monday meals. Need more inspiration? Check out Yondu.Us for more recipes. Tag @MeatlessMonday and @Yondu.USA in your umami food posts and share the e-cookbook link with friends and family to inspire easy Meatless Monday meal ideas. The post The One Ingredient You Should Be Adding to All Your Plant-Based Recipes appeared first on Meatless Monday.

Brussel Sprout, Tempeh & Soba Noodle Skillet

October 25 2019 Oh My Veggies 

Every fall I seem to latch onto a different seasonal ingredient to obsess over. Two years ago, it was sweet potatoes. Last year, it was winter squash. I think this fall, it’s going to be Brussels sprouts. I have so many ideas for them and I want to post them all. Brussels sprouts! Everyday! Every hour! Every minute! While everyone else is enjoying pumpkin and apples, I’ll be over in my corner with a bowl of delicious Brussels sprouts. And I won’t share them either! I wanted to do some kind of Brussels sprout stir fry and I remembered a recipe I pinned a while back from In Pursuit of More–a 15 Minute Brussels Sprout & Tempeh Stir Fry. I built upon that combination, adapting the stir fry sauce (which doubles as a marinade for the tempeh) and adding soba noodles at the end. It’s a one-bowl meal, which is always my favorite kinds of meal because who really wants to cook 2-3 things for dinner?! Roasting will always be my favorite way of cooking Brussels sprouts, but making them in a skillet is a close second. They’ll still get a little bit caramelized and the bitterness that so many […]

Happy New Year Hoppin John

January 1 2020 Robin Robertson's Global Vegan Kitchen 

Happy New Year Hoppin John If it’s January 1st, it must be time for Hoppin’ John.  I love the tradition of making black-eyed peas with rice and collards so much!  I first discovered it when we moved to Charleston SC from Pennsylvania in 1983.  It’s been a New Year’s Day tradition ever since.  Most people serve the collards on the side, but I love to combine them. I sometimes add diced tomatoes just because. My favorite way to serve them is topped with vegan sour cream, Tabasco, sliced jalapenos, with cornbread on the side. I like to cook the collards and black-eyed peas a day in advance and then add them to the rice on New Year’s Day. Here is my basic recipe (and more photos of Hoppin’ John variations from previous years).  Happy New Year to all my friends. I wish you all the best in 2020! Hoppin John with Collards 1 tablespoon olive oil or 3 tablespoons water 1 sweet yellow onion, chopped 2 garlic cloves, minced 1 cup long-grain brown rice 2 cups  vegetable broth or water Salt 3 cups cooked or 2 (16-ounce) cans black-eyed peas, drained and rinsed 3 cups chopped cooked fresh or frozen collard greens, well drained 1 (14-ounce) can fire-roasted diced tomatoes, drained (optional) 1 teaspoon Liquid Smoke 1 teaspoon Tabasco sauce, plus more to serve 1/­­4 teaspoon freshly ground black pepper Vegan sour cream, to serve Sliced pickled jalapenos (optional)   Heat the oil or water in a large saucepan over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. Add the rice and broth or water and bring to a boil. Add salt to taste (the amount of salt needed depends on the saltiness of your broth or if you use water). Reduce the heat to medium-low and cook, covered, until the rice is tender, about 30 minutes.  About 10 minutes before the rice is tender, stir in the cooked black-eyed peas, the cooked chopped collards, tomatoes (if using), Liquid Smoke, Tabasco, and black pepper. Add more salt, if needed. To serve, spoon into bowls and accompany with vegan sour cream, jalapenos (if using) and Tabasco at the table. Here are pics of two other favorites from my Hoppin’ John gallery: Made in a slow cooker with a cornbread topping…. and Hoppin’ John Collard Rolls…. (serve with Tabasco-Sour Cream)… The post Happy New Year Hoppin’ John appeared first on Robin Robertson.

Bell Pepper Tempeh Fajitas

December 23 2019 Meatless Monday 

Tempeh is marinated in lime juice, soy sauce, cumin, oregano and cayenne pepper. The tempeh is grilled and accompanied by bell peppers and red onions in this Tex-Mex treat, perfect for a quick weeknight meal. This recipe comes to us from Allison of Nourish Network. Serves 5 - 1/­­3 cup and 1 tablespoon olive oil, divided - 3 tablespoons fresh squeezed lime juice - 2 tablespoons low-sodium soy sauce - 1/­­2 teaspoon ground cumin - 1/­­2 teaspoon dried oregano - 1/­­8 teaspoon cayenne - 2 garlic cloves, grated - 2 8-ounce packages soy tempeh - 1 medium red onion, cut into 1/­­4-inch slices - 1 large red bell pepper, cut into 1/­­4-inch slices - salt and black pepper, to taste - 8 6-inch corn tortillas   Cut the tempeh into 1/­­4 inch by 2 inch strips. Place 1/­­3 cup of the olive oil with the lime juice and soy sauce in an 8 inch dish. Season with the cumin, oregno, cayenne pepper and garlic. Combine 1/­­3 cup oil, juice, soy sauce, cumin, oregano, cayenne and garlic in an 8-inch dish. Add tempeh, tossing to coat thoroughly. Cover and refrigerate for 2-12 hours, stirring occasionally. Heat a large cast-iron grill pan over medium-high heat. Brush pan with oil. Add half of tempeh to pan. Cook for 5 minutes, flip and cook 5 minutes more. Place in a warm bowl and repeat with the remaining tempeh. Place the onion and bell pepper with remaining 1 tablespoon oil. Season with salt and black pepper to taste. Add the bell pepper and onion to pan used to cook the tempeh. Cook for 3-5 minutes, stirring occasionally, or until the bell pepper and onion is tender and fragrant. Heat the tortillas directly over the flame of a gas stove or in a dry nonstick pan. Place 2 tortillas on each plate. Top evenly with tempeh and bell pepper mixture and enjoy. The post Bell Pepper Tempeh Fajitas appeared first on Meatless Monday.

Fried Tofu Eggs

December 14 2019 Isa Chandra Moskowitz 

Fried Tofu Eggs Makes 24 eggs photo by Kate Lewis Sometimes an egg just completes the look. But jeez are chicken eggs a cruel business (don’t worry, I’m not gonna’ describe it, but google if you’re curious). And please don’t with “not all eggs…” Ok, speech is finished, now let’s get down to business and honor some chickens by leaving them alone and making delicious eggs out of tofu! These have been out in the world for awhile via my Instagram and it looks like youse love them as much as I do! They do take a little finesse and practice, so if yours look more like a hashtag Pinterest fail than a golden centered morsel of deliciousness, dont worry, it will still taste yummy, just keep practicing kids! The recipe was inspired by two things that I love to cook: my tofu omelet recipe and bánh x?o, the Vietnamese rice flour pancake. I have made it with and without the agar powder and it works both ways but the agar gives it a little more of the slickness you might be looking for in an egg. The yolk isnt runny, it has more of a medium cooked yolkiness to it. But it definitely sets itself apart from the rest of the egg in a convincing way. I hope you love it and put it on everything from avocado toast to ramen to pasta to a brekkie sandwich! And I have a pasta recipe coming up this week that is calling out for this egg so watch for it. Oh, also, there’s a video buried in my Instagram of my friend Abou (ok employee, I have no friends) making eggs. See if it helps you get the idea! Recipes Notes ~Please make the recipe as stated or if you want to experiment go off and do that and let us know the results! I cant tell you what will happen if you replace the tofu with carrots or whatever so youre on your own there, dont ask me. ~I think they taste best if you make all the eggs, then let them rest for 10 minutes or so. Gently reheat in the pan on low for a minute or so. You can make these a day ahead, if you like! ~You may need to thin the batter once its sitting. Dont add a lot of water, just a tablespoon at a time if needed to make it pourable. The more water you add the more fragile it becomes. Ingredients For the egg white: 2 14 oz package extra firm silken tofu (vacuum packed Mori Nu brand) 2 tablespoons melted refined coconut oil 1 cup rice flour 2 tablespoon cornstarch 1 teaspoon kala namak 1 cup cold water 1/­­8 teaspoon agar powder For the yolk: 1 cup of the egg white mix 1/­­4 cup nutritional yeast 1/­­2 teaspoon turmeric 1/­­4 teaspoon paprika 3/­­4 teaspoons kala namak 1 tablespoon melted refined coconut oil 2 teaspoons tomato paste Directions In a blender, combine all of the egg white ingredients and blend until smooth. Transfer to a mixing bowl using a rubber spatula to scrape the sides. Now on to the yolk. Take one cup of egg white mix and add it back to the blender. Add in nutritional yeast, turmeric, paprika, the additional kala namak, additional tablespoon of coconut oil and the tomato paste. Blend until smooth. Transfer mixture to a smaller mixing bowl. Preheat a well seasoned cast iron over medium heat. Spray with a little cooking spray (I like coconut). Do a tablespoon test of the egg white. It should cook in about 2 minutes and be matte on top, golden underneath. If it burns, lower the heat, if it takes too long, raise it a little. Ok now make the eggs. Spray the pan with cooking spray. Use a 1/­­4 cup measuring cup filled about 3/­­4 of the way and pour into the pan in a circle, leaving a hole in the middle. Fill the hole with about a tablespoon of yolk. Depending on the side of the pan you can do 3 to 5 eggs per round. Let it cook for 2 to 3 minutes, until matte on top. Spray with more cooking spray, use a thin metal spatula to flip and cook on the other side for 30 seconds to a minute. Transfer to parchment as you continue with the others.

crispy corn recipe | crispy fried corn | crispy corn kernels

December 13 2019 hebbar's kitchen 

crispy corn recipe | crispy fried corn | crispy corn kernelscrispy corn recipe | crispy fried corn | crispy corn kernels with step by step photo and video recipe. street food recipes or snack recipes are very common and a popular sought after meal from young and urban audience. these are generally quick, easy to make and more importantly lip smacking in taste. it can be made with myriad options and one such popular and easy street food snack is the crispy corn recipe known for its crispiness and taste. The post crispy corn recipe | crispy fried corn | crispy corn kernels appeared first on Hebbar's Kitchen.

A Vegetarian Thanksgiving Menu

November 25 2019 Oh My Veggies 

I hope you’ve enjoyed the week of vegetarian Thanksgiving posts that I put together with Rikki! I’ve gotten so used to working on my own as a blogger that it’s nice to collaborate with someone else once in a while and see my food through another photographer’s eyes (or camera lens). And Rikki isn’t just an amazing photographer, but she’s also a great friend and mentor who totally gets my food, so I can’t imagine working with anyone else. I’m totally thrilled with how all of her photos turned out in these vegetarian recipes for a vegetarian thanksgiving main course! Here’s our complete menu with vegetarian recipes for thanksgiving main course: Quinoa-Stuffed Acorn Squash Rings /­­/­­ Roasted acorn squash rings stuffed with quinoa, apples, cranberries, sage, and cheddar. A main dish for vegetarians that also works as a side dish for everyone else! Whipped Sweet Potatoes /­­/­­ Vanilla-scented sweet potatoes lightly sweetened with maple syrup and topped with candied pecans. The perfect alternative to the typical marshmallow-topped sweet potato casserole. Rosemary Roasted Carrots /­­/­­ Heirloom carrots make this simple Thanksgiving side dish a showstopper. Green Beans & Caramelized Shallots /­­/­­ Tender roasted green beans are topped with caramelized shallots. Wild Mushroom Gravy […]

Raspberry Pretzel Thumbprints

November 22 2019 Isa Chandra Moskowitz 

Raspberry Pretzel Thumbprints Photo by Joshua Foo Makes 2 dozen These cookies will satisfy all of your cravings: sweet, salty, chocolatey, fruity and the desire to spend an hour making cookies. No, it really isn’t that complicated. A little extra work will get you this super special unforgettable little baby angel of a cookie. They’re basically a holiday treat no matter what time of year you make them! These are called thumbprint but secret: it’s actually a pinkyprint. This recipe is from I Can Cook Vegan. Ingredients 1/­­2 cup canola oil 3/­­4 cup granulated sugar 1/­­3 cup brown sugar 1/­­4 cup unsweetened non-dairy milk 1 1/­­2 teaspoons vanilla extract 1 2/­­3 cup all purpose flour 3 tablespoons cornstarch 1 teaspoon baking powder 1/­­4 teaspoon salt 1 cup thin pretzel sticks 3/­­4 cup seedless raspberry jam 1/­­2 cup chocolate chips Directions 1 – Preheat oven to 350 F. Lightly grease two large baking sheets. 2 – In a large bowl beat together oil, sugar, brown sugar, milk and vanilla. Sift in flour, cornstarch, baking powder and salt. Stir to form a thick, stiff dough.  3 – Spread pretzels onto a large cutting board and cover with parchment paper. Roll a rolling pin over them to crush them into bits and pieces.  4 – Scoop walnut sized pieces, moisten your hands and roll into a ball. Then place them into the pretzel pieces, rolling around so that the pretzels pieces adhere. Place on prepared cookie sheets about 1 1/­­2 inches apart. 5 – Use your pinky to make a deep indent in the center of each cookie. Use a teaspoon to fill each indent with about a teaspoon of jam. Bake for 14 to 16 minutes, until golden on the edges and lightly browned on the bottoms. 6 – Place cookies on a cooling rack to cool. Wait until completely cool to proceed. 7 – Place cooling rack of cookies over the sink. Using a microwave or double boiler, melt chocolate chips. Let melted chocolate cool a bit, then drizzle over cooled cookies while they are still on the cooling rack, and let the excess fall into the sink for easy cleaning. Let the chocolate set in a cool room or in the fridge for 30 minutes or so.

Peanut Butter Chocolate Chip Cookies

November 22 2019 Isa Chandra Moskowitz 

Peanut Butter Chocolate Chip Cookies Makes 2 dozen Just like most 8 year olds, peanut butter chocolate chip has always been my comfort cookie. It takes only about 10 of these to make all my problems go away. These are about as peanutbuttery (yes that’s a word) that I could get them without them turning into a big old spoonful of peanut butter. This recipe is from Superfun Times. But it had a different pic! Notes ~Use creamy natural peanut butter for these. The only ingredients should be peanut butter and salt. If you use something else I bet they’d still be good, but I can’t guarantee it, so just listen to me and follow the directions for once in your life. Ingredients 3/­­4 cup refined coconut oil softened at room temperature 3/­­4 cup creamy natural peanut butter 1/­­2 cup granulated sugar 1/­­2 cup packed brown sugar 1/­­4 cup unsweetened almond milk, or preferred non-dairy milk 2 teaspoons pure vanilla extract 1 1/­­2 cups all-purpose flour 1 tablespoon cornstarch 1 teaspoon baking powder 1/­­4 teaspoon salt 1 cup semisweet chocolate chips Directions Preheat oven to 350 F. Line two cookie sheets with parchment paper.  In a large mixing bowl, use electric mixers to beat together oil and peanut butters. Beat in the sugars until fluffy. Add the milk and vanilla. Sift in 3/­­4 cup of the flour along with the cornstarch, baking powder and salt. Beat until smooth. Add the chocolate chips then use your hand to mix the batter the rest of the way, until well combined.  Place about 2 tablespoons of batter on the trays, a few inches apart. Lightly flatten with your hand. Bake for about 10 minutes, until golden on the edges. Let cool on baking sheets for a few minutes, then transfer to a cooling rack to cool completely.

Rice and Bean Pan Grilled Burritos

November 18 2019 Meatless Monday 

A burrito is essentially a tacos much larger and more filling brother. Tacos are generally served with sides to make a complete meal whereas a burrito is a complete meal in itself. Loaded with filling rice, protein-packed beans, fresh crunchy lettuce, and a swoon-worthy sauce, this is one meal that will surely leave you full and satisfied! This recipe comes to us from The  Meatless Monday Family Cookbook  by Jenn Sebestyen. 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 rice: - 3 cups (585 g) cooked brown rice -  1/­­4 cup (4 g) chopped cilantro - 1 medium tomato, diced - Juice of 1/­­2 lime   - For the beans: - 1 tablespoon (15 ml) olive oil - 2 teaspoons cumin -  1/­­2 teaspoon smoked paprika -  1/­­2 teaspoon chili powder -  1/­­4 teaspoon salt, or to taste -  1/­­4 teaspoon black pepper - 1 can (15 ounces, or 425 g) pinto beans, drained and rinsed (or 1 1/­­2 cups [257 g] cooked beans)   - For the avocado green chile sauce: - 1 avocado, peel and pit removed - 1 can (4.5 ounces, or 130 g) mild diced green chilis - Handful of cilantro - Juice of 2-3 limes -  3/­­4 teaspoon salt, or to taste - Water to thin, if needed   - For the burritos: - 1 1/­­2 cups (71 g) chopped romaine lettuce - Salsa (optional) - 6 large (10 inches, or 25 cm each) burrito-size flour tortillas - Cooking spray   For the Rice: Mix the cooked brown rice with cilantro, tomato, and lime juice. Stir well. For the Beans: In a small skillet, heat the olive oil over medium heat. Add the cumin, smoked paprika, chili powder, salt, and pepper and stir to make a slurry. Simmer, stirring occasionally, about 1 to 2 minutes until fragrant. Add the pinto beans, stir well, and cook for 2 to 3 minutes to heat through. For the Avocado Green Chile Sauce: Add all the ingredients to a blender and purée until smooth. To assemble the burritos: Wrap the tortillas in a just-damp paper towel and heat in the microwave for 20 to 30 seconds at a time until warm. Lay one tortilla flat and spread 1/­­4 cup (50 g) of Avocado Green Chile Sauce horizontally on one end. Top with a scant one-sixth of rice mixture, 1/­­4 cup (43 g) of beans, 1/­­4 cup (12 g) of romaine lettuce, and a tablespoon or two (16 to 32 g) of salsa, if desired. Fold up the bottom half of the tortilla over the filling, then fold in both sides, and then starting from the bottom, tightly roll up the tortilla to form the burrito. Repeat with the remaining ingredients. Spray a skillet with cooking spray and heat over medium heat. Working in batches if needed, place the burritos seam-side down and cook for 3 to 4 minutes until lightly seared. The seam should stay closed once seared. Flip the burritos over and cook for another 3 to 4 minutes to sear the second side. You may need to adjust/­­lower the heat as you go. Watch them closely so they dont burn. Cut each burrito in half and serve. Swap it! You may use gluten-free tortillas if desired but note that corn tortillas dont bend well and may break. The post Rice and Bean Pan Grilled Burritos appeared first on Meatless Monday.

corn capsicum masala recipe | corn capsicum sabzi | corn capsicum gravy

November 12 2019 hebbar's kitchen 

corn capsicum masala recipe | corn capsicum sabzi | corn capsicum gravycorn capsicum masala recipe | corn capsicum sabzi | corn capsicum gravy with step by step photo and video recipe. north indian curries or gravies are super rich with the variety and options it has to offer. basically it can be made with different types of veggies, cheese, meat and with different blend of spices. one such simple and easy, yet an amazingly tasteful gravy recipe is the corn capsicum masala recipe, known for its simplicity. The post corn capsicum masala recipe | corn capsicum sabzi | corn capsicum gravy appeared first on Hebbar's Kitchen.

Don’t Get Spooked by Sweets — Try These 10 Better-for-You Halloween Treats

October 28 2019 Meatless Monday 

Don’t Get Spooked by Sweets  —  Try These 10 Better-for-You Halloween TreatsHalloween season is here, so its time to bust out the bloody bandages, clean out the old cast-iron cauldron, and study up on your seances. And theres no better way to honor the scariest holiday of the year than with a proper Halloween bash (or monster mash, or graveyard smash)? Whether its a spooky soirée for you and your friends or a party for some little monsters , the focal point of the celebration (as with all parties) is the finger food -- minus the fingers, of course. You can always go with the traditional frightening fare -- candy apples, ants-on-a-log, popcorn balls, devils food cake -- but we wanted to offer some more imaginative options that are not only tasty, easy to make, and freaking cute, but theyre also better-for-you! Check out the list below for some hauntingly yummy Halloween treats. Peanut Butter Apple Monsters With sunflower-seed teeth and a strawberry tongue, these gremlin-looking green apples are the perfect snack for guests who are scared of eating too much sugar. Photo courtesy of @nutriacure . Fiendishly Frightening Fruit Platter Ghostly red peppers, Frankenstein kiwis, and cantaloupe tombstones make for a very frightening fruit platter. Photo courtesy of @foodbites . Ghostly Chocolate Cupcakes These are not your ordinary cupcakes. Tucked away within each fluffy chocolate cake is a hint of tangy guava and sweet beet puree. Topping each cupcake is a crown of coconut-milk frosting. Drizzle some thinned out guava juice over the top for an even more ghastly effect. Photo courtesy of Goya . Mummys Favorite Jalape?o Poppers These jalape?o poppers are almost too cute to eat... almost. Photo courtesy of @thepurplepumpkinblog . Ghastly Gluten-Free Zombie Fingers These are almost as scary as someone with a gluten intolerance eating a piece of bread. Made primarily from dates, peanut butter, and oats, these zombie fingers are easy to assemble, and they most definitely look the part. Photo courtesy of Recipes from a Pantry . Boo-nana Popsicles The ideal non-dairy frozen treat for your guests. Not too messy, these popsicles will be gone so fast youll begin to wonder if they ever existed at all... Photo courtesy of Well Plated . Candy Corn Parfait These have the candy-corn look, but with added tropical flavor. Just layer some pineapple, tangerine, and a shot of whipped cream to capture the aesthetic of classic candy corn.  Photo courtesy of Family Fresh Meals . Bat Energy Bites All you need is 20 minutes, a microwave, and a mixing bowl to put these scary snacks together. These ones are just as fun to make as they are to eat. Photo courtesy of Chelsea’s Messy Apron . Tangerine Pumpkins Rushing to complete the Halloween party preparations? These tangerine pumpkins dont require much assembly: Just peel and pop a little wedge of celery on top to give them that pumpkin look. Photo courtesy of Bren Did . Ahhhhh Vegetables! For some, nothing is scarier than a platter of roasted vegetables, but we think these spooky shaped beets, carrots, and squash are just devilishly delightful. Photo courtesy of Live Eat Learn .   Making one of these creepy creations? Tag @meatlessmonday and well repost the scariest photos (and maybe the cutest). The post Don’t Get Spooked by Sweets — Try These 10 Better-for-You Halloween Treats appeared first on Meatless Monday.

mtr gulab jamun recipe | mtr gulab jamun mix | mtr jamun

October 25 2019 hebbar's kitchen 

mtr gulab jamun recipe | mtr gulab jamun mix | mtr jamunmtr gulab jamun recipe | mtr gulab jamun mix | mtr jamun with step by step photo and video recipe. festival season is around the corner and there is a high demand for festival recipes, particularly sweets recipes. however due to the nature of the festival, many prefer to have easy, quick and most importantly cheat recipes and yields same result. one such simple and easy instant gulab jamun recipe is via mtr gulab jamun mix. The post mtr gulab jamun recipe | mtr gulab jamun mix | mtr jamun appeared first on Hebbar's Kitchen.


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