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Vegan Potato Soup

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corn vegetarian recipes

Getting Ready for Diwali!

November 7 2020 Manjula's kitchen 

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

The Sticky Debate About Honey

November 2 2020 Vegetarian Times 

If theres one hot-button issue among vegans, its honey. While some vegans will eat it and use it, others wont, which can cause some heated debates among this group. So why not just get right to the point: Is honey vegan? The basic buzz on honey Honey bees collect nectar from flowering plants, which they regurgitate into honeycomb cells. With a little fanning from their wings to remove excess moisture, the end result is honey. The amazing fact? Making one pound of honey requires 556 worker bees, and the average worker bee will only make one-twelfth of a teaspoon of honey in its lifetime, according to the Ontario Beekeepers Association. Because honey is so high in sugar, it then becomes an energy source for the bees, helping fuel the roughly 12,000 beats their wings take every minute. Of course, bees have been making honey ever since their existence, and its said theyve been around for about 30 million years. How long humans have been eating honey isnt entirely clear, but honey has certainly found its way into the human food system, showing up on breakfast tables, getting baked into breads and muffins, and being mixed into granolas. Honeys also a popular medicinal cure. The case against honey being vegan The first argument against honey not being vegan (though it certainly is vegetarian) is the obvious one: Honey comes from an animal, and vegans eschew any animal-based products. Animals arent ours to use, steal from or manipulate as we see fit, says Amber Canavan, senior campaigner and spokesperson for PETA in Portland, Ore. And while you might not equate bees with farmed animals like chickens, pigs and cows, there is cruelty in the raising of bees. Theyre killed and harmed in the process, Canavan says. She points to commercially bred honey bees who are kept crammed in file-cabinet type hives. When hives are ready for harvesting, its nearly impossible to open the hive and get honey out without crushing numerous bees who are trying to protect the hive, she adds. Now move to queen bees, who are often treated like female cows in the dairy industry, being artificially inseminated by force, Canavan says. Beekeepers might even clip the wings of queen bees so they cant escape and move the hive. And speaking of moving, bees are often trucked around the country, especially in the commercial industry, to pollinate plants in a given destination. Because honey bees arent native to this country, moving them around like this could introduce issues for local pollinators, she adds. Related: How to Choose Sugar Substitutes Finally, taking honey from the bees may threaten the bees health, according to The Vegan Society. Not only is their honey supply then decreased, many commercial beekeepers will take the honey off and feed them high-fructose corn syrup, which isnt good for their health, says Paul Cronshaw, co-founder and director of operations for the Santa Barbara Beekeepers Association in California, vegan and hive keeper whose hives are cruelty- and chemical-free. Putting honey on the table In spite of the above arguments, there are vegans who do consume and use honey, Cronshaw being one of them. My philosophy is that the bees are using honey as a survival food in a house that Im providing, and I take only a minimal amount for rent, he says, adding that this was the first year hes taken from them in years because of the now-ended drought in California. As a result, the bees produced more honey this year and were able to pay more rent. Whats his rationale for using honey? I use honey for medicine and other reasons, he says. Those reasons include helping with sore throat, improving oral health, and aiding with wound healing. Case in point: He was bitten on the hand by a dog recently and used Manuka honey to heal while honey helped him survive a foot injury on a nine-day backpacking trip in the Sierras a few years ago. And while nobodys advocating supporting commercial beekeepers, supporting local ones can help the bee population survive. Numerous studies, after all, point to the collapse of bees who help pollinate numerous food crops. Although honey bees arent in danger of extinction, they are in decline, albeit a big slower because humans are their shepherds or keepers, he adds. If you do decide to use honey, Cronshaw recommends connecting with local beekeepers to find out how they practice beekeeping. Most local beekeepers arent trucking their hives around the country, arent using harmful fillers after taking the bees honey and are working hard not to kill bees. You can raise bees without killing them, he says. The good news is that you dont have to eat or use honey if you dont want to. There are so many alternatives on the market now, Canavan says. Not only can you choose from things like maple syrup, stevia, blackstrap molasses and agave syrup, theres even vegan honey. You can also help local pollinators by planting plants they like and creating a pollinator-friendly yard.   The post The Sticky Debate About Honey appeared first on Vegetarian Times.

Mexican Refried Beans and Salsa

October 17 2020 Manjula's kitchen 

Mexican Refried Beans and Salsa (adsbygoogle = window.adsbygoogle || []).push({}); Print Mexican Refried Beans and Salsa My ultimate favorite cuisine is of course Indian. But I must say that Mexican and Italian cuisines are close seconds! Overall, I enjoy trying new cuisines with a variety of flavors. After coming to the United States, Mexican cuisine was the first new cuisine I tried. As you already know, I have a story behind every dish. It was many years ago and we had just come to the United States. Some good friends of ours decided to take us to a small mom and pop Mexican restaurant. They were sure we would enjoy the food. I was a little hesitant and when the server came to take our order, I immediately began to tell her all of my limitations for food, such as no onions, garlic, and of course vegetarian. She smiled at me and proudly let me know she was the owner of the restaurant. She reassured me that I had come to the right restaurant and advised that all the food at her restaurant was made fresh that very day. She personally brought out our food which included refried beans, soft tortillas, salsa, enchiladas, and salad. I tried the food and immediately fell in love. Mexican cuisine had become another favorite cuisine, and this restaurant became our go-to place for dinner. Both dishes are also vegan and gluten free. I typically keep beans and salsa in my refrigerator or freezer. Both items freeze well. Also, you can come up with so many dishes using them. These are some of my favorite dishes to serve using refried beans and salsa: beans and corn chips, tostadas, burritos, and enchiladas. I hope you will enjoy these dishes! This recipe will serve 4. IngredientsRefried Beans1 cup pinto beans 3 Tbsp oil 1/­­2 cup tomatoes finely chopped 1 tsp ginger shredded 1 tsp salt 2 cup of water Salsa5 Roma tomatoes 3 Jalapeno pepper 6 red whole red chili 1 tsp salt 1/­­4 cup cilantro finely chopped InstructionsHow to prepare Beanssoak the beans for at least 6 hours in six cups of water. Drain the water boiled the beans in 3 cups of water instant pot or pressure cooker for 40 minutes. Drain most of the water and save, this will be used slowly as needed. In a saucepan moderately heat the oil over medium-high heat. Add beans keep steering and keep mashing the beans. Cook for about 5 minutes. Add tomatoes, ginger and salt keep mashing, and cook for another five minutes. Add water we have saved from beans slowly as needed. As beans cool off will become thick. I used most of the water, we saved from beans. Beans should be the inconsistency of thick batter. How to prepare Salsadry roast the red chilies over medium heat, till they are darker in color. Remove from the pan and set aside. Preheat the oven at 350-degree F. Half the tomatoes and jalapeno peppers long way. Spread them over the baking sheet, Put the tomatoes and jalapeno face down, and bake for 10 minutes. Take out from the oven and remove the skin from tomatoes and jalapenos. First in a food processor crush red chilies, then add tomatoes, jalapeno, and salt roughly blend them together, take it out in a bowl and add cilantro. Salsa is ready and keeps aside. Beans and salsa make a good side dish for any Mexican cuisine. Enjoy! The post Mexican Refried Beans and Salsa appeared first on Manjula's Kitchen.

Jalapeno Chili Cornbread Casserole

October 15 2020 Vegan Richa 

Jalapeno Chili Cornbread Casserole This Jalapeno Chili Cornbread Casserole is an easy vegan comfort food casserole recipe with a quick jalape?o cheddar cornbread crust baked right on top! Its warm and savory and comes together in one dish. Jump to Recipe I love baking of casseroles in fall and winter. Just put everything in one dish no standing around and you get hot steaming amazing food. Everyone loves a good comfort food casserole and this chili cornbread casserole is especially delicious – so saucy and flavorful. It all starts out with a savory vegan lentil bean chili which is topped with an addicting maple sweetened jalape?o cornbread crust. Youll find it difficult to stop nibbling away at that cornbread topping it’s so good with that hint of sweetness that balances out the heat from the chili and jalapenos. The cornbread is delicious and moist because of  being baked on top of the chili! Continue reading: Jalapeno Chili Cornbread CasseroleThe post Jalapeno Chili Cornbread Casserole appeared first on Vegan Richa.

pav bhaji recipe | easy mumbai style pav bhaji recipe

September 3 2020 hebbar's kitchen 

pav bhaji recipe | easy mumbai style pav bhaji recipepav bhaji recipe | easy mumbai style pav bhaji recipe with step by step photo and video recipe. pav bhaji dish has a long history and it originated during the thriving textile industry business in mumbai. the dish was particularly served as a fastfood for the textile workers and thus serving the required nutrients from the combination of vegetables. gradually due to the popularity of this recipe, it eventually turned out to be street food served in every corner of the street. The post pav bhaji recipe | easy mumbai style pav bhaji recipe appeared first on Hebbar's Kitchen.

karanji recipe | gujiya recipe | how to make layered maharashtrian karanji

August 20 2020 hebbar's kitchen 

karanji recipe | gujiya recipe | how to make layered maharashtrian karanjikaranji recipe | gujiya recipe | how to make layered maharashtrian karanji with step by step photo and video recipe. indian festival season is just around the corner and most of us are getting ready for it. the preparation is incomplete without getting ready with the traditional indian sweets recipes. one such festival oriented sweet recipe is karanji or gujiya made with twist of multiple layering. The post karanji recipe | gujiya recipe | how to make layered maharashtrian karanji appeared first on Hebbar's Kitchen.

Simple Vegan Summer Orzo Salad

July 27 2020 Oh My Veggies 

Simple Vegan Summer Orzo Salad This Simple Vegan Summer Orzo Salad recipe has grape tomatoes, fresh corn, green beans, and basil leaves. It’s light and fresh--perfect for a picnic! Where I Am Today Happy Canada Day!

Fresh Corn, Poblano, and Cheddar Pizza

July 24 2020 Oh My Veggies 

Fresh Corn, Poblano, and Cheddar Pizza This vegetarian Fresh Corn, Poblano, and Cheddar Pizza is perfect for summer get-togethers. In this recipe, sweet corn meets smoky roasted poblano pepper. Rockin’ Recipes I’m a recipe hoarder.

Fresh Corn Soup with Herbed Croutons

June 30 2020 Oh My Veggies 

Fresh Corn Soup with Herbed Croutons This is the third recipe on Oh My Veggies that starts with the words “fresh corn.” I thought of a few alternate names after I realized that, but Fresh Corn Soup with Herbed Croutons fits so much better. Because it’s fresh!

karachi halwa recipe | corn flour halwa | bombay karachi halwa recipe

June 23 2020 hebbar's kitchen 

karachi halwa recipe | corn flour halwa | bombay karachi halwa recipekarachi halwa recipe | corn flour halwa | bombay karachi halwa recipe with step by step photo and video recipe. halwa recipes are extremely popular and one of the most common desserts made in many indian households. generally, it is made with seasonal fruit or with lentil and pulses. using these ingredients it gives a chewy and smooth consistency. but it can also be made with flours and cornflour halwa is one such easy and simple halwa recipe which gives the same glossy and chewy texture. The post karachi halwa recipe | corn flour halwa | bombay karachi halwa recipe appeared first on Hebbar's Kitchen.

Vegetable Biryani (Instant Pot)

June 5 2020 Manjula's kitchen 

Vegetable Biryani (Instant Pot) (adsbygoogle = window.adsbygoogle || []).push({}); Print Vegetable Biryani (Instant Pot) This next recipe is due to many of you requesting I do a tasty and delicious recipe using the Instant Pot. I decided to try a recipe for "Vegetable Biryani". I have been a little hesitant to do recipes using the Instant Pot. Maybe it's because I have been cooking for so long and I'm set in my habits, or maybe it's my age! I will say I have loved using my Instant Pot more as a pressure cooker and love using it for that purpose! I make lentils and legumes using the Instant Pot and think it's great. Once I use the Instant Pot more and get used to the timings, I think it will allow me to give more precise times for my recipes. Vegetable Biryani is a complete, satisfying, one-dish meal. My mother would often say this dish is a fancy name for vegetable pulao. However, I think it is more than that. The secret behind this flavorful Vegetable Biryani is a spice mixture that creates the perfect balance of flavors. Basmati rice with a mix of fresh vegetables combined with this spice mixture turns into a dish of perfection! If you follow my steps, you'll see I try to make this recipe as simple as possible. Vegetable Biryani also makes a great lunch box meal. Make sure to check out the footnotes to see how you can make this dish vegan. Hope you enjoy! This recipe will serve 3 Course Main Course Cuisine Indian Keyword Bhojan, Bondi Raita, cooking shows, Cooking Video, Delicacy, delicious, Desi Khana, Gluten Free, Gourmet food, Homemade, Instant Pot, Jain Cooking, Khana, Lunch Box, Mint Lassi, One Pot Meal, Onion Garlic Free Cooking, Recipe videos, Rice Dish, Sattvic Food, Swaminarayan Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 3 people Ingredients1 cup long grain rice I preferred Basmati Rice 3 Tbsp Milk 1 pinch Saffron Kesar few strands 2 Tbsp oil or ghee 1/­­4 cup cashews 15 Raisins 1 Tbsp ginger thinly sliced 2 cup mixed vegetables cubed potatoes, carrots, bell pepper, green beans cut into 1-inch pieces, cauliflower florets 1/­­4 cup Plain Yogurt whisked 1/­­4 cup Mint leaves Pudhina finely chopped 1 1/­­4 cup Water Spices3 whole Green Cardamom Elaichi 6 Cloves Laung 8 Black Peppercorns 1 inch long cinnamon stick Dalchini 2 Bay leaf Tej Patta 1 tsp Cumin seeds Jeera 1 tsp coriander powder 1 tsp fennel seed powder 1 tsp red chili powder adjust to taste 1/­­4 tsp Turmeric Haldi 1 tsp Salt adjust to taste InstructionsIn warm milk soak the saffron and keep aside. Soak the rice for about 10 minutes, then drain the water and keep aside. Use the instant pot on sauté mode add ghee after half a minute add cashews and raisins and sauté lightly roast them for about 1 minutes. Add all the whole spices and sauté for 30 seconds, they will become aromatic. Add all the dry spices, coriander powder, fennel seed powder, turmeric, red chili powder and salt stir for few seconds, add vegetables and yogurt mix it well, cleaning sides and making sure vegetable mix spread evenly in the pot. Next spread the rice evenly over the veggies. Spread the mint leaves evenly over rice. Sprinkle saffron milk on top of the rice. Add the water for cooking on top of the rice. Rice should be just immersed under water. You are layering the ingredients do not stir in between the steps. Close the lid with vent in sealing position. Change the instant pot setting to pressure cook mode. Secure the lid, close the pressure valve and cook for 9 minutes at high pressure. After the instant pot beeps, on the instant pot panel you will notice keep warm mode. Cancel the keep warm mode and wait until it releases the pressure and open the pot, that will take about 12 minutes. Open the pot and fluff the rice gently with a fork. NotesServe hot with Plain yogurt, Spinach Raita, and my favorite is Salted Mint Lassi Making Vegan: This is a easy recipe to make vegan, soak saffron in water instead of milk and yogurt you can replace with vegan yogurt or tomato puree. The post Vegetable Biryani (Instant Pot) appeared first on Manjula's Kitchen.

High-Vibe Condiment Classics

May 23 2020 My New Roots 

High-Vibe Condiment Classics Summer is fast-approaching (at last!) and I dont know about you, but to me this means grilling, eating outside, and enjoying all of the classic, warm-weather treats. But wait! Did you know that there are all kinds of funky ingredients hiding in the most innocuous places, like your ketchup, mustard and relish?! We shouldnt have to forgo these truly classic condiments just because were walking on the whole foods path. No way! So I decided to do a high-vibe makeover all of the condiments that youd find at a barbecue, picnic, or baseball game: ketchup, mustard, honey mustard, Dijon, relish, mayo and secret sauce, without any refined ingredients, colours, or preservatives. They are entirely vegan (except for the honey mustard), and taste absolutely incredible.  Making your own condiments from scratch is empowering, and you too will see that by whisking up your very own mustard, or blending your very own ketchup that you are incredibly capable in the kitchen! Its a serious delight to realize that youre not only qualified to make things you thought you needed to buy, but that youre also doing yourself a giant favour in cutting questionable ingredients out of your life. When I was a kid, I loved hotdogs with mustard and relish (not ketchup, that was for burgers). The vinegary tang of the yellow mustard with the sweetness of pickle relish perfectly offset the salty squishiness of a microwaved wiener. This was a typical Saturday lunch, with doughnuts for dessert, all washed down with a giant glass of milk. I wanted to recreate that nostalgia, minus pretty much everything else. The flavours bring me back to simple times and simple food. But simple food is not always so simple. Have you read the ingredients on a squeeze bottle of relish lately? Its a complicated collection of chemicals that I certainly wouldnt want in my body. High-fructose corn syrup, natural flavour, and food colouring are just a few of the ingredients that plague most tasty toppings. Food additives are everywhere, especially in shelf-stable products. If youre not going to refrigerate something or preserve it properly, it has to have things in it to prevent it from spoiling. It also has to look appealing and taste good, even after months (or years!) on a grocery store shelf. That is why it is so important to read labels and be discerning about what you choose to buy. This is not to say that these additives are inherently harmful, but they are far from natural, and Im a believer in eating as close to the earth as possible! Luckily my condiments are not only based on whole foods, but they taste amazing and are actually good for you.    Here is a small list of the food additives to watch out for and avoid, if possible. Remember to check the packages of your other summer favourites, like chips, salad dressings, sparkling beverages, soda and juice, ice cream, popsicles, and frozen yogurt.  High Fructose Corn Syrup Sometimes labeled HFCS, this highly-refined artificial sweetener has become the number one source of calories in North America. It is found in almost all processed foods, since it is cheap to make, shelf-stable, super sweet, and highly addictive. Excessive consumption has been linked to obesity, and type 2 diabetes. Watch out for it in condiments, salad dressing, bread, candy, soda, yogurt, breakfast cereals, even canned vegetables and fruit.  Natural Flavours This is a sneaky term meant to throw you off. When you see these words on an ingredient list, they refer to a naturally-derived flavouring agent that has to be extracted from plant or animal sources, designed to enhance the taste of food. Conversely, artificial flavours are synthetically created, with their original sources being manmade chemicals. Natural flavours however, are still made in laboratories by food chemists who can add any numbers of chemicals, including preservatives, solvents and other substances, which are defined as incidental additives, to what they are creating. Food manufacturers are not required to disclose whether these additives come from natural or synthetic sources, and as long as the original flavouring comes from plant or animal material, they can be classified as natural. The point is, natural flavours dont appear to be any healthier than artificial flavours, and they can still contain ingredients that may cause reactions in sensitive individuals, especially children. To avoid them, cut back on packaged products and stick to the real-deal whole foods!  Food Dyes /­­ Colours To make food look bright, fresh, and especially appealing to children, food manufacturers add dyes to obvious things like candy, sports drinks and baked goods, but also not-so-obvious things like condiments (!), pickles, cereals, salad dressing, yogurt, and chocolate milk. Some of these dyes are approved for use in certain countries, while others have banned them, making it challenging for consumers to navigate. The safety of food dyes is controversial, especially in regards to children. Studies have linked them to hyperactivity in sensitive kids, and they may cause allergic reactions in some people. Because most food dyes are found in unhealthy processed foods, its easy to avoid them if youre sticking to a more natural diet.  Hydrogenated /­­ Partially Hydrogenated Oils You know when the World Health Organization plans on eliminating these fats from the global food supply, they must be pretty problematic. Created by forcing hydrogen gas into vegetable fats under extremely high pressure to turn liquid into solid, hydrogenation creates trans fats, which increases the amount of LDL cholesterol, lowers HDL cholesterol, therefore significantly increasing the risk of coronary heart disease. Whats more is that these fats are pro-inflammatory. Although their use has been banned in several countries, trans fats still lurk in many processed foods.  As long as there is less than .5% per serving, it isnt required in to be listed in the ingredients or nutritional information. The best way to avoid them is by cutting out processed foods, especially margarine, coffee creamer, chips and crackers, frozen pizza, fast foods, baked goods, and microwave popcorn.   Health Claims – these are put on the front of the box to lure you in, and can include buzz words like natural, whole grain, low-fat, no added sugar, organic, light, low calorie, gluten-free, and enriched. Terms like these should be a red flag for you, so read the entire label, including the ingredient list, the serving size, the amount and types of sweetener and fat used. Think critically and be selective – if it sounds too good to be true, it probably is.  The bottom line?! Stick to whole, or minimally-processed foods and ingredients as often as possible. Its better for you, and your family to make your own from scratch whenever possible. Not to mention, its fun to brag to everyone that youre a condiment master, a yogurt wizard, or a salad dressing whisperer.  I had so much FUN with these recipes! It was a blast to brainstorm which condiments I would attempt to health-ify, experiment with, and eventually master to make them all easy-to-make and delicious. My condiments wont last years in the fridge, but all of them passed the two-week mark with flying colours (all of them natural, of course). As long as youre using clean utensils to scoop out your servings, you shouldnt have a problem keeping these toppings around for a few weeks – ya know, if you can ration them for that long!  Yellow Mustard This was in fact my first attempt at making yellow mustard and it proved to be ridiculously easy! I think Id built it up in my head to be some complicated project, but wow was I mistaken. Just a few simple ingredients, and a little stovetop whisking will get you the brightest, tangiest, most beautiful ballpark mustard of your dreams! I must warn you, from one condiment-master to another, that the bubbling mixture gets darn hot and tends to splatter when its cooking. To avoid scalding yourself, use the pot lid as s shield (insert laughing emoji here).      Print recipe     Yellow Mustard Makes 1 1/­­4 cups /­­ 300ml Ingredients:  1 cup /­­ 250ml cold water 3/­­4 cup dry mustard powder 3/­­4 tsp. fine sea salt 1/­­2 tsp. ground turmeric 1/­­2 tsp. garlic powder 1/­­8 tsp. ground paprika 1/­­2 cup /­­ 125ml apple cider vinegar Directions: 1. In a small saucepan, whisk together water, dry mustard, salt, turmeric, garlic, and paprika until smooth. Cook the mixture over medium-low to low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes. 2. Whisk the apple cider vinegar into the mustard mixture and continue to cook until its thickened to the desired consistency – this can take between 5 and 15 minutes depending on how thick you like it.  3. Let the mustard cool to room temperature. Transfer the mustard to an airtight glass jar or container, and refrigerate for up to 3 months.  Honey Mustard Depending on how sweet you like your honey mustard, its just the above yellow mustard recipe with as much honey stirred in as you like! I added two tablespoons and it was perfect for me, but if you want even more, got for it. I recommend avoiding very runny honey, since this will loosen the mustard. Instead, opt for something on the thicker side to maintain the consistency. If youre vegan, brown rice or date syrup would be the best choices, since they are more viscous than maple syrup, for example. I love this on sandwiches with lots of fresh veggies and sprouts!     Print recipe     Honey Mustard Makes 1 1/­­4 cups /­­ 300ml Ingredients: 1 1/­­4 cups /­­ 300ml yellow mustard (recipe above) 2 Tbsp. raw honey Directions: 1. Combine the mustard and the honey. Taste and add more honey if desired. Store in an airtight container in the fridge for up to 3 months.  Grainy Dijon Mustard This style of Dijon is a whole-seed one, which is my favourite because of the great texture and colour variations. Its spicy and complex, and will only get better with time. Keep in mind that this recipe is in two stages, the first one requiring you to soak your mustard seeds the night before you plan on blending.      Print recipe     Grainy Dijon Mustard Makes 1 cup /­­ 250ml  Ingredients: 1/­­4 cup /­­ 40g yellow mustard seeds 1/­­4 cup /­­ 40g black mustard seeds 1/­­2 Tbsp. ground mustard 1/­­3 cup /­­ 75ml white wine vinegar 1/­­3 cup /­­ 75ml apple cider vinegar 2 tsp. maple syrup 1/­­2 tsp. sea salt Directions: 1. Combine all ingredients and refrigerate overnight (for 12-24 hours) to allow the mustard seeds to soften and absorb the flavours. 2. Place mixture in blender and mix on high for a minute or two, until the seeds have broken and the mustard thickens. 3. Transfer contents to a clean jar and enjoy! Dijon will keep for about one month in the refrigerator. Sweet Pickle Relish This was the most anticipated condiment to try and make myself, since its one of my favourites, but also one of the worst offenders for additives. I successfully recreated that gorgeous tang, and succulent texture of commercial relish that I loved so much as a kid. The taste of this one is off the charts! My recipe uses coconut sugar instead of refined sugar and syrups, so the colour is a little darker and browner than the conventional types, but I dont think youll notice – and you certainly wont miss the food colouring!     Print recipe     Sweet Pickle Relish Makes 2 cups /­­ 500ml Ingredients: 2 cups /­­ 340g finely diced cucumber 1/­­2 cup /­­ 85g finely diced yellow onion 1 tsp. salt, divided  1/­­2 cup /­­ 125ml apple cider vinegar  1/­­4 cup /­­ 40g coconut sugar 1/­­4 tsp. garlic powder 1 tsp. yellow mustard seeds 1 tsp. dried dill 1/­­4 tsp. turmeric 1/­­4 red bell pepper, finely diced 1 tsp. arrowroot, dissolved in 2 tsp. water Directions: 1. Toss the cucumber and onion with 3/­­4 teaspoon of salt in a sieve set over a bowl, and let drain for about 3 hours. Next, press the ingredients against side of sieve to release as much liquid as possible, then discard liquid from bowl.  2. Bring the vinegar, coconut sugar, and remaining 1/­­4 teaspoon of salt to a boil in a small saucepan, stirring until sugar has dissolved, then simmer until reduced to about a 1/­­2 cup /­­ 125ml (just eyeball it), about 3 to 4 minutes. Add the garlic, mustard, dill, and turmeric, stir until fragrant, about 1-2 minutes. 3. Add the drained cucumber and onion mixture, plus diced red bell pepper, and simmer, stirring for about 2 minutes. Make the arrowroot slurry, then whisk it into the relish. Simmer, stirring, 2-3 minutes until noticeably thickened. Turn off the heat and transfer relish to a glass jar or storage container and leave uncovered until it cools to room temperature, then put in the fridge. The relish will keep for up to a month in the fridge.  Tomato Ketchup This ketchup was an old blog post that I revisited and revised. I used to make this recipe in the oven, but my new method eliminates the need to crank up the heat when its probably the last thing you want to do. Instead, the whole thing is made on the stove, then blitzed up in the blender. Its deeply spiced and complex, so much more interesting than store-bought ketchup. The first time I made the new version, I used a good portion of it for a soup base, then added more to a dip – both were delicious, so if you have leftovers, put it to use in an unexpected place. Its tasty with everything!      Print recipe     Tomato Ketchup Makes 2 cups /­­ 500ml Ingredients: 1 Tbsp. coconut oil (expeller-pressed, flavour neutral)  3 star whole anise (make sure they are whole to remove easily!) 3 bay leaves 1 tsp. ground coriander pinch of chili flakes  1 large onion, chopped  3/­­4 tsp. sea salt  1/­­4 tsp. freshly ground black pepper 3 cloves garlic, minced 2.2 lbs. /­­ 1 kg tomatoes  2 Tbsp. balsamic vinegar 1 Tbsp. maple syrup  Directions: 1. Melt the coconut oil in a medium stockpot, then add the star anise, bay leaves, coriander, and chili flakes. Cook until fragrant about 2 minutes, then add the onions, salt and pepper, and cook until slightly browned, about 10 mins. Next add the add garlic, cook for 1-2 minutes, then add balsamic vinegar, scraping any stuck bits off the bottom of the pot. Add tomatoes and their juices, then bring to a simmer.  2. Cook on low heat for about 60 mins or until reduced and starting to caramelize on the bottom of the pot.  3. Turn off heat and remove bay and anise, add maple syrup. Let cool slightly and transfer to a blender, blend until smooth. Taste, and adjust seasoning to suit your taste.  4. Let cool to room temperature, then transfer to an airtight glass container and store in the fridge. Keeps for about one month.   Aquafaba Mayonnaise This was the most exciting discovery to make: vegan mayo using aquafaba! Aqua faba translates to bean water and its the cooking liquid from chickpeas. Although any can of chickpeas will have this, I make my own, since there are no additives or chemicals that have leached from the can itself. If you cook your own chickpeas from dried, you have aquafaba. Although I wouldnt normally consume large amounts of aquafaba, in this case its used in such a small amount that I think its fine. Plus, did I mention it makes vegan mayo?! The results are so unbelievably shocking and delightful that Im a convert, even though I eat eggs! I highly suggest using the most neutral-tasting olive oil you can find for this recipe. Since it makes up the majority of the flavour of the mayonnaise, a strong-tasting olive oil will overpower the delicate nature of this condiment. I used the one from Pineapple Collaborative, which works perfectly. I also tried avocado oil, grapeseed, and sunflower, but didnt like the results as much as mild olive oil. Its up to you! You can really use whatever you have on hand, just keep in mind that it will really dictate the taste of the final result.      Print recipe     Aquafaba Mayonnaise Makes about 1 cup /­­ 250ml Ingredients: 3 Tbsp. aquafaba 1/­­4 tsp. Dijon mustard 1/­­4 tsp. fine salt 1 1/­­2 tsp. freshly squeezed lemon juice 1 tsp. apple cider vinegar 3/­­4 cup /­­ 175ml mild olive oil (or other light-tasting oil) Directions: 1. Place the aquafaba in the bottom of a wide-mouth jar. Add the mustard, salt, lemon juice, vinegar, and the olive oil. Allow a minute for the oil to separate into a distinct layer. 2. Insert an immersion blender all the way to the bottom of the jar. (Note: this will not work with an upright blender) Start the blending process on medium speed and do not lift the blender until the mixture has thickened and turned white at the bottom of the jar. Only then, slowly move the blender up, waiting for the oil to incorporate as you go, until you get the texture of mayonnaise. Use immediately; refrigerate leftovers in a tightly sealed jar for up to 1 month. The mayonnaise will thicken slightly once cooled in the fridge. Smoky Secret Sauce This is the creamy, tangy, and perfectly seasoned sauce that most famously adorns the Big Mac burger from McDonalds. Whats best about my version is that it has zero secrets...nothing weird to hide here! I had the most fun with this recipe, since it required a number of the condiments that Id already made as ingredients. I did deviate a tad from the original and added smoked paprika, since I love the added dimension of smoke flavour to anything thats going on grilled food, but Ive also found this to be a stellar salad dressing, especially for chop-style salads that have chunky, less delicate ingredients. I hope you find some fun things to slather it on this summer. Its lip-smakingly tasty!      Print recipe     Smoky Secret Sauce Makes 1 cup /­­ 250ml Ingredients: 3/­­4 cup /­­ 175ml aquafaba mayonnaise (recipe above) 1 tablespoon yellow mustard (recipe above) 2 tablespoons sweet pickle relish (recipe above) 1 tsp. maple syrup 1/­­2 teaspoon white wine vinegar 1/­­2 teaspoon paprika 1/­­4 tsp. smoked paprika (not traditional, but delicious!) 1/­­4 teaspoon garlic powder 1/­­4 teaspoon onion powder Directions: 1. Fold all ingredients together in a small bowl or jar. Enjoy immediately, and store leftovers in an airtight container in the fridge for 2-3 weeks.    As a bonus, Ive included this stellar recipe for carrot hot dogs – since youll need a high-vibe wiener to put your condiments on! Hahaaa! I realize that carrot hot dogs are pretty 2018, but Id never tried them before and it was a very amusing undertaking. I looked at a number of recipes online and my version is a mash-up of the ones that sounded the most delicious. My method is also much easier and faster than other versions Ive seen, since its just a braise on the stove and a quick grill (no marinating, steaming, roasting, etc).  The important thing to keep in mind for this recipe, is that the amount of time you braise the carrots for,Im  will be dictated by the girth of the carrots. Mine were more sausage-sized (approx 1.5 or 3.5-3.75 cm) than a typical hot dog wiener, and a 20-minute simmer was the perfect amount. If your carrots are smaller, Id go down to 15 minutes. Insert a sharp knife to check on the doneness after 10 minutes or so, and take them out when they are tender, but way before they get mushy. Remember that youre also going to be grilling them for 10 minutes so they will cook even more, and you dont want them too soft. The final result should be tender all the way through, but shouldnt fall apart in your mouth.     Print recipe     Carrot Hot Dogs Serves 8 Ingredients: 8 large hot dog-sized carrots 8 hot dog buns 1/­­4 cup /­­ 60ml tamari 1/­­4 cup /­­ 60ml apple cider vinegar  1 cup /­­ 250ml vegetable broth or 1 tsp. vegetable bullion powder + 1 cup water 2 Tbsp. pure maple syrup 2 Tbsp. coconut oil (preferably expeller-pressed, flavour neutral) 1 Tbsp. liquid smoke 2 tsp. yellow mustard 1 tsp. garlic powder 1 tsp. paprika 1/­­2 tsp. onion powder 1/­­2 tsp. ground black pepperWash and peel carrots. Round the edges of the carrot to look more like wieners, if desired.  Direcitons: 1. Whisk all marinade ingredients together in a large stockpot with a lid. Add the peeled carrots and bring to a boil, reduce to a gentle simmer, and cook with the lid on for about 20 minutes (less if your carrots are on the thin side, see headnote). Remove from heat and turn on the grill.  2. Grill the carrots over medium-high, turning every couple of minutes, basting them with the remaining braising liquid if desired. Cook until slightly charred and fragrant, 10 minutes total. Grill or toast the buns. Place a carrot on each bun and enjoy with all of the condiments! I wish you all an incredible summer ahead! I recognize that this season is going to look very different from years past, but as long as were all healthy and the sun is shining, weve got it pretty good. Stay safe out there, and keep fuelling your body with the whole foods it needs to thrive and feel alive!  All love and happy condiment-making, Sarah B The post High-Vibe Condiment Classics appeared first on My New Roots.

Brothy Beans & Greens Lunch

April 29 2020 Golubka Kitchen 

Brothy Beans & Greens Lunch I pretty much always know what I’m having for lunch, especially right now, with this chilly spring weather and infrequent grocery trips. Greens and beans! This meal never gets boring because I change up a lot of things: the kinds of greens and beans I use, how I cook them, what other components I include or leave out, etc. It’s a hearty, nutritious, warming lunch that comes together quickly and doesn’t weigh me down for the rest of the day. I also love that it’s a no-brainer on busy days. Although there’s no exact recipe for this, I thought I’d explain my method here, and maybe you’ll try and love it as much as I do. One of my New Year food resolutions was to cook a pot of beans every week and it’s been the best thing following through with it. Basically I cook the beans with plenty of water and aromatics, so that at the end I don’t just have a pot of delicious beans but also a flavorful broth. At lunch time, I reheat a portion of the brothy beans and quickly cook up some greens with garlic, olive oil, and pepper. I serve the greens on top of the brothy beans simply as is, or with any other toppings I feel like/­­have on hand, and that’s it. This lunch is also delicious served with a slice of sourdough, which I’ve been baking weekly. I use the Tartine country bread recipe, and it has been the most exciting learning experience I’ve had in a while. Brothy Beans & Greens Lunch   Print Serves: 4-6 Ingredients 2 cups dried beans of choice sea salt olive oil aromatics of choice (see below) greens of choice - stemmed, torn or sliced if necessary garlic freshly ground black pepper/­­red pepper flakes aromatic options for the bean broth smashed garlic cloves halved onion/­­other broth vegetables or their scraps like celery, carrots, leeks, etc. hot peppers herbs (fresh or dried) lemon zest bay leaves whole peppercorns/­­other spices topping ideas freshly ground black pepper red pepper flakes fresh herbs fermented vegetables like sauerkraut/­­kimchi toasted seeds/­­nuts avocado splash of olive oil hot sauce or harissa Instructions Prepare the brothy beans. Put the beans in a large bowl and cover with plenty of water. Let soak overnight or up to 24 hours. Drain and rinse very well. Add the beans to a soup pot, along with a generous amount of salt, a splash of olive oil, and any aromatics of choice. Cover with plenty of water, so that the beans are covered by at least 2. Cover the pot and bring to a boil over high heat. Reduce the heat to a gentle simmer and cook, covered, for 30 minutes to an hour, or until the beans are tender and creamy. Let cool. Discard any large pieces of aromatics (I usually leave in the garlic and peppercorns). Distribute the beans among jars together with their broth and keep refrigerated until ready to use. To make the greens and beans lunch, start heating up a portion of the beans and their broth in a small pot over medium-low heat. Heat a saute pan over medium heat for cooking the greens. Wash the greens youll be using and do not dry (if your greens are already pre-washed and dried, add a splash of water to the pan in the next step for steaming). Put the greens in the heated pan, cover, and let steam over low heat for 5-7 minutes, or until the greens are beginning to soften and are bright green in color. Remove the lid from the pan and grate a whole clove of garlic right into the pan on a microplane (or add minced). Season the greens with salt, freshly ground black pepper and/­­or red pepper flakes, and add a splash of olive oil. Stir the greens to coat, and continue cooking until they are soft enough to your liking. Transfer the beans and broth youve been heating up to a bowl, followed by the cooked greens. Add any toppings of choice and enjoy! You can also serve the beans over any grain of choice or with bread for an even more substantial meal. 3.5.3226 The post Brothy Beans & Greens Lunch appeared first on Golubka Kitchen.

Bread Pudding with Chocolate Sauce

April 17 2020 Manjula's kitchen 

Bread Pudding with Chocolate Sauce (adsbygoogle = window.adsbygoogle || []).push({}); Print Bread Pudding (With Chocolate Sauce) It was my daughter-in-law's birthday this past weekend, and I wanted to do something nice for her. For me, the thing that gives me the most joy is making food for the people that I love, and so I decided that I would prepare something for her to drop off. Due to the quarantine, this was the best that I could do for her, so I wanted what I made to be special. I asked my husband if he had any suggestions, and he said that I should make a dessert that my daughter-in-law, son, and grandkids would all enjoy. After talking to him, I was on the search for a dessert recipe that would be easy to prepare and also not too sweet. This made me think of a bread pudding in a magazine that had caught my eyes just a little while ago. I had been wanting to experiment with bread pudding since then but had found nothing that I fell in love with. I decided to try again, but this time I randomly decided to use a French Baguette for the bread pudding. The texture was exactly the way I wanted it to be a little chewy in some areas while stilling melting in your mouth in other areas. After finalizing the recipe, I had my husband taste test it and he suggested that I should find a way to add chocolate as well because my grandkids love it. In order to incorporate chocolate in a way that wasn't overpowering, I decided to add a chocolate drizzle on top instead of adding it into the bread pudding. It was perfect! If desired, this dish could be given a Indian touch. For example, you can substitute the vanilla extract for cardamom powder and replace the chocolate drizzle with sliced almonds and pistachios. Give it a try! This recipe will serve 6 Course Dessert Cuisine Indian Keyword Apple Bread Rolls, Baked Dessert, Chocolate Sauce, Delicacy, delicious, Easy Recipe, Eggless, Fusion, Homemade, Jain Food, Kid Friendly, No Bake Cheesecake, Party Food, Pineapple Sandesh, Sweet, Tea Time, Vegetarian Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour Servings 6 people Ingredients20 slices French bruschetta cut into about 1/­­4 in thick 3 cup whole milk 6 Tbsp sugar 2 Tbsp corn starch 4 Tbsp butter at room temperature, use as needed 2 tsp vanilla extract 1/­­8 tsp cinnamon powder dalchini powder For Chocolate Sauce (optional) 1/­­3 cup chocolate chips semi-sweet 1/­­3 cup heavy cream 1 tsp vanilla extract Optional1 Tbsp crystal sugar for garnishing InstructionsFor chocolate saucePlace chocolate in a bowl and add the vanilla essence. Heat the heavy cream do nit boil I did in microwave for 25 seconds. Pour the cream over chocolate and stir until chocolate completely dissolve and become glossy. As chocolate sauce cool it will become little thick. Set aside. Making PuddingIn a small bowl take 1/­­2 cup of milk and add corn starch mix it well to smooth paste and set aside. In a saucepan, take remaining milk, and cook over medium high heat stirring occasionally after milk comes to boil let it boil for 10 more minutes. Lower the heat to medium and add sugar and corn starch mix making sure no lumps. Let it boil for about 5 more minutes over low medium heat. Stir the mixture continually making sure mixture is smooth and no lumps. Mixture will become thick consistency of batter. Add vanilla and cinnamon powder mix it well. Preheat oven to 350 degrees F. I am using 5×7 Pyrex pan to make Bread Pudding. Grease the pan. Butter the bread slices lightly. Arrange the bread slanted and butter the edges. Pour the milk mixture and pour over bread slices evenly. Bake in a preheated oven at 350 degrees F for about 20 to 25 minutes, till the pudding is bubbling and the top get browned. Take it out from oven. For best taste Bread Pudding should be served warm. Before serving drizzle the chocolate Sauce over and sprinkle the sugar. Notes - Chocolate sauce and sugar is optional, but for me it adds to the flavor and make more enjoyable. - If you are not fond of chocolate, you can garnish with sliced almonds and pistachios. - This is an easy recipe to make my family loved it. Give it a try. Also try Pineapple Sandesh, No Bake Cheesecake, Potato Soup, Quinoa salad The post Bread Pudding with Chocolate Sauce appeared first on Manjula's Kitchen.

12 Road Trip-Worthy Snacks

September 25 2020 Vegetarian Times 

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

Creamy Corn and Broccoli Soup

September 2 2020 Golubka Kitchen 

Creamy Corn and Broccoli Soup Warm soups have regained their appeal over the last couple of weeks, with the changed, silvery light, cooler mornings and evenings, and earlier sunsets. This time of year is magical, as is any time when a seasonal shift is especially evident and new. The prospect of winter squash, warm drinks, and general coziness that fall brings still feels exciting, although it might be hard to believe once we’re in the depths of it. This soup has one foot in the summer, utilizing the sweetness of corn, and another in the fall, with its warmth and creaminess. We prepare a quick, flavorful broth using some aromatics, corn cobs, and spices, making sure to introduce plenty of savory ingredients to balance out the sweetness of the corn. We cook broccoli right in the broth and blitz everything up in a blender. The result is lovely, subtle, and packed with veggies. Hope you’ll give it a try! Creamy Corn and Broccoli Soup   Print Serves: 4-6 Ingredients olive oil 4 ears of corn - kernels removed, cobs reserved sea salt 1 large yellow onion - diced 4 garlic cloves - minced ½ teaspoon smoked paprika ½ teaspoon dried thyme freshly ground black pepper ½ cup white wine 3 bay leaves 8 oz broccoli florets (from about 2 medium heads) ½ cup cashews chives or other herbs - for garnishing (optional) Instructions Heat a large pot over medium heat, add enough olive oil to lightly coat the bottom. Add the corn kernels and a pinch of salt. Saute until the corn is bright yellow and slightly caramelized, about 7 minutes. Transfer to a small bowl and set aside. Add more oil to coat the bottom of the pot. Add the onion and a pinch of salt, saute for 7 minutes, until translucent. Add the garlic, paprika, thyme, and black pepper to taste, saute for 1 more minute, until fragrant. Add the wine, bring it up to a simmer and let reduce for 5 minutes. Add the reserved corn cobs to the pot, along with the bay leaves, 6 cups of water, and more salt. Increase the heat to high, cover the pot, and bring to a boil. Lower the heat to a simmer and simmer, covered, for 30 minutes. Remove the corn cobs and bay leaves from the broth, discard. Add the broccoli and cashews to the pot, bring it back up to a simmer, and simmer, covered, for another 5-7 minutes, until the broccoli is tender. Add about half of the sautéed corn kernels to the pot. Transfer the contents of the pot to an upright blender and blend on high until smooth. Taste for salt and adjust if needed. You might need to do this in batches. Return the blended soup back to the pot. Mix in the rest of the corn kernels. Serve the soup warm, garnished with chives or other herbs of choice and drizzled with olive oil. 3.5.3226 The post Creamy Corn and Broccoli Soup appeared first on Golubka Kitchen.

Curry Popcorn and Nuts

July 31 2020 VegKitchen 

Curry Popcorn and Nuts This Curry Popcorn and Nuts recipe makes a seasoned popcorn mixture that has a lingering bite. It makes a spicy adult snack that is great at parties. Recipe contributed by Nikki and David Goldbeck, from American Wholefoods Cuisine. The post Curry Popcorn and Nuts appeared first on VegKitchen.

gulab jamun recipe | how to make gulab jamun with milk powder

July 24 2020 hebbar's kitchen 

gulab jamun recipe | how to make gulab jamun with milk powdergulab jamun recipe | how to make gulab jamun with milk powder in step by step photo and video recipe. festival season is around the corner and most of us are drooling about the classic indian dessert. these are generally made so that it can be served with friends and family. one of the most common and highly appreciated classic indian dessert recipe is gulab jamun recipe known for its moist and juicy texture. The post gulab jamun recipe | how to make gulab jamun with milk powder appeared first on Hebbar's Kitchen.

corn cheese balls recipe | how to make sweet corn & veg cheese balls

June 30 2020 hebbar's kitchen 

corn cheese balls recipe | how to make sweet corn & veg cheese ballscorn cheese balls recipe | how to make sweet corn & veg cheese balls with step by step photo and video recipe. cheese-based recipes and snacks are very common across india. these may be used directly or indirectly to the dish which gives the gooey and creamy taste to the dish. one such hugely popular common dish recipe is corn cheese balls recipe known for its crispy texture at the outside and mouth-watering taste in the inside. The post corn cheese balls recipe | how to make sweet corn & veg cheese balls appeared first on Hebbar's Kitchen.

Corn Pancakes with Bourbon Agave Maple Syrup

June 26 2020 VegKitchen 

I love these Corn Pancakes with Bourbon Agave Maple Syrup. I designed this recipe so each pancake is a meal in itself, with texture not usually expected from a pancake and a big flavor profile with a minimal amount of work. Theyre fun, delicious, filling, and perfect for a cold morning and a cup of hot tea. The post Corn Pancakes with Bourbon Agave Maple Syrup appeared first on VegKitchen.

Homemade Soft Corn Tortillas

June 8 2020 VegKitchen 

Homemade Soft Corn Tortillas If you can lift a bag of masa harina, you can make homemade corn tortillas and enjoy soft, toasty, corny goodness tonight! Homemade tortillas are best kept simple with basic toppings such as a strip of grilled tempeh or a spoonful of guacamole. Or serve with beans or a hearty Mexican posole. The post Homemade Soft Corn Tortillas appeared first on VegKitchen.

The Absolute Best Recipes You Can Make with Your Forgotten Pantry Staples

May 25 2020 Meatless Monday 

The Absolute Best Recipes You Can Make with Your Forgotten Pantry StaplesYour pantry is full of forgotten treasures: the can of kidney beans hiding behind the rigatoni; the unopened pouch of quinoa tucked off in the corner; the lonely tin of canned corn... But these ingredients, along with other overlooked pantry staples, can be used to make some pretty marvelous meals -- if you know how to prepare them. As more people are cooking at home, the Meatless Monday team set out to ask our followers which of their pantry items theyve found to be the trickiest to cook. Our surveys have revealed that people arent quite sure what to do with canned corn, quinoa and canned kidney beans. We sought the assistance from some of our favorite chefs, bloggers, and Instagram influencers to help us compile a list of superb plant-based recipes featuring popular, yet underutilized, pantry staples. Check out the list below and get cooking! Corn Recipes   TexMex Chickpea Corn Fritters from Kevin Curry - Fit Men Cook When it comes to plant-based patties, fritters always have more fun. These Tex-Mex chickpea corn fritters from Fit Men Cook become nice and crisp after a quick spin in the air fryer (or oven). Canned or frozen corn work for this one, but the big spice blend -- smoked paprika, chili powder, cumin, oregano -- is definitely a must. Source: Fit Men Cook Corn, Avocado, and Tomato Salad from Rachel Paul - The College Nutritionist Want something a little lighter for the summer season? Try this corn, avocado and tomato salad from the College Nutritionist . Source: College Nutritionist Garlicky Corn and Tuna Pasta from Lenny Wu - Vegamelon This isnt you moms tuna casserole. Pairing a vegan protein with sweet corn and spices makes this garlicky corn & tuna pasta from Vegamelon a must try. Source: Vegamelon Easy Vegan Jalape?o Cornbread from Jenn Sebestyen - Veggie Inspired This recipe for vegan jalape?o cornbread from Veggie Inspired uses canned corn and jalape?o for a sweet punch of heat. Source: Veggie Inspired Crockpot Chili from Makenna Hale Corn and chili were meant for each other. This crockpot chili from Makenna Hale is vegan and free of both soy and gluten. Source: Makenna Hale   Vegan Lentil Shepherds Pie from Naturally Zuzu Hearty and delicious, this vegan lentil shepherds pie from Naturally Zuzu will keep your taste buds craving more. Source: Naturally Zuzu Pro tip from Karla Dumas and the Humane Society Culinary Team: Roast canned corn to naturally caramelize it and bring out the sweetness. Season with salt, pepper and lime juice; add beans and cilantro for a quick side dish. Quinoa Recipes   Instant Pot Vegan White Bean Quinoa from Nisha Vora - Rainbow Plant Life You can never have enough chili recipes. This recipe for instant pot vegan white bean quinoa chili from Rainbow Plant Life uses coconut milk and cannellini beans, making it extra creamy and delicious. Source: Rainbow Plant Life Sweet Potato Quinoa Latkes from Joy Bauer Holidays, brunch, late-night snack, doesnt matter; these savory sweet potato latkes from Joy Bauer are the perfect place to put that quinoa. The original recipe calls for egg whites, but to make these latkes completely plant-based, use one of these vegan egg replacements . Source: Joy Bauer Fig and Raisin Quinoa Couscous from My Organic Diary Completely gluten free, this recipe from My Organic Diary marries the flavors of North Africa with protein-packed quinoa. Golden raisins, cinnamon, and figs makes this flavorful side dish perfect for pool-side dining. Source: My Organic Diary Cherry Mint Quinoa Salad from Lisa Drayer In addition to her cherry mint quinoa salad , Lisa Drayer covered the Meatless Monday pantry challenge in her recent CNN article, How to eat less meat and more plants , that also featured Chef Adam Kenworthy s quinoa recipe suggestion and physician and chef Dr. Robert Grahams advice on the health benefits of plant-based eating. Source: Lisa Drayer Peanut Butter Quinoa Cookies from DJ Blatner These peanut butter quinoa cookies from DJ Blatner are seriously inventive and delicious. By using a combination of quinoa, oats, and flax seeds, youre getting a solid helping of fiber packaged in a sweet, nutty cookie. Source: Dawn Jackson Blatner Teriyaki Fried Quinoa from The Foodie Takes Flights Skip the takeout and sauté your own version of fried rice, or, in this case, teriyaki fried quinoa . Throw in a colorful collection of vegetables: corn, carrots, peas, purple cabbage, and youve got yourself a rainbow of a meal courtesy of The Foodie Takes Flight . Source: The Foodie Takes Flight Kidney Bean Recipes   Easy Pantry Pasta Bake from Delicious and Healthy by Maya Clean out the pantry while making a filling family dinner. Use kidney beans (but any can of beans will do), spinach, tomato sauce, and a spice racks-worth of seasonings for this better-for-you easy pantry pasta bake from Delicious and Healthy by Maya . Source: Delicious and Healthy by Maya Comforting Black and Kidney Bean Chili from James - Healthy Living with James Cocoa powder? Cinnamon? Coriander? The unique blend of spices makes this comforting black and kidney bean chili  from Healthy Living with James a unique spin on the classic. Source: Healthy Living with James Zucchini Oat Veggie Patties from Sharon Palmer With a base of kidney beans, shredded zucchini, oats, and seeds, no two bites of these spicy zucchini oat veggie patties from Sharon Palmer will be the same. Source: Sharon Palmer Best Vegan Chili from Hannah - Two Spoons CA Is it really the best vegan chili ? Try this recipe from Two Spoons CA and decide for yourself! Source: Two Spoons CA BBQ Kidney Bean Kale Burgers from Jenn Sebestyen - Veggie Inspired These kidney bean kale burgers from our friend Jenn Sebestyen at Veggie Inspired develop a nice crunchy crust after 40 minutes in the oven. A mixture of tahini, apple cider vinegar, molasses, and liquid smoke give these patties that beloved barbecue flavor without the grill. Source: Veggie Inspired Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post The Absolute Best Recipes You Can Make with Your Forgotten Pantry Staples appeared first on Meatless Monday.

“Stress Bake” Your Worries Away Using These Plant-based Egg Alternatives

May 11 2020 Meatless Monday 

“Stress Bake” Your Worries Away Using These Plant-based Egg AlternativesAs most bakers will tell you, baking makes you feel good. It can even be a meditative activity that helps to reduce stress and brings us positive feelings of doing something for others; in this case, creating delicious baked goods for the ones we love. When whipping up plant-based desserts and baked goods, using the right substitute for eggs is critical as it is a key ingredient that gives structure to cakes, color to cookies, and thickness to sauces and custards. Dont panic. Some clever cooks have come up with easy to use animal-free alternatives; flax and chia seeds, apple sauce, and aquafaba can all be used in some capacity to replace eggs. But remember that not every egg alternative is equal: aquafaba is used for egg whites, chia seeds are better for browning and color, and silken tofu adds texture and protein. Below is a list of our favorite egg alternatives complete with drool-worthy recipes from a few of our favorite plant-based bloggers. So start experimenting and find out what works for you -- and then share the love and post it on social with #MeatlessMonday! Aquafaba Aquafaba is a fancy term for chickpea juice. Drain a can of chickpeas into a bowl and whip up the liquid as you would egg whites. Replace one egg with a quarter-cup of aquafaba to make plant-based meringues and mousses. Check out this guide to aquafaba from Minimalist Baker , and try making her recipe for easy macaroons . Bananas The substitution for this one is easy: Use 1/­­4 cup ripe banana in place of one whole egg. This swap works best in denser baked goods like muffins and pound cake, but be prepared for a subtle banana flavor. You can use apple sauce for a milder flavor. If youre a fan of banana, try these heavenly peanut butter banana brownies from Bucket List Tummy . Please note that the recipe also calls for a flax egg (see recipe for flax egg below). Chia Seeds Chia eggs are made by combing 1-tablespoon chia seed (or ground chia) and 3-tablespoons water (equals one egg), and letting the mixture sit for 5-10 minutes. Chia seeds will darken baked goods, making them ideal for brownies, muffins, and cookies, but they can also add a nice texture to this sweet chia cornbread from The Simple Veganista . Flaxseed Minimal effort is required to make a flaxseed egg. Simply use the same ratio as chia seeds -- 1-tablespoon flaxseed to 3-tablespoons water to make one flax egg-- and let sit for around 5-10 minutes. A flaxseed eggs can be used to replace traditional eggs in pancakes, quick breads, brownies, and muffins. Try using them to make these vegan coffee cake streusel muffins by Choosing Chia . Silken Tofu Want moister baked goods with a bit of extra protein? Swap out an egg for a quarter-cup of silken tofu when making muffins, cakes, and quick breads. Silken tofu is best for baking with recipes that already have a leavening agent, like baking powder or baking soda, but its also wonderfully decadent in this vegan strawberry cheesecake by Exceedingly Vegan . Vegan Egg Replacements Many supermarkets and online stores now offer a variety plant-based products developed specifically to function as vegan egg replacers. Some popular brands are Follow Your Heart , Bobs Red Mill , and JUST (theyve got a great recipe for crispy waffles). Check out your local grocery store, online store, or natural foods market to see what options they offer that meet your baking needs. Share your plant-based egg baking successes and let us know your tips. Tag @MeatlessMonday and #MeatlessMonday. Need some more #inspo? Check out this Blackberry Bran Muffin recipe from the Meatless Monday recipe gallery .   The post “Stress Bake” Your Worries Away Using These Plant-based Egg Alternatives appeared first on Meatless Monday.

20 Unexpected Ways to Use Cauliflower

April 20 2020 Oh My Veggies 

You know the old saying… if life gives you cauliflower, make pizza crust. What--that’s not a saying?! Well, I propose right here and now that it should be. We all know cauliflower is a pretty great vegetable, sure. But do you know just how versatile it is? Did you know you can take a head of the stuff and make, yes, a pizza crust? Or a lightened-up version of mashed potatoes? How about hummus? Rice?! Popcorn! Buffalo wings!! This incredible cruciferous vegetable isn’t only low in carbohydrates (perfect for those eating lower-carb diets), it’s utterly packed with nutrients. So the fact that you can transform it into a myriad of other things--usually as as substitute for something that would have been far more calorie-dense--it’s a very good thing. Here are 20 brilliant cauliflower recipes from around the web that touch upon the infinite possibilities for this one remarkable vegetable.

Rava Uttapam (Instant Sooji Uttapam)

April 13 2020 Manjula's kitchen 

Rava Uttapam (Instant Sooji Uttapam) (adsbygoogle = window.adsbygoogle || []).push({}); Print Rava Uttapam (Instant Sooji Uttapam) I have been wanting to do a video it should be easy and more versatile, ingredients maybe you have in your pantry. Utttapam a South Indian popular dish. Traditionally Uttapam is made with rice and lentil batter, which can be a long process, soaking, grinding then fermenting the batter. Rava Uttappam, on the other hand is instant and easy to make, with a variety of vegetables of your choice. It tastes delicious also can be served for breakfast, as a snack or for dinner. Rava Uttapam will be enjoyed by all ages. Uttapam is like a thick Dosa or Spicy pancake topped with vegetables. If you are serving this as a traditional Uttapam serve this with sambar and coconut chutney. But Rava Uttapam can be served with any chutney or condiment. Many times, I prefer this as a light dinner and enjoy with sprinkling samber powder, giving a traditional touch. The other reason I wanted to do this recipe as I said before I wanted to do the recipe more versatile you can use this batter for making Idli, because Rava Idli can be used for making so many recipes. I have many related recipes on my website like Masala Idli, Idli Manchurian. This recipe will serve 4. Course Breakfast, Snack Cuisine Indian Keyword Appetizers, Bhartia Khana, Bread Uttapam, Coconut Chutney, Halwa, Healthy, Homemade, Idli, Jain Food, Mandir Food, No Garlic, No Onion, Quick And Easy, Rava Dosa, Samber, Savory Pancake, Sheera, Snack, South Indian Cuisine, Swami Narayan, Vegetarian, Video Recipe Prep Time 20 minutes Cook Time 10 minutes Servings 4 people Ingredients1 cup sooji coarse, semolina 1/­­2 cup yogurt curd, dahai 1/­­2 cup cabbage finely chopped 1 cup bell pepper finely chopped (capsicum, shimala mirch) 1 cup tomatoes finely chopped, remove the seeds 1 Tbsp cilantro finely chopped 1 Tbsp green chili finely chopped 2 tsp ginger shredded, adrak 1 tsp salt 1 tsp ENO fruit salt For Seasoning1 Tbsp oil 1/­­4 tsp cumin seeds jeera 1/­­4 tsp mustard seeds rai Also need2 Tbsp oil to cooking InstructionsIn a bowl mix sooji, salt, green chili, ginger, cilantro, cabbage, yogurt, and add water as needed batter should be little thicker than dosa batter. In a small bowl heat the oil over medium heat, oil should be moderately hot, add cumin seeds and mustard seeds as seeds crack add to the batter, mix it well. Let the batter set aside for at least 15 minutes. Add Eno Fruit Salt to the batter just before you are ready to make Uttapam and mix well. The mixture will begin light and foaming. Heat the skillet over medium heat and lightly grease the skillet. Pour about 2 large spoons of batter and spread consistency should be of thick then dosa. Sprinkle about 2 tablespoons of bell pepper and tomatoes press it lightly into the batter. Pour about 1 teaspoon of oil around uttapam and cover it and let it cook for about 2 minutes and turn them over, uttapam should be golden brown from bottom making crisper, and top should be cooked well but not brown. Uttapam should be cooked over low medium heat. Uttapam is ready to serve. I like to sprinkle lightly samber powder to add extra flavor. NotesServing suggestions - You can serve the Rava Uttapam with sambar, coconut chutney or your choice of condiment. Additional Notes - Adding tomatoes and bell pepper gives a traditional look to Uttapam. - I add green chilies and cilantro in the batter to keep the colors better. - You can choose your choice of vegetables like shredded carrots, finely chopped green beans, corn, finely chopped spinach (these are the veggies I have tried). - Do not cook on high heat, uttapam will not cook through. - If I am making Uttapam to serve as a starter I make the uttapam in small sizes, otherwise make it in about 7-inch diameter. What size you want to make it is your choice. The post Rava Uttapam (Instant Sooji Uttapam) appeared first on Manjula's Kitchen.


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