corn - vegetarian recipes

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corn vegetarian recipes

Jalape?o Popper Skillet

before yesterday Vegan Richa 

Jalape?o Popper SkilletVegan Jalape?o Popper Skillet is a delicious and quick vegan dinner that comes together in less than 30 minutes making it perfect for any night of the week. Dairy-free and can be made gluten-free. In the mood for spicing things up for dinner tonight? Amazing! I have something for you! Jalapeno Popper Skillet – Say what? Yes, we take a popular restaurant appetizer and turn it into dinner! All made in one skillet like we did with this enchilada skillet A delicious and quick vegan dinner perfect for any night of the week. Especially perfect now, with Cinco de Mayo around the corner! Now that the days are getting warmer, I love me a  quick, easy, and tasty one-pan dinner that allows me to stay outside longer. And this one is seriously easy.  Traditionally, Japane?o Poppers are a bit fiddly to make, First hollowed out, then stuffed with a mixture of cheese and sometimes ground meat before they are breaded and deep-fried. This skillet dinner is more like a deconstructed cheater’s version. We take those cheesy briney flavors we love and incorporate them into a delicious Mexican-inspired tortilla skillet. A simple hearty mix of sauteed onion, tomato and bell peppers with added veggie crumbles and some pickled jalapeno is the base of this Tex Mex Skillet dinner. No breadcrumbs needed here! I went with some sliced tortillas that get tossed with the jalapeno popper filling directly in the pan. Cheese and jalapeno popper sauce on top, and DONE! No fussing, no stuffing no breading or frying involved. WIN! You can serve this Vegan Jalape?o Popper Skillet Dinner with some tortilla chips, over rice or cauliflower rice,  with a salad or just straight out of the pan. The most important thing is drizzling it again all over with a generous amount of vegan Jalapeno Popper Cream for a bit of tang. MORE MEXICAN INSPIRED RECIPES FROM THE BLOG - Spicy Chipotle garlic Jackfruit Tacos - Vegan Tinga bowl with Hearts of Palm, Chickpeas, Spanish... - Pulled Butternut Squash Tacos. Vegan Glutenfree Recipe - Jackfruit Meatballs Tacos - Lentil Sweet Potato Tacos - Easy DIY Burrito Bowl Continue reading: Jalape?o Popper SkilletThe post Jalape?o Popper Skillet appeared first on Vegan Richa.

Sweet Potato Chaat (Shakarkandi)

April 23 2021 Manjula's kitchen 

Sweet Potato Chaat (Shakarkandi) (adsbygoogle = window.adsbygoogle || []).push({}); Print Sweet Potato Chaat, Shakarkandi .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } I have been wanting to make a sweet potato chaat (Shakarkandi Chaat) for some time now. It's a savory and flavorful chaat, which also happens to be a very popular Delhi street food. I have tried to make this recipe many times but never quite perfected it! Last weekend I had the honor of being a guest judge for a cooking contest which was conducted virtually over Zoom! The contest was for the best air fryer recipe. The winner of this contest, Rashmi Sabjur, happened to make an eggplant chaat. While she was discussing her creative recipe, I got the idea of making a sweet potato chaat in the air fryer. Many people ask me how I am inspired to come up with new recipes…well the answer is people like Rashmi, and of course you all, my viewers! Traditionally, sweet potatoes are cooked over coal, cut into small pieces, and drizzled with lemon juice and spices to make it delicious and flavorful. This spicy chaat is also had a nice crunch. Try this recipe out soon! A special thank you to Rashmi for inspiring me to perfect sweet potato chaat! This recipe is also vegan. This recipe will serve 6. Course Appetizer Cuisine Indian Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes Servings 6 people EquipmentCuisinart TOA-60 Convection Toaster Oven Airfryer Reynolds Kitchens Pop-Up Parchment Paper Sheets Ingredients1 large sweet potato sliced in thick rounds For Batter1 1/­­2 Tbsp all purpose flour plain flour, maida 1 1/­­2 Tbsp corn starch corn flour or arrowroot powder 1/­­2 tsp salt 1/­­4 tsp black pepper 1/­­3 cup water approx Oil spray For Breadcrumbs 1/­­2 cup bread crumb plain unflavored 1/­­2 salt 1/­­4 black pepper For Garnishing 1/­­4 cup whipped yogurt 2 Tbsp hari cilantro chutney 1/­­4 cup tamarind chutney For Garnishing (optional)lemon juice sprinkle over chaat chaat masala powder green chili finely chopped ginger finely chopped InstructionsUse a large, sweet potato. Wash and peel and slice them in rounds of about 1/­­4 inch thick. Keep aside. In a bowl take breadcrumbs, add 1/­­2 tsp salt and 1/­­4 tsp black pepper, and mix it all well. In another bowl mix all-purpose flour, corn starch, 1/­­2 tsp salt, and 1/­­4 tsp black pepper. Add the water slowly and make it into a thick batter. I used about 1/­­3 cup of water. I am using parchment paper over air fryer baking tray oil the parchment paper. Coat both sides of a sweet potato slice in the flour batter and then in the breadcrumb mixture. Shake off any excess breading and transfer the sweet potato slices to an airfryer baking sheet. Repeat with the remaining sweet potato slices. Spray the slices with oil. Bake in air fryer for 10 minutes (on 325-degree Fahrenheit). Then turn the sweet potato slices and bake it again for 10 minutes. Maybe you will have to adjust the time and temperature according to your air fryer. The sweet potatoes will have a nice crunch. You may serve them hot or at room temperature with your favorite garnishing. I prefer with yogurt and chutney. NotesServing Suggestions Sweet potatoes have nice crunch, my favorite way to serve this chaat, is to drizzle with yogurt, little cilantro chutney and top it with tamarind chutney if you like hot and spicy sprinkle with finely chopped green chilies and ginger. I have done cilantro chutney and tamarind chutney recipes earlier; you can find these recipes on my website. You will also enjoy some of these vegan and gluten free recipes: Zucchini Lentil Pakoras, Vegan Rice Kheer (Payasam), Apple Banana Pakora, Bhajia, Fritters, Methi Bajra Paratha (Millet Bread) The post Sweet Potato Chaat (Shakarkandi) appeared first on Manjula's Kitchen.

masala papad recipe | homemade masala papadums – 4 ways | papad masala varieties

April 21 2021 hebbar's kitchen 

masala papad recipe | homemade masala papadums – 4 ways | papad masala varietiesmasala papad recipe | homemade masala papadums - 4 ways | papad masala varieties with step by step photo and video recipe. papad is one such condiment that is a must for most of the meal, yet it does not get the importance it deserves. even though it is a must for many to complete a meal, but it is served at a corner of a thali plate without much importance to it. perhaps, it is assumed it is not an interesting dish by itself. hence i am planning to make it more interesting with the masala papad recipe in 4 different ways. The post masala papad recipe | homemade masala papadums – 4 ways | papad masala varieties appeared first on Hebbar's Kitchen.

Vegan Lemon Tart

April 20 2021 Oh My Veggies 

This vegan lemon tart is the perfect summery dessert. The creamy lemon filling is bursting with flavor from fresh lemons and maple syrup - all wrapped in a crunchy, crumbly homemade pie crust. Yum! I can tell that summer is right around the corner, and Im loving everything about it. The hot weather, the longer...Read More

Green Chili Enchilada Soup

April 11 2021 Vegan Richa 

Green Chili Enchilada SoupThis one-pot Vegan Green Chile Enchilada Soup is vegan Mexican comfort food at its best! A hearty stew loaded with soy curls, corn and rice, then topped with all your favorite toppings for tons of flavor! This green chile enchilada soup recipe has everything you love about green enchiladas – the smoky heat of the green chiles, the Mexican spices, the creaminess and obviously the cheese. As this is a chicken-less enchilada soup, we add some soy curls in lieu of chicken as our protein. Otherwise, we rely on staple Mexican ingredients, such as rice, corn! I love the comforting creaminess the white beans add to this stew. Nutritional yeast adds the cheesy taste, but we also add some shredded cheese on top to finish this off. The secret to the creaminess of this vegan enchilada soup is a quick cashew cream which adds a nice richness to the soup and thickens it along with the rice. However, for those of you who are allergic, I listed a nut-free version in the tips section. I like finishing this Vegan Mexican soup off with some shredded cheese and some thinly sliced green chiles. Other great additions would be a fresh squeeze of lime, some sliced avocado, more vegan cheese shreds, and how about crushed tortilla chips? It will be hard to just have one bowl of this delicious vegan soup. More Vegan Soup recipes - Turkish lentil soup, - Turmeric Laksa Curry Soup - Indian Spiced tomato Soup, - Broccoli Slaw Soup, - Minestrone - Mushroom chickpea greens soup. Continue reading: Green Chili Enchilada SoupThe post Green Chili Enchilada Soup appeared first on Vegan Richa.

oreo ice cream recipe | oreo biscuit ice cream | homemade oreo ice cream

March 22 2021 hebbar's kitchen 

oreo ice cream recipe | oreo biscuit ice cream | homemade oreo ice creamoreo ice cream recipe | oreo biscuit ice cream | homemade oreo ice cream with step by step photo and video recipe. summer season is just around the corner and we need more and more desserts and beverages to welcome it. the basic beverages and ice creams like vanilla flavoured are good option, but we always crave for something better. to make it better i am posting this recipe of oreo ice cream recipe made with thickened full cream, condensed milk with oreo biscuits toppings. The post oreo ice cream recipe | oreo biscuit ice cream | homemade oreo ice cream appeared first on Hebbar's Kitchen.

mysore bonda recipe | mysore bajji recipe | instant bonda recipe

February 24 2021 hebbar's kitchen 

mysore bonda recipe | mysore bajji recipe | instant bonda recipemysore bonda recipe | mysore bajji recipe | instant bonda recipe with maida with step by step photo and video recipe. bonda or bajji recipe is a common deep-fried snack recipe from south indian cuisine. generally, it is made with sliced and diced vegetables with besan or cornflour batter coating and deep-fried till crisp. but there are other bajji recipes without vegetables and mysore bajji or mysore bonda recipe known for its soft and spongy ball-like texture. The post mysore bonda recipe | mysore bajji recipe | instant bonda recipe appeared first on Hebbar's Kitchen.

Tempeh Beet Reubens

January 8 2021 Isa Chandra Moskowitz 

Tempeh Beet Reubens Makes 4 sandwiches Photo By Joshua Food I have to issue a few warnings for this sandwich:  1)  you will end up covered in orange dressing  2) some sauerkraut will fall on your cats head And if those things dont happen, youre eating it wrong. Tangy tempeh and thin sliced beets lend a cornbeefy Eastern European flair and a gorgeous burgundy hue. With the caraway rye, sauerkraut and russian dressing, youll definitely be hitting all the right notes! If youd like to take it a step further, homemade Swizz Cheese drives the point home, but in a pinch some sliced avocado works really well and thats how we did it in the 90s and we loved it. You can also just buy some vegan cheese, who am I to say. This recipe is originally from I Can Cook Vegan. Recipe Notes ~This is a prime example of marinating tempeh to have it suck up flavor. The acidic, salty, fatty marinade counteracts the bitterness of the tempeh and brings out its meaty notes. Searing in cast iron seals the deal. ~The Swizz Cheese is so easy! I dont know how I discovered this but truffle oil plus sauerkraut juice = a swissy flavor. If you cant procure truffle oil, it wont be as swissy but it would still be pretty good! Ingredients 1 1/­­2 cups sauerkraut (reserve liquid if making Swizz Cheese) For the Tempeh: 1 pound tempeh, cut into four equal pieces, then cut through the middle so that you have eight thin squares 1 medium beet, peeled, sliced as thin as you can get it For the Marinade: 1/­­2 cup vegetable broth 2 tablespoons olive oil 1/­­4 cup fresh lemon juice 2 tablespoons tamari Several sprinkles of fresh pepper For the Swizz Cheese: 1 1/­­2 cups unroasted cashews (if you don’t have a VitaMix blender then soak the cashews in water overnight or boil for 20 minutes and drain) 3/­­4 cup sauerkraut juice 2 tablespoons nutritional yeast 2 tablespoons mellow white miso 1 tablespoon black truffle oil 2 teaspoons onion powder 1 teaspoon salt 1/­­4 cup refined coconut oil, melted For the Dressing: 1/­­3 cup vegan mayo 2 tablespoons ketchup 1 tablespoon onion powder 1/­­4 cup finely chopped dill pickles To cook and serve: 2 tablespoons olive oil 8 slices large caraway rye bread Dill pickle slices for garnish (garnish with pickles on toothpicks) Directions Marinade the tempeh: Combine all the ingredients for the marinade in a large mixing bowl. Add the tempeh and beets and marinate for at least an hour, turning occasionally. If youre making the cheese: place all cheese ingredients in a high speed blender then blend away until completely smooth. Scrape down the sides with a rubber spatula to make sure you get everything. Chill until ready to use.  Make the dressing: Mix all the dressing ingredients in a mug. Set aside.  Now we are ready to rock! Preheat a cast iron pan over medium heat. Add oil to pan. Use a slotted spoon to transfer tempeh and beets out of marinade and into the pan, shaking off excess marinade. Place in a relatively single layer.  Cook for about 10 minutes, using a thin metal spatula to turn often. When beets are softened and tempeh is browned, its ready! Toast bread and spread dressing on all slices. Top with tempeh and beets. If using, pour on a few tablespoons of Swizz Cheese. Add sauerkraut. Close sandwich. Spike with dill pickled toothpicks and serve. 

Apple Banana Pakora, Bhajia, Fritters

December 30 2020 Manjula's kitchen 

Apple Banana Pakora, Bhajia, Fritters (adsbygoogle = window.adsbygoogle || []).push({}); Print Apple Banana Pakora Apple and Banana Pakoras! Pakoras are an all-time favorite snack amongst everyone. Pakoras are made in so many ways using a variety of vegetables and lentils. Apple and Banana Pakoras were suggested by my friend Rajni from India. It sounds different because I never tried these pakoras. I decided to give it a try. I know she enjoys sweet and spicy combinations of flavors. These pakoras are crispy from the outside and soft from the inside. These Pakoras are also vegan and gluten-free. Give it a try and share your experience. Hope you will enjoy it. This recipe will serve 4. Course Appetizer Cuisine Indian Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes Servings 4 people Ingredients6 Apple slices cut into rounds 1/­­4 inch thick 6 banana slices, cut into the long way banana should not be very ripe 1/­­2 cup gram flour besan 2 Tbsp rice flour 1 Tbsp corn starch also can use arrow root powder 1/­­2 tsp salt adjust to taste 1/­­2 tsp cumin seeds jeera 1/­­4 tsp black pepper 1/­­2 tsp mango powder amchoor 1 Tbsp sugar 2 Tbsp cilantro finely chopped, hara dhania 1 Tbsp green chili finely chopped InstructionsI am using firm apples. I have sliced the apples in rounds about 1/­­4 inch thick. Use firm bananas that are slightly less ripe. Do not use fully ripe bananas. I am using 1banana. I sliced the banana in 6 pieces the long way To make the batter, add all the dry ingredients together besan, rice flour, cornstarch, salt, cumin seeds, black pepper, mango powder, and sugar. Mix all the ingredients well. Add the water slowly to make a smooth batter. Consistency of pancake mix. I used about 1/­­2 cup of water. Now add the green chilies and cilantro, mix it well. Heat the oil in a frying pan on medium-high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away. Dip the apples and bananas slices into the batter one at a time, making sure it is covered by the batter completely. Then, slowly drop in the slices into the frying pan. Fry the pakoras in small batches, not overlapping. The pakoras will take about 3-4 minutes to cook. Turn them occasionally. Fry the pakoras until both sides are golden brown. If the oil is too hot, the pakoras will brown too fast and not get crispy. The crispy, delicious pakoras are now ready to serve. NotesThey taste delicious with tamarind sweet and sour chutney. I already have this chutney recipe on my blog. You would also like to see the recipes for Apple Jalebi, Apple Bread Rolls, Aloo Puri, Tomato soup. The post Apple Banana Pakora, Bhajia, Fritters appeared first on Manjula's Kitchen.

Lemon Almond Biscotti

December 17 2020 Isa Chandra Moskowitz 

Lemon Almond Biscotti Makes 16 Biscotti Photo By VK Rees Classic flavors with the the lemon on blast! I used to eat biscotti like these at an espresso spot in Little Italy. Just me and my journal, a coffee and a million honking taxis on a relaxing NYC afternoon. I am sure they loved that someone who spent like 3 bucks was taking up a table, writing her memoir for like 2 hours. This is a fun one where you get to drizzle icing all over everything, so have your inner child or your actual child at the ready. Biscotti seems a little fancy somehow, but I actually make it when I’m lazy because it’s like two gigantic cookies instead of scooping out individual ones and the slicing is satisfying in easy. Ingredients 1/­­4 cup unsweetened vegan milk 1/­­4 cup fresh lemon juice 2 tablespoons ground flax seeds 3/­­4 cup granulated sugar 1/­­2 cup melted refined coconut oil 2 tablespoons fresh grated lemon zest 1  teaspoon vanilla extract 1/­­4 teaspoon almond extract 1 2/­­3 cup all purpose flour 2 tablespoons cornstarch 2 teaspoons baking powder 1/­­2 teaspoon salt 1 cup sliced almonds For the lemon glaze: 2 cups confectioners’ sugar, sifted if clumpy 1/­­2 teaspoon pure vanilla extract 2 tablespoons fresh lemon juice 1 tablespoon melted refined coconut oil Directions 1 – Preheat oven to 350 F. Lightly grease a large baking sheet. 2 – In a large mixing bowl, whisk together milk, lemon juice and flaxseeds. Beat in the sugar, melted coconut oil, lemon zest and extracts. Mix for about two minutes until relatively smooth.  3 – Sift in half of the flour, along with the cornstarch, baking powder, and salt. Stir just until incorporated, a few dry spots are ok. 4- Mix in the almonds, then add the remaining flour and use your hands to form a stiff dough. 5 – Divide dough into two 5-inch by 3-inch logs. Transfer logs to baking sheet.  6 – Bake for 25 minutes until puffed up. Remove from oven and cool for 30 to 40 minutes, until firm and just warm to the touch.  7 – Preheat oven to 350 F again.  Transfer the loafs to a cutting board. Use a bread knife to slice into 1-inch slices. Do this in one swift motion, do not saw that the cookies, just press down.  8 – Place each cookie cut side down on cookie sheet. Bake for 20 more minutes, flipping the cookies halfway through.  9 – Remove from oven and place on a cooling rack to cook completely.  10 – Make the glaze by mixing everything together until there are no lumps. 11 – Place cooling rack of cookies over the sink. Use a spoon to drizzle the lemon glaze over cooled cookies while they are still on the cooling rack, and let the excess fall into the sink for easy cleaning. Let set in a cool room or in the fridge for 30 minutes or so.

Easy Scalloped Potatoes (Vegan Hash Browns Casserole)

December 13 2020 FatFree Vegan Kitchen  

Easy Scalloped Potatoes (Vegan Hash Browns Casserole) These easy scalloped potatoes combine the creaminess of the classic side dish with the ease of frozen hash browns. You don’t even have to thaw them out! I thought I was finished writing about scalloped potatoes. I posted my first scalloped potatoes recipe in my second month of blogging, way back in 2006. Then ten years later I updated that recipe with a “cleaner” recipe that used chickpeas instead of cornstarch for thickening. Well, I hadn’t anticipated that Julie from the 100% Pure McDougall Facebook group would come up with a brilliant innovation on the original recipe. She skipped right past the slicing and boiling of two pounds of potatoes and simply poured the sauce over frozen hash browns. (...) Read the rest of Easy Scalloped Potatoes (Vegan Hash Browns Casserole) (543 words) (C) svoisin for FatFree Vegan Kitchen, 2020. | Permalink | One comment Post tags: Casseroles, Gluten-free, Nut-Free, Potato Recipes, Ridiculously Easy, Soy-free, Thanksgiving Recipes, Under 200 The post Easy Scalloped Potatoes (Vegan Hash Browns Casserole) appeared first on FatFree Vegan 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.

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.

custard sarbath recipe | doodh ka sharbath | custard milk & sago sarbath

April 19 2021 hebbar's kitchen 

custard sarbath recipe | doodh ka sharbath | custard milk & sago sarbathcustard sarbath recipe | custard milk sharbath | custard jelly & sago sarbath with step by photo and video recipe. summer season is around the corner and we generally look for something cool and refreshing to beat the heat. most of the time, we adopt ice cream based milkshakes or thick shakes which are good to taste but contain lot of calories. to solve this problem, i am posting a custard-based beverage which is popularly known as custard sarbath recipe or doodh ka sharbath known for its creamy taste offering. The post custard sarbath recipe | doodh ka sharbath | custard milk & sago sarbath appeared first on Hebbar's Kitchen.

Best Vegan Easter recipes

March 24 2021 Oh My Veggies 

Spring is in full swing which means Easter is right around the corner. While many people think of ham and jelly beans at Easter time, there’s a whole world of Easter-worthy vegan dishes out there too! Easter is a great opportunity for a vegan feast, because of all the delicious seasonal spring fruits and veggies – like carrots and lemon and strawberries. Whether you celebrate Easter by going to church or by hunting for eggs, its a great time to try out some new dishes. We’ve picked our favorites vegan Easter recipes to share here, but make sure you head over to VegKitchen to find even more vegan easter recipes for your brunch and dinner menus. Here’s a collection of vegan recipes to make your Easter Sunday that much more delicious! Vegan Scrambled Eggs If you’re looking for a great alternative to eggs for breakfast or brunch, try this delicious eggless scramble instead! It’s delicious on its own, or wrapped up in a tasty breakfast burrito! Find the recipe here: Vegan Scrambled Eggs Vegan Lentil Meatloaf If you’re looking for a show-stopping main dish for your Easter menu, this vegan-friendly lentil meatloaf is a surefire crowd pleaser. It’s hearty and […]

Zucchini Lentil Pakoras

February 25 2021 Manjula's kitchen 

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

Vegan Lentil, Apple & Pecan Stuffed Butternut Squash

February 12 2021 Vegan Richa 

Vegan Lentil, Apple & Pecan Stuffed Butternut SquashVegan Stuffed Butternut Squash with Lentil & Apple filling is a hearty and satisfying plant-based main course for any winter dinner and makes for a showstopping holiday meal! Easy to make ahead of time! Even though it’s February already I am still craving all things squash and pumpkin! And trust me, you too will love this easy Stuffed Butternut Squash recipe all fall and winter long. It’s a tasty vegan and vegetarian main dish with a flavorful stuffing made of lentils, apples, onions and pecans. It’s seasoned with plenty of spices and herbs and baked inside a halved butternut squash making for a beautiful presentation. Obviously this is a great healthy vegan meal for Christmas, Thanksgiving but really any dinner that calls for an eye-catching main. I love me a hearty and meaty main dish that is meat-free (obviously). And this lentil stuffed butternut squash is a great way to show your family and friends that plant-based recipes can be incredibly satisfying. Nobody’s gonna leave the table hungry here and we don’t compromise on flavor either. The apple, pecan and lentil filling is wonderfully savory and packed with such incredible flavor thanks to fennel seeds, sage, thyme and rosemary. Thanks to the brown lentils, the filling honestly tastes and feels a bit meaty, and sausagey which is crazy because theres not even any meat substitute in it. More Vegan Butternut Squash recipes: - Vegan Butternut Squash Stuffed Shells - Butternut Squash Carbonara - Squash & Red Lentil Curry  More Vegan Fall & Winter recipes: - Jalape?o Cornbread chili Casserole  - Pumpkin Mac and cheese Bake  - Vegan Pumpkin Sage Biscuits - Easy Pumpkin Cornbread - Pumpkin Sage pasta with Crisp Sage Continue reading: Vegan Lentil, Apple & Pecan Stuffed Butternut SquashThe post Vegan Lentil, Apple & Pecan Stuffed Butternut Squash appeared first on Vegan Richa.

BBQ Tempeh Ribs

January 5 2021 Isa Chandra Moskowitz 

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

Black & White Cookies

December 19 2020 Isa Chandra Moskowitz 

Black & White Cookies Makes 12 cookies Photo by Kate Lewis New Yorkers used to have to New Yorksplain these cookies to people, but I think everyone knows them by now. The classic NYC cakey cookie, half chocolate, half vanilla. Nothing special but somehow the most special cookie in the world! These are modified from Vegan Cookies Take Over Your Cookie Jar and currently featured in The Modern Love Brooklyn Community Cookzine. And actually, somewhere in the editing process the directions got messed up and so there’s some confusing stuff about cocoa powder in the cookzine directions. Sadface. So this is where I will send people when they yell at me and I’m so sorry about the mistake! In any case, with the proper directions (ahem) these aren’t difficult, but probably more of a weekend project, so have a great weekend everyone and I hope you get to make these. Ingredients For the cookies: 1 cup unsweetened vegan milk 2 teaspoons fresh lemon juice 1/­­2 cup melted refined coconut oil 1 1/­­4 cup granulated sugar 1 1/­­2 teaspoons vanilla extract 1 teaspoon grated lemon zest 2 1/­­2 cups all purpose flour 1/­­4 cup cornstarch 1 1/­­4 teaspoon baking powder 1/­­2 teaspoon baking soda 3/­­4 teaspoon salt For the icings: 3 1/­­2 cups confectioners sugar, sifted if clumpy 1/­­4 cup hot water 1/­­4 teaspoon vanilla extract Pinch of salt 1 tablespoon melted refined coconut oil 2/­­3 cup semi-sweet chocolate chips Directions Preheat oven to 350°F. Line baking sheets with parchment paper and lightly spray with cooking oil. In a medium bowl combine milk and lemon juice, let curdle for about a minute. Whisk in oil, sugar, vanilla, extracts and zest. In a large bowl sift together flour, cornstarch, baking powder, baking soda and salt. Form a well in the center pour in wet mixture. Use a whisk to mix until smooth. Scoop batter onto baking sheets using a 1/­­4 cup measuring scoop about 3 inches apart. Bake until tops are puffed and pale golden, and cookies spring back when touched, 18 to 20 minutes. Remove from oven and let sit for about 5 minutes then carefully transfer to cooling rack to cool completely.  Meanwhile, make the icings: Sift the powdered sugar into a large mixing bowl. Add hot water, salt, vanilla and oil and stir with a whisk until smooth. Transfer about 1/­­3 of the of icing to another bowl to use for the chocolate side in a bit. Turn cookies flat sides up, dust off any crumbs and spread white icing over half the cookies using the back of a spoon or a frosting spatula. Let icing dry while making chocolate side. In a double boiler or microwave, melt chocolate chips until smooth. Add melted chocolate to leftover white icing and whisk until smooth. Use tablespoons of hot water if it seems too thick. Spread icing onto other half of the cookie and let set for about 30 minutes. Serve!

Miso Tahini and Chocolate Peanut Butter Cookies with Coconut Glaze

December 16 2020 Golubka Kitchen 

Miso Tahini and Chocolate Peanut Butter Cookies with Coconut Glaze It’s the season for homemade cookies, and today we are coming to you with these hippiefied, gluten-free and vegan, but still very delicious cookies. We’ve got two variations on one cookie base: miso tahini cookies and chocolate peanut butter cookies, both topped with a decadent, coconut maple glaze. These are fun and easy to make, and if you want, you can get creative with topping the glaze with some beautiful ‘natural sprinkles’ like crushed pink peppercorns, dried rose petals, candied citrus peel, poppy seeds, etc. etc. Or leave them plain like we did, for a more minimal presentation. You can also sandwich them together for a cookie sandwich. Hope you’ll give them a try! Miso Tahini and Chocolate Peanut Butter Cookies with Coconut Glaze   Print Serves: 30-32 cookies total Ingredients for the miso tahini cookies ¼ cup gluten-free oat flour, plus more if needed ¼ cup brown rice flour ½ cup gluten-free quick oats ½ teaspoon baking soda sea salt ½ cup creamy tahini 3 tablespoons refined coconut oil - soft, at room temperature ⅓ cup plus 1 tablespoon maple syrup 1 tablespoon white miso 1 teaspoon vanilla extract for the chocolate peanut butter cookies ¼ cup gluten-free oat flour, plus more if needed ¼ cup brown rice flour ½ cup gluten-free quick oats ¼ cup cocoa powder ½ teaspoon baking soda sea salt ½ cup creamy peanut butter 3 tablespoons refined coconut oil - soft, at room temperature ⅓ cup plus 1 tablespoon maple syrup 1 teaspoon vanilla extract for the coconut maple glaze ¼ cup coconut butter/­­manna (not oil) 2 tablespoons maple syrup sea salt 3-4 tablespoons water Instructions to make the miso tahini cookies Preheat the oven to 375° F (190° C). Prepare a large baking sheet covered with parchment paper. In a medium bowl, combine oat flour, brown rice flour, oats, baking soda, and a pinch of salt, mix to combine. In another medium bowl, combine the tahini, coconut oil, maple syrup, miso, and vanilla extract, mix to combine. Add the tahini mixture to the flour mixture and stir to combine. If the batter appears too runny, add more oat flour, about 2 tablespoons should be enough. Using a small (1½?) ice-cream scooper or 1 heaping tablespoon measure, scoop one cookie at a time and arrange on the baking sheet 2? apart. Flatten the cookies out with the back of a spoon if needed (this will depend on the creaminess of your tahini). Bake for 12-15 minutes, until the edges are slightly golden brown. 12 minutes will give you a chewier cookie, while 15 minutes will make for a harder cookie. Let cool completely to firm up. Glaze with the coconut maple glaze (recipe below) and enjoy. to make the chocolate peanut butter cookies Preheat the oven to 375° F (190° C). Prepare a large baking sheet covered with parchment paper. In a medium bowl, combine oat flour, brown rice flour, oats, cocoa powder, baking soda, and a pinch of salt, mix to combine. In another medium bowl, combine the peanut butter, coconut oil, maple syrup, and vanilla extract, mix to combine. Add the peanut butter mixture to the flour mixture and stir to combine. If the batter appears too runny, add more oat flour, about 2 tablespoons should be enough. Using a small (1½?) ice-cream scooper or 1 heaping tablespoon measure, scoop one cookie at a time and arrange on the baking sheet 2? apart. Flatten the cookies out with the back of a spoon if needed (this will depend on the creaminess of your peanut butter). Bake for 12-15 minutes. 12 minutes will give you a chewier cookie, while 15 minutes will make for a harder cookie. Let cool completely to firm up. Glaze with the coconut maple glaze (recipe below) and enjoy. to make the coconut maple glaze Combine the coconut butter, maple syrup, and a pinch of salt in a small saucepan over low heat. Whisk until the coconut butter is starting to melt. Add water, 1 tablespoon at a time, until the icing is smooth and creamy. Remove from the heat and glaze the cookies. The glaze will harden at cooler temperatures and soften when warm. 3.5.3226 The post Miso Tahini and Chocolate Peanut Butter Cookies with Coconut Glaze appeared first on Golubka Kitchen.

Getting Ready for Diwali!

November 7 2020 Manjula's kitchen 

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

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.

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.


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