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crumb vegetarian recipes

Vegan Potato Soup

November 23 2020 Vegan Richa 

Vegan Potato SoupThis thick, hearty Vegan Potato Soup is quick and easy to make using simple ingredients and very budget-friendly too. Enjoy it chunky as is, puree it until smooth and/­­ or get all fancy with toppings. Who’s up for a bowl of comforting vegan potato soup packed with veggie goodness? Warming, satisfying and soothing – that is what all fall-centric and especially potato-centric comfort food should be like. Whether it’s cold where you live or life has brought some downs that make you crave all the comfort food. This vegan potato soup is medicine for the soul. Super easy, hugely delicious and so filling you can have it as a main course. It’s amazing fresh but its even better the next day. So when you make this make lots and know you have some good eating ahead. It’s a great feeling. I like to finish mine off with some crumbled vegan coconut, tofu, or tempeh bacon and a sprinkle of chives for a pop of colour! MORE VEGAN SOUP RECIPES FOR THE SOUL - Lentil Chili. GF - Mushroom Chickpea Veggie Soup. GF - IP Mushroom Wild Rice Soup. GF - Japanese Veggie Curry. GF - Instant Pot Lasagna Soup with Red lentils.  - So Easy - IP Potato Chickpea Soup. GF - Tomato Soup with Tofu Croutons. - Tortilla soup with red lentils. GF Continue reading: Vegan Potato SoupThe post Vegan Potato Soup appeared first on Vegan Richa.

10 Dietitians Share Their Tips to Add More Plant-Protein to Your Diet

November 19 2020 Vegetarian Times 

With the new year just weeks away, the media is honing in on the top nutrition trends we can expect to see in 2021, and to no surprise increasing plant-protein remains at the top. Whether youre eating more plant-based for sustainability, health, or just because, rest assured there are a variety of whole food options you can choose from to meet your protein needs. But, before you head straight into the freezer department at your local grocer to pick up the latest faux meat product, lets take a look at 10 whole food sources of plant-based protein you may just want to toss into your cart instead! Reader beware, you may end up saving a few bucks once you realize how convenient and affordable many of these options are. Lentils Just one cup of cooked lentils provides nearly 18 grams of plant-protein and 16 grams of fiber for just 225 calories. Lentils also contain many important nutrients, like iron, potassium, zinc and choline (a nutrient that 90% of Americans arent getting enough of!) Plus, theyre budget-friendly with a 16-ounce bag of dried lentils coming in at just $2.99.  Registered Dietitian Kim Rose of www.kimrosedietitian.com recommends making a pot of seasoned lentils on the weekends. Divide them into individual 1 cup servings, and then add them to different meals throughout the week!  Youll find me turning lentils into meatballs, or for a really quick fix, adding a little bar-b-que sauce to them to make tasty, vegan sloppy joes. Hummus This plant-based spread can be made from a variety of beans and legumes, not just the traditional garbanzo bean you may think! Depending on the bean used, the protein content will vary slightly, but a standard 1/­­4 cup serving (or about 70 grams by weight) has roughly 6 grams of protein for just 180 calories. Plus, it often packs heart-healthy unsaturated fatty acids that help keep you fuller for longer too! Brynn McDowell, Registered Dietitian and cookbook author of The Mediterranean Diet Made Easy recommends using hummus in place of mayo on sandwiches or spreading it on bagels or toast! She suggests thinning it out and using it as a creamy salad dressing to add more plant-based protein to meals. Pistachios Pistachios are a good source of plant-based protein with a 1-ounce serving of the nut (shelled) providing 6 grams of it! Plus, they pack dietary fiber, potassium, and antioxidants that help keep your body in tip-top shape. While the shelled variety tends to be a tad pricier, you can still pick up a 10-ounce in-shell bag for about $5.49 at most markets. Lauren Manaker, Registered Dietitian, and author of Fueling Male Fertility, recommends to use shelled pistachios as a salad topped in place of grilled chicken or shrimp. The plant-based protein boost that also gives you fiber and healthy fats for staying power. You can also toss pistachios in trail mixes and in oatmeal as a topping for added nutrition and crunch! Related: Healthy Late-Night Snacks Chickpeas One of the most common forms of plant-based protein on the market is the good ole chickpea (aka, the garbanzo bean!) With nearly 7.5 grams of protein, 6.5 grams of fiber, and 3.7 mg of iron in just 1/­­2 cup serving of cooked chickpeas, its a great way to increase the total nutrient density of your diet. The best part: a pound of chickpeas (dried) often comes in at less than $3.00! NYC-based Registered Dietitian, Natalie Rizzo, MS, RD, is a big fan of adding chickpeas to both meals and snacks! From grain bowls to veggie burgers, or roasted as a protein-filled snack, chickpeas offer a convenient and affordable plant-based protein to nearly every diet. Edamame (Soybeans) Edamame is the immature form of the soybean that is often eaten from the shell (or shelled) alongside traditional Asian dishes. Regardless of the form of soybean you eat, they can easily be incorporated into a balanced diet with two servings being a reasonable goal for adults. A half-cup of shelled edamame packs nearly 9.5 grams of plant-based protein and 4 grams of fiber, as well as iron, potassium, folate, and choline! Sarah Koszyk, Sports Nutritionist and author of 25 Anti-Aging Smoothies for Revitalizing, Glowing Skin, recommends pureeing edamame in a hummus, dip, or pesto. Spread the edamame purees on a sandwich or wrap, add it to a burrito, or toss it with a salad, pasta, or rice dish. If youre looking to venture into the other forms of soybeans (like tofu), Registered Dietitian Sylvia Klinger of Hispanic Food Communications suggests blending silken tofu with oil, spices and herbs makes for a delicious high protein dressing, or adding a soy-based curd to pancakes to boost the protein there as well! Tempeh Tempeh is a fermented product made from soybeans in addition to some whole grains, seasonings and other flavorings. A 4-ounce serving of this soy-based protein packs nearly 20 grams of protein, in addition to a host of nutrition benefits. For starters, tempeh is filled with nutrients like manganese, magnesium, phosphorus and B vitamins in addition to its role as a probiotic. Jenna Braddock, Florida based at MakeHealthyEasy.com recommends spending a little bit of time prepping it to make the perfect dish! Braddock suggests crumbling the tempeh, then marinating it and finishing with a sear in a hot pan to add instant protein to salads, wraps, bowls and tacos. Pill Nuts Pronounced peel-y, this nut is native to the pili tree often found in Northern Australia and the Philippines. While lower in protein comparatively speaking per serving size (a 1/­­4 cup serving provides 3 grams in comparison to some of the other nuts), it packs a nutritional punch in that it contains essential amino acids the human body needs. This nut is harder to find at local markets, and you will need to likely shop online and be willing to spend about $16.99 for a one-pound bag. Maya Feller, nationally recognized nutrition expert and author of The Southern Comfort Food Diabetes Cookbook, recommends enjoying this mildly flavored nut in yogurt form (yes, brands are now popping up incorporating this nut into their yogurts!) smothered over a stack of pancakes or in their raw form as a crunchy snack. Hemp Seeds Three tablespoons of hulled hemp seeds provide nearly 10 grams of plant-based protein to your meal for just 170 calories. Plus, theyre full of iron and unsaturated fats while offering a great nut-free alternative for crunch. While a bit more pricey than other seeds (a 12-ounce bag is roughly $12.99), theyre an easy addition to boost plant-protein on simple foods. Plant-based sports dietitian, Kelly Jones of kellyjonesnutrition.com recommends adding them to oatmeal, sprinkling them onto pancakes, using as a topper for soups and salads, and incorporating into homemade energy bites! Lupini Beans Lupini beans are a staple of the Mediterranean diet and making a name for themselves in the US due to their high protein content. In just a 1/­­2 cup cooked serving of the bean it packs nearly 13 grams of plant-based protein. But, where it packs in protein it lacks in fiber, with that same 1/­­2 cup serving providing only 2 grams. Found traditionally in the jarred food section of the market, there are a few ways you can cook with them! Amy Gorin, a plant-based registered dietitian and owner of Plant-Based Eats recommends draining and rinsing the beans as you would do with any other canned beans. Then, use them in your favorite dishes, like her delicious plant-based lupini salad! Quinoa One of the only whole grains that is a complete source of protein (containing all 9 essential amino acids), this is an excellent (and affordable) gluten-free, plant-based protein addition to nearly any diet! One cup of cooked quinoa contains nearly 8 grams of protein for just 220 calories (plus nearly 5 grams of fiber.) Quinoa also contains many important B vitamins as well as potassium and antioxidants. Registered Dietitian Tamara Hoffman of Unbeetable Nutrition and Wellness recommends adding quinoa to your taco Tuesday menus with a spicy Mexican seasoning or sauteing it into your stir-fry dishes with a soy sauce. The post 10 Dietitians Share Their Tips to Add More Plant-Protein to Your Diet appeared first on Vegetarian Times.

Vegan Gulab Jamun Dry Mix

November 10 2020 Vegan Richa 

Vegan Gulab Jamun Dry MixLearn how to make Vegan Gulab Jamun using my simple gulab jamun dry-mix as a starting point to make this festive Indian sweet consisting of soft cardamom-scented donut balls soaked in saffron/­­rose water syrup. Dairy-free and with a gluten-free option! Jump to Recipe DIY Gulab Jamun Dry Mix for gifting to yourself and others Get ready for one of my favorite Indian treats ever – Gulab Jamuns! The ultimate indulgence for special occasions. Small, bite-sized syrupy donut balls of bliss! And with this Gulab Jamun Dry Mix, you will be able to make them all.the.time. If you are new to Indian food or Indian Diwali sweets, you might be wondering what I am talking about. Let me explain: What are Gulab Jamuns? Gulab jamuns are like a rich donut, flavored with cardamom and saffron and soaked in sugar syrup to make a soft and melt-in-your sweet syrupy Indian dessert. A favorite around the festival season, The traditional version uses milk powder or mawa (milk solids) or other forms of dairy. Every few years I try to improve my vegan gulab jamuns. This version (also a slight variation in my indian kitchen book) makes amazing jamuns. But just getting all the ingredients together can add up to the cooking time. I made them simpler and tastier! Just blend up the ingredients and store as a diy donut mix so that you can make quick vegan jamuns as needed. You can also gift this mix to people as it is shelf-stable for a couple of months! This recipe uses some flour, cardamom, baking soda, sugar, and nuts such as almond and pistachios to add a mawa (milk solids or milk powder) effect. A little bit of breadcrumbs ensures that the mix has a bit of air. Just blend everything up. Add some nondairy milk, make dough and pan fry or deep fry, soak in warm sugar syrup and ready! Lets make this right now!Continue reading: Vegan Gulab Jamun Dry MixThe post Vegan Gulab Jamun Dry Mix appeared first on Vegan Richa.

WORLD 2.0 vegan cookbook on Kickstarter

November 2 2020 The Lotus and the Artichoke 

WORLD 2.0 vegan cookbook on Kickstarter Visit Kickstarter to pre-order: http:/­­/­­kck.st/­­2TE62bO  My first book has been a bestseller for almost eight years, but ever since the sequels came out, I’ve wanted to go back and massively upgrade the visuals on the original book: to re-do the cover artwork and re-shoot most of the food photos. After publishing 5 other books and spending additional years in the kitchens of the world, I knew I could improve the recipes, add outstanding dishes that didn’t make it into the first versions, and bring more culinary authenticity and cultural awareness to the entire book. The newly updated, re-photographed and freshly illustrated edition of The Lotus and the Artichoke – Vegan Recipes from World Adventures is my classic, first journey in the world of vegan cookbooks reimagined and upgraded. Its my tribute to powerful memories, awesome individuals, and fantastic meals that Ive made, found, and shared with countless others like you. I’ve wanted to re-create my first cookbook for years, but the opportunity didn’t really arise until the surprises and challenges that have been this monster of a year, 2020. Yasai Izakaya Genki, Tokyo 2019 You see, I’d planned to return to Japan and continue my adventures from late 2019. Ultimately, now, Id be wrapping up The Lotus and the Artichoke – JAPAN. But when Corona hit, not only did it cancel nearly all my events and most of my income, like for so many people, lockdowns and border closures meant drastic changes not just daily life but to our travel plans as well. The struggle to return to a form of life that is more predictable and free has been different for all of us. As life has become more routine and restricted, our travels have been more in our minds and through the eyes of others-- through art, music, video and social media. A big part of my own escape these last months has been getting into the kitchen and diving back into my first cookbook - revisiting the intense dishes, unforgettable places and global flavors that shaped my life and projects over the last eight years. Ive cooked for the family, for friends, and for neighbors. Hopefully opportunities for more lunch and dinner parties and big cooking events will shape up soon! updated world map & photo collage for WORLD 2.0 edition NEW in Vegan Recipes from World Adventures 2.0: - brand NEW cover art & illustration! - NEW introduction & kitchen info! - more travel stories! - 8+ totally NEW recipes (not found in earlier editions!)  - 70+ newly photographed dishes!  - 100+ updated & improved recipes!  - better recipe names with respect to cultures & inspirations - 8+ additional pages of adventures & travels! As with all 6 of my cookbooks, I have written, illustrated, cooked, photographed and designed this book myself. The Lotus and the Artichoke is the ultimate combination of my passions: art, travel, vegan cooking, and photography. - My fully updated and re-envisioned first cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide -  224 pages with 100+ recipes and over 90 full-page color photos  - Personal stories, art, and recipes inspired by my travels and culinary adventures in over 50 countries.  - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients  - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Palak Paneer – North Indian spinach with tofu paneer Pad Thai – rice noodles with tofu, crushed peanuts & lime Omelette *NEW RECIPE* Mombasa Red Curry – with sweet potatoes & tofu Buka – Nigerian stew & Jollof – Senegalese rice *NEW RECIPES* Koshary – Egyptian pasta, lentils & rice with red sauce & fried onions *NEW RECIPE* Mini Meat Pies – made with lentils & vegetables Lasagna – with smoked tofu, cashew cheese, zucchini & mushrooms Recipes in Vegan Recipes from World Adventures 2.0 AMERICAS -  Salade a la Montréal arugula, pears, walnuts & lemon dressing -  Lower East Side Salad avocado and tomatoes on quinoa & carrot ginger dressing -  Jersey Summer Salad spinach, tomatoes, mushrooms, walnuts & raspberry dressing -  Pancakes American breakfast classic -  Waffles *NEW*  -  French Toast another American breakfast classic -  Tofu Scramble with mixed vegetables -  Omelette *NEW*  -  North End Pasta Spaghetti & Vegan Meatballs with red sauce -  Ithaca Mac & Cheeze baked casserole -  TLT Tempeh Lettuce Tomato sandwich -  Black Bean Burgers 90’s style classic burgers -  Three Bean Chili with assorted vegetables -  Mango Pear Crumble with ginger & cinnamon -  Roasted Walnut Brownies double chocolate delight -  Oatmeal Cranberry Walnut Cookies American classic -  Guacamole Latin American avocado dip -  Salsa Latin American spicy tomato dip ASIA -  Cold Sesame Noodles Chinese dim-sum classic -  Wontons Chinese steamed dumplings with soy ginger dipping sauce -  Congee savory rice porridge *NEW*  -  Horenso Goma-ae Japanese chilled sesame spinach -  Miso Soup Japanese classic with tofu -  Teriyaki Tempeh Japanese stir-fry with vegetables -  General Tsos Chicken Cantonese classic -  Sesame Ginger Tofu Chinese fusion -  Tom Kha Thai coconut soup with tofu & vegetables -  Pad Thai rice noodles with tofu, crushed peanuts & lime -  Pad Horapa Makua Thai stir-fry with eggplant, basil, tofu & cashews -  Bai Cha Cambodian fried rice with smoked tofu & vegetables -  Gói Cuôn Vietnamese fresh spring rolls with ginger peanut sauce -  Pho Vietnamese noodle soup with smoked tofu & vegetables -  Banh Mi Vietnamese seitan sandwich -  Mirza Ghasemi Persian eggplant -  Gajar Masala grated carrots with pineapple, dates & cashews -  Aloo Raita Indian potatoes and cucumbers in yogurt -  Poha Indian flattened rice with potatoes & spices -  Gobi Tikka Indian baked marinated cauliflower -  Pakoras Indian spinach fritters with apple tamarind chutney -  Masoor Dal North Indian red lentils -  Chole Bhature Indian chickpeas with fried flatbread -  Hyderabadi Biryani South Indian rice dish -  Dhokla South Indian savory steamed chickpea cake -  Masala Dosa South Indian cr?pe with spicy potato filling -  Sambar South Indian vegetable & lentil stew -  Coconut Coriander Chutney South Indian condiment -  Paneer Makhani North Indian tomato curry with tofu paneer -  Mutter Paneer North Indian peas with tofu paneer -  Palak Paneer North Indian spinach with tofu paneer -  Navratan Korma North Indian creamy vegetable curry -  Vegetable Jalfrezi North Indian spicy mixed vegetables -  Dal Makhani North Indian creamy bean curry -  Sindhi Bhindi Masala North Indian okra -  Bengan Bhartha North Indian eggplant -  Chilli Paneer Indo-Chinese tofu paneer -  Vegetable Manchurian Indo-Chinese dumplings -  Halva Indian semolina sweet -  Saffron Mango Lassi Indian yogurt shake -  Naan North Indian flatbread -  Nariyal Chaval South Asian coconut rice -  Haldi Chaval North Indian golden rice with turmeric -  Jeera Chaval North Indian rice with cumin seeds AFRICA -  Plasas & Fufu Gambian spinach peanut stew with mashed cassava -  Koshary Egyptian pasta, lentils & rice with red sauce & fried onions *NEW* -  Tanjine Moroccan stew with couscous *NEW* -  Mombasa Red Curry with sweet potatoes & tofu -  Ful Medames North African spicy bean dip *NEW* -  Hummus North African & Middle Eastern chickpea spread -  Buka Nigerian stew mushrooms and soy meats *NEW* -  Jollof Senegalese seasoned rice *NEW* EUROPE -  Endive Sprout Boats with sesame soy dressing -  Field Greens & Seared Apples with chickpea ginger parsley dressing -  Borscht Russian beet soup -  Blintzes Russian-Ukrainian cr?pes -  Gazpacho cold tomato & cucumber soup -  Carrot Ginger Zucchini Soup classic & creamy -  Roasted Root Vegetables with rosemary & spices -  Rotkohl German stewed red cabbage -  Kartoffelpuffer German potato pancakes with homemade applesauce -  Semmelknödel Bavarian bread dumplings -  Auflauf German zucchini & potato casserole -  Zwiebelkuchen German baked flatbread with onions & smoked tofu -  Schnitzel Austrian-style breaded bean cutlets -  Käsespätzle Swiss-German noodles with leeks & cheeze sauce -  Tofu Mushroom Stroganoff with fresh herbs -  Quiche French savory pie -  Cashew Mushroom Risotto with sun-dried tomatoes -  Lasagna with smoked tofu, zucchini & mushrooms -  Tempeh Stuffed Mushrooms with garlic & herbs -  Stuffed Peppers with tomato rice & smoked tofu -  Spinach & White Beans with sun-dried tomatoes & herbs -  Vegan Meat Pies with lentils & vegetables -  Turkish Bulgar Pilaf with Tofu-Feta & fresh herbs -  Grah Balkan bean stew with seitan -  Gibanica Balkan cheese pie -  Bratäpfel baked apples stuffed with dates, figs & walnuts -  Apfelstrudel Austrian-German apple pastry -  Lebkuchen traditional German Christmas cookies -  Tarte au Citron French lemon pie -  Mandeltorte German-Swedish almond pie Dal Makhani – North Indian creamy bean curry Masala Dosa – South Indian cr?pe with spicy potato filling, sambar & coconut chutney Pad Horapa Makua – Thai stir-fry with eggplant, basil, tofu & cashews Borscht – Russian beet soup Blintzes – Russian-Ukrainian tofu cheese cr?pes with jam Beaner Schnitzel – Austrian-style breaded bean cutlets Käsespätzle – Swiss-German noodles with leeks & cashew cheese sauce Pasta Famiglia – Spaghetti & Vegan Meatballs with red sauce Teriyaki Tempeh – Japanese stir-fry with vegetables Hyderabadi Biryani – South Indian rice with vegetables Chilli Paneer – Indo-Chinese spicy stir-fry with tofu paneer Vegetable Manchurian – Indo-Chinese dumplings The Lotus and the Artichoke – World Adventures from World Adventures 2.0, my updated, re-photographed & illustrated original cookbook is only available for pre-order on Kickstarter for 21 days!

Tofu Fresco Cotija

October 23 2020 Isa Chandra Moskowitz 

Tofu Fresco Cotija Makes about 2 cups photo by Kate Lewis, recipe by llovani This tofu-based cotija is very easy for the beginner vegan cheesemaker. Tangy and crumbly and even a little melty from coconut oil, cotija is the perfect cheese for topping spicy, saucy things like refried beans, fajitas or tucked into tacos. It adds a beautiful splash of brightness to create contrast, and of course, delicious, cheezy flavor. This recipe is from The Modern Love Community Cookzine, which you can download for free! There is also an amazing Chilaquiles recipe in there to crumble this all over. Ingredients 14 oz block extra firm tofu, cubed medium 1/­­3 cup melted refined coconut oil 1/­­4 cup unsweetened plain rice milk 1 1/­­2 tablespoons apple cider vinegar 1 tablespoon nutritional yeast 1 1/­­4 teaspoon fine sea salt 1/­­4 teaspoon garlic powder 1/­­4 teaspoon onion powder Directions In a medium pot, submerge tofu cubes in water. Bring to a boil for five minutes. Drain and allow them to cool completely.  Once cool, use cheesecloth to squeeze water out and get it as dry as possible.  Place tofu and the remaining ingredients in a food processor fit with a metal blade and pulse until it resembles cottage cheese. Lightly grease a 3 cup bowl or pyrex to use as a mold. Transfer cheese to the bowl and press down firmly to make sure there arent any air pockets. Cover and refrigerate for a minimum of 2 hours. When ready to use, it should crumble nicely in your fingers. 

Plum Dumplings (Zwetschgenknödel)

September 13 2020 seitan is my motor 

Authentic Austrian plum dumplings made with potato dough and sweet, juicy Italian plums. The post Plum Dumplings (Zwetschgenknödel) appeared first on seitan is my motor.

Streusel Plum Cake with Cocoa Crumbs

August 14 2020 seitan is my motor 

Streusel Plum Cake with Cocoa CrumbsThis is not your usual German plum cake. The recipe is super easy to make and comes with extra special cocoa crumbs. The post Streusel Plum Cake with Cocoa Crumbs appeared first on seitan is my motor.

Sweet Potato No Yeast Cinnamon Rolls

June 22 2020 Vegan Richa 

Sweet Potato No Yeast Cinnamon RollsThese easy no yeast cinnamon rolls feature sweet potato puree which makes them the fluffiest, most pillowy homemade vegan cinnamon buns youll ever make.  No dough-punching & no long waiting for the dough to rise! Jump to Recipe Cinnamon buns make all mornings better.  We all know that! But if I told you you can take the old cinnamon roll to the next level, by adding some sweet potato? Would you trust me and try it? I hope you do, because boy these Sweet Potato Cinnamon Rolls! SO GOOD! Plus these are no-yeast cinnamon rolls – vegan and no hour-long waiting around for the dough to rise. Now, we dont naturally think of sweet potatoes as a dessert ingredient  – or sweet breakfast treat –  but let me tell you, there are so many ways to incorporate them into your breakfast routine. On the blog, I already have a bunch of sweet breakfast treats using sweet potato puree, like my famous sweet potato blondies, this sweet potato bread, or this sweet potato crumb bread. Other than flavor, there are many more reasons why adding sweet potatoes to your vegan baked goods is a good idea. First of all, sweet potato puree gives the rolls this gorgeous yellow-orange color. Secondly, it makes the texture of the dough somehow more soft and almost flaky! These rolls literally melt in your mouth. Truly amazing.Continue reading: Sweet Potato No Yeast Cinnamon RollsThe post Sweet Potato No Yeast Cinnamon Rolls appeared first on Vegan Richa.

Granny Smith Apple Crumb Pie (Gluten-Free)

May 11 2020 VegKitchen 

Granny Smith Apple Crumb Pie (Gluten-Free) This delicious gluten-free apple pie is perfect for winter holiday fare. And because its so easy to make, its a nice way to lighten your load when youll be doing a lot of other cooking. Dates balance the tartness of Granny Smith apples beautifully, but you can make endless variations on this pie by choosing almost any fruit thats in season and pairing it with whatever dried fruit seems appealing. The post Granny Smith Apple Crumb Pie (Gluten-Free) appeared first on VegKitchen.

Recipe | Cauliflower Hummus Burgers with Mint Tzatziki

May 4 2020 Oh My Veggies 

I finally made some veggie burgers for the blog. But they’re not burger-y burgers. They’re hummus burgers. I wanted something with the flavors of hummus, in burger form. And because I like a little texture in my burgers, I didn’t want to use actual hummus. So instead, I smashed some chickpeas and cauliflower together with tahini, lemon juice, garlic and olive oil. The first time I made this, I did it without the cauliflower and it just didn’t work out. The burgers needed a little more moisture, so I thought I’d experiment by adding steamed cauliflower the next time around. The cauliflower doesn’t take away from the hummus flavor, but it makes the burgers less crumbly and adds some veggie goodness to the patties. Chobani sent me some samples of their Greek yogurt (thanks, Chobani!), so I figured the appropriate topping for hummus burgers was tzatziki. Traditionally, dill is used in tzatziki sauce, but since my dill is pretty pathetic right now, I used mint instead. I’m not big on yogurt unless it’s in something and I feel the same way about tzatziki--it’s great on these burgers, but a little too much for me on its own. (But I guess […]

COVID-19 Hits Home (I will not allow my family to be a "statistic")

April 23 2020 Vegan Thyme 

COVID-19 Hits Home (I will not allow my family to be a This is my sister, Julie. She's the world to me, to my husband, to her husband, to her friends. She's strong, beautiful, brilliant and everything else you'd want in a sister, friend, wife, doggie-mom. Yesterday she called with the news that shook me to my core: her whole house is under 14-day quarantine. It's not pretty. It came on fast. It zapped her energy, the fever--textbook version. The day before she'd been super busy with life: housework, workouts, chatting with me, face-timing with friends, making dinner...just your usual busy "Julie Day."  In a heap. Crying. Worried. Crying more. Calling/­­texting my girlfriends, neighbors.  Hearing my baby sister telling ME: It's going to be okay. No dammit. This virus is insidious and goes from mild to ventilator in a matter of hours. It's effing NOT going to be okay. We pray it WILL be a mild case. . . we bargain, beg and hope for all things to maintain as they are right now. And testing? What about testing? Good luck with that unless you have A-list status/­­wealth or some shit. She's getting tested, her doctor ordered it. The results take three days. Three days!  I'm sick of watching people "march/­­protest/­­demand" we Open for Business like this is just another issue of "rights being violated" moment. It's anything but that. It's about supporting ideology over medicine while this country crumbles. It's about sitting comfortably in your ignorance and joining with a chorus of others who subscribe to poisonous political views (and feel righteous and protected while Group Think takes over) when people are dying and our medical system fights to keep others alive.  To those demonstrating an unwillingness to believe science (I'm married to a scientist)...I become less and less inclined to maintain my "observer" status. I'm furious right now.  If you aren't part of the solution--you ARE the problem. 

Vegan Coconut Caramel Energy Balls (Coconut Caramel Bites)

April 5 2020 Vegan Richa 

Vegan Coconut Caramel Energy Balls (Coconut Caramel Bites)These easy Vegan Coconut Caramel Energy Balls are a healthy 3 ingredient snack that you can whip up in minutes in your food processor. Samoa  Cookie Bites in 5 mins! Naturally sweetened, paleo, and the perfect healthy treat both kids and adults will love. Jump to Recipe These vegan coconut caramel balls (aka bliss balls) are a nice healthy sweet treat to have around the house for whenever you feel like a little pick-me-up. They are so easy to make and can last a while in the fridge. To make these healthy date caramel coconut balls, all you need is a food processor and 4 ingredients, one of them being salt, so it’s really more like 3 ingredients. No baking required! They are wonderfully soft and creamy and taste a bit like salted caramel candy /­­ samoa cookies! thanks to the combination of toasted coconut and fiber-rich dates. A healthy snack I feel good about reaching for any time. These babies are wholesome and decadent at the same time!Continue reading: Vegan Coconut Caramel Energy Balls (Coconut Caramel Bites)The post Vegan Coconut Caramel Energy Balls (Coconut Caramel Bites) appeared first on Vegan Richa.

Plant-Based Pantry Meals We’ve Been Cooking, Pt. 1

March 25 2020 Golubka Kitchen 

Plant-Based Pantry Meals We’ve Been Cooking, Pt. 1 I’ve been posting regular pantry cooking stories on our Instagram, and I thought I’d have those recipes live here in written form as well. We’ve been minimizing our grocery shopping as much as possible, mostly depending on pantry staples and some longer lasting produce for our meals. This is not your regular, well-photographed post since all the photos are just quick cellphone snapshots I took at dinner time, but hopefully you won’t mind. The recipes are also very off-the-cuff and based on what we had in the pantry, so please feel free to adjust them according to what you have on hand. That’s really what these dishes are all about! The theme here is canned tomatoes, since they are pantry royalty and can bring big flavor to all kinds of dishes, with very little effort. There are two tomato-based stews, a lush tomato pasta, a tempeh sausage recipe, and a little banana bread treat at the end. I hope to do more of these posts very soon as I continue exploring this theme. Let us know if you have any requests or need help with any particular ingredient/­­dish, etc. Sending big love as always. Few things are as easy and satisfying as a simple marinara pasta, which can be easily made with canned tomatoes. The extra garlic and extra cooking time makes this version especially lush. You can watch me make it here. Lush Marinara Pasta   Print Serves: 3-4 Ingredients olive oil 1 yellow onion - diced sea salt 5 cloves of garlic - thinly sliced 1 28 oz can whole peeled tomatoes - crushed up with your hands pinch of red pepper flakes - to taste a few sprigs of fresh basil, plus more for garnish 2 teaspoons sugar (only if needed) about 10 oz pasta of choice Instructions Heat a medium pot over medium heat. Add a generous pour of olive oil. Add the onion and a pinch of salt and saute for about 7 minutes, until translucent. Add the garlic and saute for another 30 seconds or until fragrant. Add the tomatoes, red pepper flakes, basil sprigs, and more salt if your tomatoes are unsalted. Bring the mixture to a gentle simmer and simmer, stirring frequently, for 45 minutes to 1 hour, until the sauce is thickened and glossy. Taste for salt and adjust if needed. If your sauce tastes too acidic, add the sugar. Transfer about half or more of the sauce to a separate container to use later, leaving the rest in the pot. Meanwhile, boil a pot of water and cook pasta according to the instructions on the package. Save about 1 cup of the starchy pasta water. Drain your pasta and add it to the pot with the reserved sauce. Start mixing, adding small splashes of the starchy pasta water, until the sauce is well-incorporated and sticking to the pasta. Garnish with more basil and enjoy. Notes You can use leftover pasta sauce in any of the dishes in this post that call for tomatoes. 3.5.3226   Pappa al Pomodoro is a Tuscan bread and tomato soup, and it’s the coziest thing ever, plus a great way to use up stale bread. We filled this one out with white beans and kale for a more one-stop meal. You can watch me make it here. Pappa al Pomodoro with White Beans and Kale   Print Serves: 2-3 Ingredients 4 thick slices of crusty bread, preferably stale 2-3 slices of garlic olive oil ½ large yellow onion - diced sea salt ½-1 teaspoon dried marjoram or oregano (optional) pinch of red pepper flakes - to taste 14.5 oz can diced fire-roasted tomatoes 1½ teaspoon coconut sugar 1 15 oz can or 1½ cups cooked white beans vegetable broth 2 large handfuls of kale - chopped Instructions If your bread isnt stale, toast it. Generously rub each piece of bread with the garlic on both sides. Slice or break the bread up into smaller pieces. Mince any left-over garlic. Heat a large pot over medium heat and add a pour of olive oil. Add the onion and a pinch of salt, and saute for about 7 minutes, until translucent. Add the garlic, marjoram/­­oregano, if using, and red pepper flakes, and stir around for another 30 seconds. Add the tomatoes, coconut sugar, white beans, more salt to taste, and enough vegetable broth to achieve a chunky stew consistency. Bring to a simmer. Once simmering, stir in the kale. Let simmer with the lid askew for about 15 minutes. Taste for salt and spice and adjust if needed. Distribute the garlicky bread between bowls. Pour the stew over. Garnish with a drizzle of olive oil and/­­or any herbs of choice. Notes You can use any kind of canned tomatoes or even tomato sauce for this recipe, just adjust the salt and cooking times accordingly. 3.5.3226   This is not a traditional Chana Masala by any means, but it uses a similar principle of chickpeas stewed with tomatoes and spices. I think that roasted cauliflower goes really well with this dish, and the (super easy!) chutney brings a much-needed pop of green. You can watch me make this dish here. Chana Masala with Roasted Cauliflower and Cilantro Chutney   Print Serves: 2-3 Ingredients for the chana masala 1 head cauliflower - cut into florets avocado oil or other oil of choice sea salt black pepper 1 yellow onion - diced 1-inch piece of ginger - grated or minced 4 cloves of garlic - grater or minced 1 teaspoon curry powder, or to taste 1½ 15 oz cans or about 2¼ cups cooked chickpeas 1-1½ cups tomato sauce or other canned tomatoes purified water juice from ½ lemon for the cilantro chutney 1 bunch cilantro with stems - roughly chopped 1 serrano pepper - seeded if you prefer less spice 1 teaspoon coconut sugar sea salt juice from ½ lemon Instructions to make the chana masala Preheat the oven to 400° F (200° C). Prepare a lined baking tray. Place the cauliflower on the tray, drizzle it with some oil and sprinkle with salt and pepper. Roast for 30 minutes, stirring halfway, or until the cauliflower is cooked through and caramelized in parts. Heat a pot over medium heat and add a pour of oil. Add the onion and a pinch of salt, and saute for about 7 minutes, until translucent. Add the ginger, garlic, curry powder, and some black pepper, and saute for 1 more minute, until fragrant. Add the chickpeas, stir to coat, and let the chickpeas toast in the spices for 3-5 minutes. Add the tomato sauce and enough water to thin everything out to a chunky stew consistency. Add more salt if needed (this will depend on whether your chickpeas and tomatoes were salted). Bring to a simmer and let simmer for about 15 minutes, or until the cauliflower is finished roasting. Taste for salt and pepper and adjust if needed. Turn off the heat and stir in the lemon juice. Serve with the roasted cauliflower and cilantro chutney (recipe follows). to make the cilantro chutney Combine the cilantro, serrano, sugar, salt to taste, and lemon juice in a high speed blender. Blend until smooth. You shouldnt need water, but add small splashes of water if your blender has a difficult time getting going. Notes If you made our freezer bouillon, you can use about 5-6 teaspoons of the fiery freezer bouillon in place of the onions, ginger, and garlic in this recipe. 3.5.3226   This is a riff on the Italian classic of sausage and peppers, except that the ‘sausage’ is made by cooking tempeh with all kinds of herbs and spices, which makes it incredibly flavorful. Feel very free to adjust the spices according to what you have on hand, you kind of can’t go wrong here! You can watch me make this dish here. Tempeh Sausage, Peppers, and Onions   Print Serves: 4-5 Ingredients avocado oil or other oil of choice 1 yellow onion - sliced sea salt 2 red and/­­or orange bell peppers - cored and sliced splash of beer (optional) 2 8 oz packages of tempeh - crumbled tamari - to taste maple syrup - to taste 2 cloves garlic - minced 1 tablespoon minced fresh sage (or use dried sage) 1 tablespoon tomato paste 1 teaspoon coconut sugar ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon smoked paprika ½ teaspoon dried thyme ¼ teaspoon chili powder pinch of red pepper flakes pinch of smoked salt (totally optional) Instructions Heat a large pan over medium heat and add a pour of oil. Add the onion and a pinch of salt and saute for 1-2 minutes to give the onions a head start. Add the peppers and another pinch of salt, and saute for about 5 minutes, until starting to soften. Add a splash of beer, if using, and let it cook off for 1-2 minutes. Turn the heat down to medium-low, cover the pan, and let the onions and peppers stew for 20 minutes, or until soft and melted. If your pan gets too dry, add a splash of water. Meanwhile, put the crumbled tempeh in a bowl and drizzle some tamari and maple syrup over it. Mix to coat and let sit. Gather all your spices for the tempeh sausage by measuring them out into one bowl: garlic, sage, tomato paste, coconut sugar, garlic powder, onion powder, smoked paprika, dried thyme, chili powder, red pepper flakes, and smoked salt, if using. Once the onions and peppers are done cooking, remove them from the pan and set aside for now. Add more oil to the pan. Add the tempeh and stir to coat it in the oil. Press the tempeh into the pan in one even layer and let brown undisturbed for about 3 minutes. Stir the tempeh, press it into the pan again, and keep cooking until mostly golden brown. Stir in the prepared spice mix and cook the tempeh for another 2-3 minutes, until fragrant. Taste for salt and spices and adjust if needed. Add the onions and peppers back in, stir to incorporate, and let everything warm through together. Enjoy the sausage as is or on sandwiches, over rice, etc. 3.5.3226   In our last post, I talked about my sourdough starter and how I’ve been experimenting with recipes that use up sourdough discard from feeding the starter. So far I’ve made cookies and this banana bread, which turned out delicious, but didn’t really taste like sourdough. It’s a great way to save some flour in any case, if you have a starter. You can watch me make it here. Vegan Sourdough Banana Bread   Print Adapted from The Baking Fairy - this is a great recipe to use if you dont have sourdough! Serves: 1 standard loaf Ingredients 5 very ripe bananas - peeled, divided ½ cup sourdough discard/­­starter ¼ cup refined coconut oil - melted or soft ¼ cup non-dairy milk 2 teaspoons vanilla extract ½ cup plus 1 tablespoon coconut sugar, plus more for sprinkling generous pinch of sea salt 1½ cups all purpose flour 1 teaspoon baking soda Instructions Preheat the oven to 350° F (175° C). Prepare an oiled and parchment-lined loaf pan. Mash 4 of the bananas in a large bowl. Add the sourdough discard, coconut oil, milk, and vanilla. Use a fork to mix until smooth. Add the sugar, salt, flour, and baking soda. Mix to just incorporate. Transfer the batter to the prepared loaf pan. Slice the remaining banana in half lengthwise and use it to decorate the top of the loaf. Sprinkle more coconut sugar over the banana and top of the loaf. Bake for 50 minutes. Cover with a piece of domed parchment paper and continue baking for another 10 minutes, or until golden on top and a toothpick inserted into the center comes out clean. Let cool for at least 20 minutes in the loaf pan, then transfer to a cooling rack and let cool for another 20 minutes. Slice and enjoy. 3.5.3226   Other pantry-friendly recipes we’re cooking this week: - Cozy Pantry Stew - Next Level Lemon Miso Potatoes - Fall-Apart Caramelized Cabbage The post Plant-Based Pantry Meals We’ve Been Cooking, Pt. 1 appeared first on Golubka Kitchen.

In Case of Quarantine: Cook the Pantry

March 10 2020 Robin Robertson's Global Vegan Kitchen 

In Case of Quarantine: Cook the Pantry With a possible pandemic on the horizon, I’ve stocked up on toilet paper and hand sanitizer — just in case.  But I’ve also stocked up on enough food supplies to get us through the next couple of months, in case of quarantine. I’ve been using the tips and recipes in my book, Cook the Pantry, to dictate my grocery list and keep my pantry full if the situation worsens.  The quick and easy recipes in Cook the Pantry use mostly items from your pantry and freezer (along with some optional fresh produce, if you have it on hand). One of my favorite recipes from the book is the Artichoke Muffaleta Po Boys.  It’s the best of two popular New Orleans culinary icons joining forces to create the ultimate sandwich made with artichokes and a piquant olive relish. Here’s the recipe: Artichoke Muffaleta Po Boys Makes 2 servings Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. - 3 scallions, chopped - 1 garlic clove, crushed - 1/­­3 cup pickled vegetables, well-drained - 1/­­3 cup pimiento-stuffed green olives, well-drained - 1 tablespoon olive oil - 1 (14-ounce) can artichoke hearts, well-drained and halved - 1/­­2 teaspoon Cajun spice blend - 3 tablespoons Creole mustard - 3 tablespoons vegan mayonnaise - 2 small sub rolls - 1 cup shredded lettuce - 1 large tomato, thinly sliced - Pickled sliced jalape?os - Tabasco or other hot sauce, to serve 1. In a food processor, combine the scallion and garlic and process until finely minced. Add the pickled vegetables, olives, and pulse to make a relish. Set aside. 2. Heat the oil in a large skillet over medium heat. Add the artichoke hearts, season with the spice blend, and cook until nicely browned, about 5 minutes per side. 3. To assemble the sandwiches, spread the mayonnaise and mustard on the inside top and bottom of the bread. Spread the lettuce onto the bottom of each sandwich, followed by tomato slices. Top with the relish mixture, a few slices of jalape?os, and the artichokes. Serve at once with Tabasco. In case you don’t already own Cook the Pantry, below is a list of the 100 recipes in the book. Check it out — you don’t need to be quarantined to enjoy these easy and delicious recipes. Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 minutes or Less Soup, Stew, Chili Tortilla Soup Chipotle Corn Chowder White Beans and Greens Soup Hot and Sour Noodle Soup Black Bean Soup with a Whisper of Sherry Shiitake Happens Mushroom Soup Pretty Good Gumbo Minestrone Soup Curry-Spiced Pumpkin Bisque Creamy Peanut Soup Pantry Plus Gazpacho Vegetable Bricolage Everyones Favorite Black Bean Chili Red Bean Chili Moroccan-Spiced Vegetable Stew Chana Masala Bowls Salad Savvy Five-Minute Couscous Salad Amazing Technicolor Chickpea Salad Moroccan Couscous Salad Tabbouleh Salad Pantry Pasta Salad Hearts of Palm Ceviche Composed Marinated Vegetable Salad Pinto, Corn, and Red Pepper Salad Threes a Crowd Bean Salad White Bean Niçoise Salad Taco Salad with Corn and Black Bean Salsa Southwest Salmagundi Asian Noodle Salad with Peanut Dressing Zucchini Pasta Salad Suddenly Sushi Salad Asian Noodle Slaw Avocado Goddess Salad Three-Tomato Pasta Salad Sesame Soba Salad Sandwiches, Burgers, and Pizza Crab-Free Sandwiches Bean and Spinach Burritos Artichoke Muffaleta Po Boys BBQ Jack Sandwiches Homestyle Hash Burgers Black Bean and Walnut Burgers Samosadillas Artichoke Tartines Black Bean and Spinach Quesadillas Chunky Chickpea Sandwiches Texas Caviar Wraps Artichoke-Spinach Pizza Pizza Nicoise Black and White Pizza BBQ Chickpea Pizza Cheeseburger Pizza Jalapeno-Hummus Pizza Pinto Bean Nacho Pie Stovetop Suppers Hoppin John and Collards Paella from the Pantry Cheesy Grits and Greens with Smoky Mushrooms Polenta Fiesta Quick Quinoa Pilaf Asian-Style Vegetable Pancakes with Dipping Sauce Dinnertime Scramble Tofu and Broccoli Stir-Fry Layered Tortilla Skillet Lemongrass Jasmine Rice Greek Freekeh and Spinach with White Beans Pantry Bulgur Pilaf Tuscan Chickpea Fritatta Red Beans and Quinoa with Chipotle Queso Chickpea-Artichoke Cakes with Dill Aioli Black Bean Picadillo Jerk Tempeh with Coconut Quinoa Top Shelf Couscous Pilaf Pantry Pasta Plus Giardiniera Mac and Cheese Capellini with Palm-Heart Scampi Sauce Penne and Broccoli with Red Bell Pepper-Walnut Sauce Kitchen-Sink Capellini Ramen Fagiole Pasta Marinara Puttanesca in a Pinch Rotini with Creamy Pumpkin Sauce Penne with White Beans and Olivada Speedy Lasagna Rice Noodles with Spicy Peanut Sauce Spaghetti Lo-Mein Artichoke-Cannelini Pasta Manchurian Black Bean Noodles Sweet Treats Rawklava Easy as Chocolate Pie Peanutty Energy Balls Almond-Cranberry Haystacks Coconut Lime Drops No-Bake Oatmeal Cookies Bananas Foster Dessert Nachos No-Fuss Chocolate Fondue Stovetop Peach-Blueberry Crumble Ginger-Walnut Rum Balls Chocolate-Almond Truffles Pecan Pie Squares Mangos with Pistachios and Cranberries Fudgy Brownie Mug Pastry-Wrapped Chocolate and Walnut-Stuffed Dates The post In Case of Quarantine: Cook the Pantry appeared first on Robin Robertson.

Members Only Vegan Meatloaf

October 25 2020 Isa Chandra Moskowitz 

Members Only Vegan Meatloaf Serves 6 to 8-ish Autumn for Gen X means Member’s Only jackets and meatloaf This is for our elite members ONLY. Member that can handle lentils, TVP (textured vegetable protein) and seitan. And if it makes you think of Members Only jackets, that means you are over 40. So lets talk the 80s. It was a time where the only thing we were allowed to eat was meatloaf. And it was specifically this kind of meatloaf: hearty and meaty, not dry but not tooooo juicy, a smoky, sweet glaze (ok sometimes it was just ketchup), and delicately seasoned, straight off the 80s spice rack – paprika, thyme, onion and garlic. We literally had no other spices. And although this very meal was the punchline in lots of Sunday comics, who doesnt crave the hell out of this meatloaf? Its amazing in a sandwich the next day. Its the perfect accompaniment for peas and mashed potatoes. And its still as comforting as ever, which is just what we need right here and now in 2020. Recipes Notes ~ The lentils should be overcooked and bordering on mushy! Canned lentils that are drained will work just perfectly. ~ This recipe is easy, but does require some attention so that it cooks correctly. There’s about an hour and 20 minutes of baking time total. So just read the directions carefully when it comes to flipping. Basically, you’re gonna bake for a bit, flip it once, then flip it again. Then, you’re gonna unwrap it and bake for a bit. THEN you’re gonna transfer it to parchment, glaze it and bake it again. It’s easy but your eyes might GLAZE over while reading the directions. ~ I really suggest storebought breadcrumbs here because moisture content is going to be key. You can try homemade but don’t say I didn’t warn you. ~ I used Bob’s textured vegetable protein and wheat gluten. If you have a wheat and/­­or soy allergy, this isn’t the recipe for you! I love making wheat and soy-free recipes but this just isn’t one of them. If, however, you are part of a cult that believes that soy is part of the deep state, please find yourself another chef to harass. Ingredients 3/­­4 cup textured vegetable protein 2 bay leaves 1 cup overcooked brown or green lentils (see note) 1/­­2 cup vegetable broth 2 tablespoons tomato paste 3 tablespoons tamari or soy sauce 2 tablespoons olive oil 1 tablespoon smoked paprika (not spicy) 1 1/­­2 teaspoons dried thyme 1 teaspoon onion powder 1 teaspoon garlic powder 1/­­2 teaspoon black pepper 1/­­4 teaspoon salt 1 cup vital wheat gluten 3/­­4 cup grated or very finely chopped yellow onion 1/­­2 cup storebought breadcrumbs For the glaze: 1/­­3 cup tomato paste 3 tablespoons water 1/­­4 cup brown sugar 1 tablespoon smooth dijon mustard 1/­­8 teaspoon nutmeg Pinch salt Directions In a small pot, bring 3 cups of water to boil with 2 bay leaves. Turn off the heat, mix in the TVP and let it sit for about 10 minutes until soft and spongy. Pour into a fine mesh strainer and let cool. Remove bay leaves. Preheat oven to 350 F.  In a mixing bowl mash the lentils into a puree then add the vegetable broth. You can also, if you prefer, simply puree lentils with vegetable broth in a blender then add to the bowl. Mix in the tomato paste, tamari, and olive oil and beat until the tomato paste is incorporated. Add the smoked paprika, rub the dried thyme between your fingers and add along with the onion powder, garlic powder, pepper and salt.  When the TVP is cool enough, press it against the strainer to release as much moisture as possible. Add it to the mixing bowl and mix well, mushing it up to make sure it soaks up the liquid.  Lightly mix in the chopped onion and breadcrumbs. Add vital wheat gluten and use your hands to knead for about 2 minutes, then form into a ball. You might want to wear kitchen gloves for that to keep your hands fresh and clean.  Spray an 18-inch sheet of tin foil with cooking oil. Place the ball of meatloaf in the center of the tinfoil, and form it into an 8×3 inch loaf that is rectangular and as flat as you can make it on all sides. Wrap the tin foil around the loaf and transfer to a baking sheet.  Ok, now comes an important part about flipping so pay attention. Bake for 30 minutes then flip upside down and bake for another 20 minutes. Then flip again to the original position. This time, unwrap the tin foil. Bake for 10 more minutes just to get it a little crusty.  While all this baking is happening, make the glaze. Simply vigorously mix all ingredients for the glaze together in a mug, using a fork to do the mixing. Set aside.  After the loaf bakes with the tin foil open, you are going to transfer it to parchment. So place the baking sheet somewhere safe where it wont burn you or anything (on the stovetop works for me) and layout a kitchen towel as close as possible. Use oven mitts or towels to lift the loaf in the tin foil onto the towel. Now line the baking sheet with parchment and spray it with cooking oil. Use a wide spatula to get the loaf back onto the parchment lined sheet. Pour the glaze all over and use the back of a spoon to make sure you get it good and coated.  Place back in the oven and bake for 20 minutes. Remove and let cool slightly before slicing serving!

vermicelli cutlet recipe | potato semiya cutlet | aloo vermicelli cutlet

October 6 2020 hebbar's kitchen 

vermicelli cutlet recipe | potato semiya cutlet | aloo vermicelli cutletvermicelli cutlet recipe | potato semiya cutlet | aloo vermicelli cutlet with step by step photo and video recipe. cutlet recipes are generally made with mixed vegetables stuffing coated with semolina, oats or breadcrumbs. this coating provides a crisp and hard texture, which would hold the shape of cutlet while deep frying. however, you may use vermicelli noodles for the same purpose which would result in a spiky and crunchy texture. The post vermicelli cutlet recipe | potato semiya cutlet | aloo vermicelli cutlet appeared first on Hebbar's Kitchen.

Vegan Peanut Butter and Jelly Cake or Bread

August 29 2020 Vegan Richa 

Vegan Peanut Butter and Jelly Cake or BreadEvery bite of this vegan peanut butter and jelly cake is like taking a bite of your favorite childhood sandwich – but even better because it’s cake. Streaks of raspberry jam swirled into the cake batter make this loaf cake extra special. Jump to Recipe This easy vegan peanut butter and jelly cake is the kind of indulgence that is simple but still special! A nostalgic cake that brings back childhood memories and will put a smile on your face as soon as the first bite hits your tongue. You could easily call this a peanut butter and jelly cake, due to its richness. Or a swirly pb&j loaf cake or peanut butter and jelly bread? Whatever name you want to give this, it is very much like the super-moist and dense raspberry swirl loaf cake goodness you sometimes get from a coffee shop. Just better because it has peanut butter and jelly going for it. It has a very moist crumb, and each tender, peanut buttery bite has just the right amount of sweetness that works just perfectly with the sweet and tart fruit preserves.Continue reading: Vegan Peanut Butter and Jelly Cake or BreadThe post Vegan Peanut Butter and Jelly Cake or Bread appeared first on Vegan Richa.

Chocolate-Kissed Peanut Butter Pie

July 14 2020 Robin Robertson's Global Vegan Kitchen 

Chocolate-Kissed Peanut Butter Pie The Plant Protein Revolution Cookbook comes out in just four weeks. Let’s celebrate with something sweet from the book! The Chocolate-Kissed Peanut Butter Pie is everything you could want in a dessert and more.  The “more” being PROTEIN, of course! Each small serving of this decadent confection contains 12 grams of plant protein. This peanut butter pie is complemented by chocolate because: chocolate. The addition of almond flour and tofu (plus the peanuts and peanut butter, of course) provide a wealth of protein to this decadent treat. If you prefer a firm fudgy texture, keep the pie in the freezer; for a softer, creamier texture, keep it in the refrigerator. While the book concentrates mostly on the savory side of plant protein, this recipe shows that there are some sweet treats in store as well.  Best of all, the recipes are all plant foods — no protein powders are called for in any of the recipes. Have you pre-ordered your copy of The Plant-Protein Revolution Cookbook yet? Do it now and get bonus recipes. If you pre-order before August 11, 2020, my publisher will send you additional bonus recipes that you can start using right away! Just send your proof of purchase to the following e-mail address: plantproteinrev@quarto.com and theyll send you the bonus recipes. Now about that pie…. Chocolate-Kissed Peanut Butter Pie This recipe is from The Plant Protein Revolution Cookbook by Robin Robertson (c) 2020, The Harvard Common Press. Photo by Jackie Sobon. Crust - 11/­­2 cups (129 g) almond flour - 1/­­4 cup (22 g) unsweetened cocoa powder - 1/­­4 cup (80 g) pure maple syrup - 1 tablespoon (14 g) refined coconut oil, plus more as needed, melted Filling - 1 cup (175 g) vegan semi-sweet chocolate chips, melted - 1 (12-ounce [340 g]) package firm silken tofu, drained - 1 cup (260 g) creamy natural peanut butter - 1/­­3 cup (106 g) pure maple syrup - 1 tablespoon (5 g) unsweetened cocoa powder - 2 teaspoons pure vanilla extract Drizzle - 1/­­2 cup (88 g) vegan dark chocolate chips - 1/­­2 teaspoon refined coconut oil - 1/­­4 cup (36 g) crushed unsalted dry-roasted peanuts - Line a 9-inch (23 cm) springform pan with parchment paper. - To make the crust, in a food processor, combine the flour, cocoa powder, maple syrup, and coconut oil. Blend until crumbly and well mixed. If the mixture doesnt hold together when pinched between your fingers, add up to 1 tablespoon (15 ml) additional coconut oil. Use your fingers to press the mixture evenly into the bottom and about halfway up the sides of the pan. Place the pan in the freezer while you make the filling. - To make the filling, combine all the filling ingredients in a food processor and blend until completely smooth. Pour the filling into the prepared crust and refrigerate or freeze for 4 hours, or until firm. - To make the drizzle, in a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave for 30 seconds, then stir. If not completely melted, microwave again for 10 seconds at a time until melted. Drizzle the melted chocolate over the top of the pie and sprinkle with the crushed peanuts. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month. Variation: Try swapping out the peanut butter and peanuts for almond butter and crushed almonds. The post Chocolate-Kissed Peanut Butter Pie appeared first on Robin Robertson.

Easy Rhubarb Streusel Cake

May 27 2020 seitan is my motor 

Easy Rhubarb Streusel CakeA very simple to make rhubarb streusel cake thats mostly shortbread and big, buttery crumbs. Roasted rhubarb adds extra flavour. The post Easy Rhubarb Streusel Cake appeared first on seitan is my motor.

Cauliflower Hummus Burgers with Mint Tzatziki

May 4 2020 Oh My Veggies 

You read the title right: Cauliflower Hummus Burgers with Mint Tzatziki. I finally made a veggie burger recipe for the blog. But they’re not burger-y burgers. They’re hummus burgers. I wanted something with the flavors of hummus, in burger form. And because I like a little texture in my burgers, I didn’t want to use actual hummus. So instead, I smashed some chickpeas and cauliflower together with tahini, lemon juice, garlic and olive oil. The first time I made this, I did it without the cauliflower and it just didn’t work out. The burgers needed a little more moisture, so I thought I’d experiment by adding steamed cauliflower the next time around. The cauliflower doesn’t take away from the hummus flavor, but it makes the burgers less crumbly and adds some veggie goodness to the patties. I should mention, these burgers aren’t really made for grilling. Most veggie burgers are either cooked in a skillet, on a grill (indoor or outdoor), or baked in the oven. I pretty much hate doing them in the skillet and avoid it at all costs--they seem to end up greasy and fall apart on me. Grilling works for some burgers, but not others (again, […]

Chocolate Babka

April 23 2020 Isa Chandra Moskowitz 

Chocolate Babka Makes 2 8×4 Loaves photo by Kate Lewis Everyone’s making sourdough. But what they are NOT telling you is that there is no chocolate in sourdough. I KNOW. So all that work for nothing. How about make babka instead? The great thing about babka is that it will take you all day, you will wonder the whole time if you’re doing it right and you will need a lot of bowls and ingredients. Doesn’t that sound awesome! OK if not then listen: It’s doughy. And golden. And chocolate. And cinnamon. And you get to twist stuff. And you should make it because even if it riddles you with insecurity I promise you are doing it right. This recipe is originally from The Superfun Times Vegan Holiday Cookbook. Please buy it, I need money. Recipes Notes ~This recipe calls for chocolate cookie crumbs. The crumbs are totally necessary! But if you can find chocolate cookies, then actually any type of chocolate crumb could work. Well, not any. But let’s say graham or vanilla. Just something wafery and crisp. Don’t leave them out, they are there for texture and structure. ~I’ve been using soymilk for my babka these days. I think it comes out better than almond milk (although I said almond milk in the cookbook, I think? ~You need two 8×4 loaf pans for this recipes. But if you don’t have that you can google freeform babka and see if you can’t get some good directions. I’ve also done it in one loaf pan and the other inangel food cake pan and that is kinda fun! Other options: half the recipe or reserve the other half to make at a later time. ~If the directions sound confusing, please look at tutorial on youtube because the twisting is probably easier to understand if you see it! photo by Kate Lewis Ingredients 4 cups all purpose flour 1/­­3 cup plus 2 tablespoons sugar, divided 2 teaspoons salt 1 cup unsweetened vegan milk, warmed (not hot, wrist temp) 1 packet dry active yeast 1/­­3 cup mashed very ripe banana 1/­­2 cup refined coconut oil, softened For the filling: 12 ounces semi, finely chopped 3/­­4 cups refined coconut oil 1 1/­­2 cups finely ground chocolate cookies (see tip) 3 tablespoons agave 2 teaspoon ground cinnamon Additional milk for brushing Directions Make the dough: In a large mixing bowl, whisk the flour with the 2/­­3 cups sugar and salt. In a separate large mixing bowl, combine the warm milk with the yeast and 2 tablespoons sugar. Let it sit and get foamy. Mix the banana in with the milk mixture. Add the dry ingredients in batches, mixing well, until all ingredients are incorporated. Add the softened coconut oil. Turn out onto a floured surface and knead for a good 10 minutes until smooth and elastic.  Clean the mixing bowl, and lightly grease it with some canola oil. Add the ball of dough, spinning it into the bowl to get it lightly coated in oil. Cover with plastic wrap or a towel, and set aside in a warm place to rise for about an hour and a half. It should double in size. Line a large baking sheet with parchment paper and lightly coat parchment with oil. Divide the dough in two, and form into two rough squares on the parchment. Let rise in the refrigerator for about 30 minutes.  Make the filling: In a large metal bowl set over a saucepan of simmering water, melt the chocolate with the coconut oil, stirring with a rubber spatula, until smooth. Let cool to room temperature, then stir in the cookie crumbs and agave. Lightly grease two 8×4 loaf pans. with nonstick baking spray and line with parchment paper, allowing 2 inches of overhang on each of the long sides. Roll out each square of dough to a 16-inch square. Using an offset spatula, spread all but 1/­­2 cup of the filling in an even layer over the dough squares to within 1/­­2 inch of the edges. Starting at the long edge nearest you, tightly roll up each dough square jelly roll-style into a tight log. Using a sharp knife, cut the logs in half widthwise. Using an offset spatula, spread 1/­­4 cup of the reserved filling on the top and sides of 2 of the halves. Set the other halves on top in the opposite direction so you have two crosses. Twist each cross to form spirals and transfer each to the prepared pans. Cover the loaves with a towel and let stand in a warm place until doubled in size, about 2 hours. Preheat the oven to 375°. Brush each loaf with a little milk. Bake the loaves in the center of the oven for about 45 minutes, until puffed and well browned. Let cool slightly, then use the parchment paper to lift the babkas out of the pans and onto a rack set over a baking sheet. Discard the paper. Enjoy and instagram like crazy because you just made babka you rockstar!

Our Top 10 Favorite Bean Recipes

April 6 2020 Meatless Monday 

Our Top 10 Favorite Bean Recipes Beans are the pillars of the pantry; theyre easy to prepare, packed with plant-based protein and a host of other vitamins and minerals, versatile, flavorful, and adaptable. We love adding them to stews, transforming them into burgers, or serving them cold and dressed for a bright and hearty salad. With so many varieties available, from pinto beans and black-eye peas to navy beans and chickpeas, your recipe options are truly endless. Depending on how you cook them, beans can be creamy and elegant or toothsome and refreshing, which is why its important to have a stock of both canned beans and dried beans in your pantry. This Monday, grab a can of beans and experiment with one of our top 10 favorite bean recipes. Hearty White Bean and Millet Soup All the flavors of your favorite Italian restaurant -- roasted garlic, crushed tomatoes, dry white wine -- packed into one hearty, comforting bowl of soup. For the Hearty White Bean and Millet Soup recipe, click here .     Tahini Quinoa Bean Salad Tahini is made from pulverized sesame seeds; its creamy nuttiness is magic when used as a dressing for this colorful quinoa bean salad. For the Tahini Quinoa Bean Salad recipe, click here .     Navy Bean Bruschetta  Sure, traditional bruschetta is made with diced fresh tomatoes, but this version boasts a bit more protein thanks to a base of navy beans. For the Navy Bean Bruschetta recipe, click here .     New Orleans Red Beans and Rice For authentic red beans and rice, youve got to start with dry beans. Soak overnight and boil with some aromatics for a bean dish that is unlike anything youve ever tasted before. For the New Orleans Red Beans and Rice recipe, click here .     Farro and White Bean Veggie Burger Although the recipe calls for a handful of ingredients, you can make the base of these burgers using just farro (a yummy, toothsome grain) and white beans. Add any other additional vegetables, seasonings, or bread crumbs to round out the flavor and texture. For the Farro and White Bean Veggie Burger recipe, click here .       Butternut Squash Black Bean Chili This chili is rich and smoky thanks to the liberal use of chipotle and ancho chili powder, cumin, and, of course, lots and lots of black beans. For the Butternut Squash Black Bean Chili recipe, click here .       Quick and Easy Hummus To make hummus requires four ingredients -- chickpeas, tahini, lemon juice, salt -- and a food processor. Yep, thats it. Enjoy. For the Quick and Easy Hummus recipe, click here .       Vegetarian Hoppin John Though traditionally made with ham or bacon, this vegetarian version of Hoppin John doesnt lack for flavor thanks to hot sauce, liquid smoke, and yummy black-eyed peas. For the Vegetarian Hoppin John recipe, click here .     Roasted Red Pepper and Red Bean Meatballs Meatless meatballs made with roasted red peppers and kidney beans mimic beautifully the meat versions. The flavor is all there, too, with onion and garlic, herbs, and non-dairy Parmesan cheese. For the Roasted Red Pepper and Red Bean Meatballs recipe, click here .   Pinto Bean Falafel Most falafel recipes call for chickpeas, but this version using pinto beans is creamier than traditional versions, but with all the same flavor. For the Pinto Bean Falafel recipe, click here .     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 Our Top 10 Favorite Bean Recipes appeared first on Meatless Monday.

Southwestern Tofu Scramble (Migas)

March 30 2020 VegKitchen 

Southwestern Tofu Scramble (Migas) This tasty dish, brimming with lively southwestern flavors, is a vegan version of  a traditional southwestern egg dish. Its known as migas, a word that literally means crumbs in Spanish, in this case referring to bits of tortilla. In the original recipe, the tortilla pieces are scrambled with eggs; this version replaces eggs with tofu. The post Southwestern Tofu Scramble (Migas) appeared first on VegKitchen.

Mad Mocha Marbled Mousse Pie

March 16 2020 Robin Robertson's Global Vegan Kitchen 

Mad Mocha Marbled Mousse Pie Chocolate mousse pie has long been a stalwart of vegan desserts, but leave it to Laura Theodore (PBS’s Jazzy Vegetarian) to jazz up this favorite with a few new (and delicious!) twists that are right in the recipe title: in this recipe chocolate teams up with coffee giving it a wonderful mocha flavor.  And then, it gets all fancy with a beautiful marbled effect, making it off-the-charts gorgeous.  Another thing to love about this pie is a crust made with dates, nuts, and coconut to add even more flavor and texture. You can find this recipe and more in Lauras latest book, Vegan for Everyone.  In addition to many all-new recipes, the book features updated versions of 60 fan-favorite recipes from her earlier books.  Check it out, but first, check out this pie.....   Mad Mocha Marbled Mousse Pie MAKES 10 SERVINGS This pie is gorgeous to look at, delicious to eat and a delight to serve! Your family and guests will think you slaved for hours creating the fancy marbled effect, but its actually super easy to do! You will please chocolate and coffee lovers alike with this impressive sweet indulgence! CRUST 1 tablespoon extra-virgin olive oil, plus more to coat pan 11 Medjool dates, pitted and chopped 2/­­3 cup chopped pecans 1/­­2 cup chopped walnuts 1/­­2 cup unsweetened shredded dried coconut FILLING 1 block (14 to 15 ounces) extra-firm regular tofu, drained and crumbled 5 1/­­2 tablespoons vegan cane sugar 1/­­2 cup cold, strong brewed coffee 1 1/­­2 cups vegan dark chocolate chips (55% to 70% cacao) 1/­­2 cup unsweetened or sweetened nondairy milk Generously coat a 9-inch round pie pan with olive oil. Put all of the crust ingredients in a high-performance blending appliance and process into a dough, stopping the machine and scraping the bowl several times. The dough will be very sticky. Transfer the dough to the oiled pan and press it into the bottom and up the sides of the pan (see note). Put the pie pan in the freezer for 6 to 8 minutes, and then transfer to the refrigerator while you prepare the filling. To make the filling, put the tofu, sugar and coffee into a blender and process until very smooth. Transfer 1/­­3 cup of the tofu/­­coffee mixture to a small bowl and reserve. Add the chocolate chips to the top of the remaining tofu mixture (that is still in the blender container). Put the nondairy milk into a small saucepan and bring it to a simmer over medium-low heat. Immediately pour the simmering nondairy milk over the chocolate chip mixture and process for 30 seconds to 1 minute, or until it becomes completely smooth. Pour the chocolate filling into the chilled crust (it will mound up slightly, above the crust). Immediately drop 5 to 6 spoonfuls of the reserved tofu/­­coffee mixture onto the top of the pie. Then, using a wooden skewer or the tip of a knife, gently swirl the tofu/­­coffee mixture into the top of the pie in a pleasing, marbleized pattern. Refrigerate for at least 3 hours (or overnight), until completely set. Slice and serve! Chefs note: If you are cooking gluten free, make certain to purchase certified gluten-free tofu, available in most supermarkets. Chefs note: If desired, create a decorative edge to the crust. Using the tines of a fork, press gently down around the entire outer edge of the crust to form evenly spaced lines.   Photo Credit: Laura Theodore Recipe from Vegan For Everyone by Laura Theodore Published by Scribe Publishing Company, (C)2020. Reprinted by permission. The post Mad Mocha Marbled Mousse Pie appeared first on Robin Robertson.

Here’s How You Can Use Tofu to Recreate Your Favorite Comfort Foods

March 9 2020 Meatless Monday 

Here’s How You Can Use Tofu to Recreate Your Favorite Comfort FoodsInexpensive, packed with protein, and easy to store, tofu is an indispensable wonder food that you simply must have in your refrigerator at all times. Tofu is sold in different levels of firmness, which can range from silken (pillowy and custard-like) to extra firm (spongy). The less-firm varieties have higher water content, making them better for cream and dairy replacements. Tofu can also be used to boost the nutritional quality of your favorite dishes; blend a block of silken tofu into your typical roux-based cheese sauce for a plant-based protein boost, and no one will notice the difference. This Monday, experiment with tofu by incorporating this versatile ingredient into some of your favorite classic comfort foods. Our top tofu tips and hacks: o Press your tofu to remove water before cooking or marinating o Freeze and thaw tofu to achieve a texture more similar to meat o Marinate tofu with your favorite sauces, avoid oil-based marinades o Press, cube and air-fry or bake tofu with your favorite seasonings for easy and delicious toss-ins for salads, stir fry, burritos and beyond Alfredo Sauce Traditional Alfredo sauce is heavy, rich, but oh so delicious. Try using tofu for a version thats light, creamy, lower in calories, and higher in protein. Whats the secret? Just blend together silken tofu, vegetable broth, Italian seasoning, vegan butter, and a healthy amount of nutritional yeast. Liberally coat some fettuccine and enjoy. Buffalo Wings When battered, breaded, and baked, tofu becomes crisp on the outside, just like your favorite chicken wings. To make tofu wings, simply dredge extra-firm tofu blocks in cornstarch, dip them in a plant-based milk, coat in bread crumbs, seasonings and bake or air-fry until brown. You can create your own Buffalo sauce by mixing together hot sauce (Franks RedHot is the classic), butter or non-dairy butter substitute, and granulated garlic. Drooling for more? Check out this Crispy Tofu Finger recipe. Caesar Dressing No eggs or anchovies required to make this plant-based Caesar dressing . Blend together silken tofu, lemon juice and zest, garlic cloves, capers, Dijon mustard and nutritional yeast. Pour over some grilled romaine lettuce, and your first course it ready to go. Chicken Fried Tofu Chicken fried steak is a southern staple, but the technique, which involves a thinly sliced protein thats been breaded and pan-fried, can be made with tofu to produce the same crispy, comforting outcome. The recipe is straightforward : Simply drain, slice, and press tofu to remove as much moisture as possible; dip slices into a batter (use plant-based milk, flour, and some vinegar or lemon juice); and, finally, cover in your breading. Put the finished steaks on a wire cooling rack and bake, air-fry or sauté until golden and crispy. Jalapeno Poppers Ideal for game days and gatherings, the jalapeno popper has achieved mythical status as one of the ultimate appetizers. For a plant-based version , swap out the cream cheese for a tofu cream cheese -- which you can buy or easily make on your own . To make these plant-based bites, seed the jalapenos, slice down the middle, stuff with your tofu cream cheese and whatever other goodies you have available -- non-dairy cheese, scallions, chile powder -- and give them a quick roast in the oven until nice and charred, and top with some crushed potato chips for a little texture. Jamaican Jerk Tofu This is the kind of miracle dish that can convert anyone to tofu. The Jamaican jerk seasoning is sure-to-please. Its sort of like barbeque and sort of like curry, savory and sweet at the same time. The recipe for Jamaican Jerk Tofu is super simple: Just press and slice the tofu, submerge in the jerk marinade, and cook in a hot skillet. Lasagna Food doesnt get more comforting than lasagna. Approach this dish as you would your favorite lasagna recipe , but instead of ricotta cheese, blend together pressed tofu, nutritional yeast, garlic powder, and salt and pepper. Tofu Parmigiana   Italian night has never been easier. Press, bread, and sauté slices of tofu until their golden brown; add some tomato sauce to the bottom of a baking dish, line it with the lightly-fried tofu, top with remaining sauce, top with traditional or non-dairy mozzarella, and pop into the oven. Check out one of our favorite recipes here .   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 Here’s How You Can Use Tofu to Recreate Your Favorite Comfort Foods appeared first on Meatless Monday.


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