crumb - vegetarian recipes

crumb vegetarian recipes

Subway Testing Beyond Meatball Sub

September 20 2019 Happy Cow veggie blog 

As of September 5th, the Beyond Meatball™ Marinara sub has been available for a limited time only in more than 600 select locations in the U.S. Participating restaurant locations include Jackson, Mississippi; South Bend-Elkhart, Indiana; Fresno-Visalia, California; Louisville, Kentucky; and Harrisburg, Pennsylvania. The Beyond Meatball™ Marinara sub will make its way to select Canada locations on September 20th. The Beyond Meat team collaborated to make the meatballs exclusively for Subway. The six-inch toasted subs are made with Beyond Meats protein-packed meatballs and topped with provolone cheese, marinara sauce and grated Parmesan cheese. According to Subway’s website, the original meatball marinara sub has 20 grams of protein (using beef). With Beyond, it’ll weigh in at 24 grams of protein per sub. How to order it? Well, you can always request it on standard Italian or 9-grain wheat and forego the provolone and Parmesan to make it vegan. As for gluten-free or soy-free options, unfortunately it won’t be possible, as the meatballs were made with a special proprietary blend of breadcrumbs by Subway, which includes soybean oil. Subway appeals to so many fans because we truly offer something for everyone. Our guests want to feel good about what they eat and they […] The post Subway Testing Beyond Meatball Sub appeared first on HappyCow Blog.

Mushroom Tofu Scramble

September 9 2019 Meatless Monday 

Mushrooms and onions are seasoned with Indian spices and sautéed with crumbled tofu. This quick breakfast scramble is easily edited to incorporate whatever veggies you have in the fridge. This recipe comes to us from Amy of Mmmunch On This. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 tablespoon olive oil - 1 onion, chopped - 2 cups mushrooms, sliced - 2 pounds firm tofu, drained and crumbled - 1 teaspoon ground coriander - 1/­­2 teaspoon paprika - 1/­­2 teaspoon chili powder - 1 tablespoon ground cumin - 1 tablespoon ground turmeric - 1/­­4 teaspoon salt - black pepper, to taste - 1/­­2 of cup nutritional yeast* *optional. Found in health food stores. Heat the olive oil in a large sauté pan over medium heat. Add the onion and mushrooms to the pan and cook 5-7 minutes, or until softened. Add the crumbed tofu to the sauté pan. Season tofu mushroom mixture with coriander, paprika, chili powder, cumin, turmeric, salt and pepper to taste. Sauté for about 5 minutes, or until thoroughly combined. Sprinkle scramble with nutritional yeast, serve and enjoy! The post Mushroom Tofu Scramble appeared first on Meatless Monday.

Arugula Pesto Mac UnCheese

August 23 2019 Robin Robertson's Global Vegan Kitchen 

Arugula Pesto Mac UnCheese Just a few more weeks until Vegan Mac & Cheese hits the shelves.  To make the wait a bit easier, I’m sharing a recipe from the book that’s perfect for late summer: Arugula Pesto Mac UnCheese.  In addition to a fragrant and delicious pesto, the recipe features chopped fresh tomatoes which are now in abundance.  If you’re not a fan of arugula, you can swap it for spinach or go with a more traditional all-basil pesto. BONUS RECIPES:  If you pre-order Vegan Mac & Cheese, you can receive Bonus Recipes.  Here’s how.   Arugula Pesto Mac Uncheese Makes 4 to 6 servings This recipe is from Vegan Mac & Cheese by Robin Robertson (c) 2019, Harvard Common Press. Pasta 16 ounces ziti, or other small pasta Sauce 3 tablespoons vegan butter 1/­­4 cup unbleached all-purpose flour 4 cups plain unsweetened nondairy milk, or more 1 teaspoon salt 1 teaspoon white miso paste 1 teaspoon almond butter 1 teaspoon garlic powder 1/­­2 teaspoon onion powder 1/­­2 teaspoon ground turmeric 1/­­4 teaspoon ground black pepper 1 teaspoon fresh lemon juice 1/­­2 cup nutritional yeast 1/­­2 cup Arugula Pesto (recipe follows) 1 cup chopped fresh tomatoes 1/­­2 cup Nut Parm (recipe follows) 1/­­2 cup chopped fresh basil To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until just al dente. Drain the pasta well and return it to the pot. Set aside.To make the sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute. Whisk in the milk, salt, miso, almond butter, garlic powder, onion powder, turmeric, and pepper. Cook, whisking, for 1 to 2 minutes to blend.Whisk in the lemon juice, nutritional yeast, and pesto. Add more milk or pesto to achieve desired flavor and consistency. Pour the sauce over the pasta.Add the tomatoes and toss to combine. Place the pot over low heat and cook for 2 minutes, or until the pasta is hot. Transfer to a serving dish and sprinkle with the nut parm and basil Arugula Pesto Makes about 1 1/­­2 cups Arugula makes a flavorful pesto that can also be used on pizza or in salads, dressings, or soups. Portion and freeze any leftover pesto for later use. 3 garlic cloves, crushed 1/­­4 cup toasted walnut pieces 1/­­2 teaspoon salt 2 cups coarsely chopped arugula 1 cup fresh basil leaves 2 tablespoons olive oil 1 tablespoon fresh lemon juice 1/­­4 teaspoon freshly ground black pepper Warm water, as needed In a food processor, combine the garlic, walnuts, and salt and process to a paste. Add the arugula, basil, olive oil, lemon juice, and pepper and process to a paste. If needed, add a little warm water, 1 tablespoon at a time, to reach the desired consistency. If not using right away, transfer to a container with a tight-fitting lid, cover, and refrigerate until needed.   Nut Parm 1 cup unsalted blanched almonds, or unsalted raw cashews 1/­­3 cup nutritional yeast 1/­­2 teaspoon salt 1/­­4 teaspoon onion powder Combine all the ingredients in a food processor and pulse until the mixture has a fine crumbly texture, stopping to scrape down the sides, as needed. Transfer to a shaker jar or other container with a tight lid. Store in the refrigerator. The post Arugula Pesto Mac UnCheese appeared first on Robin Robertson.

Sesame Noodles with Lemongrass Tempeh Crumbles

August 23 2019 Vegan Richa 

Sesame Noodles with Lemongrass Tempeh CrumblesSesame Noodles with Lemongrass Tempeh Crumbles. Tempeh is marinated then roasted to make a delicious savory crumble which is served over quick noodles dressed in sesame oil and soy sauce. Vegan Gluten-free Nut-free Recipe. Jump to Recipe I had some noodles and tempeh to use up and that’s how this quick stir fry came about. Tempeh is marinated in ginger, garlic, soy sauce, lemon grass and sesame oil. Then cooked until it is golden. The noodles are tossed with sesame oil, rice vinegar, soy sauce and some garlic and sriracha and warmed, then served with the delicious tempeh crumbles. Add some blanched broccoli, or roasted veggies to the stir fry. Add in some peanut or almond butter to the noodles for creamy noodles. Use tofu or chickpeas! Loads of options. See soy-free option in notes. Lets make this!Continue reading: Sesame Noodles with Lemongrass Tempeh CrumblesThe post Sesame Noodles with Lemongrass Tempeh Crumbles appeared first on Vegan Richa.

Hendrix College Throws a “Gardein Party”

August 12 2019 Meatless Monday 

Hendrix College Throws a “Gardein Party”Gardein , a product line of meat-free foods, wanted to highlight their new products within a college setting so they reached out to the Meatless Monday team for help. Meatless Monday instantly connected them to Hendrix College in Conway, Arkansas. The schools award-winning dining hall already offers vegan and vegetarian food choices on a daily basis and encourages students to join in meat-free dining on Meatless Monday. Hendrix also works with local farmers and implements recycling programs to keep their menu local and sustainable. A Hendrix chef shows off the Gardein burger The three parties came up with the concept of a Meatless Monday Gardein Party, a day the school cafeteria would set aside to sample new plant-based Gardein burgers, meatballs and crumbles. One of the schools chefs, Marshall Hines, helped create the menu. The party was a huge hit for both the staff and student body. Cindy Mosley, R.D., Hendrix College Associate Director of Dining Services, said, We highlighted the event when we submitted an entry to the Loyal E. Horton Dining Awards. This award considers the dining facility as a whole by rating menu, merchandising and presentation, marketing, nutrition and wellness, and sustainability. When members of the staff attended the award ceremony at the National Association of College & University Food Services (NACUFS) National Conference they received great news. Hendrix College and the Gardein Party promotion was awarded 2nd place in the category of Residential Dining Facility. Congratulations Hendrix, well done! If youre interested in introducing Meatless Monday to your K-12 school, college or university, we provide everything you need to get started. Our free downloadable guides include simple steps to get going, engaging graphics, proven keys to success, and science-backed research from our partner, The Johns Hopkins Center for a Livable Future. The post Hendrix College Throws a “Gardein Party” appeared first on Meatless Monday.

Easy Vegan Waffles 1 Bowl

July 23 2019 Vegan Richa 

Easy Vegan Waffles 1 BowlEasy Vegan Waffles! Crispy, Delicious, waffles for Everyday Breakfast. 1 Bowl, Freezer friendly. Serve with fruits and  favorite toppings. Vegan Waffle Recipe. Soy-free Nut-free option  Jump to Recipe Sometimes you just need some good waffles to start the day! Simple everyday waffles that you can dress as you like. These easy waffles are a breeze to put together. They can also be adjusted to preferred crispyness and texture. I make a mix of flours and use that in the waffle recipe. You can play around with other flours of choice too. A direct completely gluten-free substitution doesn’t work in the recipe, I’ll have a gluten-free version posted separately with a gf blend and the process that makes crispy non dry non crumbly waffles. In this recipe, you can replace a quarter of the flour with an alternate flour(with or without gluten flour). Lets make some.Continue reading: Easy Vegan Waffles 1 BowlThe post Easy Vegan Waffles 1 Bowl appeared first on Vegan Richa.

Scrambled Tofu Florentine

June 10 2019 Meatless Monday 

Onion and tofu crumbles are seasoned with thyme, paprika and turmeric for a savory smoky taste. Lemon juice and sliced radishes infuse this fragrant scramble with tart flavors and a refreshing crunch. This recipe comes to us from Meg of Yoga Saves the Day. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 tablespoon olive oil - 1 medium onion, chopped - 1 teaspoon dried thyme - 1 teaspoon ground paprika - 1 teaspoon ground turmeric - 1 bunch spinach, washed well and chopped - 1 pound firm tofu, drained and crumbled - salt and freshly ground pepper, to taste -  1/­­4 cup nutritional yeast* - Juice of 1/­­2 lemon - 4 radishes*, sliced for garnish *Optional.   Place the oil in a medium skillet over medium-high heat. Add the onion and sauté for 4-6 minutes, or until the onion becomes soft. Season with thyme, paprika and turmeric. Stir to coat the onion evenly. Cook for 1 minute more, or until the spices become fragrant. Add the spinach and toss until coated. Cover and cook for 3 minutes, or until the spinach has wilted. Uncover and stir in the crumbled tofu. Season with salt and pepper to taste. Turn the heat down to medium and cook for 8 minutes more. Add the lemon juice and nutritional yeast, if using. Stir well, taking care not to mash the tofu. Taste for seasoning and adjust to preference. Serve the tofu scramble on plates in 4 equal portions. Garnish with sliced radishes, if using, and enjoy! The post Scrambled Tofu Florentine appeared first on Meatless Monday.

Vegan Portobello Mushroom Burger

May 16 2019 Vegan Richa 

Vegan Portobello Mushroom BurgerVegan Portobello Mushroom Burger. Portobello marinated and stuffed with vegan mozzarella, then breaded to make Crispy Portobello Sandwiches! Top with more vegan mozzarella cream, fresh herbs. Vegan Recipe. Nutfree Gluten-free options Jump to Recipe I’ve been wanting to convert this marinated portobellos with garlic sauce into a hand held burger thing for a while. with some crispy breading action. so here goes! The mushrooms are marinated in a delicious balsamic soy marinade, then baked until al dente. They are then stuffed with an easy cashew mozzarella cream and coated liberally with breadcrumbs. Then baked to golden perfection. Now if you can wait at this point, then assemble the burger, else these portobellos are ready to devour with some extra mozzarella cream and fresh basil or herbs! so good. This looks like a long recipe with the many components, but you can make the mozzarella cream ahead and then its just baking and serving. You can also use other cheese sauce of choice here. and Serve the mushrooms however you like, bunless, or over a bowl or with mashed potatoes or over spaghetti with marinara! Lets get to it!Continue reading: Vegan Portobello Mushroom BurgerThe post Vegan Portobello Mushroom Burger appeared first on Vegan Richa.

Rhubarb Crumble Sheet Cake + Swedish Fika Contest

May 2 2019 Green Kitchen Stories 

Today we are teaching you about the sacred Swedish coffee + cake ritual known as Fika, share the recipe for a delicious Rhubarb Crumble Cake and have a fun competition where you can win a trip to Stockholm and a fika with us!

15 Gardein Recipes for the Most Delicious Earth Day

April 22 2019 Meatless Monday 

15 Gardein Recipes for the Most Delicious Earth DayHappy Earth Day! This 49-year-old holiday honors the planet and raises awareness around how we humans can better protect it, and were ready to celebrate. One of the easiest ways to do good by the environment is to eat less meat : Eating less meat decreases greenhouse gas emissions, water use and land use. And by the way...its also good for YOU. This Earth Day, weve teamed-up with our friends at Gardein to help you host a delicious Earth Day clean-up event at home with new, creative plant-based recipes. We challenged our talented influencer and blogger community to come up with marvelous, meatless recipes, that make going green easy and delish. Every time you swap a meat-based meal for a plant-based one, you can feel good about helping out the planet. Check out how your meatless meal makes an impact :   On this Meatless Monday, celebrate Earth Day with one of these earth-friendly Gardein dishes:   Meatless Meatball Chickpea Curry from WoonHeng One-Pot Chili Mac from JL Goes Vegan Vegetarian Loco Moco from Simply Healthyish Vegan Coconut Curry Chick’n Tenders Skillet from Jackie Newgent Spicy Indo Chinese Crispy Chick’n from Chef Priyanka ‘Chicken’ Scallopini Sandwich from Life Currents Crisp and Crunch Chick’n Salad from Kat Loves Kale Open-Face Bean Tacos with Beefless Ground Crumbles from Fit Fathers Curried Lentil Soup from I Crashed the Web Vegan Cottage Pie from Di Hickman Malai Kofta Meatless Meatballs from The Kitchen Docs Watercress Salad with Gardein Crabless Cakes from The Levantess Spaghetti with Gardein Meatless Meatball from Su’s Healthy Living Vegetarian Meatballs in Coconut Sauce from The Quotable Kitchen Mexicorn and Beefless Ground Burritos from Lydia’s Flexitarian Kitchen Did you make something extra special for Earth Day this year? Tell us about it by leaving a comment on our Facebook  page or post it using #MeatlessMonday. If youre looking for other meatless recipe inspiration, be sure to check out our recipe gallery . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook ,  Twitter ,  Pinterest , or  Instagram ! The post 15 Gardein Recipes for the Most Delicious Earth Day appeared first on Meatless Monday.

Stadiums Up Their Game with New Meatless Options

April 15 2019 Meatless Monday 

Stadiums Up Their Game with New Meatless OptionsWhether youre in it for the love of the game or the delectable ballpark eats, baseball season is in full swing. In 2019, stadiums are offering more meatless options than ever before: From the Impossible Burger to falafel-packed pitas to meat-free Philly cheesesteaks, theres no shortage of tasty ways to fill up at the concession stands. Find a few notable favorites below. Photo Credit: Beyond Meat Dodger Stadium Burgers and hot dogs are ballpark staples, and now meatless options are, too, at Dodger Stadium in Los Angeles. Find the Impossible Burger topped with herb mayo, lettuce, tomato and onions at Field Section 47 and Reserve section 29, according to Eater . Beyond Meat is also available, in the form of a Dodger Sausage , at Field 10, Loge 133, and Reserve 4.   Citi Field Mets fans can whet their appetites at the Goya Burrito Bar (Section 414), where they can choose from bean, rice and veggie burritos, bowls, or nachos, Eater reported. In the mood for something else? Youre in the right place, as AM New York highlighted. Score a margarita pizza cupcake (Jim Beam Highball Club on the Promenade),  Shake Shacks Portobello Shroom Burger (Section 140, Field Level Concourse), a veggie taco at El Verano Taqueria (Section 139, Field Level Concourse), or a veggie dog at Hain Celestial Gluten Free & Organic Stand (Section 105).   Globe Life Park Stadium The Texas Rangers provide their fans with a meatless haven at Globe Life Park Stadium . The Ballpark Vegan (near section 16) serves up a variety of meatless eats, including a Beyond Burger topped with vegan cheese, street tacos loaded with Beyond Meat crumbles and vegan chili.   T-Mobile Park If you have tickets to a Seattle Mariners home game, come hungry ! Find the seemingly ubiquitous Impossible Burger at Lil Woodys Burger & Shakes (at the Pen). This version is built the old fashioned way, topped with chopped onion, diced pickle, tomato, lettuce, ketchup and mayo. Hit It Here Café (Right Field Hit It Here Terrace) serves a fully vegan Beyond Burger, which is paired with vegan Just Mayo. At The Natural (Section 105), Beyond Meat is served in the form of a sweet and spicy sausage. Here you can also order avocado toast - not yet a ballgame staple, but whos to judge? At Paseo (Edgars Cantina and Edgars Home Run Porch), you can chow down on the Tofu Delight Sandwich, which features sautéed organic tofu with garlic aioli, caramelized onion, cilantro, pickled jalape?o and romaine lettuce, all served on a toasted baguette.   Yankee Stadium Yankee Stadium boasts tons of meatless dining options. At Bareburger (section 132), choose between the Beyond Sausage sandwich, avocado bites or the Changeup Burger (Impossible Burger, pickled red onions, spinach, guacamole, spicy pico de gallo on a sprout bun). At the Toyota Terrace (in the right field bleachers), try a crispy buffalo cauliflower bun thats served with celery slaw and creamy bleu cheese. If youre craving something sweet, its important to know theres a Ben & Jerrys Scoop Shop located in Sections 125 and 318.   Oracle Park The three-time World Champion San Francisco Giants are winners in more ways than one: Their stadium food options are truly trophy-worthy. The venue hosts a culinary garden behind the centerfield wall, from which two restaurants source fresh produce like kale and avocado. Beyond an assortment of fresh veggies, there are tons of meatless meals available here. The Garden Table offers an Impossible beef-based chili, and the standard Impossible Burger is available at Derby Grill outposts. Guests can go beyond classic ball game fare with the rice bowl (baby bok choy and baked tofu) or the noodle bowl (roasted eggplant, wok-seared bell peppers, crispy tofu) at Fongs , located on the second floor promenade.   Citizens Bank Park Grammy Award-winning musician Questlove has certainly upped the Philadelphia Phillys cool factor. Launched at the end of March 2019, the teams Citizens Bank Park is now serving Questloves Cheesesteak , a meatless riff on the citys iconic dish made with - you guessed it - Impossible Meat (Sections 108 and 120). In addition to the new menu item, plant-based meals can be found at Shake Shack, the first sit-down Shake Shack in a sports venue (near the Third Base Gate) and at Harry the Ks Broadcast Bar and Grille, which is serving up curry cauliflower lettuce (Left Field Gate).   Did we miss one your meatless stadium faves? Tell us about it by leaving a comment on our Facebook  page or post it using #MeatlessMonday. Want to bring Meatless Monday to your local stadium or community? Become a Meatless Monday Ambassador today ! Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Stadiums Up Their Game with New Meatless Options appeared first on Meatless Monday.

Zucchini, Tempeh and Mushroom Bolognese

April 3 2019 Golubka Kitchen 

Zucchini, Tempeh and Mushroom Bolognese This might be our favorite recipe so far this year! We were craving bolognese, but were also mindful of the fact that it’s spring, which generally has people cooking lighter, greener fare. So we compromised and came up with a vegetable-packed bolognese that doesn’t depend on canned tomatoes. Instead, we start with fresh cherry tomatoes, bell pepper, zucchini, and tons of basil. Tempeh and mushrooms bring savoriness and meatiness, while some pantry staples help build the deep flavors that you’d generally expect from bolognese. The result is super flavorful and amazing on pasta, but it also feels lighter and more spring-appropriate than your traditional bolognese. We’ll be showing how to make this recipe step-by-step on our Instagram Stories later today, so check that out if you’re interested in trying it :) If you’re doubtful about including zucchini in bolognese, give it a chance! When roasted, it has a nice, meaty texture that goes perfectly with the mushrooms and tempeh. In addition to that, some of the zucchini gets blended into the sauce, which makes the whole thing super creamy. This recipe is also great for tempeh skeptics. The tempeh just takes on the flavors of the sauce and aromatics here and contributes a meaty bite, without any other foreign flavors. We’re having a bit of a tempeh obsession right now and it’s so good in this dish. That’s pretty much it! Hope you try this one and thanks so much for all your comments on last week’s giveaway. Zucchini, Tempeh and Mushroom Bolognese   Print Serves: 6 Ingredients 8 oz tempeh 2 tablespoons tamari 2 tablespoons balsamic vinegar ⅓ cup cashews ⅓ cup sun dried tomatoes (dry, not oil-packed) 10 oz cherry tomatoes - halved 2 zucchini - cut in half lengthwise 1 red bell pepper - cored and quartered 1 lb crimini mushrooms - quartered sea salt freshly ground black pepper avocado oil or other roasting oil of choice 1 yellow onion - chopped 3 cloves of garlic - minced 1 tablespoon tomato paste splash of red wine (optional) ¼ cup nutritional yeast 12 oz pasta or more - for serving 1 bunch of basil - chopped, plus more for garnish Instructions In a bowl, crumble the tempeh and drizzle with the tamari and balsamic, toss to coat. Soak the cashews and sun dried tomatoes in hot water. Preheat oven to 400° F (200° C). Prepare 2 parchment paper-covered baking trays. Arrange the tomatoes, zucchini, bell pepper, and mushrooms on the trays. Sprinkle everything with salt and pepper, drizzle with oil, and mix to coat. Place the trays in the oven and roast for 35-45 minutes, until all the vegetables are soft and all the liquid thats been released by the mushrooms cooks off. Meanwhile, heat oil to a large pan set over medium heat (if you dont have a large pan, consider using a soup pot here). Add the onion and sauté for 7 minutes, until translucent. Add the marinated tempeh, stir once, and then let sit without stirring for a good 3-4 minutes, so that it thoroughly browns. Stir and sauté for another 3-4 minutes, until completely browned. Stir in the garlic at the end. Add the tomato paste and a splash of wine, if using, and stir to coat. Once the vegetables are done roasting, in an upright blender, combine 1 roasted zucchini half, all of the bell pepper, all the tomatoes, about ⅓ of the amount of the mushrooms, the drained cashews and sun dried tomatoes, nutritional yeast, and about 3 cups of water or broth. Blend until smooth, taste for salt and adjust if needed. Cube the remaining roasted zucchini. Add the sauce to the pan with the tempeh, along with the cubed zucchini and remaining mushrooms and bring up to a simmer. Let the sauce reduce for 10-15 minutes. Meanwhile, cook the pasta. Once the sauce is done cooking, stir in the basil. Serve the bolognese over pasta, garnished with more basil. Notes This bolognese keeps really well, so we suggest cooking as much pasta as youre planning on eating that day and serving it with the sauce bit by bit. That way, you can enjoy properly cooked, al dente pasta every time. 3.5.3226 You might also like... Salsa-Style Nectarine Panzanella from Cook Share Eat Vegan Mediterranean Dolma Sweet Potato, Fig and Eggplant Bowl with Hazelnut Vinaigrette Simple Mango Gazpacho .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Zucchini, Tempeh and Mushroom Bolognese appeared first on Golubka Kitchen.

Asparagus Avocado Tomato Salad

March 25 2019 Meatless Monday 

This asparagus avocado and tomato salad takes about 15 minutes to make. Its a super easy Keto recipe, healthy and incredibly tasty. This recipe comes to us from Blondelish . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 4 large eggs - 1.5 lbs. (0.7Kg) asparagus ends trimmed and chopped into 1.5″/­­4cm pieces - 1.5 cups quartered cherry tomatoes - 2 ripe avocados diced - 1/­­4 cup crumbled blue cheese - 1/­­3 cup raw Brazil nuts or pecans roughly chopped - 1/­­2 small red onion finely sliced - 2 Tbsp extra virgin olive oil - 2 Tbsp apple cider vinegar - Sea salt and ground black pepper to your taste   1. Fill up a large pot with water and bring it to a boil. 2. Carefully place the eggs into the pot and boil for 4 minutes. Next, add the asparagus and boil for 2 more minutes. 3. Meanwhile, fill up another large pot with cold water and ice and keep it handy. 4. As soon as the eggs and asparagus are done cooking, place them into the ice bath for 5 minutes to halt the cooking process. Drain and set aside. 5. Gently peel the eggs and cut them in quarters. 6. In a large salad bowl, add asparagus, eggs, tomatoes, avocado, blue cheese, Brazil nuts, and onion. 7. Season with sea salt and fresh ground black pepper and drizzle olive oil and vinegar. 8. Gently toss to combine and enjoy! The post Asparagus Avocado Tomato Salad appeared first on Meatless Monday.

Walnut “Meat” Stuffed Pepper

March 11 2019 Meatless Monday 

Walnuts stand in for ground beef in this Tex-Mex-inspired stuffed pepper. This recipe comes to us from Chef Lisa Sereda, executive chef of Wine Time . Chef Sereda cooked it for the Meatless Monday Rapid Fire Challenge at the 2019 International Restaurant & Foodservice Show of New York. Serves 8 – 10 - 6 quarts of water - 12 medium sized Anaheim peppers - 2 cups diced yellow onion - 2 tbsp minced garlic - 3 cups roasted peppers - 6 cups roasted walnuts - 2 1/­­2 tbsp cumin - 1 tbsp cayenne pepper (plus or minus depending on spice index) - 2 tbsp paprika - 4 tbsp white sugar - 1 tbsp salt -  1/­­4 cup lemon juice - 2 tbsp olive oil - 6 cups shredded white cheddar (more or less depending on cheesy preference) - 2 cups crumbled feta - 1 cup full fat Greek yogurt (to make the pepper vegan, skip the cheese, feta and Greek yogurt) - Non-stick cooking spray - Diced fresh chives for garnish   Directions: Preheat oven to 425 degrees F. Bring water to full boil in large saucepan. Cut peppers lengthwise down one side from stem to within 1/­­2 inch of tip. Boil peppers in water for about seven minutes or until pepper turns an olive green color. Remove and place in ice bath and remove seeds and veins from pepper. Drain and pat peppers dry. In separate pan sauté onion and garlic in olive oil until translucent. Pulse roasted walnuts in food processor or chop until the consistency of sautéed ground beef. Add chopped walnuts to onion and garlic and cook until mixed through. Chop roasted bell peppers in food processor until almost a liquid consistency. Add to walnut mixture. Add cayenne, paprika, cumin, sugar, salt and lemon juice. Sauté on medium for about five minutes until the mixture begins to come together and most of the moisture has evaporated. Place peppers onto prepared cooking sheet (spray bottom of pan with nonstick cooking spray before placing peppers on pan). Stuff each pepper with desired amount of walnut meat mixture. Cover each pepper with generous amount of white cheddar (omit for vegan pepper). Cook uncovered for about twenty minutes until cheese is melted and slightly browned. Garnish with crumbled feta, a drizzle or scoop of Greek yogurt and fresh chives.   The post Walnut “Meat” Stuffed Pepper appeared first on Meatless Monday.

Basic Brown Bread (Gluten-Free)

August 23 2019 VegKitchen 

Basic Brown Bread (Gluten-Free) This bread is one of my favorites to have around for midday snacking, toasting, or using as bread crumbs. It is delicious toasted and topped with vegan mayonnaise, a fresh garden tomato, and a generous sprinkle of freshly ground black pepper. Reprinted from Great Gluten-Free Vegan Eats* by Allyson Kramer (Fair Winds, (C) 2012), by permission of the author. The post Basic Brown Bread (Gluten-Free) appeared first on VegKitchen.

Vegan Strawberry Galette No Oil

August 8 2019 Vegan Richa 

Vegan Strawberry Galette No OilEasy Vegan Strawberry Galette with a crisp crust, lime zest and topped with whipped coconut cream! Just 10 Ingredients! No Oil. Vegan Soyfree Recipe, can be made nut-free, gluten-free   Jump to Recipe A Simple Crust, seasonal berries, baked and served with whipped coconut cream. Enough said! This Slice of summer comes together quickly with a few ingredients. Mix up the flour with salt, sugar, baking soda, then add coconut cream to make crumbs. Then bring it together using some coconut milk and roll it out. Ripe plump strawberries are thinly sliced and added to the crust. add some lime zest, fold and bake. The strawberries roast and get jammy because of their liquid during baking and the crust holds all that juicyness in. This tart is easy and so delicious! For gluten-free option see, recipe notes. Lets make it!Continue reading: Vegan Strawberry Galette No OilThe post Vegan Strawberry Galette No Oil appeared first on Vegan Richa.

Sattu Paratha

July 7 2019 Manjula's kitchen 

Sattu Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Sattu Paratha Sattu Paratha, Sattu Ka Paratha is made with spicy sattu filling, sattu is roasted chana flour. This is a popular paratha in state of Bihar. Sattu Paratha is a great breakfast treat and a good lunch box option. For Dough - 1 cup whole wheat flour (roti ka atta) - 1 tbsp oil -  1/­­2 tsp salt -  1/­­3 cup water to make dough (use as needed) Filling - 1 1/­­2 cup sattu, dailya, roasted chana flour - 2 tbsp oil - 1 1/­­4 tsp salt -  1/­­2 tsp cumin seeds (jeera) - 1/­­8 tsp asafetida (hing) - 1/­­8 tsp nigella seeds (kalonji) -  1/­­2 tsp mango powder (amchoor) -  1/­­4 tsp red chili powder - 1 tbsp green chili finely chopped -  1/­­3 cup water to make crumbly dough (use as needed) Also Need - 2 tbsp whole wheat flour (to roll the paratha) - 2 tbsp oil (to cook the paratha) Making Dough -  Mix flour, salt, and oil add water as needed to make a soft dough. Knead dough for about two minutes on a lightly greased surface to make the dough soft, smooth and pliable. Cover the dough and let the dough rest for at least ten minutes. Filling -  Mix all the filling ingredients together, sattu, salt, asafetida, cumin seeds, kalonji, mango powder and green chili, well. Add water as needed to bind all the ingredients together. Use just enough water, it should hold everything together. Making Paratha -  Divide the dough and filling into six equal parts and form into balls. Filling balls will be little bigger than dough. -  Roll dough into a 3 circle. Place a filling in the center. Pull the edges of the dough to wrap it around the sattu filling. Repeat to make all six balls. Let the filled balls settle three to four minutes. -  Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. -  Press the filled ball lightly on dry whole wheat flour from both sides. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour. -  Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots. -  After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. -  Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas. Paratha are best served hot and crispy. Parathas can be kept at room temperature for up to two days wrapped in aluminum foil or in a covered container.  For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven. Serving Suggestions Parathas can be served with Plain Yogurt, Mango pickle, or with Aloo Tamatar ki Sabji , (Potatoes with spicy tomato gravy) a classic combination. What is Sattu The difference between  besan and sattu because they both look about the same. The difference being that whereas besan is the flour of raw gram, and sattu is the flour of the roasted gram. Roasting the besan it is not same as the flour of roasted chana. Sattu is also high in protein. The post Sattu Paratha appeared first on Manjula's Kitchen.

Spaghetti with toasted garlic breadcrumbs and blistered cauliflower

June 7 2019 Vegan Richa 

Spaghetti with toasted garlic breadcrumbs and blistered cauliflowerEasy Spaghetti with toasted garlic breadcrumbs and blistered cauliflower. 30 Min Vegan Pasta Meal with toasted breadcrumbs and roasted cauliflower. Vegan Nutfree Soyfree Recipe Jump to Recipe I had been eyeing Mario batali’s toasted breadcrumb spaghetti when I first happened upon it. The toasty garlic and breadcrumb idea was intriguing. I changed up the process to toast the breadcrumbs and garlic together. The flavor of the mix is enhanced with some lemon zest and pepper instead of cheese. The dish gets rounded up with some blistered cauliflower that enhances the toastyness and balances the garlic and parsley. I use fresh bread for breadcrumbs in this dish as the breadcrumbs are tastier, less dry and absorb a lot more flavor. Be generous with the garlic, breadcrumbs, toasting time and parsley or other favorite fresh herb! Lets make it.Continue reading: Spaghetti with toasted garlic breadcrumbs and blistered cauliflowerThe post Spaghetti with toasted garlic breadcrumbs and blistered cauliflower appeared first on Vegan Richa.

Tomato Tofu Scramble

May 13 2019 Meatless Monday 

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

Sofritas Bowl

April 22 2019 Meatless Monday 

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

Recipe | Deconstructed Breaded Zucchini

April 15 2019 Oh My Veggies 

Clearly I am watching too much Top Chef. Because everything on Top Chef is deconstructed, right? You can’t argue with the fact that breaded zucchini is awesome. So why deconstruct it? Well, because breaded zucchini is a huge hassle to make what with the egg on the hands and the breadcrumbs under the fingernails. And painstakingly dipping each little zucchini round into egg and then breadcrumbs takes a lot of time too. Deconstructed breaded zucchini is breaded zucchini for those of us who are short on time, lazy, or a little bit of both. While the onion might not be included in the original version, I threw it in because I had it on hand and I like sauteed zucchini with onions. So why not? This might not be quite the same as breaded zucchini, but it does take half the time (and effort!), which is a big plus in my book.

Eggplant Pesto “Meatballs”

April 15 2019 Meatless Monday 

Who said meatballs must be made with meat? Hearty eggplant is one of the best vegetable substitutes for making meat-less meatballs because of its meaty texture and high fiber content. These plant-based Eggplant Pesto Meatballs have a similar texture to your traditional Italian recipe, but the eggplant in our recipe gives these balls a more tender and silky consistency and a flavor that makes it easy to forget that you are not eating beef. This recipe comes to us from Triad to Wellness . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Makes 40 meatballs (5 servings) - Eggplant mixture 1 1/­­2  tbsp  olive oil 1  medium  onion  chopped 2  garlic cloves  minced 1 1/­­4  pounds  eggplant  unpeeled and cut into 1″ cubes 3/­­4  cup  water 1/­­4  tsp  salt 1/­­2  tsp  pepper 1  cup  panko bread crumbs red pepper flakes  optional - Cashew Pesto 2  garlic cloves,  minced 1 cup  raw cashews,  soaked overnight or boiled for 20 minutes until soft 2  tbsp  pine nuts 2  tbsp  water 2  tbsp  lemon juice 1/­­4  cup  nutritional yeast 1/­­4  tsp  sea salt   Preheat oven to 400 degrees F. Place 1/­­2 tablespoon olive oil in a large nonstick skillet over medium high heat. Add onion and saute until translucent about 3 minutes. Add garlic until lightly browned, remaining olive oil, and eggplant, and brown on both sides. Add water, season with salt and pepper and cook, stirring occasionally until eggplant is soft. Remove from heat, transfer to a heat proof bowl, and set aside. In a food processor, add garlic, cashews, pine nuts, nutritional yeast, sea salt, and water. Process until smooth. Add basil, lemon juice, and olive oil while processing. Mix until smooth and set aside. In the bowl, mash eggplant into small pieces with the back of a wooden spoon or potato masher. Add the cashew pesto and mix well. Lastly, add the breadcrumbs and red pepper flakes and stir until well combined. Roll eggplant meatless balls in about 2-inch diameter approximately 1 1/­­2 tablespoon of mixture. Transfer to parchment lined baking sheet and bake until browned (about 25 minutes) turning once so the eggplant pesto “meatballs are browned on both sides. Serve over zucchini noodles or your choice of pasta with tomato sauce. The post Eggplant Pesto “Meatballs” appeared first on Meatless Monday.

Cajun Roasted Cauliflower “Steaks” with Chimichurri Sauce

March 26 2019 Vegan Richa 

Cajun Roasted Cauliflower “Steaks” with Chimichurri SauceVegan Cajun Roasted Cauliflower “Steaks” with Chimichurri Sauce. 30 Mins, super Flavorful. Slice into thick slices or just chop into florets to make this delicious Cajun Cauliflower. Serve with chimichurri or a cooling dressing. Glutenfree Soyfree Nutfree Recipe. Jump to Recipe I’ve wanted to make just the Cajun cauliflower since I posted the now very popular Garlic pasta with roasted cajun cauliflower. Creamy Pasta with smoky spicy cauliflower makes a fabulous weekday meal! I make my own cajun blend so I can control the flavor and heat and it works out wonderfully over cauliflower.  For crispier cauliflower, add some breadcrumbs to the spice mix and then toss. Adjust the heat of the cajun seasoning by reducing cayenne, pepper flakes, black pepper and using more of sweet paprika. Serve these Cajun Caulilfower “steaks” with some cooked grains or beans in a bowl with some hearty crunchy greens or lettuce to make a meal. Lets bake!Continue reading: Cajun Roasted Cauliflower “Steaks” with Chimichurri SauceThe post Cajun Roasted Cauliflower “Steaks” with Chimichurri Sauce appeared first on Vegan Richa.

Gur Para (Punjabi Sweet Snack)

March 17 2019 Manjula's kitchen 

Gur Para (Punjabi Sweet Snack) (adsbygoogle = window.adsbygoogle || []).push({}); Gur Para, Punjabi Sweet Snack Gur Para is a traditional Punjabi treat. This is made in preparation for festivals such as Holi, Makarshakrantri, and Diwali. Gur Para makes for a great homemade gift because of its long shelf life. It can be stored for up to 2 months in an airtight container. This is a super simple recipe that only requires a few ingredients.   For Dough - 1 cup all-purpose flour (plain flour, maida) - 2 Tbsp sooji fine (samolina) - 2 Tbsp oil - 1/­­3 cup water, use as needed For Syrup - 3/­­4 cup gur (jaggery) - 1 tsp oil - 1/­­4 cup water Making Para -  Mix flour, sooji, and oil, and mix it well to get consistency of breadcrumb.  Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes. - Knead the dough for another minute and divide in two equal parts. - Take each part of the dough and make a flat ball shape. Roll them into 8-inch circles and thickness of salted crackers. - Cut each of the rolled dough into about half inch wide and 2 inch long pieces. Note: you can cut them in your desire shape. - Heat the oil in a frying pan on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little piece of dough in the oil. The dough should make the oil sizzle and come up slowly. - Fry the paras until both sides are light golden-brown. Let them cool off to room temperature before coating them. Making Sugar Syrup -  Put the water and gur in a frying-pan and bring to a boil on medium heat. Keep stirring till gur is dissolve, syrup should be about 1 thread, to check the right consistency of syrup drop the syrup in cold water and you should be able to roll into ball. Close the heat. - Put all the paras to the syrup and mix it well, making sure all the paras are coated with syrup. Keep stirring every few minutes and keep separating them. After they are just warm, take them out on a greased plate, making sure that paras are not clumped together. - Allow them to cool. Gur paras can be stored for several weeks in airtight container. Notes: If Syrup consistency is not right paras will be sticky, if paras are little sticky let them dry for longer. You will also like to see these recipes they are good for gifting and easy to make Moong dal Ladoo, Apple Coconut Burfi, Besan Save   The post Gur Para (Punjabi Sweet Snack) appeared first on Manjula's Kitchen.

My Heart Beets Salad

February 11 2019 Meatless Monday 

Cutting the beet into hearts makes this salad appear time consuming, but is so simple, it only takes minutes to make. Red beets get their beautiful crimson color from phytonutrients, which also provides detoxification and anti inflammatory benefits. This recipe was created by Donna Kelly of Apron Springs. Serves 4 - 1/­­4 cup extra virgin olive oil - 2 tablespoons balsamic vinegar - salt and pepper, to taste - 4 medium beets, peeled - 1 tablespoon canola oil - 1/­­4 teaspoon salt - 1 head butter lettuce, cleaned and torn bite size - 4 ounces goat cheese, crumbled - 1/­­2 cup roasted almonds Preheat an oven to 425 degrees. Whisk the olive oil and balsamic vinegar together in a small bowl. Season with salt and pepper to taste. Slice the beets 1/­­4 inch thick and cut them into heart shapes using cookie cutters or a knife. Transfer the beet hearts to a baking sheet. Drizzle with the canola oil, sprinkle with the salt and place in the oven. Roast for 30 minutes, or until softened. Dress the lettuce with the balsamic vinaigrette in a large bowl, tossing to ensure the dressing is evenly distributed. Divide into 4 servings and top each with equal amounts goat cheese and almonds. Lay the roasted beet slices artistically on each salad and enjoy! The post My Heart Beets Salad appeared first on Meatless Monday.


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