cumin - vegetarian recipes

Try it! You will enjoy it!

Vegan Red Lentil Sweet Potato Curry

Bhapa doi recipe | steamed yogurt pudding | bengali yogurt sweet recipe

Hemp-Mus

Spiced Lentil Tacos










cumin vegetarian recipes

Avocado Paratha

March 30 2020 Manjula's kitchen 

Avocado Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Print Avocado Paratha Avocado Paratha, these days I'm spending a lot of time at home, so I decided to experiment in the kitchen. I had one extra avocado left after making some guacamole dip. Avocados seem to be very popular these days most often served as "Avocado Toast". I decided to put an Indian twist and use the extra avocado in delicious flavorful parathas. It actually turned out great and I enjoyed, but I think it needed a few tweaks. I added some extra spices and it turned out even better. Avocados have many health benefits, including being a "healthy" fat and they taste great! I like to serve Avocado Parathas as a snack with tea. It can also be served with any gravy-based dish; however, I think its complemented perfectly with "Aloo Tamatar" or "Spinach Raita". This is also a satisfying lunch box meal. This recipe will serve 3. Course Breakfast Cuisine Indian Keyword Avocado Pancake, Avocado Roti, Bread, Chapati, delicious, Easy Cooking, Guacamole Bread, Healthy, Homemade, Jain Food, Lunch Box, Main Meal, Onion Garlic Free Cooking, Roti, Side Dish, Swaminarayan, Teatime Snack, Unleavened Bread, Vegan, Vegetarian, Veshno Cooking, Video Recipe Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 3 people Ingredients1 large ripe avocado 1 1/­­4 cup whole wheat flour use as needed 1/­­2 tsp salt 1/­­2 tsp cumin seeds jeera 1/­­8 tsp asafoetida hing 1 Tbsp green chili finely chopped 1 Tbsp cilantro finely chopped 1 tsp ginger finely shredded 1/­­2 tsp lemon juice Also, need 1/­­4 cup whole wheat flour for rolling the paratha 3 Tbsp oil for cooking the parathas InstructionsSlice avocado in half, remove the pit and skins and scoop them into a mixing bowl. Then use a fork to gently mash, (avocado should be ripe). Add green chili, salt, asafetida, cumin seeds, lemon juice, cilantro and salt, mash all the ingredients together (Lemon juice is added to prevent oxidizing of the Avocados) Add the whole wheat flour gradually, how much flour you will need depends on the avocado, knead all the ingredients together and make a smooth but firm dough. Do not add any water. Grease your palm and roll the dough between your palms basically you are kneading the dough between you palms. Let the dough sit for 10 minutes before making the parathas. Divide the dough into 6 equal parts and roll them into smooth balls. Flatten them with the palm of your hand and roll them in dry flour. Roll the paratha into about 6-inch diameter. Note: if paratha is sticking while rolling sprinkle little more flour this will help rolling. Heat the flat skillet over medium heat. Note: heavy skillet works best. To check if the skillet is ready, put few drops of water on it. If the water sizzles right away, the skillet is ready. Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over. Paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula. Flip the paratha and put again half teaspoon of oil. Lightly press the paratha with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas. Parathas are best served hot and crispy. NotesServe them as a snack with cup of chai, or with a meal I like to serve with Aloo Tamatar and Spinach Raita. The post Avocado Paratha appeared first on Manjula's Kitchen.

Spiced Lentil Tacos

March 30 2020 Meatless Monday 

Onions and garlic are sautéed to enhance oregano spiced lentils. This simple lunch is quick to prepare, but easy to customize with different fresh toppings to please any palate. This recipe comes to us from Deborah of Agoura Hills, California. 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 - 1 tablespoon canola oil - 1 onion, diced - 2 cloves garlic - 1 cup dried lentils - 1 tablespoon chili powder - 2 teaspoon ground cumin - 1 teaspoon dried oregano - 2 1/­­2 cups low sodium vegetable broth - 1 cup salsa of preference - 12 corn tortillas, warmed Place the canola oil in a skillet over medium-high heat. Sauté the garlic and onion for 4-6 minutes, or until they become soft and fragrant. Add the lentils and season with the chili powder, cumin and oregano. Stir so that the spices are easily distributed. Slowly add the broth and bring to a boil. Reduce heat to medium-low, cover and cook for about 25 minutes, or until the lentils are tender. Uncover and cook for 5 minutes more, or until the mixture has thickened and the liquid has absorbed. Mash slightly with a fork and stir in the salsa. Divide between the 12 tortillas and enjoy! The post Spiced Lentil Tacos appeared first on Meatless Monday.

Quarantine Quesadillas and Stay-At-Home Menu Plan

March 28 2020 Robin Robertson's Global Vegan Kitchen 

Quarantine Quesadillas and Stay-At-Home Menu Plan I hope you’re prepared for cooking during quarantine.  I know I am.  But I owe my preparedness in the path of hurricanes for many years.  Hurricane preparedness was so much a part of our lives, that we actually wrote a book about it!  And now, that the same kind of preparedness is helpful during these strange days of self-isolation. Even though we’re allowed to venture out for groceries, I prefer to keep my interactions with the outside world to a minimum.  That’s why we made one trip to the store last week and shopped for enough food to last a month. The canned and dried beans and pasta was the easy part. I also stocked the freezer with an extra supply of frozen spinach, collards, broccoli, and other green veggies because I knew the fresh, more delicate produce would be the first things we needed to use up. I then loaded up the fridge with plant milk, tofu, and lots of fresh produce. I planned menus that used the most delicate product first, so now, over a week since shopping, we’re nearly out of fresh greens — I have enough lettuce for about three more salads. But we still have a lot of other hardy veggies like cabbage, carrots, celery, winter squash, and of course, white and sweet potatoes.  I bought a lot of fruit that I’m keeping refrigerated to last longer, pulling out only what we’ll use in a day each morning. Here is a list of what I plan to cook in the weeks ahead using what I have on hand: Stay-at-home Menu Plan - Chili Mac & salad - Tacos - Pizza & salad - Hakka noodle stir-fry - Lentil soup - Stuffed kabocha squash - Shepherds Pie - Ramen bowls - Vegetable fried rice - Tofu tetrazzini with green beans - Saag with tofu and basmati rice - Enchiladas - Pasta Fagiole - Tofu scramble - 15-bean soup - Seitan Pot Roast with Cabbage, Carrots & Potatoes - Artichoke Mac UnCheese - Three bean pasta salad - Veggie Dogs w/­­sauerkraut - Chickpea salad wraps - Singapore mei fun - Hoppin John If you have a copy of my book Cook the Pantry or Vegan Unplugged, you’ll find lots of useful tips and recipes using pantry ingredients.  I’ll be sharing some of those recipes in the weeks ahead.  For now, I’ll leave you with the recipe from Cook the Pantry for Spinach and White Bean Quesadillas or as they are now known, Quarantine Quesadillas.  Stay safe! Spinach and White Bean Quesadillas aka “Quarantine Quesadillas” Frozen spinach and canned white beans combine with garlic and spices to make a delectable filling for these hearty quesadillas.  No cheese needed.  Serve with your favorite salsa. - 1 tablespoon olive oil (or 2 tablespoons water to water-saute) - 2 or 3 garlic cloves, pressed or minced - 10 ounces frozen chopped spinach, thawed and squeezed dry - Salt and ground black pepper - 1 (15.5-ounce) can white beans, drained and rinsed - 1 tablespoon lemon juice - 1/­­2 teaspoon ground coriander - 1/­­2 teaspoon ground cumin - Large flour tortillas Heat the oil in a saucepan over medium heat.  Add the garlic and cook until fragrant, 30 seconds.  Add the spinach and season with salt and pepper to taste.  Add the beans, lemon juice, coriander, and cumin.  Cook, stirring, until the spinach is cooked and the flavors are blended, about 5 minutes.  Mash the beans well while cooking. Set aside. Place a large tortillas on a flat work surface. Spread a thin layer of the spinach mixture evenly over half of the tortilla. Fold the remaining half of the tortilla over the half with the filling and press gently to enclose and spread the filling close to the edges. Heat a large nonstick skillet over medium heat. Place the quesadilla in the hot skillet.  Flatten with a spatula and cook until lightly browned on the bottom, about 3 minutes. Flip the quesadillas and cook until the other side is golden brown.  Cut into wedges. Repeat with more tortillas and filling as desired. Serve hot with salsa. This recipe is from Cook the Pantry by Robin Robertson (C) 2015, published by Vegan Heritage Press. Photo by Annie Oliverio. The post Quarantine Quesadillas and Stay-At-Home Menu Plan appeared first on Robin Robertson.

Gallo Pinto

March 9 2020 Meatless Monday 

Gallo pinto is a traditional rice and beans dish native to Costa Rica and Nicaragua. Although definitely meatless, the name translates to “spotted rooster” and is thought to reflect the speckled appearance of the dish. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 3-4 - 3 cups cooked rice - 2 cups cooked black beans - 2 tablespoons coconut oil or grape seed oil - 1 onion, finely chopped - 1 red pepper, finely chopped - 2/­­3 cup corn kernels (fresh or frozen) - 2 cloves of garlic, minced - 1 teaspoon ground cumin - 1 teaspoon ground coriander -  1/­­2 teaspoon ground ginger - 1 tablespoon vegetarian Worcestershire Sauce - 1 tablespoon soy sauce - 1 tablespoon Costa Rican Lizano sauce or salsa - several grinds salt and pepper Serve with (optional): - fresh cilantro - 1 egg per person, sunny-side up - corn tortillas, 1-2 per person Heat oil in large skillet over medium heat. Add onion and sauté until softened and translucent. Add pepper, sauté 1-2 minutes. Add corn and garlic. Add spices and sauces and mix thoroughly. Stir in rice and beans until mixture is heated through and well combined. Add salt and pepper to taste. In a separate skillet, fry one egg per person. Serve warm topped with an egg, and garnished with plenty of cilantro and additional sauces to taste. The post Gallo Pinto appeared first on Meatless Monday.

Not Having these 10 Spices in Your Cupboard is a Disservice to Your Taste Buds

February 17 2020 Meatless Monday 

Not Having these 10 Spices in Your Cupboard is a Disservice to Your Taste BudsUnder-seasoned food tastes of...disappointment, but you can effortlessly breathe new life into your meals with the addition of a few key seasonings and spice blends. Spices instantly elevate the subtle flavors of vegetables, legumes, whole grains, and plant-based proteins without piling on extra calories (or dirty dishes in the sink). From sea salt to shichimi togarashi, weve got the 10 spices that you need to add to your spice rack. Adobo (all-purpose seasoning) Adobo is the ultimate all-purpose seasoning, and, although its traditionally used with animal proteins, its salty-garlicy flavor can give that same savoriness to any number of plant-based dishes -- from crispy tofu to vegetarian stews. Adobo seasonings vary in their composition, but they generally include a blend of granulated garlic, salt, oregano, black pepper, and turmeric. Ancho Chile Ancho chile, known as a poblano when fresh, has a deep, smoky, slightly sweet flavor comparable to a spicy chocolate-covered raisin. Its mild-to-medium heat makes it an appropriate addition to moles, enchilada sauce, soup, traditional chili, or even pasta. Black Peppercorns (in pepper mill) Pre-ground black pepper tastes vapid and boring compared to the fresh stuff; thankfully, many spice brands offer miniature grinders complete with whole peppercorns ready to be crushed. A couple rotations of the pepper mill adds a sharp, citrusy flavor, floral-like aroma, and crunchy texture to the tops of salads, soups, pastas, and these delicious tempeh fajitas.  Cumin The fragrant seed is a member of the parsley family, but its often sold as a powder rather than in its whole form. Cumin is aromatic and complex and can add a powerful smoky flavor to black bean burgers, curried potatoes, vegetarian chili, and lentil soups. Just remember to use this strong spice sparingly. Curry Powder Curry Powder is a mixture of different seasonings that differs slightly based on what brand you buy. That being said, many contain some combination of coriander, mustard, cumin, fenugreek, cayenne, cardamom, cinnamon, cloves, and turmeric, which gives curry powder its iconic yellow-orange color. Add some to roasted vegetables, blend into hummus, sprinkle on popcorn, or use as the base of this Thai tofu pumpkin curry. Everything Bagel Available at Trader Joes and a spattering of other retailers, the Everything Bagel spice blend is the ultimate compliment to any roasted potato or sautéed vegetable. Add some to a tahini dressing or sprinkle some on an avocado half with a squeeze of lemon and a squirt of sriracha. The spice mixture is a combination of all the wonderful bits youd find on the outside of an everything bagel: sesame seeds, sea salt, dried minced garlic, onion, and poppy seeds.  Red Pepper Flake Although it probably already exists somewhere on your spice rack, the raw, uncalibrated heat of red pepper flake brings a brutish pop to roasted cruciferous vegetables and elegant pastas. Sea Salt Dont roll your eyes just yet. In terms of utility in a dish, sea salt offers the same taste-enhancing qualities as traditional table salt, but when it comes to look, flavor, and texture, sea salt is in an ocean of its own. Its slightly richer flavor and crunch make it a natural fit for both savory entrees and desserts. Shichimi Togarashi Adorning the table of many ramen soup shops, shichimi togarashi is a complex spice blend that includes a combination of red chile pepper, orange peel, sesame seeds, Japanese pepper, ginger, and seaweed. Sprinkle this on literally anything -- noodles, fried rice, stir-fried tofu, soups, marinades, rubs, dressings, tempuras, roasted vegetables, etc. -- to instantly add a flurry diverse flavors and tastes. Star Anise Star anise is often sold in its ornamental whole form, but its much easier to incorporate into dishes as a powder. Its flavor is somewhere between licorice, cinnamon, and clove. Try adding it to broths, chutneys, mulled wine, or desserts, like this warm cranberry poached pear.  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 Not Having these 10 Spices in Your Cupboard is a Disservice to Your Taste Buds appeared first on Meatless Monday.

Pithla (Besan Curry)

February 9 2020 Manjula's kitchen 

Pithla (Besan Curry) (adsbygoogle = window.adsbygoogle || []).push({}); Print Pithla (Besan Curry) Pithla is a variation of Kadhi. Kadhi is made in many ways. In North India, Kadhi is made like a thick soup with pakoras dumplings. Another popular variation is Gujarati Kadhi, which is sweet and sour and made watery with a soup-like consistency. When first time I had gujrati Kadhi, I thought it was yogurt hot and spicy drink, and enjoyed very much, still my perception has not changed. Pithla, however, is thick in consistency. Sometimes I call this is Besan Ki Sabji. This is a quick and easy recipe to make. Pithla is made with few ingredients. It's also gluten-free and vegan. Traditionally Pithla is served garnished with hot ghee (clarified butter). Pithla is a complete and satisfying meal. I always thought that Pithla was a dish from the state of Bihar. Whenever we visited our grandparents in Bihar, we would make sure to enjoy this dish. However, I've heard from friends that Pithla is also a popular dish from the state of Maharashtra. Regardless of where this dish originates from, it is one of my favorites! My mom was from Bihar and my dad was from North India. We always lived in North India. My mom's cooking was a mix of traditional Bihari and North Indian food. For me, North Indian cooking tends to be more spicy while Bihari dishes are more simple. My mom tried to adopt elements from both Bihar and North India in her dishes. Her unique blending of the foods from these very different parts of India kept her and my dad both happy. I have fond memories of enjoying Pithla. Even today, when I visit my sisters in India, they will make sure they make the dishes we used to enjoy with our mom. Of course, Pithla was one of many dishes we enjoyed! We would gather around for lunch and reminisce about our old memories while enjoying delicious Pithla served with rice. It truly is comfort food at its best! This recipe will serve 2. Course Main Course Cuisine Indian Keyword Besan Kadhi, Bihari Kadhi, Cooking Video, Curry Recipe, Gatte Ke Kadhi, Gluten Free, Gujrati Kadhi, Homemade, Jain Food, Maharashtrian Dish, Main Dish, Mandir Food, No Garlic, No Onion, Panjabi Kadhi, Quick And Easy, Satvik Food, Swaminarayan, vegan, Veshno Cooking Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 2 people Ingredients1 cup besan Bengal gram flour 2 Tbsp oil 1 tsp cumin jeera 1/­­2 tsp mustard seeds rai 1/­­8 tsp asafetida hing 1/­­2 tsp turmeric haldi 1/­­2 tsp red chili powder 1 tsp salt 1 1/­­2 tsp mango powder aam choor 2 Tbsp cilantro finely chopped, hara dhania 4 cup water For Garnishing2 Tbsp ghee clarified butter, this is optional 1/­­4 tap red chili powder InstructionsIn a bowl add the 1-1/­­2 cups of water slowly to besan to make a smooth batter (batter should be consistency of pancake batter or dosa batter). Open the heat on medium high, oil should be moderately hot, when you add the cumin seeds to oil seeds should crack right of way. Add cumin seeds, mustard seeds, asafetida, turmeric, and chili powder to oil, stir and turn off the heat. Add the besan batter and open the heat to medium heat. Keep whipping the batter and batter will start thickening. Add salt and keep adding the water slowly and keep mixing about 2-1/­­2 cups of water. After Pithla comes to boil besan will start splattering. Reduce the heat to low, cover the pan and let it simmer for about 5 to 8 minutes. Pithla will become thick, add chopped cilantro and mango powder mix and let it cook for 2 more minutes. Pithla should be quite thick in consistency thats why sometimes I will call Pithla Besa ki Sabji. Pithla is served hot before serving, traditionally Pithla is served garnished with hot ghee (clarified butter). And sprinkle of red chili powder. If you are vegan skip ghee, clarified butter. NotesServing suggestions: Serve Pithla with Rice, Roti, Kurkuri Bhindi. The post Pithla (Besan Curry) appeared first on Manjula's Kitchen.

Moroccan Split Pea Soup

January 20 2020 Meatless Monday 

This Moroccan versions of split pea soup, called Bissara, is hearty, filling delicious, and a breeze to make. The steaming split pea puree, earthy garlic and spices, and rich olive oil are the perfect combination for an enriching and warming winter meal. This recipe comes to us from Safa of Moroccan Zest . 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 - 1.5 cups dried split peas soaked for 2 hours (or more) and drained - 4 cups water - 2 medium-sized garlic cloves, peeled -  1/­­2 tsp salt adjust according to your taste -  1/­­2 tsp pepper powder - 2 tsp cumin powder - 2 tsp paprika powder - 1 pinch hot pepper powder optional - 3 tbsp olive oil extra virgin   Cook the split peas and garlic in water until tender (it should take approximately 8 minutes in a pressure cooker, 45 minutes in a saucepan and 8 hours in a slow cooker) Let the mixture (the split peas, garlic, and water) cool down, then pour in a blender. Add the spices. Blend until smooth. If the mixture is too thick, add more water and blend again. Pour the mixture back in the pan. Add the olive oil and heat for a few minutes. If the mixture is too liquid, cook until water evaporates and the soup has the right consistency for you. Serve hot with fresh bread and olives. Decorate with cumin and olive oil. The post Moroccan Split Pea Soup appeared first on Meatless Monday.

Bell Pepper Tempeh Fajitas

December 23 2019 Meatless Monday 

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

Vegan Cheese Sauce

December 4 2019 VegKitchen 

Vegan Cheese Sauce This classic cheese sauce is extremely simple to make, and can be refrigerated for up to 1 week. Save Print Vegan Cheese Sauce Serves: 1 cup   Ingredients 1 1/­­2 cup Yukon potatoes, peeled and quartered ⅓ cup carrots, diced ¼ cup nutritional yeast 2 tbsp olive oil 2 tbsp unsweetened almond milk 1 tsp lemon juice 1 clove garlic, minced ½ tsp vinegar ½ tsp salt ¼ tsp cumin Instructions Put the potatoes and carrots in a pot and cover with water. The post Vegan Cheese Sauce appeared first on VegKitchen.

Rice and Bean Pan Grilled Burritos

November 18 2019 Meatless Monday 

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

Bell Pepper Bisque with Giant Croutons

October 4 2019 My New Roots 

Bell Pepper Bisque with Giant Croutons Hey friends! Im coming in hot, to drop this stellar soup recipe on you, while the weather is still fine and early fall produce is at its peak. The bell peppers in my region are bountiful and beautiful, and because I am the biggest sucker for roasted pepper anything, I came up with this dish to celebrate a seasonal favourite. But first, can we take a moment and please talk about how I just invented giant croutons? I think it might be my personal opportunity to break the internet. How is this not a thing yet?! Sure, I guess you could look at the cheese toast on French onion soup and say that is a giant crouton, but in my opinion, its merely an open-faced grilled cheese sandwich. Pfff. Not even close to this. My crouton is a cube of sourdough (important shape-distinction), kissed with garlicky oil and seared to toasty, golden perfection. The outsides are caramelized and crisp, while the center is fluffy, creamy and studded with nooks and crannies for the soup to slide in to. Guh. Too good to be true! Honestly guys, Im pretty proud of this. But I also need you to know that this soup is darn good too, even without the crouton. The recipe is loosely based on the North African Sun-dried Tomato Soup in my second cookbook, except I left out many of the warming spices, which felt prematurely winter-y. Its still t-shirt weather here, so the ginger and cinnamon had to go. Plus, I doubled the pepper count, added a teeny splash of balsamic (to round out the flavor), and made it bisque-y without the cream. Guess what I used?! Lentils!! Mic drop. But instead of bulking it up and putting the soup on legume-overload, I was conservative in my approach and just used half a cup. This made the soup rich and creamy without the cream, but in a very hush, hush way, so that you literally have no idea that theyre there. But their presence can be felt, because this soup is the real meal deal, not just a bowl of blended up veggies that will leave you hungry again in 20 minutes. With the bonus lentils, youre getting way more protein and fiber that youd normally expect from a pepper soup, and they will fill you up, and keep you energized for hours. This suddenly feels very infomercial-y. Did I mention there is a giant crouton? Moving on! Lets talk about peppers because they are in the nightshade family and that is a hot topic, if I ever heard one. Nightshade vegetables are a part of the Solanaceae family, and include tomatoes, peppers (and chilies), eggplant /­­ aubergine, and all potatoes except for sweet potatoes and yams. Originally cultivated in South America, nightshade vegetables were brought to Europe and Asia by Spanish explorers. Their name supposedly comes from the fact that they grow at night (as opposed to mushrooms, which grow in the shade). You may have heard rumors that Nightshade vegetables are toxic, that they can cause inflammation or that theyre linked to autoimmune disorders. While it is true that edible nightshades contain high levels of glycoalkaloids, specifically solanine, which at very high levels is toxic, it only seems to trigger reactions in individuals who are sensitive to it. Those with pre-existing inflammatory conditions may experience worsening of their symptoms when they consume these foods, but an elimination diet would be the only way to determine if nightshades are in fact, causing the issues. For people who do not suffer from chronic inflammatory ailments, enjoying ratatouille, a pizza, or a baked potato is likely just fine, and certainly not going to cause you to get these conditions. As far as autoimmunity is concerned, alkaloids from edible nightshades have been shown to irritate the gut, since solanine is effectively natural insecticide produced by this plant family. Gut irritation can contribute to intestinal permeability, which can set off an autoimmune reaction when proteins that should remain in the digestive tract leak into the bloodstream. The level of irritation depends on the amount consumed, and how sensitive the individual is. The highest amounts of solanine are found in green potatoes, and sprouted potatoes, but we should avoid eating those anyway.   Lets review: if you have an autoimmune disorder, leaky gut, or you exhibit symptoms of discomfort (digestive or otherwise) after consuming nightshades, try eliminating them from your diet for at least 6 weeks and see if you notice a difference. Then, re-introduce them one at a time and be aware of how you feel within a 24-hour period after eating them. If you dont have these issues, dont worry about it! There is absolutely no reason to limit your intake of these highly nutritious vegetables if they seem to do your body good. Bell peppers contain an astounding amount of vitamin C, high levels of A, and B6, with very good levels of folate, fiber, and vitamin E. They also provide flavonoids, and carotenoids. Remember to buy bell peppers that have fully ripened - anything other than the greens ones, which are typically unripe red, orange, yellow, or purple peppers. Their nutrient profile will be at its peak, and the natural sugars will be fully developed, easing their digestion. Let’s get to the recipe! If youre really pressed for time, skip roasting the peppers in the oven, and just dice them up, and add them to the pot along with the garlic in step 3. The overall flavour will be less rich, but still incredibly delicious. When Im in a crunch, Ill pull this move and have dinner on the table in 30 minutes. If you want to change things up, try orange or yellow peppers instead of the red ones. As far as sun-dried tomatoes go, I like organic, dried ones, instead of the oil-packed ones, but either would work here. With the canned tomatoes, go for whole, since they tend to be of higher quality than the diced ones. Lets talk bread. If you have access to a bakery where they make the real thing (sourdough), please use that. If you dont, find an unsliced loaf at your supermarket; bonus points if its made with wholegrain flour, organic, yeast-free, or all of the above. The bread should be cut into cubes with the serving bowl size in mind (youll want to see some of the soup around it), but if you have a huge bowl, go crazy and make that crouton as gargantuan as you want! And dont throw the offcuts away - I put them in the toaster and slathered them with hummus for my son. He was stoked about the oddly-shaped chunks.       Print recipe     Bell Pepper Bisque with Giant Croutons Makes 8 cups /­­ 2 litres /­­ Serves 4 Ingredients: 2 Tbsp. coconut oil or ghee, divided 2 medium yellow onions, diced 1/­­2 tsp. fine sea salt 3 large garlic cloves, minced 2 tsp. ground cumin 2 tsp. ground coriander 1/­­2 – 1 tsp. hot smoked paprika (depending on how spicy you like it) 4 large red bell peppers (stems, seeds, and ribs removed) 5 - 7 cups /­­ 1 1/­­4 – 1 3/­­4 liters vegetable broth 1 14.5-oz. /­­ 400ml can whole tomatoes 1/­­2 cup /­­ 45g sun-dried tomatoes, roughly chopped 1/­­2 cup /­­ 100g dried red lentils, soaked for 1 – 8 hours, if possible 2 tsp. balsamic vinegar Directions: 1. If you have time, soak the lentils in water overnight, or for up to 8 hours. Drain and rinse very well. If youre starting from dried, that is okay too, just give them a very good wash and drain before using. 2. Preheat oven to 400°F /­­ 200°C. Prepare the peppers by cutting each of them in half, scooping out the seeds, and rubbing with a little coconut oil. Place peppers cut-side down on a parchment-lined baking sheet and place in the oven. Roast for 25-30 minutes until the skins are totally wrinkled and charred in places. 3. In a large stockpot, melt the remaining coconut oil over medium heat. Add the onions and salt and stir to coat. Cook, stirring occasionally, until the onions soften and begin to slightly caramelize, about 10 minutes. Add the garlic, cumin, coriander, and smoked paprika, and cook until fragrant, about 2 minutes. Add a little broth to the pot if the mixture becomes dry. 4. Add the whole tomatoes and their juices along with the sun-dried tomatoes, lentils, and the rest of the broth. Bring to a boil, reduce the heat to low, and break up the whole tomatoes with your spoon. Simmer, covered for 15 minutes. Stir once or twice during cooking to prevent sticking. 5. The peppers should be done by now, so take them out of the oven, transfer all of them to a bowl with a lid or plate over the opening, making sure there are no gaps (this technique steams the peppers so that the skins will just slip right off, without using plastic wrap). Once cool enough to handle, remove the skins from the peppers, and place the peeled peppers in a blender. 6. Remove the soup from the heat and take off the lid to let cool just for a minute. Transfer to the blender, and blend on high until completely smooth. Add balsamic vinegar, and broth or water to thin, until your desired consistency is reached. Season to taste. Transfer back to the pot and keep warm. 7. Make the croutons (recipe below). 8. To serve, ladle the soup into bowls, top with fresh herbs, edible flowers, a drizzle of good olive oil, and of course place one giant crouton in the middle of each bowl. Enjoy! Giant Croutons Make as many as you want! Ingredients: 1 loaf of good bread (wholegrain sourdough is preferred) 2 Tbsp. expeller-pressed coconut oil (the unscented kind - very important!) or ghee, divided 1 clove of garlic, finely minced flaky salt, to taste Directions: 1. Cut the bread into 2 1/­­2 (6cm) slices - mine weighed 1.25 oz /­­ 35g per piece. Cut off the edges and make a cube (save the off-cuts for snacks). 2. Spread a little coconut oil on each side. 3. Heat remaining coconut oil in a skillet over medium heat. Add the garlic and sauté for a few minutes, just until the garlic is starting to turn golden. 4. Lower the heat to medium-low, and add the bread cube. Rub each side in the oil to coat with some of the garlic and sprinkle lightly with salt. Let cook on each of the six sides for a couple of minutes until golden brown. Remove from heat and enjoy immediately. I hope that wherever you are on this earth, youre enjoying the seasons shifting and embracing the changes that come with that. When I started writing this post, it was a very hot day, and now, just 48 hours later, I can feel a significant shift in temperature and weather. Here we go, fall! Im happy youre here. Big thanks to my friends at Foragers Farms for letting me crash the greenhouse at the crack of dawn to get these pics. Love to all, happy fall! Sarah B The post Bell Pepper Bisque with Giant Croutons appeared first on My New Roots.

Cozy Pantry Stew

September 29 2019 Golubka Kitchen 

Cozy Pantry Stew Hello friends! We’re back from a little hiatus having to do with my wedding. I married my love of many years under the September full moon in upstate NY, and it was such a fun party. The wedding took all of our time and energy, since we did everything we could ourselves together with friends and family. That’s why it’s been extra quiet around here. I’m sharing a few wedding photos at the bottom of this post, but otherwise it’s back to regular programming around here! We’re excited to cook with all the fall produce popping up right now and have a few digital cookbook projects in the works for the coming months. We missed this space and YOU. On to this life saver of a stew. I don’t know if this is the case for you, but in our house, when we say we have nothing to eat, most of the time it’s not really true. That type of talk usually comes from laziness or not being in the mood for whatever ingredients we do have on hand. Both my husband and I are avid home cooks and generally obsessed with good food, so we have a well-stocked pantry. This year, we’ve been trying to be more mindful of those ‘nothing-to-eat moments’ and have been cooking more from the pantry. The results always save us money and end up tasting more nourishing than any takeout ever would. This stew is something that we make all the time, using pantry staples and odds and ends from the fridge. It’s flavorful, soul-warming, and so easy. Scrapping together meals out of seemingly nothing is one of my favorite ways to cook – I love anything having to do with economy in the kitchen. (Tamar Adler’s An Everlasting Meal is one of my favorite books). It’s like a game and so endlessly satisfying when that meal appears out of ‘thin air.’ I know everyone’s pantries are vastly different, but if you’re a vegan/­­vegetarian-inclined cook, I have a hunch that you’ll have at least some of these ingredients on hand. I love keeping red lentils around because they cook almost instantly and taste great – these make up the base of our stew. Then come the aromatics. Dig up those unused carrots and celery out of the crisper (soak them in cold water for a few hours if they’re really limp) and find an onion (or an unused half of one!), shallots, or leeks. That classic trio of onion, celery, and carrots help build great flavor for soup like nothing else does. Then, see if you have some leftover white wine in the fridge and grab a few cloves of garlic. Wine gives this stew that extra something and truly takes it to the next level. If you don’t have an open bottle, you could also open one to cook with and enjoy with dinner. Any other extras are up to you and your pantry/­­fridge. When it comes to spices, dried herbs are great, as well as turmeric, but you could also add coriander, cumin, or even curry. The stew pictured here has cherry tomatoes and sweet potato. Tomatoes add umami and I wouldn’t skip them, but if you don’t have fresh ones, you could add a little bit of canned tomatoes or even tomato paste. Sweet potato is totally optional, but use it here if you have one, or a regular potato, squash, or even cauliflower. At the end, wilt in some greens and finish the stew off with lemon juice for brightness. Add any garnish you like or have, like yogurt, herbs, or pan-fried mushrooms (as pictured), and you’re done! The description is long because I wanted to lay out our logic, but the stew itself comes together very quickly. Hope you’ll give this one a try

Ram Ladoo (Delhi Street Food)

September 11 2019 Manjula's kitchen 

Ram Ladoo (Delhi Street Food) (adsbygoogle = window.adsbygoogle || []).push({}); Print Ram Ladoo (Delhi Street Food) Ram Ladoo is a popular Delhi street food. Ram Ladoo is a delicious snack. Moong dal pakoras served with cilantro chutney and topped with shredded radish. These ladoos takes on the flavor of chutney and radish, this is what makes this dish a yummy and lip-smacking chaat. Course Appetizer Cuisine Indian Keyword Chaat, Chana Dal Pakoras, Easy To Make, Gluten Free, Homemade, Jain Food, Moong Dal Pakoras, Party Food, Sattvik, Snack, Tea Time Snack, vegan, Vegetarian Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 4 people Ingredients 1/­­2 cup washed moong dal 1/­­4 cup chana dal Bengal gram 1/­­8 tsp asafetida hing 1/­­2 tsp cumin seeds jeera 1 tsp salt 1 Tbsp green chili chopped 1 Tbsp ginger grated 2 Tbsp cilantro chopped, green coriander Oil for deep frying For Garnish 1/­­3 cup grated radish 1/­­3 cup hari cilantro chutney Please out the link for hari cilantro chutney 1 Tbsp chaat masala InstructionsWash and Soak moong and chana dal in three cups of water for about 4 hours after soaking this will become about twice in volume. Drain the water, and grind dal without adding any water, do not grind dal to fine paste, dal should be little grainy. Take out the dal in a mixing bowl and beat the batter for couple of minutes, till it is fluffy. This will aerate the batter to make soft ladoos. Laddos are crispy outside and soft inside. Add all the ingredients, asafetida, cumin seeds, salt, ginger, green chili, and cilantro. Whip it again. The more air is incorporated in the batter the fluffier ladoos will be. Heat the oil in a frying pan on medium high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot Ram Ladoo will not cook through and will not be crispy. Place about 1 tablespoon of batter into the oil. Fry the Ram Ladoos in small batches. Fry them until golden-brown all around. Ram Ladoo should be crispy from outside and should be soft inside. Take them out over paper towel, this absorb the access oil. Ram Ladoos should be served hot, to serve the Ram Ladoos, drizzle the chaat masala, cilantro chutney, and grated radish and little chat masala again. NotesPreparation time does not include soaking time. The post Ram Ladoo (Delhi Street Food) appeared first on Manjula's Kitchen.

Sauteed Cauliflower

September 1 2019 Manjula's kitchen 

Sauteed Cauliflower (adsbygoogle = window.adsbygoogle || []).push({}); Print Sautéed Cauliflower Sautéed cauliflower is a simple and delicious side dish. This is my favorite way to serve cauliflower because its simple, quick, and delicious. Course Side Dish Cuisine Indian Keyword Bhoona Phool Gobhi, Gluten Free, Healthy, Homemade, No Onion Garlic, Phool Gobhi, Quick And Easy, Sattvic, Side Dish, Vegetarian Servings 3 people Ingredients4 cup Cauliflower cut into florets 1 1/­­2 Tbsp Oil 1/­­2 tsp Cumin seeds 3 Tbsp Yogurt 1 tsp Salt 1/­­8 tsp Black pepper 1/­­2 tsp Sugar 1 tsp Ginger juice 1 Tbsp Green chili finely chopped 1 Tbsp Cilantro finely chopped For Garnishing1 Tbsp sliced almonds few thin slices red bell pepper InstructionsIn a bowl mix the yogurt, salt, black pepper, sugar, ginger juice (shred the ginger using fine shredded and squirgreen chili, and cilantro, mix it well and keep aside. Boil cauliflower in a large pot, boil them until cauliflower crisp and tender; drain well. In a large skillet over medium heat, heat the oil. When oil is moderately hot add cumin seeds after seeds crack add cauliflowers Sauté’ the cauliflower and cook a few minutes, stirring, until it becomes lightly golden brown in color. Turn off the heat and add the yogurt mix and mix it well. Add the spice mix just before serving. Sprinkle with almonds and sliced red bell pepper The post Sauteed Cauliflower appeared first on Manjula's Kitchen.

Aloo Matar – Easy Pea & Potato Curry (Vegan)

March 1 2020 Vegan Richa 

Aloo Matar – Easy Pea & Potato Curry (Vegan)This easy Indian Aloo Matar – Pea & Potato Curry is done in 30 minutes, requires only a few basic ingredients and is such a simple and quick plant-based weeknight meal. Gluten-free, dairy-free, soy-free. Oil-free option included. Jump to Recipe Coming at you with a delicious Indian weeknight recipe that comes together quickly and needs very basic ingredients most of which you probably already have at home! One of those recipes that I can always make, even when I dont know what else to make because the fridge is almost empty! Aloo Matar! Bonus, it’s my mom’s recipe so obviously it’s the best and tested until perfect! What is Aloo Matar? Aloo translates to potato and matar to peas – potatoes and peas, that’s what we’re cooking today. But in the most delicious manner! This is a simple vegetarian Indian dish originating in the Punjab region of India. It is made of potatoes and peas in a spicy thick onion tomato gravy. The dish is made throughout the country in a few different versions. While some Aloo Matar recipes use a creamy coconut base, others simmer the potatoes in a tomato sauce. We are cooking the tomato version which is a bit lighter and lower in calories. Potatoes are used in tons of Indian recipes. Often they are paired with other vegetables like cauliflower in aloo gobi or spinach or beans! I love cooking with potatoes as they are a.) available all year long, b) cheap, c) delicious and oh so comforting. Right in the end, I listed you all my favorite Indian potato recipes. This recipe has just potatoes, green peas, onion, garlic, ginger, green chili, tomatoes, and a few basic Indian spices. A very simple and beginner-friendly recipe that you just cannot go wrong with. Its lightly spiced, so absolutely doable even for kids and/­­or sensitive tummies. Ingredients needed for making this Indian Pea & Potato Curry: - Peas: You can use fresh or frozen peas. Make sure not to overcook them or they will lose their pretty color. - Potatoes: Make sure to cut them into even-sized cubes so that they are all cooked at the same time. If you chop them too small, they will get mushy and might dissolve in the curry. As a short-cut, or if you have leftovers to use up, you could add boiled potatoes. Obviously, this takes off some of the cooking time. - Ground Spices: Cumin, coriander, turmeric, cayenne pepper, garam masala. Flavor central! - The holy trinity of ginger, onion, and garlic is added to the toasted spices to form the base of the gravy. - Fresh green chilie adds a bit of heat, but don’t worry – this dish is not spicy. Thai green chili pepper or Serrano pepper works well here. However, if you don’t tolerate any spice, leave it out. - Fresh tomato puree is added for color, body, and texture. I make it from scratch pureeing two fresh tomatoes. You could use canned diced tomatoes and puree them or  half the amount of canned tomato puree as it is more concentrated. Tips and Substitutions for making Aloo Matar: - To make this recipe oil-free, skip the first step. Saute spices in broth or water. You could also use boiled potatoes instead of raw. - Keep in mind that, as this dish sits the gravy will get thicker as the potatoes tend to absorb some of the liquid. When reheating, you might have to add a splash of water or broth. - To make the gravy even more fragrant, sprinkle garam masala into the gravy towards the end. - I also like to sprinkle some dried fenugreek leaves on top for additional flavor. How to make the best Aloo Matar: Heat oil in a skillet over medium heat. Add potatoes and cook them for 3 to 5 mins, stirring occasionally. Meanwhile coarsely crush the seeds in a grinder or mortar and pestle and chop the onion, garlic, ginger, chili by knife or using a food processor. Transfer the potatoes to a bowl. Heat a tsp of oil over medium heat. Add the crushed seeds and cook for half a minute. Now, add in the onion, garlic, ginger, chilies and cook for 3 mins or until translucent. Mix in the ground spices and stir in the tomato puree. Let everything cook for 3-4 mins to thicken it some more. Add the potatoes, salt and water, and cover and cook for 15 mins. Check for seasoning (add salt, if needed) and add more water if it has gotten too thick. Add the peas and half the cilantro and cover and cook until potatoes are fork-tender. Garnish your vegan Aloo Matar with more chopped cilantro and crushed pepper flakes. What shall I serve with Aloo Matar? I like serving this potato and pea curry with plain Basmati rice or a bowl of fragrant seasoned rice like this turmeric lemon rice. However, this pea potato curry also pairs extremely well with roti or any vegan flatbread of choice. More delicious Indian potato curry recipes from the blog: - Instant Pot Saag Aloo (Sweet Potato and Chard) - Potato Eggplant Curry - Chickpea Sweet Potato Spinach Curry - Aloo Gobi -Baked    Mums Aloo Matar This easy Indian Aloo Matar Pea & Potato Curry is done in 30 minutes, requires only a few basic ingredients and is such a simple and quick plant-based weeknight meal. Gluten-free, dairy-free, soy-free. Oil-free version included.   - 2 tsp oil (divided) - 3 medium potatoes cubed small. - 1/­­2 tsp cumin seeds - 1 tsp coriander seeds - 1/­­4 cup chopped onion - 4 cloves of garlic (finely chopped) - 1 inch ginger (finely chopped) - 1/­­2 hot green chile (finely chopped) - 1/­­2 tsp turmeric - 1/­­3 to 1/­­2 tsp cayenne - 2 medium to large tomatoes (pureed) - 1/­­2 tsp salt - 1 cup water - 1/­­2 cup peas - 1/­­2 cup chopped cilantro (loosely packed divided) - optional additions: sprinkle garam masala towards the end (1/­­2 tsp dried fenugreek leaves) - Heat oil in a skillet over medium heat. Add potatoes and Cook for 3 to 5 mins, stirring occasionally. Meanwhile coarsely crush the seeds in a grinder or mortar and pestle and chop the onion, garlic, ginger, chili by knife or a food processor. -  Transfer potatoes to a bowl. Heat a tsp of oil over medium heat. Wait till it's get hot. Add the crushed seeds and cook for half a minute. - Add the onion, garlic, ginger chilie and cook for 3 mins or until translucent. - Add the ground spices and mix in. Add tomato puree and cook for 3-4 mins to thicken. - Add the potatoes, salt and water and cover and cook for 15 mins. - Check and add more water if needed. Add the peas and half the cilantro and cover and cook until potatoes are tender to preference. -  Taste and adjust salt and flavor. Garnish with more cilantro, pepper flakes. - To make this recipe oil-free, skip the first step. You could also use boiled potatoes instead of raw. - Keep in mind that, as this dish sits the gravy will get thicker as the potatoes tend to absorb some of the liquid. When reheating, you might have to add a splash of water or broth. - To make the gravy even more fragrant, sprinkle garam masala into the gravy towards the end. - I also like to sprinkle some dried fenugreek leaves on top. - The nutrition facts do not include rice or any sides.        The post Aloo Matar – Easy Pea & Potato Curry (Vegan) appeared first on Vegan Richa.

Sweet and Sour Guava Curry

February 13 2020 Manjula's kitchen 

Sweet and Sour Guava Curry (adsbygoogle = window.adsbygoogle || []).push({}); Print Amrood Ki khati Methi Sabji (Sweet and Sour Guava Curry) Guavas, or "amrood" in Hindi, are simply delicious and probably one of my favorite fruits! This year I have an abundance of guavas growing in my backyard. I like to sprinkle chaat masala on guavas. The spiciness really brings out its flavor. Since I have so many delicious guavas, I decided it was time for me to make Guava Sweet and Sour Curry (Amrood Ki khati Methi Sabji). In case you are not familiar, this is a popular North Indian dish which I believe tastes best with fresh hot puris or parathas. This was a staple sabji when I was a child growing up in India, provided guavas were in season. My brother especially enjoyed this dish. He simply relished this sabji and could enjoy eating it every day. However, there was catch – he would only eat this dish with puris! Rotis or parathas simply did not do this dish justice! My brother would pretend to read a book while eating so no one would disturb him so he could truly enjoy eating in peace! Whenever I make this recipe, I remember our sweet, innocent childhood memories. Guava Sweet and Sour Curry has the best flavors – spicy, sweet and sour – all in one dish! This recipe will serve 2. Course Main Course Cuisine Indian Keyword Amrood, cooking shows, Gourmet food, Guava Fruit, Home Cooking, Home Made, Indian food, Jain Food, Kadoo Ki Subji, Khatta Meetha, Main Dish, Mandir Food, No Garlic, No lahsun, No Onion, No Pyaj, North Indian Recipes, Recipe videos, Satvik Food, Spicy, Swaminarayan, Tropical Fruit, Vegetarian, Veshno Cooking Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes Servings 2 people Ingredients2 cups guavas amrood, cut into bite size pieces 2 Tbsp oil 1/­­2 tsp cumin seeds jeera 1/­­4 tsp fenugreek seeds mathi dana 1/­­8 tsp asafetida hing 2 tsp coriander powder dhania 1 tsp fennel seed powder saunf 1/­­4 tsp turmeric haldi 1/­­2 tsp red chili powder 1/­­2 tsp salt 1 Tbsp ginger adrak, thinly sliced 1/­­2 tsp mango powder amchor 1 tsp lemon juice 2 Tbsp sugar adjust to the taste 2 Tbsp chopped cilantro hara dhania InstructionsHeat the oil in a saucepan. Oil should be moderately hot. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready. Add the cumin seeds, asafetida, fenugreek seeds, fennel seeds powder, coriander powder, turmeric, and red chili powder stir for few seconds. Add ginger and guava mix it well add 1 cup of water and cover the pan. Lower the heat and cover the pan cook for about 5-8 minutes until guavas are tender. Add mango powder, lemon juice and sugar stir and add cilantro. Turn off the heat and cover the pan for few minutes. Amrood Ki khati Methi Sabji is ready to serve. NotesIf Guava seeds are hard then remove them, adjust the sugar to taste depends how sweet are guava. The post Sweet and Sour Guava Curry appeared first on Manjula's Kitchen.

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

January 20 2020 Meatless Monday 

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

Garlic Potato Spinach Stir fry – Lasooni Aloo Palak

January 12 2020 Vegan Richa 

Garlic Potato Spinach Stir fry – Lasooni Aloo PalakGarlic Potato Spinach Stir fry – Lasooni Aloo Palak. Potato Spinach curry with garlic and Indian spices. Vegan Gluten-free Nut-free Soy-free Recipe. Jump to Recipe Some days you just want a good potato side. This easy garlic potato spinach stir fry is like my Aloo Palak with cumin. This one has whole spices, well cooked golden garlic slices and more potatoes to spinach. Lasooni means Garlicky, Aloo means potato, palak means spinach. Its a great side with dals and curries and flatbread or Naan. Adjust the flavors to preference. Add in some cooked chickpeas to make it into a meal!Continue reading: Garlic Potato Spinach Stir fry – Lasooni Aloo PalakThe post Garlic Potato Spinach Stir fry – Lasooni Aloo Palak appeared first on Vegan Richa.

jeera biscuits recipe | jeera cookies | zeera biscuits | cumin cookies

December 16 2019 hebbar's kitchen 

jeera biscuits recipe | jeera cookies | zeera biscuits | cumin cookiesjeera biscuits recipes | jeera cookies | zeera biscuits | cumin cookies with step by step photo and video recipe. cookies or biscuits are generally an adapted or an influenced recipe to indian cuisine. it is generally made with plain flour and flavoured with other ingredients to be served as snack. lately there are some indian variations to the popular cookie variation and jeera biscuits recipes is one such simple and easy recipe. The post jeera biscuits recipe | jeera cookies | zeera biscuits | cumin cookies appeared first on Hebbar's Kitchen.

Biryani Rice

November 27 2019 VegKitchen 

Biryani Rice Dont let the number of ingredients stop you--this Biryani Rice is easy to make, and its amazing scents deserve the effort. Save Print Biryani Rice Serves: 8   Ingredients ¼ cup canola oil ½ cup cashews 2 large onions, sliced thinly 2 cloves garlic, minced 2 tbsp biryani curry paste or other Indian curry paste 1 tbsp ginger, minced 1 tsp salt 1 tsp ground cumin ½ tsp ground cinnamon 3¼ cups vegetable broth ¼ cup plain yogurt 3 seeds cardamom, crushed 2 stars anise 1 stick cinnamon 1¾ cup brown basmati rice 2 small hot peppers, chopped Instructions Heat the oil in a large frying pan. The post Biryani Rice appeared first on VegKitchen.

Palak Pakora (Crispy Spinach Fritters)

November 13 2019 Manjula's kitchen 

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

Lentil Walnut Tacos with Cashew Sour Cream & Pineapple Avocado Salsa

September 30 2019 Meatless Monday 

Want a tastier taco? The combination of lentils and toasted walnuts in place of animal-protein makes for a cleaner, more complex bite. For the filling, lentils are seasoned with a blend of chili powder, cumin, and smoked paprika and tossed with toasted walnuts. The mixture is topped with a cool, tart cashew sour cream, and a bright pineapple salsa. This recipe comes to us from Carly Paige, founder of FitLiving Eats , author of Simply Swapped Everyday , and one of the finalists of the Florida Restaurant & Lodging Show Meatless Monday Rapid Fire Challenge. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Makes 8 tacos - 1 15-ounce can cooked lentils - 1 cup walnuts, roughly chopped - 1 tablespoon tomato paste - 1 tablespoon chili powder - 1 tablespoon cumin - 1 tablespoon smoked paprika - 1 teaspoon oregano -  1/­­2 teaspoon salt - 8 romaine lettuce leaves   - Pineapple Avocado Salsa: - 1 cup fresh pineapple, diced - 2 avocados, diced -  1/­­2 jalapeno, seeds removed and diced -  1/­­4 cup red onion, diced -  1/­­4 cup cilantro, chopped - 1 lime, juiced -  1/­­2 teaspoon salt   - Cashew Sour Cream: -  3/­­4 cup cashews, soaked for 4 hours -  1/­­4 cup water - 1 tablespoon lemon juice -  1/­­2 teaspoon apple cider vinegar -  1/­­4 teaspoon salt   To make the lentil walnut taco meat, toast the walnuts in a sauté pan for about 5 minutes on medium-low heat. Add the lentils, spices and tomato paste. Stir to combine and sauté for a few more minutes to let the mixture dry out a bit and become crumbly. Meanwhile, combine the salsa ingredients in a bowl and set aside. To make the cashew sour cream, drain the soaking liquid from the cashews and add the cashews to a blender. Add the remaining ingredients and blend until creamy. To assemble, spoon the taco meat into the romaine leaves. Top with salsa and cashew sour cream. The post Lentil Walnut Tacos with Cashew Sour Cream & Pineapple Avocado Salsa appeared first on Meatless Monday.

Curried Caramelized Brussels Sprouts (Pan Seared)

September 26 2019 Vegan Richa 

Curried Caramelized Brussels Sprouts (Pan Seared)These Curried Caramelized Brussels Sprouts have the best of both worlds. Brussels Sprouts are pan seareed to caramelize with cumin seeds, then mixed with a tomato onion sauce. No Bake. Serve as a side. Vegan Gluten-free Soy-free Nut-free Recipe.    Jump to Recipe Whats better than roasted Brussels Sprouts, These Pan caramelized and then smothered in tomato onion sauce Brussels Sprouts! Brussels are caramelized on the pan with some whole cumin seeds and removed from the pan. Then the sauce is simmered with spices and the brussels tossed in the sauce to pick up some sauce flavor. The first step adds a nice caramelization and partly cooks the sprouts. So then they don’t need to be cooked too long with the sauce or get mushy or over cooked. Change up the flavors to preference and serve these as is or as a side!Continue reading: Curried Caramelized Brussels Sprouts (Pan Seared)The post Curried Caramelized Brussels Sprouts (Pan Seared) appeared first on Vegan Richa.

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.

Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)

August 20 2019 Vegan Richa 

Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)Instant Pot Indian Cabbage and Peas! Patta Gobi subzi. This Cabbage Curry is made in a pressure cooker. Quick Cabbage stir fry side. Vegan Gluten-free Soy-free Nut-free Braised Cabbage Recipe.  Jump to Recipe This Easy Indian Cabbage stir fry is the perfect way to use up that head of cabbage sitting right there waiting to be used. Finely chopped or shredded cabbage, braised with a tempering of whole spices such as mustard seeds and flavored with garlic and turmeric. Just a few flavors meld into a delicious cabbage side that you can serve with flatbreads or rice and a side of curry or dal. Change up the whole spices to cumin seeds, add some garam masala or add some coconut and ground coriander for variation. This Indian Cabbage and peas is made in an instant pot, so you don’t need to stand around and stir the cabbage every once in a while. Stove top option is in notes. Lets make this!Continue reading: Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)The post Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi) appeared first on Vegan Richa.


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