dessert - vegetarian recipes

Try it! You will enjoy it!

Palak chutney recipe | spinach chutney | palakura pachadi

Brown Rice and Apples Salad

Recipe | Citrus Sesame Kale

Lentil Pâté










dessert vegetarian recipes

custard cake recipe | eggless custard cream cake | custard powder cake

November 16 2018 hebbar's kitchen 

custard cake recipe | eggless custard cream cake | custard powder cakecustard cake recipe | eggless custard cream cake | custard powder cake with step by step photo and video recipe. custard recipes are very common in indian cuisine and is mainly used to make dessert recipe. generally it is mixed with milk to form a thick sauce to top with fruits or with other dessert. but this recipe is dedicated to a cake and custard powder is used as flavouring agent and mixed with thick cake batter to make custard cake. The post custard cake recipe | eggless custard cream cake | custard powder cake appeared first on Hebbar's Kitchen.

Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel

November 14 2018 Golubka Kitchen 

Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel Popping in really quickly today to share the recipe for this holiday table dessert contender – baked apples! These babies are fun to make and on the healthier side as far as desserts go, but still so satisfying and festive. They are taken up to that next level with the pockets of poppyseed dukkah cozied up inside each apple, as well as a crucial drizzle of homemade coconut caramel :D I first had the idea to make sweet dukkah (Egyptian spice and nut/­­seed mix, aka a condiment from heaven) a few years ago, when I wrapped it up in these Sweet Dukkah Cigars (which is another great dessert for coffee or tea time after a holiday meal). I do a mixture of walnuts and hazelnuts, sesame seeds, poppyseeds, aromatic spices, and dates. I especially love the combination of poppyseeds and caramel, so I upped them in this particular sweet dukkah recipe. The result: delicate, warm apples with a pleasant amount of fall-appropriate spice and crunch from the dukkah and delicate sweetness from the mandatory drizzle of coconut caramel. Some vanilla ice cream would be great on the side as well! Hope you enjoy these :) Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel   Print Serves: 6 baked apples Ingredients for the baked apples 6 small honeycrisp apples juice from ½ lemon poppyseed dukkah (recipe below) 1½ cup apple cider rosemary, thyme or other aromatic herbs for infusing the cider (optional) olive oil - for drizzling coconut sugar - for sprinkling coconut caramel (recipe linked) for the poppyseed dukkah 1 cup raw hazelnuts or walnuts, or a mix of both ¼ cup sesame seeds 4 tablespoons poppy seeds 3 green cardamom pods - crushed in mortar and pestle, green shells removed ½ teaspoon coriander seeds 1 teaspoon cinnamon ½ teaspoon nutmeg 3 soft dates - pitted and chopped pinch of sea salt Instructions to make the baked apples Preheat oven to 350° F (180° C). Cut the top off each apple (refer to photos) and set aside. Carefully core the apples using a small knife or apple corer and drizzle the lemon juice over them. Generously stuff the apples with dukkah, piling it over the top. Close the apples with the apple tops and transfer the apples into a rimmed baking dish. Pour the apple cider over the apples and add the aromatic herbs to the bottom of the dish, where the cider accumulates, if using. Drizzle the apples with olive oil and sprinkle with coconut sugar. Bake for about 1 hour, until soft throughout, drizzling with the baking liquid every 15 minutes. Take care not to overbake the apples, as they might start coming apart at the seams. Let the apples cool just a bit and serve drizzled with the coconut caramel and sprinkled with more dukkah. A scoop of vanilla ice cream wouldnt hurt either :) to make the poppyseed dukkah Preheat oven to 350° F (180° C). Spread hazelnuts/­­walnuts on a baking sheet and toast for 5 minutes. Add sesame and poppy seeds and continue to toast for another 5 minutes. Remove from the oven. Toast the cardamom and coriander seeds in a pan over medium heat until fragrant, for about a minute or so. Finely grind in a mortar and pestle. Add the hazelnuts/­­walnuts to a bowl of a food processor and pulse a few times. Add the sesame and poppy seeds, cardamom, coriander, cinnamon, nutmeg, dates and salt to the food processor. Pulse to combine to the consistency of coarse bread crumbs. 3.5.3226 You might also like... Raw Green Mountain Parfait Lychee Sorbet and Marinated Rhubarb Compote Red Cabbage, Blueberry and Apple Sauerkraut + Giveaway Chocolate Chip Cookie Dough Bites .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 Poppyseed Dukkah-Stuffed Baked Apples with Coconut Caramel appeared first on Golubka Kitchen.

40 Vegan Thanksgiving Sides – Glutenfree Soyfree Options

November 10 2018 Vegan Richa 

40 Vegan Thanksgiving Sides – Glutenfree Soyfree Options40 vegan thanksgiving sides. Easy Gravy, Mashed Potatoes, Pasta, Soups, Stuffing, Baked Mac, Biscuits and more. Glutenfree Soyfree Nutfree Options Plan ahead with these popular and loved Vegan Thanksgiving Sides and Soups! For Mains, see this Thanksgiving Mains collection, For Desserts see here. Many of these recipes are gluten-free, soy-free, nut-free or have options. Many of the pasta dishes can be made gluten-free with glutenfree pasta.. There are several Instant Pot recipes too (the recipes have both Instant Pot and Stove top instructions.)Continue reading: 40 Vegan Thanksgiving Sides – Glutenfree Soyfree OptionsThe post 40 Vegan Thanksgiving Sides – Glutenfree Soyfree Options appeared first on Vegan Richa.

Vegan Malai Ladoo – Cardamom Cream Fudge Balls

November 7 2018 Vegan Richa 

Vegan Malai Ladoo – Cardamom Cream Fudge BallsVegan Malai Ladoo. Sweet Fudge balls that are flavored with cardamom. Festive Indian Sweet. Dairy-free Ladoo. Vegan Glutenfree Soyfree Recipe. Can be oilfree. Jump to Recipe  Happy Diwali to all who are celebrating! Another year, another festival, another vegan-ized Indian Dessert. Malai Ladoo (direct translation- cream balls) are generally made with heavy cream and some milk powder or milk solids, cooked with sugar to thicken and then shaped. I use cashew cream and almond flour to get a similar flavor and texture. These Fudgy balls are somewhat like my Malai Burfi bars, but smoother and more melt in the mouth. Burfi are hardy to handle them as bars. While malai ladoo balls are softer and fudgier.  Malai ladoo are known for their creamy texture. These balls use cashews, almond flour, coconut flour, vegan cream cheese and cardamom. Few ingredients and ready within 20 mins. Surprise everyone with these non dairy treats! Use saffron or other flavors for variation. Continue reading: Vegan Malai Ladoo – Cardamom Cream Fudge BallsThe post Vegan Malai Ladoo – Cardamom Cream Fudge Balls appeared first on Vegan Richa.

apple halwa recipe | apple ka halwa | how to make apple halwa

November 5 2018 hebbar's kitchen 

apple halwa recipe | apple ka halwa | how to make apple halwaapple halwa recipe | apple ka halwa | how to make apple halwa with step by step photo and video recipe. halwa recipe is very common in india and can be made with myriad ingredients like fruits and vegetables. it is perhaps one of the common indian dessert made especially during the festival seasons and shared with family and friends. one such easy and simple halwa recipe is apple halwa made with juicy and sweet apple. The post apple halwa recipe | apple ka halwa | how to make apple halwa appeared first on Hebbar's Kitchen.

Pineapple Rice Pudding

October 26 2018 VegKitchen 

Pineapple Rice Pudding Kids of all ages can enjoy this updated comfort food -- rice pudding --as a snack or dessert, or even as an offbeat lunch box offering, packed in a thermos. This version is made with brown rice, almond milk, and for extra fruity flavor, crushed pineapple. Serves: 4 to 6 3/­­4 cup short- or medium- grain brown rice  3/­­4 cup vanilla almond milk 1/­­2 cup dark or golden raisins 1/­­4 cup maple syrup 1 cup well-drained crushed pineapple 1 teaspoon vanilla extract 1/­­2 teaspoon cinnamon, plus more for topping Pinch of nutmeg Combine the rice with 2 1/­­2 cups water in a medium saucepan. Bring to a simmer, then cover and simmer gently until the water is absorbed, about 30 minutes. When done, stir in the almond milk, and simmer until absorbed.  Remove from the heat and allow to cool for 5 minutes, then stir in the remaining ingredients.  Divide the rice pudding among 4 serving dishes. Sprinkle each with a little extra cinnamon and serve warm or at room temperature. Nutrition information: Calories: 247;  Total fat: 3g;  Protein: 3g;  Fiber: 2.6g;  Carbs: 53g; Sodium: 29mg The post Pineapple Rice Pudding appeared first on VegKitchen.

Instant Pot Sooji Halwa – Rava Kesari

October 18 2018 Vegan Richa 

Instant Pot Sooji Halwa – Rava KesariInstant Pot Sooji Halwa – Rava Kesari /­­ Sheera. Vegan Indian Spoon Fudge. Add pineapple or bananas for Pienapple or Banana Sheera. Can be nutfree, glutenfree  Jump to Recipe   Like Every year, festivals and holidays come around the same time and I try to fit recipes for both on the blog. This year, the festival of Dussehra is just around the corner and Diwali is on Nov 7. These festivals have various stories and are celebrated differently by different sects. The celebrations have some common elements like getting together with family and friends and the lots of festival food! Special meals, snacks and desserts.  Indian Desserts can be from the stores,.. sugary, dairy filled or simple halwas that are made at home. This Sooji Halwa – Soon fudge made with semolina is simple and great to whip up within minutes for company. You can make it in the Instant Pot or in a saucepan on stove top. Add nuts and dried fruit of choice. 1 Pot, Smooth, toasty, delicious! See Recipe notes for Glutenfree, Nutfree and oilfree options. Continue reading: Instant Pot Sooji Halwa – Rava KesariThe post Instant Pot Sooji Halwa – Rava Kesari appeared first on Vegan Richa.

Matcha Butter Balls + Changes

October 15 2018 Golubka Kitchen 

Matcha Butter Balls + Changes Hey friends! It’s been a little while. We took a break from posting, while we were in Italy hosting our first Abruzzo retreat. It was a dream come true, and we’ll be sharing more about that very soon. Before we get into our favorite snack lately, we wanted to talk a little bit about growth and evolution as it relates to this space. We’ve been posting recipes here for close to nine years. It’s a practice that has almost unfailingly kept us inspired and excited about the daily ritual of cooking and nourishing ourselves and others. This whole blog is sort of a family album at this point, since we can pinpoint certain posts to the life events that were happening around us while cooking the dishes. It’s also surreal to be able to put something out there and know that a certain number of people will check out the recipe or even cook it in their own kitchens. It’s a special form of connection that we have with the world, and every time we hear from someone who has made and enjoyed one of the recipes is amazing. It never feels normal or old, truly. Throughout these years, our interests have expanded beyond but not away from cooking. There are so many things that have had a magical effect on our lives in the same way that healthy, plant-based food made with our own hands has. These things range from small daily practices or rituals, to life-changing books that we’ve read and dog-eared excessively. At this point, we feel compelled to share more about those things here, as well as about some of our struggles, and expand the type of things we talk about. The food is not going anywhere, though! We already do a little bit of that with the self-care interviews, which you seem to enjoy, but we now feel ready to share from our own perspectives as well. We toyed around with the idea of making a whole new website for this stuff, but in the end, Golubka Kitchen is where our hearts are, and it feels right to have it grow alongside us. Here are the things you can expect to see on here going forward. We hope you’ll follow along, but if some of this is not your cup of tea, that’s ok too. - Weekly plant-based recipes - Seasonal meal plans - Self-care interviews - Skin-care and home-care recipes - Rituals/­­practices that we find supportive to our wellbeing - Book Club (read along with us, our first book of the month is Renegade Beauty by Nadine Artemis) - More videos! Onto the matcha butter balls. Keeping nourishing snacks at arm’s reach is definitely a priority around here, since it helps prevent things like: snacking on handfuls of chocolate chips, impulse purchases of expensive and/­­or less than healthy snacks with wasteful packaging, hangriness, lightheadedness, etc. etc. I’m absolutely in love with cacao butter as an ingredient and use it in desserts and snacks (and even in homemade skincare products) all the time. This generally involves gently melting the cacao butter in order to incorporate it into the other ingredients. It was Elenore who recently turned me onto the idea of skipping the melting step for recipes that involve a food processor. For example, in this recipe, the chopped up cacao butter just gets thrown into a food processor with the rest of the ingredients for a few minutes, where it gets melted by the heat of the motor and makes a beautiful, quick snack ball batter. I love this shortcut. These balls are full of good stuff, like essential fatty acid-rich seeds and energy-boosting matcha powder. The texture is velvety thanks to the cacao butter, and the flavor is only slightly sweet and a bit grassy, thanks to the matcha. One to two of these balls usually work well as a mid-afternoon pick-me-up (be careful with the amounts if you are sensitive to caffeine), and they are kid-approved as well. I use this matcha. It’s definitely not the best ceremonial grade matcha out there, but it’s the best one I’ve found for the price, since good matcha can be very pricy. Hope you’ll give these a try! Matcha Butter Balls   Print Ingredients 1 cup raw pumpkin seeds ⅔ cup raw sunflower seeds ¼ cup hemp hearts ¼ cup flax seeds 1 cup chopped or shredded cacao butter 3 tablespoons maple syrup, or more to taste 2 tablespoons maca powder 2 teaspoons matcha powder 1 teaspoon ashwagandha powder (optional) Instructions Combine all the ingredients in a food processor and process for 3-4 minutes, or until the heat of the motor melts the cacao butter completely, and you have a nicely formed batter. Taste for sweetness and adjust if needed. Shape the batter into bite-sized balls or bars. Sprinkle with more matcha, if desired. Keep in an airtight container in a freezer or refrigerator. 3.5.3226 You might also like... Chunky Monkey Cookies, Vegan and Gluten-Free Roasted Potato and Split Pea Salad with Miso Vinaigrette Raw Rutabaga and Crispy Sage Pizza Herbal Mocha with Chicory and Maca .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 Matcha Butter Balls + Changes appeared first on Golubka Kitchen.

Nariyal Burfi (Coconut Fudge)

October 7 2018 Manjula's kitchen 

Nariyal Burfi (Coconut Fudge) (adsbygoogle = window.adsbygoogle || []).push({}); Nariyal Burfi (Coconut Fudge) Nariyal Burfi is simple and delicious dessert that only requires a few ingredients! It is super easy to make, and you can serve this as sweet snack in the form of candy. I make this burfi with caramelized sugar which gives a nice twist to the burfi itself.  - 1-3/­­4 cup milk - 3/­­4 cup coconut powder - 1/­­2 cup sugar - 1/­­8 tsp cardamom powder - 4 tsp butter - 1 Tbsp pistachios sliced -  Soak the coconut in boiling milk for about 30 minutes. -  In a flat heavy bottom pan, over medium high heat melt one teaspoon of butter, add sugar, spread evenly in pan. -  After sugar start melting, keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn. - Slowly add milk mixture sugar will become lumpy open the heat to medium and keep stirring sugar will dissolve and will give nice light brown color. - Keep stirring and scraping the sides about 15 minutes mixture will become lumpy add the remaining butter and keep stirring until mixture become soft dough consistency. - Pour it over greased plate and flatten with the greased back side of the spoon. Garnish with sliced pistachios. - Leave for 3-4 hours before cutting them into pieces. Cut them into your desired shape. I like to cut them in 1 squares. Notes Caramelizing the sugar adds a very unique taste to Burfi, something every one talk about. Leave for 3-4 hours before cutting them into pieces. Cut them into your desired shape. I like to cut them in 1 inch squares. You will also enjoy few of these recipes, they are easy, has a long shelf life and also great gift ideas, Moong Dal Ladoo, Almond Brittle, Spicy Cashews,    The post Nariyal Burfi (Coconut Fudge) appeared first on Manjula's Kitchen.

chekkalu recipe | pappu chekkalu | andhra style spice rice cracker

September 26 2018 hebbar's kitchen 

chekkalu recipe | pappu chekkalu | andhra style spice rice crackerchekkalu recipe | pappu chekkalu | andhra style spice rice cracker with step by step photo and video recipe. south indian recipes are generally famous for its dessert and healthy breakfast recipes. having said that, there certain snack recipes which are made for festival and occasions. one such deep fried snack is pappu chekkalu recipe, known for its spicy taste and for its crispiness. The post chekkalu recipe | pappu chekkalu | andhra style spice rice cracker appeared first on Hebbar's Kitchen.

Roasted Sweet Potato & Black Bean Tacos

September 21 2018 Oh My Veggies 

For better or worse (often for worse), I am an idea person. Not really in an inspiring, visionary type of way. More in a “Hey, I have an idea! I’m going to glue Japanese candy wrappers to a piece of cardboard and frame it!” kind of way. I’m less Steve Jobs, more lady on Hoarders who saves empty yogurt containers to make Christmas ornaments. I have ideas! Lots of ideas! For a while, I wanted to start a second blog, for desserts, called Oh My Pants. But then I realized that the fact that I don’t bake much might get in the way and really, I just wanted a blog called Oh My Pants. So then I came up with another idea. I’d start a blog called Oh My House. We’d buy a house (bonus points if it was a former crack house or brothel–hello, interesting backstory!), renovate it, decorate it, and blog about it. Oh sure, the domain might have been taken, but I had the house picked out and everything! Except that there are eleventy billion home reno blogs out there right now. And we can’t buy a new house 2 years after moving into this one. Also, […]

Free Ebook! Simply Vibrant Drinks

September 17 2018 Golubka Kitchen 

Free Ebook! Simply Vibrant Drinks Hi! We made a free ebook for you! It’s been a little over two months since our new cookbook came out and we are still overflowing with gratitude for all those who bought the book and have been cooking from it. After three years of hard work on the manuscript, seeing your plant-powered creations under #simplyvibrantcookbook is seriously one of the most fulfilling bits of our days. Another amazing part of this whole thing is reading your reviews. It’s no secret that reviews are incredibly important to authors. The more reviews a book has, the more credibility it has on websites like Amazon, which then go on to show it to more people. Our ultimate goal is to help more people discover delicious ways of cooking with plants, and every review is a step towards that. This is all to say that every little bit helps, and that we are endlessly thankful to you for leaving a review for Simply Vibrant, or even for considering to do it in the future. We knew we couldnt thank you enough with words alone, so we created our version of a thank you card: an ebook with seven of our favorite, vibrant drinks of all time that aren’t published anywhere else. Weve got you covered on everything from refreshing thirst-quenchers, to rich, cozy lattes, and dessert-inspired smoothies. See below to learn how to claim your free Simply Vibrant Drinks ebook and to see a preview of the drinks within. clockwise from the right: Black Rice and Mint Horchata, Beet Velvet Latte, Golden Macaroon Milkshake, Key Lime Pie Smoothie How to Claim Your Free Simply Vibrant Drinks Ebook 1) If you have a copy of Simply Vibrant, leave an honest review of any length on Amazon. Click here for the listing, or if you live somewhere other than the U.S., feel free to leave it on your country’s respective Amazon like Amazon.ca, Amazon.co.uk, etc. If you got the book from somewhere other than Amazon (bookstore, gift from a friend, etc.), make sure to note where you got the book, since you won’t have the ‘verified purchase’ badge. If you already left a review before we posted this, proceed to step 2! 2) Take a screenshot of your review on your phone or computer. 3) Email the screen shot to us: hello@golubkakitchen.com 4) We will reply to your email with a Simply Vibrant Drinks download link. Please allow us 12 hours to reply. That’s it :) clockwise from the right: Blueberry Hibiscus Agua Fresca, Basil Lemonade, Nettle Latte, and a line-up The post Free Ebook! Simply Vibrant Drinks appeared first on Golubka Kitchen.

Restaurant Review: May Veggie in Bangkok, Thailand

September 6 2018 Happy Cow veggie blog 

Whenever Im traveling somewhere new, I always tend to prepare the same way. Check the weather (what should I pack?), find things to do (where should I go?), research how to get around (Uber or public transportation?), and most importantly I figure out what I am going to EAT! Trying new and local cuisine is always one of my favorite things to do after touching down in a new country. Im often pleasantly surprised (in very few cases, underwhelmed) by the vegan options available. When I arrived in Bangkok, Thailand, HappyCow led me straight to May Veggie Home. This was easily my favorite restaurant in Bangkok! They offer a wide variety of options to choose from–everything from appetizers to dessert! Their menu is extensive and I found it quite difficult to decide exactly what to eat. Prior to getting to the restaurant, I had certainly worked up an appetite, walking in circles trying to find this place (it was Google Maps fault, not mine). It was so refreshing to walk into a nice, cool (well running air conditioning is always a plus during Bangkok summers), inviting restaurant. It wasnt very busy so I was seated right away. The waitress was […] The post Restaurant Review: May Veggie in Bangkok, Thailand appeared first on The Veggie Blog.

Vegan Cardamom Cookies – Cardamom Snickerdoodles

September 4 2018 Vegan Richa 

Vegan Cardamom Cookies – Cardamom SnickerdoodlesEasy Vegan Cardamom Cookies. These soft cookies are a cross between cardamom shortbread and Snickerdoodles. Vegan Soyfree Palm Oil free Recipe. Glutenfree option.   Jump to Recipe If you love cardamom, you will love these cookies! Soft, melt in your mouth cookies that remind you of shortbread, snickerdoodle, and Indian Desserts, all rolled into one.  I use seeds from whole green cardamom pods and ground cardamom for extra flavor punch. The nut butter and almond flour add the texture. The cookie is easily refined sugar free and is palm oil free. Change up the spices to cinnamon, chai, pumpkin pie spice for variation.  Continue reading: Vegan Cardamom Cookies – Cardamom SnickerdoodlesThe post Vegan Cardamom Cookies – Cardamom Snickerdoodles appeared first on Vegan Richa.

Apples and Cinnamon Chia Pudding

November 7 2018 VegKitchen 

Apples and Cinnamon Chia Pudding The taste of the Chia Seeds is neutral--no particular taste--which makes the recipe possibilities infinite! Chia can also be used to thicken a drink, a smoothie, or a dessert. Here, I propose a kind of chia pudding--very interesting for breakfast or a snack.  Its a raw and healthy recipe with a touch of the season from the apples and cinnamon. Save Print Apples and Cinnamon Chia Pudding Serves: 1-2   Ingredients 1 cup of coconut milk 5 tablespoons chia seeds 1 cup apples, diced Juice and grated rind of a lemon 1 tablespoon agave syrup 1 teaspoon cinnamon Instructions The day before, mix the chia seeds, coconut milk, agave syrup, and lemon juice in a container. Cover the container and store in the refrigerator. The next day, peel and cut apples into small cubes. Cook the apples with 1/­­4 cup water for 10 minutes, until you obtain a sauce. Add chia-coconut milk preparation to a small container. Place the apples sauce on top of the mixture. Sprinkle with cinnamon and grated lemon zest. 3.3.3077   The article Apples and Cinnamon Chia Pudding appeared first on VegKitchen.

paal poli recipe | milk poli recipe | paal poori recipe

November 2 2018 hebbar's kitchen 

paal poli recipe | milk poli recipe | paal poori recipepaal poli recipe | milk poli recipe | paal poori recipe with step by step photo and video recipe. there are hundreds and thousands of indian dessert recipes made with milk. most of them are generally made with curdled milk or chenna which is later dipped in sugar water or evaporated milk. one such our own south indian favourite milk based dessert recipe is paal poli recipe with poori and sweetened milk. The post paal poli recipe | milk poli recipe | paal poori recipe appeared first on Hebbar's Kitchen.

Vegan Gluten free Pumpkin Bars – Grainfree

October 24 2018 Vegan Richa 

Vegan Gluten free Pumpkin Bars – GrainfreeThese Vegan Gluten-free Pumpkin Bars are grain-free, fudgy and so Delicious! No Oil. Cinnamon streusel on top makes them decadent and festive. Vegan Gluten-free Soy-free Grain-free Recipe.   Jump to Recipe   These Pumpkin Bars are all things fall. Loaded with pumpkin, pumpkin pie spices, are fudgy, moist and great to snack on or for dessert. These are like pumpkin pie bars but with a bit of volume and texture. Smooth, hearty and So Fudgy! Pumpkin puree and maple mixed with almond flour and coconut flour and topped with an easy cinnamon streusel. No flour in these bars. They are grain and gluten free, have no added oil and can be made without refined sugar. Wondering how all that works out? make them to know!Continue reading: Vegan Gluten free Pumpkin Bars – GrainfreeThe post Vegan Gluten free Pumpkin Bars – Grainfree appeared first on Vegan Richa.

Vegan Gingerbread Pear Bundt Cake

October 15 2018 Oh My Veggies 

I wanted to create a cake that embraced the season and its rich flavors. Bold gingerbread, sweet pears, a little caramel sauce swizzled over the top to bring it all together. Something that would work well as a mid-morning snack cake alongside a perfectly brewed cup of coffee, but would also be well-received by all as a special occasion dessert (Thanksgiving, anyone?) Initially, I thought of a few go-to vegan baking ingredients. Flax eggs. Almond milk. Coconut oil. But then my mind turned to one of my very favorite cakes, a cake I enjoyed often growing up, a cake I had no idea was vegan until a few years ago. It’s a rich, moist chocolate number called Wacky Cake, though growing up, we called it Crazy Cake – and we always enjoyed it with a dollop of whipped cream. So much for being vegan. Wacky Cake was reportedly created during the Great Depression, when staples such as eggs and milk were in short supply. Enterprising cooks dreamed up a cake that utilized vinegar and baking soda instead, creating bubbles that help the cake to rise. I thought I’d borrow that naturally vegan cake’s formula for this gingerbread version. Other than omitting the […]

Best Vegan Restaurants - San Francisco

October 9 2018 VegKitchen 

Best Vegan Restaurants - San Francisco The San Francisco Bay Area is among the most vegan-friendly places in the US. Whether you like Chinese, Japanese, or Thai food, San Franciscos got it. Mexican, classic BBQ, healthy smoothies, and delicious vegan cookies--whatever you think of, youll likely find it here If youre looking for cafes and restaurants with excellent plant-based menus, heres a short list of some of the best vegan restaurants in San Francisco. 1. Golden Era Vegan With an immense reputation and exceptional food and service quality, Golden Era Vegan Restaurant qualifies as one of the best vegan restaurants San Francisco has to offer. The restaurant is located on Golden Gate Avenue and is open daily from 10:30AM to 8:30PM. The substantial menu is completely meat-free and covers breakfast, lunch, and dinner options. Some of the most popular dishes include the Shrimp Delight, the garden vermicelli, the spicy noodle soup, and the curry beef. When it comes to desserts, the mocha cake and the Oreo cake are the crowd favorites. 2. Shizen Vegan Sushi Bar & Izakaya Shizen Vegan Sushi Bar & Izakaya offers a mix of traditional Japanese izakaya foods and modern American restaurant aesthetics. This fancy eatery is located on 14th Street and […] The post Best Vegan Restaurants - San Francisco appeared first on VegKitchen.

malai ladoo recipe | malai laddu | milk ladoo | paneer ladoo

October 7 2018 hebbar's kitchen 

malai ladoo recipe | malai laddu | milk ladoo | paneer ladoomalai ladoo recipe | malai laddu | milk ladoo | paneer ladoo with step by step photo and video recipe. sweets and dessert recipes are very integral to indian cuisine and is specially prepared for auspicious occasions. it is generally made with milk and nut based sweets & desserts. one such easy and simple recipe is malai ladoo or milk ladoo made from milk solids or indian cottage cheese. The post malai ladoo recipe | malai laddu | milk ladoo | paneer ladoo appeared first on Hebbar's Kitchen.

Best Vegetarian Restaurants - Denver

September 23 2018 Oh My Veggies 

Denver may be known for its game meat and deep fried Rocky Mountain oysters, but its culinary culture has a lot more to offer. There is also a strong Mexican culinary influence, which has sparked a minor revolution in terms of food diversity. If beef or game is not your thing, you should check out some of the best vegetarian restaurants Denver offers and give their delicious alternatives a try. Root Down The menu at Root Down is one of the most varied you are likely to see. Not only does the place have specific listings for brunch, dinner, and dessert, but it also has a special section for kids. Making the young ones eat their veggies isnt always easy, but a country fried tofu at Root Down might be just the meal for your picky kid. Theres a nice balance between fresh and raw selections and traditional deep fried meals. Youll find vegetarian soups like the carrot and Thai red curry, or you can order some spicy veggie burger sliders. Beet Box Denver Is it a bakery? Is it a restaurant? It doesnt matter. The important thing is that Beet Box Denver is an awesome vegetarian food joint. If […]

Best Vegetarian Restaurants - Charlotte

September 20 2018 Oh My Veggies 

Charlotte, North Carolina, has been in rapid development since the mid-00s. The restaurants and bars in this city reflect the changing needs of its residents. While this citys cuisine traditionally focuses on seafood and barbecued pork, you can now find vegetarian restaurants that will provide you with an authentic North Carolina dining experience. Charlotteans have a fondness for comfort food and there is a growing appreciation in the city for East Asian dishes. 12 of the Best Vegetarian Restaurants in Charlotte, NC It can take a while to discover all the best vegetarian restaurants Charlotte has to offer. This list will help you find the best fit for your taste. 1. Fern Fern is an elegant all-vegetarian restaurant that promises fresh flavors from the garden. Their East Boulevard location has an old-fashioned, welcoming ambiance. In 2013, Fern was named one of Charlottes top 25 restaurants. Each dish at Fern is beautifully served. There are elaborate and refreshing salads, and you can order additions that include vegan cheeses, seared tempeh, and pumpernickel. Dont miss out on the delicious toasts or the beet burger and make sure to try the apple cobblers or carrot cake for dessert. 2. Ma Ma Wok Although […]

Blackberry and Currant Clafoutis

September 14 2018 My New Roots 

Blackberry and Currant Clafoutis The first time I heard the word, I knew I would love it. Clafoutis. Clah. Foo. Tee. It felt so good just to say it, like a laughing cloud floating off my tongue, I was certain it would taste even better. I was right. Clafoutis is a classic French dessert; a custard tart of sorts but without a crust. It is traditionally made with flour, milk, sugar, and eggs, and a fruit, the most popular being black cherries. Arranged in a buttered dish, the fruit is bathed in rich batter and baked, then served lukewarm with a dusting of powdered sugar and sometimes cream. The concept is brilliantly simple and I knew that with a few adjustments, the clafoutis of my dreams could become a reality. For my first cookbook, I took the plunge and came up with an easy, grain-free and dairy-free foolproof recipe that I can honestly say I make more than any other dessert in my repertoire. I always have the batter ingredients on hand, and I always have seasonal fruit, so when I need something sweet on short notice, this dish often makes a delicious appearance. The only teeny issue with my original version, is that it required a food processor to blend up toasted almond flour. When I set out to make a clafoutis a couple weeks ago, we were living pretty simply at the family cottage in Denmark without any kitchen equipment to speak of, and I was left scratching my head. I knew I could simplify the calfoutis even more, so I endeavoured to make it an equipment-free recipe, and edited a couple of steps so that there wasnt even a bowl to wash. Instead of roasting the almonds in the oven, I purchased almond flour, then toasted it in a large skillet over medium heat until golden brown. Then, once the pan had been removed from the heat and cooled a bit, I mixed the remaining ingredients right there in the skillet! The last step was to simply pour the batter into the prepared baking dish with the fruit, and place it in the oven. So easy! The final results were just as good - if not better - than the more complicated version of the recipe. Since blackberries and red currants were absolutely dripping from the bushes around the island, I knew that these two berries, as untraditional as they were, would be delicious in this context. The sweet batter in contrast against the sour-tart, juicy jewels worked so perfectly. Some notes on the recipe: the reason that I measure the fruit out by volume may seem unusual, but its because the physical space that the fruit takes up in the clafoutis is more important than the weight of it. The goal is to fill the bottom almost entirely with few gaps, so that every bite contains tons of juicy fruit pieces.  You are welcome to use any fruit that is available to you, with the exception of anything with a very high water content - melon, citrus, and pineapple make the tart too soggy. I love rhubarb in the spring, cherries in the early summer, stone fruits in the late summer, and figs in the autumn. You can also add spices to the batter, such as cinnamon and cardamom, and even dried fruit like raisins, cranberries, apricots, figs or dates. I have not tried making a clafoutis without eggs. The vegan versions Ive seen online rely on either tofu or aqufaba for body and binding, and Im not overly enthusiastic about either one of those ingredients. Plus, I really love eggs. It may be groovy to try with a coconut milk + chia + arrowroot combo, but I cannot reliably say it would work since Ive never tried it before - this is just a hunch!     Print recipe     Blackberry and Currant Clafoutis Serves 6-8 Ingredients: 1 cup /­­ 100g almond flour 3 large organic, free-range eggs 3/­­4 cup /­­ 100g coconut sugar 1 vanilla bean, seeds scraped or 1 tsp. vanilla extract 1 cup /­­ 250ml full-fat coconut milk 1/­­4 tsp. flaky sea salt 4 cups /­­ 1 litre fresh blackberries and currants coconut oil for greasing coconut yogurt or other cool, creamy thing to serve with (optional) Directions: - In a large skillet over medium heat, toast the almond flour, stirring often until golden. Remove pan from stove and let cool. - While the almond flour is cooling, preheat the oven to 350°F /­­ 180°C. Wash the fruit and remove any stems or debris. Rub just a little coconut oil on the bottoms of a 9 /­­ 23cm tart pan or any ovenproof dish. Scatter the fruit in the pan. - Crack eggs into a small bowl and whisk well. - To the skillet with the almond flour, add the eggs, coconut sugar, vanilla, coconut milk and salt and stir until smooth and fully combined. - Pour the batter mixture over the fruits and bake for 45 minutes on the middle rack until risen slightly and golden brown. Serve warm with a dollop of coconut yogurt and more fresh fruit, if desired. Store leftovers in the fridge for up to four days.   I’m sure you’ve noticed that look of the blog has changed a little bit. I felt that it was time for a freshen up, and I hope you take a moment to visit my homepage and have a look around. And for this first post since the redesign, I decided to make a small photo essay to convey the gorgeousness of our village on Bornholm. Bornholm is a small, Danish island in the Baltic sea off the southern tip of Sweden. My husbands family have a cottage there, in an old fish smokery right on the ocean. The light on the island is particularly special, the colour of the sea an unique shade of blue, and the air is soaked with the scent of rose hips, sun-baked rocks, salt water, and elderflower. Its one of my favourite places on earth, and I always leave feeling so inspired, and connected to nature. I hope you enjoy.     *   *   *   *   *   *   Something exciting on the way! Hi friends! I have some very exciting news to share…we are releasing the first official My New Roots Subscription Box! Each box will be filled with ingredients to make one of my vegan and gluten-free recipes, a beautifully designed recipe card, and a few products Ive personally selected that will compliment your cooking experience. And everything about this box – from the packaged products inside right down to the packing tape – was scrupulously selected and designed to have as little environmental impact as possible. Subscriptions will officially open up Friday Oct 5th. Since we only have a limited supply of boxes available, I want to give you the chance to be notified when we launch before I make the announcement across my social platforms. To stay in the loop, visit the this link and enter your email. Everyone who provides their email will also be entered for a chance to receive their first My New Roots box free of charge! 3 emails will be selected from the list at random. Weve been working on this project for a long time and Im so thrilled that its almost here! Thank you in advance for your support and ongoing love for all things MNR. xo, Sarah B   The post Blackberry and Currant Clafoutis appeared first on My New Roots.

Chili-Lime Cauliflower Bowl from Vegan Reset by Kim-Julie Hansen

September 5 2018 Robin Robertson's Global Vegan Kitchen 

Chili-Lime Cauliflower Bowl from Vegan Reset by Kim-Julie HansenAn easy, detailed introduction to plant-based eating, VEGAN RESET: The 28-Day Plan to Kickstart Your Healthy Lifestyle by Kim-Julie Hansen lays out 28 days of vegan meals with budget-friendly shopping lists, weekly meal prep guides, and daily menus including breakfast, lunch, dinner, and a snack - all brought to life with gorgeous photography throughout. Go beyond the reset with additional recipes, from smoothies and juices, to savory lunch and dinner dishes and luscious desserts. The book includes all the tools, tips, and tricks Kim-Julie wished she had known when she embarked on this new lifestyle path and follows an holistic approach, guiding you step by step on your vegan journey. Chili-Lime Cauliflower Bowl - 1 shallot, sliced - 1 garlic clove, minced - 1/­­3 head yellow cauliflower, chopped - 1 bell pepper, chopped - 1 tablespoon olive oil - 1/­­3 cup whole almonds -  1/­­4 fresh hot red chile pepper, thinly sliced - 2/­­3 cup boiling water -  1/­­2 cup couscous -  1/­­2 teaspoon sea salt -  1/­­2 teaspoon ground cardamom - Juice of 1 lime - 4 collard green leaves, chopped - 2 cups chopped curly kale - Handful of fresh parsley leaves, for garnish - Sauté the shallot, garlic, cauliflower, and bell pepper in the oil in a pan over medium heat for 3 minutes. - Add the almonds and chile and cook for 5 more minutes. - Meanwhile, pour the boiling water over the couscous in a separate pot, add the salt, stir well, and let sit for 5 minutes. Add a little more water if the couscous looks too dry. - Stir the cardamom and lime juice into the couscous and transfer the couscous to the pan with the vegetables, stirring to combine. - Cook the collard greens and kale in a large pan with about 2 tablespoons water over high heat for 3 minutes. - Serve the couscous and vegetables over the greens and garnish with the parsley. Excerpted from VEGAN RESET (C) 2018 by Best of Vegan LLC. Photography (C) 2018 by Best of Vegan LLC. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. The post Chili-Lime Cauliflower Bowl from Vegan Reset by Kim-Julie Hansen appeared first on Robin Robertson.

Restaurant Highlight: Sayuri Healing Food Café in Bali, Indonesia

August 17 2018 Happy Cow veggie blog 

Are you into raw foods? Im not talking about plain fruits and veggies, Im referring to the real meals and creative ways that raw foods are being used to take vegan cuisine to another level! Raw foods typically include items that have not been cooked beyond 118 degrees Fahrenheit. It is believed that anything cooked above this temperature loses a lot of its nutritional value. After visiting the busy city that is Seminyak in Bali, my husband and I made our way over to Ubud, a tropical jungle retreat. It is an area of Bali surrounded by an array of rice-patty fields, famous landscapes, and temples/­­shrines scattered throughout. In addition to its beautiful scenery, Bali offers a much more relaxed and slower way of living than its famous counterpart, Seminyak. My husband and I were looking forward to slowing down a bit, so we decided to visit a local café that was about a 15-minute walk from our Airbnb. Sayuri Healing Food Café was a great introduction to the raw food world. Their menu is quite extensive with a variety of options and a case full of freshly made desserts to choose from after youve finished your entrée. In addition […] The post Restaurant Highlight: Sayuri Healing Food Café in Bali, Indonesia appeared first on The Veggie Blog.


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