dried - vegetarian recipes

dried vegetarian recipes

Vegan Pumpkin Breakfast Cookies Gluten-free

September 16 2021 Vegan Richa 

Vegan Pumpkin Breakfast Cookies Gluten-freeFor a fall-tastic breakfast treat that is easy to make, look no further than these vegan pumpkin breakfast cookies! Gluten-free, refined sugar-free, refined oil-free and packed with nutritious add-ins like pumpkin puree, chia seeds, chopped nuts, and rolled oats. If youre looking for an easy, one-bowl cookie recipe that the whole family will get excited about, these pumpkin breakfast cookies are it! Trust me, they are going to bring your on-the-go breakfast game to the next level. These perfectly crispy yet chewy oatmeal cookies are made with gluten-free oats, almond flour sunflower seeds and a handful of especially healthy add-ins like chia seeds! But you can customize the recipe to your familys preferences and use any seeds you have. My pumpkin breakfast cookies are chock full of nutritious oats, unsweetened pumpkin puree, nuts, dried fruit, and seeds, and they are naturally sweetened with maple syrup. No Flouf, no Oil! With all those add-ins, these oatmeal cookies are definitely wholesome enough to eat for breakfast! I like packing these pumpkin breakfast cookies as a lunchbox snack for the kids and make them for my own on-the-go breakfast. Leftovers keep for days so make lots and stash them away for snacks. More pumpkin recipes - 1 Bowl Pumpkin bread  - Pumpkin Carrot Bread  - Gluten-free Pumpkin Bread  - Pumpkin Cinnamon rolls - 1 Bowl Pumpkin Cream Cheese Muffins - Pumpkin Baked Oatmeal ! Gf Continue reading: Vegan Pumpkin Breakfast Cookies Gluten-freeThe post Vegan Pumpkin Breakfast Cookies Gluten-free appeared first on Vegan Richa.

Corn and Zucchini Bisque with Paprika Oil

August 31 2021 Golubka Kitchen 

Corn and Zucchini Bisque with Paprika Oil This delicate, silky bisque is all about the intersection of summer and fall. Corn and zucchini are summer epitomized, yet here we use them to help us ease into the chillier evenings and shorter days of September by making soup! The paprika oil makes for a lovely, piquant finish that balances the subtle and velvety nature of the soup. You can even adapt the technique for the paprika oil and make all kinds of other flavored oils. For example, use turmeric to make a sunny, yellow oil, or whole spices like cumin or fennel seeds, for a crunchy, toasty spiced oil. Use dried chilis or chili flakes to make a spicy oil, and so on and so forth. Hope you’re doing well and enjoying the glory of late summer! Corn and Zucchini Bisque with Paprika Oil   Print Serves: 4-6 Ingredients 1/­­4 cup olive oil, plus more for sautéing 1 teaspoon smoked paprika 1 teaspoon maple syrup 4 ears of corn, kernels removed, cobs reserved 1 large yellow onion, diced sea salt 4-6 garlic cloves, minced 1/­­2 teaspoon dried thyme freshly ground black pepper 1/­­2 cup white wine 1 1/­­4 lb/­­570 g (about 2-3 medium) zucchini or summer squash 1/­­2 cup cashews 3 bay leaves handful of basil, plus more for garnishing Instructions Combine 1/­­4 cup olive oil and the paprika in a small saucepan, bring to a slight shimmer over medium heat, whisking to combine. Once shimmering, turn off the heat and stir in the maple syrup. Let the oil sit and infuse while making the soup. The paprika will settle to the bottom, and you will be left with a beautiful, red oil. Reserve 1/­­4 cup of the raw corn kernels, set aside for now. Heat a large pot over medium heat, add enough olive oil to coat the bottom. Add the rest of the corn kernels, onion, and a pinch of salt. Saute until the onion is translucent and the corn is bright yellow, about 7 minutes. Add the garlic, thyme, and black pepper to taste, saute for 1 more minute, until fragrant. Add the wine, bring it up to a simmer and let reduce for 5 minutes. Add the reserved corn cobs (not kernels!), zucchini/­­summer squash, cashews, bay leaves, 6 cups of water, and more salt to taste. Increase the heat to high, cover the pot, and bring to a boil. Lower the heat to a simmer and simmer, covered, for 15 minutes. Remove and discard the corn cobs and bay leaves. Transfer the contents of the pot to an upright blender, along with the basil, blend on high until smooth. You will likely need to do this in batches. Taste for salt and adjust if needed. Return the blended soup back to the pot. Serve the soup warm, garnished with the reserved raw corn kernels and basil, and drizzled with the paprika oil. 3.5.3226 The post Corn and Zucchini Bisque with Paprika Oil appeared first on Golubka Kitchen.

Roasted Vegetable Sandwich with Sun-Dried Tomato Basil Spread

August 25 2021 Vegan Richa 

Roasted Vegetable Sandwich with Sun-Dried Tomato Basil SpreadThis ultimate vegan roasted vegetable sandwich is packed with delicious charred veggies and features a quick homemade sun-dried tomato basil spread! This easy veggie sandwich bursts with goodness at every layer.  Make it for lunch or bring to a picnic. Nutfree and Soyfree! Get ready for the ultimate Roasted Vegetable Sandwich – one that rivals anything you can get at the deli counter. Smoky, sweet, and tender grilled veggies with the perfect amount of charr sandwiched in toasted slices of bread with a little sun-dried tomato pesto spread! Everything is made from scratch here! YES, we take this grilled vegetable sandwich to the next level, by adding a homemade sundried tomato spread that comes together in the food processor in minutes. There’s plenty of room for experimentation in this vegan roasted vegetable sandwich recipe. I used grilled eggplant, zucchini, red onion, and bell peppers. If you want, add fennel, endive, or mushrooms. All of those would make fine vegetable substitutes. Hummus,  cashew cream, green vegan pesto, or white-bean puree can replace the sun-dried tomato spread. You can skip the spread altogether and top the veggie sandwich with vegan cheese or just add a bunch of fresh basil or mint leaves. However, I do love the spread in this and I think so will you.   MORE SANDWICHES TO TRY - Pulled Jackfruit BBQ Sandwiches - Chickpea Avocado Salad Sandwich - Tofu Egg Salad Sandwich - General Tsos Tofu Sandwich - Cauliflower Cheddar Pesto Sandwich Continue reading: Roasted Vegetable Sandwich with Sun-Dried Tomato Basil SpreadThe post Roasted Vegetable Sandwich with Sun-Dried Tomato Basil Spread appeared first on Vegan Richa.

Vegan Yellow Squash and Corn Casserole

July 25 2021 FatFree Vegan Kitchen  

Vegan Yellow Squash and Corn Casserole Golden slices of summer squash and kernels of corn are baked in a creamy sauce and topped with bread crumbs in this Southern-style vegan squash casserole. It’s the perfect summer side dish. Hi, my name is Susan, and I’m a vegan. It’s been so long since I updated this blog that I only half-humorously feel like I need to introduce myself again. For those of you who don’t know me, you can find my real introduction on my About page. For those who do know me and worried that I had fallen off the planet, I’m happy to report that I’m alive and well and now living in Louisiana.  My husband and I had been thinking of moving back to our home state to be closer to family, but when the pandemic hit, we put that idea on hold. So we hadn’t been actively looking for a house when, in January, we practically stumbled on the perfect house just a mile from my parents. Of course, there were complications–someone else had a contract on it–but when that contract fell through, we had to act fast to make sure it didn’t get away from us. Since we hadn’t really been expecting to move, we had a lot of packing up and cleaning out to get 21 years of accumulated junk out of our old house and a bunch of repairs, painting, and sprucing up the yard to get that house ready to sell. It all seems in retrospect to have happened so quickly–all except the unpacking. It took months of emptying boxes, but we’re finally settled into our house in the country. And we love it! The boxes have been recycled, the ancient stove and dishwasher have been replaced, and I’m starting to feel like my old self again, the self that likes cooking food and writing about it. The thing I love most about the move is that I get to spend more time with my parents. After living in other states for the past 30+ years, it’s a joy to be able to get to know them all over again. It was with that family connection in mind that I chose this squash and corn casserole as my first “coming back home” recipe. Its based on the squash casserole my mother often made when I was growing up. I’d always considered it her recipe, but she says she got it from my grandmother. I’m happy to put my own twist on it and hopefully pass it down to my daughter for further adaptation. In its original incarnation, it was made with canned creamed corn. In my updated vegan version, I created a cream using frozen organic corn, vegetable broth, and nutritional yeast and herbs for added flavor.  How to Make the Best Squash Casserole Squash casseroles are a great way to use up some of the abundance of summer squash. You can even make them with zucchini or patty pan squash instead of the traditional yellow squash. While it’s a fairly simple dish, there are a few things you need to know to be sure that it comes out perfect every time: - First, and most importantly, you need to pre-cook the squash before mixing it in with the other ingredients and baking it. If you don’t cook it first, the squash will exude all of its moisture into the dish and your casserole will be watery. You also would have to bake it longer, heating up your summer kitchen for longer than is necessary. I prefer to sauté the squash and onion first (without oil), which not only cooks them but also adds flavor. - The creamed corn you buy in cans doesn’t usually contain any cream and is often completely vegan. But I like to make my own with organic corn and add creaminess and flavor to it by including cashews or tofu. Use the cashews if you can, but if they are too high in fat for your diet, light silken tofu or even regular tofu makes an acceptable substitute. - If you’re using the cashews and don’t have a high-speed blender, soak them first in water for a couple of hours and drain them completely before blending. - Seasoned panko makes the best casserole topping; look for an oil-free brand (Whole Foods makes one) or use gluten-free panko or bread crumbs instead. But feel free to omit the topping if you want. Im happy to report that the vegan squash and corn casserole was a big hit with the family. I served it with cornbread and pink-eye peas for a southern meal befitting our new country home. Print Add to Collection Go to Collections Vegan Yellow Squash and Corn Casserole Golden slices of summer squash are baked in a creamy sauce and topped with crunchy panko bread crumbs. It's plant-based and oil-free, too! Course Side Dish, Vegetable Cuisine Southern Keyword oil-free, plant-based casserole, southern squash casserole, vegan squash casserole Allergen Gluten-Free, Nut-Free, Soy-Free Prep Time 15 minutes Cook Time 40 minutes Total Time 55 minutes Servings 6 Calories 158 kcal Author Susan Voisin Ingredients1 medium onion chopped 4 medium yellow squash sliced into 1/­­4-inch rounds 2 cloves garlic minced 1 1/­­2 cups organic frozen corn divided 3/­­4 cup vegetable broth 1/­­4 cup raw cashews or 1/­­4 cup tofu 1/­­4 cup nutritional yeast 1 tablespoon cornstarch 1 tablespoon lemon juice 1 teaspoon dried oregano 1 teaspoon dried thyme leaves 1 teaspoon salt omit or reduce for lower sodium 1/­­4 teaspoon ground black pepper Optional Topping1 cup panko (or gluten-free bread crumbs) 1/­­2 teaspoon dried basil 1/­­2 teaspoon dried oregano InstructionsUsing a non-stick skillet on medium-high heat, sauté onion for 2-3 minutes, until it begins to soften and brown on a few edges. Add squash and garlic and cook, stirring, until squash is softening. Add 1 cup corn and remove from heat. Preheat oven to 350F. Line a 1 1/­­2 to 2-quart baking dish with parchment paper or oil it lightly. Blend 1/­­2 cup corn, vegetable broth, cashews/­­tofu, salt, cornstarch, and seasonings (nutritional yeast, oregano, basil, black pepper) in a blender until smooth. TIP: If you don't think your blender will blend raw cashews, soften them first by soaking in water for 2 hours and then draining before use.) Place half the squash mixture in a single layer in the casserole dish; spoon half of the sauce over it. Repeat with remaining squash and sauce. Sprinkle the top with seasoned panko, if desired. Bake at 350 for 25-30 minutes. If the top isn't completely browned, heat it under the broiler for a minute or two but watch it carefully to make sure it doesn't burn. Serve hot. NotesFor gluten-free, use gluten-free bread crumbs or omit the topping. Nutritional Info below includes cashews and salt. When made with firm tofu instead of cashews, these are the correct values: 119 Calories 1.3g Total Fat .24g Saturated Fat WW points (Blue plan):  - With cashews and panko: 3 points - With cashews but no panko: 1 point - With tofu and panko: 2 points - With tofu and no panko: 0 points Points vary on other plans.   NutritionServing: 1 serving | Calories: 158 kcal | Carbohydrates: 24 g | Protein: 7 g | Fat: 4.35 g | Saturated Fat: 0.9 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 492 mg | Potassium: 396 mg | Fiber: 3 g | Sugar: 6 g Please pin and share!   The post Vegan Yellow Squash and Corn Casserole appeared first on FatFree Vegan Kitchen.

Vegan Pasta e Fagioli

April 22 2021 Vegan Richa 

Vegan Pasta e FagioliVegan Pasta e Fagioli is a hearty, nourishing, and nutritious white bean and pasta soup packed with healthy veggies and plant-based protein! An Italian comfort food classic that is perfect all year round but especially on chilly nights. Serve with garlic bread.  When it comes to Italian soups, most people know minestrone and then maybe Italian wedding soup.  Let me tell you, you are missing out on a goodie! Pasta e Fagioli -which translates to pasta and beans and that sums it up pretty well. Reminds you of minestrone? Well, it’s similar, but there are differences – mostly in texture and some ingredients. What is the difference between Pasta e Fagioli and minestrone? Both Pasta e Fagioli and minestrone are hearty Italian soups made from a tomato base with added beans and pasta. While a classic Italian minestrone soup often has a whole array of colorful veggies added (like green beans or zucchini), Pasta e Fagioli is typically just white beans and pasta. So while minestrone is a bit lighter, Pasta e Fagioli is meant to be very thick! While there are not too many veggies added in the original version, in my recipe, I add some celery and carrots as well to make the broth more flavorful and the soup more colorful! In the traditional version, this Italian white bean soup is often made with pancetta or bacon. To make this a vegan Pasta e Fagioli recipe, we skip those additions and up the umami by adding tomato paste. You can add vegan bacon if you wish. Plenty of Italian herbs take care of the rest! This soup tastes amazing! MORE VEGAN PASTA RECIPES FROM THE BLOG: - Creamy Vegan Cajun Pasta - Spinach Artichoke Pasta Bake - Vegan Mushroom Fettucine Alfredo - Cajun Cauliflower Pasta  - Vegan Lemon Asparagus Pasta - Roasted Red Bell Pepper Chickpea Pasta  - Cauliflower Parmesan Pasta Bake  - Vegan Sundried Tomato Pasta Continue reading: Vegan Pasta e FagioliThe post Vegan Pasta e Fagioli appeared first on Vegan Richa.

Sheet Pan Ratatouille with Polenta

March 17 2021 Vegan Richa 

Sheet Pan Ratatouille with PolentaThis bright and colorful Baked Sheet Pan Ratatouille is a modern twist on the classic French chunky summer vegetable stew, rich with olive oil and fragrant with plenty of herbs. Serve over creamy polenta for the perfect summer dinner. Ratatouille – I LOVE this classic French stew made from eggplant, zucchini, peppers and tomatoes and summer is the prime time to make this easy vegan dinner with local produce. This sheet pan Ratatouille is indeed the perfect recipe to serve all those beautiful farmers’ market veggies that are popping up during the warm months! As we know, roasting veggies really boosts their flavor and brings out their natural sweetness so an oven baked ratatouille is seriously the best way to showcase summer vegetables! Its so easy, its healthy and it’s versatile. You can make a big batch of Baked Ratatouille on a Sunday, then serve it up in different ways during the workweek! I love serving my baked veggies over creamy polenta, but I also really like this served with pasta, mashed potatoes, and even over toast! Whether made on a sheet pan or a casserole dish, baked Ratatouille is so simple yet flavorful with those dried herbs – trust me, you wont tire of it. This simple casserole version takes only 15 minutes of prep work before the pan goes into the oven to roast. The only hands-on part of this recipe is chopping the eggplant, summer squash, zucchini, bell pepper, tomatoes, and onion. Then it gets all tossed with olive oil,  herbs, salt, and pepper and then roasted in the oven for about 45 minutes during which your house will start to smell incredible. Once done, you can either dig in right away or store your ratatouille in the fridge for the workweek. Or freeze it! MORE VEGGIE GOODNESS FROM THE BLOG, - Peanut Butter Roasted Cauliflower Bowl. GF - Spanish Rice, Taco Spice Roasted Cauliflower Bowl. GF - Shawarma Chickpeas, Sweet Potato Buddha Bowl  GF - Quinoa Cauliflower Bowl with almond Sriracha sauce GF - Chili Garlic Tofu Bowl with Vermicelli. GF Continue reading: Sheet Pan Ratatouille with PolentaThe post Sheet Pan Ratatouille with Polenta appeared first on Vegan Richa.

Vegan Mushroom Stroganoff – One Pot

March 7 2021 Vegan Richa 

Vegan Mushroom Stroganoff – One PotThis Vegan Mushroom Stroganoff recipe is packed with earthy flavor and umami from mushrooms and so creamy you wont believe its dairy-free. Paired with pasta and sprinkled with parsley its the ultimate vegan comfort food. And its all made in just 1 Skillet! Lovers of creamy mushroom sauces, you gotta try this vegan mushroom stroganoff recipe – it is so good. It has all that lovely earthy mushroom flavor you can dream of and is finished off with that signature Stroganoff tang from some homemade vegan cashew sour cream and a touch of white wine. The smell of brown mushrooms cooking with garlic and fresh herbs, is one of my favorite scents ever! Plus, this recipe is EASY! The most difficult part of the recipe is slicing mushrooms and chopping some garlic and onions. If you wanted to make this even easier you can purchase pre-sliced mushrooms . MORE VEGAN PASTA RECIPES FROM THE BLOG: - Creamy Vegan Cajun Pasta - Spinach Artichoke Pasta Bake - Vegan Mushroom Fettucine Alfredo - Cajun Cauliflower Pasta  - Vegan Lemon Asparagus Pasta - Roasted Red Bell Pepper Chickpea Pasta  - Cauliflower Parmesan Pasta Bake  - Vegan Sundried Tomato Pasta Continue reading: Vegan Mushroom Stroganoff – One PotThe post Vegan Mushroom Stroganoff – One Pot appeared first on Vegan Richa.

The 5 Best Dried Fruits to Add to Your Diet

January 20 2021 Vegetarian Times 

The 5 Best Dried Fruits to Add to Your Diet Winterize your diet with parched fruit that packs a nutritional punch. The post The 5 Best Dried Fruits to Add to Your Diet appeared first on Vegetarian Times.

Lentil Curry Casserole

January 7 2021 Vegan Richa 

Lentil Curry CasseroleMake this easy Vegan Curry Lentil Casserole whenever that craving for restaurant-style creamy lentil dishes hits. Brown lentils simmered in a fragrant coconut curry broth served over rice! So easy, so delicious. Gluten-free, too. We all have that bag of dried lentils somewhere in the back of our pantry, just waiting for us to find them, add some spices and simple pantry staple ingredients to them, and create an unexpectedly delicious and healthy dish that everyone will LOVE! This recipe for vegan Lentil Curry Casserole is one of those unexpectedly AWESOME lentil recipes that has to potential to become a family favorite! Especially if you are a fan of rich and creamy curries! It is one of my family’s favorite weeknight dinners – packed with plant-based protein, nutrients, and spicy goodness! A simple and nourishing curry casserole the whole family will enjoy tucking into. Just look at that thick and creamy gravy – all those amazing coconut and curry flavors are layered deeply into the lentils as they slowly bake. The perfect one-pot /­­ one-casserole meal and the perfect comfort food dish for the cold season! Think of this lentil casserole as an easy westernized version of restaurant-style Indian daal, with plenty of warming spices, creamy coconut milk and some nut butter for extra richness. You might have most ingredients at home already. Let’s get cooking! MORE INDIAN DISHES TO TRY - Butter Tofu GF - IP Tikka Masala Simmer Sauce , with Cauliflower. GF - Tofu Amritsari Masala.GF - Instant Pot Vegan Butter Chickin(soycurls). GF - Creamy, Delicious - Mushroom Matar Masala GF - Bombay Potato and Peas GF - Tofu in Spinach Curry - Palak Tofu GF This is a simple one pot meal baked into a casserole instead of on the stove top. Baking allows for amazing roasted flavor and also hands off cooking. You can easily convert it to stove top. This is a generic curry inspired from Indian flavors. You can change up the spices and flavors to preference. Lets make it!Continue reading: Lentil Curry CasseroleThe post Lentil Curry Casserole appeared first on Vegan Richa.

Cast Iron Seitan Steak & Onions

December 30 2020 Isa Chandra Moskowitz 

Cast Iron Seitan Steak & Onions Serves 2 to 4 If youre from Brooklyn — and youre probably not even though you say you are — then you celebrate with steak. Everyone knows this from every movie. Cavernous steakhouses that date back to the last, last century lurking all over the city, tucked under bridges or beside a forgotten waterway, with their historical plaques, creaky wood floors, and signed Frank Sinatra portraits on the wall.  Well, 2020 is over and its time to celebrate Brooklyn style. Whether its a night of somber reflection or one of dancing and drinking (in your own home with only your household members and/­­or just your cat) this recipe works. Its a visceral activity unto itself, injected with whatever meaning you need it to have.  Basically, youll work a pliable ball of gluten until its goth red and gristle-y. Then you roll and pound it. Throw it into a hissing cast iron pan to sear. Smoke. Fire. Sizzles. Who needs fireworks? I was striving for something that could come together in one pot. I like baking seitan, but it does tend to dry things out and I wanted this to be juicy (pronounced JUSAY). Enter sear/­­braise. The steaks are cooked, removed from the pan then you create a rich au jus with onions, garlic and red wine. Some miso for that savory je ne sais quoi. And the seared steaks are placed back in to cook through. The end result is some of the best seitan I have ever had! Seared and smoky, firm but tender. And totally juicy (pronounced JUSAY). Plus it comes with its own sauce, perfect for slathering. Serve with mashed potatoes or crinkle cut fries. Or anything starchy and awesome. Happy New Year.  Recipes Notes ~ I tested this recipe using tamari, but something was missing. The Braggs Liquid Aminos really upped the flavor game here, adding nuance and just kind of this steak sauce flavor that really popped. I recommend it! Not only because you get a bottle with Patricia Braggs floral hat printed on it, but its a nice ingredient to have around for when youre like This rice needs to taste more hippy. ~ Beet powder is another fabulous ingredient. It honestly doesnt have much flavor in small quantities but adds so much color! You can try to use whole beets or whatever you are going to do but I didnt try that and any adjustments to liquid and dry ingredients in this recipe will change the texture dramatically. Ive found it in stores but Amazon is evil and the most reliable place to get it.  ~ If you dont have a cast iron pan, then….wait, why dont you? Get one. You need that hot sizzle when it hits the pan and nothing else will give you that.  ~ The broth you use will affect the outcome. Make sure it isnt too salty because the sauce reduces a lot. If youre using a concentrated bullion mixed with water, that is fine, but go light with it and taste as you go to see if it needs more. ~ I used Bobs Vital Wheat Gluten. If you use a different one, results may vary. Why? Protein content, probably. Not all VWG has the same amount. They should standardize this for our vegan future. ~ I really cant see one person eating a full steak like this, so I dont know, prove me wrong. Aesthetically I wanted it to be this big, but realistically, it serves four. Ingredients For the Steaks 1 1/­­4 cups vital wheat gluten 2 tablespoon nutritional yeast 2 tablespoons beet powder 2 teaspoons lemon pepper (salt free) 1 teaspoon onion powder 1/­­2 teaspoon mild mustard powder 2/­­3 cup water at room temp 3 tablespoons Braggs liquid aminos 2 tablespoons tomato paste 2 tablespoons olive oil 2 teaspoons red wine vinegar Everything else: Olive oil for cooking 1 medium onion, sliced 4 cloves garlic, minced 1/­­2 cup dry red wine 2 tablespoons red miso 3 bay leaves Fresh black pepper 1/­­4 teaspoon dried thyme 4 cups veggie broth Fresh parsley for garnish To serve: Mashed potatoes or crinkle cut fries. Instagram seems to go gaga over crinkle cut fries. Or any potatoes, really. A baked potato would be just fine! Also a green veggie. Nothing with too much flavor because this has a lot! Directions In a large mixing bowl, combine wheat gluten flour, nutritional yeast, lemon pepper, onion powder and mustard powder. Make a well in the center. In a small bowl, mix together water, aminos, tomato paste, olive oil and vinegar until the tomato paste is incorporated.  Add wet ingredients to the well and mix until a lumpy ball forms. It will appear a bit dry. Now, use your hands (with gloves if you have them) to knead the mixture until all ingredients are incorporated and there are no dry spots. If its very cold in the kitchen, you may have a harder time kneading. Moisten your hands with warm water and keep going, it should take about 3 minutes and appear very stretchy.  Divide the ball in half with a knife. Again, if its cold, the seitan might spring back more so this process will take a big longer. On a large cutting board, flatten the dough into a kidney shape that is roughly 3/­­4 inch thick and 8 inches in length. Use a rolling pin to roll, flatten and form. Let the first one rest while you do the second one.  Let both doughs rest about 10 minutes, for the gluten to relax a bit, then repeat the rolling process. Again, its more resistant if your kitchen is very cold so you might need to let it rest one more time.  As the steaks rest the surfaces will get a little smoother, which if what you want for the sear and appearance.  Preheat the cast iron grill over medium high. It should be very hot and water should immediately evaporate. This is important because you want the steak to hiss immediately so that is sears and does not stick.  Pour in a thin layer of olive oil to coat the bottom of the pan. Add the steaks and sear until dark brown, but not burnt, about a minute and a half per side. Use a thin metal spatula to flip steaks. Once they are seared, lower the heat to medium and let them cook until somewhat firm, about 10 more minutes, flipping and pressing down on them with the spatula.  Now we are going to remove the steaks and cook the sauce in that same pan. Place steaks on a plate.  Turn heat up to medium high. Drizzle about 2 tablespoons of olive oil into the pan. Add onions and a small pinch of salt and sear the onions for about 3 minutes. Add the garlic and a little more oil if needed and cook for about 2 more minutes, stirring often.   Add the wine and stir to deglaze and reduce, about 3 minutes. Mix in the miso to dissolve. Add bay leaves, a healthy dose of fresh black pepper (1/­­2 teaspoon or so), thyme and veggie broth. Let the broth warm, reduce heat to medium. Once warm, return the steaks to the brothy pan and submerge, spooning broth and onions over. Cover the pan and let cook for about 30 minutes. The broth should be simmering this whole time, but not boiling too rapidly.  OK were almost done! Remove the cover and flip the steaks. Turn the heat up and let sauce reduce for about 15 minutes uncovered. The broth will get really boily and active. Spoon sauce over the steaks while they cook. The steaks should no longer appear submerged and the sauce should be thickened a bit and really flavorful. Taste for salt.  Let sit for 10 minutes or so before serving. Remove bay leaves and garnish with parsley.

Spaghetti Squash Bake with Sun-dried Tomato Cream Sauce

December 22 2020 Vegan Richa 

Spaghetti Squash Bake with Sun-dried Tomato Cream SauceThis easy vegan Spaghetti Squash Bake is a tasty Italian-inspired healthy, low carb, pasta-like casserole dish that everyone will absolutely love. Cooked spaghetti squash is combined with a creamy sun-dried tomato sauce, all baked until golden and bubbly. Spaghetti Squash is a winter veggie favorite! These miracle squashes naturally grow in such a way that, once cooked, their insides will pull apart in long, spaghetti-like strands. Thanks, Mother Nature! The long squash strands are tender enough that you can twirl them around your fork and they have a mild, slightly sweet flavor that makes them great for serving with a creamy sun-dried tomato sauce like in this spaghetti squash bake recipe. An Italian-inspired “pasta” bake that features cooked spaghetti squash, garlic, and spinach all smothered in a perfectly creamy and cheesy dairy-free sun dried tomato sauce and baked until bubbly and golden. SO good! I like to prepare my spaghetti squash in the Instant Pot but in a second I will also explain how to cook it in the microwave. Serve this easy casserole alongside a simple green salad or vegan caesar salad and some crusty bread for the perfect weeknight meal! More pasta meals from the blog - Garlic Pasta with Cajun Cauliflower - Cauliflower Parmesan Pasta Bake  - Pumpkin Sage Pasta with pumpkin cream sauce and crisp Sage  - Black pepper Mac and Cheese  - Creamy Cajun Pasta with crispy tofu - Lemon asparagus  fettuccine - Creamy mushroom Spinach Pasta  - Easy Vegan Alfredo Continue reading: Spaghetti Squash Bake with Sun-dried Tomato Cream SauceThe post Spaghetti Squash Bake with Sun-dried Tomato Cream Sauce appeared first on Vegan Richa.

Vegan White Beans and Kale Skillet

December 17 2020 VegKitchen 

Vegan White Beans and Kale Skillet This white bean and kale recipe makes for the perfect hearty, healthy meal. Complemented by fire-roasted tomatoes, sweet onions, and artichoke hearts, these Italian white beans are both delicious and 100% vegan.  This one skillet meal is ready in less than 20 minutes and requires minimal clean up! Just throw everything in the skillet to cook and serve it along with some warm bread. If youre craving an Italian-style recipe without leaving the house, this is the perfect recipe for you! Feel free to add extra spices, such as fresh parsley, basil, rosemary, oregano, and thyme. You may even add a couple bay leaves to the mix once youve added in the liquid.  This Italian white beans recipe is…  vegan vegetarian plant-based Italian-inspired ready in 20 minutes an easy weeknight meal How to Make White Beans and Kale Heat up the olive (or avocado) oil in a large skillet on the stove.  Add onions to the skilled and cook until they are softened. Add the garlic and sun-dried tomatoes to the skillet and cook.  Deglaze the skillet with either white wine or vegetable broth. Throw the beans, fire-roasted tomatoes, artichoke hearts, and Italian spices to the skillet.  Stir to combine […] The post Vegan White Beans and Kale Skillet appeared first on VegKitchen.

Porcini Ramen With Runny Cashew Egg

December 15 2020 Isa Chandra Moskowitz 

Porcini Ramen With Runny Cashew Egg Serves 4 to 6 I love a creamy ramen. And yeah, I get little a jealous when I see a runny egg in a bowful of noodles, getting everything all luscious. Like, what an easy way to add creaminess and flavor. But vegans do it better. This cashew sauce is eggy and creamy, so easy and impossible to mess up. It really does hit the spot. It’s poured over a ramen made incredibly beefy with porcini mushrooms and a homemade broth. This recipe is semi-epic, but you can certainly use the runny cashew egg idea on a simpler ramen of your choosing.  So heres whats going on: Youll be making a rich, spicy broth from dried porcini mushrooms, miso and peppers. When the broth is strained, you grab all those rehydrated porcinis and cut them into meaty pieces. Youll be freezing tofu, toasting garlic, sauteeing veggies and blanching scallions. Like what, are you auditioning for Top Chef or something? Yes. That is exactly what you are doing. Ok better stop reading and start cooking. Recipes Notes ~Make the broth a night or two in advance so that it has plenty of time to cool. That way when you get to the actual ramen making, its really only 3 minutes. Or like 45. But still. Just make the broth on a night where youre making a different dinner and have it cook away, hands free. The kombu gives the broth a sealike umami quality that makes it more of a traditional Japanese dashi, but the broth is yummy with or without it (But yeah, better with it). ~About that tofu: extra firm tofu is frozen then thawed, then pressed. This changes the texture and makes it even chewier, and once thawed it is so easy to press all the water out. It is a whole experience! If you dont do that part, not a big deal, but I do recommend it. Otherwise, just press the tofu and proceed with the recipe. Frozen tofu takes a day to freeze and could take two whole days to thaw. So plan for it! Just let it thaw in the fridge. If it doesnt thaw completely, you wont get the correct, chewy effect so dont try to use tofu that is at all still icy.  ~For the peppers, I used serrano because its what I had. Thai chilis would be great, too. Jalapenos in a pinch. Habanero if you want a lot of heat. But no need to cut them, just poke about 5 little slits in them with a steak knife. This releases some heat, but not too much, and it makes it so you dont have to worry about handling spicy peppers too much. You can also just use some dried peppers or even sriracha.  ~To make curly scallions, thinly slice the dark green parts of the scallion, that will go in the recipe to be sauteed. For the remaining light green and white parts, fill a bowl with ice water. Thinly slice the scallion lengthwise and submerge in ice. They will curl up and get cute! Ingredients For the Porcini Broth 3 quarts water 6 cloves garlic, smashed 1 piece kombu (optional) 1 inch ginger cut into 3 or 4 pieces (dont peel) 1 oz dried porcini 2 serrano peppers, poked (see notes) 3 tablespoons red miso For the Runny Cashew Egg 1 cup unroasted cashews, soaked overnight or boiled for 20 minutes (skip this step if you have a highspeed blender) 3/­­4 cup water 1 teaspoon kala namak 1/­­8 teaspoon turmeric For the Ramen 16 oz ramen noodles 3 to 4 tablespoons canola oil, divided 1/­­4 cup thinly sliced garlic 14 oz extra firm tofu (see recipe note) pressed and cut into small cubes Dark green scallion, thinly sliced (see recipe note) 6 baby bok choy, white parts sliced off 2 tablespoons mirin 2 tablespoons tamari For garnish: Light green and white parts of scallion, curled (see recipe note) Spicy sesame oil Thinly sliced purple cabbage Sriracha Directions Make the broth: Add all ingredients, except for miso, to a large pot and bring to a boil. Lower heat to simmer for about 30 minutes uncovered, until its reduced to about 3/­­4. Remove from heat. Stir in miso. Let broth cool until its easy to handle without burning yourself.  Once cool, strain broth in cheesecloth into a large mixing bowl, squeezing as tight as you can to get as much broth as possible. Open up the cheesecloth and pick out the mushrooms to use. Compost everything else. If you dont have cheesecloth, no prob. Use a mesh strainer and just push the broth out with your regular old hands. Make the Runny Cashew Egg: Simply blend everything until completely smooth, scraping down the sides with a rubber spatula to make sure you get everything. This takes about a minute and a half in a highspeed blender but could take 5 minutes in a normal blender. Now prepare the ramen: Prepare the noodles in a separate pot according to package directions. Be careful not to overcook.  Preheat a wok or very wide pot over low heat and use 2 tablespoons of oil to toast the garlic until nice and golden. Be very careful not to burn, it should only take 2 minutes or so. Have a plate ready, and use a thin, slotted spatula to transfer the toasted garlic to a plate, leaving as much oil in the pan as you can.  Now turn the heat up, drizzle in a tablespoon or so of oil and saute the tofu cubes until golden brown, about 5 minutes. Cut reserved porcinis into bite sized pieces. Add to wok and aute an additional 5 to 7 minutes, drizzling in extra oil if needed. Add in green scallions and the white part of the bok choy. Saute 2 minutes. Add mirin and stir for another minute.  Measure broth and make sure it comes to 8 cups. Add to the wok and heat through. If you need to add a little water thats fine. Bring to a boil. Add the green part of the bok choy to wilt. Add 2 to 3 tablespoons of tamari and taste for salt.  Build bowls: Portion noodles into big bowls. Add all the content of the ramen in broth. Spoon about 1/­­4 cup eggy sauce in one motion (in other words, dont drizzle it, just pour slowly over one section). Garnish with toasted garlic, sliced cabbage, spicy sesame oil, sriracha and the remaining scallions. 

Vegan Almond Coconut Granola

December 7 2020 Vegan Richa 

Vegan Almond Coconut GranolaThis Homemade Baked Almond Coconut Granola is super easy to make and so delicious with the perfect amount of sweetness and the ultimate crunch from nuts, chia seeds and rolled oats! You will want to sprinkle it on everything! Vegan Glutenfree So much better than store-bought granola mixes. Homemade granola – I just LOVE that it is so easy to make and so customizable. You can make it plain, or add in all your favorite dried fruits, nuts, seeds, chocolate chips, spices, etc. This vegan recipe for crunchy coconut almond granola has just about everything I love: crunchy granola with big flakes of coconut and whole almonds mixed in.  I also add some chia seeds and assorted nuts for extra crunch. The “glue” that holds this vegan baked granola together is a blend of coconut oil, maple syrup, almond butter, coconut sugar and a dash of cinnamon too. So this is basically refined sugar-free and provides a rounder, more caramel-y sweetness than storebought granola. Youll pour the wet ingredients over the dry granola ingredients to make it all sticky, and allow for it to bake up all nice and crunchy! Take your time here  -as it bakes youll get those nice big clusters of granola throughout. Did I mention that it will make your kitchen smell amazing? MORE GRANOLA FROM THE BLOG - Date Caramel Granola  - no Oil- no refined sugar - Sunbutter or pb Granola Bars - Maple pecan Cardamom granola  - Lentil Cranberry Granola - candied pecans  - Sriracha Orange Quinoa Peanut Granola - Quinoa Chivda - savory  Indian Trail mix Lately, my favorite way to enjoy this coconut almond granola is on a bowl of coconut yogurt – my favorite breakfast these days! It’s just so crunchy and tasty with the perfect amount of sweetness. Also a wonderful snack. Of course, you can also just enjoy it with your favorite plant-based milk like a bowl of cereal – maybe with chopped up fruit on top. But honestly, it is so good I could just eat it by the handful.Continue reading: Vegan Almond Coconut GranolaThe post Vegan Almond Coconut Granola appeared first on Vegan Richa.

Vegan Garlic Noodles

July 23 2021 Vegan Richa 

Vegan Garlic NoodlesVegan garlic noodles only take 15 minutes to make and are perfect for a busy weeknight when you need dinner on the table fast! Coming at you with an easy, tasty, fast, and inexpensive pasta dish that curbs your craving for Asian takeout! These easy garlic noodles are flavor central! If youre not a huge fan of garlic, you can adapt this recipe and use a bit less garlic and add some shallots instead. It will still be delicious with that sweet and salty sauce and those mushrooms. If you really love garlic, you can even use a bit more. But maybe not on date night. I made this vegan garlic pasta dish using thin spaghetti but you can use whatever you want. Pad Thai noodles, Angel hair pasta or ramen noodles. To allow for the garlic sauce to really shine, it should be a thin long noodle that we can really toss and swirl around in that sweet and salty goodness. The overall freshness of this recipe is brought by the chopped green onions. While green onions are often for garnish only, they are really essential to the flavor of this dish so don’t skip it. MORE VEGAN PASTA RECIPES FROM THE BLOG: - Creamy Vegan Cajun Pasta - Spinach Artichoke Pasta Bake - Vegan Mushroom Fettucine Alfredo - Cajun Cauliflower Pasta  - Vegan Lemon Asparagus Pasta - Roasted Red Bell Pepper Chickpea Pasta  - Cauliflower Parmesan Pasta Bake  - Vegan Sundried Tomato Pasta Continue reading: Vegan Garlic NoodlesThe post Vegan Garlic Noodles appeared first on Vegan Richa.

Homemade Chocolates With Dried Apricots And Hazelnuts

April 21 2021 VegKitchen 

These homemade chocolates with dried fruit and hazelnuts are a deliciously healthy indulgence. With either dried apricots or prunes, these easy 3-ingredient treats are perfect for a quick and healthy make-ahead snack. And theyre vegan friendly too! These treats are sure to be your new favorite homemade snack! You can make a big batch of these... Read More The post Homemade Chocolates With Dried Apricots And Hazelnuts appeared first on VegKitchen.

Everything Bagel Crackers – 4 Ingredients only

March 11 2021 Vegan Richa 

Everything Bagel Crackers – 4 Ingredients onlyIf you are a fan of  Trader Joes famous Everything Bagel Seasoning, you are going to love these vegan Everything Bagel Crackers! Made with 4 ingredients only! A great snack served with hummus, or any soup! If you are a fan of Everything Bagels and love Trader Joes famous Everything Bagel Seasoning, you are going to love todays easy vegan Everything Bagel Crackers recipe. If you havent tried making your own crackers, you need to start! It’s a super rewarding little weekend project. I decided to add the famous Everything But The Bagel Sesame Seasoning to take these crackers to the next level. And I have to say, these are a winner! Now dont be intimidated by making crackers from scratch  - these are super simple to make. The base of this bagel recipe is just four ingredients. Flour, water, salt and oil – all mixed in a bowl. To make these special we add Evertyhing Bagel Seasoning. To get them rolled out nice and thin, we place the dough on a piece of parchment paper and cover with another piece of parchment paper. It helps to pat down the dough a little before starting to roll the dough. Roll until the dough is about 1-2 mm thick. What is Bagel Seasoning anyways? Everything Bagel Seasoning is basically the topping of an Everything Bagel. These days, you see it on everything – not only baked goods like vegan bagels but also for everything bagel tofu,  cheese balls, vegan scrambled eggs, hummus, avocado toast you name it –  and for a good reason. It adds the perfect salty, nutty, crunchy finishing touch to every dish. Here are the ingredients you will need for making Everything Bagel Seasoning from scratch: - Poppy Seeds - Sesame Seeds - Black Sesame Seeds - Minced Dried Garlic - Minced Dried Onion - Flaked Sea Salt Mix 2 tbsp. poppy seeds with 1 tbsp. each of white and black sesame seeds and add each 1 1/­­2 tbsp or dried minced garlic and dried onion flakes as well as 1 1/­­2 tsp flaked sea salt Apart from making Everything Bagel crackers you can use the seasoning for making pita chips or vegan bagels or sprinkle on top of avocado toast. MORE VEGAN CRACKERS RECIPES: - Chickpea Fennel Crackers - Cumin Spiced Crackers - Semolina Crackers - Gluten-free Rice Crackers Continue reading: Everything Bagel Crackers – 4 Ingredients onlyThe post Everything Bagel Crackers – 4 Ingredients only appeared first on Vegan Richa.

Eggplant-Potato Moussaka

February 5 2021 Isa Chandra Moskowitz 

Eggplant-Potato Moussaka Feeds around 8, takes about an hour and a half Photo By Kate Lewis This is a Terry recipe from Veganomicon! Can you even tell when a recipe is mine or Terrys? Hint: Terry is less lazy than me. This recipe is actually on the site but we updated it in the last version of the book to use cashew cream. Did you even know that there’s an updated Veganomicon? It’s like really nice with new recipes, old faves, photos by Kate Lewis and stuff. Buy it and update your library! Anyway, we are in for a deep freeze this weekend so I thought Id post a recipe that was a little more involved. It is so satisfying and worth it, and working your oven will keep you nice and warm. Our idyllically vegan version of this traditional Greek casserole tastes like it was made in a restaurant. A fabulous vegan ancient Greek restaurant nestled in a majestic olive grove at the base of Mount Olympus thats been baking vegan moussaka since the goddess Aphrodite first stepped out into the world in of a cab made of sea foam. This mythical restaurant also delivers via pink flying horses paid a fair and living wage to anyone who reads this recipe aloud three times and clicks their golden winged sandals.  If you have no idea what were talking about or what moussaka could be, we still think youll warm up to this gorgeous dish of roasted eggplant, potatoes, and zucchini layered with a subtle cinnamon-spiked tomato sauce blanketed with a creamy cashew and pine nut silken tofu custard (a recipe tester favorite!). This refresh of the original recipe has more tomato sauce and more pine nut cream for a bigger, thicker, even more substantial dish perfect for potlucks or just eating  at home all week long. This reheats beautifully and tastes even better the next day. Serve with slices of crusty peasant bread and a basic salad of sliced ripe tomatoes and cucumbers dressed with lemon and olive oil. Recipe Notes ~Very fresh zucchini may be watery after roasting. If so, when cool enough to handle, gently squeeze the slices by the handful to remove any excess water. See our tips for roasting summer squash (page 35), for further suggestions. Ingredients Vegetable layer: 1 pound eggplant 1 pound zucchini 1 1/­­2 pounds russet or large baking potatoes (large, long potatoes work perfectly in this recipe) 3 tablespoons olive oil plus more for brushing Salt For the Sauce: 2 tablespoons olive oil 1/­­2 cup finely chopped shallots 3 cloves garlic, minced 3 (15 ounce) cans diced fire roasted tomatoes 2 teaspoons dried oregano 1/­­2 teaspoon ground cinnamon 2 bay leaves 1 1/­­2 teaspoons salt For the Cashew Cream: 1/­­2 cup unroasted cashews, soaked for an hour or so, then drained 2 tablespoons olive oil 12 ounces soft silken tofu 1 tablespoon fresh lemon juice 1 teaspoon arrowroot powder 2 cloves garlic, chopped 1 teaspoon dried oregano 1/­­4 teaspoon ground nutmeg 1 teaspoon salt To assemble: 1/­­2 cup fine dry breadcrumbs 1/­­4 cup pine nuts Olive oil, nutmeg, oregano for dusting top of casserole Directions Prepare the vegetables: Preheat the oven to 400°F. Line three large baking sheets with parchment paper, and generously oil the sheets with olive oil. Wash the eggplant and zucchini, and trim the stems. Scrub and peel the potatoes. Slice the eggplant, zucchini, and potatoes lengthwise into approximately 1/­­4-inch-thick slices. Arrange vegetable slices on a separate baking sheets in a single layer: do not overlap slices. Brush slices with olive oil and sprinkle vegetables with little bit of sea salt. Roast the pans of zucchini and eggplant for 15 minutes, or until tender. The potatoes may take longer, about 20 to 22 minutes, until slices can be easily pierced with a fork. Remove from oven and continue make the sauces. While the vegetables are cooking, prepare the tomato sauce:  Heat olive oil and minced garlic in a large heavy-bottomed saucepan over medium heat. Cook the garlic for about 30 seconds, then add the shallots and cook until soft and translucent, 3 to 4 minutes. Add the wine and simmer to reduce slightly, about 2 minutes. Add the crushed tomatoes, oregano, ground cinnamon, bay leaves, and salt. Partially cover and simmer over medium-low heat for 12 to 15 minutes, stirring occasionally. The sauce should reduce slightly. Turn off the heat and remove the bay leaf. Make the cashew cream:  In a food processor, blend the cashews and olive oil, scraping the sides of the bowl with a rubber spatula, until a creamy paste forms. Add the remaining cream topping ingredients. Blend until completely creamy and smooth. Assemble the moussaka, opa! Grease a 9 x 13-inch casserole with olive oil and preheat the oven again to 400°F. Spread 1/­­4 cup of sauce on the pan, then add successive layers in order of eggplant, potatoes, sauce, and half the bread crumbs. Spread all the zucchini on top of this. Top with a final layer each of eggplant, potatoes, sauce, and bread crumbs. Use a rubber spatula to evenly spread the tofu nut cream over the entire top layer. Decorate top by scattering with pine nuts and healthy drizzles of olive oil. Dust the top generously with dried oregano and a tiny pinch of nutmeg.  Cover with foil and bake for 45 minutes, uncover and bake another 15, then broil top for 2-4 minutes until browned spots appear (for that authentic Greek homemade casserole touch). For easier slicing, cool 10 minutes to allow the topping to firm up.

Easy Vegan Bran Muffins

January 15 2021 VegKitchen 

Easy Vegan Bran Muffins Traditional all bran muffins have been given a plant based makeover, in these easy vegan bran muffins. This healthy and delicious breakfast muffin can be even more fun with the addition of your favorite mix-ins. Try adding raisins, dried cranberries, dried blueberries, chocolate chips, or diced apples. Your imagination is the limit! I loved the traditional All Bran Muffins that I had growing up. So of course, I had to do my best to make a vegan-ized version of that very special treat. The easy vegan bran muffins are one of my favorite make-ahead breakfast recipes. They’re quick and simple to throw together over the weekend, and have breakfast ready all week long. These vegan bran muffins are: Super healthy! Packed with fiber Ready in just 30 minutes Kid-friendly And did I mention that they’re totally delicious too? Tips & Tricks Wheat Bran – I used this wheat bran from Bob’s Red Mill. But you can use your favorite brand. Flour – I used a whole wheat flour for my vegan muffins, as it’s a bit healthier. But you can also substitute all purpose flour and the recipe works just fine. Ground Flax Seed – Don’t skip the flax seed […] The post Easy Vegan Bran Muffins appeared first on VegKitchen.

Tempeh Meatballs & Spaghetti

January 7 2021 Isa Chandra Moskowitz 

Tempeh Meatballs & Spaghetti Serves 2 to 4 Photo By VK Rees So many of my best memories revolve around a big juicy meatball, and lots of slurpy, garlicky marinara. My grandmas dinner table with a big platter of her meatballs right in the center of it, always featuring a few burnt ones that everyone in the family tried to grab before anyone else could. My best friends mom, a beautiful Italian woman with jet black hair and catlike blue eyes, feeding me almost every night of the week. And later, when I went vegetarian, cooking tofu balls and spaghetti with my mom and sis. Even decades later, when I lived in a loft with no heat, every Sunday night my roommates and I would watch Sopranos and eat spaghetti and meatballs, made from some storebought soy sausage stuff.  Well, this recipe is none of those exactly, but its a mishmash of all those experiences. I love the texture of tempeh in meatballs, its succulent and satisfying. A few condiments and pantry spices give me the childhood flavors that I crave. Definitely double this recipe if you feel like it, and dont forget to burn a few…those are always the best loved.  The method of simmering tempeh here is one that is so useful when you want a more neutral flavor! Learn it, live it. This recipe is from Isa Does It. Ingredients For the meatballs: 16 ounces tempeh 1 cup water 1 tablespoon tamari or soy sauce 1 tablespoon olive oil 2 cloves garlic, minced 3 tablespoons ketchup 1 tablespoon dijon mustard 1/­­2 teaspoon dried oregano 1/­­2 teaspoon dried thyme 1/­­2 teaspoon salt Several dashes fresh black pepper 1/­­2 cup very finely chopped yellow onion 1 cup panko breadcrumbs Olive oil for pan frying For the rest: 8 oz spaghetti 4 cups marinara, storebought or homemade Red pepper flakes Fresh black pepper Directions Boil a pot of salted water for spaghetti.  Meanwhile, crumble tempeh in small pieces into a 2 quart pot. Submerge in a cup of water, a tablespoon soy sauce and one tablespoon olive oil. Cover and bring to a boil. Once boiling, lower heat and simmer, with the lid slightly ajar so that steam can escape, for 15 minutes. Most of the water should be absorbed. If there is excess water, drain and place tempeh in a mixing bowl and place in the freezer to cool It should take 10 minutes or so, give it a stir after 5 minutes to make it cool evenly. In the meantime, prepare your onions. Once cool, add garlic, ketchup, mustard, oregano, thyme, salt and pepper then mix well. Mix in the onions. Now add the breadcrumbs and use your hands to mix until it holds together very well. If it seems loose, add extra breadcrumbs by the tablespoon until you can form very tight, compact balls. Scoop up about golfball sized amounts and roll between your hands to form the balls. Your water should be boiling at this point, so cook the spaghetti now. When its ready, drain and toss with marinara in the pot you boiled it in. Keep covered and hot until ready to eat. Preheat a large non-stick pan (preferably cast iron) over medium heat. Coat the pan with a thin layer of olive oil. Add meatballs one by one, rolling them in the pan to coat in oil. If your pan is not big enough to fit all of the balls comfortably, then do them in two batches. Pan fry for about 10 minutes, rolling them frequently, to cook evenly.  Serve spaghetti in big bowls, with three or four meatballs each. Top with extra red pepper flakes or fresh black pepper and slurp it up!

Slow Cooker Lasagna

December 22 2020 Robin Robertson's Global Vegan Kitchen 

Slow Cooker Lasagna The slow cooker is my go-to cooking method for lasagna.  Because it’s made with dried lasagna noodles (no need to pre-boil), assembly is a cinch. Plus, you can assemble it well in advance and refrigerate until needed.  Then, just set it and forget it! I’m posting this easy version just in time for the holidays.  It’s a great idea for Christmas dinner because you can relax and enjoy the day while it cooks, without worrying about it burning or spilling over in the oven. For another version, with more vegetables, try the Lasagna Primavera recipe in The Plant-Based Slow Cooker.  But if you want a more basic lasagna, this one’s for you.  You can leave out the spinach if you prefer, but I like the added greens.  (Plus red and green is so Christmas-y!)You can use your own homemade tomato sauce or storebought marinara sauce in a jar (you may need to use a jar and a half to make it sauce enough). Lasagna in a Slow Cooker For best results, use a large oval slow cooker. You may need to break the noodles to conform them to the shape of the slow cooker. To make gluten-free, use gluten-free lasagna noodles. I use regular dry lasagna noodles - no need to pre-boil. The added water is absorbed by the dry noodles and softens them as it cooks. SERVES 6 SLOW COOKER SIZE: 5- TO 6-QUART COOK TIME: 4 TO 5 HOURS GLUTEN-FREE OPTION   12 ounces soft tofu, drained 1 pound firm tofu, drained 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 1?3 cup nutritional yeast 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon sea salt 1/­­2 teaspoon ground black pepper 4 to 5 cups of your favorite tomato sauce for pasta (or a large jar of marinara sauce) 1/­­2 cup water 1/­­3 cup dry red wine (optional) 1 package vegan mozzarella shreds (such as Violife or Daiya) 8 ounces uncooked lasagna noodles (about 9 noodles)   - Crumble all of the tofu into a large bowl. Add the spinach, nutritional yeast, onion powder, garlic powder, basil, oregano, salt and pepper. Mix well, then taste to make sure the mixture has enough salt and pepper. - Spread a layer of marinara sauce into the bottom of the slow cooker. Stir in the water and wine (if using). (The extra liquid will be absorbed by the dried noodles as they cook). Arrange a layer of the noodles over the sauce, breaking pieces to fit, as needed. - Top the noodles with about one-third of the tofu mixture, followed by a sprinkling of the mozzarella, and another layer of noodles. Spread a layer of marinara sauce over the noodles. Repeat the layering two more times, ending with a layer of marinara sauce topped with the remaining mozzarella. Put the lid on the slow cooker and cook on High for 4 hours or until the noodles are tender. - Remove the lid, turn off the cooker, and let the lasagna stand for about 15 minutes before serving.   The post Slow Cooker Lasagna appeared first on Robin Robertson.

Gingerbread People

December 20 2020 Isa Chandra Moskowitz 

Gingerbread People Makes around 16 cookies Photo by James Walmsley Whether youre going all out with your decorating or you’re a part of the gingerbread minimalist movement, this recipe is a surefire winner that will have you singing Christmas carols to your cat. Or at least that one Pogues song. This recipe has been on the site since the dawn of time, so let me take this moment to suggest that you color your icing with natural stuff simply because its fun and pretty. There are certainly vegan food colorings out there, too. But its nice to have these ingredients on hand for other baking projects when you want to slay Instagram. Pink: beet powder, freeze dried strawberries grated with a microplane  Hot pink/­­fucscia: dragonfruit powder Orange: freeze dried mango (its more peach, not very saturated) Green: matcha powder Purple: freeze dried blackberries or blueberries grated with a microplane Blue: spirulina, butterfly pea flower powder (turns purple with acidic ingredients) Ingredients For the cookies: 1/­­3 cup canola oil 3/­­4 cup granulated sugar 1/­­4 cup light molasses 1/­­4 cup plain unsweetened vegan milk 2 cups all purpose flour 1/­­2 teaspoon baking soda 1/­­2 teaspoon baking powder 1/­­2 teaspoon salt 1/­­2 teaspoon ground nutmeg 1/­­2 teaspoon ground cinnamon 1/­­4 teaspoon ground cloves 1 1/­­2 teaspoons ground ginger For the icings: 2 cups confectioners sugar, sifted if clumpy 2 teaspoons fresh lemon juice 1/­­4 teaspoon vanilla extract 2 tablespoons warm water Directions In a large bowl whisk together oil and sugar for about 3 minutes. Add molasses and milk. The molasses and milk wont really blend with the oil but thats ok. Sift in half the flour, all the baking powder, soda and salt and all the spices and mix until relatively smooth. Add the remaining flour. Mix until a stiff dough is formed.  Form the dough into a disd, wrap in plastic wrap and chill for an hour or up to 3 days in advance. If you chill longer than an hour you may want to let it sit for 10 minutes to warm up a bit before proceeding. Preheat oven to 350 F. Spray two parchment lined baking sheets with cooking oil.  On a lightly floured surface roll the dough out to a little less than 1/­­4 inch thick. Cut shapes with cookie cutters and use a thin spatula to gently place on cookie sheets. If you are using them to decorate a tree or something, remember to punch a hole in their heads (!) before baking. Bake for 8 minutes if they’re small and up to 12 minutes if they’re large, but be careful not to overbake. They should be lightly brown on the bottom but still soft. Remove from oven and let them cool for 2 minutes on the baking sheet then move to a cooling rack. Wait until they are completely cool before icing. Meanwhile, make the glaze: Mix everything together until there are no lumps. Let it sit for 30 minutes or so to set up a bit. If it is too stiff to pipe, add water a teaspoon at a time. Decorate with a piping bag fit with a small, round tip. Be adorable. Look at Pinterest first for ideas Let set for at least 30 minutes.

Miso Tahini and Chocolate Peanut Butter Cookies with Coconut Glaze

December 16 2020 Golubka Kitchen 

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

Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu Ricotta

December 10 2020 Vegan Richa 

Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu RicottaVegan Stuffed Shells with Butternut Squash Alfredo is the best comfort food casserole to feed a big crowd! Filled with spinach and creamy tofu “ricotta,” this stuffed shells recipe is an all-time family favorite. Use Pumpkin or other winter squash. Coming at you with a classic Italian comfort food classic with a seasonal twist! Vegan Stuffed Shells with Butternut Squash! These vegan butternut squash stuffed shells are bursting with creamy dairy-free tofu ricotta and spinach and baked in a velvety smooth and cheesy butternut squash alfredo sauce. Perfect for holiday gatherings, family dinners, date night…really any occasion that begs for some serious vegan comfort food! Let’s talk about the tofu ricotta. I’m constantly blown away by the wonders of tofu. If you are skeptical whether this is not gonna end up being all weird and tasteless – never fear! The tofu combined with nutritional yeast, almond flour, Italian seasonings, lemon and tofu makes for the perfect ricotta substitute. A bit tangy, a bit cheesy but very mild in taste. Some spinach in it makes the filling incredibly delicious. And less or more spinach to preference. The butternut alfredo is adapted from my creamy butternut carbonara. That sauce is so delicious and works amazingly here. Use pumpkin or other winter squash if you like! Stuffed Shells usually end up taking long prep times because you pre-cook the pasta and the sauce. In this recipe I am using uncooked pasta! that gets cooked with the sauce while baking just like my baked rigatoni recipe. No dealing with large pots of hot water! By the way, this stuffed shells recipe would also work for making cannelloni – simply stuff the cannelloni pasta with the ricotta filling as you would for the shells and bake in the alfredo sauce. Baking time might vary slightly. MORE VEGAN PASTA RECIPES FROM THE BLOG: - Vegan Mushroom Fettucine Alfredo - Cajun Cauliflower Pasta  - Vegan Lemon Asparagus Pasta - Roasted Red Bell Pepper Chickpea Pasta  - Cauliflower Parmesan Pasta Bake  - Vegan Sundried Tomato Pasta You can also make these the traditional way by cooking the pasta first. See recipe notes for instructions. Continue reading: Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu RicottaThe post Vegan Stuffed Shells with Butternut Squash Alfredo & Tofu Ricotta appeared first on Vegan Richa.

Spicy Namak Para (Masala Paras)

November 21 2020 Manjula's kitchen 

Spicy Namak Para (Masala Paras) (adsbygoogle = window.adsbygoogle || []).push({}); Print Spicy Namak Para (Masala Paras) Spicy Namak Para is a crispy and savory snack that's perfect for the holiday season. Not only is this a popular snack, but it is also easy to make. This particular recipe is a twist on traditional Namak Paras with added spices to make it even more flavorful. You can always experiment with different variations by adding your choice of flavors! Spicy Namak Para taste especially delicious with a hot cup of chai. They also make for a simple but special homemade gift. It's also an easy road trip snack when traveling with your family! Hope you enjoy this recipe! This recipe is good for 10 people. Course Appetizer Cuisine Indian Servings 10 people Ingredients2 cup All Purpose Flour Maida 1/­­4 cup fine semolina sooji 1 tsp salt 1 tsp black pepper crushed, kali mirch 1 tsp chili flakes lal mirch 1 tsp cumin seeds jeera 1 Tbsp dried fenugreek leaves Kasuri Methi 4 Tbsp oil 3/­­4 cup chilled water approx InstructionsIn a bowl mix all the dry ingredients well, all-purpose flour, sooji, salt, black pepper, red pepper, cumin seeds, and methi. Next add the oil mix it well. Add the chilled water slowly, mixing with your fingers as you pour. Do not knead the dough. The dough should be soft. Cover the dough and let it sit for at least fifteen minutes. Knead the dough and divide into two equal parts. Take each part of the dough and make a flat ball shape. Roll them into about 10-inch circles, it should not be very thin. Prick them with a fork all over the rolled dough, on both sides. This helps paras not to puff while frying. Cut each of the rolled dough into about 1/­­2-inch-wide and 3-inch-long pieces. Note: you can cut them in your desire shape. Heat the oil in a frying pan on medium heat. The frying pan should have at least 1-1/­­2 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. Make sure to place just enough paras so you can turn them over easily when frying. Fry the paras until both sides are light golden brown. This should take about 8 minutes. After Spicy Namak Paras come to room temperature they should become crisp. NotesExperimenting and making the recipes to your taste is the best part of cooking. Try different variations by adding your choice of flavors. The post Spicy Namak Para (Masala Paras) appeared first on Manjula's Kitchen.


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