dumpling - vegetarian recipes

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VegKitchen’s 12 Best Healthy Zucchini Recipes

Vegetarian & Vegan Nutrition for Teens

Palak chakli recipe | palak murukku recipe | spinach murukku

Daliya recipe | vegetable dalia khichdi recipe | broken wheat recipe










dumpling vegetarian recipes

momos soup recipe | momo jhol achar | paneer momo dumpling soup

yesterday 07:50 hebbar's kitchen 

momos soup recipe | momo jhol achar | paneer momo dumpling soupmomos soup recipe | momo jhol achar | paneer momo dumpling soup with step by step photo and video recipe. basically an extended version of traditional momos recipe which is served spicy achar or sesame or tomato based soup. it is mainly served as appetiser just before the meal, but can also be served as a starter. in this recipe, paneer based vegetable stuffing is used, but can easily mix and matched with any meat based momos too. Continue reading momos soup recipe | momo jhol achar | paneer momo dumpling soup at Hebbar's Kitchen.

INDIA vegan cookbook on Kickstarter

July 7 2017 The Lotus and the Artichoke 

INDIA vegan cookbook on KickstarterMy newest cookbook, The Lotus and the Artichoke – INDIA just launched on Kickstarter! watch the video: PRE-ORDER the the INDIA cookbook: http:/­­/­­kck.st/­­2uGbsog My new INDIA cookbook has been years in the making - with recipes, stories, artwork & photographs inspired by 8 trips to my most favourite country. It’s a culinary love story of my favorite cuisine - based on a total of nearly two years in India and 25 years of devotion to Indian cooking. My first trip to India was in 2001: mostly North India and Nepal. I spent 4 months on that journey, then another 6 weeks in South India in 2006. I visited twice more, in 2009 & 2010, followed by living and working for a year (as an art teacher) in Central India, returning to Berlin in 2011. In Autumn 2016 & Spring 2017, I went back to India to taste and explore the last regions (and cuisines) of India still waiting for me. I traveled across Kashmir & Ladakh, trekking through mountain villages and exploring towns and cities, staying mostly with families and cooking together in their kitchens. Then I went deep into the Northeast: West Bengal, Assam, Sikkim, and Nagaland. I even met with world famous chefs at their restaurants - and homes - for incredible eats and great times in the kitchen. Now I’m back in Berlin, recreating the culinary wonders of the Indian subcontinent in my own kitchen. As with my previous 4 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. It’s a labor of love and the ultimate combination of my passions: art, travel, vegan cooking, and photography. I’m back on Kickstarter for my 5th international cookbook project. You can join the crowdfunding which makes everything possible. It’s an adventure in itself, complete with backer-only updates, behind the scenes sneak peaks, exclusive travel videos & stories, recipe testing groups, and more. Pre-order a signed copy of The Lotus and the Artichoke – INDIA (including worldwide shipping, stickers & e-book for EUR25!) My INDIA Cookbook at a glance: - My 5th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 192 pages with 90+ recipes and over 70 full-page color photos - Personal stories, art, and recipes inspired by 8 trips /­­ 21+ months of travel around India and over 25 years vegan cooking experience - Total variety of regional cuisines: Rajasthani, Gujarati, Punjabi, Kashmiri, Sindhi, Maharashtrian, Tamil, Kerelan, Karnatakan, Goan, Hyderbadi, Bengali, Assamese, Sikkimese, Ladakhi, Tibetan, Nepali - Indian classics & family favorites, timeless treats, new culinary wonders, mind-blowing mega-metropolitan snacks, fabulous village feasts, scrumptious street food, and insanely delicious desserts - Discover new flavors, tasty spices, and awesome cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Shahi Bengan – Roasted Stuffed Eggplant Gobi Pakoras – Batter-fried Cauliflower Saag Paneer – Spinach & Fried Tofu Cubes Pani Puri – Street Food Favorite Aloo Paratha – Grilled Potato-Stuffed Flatbreads Shahi Paneer – fried tofu cubes in creamy tomato sauce Seitan Vindaloo – Goan Tangy Curry Samosas! Fried Potato-Stuffed Pastries Gajur Halava – Bengali Carrot Pudding Gulab Jamuns – Doughballs in Rose Syrup Berry Halava – Fruity Semolina Dessert Recipes in The Lotus and the Artichoke – INDIA: - Garam Masala, Sambar Masala, Chaat Masala & Panch Puran - Tamarind Ginger, Pineapple, Tomato, Coconut, Chili & Bhang Chutneys - Aam Achar – Mango Pickle - Amitar Khar – Assamese papaya starter - Handvo – Gujurati zucchini cake - Uttapam – South Indian rice & lentil pancakes with tomatoes - Idly Paper Dosa – Karnatakan crispy rice & lentil crepes - Rava Dosa – Tamil semolina crepes - Dahi Vada Chaat – lentil cakes with yogurt & chutney - Hariali Paneer Tikka – Punjabi tofu skewers with spices & herbs - Gobi Pakora – batter-fried cauliflower - Mirchi Vada – Rajasthani batter-fried chillies - Aloo Tikka – spicy, fried potato cakes - Samosa – vegetable-stuffed fried pastry - Pani Puri – potato-stuffed fried pastry with tamarind spice water - Pav Bhaji - spicy vegetable mash with fresh baked buns - Momos – Tibetan vegetable dumplings - Shapaley – Tibetan vegetable pies - Kolkota Kathi Roll – spicy soymeat & shredded cabbage wrap - Sambar Bandhgobi Rolls – stuffed cabbage leaves - Aloo Dum – Kashmiri tomato potato curry - Shahi Tamatar – roasted stuffed tomatoes - Shahi Bengan – roasted stuffed eggplant - Shahi Mirch – roasted stuffed peppers - Shahi Paneer – tofu cubes in creamy, tomato curry - Paneer Jalfrezi – spicy tofu cubes - Saag Paneer – spinach & tofu cubes - Mutter Paneer - peas & tofu cubes - Xaak – Assamese greens, potatoes & cherry tomatoes - Bengan Bhartha – Kashmiri roasted aubergine - Malai Kofta – potato dumplings in creamy tomato curry - Bindi Aloo Tawa Masala – spicy stir-fried okra & potatoes - Khumb Kaju Makhani – Rajasthani cashew mushroom curry - Shukto – Bengali eggplant, potato & plantains - Pumpkin Posto – Bengali squash in creamy poppy seed curry - Seitan Vindaloo – Goan tangy curry - Black Sesame Seitan – Assamese spicy curry - Tamatar Pitika – Assamese tomatoes with herbs & spices - Aloo Pitika – Assamese potatoes with herbs & spices - Bol Tenga – Assames lentil dumplings in tangy curry - Mas Tenga – Assamese tangy jackfruit curry - Chupke – Tibetan dumpling soup - Tarka Dal – Punjabi lentil curry - Chana Masala – spicy chickpeas - Rajma - Kashmiri red kidney bean curry - Lobia Palak – black-eyed peas with lemon & spinach - Golden Rice - with turmeric & spices - Chana Pulao – rice with chickpeas - Pulihora – Tamil tamarind rice with peanuts & spices - Classic Biryani – Kashmiri rice dish with vegetables, nuts & spices - Jackfruit Biryani – Tamil coconut rice dish with spicy jackfruit - Tupula Bhaat – Assamese sticky rice steamed in banana leaves - Aloo Paratha – grilled flatbread stuffed with potatoes - Tibetan Bread – fried breakfast snack - Makki Roti – grilled cornbread - Roti – wholewheat grilled flatbread - Garlic Naan – traditional baked flatbread - Poori – deep-fried flatbreads - Date Ladoo – date & nut sweets - Besan Ladoo – chickpea sweet - Gajur Halava – spiced carrot pudding - Berry Halava – strawberry & blueberry semolina sweet - Mysore Pak – traditional sweet squares - Gulab Jamun – deep-fried dough balls in rose syrup - Rasmalai – cheese balls in saffron mango milk - Jalebi – fried, syrupy sweet - Peda – lemon cashew creamy sweet - Kheer – Kashmiri rice pudding with cardamom, nuts & raisins - Mishti Doi - Bengali sweet curd - Shrikand - Maharashtran yogurt dessert - Pista Kulfi – pistachio ice cream - Pitha – Bengali sesame & date pastry - Narikol Ladoo – Assamese shredded coconut balls - Kadala Parippu – Keralan sweet chana dal dessert - Ginger Chai – spiced black tea - Kahwa – Kashmiri green tea with almond & saffron - Badam Dudh – almond milk with cardamom & cinnamon - Anjoor Kaju Dudh – cashew shake with fig & date - Strawberry Mint Lassi – yogurt smoothie The post INDIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Instant Pot Asian Steamed Dumplings

March 22 2017 VegKitchen 

Instant Pot Asian Steamed Dumplings Dim sum can be hard to find once you go vegan, but not if you make your own. With store-bought wrappers these vegan Asian Steamed Dumplings are amazingly easy and cheap to make in an Instant Pot. Be aware that some brands contain egg, but you can always find vegan ones at Asian markets.The post Instant Pot Asian Steamed Dumplings appeared first on Vegan & Vegetarian Recipes: VegKitchen.com.

Lucky Meatless Recipes to Start the Chinese New Year

January 23 2017 Meatless Monday 

Lucky Meatless Recipes to Start the Chinese New YearThe Chinese New Year begins this Saturday to usher in the Year of the Rooster. This annual tradition originates from a timeless legend about a deadly beast who could only be frightened away by loud noises, bright lights and the color red. The vibrant festivities take place not only in Mainland China, but also in areas with significant Chinese populations, such as Hong Kong, Macau, Taiwan, Singapore, Thailand, Cambodia, Indonesia, Malaysia and the Philippines. The Chinese year is based on the lunar calendar and the animal for each year is assigned by Chinese astrology. In fact, if youre interested, check out these additional Chinese New Year tidbits. This two-week celebration is full of family, fun, and, of course, great food. Special dishes are prepared that are said to bring prosperity and good fortune in the New Year. The classic Chinese dumplings, which can be made with just vegetables, are always a favorite. And Spring Rolls have a pale yellow color that resembles gold bars. Theres also good fortune fruit, such as oranges and tangerines, that are always very popular. We invite you to enjoy some of these wonderful meatless recipes below and wish you good fortune and great prosperity in the coming Chinese New Year!   Longevity Noodles, Driftwood Gardens    Tea Eggs for Chinese New Year,  She’s Cookin’ Soy Nuggets in Chinese Garlic Brown Sauce, Simply Vegetarian 777 Vegetarian Chinese Dumplings in Soup, An Exercise in Trivial Pursuits Honey, Soy, and Ginger Stir-Fry, 40 Plus and All is Well Stir Fry Spicy Green Beans, Easy Cooking with Molly Vegetable Spring Roll, Bok Choi and Broccoli For more recipes to help you celebrate a meatless Chinese New Year, visit our Pinterest board or the Meatless Monday recipe archive! The post Lucky Meatless Recipes to Start the Chinese New Year appeared first on Meatless Monday.

Beetroot Almond Soup with roasted chickpeas

December 23 2016 Veganpassion 

Beetroot Almond Soup with roasted chickpeas As a child beetroot was awful to me. Earthy and red, that had to keep off my plate. Since I'm a vegan my taste definitely changed. I'm using beetroot all the time and I love it. If grated in a salad, in a cream sauce, roasted with finger-shaped potato dumpling, in a risotto or in a dessert. The colour just makes me smile. In the winter I love earthy vegetables like pumpkin and potatos. The beetroot just fits perfectly into a colorful menu. Before you know it the nodule has turned into a soup. I ate it all even though I wanted to keep something for my boyfriend...oh well, next time :-) Makes 4 portions. Ingredients: 2 beetroot (700 g) 1 onion 3 tbsp. olive oil 1 small piece ginger 2 tsp. vegetable broth, powder 100 ml orange juice 5 cloves 1/­­2 tsp. cilantro seeds, grounded 1/­­4 tsp. cinnamon 1 can (400 g) coconut milk 0,8-1 l water 1 tbsp. almond butter salt, pepper 4 tbsp. non-dairy cream 1 tsp. thyme, dried orange zest Peel the beetroot and the onion and cut them into cubes. Stew in olive oil until the onion start roasting. Cut ginger into small pieces and add it to the vegetable broth. Deglaze it with orange juice. Add cloves, cilantro, cinnamon, coconut milk and half of the water. Let it cook with closed lid for 10 minutes than add almond butter. Mash everything and taste it. For the roasted chickpeas: 1 can chickpeas 1 tbsp. olive oil 1/­­2 garlic paste 3/­­4 tsp. sweet paprika powder 3/­­4 tsp. curcuma powder seasalt, pepper Pour off the chickpeas and mix them with olive oil, garlic, paprika powder and curcuma powder. Flavour it with salt and pepper. Bake at 200°C (392°F) upper-/­­lower heat for 20 minutes. Turn them around once a while so they don't get burned. Serve the soup with dab of cream, some thyme, orange zest and put the chickpeas on top. Enjoy the recipe!

Curry-Stuffed Mini Pumpkins

October 31 2016 Meatless Monday 

Who says Halloween has to be all about candy? These savory stuffed pumpkins are the perfect autumn treat. Filled with millet, jalapeno, nuts, coconut and curry, they’re perfect for guests or a quiet evening in. This recipe comes to us from Robin Asbell. Serves 6 - 3 small sweet dumpling squash or mini pumpkins (about 13 oz/­­370 g each) - 1 tsp canola oil - 1/­­2 cup/­­60 g chopped onion - 1 tbsp minced peeled fresh ginger - 1 tsp black mustard seeds - 1 medium jalape?o, chopped - 1 tsp whole cumin seeds - 1 tsp ground coriander - 1/­­4 tsp ground turmeric - 1/­­4 tsp ground cinnamon - 1/­­4 cup/­­50 g millet - 1/­­2 cup/­­120 ml coconut milk - 1/­­2 tsp salt - 1/­­2 cup/­­55 g raw cashews - 1/­­2 cup/­­55 g whole almonds, toasted - 2 tbsp shredded unsweetened coconut Preheat the oven to 400° F/­­200° C/­­gas 6. Cut the squashes in half from the stem to the tip, or if you are using pumpkins that sit flat, cut off the tops as shown in the photo above. Scoop out the seeds and place them cut-side down on oiled baking sheets/­­trays. Bake for 10 minutes (they will not be completely cooked). Take the pans out and flip the squash halves over. When they have cooled, use a spoon to cut into the flesh, loosening it in spots but leaving it in the shell. Reduce the oven temperature to 375° F/­­190° C/­­gas 5. In a 2-qt/­­2-L saucepan, heat the oil and add the onion, ginger, and mustard seeds. Sauté over medium-high heat until the onions are golden, about 5 minutes. Add the jalape?o, cumin, coriander, turmeric, and cinnamon and stir until they are fragrant. Add the millet and stir to coat, then add the 1/­­4 cup/­­60 ml water, the coconut milk, and salt and bring them to a boil. When it boils, cover the pan and turn the heat to low. Cook until the liquid is absorbed, about 20 minutes. Take the pan off the heat and stir in the nuts, then stuff the mixture into the squashes. Sprinkle each with 1 tsp of coconut. Bake the squashes until the filling is set and bubbling and the squashes are easily pierced with a knife, about 20 minutes. Let them cool slightly before serving. The post Curry-Stuffed Mini Pumpkins appeared first on Meatless Monday.

MALAYSIA vegan cookbook on Kickstarter

August 19 2016 The Lotus and the Artichoke 

MALAYSIA vegan cookbook on Kickstarter On August 16th, 2016 I launched the Kickstarter Crowdfunding project for The Lotus and the Artichoke MALAYSIA vegan cookbook! This is my 4th Kickstarter project, and like the first three, it’s off to a terrific start. Cruise on over and check out the campaign. It’s a great way to support my creative endeavors and culinary adventures, and it’s a great way to pre-order the new cookbook which will be coming out in October. The Kickstarter will end on Sept 15th... make sure to get in before the fun is over. For the next few weeks, I’ll be posting cool updates and Behind the Scenes stories and photos of the design and production of the new cookbook. The Lotus and the Artichoke – MALAYSIA After 3 successful Kickstarter projects and 3 internationally celebrated cookbooks, The Lotus and the Artichoke is back with a new cookbook... and back on Kickstarter! Earlier this year, I returned home to Berlin, Germany after 5 intense weeks exploring Malaysia, Singapore & Borneo: checking out the cities, cruising the coasts and countryside, island life during the wild Chinese New Year celebrations, staying in a rainforest treehouse, eating and cooking with the locals everywhere, and riding buses, trains, taxis, and boats all over the place. Since then, I’ve been recreating the insanely delicious eats, writing up new recipes inspired from the trip, spending hours at my art desk and computer with the illustrations and design, and photographing all the dishes for my next cookbook: The Lotus and the Artichoke – MALAYSIA: A Culinary Adventure with over 70 Vegan Recipes. My 4th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide: - 160 pages - with over 60 full page color photos - Personal stories, art, and recipes inspired by 5 weeks of travel in Malaysia, Singapore & Borneo - Explore amazing Malay, Chinese, and Indian cuisine from the fantastic foodie metropolises Kuala Lumpur & Singapore, culinary heritage highlights of Penang, rising star Ipoh, Sarawak’s quaint Kuching, the tribal highlands of Borneo and beyond - Everyday classics, mind-blowing mains, fabulous feasts, street food superstars, awesome salads & fresh treats, great snacks, and crazy delicious desserts - Discover new flavors, tasty spices, and easy, awesome cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Pre-Order my MALAYSIA cookbook on Kickstarter Some of the recipes: - Kelabit Mango Salad - Shredded Beet & Coconut Salad - Cucumber Zucchini Salad - Acar - pickled vegetables - Urap - traditional veg side - Penang Laksa Soup - Curry Mee - Nonya Noodle Soup - Spicy Mushroom Noodle Soup - Wonton Soup - Popiah Rolls - Otak-Otak - steamed quiche pockets - Satay Skewers w/­­ peanut sauce - Serunding Kelapa - roasted coconut & spices - Sauce Kachang - satay sauce - Sambal Belachan - red chili sauce - Pineapple Pepper Chutney - homemade red curry rempah paste - vegan faux-fish sauce - super 5-spice powder - Nasi Lemak - coconut creamy rice & ginger lemongrass tofu - Nasi Kandar - Malay street food feast - Nasi Kerabu - herbs, spices & olive mushroom rice - Nasi Goreng - fried rice classic - Mee Goreng - fried noodles with vegetables & crumbled tofu - KLFC - Kuala Lumpur Fried “Chicken” - Mushroom Murtabak - stuffed, grilled Indian flatbread - Sayur Campur - mixed vegetables w/­­ dark soy sauce - Sayur Lodeh - mixed vegetables w/­­ coconut gravy - Kang-Kong Goreng - stir-fried spinach - Bao - steamed buns w/­­ spicy seitan - Assam Tofu Faux-Fish - Asian casserole - Crispy Curry Tempeh Cubes - Soya Rendang - Black Pepper Seitan - Eggplant & Okra Tomato Curry - Szechuan (Kung Pow) Seitan - Char Kuey Teow - stir-fried rice noodles - Hong Shao Rou - roasted jackfruit - Mushroom Manchurian - Roti Canai - red curry & flatbread w/­­ chutney - Banana Leaf - Indian curry meal - Gobi 65 - Indochinese batter-fried cauliflower - Punjabi Sizzler - Apam Balik - crunchy peanut pancakes - Cendol - shaved ice, green noodles & syrup - Kueh Dadar - green pandan crepes - Kueh Lapis - multi-color cake - Ondeh-Ondeh - sweet, chewy dumplings - Kuih Kodok - fried banana fritters - Chocolate Mint Cake - Lychee Banana Sorbet - Coconut Ice Cream - Iced Ginger Lime Soda - Purple Dream - ... and more! Pre-Order my MALAYSIA cookbook on Kickstarter The post MALAYSIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

25 Vegan Chinese Recipes

February 8 2016 Vegan Richa 

25 Vegan Chinese Recipes Chinese dishes make great one pot meals and are generally easy to put together once you have some sauces around. The recipes also work well with different vegan proteins as tofu, tempeh, fake meats, beans, chickpeas and lentils and of course loads of veggies. Here are a few amazing Vegan Chinese or rather Chinese inspired recipes to get you started!  Happy Chinese New Year to all who are celebrating.  Continue reading: 25 Vegan Chinese RecipesThe post 25 Vegan Chinese Recipes appeared first on Vegan Richa.

How to Cook: Plant-Based Holiday Meals

December 21 2015 Vegetarian Times 

How to Cook: Plant-Based Holiday Meals The holidays may a time for indulging, but it is possible to create a memorable holiday meal that is entirely plant-based and highly nutritious. Tis the season for root vegetables, dark leafy greens, and hardy herbs! Vegetables Center Stage When putting together your menu, feature vegetables prepared in a variety of styles, like roasted, pan seared, smoked, confit-ed and grilled. Consider stuffing: Make a wild rice and cranberry stuffing with squash, apples, or sweet potatoes. (Try: Wild Rice-and Sage Stuffing with Crunchy Croutons) Recreate traditions: Get creative! Make spanakopita with a creamy tofu-spinach filling, a sweet potato Shepards pie, or dumplings with caramelized mushrooms and rosemary. (Try: Wild Mushroom and Caramelized Onion Shepherd’s Pies) Hearty salads: Try tossing grains with a warm vinaigrette, roasting or poaching pears, candying nuts, and roasting Brussel sprouts for a more festive spin on an ordinary, green salad. (Try: Warm Farro Pilaf with Dried Cranberries)   A Good Sauce - Or A Few Its great to have several sauce options for your guests to choose from. Try relishes, gravies or savory marmalades that will complement your dishes. Pesto: Briefly blanch herbs in salted water and plunge into an ice bath. This will help preserve the bright green color. (Try: Dark Leafy Pesto) Toppings bar: When making a classic like latkes, prepare creative garnish options like cashew cream, chive oil, fennel-pear marmalade, cranberry balsamic reduction, or homemade apple sauce.   Umami is Everything Meat, dairy or seafood-centered meals have the umami (Japanese term meaning pleasant savory taste) base inherently covered. Creating umami in plant-based dishes requires a bit more finesse. Try the below techniques. Seasonings: Think smoked paprika, garlic powder, nutritional yeast, truffle oil or salt, cumin, aged balsamic, or caramelized onions. Smoked component: Whether you want to invest in an indoor smoker, smoking gun, or purchase a good quality liquid smoke in a bottle, try smoking one component of your meal for that extra punch of flavor. Mushrooms, olives, chestnuts, popcorn or nuts are great places to start. (Try: Mesquite-Smoked Almonds) Homemade stock: Try using roasted root vegetables like carrots, or a local squash for extra sweetness. (See: How to Make Vegetarian Stock) Consider Appearance Your guests will eat with their eyes first.  Use colorful ingredients and garnishes to make your dishes pop. Make Your Table Beautiful: Utilize interesting platters, mini gratin dishes, or flower centerpieces. Fallen leaves, rosemary springs, citrus fruits, apples or pears also make great decorations. Dont Forget the Hors dOeuvres Try mini Caesar salads in endive spears, blini with cashew cream, or butternut squash soup shooters. (Try: Caesar Salad and Butternut Squash-Bartlett Pear Soup) Chef Olivia Roszkowski is a graduate of NGIs Chefs Training Program and a full-time instructor. Olivia holds a Bachelors degree in Neuroscience and Behavior from Columbia University and has worked at various well-known NYC restaurants, including The Mercer Kitchen and Momofuku Ssam Bar. Olivia is a master at root-to-frond cooking. 

Vegetable Pot Stickers (Dumplings)

November 18 2015 Happy Cow veggie blog 

Healthy homemade vegetable pot stickers (dumplings) that are satisfyingly delicious! They are boiled and pan fried to golden perfection. Freezer-friendly and made completely from scratch! I usually make batches of […] The post Vegetable Pot Stickers (Dumplings) appeared first on The Veggie Blog.

Spinach Kofta Curry

September 30 2015 Manjula's kitchen 

Spinach Kofta Curry Spinach kofta curry is an exotic gravy-based dish. These spinach and potato koftas (also known as pakoras or dumplings) are simmered in rich creamy tomato gravy making this a very delicious dish. Spinach kofta can be served with any Indian flat bread like Roti, Naan, Paratha, or with plain white rice. This will be enjoyed by everyone. This recipe will serve 4. Ingredients: For Kofta - 2 cups spinach finely chopped - 1-1/­­2 cups potatoes boiled, peeled and mash - 1/­­2 teaspoon cumin seed (jeera) - 1/­­2 teaspoon salt For Batter - 1/­­4 cup besan (gram flour) - About 1/­­4 cup water Also needed Oil to fry Gravy - 2 tablespoons oil - 1 teaspoon cumin seeds (jeera) - 1/­­8 teaspoon asafetida (hing) - 2 teaspoon coriander powder (dhania) - 1/­­2 teaspoon turmeric (haldi) - 3 tablespoons cashew powder - About 2 cups tomatoes cut into small pieces - 1 tablespoon chopped ginger - 1 green chili chopped - 1 teaspoons salt - 1 teaspoon sugar - 1/­­4 cup cream - 1/­­4 teaspoon garam masala - About 1-1/­­2 cups of water Method Koftas (dumpling): - Mix all the ingredients for kofta spinach, potatoes, cumin seeds, and salt, this mix should consistency of dough. Notes: spinach should be pat dry and potatoes should be firm not overcook. Otherwise mix will be very soft and will not hold the shape after adding to the gravy. - With oiled hands, divide the mixture into 24 to 30 equal parts. Make them in round balls. - Make the batter add the water slowly as needed in the besan, batter should be very smooth no lumps. It should be pouring consistency. - Heat the oil in a frying pan on medium high heat. Frying pan should have about 1 inch of oil. Oil should be moderately hot. To check if the oil is ready, put small piece of mix in the oil, oil should sizzle. - Dip the spinach balls in the batter one at a time and slowly drop into the frying pan. Fry koftas until golden-brown all around. Turn them occasionally. This should take about 3-4 minutes. Making Gravy: - Blend the tomatoes, green chilies and ginger to make a puree. If you prefer a milder version, take the seeds out of the green chili before blending. - Heat the oil in a saucepan on medium-high. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. - Add the asafetida, cumin seeds stir for a minute. Lower the heat to low, add the other spices except garam masala, coriander powder, turmeric, salt sugar, turmeric, and cashew powder. Stir-fry for a minutes. - Add the tomato puree, increase the heat to medium cook until the tomato mixture starts leaving the oil and reduces to about half in quantity. Add cream save about 1 tablespoon for garnishing and cook for another minute. - Add about 1-1/­­2 cups of water, as it comes to boil reduce the heat to low and let the gravy cook for few minutes. - Note: adjust the thickness of the gravy to your taste by adjusting the water. - Add the prepared koftas and let it simmer for 1-2 minutes. - Turn of the heat and add the garam masala and cover the pot.   The post Spinach Kofta Curry appeared first on Manjula's Kitchen.

How to Celebrate Chinese New Year on Meatless Monday

February 23 2015 Meatless Monday 

How to Celebrate Chinese New Year on Meatless MondayThe festival marking the start of the Chinese new year began on Thursday, February 19th with families reuniting, fireworks exploding, and decorations everywhere. Special dishes are eaten on New Years Eve and throughout the sixteen day festival, with certain foods believed to bring good luck for the coming year. Not only do the dishes themselves matter, but the way you prepare and serve them matters as well. Dumplings, a classic Chinese dish dating back more than 1,800 years, are traditionally eaten on New Years Eve. They generally consist of minced meat and finely-chopped vegetables but can be made with just vegetables and can be boiled, steamed, fried, or baked. Legend has it the more dumplings you eat during the New Year celebrations the more prosperous you will be in the New Year. Arrange your dumplings in lines instead of circles - circles of dumplings can mean your life will go round in circles, never getting anywhere. Spring rolls actually get their name from being eaten during the Spring Festival celebrating the New Year. Filled with vegetables, meat, or something sweet, theyre fried so that they have a golden-yellow color, which makes them resemble gold bars and become a wish for prosperity. Niáng?o, glutinous rice cakes, are another popular New Years dish. Made with sticky rice, sugar, chestnuts, Chinese dates, and lotus leaves, the name relates to getting higher year after year. So whether youre a child wanting to grow taller, a student wanting better grades, or an office worker wanting a promotion, you definitely want to try niangao. Then there are longevity noodles - not hard to figure out the symbolism there. Longer than normal noodles and uncut, they can be fried, or boiled and served in a bowl with broth. And finally theres good fortune fruit such as oranges and tangerines. As you can see there are many ways to enjoy a Meatless Monday during the Chinese New Year while encouraging luck and prosperity. Predictions are also part of the Chinese New Year season, and heres one many culinary experts are making: Asian cuisine will rise in popularity in 2015 . Its easy to see why Asian cuisines are getting all the attention, wrote Karen Caplan, President and CEO of Friedas Specialty Produce . They are mostly vegetable-centric with bold flavors, and that resonates with consumers who want authenticity, as well as healthy food choices. She thinks shoppers desire for increased protein will motivate them to try more vegetables like Brussel Sprouts, cauliflowers, and artichokes. Meatless Monday also plays a part in this surge in popularity of plant-based protein, she noted. Meatless Monday is gaining enough popularity that some restaurants add special items for Mondays and some schools incorporate it into their lunch menus. Dare we predict continuing popularity for Meatless Monday in this new year of the sheep?   Many will certainly approve of that trend, including sheep. The post How to Celebrate Chinese New Year on Meatless Monday appeared first on Meatless Monday.

Saturday Six | Lentil Stew with Dumplings, Couscous Quiche and Beer-Battered Brussels Sprouts

February 14 2015 Oh My Veggies 

Were rounding up some of our favorite recipes from this weeks Potluck submissions, including a hearty lentil-and-dumpling stew, freezer-friendly couscous quiche and crispy beer-battered Brussels sprouts.

Mysore Bonda

January 30 2015 Manjula's kitchen 

Mysore Bonda Mysore bondas are fried dumplings made with flour, yogurt and spices. They are crispy outside and fluffy inside. They make a delightful treat for any party or snack for tea time. Serve them with coconut chutney. Preparation time 15 minutes Cooking time 20 minutes Recipe will serve 6. Ingredients: - 1 cup all-purpose flour (plain flour, maida) - 1/­­4 cup rice flour - 1 teaspoon salt adjust to taste - 1/­­2 teaspoon baking soda - 1/­­2 teaspoon cumin seeds (jeera) - 1/­­2 cup yogurt (curd) sour yogurt works the best - 3/­­4 cups of water - 1 teaspoon ginger finely chopped - 1 tablespoon green chili finely chopped. Adjust to taste - 2 tablespoons cilantro finely chopped - Oil to fry Method - To make batter, mix all the dry ingredients together, all-purpose flour, rice flour, salt, baking soda, and cumin seeds. Add yogurt mix it well add the water to make thick batter. Add remaining ingredients ginger, green chili, and cilantro. Set aside for about 15-20 minutes. Batter will be light and fluffy. - Heat the oil on medium heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put little batter in oil. The batter should sizzle and come up but not change color right away. If oil is very hot bondas will not cook through and will not be crispy. - Place about 2 tablespoon of batter into the oil with your fingers. Fry bondas in small batches. Fry them until golden-brown all around. This should take about 3-4 minutes. - Mysore bonda should be crispy from outside and should be soft inside. - Serve them with coconut Chutney. You will also enjoy Rava Idli another quick South Indian dish. Enjoy! The post Mysore Bonda appeared first on Manjula's Kitchen.

Beetroot Soup with Roasted Chickpeas

December 23 2016 Veganpassion 

Beetroot Soup with Roasted Chickpeas As a child beetroot was awful to me. Earthy and red, that had to keep off my plate. Since I'm a vegan my taste definitely changed. I'm using beetroot all the time and I love it. If grated in a salad, in a cream sauce, roasted with finger-shaped potato dumpling, in a risotto or in a dessert. The colour just makes me smile. In the winter I love earthy vegetables like pumpkin and potatos. The beetroot just fits perfectly into a colorful menu. Before you know it the nodule has turned into a soup. I ate it all even though I wanted to keep something for my boyfriend...oh well, next time :-) Makes 4 portions. Ingredients: 2 beetroot (700 g) 1 onion 3 tbsp. olive oil 1 small piece ginger 2 tsp. vegetable broth, powder 100 ml orange juice 5 cloves 1/­­2 tsp. cilantro seeds, grounded 1/­­4 tsp. cinnamon 1 can (400 g) coconut milk 0,8-1 l water 1 tbsp. almond butter salt, pepper 4 tbsp. non-dairy cream 1 tsp. thyme, dried orange zest Peel the beetroot and the onion and cut them into cubes. Stew in olive oil until the onion start roasting. Cut ginger into small pieces and add it to the vegetable broth. Deglaze it with orange juice. Add cloves, cilantro, cinnamon, coconut milk and half of the water. Let it cook with closed lid for 10 minutes than add almond butter. Mash everything and taste it. For the roasted chickpeas: 1 can chickpeas 1 tbsp. olive oil 1/­­2 garlic paste 3/­­4 tsp. sweet paprika powder 3/­­4 tsp. curcuma powder seasalt, pepper Pour off the chickpeas and mix them with olive oil, garlic, paprika powder and curcuma powder. Flavour it with salt and pepper. Bake at 200°C (392°F) upper-/­­lower heat for 20 minutes. Turn them around once a while so they don't get burned. Serve the soup with dab of cream, some thyme, orange zest and put the chickpeas on top. Enjoy the recipe!

Lentil Rice Casserole with Chickpea Dumplings

November 22 2016 Vegan Richa 

Lentil Rice Casserole with Chickpea DumplingsLentil Rice Casserole with Indian spices baked with chickpea flour dumplings. Use veggies and lentils of choice. Vegan Gluten-free Soy-free Recipe.  Casseroles work out well for when you want to put everything in a pot or pan and keep it ready to bake, bake an h our or so before the occassion and serve. This casserole is like a kitchari casserole with lentils, rice, spices and topped with a gluten-free dumpling made with chickpea flour.  Layer the lentils, spices, tomato slices and rice. Add water to cover. Store to bake later. or Bake for 50 minutes. Then top with dumpling batter and bake again. Cool for a minute and serve.Continue reading: Lentil Rice Casserole with Chickpea DumplingsThe post Lentil Rice Casserole with Chickpea Dumplings appeared first on Vegan Richa.

5 Unexpected Foods to Satisfy Meat Cravings

September 19 2016 Meatless Monday 

5 Unexpected Foods to Satisfy Meat CravingsThere is a reason why so many people crave meat. When our ancestors first started eating animal flesh on the African savannas 2.5-million years ago, their food options were extremely limited. For our hungry ancestors, meat had two things, in particular, that were a godsend: fat and protein. Today, our tongues are still attuned to detecting the calorie-loaded fat and the umami taste that signifies that a food is abundant in protein. The reason why we love the taste of meats, such as fried bacon or grilled burgers, is the Maillard reaction: the browning that occurs when we cook some foods in high temperatures. To the tongues of our ancestors, the flavors of the Maillard reaction signified that a food had been cooked and thus safer to eat. But even though we no longer need meat for its protein and fat, and indeed we have better ways of knowing that food is safe than relying on the the Maillard reaction, our taste buds obviously didnt get the memo. They keep pushing us towards pork and beef. To make Meatless Monday easier and more fun, here are a few tips on how we can satisfy our outdated taste buds without meat, from Marta Zaraska, science journalist and author of  Meathooked: The History and Science of Our 2.5-Million-Years Obsession With Meat who has also published in the Washington Post, Scientific American, and The Atlantic. Craving ribs? Try avocado. Ribs are fatty. In a single 3 oz serving, you may get about 0.7 oz/­­20 grams of fat (and a lot of that is in unhealthy, saturated form). If you feel like dining on ribs or pork sausages, chances are your taste buds would be happy with something else that is fatty, so go for plant foods that are loaded with fat, such as avocados (13 grams of fat in 1/­­2 avocado) or macadamia nuts (a whopping 21 grams of fat in a 1 oz serving--more than ribs). And the good news is that fats found in plants are largely of the healthy, unsaturated type. Swap chicken for PB sandwiches. If the amount of protein in the human diet falls below 15 percent (more or less), we start craving it. So, on Meatless Monday, if you suddenly feel like having a lean chicken breast, your body may well be telling you it wants protein. A perfect solution would be a whole-wheat peanut butter sandwich or rice with beans. Both these dishes have complete protein, just like you would get from meat. Instead of toasty bacon, go for toasts. What makes bacon so appetizing are the flavors created in the Maillard reaction. But you can get these aromas in different ways besides the grilling or frying of meat. Toasted bread, tempura, pan-fried vegetarian dumplings--all these foods could satisfy your cravings because they offer the Maillard reaction. Create umami bombs. Meats are full of umami--delicious in Japanese--the fifth basic taste. Mushrooms have plenty of umami, and so does aged cheese (Parmesan, in particular), tomatoes, and fermented foods such as soy sauce or kimchi. Whats more, combining several umami foods in one dish can make what chefs call a umami bomb--even more potent deliciousness. So, instead of cooking a steak for your Meatless Monday dinner, try a stir-fry with soy sauce, mushrooms, and tomatoes. Make a meaty plant-based meal. Since meats tempt us with the combination of fat, umami, and the aromas of the Maillard reaction, try combining all these flavors in one plant-based meal. An example? A perfectly toasted sandwich with avocado, tomatoes, and Parmesan. Enjoy! The post 5 Unexpected Foods to Satisfy Meat Cravings appeared first on Meatless Monday.

Video: Tofu & Ginger Dumplings

July 22 2016 Oh My Veggies 

These vegetarian dumplings are full of superfoods. Vegetarians and carnivores alike will devour these tasty dumplings.

7 Meatless Recipes for a Vegetarian Chinese New Year!

February 8 2016 Meatless Monday 

7 Meatless Recipes for a Vegetarian Chinese New Year!Happy Chinese New Year! Chinese New Year, also called the Spring Festival, is celebrated at the turn of the Lunar New Year - a way of measuring a year based on the lunar calendar. The celebrations begin on the new moon that falls between January 21 and February 20. And this year, the big day falls on February 8, a Meatless Monday! While rituals and ceremonies connected with Chinese New Year vary greatly from region to region (Not only is the day celebrated across Mainland China, but also in areas with significant Chinese populations including Hong Kong, Macau, Taiwan, Singapore, Thailand, Cambodia, Indonesia, Malaysia, and the Philippines. With communities and families around the world celebrating the Chinese New Year in different ways, one tradition that many of them share is the annual reunion dinner. This meal is a time to share family history, tell stories of the past year, and exchange hopes for the future. This year, welcome in the Year of the Monkey with a Meatless Monday Chinese New Year feast and recipes from Meatless Monday bloggers!   Longevity Noodles, Driftwood Gardens    Tea Eggs for Chinese New Year,  She’s Cookin’ Soy Nuggets in Chinese Garlic Brown Sauce, Simply Vegetarian 777 Vegetarian Chinese Dumplings in Soup, An Exercise in Trivial Pursuits Honey, Soy, and Ginger Stir-Fry, 40 Plus and All is Well Stir Fry Spicy Green Beans, Easy Cooking with Molly Vegetable Spring Roll, Bok Choi and Broccoli For more recipes to help you celebrate a meatlessChinese New Year, visit our Pinterest board or the Meatless Monday recipe archive! The post 7 Meatless Recipes for a Vegetarian Chinese New Year! appeared first on Meatless Monday.

9 Meatless Soups & Stews to Warm Up Winter

November 30 2015 Meatless Monday 

Winter is here, and with it all the hearty and savory foods of the season! One-pot meals like soups or stews can be simple to assemble, easy to cook, and even easier to clean up (just one pot and your prep utensils). A simmering stockpot on the stove is a welcome sight for friends and family, whether youre having a quiet dinner at home or a celebrating a festive occasion. These cozy soups and stews are bound to keep you warm on Meatless Monday; theyre delicious and hearty enough to make a perfect winter meal for any day of the week! For a time-saving trick, try making a big pot of one of your favorite recipes on Sunday night, and pack it away as an easy lunch you can bring with you to work, school, or wherever youre off to during the day. A thermos full of something warm is a great way to take the chill out of a frosty day. These recipes come from Meatless Monday bloggers, and feature some meatless favorite foods of the season. Hearty squashes, earthy root vegetables, and flavorful cooking greens add color, texture and taste to winter meals. You can make soups with almost any vegetables you have on hand, and these recipes call for a variety of ingredients that is sure to inspire! Greek Lentil Soup Fakes, Veggies Dont Bite Pumpkin Goulash with Bread Dumplings, Elephantastic Vegan Asparagus Potato Leek Soup, Feed Me Phoebe Seitan, Kale & Butternut Squash Stew, Oh My Veggies Spicy Roasted Butternut Squash Soup, Eat Healthy Eat Happy Vegan Creamy Spinach Soup, Crackle and Temper Vegetarian Onion Soup, Lydias Flexitarian Kitchen Autumn Harvest Soup with Butternut Squash and Kale, Kalyns Kitchen Persian Eggplant Stew, In My Bowl   Hungry for more? Find more ideas on our Meatless Menu: Soup’s On! Pinterest board or visit the Meatless Monday recipe archive for hearty entrees and savory side dishes that will keep you warm all winter long. The post 9 Meatless Soups & Stews to Warm Up Winter appeared first on Meatless Monday.

Pumpkin Goulash with Bread Dumplings

October 26 2015 Meatless Monday 

Spook your guests this Halloween season with this vegan pumpkin ghoul-ash! This dish is the perfect way to use fall’s ever-popular pumpkin and is hearty to boot with the addition of homemade bread dumplings. This recipe comes to us from Bianca of Elephantastic Vegan. Serves 2 - 2 lb. /­­ 1 kg cubed pumpkin - 1 small onion, diced - 3 garlic cloves, minced - 1 1/­­2 teaspoon salt (or to taste) - 1 1/­­2 tablespoons olive oil - ground pepper - a splash of white wine (possible to sub with a little bit of apple cider vinegar) - 1 teaspoon paprika - 1/­­2 teaspoon cumin - 1 teaspoon of corn starch, optional - Homemade Bread Dumplings, recipe below Pre-heat oven to 420°F/­­220°C. Cube the pumpkin and place the cubes on a baking sheet. Drizzle 1 tablespoon of olive oil on top and add 1/­­2 teaspoon of salt. Mix. Bake it in the oven for about 40 minutes. In a large pot heat 1 teaspoon of olive oil, add the diced onion and chopped garlic when it’s hot. As soon as the onion and garlic are glazed, add the baked pumpkin cubes. Stir and add 1 teaspoon of salt, ground pepper, 1 teaspoon of paprika and 1/­­2 teaspoon of cumin. After about 1 minute add a splash of white wine. Add 2 cups /­­ 500 ml of water and leave it on high heat with no lid on top for about 30-45 minutes. Add additional salt, paprika or pepper to taste. If you think it’s not thick enough, in a cup mix  1 teaspoon of corn starch with half a cup of water and add it to the goulash. Let it cook for a few more minutes. Enjoy! - 3 cups /­­ 250g dried bread cubes or old white bread (cubed) - 1 cup /­­ 250ml rice milk, unsweetened - 1 yellow onion - 3 garlic cloves - 1 teaspoon cumin - 2 tablespoons parsley, chopped - 1/­­2 teaspoon salt (or to taste) - ground pepper - a pinch of nutmeg - 1/­­2 teaspoon canola oil Prepare your steamer, such as a big pot of water with a steamer on top. In a large mixing bowl add the dried bread cubes /­­ cubed white bread and pour over a cup of plant-based milk. Mix. Let it sit for about 5-10 minutes. The bread cubes should get softer. Peel the garlic and onion and chop it in a food process. Meanwhile heat 1/­­2 teaspoon of canola oil in a pan and add the chopped onion and garlic. Let it roast until it gets a nice golden color. Then transfer the onion-garlic-mixture to the bread cubes, add the salt, chopped parsley, pepper and nutmeg and mix well. Let it cool off for a couple of minutes. Form bread dumplings with your hands. (Add more rice milk or if it doesn’t stick together.) Place the dumplings into the steamer and let it steam for about 30-45 minutes. Take them out and enjoy them for example with a Homemade Pumpkin Goulash! The post Pumpkin Goulash with Bread Dumplings appeared first on Meatless Monday.

Vegetarian in Paris: Top Spots to Eat and Shop

April 30 2015 Vegetarian Times 

Vegetarian in Paris: Top Spots to Eat and Shop Veggie, végan, vitalité--the trend for veg-friendly restaurants, shops, and cafés has taken hold in Paris, creating new options for travelers to the City of Light. With that in mind, we chatted with our favorite Parisian insider, Aurelia dAndrea, a regular VT contributor and the author of Vegetarian Paris: The Complete Insider’s Guide to the Best Veggie Food in Paris. What brought you to Paris? The lure of a dialed-down lifestyle centered more on lifes little pleasures and less on the stresses inherent in the American work-to-live culture. The promise of high-quality (and tasty) food and wine was definitely a part of the live-abroad dream too. How did the guide come about? In the five years since pulling up roots in California and laying them down in France, Ive averaged about a dozen houseguests per year. I joke that I see my San Francisco friends more now that I live in Paris than I did when I actually lived there, and honestly, thats not too far from the truth. Friends, friends of friends, and family have all asked for veg restaurant recommendations, and after custom-creating itineraries for visitors year after year, and growing that list month after month, I figured it would be worth pitching the idea of a guide to a book publisher. U.K. publishers Vegetarian Guides took the bait and published Vegetarian Paris in late 2014. A French-language version, with updates, is slated for late 2015. How has the veg scene evolved since you got here? The clichés about French cuisine--specifically about how inhospitable it is to people who dont eat meat--are definitely rooted in reality. While the food culture is traditional, in the last several years a healthy eating trend has exploded in the City of Light. This has opened the door not only for vegetarian restaurants and vegan boutiques to flourish, but for vegans around France to come out of the closet and find community. At a recent vegan village pop-up event, there were no fewer than 10 booths selling vegan baked goods, and I couldnt help but ask everyone I met, Where have you been hiding?! The response is that theyve been there all along, but we simply didnt have the conduits to bring us all together. Now, we do. Whats the veg community like in Paris?? The veg community is eclectic, interesting, and diverse--just like Paris itself. The local vegan Meetup group is extremely active and an important hub for herbivores in the French capital. Members organize dining-out events, film screenings, and cooking classes, among other things, and some events are so popular that they have waiting lists. Because Paris is a city of immigrants and a place where people sometimes land for just a year or two, the veg scene is continually being added to and subtracted from, and new ideas that often cling are introduced regularly. Right now, theres a big upsurge in advocacy-driven events, due in part, I think, to the addition of Paul Watson and the Sea Shepherd Conservation Society on the local scene. (Watson recently got married in Paris, and one of his SSCS ships has been docked in the Seine for months.) What are some vegan/­­veg innovations in Paris? While researching the guide, I was surprised to discover some really novel, new-to-me organizations that had vegetarianism built into their ethos or philosophy. Café Zoide in the working-class 19e is a kids activity center upstairs, vegetarian café downstairs with a daily special that costs 5 euro. Both the pricing and the decision to offer veg fare are by design; this is to make the food accessible to a broader spectrum of people. Weve also got a vegan spa, Le Centre Tout Naturellement, where you can take a sauna and get a facial, followed by a healthy, filling 10-euro lunch. The owners are super welcoming and will make you a fresh-pressed organic juice if you ask. And recently, Paris finally got a vegan shoes-and-accessories store, Vegissime, in the Latin Quarter. I like to pop in to to see if theyve added any new footwear lines, then I stop by Vegan Folies, Pariss first vegan bakery, to pick up a decadent slice of cheesecake. Must-sees and must-dos in Paris? There are so many fun itineraries for veg visitors to the French capital. I love to steer friends toward neighborhoods where they can eat, drink, and be merry without having to venture too far on foot or by public transport, such as Canal Saint Martin. I recommend Tien Hiang, a Vietnamese/­­Chinese veg spot thats always bopping, where you can get stuffed on meat-free pho and bun xeo, then walk a few blocks over to Carmen Ragosta, a fusion boutique offering vegetarian Italian food, vegan shoes, and locally designed clothing. The tiramisu is divine, but call in advance for the vegan version. Another fun neighborhood to explore is Japantown, between Opera and the Louvre. A couple of spots offer tea-time snacks like steamed dumplings and bubble tea, and cool café Nest has oodles of vegan offerings, including brownies and Vietnamese tapioca desserts, which you can take away and enjoy in the beautiful and historic gardens of the Palais-Royal before setting off to explore the neighborhoods many covered arcades. Look out for our June issue--on sale May 12--for more on the best places to eat, shop, stay, and explore in Paris (plus recipes from our favorite French restaurants!).

Lentil Bread Gluten free Vegan Sandwich Bread Recipe

February 18 2015 Vegan Richa 

Lentil Bread Gluten free Vegan Sandwich Bread Recipe The amazing thing about Urad dal (split and dehusked black gram) batter is that it aerates by itself really well. Hence, the dal is the mandatory ingredient in the southern Indian crepes(Dosa) and steamed cakes(idli). Urad dal is also used to make Vadas(fried dumplings) which have just one main ingredient- urad dal. Another feature of urad dal is that it keeps the final product moist and soft. All of these properties make it a great candidate to make today’s bread.  There really isnt a substitute for Urad Dal. You can buy the urad dal lentils online on amazon Urad Dal Matpe Beans, Split or from an Indian store (much cheaper). This bread also obviously has the strong taste of the dal. If you have tried South Indian food, then you might know and its taste. This bread might seem like it has a hard crust right after baking but it gets softer as it sits because the dal leaks moisture. The photos do not do justice to how soft and delicious this bread is. There is no gluten or gum or nuts or added yeast in this bread.  Welcome to my world of experimentation Continue reading: Lentil Bread Gluten free Vegan Sandwich Bread RecipeThe post Lentil Bread Gluten free Vegan Sandwich Bread Recipe appeared first on Vegan Richa.

Chickpeas and Dumplings

February 8 2015 Oh My Veggies 

Our vegetarian remake of Chicken and Dumplings replaces the chicken with chickpeas, but its every bit as comforting as the original.

Watercress Spaetzle with Grape Tomatoes

January 6 2015 Vegetarian Times 

1. Blend eggs, sour cream, salt, pepper, and nutmeg in blender until combined. Add 2 cups watercress tops, 1/­­2 cup broth, and 4 Tbs. basil. Blend until watercress is puréed (tiny bits may remain). Pour mixture into large bowl. Add flour, and whisk until smooth, thick batter forms. Cover, and let rest 15 to 20 minutes. 2. Bring large pot of salted water to a boil. Coat baking sheet with cooking spray. 3. Working in several batches, smear or press 1/­­4 cup batter into boiling water through large mesh strainer using flexible rubber spatula, rapping strainer on sides of pot occasionally. Boil dumplings 11/­­2 to 2 minutes, or until tender. Scoop out dumpling with strainer or sieve. Drain, and transfer to baking sheet to dry. 4. Melt butter in large skillet over medium heat. Add shallots, and sauté 1 minute. Add tomatoes, and sauté 3 minutes, or until beginning to soften. Add spaetzle and remaining 1/­­2 cup broth. Toss 2 to 3 minutes, or until mixture is heated through and broth is absorbed. Season with salt and pepper, if desired, and sprinkle with remaining 1/­­4 cup watercress leaves and 2 Tbs. basil.


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