fenugreek - vegetarian recipes

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fenugreek vegetarian recipes

Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas. Oil-free

October 7 2017 Vegan Richa 

Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas. Oil-freeInstant Pot Vegan Butter Chicken with Soycurls and Chickpeas. 15 minute Active time! 1 Pot Creamy Indian Butter Soy Curls, Vegan Murgh Makhani. Use all chickpeas for soy-free. Vegetarian Gluten-free Recipe. Oil-free Nut-free option. Skillet option Its no Butter No Chicken you all. Then why call it that? Well search! Most people search for vegan butter chicken for some reason and not vegan soycurls in no butter butter sauce or other variations ;). So here goes. This recipe adapted from my popular Butter Tofu recipe. To make a skillet version, use the butter tofu recipe with soy curls. Just simmer the soy curls in the sauce with a up of water for 15 minutes. I use a combination of soy curls and chickpeas in this version and don’t use any oil. You can add some oil or vegan butter with the cashew cream to make it even more like restaurant flavor profile. Don’t have soy curls ? use all chickpeas, beans or veggies.  Its a super simple recipe. Blend up the tomato, garlic, ginger, chile. Add to the IP along with spices, soy curls and chickpeas, close and cook. Add some cashew cream and simmer for a few minutes to thicken, garnish and done! The garnish of fresh minced ginger and chile and some dried fenugreek takes this dish to an amazing flavor level. Make it!Continue reading: Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas. Oil-freeThe post Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas. Oil-free appeared first on Vegan Richa.

Curried Almond Sweet Potato Soup

October 3 2017 Robin Robertson's Global Vegan Kitchen 

Curried Almond Sweet Potato SoupThis Curried Almond Sweet Potato Soup has it all: great taste, vibrant color, and the creamy goodness of almond butter. For this recipe, I use Frontier brand organic curry powder, a heady blend of coriander, turmeric, cumin, mustard, fenugreek, cardamom, nutmeg, red pepper, cinnamon, and cloves, but most any curry spice blend should perform well. For a thinner soup, stir in a small amount of nondairy milk during the final heating. Curried Almond Sweet Potato Soup - 1 tablespoon neutral vegetable oil or 1/­­4 cup water - 1 large yellow onion, chopped - 1 clove garlic, chopped - 1 (28-ounce) can crushed tomatoes - 5 cups vegetable broth or water - 2 large sweet potatoes, peeled and cut into 1-inch chunks - 2/­­3 cup almond butter - 1 tablespoon curry powder - 1/­­4 teaspoon cayenne pepper - Salt - 1/­­4 cup chopped roasted almonds - Heat the oil or water in a large pot over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. - Add the tomatoes, broth, and sweet potatoes. Bring to a boil, then reduce the heat to low. Cook, uncovered, until the potatoes are soft, about 30 minutes. - Stir in the almond butter, curry powder, cayenne, and salt to taste. Remove from the heat and allow to cool. - Puree the mixture in a blender or food processor until smooth, or use an immersion blender to puree the soup right in the pot. Heat the soup over low heat until hot. Serve sprinkled with the chopped almonds. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei. The post Curried Almond Sweet Potato Soup appeared first on Robin Robertson.

Indian Burgers

August 26 2017 Vegan Dad 

Indian Burgers As promised, here is the burger recipe to go with the naan bun recipe. The burger is durable, but is better suited to the oven than the grill.  INGREDIENTS Makes 6 large burgers - 1 medium onion, minced - 1/­­2 cup coarsely grated zucchini - 1/­­2 tsp salt - 2 cups chopped cauliflower (small pieces) - 2 cups small diced potato - 2 cloves garlic, minced - 2 tsp minced ginger - 1/­­4 cup chopped cilantro - 1 tsp turmeric - 2 tsp garam masala - 1 tsp cumin - 1 tsp chili powder - 1/­­4 tsp ground fenugreek - 1 tsp salt - 1/­­4 cup vital wheat gluten - 1/­­4 cup chickpea flour METHOD 1. Mix together onion, zucchini, and salt in a small bowl. Set aside. 2. Blanch cauliflower and potato in boiling salted water for 5 mins. Remove from boiling water and plunge into cold water. Drain. Rinse again with cold water and drain well. 3. By this time the onion and zucchini should have released a bunch of water. Squeeze out as much water as you can with your hands and place onion/­­zuke mixture in a new bowl. 4. Add 2/­­3 of the potato/­­cauliflower mixture. Mash the remaining 1/­­3 of the mixture with a fork, and add to the bowl. Add the garlic, ginger, cilantro, spices and salt and mix well. 5. Add the gluten and chickpea flours and mix well. 6. If necessary, mush/­­squeeze the mixture with your hands to bring it together. 7. Line a baking sheet with parchment and lightly oil it. 8. Divide mixture into 6 and press into a ring mold to make the burgers. Mist with oil and place in the fridge to chill. 9. While burgers are chilling, preheat oven to 400 degrees. Bake burgers for 10 mins, then flip, spray with oil, and bake for another 10 mins. Let stand for 5 mins before serving. As you can see from the pic, I served these with with onion rings on top. I used this recipe, but cut the onions into rings and fried them separately. I dressed the burgers with vegan mayo, green tomato chutney, lettuce, and tomato.

Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/Greens in Creamy Sauce

July 6 2017 Vegan Richa 

Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/Greens in Creamy SauceMethi Malai Paneer made vegan with Tofu and Cashews. Tofu and Fenugreek/­­Greens in Creamy Sauce. Easy Weeknight Restaurant style Indian entree. Serve over Naan or rice. Vegan Gluten-free Recipe. Soy-free Nut-free option. Methi Malai Matar (Fenugreek/­­Greens and peas in creamy white sauce), Methi malai paneer (fenugreek and Paneer cheese cubes in creamy sauce) are some Mughlai dishes you might find in some Indian restaurants. The dishes use malai or dairy cream and cheese or other dairy ingredients. Its like a spiced up Spinach dip, with lots of complex flavor! But this version is free of all that, tastes amazing, and comes together quickly as well. Fresh fenugreek leaves are a favorite to use in the dish when in season. If you find some then definitely use them fresh, else use dried fenugreek with greens of choice. Serve with hot garlic Naan or rice/­­grains or make a bowl with roasted veggies, add to wraps or on a pizza!. Dried fenugreek (kasuri methi) is available in Indian stores and online on amazon. Definitely get some, as I use it in many recipes, so it will not just get stored and expire :). Fenugreek has an amazing flavor profile, bitter but pleasing. You can use ground mustard + celery seed as a substitute when used in small quantities. Continue reading: Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/­­Greens in Creamy SauceThe post Vegan Methi Malai Paneer Tofu – Tofu and Fenugreek/­­Greens in Creamy Sauce appeared first on Vegan Richa.

Potato Soup (Aloo Ki Kadhi)

June 30 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Potato Soup (Aloo Ki Kadhi) Potato soup is very comforting and delicious. At my home this was known as Aloo Ki Kadhi. This soup was served with Puri which is an Indian whole wheat fried bread. Potato Soup is mildly flavored and easy to make. - 1/­­2 potato (boiled, peeled and mashed) - 1/­­2 cup yogurt - 1 cup potatoes (boiled peeled and cut into small pieces) - 2 Tbsp oil (canola or vegetable oil) - 1 tsp cumin seeds (jeera) - 1 Tbsp all-purpose flour (maida or plain flour) - 1/­­4 tsp fenugreek seeds (dana mathi) - 1/­­4 tsp black pepper (kali mirch) - 1 bay leave (tajpat) - 1 dry red chili broken into 2 pieces - 2 tsp ginger paste - 1 tsp salt - 1/­­4 tsp garam masala - 2 Tbsp finely chopped cilantro (hara dhania) - Mix mashed potatoes, yogurt, ginger juice, and black pepper well add about 1 cup of water and make a smooth batter. Set aside. - Heat the oil in a saucepan over medium high heat. Oil should be moderately hot, when you add the cumin seeds they should crack right of way. Add cumin seeds as they crack add fenugreek seeds, and all-purpose flour, stir for 1-2 minutes until all-purpose flour become very light brown. - Add red chili and bay leave, brake in 2 pieces, stir and add yogurt mix and mix it well. Turn the heat to low medium. - Add potatoes and about 2 cups of water and let it cook for about 5 minutes. Stir occasionally. Add salt, garam masala and cilantro, lower the heat to low and let it cook for 2 more minutes. - Adjust the thickness of the soup to your taste. - Potato soup is ready. Enjoy! This is best served with Puri (puffed fried bread). The post Potato Soup (Aloo Ki Kadhi) appeared first on Manjula's Kitchen.

methi paratha recipe | methi ka paratha | fenugreek paratha recipe

April 26 2017 hebbar's kitchen 

methi paratha recipe | methi ka paratha | fenugreek paratha recipemethi paratha recipe | methi ka paratha | fenugreek paratha recipe with step by step photo and video recipe. this is unique paratha recipe as the leaves are not literally stuffed to the wheat balls and are mixed to the dough. later it is rolled flat like chapathi and fired similar to any other parathas. hence it is also popularly known as methi roti or methi chapathi. Continue reading methi paratha recipe | methi ka paratha | fenugreek paratha recipe at Hebbar's Kitchen.

Veg Kolhapuri Recipe – Veggies in Sesame Coconut Tomato Sauce

February 12 2017 Vegan Richa 

Veg Kolhapuri Recipe – Veggies in Sesame Coconut Tomato SauceVeg Kolhapuri Recipe – Veggies in Sesame Coconut Tomato Kolhapuri Sauce. Use up the leftover veggies in this flavorful sauce. Anything goes. Indian Version of Sloppy Veggie Sandwiches. Add cooked beans for added protein. Vegan Soy-free Nut-free Recipe. Gluten-free with gf buns or flatbread Kolhapuri cuisine is a regional cuisine from a town in the state of Maharashtra in India. The region has its own chilies and is know for hot, deep colored, spicy dishes and sauces. The cuisine has its own spice blend called kolhapuri masala which uses spices, coconut, fenugreek and chilies. I make a simplified version of the masala blend (hence not totally authentic). The masala blend works well with veggies, or added to curries/­­sauces and added to roasted veggies.  The veggies are boiled to al dente and combined with a sauce of blended onion, tomato and a roasted Kolhapuri Masala spice blend. The resulting dish is a delicious veggie curry that can be served as sloppy sandwiches. Serve these kolhapuri veggies with crackers, toasted dinner rolls, garlic bread or flatbread. This dish is somewhat like Pav bhaji, that is a veggie mash street food served with dinner rolls. Pav bhaji can be found in my cookbook. Both these dishes are excellent to use up all kinds of veggies. There is also a pressure cooker/­­ Instant Pot option in the recipe. Make some and let me know in the comments how you like it! Continue reading: Veg Kolhapuri Recipe – Veggies in Sesame Coconut Tomato SauceThe post Veg Kolhapuri Recipe – Veggies in Sesame Coconut Tomato Sauce appeared first on Vegan Richa.

Kachori with Kadhi

February 3 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({});   Kachori topped with Kadhi Kachori topped with Kadhi this is a Rajasthani specialty that is simply delicious. There are times that we like to indulge ourselves or want to make a special treat for guests, but there is not enough time in the day to prepare such dishes. For times like this, I like to make semi-homemade recipes. This dish is perfect for this and can be presented beautifully. For Kachori - 4 peices Dal Kachori (Using frozen Kachori, which are readily available in Indian grocery stores.) For Kadhi - 1 cup yogurt - 1/­­4 cup besan (gram flour) - 2 Tbsp oil (canola or vegetable oil) - 1/­­2 tsp cumin seeds (jeera) - 1/­­8 tsp asafetida (hing) - 1/­­2 tsp fenugreek seeds (mathi) - 1/­­2 tsp turmeric (haldi) - 1/­­2 tsp red chili powder - 1 tsp salt - 2 Tbsp cilantro (finely chopped, hara dhania) - 1/­­4 tsp gram masala - 4 cups water For garnishing - 1 Tbsp ginger (thinly sliced) - 1 Tbsp green chilies (thinly sliced) - 2 tsp lemon juice - 1/­­4 tsp salt - For garnishing mix all the ingredients together before we start the Kadhi, this will get enough time to marinate ginger and green chili. Set aside. - Mix besan and turmeric with yogurt until smooth, this should be lump free. Add three cups of water slowly and mix well. - Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida. - When the cumin seeds crack, turn off the heat and add fenugreek seeds, and red chili powder. Stir for a few seconds. Add the yogurt mixture and turn the heat to medium. Keep stirring until the kadhi comes to a boil. -  Add remaining water and let it come to boil. Add salt. Turn the heat to medium low. Let the kadhi cook about 20-30 minutes , stir occasionally. If needed to adjust thickness, add boiled water. Kadhi should be pourable consistency. Add garam masala, and cilantro, mix and turn off the heat. - While the Kadhi is cooking bake, or fry the kachories per the instructions on the box. I have baked the kachori. Let them cool of then break it open. -  Serve Kadhi over Kachori and garnish with marinated green chili and ginger pieces. Instead of frozen kachori, you can also make these fresh Kachori at home using my recipe.   The post Kachori with Kadhi appeared first on Manjula's Kitchen.

Versatile Mung Dal Stew with Healing Spices

January 5 2017 Golubka Kitchen 

Versatile Mung Dal Stew with Healing Spices This post was created in partnership with Amira. This month we are focusing on recipes that will hopefully be helpful to those wanting to hit the reset button after all the holiday eating and drinking. I wanted a very manageable weekday dinner to be the first in the series, because we haven’t had one up in a while, and because I myself have been on the hunt for some new but trustworthy, quick and wholesome meal ideas. Most of my focus right now is on completing the kitchen renovation, a good part of which my husband and I have been doing ourselves. It’s been dragging on much longer than we expected – a common theme when it comes renovations, as I hear. We are finally down to the small finishing touches, but they somehow seem to be the hardest to complete. Cooking up large batches of un-elaborate, nourishing dishes like this stew to have on hand during the week has been one of my strategies for staying sane throughout this whole process. It’s amazing how helpful a home-cooked meal can be during times of stress. When looking for inspiration for balanced winter weeknight meals, I often turn to South Indian cuisine for its array of delicious vegetarian dishes and Ayurveda-approved ingredients. This particular stew is based on a recipe for sambar – a mung dal (yellow split mung beans that are protein-rich and affordable) stew that comes in hundreds of variations. The base for sambar is most commonly made up of mung dal that’s been cooked down to a porridge-like consistency and spiced, after which almost anything goes. You can include one or many stew-friendly vegetables in season, as well as other fun add ins like desiccated coconut. I love the versatility of this dish and usually just add in whatever vegetables or greens I have on hand. For this version, I kept things simple and only added chopped butternut squash and dried coconut – it can be as simple or as involved as you’d like. The ingredient list might seem long, but it’s mostly composed of spices, which play a huge role in building flavor in this otherwise modest stew. Each spice also brings its unique healing properties to the table – fennel helps aid digestion, turmeric is anti-inflammatory, fenugreek helps with blood sugar balance and much, much more. Like many Indian dishes, sambar is traditionally served over rice, and I’ve been truly enjoying serving it over Amira’s fragrant Thai Jasmine Brown Rice. Amira sent me a few of their premium long grain rice varieties to try, and I was consistently impressed with their quality and how distinctly different each kind tasted. Besides the jasmine brown rice, the variety that stood out to me is their Smoked Basmati Rice, which has a very unique smoked flavor and is really good in salads, and as a base for all kinds of veggie bowls. I’m crazy about smoked foods, so that one really hit the spot. If you see Amira rice in your grocery store, give it a try, I think you’ll really enjoy it! Versatile Mung Dal Stew with Healing Spices   Print Serves: 3-4 Ingredients 3 cups water ½ cup mung dal ¼ teaspoon turmeric ¼ teaspoon cumin ¼ teaspoon whole fenugreek seeds (optional) 3 sprigs fresh curry leaves (optional) 1 small yellow onion - chopped ½ medium butternut squash - peeled and cubed ¼ cup desiccated coconut sea salt 1 tablespoon red chili powder 2 tablespoons ghee or coconut oil ¼ teaspoon whole black mustard seeds 1 whole dried red chili - torn in half ⅛ teaspoon whole fennel seeds 1 tablespoon fresh lemon or lime juice 1½ cups cooked rice of your choice - for serving cilantro - for garnish (optional) coconut milk or yogurt - for garnish (optional) Instructions Bring 3 cups of water to a boil in a medium pot. Have a tea kettle or another pot with about 1 more cup of hot water ready, in case you need more water later in the process. Once 3 cups of water in the pot are boiling, add mung dal, turmeric, cumin, fenugreek and curry leaves (if using). Lower heat to establish a steady simmer and cook, covered, for 20 minutes. Mix periodically to ensure the mung dahl doesnt stick to the pan. Discard curry sprigs, if using. Add onion, squash, desiccated coconut, and salt to the pot. If it seems like there isnt enough liquid in the pot, add a little more hot water from the tea kettle until the vegetables have room to simmer in the water, keeping the dal consistency like a soupy porridge. Continue simmering, covered, for another 20 minutes or until the vegetables are cooked through. Stir in chili powder at half time. Mix periodically to prevent any sticking. Once the vegetables are around 5 minutes away from being done, warm ghee/­­oil in a medium pan over medium heat. Add mustard seeds and let toast for about 30 seconds, tossing all the while. Add the chili and fennel seeds and toast for another 30 seconds or until fennel is toasted in color and fragrant. Add the toasted spices along with the ghee/­­oil from the pan into the pot with the stew, mix it in and let simmer, covered, for another 5 minutes. Once stew is done cooking, discard the pepper and mix in the lemon/­­lime juice. Taste and adjust the salt. Serve stew over rice, garnished with cilantro and coconut milk/­­yogurt if desired. Notes 1. You can add any vegetables/­­greens you have on hand in place of the butternut squash here and simmer until done, thats what makes this stew so versatile. 2. Curry leaves are completely optional here, but if you can get your hands on some, add them - their unique flavor works very well in this stew. 3. Traditional sambar calls for hing and tamarind. If you have one or both, add ⅛ teaspoon of hing to the pan with the toasting spices, towards the end and add to the stew with the rest of the toasted spices and ghee/­­oil. Add 2 teaspoons tamarind paste in place of the lemon/­­lime juice and simmer stew for another 5 minutes to let the flavor incorporate. 3.5.3226 You might also like... 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WEEKNIGHT COCONUT CURRY W/ SWEET POTATO, RED PEPPER & SHIITAKE

August 26 2016 That's Food Darling 

WEEKNIGHT COCONUT CURRY W/ SWEET POTATO, RED PEPPER & SHIITAKE Hello there! It was and is a stormy and intense time over here. The last year Ive been subject to constant change. After lifelong struggles, I finally I got the name of my up until then 'mysterious' disease (thank god!), underwent a dire needed belly surgery and now, Im in to rest and recover. My physical condition yet matches a roller coaster ride, whereas everything you want is being healthy and living a life of easiness and abundance after all. Keeping up is far from easy but I wanna get better more than ever. Lets hit the 'reset button', yaaas? Im ready to embrace the new, its time to optimistically move on. Are you with me? Well, lets start with a tasty coconut curry recipe! Curries simply are soul food to me. Especially, I like to make them from scratch and savor them on a weekday evening. Slowly savoring a bowl of curry really calms me down. Curries are nourishing, hugely satisfying meals that, however, are light enough to not weigh you down at the same time, you know? This curry is one of my favorites as the flavors are pretty well balanced. Youll see! I really recommend you preparing the vegetables and the coconut curry base separately, so that the vegetables remain tasty and wont become mushy (what happens quickly!). I prefer to separately roast the vegetables for the curry in the oven, while simmering the coconut curry base on the stove simultaneously. The outcome is way tastier than itd be when cooking everything in one pot. I promise! Btw, I yet haven't met anyone who doesn't like a good curry, it's quite happy food, so invite friends for weeknight dinner and cook for them.   WEEKNIGHT COCONUT CURRY W/­­ SWEET POTATO, RED PEPPER & SHIITAKE   |2 servings|   INGREDIENTS 2 tbsp coconut oil 1 sweet potato, peeled and cut into medium dices 10-12 shiitake mushrooms, cut into slices 1 red bell pepper, cut into slices sea salt to taste 1/­­2  can (200ml) full-fat coconut milk 1 heaped tsp moringa powder (optional) thumb-sized piece of ginger, grated and squeezed 1 garlic clove, grated a pinch of cayenne pepper 1 heaped tsp homemade curry powder (see recipe below) 1 tbsp brown miso paste 1 tsp rice vinegar juice of half a lime   serve with:   a handful of cashews, toasted and chopped a handful fresh mint, chopped  basmati rice for 2 persons, cooked homemade curry powder:   1 tsp turmeric 1/­­2  tsp of each fennel, coriander and cumin seeds 1/­­4  tsp fenugreek seeds 1/­­4  tsp cinnamon   HOW TO MAKE   For the curry powder slightly toast all the seeds in a pan, then put all ingredients into a mortar, and ground until you have a fine curry powder mix. For the vegetables, preheat oven to 200°C. Collect sweet potatoes, shiitake mushrooms and red peppers on a large baking tray that's lined with baking paper. Drizzle the melted coconut oil and sea salt. Toss to coat well and spread in a single layer. Bake in the upper third of the oven for about twenty minutes, or until the vegetables are slightly browned and crisp.     While the vegetables roast, both cook the basmati rice and the coconut curry sauce. For the curry, warm the coconut milk over medium heat. Add the moringa powder, ginger juice, grated garlic, curry powder, cayenne pepper and miso paste, and stir to mix.  Let everything simmer on low for 5 minutes. Stir in the rice vinegar and lime juice. Taste for seasoning. It should be somewhat thick, but still thin enough to pour over the rice and vegetable mix, you know? Add broth if needed.  For serving, serve each bowl with a scoop of basmati rice, divide roasted vegetables onto bowls, and pour over the coconut curry sauce. Garnish with cashews and mint. Serve warm and enjoy!

Makki Ki Roti - Paratha

June 17 2016 Manjula's kitchen 

Makki Ki Roti - Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Makki Ki Roti is a popular Punjabi bread made with corn flour and served with Sarson Ka Saag. Maki ki roti is also a Gluten Free flat bread. This recipe will make 6 rotis, and will serve 3. Ingredients: - 2 cups makki ka atta, corn flour - 1 cup potato, boiled peeled and grated - 1 teaspoon salt - 1 teaspoon chili flakes - 2 tablespoons dry fenugreek leaves, kasuri mathi - 1/­­8 teaspoon asafetida, hing -  3/­­4 cup warm water - 3 tablespoons of ghee or clarified butter for cooking roties We also need a plastic sheet about 8 x 12 to roll the roties I am using a zip lock bag. Method - Combine all the dry ingredients in a bowl, corn flour, salt chili flakes, fenugreek leaves, and asafetida mix it well. Add potato to the mixture and mix. This will become very crumbly. Add water as needed to make the firm dough. Knead the dough for a minute. For makki ki roti make the dough when ready to make roti. - Note: Makki ki roti is little hard to roll that is the reason I decided to use potatoes. Potatoes help to binding the dough. - Divide the dough in 6 equal parts. Make them in smooth balls. - Take one ball press it between the plastic sheet plastic sheet help rolling the roti, roll the roti into about 6-inch circle. Note: may be the edges will not be as clean like other roties. - Heat the skillet over medium heat. Skillet should not be very hot. Otherwise roties will not cook through. - Place the roti in the skillet. As it cooks, the dough will change color and have a dryer look. Turn the roti over using a spatula. You should see golden-brown spots on the semi-cooked side. - After few seconds, spread 1 teaspoon ghee onto the roti using a spatula. Turn the roti over. Using your spatula, lightly press the entire surface of the roti to help it cook all the way through. Put the ghee on both sides of the roti while cooking. Grill the roti from both sides making sure it is golden-brown on both sides.  Remove from heat. - Repeat with the remaining dough, until they are all done. Serve them hot. Makki ki roti traditionally served with sarson ka saag or dal makhani. If you are vegan use the oil for cooking the roties. The post Makki Ki Roti – Paratha appeared first on Manjula's Kitchen.

Papad Ki Subji (Rajasthani Dish)

June 2 2016 Manjula's kitchen 

Papad Ki Subji (Rajasthani Dish) (adsbygoogle = window.adsbygoogle || []).push({}); Papad ki sabzi this is a traditional Rajasthani dish. Papad ki subji is delicious and flavorful. Papad ki sabji has a distinct flavor and easy to make.  Serve this hot with roti, paratha or plain rice. Preparation time: 5 min Cooking time: 22 min Serves: 3 Ingredients: - 4 plain papad I am using plain urad dal 8 diameter - 2 tablespoons oil - 1 teaspoon cumin seeds – jeera - 1/­­8 teaspoon asafetida - hing - 2 whole red chili dried - 2 cups of plain yogurt, sour yogurt works better - curd, dahi - 2 teaspoons finely shredded ginger - 1 teaspoon red chili powder - lal mirch - 1/­­2 teaspoon turmeric – haldi - 2 teaspoons coriander powder - dhania - 1/­­2 teaspoon fenugreek seeds - mathi dana - 1 teaspoon salt - 2 tablespoons finely chopped cilantro - hara dhania Method - Wash and soak fenugreek seeds for about 5 minutes, and change the water 3-4 times, this will reduce the bitterness from the fenugreek seeds. Drain the water and set aside. - Break the papad in small pieces. Set aside. - In a bowl beat the yogurt until it is smooth. Add ginger, chili powder, turmeric, coriander powder, and fenugreek seeds and mix it well. - Heat the oil in a sauce pan over medium heat, oil should be moderately hot. Add cumin seeds as seeds crack add asafetida and whole red chilies, lower the heat. - Add yogurt mix and cook over low heat stir continuously. Let it boil for 2-3 minutes. Add about 1 cup of water and cook for 3-4 minutes after gravy comes to boil. - Add salt and papad mix it and let it cook for 3-4 minutes. Turn off the heat add cilantro. Papad ki sabji is ready to serve. The post Papad Ki Subji (Rajasthani Dish) appeared first on Manjula's Kitchen.

Broccoli Chickpea Stuffed Flatbread – Broccoli Paratha Yeast-free

February 16 2016 Vegan Richa 

Broccoli Chickpea Stuffed Flatbread – Broccoli Paratha Yeast-free Stuffed Parathas used to be a favorite breakfast, lunch or evening snack when growing up. There was always some dough in the fridge, so it was matter of grating or mashing some veggies or other fillings, cooking them slightly if needed, and using as stuffing. Parathas are generally served with Indian pickles which commonly use raw mango, lime, chilies or vegetables preserved in an oil base with spices such as mustard seeds, fennel, fenugreek seeds,salt etc. These pickles are available in Indian stores or online. The stuffed flatbreads can also be used anywhere where you use flatbreads, as a side with curries or soups, or with a dip.  These Broccoli parathas have shredded broccoli and chickpeas with spices stuffed into a wheat dough. Use other cooked beans or lentils of choice and other spices of choice for many variations. The process of making the dough and rolling it out seems tedious, but it gets easy with practice. For a gluten-free paratha, see my book for the chia flatbread dough that works well for making stuffed flatbread or use this Sweet Potato gluten-free flatbread dough or use any chapati/­­roti dough of choice.  These flatbreads have the veggie stuffing inside them. You can also add the veggies directly in the dough while kneading like this Squash flatbread- Lauki Paratha. Do you like stuffed flatbreads? What is favorite stuffing?  Continue reading: Broccoli Chickpea Stuffed Flatbread – Broccoli Paratha Yeast-freeThe post Broccoli Chickpea Stuffed Flatbread – Broccoli Paratha Yeast-free appeared first on Vegan Richa.

Dosa (Rice and Urad Dal Crepe)

January 14 2016 Manjula's kitchen 

Dosa (Rice and Urad Dal Crepe) Dosa is a popular South Indian delicacy which looks like a crepe. Dosa is a crisp and thin pancakes made of a rice and urad dal batter. Traditionally Dosa is served with samber, aloo masala and coconut chutney. This recipe will serve 3.  Ingredients: - 1-1/­­2 cups rice - 1/­­2 cup urad dal washed - 1/­­2 teaspoon fenugreek seeds - 1 teaspoon salt - 5 tablespoons oil or clarified butter, ghee Method - Wash rice and dal changing water three to four times. Soak rice mix and fenugreek seeds in about 4 cups of water for at least six hours. - In a blender, blend the rice and dal mix to very creamy texture. Use only as little water as needed to blend. Using too much water for blending will not give the desired creamy texture. Use the same water dal was soaked to grind the batter as that helps in fermentation. - Add the salt to batter, cover and ferment the batter in a warm place for about a day. Batter will be about one and half time in volume. - When ready to make dosa whip the batter for few seconds. Add water as needed, batter should be pourable, or like pancake consistency. - Place a non-stick- heavy skillet over medium heat. Test by sprinkling a few drops of water on it. The water should sizzle right away. - Pour 1/­­2 cup of the batter mixture into the skillet and spread evenly with the back of a spoon. Starting from the center, spiral outward until evenly spread, about eight inches in diameter thin circle. - Smear about 2 teaspoons oil over it and along the edges and cook till the dosa turns brown in color and crisp. This point flip the dosa using a flat spatula, for about 15 seconds. - Dosa is ready, repeat with remaining batter. Every time wipe the skillet with wet towel that helps spreading the dosa. - Serve with coconut chutney, aloo masala and sambhar. The post Dosa (Rice and Urad Dal Crepe) appeared first on Manjula's Kitchen.

tomato pickle recipe | tomato pachadi recipe | tomato achar recipe

July 4 2017 hebbar's kitchen 

tomato pickle recipe | tomato pachadi recipe | tomato achar recipetomato pickle recipe | tomato pachadi recipe | tomato achar recipe or andhra tomato pickle recipe with detailed photo and video recipe. basically a cooked tomato concentrate, spiced with pickle spices, specifically used as a condiment to enhance taste and staple. the most common spices used in tomato pickle recipe is asafoetida, red chili powder, turmeric, and fenugreek with the sourness of ripe tomatoes. Continue reading tomato pickle recipe | tomato pachadi recipe | tomato achar recipe at Hebbar's Kitchen.

methi pulao recipe | methi rice recipe | fenugreek rice recipe

May 7 2017 hebbar's kitchen 

methi pulao recipe | methi rice recipe | fenugreek rice recipemethi pulao recipe | methi rice recipe | fenugreek rice recipe with step by step photo and video recipe. there are several ways the methi pulao or methi rice is prepared. out of all simple methi fried rice which is known as methi pulao. the other is tomato mixed in fenugreek leaves and mixed with cooked rice which is popularly known as tomato methi rice. in this recipe post we would learn how to make healthy and simple methi pulao. Continue reading methi pulao recipe | methi rice recipe | fenugreek rice recipe at Hebbar's Kitchen.

8 Spice Veggie Stir fry – Vegetable Masala Subzi

March 20 2017 Vegan Richa 

8 Spice Veggie Stir fry – Vegetable Masala Subzi8 Spice Veggie Stir fry – Vegetable Masala Subzi. Use up the veggies to make this dry Veggie Stir fry with Indian Spices. Serve with Dal or Curries or make a wrap with a dressing of choice. Vegan Gluten-free Soy-free Nut-free Recipe This easy Indian Spiced Veggie stir fry is great to use up all the veggies from the refrigerator or the CSA box. Chop them all to somewhat similar size, roast up the spices, add veggies and cook until done. I use a 8 spices in this stir fry. Fenugreek, black pepper, cumin, coriander, mustard, turmeric, cayenne and cinnamon. Together these spices make this a fragrant and mouth watering stir fry. These spiced veggies can also be put into a wrap or burrito and served with cilantro mint chutney or vegan ranch or coconut chutney. Or serve with Lentil Dals, or easy curries.  Try it and let me know how it worked out! I made wraps with the veggies with some vegan ranch. So good!Continue reading: 8 Spice Veggie Stir fry – Vegetable Masala SubziThe post 8 Spice Veggie Stir fry – Vegetable Masala Subzi appeared first on Vegan Richa.

Palak (Spinach Curry)

February 10 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({});   Palak – Spinach Curry This is a simple spinach curry, cooked with milk and has a delicious unique taste. This was my fathers favorite dish in winter time. A creamy savory dish with mild spices. Serve with Makki ki Roti, or Naan. - 12 oz spinach (washed and remove the stems this should be about 8 cups of packed spinach) - 1 Tbsp ghee (clarified butter) - 1/­­2 tsp fenugreek seeds (mathi seeds) - 1/­­2 tsp turmeric (haldi) - 1 Tbsp chopped ginger (adrak) - 2 Tbsp green chili (chopped, I prefer serrano chili) - 1 tsp salt - 2 Tbsp besan (gram flour) - 1/­­2 cup chopped tomato in small pieces - 4 cups whole milk For Seasoning - 2 Tbsp ghee (clarified butter) - 1/­­2 tsp cumin seeds (jeera) - 1/­­2 tsp red chili powder -  In a small bowl, mix the besan with half cup of milk to make a lump free batter and set aside. - Blend the spinach, ginger and green chilies using about 1/­­2 cup of milk. Spinach should not be pasty. I prefer to use food processor. - Heat the ghee in a saucepan over medium high moderately. Add fenugreek seeds, and turmeric. Stir for a few seconds. -  Add the spinach, and milk and turn the heat to medium. Bring spinach to boil. Lower the heat to medium low and let it cook for about 15-20 minutes , stir occasionally, scraping the sides. -  Add besan batter, and salt, and let it cook for about 10-15 minutes , stir occasionally, scraping the sides. -  Spinach curry should be thick batter consistency. Add chopped tomatoes cook for 1-2 minutes . Turn off the heat. Seasoning - In a small sauce pan heat the ghee over medium heat. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and turn off the heat and add red chili powder and about 2 tablespoons of water this will prevent spices to burn. - Pour the seasoning over spinach curry. Spinach curry is ready to serve. Serve hot with Naan, Roti, Paratha. The post Palak (Spinach Curry) appeared first on Manjula's Kitchen.

Broccoli Stir fry with Indian Spices – Broccoli Sabji

January 18 2017 Vegan Richa 

Broccoli Stir fry with Indian Spices – Broccoli SabjiBroccoli Stir fry with Indian Spices – Broccoli Sabji /­­ Subzi with mustard seeds, coriander, fenugreek, turmeric and cinnamon. 1 pot, 20 mins.Vegan Gluten-free Soy-free South Indian Fusion Broccoli Recipe. Serve as a side, or with dal, or fill up a taco or wrap.  Its always fun to find more ways to incorporate veggies into everyday meals. Certain veggies are easy to fit into stir fries, roasted, sauces, curries or other preparations, while others not so much.  I keep trying to find ways to like Broccoli and I like it when it is not raw or blanched or in a big tree form Whether you have preferences like me or not, you will love this South Indian Style Shredded Broccoli Stir fry with mustard seeds, coconut and a great blend of spices. Broccoli is processed in a food processor to a coarse shred. Whole spices are tempered in hot oil, then onions caramelized with some ground spices, then broccoli and coconut mixed in and steamed. Serve as a side with Dals or Indian curries or an Indian spread, or make wraps or burrito with this broccoli with some spiced chickpeas or other beans. The shredded broccoli is somewhat like broccoli rice, but spiced to get an amazing flavor profile.  Continue reading: Broccoli Stir fry with Indian Spices – Broccoli SabjiThe post Broccoli Stir fry with Indian Spices – Broccoli Sabji appeared first on Vegan Richa.

Brown Lentil Soup with Broccoli, Fenugreek & Black Pepper

November 29 2016 Vegan Richa 

Brown Lentil Soup with Broccoli, Fenugreek & Black PepperBrown Lentil Soup with Broccoli, Turmeric, Fenugreek seeds and black pepper. Warming Winter Dal with veggies and fenugreek for healing and detox. Vegan Gluten-free Soy-free Recipe If you haven’t noticed yet, we love Indian brown lentils over here. Dals can be made in several ways with the lentils and different spices, a combination of lentils, pulses, veggies and such.  This soup came about from my Sri lankan Lentil Coconut curry. The fenugreek seeds add a complex flavor to the soup. Fenugreek seeds are also known to help digestion, slow down absorption of sugar, and reduce inflammation. The whole seeds and ground up with black pepper, turmeric, coriander and cinnamon and used to flavor the soup. Cook lentils of choice and add the spices and veggies and simmer. Make this Dal Soup and serve as is with crackers or over rice or other cooked grains.  Continue reading: Brown Lentil Soup with Broccoli, Fenugreek & Black PepperThe post Brown Lentil Soup with Broccoli, Fenugreek & Black Pepper appeared first on Vegan Richa.

Easy Recipe from one Basic Gravy

July 6 2016 Manjula's kitchen 

Easy Recipe from one Basic Gravy Most of the Indian dishes you prepare will involve some type of gravy. Learning how to make a gravy is useful because you can pair the gravy with many different vegetables and come up with unique dishes that are easy to prepare. You can then pair the gravy with vegetables you have in fridge or freezer and – voila – dinner is prepared! For a great basic gravy, check out my Mattar Paneer recipe. Here are some suggestions using this recipe. You can make small changes to this recipe for a variety of dishes. For example, instead of mattar paneer this can be just mattar, or just paneer, or aloo mattar, or just aloo, or paneer. Also you can use a frozen vegetable mix like (peas, corn, carrots, beans) or add mushrooms. The possibilities are endless! Try adding a few spoons of cream in the gravy to make a richer dish for a party.  You can add about a tablespoon of dry fenugreek leaves (kasoori methi). This provides a very unique flavor. You can freeze your gravy in small portions. It will stay good for up to two months. Having gravy readily available will make your cooking a lot easier and less stressful. Enjoy! The post Easy Recipe from one Basic Gravy appeared first on Manjula's Kitchen.

Turmeric Spinach Lentil Dal – Red Lentil Soup

June 8 2016 Vegan Richa 

Turmeric Spinach Lentil Dal – Red Lentil SoupTurmeric Spinach Lentil Dal – Red Lentil Soup. Easy Lentil Soup with turmeric and greens. No garlic no onion Dhal. Golden Lentil Dal with Bengali Panch phoron spices. Vegan Gluten-free Soy-free Recipe. Pin this Recipe.  This easy dal comes together in minutes. I use nigella and fenugreek seeds to add the onion-garlic flavor profile so this soup is great for anyone avoiding alliums. Add veggies and baby greens of choice and let it simmer. Serve as soup with crackers or papadums or over cooked basmati rice or other grains.  Temper the whole spices in oil. Once the spices start to pop or change color considerably, add turmeric and mix in. Add the lentils and water and cook until done to preference. Fold in spinach or greens of choice. Add veggies of choice and add in some fresh turmeric! How do you Dal? Continue reading: Turmeric Spinach Lentil Dal – Red Lentil SoupThe post Turmeric Spinach Lentil Dal – Red Lentil Soup appeared first on Vegan Richa.

Spicy Plantain (Green Banana)

March 3 2016 Manjula's kitchen 

Spicy Plantain (Green Banana) Spicy plantain makes a delicious side dish. Plantain is green raw banana that is used for cooking. They do not have the sweetness or flavor as regular bananas, but taste amazing when cooked with salt and spices. I like to serve them with dal and rice. This recipe will serve 4. Ingredients: - 2 cups plantain boiled peeled and sliced -green raw banana - 4 tablespoons oil - 1/­­8 teaspoon fenugreek seeds (mathi) - 1/­­2 teaspoon cumin seeds (jeera) - 2 tablespoons coriander powder (dhania) - 1/­­4 teaspoon turmeric (haldi) - 1/­­2 teaspoon red chili powder (lal mirch) - 1 teaspoon ginger shredded (adrak) - 1-1/­­4 teaspoon salt - 2 green chilies seeded and cut length wise in fours - 2 tablespoons cilantro finely chopped (hara dhania) - 1/­­2 teaspoon mango powder (amchoor) Method - Boil the plantain in pressure cooker with four cups of water over medium high heat. After pressure cooker start steaming lower the heat medium low and cook for 10 minutes. Turn off the heat and open the pressure cooker after all the steam has escaped. Plantain do not get very soft and mushy. - Peel the plantain and slice them about 1/­­8-inch-thick in half moon. - In a small bowl, mix the shredded ginger, coriander powder, chili powder, turmeric, and about 1/­­4 cup of water to make a paste. - Heat the oil in a frying pan over medium high heat. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready. - Add cumin seeds, and fenugreek seeds to the oil after seeds crack add spice mix and green chilies and stir for a minute until spices start leaving the oil. Lower the heat to medium. - Add bananas, and salt, and mix well with Masala. Stir fry for 4-5 minutes. While stir frying keep mashing the bananas in small pieces. All the bananas should be coated with the spices. - Add about 1/­­4 cup of water and cook again for 2-3 minutes, bananas should be little moist. Turn off the heat - Lastly, add the mango powder and fresh cilantro, mix it well. Adjust the salt to your taste. - Spicy plantain is ready to serve. Spicy plantain is very flavorful and delicious, mixed dal and rice. The post Spicy Plantain (Green Banana) appeared first on Manjula's Kitchen.

Peanut Chutney

February 9 2016 Manjula's kitchen 

Peanut Chutney Peanut chutney is a delicious condiment that compliments many South Indian dishes such as dosa, idli, and Medu Vada. This chutney also makes a great spicy spread for sandwiches. I often use this as a dip with pita chips. This is a quick and easy recipe to make! This recipe will serve 6. Ingredients: - 1/­­2 cup raw peanuts - 2 tablespoons oil - 8 whole dry red chilies - 1/­­2 teaspoon mustard seeds - 1 tablespoon sesame seeds, til - 1/­­4 teaspoon asafetida, hing - 1/­­4 teaspoon fenugreek seed, mathi - About 10 curry leaves - 1 teaspoon salt - 2 tablespoons tamarind paste - About 1 cup of water Method - Heat the oil in a small frying pan over medium heat. Add mustard seeds, as mustard seeds crack add whole red chilies, and peanuts stir-fry them for about 2 minutes. - Lower the heat to low. Add fenugreek seeds. Sesame seeds, asafetida, and curry leaves stir for about 30 seconds. Take out 4 red chilies, set aside. - Add tamarind paste, and salt mix it well. Add one cup of water. Turn the heat to medium, cook for about 2 minutes. Turn off the heat and let it cool off to room temperature. - Grind the peanut mixture to a smooth but not make it paste. - Check the salt and pepper add more if required. Enjoy! The post Peanut Chutney appeared first on Manjula's Kitchen.

Gingersnap Eggnog Ice Cream Sandwiches

December 22 2015 My New Roots 

Gingersnap Eggnog Ice Cream Sandwiches Dear friends, Ive been hit with the Christmas spirit! Perhaps a little slow on the uptake, this recipe was the absolute magic that knocked me sideways, and its better late than never. Especially in this case. To keep this level of deliciousness to myself would be decidedly Scrooge-like indeed. Two treats come to my mind when I think about Christmas: gingersnaps and eggnog. I thought about just posting a raw vegan egg nog ice cream or just gingersnap cookies, but then I realized that combining these two things would be utterly insane in the best way possible. So I did just that, and the first bite I took actually caused me to laugh out loud. These ice cream sandwiches are so delectable that I beg you to make them. This ice cream is everything. Its super rich, creamy, decadent with plenty of warming nutmeg spiciness to conjure up egg nog memories without any egg to speak of. Or cream. Or milk. Its vegan and raw believe it or not, but you tastebuds wont know that – they will only thank the dear heavens for being born in a body that gets to eat this gorgeous stuff. The Gingersnap cookies are also vegan, gluten-free, and delicious on their own, or embracing a giant scoop of egg nog ice cream (obviously). They cleverly employ rolled oats that are turned into flour right in your food processor, creating a satisfyingly-textured treat that Im sure you will make over and over again. The brown rice syrup is worth finding if youre into a super crisp cookie, where the barley malt syrup can be used in its place but the results will be chewier.  Because the flavours in this recipe rely heavily on spices, I thought the following reminder would be helpful. Most people assume that spices are just inanimate powders that they can keep forever, but they are actually very delicate creatures that change both flavour-wise and nutritionally over time. Buying spices whole will ensure that they will keep their taste and nutritional potency for up to twelve months, while ground spices will last for only six months. If youre like my mom and have had the same dusty jar of chile powder kicking around since 1992, do yourself a favour and discard it, buy some fresh, and enjoy. Life is too short for stale spices!  There are times when ground spices are appropriate, especially for convenience sake. Cinnamon, ginger, paprika, cayenne, turmeric, cumin and cardamom are the ones I usually have ground since I go through quite a lot of each of these over the course of half a year. Spices that I always keep whole include nutmeg, clove, allspice, coriander, fenugreek, star anise and peppercorns.  Although it is commonplace for people to store spices next to the stove for easy access, this is not the best place. Spices should be kept away from heat and light and be tightly sealed in a glass or ceramic container. Metal canisters may contain compounds that can interfere with the spices chemically, while plastic containers encourage condensation, which leads to spoilage. Keep spices in a cool, dark place, and put a date label on the jar to remind yourself when to toss any remaining product after it has expired. The Eggnog Ice Cream recipe calls for nutmeg, which I will implore you to grate fresh, because it is a revelation! Ground nutmeg loses its flavour very quickly that the results of this recipe will be completely different. If pre-ground nutmeg is all you have then you may need to increase the amounts Ive called for. And in that case, ask for a couple whole nutmegs for Christmas.      Print recipe     Raw Vegan Eggnog Ice Cream Makes 1 quart /­­ 1 liter Ingredients: 2 heaping cups /­­ 300g cashews 2 ripe bananas 1 vanilla bean 1/­­8 tsp. sea salt 1/­­2 cup /­­ 125ml maple syrup 1 tsp. freshly-squeezed lemon juice 1 tsp. freshly grated nutmeg, to taste 1/­­4 tsp. ground cinnamon, to taste Directions: 1. Soak cashews for a minimum of 4 hours or overnight. Drain, rinse well and place in a blender (a high-speed blender is recommended) with all other ingredients. 2. Blend on high until completely smooth. Taste and adjust spices to suit your taste. 3. Pour mixture into a metal or glass container and place in the freezer to set, for at least 4 hours. Once frozen, place plastic wrap directly on top of ice cream to prevent it from absorbing any other flavours in the freezer. Let thaw 15-20 minutes before serving so that it is easy to scoop. Enjoy! Gingersnap Cookies Makes 20 cookies Ingredients: 2 1/­­2  cups /­­ 250g rolled oats 1/­­2 cup /­­ 75g coconut sugar 1 1/­­2 Tbsp. ground ginger 1 tsp. ground cinnamon 1/­­2 tsp. fine grain sea salt 1/­­2 tsp. baking soda 1 tsp. baking powder 1/­­3 cup /­­ 80 ml coconut oil 1/­­3 cup /­­ 80 ml brown rice syrup or barley malt 2 Tbsp. water 1 tsp. vanilla extract Directions: 1. Preheat oven to 350°F /­­ 175°C. 2. In a small saucepan over low-medium heat, melt coconut oil. Whisk in brown rice syrup, water and vanilla. Remove from heat and set aside. 3. In a food processor blend oats until you have a rough flour. Add to a large bowl with all other dry ingredients. Stir to combine. 4. Add wet ingredients to dry ingredients and fold to combine. 5. Spoon out dough into balls onto a lined baking sheet – give them plenty of room because they spread a lot! ( I use at 2-3 baking sheets to bake the whole batch) Bake for 10 minutes until golden brown. Remove from oven, let sit for five minutes, then transfer to a cooling rack. Store in a tightly sealed container for 5 days. Assembly 1. Remove Eggnog Ice Cream from the freezer at least 15-20 minutes before serving. 2. Scoop a generous ball of ice cream and place on top of a cookie. Add another cookie to the top and press to set. Enjoy immediately, or wrap sandwiches in plastic wrap and place in the freezer until ready to eat. Assembled ice cream sandwiches will keep for 1 month in the freezer. I wish all of you out there a delicious, magical, safe, healthy, and abundant holiday. And I want to thank each and every one of you for your love and support this year in making my dreams a reality. From the blog, to my cookbook and the My New Roots app, your ongoing enthusiasm for what I’m doing really motivates me to keep going. Big love to you all. Peace, blessings, and happy holidays! Sarah B. Show me your ice cream sandwiches on Instagram: #MNRicecreamsandwiches


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