garlic - vegetarian recipes

garlic vegetarian recipes

Creamy Pumpkin Pasta with Sage Walnuts

yesterday 15:36 Golubka Kitchen 

Creamy Pumpkin Pasta with Sage Walnuts This recipe is for those of us, who bought one too many cans of pumpkin puree as the excitement of fall was just starting. We take that canned pumpkin and turn it into an earthy, savory, and creamy pasta sauce with the addition of alliums (shallot, garlic), spices, lemon, and some plant-based cream. To make it extra special, we finish the pasta with a topping of fragrant, toasty sage walnuts. This is definitely a weeknight-friendly meal, perfect for those times when you’re craving warm, comforting carbs this coming winter. Hope you’ll give it a try! Creamy Pumpkin Pasta with Sage Walnuts   Print Serves: 4 Ingredients olive oil ½ cup chopped raw walnuts 2 tablespoons chopped fresh sage sea salt 1 large shallot - diced 4 garlic cloves - minced ¼ teaspoon smoked paprika pinch chili flakes, or to taste 15 oz (425 g) can unsweetened pumpkin puree freshly ground black pepper 1 teaspoon tamari or coconut aminos ½ cup unsweetened dairy-free creamer or cashew cream (see note) juice from 1 lemon 12 oz rigatoni or other pasta of choice Instructions Heat a large pan or pot over medium heat, add enough oil to generously coat the bottom. Add the walnuts, sage, and a generous pinch of salt. Toast, stirring frequently, for 5 minutes, until the walnuts are golden and the sage is crispy. Transfer the walnuts, sage, and their oil to a small bowl and set aside. Wipe the pot/­­pan if needed. Add more oil to coat the bottom of the same pot/­­pan. Add the shallot and a pinch of salt, saute until translucent, about 5 minutes. Add the garlic, paprika, and chili flakes, and stir around for 30 more seconds, until fragrant. Add the pumpkin puree, plenty of black pepper, another generous pinch of salt, tamari, and creamer/­­cashew cream. Taste for salt and adjust if needed. Stir to combine and let the sauce warm through. Turn off the heat and mix in the lemon juice. Meanwhile, cook the pasta in salted water, according to the instructions on the package. Reserve about ½ cup of the starchy pasta cooking water. Drain the pasta and add it to the pot/­­pan with the pumpkin sauce. Stir to coat the pasta in the sauce, adding small splashes of the reserved starchy water, if the sauce needs help sticking to the pasta or if it needs thinning. Serve the pasta right away, topped with the sage walnuts and their oil. Notes To make cashew cream at home, combine ½ cup of water and ¼ cup raw cashews in a high-speed blender. Blend until smooth. 3.5.3226 The post Creamy Pumpkin Pasta with Sage Walnuts appeared first on Golubka Kitchen.

Pumpkin Chickpea Curry

November 13 2020 Vegan Richa 

Pumpkin Chickpea CurryThis easy one-pot pumpkin curry is the perfect fall comfort food for the cold season! A fragrant Indian inspired veggie curry made featuring warming spices, fresh veggies, chickpeas. Pumpkin purée in the curry sauce makes it so creamy! Perfect for weeknights! Jump to Recipe We’re in the midst of squash/­­pumpkin season and while I love using pumpkin puree for all by bakes and cakes, I do also enjoy our favorite fall baking ingredient in savory dishes. During the cozy season, I love adding canned pumpkin puree to soups, curries, as a natural thicking agent and to add that gorgeous orange color. I mean look at those bowls of pumpkin curry! Don’t you want to hug them? Canned pumpkin purée and creamy oat milk, heavily seasoned with Indian spices make a sweet and satisfying curry sauce for the chickpea curry. Its a rich, creamy fall-centric curry that you can eat on its own, or serve over steamed rice, quinoa or couscous. If you want to incorporate different vegetables, go ahead. I love to stir in some spinach, but baby kale or sliced green beans add the same color effect. Just add your leafy green during the last few minutes of cooking, letting them soften in the sauce. As with any curry, the key to this dish is building layers of flavor! In this pumpkin chickpea curry we begin with browning some ground spices in hot oil to kick-start those Indian aromatics then add some onions, garlic and ginger. You can use any other squash purée or mash instead of pumpkin. Your kitchen will already smell spectacular by now, and all thats left to do is stir in some oat milk, pumpkin puree, chickpeas, and veggies of your choosing. Now simmer until the veggies are cooked. Season with a squeeze of lime, and your curry is served! I love this with rice but you can opt for any other grain or cauliflower rice. Continue reading: Pumpkin Chickpea CurryThe post Pumpkin Chickpea Curry appeared first on Vegan Richa.

onion powder recipe | garlic powder recipe | ginger powder recipe

November 4 2020 hebbar's kitchen 

onion powder recipe | garlic powder recipe | ginger powder recipeonion powder recipe | garlic powder recipe | ginger powder recipe with step by step photo and video recipe. spice mix is very common in most of the indian kitchens and can be made with most of the basic vegetables. these are generally used as an alternative to its fresh counterpart, but some of them have their own use cases too. out of these the most common spice mix is the onion powder, garlic powder, ginger powder recipe which can be used for most of the indian curries and snacks. The post onion powder recipe | garlic powder recipe | ginger powder recipe appeared first on Hebbar's Kitchen.

WORLD 2.0 vegan cookbook on Kickstarter

November 2 2020 The Lotus and the Artichoke 

WORLD 2.0 vegan cookbook on Kickstarter Visit Kickstarter to pre-order: http:/­­/­­kck.st/­­2TE62bO  My first book has been a bestseller for almost eight years, but ever since the sequels came out, I’ve wanted to go back and massively upgrade the visuals on the original book: to re-do the cover artwork and re-shoot most of the food photos. After publishing 5 other books and spending additional years in the kitchens of the world, I knew I could improve the recipes, add outstanding dishes that didn’t make it into the first versions, and bring more culinary authenticity and cultural awareness to the entire book. The newly updated, re-photographed and freshly illustrated edition of The Lotus and the Artichoke – Vegan Recipes from World Adventures is my classic, first journey in the world of vegan cookbooks reimagined and upgraded. Its my tribute to powerful memories, awesome individuals, and fantastic meals that Ive made, found, and shared with countless others like you. I’ve wanted to re-create my first cookbook for years, but the opportunity didn’t really arise until the surprises and challenges that have been this monster of a year, 2020. Yasai Izakaya Genki, Tokyo 2019 You see, I’d planned to return to Japan and continue my adventures from late 2019. Ultimately, now, Id be wrapping up The Lotus and the Artichoke – JAPAN. But when Corona hit, not only did it cancel nearly all my events and most of my income, like for so many people, lockdowns and border closures meant drastic changes not just daily life but to our travel plans as well. The struggle to return to a form of life that is more predictable and free has been different for all of us. As life has become more routine and restricted, our travels have been more in our minds and through the eyes of others-- through art, music, video and social media. A big part of my own escape these last months has been getting into the kitchen and diving back into my first cookbook - revisiting the intense dishes, unforgettable places and global flavors that shaped my life and projects over the last eight years. Ive cooked for the family, for friends, and for neighbors. Hopefully opportunities for more lunch and dinner parties and big cooking events will shape up soon! updated world map & photo collage for WORLD 2.0 edition NEW in Vegan Recipes from World Adventures 2.0: - brand NEW cover art & illustration! - NEW introduction & kitchen info! - more travel stories! - 8+ totally NEW recipes (not found in earlier editions!)  - 70+ newly photographed dishes!  - 100+ updated & improved recipes!  - better recipe names with respect to cultures & inspirations - 8+ additional pages of adventures & travels! As with all 6 of my cookbooks, I have written, illustrated, cooked, photographed and designed this book myself. The Lotus and the Artichoke is the ultimate combination of my passions: art, travel, vegan cooking, and photography. - My fully updated and re-envisioned first cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide -  224 pages with 100+ recipes and over 90 full-page color photos  - Personal stories, art, and recipes inspired by my travels and culinary adventures in over 50 countries.  - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients  - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Palak Paneer – North Indian spinach with tofu paneer Pad Thai – rice noodles with tofu, crushed peanuts & lime Omelette *NEW RECIPE* Mombasa Red Curry – with sweet potatoes & tofu Buka – Nigerian stew & Jollof – Senegalese rice *NEW RECIPES* Koshary – Egyptian pasta, lentils & rice with red sauce & fried onions *NEW RECIPE* Mini Meat Pies – made with lentils & vegetables Lasagna – with smoked tofu, cashew cheese, zucchini & mushrooms Recipes in Vegan Recipes from World Adventures 2.0 AMERICAS -  Salade a la Montréal arugula, pears, walnuts & lemon dressing -  Lower East Side Salad avocado and tomatoes on quinoa & carrot ginger dressing -  Jersey Summer Salad spinach, tomatoes, mushrooms, walnuts & raspberry dressing -  Pancakes American breakfast classic -  Waffles *NEW*  -  French Toast another American breakfast classic -  Tofu Scramble with mixed vegetables -  Omelette *NEW*  -  North End Pasta Spaghetti & Vegan Meatballs with red sauce -  Ithaca Mac & Cheeze baked casserole -  TLT Tempeh Lettuce Tomato sandwich -  Black Bean Burgers 90’s style classic burgers -  Three Bean Chili with assorted vegetables -  Mango Pear Crumble with ginger & cinnamon -  Roasted Walnut Brownies double chocolate delight -  Oatmeal Cranberry Walnut Cookies American classic -  Guacamole Latin American avocado dip -  Salsa Latin American spicy tomato dip ASIA -  Cold Sesame Noodles Chinese dim-sum classic -  Wontons Chinese steamed dumplings with soy ginger dipping sauce -  Congee savory rice porridge *NEW*  -  Horenso Goma-ae Japanese chilled sesame spinach -  Miso Soup Japanese classic with tofu -  Teriyaki Tempeh Japanese stir-fry with vegetables -  General Tsos Chicken Cantonese classic -  Sesame Ginger Tofu Chinese fusion -  Tom Kha Thai coconut soup with tofu & vegetables -  Pad Thai rice noodles with tofu, crushed peanuts & lime -  Pad Horapa Makua Thai stir-fry with eggplant, basil, tofu & cashews -  Bai Cha Cambodian fried rice with smoked tofu & vegetables -  Gói Cuôn Vietnamese fresh spring rolls with ginger peanut sauce -  Pho Vietnamese noodle soup with smoked tofu & vegetables -  Banh Mi Vietnamese seitan sandwich -  Mirza Ghasemi Persian eggplant -  Gajar Masala grated carrots with pineapple, dates & cashews -  Aloo Raita Indian potatoes and cucumbers in yogurt -  Poha Indian flattened rice with potatoes & spices -  Gobi Tikka Indian baked marinated cauliflower -  Pakoras Indian spinach fritters with apple tamarind chutney -  Masoor Dal North Indian red lentils -  Chole Bhature Indian chickpeas with fried flatbread -  Hyderabadi Biryani South Indian rice dish -  Dhokla South Indian savory steamed chickpea cake -  Masala Dosa South Indian cr?pe with spicy potato filling -  Sambar South Indian vegetable & lentil stew -  Coconut Coriander Chutney South Indian condiment -  Paneer Makhani North Indian tomato curry with tofu paneer -  Mutter Paneer North Indian peas with tofu paneer -  Palak Paneer North Indian spinach with tofu paneer -  Navratan Korma North Indian creamy vegetable curry -  Vegetable Jalfrezi North Indian spicy mixed vegetables -  Dal Makhani North Indian creamy bean curry -  Sindhi Bhindi Masala North Indian okra -  Bengan Bhartha North Indian eggplant -  Chilli Paneer Indo-Chinese tofu paneer -  Vegetable Manchurian Indo-Chinese dumplings -  Halva Indian semolina sweet -  Saffron Mango Lassi Indian yogurt shake -  Naan North Indian flatbread -  Nariyal Chaval South Asian coconut rice -  Haldi Chaval North Indian golden rice with turmeric -  Jeera Chaval North Indian rice with cumin seeds AFRICA -  Plasas & Fufu Gambian spinach peanut stew with mashed cassava -  Koshary Egyptian pasta, lentils & rice with red sauce & fried onions *NEW* -  Tanjine Moroccan stew with couscous *NEW* -  Mombasa Red Curry with sweet potatoes & tofu -  Ful Medames North African spicy bean dip *NEW* -  Hummus North African & Middle Eastern chickpea spread -  Buka Nigerian stew mushrooms and soy meats *NEW* -  Jollof Senegalese seasoned rice *NEW* EUROPE -  Endive Sprout Boats with sesame soy dressing -  Field Greens & Seared Apples with chickpea ginger parsley dressing -  Borscht Russian beet soup -  Blintzes Russian-Ukrainian cr?pes -  Gazpacho cold tomato & cucumber soup -  Carrot Ginger Zucchini Soup classic & creamy -  Roasted Root Vegetables with rosemary & spices -  Rotkohl German stewed red cabbage -  Kartoffelpuffer German potato pancakes with homemade applesauce -  Semmelknödel Bavarian bread dumplings -  Auflauf German zucchini & potato casserole -  Zwiebelkuchen German baked flatbread with onions & smoked tofu -  Schnitzel Austrian-style breaded bean cutlets -  Käsespätzle Swiss-German noodles with leeks & cheeze sauce -  Tofu Mushroom Stroganoff with fresh herbs -  Quiche French savory pie -  Cashew Mushroom Risotto with sun-dried tomatoes -  Lasagna with smoked tofu, zucchini & mushrooms -  Tempeh Stuffed Mushrooms with garlic & herbs -  Stuffed Peppers with tomato rice & smoked tofu -  Spinach & White Beans with sun-dried tomatoes & herbs -  Vegan Meat Pies with lentils & vegetables -  Turkish Bulgar Pilaf with Tofu-Feta & fresh herbs -  Grah Balkan bean stew with seitan -  Gibanica Balkan cheese pie -  Bratäpfel baked apples stuffed with dates, figs & walnuts -  Apfelstrudel Austrian-German apple pastry -  Lebkuchen traditional German Christmas cookies -  Tarte au Citron French lemon pie -  Mandeltorte German-Swedish almond pie Dal Makhani – North Indian creamy bean curry Masala Dosa – South Indian cr?pe with spicy potato filling, sambar & coconut chutney Pad Horapa Makua – Thai stir-fry with eggplant, basil, tofu & cashews Borscht – Russian beet soup Blintzes – Russian-Ukrainian tofu cheese cr?pes with jam Beaner Schnitzel – Austrian-style breaded bean cutlets Käsespätzle – Swiss-German noodles with leeks & cashew cheese sauce Pasta Famiglia – Spaghetti & Vegan Meatballs with red sauce Teriyaki Tempeh – Japanese stir-fry with vegetables Hyderabadi Biryani – South Indian rice with vegetables Chilli Paneer – Indo-Chinese spicy stir-fry with tofu paneer Vegetable Manchurian – Indo-Chinese dumplings The Lotus and the Artichoke – World Adventures from World Adventures 2.0, my updated, re-photographed & illustrated original cookbook is only available for pre-order on Kickstarter for 21 days!

Cajun Chickpea Fries with Cilantro Jalape?o Lime Dip

October 24 2020 Vegan Richa 

Cajun Chickpea Fries with Cilantro Jalape?o Lime DipYou will love these pan-fried Cajun chickpea fries made from chickpea flour. They are golden crispy brown on the outside and creamy, tender and delicious on the inside. Serve with my vegan cilantro lime dip for a fun gluten-free appetizer or party snack. Jump to Recipe Looking for a snack-type food that takes little effort,  and satisfies your cravings for French Fries? Make Chickpea Fries! Just look at them – all golden crispy brown on the outside and creamy, tender and delicious in the middle! Delicious! To make these fries we whip up a thick polenta-esque mixture of chickpea flour, water, and some garlic powder, then chill, slice, fry, and dunk! These would be fantastic on their own as we pan fry them up until golden and perfect. But when dunked in the cashew-based vegan cilantro jalape?o lime sauce, they become completely irresistible!Continue reading: Cajun Chickpea Fries with Cilantro Jalape?o Lime DipThe post Cajun Chickpea Fries with Cilantro Jalape?o Lime Dip appeared first on Vegan Richa.

sama ke chawal pulao recipe | sama rice pulao | farali recipe | upvas recipe

October 20 2020 hebbar's kitchen 

sama ke chawal pulao recipe | sama rice pulao | farali recipe | upvas recipesama ke chawal pulao recipe | sama rice pulao | farali recipe | upvas recipe with step by step photo and video recipe. navaratri festival is one such religious festival where most of the observe fasting and avoid rice, sooji, onion and garlic recipes. basically the normal day to day recipes like pulao, curries are switched to fasting by selecting the upvas ingredients. one such hugely popular north indian fasting recipe is sama rice pulao or also known as farali pulao. The post sama ke chawal pulao recipe | sama rice pulao | farali recipe | upvas recipe appeared first on Hebbar's Kitchen.

tamatar chaat recipe | tomato chaat | banarasi aloo tamatar ki chaat

October 8 2020 hebbar's kitchen 

tamatar chaat recipe | tomato chaat | banarasi aloo tamatar ki chaattamatar chaat recipe | tomato chaat | banarasi aloo tamatar ki chaat with step by step photo and video recipe. chaat recipes are ultra-popular across india and can be made with myriad types of ingredients. each state, region and city has its own variations and combination of chaat recipe. one such hugely popular no onion no garlic chaat recipe from banaras is the tamatar chaat recipe known fot its sweet and tangy taste. The post tamatar chaat recipe | tomato chaat | banarasi aloo tamatar ki chaat appeared first on Hebbar's Kitchen.

Mediterranean Chickpea Salad – Balela Salad

September 22 2020 Vegan Richa 

Mediterranean Chickpea Salad – Balela SaladThis colorful Mediterranean Chickpea Salad known as Balela salad is hearty, refreshing, and bursting with fresh herbs and zesty flavor from the fresh lemon garlic dressing. So easy, so delicious, and so satisfying! Turn it into an easy weeknight meal by serving it with pita bread! Jump to Recipe Coming at you with a protein-packed power salad that is as satisfying as delicious: Balela Salad! A very popular salad in the Middle Eastern and Mediterranean cuisine. Don’t you love how fresh and festive it looks? In Arabic, the word balela means cooked chickpeas and they are indeed the main ingredient in this salad. However, we also add some extra crunch from cucumbers, peppers and a zesty sumac lemon garlic dressing takes this salad to the next level.  It is simple, wholesome, bright, and flavor-packed and you will LOVE every bite of it.Continue reading: Mediterranean Chickpea Salad – Balela SaladThe post Mediterranean Chickpea Salad – Balela Salad appeared first on Vegan Richa.

Instant Pot Kitchari (Lightly Spiced Lentils and Rice)

September 8 2020 Vegan Richa 

Instant Pot Kitchari (Lightly Spiced Lentils and Rice)Learn how to make Kitchari in your Instant Pot – a traditional Indian recipe for basmati rice with red lentils or Mung Dal that is easy to digest, packed with fiber and warming spices! Perfect for the cold season. Jump to Recipe Meet Kitchari,  the ultimate Indian comfort food! Think of it as the Chicken Noodle Soup of India. Kitchari (pronounced kich-uh-ree) is a delicious, warming and super nourishing combination of split mung beans or quick-cooking lentils and white basmati rice with plenty of spices.  It’s the perfect soul-hugging food for rainy days when you’re a bit under the weather. The unique blend of spices used in kitchari not only adds flavor but is also wonderfully warming and balancing – perfect for fall and winter and just delicious. Kitchari can be made many different ways and has references dating back thousands of years. But despite its complex flavor, it’s so easy to make! You start by sauteeing the spices along with some onions, chili, ginger, and garlic to boost their fragrance and enhance their flavor! Then you add in your rice and dal, veggies, and some liquid. Cook it for 3 minutes in the Instant pot, let the steam release and you’re good to go.Continue reading: Instant Pot Kitchari (Lightly Spiced Lentils and Rice)The post Instant Pot Kitchari (Lightly Spiced Lentils and Rice) appeared first on Vegan Richa.

Indonesian Noodles with Tempeh

August 28 2020 Robin Robertson's Global Vegan Kitchen 

Indonesian Noodles with Tempeh The answer is: Indonesian Noodles with Tempeh. Here’s the question: What is easy to make, tastes great, features a delicious sauce made with peanut butter and coconut milk, and contains more than 30 grams of plant protein per serving? This is just one of the protein-packed recipes you’ll find in my new book, The Plant Protein Revolution Cookbook. Enjoy! Indonesian Noodles with Tempeh Tofu or seitan can be used instead of tempeh, if you prefer. You can also make this dish using cooked rice instead of noodles. - 8 ounces (225 g) rice vermicelli (or use cooked spaghetti) - 2 tablespoons (30 ml) water, or 1 tablespoon (15 ml) avocado oil - 8 ounces (225 g) braised tempeh, cut into 1/­­2-inch [1 cm] dice - 1/­­3 cup (70 ml) tamari - 1/­­2 cup (130 g) creamy natural peanut butter - 2/­­3 cup (140 ml) low-fat unsweetened coconut milk - 2 tablespoons (30 ml) fresh lemon juice - 1 to 2 teaspoons sambal oelek or other Asian chili paste (depending on how spicy you want it) - 1 teaspoon natural sugar - 11/­­4 cups (295 ml) water - 1 red bell pepper, seeded and chopped - 6 cups (420 g) chopped bok choy - 1 large carrot, shredded - 1/­­2 cup (50 g) chopped scallions, white and green parts - 3 garlic cloves - 1 tablespoon (8 g) grated fresh ginger - 1 cup (134 g) frozen peas, thawed - 1/­­4 cup (35 g) chopped unsalted dry-roasted peanuts - 2 tablespoons (8 g) minced fresh cilantro - Soak the rice vermicelli in hot water until softened, about 5 minutes. Drain well, rinse, and set aside. - Heat the water in a large skillet or wok over medium-high heat. Add the tempeh and 1 tablespoon (15 ml) of the tamari and cook until the tempeh is browned on all sides. Remove the tempeh from the skillet and set aside. - In a food processor, combine the peanut butter, coconut milk, lemon juice, sambal oelek, sugar, and the remaining 4 tablespoons plus 1 teaspoon (64 ml) tamari. Add 1 cup (235 ml) of the water and process until smooth, then set aside. - Heat the remaining 1/­­4 cup (60 ml) of water in a large skillet or wok over medium-high heat. Add the bell pepper, bok choy, carrot, scallions, garlic, and ginger and cook, stirring occasionally until softened, about 10 minutes. - Reduce the heat to low and stir in the peas and the reserved tempeh. Add the reserved noodles, stir in the sauce, and simmer until the noodles are hot and well coated with the sauce. Serve garnished with peanuts and cilantro.      The post Indonesian Noodles with Tempeh appeared first on Robin Robertson.

temple style sambar recipe | no onion no garlic vegetable sambar

August 11 2020 hebbar's kitchen 

temple style sambar recipe | no onion no garlic vegetable sambartemple style sambar recipe | no onion no garlic vegetable sambar with step by step photo and video recipe. sambar or rasam is one such recipe from south india, which has myriad variations for the same purpose. the variations hugely depend upon the location, demographics and purpose it is made. one such simple and flavoured variation is temple style sambar made with freshly ground masala. The post temple style sambar recipe | no onion no garlic vegetable sambar appeared first on Hebbar's Kitchen.

Chickpea Lettuce and Tomato Wraps

July 21 2020 Robin Robertson's Global Vegan Kitchen 

Chickpea Lettuce and Tomato Wraps Chickpea salad sandwiches made in the manner of tuna salad sandwiches have been on menu at my house for years. My latest version is one of the bonus recipes you’ll get when you pre-order my new book, The Plant Protein Revolution Cookbook. Instead seasoning it to tastes like tuna, I’ve changed up the flavor a bit to give it a smoky nuance reminiscent of a BLT.  In addition to the chickpeas, other protein-rich ingredients in this recipe include cashews and hemp seeds. You can serve this on whole-grain bread if you prefer, but I love it in a wrap. Chickpea Lettuce and Tomato Wraps Makes 2 servings - 1/­­2 cup raw unsalted cashews, soaked in hot water for 1 hour, then drained - 1/­­4 cup water - 2 tablespoons fresh lemon juice - 1 tablespoon ground hemp seeds - 1 teaspoon yellow mustard - 1/­­4 teaspoon garlic powder - 1/­­4 teaspoon onion powder - Salt and ground black pepper - 1 (15-ounce) can chickpeas, drained and rinsed - 1/­­2 teaspoon smoked paprika - 1/­­2 teaspoon Liquid Smoke - 1/­­4 cup minced celery - 2 tablespoons minced scallions - 2 large whole-grain tortillas - 4 large butter lettuce leaves - 1 ripe tomato, thinly sliced In a high-powered blender, combine the cashews, water, lemon juice, hemp seeds, mustard, garlic powder, onion powder, and salt and pepper to taste. Blend until completely smooth, scraping down the sides of the blender as needed. The dressing will be thick. Set aside. In a large bowl, combine the chickpeas, smoked paprika, Liquid Smoke, and about half of the reserved dressing, mashing to break up the chickpeas. Add the celery, scallions, and as much of the remaining dressing as desired.  Season to taste with salt and pepper. Mix well. To assemble, arrange a tortilla on a flat work surface. Place the 2 lettuce leaves in the lower third of the tortillas and top with a row of tomato slices. Spoon half of the chickpea mixture on top of the tomatoes, spreading evenly. Use your hands to gently roll up the wrap.  Repeat with the remaining ingredients. Cut each wrap in half and serve. PRE-ORDER NOW:  If you order The Plant Protein Revolution Cookbook before August 11, 2020, youll receive this and other bonus recipes that you can start using right away! Just send your proof of purchase to the following email address plantproteinrev@quarto.com and my publisher will send you the bonus recipes. The post Chickpea Lettuce and Tomato Wraps appeared first on Robin Robertson.

Zucchini and Herb Hummus

June 17 2020 Golubka Kitchen 

Zucchini and Herb Hummus There is a stand at the local St. Petersburg farmer’s market that sells the most delicious hummus. I got to talking with the owner one day, and she pointed out that the hummus is made without chickpeas, which I myself didn’t notice when trying a sample. She makes it this way is because of a legume intolerance and uses zucchini in place of chickpeas. The zucchini gives the dip that creamy texture and fairly neutral flavor that usually comes from the chickpeas. With the addition of tahini and lemon juice, the ingredient swap is almost unnoticeable. I thought it would be fun to try making a version of that hummus at home, and to share the recipe here. This dip is so fresh. It’s packed with herbs, and the zucchini makes it light and fluffy. Hope you’ll give it a try this summer. Also, if you’re looking for an easy recipe for crackers to go with this hummus, this one is great. P.S. Thank you so much for your support on our new weeknight recipe ebook! In case you missed it, you can check it out/­­purchase here. Zucchini and Herb Hummus   Print Serves: about 3 cups Ingredients 3 medium-large zucchini - halved lengthwise 2 teaspoons olive oil, plus more for drizzling the zucchini sea salt freshly ground black pepper ¼ cup tahini zest and juice from 1 large lemon 3 cloves garlic - roughly chopped a few large handfuls fresh herbs (dill, parsley, basil, etc.) Instructions Preheat the oven to 400° F (200° C). Put the zucchini on a parchment-covered baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast the zucchini for 30-35 minutes, until knife-tender. Let cool for at least 15 minutes. In a food processor, combine the roasted zucchini, olive oil, tahini, lemon zest and juice, garlic, herbs, sea salt, and black pepper to taste. Process until smooth. Taste for salt and pepper and adjust if needed. Transfer the hummus to a sealable container and let cool in the refrigerator for at least an hour before enjoying. 3.5.3226 New Ebook! This ebook is a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of these vibrant, weeknight meals. Click Here to Buy   The post Zucchini and Herb Hummus appeared first on Golubka Kitchen.

garlic chutney recipe | lehsun ki chatni | lahsun chutney

June 8 2020 hebbar's kitchen 

garlic chutney recipe | lehsun ki chatni | lahsun chutneygarlic chutney recipe | lahsun ki chatni | lahsun ki chutney with step by step photo and video recipe. chutney recipes are one of the favourite condiments recipes for many indian households. basically it is a multipurpose dish which can be served with rice, dosa, idli and any breakfast recipes. hence there is a huge demand for it and can be made with myriad ingredients. one such simple and easy chutney is garlic chutney recipe known for its flavour. The post garlic chutney recipe | lehsun ki chatni | lahsun chutney appeared first on Hebbar's Kitchen.

Members Only Vegan Meatloaf

October 25 2020 Isa Chandra Moskowitz 

Members Only Vegan Meatloaf Serves 6 to 8-ish Autumn for Gen X means Member’s Only jackets and meatloaf This is for our elite members ONLY. Member that can handle lentils, TVP (textured vegetable protein) and seitan. And if it makes you think of Members Only jackets, that means you are over 40. So lets talk the 80s. It was a time where the only thing we were allowed to eat was meatloaf. And it was specifically this kind of meatloaf: hearty and meaty, not dry but not tooooo juicy, a smoky, sweet glaze (ok sometimes it was just ketchup), and delicately seasoned, straight off the 80s spice rack – paprika, thyme, onion and garlic. We literally had no other spices. And although this very meal was the punchline in lots of Sunday comics, who doesnt crave the hell out of this meatloaf? Its amazing in a sandwich the next day. Its the perfect accompaniment for peas and mashed potatoes. And its still as comforting as ever, which is just what we need right here and now in 2020. Recipes Notes ~ The lentils should be overcooked and bordering on mushy! Canned lentils that are drained will work just perfectly. ~ This recipe is easy, but does require some attention so that it cooks correctly. There’s about an hour and 20 minutes of baking time total. So just read the directions carefully when it comes to flipping. Basically, you’re gonna bake for a bit, flip it once, then flip it again. Then, you’re gonna unwrap it and bake for a bit. THEN you’re gonna transfer it to parchment, glaze it and bake it again. It’s easy but your eyes might GLAZE over while reading the directions. ~ I really suggest storebought breadcrumbs here because moisture content is going to be key. You can try homemade but don’t say I didn’t warn you. ~ I used Bob’s textured vegetable protein and wheat gluten. If you have a wheat and/­­or soy allergy, this isn’t the recipe for you! I love making wheat and soy-free recipes but this just isn’t one of them. If, however, you are part of a cult that believes that soy is part of the deep state, please find yourself another chef to harass. Ingredients 3/­­4 cup textured vegetable protein 2 bay leaves 1 cup overcooked brown or green lentils (see note) 1/­­2 cup vegetable broth 2 tablespoons tomato paste 3 tablespoons tamari or soy sauce 2 tablespoons olive oil 1 tablespoon smoked paprika (not spicy) 1 1/­­2 teaspoons dried thyme 1 teaspoon onion powder 1 teaspoon garlic powder 1/­­2 teaspoon black pepper 1/­­4 teaspoon salt 1 cup vital wheat gluten 3/­­4 cup grated or very finely chopped yellow onion 1/­­2 cup storebought breadcrumbs For the glaze: 1/­­3 cup tomato paste 3 tablespoons water 1/­­4 cup brown sugar 1 tablespoon smooth dijon mustard 1/­­8 teaspoon nutmeg Pinch salt Directions In a small pot, bring 3 cups of water to boil with 2 bay leaves. Turn off the heat, mix in the TVP and let it sit for about 10 minutes until soft and spongy. Pour into a fine mesh strainer and let cool. Remove bay leaves. Preheat oven to 350 F.  In a mixing bowl mash the lentils into a puree then add the vegetable broth. You can also, if you prefer, simply puree lentils with vegetable broth in a blender then add to the bowl. Mix in the tomato paste, tamari, and olive oil and beat until the tomato paste is incorporated. Add the smoked paprika, rub the dried thyme between your fingers and add along with the onion powder, garlic powder, pepper and salt.  When the TVP is cool enough, press it against the strainer to release as much moisture as possible. Add it to the mixing bowl and mix well, mushing it up to make sure it soaks up the liquid.  Lightly mix in the chopped onion and breadcrumbs. Add vital wheat gluten and use your hands to knead for about 2 minutes, then form into a ball. You might want to wear kitchen gloves for that to keep your hands fresh and clean.  Spray an 18-inch sheet of tin foil with cooking oil. Place the ball of meatloaf in the center of the tinfoil, and form it into an 8×3 inch loaf that is rectangular and as flat as you can make it on all sides. Wrap the tin foil around the loaf and transfer to a baking sheet.  Ok, now comes an important part about flipping so pay attention. Bake for 30 minutes then flip upside down and bake for another 20 minutes. Then flip again to the original position. This time, unwrap the tin foil. Bake for 10 more minutes just to get it a little crusty.  While all this baking is happening, make the glaze. Simply vigorously mix all ingredients for the glaze together in a mug, using a fork to do the mixing. Set aside.  After the loaf bakes with the tin foil open, you are going to transfer it to parchment. So place the baking sheet somewhere safe where it wont burn you or anything (on the stovetop works for me) and layout a kitchen towel as close as possible. Use oven mitts or towels to lift the loaf in the tin foil onto the towel. Now line the baking sheet with parchment and spray it with cooking oil. Use a wide spatula to get the loaf back onto the parchment lined sheet. Pour the glaze all over and use the back of a spoon to make sure you get it good and coated.  Place back in the oven and bake for 20 minutes. Remove and let cool slightly before slicing serving!

Tofu Fresco Cotija

October 23 2020 Isa Chandra Moskowitz 

Tofu Fresco Cotija Makes about 2 cups photo by Kate Lewis, recipe by llovani This tofu-based cotija is very easy for the beginner vegan cheesemaker. Tangy and crumbly and even a little melty from coconut oil, cotija is the perfect cheese for topping spicy, saucy things like refried beans, fajitas or tucked into tacos. It adds a beautiful splash of brightness to create contrast, and of course, delicious, cheezy flavor. This recipe is from The Modern Love Community Cookzine, which you can download for free! There is also an amazing Chilaquiles recipe in there to crumble this all over. Ingredients 14 oz block extra firm tofu, cubed medium 1/­­3 cup melted refined coconut oil 1/­­4 cup unsweetened plain rice milk 1 1/­­2 tablespoons apple cider vinegar 1 tablespoon nutritional yeast 1 1/­­4 teaspoon fine sea salt 1/­­4 teaspoon garlic powder 1/­­4 teaspoon onion powder Directions In a medium pot, submerge tofu cubes in water. Bring to a boil for five minutes. Drain and allow them to cool completely.  Once cool, use cheesecloth to squeeze water out and get it as dry as possible.  Place tofu and the remaining ingredients in a food processor fit with a metal blade and pulse until it resembles cottage cheese. Lightly grease a 3 cup bowl or pyrex to use as a mold. Transfer cheese to the bowl and press down firmly to make sure there arent any air pockets. Cover and refrigerate for a minimum of 2 hours. When ready to use, it should crumble nicely in your fingers. 

Mexican Refried Beans and Salsa

October 17 2020 Manjula's kitchen 

Mexican Refried Beans and Salsa (adsbygoogle = window.adsbygoogle || []).push({}); Print Mexican Refried Beans and Salsa My ultimate favorite cuisine is of course Indian. But I must say that Mexican and Italian cuisines are close seconds! Overall, I enjoy trying new cuisines with a variety of flavors. After coming to the United States, Mexican cuisine was the first new cuisine I tried. As you already know, I have a story behind every dish. It was many years ago and we had just come to the United States. Some good friends of ours decided to take us to a small mom and pop Mexican restaurant. They were sure we would enjoy the food. I was a little hesitant and when the server came to take our order, I immediately began to tell her all of my limitations for food, such as no onions, garlic, and of course vegetarian. She smiled at me and proudly let me know she was the owner of the restaurant. She reassured me that I had come to the right restaurant and advised that all the food at her restaurant was made fresh that very day. She personally brought out our food which included refried beans, soft tortillas, salsa, enchiladas, and salad. I tried the food and immediately fell in love. Mexican cuisine had become another favorite cuisine, and this restaurant became our go-to place for dinner. Both dishes are also vegan and gluten free. I typically keep beans and salsa in my refrigerator or freezer. Both items freeze well. Also, you can come up with so many dishes using them. These are some of my favorite dishes to serve using refried beans and salsa: beans and corn chips, tostadas, burritos, and enchiladas. I hope you will enjoy these dishes! This recipe will serve 4. IngredientsRefried Beans1 cup pinto beans 3 Tbsp oil 1/­­2 cup tomatoes finely chopped 1 tsp ginger shredded 1 tsp salt 2 cup of water Salsa5 Roma tomatoes 3 Jalapeno pepper 6 red whole red chili 1 tsp salt 1/­­4 cup cilantro finely chopped InstructionsHow to prepare Beanssoak the beans for at least 6 hours in six cups of water. Drain the water boiled the beans in 3 cups of water instant pot or pressure cooker for 40 minutes. Drain most of the water and save, this will be used slowly as needed. In a saucepan moderately heat the oil over medium-high heat. Add beans keep steering and keep mashing the beans. Cook for about 5 minutes. Add tomatoes, ginger and salt keep mashing, and cook for another five minutes. Add water we have saved from beans slowly as needed. As beans cool off will become thick. I used most of the water, we saved from beans. Beans should be the inconsistency of thick batter. How to prepare Salsadry roast the red chilies over medium heat, till they are darker in color. Remove from the pan and set aside. Preheat the oven at 350-degree F. Half the tomatoes and jalapeno peppers long way. Spread them over the baking sheet, Put the tomatoes and jalapeno face down, and bake for 10 minutes. Take out from the oven and remove the skin from tomatoes and jalapenos. First in a food processor crush red chilies, then add tomatoes, jalapeno, and salt roughly blend them together, take it out in a bowl and add cilantro. Salsa is ready and keeps aside. Beans and salsa make a good side dish for any Mexican cuisine. Enjoy! The post Mexican Refried Beans and Salsa appeared first on Manjula's Kitchen.

Red Lentil Dal (Instant Pot Recipe)

October 2 2020 Manjula's kitchen 

Red Lentil Dal (Instant Pot Recipe) (adsbygoogle = window.adsbygoogle || []).push({}); Print Red Lentil Dal - Instant Pot Red Lentil Dal is a washed and split Masoor Dal. It is a rich, healthy lentil packed with protein and serves as a great side dish for a meal. You can also serve this as a comforting lentil soup. This is an easy dish to make. I am in my seventies and surprisingly I had never cooked or tasted this lentil. About a month back we had dinner with our friend, where she served this red lentil for dinner. We loved it. I asked her how she cooked this dal. It tasted so good! After finding out which lentil she had used, I was genuinely surprised. I questioned myself: why havent I been cooking it? I see this red lentil in an Indian grocery store all the time but never thought I should try it. My friend, like me, was surprised when she found out that this was my first time trying this dal. She suggested this lentil for Alex (my husband) and explained that it will be good for him since it is easy to digest. After that dinner, I have made this dal many times. It is an easy, simple recipe and it tastes delicious. I serve this dal with roti, rice, and one dry vegetable (e.g. aloo methi). I thought I should share this recipe because now this dal has become a staple dish for us. Recently I have been using an instant pot instead of a pressure-cooker. It takes the same time as the pressure cooker, but the advantage is that you dont have to watch over it when it starts steaming or when it is time to turn off. You can take care of other things in the meantime. This recipe will serve 3. Course Soup Cuisine Indian Keyword Dal Fry, Diabetic, Gravy, Hare Krishna, Healthy, High Protein, Homemade, Jain Food, Low Cholesterol, Low Fat, No Garlic, No Onion, Roti, Sattvic Food, Split Lentil, Split Masoor, Swami Narayan Food, Temple Food, Vaishnava Food Prep Time 5 minutes Cook Time 10 minutes Ingredients 1/­­2 cup red lentils 1 Tbsp oil 1/­­2 tsp cumin seeds 1/­­2 tsp mustard seeds 1/­­8 tsp asafetida 2 dry red chilies 1 Tbsp thinly sliced ginger 1/­­2 cup chopped tomato 1/­­4 tsp turmeric 1/­­4 tsp red chili powder 1 tsp salt 2 cup water InstructionsWash lentils changing water few times. I am using instant pot to make dal. Use the instant pot on sauté mode and add oil. After oil is moderately hot add cumin seeds, and mustard seeds, after the seeds crack, add asafetida, whole red chili and ginger stir for about a minute. Now take out the ginger and red chilies from oil and keep aside. We will use this later for garnishing. Next add tomatoes, turmeric, red chili powder and salt. Cook and stir until tomatoes are soft. Add dal and water, stir, and close the instant pot. Change the instant pot setting to pressure cooker mode. Cook for 14 minutes. Dal is done it should be soft. If needed add more water, dal should not be very thick. Dal will thicken as it sits. Make it more liquid than you want it to be. Take dal out in serving bowl and garnish with ginger and red chilies. Serve hot. The post Red Lentil Dal (Instant Pot Recipe) appeared first on Manjula's Kitchen.

garlic paneer curry recipe | lasooni paneer recipe | lehsuni paneer

September 21 2020 hebbar's kitchen 

garlic paneer curry recipe | lasooni paneer recipe | lehsuni paneergarlic paneer curry recipe | lasooni paneer recipe | lehsuni paneer with step by step photo and video recipe. paneer based curries are very common across india and are made for myriad reasons. the popular one are loaded with cream and flavoured with spices to make it lip-smacking. however there are other variants to and one such simple and easy paneer based curry is lasooni paneer recipe, known for its garlicky flavour. The post garlic paneer curry recipe | lasooni paneer recipe | lehsuni paneer appeared first on Hebbar's Kitchen.

Creamy Corn and Broccoli Soup

September 2 2020 Golubka Kitchen 

Creamy Corn and Broccoli Soup Warm soups have regained their appeal over the last couple of weeks, with the changed, silvery light, cooler mornings and evenings, and earlier sunsets. This time of year is magical, as is any time when a seasonal shift is especially evident and new. The prospect of winter squash, warm drinks, and general coziness that fall brings still feels exciting, although it might be hard to believe once we’re in the depths of it. This soup has one foot in the summer, utilizing the sweetness of corn, and another in the fall, with its warmth and creaminess. We prepare a quick, flavorful broth using some aromatics, corn cobs, and spices, making sure to introduce plenty of savory ingredients to balance out the sweetness of the corn. We cook broccoli right in the broth and blitz everything up in a blender. The result is lovely, subtle, and packed with veggies. Hope you’ll give it a try! Creamy Corn and Broccoli Soup   Print Serves: 4-6 Ingredients olive oil 4 ears of corn - kernels removed, cobs reserved sea salt 1 large yellow onion - diced 4 garlic cloves - minced ½ teaspoon smoked paprika ½ teaspoon dried thyme freshly ground black pepper ½ cup white wine 3 bay leaves 8 oz broccoli florets (from about 2 medium heads) ½ cup cashews chives or other herbs - for garnishing (optional) Instructions Heat a large pot over medium heat, add enough olive oil to lightly coat the bottom. Add the corn kernels and a pinch of salt. Saute until the corn is bright yellow and slightly caramelized, about 7 minutes. Transfer to a small bowl and set aside. Add more oil to coat the bottom of the pot. Add the onion and a pinch of salt, saute for 7 minutes, until translucent. Add the garlic, paprika, thyme, and black pepper to taste, saute for 1 more minute, until fragrant. Add the wine, bring it up to a simmer and let reduce for 5 minutes. Add the reserved corn cobs to the pot, along with the bay leaves, 6 cups of water, and more salt. Increase the heat to high, cover the pot, and bring to a boil. Lower the heat to a simmer and simmer, covered, for 30 minutes. Remove the corn cobs and bay leaves from the broth, discard. Add the broccoli and cashews to the pot, bring it back up to a simmer, and simmer, covered, for another 5-7 minutes, until the broccoli is tender. Add about half of the sautéed corn kernels to the pot. Transfer the contents of the pot to an upright blender and blend on high until smooth. Taste for salt and adjust if needed. You might need to do this in batches. Return the blended soup back to the pot. Mix in the rest of the corn kernels. Serve the soup warm, garnished with chives or other herbs of choice and drizzled with olive oil. 3.5.3226 The post Creamy Corn and Broccoli Soup appeared first on Golubka Kitchen.

Tomato and Garlic Roasted Potatoes

August 26 2020 Golubka Kitchen 

Tomato and Garlic Roasted Potatoes We have a recipe for lemon miso roasted potatoes that’s a huge crowd pleaser and very much worth the little bit of extra effort it requires. Today’s recipe employs a similar technique of roasting potatoes in a number of flavorful ingredients, more summery ones this time around. We grate fresh tomatoes into a puree, which gets mixed with potatoes, garlic, rosemary, olive oil, and seasonings. We then roast the potatoes until the ‘sauce’ that’s coating them becomes sticky and concentrated. The tomato puree contributes more of a general savoriness than a direct tomato flavor, and the garlic and rosemary take the dish over the top. The result is super flavorful, and the ingredients are very simple – our favorite kind of food. Hope you’ll give these a try! Tomato and Garlic Roasted Potatoes   Print Serves: 4-6 Ingredients 2 lbs small yellow potatoes (any waxy kind) - halved sea salt 2 large tomatoes 3 garlic cloves - crushed and peeled 2 sprigs rosemary - leaves stripped from stems olive oil freshly ground black pepper Instructions Preheat the oven to 400° F (200° C). Put the potatoes in a medium pot, cover with cold water, salt well, and bring to a boil. Parboil for about 4 minutes, until slightly soft but not fully cooked, then drain. Cut the tomatoes in half. Use a spoon to scoop out the seeds and any of the tough core, discard. Halve the tomato halves once more. Put a box grater in a shallow bowl. Grate the tomatoes using the large hole side of the box grater, avoiding the skin, until you have a tomato puree. Put the parboiled tomatoes in a rimmed baking dish. Add the tomato puree, garlic, rosemary, plenty of olive oil, and salt and pepper to taste. Mix well to coat. Roast for 1 hour, stirring periodically, until the potatoes are golden on the outside and creamy inside. Enjoy warm. 3.5.3226 The post Tomato and Garlic Roasted Potatoes appeared first on Golubka Kitchen.

Gazpacho with Spicy Red Lentils

July 22 2020 Golubka Kitchen 

Gazpacho with Spicy Red Lentils A thing I learned this year that I can’t believe I didn’t know before is that traditional Andalusian gazpacho recipes include bread, which gets blended (originally pounded in a mortar and pestle) into the soup. Making gazpacho this way was definitely a revelation, since it comes out so silky, rich, and astoundingly flavorful considering the modest amount of ingredients involved. There’s a seemingly never-ending heat wave happening where we are, and cold soups are all I want. To make the gazpacho into a little more of a meal, I often serve it with a few spoonfuls of red lentils, which I generally prepare on the spicy and salty side. They sort of take the place of croutons in my mind, though more nourishing and flavorful. A bowl like that, garnished with basil and maybe some yogurt is so perfectly satisfying on a summer night. I hope you’ll enjoy it as well! P.S. For a variation on this theme, check out our Red Lentil Gazpacho from a few years ago. Gazpacho with Spicy Red Lentils   Print Serves: 4 as a side Ingredients for the gazpacho about 6 small-medium tomatoes (1½-2 lbs) - cored and quartered 1 red bell pepper - seeded and roughly chopped 3-4 slices day old bread - crust removed (about 4-5 oz without crust) 1 clove garlic - roughly chopped ⅓ cup olive oil 1 tablespoon + ½ teaspoon red wine vinegar small handful of basil, plus more for serving sea salt freshly ground black pepper for the spicy red lentils olive oil 1 small yellow onion - diced sea salt 1 clove garlic - minced ¼-1/­­2 teaspoon red pepper flakes (or to taste) ¼ teaspoon smoked paprika ½ cup red lentils Instructions to make the gazpacho Combine the tomatoes, bell pepper, bread, garlic, olive oil, vinegar, basil, salt and pepper to taste in an upright blender. Blend until very smooth. If all your ingredients dont fit in the blender, quickly pulse up just the vegetables, which will make room for the rest of the ingredients. Taste for salt and pepper and adjust if needed. Optionally, strain the gazpacho through a fine mesh strainer for an extra silky texture. Transfer the soup to a container, cover and put in the refrigerator to cool very well for at least 2 hours or overnight. Serve cold as is or garnished with yogurt, basil, and/­­or the spicy red lentils. to make the spicy red lentils Heat a medium pot over medium heat and add enough olive oil to lightly coat the bottom. Add the onion and a pinch of salt and saute for 7 minutes, until translucent. Add the garlic, red pepper flakes, and smoked paprika and saute for another minute, until fragrant. Add the lentils, 1½ cups of water, and more salt to taste. Bring to a simmer. Simmer, covered, for 15-20 minutes, stirring periodically, until the lentils are cooked through but still al dente in parts. Let cool a bit and either serve the lentils on the gazpacho warm, at room temperature, or cold out of the refrigerator - all three ways taste great. Notes You can use the crust left over from the bread to make croutons. 3.5.3226 The post Gazpacho with Spicy Red Lentils appeared first on Golubka Kitchen.

Tie-Dye Purple Cauliflower Alfredo

July 17 2020 Isa Chandra Moskowitz 

Tie-Dye Purple Cauliflower Alfredo Serves 6 The world is a nightmare, dinner doesnt have to be. What if pasta could be a fantasy dreamworld where our alfredo was tie-dye purple? But this alfredo is not just pretty, its so, so tasty! Purple cauliflower is braised just until tender, keeping its color somewhat intact and bringing a deep, cruciferous flavor, plus lots of creaminess, to the sauce.  Note, I said it keeps its color somewhat intact. I had to throw in a non-conventional ingredient to make the lavender pop a bit. Dont hate…its frozen blueberries! But you really cant taste them and you know you have some laying around for the apocalypse.  So youll be left with a pretty lavender sauce to coat your noodles in. But it doesnt stop there! Take a lemon and squirt it over the plate, then watch your lavender deepem into fuschia and magenta streaks, splotches and ribbons of color. You are the greatest artist of your generation. Make sure to do this tableside and get a video of it.  OK, now get yourself on an app, order some purple cauli and whip this up! Its good wholesome entertainment for the whole fam (or your cats) and a relaxing escape that will make you think of a better possible future. Right? Recipes Notes ~ Some serving ideas: grilled or breaded tofu, tofu balls (recipes for all of those exist on this site, I’m just too world weary to link to them), toasted pine nuts, springs of fresh basil, your favorite fake chick’n. ~ Bottled lemon juice will work, but fresh will taste better! ~ If you dont have purple cauli this wont work out but it will still be a tasty cauliflower recipe.  ~ For best results, trim the white parts of the cauliflower away as much as possible so that you are left with mostly purple floret. ~ Dont use too dark a veg broth. The lighter you go, the less muted your sauce will be. ~ If you dont have a high speed blender, do not despair. Just soak the cashews for at least 2 hours (preferably overnight) and proceed with your regular old blender. You can also boil them for 20 minutes if you are super short on time and didnt plan ahead. Ingredients 2 tablespoons refined coconut oil 1 cup sliced shallot 6 cloves garlic, minced 3 cups vegetable broth 1 head purple cauliflower in small florets (about 6 cups) 3/­­4 cups whole unroasted cashews 2 tablespoons fresh lemon juice (plus extra for squeezing) 1/­­4 cup nutritional yeast 10 frozen blueberries 3/­­4 teaspoons salt 1 pound fettuccine, cooked according to package directions in salted water Directions 1 – Boil salted water for pasta and get that whole thing going. By the time youre done making the sauce sauce the pasta should be drained and ready.  2 – Preheat a large pan over medium heat. Sauté shallot in coconut oil with a pinch of salt for 5 to 7 minutes. Add the garlic to the pan and spoon a little dab of oil on it. Mix in with the shallots and cook another 2 minutes.  3 – Add the broth, cover pan and bring to a boil. Place the cauliflower in the pan in as much of a single layer as possible. Cover and steam about 4 minutes. Mix cauliflower in the liquid, cover and steam another 4 minutes. It should be fork tender. Remove a few florets to place on the individual pasta plates later, if you like. 4 – In the meantime, place the cashews, lemon juice, nutritional yeast, blueberries and salt in a high speed blender (see note if you don’t have a highspeed blender). When the cauliflower is done, transfer it to the blender. Let sit for 10 minutes or so just to stop steaming. At that point, blend until smooth, scraping down the sides 5 – When pasta is ready, drain and pour the sauce over it. Reserve a little bit for dolloping over the plates of pasta. Taste pasta for salt. The saltiness with vary depending on your salted water and the saltiness of the broth. 6 – Place pasta in bowls, spoon additional sauce over noodles. Now take a seeded lemon and squirt it all over the pasta. Voila! Tie dye alfedo.

Creamy Vegan Lemon Pasta with Asparagus

June 10 2020 Golubka Kitchen 

Creamy Vegan Lemon Pasta with Asparagus Coming to you with this creamy, lemony pasta that’s under 10 ingredients and presents a really delicious way to eat a lot of asparagus. I have to admit that asparagus is not my favorite vegetable, but I still eat tons of it in the spring because the mission here is to learn to love and take full advantage of all vegetables in season. I do find asparagus to be truly enjoyable in this pasta – it’s hard not to when it’s framed by carbs and a rich, creamy sauce. This dish comes together pretty quickly. We whip up a simple lemony cashew sauce in the blender and blanch the asparagus together with the pasta, then mix it all together and serve. The brightness and acidity of the lemon punctuates the richness of the sauce and gives the whole thing a sunny feel. Hope you’ll give it a try! Creamy Vegan Lemon Pasta with Asparagus   Print Serves: 4 Ingredients ½ cup raw cashews sea salt 1 clove garlic - roughly chopped zest and juice from 1 large lemon 2 teaspoons nutritional yeast freshly ground black pepper pinch red pepper flakes (optional) 12 oz spaghetti or other pasta of choice about 13 oz asparagus - tough ends snapped, cut into 2-inch pieces basil or parsley - for garnishing (optional) Instructions Soak the cashews in hot water for at least 15 minutes. Set a large pot of well-salted water to boil. In an upright blender, combine the drained cashews with ¾ cup water, garlic, lemon zest (reserve some for garnishing), lemon juice, nutritional yeast, pepper, red pepper flakes if using, and a generous pinch of salt. Blend until very smooth. Taste for salt and adjust if needed, the sauce should be fairly salty. Cook the pasta in the prepared pot until al dente, according to the time on the package. Add the asparagus to the pot at the last 3 minutes of cooking the pasta, to blanch. Reserve 1½ cups of the starchy pasta water before draining the pasta. Drain the asparagus and pasta and return both to the pot. Pour the cashew sauce over the pasta, along with a generous splash of the reserved pasta water, mix well to combine. Add more pasta water as needed, until you have a nice saucy consistency. Serve right away, garnished with the reserved lemon zest and herbs, if using. 3.5.3226 The post Creamy Vegan Lemon Pasta with Asparagus appeared first on Golubka Kitchen.

Vegetable Biryani (Instant Pot)

June 5 2020 Manjula's kitchen 

Vegetable Biryani (Instant Pot) (adsbygoogle = window.adsbygoogle || []).push({}); Print Vegetable Biryani (Instant Pot) This next recipe is due to many of you requesting I do a tasty and delicious recipe using the Instant Pot. I decided to try a recipe for "Vegetable Biryani". I have been a little hesitant to do recipes using the Instant Pot. Maybe it's because I have been cooking for so long and I'm set in my habits, or maybe it's my age! I will say I have loved using my Instant Pot more as a pressure cooker and love using it for that purpose! I make lentils and legumes using the Instant Pot and think it's great. Once I use the Instant Pot more and get used to the timings, I think it will allow me to give more precise times for my recipes. Vegetable Biryani is a complete, satisfying, one-dish meal. My mother would often say this dish is a fancy name for vegetable pulao. However, I think it is more than that. The secret behind this flavorful Vegetable Biryani is a spice mixture that creates the perfect balance of flavors. Basmati rice with a mix of fresh vegetables combined with this spice mixture turns into a dish of perfection! If you follow my steps, you'll see I try to make this recipe as simple as possible. Vegetable Biryani also makes a great lunch box meal. Make sure to check out the footnotes to see how you can make this dish vegan. Hope you enjoy! This recipe will serve 3 Course Main Course Cuisine Indian Keyword Bhojan, Bondi Raita, cooking shows, Cooking Video, Delicacy, delicious, Desi Khana, Gluten Free, Gourmet food, Homemade, Instant Pot, Jain Cooking, Khana, Lunch Box, Mint Lassi, One Pot Meal, Onion Garlic Free Cooking, Recipe videos, Rice Dish, Sattvic Food, Swaminarayan Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 3 people Ingredients1 cup long grain rice I preferred Basmati Rice 3 Tbsp Milk 1 pinch Saffron Kesar few strands 2 Tbsp oil or ghee 1/­­4 cup cashews 15 Raisins 1 Tbsp ginger thinly sliced 2 cup mixed vegetables cubed potatoes, carrots, bell pepper, green beans cut into 1-inch pieces, cauliflower florets 1/­­4 cup Plain Yogurt whisked 1/­­4 cup Mint leaves Pudhina finely chopped 1 1/­­4 cup Water Spices3 whole Green Cardamom Elaichi 6 Cloves Laung 8 Black Peppercorns 1 inch long cinnamon stick Dalchini 2 Bay leaf Tej Patta 1 tsp Cumin seeds Jeera 1 tsp coriander powder 1 tsp fennel seed powder 1 tsp red chili powder adjust to taste 1/­­4 tsp Turmeric Haldi 1 tsp Salt adjust to taste InstructionsIn warm milk soak the saffron and keep aside. Soak the rice for about 10 minutes, then drain the water and keep aside. Use the instant pot on sauté mode add ghee after half a minute add cashews and raisins and sauté lightly roast them for about 1 minutes. Add all the whole spices and sauté for 30 seconds, they will become aromatic. Add all the dry spices, coriander powder, fennel seed powder, turmeric, red chili powder and salt stir for few seconds, add vegetables and yogurt mix it well, cleaning sides and making sure vegetable mix spread evenly in the pot. Next spread the rice evenly over the veggies. Spread the mint leaves evenly over rice. Sprinkle saffron milk on top of the rice. Add the water for cooking on top of the rice. Rice should be just immersed under water. You are layering the ingredients do not stir in between the steps. Close the lid with vent in sealing position. Change the instant pot setting to pressure cook mode. Secure the lid, close the pressure valve and cook for 9 minutes at high pressure. After the instant pot beeps, on the instant pot panel you will notice keep warm mode. Cancel the keep warm mode and wait until it releases the pressure and open the pot, that will take about 12 minutes. Open the pot and fluff the rice gently with a fork. NotesServe hot with Plain yogurt, Spinach Raita, and my favorite is Salted Mint Lassi Making Vegan: This is a easy recipe to make vegan, soak saffron in water instead of milk and yogurt you can replace with vegan yogurt or tomato puree. The post Vegetable Biryani (Instant Pot) appeared first on Manjula's Kitchen.


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