garlic - vegetarian recipes

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Summer Pesto Pasta

Moong dal ladoo recipe | moong ke laddu | moong dal ke laddu | moong laddu

Rustic Berry Pie

Vegan Mushroom Quesadilla with Cashew Mozzarella










garlic vegetarian recipes

Vegan Mushroom Quesadilla with Cashew Mozzarella

before yesterday Vegan Richa 

Vegan Mushroom Quesadilla with Cashew MozzarellaEasy Vegan Mushroom Quesadilla with Cashew Mozzarella. These Spinach mushroom quesadillas have a delicious caramelized mushroom filling and gooey cashew mozzarella! Add beans for a hearty meal. Vegan Recipe, Easily Gluten-free, Soyfree. Jump to Recipe I am back with my favorite flavors in the nicely golden mushrooms with some onion and spinach, and then layered with creamy mozzarella, and grilled to perfection in a quesadilla. The onions and mushrooms are cooked to golden, then flavored with balsamic, soy sauce and garlic and simmered to make a delicious filling. Spinach is folded in the end. The cashew mozzarella is more of a thick cheesy cream sauce that is spread on the tortilla. The thick sauce melts or thins out when heated and then thickens again on cooling, holding the ingredients of the quesadilla. Since we are not making a solid vegan mozzarella, no chilling and waiting is needed. You can also convert this into a melt sandwich. Add layers of the mozzarella cream to the slices, fill with the mushroom filling and grill. Yuhm!Continue reading: Vegan Mushroom Quesadilla with Cashew MozzarellaThe post Vegan Mushroom Quesadilla with Cashew Mozzarella appeared first on Vegan Richa.

Summer Squash Caviar

July 18 2019 Golubka Kitchen 

Summer Squash Caviar Summer Squash Caviar is a lovely Russian vegetable side that offers the perfect way to utilize all the summer squash and zucchini that is so abundant at this point in the summer. I’ve been overwhelmed with the beauty and variety every time I’ve made it to the farmers market lately: regular zucchini, white or yellow zucchini, yellow summer squash, two-tone zephyr squash, pattypan, etc. etc. Most of the time, I like to slice them thin and simply sauté in olive oil with salt and pepper. But I also tend to buy way more squash than I need, since they’re all so pretty and I convince myself that I have to try every kind, and this ‘caviar’ is the perfect recipe for those situations. To us, the flavor of summer squash caviar is extremely nostalgic. Growing up in the Soviet Union and Russia, it was a spread that you could without fail expect to find jarred at the store, and you could always count on the flavor to be consistently delicious. Some people made it at home, and the home recipes usually vary a bit from family to family. Generally, it involves slowly stewing summer squash/­­zucchini, tomatoes, onions, carrot, and garlic in a pan, until all the vegetables melt together, caramelize, and develop an amazing savoriness and depth of flavor. The result is delicious warm, but even better cold. It’s mostly enjoyed spread on top of bread (or sometimes bread gets dipped in it), since something magical happens when the juices of the caramelized vegetables get sopped up by a piece of bread. Most modern recipes for summer squash caviar involve a blender, but we’ve found that it’s not really needed here. Once the vegetables stew for a while, they’re soft enough to gently mash with a potato masher. And even though the store-bought summer squash caviar of our childhoods was quite smooth, we really enjoy leaving the homemade version slightly chunky. This makes the whole recipe a one-pan affair, which is always a bonus. We hope you’ll give it a go! Summer Squash Caviar   Print Serves: 2-3 cups Ingredients 2 medium tomatoes 2 tablespoons olive oil 1 yellow onion - chopped 1 medium carrot - peeled and grated sea salt freshly ground black pepper 2 cloves garlic - minced pinch of red pepper flakes 1 teaspoon tomato paste 2.2 lbs (about 3 large) summer squash and/­­or zucchini - finely cubed 1 teaspoon coconut sugar or other sugar of choice Instructions Place the tomatoes in a medium pot of boiling water for about 30 seconds, this will make it easy to remove their skins. Remove the tomatoes from the pot, let cool a little, peel off the skins and discard. Slice the tomatoes in half, scoop out all of the seeds and discard them. Finely cube the tomatoes. Warm the oil in a large pan over medium heat. Add the onion, carrot, a pinch of salt and black pepper, and sauté for 7-10 minutes, until soft. Mix in the garlic and red pepper flakes. Turn the heat down to a medium low, cover the pan, and let the vegetables stew slowly for 10 minutes, stirring periodically. Mix in the chopped tomatoes and tomato paste, cover, and let stew for another 10 minutes. Add the summer squash/­­zucchini and another pinch of salt, cover, and let stew for 30 minutes, mixing periodically. The squash should release enough water, but if the pan gets too dry, add a small splash of water to get things going. Mash the vegetables with a potato masher right in the pan, until mostly smooth with some chunks throughout. Mix in the sugar. Cover and let stew for another 10 minutes. Remove the lid, turn the heat up to medium, and let any remaining water cook off, stirring periodically. This should take 10-20 minutes. Taste for salt and adjust if needed. Let cool, transfer the caviar to an air-tight container and keep refrigerated. 3.5.3226 The post Summer Squash Caviar appeared first on Golubka Kitchen.

Easy Vegan Pesto

July 17 2019 Vegan Richa 

Easy Vegan PestoEasy and Delicious Vegan Pesto. Use with pasta, salads, over pizza, over garlic bread, roasted veggies, sandwiches, lasagna, wraps! Nut-free option. Vegan gluten-free soy-free Recipe. Jump to Recipe When there is abundance of fresh herbs, dont let them sit and spoil. Make a flavorful and easy pesto and use or freeze! A good pesto adds refreshing flavor to a simple pasta meal. It can be used in other ways too. Add to roasted veggie sandwiches, Grilled cheese sandwiches, pasta salad, grilled flatbreads/­­pizza, serve with lasagna soup and what not! This easy pesto has just a few ingredients, fresh herbs, some nuts and seeds, flavors from salt, garlic lemon and cheesy flavor from nutritional yeast(which can easily be omitted). Just process in a food processor and done!Continue reading: Easy Vegan PestoThe post Easy Vegan Pesto appeared first on Vegan Richa.

Veg Out for National Hot Dog Day with 5 Great Veggie Dogs

July 15 2019 Meatless Monday 

Veg Out for National Hot Dog Day with 5 Great Veggie DogsJuly 17th is National Hot Dog Day and the perfect time to try a delicious plant-based version of Americas classic summertime food. There are plenty of tasty meatless hot dog options available. Weve rounded up some of the most popular options, all of which are packed with tons of plant-based protein and taste.   Photo: Field Roast   Field Roast - (21 grams of protein) These hot dogs go by frankfurters and get their flavor from fresh garlic, fresh onions and Field Roasts own traditional blend of spices. Reviewers acclaim these fancy hot dogs have a texture that feels like a real meat hot dog and doesnt taste like fake meat. Do a taste test with your friends and family to see if they can tell the difference.       Photo: Tofurky     Tofurky - (17 grams of protein) Made with organic tofu and lots of flavor, this long-time veggie dog favorite has been described as having nearly the same texture as meat hot dogs but with a bit more spice. Who says tofu is bland?         Photo: Beyond Meat   Beyond Meat - (16 grams of protein) OK, a bit of a cheat. These are technically plant-based sausages, but hey, they fit on a hot dog bun. Beyond Meat is getting its fair share of press lately, and for good reason. They are popping up in global fast food chains, have tons of adoring fans and have been dominating the stock market with their recent IPO.       Photo: Lightlife     Lightlife - (7 grams of protein) Another plant-based hot dog on the list that has been around awhile. Which means people like them. And with only 50 calories per serving, they will fill you up, without weighing you down.             Photo: Morningstar Farms   Morningstar Farms - (7 grams of protein) Morningstar Farms products have been vegetarian staples for years. So theyve perfected the art of meatless cuisine. The texture for these veggie dogs is great, appealing to both vegetarians and carnivores alike. Insider tip, the hot dogs are a bit small for standard buns, so you might want to double the veggie dog fun to fill up the bun.     Let us know your fave. On June 17th post your favorite veggie hot dog using #NationalHotDogDay #MeatlessMonday and @MeatlessMonday Want more veggie inspiration? Weve got tons of plant-based recipes on our site. Check them out here. Head over to the Meatless Monday Summer Cookout Pinterest Board, where youll find plenty of tasty, plant-based BBQ ideas. The post Veg Out for National Hot Dog Day with 5 Great Veggie Dogs appeared first on Meatless Monday.

Celebrate National Mac and Cheese Day!

July 10 2019 Robin Robertson's Global Vegan Kitchen 

Celebrate National Mac and Cheese Day! Did you know July 14 is National Mac and Cheese Day? I cant think of a better way to celebrate this classic comfort food that to enjoy some delicious vegan mac and cheese. In honor of this special day, Im sharing one of my favorite recipes from my upcoming book, Vegan Mac & Cheese. In the coming weeks, Ill be providing sneak peeks of whats inside the book.  For now, enjoy this recipe for Buffalo Cauliflower Mac and celebrate National Mac and Cheese Day. And, in case you missed it....when you pre-order Vegan Mac & Cheese on Amazon, my publisher will send you free bonus recipes. Buffalo Cauliflower Mac Buffalo cauliflower has been making the rounds, so it should come as no surprise that it turns up in a mac uncheese. The cheesy, saucy macaroni is a perfect foil for the spicy hot cauliflower. Sauce: 1 large russet potato, cut into 1-inch (2.5 cm) chunks 1 large carrot, cut into 1-inch (2.5 cm) chunks 21/­­2 cups (600 ml) vegetable broth 2/­­3 cup (40 g) nutritional yeast 2 tablespoons (30 ml) tamari 1/­­2 teaspoon onion powder 1/­­2 teaspoon garlic powder 1/­­4 teaspoon salt Cauliflower: 1 head cauliflower, cored and cut into bite-size pieces Olive oil cooking spray 1 teaspoon garlic powder 1/­­4 teaspoon salt 1/­­3 cup (80 ml) hot pepper sauce, preferably Frank’s RedHot 4 tablespoons (56 g) vegan butter, melted 1 tablespoon (15 ml) apple cider vinegar 1 teaspoon paprika Macaroni: 16 ounces (454 g) elbow macaroni, or other small pasta shape   Sauce: In a medium saucepan over medium-high heat, combine the potato, carrot, and vegetable broth. Bring to a boil and cook for 15 minutes, or until the vegetables are tender when pierced with a fork. Carefully transfer the mixture to a blender or food processor. Add the nutritional yeast, tamari, onion powder, and garlic powder, and salt. Blend until the sauce is smooth. Tasste and add more salt if needed. Set aside. Cauliflower: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the cauliflower in a single layer on the prepared pan. Spray the cauliflower with cooking spray, then and sprinkle with the garlic powder and salt. Roast for 20 minutes, then transfer to a large bowl and add the hot sauce, butter, vinegar, and paprika. Stir well to coat. Return the cauliflower to the baking sheet and arrange it in a single layer. Bake for 10 minutes longer. Macaroni: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Cook the macaroni in a pot of boiling salted water until it is al dente. Drain well and return it to the pot. Stir in the reserved sauce and place the pot over low heat. Cook over low heat for a few minutes to heat through. Stir in the buffalo cauliflower and gently stir to combine. Serve hot. The post Celebrate National Mac and Cheese Day! appeared first on Robin Robertson.

45 Best Tofu Recipes! Stir-fries, Marinated, Curries, Sandwiches & More

July 8 2019 Vegan Richa 

45 Best Tofu Recipes! Stir-fries, Marinated, Curries, Sandwiches & More45 Best Tofu Recipes to Try. Stir-fries, Marinated and Baked, Curries, Pasta, Crispy Breaded Tofu, Sandwiches & More. No Bland tofu! Gluten-free Options. Delicious Vegan Tofu Recipes. Tofu is an interesting ingredient. In the initial years when we transitioned to eating vegan, I used to dislike tofu. That was probably because of the tofu I tried in restaurants which was bland or just fried and added to things. No marination, no spices or herbs. Then, I started cooking with it myself and the challenge was to see if would like tofu. Challenge accepted and then some. Try my Indian butter tofu, Orange Tofu, Cajun Baked Tofu, lemon asparagus pasta, Chili garlic baked tofu, Tofu in Amritsari sauce and then try the rest of the recipes as well. What is Tofu? Tofu is basically bean curd. It is made by curdling soy milk (milk from soybeans) and then pressing the resulting curds into blocks. The process is similar to making cheese curds from dairy milk. During transition, I didn’t particularly eat much Tofu or miss eating it. There were plenty of beans, lentils and legumes in our diet. Tofu is easily more available in restaurants and when travelling, so its a good protein to get to like. And that’s what happened when I started to prepare it in various ways. If you are avoiding soy, you can use other protein subs in most of these recipes, such as chickpea tofu, cooked chickpeas or beans, roasted veggies, seitan, meat subs etc. Most recipes have the alternatives mentioned to make them soyfree when possible.Continue reading: 45 Best Tofu Recipes! Stir-fries, Marinated, Curries, Sandwiches & MoreThe post 45 Best Tofu Recipes! Stir-fries, Marinated, Curries, Sandwiches & More appeared first on Vegan Richa.

Super Green Gazpacho

July 3 2019 Golubka Kitchen 

Super Green Gazpacho Stopping by with another refreshing recipe today. The weather’s been extra balmy lately, and somehow, icy cold smoothies have become my main source of fuel over the past week or so. Gazpacho and/­­or other chilled and pureed summer soups are basically like savory smoothies, so they fit right in! This green gazpacho recipe is such a favorite. I make variations on it all season long, always with the intention of fitting all of the green summer goodness into the blender. The result is such feel-good food that offers the best relief from the heat. This gazpacho is packed with produce, which on its own would make for a lovely, light soup. Here, the produce is accompanied by pumpkin seeds to make the gazpacho more complete and satisfying. When whirled up in the blender, the pumpkin seeds turn into a pumpkin seed milk, which contributes to the fat content and overall creaminess of the soup. Hope you’ll give this a try one day this summer :) Super Green Gazpacho   Print Serves: 2-4 Ingredients ½ cup pumpkin seeds - soaked overnight 1 avocado - pitted and peeled 1 green bell pepper - seeded and roughly chopped 1 jalape?o or serrano pepper - seeded 1-2 cloves of garlic - roughly chopped ½ of a small white onion - roughly chopped 4 baby/­­Persian cucumbers - roughly chopped 1 packed cup basil and cilantro leaves, plus more for serving juice from 1 lime 2 tablespoons white wine vinegar ¼ teaspoon cayenne or chili pepper (optional) sea salt - to taste ½ cup purified water, plus more if needed dairy-free plain yogurt - for serving Instructions Drain and rinse the pumpkin seeds very well. Combine all the ingredients, except the yogurt, in a high-speed blender. Blend on high until very smooth. Add more water if the soup seems too thick, until you achieve your desired consistency. Taste for salt and adjust if needed. Optionally, strain the soup through a fine mesh strainer. This makes it a bit smoother, but its good either way. Transfer the soup to an airtight container and refrigerate for at least an hour, until its well chilled. Serve, garnished with basil and cilantro, and topped with dollops of yogurt. Notes If you dont have time to chill the gazpacho, you can serve it with a few ice cubes per bowl, which will cool it down right away. 3.5.3226 The post Super Green Gazpacho appeared first on Golubka Kitchen.

Meal Plan Mini: Creamy Black Bean Bowls, Cauliflower Tacos, Raspberry Brownies

June 19 2019 Golubka Kitchen 

Meal Plan Mini: Creamy Black Bean Bowls, Cauliflower Tacos, Raspberry Brownies So happy to come out with another mini meal plan! This series is one of my absolute favorite things to work on. It definitely takes a lot of planning and energy, but making interconnected recipes that flow into each other is endlessly inspiring and satisfying. This kind of work reminds me that home cooking doesn’t need to be complicated to be good, that leftovers are a true gift, and that food waste is not a necessary part of life (though it’s so hard to avoid!). This mini is even more fun than usual, since it includes a wholesome treat recipe among the savory ones. The whole thing is centered around black beans – a magical ingredient that will make its way into tacos, bowls, and brownies. As usual, we walk you through some simple prep steps and provide a shopping list for all the ingredients. If you enjoy this mini, check out this more wintery black bean meal plan we did a few months ago, as well as all our meal plans. Let’s get started :) Menu - Creamy Black Bean Bowls - Refried Black Bean and Cauliflower Tacos - Black Bean Raspberry Brownie Bites *all recipes are vegan and gluten-free, see the recipes for serving sizes Shopping List (Print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan mini. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Add whatever other ingredients you’ll need for the week here, if doing shopping for the whole week. Produce - 1 1/­­2 yellow onions - 1 medium red onion - 1 head of garlic (7 cloves) - 2 jalapeno peppers - 2 limes - 1 very large or 2 small heads of cauliflower - pint of cherry tomatoes - about 4 avocados - about 6 oz fresh or frozen raspberries - 1 bunch cilantro - 1 bunch scallions Bulk and Spices - 3 cups dry black beans - 2 cups rice of choice or quinoa - 1 cup untoasted cashews - 2 tablespoons ground flax seeds - black pepper - smoked paprika - chili powder - cumin seeds or ground cumin - bay leaves Staples - sea salt - olive oil or other cooking oil of choice - coconut oil - brown rice vinegar or apple cider vinegar - tahini or other nut butter - vanilla extract - cocoa powder - coconut sugar - baking powder - hot sauce (optional) Other - corn tortillas or other tortillas of choice Basic Prep 1) Cook the beans and make the Creamy Black Beans Pot of Black Beans + Creamy Black Beans   Print inspired by the Mama Eats Ebook Ingredients 3 cups dry black beans sea salt 2 tablespoons olive oil 1 yellow onion - sliced in half 1 jalape?o - slit down the side 5 cloves of garlic - smashed and peeled 2 teaspoons smoked paprika 2 teaspoons chili powder 1½ teaspoons ground cumin freshly ground black pepper 2 bay leaves juice from 1 lime Instructions Soak the beans overnight or up to 24 hours in plenty of purified water with a splash of apple cider vinegar. Drain and rinse the beans. Place them in a large soup pot and cover them with purified water by about 2. Add a generous pinch of salt. Bring to a boil, reduce the heat to a simmer and cook, covered, for 30 minutes. Taste for doneness. If the beans are not completely soft, continue to cook until fully done. Salt at the last 10 minutes. Using a slotted spoon, remove 1½ cups of the beans to an airtight container and refrigerate until ready to make the brownies. Heat the olive oil in a medium skillet over medium heat. Add the onion halves, face down, and the jalape?o. Let sit on the heat for about 4-5 minutes, flipping the jalape?o halfway through, until the vegetables are slightly charred. Add the garlic cloves and let them get fragrant for about 30 seconds to 1 minute. Remove some water from the pot with the cooked beans, so that the beans are just covered by the water (by about 1). Add the charred onion, jalape?o, garlic, and the oil from the pan to the pot. Add the paprika, chili, cumin, another generous pinch of salt, black pepper, and bay leaves, mixing everything in. Bring the beans up to a very strong simmer over medium heat. Let simmer, with the lid askew, for 30-45 minutes, until the bean liquid has reduced and become creamy, and until the beans are buttery soft. The liquid will thicken more once it cools. Turn off the heat and mix in the lime juice. Taste for salt and pepper and adjust if needed. Remove the jalape?o, onion, and bay leaves. Remove 2 cups of the creamy beans to an airtight container, catching some of the liquid but not too much. These will be used for the Refried Black Bean Cauliflower Tacos (recipe below), so keep them refrigerated until ready to make the recipe. Use the rest of the creamy beans in the Creamy Black Bean Bowls (recipe below). 3.5.3226     2) Cook the Rice or Quinoa Pot of Rice or Quinoa   Print Serves: 6 cups Ingredients 2 cups rice of choice or quinoa sea salt freshly ground black pepper (optional) olive oil (optional) brown rice vinegar (optional) Instructions Cook the rice or quinoa according to the instructions on the package (if your rice came in a package), or any other cooking method you prefer, like in a rice cooker, etc. We like to cook our rice with a generous pinch of salt, a grind of black pepper, a glug of olive oil, and a small splash of brown rice vinegar, which makes it infinitely more flavorful. Use in the Creamy Black Bean Bowls (recipe below). 3.5.3226   3) Make the Quick Pickled Onions Quick Pickled Onions   Print adapted from Simply Vibrant Ingredients ½ cup brown rice vinegar or apple cider vinegar 1 cup warm purified water 1½ teaspoons sea salt 1 medium red onion - thinly sliced Instructions Combine the vinegar, water and salt in a large glass jar. Close the jar and shake to dissolve the salt. Add the onion and shake once again to mix. Let the onions marinate at room temperature for at least 1 hour. The onions will become more flavorful as more time passes. Store refrigerated in an airtight container for up to 1 week. 3.5.3226   4) Make the Cilantro Jalape?o Crema Cilantro Jalape?o Crema   Print Serves: about 1½ cups Ingredients 1 cup untoasted cashews - soaked in water for at least 15 minutes ½ cup purified water juice from 1 lime ¼ - ½ of a jalape?o handful of cilantro (tender stems included) sea salt Instructions Drain and rinse the cashews. Place them in an upright blender, along with the purified water, lime juice, jalape?o, cilantro, and sea salt to taste. Blend on high until smooth, adding small splashes of water if the sauce seems too thick. Taste for salt and adjust if needed. Keep refrigerated in an airtight container. 3.5.3226   5) Roast the Cauliflower Roasted Cauliflower   Print Ingredients 1 very large or 2 small heads of cauliflower - chopped into bite-sized florets olive oil or other cooking oil of choice sea salt freshly ground black pepper ½ teaspoon cumin seeds 6 scallions - sliced into ½ pieces Instructions Preheat oven too 400° F (200° C). Prepare 2 parchment-lined baking sheets. Distribute the cauliflower between the baking sheets, drizzle with oil and sprinkle with salt, pepper, and cumin seeds. Mix to coat. Place in the oven and roast for 20 minutes. After 20 minutes, flip the cauliflower on both trays and add the scallions, mixing them into the cauliflower. Roast for 10-15 more minutes, or until the cauliflower is very soft and caramelized and the scallions are slightly charred. 3.5.3226     Recipes These bowls are all about the creamy black beans, which make the best case for cooking beans from scratch. They turn out so velvety and flavorful, and you can change up the spices and aromatics based on your preferences. They’re delicious simply served over something starchy like rice or quinoa. But a few of our punchy, colorful toppings from prep day take them to that completely next level. Best part? These bowls come together in no time since you’ve done all the prep. Creamy Black Bean Bowls   Print Serves: 4-6 Ingredients about 5 cups creamy black beans (recipe above) about 6 cups cooked rice or quinoa (recipe above) quick pickled onions (recipe above) cilantro jalape?o crema (recipe above) other topping suggestions cubed avocado sliced cherry tomatoes fresh cilantro leaves sliced green onion Instructions Serve the warm creamy black beans in individually portioned bowls, over warmed rice/­­quinoa, topped with quick pickled onions, crema, avocado, tomatoes, cilantro, and/­­or green onion. 3.5.3226   We’re so obsessed with these tacos! They repurpose the creamy black beans in a refried bean scenario, which gives them a totally new life. In addition, the tortillas get loaded up with our roasted cauliflower and scallions, quick pickled onions, crema, tomatoes, cilantro, and/­­or any other toppings you like on your tacos. The result is a perfectly filling and flavorful package that we crave constantly. Refried Black Bean and Cauliflower Tacos   Print Serves: 4 Ingredients for the refried beans olive oil or other cooking oil of choice ½ yellow onion - diced sea salt ½ teaspoon chili powder 1 teaspoon smoked paprika freshly ground black pepper 2 cloves of garlic - minced 2 cups creamy black beans (from above) for the tacos refried black beans (recipe above) warmed corn tortillas or other tortillas of choice warmed roasted cauliflower and scallions (recipe above) cilantro jalape?o crema (recipe above) quick pickled onions (recipe above) cubed avocado sliced cherry tomatoes fresh cilantro leaves hot sauce (optional) Instructions to make the refried beans Heat the oil in a large skillet over medium heat. Add the onion and a pinch of sea salt, and sauté until translucent, about 7 minutes. Add the chili powder, smoked paprika, black pepper, and garlic, and mix everything in for about 30 seconds, until fragrant. Mix in the beans and let them warm through. Mash the beans with a potato masher or a fork right in the skillet, until most of them are mashed, with some whole pieces remaining throughout. Cook for an additional 2 minutes, adding small splashes of water if the beans seem too dry. Taste for salt and adjust when needed. Serve warm in the tacos. to make the tacos Spread a generous amount of black beans in the bottom of each tortilla. Top with the roasted cauliflower and scallions, dollops of crema, quick pickled onions, avocado, tomatoes, cilantro, and hot sauce, if using. Enjoy right away. 3.5.3226   We consider these brownies to be in the snacking category as opposed to being a full-on dessert. They still feel like a treat, but definitely not your most decadent treat in the world. They’re great for lunch boxes, and it’s always a good idea to keep a batch in the freezer for a wholesome dessert option. The raspberries are pretty crucial here. They contribute to the moistness of the brownies, and their tart berry flavor just goes so perfectly with the chocolatey brownies. Black Bean Raspberry Brownie Bites   Print Serves: 12 brownies Ingredients 2 tablespoons ground flax seeds 1½ cups plain cooked black beans (from recipe above) 3 tablespoons soft coconut oil, plus more for oiling the tin 2 tablespoons tahini, almond butter, or other nut butter of choice 1 teaspoon vanilla extract 3/­­4 cup cocoa powder ½ cup + 2 tablespoons coconut sugar 1 1/­­2 teaspoons baking powder pinch of sea salt about 6 oz fresh raspberries (or frozen but not thawed) Instructions Preheat oven to 350°F (175° C). Prepare a 12 hole muffin tin by oiling each hole with soft coconut oil. In a small bowl, combine the ground flax with 6 tablespoons of water. Whisk together and let sit while you prepare the rest of the ingredients. In a large bowl, mash the black beans until smooth. Add the oil, tahini/­­nut butter, vanilla, cocoa, sugar, baking powder, and salt to the bowl. Mix everything together until smooth. Fold in the flax mixture, which should be thickened to a raw egg-like consistency at this point. Carefully fold in the raspberries. You can also do all this mashing and mixing in a food processor if you prefer. Distribute the brownie mixture in the oiled muffin tin, patting it down into the muffin holes somewhat evenly. I like to use slightly dampened hands for this, but you can also use a wetted spoon. Place in the oven and bake for 25-30 minutes, until the brownies are dry to the touch on the outside and fudgy on the inside. Let cool for at least 15 minutes before removing the brownies from the pan. Keep refrigerated or frozen in an air-tight container. 3.5.3226 The post Meal Plan Mini: Creamy Black Bean Bowls, Cauliflower Tacos, Raspberry Brownies appeared first on Golubka Kitchen.

Panzanella

June 17 2019 Meatless Monday 

This classic Florentine salad of bread and tomatoes is ideal for a light summer meal. Until the twentieth century the salad was based on onions rather than tomatoes, but its evolution takes advantage of tomatoes when they’re at their best. This recipe come to us from The Meat Free Monday Cookbook by our friends at Meat Free Monday. Foreword by Paul, Stella and Mary McCartney. Published by Kyle Books. Photography by Tara Fisher. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox!   Serves 4 -  1/­­2 loaf ciabatta - 6 tablespoons extra virgin olive oil - 2 garlic cloves, 1 peeled, 1 crushed -  1/­­2 teaspoon dried oregano - 2 tablespoons good-quality red wine vinegar - 2 tablespoons freshly chopped flatleaf parsley - 1 tablespoon baby capers, drained - 6 plum tomatoes, roughly chopped - 1 small red onion, finely sliced -  1/­­2 cucumber, deseeded and cut into chunks - 2 celery stalks, finely sliced - 12 fresh basil leaves, ripped - 50g stoned black olives, halved - salt and freshly ground black   Cut the ciabatta in half and brush the cut sides with a little extra virgin olive oil. Heat a ridged grill pan or normal grill and toast the ciabatta until crisp and golden. Rub the peeled garlic clove over the cut sides of the bread, tear the bread into rough chunks and set aside. In a small bowl whisk together 5 tablespoons extra virgin olive oil, the crushed garlic clove and the red wine vinegar. Season well with salt and freshly ground black pepper and add the freshly chopped flatleaf parsley. In a large bowl, mix together the bread and baby capers, plum tomatoes, sliced onion, cucumber, sliced celery, basil leaves, and black olives, and toss with the dressing. Season to taste. The post Panzanella appeared first on Meatless Monday.

potato bites recipe | aloo bites recipe | chilli garlic potato bite

June 14 2019 hebbar's kitchen 

potato bites recipe | aloo bites recipe | chilli garlic potato bitepotato bites recipe | aloo bites recipe | chilli garlic potato bite with step by step photo and video recipe. potato based snacks are very common across india and are prepared for various purposes. having said that these are typically traditional age old recipes. but recently the market has been flooded with fusion snacks made from potatoes. potato bites recipe is one such snack served in the urban fast food joints. The post potato bites recipe | aloo bites recipe | chilli garlic potato bite appeared first on Hebbar's Kitchen.

paruppu rasam recipe | dal rasam recipe | garlic paruppu rasam

June 12 2019 hebbar's kitchen 

paruppu rasam recipe | dal rasam recipe | garlic paruppu rasamparuppu rasam recipe | dal rasam recipe | garlic paruppu rasam with step by step photo and video recipe. rasam or saaru has always been a staple food for many south indians. each state, region and also perhaps individual districts has its own traditional way of making these spicy soups. one such spicy lentil based variation is the popular paruppu rasam recipe from the tamil cuisine made with spices like pepper and coriander seeds. The post paruppu rasam recipe | dal rasam recipe | garlic paruppu rasam appeared first on Hebbar's Kitchen.

Potato and Fennel Hash Skillet

June 8 2019 Golubka Kitchen 

Potato and Fennel Hash Skillet This potato and fennel hash skillet meal makes for a very special breakfast/­­brunch, but it also works nicely as a wholesome lunch or dinner. And the leftovers taste like a really special potato salad! So it’s pretty versatile. We’re obsessed with the combination of potatoes and fennel. Potato fennel soup is a staple (maybe we should share that recipe too?), and our love for that pairing definitely doesn’t stop there. Fennel is a polarizing vegetable, but I think that mostly has to do with its crunchy, anise-forward raw form. Cooked fennel takes on a completely new life – it’s sweet and silky, with a toned down anise flavor. If you’ve never tried it, you’re in for a serious treat :) We’ll be making this whole dish on our Instagram stories later today, so you can see exactly how it comes together. The main chunk of time is dedicated to getting the fennel and potatoes golden and crispy. From there on out it’s just about topping it with all your favorite things. The caramelized fennel provides a beautiful sweetness, and the bell pepper gives this hash a crucial dose of juiciness. We included beans and spinach to make this a complete meal, but you could also omit them if you’re looking for a hash to accompany other, more filling breakfast dishes. Wishing you a nice weekend and hope you’ll give this a try

Vegan Black Bean Burgers with Guacamole and Charred Romaine Salad

June 3 2019 Meatless Monday 

These vegan gluten-free black bean burgers are perfect for busy weeknights when you need something nutritious and satisfying quickly. Ground oats give the burgers structure and amp up the fiber content. In the flavor department, weve got sweetness from a sautéed onion, smokiness from smoked paprika, and freshness from lime and cilantro. In the summer, you can serve the burgers on a crunchy purple cabbage slaw. You can also plop them on a whole grain bun with all the regular fixins. This recipe comes to us from Alex of The New Baguette. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 For the Burgers: - 3 tablespoons extra virgin olive oil, divided - 1 small yellow onion, finely diced -  1/­­2 teaspoon sea salt, divided - 2 medium garlic cloves, minced - 1 14-ounce can of black beans, drained and rinsed (1 3/­­4 cups cooked beans) -  3/­­4 cup rolled oats -  3/­­4 teaspoon ground cumin -  3/­­4 teaspoon smoked paprika -  1/­­4 teaspoon freshly ground black pepper - 2 handfuls cilantro leaves, roughly chopped - 2 teaspoons freshly squeezed lime juice   For the Guacamole and Salad: - 1 large avocado, peeled, pitted and mashed - 1 tablespoon minced red onion - 1 tablespoon finely chopped cilantro - Freshly squeezed lime juice, to taste - Sea salt, to taste - 2 small heads of Romaine lettuce, cleaned thoroughly, halved lengthwise and patted dry - About 2 teaspoons extra virgin olive oil - 1 1/­­2 cups grape tomatoes, halved   Burgers: 1. Heat 1 tablespoon of oil in a large skillet over medium-low heat. Add the onion and 1/­­4 teaspoon salt. Stir and cook until softened, about 4 minutes. Add the garlic and cook for another 30 seconds. Set aside. 2. Place 1/­­3 cup of the beans in a medium bowl and mash lightly with a fork. Set aside. Place the oats in a food processor and grind into a fine meal. Add the cumin, smoked paprika, black pepper, cilantro, lime juice, the remaining 1/­­4 teaspoon salt, the onion mixture, and the whole beans. Puree until smooth. Transfer the pureed mixture to the bowl with the mashed beans and stir to combine. 3. If you prefer thicker patties, divide the mixture into 4 pieces; for thinner patties, 5 pieces. Roll each piece between your palms and flatten into a patty. Place on a tray or platter. Wipe out the skillet where you cooked the onion and heat the remaining 2 tablespoons of oil over medium heat. Cook the burgers about 4 minutes per side, until browned and crisp, flip and cook for another 4 minutes. Serve with charred romaine salad (below) or as desired. Guacamole and Salad: 1. In a small bowl, stir together the avocado, onion, and cilantro. Season to taste with lime juice and salt. Set aside. 2. Heat a large skillet or grill pan over high heat. Lightly drizzle the cut sides of the lettuce with oil and place cut side down in the skillet, gently pressing down. Cook for 1-2 minutes, until nicely browned, then flip and cook for another minute. Transfer to a cutting board and set aside. Reduce the heat to medium and add a bit of oil to the pan. Add the tomatoes and cook for 1 minute, just until softened. Set aside. 3. Slice the lettuce into thin strips and toss in a bowl with the tomatoes, lime juice, and salt to taste. Divide the salad among 4 plates and top with burgers and guacamole. The post Vegan Black Bean Burgers with Guacamole and Charred Romaine Salad appeared first on Meatless Monday.

Buffalo Chickpea Salad Sandwich

May 30 2019 Golubka Kitchen 

Buffalo Chickpea Salad Sandwich It seems like we come back every year with a bean salad idea similar to today’s buffalo chickpea variation (see this sandwich and this salad). Beans do so well when combined with all kinds of sharp, punchy ingredients, like pickled items, herbs, and spices. Dressed up like this, they make for a flavorful and satiating component to include in sandwiches, bowls, salads, etc. They last a while in the fridge, which makes them great for meal prep and generally for thinking ahead. This buffalo chickpea version features a balance of spicy, savory, sweet, and briny. It’s especially delicious in a sandwich format, but it can definitely be enjoyed a bunch of different ways. The chickpeas are mashed and dressed with buffalo sauce, lemon juice, mustard, etc., and bulked up with pieces of roasted red pepper, olives, red onion, celery, and dried cranberries (which provide perfect little pockets of sweetness). Most of the ingredients here are pantry items for us/­­things that we almost always have in the fridge, so this type of lunch-saver is always at an arm’s reach. Maybe that’s the case for you as well? We hope you’ll give this one a try :) Buffalo Chickpea Salad Sandwich   Print Serves: around 6 sandwiches Ingredients 3 cups cooked chickpeas (2 15 oz cans) 3 roasted red bell peppers - cut into bite-sized pieces juice from 1 lemon 2 tablespoons to ¼ cup Buffalo hot sauce 1 tablespoon Dijon mustard 1 tablespoon olive oil ¼ cup olives and capers or just olives - chopped packed ¼ cup dried cranberries - chopped 1 large celery stalk - finely chopped ¼ of a red onion - finely chopped 1½ teaspoon garlic powder 1½ teaspoon onion powder handful of herbs of choice like dill, basil, parsley, chives - chopped salt and pepper - to taste Instructions Put half of the chickpeas and all of the roasted red pepper in a large bowl and mash with a masher until fairly smooth. Add the rest of the chickpeas and mash them in, leaving some pieces intact for texture. Add the lemon juice, hot sauce, mustard, olive oil, olives/­­capers, cranberries, celery, red onion, garlic powder, onion powder, herbs, and salt and pepper. Mix everything through, taste for salt and adjust if needed. You can also do all of the mixing in a food processor. Keep the buffalo chickpea salad refrigerated in an airtight container. Serve in sandwiches with fixings like lettuce, cucumber/­­tomato slices, or in salads, bowls, etc. Enjoy! Notes Buffalo hot sauce varies greatly in hotness from brand to brand, so taste as you go when you add it, until you have the desired level of heat. 3.5.3226 The post Buffalo Chickpea Salad Sandwich appeared first on Golubka Kitchen.

Summer Pesto Pasta

July 13 2019 VegKitchen 

Summer Pesto Pasta This is the simple pasta dish you need for busy weekday dinners.   Save Print Summer Pesto Pasta Serves: 2   Ingredients 250 g spaghetti 1 tbsp olive oil 2 French shallots 1/­­2 cup cherry tomatoes, halved 2 cloves garlic 1/­­2 cup vegetable broth 4 tbsp pesto salt and pepper, to taste fresh basil Instructions Boil water for the pasta. The post Summer Pesto Pasta appeared first on VegKitchen.

Green Vegetable Pad Thai

July 10 2019 VegKitchen 

Green Vegetable Pad Thai Serve this healthy Pad Thai with a mix of green vegetables and edamame. Save Print Green Vegetable Pad Thai Serves: 2   Ingredients 7 oz rice noodles 1 tbsp olive oil 1 green bell pepper, chopped 1 onion, chopped 2 cups spinach 1/­­2 cup edamame Sauce 1/­­2 cup water 2 tbsp lemon juice 2 tbsp maple syrup 1 tsp hot sauce 3 tbsp tamari sauce 1 tsp garlic powder Instructions Chop the vegetables and bring a large pot of water to a boil for the rice noodles. The post Green Vegetable Pad Thai appeared first on VegKitchen.

45 Best Tofu Recipes to Try! Stir-fries, Marinated, Curries, Sandwiches & More

July 8 2019 Vegan Richa 

45 Best Tofu Recipes to Try! Stir-fries, Marinated, Curries, Sandwiches & More45 Best Tofu Recipes to Try. Stir-fries, Marinated and Baked, Curries, Pasta, Crispy Breaded Tofu, Sandwiches & More. No Bland tofu! Gluten-free Options. Delicious Vegan Tofu Recipes. Tofu is an interesting ingredient. In the initial years when we transitioned to eating vegan, I used to dislike tofu. That was probably because of the tofu I tried in restaurants which was bland or just fried and added to things. No marination, no spices or herbs. Then, I started cooking with it myself and the challenge was to see if would like tofu. Challenge accepted and then some. Try my Indian butter tofu, Orange Tofu, Cajun Baked Tofu, lemon asparagus pasta, Chili garlic baked tofu, Tofu in Amritsari sauce and then try the rest of the recipes as well. What is Tofu? Tofu is basically bean curd. It is made by curdling soy milk (milk from soybeans) and then pressing the resulting curds into blocks. The process is similar to making cheese curds from dairy milk. During transition, I didn’t particularly eat much Tofu or miss eating it. There were plenty of beans, lentils and legumes in our diet. Tofu is easily more available in restaurants and when travelling, so its a good protein to get to like. And that’s what happened when I started to prepare it in various ways. If you are avoiding soy, you can use other protein subs in most of these recipes, such as chickpea tofu, cooked chickpeas or beans, roasted veggies, seitan, meat subs etc. Most recipes have the alternatives mentioned to make them soyfree when possible.Continue reading: 45 Best Tofu Recipes to Try! Stir-fries, Marinated, Curries, Sandwiches & MoreThe post 45 Best Tofu Recipes to Try! Stir-fries, Marinated, Curries, Sandwiches & More appeared first on Vegan Richa.

Vegan Cauliflower Pea Curry – Gobi Matar

June 22 2019 Vegan Richa 

Vegan Cauliflower Pea Curry – Gobi MatarVegan Cauliflower Pea Curry – 1 Pot Gobi Matar masala. This cauliflower peas curry gets baked in the oven. Creamy roasted flavors without standing around roasting the sauce. Vegan Glutenfree Nutfree Soyfree Recipe. Add some cooked chickpeas to make a meal. Jump to Recipe   I like hands-off meals at times and this baked Cauliflower Curry is just that Once you have the sauce blended, mix it with veggies and put it to bake and forget it.  The sauce bakes to a nice roasted creamyness and is great with a variety of veggies and beans. Cauliflower is baked for a few mins with cumin seeds and garlic. You want to bake just enough time to cook the garlic to golden. Baking too long will burn the garlic. This time will also roast the cumin seeds taking away the raw flavor. The sauce is then blended with all the ingredients in a blender. Add to the baking dish, add peas or chickpeas and bake until the veggies are cooked to preference. Garnish and serve with flatbread or grains. Easy, Quick and Delicious!Continue reading: Vegan Cauliflower Pea Curry – Gobi MatarThe post Vegan Cauliflower Pea Curry – Gobi Matar appeared first on Vegan Richa.

How to Roast Summer Vegetables

June 17 2019 Oh My Veggies 

We’ve listed the most common summer veggies here along with instructions for preparation and approximate cooking times. You can season these vegetables with salt and pepper alone, or use our suggested additions to fancy things up a little. All of these veggies should be roasted on rimmed baking sheets. We like to coat them with non-stick cooking spray or olive oil from a mister too because sometimes vegetables have a tendency to stick even after being tossed in olive oil. Most additions can be added either before or after the vegetables are done roasting, although garlic is usually best when added before, while tapenades, basil, cilantro, parsley and marinara sauce are best added after. Summer Squash (Zucchini, Crookneck Squash, etc.) Start by: Trimming ends, cutting into thick slices and tossing with olive oil, salt, and pepper. Cook at: 400 degrees for 25 minutes, stirring halfway through cooking time. Try adding: Pesto and pine nuts, fresh herbs, garlic, balsamic vinegar, sun-dried tomato tapenade. Tomatoes Start by: Cutting into 1-inch pieces and tossing with olive oil, salt, and pepper. Cook at: 375 degrees for 30 minutes, stirring halfway through cooking time. Try adding: A few pinches of brown sugar, garlic, capers, kalamata olives, […]

Carrot Hummus Crunch

June 17 2019 Meatless Monday 

Add a satisfying crunch and a little bite to hummus with this simple recipe. Make it vegan by omitting the Greek yogurt. This recipe was created by Nick Sandler and can be found in the Meat Free Monday cookbook. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 2 - 2 carrots, coarsely grated - 1/­­2 red chile, chopped - 1 teaspoon caraway seeds - 4 slices sourdough bread - hummus, to taste - 2 tablespoon Greek yogurt - cilantro, for garnish - freshly cracked black pepper, to taste   Fry 2 coarsely grated large carrots in a pan with 1 tablespoon olive oil, 2 chopped garlic cloves, 1/­­2 chopped red chile, and 1 teaspoon caraway seeds over moderate heat for 5-8 minutes, stirring frequently. Cool before using in the sandwich. Cut 4 slices of sourdough bread or slice 2 sourdough baguettes with a serrated knife along the middle so they are still connected at the back. Spread some hummus onto the baguettes, followed by the carrot mixture. Add 2 tablespoons Greek yogurt to the baguette in dollops, followed by a generous handful roughly chopped cilantro. Season with freshly ground black pepper. The post Carrot Hummus Crunch appeared first on Meatless Monday.

Vegan Gyros with Mushrooms and Tzatziki

June 13 2019 Vegan Richa 

Vegan Gyros with Mushrooms and TzatzikiVegan Gyros with Mushrooms and Tzatziki. Easy 5 Ingredient Vegan Mushroom Gyro “meat” and 5 Minute Vegan Tzatziki. Vegan Nutfree Recipe. Can be Gluten-free. Jump to Recipe Wraps and Bowls are my choice of food in Summer and these refreshing Gyros fit right in! Mushrooms are cooked with just 4 ingredients, some vegan worcestershire sauce, shawarma blend, garlic and onion. Once caramelized, they make a flavorful filling for the wraps. Add toppings of choice such as sliced onion, cucumber, tomato and some lettuce or greens. The Tzatziki takes just 5 mins and a few ingredients. Tofu, Garlic, lemon juice, vinegar, salt , dill and cucumber, process and done! Warm up the pita breads, fill up and serve. See Recipe notes to make without tofu. You can also make a bowl with toasted pita bread and the filling and toppings and tzatziki to dress. Add other dressings such as hummus. There is no added oil in the filling and the tzatziki and the recipe will be oilfree if you use oilfree flatbreads. The gyro filling is easy and so delicious with my homemade shawarma blend. You can also use seitan, soycurls or jackfruit to make the filling. Lets make a big batch of these gyros!Continue reading: Vegan Gyros with Mushrooms and TzatzikiThe post Vegan Gyros with Mushrooms and Tzatziki appeared first on Vegan Richa.

Crispy Vegan Smashed Potatoes with Chimichurri

June 10 2019 Vegan Richa 

Crispy Vegan Smashed Potatoes with ChimichurriCrispy Vegan Smashed Potatoes with Chimichurri. These Smashed potatoes are baked to a crisp and served with fresh homemade parsley chimichurri. Vegan Glutenfree Nutfree Soyfree Recipe Jump to Recipe Crispy from the outside and buttery inside is how all potatoes should be! These crispy smashed potatoes make a great side with a meal. Serve these right out of the oven with dressings such as chimichurri or pesto or just some garlic. I use yukon gold or white potatoes. They get pressure cooked (saucepan instructions are also listed), then smashed and baked. These smashed potatoes are best served fresh. If planning to make ahead, then preboil, smash and refrigerate and bake when needed. You can use various flavors and toppings with these smashed potatoes other than chimichurri, a simple basil pesto, some minced garlic and black pepper, vegan parm and garlic, tahini sauce, spices such as chili blend or cajun. Baby Potatoes work best here. But you can use regular size as well. Just slice into quarters and smash and bake!Continue reading: Crispy Vegan Smashed Potatoes with ChimichurriThe post Crispy Vegan Smashed Potatoes with Chimichurri appeared first on Vegan Richa.

Spaghetti with toasted garlic breadcrumbs and blistered cauliflower

June 7 2019 Vegan Richa 

Spaghetti with toasted garlic breadcrumbs and blistered cauliflowerEasy Spaghetti with toasted garlic breadcrumbs and blistered cauliflower. 30 Min Vegan Pasta Meal with toasted breadcrumbs and roasted cauliflower. Vegan Nutfree Soyfree Recipe Jump to Recipe I had been eyeing Mario batali’s toasted breadcrumb spaghetti when I first happened upon it. The toasty garlic and breadcrumb idea was intriguing. I changed up the process to toast the breadcrumbs and garlic together. The flavor of the mix is enhanced with some lemon zest and pepper instead of cheese. The dish gets rounded up with some blistered cauliflower that enhances the toastyness and balances the garlic and parsley. I use fresh bread for breadcrumbs in this dish as the breadcrumbs are tastier, less dry and absorb a lot more flavor. Be generous with the garlic, breadcrumbs, toasting time and parsley or other favorite fresh herb! Lets make it.Continue reading: Spaghetti with toasted garlic breadcrumbs and blistered cauliflowerThe post Spaghetti with toasted garlic breadcrumbs and blistered cauliflower appeared first on Vegan Richa.

Artichoke-Spinach Dip

May 30 2019 Robin Robertson's Global Vegan Kitchen 

Artichoke-Spinach Dip Artichoke-Spinach Dip I love anything with artichokes: grilled fresh baby artichokes are the beyond compare.  When I can’t get fresh artichokes, I satisfy my craving with frozen, jarred, or canned.  I like to put marinated artichoke hearts in salads and that the creamy and delicious artichoke-spinach dip is a longtime favorite.  In fact, Im such a fan of that dip that Ive developed a few other ways to use it such as a pasta sauce, or as a tasty filling for palmiers. First, the dip itself.  Sometimes I make it with a homemade cashew cream cheese (see Veganize It!), but more often than not, I opt for saving time and use a commercial vegan cream cheese.  The dip is quick and easy to make and can be made ahead of when you need it.  You can pop it in the oven just before serving time or do what I usually do:  heat it in a small slow cooker. Artichoke-Spinach Dip 1 (10-ounce) bag baby spinach, lightly steamed, then squeezed dry 1 cup vegan cream cheese 1 tablespoon fresh lemon juice 1/­­4 cup nutritional yeast 3/­­4 teaspoon onion powder 1/­­2 teaspoon garlic powder 3/­­4 teaspoon salt 1/­­4 teaspoon ground black pepper 2 (12 -ounce) jars marinated artichoke hearts, well drained and blotted dry Preheat the oven to 400 degrees °F. Lightly steam or microwave the spinach for 1 minute or until wilted.  Allow to cool. Combine the cream cheese, lemon juice, nutritional yeast, onion powder, garlic powder, salt, and pepper in a food processor. Blend until very smooth. When the spinach is cool enough to handle, squeeze any liquid from it and add it to the mixture in the food processor.  Add the artichokes and pulse to combine, leaving some texture. Do not over-process. Transfer to an ovenproof baking dish, and bake uncovered for 15 minutes, or until hot. Remove from the oven and let cool slightly. Serve with toasted French bread slices or your favorite crackers. Makes about 3 cups Slow Cooker Variation:  Instead of baking in the oven, transfer the dip to a small (1 quart) slow cooker and cook on High for about 2 hours, or until hot.  As a pasta sauce: To transform this dip into a great pasta sauce, simply thin it out with your favorite unsweetened plant milk until its the perfect consistency.  Then, add a little more onion powder, maybe some more nutritional yeast, and a little extra salt and pepper.  Heat until warm and toss with freshly cooked pasta.  Palmier filling: Another favorite way to enjoy the creamy goodness of artichoke-spinach dip is to use it as a filling for these light and flaky palmiers, made with vegan puff pastry, available in the freezer case of most supermarkets.  Best of all, these palmiers freeze well, so if you only need enough for a few people, you can freeze the second roll (unsliced) and thaw when needed. Artichoke-Spinach Palmiers  1 recipe Spinach-Artichoke Dip (see above) 1 package frozen puff pastry, thawed (Pepperidge Farm brand is vegan) Unfold one sheet of puff pastry onto a flat work surface. Spread half of the artichoke-spinach mixture onto the pastry sheet, spreading to within 1/­­2 inch of the edges. Roll up one long side of the dough to the middle of the dough, then roll up the other side of the dough so the two rolls meet in the center. Repeat with the remaining dough sheet and filling mixture. Refrigerate for 45 minutes. Preheat the oven to 400°F. Using a serrated knife, cut each roll into slices, slightly less than 1/­­2-inch thick. Place each slice, cut-side down, on parchment-lined baking sheets, allowing about 1-inch of space in between each slice.  Use a metal spatula to flatten the palmiers to 1/­­4-inch thickness.  Bake for 20 minutes or until golden brown. Serve warm.   The post Artichoke-Spinach Dip appeared first on Robin Robertson.

26 Vegan Bowl Recipes

May 26 2019 Vegan Richa 

26 Vegan Bowl Recipes26 Vegan Bowl Recipes to make this Summer. Vegan Buddha Bowls that make nourishing lunches and dinners and not just salad. Roasted Veggie Bowl, Baked Tofu Bowls, Taco Bowls and more. Gluten-free Soy-free Nut-free options. Summer is coming along and all I want to eat is food in bowl form for some reason. But not really salads. These bowls range from roasted veggie ful bowls with amazing dressings and sauces, noodles bowls, falafel bowls, decrontructed taco bowls. rice or grain bowls and, spiced up bowls, refreshing crunchy bowls and more. They are exciting and satisfying. Lets make some. Most are glutne-free, and have soy and nut sub options. whats your fave this season!Continue reading: 26 Vegan Bowl RecipesThe post 26 Vegan Bowl Recipes appeared first on Vegan Richa.


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