garlic - vegetarian recipes

garlic vegetarian recipes

Vegan Gluten free Pumpkin Muffins

September 20 2019 Vegan Richa 

Vegan Gluten free Pumpkin MuffinsStart the fall baking with these hearty Vegan Gluten free Pumpkin Muffins! Soft, satisfying muffins with oats, almond flour, pumpkin, spices and a pecan streusel. Vegan Gluten-free Soy-free Recipe. Jump to Recipe Fall baking has begun! Days are getting shorter, and colder and the light angles are getting sharper, I am sniffling every other day (send some turmeric miso soup!) and Pumpkin puree cans have been stacked. These hearty breakfast muffins are handy to have around for snacking. They are all things fall with pumpkin, spices and satisfying with the oats and almond in them. These muffins are gluten-free with almond and oat flours and a bit of starch. The streusel has some flour, pecans and cinnamon. Add an icing for extra moisture and serve there warm with some vegan butter. You can also bake the batter in a brownie pan for hearty breakfast bars. Add more streusel and bake until a toothpick from the center comes out clean. For regular flour muffins, try these pumpkin cream cheese stuffed muffins. Lets get baking!Continue reading: Vegan Gluten free Pumpkin MuffinsThe post Vegan Gluten free Pumpkin Muffins appeared first on Vegan Richa.

Chili Mac

September 17 2019 Robin Robertson's Global Vegan Kitchen 

Chili Mac In my new book, Vegan Mac & Cheese (which hits the shelves today!) there is a recipe for Chili Mac.  It combines two comfort food favorites (mac & cheese and chili, of course) to make one spectacularly delicious dish. Celebrate the publication of Vegan Mac & Cheese with me and make some Chili Mac!  I hope you love it and I hope you love my new book.  Be sure to post pics of recipes you make from the book and tag me so I can see what everyone is making. And if you haven’ ordered your copy of the book yet, now’s a good time. Chili Mac This is a great way to use up leftover chili. If you dont have any on hand, this recipe includes a quick chili that can be ready in minutes. This recipe is from Vegan Mac & Cheese by Robin Robertson (c) 2019, Harvard Common Press.   Chili: 3 cups (594 g) cooked lentils or (516 g) black beans, or 2 (15.5-ounce, or 425 g) cans, rinsed and drained 11/­­2 cups (390 g) tomato salsa (hot or mild) 3 tablespoons (48 g) Barbecue Sauce (page 101), or store-bought 2 to 3 teaspoons (5 to 8 g) chili powder, plus more as needed Salt, to taste Ground black pepper, to taste Sauce: 3 cups (720 ml) plain unsweetened nondairy milk 11/­­4 cups (175 g) unsalted raw cashews, soaked in boiling water for 30 minutes and drained 1/­­3 cup (20 g) nutritional yeast 2 tablespoons (30 ml) fresh lemon juice 1 teaspoon salt 1/­­2 teaspoon smoked paprika 1/­­2 teaspoon onion powder 1/­­2 teaspoon garlic powder 1/­­2 teaspoon chili powder 1/­­4 teaspoon ground turmeric Pasta: 16 ounces (454 g) elbow macaroni, or other small pasta Nonstick cooking spray, for preparing the baking dish Toppings (optional): 3/­­4 cup (47 g) crushed tortilla chips, or corn chips 1 ripe Haas avocado, peeled, pitted, and diced - To make the chili: In a saucepan over medium heat, combine all the chili ingredients. Cover the pan and cook, stirring occasionally, until heated through and the flavors are well blended, about 5 minutes. Add as much water as needed to create a sauce-like consistency and prevent the chili from sticking to the bottom of the pan. Reduce the heat to low and simmer, stirring frequently, until heated through and any raw taste from the chili powder is cooked off, about 15 minutes. - To make the sauce: In a high-speed blender, combine all the sauce ingredients. Blend until very smooth and creamy. Set aside. - To make the pasta: 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. Drain the pasta and return to the pot. - Pour the sauce over the pasta and toss to combine. - Preheat the oven to 350°F (180°C). Lightly coat a 9 × 13-inch (23 × 33 cm) baking dish with cooking spray. - Spread the pasta mixture into the prepared baking dish. Spread the chili evenly on top of the pasta. - To finish: Sprinkle the tortilla chips on top of the chili. Bake for 15 to 20 minutes, or until hot. Serve topped with the avocado. Makes 4 to 6 servings     The post Chili Mac appeared first on Robin Robertson.

Plant-Based Power Chef Charity Morgan on Fueling The Tennessee Titans with Plants

September 16 2019 Meatless Monday 

Plant-Based Power Chef Charity Morgan on Fueling The Tennessee Titans with PlantsThere are plenty of reasons to eat more plant-based foods. For NFL linebacker Derrick Morgan, who most recently played on the Tennessee Titans, the reason was clear: He wanted to become an even better athlete. [Derrick] wanted to have a competitive edge for training on and off the field, Morgans wife, Chef Charity Morgan , said. After doing extensive research on using plant-based foods as fuel, Derrick decided to fully commit to plant-based eating — cold turkey — back in 2017. His wife Charity and two young kids, soon followed his lead. Now, the whole Morgan clan eats all plant-based, all the time. But this is hardly where their plant-based story ends. The Morgans new approach to eating soon made its way onto the football field. Charity, a Le Cordon Bleu-trained professional chef, gradually transitioned her cooking style to plant-based and, with that, began to serve meals to other Tennessee Titans. For me, it was just re-educating the guys about what food looks like. Once they realized they could have lasagna, enchiladas and mac and cheese in plant-based form, they were so stoked , she said. Charity cooks up plant-based dishes for many of the players, whove found that the meals leave them energized and ready to play. A lot of them tell me they feel faster on the field, they feel more energetic , Charity said of the players, adding that many said they didnt feel sluggish like they normally do after a big lunch.  Chef Charitys recipes are always evolving, but there are a few staples she said the players request on the reg. Her plant-based truffle mac and cheese is by far the players most beloved recipe, and her tacos, which she makes with soyrizo, black beans, bell peppers, onion and garlic are another favorite.  While there is a wealth of information around plant-based eating, Chef Charity said protein is often the players first concern when they sign up for her meals. She said being an educator comes as part of her job as a chef: Once she breaks down the beneficial nutrients in foods like vegetables, lentils and legumes, she said the players worries are easily quelled. The chef labels all of the players meals clearly so they know what to expect before digging in, and every dish is protein-packed. Her Pro-Bowl, a mix of lentils, chickpeas, hemp seeds, kale and spinach, is incredibly protein-dense.  While many of the Titans have incorporated plant-based eating into their lives (and their training), not all have committed as wholly as the Morgan family has — and, as Chef Charity put it, thats completely OK. I tell people all the time, even if you start with Meatless Monday, thats great. I encourage that , she said, adding that Meatless Monday often ends up being a gateway to even more plant-based eating. People realize they create their own [unnecessary] barriers, but once they try [to eat a little less meat], they start to realize that its really not so difficult. We create our own roadblocks that dont really exist in reality, she said.  So while conventional wisdom may tell us that professional football players need a meat-heavy diet to perform their best, the real proof is in the Titans.  Learn more about plant-based athletes from the experts - check out Game Changers the movie . A UFC fighter discovers an elite group of athletes proving everything he’d been taught about protein was a lie . This documentary breaks down the stereotypes, myths and realities of protein and strength around plant-based eating for professional athletes. Check it out in your local theaters. The post Plant-Based Power Chef Charity Morgan on Fueling The Tennessee Titans with Plants appeared first on Meatless Monday.

onion sambar recipe | vengaya sambar | ulli sambar

September 10 2019 hebbar's kitchen 

onion sambar recipe | vengaya sambar | ulli sambaronion sambar recipe | vengaya sambar | ulli sambar | small onion sambar with step by step photo and video recipe. sambar recipe is a staple food of south india and are made on day to day basis. the recipe can be made with myriad choice of veggies with different type of spice mix and masala. one such simple and quick sambar recipe is onion sambar recipe or vengaya sambar recipe known for its onion and garlic flavor. The post onion sambar recipe | vengaya sambar | ulli sambar appeared first on Hebbar's Kitchen.

Baked Lentil Empanadas

September 9 2019 Meatless Monday 

Lentils, cremini mushrooms, and pimento-stuffed olives give these baked empanadas flavor to spare. This recipe comes to us from chef Jodi Taffel , one of the finalists in the Western Foodservice Show Meatless Monday Rapid Fire Challenge. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Makes 24 empanadas - 7 eggs - 1 cup yellow onion, roughly chopped - 1 cup sliced carrots - 1/­­2 cup diced celery - 8 oz sliced cremini mushrooms - 2 tbl olive oil - 1 tbl minced garlic - 2 tsp Kosher salt - 1 tsp cracked black pepper - 1/­­2 tsp paprika - 1 cup dry green lentils - 2 tsp dried tarragon - 4 cups vegetable stock - 1 cup martini olives (green with red pimentos), roughly chopped - 24 empanada wrappers - 2 tbl water, divided - 1/­­2 cup toasted garlic & avocado finishing oil   Directions 1. Submerge 6 eggs in a pot of water set over medium heat and bring to a boil. Remove from the heat, cover with a tight fitting lid and let sit 12 minutes. Remove eggs and place in an ice bath. When cool enough to touch, peel and roughly chop. 2. While eggs are cooking, set a heavy bottomed soup pot over medium heat and sauté onion, carrots, celery and mushrooms the olive oil until softened. 3. Add the garlic, salt, pepper and paprika and cook 1 additional minute, or until fragrant. 4. Add the lentils and toss with the vegetables, then add the tarragon and stock. Bring to a boil, then reduce to a simmer. 5. Simmer 30 minutes, stirring every few minutes, or until lentils are tender and all the liquid has been absorbed (if lentils are still a bit crunchy after liquid is absorbed, add another cup of stock and continue to cook until they are tender). 6. Transfer lentil mixture to a large bowl and allow to cool 15 minutes while you preheat the oven to 400 degrees. 7. Fold eggs and olives into lentil mixture. 8. Working with 1 at a time, place 3-4 tablespoons lentil mixture in the center of each empanada wrapper. Dab your finger in water and moisten all around the outer edge of the empanada wrappers. Fold empanadas in half, seal the edges with the tines of a fork, and place on a parchment or silicone lined sheet pan. 9. Beat remaining egg with remaining tablespoon of water and paint the tops of the empanadas with it. 10. Bake 30-40 minutes, or until beautifully browned. 11. Remove empanadas from the oven and pain tops with finishing oil while still hot. The post Baked Lentil Empanadas appeared first on Meatless Monday.

Sauteed Cauliflower

September 1 2019 Manjula's kitchen 

Sauteed Cauliflower (adsbygoogle = window.adsbygoogle || []).push({}); Print Sautéed Cauliflower Sautéed cauliflower is a simple and delicious side dish. This is my favorite way to serve cauliflower because its simple, quick, and delicious. Course Side Dish Cuisine Indian Keyword Bhoona Phool Gobhi, Gluten Free, Healthy, Homemade, No Onion Garlic, Phool Gobhi, Quick And Easy, Sattvic, Side Dish, Vegetarian Servings 3 people Ingredients4 cup Cauliflower cut into florets 1 1/­­2 Tbsp Oil 1/­­2 tsp Cumin seeds 3 Tbsp Yogurt 1 tsp Salt 1/­­8 tsp Black pepper 1/­­2 tsp Sugar 1 tsp Ginger juice 1 Tbsp Green chili finely chopped 1 Tbsp Cilantro finely chopped For Garnishing1 Tbsp sliced almonds few thin slices red bell pepper InstructionsIn a bowl mix the yogurt, salt, black pepper, sugar, ginger juice (shred the ginger using fine shredded and squirgreen chili, and cilantro, mix it well and keep aside. Boil cauliflower in a large pot, boil them until cauliflower crisp and tender; drain well. In a large skillet over medium heat, heat the oil. When oil is moderately hot add cumin seeds after seeds crack add cauliflowers Sauté’ the cauliflower and cook a few minutes, stirring, until it becomes lightly golden brown in color. Turn off the heat and add the yogurt mix and mix it well. Add the spice mix just before serving. Sprinkle with almonds and sliced red bell pepper The post Sauteed Cauliflower appeared first on Manjula's Kitchen.

Favorite Tomato Recipes

August 28 2019 Golubka Kitchen 

Favorite Tomato Recipes Tomatoes are everywhere right now, every color and shape imaginable, and tasting like the most concentrated sunshine. This abundance always feels a little bittersweet, knowing that they will be gone as fast as they came, and that we’ll be moving on to heartier fall fare like squashes and roots soon enough. While they last though, it’s a very good idea to incorporate tomatoes into every meal imaginable. Today we’re sharing a round-up of our favorite tomato-centric recipes that we’ve posted over the years

Sesame Noodles with Lemongrass Tempeh Crumbles

August 23 2019 Vegan Richa 

Sesame Noodles with Lemongrass Tempeh CrumblesSesame Noodles with Lemongrass Tempeh Crumbles. Tempeh is marinated then roasted to make a delicious savory crumble which is served over quick noodles dressed in sesame oil and soy sauce. Vegan Gluten-free Nut-free Recipe. Jump to Recipe I had some noodles and tempeh to use up and that’s how this quick stir fry came about. Tempeh is marinated in ginger, garlic, soy sauce, lemon grass and sesame oil. Then cooked until it is golden. The noodles are tossed with sesame oil, rice vinegar, soy sauce and some garlic and sriracha and warmed, then served with the delicious tempeh crumbles. Add some blanched broccoli, or roasted veggies to the stir fry. Add in some peanut or almond butter to the noodles for creamy noodles. Use tofu or chickpeas! Loads of options. See soy-free option in notes. Lets make this!Continue reading: Sesame Noodles with Lemongrass Tempeh CrumblesThe post Sesame Noodles with Lemongrass Tempeh Crumbles appeared first on Vegan Richa.

Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)

August 20 2019 Vegan Richa 

Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)Instant Pot Indian Cabbage and Peas! Patta Gobi subzi. This Cabbage Curry is made in a pressure cooker. Quick Cabbage stir fry side. Vegan Gluten-free Soy-free Nut-free Braised Cabbage Recipe.  Jump to Recipe This Easy Indian Cabbage stir fry is the perfect way to use up that head of cabbage sitting right there waiting to be used. Finely chopped or shredded cabbage, braised with a tempering of whole spices such as mustard seeds and flavored with garlic and turmeric. Just a few flavors meld into a delicious cabbage side that you can serve with flatbreads or rice and a side of curry or dal. Change up the whole spices to cumin seeds, add some garam masala or add some coconut and ground coriander for variation. This Indian Cabbage and peas is made in an instant pot, so you don’t need to stand around and stir the cabbage every once in a while. Stove top option is in notes. Lets make this!Continue reading: Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)The post Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi) appeared first on Vegan Richa.

Vegan Keema Madras with Red Lentils

August 2 2019 Vegan Richa 

Vegan Keema Madras with Red LentilsVegan Keema Madras with lentils. Keema is usually a minced meat dish made with combination of spices to add a complex flavor. This Keema uses red lentils. Serve this with flatbread, rice or with dosa, appam. Vegan Gluten-free Soy-free Recipe Nut-free Option  Jump to Recipe Here is another ridiculously delicious Indian meal. Indian Keema is a minced meat dish with various meats used depending on the region. North Indian Keema is cooked with spices and served with thick flatbreads. This South Indian Keema uses whole spices, poppy seeds, fennel seeds and coconut for a fantastic flavor base. The red lentils and potatoes are cooked to al dente. The spices are ground and roasted in a bit of oil, then the onion and garlic are added and cooked with the spices. The pureed tomato is then added and simmered until the sauce thickens. Then the cooked lentils are mixed in. By mixing the lentils later, the spices and the sauce get time and surface area to roast well and develop flavor. If you add lentils before the sauce has cooked, or along with the tomato to cook, the overall flavor suffers as the extra volume hinders the roasting. You can use other cooked lentils or beans and veggies of choice in this delicious sauce. As I always mention with the more involved recipes, don’t be intimidated by the spice list, and experiment with the flavor to preference. The flavors meld and get this meaty profile after sitting for a bit like most Indian recipes. Double the recipe and save a batch for the next day. This Keema Madras profile reminds me of the lamb keema being cooked in the neighborhood long ago. This one is All the meaty flavor without any meat. Lets make some!Continue reading: Vegan Keema Madras with Red LentilsThe post Vegan Keema Madras with Red Lentils appeared first on Vegan Richa.

Sticky Sesame Cauliflower Recipe

July 29 2019 Vegan Richa 

Sticky Sesame Cauliflower RecipeThis Sticky Sesame Cauliflower is a crowd pleaser! Cauliflower is battered and baked , then coated in sticky spicy sesame sauce and baked again. Serve as is or with rice or in lettuce cups. Vegan Gluten-free Nut-free Refined sugar free Recipe  Jump to Recipe When you need some sticky sweet tangy delicious sauced something, cauliflower fits right in. Cauliflower florets are tossed in a rice flour and starch batter and baked to crisp. The sticky sesame sauce uses sesame oil, garlic, ginger, soy/­­tamari, vinegar, maple syrup and some sriracha for heat for a addictive flavor profile. Brush this sticky sauce on the baked cauliflower and serve, or bake again for more sticky crispy cauliflower! Serve it over rice, by itself or in lettuce wraps! I use sesame oil in the batter and the sauce for extra sesame flavor profile. For additional protein, add in some firm tofu, seitan or soycurls with the cauliflower. Lets make this!Continue reading: Sticky Sesame Cauliflower RecipeThe post Sticky Sesame Cauliflower Recipe appeared first on Vegan Richa.

Vegetarian Biryani

July 29 2019 Meatless Monday 

This recipe comes to us from or global partners at Meatless Monday India . Their founder, Advika Gupta, says Biryani is a traditional dish usually made with chicken or lamb. However, vegetarian biryani is absolutely delicious and really wholesome! Most ingredients can be substituted depending on local availability. 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   - Ingredients: - Rice (white or basmati) - 1 cup - Oil - 2 tsp - Water - 2 cups -  - For the Paste: - Please note, these ingredients can be substituted depending on local alternatives available. - Tomato - 1, chopped - Ginger - 1, grated - Garlic - 7 pods - Green chili pepper - 1 - Onions - 1, chopped - Cinnamon - 1 stick -  - Sautéed Vegetables: - Please note, these veggies can be substituted for any local and seasonal veggies easily available in your area. - Onion - 1, chopped - Cauliflower - 1/­­3rd, chopped - Peas - 1/­­4th cup - Potato - 1, chopped - String beans - 10, chopped -  - Spices: - Cloves - 4 - Bay leaf - 1 - Coriander powder - 1/­­2 tsp -  - Garnish (optional): - Coriander leaves - 1/­­4th bunch   Directions: - Grind the paste ingredients together. - Heat the oil in a wok. Add in the cloves and sauté the onion in the wok. - Add the ground paste into the wok and fry for 5 minutes. - Add the rest of the spices and vegetables, and fry for 10 minutes. - Add the water and rice into the wok. - Let the rice and vegetables cook through. - Serve the hot biryani, garnished with coriander leaves! The post Vegetarian Biryani appeared first on Meatless Monday.

Meatless Monday Burger Recipes Perfect for Your Next Summer Cookout

July 22 2019 Meatless Monday 

Meatless Monday Burger Recipes Perfect for Your Next Summer CookoutBring on the (meatless) barbecue. Theres nothing better than hanging out with your friends and family, having a cookout, and enjoying a meal together. For your next grilling day, mix it up with tempting plant-based burgers for a lighter, but still delicious and satisfying BBQ experience. Weve collected some of our favorite meatless burger recipes to get you inspired. Whether you like grains, beans, or veggies solo, weve got you covered for a meatless and tasty cookout. Supreme Crispy Quinoa Vegetable Burgers from The Pollan Family Table Grilled Portobello Burgers from the Mushroom Council Butternut Squash Apple Burgers from Veggies Don’t Bite Chickpea Quinoa Burgers from Domestic Divas Mini Mushroom Burgers from The Mushroom Council Vegan Black Bean Burgers from The New Baguette Sweet Potato Black Bean Burger from Big Girls, Small Kitchen Try the recipes and let us know what you think! Tag us @MeatlessMonday and use #MeatlessMonday when sharing on Facebook, Twitter, or Instagram! The post Meatless Monday Burger Recipes Perfect for Your Next Summer Cookout appeared first on Meatless Monday.

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.

Quinoa Tamales with Sarza Criolla

September 9 2019 Meatless Monday 

These tamales, a variation of the popular Peruvian dish, incorporate quinoa, a staple grain of the region, and are served with sarza criolla, a Peruvian sauce of marinated onions, and topped with aji verde, a Peruvian green hot sauce. This recipe comes to us from Karla Flores-Ybaceta, Executive Chef of Mikhuna Authentic Peruvian Cuisine , and was the winner of the Western Foodservice Show Meatless Monday Rapid Fire Challenge. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox!   Makes 12 tamales - For the Dough: - 2 cups of Quinoa rinsed -  1/­­4 cup rice flour - 2 tbl salt - 1 tsp black pepper -  1/­­2 tbls turmeric or 2 tblsp aji panca paste - 2 tsp ground garlic -  1/­­4 cup grapeseed oil or oil of preference   - For the filling: - 1 tsp turmeric - 1 tsp garlic -  1/­­4 cup of grapeseed oil - 1 small size yellow onion diced - 1 medium size zucchini diced small - 1 medium size gooseneck squash diced small - 1 pint diced mini portabella mushroom - 2 roasted and diced poblano or hatch peppers   - For the Sarza Criolla: - 1 med size red onion thinly sliced and rinsed - 1 large lime - Salt to taste   - For the wrap: - Softened banana leaves - Or - Soaked corn husks   Preparation To make the dough: Cook the quinoa until soften making sure not to overcook about 15 minutes. Drain but do not rinse. In a pot heat the oil and add the turmeric or aji, and the garlic and sauté lightly being careful not to burn the garlic. Add the cooked quinoa, add the salt and pepper and continue to cook together for about 3 more minutes. Remove from heat and incorporate the rice flour.   For the filling: Heat a medium size pot and add the oil. Add the onion and sauté until translucent. Add the garlic and cook for an additional minute. Incorporate the rest of the ingredients and cook until tender but careful not to overcook. Remove from heat and allow to cool for 5 minutes. To assemble the tamales place about a 1/­­4 of a cup of quinoa in the center of the husk or banana leaf and put a spoon full of the filling in the center. Carefully wrap the husk to form the tamale and wrap them individually tightly in aluminum foil and set aside. Once all the tamales are done place them in a pot and cover them in water and place the lid on the pot. Cook the tamales for 30 minutes and remove them from the water. Allow the to rest for at least 10 minutes before serving them. To make the sarza simply put the onions in a bowl and add the salt and lime juice and allow them to cure for about 5 minutes. If you prefer to make spicy add a slice of pepper to the onions. Plate the tamale out of the wrap on a plate and top it with the sarza. Enjoy! The post Quinoa Tamales with Sarza Criolla appeared first on Meatless Monday.

Tofu 65 – Vegan Paneer 65

September 8 2019 Vegan Richa 

Tofu 65 – Vegan Paneer 65Easy Tofu 65. Tofu Paneer 65 is a spicy, sweet, savory Indian entree with influence from chinese flavors. Serve it with rice or as is. Vegan Nut-free Recipe. Gluten-free, Soy-free Options Jump to Recipe Don’t ask me why this dish is called tofu 65. There are several theories on why the sauce combination, initially used with chikin was called chicken 65. From there vegetarian versions picked up the flavors for paneer 65 and cauliflower 65(gobi 65 is in Indian Kitchen book). The flavors have influence from Chinese sweet and sour profile and southern Indian flavors for this delectable thick sauce that is spicy, savory, sweet, with hints of flavors from curry leaves and chilies. It all works! You have to try it #trustindianflavors ! Tofu is battered in a spiced curry leaf and soy sauce batter, then baked. The sauce has large slices of onion and bell pepper with ginger, garlic, soy sauce and sriracha. A bit of sweet to balance it out. Don’t like Tofu? Use Cauliflower or soy curls! Lots of substitute options in the recipe notes.Continue reading: Tofu 65 – Vegan Paneer 65The post Tofu 65 – Vegan Paneer 65 appeared first on Vegan Richa.

lahsun sev recipe | garlic sev | lasun shev | lahsun namkeen

August 29 2019 hebbar's kitchen 

lahsun sev recipe | garlic sev | lasun shev | lahsun namkeenlahsun sev recipe | garlic sev | lasun shev | lahsun namkeen with step by step photo and video recipe. namkeen or sev recipe is a basic recipe which is required in most of the indian households. it can be made in different ways with different ingredients which mainly differ in the way it is consumed. one such hugely popular evening snack recipe is the lahsun sev recipe or garlic sev which is an extension to plain sev. The post lahsun sev recipe | garlic sev | lasun shev | lahsun namkeen appeared first on Hebbar's Kitchen.

Arugula Pesto Mac UnCheese

August 23 2019 Robin Robertson's Global Vegan Kitchen 

Arugula Pesto Mac UnCheese Just a few more weeks until Vegan Mac & Cheese hits the shelves.  To make the wait a bit easier, I’m sharing a recipe from the book that’s perfect for late summer: Arugula Pesto Mac UnCheese.  In addition to a fragrant and delicious pesto, the recipe features chopped fresh tomatoes which are now in abundance.  If you’re not a fan of arugula, you can swap it for spinach or go with a more traditional all-basil pesto. BONUS RECIPES:  If you pre-order Vegan Mac & Cheese, you can receive Bonus Recipes.  Here’s how.   Arugula Pesto Mac Uncheese Makes 4 to 6 servings This recipe is from Vegan Mac & Cheese by Robin Robertson (c) 2019, Harvard Common Press. Pasta 16 ounces ziti, or other small pasta Sauce 3 tablespoons vegan butter 1/­­4 cup unbleached all-purpose flour 4 cups plain unsweetened nondairy milk, or more 1 teaspoon salt 1 teaspoon white miso paste 1 teaspoon almond butter 1 teaspoon garlic powder 1/­­2 teaspoon onion powder 1/­­2 teaspoon ground turmeric 1/­­4 teaspoon ground black pepper 1 teaspoon fresh lemon juice 1/­­2 cup nutritional yeast 1/­­2 cup Arugula Pesto (recipe follows) 1 cup chopped fresh tomatoes 1/­­2 cup Nut Parm (recipe follows) 1/­­2 cup chopped fresh basil To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until just al dente. Drain the pasta well and return it to the pot. Set aside.To make the sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute. Whisk in the milk, salt, miso, almond butter, garlic powder, onion powder, turmeric, and pepper. Cook, whisking, for 1 to 2 minutes to blend.Whisk in the lemon juice, nutritional yeast, and pesto. Add more milk or pesto to achieve desired flavor and consistency. Pour the sauce over the pasta.Add the tomatoes and toss to combine. Place the pot over low heat and cook for 2 minutes, or until the pasta is hot. Transfer to a serving dish and sprinkle with the nut parm and basil Arugula Pesto Makes about 1 1/­­2 cups Arugula makes a flavorful pesto that can also be used on pizza or in salads, dressings, or soups. Portion and freeze any leftover pesto for later use. 3 garlic cloves, crushed 1/­­4 cup toasted walnut pieces 1/­­2 teaspoon salt 2 cups coarsely chopped arugula 1 cup fresh basil leaves 2 tablespoons olive oil 1 tablespoon fresh lemon juice 1/­­4 teaspoon freshly ground black pepper Warm water, as needed In a food processor, combine the garlic, walnuts, and salt and process to a paste. Add the arugula, basil, olive oil, lemon juice, and pepper and process to a paste. If needed, add a little warm water, 1 tablespoon at a time, to reach the desired consistency. If not using right away, transfer to a container with a tight-fitting lid, cover, and refrigerate until needed.   Nut Parm 1 cup unsalted blanched almonds, or unsalted raw cashews 1/­­3 cup nutritional yeast 1/­­2 teaspoon salt 1/­­4 teaspoon onion powder Combine all the ingredients in a food processor and pulse until the mixture has a fine crumbly texture, stopping to scrape down the sides, as needed. Transfer to a shaker jar or other container with a tight lid. Store in the refrigerator. The post Arugula Pesto Mac UnCheese appeared first on Robin Robertson.

No-Cook Marinara Sauce

August 21 2019 Golubka Kitchen 

No-Cook Marinara Sauce We became obsessed with this recipe back in our raw food days and have been making it every summer since. It’s the epitome of August cooking – effortless and completely reliant on the sun-fed brightness of peak season tomatoes. This marinara goes well with zucchini noodles for a totally raw meal, but if you’re over zoodles, it’s great tossed with real pasta as well. It also makes for an amazing cold pasta salad dressing. We hope you’re enjoying these toasty days of late summer. We’ll be posting a little less frequently until September, just to soak it all in. Sending you all the love and hugs! P.S. Click here for a bonus recipe for the easiest, most satisfying Summer Curry that we posted over on Instagram. No-Cook Marinara Sauce   Print Serves: 4-6 Ingredients 3 large heirloom or beefsteak tomatoes, or the equivalent in cherry tomatoes - cut in chunks 2-3 halves sun-dried tomatoes - soaked in hot water for a few min if not oil-packed 1-2 soft Medjool dates - pits removed 1-2 garlic cloves - roughly chopped 1 tablespoon freshly squeezed lemon juice ¼ cup olive oil 1 packed cup fresh basil leaves, plus more for garnish 1-2 leaves or 1 teaspoon of fresh oregano (optional) sea salt and freshly ground black pepper - to taste more halved cherry tomatoes - for serving (optional, we love using Sun Golds here) Instructions Combine the tomatoes, sun-dried tomatoes, dates, garlic, lemon juice, olive oil, basil, oregano (if using), sea salt, and black pepper in a food processor. Process in short pulses, so as to not whip too much air into the marinara, until smooth. Taste for salt and pepper and adjust if needed. Serve the marinara over pasta or noodles of choice, garnished with more basil and halved cherry tomatoes, if using. Keep refrigerated in an airtight container for up to 4 days. 3.5.3226 The post No-Cook Marinara Sauce appeared first on Golubka Kitchen.

Asian Veggie Noodles

August 17 2019 VegKitchen 

Asian Veggie Noodles This Asian Veggie Noodles recipe creates a slightly spicy noodle dish with vegetables that is delicious and easy to prepare--perfect for a busy weeknight dinner.   Save Print Asian Veggie Noodles Serves: 4   Ingredients 1 tsp rice vinegar 2 tbsp soy sauce 1 tsp ginger powder 1/­­2 tsp curry powder salt 3 carrots, chopped in small cubes 250g vermicelli 3 tbsp sesame oil 1 red pepper, chopped in small cubes 1/­­2 cup peas 1 can baby corn 1 clove garlic, finely chopped pepper Instructions Mix rice vinegar, soy sauce, ginger powder, curry powder, and 1 pinch of salt. The post Asian Veggie Noodles appeared first on VegKitchen.

All About Vegan Mac & Cheese

August 1 2019 Robin Robertson's Global Vegan Kitchen 

All About Vegan Mac & Cheese In just over 6 weeks, my new book, Vegan Mac & Cheese will be published and I couldnt be more excited.  This was a fun book to write and the response Ive been getting about it has been tremendous. My virtual switchboard has been lighting up with questions about what kind of recipes are in the book , if any of the recipes are gluten-free or soy-free, and what is used to make the cheese component vegan. Im happy to report that there are a guide variety of ingredients used to make the recipes, so if you avoid soy, nuts, or gluten, you will be able to enjoy most of the recipes in the book, often by making a simple substitution.  For example, if you use gluten-free pasta instead of wheat pasta or using one of the vegetable-based sauces instead of one made with cashews or soy. The creamy goodness of the cheesy sauces are made in several different ways. Some are classic roux-based sauces, others are made with cashew cream, a few are made with silken tofu, and many of them are made with blended cooked vegetables. Whether you prefer your mac and cheese saucy or firm, stovetop or baked, youll find lots to love in this book, including an entire chapter devoted to “fun with mac and cheese” filled with recipes for using up leftovers (if you have any!) For a sneak peek inside the book, heres a list of the contents with recipe titles.  You can pre-order Vegan Mac & Cheese on Amazon right now and youll get it as soon as it comes out.  As a bonus, send my publisher an email with your proof of purchase and theyll send you some bonus recipes! Vegan Mac & Cheese More Than 50 Delicious Plant-Based Recipes for the Ultimate Comfort Food  Introduction: Thinking Outside the Box Chapter 1: Basic Vegan Mac & Cheese Soy-Good Mac and Cheese Free Mac Cashew Cheesy Mac Moms Baked Mac UnCheese Classy Mac and Cheese One-Pot Cheesy Mac Easy-Cheesy Pantry Mac Better-than-Boxed Mac UnCheese Chapter 2: Global Cheesy Macs Mac and Thai Käsespätzle Greek Spinach Orzo Bake Blushing Baked Ziti Italian Macaroni Pie Salsa Mac and Queso Creamy Curry Mac Noodle Kugel Bajan Macaroni Pie Berbere-Spiced Mac and Cheese Pastitsio Mac and Creole Chapter 3: Mac and Veggies Roasted Butternut Mac UnCheese Cheesy Spaghetti Squash Mac Spinach-Artichoke Mac and Cheese Rutabaga Mac and Greens Cheesy Broccoli Mac Buffalo Cauliflower Mac Arugula Pesto Mac UnCheese Asparagus Mac and Hollandaise Smoky Mac and Peas with Mushroom Bacon Brussels and Bacon Cheesy Mac Cheesy Primavera Mac Roasted Vegetable Cheesy Mac Mac and Giardiniera Roasted Garlic Mac and Cheese Bills Artichoke Mac and Chips Chapter 4: Meaty Macs Chili Mac Crabby Mac UnCheese BBQ Jack and Mac Philly Cheesesteak Mac Kids Stuff Mac n Cheese Shepherds Mac Lobster Mushroom Mac UnCheese Brat & Kraut Mac & Cheese Jerk Tempeh Mac Tetrazzini Mac Mac and Stroganoff Chapter 5: Fun with Mac & Cheese Cheesy Mac Mug Mac UnCheese Omelet Waffled Mac and Cheese Cheesy Broccoli Mac Soup Mac and Cheese Balls Cheesy Mac Muffins Mac n Cheese Pizza Mac UnCheese Quesadillas Indian Vermicelli Pudding Sweet Noodle Kugel Preorder now! The post All About Vegan Mac & Cheese appeared first on Robin Robertson.

Meat Free Cottage Pie

July 29 2019 Meatless Monday 

A meat free twist on a British classic, this hearty cottage pie gets its meatiness from the fusion of brown lentils and shiitake mushrooms. This recipe comes to us from our friends at Meat Free Monday . See below for a video with step-by-step recipe instructions! 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 – 6 For the filling: - 1 medium onion, finely chopped - 2 medium carrots, diced - 2 cloves garlic, minced or finely chopped - 250g/­­9 oz/­­1 1/­­4 cups uncooked brown lentils, rinsed and drained - 900 ml/­­3 3/­­4 cups vegetable stock/­­bouillon - 2 tsp fresh thyme or 1 tsp dried thyme - Freshly ground black pepper, to taste - 2 tbsp red wine (optional) - 2 tbsp rapeseed or olive oil - 200g /­­7 oz/­­2 cups shiitake mushrooms, cleaned and quartered (other mushrooms will be OK if you cant get these, but shiitake mushrooms work particularly well) For the topping: - 1 kg/­­35 oz/­­5 3/­­4 cups potatoes, peeled and quartered - 1 tsp plant-based margarine or olive oil - 4-5 tbsp unsweetened plant-based milk - Salt and pepper, to taste Heat 1 tablespoon oil in a large saucepan and sauté the onions and garlic until lightly browned - approx. 5 minutes. Add the lentils, stock and thyme, then stir. Bring to the boil, then reduce heat to a simmer. Continue cooking until lentils are tender (approx. 45 minutes). In the last 20 minutes of cooking, add the chopped carrots, salt, pepper and wine (if using). Add extra water if needed, to ensure the lentils dont stick to the pan. Stir and cover to allow the flavours to blend. After you have started cooking the filling, get the potatoes going by placing them in a large pan and filling with water until they are just covered. Bring to a low boil on a high heat then reduce the heat to medium. Add salt, cover and cook for about 25 minutes or until they feel soft when prodded with a fork. Once the potatoes are cooked, drain away the water then add them back to the pan ready to mash. Use a masher or large fork to mash until smooth. Add the margarine or oil and milk, and season with salt to taste. Set aside until needed. While the lentils and potatoes are cooking, heat 1 tablespoon of oil in a small frying pan and add the mushrooms. Lower the heat and cook for approx. 5 minutes. Set aside. Once the lentil/­­carrot mixture is cooked, add the cooked mushrooms to this and then transfer the filling to a large lightly greased oven-proof dish. Put the mashed potato on top of the filling, in the centre, and smooth across with a fork so it covers the filling completely. Use the fork to create a criss-cross pattern. Cook the cottage pie in the oven at 180°C/­­350°F/­­gas mark 4 for 15-10 minutes, or until it gets brown on top. Allow to cool briefly before serving. Serve with steamed broccoli, peas or a green salad. Mmm, Meat Free Cottage Pie. Get Meat Free Monday’s recipe –> http:/­­/­­bit.ly/­­1QY46ke Posted by Meatless Monday on Monday, March 14, 2016 The post Meat Free Cottage Pie appeared first on Meatless Monday.

Tofu and Mango Tacos

July 27 2019 VegKitchen 

Tofu and Mango Tacos These tacos are colorful, delicious, and perfect for summer!   Save Print Tofu and Mango Tofu Serves: 2   Ingredients 1 tsp garlic powder 1 tsp cumin ¼ tsp chili powder 1 block firm tofu, cut in small cubes 1 tbsp olive oil 1 small mango, chopped 1 green pepper, chopped 1 tomato 8 corn tortillas ½ cup red cabbage, grated 2 tbsp coriander leaves 2 limes Instructions Mix the spices together in a bowl. The post Tofu and Mango Tacos appeared first on VegKitchen.

Vegan Mushroom Quesadilla with Cashew Mozzarella

July 20 2019 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.

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.


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