gluten - vegetarian recipes

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Masala Bell Pepper Curry

Papaya recipes | green papaya salad recipe | papaya curry | papaya chips

Banana malpua recipe | kele ka malpua | malpua banana | kele ke malpua

Tofu Fresco Cotija










gluten vegetarian recipes

Gluten Free Buckwheat Waffles

October 27 2020 Vegan Richa 

Gluten Free Buckwheat WafflesThese Vegan Gluten-free Chocolate Buckwheat Waffles are a chocoholic’s breakfast dream! Light, crispy, and nutritious and made with a blend of naturally gluten-free buckwheat flour and oat flour! 7 ingredients and 1 Bowl. Wholesome, delicious and so easy to make. Vegan Glutenfree soyfree Nut-free Recipe Jump to Recipe These Chocolate Buckwheat Waffles are light, crispy, and nutritious. You will love how easy they are to throw together and how wholesome these are while still tasting super chocolatey and decadent. The unique blend of buckwheat flour and oat flour will keep you full for hours. Trust me, you will want to make a double batch!  Chocolatey, rich, and nutty as they are, these gluten-free waffles taste excellent as they are, but why not take them to the next level with some toppings? You can top these any way you like, but let me just mention that a scoop of vanilla ice cream and a drizzle of syrup is a superb choice for sure.Continue reading: Gluten Free Buckwheat WafflesThe post Gluten Free Buckwheat Waffles appeared first on Vegan Richa.

Members Only Vegan Meatloaf

October 25 2020 Isa Chandra Moskowitz 

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

Cajun Chickpea Fries with Cilantro Jalape?o Lime Dip

October 24 2020 Vegan Richa 

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

Masala Bell Pepper Curry

October 22 2020 Manjula's kitchen 

Masala Bell Pepper Curry (adsbygoogle = window.adsbygoogle || []).push({}); Print Masala Bell Pepper Curry Masala Bell Pepper Curry, which is a Hyderabadi-style dish. Hyderabad dishes are very spicy and aromatic. For me, bell pepper curry represents these dishes well. I wanted to do a recipe for a side dish for a more formal get together. I happened to have some extra bell peppers in my fridge, so I decided to experiment with those. Since this is a dish for a party, I wanted the gravy to be spicy and rich. Of course, I had to try out variations of this recipe a few times to balance the flavor. This dish has a complex flavor. The nuttiness of the cashews, sesame seeds, and coconut blends perfectly together. The gravy for this dish is also very versatile. You can also make a variety of dishes with this gravy. You can try adding potatoes or paneer with this gravy base, comes out delicious. Bell Pepper Masala Curry is very aromatic and delicious, in addition to being vegan and gluten-free. If you enjoy hot and spicy food, indulge yourself with this dish! It pairs excellently with naan, puri, or plain white rice. Enjoy! Recipe will serve 4. Course Main Course Cuisine Indian Prep Time 10 minutes Cook Time 30 minutes Servings 4 people Ingredients2 medium size green bell pepper cut into bite size pieces Spice Mix1 tsp oil 1/­­4 cup broken cashews 1 Tbsp sesame seeds 1 Tbsp coriander 1 Tbsp coconut powder Gravy1 1/­­2 cup chopped tomato I used 3 medium size tomatoes 1 Tbsp ginger cut into small pieces 1 Tbsp chopped green chili 2 Tbsp oil 8 fenugreek seeds methi dana 1 tsp cumin seeds jeera 1/­­4 tsp turmeric haldi 1/­­8 tsp asafetida hing 1 tsp red chili powder lal mirch 1/­­2 tsp sugar 1 tsp salt 1/­­2 tsp garam masala InstructionsCut the bell peppers in half and remove the core and discard and cut them in bite size pieces. In a pan, heat 1 teaspoon oil. Add cashews, sesame seeds, coriander seeds, and on a low flame, stir fry them for about 2 minutes. Turn off the heat and add coconut stir together. After the mix comes to room temperature blend the mix using about 1/­­4 cup of water and make it into a paste and set aside. Blend tomatoes, ginger, and green chili into a paste. Set aside. Use the same frying pan, heat the oil on medium heat, oil should be moderately hot. Add cumin seeds, fenugreek seeds and asafetida stir for a minute add tomato paste. Add turmeric, salt, sugar, and red chili powder. Stir fry for about 2 minutes, oil will start separating. Add the spice paste and cook for 2-3 minutes stirring. The spice mix will start to leave the oil. Add bell pepper stir and 1-1/­­2 cups of water and bring the gravy to boil. Lower the heat to medium low and let it simmer for about 6-8 minutes. Until bell pepper is tender. Gravy will thicken as it sits, if needed add more water. Sprinkle the garam Masala and cover the pan. Bell pepper curry is ready to serve. I like to serve this with Naan, or over plain rice. The post Masala Bell Pepper Curry appeared first on Manjula's Kitchen.

Quesadilla with Walnut Taco Meat

October 7 2020 Vegan Richa 

Quesadilla with Walnut Taco MeatVegan Walnut Taco Meat Quesadillas are a super easy and quick plant-based dinner or lunch that is perfect for all fans of Tex Mex Cuisine! Can be made gluten-free + nut-free option included. Jump to Recipe Love Tex Mex Food? Try my vegan Quesadilla’s with Walnut Taco Meat If you are a busy person and always looking for new quick and easy vegan meal ideas then definitely bookmark these Vegan Quesadillas with walnut taco meat. Trust me, that vegan walnut taco meat is going to be your new go-to! Something about that mix of walnuts, chickpeas, sun-dried tomatoes and spices just makes it super addictive! The meat mixture comes together super quickly using a food processor, no cooking needed!  And you don’t have to stop at quesadillas. Make lots and use for making vegan burritos or tacos. It is also a great addition to all kinds of bowls.Continue reading: Quesadilla with Walnut Taco MeatThe post Quesadilla with Walnut Taco Meat appeared first on Vegan Richa.

Easy Gluten-Free Vegan Vanilla Cake

September 21 2020 VegKitchen 

This recipe makes an Easy Gluten-Free Vegan Vanilla Cake that tastes great served with your favorite frosting, all-fruit preserves, or even sliced fruit. Contributed by Kim Lutz, from Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes* (Sterling, (C)2011). The post Easy Gluten-Free Vegan Vanilla Cake appeared first on VegKitchen.

Spicy Bbq Cauliflower Salad Bowl

September 12 2020 Vegan Richa 

Spicy Bbq Cauliflower Salad BowlThis Spicy BBQ Cauliflower Salad Bowl is a medley of exciting textures and bold flavors, and so fun to eat! Oven-roasted sweet, spicy and smokey cauliflower on a bed of iceberg, apples, pecans, drizzled with creamy Vegan Ranch. Vegan, gluten-free, soy-free recipe. Jump to Recipe Just in case you cannot decide what to make for lunch today, give this BBQ Cauliflower Salad Bowl a try. Its sweet, smoky, and spicy, a little creamy, a little crispy  – you will see it has got something for everyone! A delicious  vegan oven-roasted cauliflower bowl that makes for an easy, flavorful salad and that is filling enough to be served as a main!Continue reading: Spicy Bbq Cauliflower Salad BowlThe post Spicy Bbq Cauliflower Salad Bowl appeared first on Vegan Richa.

No Bake Vegan Snickerdoodle Bites

August 18 2020 Vegan Richa 

No Bake Vegan Snickerdoodle BitesThese healthy vegan snickerdoodle bites taste just like a holiday cookie but are actually good for you. Just 6 ingredients and 10 mins.  The perfect easy and kid-friendly snack for anyone in need for some energy on-the-go! Grain-free option included. Jump to Recipe These Vegan Snickerdoodle Energy Bites are the perfect thing to have on hand anytime. But especially around fall and winter when youre really craving a holiday cookie but dont actually want to deal with 1, baking and 2, all the cookie-snacking consequences (hello sugar coma). Because these simple vegan snacks are made from wholesome plant-based ingredients only - no added refined sugar, gluten, or oil- they are a festive treat Im happy to enjoy anytime and kids love them too.Continue reading: No Bake Vegan Snickerdoodle BitesThe post No Bake Vegan Snickerdoodle Bites appeared first on Vegan Richa.

Jalape?o Popper Chickpea Salad Sandwich

August 12 2020 Vegan Richa 

Jalape?o Popper Chickpea Salad SandwichThis Jalapeno Popper Chickpea Salad Sandwich recipe combines two favorites into a new exciting lunch sandwich! Protein-rich chickpeas and veggies tossed with a creamy tofu dip, with a bit of a kick thanks to both pickled and fresh jalapenos!  Jump to Recipe I love Jalape?o Popper anything: Apart from classic Vegan Jalape?o Poppers  I already have Jalape?o Popper Dip, Jalapeno Popper Pizza, and this Tempeh Scramble Wrap recipe with Jalape?o Popper Dip. So yes, I have a thing for Jalape?o Poppers. Here’s my new favorite spin on this crowd-pleasing appetizer! Jalape?o Popper Chickpea Salad – a quick, easy, and flavorful vegan lunch sandwich that you can prep ahead and pack for an epic office lunch all week. The whole flavor of jalape?o popper in a simple sandwich that is healthy and packed with plant-based protein. I like to use both fresh and pickled jalapeno peppers for the chickpea salad recipe for double the jalapeno flavor but you can add a bit less if you cannot handle a lot of heat.Continue reading: Jalape?o Popper Chickpea Salad SandwichThe post Jalape?o Popper Chickpea Salad Sandwich appeared first on Vegan Richa.

Easy Vegan Chocolate Fudge Recipe

July 27 2020 Vegan Richa 

Easy Vegan Chocolate Fudge RecipeThis easy vegan chocolate fudge recipe is made with just 3-ingredients. All you need is chocolate, sun butter or nut butter, and maple syrup. Gluten-free, refined sugar-free, nut-free Option  Jump to Recipe Lovers of all things chocolate, you are going to love this super-quick and easy vegan chocolate fudge recipe! Its perfect for sharing, for keeping it all to yourself, or for gifting it to friends and family! The fudge most of us grew up with calls for sticks of butter and melted chocolate chips stirred into condensed milk. And takes hours to make. This vegan fudge gets you your fudge fix all without all that and takes just minutes!! Plus it might just be the best fudge youre ever going to have! Feel free to enjoy every last bite of this vegan chocolate fudge without any guilt or second-guessing.  Squeals of delight are guaranteed! This vegan chocolate fudge recipe is naturally gluten-free.  Its also naturally-sweetened.Continue reading: Easy Vegan Chocolate Fudge RecipeThe post Easy Vegan Chocolate Fudge Recipe appeared first on Vegan Richa.

Vegan and Gluten-Free Almond Thumbprint Cookies

July 20 2020 VegKitchen 

Vegan and Gluten-Free Almond Thumbprint Cookies These Vegan and Gluten-Free Almond Thumbprint Cookies are as simple to make as they are beautiful. Use any flavor of preserves youd like in this recipe. I happen to really love the amber glow of the apricot preserves. The post Vegan and Gluten-Free Almond Thumbprint Cookies appeared first on VegKitchen.

Vegan Malai Kofta Recipe ( Baked or Pan-Fried)

July 5 2020 Vegan Richa 

Vegan Malai Kofta Recipe ( Baked or Pan-Fried)This Restaurant-Style Vegan Malai Kofta recipe is the ultimate Indian comfort food. Picture crispy potato and chickpea dumplings in a creamy, spiced Indian gravy that will make your tastebuds sing! Soyfree. Glutenfree option. Nutfree option. Jump to Recipe Malai Kofta! If you’re a fan of Indian cuisine and this isnt one of your top 5 Indian dishes you probably just have not tried it yet. What is Malai Kofta? Malai Kofta is a special occasion dish that has its origins in northern India. Kofta are meatballs, and there are variations of them – some from the Balkans and the Middle East, others coming from South Asia. In India, they are typically vegetarian for malai kofta, made with potatoes and paneer cheese. Malai simply means cream. So creamy meatballs. In this recipe, we make easy swaps for all non-vegan ingredients using potatoes and chickpeas as a base for the “meatballs”  or “vegan kofta”. The result is the most delicious, richest tasting, better-than-restaurant style vegan malai kofta. This vegan malai kofta will quickly shoot up to one of your favorite dishes. Malai (cream) gravy is super rich, so the best substitute for it is cashew cream. We also add some plant-based milk to the gravy but you can use water instead of the milk and it will still be quite creamy. The acidity in the tomatoes helps to balance the heat of the chili powder, ginger and cayenne. There are several variations of this recipe and you can make it with all the spices for a really elaborate process or shorten it like this one with a few spices and garam masala. This recipe is adapted from my cookbook version which is completely Nutfree in the book.Continue reading: Vegan Malai Kofta Recipe ( Baked or Pan-Fried)The post Vegan Malai Kofta Recipe ( Baked or Pan-Fried) appeared first on Vegan Richa.

Vegetable Biryani (Instant Pot)

June 5 2020 Manjula's kitchen 

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

Vegan Pizza Snack Bites

May 28 2020 Vegan Richa 

Vegan Pizza Snack BitesWith these easy Vegan Pizza Bites, you get all of the delicious flavors of pizza in bite-size form. These pizza snack balls are grain-free and gluten-free, made with almond flour and sun-dried tomatoes. Jump to Recipe Pizza Bites you guys. Think of these as whole pizzas that can be popped into your mouth in a single bite! If that sounds like fun to you, stay with me. If youre anything like me, then even just the slightest smell of pizza makes your mouth water! I mean, there’s a reason why I have a whole section on the blog dedicated to vegan pizza recipes. But I found a way to have the whole world of pizza happen in your mouth without the whole process of making the crust, sauce, cheese and all. Enter this healthy pizza bite recipe. All the flavors of freshly baked pizza in a bite! Most snack bites end up being sweet (dates, nutty, chocolate etc) . These pizza bites are savory cheesy and once you eat one, you cant stop!Continue reading: Vegan Pizza Snack BitesThe post Vegan Pizza Snack Bites appeared first on Vegan Richa.

Mexican Refried Beans and Salsa

October 17 2020 Manjula's kitchen 

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

Grilled Veggie Healthy Bowl (Air Fryer Recipe)

September 24 2020 Manjula's kitchen 

Grilled Veggie Healthy Bowl (Air Fryer Recipe) (adsbygoogle = window.adsbygoogle || []).push({}); Print Grilled Veggie Healthy Bowl "Grilled Veggie Healthy Bowl" is inspired by my daughter-in-law, who enjoys light, fresh, and healthy meals. She suggested I do this video after trying my recipe out. It's hard to believe something this healthy makes such a delicious and filling meal! In this recipe, I grilled asparagus, broccoli, bell pepper, zucchini, and cherry tomatoes. I then toss the grilled veggies with spiced chickpeas and a homemade ginger dressing. The ginger dressing definitely adds a kick to the flavor. This bowl is also pleasing to the eyes as it's filled with colorful vegetables and the chickpeas add some texture, in addition to protein! This dish vegan and gluten-free. This makes for a great lunch. Or you can serve this as a side dish or make a wrap using tortillas or flatbread. Recipe will serve 2 people. Course Salad Cuisine Indian Keyword Air Fryer Recipe, Diabetic, Gluten Free, Grilled Vegetables, Healthy, Healthy Bowl, Healthy Lunch, Home Made, Low Cholesterol, Lunch Box Meal, Masala Chola, Refreshing, Salad, Spicy Chickpea, Vegan Prep Time 10 minutes Cook Time 15 minutes Servings 2 people IngredientsFor Chickpeas15 ounce can of chickpeas 2 tsp oil 1/­­2 tsp salt 1/­­2 tsp roasted cumin seed powder 1/­­8 tsp black pepper 1 tsp finely chopped green chili 1 Tbsp shredded ginger 1 tsp lemon juice Vegetables8 cherry tomatoes 1/­­2 zucchini cut in four length wise 1/­­2 red bell pepper quartered seeds and ribs removed 1/­­2 yellow bell pepper quartered seeds and ribs removed 6 florets of broccoli 10 asparagus trimmed Use the vegetables to your choice Dressing1 Tbsp vinegar I am using rice vinegar 1 Tbsp lemon juice 2 Tbsp olive oil 1 tsp sugar 1/­­2 tsp salt 1/­­4 tsp black pepper 1 Tbsp ginger juice InstructionsPrepare the dressing mix all the ingredients together, vinegar, lemon juice, olive oil, sugar, salt, black pepper, and ginger juice set aside. You can prepare the dressing even a few days earlier. This is my go-to dressing and I make this extra, so it is always ready. Grilling the Vegetables: preheat the air fryer at 350-degree F. Spread the vegetables evenly on a tray, spray lightly with oil. Air fry for about 6 minutes. If you dont have air fryer grill the veggies in the oven or on the stove. Prepare the chickpeas, while vegetables are roasting, rinse the chickpeas few times changing the water. In a frying pan heat, the oil moderately, add chickpeas, stir fry for about 3 minutes. Chickpeas will catch some color. Add roasted cumin seed, black pepper, green chilies, ginger, and lemon juice cook and stir fry for about 2 minutes stirring occasionally, set aside. Chickpeas also can be prepared in advance. Toss the vegetables and chickpeas together and drizzle the dressing. NotesDo not overcook the vegetables, otherwise the vegetables will become too soft or mushy and will lose the colors. The post Grilled Veggie Healthy Bowl (Air Fryer Recipe) appeared first on Manjula's Kitchen.

Vegan White Cake (Eggless vanilla cake)

September 17 2020 Vegan Richa 

Vegan White Cake (Eggless vanilla cake)The best and easiest Vegan White Cake recipe ever! Filled with raspberry preserves and topped with coconut whipped cream, this is a super pretty vegan vanilla layer cake thats perfect for a special occasion. Gluten-free & Oil-free options included! Jump to Recipe If you’re looking for a simple yet elegant vegan layer cake that is perfect for a birthday, or dinner party, this vegan white cake is a good one to try. No matter the occasion, this one will fit the bill! You can keep it simple by just filling the layers with some store-bought raspberry jam and topping it off with some coconut whipped cream for a summer cake or make it fancy and frost it with a sugar frosting or  cashew cream frosting plus sprinkles for a birthday cake! This vegan white cake is light and fluffy, spongey, and perfect and that without any egg or egg-replacer such as aquafaba.Continue reading: Vegan White Cake (Eggless vanilla cake)The post Vegan White Cake (Eggless vanilla cake) appeared first on Vegan Richa.

Blueberry Muffin Overnight Oats (vegan)

August 24 2020 Vegan Richa 

Blueberry Muffin Overnight Oats (vegan)Blueberry muffin fans – these Vegan Blueberry Muffin Overnight Oats are for you! A fun and delicious breakfast that is easy to make ahead of time – perfect for a busy morning! Glutenfree, Nutfree option Jump to Recipe Overnight Oats are a total lifesaver for busy mornings and while the base is always the same – chia seeds, oats and plant-based milk- , you can come up with endless flavor variations. Have you tried my Samoa Cookie Overnight Oats or my Mango Overnight Oats? Or the Tiramisu overnight oats! So good! Just when you thought I couldnt come up with another overnight oat recipe variation, these Blueberry Muffin Overnight Oats made their entry. These easy vegan blueberry overnight oats are so delicious I could have them every day.Continue reading: Blueberry Muffin Overnight Oats (vegan)The post Blueberry Muffin Overnight Oats (vegan) appeared first on Vegan Richa.

Chickpea Zucchini Farinata with Cabernet-Red Onion Jam

August 17 2020 VegKitchen 

Chickpea Zucchini Farinata with Cabernet-Red Onion Jam In Liguria, they call it farinata, in Provence, they call it socca. In both cases, its a Mediterranean pancake made with garbanzo flour, so its not just luscious, its gluten-free. This recipe spices up the basic chickpea farinata by adding zucchini. The post Chickpea Zucchini Farinata with Cabernet-Red Onion Jam appeared first on VegKitchen.

Baked Rigatoni with Vegan Meat Sauce

August 2 2020 Vegan Richa 

Baked Rigatoni with Vegan Meat SauceVegan Baked Rigatoni is an easy weeknight meal the whole family will love! This comforting one-dish pasta is made with rigatoni, lentil bolognese, and cheesy tofu mozzarella topping. Gluten-free & soy-free &  Nut-free options.Jump to Recipe Youre going to love this recipe for Vegan Baked Rigatoni! Its basically a lazy lasagna! Absolutely perfect for when company comes over and you want to please everyone, vegans and carnivores alike. super easy to make this as a busy weeknight dinner because its so quick. It can be made gluten-free if needed or whole grain. For that cheesy topping I went with non-dairy tofu mozzarella cheese which is just blended up tofu and is quick and easy and creamy! You make it in the blender and it takes just seconds to make. For the “ragu” I went with a simple vegan lentil bolognese that is basically just marinara, lentils, Italian herbs! DONE. How easy is this?Continue reading: Baked Rigatoni with Vegan Meat SauceThe post Baked Rigatoni with Vegan Meat Sauce appeared first on Vegan Richa.

Black Bean Quinoa Burgers

July 22 2020 Vegan Richa 

Black Bean Quinoa BurgersThese Cajun Spiced Black Bean Quinoa Burgers are a healthy vegan burger loaded with plant-based protein! 7 ingredients! So easy to make and can be enjoyed with all of your fave toppings! No added oil + nut-free option + Glutenfree option Jump to Recipe Fire up the grill- it’s bbq and burger season and I have something for you that might save summer. Smoky, spicy black beans, and quinoa burger patties that are everything a veggie burger should be. We are talking moist and tender on the inside and crispy on the outside and no, that will not fall apart! Continue reading: Black Bean Quinoa BurgersThe post Black Bean Quinoa Burgers appeared first on Vegan Richa.

Vegan Tofu Katsu Curry

July 15 2020 Vegan Richa 

Vegan Tofu Katsu CurryCurb your Japanese take-out cravings with this easy homemade vegan tofu katsu curry recipe! Crispy panko breaded tofu in a creamy, mildly spiced curry sauce. Serve with rice and pickled veggies. GF option, Nutfree. Jump to Recipe Meet one of my all-time favorite vegan tofu recipes, – Japanese inspired Tofu Katsu Curry! A vegan spin on a traditional Japanese dish that is fairly straight forward, and loved by everyone. Vegan katsu curry is a bit of a special treat of golden crispy, breaded tofu served with a rich and fragrant curry sauce. The mild sauce is probably my favorite part of this Japanese Curry! In my opinion, you can never have too much sauce, especially when it tastes this good. It is a beautiful mix between sweet & spicy with a bold flavor thanks so garam masala and curry powder. To keep things authentic, you can serve the breaded tofu over sushi rice but really any rice will do. And yes, cauliflower rice would be a great alternative if you want to keep things low cal. Instead of making a separate milk and flour mixture for breading I use the curry sauce itself to coat the tofu which is then breaded and then pan fried or grilled! Shorter and simpler. Continue reading: Vegan Tofu Katsu CurryThe post Vegan Tofu Katsu Curry appeared first on Vegan Richa.

Sweet Potato No Yeast Cinnamon Rolls

June 22 2020 Vegan Richa 

Sweet Potato No Yeast Cinnamon RollsThese easy no yeast cinnamon rolls feature sweet potato puree which makes them the fluffiest, most pillowy homemade vegan cinnamon buns youll ever make.  No dough-punching & no long waiting for the dough to rise! Jump to Recipe Cinnamon buns make all mornings better.  We all know that! But if I told you you can take the old cinnamon roll to the next level, by adding some sweet potato? Would you trust me and try it? I hope you do, because boy these Sweet Potato Cinnamon Rolls! SO GOOD! Plus these are no-yeast cinnamon rolls – vegan and no hour-long waiting around for the dough to rise. Now, we dont naturally think of sweet potatoes as a dessert ingredient  – or sweet breakfast treat –  but let me tell you, there are so many ways to incorporate them into your breakfast routine. On the blog, I already have a bunch of sweet breakfast treats using sweet potato puree, like my famous sweet potato blondies, this sweet potato bread, or this sweet potato crumb bread. Other than flavor, there are many more reasons why adding sweet potatoes to your vegan baked goods is a good idea. First of all, sweet potato puree gives the rolls this gorgeous yellow-orange color. Secondly, it makes the texture of the dough somehow more soft and almost flaky! These rolls literally melt in your mouth. Truly amazing.Continue reading: Sweet Potato No Yeast Cinnamon RollsThe post Sweet Potato No Yeast Cinnamon Rolls appeared first on Vegan Richa.

Vegan Za’atar Spiced Chickpea Burger Recipe with Spicy Caramelized Onions

June 4 2020 Vegan Richa 

Vegan Za’atar Spiced Chickpea Burger Recipe with Spicy Caramelized OnionsA Chickpea Burger recipe that is crispy, packed with plant-based protein, fragrantly spiced with Zaatar. Pair this winning veggie pattie with your favorite burger bun, spicy caramelized onions, and Tahini Dill Sauce! Nutfree Jump to Recipe Chickpeas. They are perfect in so many ways - high in protein and fiber, soft yet starchy in texture and incredibly versatile! Throw them in hummus, roast them until crispy and pile them on top of a salad, stir them into a pilaf or bake them into brownies – or make these zaatar spiced chickpea burgers. Fragrantly spiced, perfectly nutty and deliciously savory. Their deliciousness alone is a good reason to make these vegan burger patties but I also would like to point out that these are wonderfully filling and protein-packed to boot.Continue reading: Vegan Za’atar Spiced Chickpea Burger Recipe with Spicy Caramelized OnionsThe post Vegan Za’atar Spiced Chickpea Burger Recipe with Spicy Caramelized Onions appeared first on Vegan Richa.

New Ebook: Weeknight Magic Vol. 1

May 27 2020 Golubka Kitchen 

New Ebook: Weeknight Magic Vol. 1 Our new ebook is here! It’s a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of the meals within. We’ve been working on this project since last summer, and it’s so exciting to finally share it with you. We spent a lot of time putting every recipe through a weeknight filter, streamlining the ingredients and techniques and much as possible without sacrificing flavor. We are in love with every recipe, and we hope that they’ll bring some ease and joy to your weeknight dinners and beyond. You can check out a few sneak peek photos from the ebook, plus the full recipe index below. Click Here to Buy Recipe Index *all recipes are vegan and can be gluten-free if needed - Staple Red Lentils with Crispy Coconut and Chili Oil - Creamy Tomato Pasta - Baked Tofu with Crispy Kale - Cauliflower, Tomato and Chickpea Stew - Portobello and Red Lentil Bolognese - Sweet Potato Nachos - Cauliflower Caesar Salad with Chickpea Croutons - Weeknight Chili - Zucchini Mac & Cheese - Zaatar-Roasted Vegetables and Chickpeas with Tahini Sauce - Saag Tofu - Quinoa Pilaf with Lemony Green Beans - Cold Nut Butter Noodles - Maple-Mustard Baked Tempeh and Broccoli Bowls - Brothy Coconut Turmeric Noodles - Ratatouille-ish Summer Stew - Creamy Polenta with Smoky Mushrooms and Chickpeas - The Coziest Rice and Beans - Braised Lentils with Mushrooms, Leeks and Potatoes - Minestrone with Rosemary Walnuts - Coconut Rice - Coconut Bacon - Knife Salsa Verde - Cashew Crema - Cheesy Cashew Dust Click Here to Buy The post New Ebook: Weeknight Magic Vol. 1 appeared first on Golubka Kitchen.


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