healthy - vegetarian recipes

Try it! You will enjoy it!

Recipe | Kale & Sweet Potato Quesadillas

Bhapa doi recipe | steamed yogurt pudding | bengali yogurt sweet recipe

Hemp-Mus

Singapore Mei Fun










healthy vegetarian recipes

Vegan Red Lentil Sweet Potato Curry

March 31 2020 Vegan Richa 

Vegan Red Lentil Sweet Potato CurryThis creamy Thai inspired Vegan Red Lentil Sweet Potato Curry features red curry paste, healthy coconut milk and plenty of veggies. It’s all made in just one pot, gluten-free and perfect as a quick weeknight dinner! Nothing better than ending a long workday with a good book and a bowl of something cozy and comforting like this red lentil sweet potato curry. It’s easy to put together, it’s got that thick and creamy texture that coats the spoon just perfectly and has just the perfect balance of sweetness, acidity, and spiciness. We have sweet potato or potato and red lentils, both of which are hearty but wont weigh you down, and they are swimming in a creamy fragrant coconut milk broth thats rich with Thai red curry paste and spicy ginger. I think this might just be the ultimate vegan red curry! This red lentil sweet potato curry needs only 1 Pot, can be made ahead of time and is freezer-friendly. Weeknight dinner win and also naturally gluten-free!Continue reading: Vegan Red Lentil Sweet Potato CurryThe post Vegan Red Lentil Sweet Potato Curry appeared first on Vegan Richa.

Avocado Paratha

March 30 2020 Manjula's kitchen 

Avocado Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Print Avocado Paratha Avocado Paratha, these days I'm spending a lot of time at home, so I decided to experiment in the kitchen. I had one extra avocado left after making some guacamole dip. Avocados seem to be very popular these days most often served as "Avocado Toast". I decided to put an Indian twist and use the extra avocado in delicious flavorful parathas. It actually turned out great and I enjoyed, but I think it needed a few tweaks. I added some extra spices and it turned out even better. Avocados have many health benefits, including being a "healthy" fat and they taste great! I like to serve Avocado Parathas as a snack with tea. It can also be served with any gravy-based dish; however, I think its complemented perfectly with "Aloo Tamatar" or "Spinach Raita". This is also a satisfying lunch box meal. This recipe will serve 3. Course Breakfast Cuisine Indian Keyword Avocado Pancake, Avocado Roti, Bread, Chapati, delicious, Easy Cooking, Guacamole Bread, Healthy, Homemade, Jain Food, Lunch Box, Main Meal, Onion Garlic Free Cooking, Roti, Side Dish, Swaminarayan, Teatime Snack, Unleavened Bread, Vegan, Vegetarian, Veshno Cooking, Video Recipe Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 3 people Ingredients1 large ripe avocado 1 1/­­4 cup whole wheat flour use as needed 1/­­2 tsp salt 1/­­2 tsp cumin seeds jeera 1/­­8 tsp asafoetida hing 1 Tbsp green chili finely chopped 1 Tbsp cilantro finely chopped 1 tsp ginger finely shredded 1/­­2 tsp lemon juice Also, need 1/­­4 cup whole wheat flour for rolling the paratha 3 Tbsp oil for cooking the parathas InstructionsSlice avocado in half, remove the pit and skins and scoop them into a mixing bowl. Then use a fork to gently mash, (avocado should be ripe). Add green chili, salt, asafetida, cumin seeds, lemon juice, cilantro and salt, mash all the ingredients together (Lemon juice is added to prevent oxidizing of the Avocados) Add the whole wheat flour gradually, how much flour you will need depends on the avocado, knead all the ingredients together and make a smooth but firm dough. Do not add any water. Grease your palm and roll the dough between your palms basically you are kneading the dough between you palms. Let the dough sit for 10 minutes before making the parathas. Divide the dough into 6 equal parts and roll them into smooth balls. Flatten them with the palm of your hand and roll them in dry flour. Roll the paratha into about 6-inch diameter. Note: if paratha is sticking while rolling sprinkle little more flour this will help rolling. Heat the flat skillet over medium heat. Note: heavy skillet works best. To check if the skillet is ready, put few drops of water on it. If the water sizzles right away, the skillet is ready. Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over. Paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula. Flip the paratha and put again half teaspoon of oil. Lightly press the paratha with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas. Parathas are best served hot and crispy. NotesServe them as a snack with cup of chai, or with a meal I like to serve with Aloo Tamatar and Spinach Raita. The post Avocado Paratha appeared first on Manjula's Kitchen.

Inexpensive Plant-Based Ingredients That Won’t Go Bad

March 30 2020 Meatless Monday 

Inexpensive Plant-Based Ingredients That Won’t Go BadEvery food item will eventually go bad, but there are many food staples that offer a terrific value, can be prepared in big batches, and have an incredibly long shelf-life. Some of these ingredients can serve as the centerpiece of a meal, like potatoes, beans, and pasta, while others act as supporting actors, providing quick bursts of flavor to ordinary dishes. Best of all, many of these foods are completely plant-based and rich in many of the essential vitamins and minerals necessary for a healthy body. Our list of plant-based ingredients all have a shelf life of over two months (when stored properly) and are relatively inexpensive. But most importantly, these pantry staples give you the opportunity to get in the kitchen and experiment with flavors and ingredients that you may have overlooked in the past. And Meatless Mondays are always a great opportunity to start a new healthy ritual. Beans Often sold for less than a dollar a can, beans are the ultimate plant-based protein. With so many different types to choose from -- kidney, black, pinto, cannellini, pigeon peas, butter beans -- the recipe possibilities are endless. Make a stew, vegetable chili , bean salad, or these black bean meatless balls with zucchini noodles . Diced Tomatoes (canned) Take a simple stew, stir-fry, or sauce to the next level with a can of diced tomatoes. At only a buck a can, diced tomatoes will become your new secret weapon in the kitchen. Try adding them to this boldly-seasoned spicy chickpea ragout. Frozen Fruits and Vegetables Toss them into a blender, soup pot or sauté pan to add some nutrients and heft to your mid-week meals. When stored properly, frozen fruits and vegetables will last years (but please dont make them wait that long). Some frozen vegetables -- spinach, collards, broccoli rabe -- should be thawed and drained before cooking, while others like broccoli, peas, and peppers can be thrown into a hot pan as-is and easily transformed into a garlic-ginger fried rice. Granola A bag of granola wont run you much more than $4.00, depending on the brand, but it will impart an invaluable crunch to yogurt and oatmeal. Many manufacturers sell granola with a shelf life of up to six months, but it should be good to eat it even past that point (although it might not retain its full crunch). Lentils (dry) At $1.50 per pound, a bag of dried lentils is one of the best bargains in the grocery store. Besides an almost indefinite shelf life, the lentil contains a laundry-list of essential minerals like iron, folate, and manganese, is packed with protein, and is a great source of fiber. If youve never before cooked with dried lentils, start with a simple stew or this easy French lentil salad with cherry tomatoes. Onions When stored in the refrigerator, onions can last for up to two months (sometimes longer). Theyre pretty cheap, too, costing only around $1.00 – $1.50 per pound. Sear on the stove top for a smoky, charred flavor or cook them low-and-slow to unlock their natural, caramel-like sweetness and sprinkle them over this sweet potato caramelized onion stew. Oatmeal Think of oatmeal as a blank canvas. Costing less than a quarter per serving, let your imagination run wild when it comes to cooking breakfast. Mix in everything from peanut butter, jam, nuts, seeds, or even savory spices. Dried oatmeal can last longer than a year when properly stored. Use oatmeal in this vanilla almond milk oatmeal or try using it to make dessert, like this apple cranberry oatmeal bread. Pasta Costing only $1.00 per box, your pantry should be loaded with pasta, but we recommend going beyond the standard semolina/­­durum wheat flour varieties and experiment with pastas made from whole grains, vegetables, lentils, and chickpeas. Try some unique flavor combinations to keep things interesting, like this recipe for green tea pesto pasta . Peanut Butter Whether you like it creamy or crunchy, peanut is the ideal pantry staple . A serving of peanut butter is packed with protein and healthy fats, both of which will keep you feeling nice and satiated. Peanut butter has a shelf life of more than a year (unopened), and many brands of sell for less than $2.00 a jar. Polenta (corn meal) Polenta is made by mixing cornmeal (dried, ground corn) with either water or milk. Inexpensive and versatile, polenta can serve as the foundation of any number of meals, pairing especially well with tomato sauce, like in this recipe for Italian white beans with kale and polenta.  Potatoes These starchy staples dont last forever, but when stored in a cool dark space they can last for between 2 - 3 months. At around .50 cents per pound, the potato is an excellent source of fiber, nutrients, and calories; they can add creaminess to soups or serve as a vessel for a delicious stuffed potatoes primavera . Rice Whether its white, brown, or wild, rice costs less than a quarter per serving. Rice can serve as an accompanying carbohydrate or act as the main meal. For a new take on everyones favorite grain, try this vegetarian biryani or meatless brown rice jambalaya . Salsa Jarred salsa is an excellent (and convenient) alternative to fresh varieties. Add a tablespoon to anything bean burritos and taco bowls to spicy puttanesca pasta and gallo pinto ; mash some together with a ripe avocado and youve got a quick-and-easy guacamole. Soy Sauce Drizzle soy sauce into your stir fry, salad, sautéed vegetable, or tomato sauce for a boost of salty umami flavor. You can also use it liberally in this yummy Asian noodle bowl with spicy almond sauce . Soy sauce can cost as little as $2.00 a bottle and can last nearly two years after opening when stored in the refrigerator. Sweet Potatoes The sweet potato is natures candy; slice it down the middle and heat in the microwave for five minutes and out comes tasting reminiscent of a sugary soufflé. If you want to try making a dish that requires a little more technique, cook up this spicy and aromatic sweet potato chana or a coconut milk sweet potato white bean soup . Vegetable Broth/­­ Bouillon A box of vegetable broth is a staple of any kitchen, but you can expand your soup selection by adding some chickn bouillon cubes to your pantry. Add some beans, frozen vegetables, and seasonings and you have a clean and simple dinner for around $1.00 per serving, or add some flour, nut-milk, and noodles for a creamy vegetable noodle soup . Curious about what other plant-based ingredients you should be storing in your pantry? Check out our list of 20 Essential Meatless Monday Ingredients . The post Inexpensive Plant-Based Ingredients That Won’t Go Bad appeared first on Meatless Monday.

30 Easy Vegan Recipes for Quarantine Using Pantry Staples

March 27 2020 Vegan Richa 

30 Easy Vegan Recipes for Quarantine Using Pantry StaplesThe best, comforting sweet and savory vegan recipes for quarantine with meal ideas for healthy, family-friendly breakfasts, lunches and dinners. All of these can be whipped up using what you have stocked in your vegan pantry already. Many are gluten-free and/­­or made using an Instant Pot. The best Vegan Recipes for your Quarantine! With all of us practicing social distancing or full-on quarantining, I thought it would be a good time to do a little recipe roundup for easy recipes using our favorite vegan pantry staples. I know all we really want to do in these times of anxiety, is to sit on the sofa, eat sleeves of cookies and bags of chips. But let’s be real – you and your loved ones still need to eat proper meals. However, I find the act of preparing a wholesome meal -- even a simple one -- can be oh-so-soothing and can bring great comfort. If you have a stocked vegan pantry, you can make a wonderful meal out of a few basic staple ingredients like black beans, lentils, chickpeas, oats, and pasta. Even though pantry staples typically means shelf-stable items, Im going to include some recipes with veggies but for most of those, you can substitute frozen vegetables. I know that your freezer isnt your pantry, but I also know that you probably come prepared and have your veggies all chopped up, frozen and ready to go! Here are my favorite simple healthy vegan dishes that will get you through quarantine! Continue reading: 30 Easy Vegan Recipes for Quarantine Using Pantry StaplesThe post 30 Easy Vegan Recipes for Quarantine Using Pantry Staples appeared first on Vegan Richa.

chegodilu recipe | chakodi recipe | chekodi or kadboli | andhra ring murukku

March 24 2020 hebbar's kitchen 

chegodilu recipe | chakodi recipe | chekodi or kadboli | andhra ring murukkuchegodilu recipe | chakodi recipe | chekodi or kadboli | andhra ring murukku with step by step photo and video recipe. south indian cuisine is known for it healthy and tasty recipes it has to offer. the most common recipes fall under the breakfast section mad with rice and lentil combination. however there are other recipe categories like snack and dessert made with rice and lentils. one such simple and easy andhra snack made with rice is chegodilu recipe. The post chegodilu recipe | chakodi recipe | chekodi or kadboli | andhra ring murukku appeared first on Hebbar's Kitchen.

Oatmeal Chocolate Chip Waffles

March 22 2020 Vegan Richa 

Oatmeal Chocolate Chip WafflesVegan Oatmeal Chocolate Chip Waffles are a great homemade sweet breakfast recipe that is naturally sweetened! You can even make them ahead for busy mornings and enjoy them anytime by just popping them in the toaster! Soy-free! Jump to Recipe Feel like a little self-indulgence? Perfect, because I am coming at you with a stack of perfectly sweet and crispy Oatmeal Chocolate Chip Waffles. The ultimate vegan waffles recipe for the ultimate weekend brunch! And you know what, you can make them as a weekday breakfast or a special weekend breakfast treat. These vegan waffles are pretty healthy – made from wholesome ingredients like fiber-rich rolled oats, unsweetened shredded coconut, and almond flour, and are naturally sweetened with maple syrup. With the waffle batter being so healthy, we can totally get away with sneaking in some melt-in-your-mouth chocolate chips! You will see, they will become your new go-to breakfast recipe.Continue reading: Oatmeal Chocolate Chip WafflesThe post Oatmeal Chocolate Chip Waffles appeared first on Vegan Richa.

Recipe | Apple Cinnamon & Quinoa Muffin Top Cookies

March 16 2020 Oh My Veggies 

When deciding on a name for these cookies, I was all excited thinking I had come up with something totally original--muffin top cookies! And then I did a search for the term and, sure enough, lots of people make muffin top cookies. But! I’m the only one that’s made Apple Cinnamon & Quinoa Muffin Top Cookies! So that’s something, right? This recipe is really a happy accident. I wanted to make a breakfast cookie that was low in calories and fairly substantive and healthy. I decided to put quinoa in the cookies, but I wasn’t sure how to go about doing it, so I adapted a recipe from Bon Appetit. One of the changes I made was to sub out white whole wheat flour for whole wheat pastry flour. In my mind, I couldn’t see much of a difference between the two–since I like whole wheat, I’ve never been one to buy the white wheat stuff. Well! It turns out that using pastry flour in cookies makes them cakey. I was expecting to open the oven and find chewy cookies waiting for me and instead, I had something that looked more like muffin tops. I resigned myself to buying the […]

Boosting Your Immune System with Plant-Forward Eating

March 10 2020 Meatless Monday 

Boosting Your Immune System with Plant-Forward EatingThe recent COVID-19 outbreak has caused concern across the world, and many people are taking measures to make sure they do not fall sick. Besides washing your hands and staying home if youre sick, theres a lot you can do from a nutrition standpoint to boost your immune system  – eat more vegetables and fruits, legumes and whole grains .  Vegetables and fruits especially, have nutrients and special natural compounds called phytochemicals that serve as antioxidants to neutralize damage to cells and fight nasty pathogens like COVID-19, the flu and the common cold. Will they prevent you from getting sick? Maybe not. But a healthy diet can help strengthen your immune system to help fight the virus and recover quickly. Below are some nutrients found in plant-based foods that are vital for a strong and robust immune system: Vitamin C An antioxidant that increases production of white blood cells, is key to fighting infections. Citrus fruits, papaya, dark green and yellow vegetables, red bell pepper, strawberries, tomatoes and watermelons are great sources of Vitamin C. Try this recipe.  Vitamin E An antioxidant that protects your cells from free radical damages, enhances the immune system to fight off bacteria and viruses. Foods high in vitamin E are sunflower seeds, nuts and green vegetables. Try this recipe. Vitamin A Functions mainly by keeping the skin, vision, and tissues of the mouth, stomach, intestine, and respiratory system healthy. Its anti-inflammatory properties enhance the immune system. Good sources of vitamin A are sweet potatoes, spinach, pumpkins, carrots, peppers, cantaloupes. Try this recipe. Zinc An important mineral that helps in wound healing, functions in the development of immune cells, which is needed for the immune system to work properly. Food sources of zinc are legumes, whole grains, nuts and seeds. Try this recipe.  Dietary protein Plays a major role in the bodys immune response. They activate cells that help fight off infections in the body. Good plant sources of dietary protein are: legumes, beans, peas, soy, and nuts. Try this recipe.    Overall, if pondering about which vegetable or fruit to eat, think of colors – purple, blue, red, yellow and orange, because it usually means they are packed with antioxidants that are great for your health and immune system.     Resources: 1. Zinc in Human Health: Effect of Zinc on Immune Cells. https:/­­/­­www.ncbi.nlm.nih.gov/­­pmc/­­articles/­­PMC2277319/­­ . Accessed March 5, 2020 2. Health Professional Fact Sheet. NIH, Office of Dietary Supplement. https:/­­/­­ods.od.nih.gov/­­factsheets/­­VitaminA-HealthProfessional/­­ . Accessed March 5, 2020 3. Li P, Yin YL, Li D, Kim SW, Wu G. Amino Acid and Immune Function. Br J  Nutr, 2007 Aug:98(2):237-52.  4. Protect your Health with Immune-Boosting Nutrition. https:/­­/­­www.eatright.org/­­health/­­wellness/­­preventing-illness/­­protect-your-health-with-immune-boosting-nutrition . Accessed March 5, 2020 The post Boosting Your Immune System with Plant-Forward Eating appeared first on Meatless Monday.

nuchinunde recipe | steamed lentil dumplings | dal dumplings | nucchina unde

March 4 2020 hebbar's kitchen 

nuchinunde recipe | steamed lentil dumplings | dal dumplings | nucchina undenuchinunde recipe | steamed lentil dumplings | dal dumplings | nucchina unde with step by step photo and video recipe. karnataka cuisine is known for its healthy, less oil and steamed savory breakfast recipes it has to offer. these are typically filled with carbohydrates as it is generally made with rice and lentil. but there are some steamed dumplings which is purely lentil based and nuchinunde recipe or steamed lentil dumplings is one such recipe. The post nuchinunde recipe | steamed lentil dumplings | dal dumplings | nucchina unde appeared first on Hebbar's Kitchen.

Aloo Matar – Easy Pea & Potato Curry (Vegan)

March 1 2020 Vegan Richa 

Aloo Matar – Easy Pea & Potato Curry (Vegan)This easy Indian Aloo Matar – Pea & Potato Curry is done in 30 minutes, requires only a few basic ingredients and is such a simple and quick plant-based weeknight meal. Gluten-free, dairy-free, soy-free. Oil-free option included. Jump to Recipe Coming at you with a delicious Indian weeknight recipe that comes together quickly and needs very basic ingredients most of which you probably already have at home! One of those recipes that I can always make, even when I dont know what else to make because the fridge is almost empty! Aloo Matar! Bonus, it’s my mom’s recipe so obviously it’s the best and tested until perfect! What is Aloo Matar? Aloo translates to potato and matar to peas – potatoes and peas, that’s what we’re cooking today. But in the most delicious manner! This is a simple vegetarian Indian dish originating in the Punjab region of India. It is made of potatoes and peas in a spicy thick onion tomato gravy. The dish is made throughout the country in a few different versions. While some Aloo Matar recipes use a creamy coconut base, others simmer the potatoes in a tomato sauce. We are cooking the tomato version which is a bit lighter and lower in calories. Potatoes are used in tons of Indian recipes. Often they are paired with other vegetables like cauliflower in aloo gobi or spinach or beans! I love cooking with potatoes as they are a.) available all year long, b) cheap, c) delicious and oh so comforting. Right in the end, I listed you all my favorite Indian potato recipes. This recipe has just potatoes, green peas, onion, garlic, ginger, green chili, tomatoes, and a few basic Indian spices. A very simple and beginner-friendly recipe that you just cannot go wrong with. Its lightly spiced, so absolutely doable even for kids and/­­or sensitive tummies. Ingredients needed for making this Indian Pea & Potato Curry: - Peas: You can use fresh or frozen peas. Make sure not to overcook them or they will lose their pretty color. - Potatoes: Make sure to cut them into even-sized cubes so that they are all cooked at the same time. If you chop them too small, they will get mushy and might dissolve in the curry. As a short-cut, or if you have leftovers to use up, you could add boiled potatoes. Obviously, this takes off some of the cooking time. - Ground Spices: Cumin, coriander, turmeric, cayenne pepper, garam masala. Flavor central! - The holy trinity of ginger, onion, and garlic is added to the toasted spices to form the base of the gravy. - Fresh green chilie adds a bit of heat, but don’t worry – this dish is not spicy. Thai green chili pepper or Serrano pepper works well here. However, if you don’t tolerate any spice, leave it out. - Fresh tomato puree is added for color, body, and texture. I make it from scratch pureeing two fresh tomatoes. You could use canned diced tomatoes and puree them or  half the amount of canned tomato puree as it is more concentrated. Tips and Substitutions for making Aloo Matar: - To make this recipe oil-free, skip the first step. Saute spices in broth or water. You could also use boiled potatoes instead of raw. - Keep in mind that, as this dish sits the gravy will get thicker as the potatoes tend to absorb some of the liquid. When reheating, you might have to add a splash of water or broth. - To make the gravy even more fragrant, sprinkle garam masala into the gravy towards the end. - I also like to sprinkle some dried fenugreek leaves on top for additional flavor. How to make the best Aloo Matar: Heat oil in a skillet over medium heat. Add potatoes and cook them for 3 to 5 mins, stirring occasionally. Meanwhile coarsely crush the seeds in a grinder or mortar and pestle and chop the onion, garlic, ginger, chili by knife or using a food processor. Transfer the potatoes to a bowl. Heat a tsp of oil over medium heat. Add the crushed seeds and cook for half a minute. Now, add in the onion, garlic, ginger, chilies and cook for 3 mins or until translucent. Mix in the ground spices and stir in the tomato puree. Let everything cook for 3-4 mins to thicken it some more. Add the potatoes, salt and water, and cover and cook for 15 mins. Check for seasoning (add salt, if needed) and add more water if it has gotten too thick. Add the peas and half the cilantro and cover and cook until potatoes are fork-tender. Garnish your vegan Aloo Matar with more chopped cilantro and crushed pepper flakes. What shall I serve with Aloo Matar? I like serving this potato and pea curry with plain Basmati rice or a bowl of fragrant seasoned rice like this turmeric lemon rice. However, this pea potato curry also pairs extremely well with roti or any vegan flatbread of choice. More delicious Indian potato curry recipes from the blog: - Instant Pot Saag Aloo (Sweet Potato and Chard) - Potato Eggplant Curry - Chickpea Sweet Potato Spinach Curry - Aloo Gobi -Baked    Mums Aloo Matar This easy Indian Aloo Matar Pea & Potato Curry is done in 30 minutes, requires only a few basic ingredients and is such a simple and quick plant-based weeknight meal. Gluten-free, dairy-free, soy-free. Oil-free version included.   - 2 tsp oil (divided) - 3 medium potatoes cubed small. - 1/­­2 tsp cumin seeds - 1 tsp coriander seeds - 1/­­4 cup chopped onion - 4 cloves of garlic (finely chopped) - 1 inch ginger (finely chopped) - 1/­­2 hot green chile (finely chopped) - 1/­­2 tsp turmeric - 1/­­3 to 1/­­2 tsp cayenne - 2 medium to large tomatoes (pureed) - 1/­­2 tsp salt - 1 cup water - 1/­­2 cup peas - 1/­­2 cup chopped cilantro (loosely packed divided) - optional additions: sprinkle garam masala towards the end (1/­­2 tsp dried fenugreek leaves) - Heat oil in a skillet over medium heat. Add potatoes and Cook for 3 to 5 mins, stirring occasionally. Meanwhile coarsely crush the seeds in a grinder or mortar and pestle and chop the onion, garlic, ginger, chili by knife or a food processor. -  Transfer potatoes to a bowl. Heat a tsp of oil over medium heat. Wait till it's get hot. Add the crushed seeds and cook for half a minute. - Add the onion, garlic, ginger chilie and cook for 3 mins or until translucent. - Add the ground spices and mix in. Add tomato puree and cook for 3-4 mins to thicken. - Add the potatoes, salt and water and cover and cook for 15 mins. - Check and add more water if needed. Add the peas and half the cilantro and cover and cook until potatoes are tender to preference. -  Taste and adjust salt and flavor. Garnish with more cilantro, pepper flakes. - To make this recipe oil-free, skip the first step. You could also use boiled potatoes instead of raw. - Keep in mind that, as this dish sits the gravy will get thicker as the potatoes tend to absorb some of the liquid. When reheating, you might have to add a splash of water or broth. - To make the gravy even more fragrant, sprinkle garam masala into the gravy towards the end. - I also like to sprinkle some dried fenugreek leaves on top. - The nutrition facts do not include rice or any sides.        The post Aloo Matar – Easy Pea & Potato Curry (Vegan) appeared first on Vegan Richa.

Celebrate Healthy-Fat Tuesday by Adding These 8 Plant-Based Ingredients to Your Meatless Monday Menu

February 24 2020 Meatless Monday 

Celebrate Healthy-Fat Tuesday by Adding These 8 Plant-Based Ingredients to Your Meatless Monday MenuThis week, in honor of Mardi Gras, were celebrating Healthy-Fat Tuesday with a list of foods and ingredients rich in healthy fats. Fats are complex and often misunderstood nutrients. Despite their often-misleading name, fats play an important role in healthy balanced diets and their consumption doesnt necessarily lead to weight gain. Saturated and unsaturated are the two major categories of dietary fats. Saturated fats are typically solid at room temperature and are predominately found in red and processed meats, whole milk and whole-milk dairy products, cheese, and baked goods. Although fine in moderation, the USDA Dietary Guidelines recommend limiting saturated fat to under 10 percent of your daily caloric intake. Unsaturated fats come from vegetables, nuts, seeds, and fish, and are labeled as good fats because their consumption is associated with lower rates of cardiovascular disease and all-cause mortality. Try incorporating these foods and ingredients into your weekly Meatless Monday menu. Avocado With 77 percent of calories from fat, this pretty green fruit is actually one of the fattiest plant foods on Earth. Avocado is rich in oleic acid, a monounsaturated fatty acid associated with reduced inflammation. Easily add some to your diet with this recipe for Garlicky White Bean Avocado Toast. Canola Oil Derived from the rapeseed, canola oil has a similar nutritional profile to olive oil but contains a slightly lower percentage of saturated fat. Its one of the most versatile cooking oils, which makes it excellent for frying and medium-heat cooking. It can also be used as the base for salad dressings, sauces, and marinades. Flaxseeds Flaxseeds are high in fiber and protein, but theyre also one of the richest sources of plant-based omega-3 fatty acids -- polyunsaturated fats that are associated with benefits for heart health. Hemp Seeds While technically categorized as a nut, the hemp seed is nutrient-dense and a terrific source of both omega-6 and omega-3 essential fatty acids. Try adding a scoop to smoothies, muffins, or chia pudding. Olive Oil Although it contains small levels of saturated fat, olive oil is predominately composed of a monounsaturated fat called oleic acid. Studies link oleic acid to lower levels of inflammation, but the health benefits of olive oil range from a reduced risk of stroke and heart disease to weight loss. Peanuts An easy and accessible snack, a little pouch of peanuts can instantly cure your hunger pangs. Peanuts are so satiating because of their high-fat content. Classified as an oilseed rather than a nut, the peanut is nearly 50 percent fat, most of which is mono- and polyunsaturated. Try adding some to this hot and spicy Peanut Noodle. Tahini Made from pulverized sesame seeds, tahini -- along with chickpeas -- is one of the main ingredients in hummus. Sesame seeds are made up of 80 percent mono- and polyunsaturated fats, which research shows can help lower cholesterol levels. Tahini makes the perfect dressing for roasted vegetables or this Curry Carrot Salad. Walnuts Like most nuts, walnuts contain good fats, but they are also an important vegetarian source of omega-3 fatty acids. Research shows that omega-3 plays a critical role in reducing oxidative stress in the brain and can even help with the development and function of the central nervous system. Eat them roasted or blend them up with lentils to make the perfect plant-based meatball.   Click here for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post Celebrate Healthy-Fat Tuesday by Adding These 8 Plant-Based Ingredients to Your Meatless Monday Menu appeared first on Meatless Monday.

10 Best Vegan Burger Restaurants in the World

February 22 2020 Happy Cow veggie blog 

Burgers, you might think, are something sorely missed by vegans worldwide… or not! The vegan burger scene has taken off, and brought with it everything from fried ‘chikn’  to double cheese and bacon. These are not burgers for the healthy among us. They are truly comforting, saucy stacks. So without further ado, here are the 10 best vegan burger restaurants in the world.  10. Spiral Diner – 3 Locations in Texas, USA First opened in 2002, this diner and bakery now has three branches in Texas (Forth Worth, Denton, Dallas) – a real testament to their success. With 8 different burgers to choose from, including a bacon ranch cheeseburger and a chipotle mayo burger, you’ll be spoilt for choice here. You can even decide between 4 different patties: classic, portobello, cashew-quinoa, or The Beyond Burger(R). 9. Biff’s Jack Shack – London, England The whole concept of this place is that instead of meat, they have perfected the art of crispy fried jackfruit, turning it into the ultimate burger experience! It’s unique, and judging by the reviews, it’s amazing. 8. Plant Power Fast Food – 5 Locations in California, USA This modern, entirely vegan fast food joint has California locations […] The post 10 Best Vegan Burger Restaurants in the World appeared first on HappyCow.

Top 10 Healthy Vegan Restaurants in LA

January 29 2020 Happy Cow veggie blog 

January’s nearing an end – with all of the indulgent food over the holidays and into the New Year, you may be seeking some lighter fare. Luckily, the HappyCow app is here to help! Haven’t tried it before? Let’s have a mini-tutorial with one of the world’s most vegan-friendly cities: Los Angeles. Keep reading for a run-down of the top healthy vegan restaurants in LA.  Firstly, if you’re a regular HappyCow user and you don’t have the HappyCow app… what are you waiting for? (Visit this link to learn more about the download.) Second, using the app is easy. Simply open it up, select “Vegan”, “Vegetarian”, or “Veg-Options”, and then click on “Filters”. From here, you can search for a business by name, scan your radius, or sort options by distance, rating, alphabetical, price, or most reviewed. There are even options such as who has outdoor seating, who needs reservations, wheelchair accessibility, who accepts credit cards, and who has WiFi. Among selecting various cuisines and searching for store types (bakeries, hotels, food truck, etc.) you can scroll down to “Categories”. As you can see above, for this search we’ve selected gluten-free, organic, juice bar, macrobiotic, raw food, and salad bar. […] The post Top 10 Healthy Vegan Restaurants in LA appeared first on HappyCow.

Dates and Nuts Bar

January 26 2020 Manjula's kitchen 

Dates and Nuts Bar (adsbygoogle = window.adsbygoogle || []).push({}); Print Dates and Nuts Energy Bar, Healthy Bar, All-Natural Nutritional Bar 2020 is the start of a new decade and like most people Im sure you have thought about eating clean and healthy. My next recipe is for any new year resolutions and is called Dates and Nuts Bar. This healthy gluten-free energy bar is also vegan and sugar-free. The bars have a great nutty texture that tastes so delicious. This yummy treat is so satisfying for any sweet cravings! Because we all live busy lives, these bars make great snacks because they are so easy to take on the go. You can even give them to your kids as an after -school snack. Because dates are so sweet, they provide the perfect natural alternative to added sugars. They are sure to be a hit with friends who are avoiding sugar but still crave something sweet. Try these bars as a healthy alternative to cookies and other sweet treats. You will feel amazing. Course Snack Keyword All Natural, Almonds, Badam Burfi, Besan ki barfi, Candy, Cocoa Powder, Coconut, coconut Ladoo, Cooking Video, Dates Bar, Delightful, Diabetic, Flax Seed Burfi, Flax Seeds, Gluten Free, Gourmet food, Home Made, Jain Food, Kids Friendly, Lunch Box, Natural Alternative, Nutritional Bar, Nutty, Quick And Easy, Sattvic Food, Snack, Sugar Free, Swaminarayan, Sweet, vegan, Walnuts Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 16 pieces Ingredients1 1/­­2 cup pitted dates cut into small pieces 2 Tbsp cocoa powder 1/­­3 cup coconut powder 1/­­3 cup flax seed meal 1/­­8 tsp sea salt 1/­­2 cup roasted Walnuts roughly chopped 1/­­2 cup roasted Almond roughly chopped 1/­­2 cup roasted Cashews roughly chopped 2 tsp sesame seeds 2 tsp pumpkin seeds InstructionsSoften the chopped dates in microwave for 30 seconds, doing this makes dates soft and easy to work. Blend the dates in the food processor until they become to the paste, this should take about 15 seconds. Add flex seed meal, and cocoa powder and salt to the food processor and blend it until all the ingredients incorporated. This should take about 15 second. Add the roasted and chopped nuts walnuts, almonds, and cashew nuts. Blended it until all the ingredients incorporated, but nuts should be still chunky this should take about 20 seconds of blending. Remove the mix from food processor, and make it into 2 balls, roll it into about 1/­­4-inch-thick, sprinkle the sesame seeds and pumpkin seeds to the rolled bar and lightly press the seeds, so they stay into the bars. Cut them into your desire shape. I decided to cut them in bars. NotesThese are some more healthy choice you would like to know Quinoa salad, Stuffed karela, Lentil Vegetable soup, Mango panna cotta The post Dates and Nuts Bar appeared first on Manjula's Kitchen.

dates halwa recipe | khajoor ka halwa | khajur ka halwa

March 25 2020 hebbar's kitchen 

dates halwa recipe | khajoor ka halwa | khajur ka halwadates halwa recipe | khajoor ka halwa | khajur ka halwa with step by step photo and video recipe. halwa recipes are native to both north india and south indian cuisine and can be made with locally made ingredients. however these days, the same halwa recipes are made with myriad ingredients and has extended to the dry fruits and served for different purpose. one such simple and healthy halwa recipe made without any sugar is the dates halwa recipe. The post dates halwa recipe | khajoor ka halwa | khajur ka halwa appeared first on Hebbar's Kitchen.

The Inexpensive Pantry Staple That Makes Everything Taste Better

March 23 2020 Meatless Monday 

The Inexpensive Pantry Staple That Makes Everything Taste BetterPeanut butter is everything: savory and sweet, fatty and salty, crunchy and creamy. Its uses are truly endless, serving as the basis of stews, sauces, chilis, chutneys, and, of course, desserts. Peanuts, also known as goobers, ground nuts, or monkey nuts, are nutritionally dense, rich in both healthy fats and plant-based protein. Peanuts and peanut butter have long shelf lives, are inexpensive, and can add a tasty new dimension to any number of recipes. Sure, you can eat peanuts by the handful (or spoonful), but then youd be missing out on the peanuts wildly diverse culinary applications. This Monday, branch out and do some experimenting by making any one of these novel peanut recipes. Overnight Apple Peanut Butter Oatmeal A dollop of peanut butter transforms a bowl of oatmeal from meh to mmmmm. This oatmeal is packed with protein and fiber, making it a perfect was to start your morning. For the Overnight Apple Peanut Butter Oatmeal, click here. Peanut Butter Chili with Pinto Beans The secret to this smooth, salty, dreamy chili is a cup of creamy peanut butter. Try it and taste the magic for yourself. For the Peanut Butter Chili with Pinto Beans recipe, click here. Peanut Butter and Jelly Pancakes The best of breakfast collides with a lunch box staple. A great meal for kids, adults, and adults who act like kids. For the Peanut Butter and Jelly Pancakes recipe, click here. Peanut Noodles Packed with plant protein, this flavorful noodle dish incorporates unique Southeast Asian ingredients like sambhal olek (Indoenisan chile sauce) and Sichuan peppercorns. Give it a try if you want to put your taste buds on an adventure. For the Peanut Noodles recipe, click here. Spicy Peanut Chutney Top soups, pastas, stews, or sandwiches with this delightful blend of roasted peanuts, garlic, sesame seeds, coconut, and chile flake. Its the perfect blend of sweet, nutty, and spicy. For the Spicy Peanut Chutney recipe, click here. Sweet Potato Peanut Stew Creamy and decadent, you can whip up this West African stew in under 30 minutes. This recipe is based on one from Iba Thiam, chef and owner of Cazamance restaurant in Austin, Texas, and it is one of the recipes in Oldways A Taste of African Heritage cooking program. For the Sweet Potato Peanut Stew recipe, click here. Thai Spring Rolls with Peanut Dipping Sauce Light and refreshing, serve these Thai spring rolls as an appetizer or in place of a salad. The peanut dipping sauce adds a tangy punch of flavor. For the Thai Spring Rolls with Peanut Dipping Sauce, click here. Click here for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post The Inexpensive Pantry Staple That Makes Everything Taste Better appeared first on Meatless Monday.

Gobi Aloo Wrap – Cauliflower, Potato & Toasted Red Lentil Vegan Hummus Wrap

March 18 2020 Vegan Richa 

Gobi Aloo Wrap – Cauliflower, Potato & Toasted Red Lentil Vegan Hummus Wrap This delicious vegan hummus wrap is layered with creamy red lentil hummus, fragrant Indian Aloo Gobi potato and pea stir-fry, and crisp pickled onions!  Perfect for packing for a healthy lunch! Jump to Recipe Editors Note: This post was originally published in September 2013 and has been updated for accuracy and comprehensiveness in March 2020. Red Lentil Hummus Wraps with Aloo Gobi & Pickled Onions Time for another delicious vegan wrap filled with a classic Indian dish – Aloo Gobi.  If you don’t like to eat a big Indian meal, all spread out on one big plate with a flatbread, breaking a flatbread into pieces using your hand. picking up the dry veggie side with the flatbread and dipping it in the lentil dal or other soups/­­stews etc. Well, then you can put everything into a wrap This vegan hummus wrap. Make it! It is filled with my Dad’s delicious Gobi Aloo Mutter (Indian Cauliflower Potato Stir-fry), some thick red lentil hummus – Masoor Dal, fresh cilantro and pickled onions. Serve with some cilantro chutney or Sriracha. Everything that can go on a Thali(plate), can go into this hummus wrap! I used red/­­pink/­­orange lentils for this hummus wrap since they cook really quickly. You can use any lentil or bean really. Just add some spices, cook and mash them up and use as a hummus base. Any Indian spiced Daal cooked with less water can be made into hummus. We should all eat more lentils:) Continue reading: Gobi Aloo Wrap – Cauliflower, Potato & Toasted Red Lentil Vegan Hummus WrapThe post Gobi Aloo Wrap – Cauliflower, Potato & Toasted Red Lentil Vegan Hummus Wrap appeared first on Vegan Richa.

Granola Candy Bars

March 12 2020 My New Roots 

Granola Candy Bars When I was a kid, I always wanted to go to other peoples houses for playdates. Not because I didnt like my own home. Because of the snacks. ?? Although my childhood diet included a fair amount of donuts and microwaved hot dogs, my mother had very distinct ideas of what was okay to eat on the regular, and what was not. Honey Nut Cheerios, okay. Lucky Charms, not okay. Granola bars, sure. Granola bars covered in chocolate, nope. My friends pantries were stocked with these things, also known as Kudos, which are somehow legally sanctioned to be labelled granola bars and marketed as a healthy snack, but definitely wouldnt pass my moms test by a long shot. So, I had to get creative to have access to said saccharine granola bar slathered with oozy, sweetened peanut butter, covered in a thick coating of milk chocolate. My teeth hurt just thinking about them now, but holy heck were they transcendent to my seven-year-old self. I would put up with all kinds of games I didnt want to play, cartoons I didnt want to watch, even annoying little sisters, just to have access to the cupboard of Kudos bars after school. My version of this recipe came from a craving, as they often do. Maybe I was longing for a little nostalgia, or a connection to a simpler time when my only goal for the day was ingesting as much sugar as possible without my parents knowing. Good times, haha! Anyway, I have successfully re-created Kudos bars, with massively improved ingredients and adult upgrades. My version is naturally sweetened (duh), uses dark chocolate instead of milk chocolate, and I swapped out the peanut butter for hazelnut butter, because it is just way more delicious! I added figs to the granola bars, since they pair so well hazelnuts. And last but not least, I included a healthy amount of salt for balance. Under-salted desserts make me want to light my hair on fire. Altogether, these Granola Candy Bars are serious craving-crushers. Crunchy, crispy, creamy, oozy, sweet and salty, totally rich and mouth-wateringly delicious. Im almost through my second batch and already planning my next one. I feel like a stockpile of these in the fridge would get me through just about anything, even ??the fifth, mind-numbing round of Candyland with my son, who bless his heart, just wants to eat sugar as badly as I did. Candyland is as close as he gets.    Chocolate and Energy ?For those of you following along on Instagram you know that each month in 2020 has a theme, and March is Energy. I thought it would be appropriate to talk about chocolate and how it affects us on an energetic level. A lot of people think that chocolate contains caffeine, and it does have a little bit, but caffeine is not in fact the most stimulating compound that cacao contains. Its something else called theobromine. ?? Theobromine is an alkaloid that gives chocolate its distinctive bitterness. The darker the chocolate, the more bitter, and the more theobromine it contains. Theobromine and caffeine are almost identical at a molecular level, which makes them behave in similar, energizing ways. The difference is that theobromine has one less methyl group (one carbon with three hydrogen attached), which makes it a less powerful stimulant, since it does not cross the blood-brain barrier as easily as caffeine does. Translation: theobromine offers a more relaxed, longer-lasting energy than caffeine, instead of the classic spike-and-crash. Both compounds act on our central nervous system, but only caffeine can make us feel anxious and jittery. Bonus: theobromine is also non-addictive (although I cannot help you if you get addicted to these Granola Candy Bars ?A 1 1/­­2 ounce /­­ 43g serving of dark chocolate (70% cacao solids) will give you about 115mg of theobromine and 20mg of caffeine. By comparison, an 8 ounce /­­ 250ml cup of coffee contains about 95mg of caffeine and no theobromine. The maximum recommended daily intake for caffeine is around 400mg, while theobromine (thankfully) is higher at around 1000mg a day. ??We need to keep in mind however, that most chocolate contains sugar or other sweeteners and additives that are very stimulating. It is no wonder then, that for sensitive individuals, the theobromine in cacao combined with sugar and a little caffeine can give us a serious blast of energy and make chocolate feel like more than a cup of coffee! Be mindful of your chocolate intake during the later hours of the day, especially if you struggle to fall or stay asleep at night. ???  Lets get to the recipe! I use honey to sweeten the granola bars, and to help bind all the ingredients together, but a good, vegan alternative could be date paste. Just make sure it has a high viscosity (like, real sticky). ??This recipe is gluten-free, just make sure you buy gluten-free oats if you are sensitive.?? Hazelnuts may be hard to find and depending on where you are, can be expensive. If youre looking for an alternative, almonds or cashews would be the best! The almonds may need more time in the oven, up to 25 minutes, but keep a good eye on them, as they can burn quickly. ?? Of course you dont have to make your own hazelnut butter for this recipe, but I highly highly recommend that you do. Its really easy and a step that will fit into making the granola bars anyway. Just add 2 extra cups /­­ 270g of hazelnuts to the baking sheets and roast as you would with the other ingredients. Blend hazelnuts in a food processor, scraping down the sides every so often, and eventually, youll have hazelnut butter. It can take up to ten minutes, so be patient. Add a splash of olive oil to get it going, if absolutely necessary. This will make about 1 cup /­­ 250ml, which is exactly what you need for the recipe. Youre welcome! ?????         Print recipe     Fig and Hazelnut Granola Candy Bars Ingredients: ? 1 1/­­2 cups /­­ 150g rolled oats ?1 cup /­­ 135g raw hazelnuts (plus two more cups if making your own hazelnut butter, see headnote) ?2 Tbsp. coconut oil (I recommend flavour-neutral) ? 1/­­3 cup /­­ 80ml thick honey (creamed or white)? 1/­­3 cup /­­ 80ml tahini? 1 tsp. pure vanilla extract ?1/­­3 cup /­­ 60g chopped un-sulfured dried figs? 1 cup /­­ 20g puffed brown rice cereal? 1/­­4 tsp. flaky sea salt, plus more for garnish? 1 cup /­­ 250ml hazelnut butter ? 1 Tbsp. pure maple syrup? 1/­­2 tsp. fine sea salt? 200g dark chocolate (80% or higher), have more on-hand for drizzle and just in case! ?????   Directions: ? 1. Preheat the oven to 325°F /­­ 170°C. Place the oats and hazelnuts on a rimmed baking sheet, trying to keep them as separate as possible, and bake stirring once or twice, until the oats are golden and smell toasty, 12 to 15 minutes. Remove from the oven, let cool, and roughly chop the hazelnuts. ? 2. In a small saucepan, melt the coconut oil over low heat. Add the honey, tahini, and vanilla; whisk thoroughly until fully combined. ? 3. Roughly chop the dried figs and set aside.  4. In a large bowl, combine the cooled oats and chopped hazelnuts with the figs, puffed cereal, and salt. Pour the wet ingredients over the dry and stir quickly to mix.? 5. Line an 8×8 brownie pan with plastic wrap or parchment paper. Spoon the mixture in and using slightly damp hands, press it firmly into the pan, especially around the edges and corners. ? 6. Combine the hazelnut butter with the 1/­­2 teaspoon fine salt and maple syrup - it should transform from runny, into a more solid paste. Spread over the top of the granola bars. Set in the freezer to firm up for at least 4 hours. 7. When the bars are ready to coat in chocolate, remove them from the freezer and cut the base into 12 even pieces. 8. Set a double boiler up on the stove, over a low simmer. Chop the chocolate into chunks. Melt in a double-boiler over medium heat. Dip each piece in melted chocolate, then place on a piece of parchment to cool and set. Drizzle remaining chocolate over the top, then sprinkle with a little more flaky salt. Once cool, enjoy! Store bars in the fridge for up to one month, or the freezer for 6 months. I know that this recipe will land with the child inside you, who is just trying to convince her parents that the chocolate-covered granola bars are healthy. Because at least now, well, they actually are. All love and happy treat-making, Sarah B Show me your treats on Instagram: #mnrgranolacandybars   *   *   *   *   *   * Okay, one more thing before I go, just because I’m pretty stoked about it…I have a show! It’s called The Substitute Baker, and it’s going to be on Food Network Canada’s digital platform. The series premiers March 25th on Facebook Watch, so you can see it no matter where in the world you are! I’ll be dropping more details about it on Instagram and Facebook, so please stay tuned there. Thank you to everyone who has sent a supportive comment or email – it means so much to me, and this opportunity was possible because of YOU. So thank you!  The post Granola Candy Bars appeared first on My New Roots.

Here’s How You Can Use Tofu to Recreate Your Favorite Comfort Foods

March 9 2020 Meatless Monday 

Here’s How You Can Use Tofu to Recreate Your Favorite Comfort FoodsInexpensive, packed with protein, and easy to store, tofu is an indispensable wonder food that you simply must have in your refrigerator at all times. Tofu is sold in different levels of firmness, which can range from silken (pillowy and custard-like) to extra firm (spongy). The less-firm varieties have higher water content, making them better for cream and dairy replacements. Tofu can also be used to boost the nutritional quality of your favorite dishes; blend a block of silken tofu into your typical roux-based cheese sauce for a plant-based protein boost, and no one will notice the difference. This Monday, experiment with tofu by incorporating this versatile ingredient into some of your favorite classic comfort foods. Our top tofu tips and hacks: o Press your tofu to remove water before cooking or marinating o Freeze and thaw tofu to achieve a texture more similar to meat o Marinate tofu with your favorite sauces, avoid oil-based marinades o Press, cube and air-fry or bake tofu with your favorite seasonings for easy and delicious toss-ins for salads, stir fry, burritos and beyond Alfredo Sauce Traditional Alfredo sauce is heavy, rich, but oh so delicious. Try using tofu for a version thats light, creamy, lower in calories, and higher in protein. Whats the secret? Just blend together silken tofu, vegetable broth, Italian seasoning, vegan butter, and a healthy amount of nutritional yeast. Liberally coat some fettuccine and enjoy. Buffalo Wings When battered, breaded, and baked, tofu becomes crisp on the outside, just like your favorite chicken wings. To make tofu wings, simply dredge extra-firm tofu blocks in cornstarch, dip them in a plant-based milk, coat in bread crumbs, seasonings and bake or air-fry until brown. You can create your own Buffalo sauce by mixing together hot sauce (Franks RedHot is the classic), butter or non-dairy butter substitute, and granulated garlic. Drooling for more? Check out this Crispy Tofu Finger recipe. Caesar Dressing No eggs or anchovies required to make this plant-based Caesar dressing . Blend together silken tofu, lemon juice and zest, garlic cloves, capers, Dijon mustard and nutritional yeast. Pour over some grilled romaine lettuce, and your first course it ready to go. Chicken Fried Tofu Chicken fried steak is a southern staple, but the technique, which involves a thinly sliced protein thats been breaded and pan-fried, can be made with tofu to produce the same crispy, comforting outcome. The recipe is straightforward : Simply drain, slice, and press tofu to remove as much moisture as possible; dip slices into a batter (use plant-based milk, flour, and some vinegar or lemon juice); and, finally, cover in your breading. Put the finished steaks on a wire cooling rack and bake, air-fry or sauté until golden and crispy. Jalapeno Poppers Ideal for game days and gatherings, the jalapeno popper has achieved mythical status as one of the ultimate appetizers. For a plant-based version , swap out the cream cheese for a tofu cream cheese -- which you can buy or easily make on your own . To make these plant-based bites, seed the jalapenos, slice down the middle, stuff with your tofu cream cheese and whatever other goodies you have available -- non-dairy cheese, scallions, chile powder -- and give them a quick roast in the oven until nice and charred, and top with some crushed potato chips for a little texture. Jamaican Jerk Tofu This is the kind of miracle dish that can convert anyone to tofu. The Jamaican jerk seasoning is sure-to-please. Its sort of like barbeque and sort of like curry, savory and sweet at the same time. The recipe for Jamaican Jerk Tofu is super simple: Just press and slice the tofu, submerge in the jerk marinade, and cook in a hot skillet. Lasagna Food doesnt get more comforting than lasagna. Approach this dish as you would your favorite lasagna recipe , but instead of ricotta cheese, blend together pressed tofu, nutritional yeast, garlic powder, and salt and pepper. Tofu Parmigiana   Italian night has never been easier. Press, bread, and sauté slices of tofu until their golden brown; add some tomato sauce to the bottom of a baking dish, line it with the lightly-fried tofu, top with remaining sauce, top with traditional or non-dairy mozzarella, and pop into the oven. Check out one of our favorite recipes here .   Click here for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post Here’s How You Can Use Tofu to Recreate Your Favorite Comfort Foods appeared first on Meatless Monday.

dosa kurma recipe | kurma for dosa | instant kurma for idli & dosa

March 3 2020 hebbar's kitchen 

dosa kurma recipe | kurma for dosa | instant kurma for idli & dosadosa kurma recipe | kurma for dosa | instant kurma for idli & dosa with step by step photo and video recipe. south indian breakfast recipes are typically served with different types of coconut or vegetable based chutney or sambar recipes. yet there are other thick gravy based options which can also be served with these healthy steamed breakfast recipes. dosa kurma recipe is one such coconut based gravy option which tastes exceptionally great when served soft idli and dosa. The post dosa kurma recipe | kurma for dosa | instant kurma for idli & dosa appeared first on Hebbar's Kitchen.

Pile on the Protein with These 10 Plant-Based Foods

March 1 2020 Meatless Monday 

Pile on the Protein with These 10 Plant-Based FoodsFats and carbohydrates have faced their fair share of scrutiny over the decades, but protein has managed to coast through years of fad diets and conflicting-nutritional recommendations unscathed. Protein is essential for healthy body functions, responsible for growing and repairing muscle tissue, aiding in digestion and energy production, and helping bolster your immune system. With a lengthy list of benefits, its no surprise that getting enough protein is a dietary priority. Thankfully, theres an abundance of this crucial macronutrient in a variety of plant-based foods and ingredients. This Monday, kick-start a healthy week with delicious high-protein, plant-based foods.   Almonds A handful of almonds is a satiating snack that will keep a grumbling tummy at bay, but the tree nut is also a good source of protein. A quarter cup of almonds contains 6 grams of protein and plenty of fiber. Eat them on their own or incorporate them into your own custom snack mix . Black Beans Easy to prepare, cheap to buy, versatile, and nutritionally dense, the black bean is the ultimate pantry staple for people looking to incorporate more plant-based protein into their diet. Cooked black beans contain 8 grams of protein per half cup. Purchase them canned, or, if ambitious, dried, and transform them into plant-based burgers, taco fillings , soups, or meat balls . Chickpeas Cooked chickpeas are the main ingredient in hummus and boast nearly 15 grams of protein per cup. And remember, when using canned chickpeas, save the liquid -- also known as aquafaba -- for a terrific, plant-based egg white replacement. Edamame Popular in Japan and other areas of East Asia, edamame is as close you can get to a perfect food : One cup of cooked edamame contains 8 grams of fiber, 17 grams of protein, and is only 189 calories. Farro One of the lesser known ancient grains, farro needs to be on your radar . A quarter cup of uncooked farro contains 6 grams of protein. Its toothsome texture adds a pleasant chew to grain bowls and salads. Kidney Beans These hefty beans are dense, nourishing, and nutrient-packed. One cup of cooked kidney beans contains roughly 13 grams of protein (as well as 13 grams of fiber). Lentils With tons of fiber and almost no saturated fat, look to use lentils as the foundation of multiple meals throughout the week. A cup of cooked lentils contains 18 grams of protein and more than half your recommended daily value of fiber. Peanuts A staple of almost every pantry, the peanut (and peanut butter) is a tremendous source of plant-based protein and health fats. With nearly 10 grams of protein per quarter cup, the peanut is a great snack to take to the office or incorporated into this sweet and spicy Sweet Potato Peanut Stew.   Quinoa The trendiest of grains (well, its technically a seed), quinoa is a splendid source of protein that can serve as the foundation of any meatless meal . A cup of cooked quinoa boasts around 8 grams of protein. Tofu There are imitators and then there are originators. Tofu -- made from soy beans -- is sold in a variety of textures and forms, but no matter the type, youre guaranteed to get a solid dose of plant-based protein, with a half-cup offering around 10 grams. Our recipe for Jamaican Jerk Tofu (the most popular recipe on our website) will make you a lifelong tofu loyalist.   Click here for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post Pile on the Protein with These 10 Plant-Based Foods appeared first on Meatless Monday.

Vegan Caramelized Banana Granola Bars

February 23 2020 Vegan Richa 

Vegan Caramelized Banana Granola BarsThese easy healthy Vegan Banana Nut Granola Bars are packed with deep caramelized banana flavor & are made with only a handful of ingredients. No refined sugar! Pack them for an amazing plant-based office snack, sweet breakfast on the go, or for road trips with hungry kids. Jump to Recipe  Bananas – aren’t they just an amazing fruit? Eaten alone they are a satisfying snack, nature’s candy. But they also do wonders when added into baked goods. They can take the place of sugar, eggs, and fat in many healthy vegan treats. And then there is the whole world of caramelized bananas. Lately, I have been on a caramelized banana kick. Have you tried my Chia Pudding with Caramelized Bananas or my French Toast with Caramelized Bananas? So good! In this granola bar recipe, we are taking full advantage of all banana superpowers – we use it for texture, flavor, AND sweetness. Caramelized Banana & Nut Granola Bars – your new favorite vegan snack: The caramelized banana gives these vegan granola bars a deep banana flavor and a delightful sweetness and acts as a binding agent at the same time – no need for butter or eggs. Despite the fancy-sounding name, these are super easy to make. To caramelize the bananas all you do is bake them on a sheet pan until they get golden and gooey. Then you process all that caramelized goodness with some healthy oats, nuts, dates and a pinch of cinnamon in a food processor, mix it all up, and press the mix into a pan. Then bake for a few minutes, and youve got yourself a tray of freshly baked vegan banana granola bars! You’ll have a hard time not devouring all of them in one day.Continue reading: Vegan Caramelized Banana Granola BarsThe post Vegan Caramelized Banana Granola Bars appeared first on Vegan Richa.

Eat Your Way to a Reduced Risk of Heart Disease

February 3 2020 Meatless Monday 

Eat Your Way to a Reduced Risk of Heart DiseaseHeart disease (also referred to as cardiovascular disease) is a term that covers an array of health conditions affecting the heart such as coronary artery disease, heart rhythm problems (arrhythmias), and congenital heart defects. Heart disease is the leading cause of death in the United States for both men and women, with half of all Americans (47%) qualifying for at least one of the three key risk factors (high blood pressure, high cholesterol, smoking cigarettes). For more information about the relationship between diet and heart disease, check out our Meatless Monday heart-health guide . The good news is that you can manage two of these risk factors -- high blood pressure and high cholesterol --by making a few simple adjustments to your daily diet, without missing out on flavor. In honor of American Heart Month, weve put together a list of tips to help you eat your way to a reduced risk of heart disease. Eat More Fruits and Vegetables Fruits and vegetables contain the nutrients your body needs to function properly and ward off disease. Many fruits and vegetables, regardless of how theyre prepared (sans the deep fryer), are low in calories and contain vitamins, minerals, and fiber that help prevent heart disease. Focus on the Right Fats The American Heart Association emphasizes the importance of eating the right type of fats and oils. Saturated fats from animal products, trans fats, and hydrogenated vegetable oils should be replaced with healthy fats like olive oil and canola oil. Go with Whole Grains Whole grains provide the body with fiber and other nutrients that regulate blood pressure and promote heart health. Improve your diet by swapping out white rice, bread, and pasta for brown rice and whole-wheat varieties of your favorite carbohydrates. Maintain a Healthy Weight Excess weight and a large waist size have been found to raise the risk of developing heart disease. Reaching a healthy weight doesnt require an extreme diet, but rather a commitment to weekly exercise and an eating plan rooted in fruits, vegetables, legumes, and other minimally processed foods. Limit Consumption of Red and Processed Meats Processed meats contain high amounts of additives, chemicals, and sodium. These foods, which include deli meats, hot dogs, sausages, and bacon, should only be consumed in moderation. Think Mediterranean Studies show that a Mediterranean-style diet which includes a balanced proportion of fruits, vegetables, legumes, healthy oils, and monosaturated and polyunsaturated fats, reduced incidences of major cardiovascular disease. Avoid Too Much Sugar and Processed Carbohydrates Foods of minimum nutritional value like sugar-sweetened carbonated soft drinks, white breads, pastas, and other heavily processed carbohydrates are major sources of excess calories and can lead to weight gain and insulin resistance. Control Portion Size Moderation is key to any healthy diet. Reducing serving sizes grants you the flexibility to eat a wider variety of foods you enjoy. For more information on meat reduction and heart health: Reduce your risk of heart disease by starting healthy habits on Monday Check out the Meatless Monday Recipe Gallery for healthy, tasty recipes Join the community and share photos of your own plant-based creations by using the hashtag #MeatlessMonday and tag @MeatlessMonday. The post Eat Your Way to a Reduced Risk of Heart Disease appeared first on Meatless Monday.

lapsi recipe | fada lapsi recipe | gujarati fada ni lapsi recipe

January 29 2020 hebbar's kitchen 

lapsi recipe | fada lapsi recipe | gujarati fada ni lapsi recipelapsi recipe | fada lapsi recipe | gujurati fada ni lapsi recipe with step by step photo and video recipe. gujurati cuisine are synonymous with sweet and dessert recipes it has to offer. typically these are made with plain flour, besan flour and sugar for the sweetness. but there are other type and form of healthy sweets which make the list complete. one such healthy wheat based sweet is fada lapsi recipe known for its texture. The post lapsi recipe | fada lapsi recipe | gujarati fada ni lapsi recipe appeared first on Hebbar's Kitchen.

Roasted Cauliflower Hummus

January 20 2020 Oh My Veggies 

You know what I hate? Suggested serving sizes. I love hummus. I don’t make usually make hummus myself (unless it’s Edamame Hummus) because it ends up being a disaster, so I buy the little tubs of hummus at the grocery store. And I totally want to eat half the tub in one sitting. But a serving size is almost always two tablespoons. Two tablespoons. Which is nothing! Who eats two tablespoons of hummus?! I am totally a volume eater. Hummus is a healthy food, but the calories really add up when you want to eat more than two tablespoons. So I thought I’d try replacing the chickpeas with roasted cauliflower. Oh sure, my hummus wouldn’t have as much protein, but I’d be able to eat a lot more of it, which is nice too, right? As usual, I thought I was being super innovative, but then I Googled it and about a gajillion recipes for paleo hummus made with cauliflower came up. Oh snap. Anyway, if you divide this Roasted Cauliflower Hummus into four HUGE SERVINGS (see, all caps means the servings are big), you end up saving about 90 calories per serving. I kind of wanted to have a […]


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!