healthy - vegetarian recipes

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Aloo paratha recipe | aalu ka paratha | aloo ka paratha | potato paratha

10 Ways to Conquer Colds and Fight Flu

Vegan Peanut Butter and Jelly Muffins

7 Easy Ways to Make Your Immune System Stronger










healthy vegetarian recipes

Vegan Vegetable Curry Casserole

yesterday 02:18 Vegan Richa 

Vegan Vegetable Curry CasseroleUp your weeknight dinner casserole game and take those baked vegetables on a trip to India with this easy vegan vegetable curry casserole loaded with Indian spices and creamy tomato gravy! I have been loving making casserole style meals like thjs lentil curry casserole lately and heres is another one you will love! Easy vegan Vegetable Curry Casserole! Whenever I am looking for a delicious way to get my fill of veggies, I turn to this vegetable casserole! Tons of healthy colorful vegetables baked in an Indian style coconut curry sauce to make an incredibly flavorful meal that is made in one dish! This veggie casserole is easy to make, gluten-free, vegan & makes a big big portion, perfect for feeding a family or for making ahead for a quick meal whenever hunger hits! Yes, you heard me – this healthy veggie casserole is perfect for meal prep! I like to make this casserole on Sunday or Monday, then eat it throughout the week with a side of rice, cauliflower rice ornaan!   What really brings this dish to life is the light and flavorful curry sauce to which we add a bunch of Indian spices! You can use coconut milk or cashew milk or other Alternate thick non-dairy milk. MORE INDIAN DISHES TO TRY - Butter Tofu GF - IP Tikka Masala Simmer Sauce , with Cauliflower. GF - Tofu Amritsari Masala.GF - Instant Pot Vegan Butter Chickin(soycurls). GF - Creamy, Delicious - Mushroom Matar Masala GF - Bombay Potato and Peas GF - Tofu in Spinach Curry - Palak Tofu GF Continue reading: Vegan Vegetable Curry CasseroleThe post Vegan Vegetable Curry Casserole appeared first on Vegan Richa.

10 Ways to Conquer Colds and Fight Flu

February 26 2021 Vegetarian Times 

10 Ways to Conquer Colds and Fight Flu 10 ways stay healthy this winter. The post 10 Ways to Conquer Colds and Fight Flu appeared first on Vegetarian Times.

7 Easy Ways to Make Your Immune System Stronger

February 23 2021 Vegetarian Times 

7 Easy Ways to Make Your Immune System Stronger Simple strategies of healthy living are vital for keeping the body in tip-top shape to defend against illness. The post 7 Easy Ways to Make Your Immune System Stronger appeared first on Vegetarian Times.

5 Healthy Plant-Based Burger Recipes

February 22 2021 Vegetarian Times 

5 Healthy Plant-Based Burger Recipes Hold the beef! Here are some veggie burgers youll actually want to eat. The post 5 Healthy Plant-Based Burger Recipes appeared first on Vegetarian Times.

Introducing Active Pass Membership

February 19 2021 Vegetarian Times 

Introducing Active Pass Membership Our new membership program includes 100+ meal plans and health content, 8,000 healthy recipes, cooking and nutrition courses, exercise programs, mindfulness and meditation guidance, books and more. The post Introducing Active Pass Membership appeared first on Vegetarian Times.

The Very Vegan Meal Plan

February 16 2021 Vegetarian Times 

The Very Vegan Meal Plan Enjoy seven days of healthy plant-based meals. The post The Very Vegan Meal Plan appeared first on Vegetarian Times.

Vegan Lentil, Apple & Pecan Stuffed Butternut Squash

February 12 2021 Vegan Richa 

Vegan Lentil, Apple & Pecan Stuffed Butternut SquashVegan Stuffed Butternut Squash with Lentil & Apple filling is a hearty and satisfying plant-based main course for any winter dinner and makes for a showstopping holiday meal! Easy to make ahead of time! Even though it’s February already I am still craving all things squash and pumpkin! And trust me, you too will love this easy Stuffed Butternut Squash recipe all fall and winter long. It’s a tasty vegan and vegetarian main dish with a flavorful stuffing made of lentils, apples, onions and pecans. It’s seasoned with plenty of spices and herbs and baked inside a halved butternut squash making for a beautiful presentation. Obviously this is a great healthy vegan meal for Christmas, Thanksgiving but really any dinner that calls for an eye-catching main. I love me a hearty and meaty main dish that is meat-free (obviously). And this lentil stuffed butternut squash is a great way to show your family and friends that plant-based recipes can be incredibly satisfying. Nobody’s gonna leave the table hungry here and we don’t compromise on flavor either. The apple, pecan and lentil filling is wonderfully savory and packed with such incredible flavor thanks to fennel seeds, sage, thyme and rosemary. Thanks to the brown lentils, the filling honestly tastes and feels a bit meaty, and sausagey which is crazy because theres not even any meat substitute in it. More Vegan Butternut Squash recipes: - Vegan Butternut Squash Stuffed Shells - Butternut Squash Carbonara - Squash & Red Lentil Curry  More Vegan Fall & Winter recipes: - Jalape?o Cornbread chili Casserole  - Pumpkin Mac and cheese Bake  - Vegan Pumpkin Sage Biscuits - Easy Pumpkin Cornbread - Pumpkin Sage pasta with Crisp Sage Continue reading: Vegan Lentil, Apple & Pecan Stuffed Butternut SquashThe post Vegan Lentil, Apple & Pecan Stuffed Butternut Squash appeared first on Vegan Richa.

Avocado Chocolate Mousse

February 7 2021 Oh My Veggies 

Avocado Chocolate Mousse Avocado Chocolate Mousse is a rich and velvety chocolate mousse that will blow you away.  Dark chocolate, fresh avocado, cocoa powder, and more come together to make a healthy chocolate mousse.  You can make this mousse for a mid-day treat or even an after-dinner dessert.

Eggplant-Potato Moussaka

February 5 2021 Isa Chandra Moskowitz 

Eggplant-Potato Moussaka Feeds around 8, takes about an hour and a half Photo By Kate Lewis This is a Terry recipe from Veganomicon! Can you even tell when a recipe is mine or Terrys? Hint: Terry is less lazy than me. This recipe is actually on the site but we updated it in the last version of the book to use cashew cream. Did you even know that there’s an updated Veganomicon? It’s like really nice with new recipes, old faves, photos by Kate Lewis and stuff. Buy it and update your library! Anyway, we are in for a deep freeze this weekend so I thought Id post a recipe that was a little more involved. It is so satisfying and worth it, and working your oven will keep you nice and warm. Our idyllically vegan version of this traditional Greek casserole tastes like it was made in a restaurant. A fabulous vegan ancient Greek restaurant nestled in a majestic olive grove at the base of Mount Olympus thats been baking vegan moussaka since the goddess Aphrodite first stepped out into the world in of a cab made of sea foam. This mythical restaurant also delivers via pink flying horses paid a fair and living wage to anyone who reads this recipe aloud three times and clicks their golden winged sandals.  If you have no idea what were talking about or what moussaka could be, we still think youll warm up to this gorgeous dish of roasted eggplant, potatoes, and zucchini layered with a subtle cinnamon-spiked tomato sauce blanketed with a creamy cashew and pine nut silken tofu custard (a recipe tester favorite!). This refresh of the original recipe has more tomato sauce and more pine nut cream for a bigger, thicker, even more substantial dish perfect for potlucks or just eating  at home all week long. This reheats beautifully and tastes even better the next day. Serve with slices of crusty peasant bread and a basic salad of sliced ripe tomatoes and cucumbers dressed with lemon and olive oil. Recipe Notes ~Very fresh zucchini may be watery after roasting. If so, when cool enough to handle, gently squeeze the slices by the handful to remove any excess water. See our tips for roasting summer squash (page 35), for further suggestions. Ingredients Vegetable layer: 1 pound eggplant 1 pound zucchini 1 1/­­2 pounds russet or large baking potatoes (large, long potatoes work perfectly in this recipe) 3 tablespoons olive oil plus more for brushing Salt For the Sauce: 2 tablespoons olive oil 1/­­2 cup finely chopped shallots 3 cloves garlic, minced 3 (15 ounce) cans diced fire roasted tomatoes 2 teaspoons dried oregano 1/­­2 teaspoon ground cinnamon 2 bay leaves 1 1/­­2 teaspoons salt For the Cashew Cream: 1/­­2 cup unroasted cashews, soaked for an hour or so, then drained 2 tablespoons olive oil 12 ounces soft silken tofu 1 tablespoon fresh lemon juice 1 teaspoon arrowroot powder 2 cloves garlic, chopped 1 teaspoon dried oregano 1/­­4 teaspoon ground nutmeg 1 teaspoon salt To assemble: 1/­­2 cup fine dry breadcrumbs 1/­­4 cup pine nuts Olive oil, nutmeg, oregano for dusting top of casserole Directions Prepare the vegetables: Preheat the oven to 400°F. Line three large baking sheets with parchment paper, and generously oil the sheets with olive oil. Wash the eggplant and zucchini, and trim the stems. Scrub and peel the potatoes. Slice the eggplant, zucchini, and potatoes lengthwise into approximately 1/­­4-inch-thick slices. Arrange vegetable slices on a separate baking sheets in a single layer: do not overlap slices. Brush slices with olive oil and sprinkle vegetables with little bit of sea salt. Roast the pans of zucchini and eggplant for 15 minutes, or until tender. The potatoes may take longer, about 20 to 22 minutes, until slices can be easily pierced with a fork. Remove from oven and continue make the sauces. While the vegetables are cooking, prepare the tomato sauce:  Heat olive oil and minced garlic in a large heavy-bottomed saucepan over medium heat. Cook the garlic for about 30 seconds, then add the shallots and cook until soft and translucent, 3 to 4 minutes. Add the wine and simmer to reduce slightly, about 2 minutes. Add the crushed tomatoes, oregano, ground cinnamon, bay leaves, and salt. Partially cover and simmer over medium-low heat for 12 to 15 minutes, stirring occasionally. The sauce should reduce slightly. Turn off the heat and remove the bay leaf. Make the cashew cream:  In a food processor, blend the cashews and olive oil, scraping the sides of the bowl with a rubber spatula, until a creamy paste forms. Add the remaining cream topping ingredients. Blend until completely creamy and smooth. Assemble the moussaka, opa! Grease a 9 x 13-inch casserole with olive oil and preheat the oven again to 400°F. Spread 1/­­4 cup of sauce on the pan, then add successive layers in order of eggplant, potatoes, sauce, and half the bread crumbs. Spread all the zucchini on top of this. Top with a final layer each of eggplant, potatoes, sauce, and bread crumbs. Use a rubber spatula to evenly spread the tofu nut cream over the entire top layer. Decorate top by scattering with pine nuts and healthy drizzles of olive oil. Dust the top generously with dried oregano and a tiny pinch of nutmeg.  Cover with foil and bake for 45 minutes, uncover and bake another 15, then broil top for 2-4 minutes until browned spots appear (for that authentic Greek homemade casserole touch). For easier slicing, cool 10 minutes to allow the topping to firm up.

10 Healthy Portable Vegetarian Snacks

February 2 2021 Vegetarian Times 

10 Healthy Portable Vegetarian Snacks Check out these 10 portable vegetarian snacks that will satisfy and satiate every craving! From prebiotics and probiotics, to single-ingredient whole foods, and protein-packed goodness, weve got something for everyone in this roundup... no assembly required! The post 10 Healthy Portable Vegetarian Snacks appeared first on Vegetarian Times.

Apple Pie Baked Oatmeal

January 23 2021 Vegan Richa 

Apple Pie Baked OatmealThis Vegan Apple Pie Baked Oatmeal features a layer of baked oatmeal with crunchy nuts, chia seeds, and warming spices topped with delicious homemade apple pie filling.  Plenty of cinnamon and some maple syrup for sweetness make this baked oatmeal perfect for a cozy morning. Vegan Glutenfree, can be made without Nuts. Apple Pie meets Baked Oatmeal!  A warm, comforting way to start the day, especially served warm topped with a dollop of vegan yogurt or coconut whip and paired with a hot cup of fresh-brewed coffee.  A nice change from your regular bowl of oatmeal. Its so satisfying to eat a slice of baked oatmeal – hearty enough to be breakfast all on its own but is also a delightful afternoon snack and a perfect addition to any brunch spread. Im all about those dessert-for-breakfast creations these days. Have you checked out my Banana Bread Baked Oatmeal? AndCarrot Cake Baked Oatmeal! So delicious! The texture of the baked oatmeal is like moist oat bars witb all the flavor from the spices and texture from nuts and seeds! The best thing about this recipe? The aroma of the vegan apple pie baked oatmeal wafting through your house as it bakes – it is absolutely heavenly! This vegan apple pie baked oatmeal has the warm cinnamon-scented apple pie filling goodness of your favorite Thanksgiving dessert, but instead of a pie crust, it is served on wholesome baked oatmeal. The oatmeal bake is made with rolled oats, pecans, coconut and sweetened only with maple syrup. This vegan oatmeal bake recipe is filled with fiber to keep you full until lunch. MORE OATMEAL OPTIONS - Banana Bread Baked Oatmeal GF - Peanut butter and Jelly Baked Oatmeal. GF - Pumpkin Baked Oatmeal No Oil GF - Carrot Cake Baked Oatmeal GF - Samoa Cookie Overnight Oats with date caramel GF - Golden Steel cut Oats GF - Savory Spiced Oats Hash GF Apple pie anything just brings joy and I was so excited to turn this All American dessert into a healthy wholesome breakfast recipe.Continue reading: Apple Pie Baked OatmealThe post Apple Pie Baked Oatmeal appeared first on Vegan Richa.

how to freeze vegetables at home | frozen peas, green beans carrots & mixed vegetables

January 13 2021 hebbar's kitchen 

how to freeze vegetables at home | frozen peas, green beans carrots & mixed vegetableshow to freeze vegetables | frozen peas, freezing green beans, freezing carrots, frozen mixed vegetables with step by step photo and video recipe. frozen vegetables are still not familiar with indian audience and there are many misconceptions about it. many believe and prefer to have fresh veggies rather than using frozen food. however, with this post i would like to clarify one thing, it is not just healthy and flavourful to use, but also saves a lot of time in day to day cooking. The post how to freeze vegetables at home | frozen peas, green beans carrots & mixed vegetables appeared first on Hebbar's Kitchen.

Manjulas All-Time Favorite Appetizers

January 11 2021 Manjula's kitchen 

Manjulas All-Time Favorite Appetizers There is something unique about appetizers: they are the most wanted and interesting part of the meals. Appetizers can be served any time but in India mostly it is served at teatime and is known as snacks. This is a wonderful feeling among all where we can forget about all the rules of healthy eating. While mingling with friends, we indulge in these aromatic and good-looking treats. Appetizers provide a great time for icebreakers, where you can get to know better people you may be unfamiliar with. It is easy to make these delicious looking appetizers the center of the conversation. When I invite friends for dinner in a small group or big parties, appetizers are the most important part of the meal. I always put most effort toward appetizers and make the rest of the menu around them. I always serve appetizers in small portions, making sure my guests have the space to also enjoy the dinner. As every other cuisine food can be healthy or just plain delicious, it is on the individual what they want. But I think sometimes it is good to indulge yourself and your friends. Punjabi Samosa Crispy Vegetable Pakoras Crispy Potato Balls Baked vegetable Idli Samosa pinwheels Paneer Pakoras Khasta Kachori Dhokla The post Manjula’s All-Time Favorite Appetizers appeared first on Manjula's Kitchen.

Lentil Curry Casserole

January 7 2021 Vegan Richa 

Lentil Curry CasseroleMake this easy Vegan Curry Lentil Casserole whenever that craving for restaurant-style creamy lentil dishes hits. Brown lentils simmered in a fragrant coconut curry broth served over rice! So easy, so delicious. Gluten-free, too. We all have that bag of dried lentils somewhere in the back of our pantry, just waiting for us to find them, add some spices and simple pantry staple ingredients to them, and create an unexpectedly delicious and healthy dish that everyone will LOVE! This recipe for vegan Lentil Curry Casserole is one of those unexpectedly AWESOME lentil recipes that has to potential to become a family favorite! Especially if you are a fan of rich and creamy curries! It is one of my family’s favorite weeknight dinners – packed with plant-based protein, nutrients, and spicy goodness! A simple and nourishing curry casserole the whole family will enjoy tucking into. Just look at that thick and creamy gravy – all those amazing coconut and curry flavors are layered deeply into the lentils as they slowly bake. The perfect one-pot /­­ one-casserole meal and the perfect comfort food dish for the cold season! Think of this lentil casserole as an easy westernized version of restaurant-style Indian daal, with plenty of warming spices, creamy coconut milk and some nut butter for extra richness. You might have most ingredients at home already. Let’s get cooking! MORE INDIAN DISHES TO TRY - Butter Tofu GF - IP Tikka Masala Simmer Sauce , with Cauliflower. GF - Tofu Amritsari Masala.GF - Instant Pot Vegan Butter Chickin(soycurls). GF - Creamy, Delicious - Mushroom Matar Masala GF - Bombay Potato and Peas GF - Tofu in Spinach Curry - Palak Tofu GF This is a simple one pot meal baked into a casserole instead of on the stove top. Baking allows for amazing roasted flavor and also hands off cooking. You can easily convert it to stove top. This is a generic curry inspired from Indian flavors. You can change up the spices and flavors to preference. Lets make it!Continue reading: Lentil Curry CasseroleThe post Lentil Curry Casserole appeared first on Vegan Richa.

suji roll recipe | suji ke roll | aloo paneer rava roll nasta | sooji ke roll

February 19 2021 hebbar's kitchen 

suji roll recipe | suji ke roll | aloo paneer rava roll nasta | sooji ke rollsuji roll recipe | suji ke roll | aloo paneer rava roll nasta | sooji ke roll with step by step photo and video recipe. kids snack recipes are always controversial with a demand of taste and healthy perspective. having said that most of these snack recipes are oil-based or deep-fried one and satisfying only the taste perspective. however, there are some snacks which satisfies both the conditions with no oil and made using steam and it is known as aloo paneer suji roll recipe. The post suji roll recipe | suji ke roll | aloo paneer rava roll nasta | sooji ke roll appeared first on Hebbar's Kitchen.

Restaurant Style Aloo Gobi

February 17 2021 Vegan Richa 

Restaurant Style Aloo GobiThis restaurant-style aloo gobi that has all the flavor we love ordering at our favorite takeaway. Just the right amount sauce and spice in this Vegan Aloo Gobi! Aloo Gobi – Spiced Potatoes with Cauliflower. is one of the most ordered Indian dishes for a reason. This Vegan Aloo Gobi is just like the one you get at the restaurant (if you’re lucky ). Packed with flavor, super comforting on a cold day, 100 % plant-based, wholesome and the best! Aloo gobi has many variations. The home style version is usually a dry side like this. Restaurants usually add the sauce to the dish so that you can order it as a main.You all have been asking me for an Indian restaurant version and this is your basic restaurant style Aloo Gobi with a bit of sauce. You can double up the sauce for saucier and add some cashew cream in the end for creamier if you wish. What is Aloo Gobi? Aloo gobi (potatoes & cauliflower) is a popular North Indian veggie dish. It’s basically potatoes and cauliflower cooked with onions, tomatoes and a blend of spices. It can be made in several ways. Dry or with sauce/­­gravy.  You can make it with only onions or only tomatoes or use no onion or tomato at all, depending on what ingredients you have on hand. This aloo gobi recipe I am sharing today is one of my favorite versions. It has onions, tomatoes, ginger, garlic, and all the spices and tastes just like what you get in an Indian restaurant. While restaurants typically fry the veggies and then toss them in gravy,  this version is quite a bit healthier as we bake the veggies instead. More Indian Mains - Butter Tofu - Tofu in Butter Masala Sauce. GF - IP Tikka Masala Simmer Sauce , with Cauliflower. GF - Tofu Amritsari Masala.GF - Mushroom Matar Masala GF - Bombay Potato and Peas GF - Tofu in Spinach Curry - Palak Tofu GF - Keema Madras - Lentils in Madras sauce. GF Continue reading: Restaurant Style Aloo GobiThe post Restaurant Style Aloo Gobi appeared first on Vegan Richa.

cabbage roll recipe | stuffed cabbage rolls | stuffed cabbage spring roll recipe

February 15 2021 hebbar's kitchen 

cabbage roll recipe | stuffed cabbage rolls | stuffed cabbage spring roll recipecabbage roll recipe | stuffed cabbage rolls | stuffed cabbage spring roll recipe with step by step photo and video recipe. snacks or starter recipes have always been labelled as oil-based recipe and hence can be unhealthy. it would be either deep-fried or tossed in oil to get the extra crisp and crunchiness with some lip-smacking taste. all these can also be with a healthier way too and steamed stuffed cabbage rolls recipe known for its taste and filling stuffing. The post cabbage roll recipe | stuffed cabbage rolls | stuffed cabbage spring roll recipe appeared first on Hebbar's Kitchen.

Does Chocolate Really Benefit Heart Health?

February 8 2021 Vegetarian Times 

Does Chocolate Really Benefit Heart Health? When you think of heart-healthy foods, chocolate may not make your list right away. But this scrumptious treat -- dark chocolate in particular -- has been touted for many years to have health benefits. So is dark chocolate actually healthy? The post Does Chocolate Really Benefit Heart Health? appeared first on Vegetarian Times.

Vegan Zucchini Noodles with Vegan Bolognese

February 6 2021 VegKitchen 

Vegan Zucchini Noodles with Vegan Bolognese These Vegan Zucchini Noodles are topped with a delicious homemade vegan Bolognese sauce. Its the perfect meal: healthy, balanced, and tasty! This recipe may require a little more time if you spiralize your own zucchini noodles, but you can just as easily buy zucchini noodles from the store for this recipe. Then all you need to do is make the sauce! To make this delicious, vegan meal, just spiralize your zucchini and cook it for 4 minutes, make your sauce, and toss it together! Now you have a delicious Italian-inspired dinner.  This vegan zucchini noodles recipe is…  vegan vegetarian plant-based gluten-free Italian-inspired ready in 45 minutes a filling low-carb meal How to Make Vegan Zucchini Noodles Make your zucchini noodles using a mandoline or a spiralizer.  Place your noodles in a colander and squeeze them gently to drain the water. Pan fry the zucchini noodles until they are slightly softened. Dont overcook.  In a large pot, heat oil.  Prepare your vegetables. Chop the onion, carrot, garlic, and green pepper. Add these to the pot and stir occasionally.  Once the onions are translucent, add the fresh herbs and vegan wine. Simmer and cover.  Next, add the diced tomatoes, tomato sauce, and […] The post Vegan Zucchini Noodles with Vegan Bolognese appeared first on VegKitchen.

Indian Butter Chickpeas

February 5 2021 Oh My Veggies 

Indian Butter Chickpeas Serve up these healthy Indian Butter Chickpeas for dinner tonight. This 30-minute dish is similar to a butter chicken, but without the chicken. Here is a vegetarian chickpea curry that pairs well with naan bread (to lather up all the sauce)!

moong dal toast recipe | moong toast | how to make dal toast recipe

February 1 2021 hebbar's kitchen 

moong dal toast recipe | moong toast | how to make dal toast recipemoong dal toast recipe | moong toast | how to make dal toast recipe with step by step photo and video recipe. toast or sandwich recipes are one of the must and important recipes for most of the working couple. but at the same time, we all desire for something unique, healthy and tasty with bread which are quick and easy to make. continuing the same tradition, i am presenting a healthy bread-based breakfast snack recipe known as moong dal toast recipe known for its crisp and spicy taste. The post moong dal toast recipe | moong toast | how to make dal toast recipe appeared first on Hebbar's Kitchen.

Easy Vegan Bran Muffins

January 15 2021 VegKitchen 

Easy Vegan Bran Muffins Traditional all bran muffins have been given a plant based makeover, in these easy vegan bran muffins. This healthy and delicious breakfast muffin can be even more fun with the addition of your favorite mix-ins. Try adding raisins, dried cranberries, dried blueberries, chocolate chips, or diced apples. Your imagination is the limit! I loved the traditional All Bran Muffins that I had growing up. So of course, I had to do my best to make a vegan-ized version of that very special treat. The easy vegan bran muffins are one of my favorite make-ahead breakfast recipes. They’re quick and simple to throw together over the weekend, and have breakfast ready all week long. These vegan bran muffins are: Super healthy! Packed with fiber Ready in just 30 minutes Kid-friendly And did I mention that they’re totally delicious too? Tips & Tricks Wheat Bran – I used this wheat bran from Bob’s Red Mill. But you can use your favorite brand. Flour – I used a whole wheat flour for my vegan muffins, as it’s a bit healthier. But you can also substitute all purpose flour and the recipe works just fine. Ground Flax Seed – Don’t skip the flax seed […] The post Easy Vegan Bran Muffins appeared first on VegKitchen.

New 2020-2025 Dietary Guidelines: What Vegetarians Need to Know

January 11 2021 Vegetarian Times 

New 2020-2025 Dietary Guidelines: What Vegetarians Need to Know A well-planned vegetarian diet is a healthy way to meet your nutritional needs. Find out what you need to know about a plant-based diet. The post New 2020-2025 Dietary Guidelines: What Vegetarians Need to Know appeared first on Vegetarian Times.

Healthy Stuffed Zucchini

January 7 2021 Oh My Veggies 

Healthy Stuffed Zucchini These healthy stuffed zucchini are oven baked and filled with fluffy quinoa and coarsely chopped walnuts and raisins. Served with a creamy, vegan puree, these stuffed zucchinis make for an elegant main course or a simple side salad.  These quinoa stuffed zucchinis are completely vegan and super versatile!

rasam vada recipe | rasam vadai recipe | rasa vadai recipe

January 7 2021 hebbar's kitchen 

rasam vada recipe | rasam vadai recipe | rasa vadai reciperasam vada recipe | rasam vadai recipe | rasa vadai recipe with step by step photo and video recipe. south indian cuisine is ultra-popular for its range of breakfast recipes it has to offer. these are generally clean and healthy meals with an abundance of carbs in it. but then there are other types and variants of breakfast cum snack with deep frying as its main source of cooking. one such popular and tasty snack combo recipe is rasam vadai recipe known for a strange combination of vada and spicy rasam. The post rasam vada recipe | rasam vadai recipe | rasa vadai recipe appeared first on Hebbar's Kitchen.


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