hot - vegetarian recipes

hot vegetarian recipes

paneer momos recipe | paneer momo | veg paneer momos

March 15 2019 hebbar's kitchen 

paneer momos recipe | paneer momo | veg paneer momospaneer momos recipe | paneer momo | veg paneer momos | paneer ke momos with step by step photo and video recipe. momos are the traditional delicacy snack from the nepali cuisine. generally it is made with finely chopped freshly harvested vegetables with an option of minced meat. but then there is an indian version of momos made with grated paneer and veggies knwon as paneer momos or cheese momos recipe. The post paneer momos recipe | paneer momo | veg paneer momos appeared first on Hebbar's Kitchen.

vada curry recipe | vadacurry recipe | vadakari recipe

March 14 2019 hebbar's kitchen 

vada curry recipe | vadacurry recipe | vadakari recipevada curry recipe | vadacurry recipe | vadakari recipe with step by step photo and video recipe. south indian curries are generally made with grated coconut combined with myriad vegetables. they are known for its flavor, taste and versatility as it can be served for both rice and flat breads. one such humongous popular south indian curry recipe is vada curry recipe made with deep fried lentil dumplings. The post vada curry recipe | vadacurry recipe | vadakari recipe appeared first on Hebbar's Kitchen.

dudhi na muthiya recipe | doodhi muthiya | how to make lauki muthiya

March 13 2019 hebbar's kitchen 

dudhi na muthiya recipe | doodhi muthiya | how to make lauki muthiyadudhi na muthiya recipe | doodhi muthiya | how to make lauki muthiya with step by step photo and video recipe. gujarati cuisine is known for its wide range of snacks made with myriad ingredients. generally the perception of gujarati snacks is that most of them are derived from chickpea or besan flour. but then there are other snacks made with veggies like dudhi na muthiya or bottle gourd muthiya served as evening snack. The post dudhi na muthiya recipe | doodhi muthiya | how to make lauki muthiya appeared first on Hebbar's Kitchen.

Vegan Nashville Hot Cauliflower Bites

March 12 2019 Vegan Richa 

Vegan Nashville Hot Cauliflower BitesVegan Nashville Hot Cauliflower Bites. These Nashville Style Hot Cauliflower wings are flavorful, hot and Delicious! Serve with vegan ranch or other dips. Add to wraps or bowls. Vegan Nutfree Soyfree Recipe. Glutenfree option  Jump to Recipe Weekend fare some days for events, potlucks these days is some gardein strips with various hot sauces. One of those times, I made this nashville style peppery hot sauce that hubbs loved. I mean gone in 10 seconds kind of loved. So I decided to use it with some crispy Cauliflower! Cauliflower florets get tossed in a simple batter. No dipping each floret one by one! Just dump into the bowl and toss to coat, then spread the florets in baking dish and bake. Then toss in the sauce and bake again. The Nashville sauce is HOT! It doesn’t feel that hot when you start eating the cauliflower, but just wait for 5 mins. Boom! You can adjust the overall sauce to be less hot, add more tang(vinegar), some more oil, garlic and sweet paprika instead. Serve with cooling dips such as vegan ranch. You can also add these bites to tacos, wraps or bowls! Continue reading: Vegan Nashville Hot Cauliflower BitesThe post Vegan Nashville Hot Cauliflower Bites appeared first on Vegan Richa.

NYC Expands Meatless Monday to All Schools — Reaching 1.1 Million Students Every Week

March 11 2019 Meatless Monday 

NYC Expands Meatless Monday to All Schools — Reaching 1.1 Million Students Every WeekNYC Mayor Bill de Blasio, Schools Chancellor Richard A. Carranza, and Brooklyn Borough President Eric Adams announced that Meatless Monday will be expanded to all New York City public schools beginning in the 2019-2020 school year. Meatless Monday is a global movement encouraging everyone to cut out meat one day a week, for personal and environmental health. In Spring 2018, 15 schools in Brooklyn piloted Meatless Monday; in the Fall, the test program was then expanded to include additional City schools. As a result of the success of the broader pilot program, Meatless Monday will now cover all NYC schools and will provide 1.1 million students with healthy, all-vegetarian breakfast and lunch menus every Monday. See the press release here . The announcement that Mayor de Blasio has expanded Meatless Monday to all New York City public schools marks a major milestone. Through this united effort, New York Citys schools take a leadership role in getting our children on a healthier track, as well as making a positive impact on our environment. Sid Lerner, Founder, Meatless Monday Movement The Meatless Monday pilot expansion evaluated student feedback on a broad scale. Results of the test showed that participation in meals on Mondays remained stable and the DOE decided to officially bring Meatless Mondays citywide for 2019-20. The Meatless Monday program is cost-neutral and the DOEs Office of Food and Nutrition Services will meet with students to get feedback on the menu before its finalized. Cutting back on meat a little will improve New Yorkers’ health and reduce greenhouse gas emissions, said Mayor Bill de Blasio. We’re expanding Meatless Mondays to all public schools to keep our lunch and planet green for generations to come. Meatless Mondays are good for our students, communities, and the environment, said Schools Chancellor Richard A. Carranza. Our 1.1 million students are taking the next step towards healthier, more sustainable lives, and we should all follow suit. Im looking forward to joining our schools in the Meatless Mondays movement next year! I am grateful to Mayor de Blasio and Chancellor Carranza, as well as our incredible parent and student advocates who have made this a reality, said Brooklyn Borough President Eric Adams. I could not be more energized by our progress and more ready to take on the work ahead. Reducing our appetite for meat is one of the single biggest ways individuals can reduce their environmental impact on our planet, said Mark Chambers, Director of the NYC Mayors Office of Sustainability. Meatless Mondays will introduce hundreds of thousands of young New Yorkers to the idea that small changes in their diet can create larger changes for their health and the health of our planet. The announcement was made at PS 130 The Parkside, one of 15 schools that participated in the pilot program in Brooklyn. On Mondays, the school serves a variety of all-vegetarian meals including vegetarian tacos, grilled cheese, and a salad bar. Meatless Monday builds on the Citys efforts to provide free, healthy meals to all students. This initiative will also be part of New York Citys Free School Lunch for All, which launched in the 2017-18 school year and provides free healthy breakfast and lunch to all participating New York City schools. In the 2017-18 school year, more than 150 million breakfasts and lunches were served free of charge. Join the Movement - Meatless Monday Offers Free Resources and Expertise to K-12 Schools Schools looking to implement Meatless Monday programs can consult with our team, which includes experts from the Johns Hopkins Center for a Livable Future .  Free resources include: o Research on the health and environmental benefits of choosing plant-based foods instead of meat o Implementation guides for starting Meatless Monday in school cafeterias o Marketing materials that can be used to promote Meatless Monday on site or through digital and social media o Downloadable cookbooks and weekly newsletters  with Meatless Monday recipes o Sign-up to become a Meatless Monday Ambassador Questions? Contact us now  for additional information or to learn how to implement a program at your school. Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post NYC Expands Meatless Monday to All Schools — Reaching 1.1 Million Students Every Week appeared first on Meatless Monday.

It’s National Kidney Month, Show Your Kidneys Some Love

March 10 2019 Meatless Monday 

It’s National Kidney Month, Show Your Kidneys Some LoveMarch is National Kidney Month and weve partnered with the National Kidney Foundation to urge all Americans to give their kidneys a second thought and a well-deserved checkup. World Kidney Day is on March 14 and the perfect time to give your hardworking kidneys some love. According to the National Kidney Foundation, in the United States, about 30 million adults have chronic kidney disease - and most arent aware of it. 1 in 3 American adults are at risk for chronic kidney disease. Risk factors for kidney disease include diabetes, high blood pressure, heart disease, obesity, and family history. Studies suggest that incorporating meatless options into an overall balanced diet can help promote kidney health. Meatless Monday provides an easy way to make this first step towards a healthier lifestyle by cutting out meat just one day a week, and diversifying diets through meatless choices. Spread the kidney health love and share these social graphics with your friends and family to encourage them to try #MeatlessMonday and get a kidney check-up. National Kidney Foundation (NKF) and National Kidney Month Activities: Free Health Checks: The NKF offers free health checks to those most at risk for kidney disease - anyone with diabetes, high blood pressure or a family history of kidney failure. Locations and information can be found on the calendar on their website .  Are You at Risk Kidney Quiz: Early detection can make a difference in preventing kidney disease so its important to know if youre at risk. Take the online kidney quiz ! Join the Conversation: Post photos or Meatless Monday kidney health infographics on social media platforms using #HeartYourKidneys or #NationalKidneyMonth to help raise awareness.   Invite your friends and family to celebrate National Kidney Month with a delicious Meatless Monday meal. Check out our recipe gallery for inspiration - breakfast, lunch, dinner and snack options available.   Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, Pinterest, or Instagram!   The post It’s National Kidney Month, Show Your Kidneys Some Love appeared first on Meatless Monday.

bread roll recipe | stuffed bread roll | bread potato rolls

March 8 2019 hebbar's kitchen 

bread roll recipe | stuffed bread roll | bread potato rollsbread roll recipe | stuffed bread roll | bread potato rolls with step by step photo and video recipe. bread snacks has become an integral part of many indian households. there are many snacks which can be made with left over bread slices and also mimic other snacks with these bread slices. one such popular street food snack is the bread roll recipe made with spiced and mashed potatoes and paneer stuffing. The post bread roll recipe | stuffed bread roll | bread potato rolls appeared first on Hebbar's Kitchen.

samosa chaat recipe | how to make samosa matar chaat recipe

March 7 2019 hebbar's kitchen 

samosa chaat recipe | how to make samosa matar chaat recipesamosa chaat recipe | how to make samosa matar chaat recipe with step by step photo and video recipe. chaat recipes are very common across india and are made with different locally available snacks. but then there are couple os chaat recipes which are common across india and has a huge fan base to it. one such popular chaat recipe is samosa chaat which can be made with any left over samosa or perhaps with freshly deep fried ones. The post samosa chaat recipe | how to make samosa matar chaat recipe appeared first on Hebbar's Kitchen.

khichu recipe | papdi no lot | how to make gujarati kichu

March 5 2019 hebbar's kitchen 

khichu recipe | papdi no lot | how to make gujarati kichukhichu recipe | papdi no lot | how to make gujarati kichu with step by step photo and video recipe. generally the street food or snacks recipes are termed as greasy or not an healthy food. most of them are either deep fried with high cholesterol or perhaps having high sodium content in it. but then there is this healthy snack or dish made with rice flour known as khichu recipe or papdi no lot from gujarati cuisine. The post khichu recipe | papdi no lot | how to make gujarati kichu appeared first on Hebbar's Kitchen.

Make it a Meatless Monday Mardi Gras Celebration with Green Gumbo

March 4 2019 Meatless Monday 

Make it a Meatless Monday Mardi Gras Celebration with Green Gumbo Every year, people around the world celebrate Mardi Gras and Carnival, a festival of parades, music and eating decadent foods leading up to Lent. Millions of people observe Lent by fasting or foregoing treats and meats for 40 days. Fun fact, the term carnival is from carnelevare, or to remove meat. So thats what were doing, removing the meat, but keeping the delicious flavor of the popular Mardi Gras dish gumbo. This Creole stew from Southern Louisiana usually features strong-flavored stock, meat, or shellfish, but, with a few simple swaps, it’s a perfect vegetarian dish. Green Gumbo is a popular plant-based version that includes a variety of greens and herbs that give it an amazing color and rich flavors. Richard McCarthy, Member of the Executive Committee for Slow Food International and a Meatless Monday ambassador , shares his green gumbo recipe and great tips for making this plant-based dish taste authentic. Richards essentials for cooking green gumbo: Cook with what you have. Use collard greens, kale, mustard greens, turnip greens, spinach, and herbs like parsley, dill, etc. Green gumbo appears throughout the Lenten culinary calendar as meatless and on Holy Thursday in famous restaurants (like Dooky Chase) with meat stock. Begin by making a roux. Heat the pan with vegetable or olive oil, add flour, and mix with a wooden spoon until dark brown. The color of the gumbo will be determined by how dark you make the roux. The roux gives butter beans and lima beans a great base of flavor. Or, consider any medley of vegetables. Add Shiitake Bacon to get the traditional umami flavor. Umami is the savory flavor that many eaters say is missing in vegetarian recipes. One way to add umami to green gumbo is to make shiitake bacon, which provides the missing depth of flavor. Dont forget the rice. Rice is a traditional accompaniment to gumbo. While a saucepan is perfectly good for preparing rice, rice cookers are also an easy way to prepare perfect rice every time. Any grain or variety of rice can work, but long-grain rice is best since it provides the gumbo with more surface areas to cover with flavor.  McCarthy recommends a simplified version of the recipe crafted by Richard Stewart, the former chef of Gumbo Shop. Green Gumbo Serves 4 Ingredients: Gumbo: 1/­­4 cup of vegetable or olive oil 1/­­4 cup of flour 1 large onion, minced 4 stalks of celery, minced 1 bell pepper, minced 2 bunches of available greens (collard, mustard, kale, turnip, and/­­or spinach), chopped 1/­­4 cup of chopped parsley 2-4 cups of water (or enough to make a soup) 2 bay leaves Salt and pepper, to taste Cayenne pepper or hot sauce, to taste 1 cup of dried field peas (or Sea Island red peas, on the Slow Food Ark of Taste ) Vegetable stock, to taste (optional) Mushroom Bacon: 1 dozen fresh shiitake or button mushrooms 1 TBS of liquid smoke, smoked salt and/­­or smoked paprika 1/­­4 cup of vegetable or olive oil 1 TBS of salt or soy sauce (to taste) Rice: 1 cup of long-grained rice 2 cups of water Preparation: Field peas: Rinse, then boil field peas in salt water until soft. Drain peas of excess water and either store or immerse immediately into the gumbo. This step can be done in advance in order to cut down on preparation time on the day of serving. You can even prepare and freeze the peas days before, drop them into the hot soupy pot mid-way through the process. Make the gumbo: Heat a soup pot at a medium setting and make a roux (the soup base). Roux: add oil to the pot, once sizzling, add flour and mix with a wooden spoon. When the flour starts to smell delicious, it will then begin to turn a brownish color. Stir fairly vigorously to avoid burning. Once its a dark brown (5-10 minutes), add minced onions, celery and bell pepper. Stir the ingredients well to blend the flavors. Add salt, pepper, and more oil and/­­or water (or wine) to deglaze the pan. The roux will become bubbly and smell almost sweet. At this point, start adding water and turn down the heat a little. Add bay leaves, other seasonings, and the chopped greens and herbs. They will soon turn from bright green to dark green. Add field peas and any additional vegetables, like chopped carrots or turnips, whatever you have in the kitchen. Let simmer for at least 60 minutes. Once the gumbo is hot, tasty and ingredients cooked down into dark greens, and soft field peas, it is ready to serve. Tasting it at the end is important: Is it salty or spicy enough? If not, add more cayenne or hot sauce, black pepper, salt, etc. Mushroom bacon: Slice fresh mushrooms vertically in thirds, depending upon the size of the mushrooms. (Button mushrooms are fine and usually easily available, feel free to select shiitake or other exceptionally tasty varieties.) In a mixing bowl, add 1/­­4 cup of oil, 1 TBS of liquid smoke, salt or soy sauce. Mix the ingredients, and then add the fresh mushrooms and mix until they are coated. Spread sliced mushrooms across a baking sheet and bake for 20-30 minutes at 375 degrees F. Check after 15 minutes and turn over ones that are browned and crisp. Once crispy, turn off the oven and let cool slowly in oven. Rice: If you have a rice cooker, prepare as usual. If not, wash 1 cup of rice under running cold water to remove any excess dust, etc. Boil in 2 cups of water until soft (usually 25-30 min). Final Preparations: Place 1/­­4 cup of rice in the middle of a shallow soup bowl. Pour gumbo around the rice, making sure that there are equal amounts of greens and liquid. Take the dried, crispy mushroom bacon from the cooled oven and add a handful on top of the rice, and serve. Invite your friends and family to celebrate a plant-based Mardi Gras with this Green Gumbo recipe. If youre looking for other meatless recipe inspiration throughout the Lenten season, check out our recipe gallery . Happy Mardi Gras! Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Make it a Meatless Monday Mardi Gras Celebration with Green Gumbo appeared first on Meatless Monday.

besan halwa recipe | besan ka halwa recipe | besan ka sheera

March 1 2019 hebbar's kitchen 

besan halwa recipe | besan ka halwa recipe | besan ka sheerabesan halwa recipe | besan ka halwa recipe | besan ka sheera with step by step photo and video recipe. halwa recipes are very common across india and are made with different ingredients. basically, it is a dense sweet which can be either shaped as cubes or perhaps as dense powder. one such popular halwa recipe is besan ka halwa recipe with the goodness of besan, ghee and also myriad dry fruit options. The post besan halwa recipe | besan ka halwa recipe | besan ka sheera appeared first on Hebbar's Kitchen.

beetroot soup recipe | beetroot and carrot soup | beet soup recipe

February 27 2019 hebbar's kitchen 

beetroot soup recipe | beetroot and carrot soup | beet soup recipebeetroot soup recipe | beetroot and carrot soup| beet soup recipe with step by step photo and video recipe. soup recipes are generally purpose based meals served typically just before the meal. but there are some soup recipes which are served for its health benefits and also for the abundant supply of nutrients. one such rich, tasty and flavoured soup recipe is beetroot soup recipe suitable for all age groups. The post beetroot soup recipe | beetroot and carrot soup | beet soup recipe appeared first on Hebbar's Kitchen.

Ragda Puri Chaat

February 26 2019 Manjula's kitchen 

Ragda Puri Chaat (adsbygoogle = window.adsbygoogle || []).push({}); Ragda Puri Chaat Ragda Puri is a chaat dish that will leave you licking your fingers. Made with crunchy puris, ragda, and chutney, this recipe is the perfect addition to any chaat menu. This appetizer is easy to make and tastes delicious.  - 24 Puries (I am using store bought) - 1 cup vatana - 1 cup potato (boiled peeled and cubed in small pieces) - 1 tsp salt - 1 tsp black salt - 1/­­4 tsp black pepper - 2 tsp sugar - 1 Tbsp dry roasted cumin seed powder (bhuna jeera) - 1 Tbsp dry roasted coriander powder (bhuna dhania) - 2 Tbsp ginger (chopped) - 1 small green chili (chopped) - 1/­­2 cup cilantro (chopped) - 1 Tbsp tamarind chutney - 1 Tbsp lemon juice - 1 Tbsp green chili (finely chopped, optional) For Serving - 1/­­4 cup tamarind chutney (use more as needed) - 1/­­4 cup fine sev -  Wash and soak vatana in three cups of water for at least 8 hours. After soaking vatana will be about 2 1/­­2 times the volume of the original. -  Put the vatana in a pressure cooker with 2 1/­­2 cups of water. When the pressure cooker starts to steam, turn the heat down to medium and cook for 10 minutes. Turn off the heat and wait until steam has stopped before opening the pressure cooker. Vatana should be soft and tender. I have used instant pot, because it is more convenient. - Blend cilantro, green chilies, and ginger, tamarind chutney, and lemon juice. - Mix cilantro paste and all the spices, salt, black salt, sugar, black pepper and finely chopped green chili this is optional, to boiled vatana mix the spices well. This is known Ragda. Add hot water if needed Ragda should not be very dry it should have thick gravy, Ragda thickens in consistency as it cools. - For serving, make a small hole on top of each puri and arrange them on a platter. Stuff them with the ragda. Drizzle with tamarind chutney and sev. Ragda Puri Chaat can be prepared few days in advance When you are craving for chaat. This is a Healthy Chaat, Ragda has no oil, and can be served by itself, over crackers, over bread, roll with any indian flat bread, or make sandwich . Check the recipe for Pani Puri , and Tamarind Chutney    The post Ragda Puri Chaat appeared first on Manjula's Kitchen.

7 Meatless Monday Soup Recipes to Keep You Warm Until Spring

February 25 2019 Meatless Monday 

7 Meatless Monday Soup Recipes to Keep You Warm Until SpringSpring is still a month away so theres plenty of time to enjoy hearty winter soups that make this season delicious. To help you celebrate the last few weeks of winter, weve gathered some of our favorite winter soup recipes that include seasonal vegetables, such as root vegetables, squash and parsnips. Enjoy these tasty plant-based recipes from our Meatless Monday recipe gallery as we count down the days until spring arrives. Sweet Potato and White Bean Soup from Healthy with Nedi Oven-Roasted Pea Soup with Mint and Mascarpone Dressing from Fabio Viviani Curried Butternut Velvet Soup from She’s Cooking Mediterranean Vegetable Noodle Soup from Tofu ‘n Sproutz Carrot Soup with Parsnip Chips from MyRecipes.com Red Onion Soup with Shiitake Broth from Jackie Newgent, RDN Hearty White Bean & Millet Soup from Bean A Foodie Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, Pinterest, or Instagram! The post 7 Meatless Monday Soup Recipes to Keep You Warm Until Spring appeared first on Meatless Monday.

chura matar recipe | chura matar banane ki vidhi

March 12 2019 hebbar's kitchen 

chura matar recipe | chura matar banane ki vidhichura matar recipe | chura matar banane ki vidhi | banarasi chura matar with step by step photo and video recipe. poha recipes are very common across india and are generally used to make breakfast recipes. but then there are regional variations from it which are purpose based recipes. one such easy and healthy poha recipe is chura matar recipe, aka, banarasi matar poha served as street food snack recipe. The post chura matar recipe | chura matar banane ki vidhi appeared first on Hebbar's Kitchen.

Meet Chef Heidi Tompkins, Winner of the Meatless Monday Rapid Fire Challenge

March 11 2019 Meatless Monday 

Meet Chef Heidi Tompkins, Winner of the Meatless Monday Rapid Fire ChallengeOn Monday, March 4, three finalists competed to be crowned the New York Restaurant Show Meatless Monday Rapid Fire Champion . Finalists were chosen from a pool of chefs who submitted original meatless recipes and videos. For the first time since Rapid Fire challenged chefs in 2016, three female chefs went head-to-head to prove that they had the best Meatless Monday dish. The competition was judged by a panel of experts including Maria Loi , Chef, Cookbook Author and Healthy Lifestyle Expert, Peggy Neu , President, The Monday Campaigns, Gennaro Pecchia , Partner, @aosbysosa /­­ Co-host @rolandsfoodcourt @siriusxm and Fabio Viviani , Chef, Culinary Personality, Restaurateur, Cookbook Author. The three finalists were: o Lisa Sereda, Executive Chef, Wine Time o Heidi Liv Tompkins, Co-Founder, CFO, Product Development Manager, Heidi’s Health Kitchen o Patricia Washuta, Director of Culinary Services, Executive Chef, and Certified Dietary Manager, Gentry Park Orlando . Chefs had 20 minutes to prepare their dishes, discussing the ingredients, flavors, and health benefits. Chef Heidi took home the victory with her Mock Tuna Salad in Lettuce Wrap, drizzled with Yum-Yum Ginger Sauce. This dish, like all dishes at Heidis Health Kitchen is both raw and plant-based. The tuna taste comes from two types of seaweed and a vegan fysh sauce. Remarkably, both the taste and texture resembled tuna so closely that some of the judges couldnt believe it. Chef Heidi Tompkins is the Lead Product Developer, CFO, and Co-Founder of Heidis Health Kitchen . Ivan J. Raj, her Partner and Co-Founder, served as her sous-chef at the competition. Heidi has years of sales and marketing experience, coupled with a personal passion for wellness through the development of healthful foods.  She wrote her first cookbook when she was just eight years old! For the last four and a half years, through Heidis Health Kitchen, Heidi and Ivan have offered free monthly cooking classes in NYC, as well as a monthly pop-up restaurant serving raw plant-based foods. Heidis goal is to incorporate the highest form of nutrition, along with taste and texture for everyone who goes Meatless Monday! Try Heidis Raw Mock Tuna recipe, as well as the other two finalists recipes, below. Chef Heidi’s Raw Mock Tuna Lettuce Wrap Chef Patricia’s Impossible Meatless Kefta with Tamarind Chutney Chef Lisa’s Walnut Meat Stuffed Pepper   Interested in starting a Meatless Monday program? Learn how to bring Meatless Monday to your restaurant here or to your foodservice establishment here . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, Pinterest, or Instagram! The post Meet Chef Heidi Tompkins, Winner of the Meatless Monday Rapid Fire Challenge appeared first on Meatless Monday.

chashni wali gujiya | chasni gujiya | mawa gujiya

March 10 2019 hebbar's kitchen 

chashni wali gujiya | chasni gujiya | mawa gujiyachashni wali gujiya | chasni gujiya | mawa gujiya dipped in sugar syrup with step by step photo and video recipe. gujiya recipes are common across india and are made for different reasons. as matter of fact it is made with different stuffings too and each stuffings has its own purpose and rationale. this recipe is dedicated to mawa or khoya stuffing dipped in sugar syrup known as chashni wali gujiya recipe. The post chashni wali gujiya | chasni gujiya | mawa gujiya appeared first on Hebbar's Kitchen.

Golden Potato, Cabbage, and White Bean Stew – Abruzzo Inspired

March 7 2019 Golubka Kitchen 

Golden Potato, Cabbage, and White Bean Stew – Abruzzo Inspired We’re continuing with our series of Abruzzo-inspired, plant-based meals today (all our previous recipes are linked below). We love this style of cooking, because it’s focused on an elegant kind of simplicity that really lets every single ingredient shine. Italians tend to take the integrity of their ingredients really seriously, which we experienced first-hand everywhere we ate and cooked in Abruzzo. That obsession with quality ingredients really comes through in the amazing flavor of seemingly very basic dishes. This golden, warming stew was inspired by a seriously unforgettable cabbage and potato stew we tried in Abruzzo. We added our own spin to it – white beans and mushrooms – but the core stayed the same. It’s got just the type of soul-warming energy that we want in our kitchens and on our stoves during a decidedly un-spring like, snowy March. There are still spots open for our retreat in Abruzzo this coming October! You can read all about our past retreat here, complete with photos and testimonials. This time around, we will be focusing on re-centering and relaxation, together with exploring beautiful Abruzzo. We are super excited to have an on-site yoga/­­meditation instructor and an on-site acupuncture physician, both offering daily services. We’ll be hosting a bunch of fun workshops like medicinal jams, vegan cheese, meal planning, and homemade skincare (wink wink Magic Moisturizer). Also: visits to an olive grove, winery, and a family truffle plantation. You can see our whole sample itinerary here, and book here! Click Here to book our Abruzzo Retreat! This stew is all about the combination of the fragrant, golden broth and the rustic, chunky pieces of variously textured veg. There’s tender, silky cabbage, carby goodness from the potatoes, and meatiness from the mushrooms and white beans. Onion, carrots and garlic establish a solid flavor base, and the addition of nutritional yeast, mustard, red pepper flakes, and lemon brings even more depth and a kick of zing and spice. We are crazy about this recipe. You can also watch us making this stew step-by-step later today on our Instagram Stories (it will be saved to our highlights as well). Hope you give it a try! For more of our Abruzzo-inspired recipes, check these out: Pasta e Ceci, The Simplest Lentil Soup, Ciabotta, Rhubarb Jam Cookies. And all scenery photos in this post are from our past retreat in Abruzzo this fall. Click Here to book our Abruzzo Retreat! Having the opportunity to explore a lesser known region of Italy to find its hidden gems in the Culinary arts was such an enriching experience! Getting to see first hand how the people in these areas live, visiting locals in their homes... From truffle hunting to tasting oil from 600 year old olive groves... Wild foraging for greens & making pasta in an Italian womans kitchen.... Not the typical trip to Italy. It was a delightful & delicious experience! - Rachel, Alabama I loved the retreat. It was well managed, we had the best food, awesome accommodation, great people, perfectly sized travel group and great tour guides. I had looked very much forward to this retreat and it was even better than I imagined. You created an amazing experience, with wonderful and very unique accommodations, the best meals I have ever had, set in a beautiful landscape, off the beaten path. The silence was palpable and so welcome to step out of the noisy and hectic lifestyle most of us have these days. I seriously consider joining you again, so I can have more of those meals, go back to the medieval village of Santo Stefano and the unique scattered hotel. We also had an awesome group, which made it even more special! - Claudia, Massachusetts It was a trip of a lifetime. Abruzzo could not have been more beautiful! I loved the diversity of the land, the hiking, cooking and loved loved loved the food. I also was glad that it was not a large group...I liked the intimacy of the smaller number of participants. It truly was a remarkable 6 days and you all were so kind, knowledgeable and pleasant to be with. - Helen, Michigan Thank you for the wonderful trip. It was so much more than I thought it would be. A deep dive into the food, culture and people of Abruzzo. I had experiences that I could never have on my own. I thought we were a good mix of ages, interests and countries. Diversity makes things so interesting. - Maudia, Michigan Ive been to Italy before but never like this! We visited magical places that Id never know about on my own: Santo Stefano with its fairytale charm, the beautiful truffle plantation, ancient olive grove, a winery located right in a family homes basement... Every single one was a unique, unforgettable experience. Thank you! - Katya, Sochi Golden Potato, Cabbage, and White Bean Stew   Print Serves: 4-6 Ingredients olive oil 1 medium onion - diced 2 large carrots - finely cubed sea salt 2 tablespoons nutritional yeast generous pinch of red pepper flakes 3 cloves of garlic - minced 4 oz shiitake mushrooms - stems removed, sliced 1 lb any starchy potatoes of choice - cut into 1 chunks freshly ground black pepper 1½ tablespoons Dijon or grainy mustard 2 bay leaves 7 cups water or veggie broth/­­broth from cooking the white beans 1 small Nappa or white cabbage - cored and cut into 1 chunks 2½-3 cups cooked white beans juice from 1 lemon handful of parsley - chopped, for serving Instructions Heat up a soup pot over medium heat and add some olive oil for sautéing. Add the onion and carrots, along with some salt and pepper, and sauté for about 8-10 minutes, until the onion and carrots are soft. Add the nutritional yeast, red pepper flakes, garlic, shiitake, and another pinch of salt. Stir and cook for another 8 minutes, or until the mushrooms are cooked through and any liquid that they release is evaporated. Add the potatoes, black pepper, mustard, and another pinch of salt, and give everything a stir. Add the bay leaves and water/­­broth and bring up to a simmer. Be mindful to use less salt if you are using a salted broth or more salt if using water. Using a wooden spoon or spatula, deglaze any brown bits from the bottom of the pan. Simmer, partially covered, for 20-25 minutes, until the potatoes are tender. Add the cabbage and white beans, and bring the stew back up to a simmer. Simmer, partially covered, for another 15 minutes, until the cabbage is silky and tender. Turn off the heat. Add the lemon juice and stir it in. Taste for salt and pepper and adjust if needed. Serve the stew, garnished with parsley and a drizzle of olive oil. Enjoy! 3.5.3226 You might also like... Vegan Caesar Salad with Tempeh Croutons, Roasted Peaches and Corn Black Sesame and Ginger Ice Cream Roasted Pepper Lasagna Simple Mango Gazpacho .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Golden Potato, Cabbage, and White Bean Stew – Abruzzo Inspired appeared first on Golubka Kitchen.

paneer malai tikka recipe | malai paneer tikka | paneer tikka malai

March 6 2019 hebbar's kitchen 

paneer malai tikka recipe | malai paneer tikka | paneer tikka malaipaneer malai tikka recipe | malai paneer tikka | paneer tikka malai with step by step photo and video recipe. tikka recipes are very common and are made with myriad hero ingredients. generally the tikka recipes are derived from the chicken or meat variation. but today there are several veg options. one such vegetarian option is paneer and this recipe post dedicates to the paneer malai tikka variation of it. The post paneer malai tikka recipe | malai paneer tikka | paneer tikka malai appeared first on Hebbar's Kitchen.

stuffed karela recipe | bharwa karela recipe | karela ka bharwa

March 4 2019 hebbar's kitchen 

stuffed karela recipe | bharwa karela recipe | karela ka bharwastuffed karela recipe | bharwa karela recipe | karela ka bharwa with step by step photo and video recipe. indian meals are incomplete without any munching and lip smacking side dish recipes. each cuisine meal has its own variety of side dish which basically gels with the type of meal served. one such simple, healthy and also tasty(controversial) side side dish recipe is stuffed karela recipe or stuffed bitter gourd recipe. The post stuffed karela recipe | bharwa karela recipe | karela ka bharwa appeared first on Hebbar's Kitchen.

tawa paneer recipe | paneer tawa masala | paneer tawa fry

March 3 2019 hebbar's kitchen 

tawa paneer recipe | paneer tawa masala | paneer tawa frytawa paneer recipe | paneer tawa masala | paneer tawa fry with step by step photo and video recipe. paneer recipes are common dish across india and have a huge audience base for it. when it comes for curries or sabzis with paneer, it is generally rich, creamy onion and tomato based gravy. but then there is this unique dry paneer curry also known as tawa paneer recipe made as street food across india served with roti or naan flat bread. The post tawa paneer recipe | paneer tawa masala | paneer tawa fry appeared first on Hebbar's Kitchen.

ulli theeyal recipe | onion theeyal | onion shallots curry

February 28 2019 hebbar's kitchen 

ulli theeyal recipe | onion theeyal | onion shallots curryulli theeyal recipe | onion theeyal | onion shallots curry with step by step photo and video recipe. kerala cuisine or recipes is mix of culture with strong influence from other states and also from overseas. yet it has maintained its own traditional recipes and served especially during festival and celebrations. one such easy and simple onion based curry is ulli theeyal recipe known for its mixed combination of tastes. The post ulli theeyal recipe | onion theeyal | onion shallots curry appeared first on Hebbar's Kitchen.

kanchipuram idli recipe | kancheepuram idli | kanchi idli

February 26 2019 hebbar's kitchen 

kanchipuram idli recipe | kancheepuram idli | kanchi idlikanchipuram idli recipe | kancheepuram idli | kanchi idli with step by step photo and video recipe. south indian breakfast recipes has lot of myriad options mainly made with rice. typically it deals with dosa and idli recipes and its variations made with the same rice and urad dal batter. one such traditional variation recipe is kanchipuram idli recipe belonging to the kanchi city from tamilnadu. The post kanchipuram idli recipe | kancheepuram idli | kanchi idli appeared first on Hebbar's Kitchen.

green chili sauce recipe | how to make chilli sauce

February 25 2019 hebbar's kitchen 

green chili sauce recipe | how to make chilli saucegreen chili sauce recipe | how to make chilli sauce | homemade chili sauce with step by step photo and video recipe. spicy condiments or dips are integral part of many indian households. each region and state of india has its own demographic specific pickles and dips made with locally available spicy ingredients. one such spicy condiment recipe is green chili pickle which is embraced by almost all the states of india. The post green chili sauce recipe | how to make chilli sauce appeared first on Hebbar's Kitchen.

Join Meatless Monday at the Healthy Food Expo New York

February 24 2019 Meatless Monday 

Join Meatless Monday at the Healthy Food Expo New York Meatless Monday will be at Healthy Food Expo in NYC, March 3-5, and we’d love to see you there! Visit us at Exhibit Booth 638 in the Healthy Food Expo Area to learn about the health and environmental benefits of going Meatless Monday and how you can leverage our research and resources as part of a restaurant/­­foodservice marketing strategy or just to encourage healthy, sustainable eating in your community! We’re also thrilled to be hosting two special events at the expo on Meatless Monday, March 4:   From 10:30 AM – 11:30 AM at the Education Hub (Booth 739), Chef Robert E. Graham, MD, Meatless Monday Ambassador and co-founder of FRESH Medicine, will discuss how our food system and food trends have misshapen the way we eat and how to use food as medicine in his session: FRESH Food Tips for a Sustainable and Healthy Lifestyle, One Meal at a Time. Find out more about Dr. Graham’s session.       From 3:30 PM to 5:00 PM at the Center Stage, three chefs will compete in the International Restaurant Food Service Show’s Rapid Fire Challenge: Meatless Monday Edition to see who can cook a winning plant-based in just 20 minutes. Find out more about the Rapid Fire Challenge and meet the competitors and judges. The post Join Meatless Monday at the Healthy Food Expo New York appeared first on Meatless Monday.


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