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jelly vegetarian recipes

Wagon Wheel Cake

April 12 2018 Vegan Dad 

Wagon Wheel Cake This cake is insane. Its massive, probably too sweet, has 5 separate elements, and is totally awesome!  Of course, my health conscious mother never bought us Wagon Wheels when my brothers and I were young, and oh, how we jealously pined for them when other kids brought them to school for lunch! When Vegan Mom and I were dating (and not yet vegan) in university, we used to keep ourselves motivated to study through the positive reinforcement of Viva Puffs. This cake evokes all of those memories, and is simply a lot of fun to make and eat.  INGREDIENTS - about 1 1/­­2 cups raspberry jelly Cake INGREDIENTS - 227g all purpose flour - 65g cocoa - 1 1/­­2 tsp baking soda - 3/­­4 tsp baking powder - 1/­­2 tsp salt - 1 1/­­4 cup soy milk - 1 tbsp apple cider vinegar - 1/­­4 cup water - 1 cup sugar - 1/­­2 cup canola oil - 1 tbsp vanilla METHOD Preheat oven to 350 degrees 1. Grease two 10 inch round cake pans.  Cut out two circles of parchment paper to fit in the bottom of the pans.  Put the parchment papers in the bottom of the pans and grease it.  Flour both pans. 2. Sift flour, cocoa, baking powder, baking soda, and salt into a bowl.  In a separate bowl, whisk chocolate soy milk and vinegar together.  Add remaining ingredients and whisk well to blend. 3. Add dry ingredients and gently whisk until blended.  Dont overdo it. 4. Divide batter evenly between the two pans. 5. Bake for 22-24 mins, or until a toothpick comes out clean. 6. Cool on wire racks for 10 mins, then flip the pans over the remove the cake.  Remove the parchment paper.  Let them fully cool. Graham Cookie Layer INGREDIENTS - 3/­­4 cup all purpose flour - 3/­­4 cup whole wheat flour - 2 tbsp dark brown sugar - 1/­­8 tsp salt - 1/­­2 tsp cinnamon - 1/­­2 tsp baking powder - 1/­­4 cup vegetable shortening - 1/­­4 cup maple syrup - 2 tbsp soy milk METHOD 1. Mix together dry ingredients. Cut in vegetable shortening with a pastry cutter to the size of small peas.  2. Add syrup and soy milk and bring together into a ball. Add a tiny splash more soy milk if needed. 3. Divide dough into two equal pieces. Roll and trim each into a 10 circle on a piece of parchment paper, using the cake pan as a guide. Dont worry, you can trim it more after it is baked.  4. Place each piece of parchment/­­dough circle on a baking sheet. Place in the fridge to cool for 30 mins. 5. Heat the oven to 350 degrees. Bake one the middle and upper rack for 10 mins, rotating and switching the racks after 5 mins. Cookies should dry on the top and only very, very lightly brown. Do not over bake. 6. Remove from pans (parchment and all) to a cooling rack. When cooled, trim as needed with a small sharp knife using the cake pan as a guide.  Marshmallow (from Plantified) INGREDIENTS - 3/­­4 cup salt free aquafaba - 1/­­2 tsp xanthan gum - 1 tbsp vanilla extract - 1 1/­­2 cups sugar - 2 tsp agar powder - 2 tbsp glucose syrup - 1/­­3 cup water METHOD 1. In a large bowl, whisk aquafaba and xanthan gum to stiff peaks with a hand mixer. Whisk in vanilla. Set aside. 2. Bring the sugar, agar, glucose, and water to boiling in a small saucepan over medium heat. Bring to 250 F, stirring regularly/­­constantly to keep the mixture from sticking to the bottom of the pan. Be patient. The sugar will quickly jump in temperature, plateau, then rise again. Resist cranking the heat to hurry the process along. 3. Slowly stream the hot sugar mixture into the aquafaba, constantly whipping it in with the hand mixer. When the sugar mixture is fully incorporated, keep whipping the mixture until it returns to room temperature (more or less--the bottom of the bowl should not feel warm). You can do all this with a stand mixer, but I find that the sugar mixture likes to get caught up around the top of the beater, so using a hand mixer is better).  Ganache INGREDIENTS - 1/­­2 cup light coconut milk - 200g bittersweet vegan chocolate chips - 2 tbsp margarine METHOD 1. Heat coconut milk to bubbling in a small saucepan over medium heat.  2. Remove from heat and add chocolate chips and margarine.  Stir until everything is melted and smooth.  Set aside to cool completely.  TO MAKE THE CAKE! 1. Bake and cool the cake. Level the top of the cake, if necessary (i.e. make sure it is flat and not domed).  2. Bake and cool the graham cookie layer. Trim to fit on top of the cake (you can do this while the cookie is still slightly warm if you want).  3. Place one of the cake layers on a serving platter. Spread 3/­­4 cup of raspberry jelly on top. Place one of the graham cookies on top of the jam.  4. Repeat step 3 with the remaining cake, jelly, and graham cookie, and set aside. 5. Make the marshmallow. The marshmallow will set fairly quickly, so be prepared. Spread 7/­­8 of the marshmallow on top of the cake/­­jam/­­cookie layer in your serving platter. Put the second cake/­­jam/­­cookie layer on top of the marshmallow (making sure the cookie side is down and the cake layer on top). Gently press down and use an icing spatula to smooth the sides. Use the remaining 1/­­8 of the marshmallow to aid in this endeavour.  6. Let the marshmallow fully set. I like to put the cake in a cool place for this step because it makes the ganache step easier. 7. Make the ganache and let cool to room temperature. 8. Spread a thin layer of ganache over the entire cake, like you would a crumb coat of butter cream. Set aside in a cool place (the fridge) to set. 9. Use the remaining ganache to cover the cake. Set aside in a cool place to set.

strawberry jam recipe | homemade low sugar strawberry jam

October 23 2017 hebbar's kitchen 

strawberry jam recipe | homemade low sugar strawberry jamstrawberry jam recipe | homemade low sugar strawberry jam with step by step photo and video recipe. the recipe of strawberry jam is quite simple and is prepared by heating the flesh and juice of strawberry. the mixture is heated with sugar and water till it releases its pectin and forms a jelly shape. it is later stored in air tight container for later use. Continue reading strawberry jam recipe | homemade low sugar strawberry jam at Hebbar's Kitchen.

Hibiscus Orange Blossom Turkish Delight

July 12 2017 Golubka Kitchen 

Hibiscus Orange Blossom Turkish Delight This post was created in partnership with Whole Earth Sweetener Co. Turkish delight is one of those old-school sweets that was always around during my childhood in the Soviet Union, which is surprising because treats were scarce and mainly homemade. There was a tiny store a short walk away from our home, where they carried neat, white paper boxes, lined with tissue and filled with delicate pink, sugar-dusted Turkish Delight squares. We called the treat rahat lokum (just another commonly used name for Turkish Delight). I spent my childhood convinced that it was fairy food, and cherished every pleasantly jelly-like, aromatic bite from the magical paper box. I’ve since completely forgotten about rahat lokum, dismissing it as an outdated sweet of my semi-hungry childhood, until I was in Moscow a few months ago. There is a high-vibe sweets brand sold in some grocery stores in Russia, which makes chocolate, wafers and such, with surprisingly wholesome ingredients, cool herbal add-ins, and a pleasantly low amount of non-refined sugar. I always make a point of hunting down some of their stuff to bring back home. This time around, I discovered a new product of theirs, which was a healthier, green tea-flavored Turkish Delight. It was delicious and disappeared in no time once my family got a taste of it back in Florida. I quickly got the urge to figure out my own recipe, as I often do with these types of obsessions. Thankfully, I’m no stranger to the thickening and gelatinizing properties of arrowroot (starch from a tropical tuber) and agar-agar (sea vegetable). Both make for the perfect, allergy-friendly and healthful alternative to cornstarch, which is traditional to Turkish Delight recipes. After some consideration, I decided to color my delight with hibiscus tea, as a tribute to the pink treats of my childhood, and because I’m generally obsessed with hibiscus and its million health benefits. For an extra aromatic finish, I added some orange blossom water instead of the more commonly used rose water, which truly takes this treat to the next level. When coated in arrowroot powder, this Turkish Delight looks surprisingly professional, as though it was store-bought. The cool thing is that in reality it’s pretty easy to make at home, just take a look at the video above to see the whole process. For sweetener in this recipe, I used an organic blend of stevia and honey from Whole Earth. I’ve had a pretty turbulent relationship with stevia over the years. I’ve always wanted to get into it as a sugar substitute, knowing that it’s totally natural, free of calories, and a zero on the glycemic index, but I just cannot get used to its potent, powerful flavor (when extracted it’s something like 200 times sweeter than sugar!). Any time I add pure stevia extract to anything, it’s all I can taste, and that flavor lingers in my mouth for hours in an unpleasant way. Thankfully, Whole Earth Sweetener Co. figured out that when mixed with other, more traditional sweeteners, stevia is barely distinguishable, and they offer a few carefully considered stevia blends. The neat thing is that because of stevia’s potency, you only need half of the amount of their sweetener in any given recipe. In other words, this Turkish Delight recipe only calls for 1/­­4 cup of the honey and stevia blend, while you would need twice the amount (1/­­2 cup) of pure honey or maple syrup to achieve the same sweetness without the stevia. After trying the Whole Earth stevia-honey blend, as well as their stevia-raw sugar blend, I’m totally on board. I love being able to use less sugar in my sweet recipes, and I’m hoping that these products can help me ease into a love affair with pure stevia, some day :) I’m curious to hear about your guys’ experience with stevia. Do you use it? Did it take you some time to get used to it? Any tips and stories are much appreciated! Hibiscus Orange Blossom Turkish Delight   Print Serves: about 48 pieces Ingredients 3½ cups purified water 2 tablespoons dried hibiscus flowers ⅔ cup plus ¼ cup arrowroot powder, divided ¼ cup stevia-honey blend or ⅓ - ½ cup pure honey or maple syrup 4½ tablespoons agar agar powder (not flakes) 1¼ teaspoon orange blossom water or rose water Instructions Combine the water with the hibiscus in a medium saucepan and bring to a boil. Remove from heat, cover and let the tea steep for 30 minutes. Prepare an 8 x 8-inch square, rimmed dish by lining it up with parchment paper. Set aside. Strain the hibiscus tea. Mix ½ cup of the tea with ⅔ cup of the arrowroot powder in a medium bowl. The mixture will be quite thick and difficult to mix at first. Set aside. Pour the rest of the hibiscus tea into the same saucepan used for brewing the tea. Add the sweetener and the agar agar powder, whisk to combine and bring to a boil over medium high heat. Lower the heat to a simmer and simmer for 5 minutes, whisking periodically. At the end of the 5 minutes, give the prepared arrowroot mixture a good stir and slowly pour it into the saucepan with the agar mixture, stirring vigorously. The mixture will be very thick and stretchy. Remove from heat and add in the orange blossom water, whisking to combine. Immediately spoon the mixture into the prepared dish, evening it out as much as you can. Place the dish into the refrigerator for 1-2 hours, until the mixture is completely set. Once set, lift the delight square out of the dish onto a cutting board, using the extending ends of the parchment paper. Slice into around 48 cubes and roll them in the remaining ¼ cup arrowroot powder to coat. Store refrigerated in an airtight container. Enjoy! 3.5.3226 You might also like... Cosmic Sweet Potato Chocolate Truffles Almost Savory Raw Chocolate Raw Honey Maca Pancakes, a Weekend Breakfast Honey-Roasted Pears with Vanilla Cashew Cream .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 Hibiscus Orange Blossom Turkish Delight appeared first on Golubka Kitchen.

Minty Aloe and Cucumber Lemonade

June 11 2017 Golubka Kitchen 

Minty Aloe and Cucumber Lemonade Have you ever tried adding fresh aloe vera to your drinks? As soon as the days get unbearably hot around here, I like to keep a few aloe leaves in my fridge for a good number of reasons, especially for healing unexpected sunburns and making the most refreshing post-beach tonics. Aloe is one of those amazing, all-purpose healing plants; it’s anti-inflammatory, anti-viral, helps lower cholesterol, works wonders when applied topically to skin by moisturizing it and helping ease acne and blemishes, and the list goes on and on. If you’ve never taken apart a fresh aloe leaf before, its insides are made up of a clear, jellyfish-like material, which is where most of the healing magic is contained. The problem is that on its own, the flesh is quite bitter and soapy. I’ve noticed that citrus really helps neutralize that unpleasant taste, so I love adding aloe to lemonade. This lemonade recipe is pretty special – it’s just the most refreshing thing you can think of after a hot day outside. It’s minty, with a cooling effect from the cucumber and a nice tartness from freshly squeezed lemon juice. I also think it would make for a great summery cocktail mixer, if you feel so inclined :) One last aloe tip – when I’m cutting apart an aloe leaf in the kitchen and putting most of the flesh into the blender, I rub the green skins with any leftover flesh on my (clean) face, which makes for a refreshing face mask. There are some links below, Sunday hugs to you, friends. The Next Gluten Matthew Kenney on Pardon My French Human Design BodyGraph – sort of like an astrology birth chart, but it combines a bunch of traditional sciences like astrology, the Hindu-Brahmin Chakra system, the Zohar or Kabbalah, and the IChing to map out a ‘body graph.’ We found ours to be pretty accurate and fascinating. Patti Smith on Singing at Bob Dylan’s Nobel Prize Ceremony (make sure to watch the video) Six Seasons: A New Way with Vegetables – I’ve got my eye on this cookbook Roasted Poblano and Jackfruit Tacos – can’t wait to make these Our Youtube Channel – we are obsessed with making videos! Minty Aloe and Cucumber Lemonade   Print Serves: 5-6 cups Ingredients 1 packed cup mint sprigs, plus more for serving 3 cups purified water half of a large cucumber 1 large aloe leaf 1 cup freshly squeezed lemon juice (4-5 lemons) ¼ cup maple syrup Instructions Bruise the mint a bit by rubbing it between your hands. In a small saucepan, combine the mint sprigs and water, bring to a boil and let cool to infuse. Once cool, strain the mixture into an upright blender and discard the mint sprigs. Cut the cucumber half in half lengthwise and scoop out the seeds. Optionally, shave off a few cucumber ribbons with a vegetable peeler for serving in the glass. Roughly chop the cucumber and put it into the blender. Cut the white base off the bottom of the aloe leaf, then cut off the spiky sides. Cut off the top layer of the skin lengthwise. Scoop out all the flesh into the blender using a spoon. Add the lemon juice and maple syrup to the blender and blend everything until smooth. Let cool completely in the refrigerator. Serve over ice, with cucumber ribbons and more fresh mint leaves. 3.5.3226 You might also like... Pi?a Colada Milkshake - Ice Cream Sunday Raw Spearmint and Chocolate Cheesecake Superberry Smoothie Peach, Honey and Thyme Lemonade Popsicles - Ice Cream Sunday .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 Minty Aloe and Cucumber Lemonade appeared first on Golubka Kitchen.

Healthy and Delicious Food for your Kids

January 29 2017 Manjula's kitchen 

Many of my viewers have requested food ideas and suggestions for their children.  I will share with you what I did with my two sons and now my grandchildren. When my kids were babies, the most common solid food was in jars sold at the grocery store.  Being a vegetarian and wanting to raise my family similarly, I wanted to select the ingredients and then prepare it in a way that made sense to me.   When traveling, I sometimes did use jarred baby food for convenience.  I had no one to really guide me as my mother was in India and there was no Internet back then! Also, phone calls were very expensive at that time. Lentils Preparing lentils was something I did almost daily for my husband and myself.  Once I had children, I also boiled large pieces of vegetables such as zucchini, carrots, beans, different squashes and potatoes with lentils. When the vegetables were tender, I would take them out from the lentil-dal and mash them with a blender, adding a spoonful of lentils.  I mixed fruits with small amounts of yogurt or milk and blended them as well.  Some fruits are soft and easy to blend such as bananas.  Some, such as apples, need to be cooked to soften them. Steamed Vegetables When my sons started teething, I steamed vegetables in larger pieces which they could hold onto after a little cooling.  This accomplished several things, they were entertained and enjoyed feeding themselves and the foods provided teething comfort.  As they grew older, I started adding just a bit of traditional Indian spices so they could get used to our customary spices.  I mashed Roti (Indian flat bread) and rice with lentils and vegetable from Indian dishes. I would also give them different cereals of their choice. Slowly, I introduced the same foods my husband and I were eating but with less spices.  As always, children will have their favorites. Sandwiches Once they began school, I made a variety of sandwiches for them.  Peanut butter & jelly was a favorite.  I also made cream cheese or cheese sandwiches with a bit of mango pickle or sautéed vegetables.  Of course, raw vegetables and fruit could also be added to their lunches. They also enjoyed taking slices of pizza and different pastas.  Now my grandkids dont mind and enjoy taking rice with dal (lentils) and wraps with sautéed vegetable.  Every child is different so remember to prepare what works for your child’s tastes.  Make sure to try different dishes and start introducing meals you make for yourself. Also, check out my lunch box suggestions on my website! The post Healthy and Delicious Food for your Kids appeared first on Manjula's Kitchen.

1 Dough - 5 Cookies

November 18 2016 Veganpassion 

1 Dough - 5 Cookies Welcome to the Christmas elves. Where clouds are made out of cotton candy and winter storms smell like cocoa, the hands sink into dough and the noses are smeared with chocolate. I love XMAS time!!! Can´t start early enough thinking about the wildest cookie recipes. It takes a lot of diversity if you want to get your vegan cookie can to dance this year. I don't need many cookies for christmas but at least I need 5 different kinds - to have a choice ;-) for that I have created a quick and special dough this year, with which you can make an exciting variety of cookies. In the blink of an eye you'll have 5 of the most popular kinds of christmas cookies ready to enjoy, while you lean back and relax. The cookies are great to bake with children because the baking tray looks so colorful. By the way every cookie is baked in the same amount of time, so you can pop them all at once in the oven. Have a lot of fun with your christmas bakery! Basic dough Makes aprox. 60 cookies. For the cookie dough: 220 g spelt flour 120 g almonds, blanched and grounded 100 g powdered sugar (raw sugar) one vanilla pod 150 g vegan butter, at room temperature 3 tbsp oat cream or another plantbased cream Mix flour and almonds, sift powdered sugar and vanilla together. Build a little hollow and add cream and butter. With a fork mix the dough until you can form a homogeneous ball. Wrap the dough into clear film and put it in the fridge for at least one hour. Vanilla-Kipferl Makes aprox. 60 cookies. Additional ingredients: 20 g powdered sugar to dust Devide the dough into 3 pieces and work on each part separately. While working on one piece of dough you can put the other pieces back into the fridge. Form dough into 2,5 cm thick roll and cut aprox. 1 cm wide pieces. Now form the piece to a roll with spiky ends and place them like a moon. Put them on a sheet with baking paper and bake about 12 minutes at 180° Celcius (356°F) two-sided heat. Dust powder sugar on the Kipferl while they're still hot. Store them in a metal box at a cool place and they're durable for 2-3 weeks. Chocolate-Angeleyes Makes aprox. 60 cookies. Additional ingredients: 1 tbsp cocoa 1 tsp dairy-free milk (soy-milk) 200 g vegan Chocolate spread (Bionella) Knead 1/­­3 of the dough with cocoa and dairy-free milk. Form 60 balls out of it and push your thumb in the middle of the balls. Put them in some distance on a sheet with baking paper and backe about 12 minutes at 180° Celcius (356°F) two-sided heat. Jelly-Stars Makes aprox. 60 cookies Additional ingredients: 1 tbsp flour 200 g berry jelly Knead flour into the dough for more stability. Cut dough into 3 pieces and work on each dough separately. While working on one piece of dough you can put the other pieces back into the fridge. Form little squares and fill them with a tiny bit of jelly. Then push the ends together. Put them in some distance on a sheet with baking paper and backe sheet about 12 minutes at 180° Celcius (356°F) two-sided heat. Blossom-Cookies Makes aprox. 60 cookies. Additional ingredients: 1 tbsp blossom herbs (Flower Power) Cut dough into 3 pieces and work on each dough separately. While working on one piece of dough you can put the other pieces back into the fridge. Form dough into a roll with a 3 cm diameter. Spread 1/­­3 of blossom herbs on your working area and roll the dough in it. Cut off 1 cm thick pieces on a sheet with baking paper and backe sheet about 12 minutes at 180° Celcius (356°F) two-sided heat. Walnut-Gingerbread-Cookies Makes aprox. 50 small cookies. Additional ingredients: 120 g grounded walnuts instead of grounded almonds 2 tbsp cocoa 1 tbsp gingerbread spice 80 g chocolate chips, delicate Use walnuts instead of almonds for the basic recipe. Knead dough with cocoa, gingerbread spice and chocolate chips. Form dough to balls and push them flat on to a sheet with baking paper and backe sheet about 12 minutes at 180° Celcius (356°F) two-sided heat. If you like, add some walnuts and chocolate chips on top of your cookies before putting them in the oven. Find more wonderful baking ideas for Christmas, cookies and cakes in my book  "Veganpassion - Lieblingsrezepte zum Backen" (awarded by Vebu). Have lots of fun with your Christmas bakery!

Peanut Butter and Jelly Smoothie

August 2 2016 VegKitchen 

Peanut Butter and Jelly Smoothie Based on the famous PB&J sandwich and full of nutrition, this berry smoothie is antioxidant rich. And peanut butter gives you protein and fiber as well as well as vitamin E, B6 and magnesium. Recipe and photo from How to Be a Smoothie Criminal by James McLoughlin, published by Green Press.

4 Ways to Give Your Vegan Baking a Makeover

May 10 2016 Vegetarian Times 

4 Ways to Give Your Vegan Baking a Makeover Just because youre looking to follow a healthy lifestyle, doesnt mean you have to sit out on all the fresh-baked fun! There are many tricks that natural food chefs and nutritionists alike use to help raise nutrient density, therefore lessening the guilt. While these ingenious methods may not give us the liberty to eat breakfast bread like its a leafy green salad, they do offer a wonderful compromise in creating better-for-you, great-tasting treats. These are some of my favorite tricks to use: Sneak in Fruit and Vegetable Purees | To achieve moist baked goodies, like a soft cookie or dense brownie, most chefs rely on large amounts of butter or oil (which, as you can imagine, raises the calorie and fat content of a dessert faster than you can say oh no, I really shouldnt). The good news is there are many other ways to keep moisture in desserts that are far healthier! Using fruit or vegetable purees is a go-to method of mine, as it not only keeps desserts moist, but purees also help sweeten, add flavor, and provide extra fiber at the same time. For fruits, the most versatile varieties include mashed bananas and applesauce. As for vegetables, purees of pumpkin, squash, and even carrots work excellently. How much to use ranges from recipe to recipe - as a baseline, I often use about half of the normal amount of oil a recipe calls for, and substitute the other half with a puree in a 1:1 ratio. This way, you wont sacrifice any flavor! Celebrate With Smart Sweeteners | I talk a lot about using different types of sweeteners, but it bears repeating - theres simply no need to use empty sugars like white cane sugar and corn syrup when we have a world of great sweeteners that actually offer some benefits! Use low-glycemic coconut sugar as a one-to-one replacement for all your white sugar needs, and try healthier liquid sweeteners like yacon syrup or maple syrup when you need something in liquid form. Use Superseed Eggs | While eggs do offer protein, these days, many people are increasingly avoiding them due to eggs being a high cholesterol, acid forming (and thus inflammation promoting), and/­­or allergenic food. To keep everyone in your cookie list happy, try using a binder replacement of flaxseeds or chia instead, which offer protein, healthy fats, fiber, and minerals! Once these seeds are ground into a powder, they can be mixed with water and left to sit for 10 minutes to form a jelly-like substance that acts very egg-like in recipes that dont require eggs to rise (this includes all cookies, brownies, and many cakes). To use this egg-hack, just remember this ratio: 2 tablespoons powder + 1/­­3 cup water = 2 eggs. Boost With Superfoods | Healthy eating isnt all about what you take out; its also about what you put in. If your recipe of sugar, oil, and flour seems pretty nutritionally dire, think about what you can add into the recipe that will subtly raise its healthy value. For example, adding in real cacao nibs into chocolate chip cookies not only adds a chocolaty crunch, but loads of important minerals too. Replacing a couple tablespoons of flour with unflavored or vanilla protein powder stealthily adds bonus protein and fiber. Or try adding in the enjoyable sweet chew of antioxidant-rich dried mulberries to create a treat as extra delicious as it is nutritious.

Buckwheat, Apple, and Brandy Cake

September 21 2015 Vegetarian Times 

1 | Preheat oven to 325°F. Coat 9-inch square baking pan with cooking spray. 2 | Whisk together flours, baking powder, baking soda, and salt in large bowl. Set aside. 3 | Cream butter and sugar in bowl with electric mixer until light and fluffy. Beat in eggs one at a time until mixture is smooth. Beat in sour cream, brandy (if using), and vanilla extract. Add flour mixture, and increase mixer speed to medium-high. Beat 3 minutes, or until batter is light and creamy. 4 | Spread batter in prepared pan, and top with apple slices. Bake 45 minutes to 1 hour, or until toothpick inserted in center comes out clean. Cool 20 minutes on wire rack. 5 | Unmold cake, invert onto wire rack so apples are on top once more, and cool completely. 6 | Melt apple jelly in microwave until liquid. Brush cake with apple jelly to glaze.

Braised Cabbage Rolls

January 26 2015 Meatless Monday 

The secret to these cabbage rolls is that they are braised in a flavorful broth enhanced with vinegar and brown sugar, then drizzled with a red pepper garlic sauce. Lentils and rice that have been seasoned with shallots, soy sauce and cumin fill up these tasty treats. This recipe comes to us from Donna of Fab Frugal Food. Serves 6 For the lentil rice filling: - 1 tablespoon olive oil - 1 large shallot, diced - 3 cloves garlic, minced - 2 cups low sodium vegetable broth -  1/­­2 cup lentils, rinsed and picked over - 1 cup rice - 1 teaspoon ground cumin - 2 tablespoons low sodium soy sauce To complete the braised cabbage rolls: - 1 large head cabbage - 2 tablespoons apple cider vinegar - 2 tablespoons dark brown sugar - 2 cups low sodium vegetable broth For the red pepper garlic sauce: - 2 red bell peppers, cut into strips - 3 cloves garlic - 2 tablespoons olive oil - 2 tablespoons low sodium soy sauce 2 tablespoons balsamic vinegar 1 6 ounce can tomato paste - 2 tablespoons low sodium soy sauce To make the lentil rice filling: Place the olive oil in a large sauté pan over medium heat and sauté the diced shallot for about 5 minutes, or until softened. Add the minced garlic and cook for 1 minute more. Add the broth and lentils to the pan and cook for about 5 minutes. Add the rice, cumin and soy sauce. Turn the heat down to low, cover the pan and cook for about 20 minutes, or until all liquid has absorbed. To prepare the cabbage: While the lentil mixture is simmering, steam the cabbage leaves for about 2-3 minutes, or until softened. Immediately remove the cabbage leaves from heat and shock the leaves in cold water to stop the cooking process. Cut the tough stems out at bottom center of each leaf. To assemble the braised cabbage rolls: Roll 1/­­2 cup of the lentil rice filling in each blanched leaf, jelly roll style, tucking in sides of the cabbage leaves as you roll. Place seam-side down in a large pan so that the rolls are all in a single layer, completely filling pan. In a large bowl, stir together the vinegar, brown sugar and vegetable broth. Pour the vinegar broth mixture over the cabbage rolls in the pan so that the rolls are almost covered, adding a little water if necessary. Simmer the rolls in the vinegar broth mixture for about 30 minutes, or until the leaves are soft and most of the liquid has evaporated. To make the red pepper garlic sauce: Preheat the oven to 450 degrees. While the rolls are simmering, place the red pepper strips cut side down on a baking sheet positioned in the top rack of the oven. Bake for about 5-7minutes and add the garlic cloves. Bake the red pepper and garlic for 5 minutes more, or until the red pepper has softened and browned. Puree the roasted red pepper and garlic in a blender with the olive oil, soy sauce, balsamic vinegar and tomato paste until the sauce is very smooth. To complete the braised cabbage rolls: Remove the rolls from the pan and serve on a platter with the red pepper sauce drizzled on top. The post Braised Cabbage Rolls appeared first on Meatless Monday.

Vegan Jelly Doughnuts

November 25 2014 Vegetarian Times 

1. Warm almond milk and pieces of baking sticks in small saucepan until melted. Cool until just warm to touch. 2. Whisk together flour, sugar, yeast, salt, and baking soda in large bowl. Stir in milk mixture until smooth dough forms. Turn out dough onto well-floured work surface, and knead 8 to 10 minutes, or until dough is smooth and elastic, and no longer sticks to your hands. Gather dough into ball, place in floured bowl, cover, and let rise 11/­­2 to 2 hours in warm place. 3. Punch down dough, then transfer to floured work surface. Roll to 1/­­4-inch thickness. Cut into 15 31/­­2-inch circles or 32 2-inch circles. Place on parchment- or wax-paper-lined baking sheet. Let rise 1 hour, or until soft and puffy. 4. Heat oil in 5-qt. Dutch oven until temperature reads 350°F on cooking thermometer. Drop dough circles into oil, and cook 1 to 2 minutes per side, or until golden brown. Transfer to wire rack to cool. 5. With pastry piping tip or round bottom of wooden spoon, poke small holes in one side of each doughnut. Place jam in piping bag fitted with medium round tip, and pipe 2 to 3 Tbs. jam into each large doughnut, 2 tsp. into each small doughnut. Roll doughnuts in or dust with sugar.

Vegan Almond Butter Mousse Strawberry Parfaits

May 11 2017 Vegan Richa 

Vegan Almond Butter Mousse Strawberry ParfaitsVegan Almond Butter Mousse Strawberry Parfaits. Almond or peanut butter thickened into a mousse and layered with strawberries. 6 Ingredient PB & J parfaits. Vegan Peanut Butter Mousse, Gluten-free, Grain-free Coconut-free Recipe.   Right in time for Mothers Day! These parfaits are like peanut butter and jelly mousse cups. I use smooth almond butter to make a 5 ingredient mousse and layer it fresh strawberries and some graham cracker crumbs. Serve these with a drizzle of melted chocolate or a caramel sauce. So Good! You can also use some strawberry or other berry compote in combination with the fresh berries. The mousse is lightly sweet, so use ripe fruits or add a drizzle of vegan caramel. I was planning to make a peanut butter mousse pie and was wondering about how to reduce the fat in the mousse. To get that rich and creamy consistency, the options would be to blend good amount of soaked cashews or coconut cream with the nut butter or blend it with silken tofu. I accidentally heated up my test cup of nut butter mixed with almond milk instead of the chai cup and it thickened into this thick creamy and still a bit light mixture. So that is what makes the mousse layer in these parfaits. The mixture of nut butter and nondairy milk thickens on heating and sets beautifully when chilled.  These parfaits are perfect served layered or made into a bowl with chia seeds, other fruits and a chocolate or caramel drizzle. Make these your own. Easy, Delicious and Summery.Continue reading: Vegan Almond Butter Mousse Strawberry ParfaitsThe post Vegan Almond Butter Mousse Strawberry Parfaits appeared first on Vegan Richa.

Chestnut Cookies

December 1 2016 Veganpassion 

Chestnut Cookies Good morning! Last week I was on german TV again with my vegan baking. Of course I dedicated the show to the christmas bakery. If you couldn't tune in, don't worry, here's the recipe. Have a lot of fun with the christmas bakery! Makes 60 cookies. Ingredients: 150g spelt flour 150g chestnut flour 80g starch 100g powdered sugar 1/­­2tsp. galangal, grounded 1 vanilla bean 1/­­2tsp. cinnamon 1 dash of salt dust from an orange 2tbsp. almond milk 200g vegan butter 40g almonds, blanched and grounded For filling and decoration: 200g berry marmelade or 200g nougat creme 100g couverture chocolate 50g powdered sugar spice flowers In a mixing bowl mix spelt flour, chestnut flour and starch. Add powdered sugar then galangal, vanilla, cinnamon, salt and orange dust and mix together. Add almond milk and vegan butter and mix with a dough hook until you have a soft dough. Put the dough into clear film and put it in the fridge for at least 2 hours. Preheat oven 180°C (356°F) upper-/­­lower heat. Draw 16 circles on 3 baking papers, so the cookies have the same size. Take 1/­­3 of the dough and use a baking grinder and form 60 circles. Roll the dough on a countertop with flour about 3mm thick and cut out 6cm circles. Bake the cookies with enough space on the sheet at 180°C (356°F) upper-/­­lower heat for about 10 minutes. Let the cookies cool off before you fill them. Give each jelly and nougat creme on a teaspoon and put it on a cookie. Put a cookie circle on top and decorate with couvert chocolate, powdered sugar or spice flowers. Have lots of fun with baking and enjoy your first week of december!

Viennese Whirls

September 10 2016 Vegan Dad 

Viennese Whirls The Great British Bakeoff is back and all is well with the world. I had never heard of these biscuits/­­cookies before I saw them them in episode 2, but I knew immediately that I wanted to try them. What a bonus that the recipe is so easily veganized. I tried a version will all vegan butter but it did not come out as well as this version. I made a bunch of raspberry jelly this summer from our own berries, and it was absolutely perfect for this recipe. Use whatever jam you like, or check out the original recipe and make your own. INGREDIENTS Cookies - 6 oz soft vegetable shortening - 3 oz soft vegan butter - 1 3/­­4 oz icing sugar - 8 oz all purpose flour - 1 oz corn starch - large pinch of salt - pinch of turmeric (optional) Buttercream Filling - 3 1/­­2 oz soft vegetable shortening - 7 oz icing sugar - 1/­­2 tsp vanilla extract - raspberry jam METHOD Cookies Preheat the oven to 375 degrees. Move two racks to the centre positions.  1. Line 2 baking sheets with parchment paper. Use a 2 round cutter as a guide to draw 12 circles on each sheet of paper. Turn the paper over so the pencil marks are underneath. 2. With an electric hand mixer, beat the shortening, vegan butter, and icing sugar until pale and fluffy. 3. Add flour, corn starch, salt, and turmeric (if using) and mix well with a wooden spoon, until smooth. 4. Transfer mixture into a piping bag fitted with a medium star nozzle. Pipe 24 swirled rounds (not rosettes), inside the circles on the baking sheets. 5. Bake both trays for 6 minutes, then rotate pans (and switch racks) and bake for another 6-8 mins, until they are a pale golden-brown. Cool on the baking sheets for 5 minutes then carefully transfer to a wire rack. Buttercream Filling 1. Beat all ingredients with an electric hand mixer until light and smooth. Transfer to a piping bag fitted with a large star nozzle. TO MAKE THE COOKIES Spoon jam onto the flat side of 12 of the biscuits. Pipe the buttercream over the jam and sandwich with the remaining biscuits. Dust with icing sugar to finish.

9 Picnic-Perfect Vegetarian Sandwiches

May 24 2016 Oh My Veggies 

We love peanut butter and jelly sandwiches, but these options are even better.

Polenta with Spiraled Greens

November 23 2015 Meatless Monday 

Spinach is cooked with onions, garlic, cayenne sauce and nutmeg to contrast the polenta base with hearty greens. Your guests will be impressed at the beautiful greens spiral in the polenta, jelly roll style. Bonus: the dish can easily be prepared in advance and heated just before service. This recipe comes to us from Donna of Apron Strings. Serves 6. - 5 cups low sodium vegetable stock - 2 cups coarse grind polenta - 3 tablespoons non hydrogenated margarine, divided - 1 cup Parmesan, Asiago or Romano cheese, grated & divided - 1 onion, diced - 2 10 ounce boxes frozen spinach, thawed & pressed dry - dash of nutmeg - salt and pepper, to taste Bring the stock to a boil in a large pot over medium high heat. Slowly stir in the polenta. Reduce heat to medium low and simmer, stirring frequently, for about 5 minutes, or until the polenta thickens significantly. Remove from heat and stir in 2 tablespoons of the margarine and all of the cheese. Line an 11 x 17 inch baking pan with plastic wrap and spray lightly with oil. Pour the polenta onto a baking sheet and spread out evenly in a 1 inch layer using a spatula. Cool to room temperature. Melt the remaining tablespoon margarine in a skillet over medium high heat. Add the onion and cook for about 2 minutes, or until fragrant. Add the spinach and sauté for 3-5 minutes more, or until the liquid has evaporated. Season with the nutmeg, hot sauce and salt and pepper, to taste. Spread the greens in an even layer on top of the polenta. Carefully roll up the polenta from the widest side, as you would a jelly roll. Chill in the refrigerator for at least an hour, or until set. Remove the polenta roll from the refrigerator. Slice into 2 inch thick pieces and serve cut side up. Microwave for about 2 minutes, or until heated through and enjoy. The post Polenta with Spiraled Greens appeared first on Meatless Monday.

Baked Almond Butter and Apricot Oatmeal

May 9 2015 VegKitchen 

Baked Almond Butter and Apricot OatmealThis easy and warming oatmeal, richly flavored with almond butter, apricots, and ginger, is not only gluten-free, but oil-free as well. The origins of this recipe come from my month-long peanut butter and jelly blog posts in honor of Vegan Month of Food -- a yearly blogging event where vegans from all over the world commit to sharing at least 20 vegan-centric recipes, articles, information, and commentary during the month of September. Recipe and photo by Ann Oliverio, from   Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetite* reprinted with permission (C) 2015 Front Table Books. Serves: 4 Prep time: 8 to 12 hours soaking Cook time: 20 minutes - 1 cup uncooked gluten-free steel-cut oats - 2 cups water - 1/­­2 cup dried apricots, chopped into small pieces - 1 tablespoon fresh ginger, grated or minced - 1/­­2 teaspoon cinnamon - 1/­­4 teaspoon dried ginger - Pinch salt - 1/­­3 cup smooth or chunky natural almond butter - Zest of 1/­­2 orange - 1/­­2 cup non-dairy milk - 1/­­4 cup fresh orange juice - Slivered almonds for garnish, optional Combine the steel-cut oats and 2 cups water in a medium-sized saucepan and let sit for several hours or overnight. Place 4 ramekins on a small baking pan and preheat oven to 350? F.  You can also use an 8- by 8-inch baking dish. Bring the oats/­­water to a boil, then reduce the heat to a simmer and cook until oats are tender, about 10 minutes. Add more water if the mixture becomes too dry.  Stir in the ginger, apricots, cinnamon, almond butter, salt, and orange zest. When the almond butter is fully incorporated, remove the oats from the heat and stir in the milk and orange juice. Divide the oat mixture between the 4 ramekins or scrape into the baking dish and bake for 10 minutes. Sprinkle oatmeal with slivered almonds, if using. Variation For extra fruitiness, top the oatmeal with spoonfuls of your favorite fruit-sweetened jam or jelly, or sprinkle on fresh berries. - Here are more vegan breakfast recipes.

4 Dutch Ovens We Love

December 10 2014 Vegetarian Times 

4 Dutch Ovens We Love These days, manufacturers are calling just about any large pot with a tight-fitting lid a Dutch oven. Cast iron is the way to go, though, and a 5- to 6-quart model is just the right size for everyday and casual entertaining. Here, a few of our favorite models--which, incidentally, make great holiday gifts. Le Creuset Raymond Loewy Coquelle This magnificent 5-quart mid-century limited-edition vessel has all the attributes of its round and oval cousins. $375; lecreuset.com Staub 5.5-qt. Round Cocotte The black enamel coating of this French Alsatian classic model wont stain. $284.99; zwillingonline.com Tramontina 5.5-qt. Dutch Oven The price is right for this sturdy enameled cast-iron version available in many retail stores. $99.99; target.com Lodge Dutch Oven with Loop Handles Skip the enamel and stick with seasoned cast iron (just like the skillets) for an affordable, American-made option. $60; lodgemfg.com Got a Dutch oven and wanna start cooking? Here are a few foolproof recipes: Three Sisters Savory Cobbler Traditional Tapioca Pudding with a Holiday Twist Braised Fennel and Carrots with Cilantro Gremolata Vegan Jelly Doughnuts


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