lassi - vegetarian recipes

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Paneer ghee roast recipe | veg ghee roast | how to make paneer roast

Tomato curry recipe | thakkali curry | tomato kura recipe

Set dosa recipe | sponge dosa | how to make set dose recipe

Sev puri recipe | save puri | how to make sev batata poori chaat










lassi vegetarian recipes

7 Squash Recipes You Absolutely Need to Make This Fall

October 14 2019 Meatless Monday 

7 Squash Recipes You Absolutely Need to Make This FallSquash come in many different shapes and sizes, with each possessing their own unique composition, color, taste, and nutritional profile. Some are ideal for savory sides, salads, and appetizers (squash blossoms, chayote, pumpkin); others are destined for a long, slow roast in the oven (acorn, butternut, delicata), while a select few can even replace our favorite carbohydrate -- noodles (spaghetti squash, zucchini). But what these recipes all share in common is that they are the perfect accompaniment or star of your Meatless Monday menu. So whether youre a loyal Meatless Monday fan or a new adopter, weve compiled a list of some undeniably dynamite seasonal squash recipes that will have you running/­­driving/­­rollerblading to the nearest farmers market.     Spicy Spaghetti Squash Ramen with Homemade Vegan Kombu Dashi Swapping spaghetti squash for ramen noodles adds extra veggies to this flavorful dish, which also features crispy pan-fried tofu, caramelized onions, broccoli, mushrooms and fresh ginger.     Pomegranate-Smashed Butternut Squash Need something festive for the changing of the seasons? Pairing the tart pop of pomegranate seeds with the inherent creaminess of butternut squash makes for a dish fit for any holiday table.     Butternut Squash and Apple Veggie Burgers Your grill may be closed for the season, but that doesnt mean you cant enjoy a delicious meatless burger! These baked burgers combine the sweet and savory flavors of autumn produce for a comforting seasonal dish.     Golden Pepper and Parmesan Zucchini Pasta No gluten is required to create this luscious bowl of pasta. Strips of zucchini replace traditional noodles, while diced golden peppers are used instead of the classic canned tomato. The result is a burst of light and bright flavors.     Roasted Delicata Squash Boats Delicata squash is just as its name suggests; its delicate exterior makes for a tender and creamy bite that is both rustic and decadent. These roasted delicata squash boats are the perfect vehicle for tender mushrooms and hearty stalks of kale.       Maple Date Pumpkin Porridge Coziness in a bowl. Hot cereal is simmered with cinnamon, dates, and maple syrup for a combination of flavors that just scream autumn. Pumpkins earthiness is a great match for the porridge grain farina. This breakfast will undoubtedly keep you full until lunch.     Butternut Squash Spinach Alfredo If you think youre looking at an ooey gooey cheese sauce, look again! That luscious coating is made from a combination of butternut squash, olive oil, onion, garlic, lemon juice, and a dash of dried sage. This one is truly an Alfredo fit for fall.     Invite your friends and family to try the flavors of fall with these plant-based recipes. If youre looking for other meatless recipe inspiration, check out our recipe gallery. 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 Squash Recipes You Absolutely Need to Make This Fall appeared first on Meatless Monday.

Vegan Shepherd’s Pie

September 30 2019 Meatless Monday 

Theres nothing more comforting on a cool autumn day than a heaping scoopful of shepherds pie. This recipe is a blessing for those who want to recreate the decadent taste and texture of this classic dish without using any animal products. A layer of creamy mashed potatoes sits atop a rich filling of diced cremini or baby Portobello mushrooms, lentils, and vegetables. This recipe comes from Anne Hernandez, co-founder of Urban Homestead, an online magazine that focuses on holistic remedies and healthy eating, and one of the finalists of the Florida Restaurant & Lodging Show Meatless Monday Rapid Fire Challenge. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 8 - Mashed Potato Topping - 5 Pounds Russet Potatoes peeled & cut into 1-inch cubes - 1/­­2 Tablespoon Salt - 2-4 Tablespoons Vegan Butter - 1 teaspoon Dry Mustard Powder - 1/­­2 teaspoon Pepper or to taste - 1 1/­­2 teaspoons Salt to taste   - Filling - 2 1/­­2 Tablespoons Extra Virgin Olive Oil - 1 Medium Onion diced - 3 Cloves Garlic minced - 1 Cup Baby Portobello/­­Crimini Mushrooms diced small - 2 Tablespoons Flour - 1 teaspoon Parsley dried - 1 teaspoon Thyme dried - 1/­­2 teaspoon Rosemary dried - 1 Bay Leaf - 1 Cup Red Wine - 2 1/­­2 Tablespoons Tomato Paste - 1 1/­­2 Cups Vegetable Broth or Stock - 1 Pound Lentils cooked - 28 Ounce Frozen Mixed Vegetables - Salt & Pepper to taste   Instructions Mashed Potato Topping Cover the peeled & cubed potatoes with cold water in a large saucepan. Sprinkle with 1/­­2 Tablespoon of salt and turn the heat to high. Once the water starts to boil, partially cover with the lid, reduce the heat to low and simmer for about 10 minutes or until the potatoes are soft. Put a colander over a heat-proof bowl and drain the potatoes, reserving the potato water. Return the potatoes to the saucepan and mash with a potato masher. Stir in the dry mustard, salt, pepper, and vegan butter. Add the potato water 1/­­2 cup at a time, mixing thoroughly with each addition, until the mashed potatoes have a slightly loose consistency (but not runny). Set aside. Filling Preheat oven to 400 F. In a large oven-proof skillet, heat olive oil until shimmering over medium heat. Add the onions and cook for 2 minutes. Add the garlic and cook for a minute longer. Add the mushrooms, season all with salt & pepper, and cook for 2 more minutes. Stir the flour, parsley, thyme, and rosemary into the mushroom mixture until evenly coated for at least a minute to cook the flour. Add the wine and cooked lentils (I used Trader Joes). Cook until most of the wine is reduced and absorbed. Whisk the tomato sauce into the vegetable broth and add with the frozen vegetables and bay leaf, stirring to combine. Simmer for 5 minutes then remove from the heat. Discard the bay leaf. If youre feeding a large crowd, leave the mixture in the skillet. If youd rather split the recipe into 2 pie plates, now is the time to do it. Follow the recipe but only bake one of the pies and freeze the other for another day. Top the filling with the mashed potatoes. You can spoon it on and spread carefully as to not mix in the filling or gravy, or use a piping bag to get fancy. Bake in the pre-heated oven for 15 minutes or until the potatoes are lightly browned. Remove the pie from the oven and let it rest for 15 minutes before serving. The post Vegan Shepherd’s Pie appeared first on Meatless Monday.

Cozy Pantry Stew

September 29 2019 Golubka Kitchen 

Cozy Pantry Stew Hello friends! We’re back from a little hiatus having to do with my wedding. I married my love of many years under the September full moon in upstate NY, and it was such a fun party. The wedding took all of our time and energy, since we did everything we could ourselves together with friends and family. That’s why it’s been extra quiet around here. I’m sharing a few wedding photos at the bottom of this post, but otherwise it’s back to regular programming around here! We’re excited to cook with all the fall produce popping up right now and have a few digital cookbook projects in the works for the coming months. We missed this space and YOU. On to this life saver of a stew. I don’t know if this is the case for you, but in our house, when we say we have nothing to eat, most of the time it’s not really true. That type of talk usually comes from laziness or not being in the mood for whatever ingredients we do have on hand. Both my husband and I are avid home cooks and generally obsessed with good food, so we have a well-stocked pantry. This year, we’ve been trying to be more mindful of those ‘nothing-to-eat moments’ and have been cooking more from the pantry. The results always save us money and end up tasting more nourishing than any takeout ever would. This stew is something that we make all the time, using pantry staples and odds and ends from the fridge. It’s flavorful, soul-warming, and so easy. Scrapping together meals out of seemingly nothing is one of my favorite ways to cook – I love anything having to do with economy in the kitchen. (Tamar Adler’s An Everlasting Meal is one of my favorite books). It’s like a game and so endlessly satisfying when that meal appears out of ‘thin air.’ I know everyone’s pantries are vastly different, but if you’re a vegan/­­vegetarian-inclined cook, I have a hunch that you’ll have at least some of these ingredients on hand. I love keeping red lentils around because they cook almost instantly and taste great – these make up the base of our stew. Then come the aromatics. Dig up those unused carrots and celery out of the crisper (soak them in cold water for a few hours if they’re really limp) and find an onion (or an unused half of one!), shallots, or leeks. That classic trio of onion, celery, and carrots help build great flavor for soup like nothing else does. Then, see if you have some leftover white wine in the fridge and grab a few cloves of garlic. Wine gives this stew that extra something and truly takes it to the next level. If you don’t have an open bottle, you could also open one to cook with and enjoy with dinner. Any other extras are up to you and your pantry/­­fridge. When it comes to spices, dried herbs are great, as well as turmeric, but you could also add coriander, cumin, or even curry. The stew pictured here has cherry tomatoes and sweet potato. Tomatoes add umami and I wouldn’t skip them, but if you don’t have fresh ones, you could add a little bit of canned tomatoes or even tomato paste. Sweet potato is totally optional, but use it here if you have one, or a regular potato, squash, or even cauliflower. At the end, wilt in some greens and finish the stew off with lemon juice for brightness. Add any garnish you like or have, like yogurt, herbs, or pan-fried mushrooms (as pictured), and you’re done! The description is long because I wanted to lay out our logic, but the stew itself comes together very quickly. Hope you’ll give this one a try

sheera recipe | rava sheera recipe | sooji sheera | sooji ka sheera

September 5 2019 hebbar's kitchen 

sheera recipe | rava sheera recipe | sooji sheera | sooji ka sheerasheera recipe | rava sheera recipe | sooji sheera | sooji ka sheera with step by step photo and video recipe. there are myriad dessert and sweet recipes made with semolina across india. the name, colour, texture and also the sweetness completely differ from place to place and the way the recipe is made. one such classical south indian dessert recipe is the rava sheera recipe made with coarse semolina and generous amount of ghee. The post sheera recipe | rava sheera recipe | sooji sheera | sooji ka sheera appeared first on Hebbar's Kitchen.

All About Vegan Mac & Cheese

August 1 2019 Robin Robertson's Global Vegan Kitchen 

All About Vegan Mac & Cheese In just over 6 weeks, my new book, Vegan Mac & Cheese will be published and I couldnt be more excited.  This was a fun book to write and the response Ive been getting about it has been tremendous. My virtual switchboard has been lighting up with questions about what kind of recipes are in the book , if any of the recipes are gluten-free or soy-free, and what is used to make the cheese component vegan. Im happy to report that there are a guide variety of ingredients used to make the recipes, so if you avoid soy, nuts, or gluten, you will be able to enjoy most of the recipes in the book, often by making a simple substitution.  For example, if you use gluten-free pasta instead of wheat pasta or using one of the vegetable-based sauces instead of one made with cashews or soy. The creamy goodness of the cheesy sauces are made in several different ways. Some are classic roux-based sauces, others are made with cashew cream, a few are made with silken tofu, and many of them are made with blended cooked vegetables. Whether you prefer your mac and cheese saucy or firm, stovetop or baked, youll find lots to love in this book, including an entire chapter devoted to “fun with mac and cheese” filled with recipes for using up leftovers (if you have any!) For a sneak peek inside the book, heres a list of the contents with recipe titles.  You can pre-order Vegan Mac & Cheese on Amazon right now and youll get it as soon as it comes out.  As a bonus, send my publisher an email with your proof of purchase and theyll send you some bonus recipes! Vegan Mac & Cheese More Than 50 Delicious Plant-Based Recipes for the Ultimate Comfort Food  Introduction: Thinking Outside the Box Chapter 1: Basic Vegan Mac & Cheese Soy-Good Mac and Cheese Free Mac Cashew Cheesy Mac Moms Baked Mac UnCheese Classy Mac and Cheese One-Pot Cheesy Mac Easy-Cheesy Pantry Mac Better-than-Boxed Mac UnCheese Chapter 2: Global Cheesy Macs Mac and Thai Käsespätzle Greek Spinach Orzo Bake Blushing Baked Ziti Italian Macaroni Pie Salsa Mac and Queso Creamy Curry Mac Noodle Kugel Bajan Macaroni Pie Berbere-Spiced Mac and Cheese Pastitsio Mac and Creole Chapter 3: Mac and Veggies Roasted Butternut Mac UnCheese Cheesy Spaghetti Squash Mac Spinach-Artichoke Mac and Cheese Rutabaga Mac and Greens Cheesy Broccoli Mac Buffalo Cauliflower Mac Arugula Pesto Mac UnCheese Asparagus Mac and Hollandaise Smoky Mac and Peas with Mushroom Bacon Brussels and Bacon Cheesy Mac Cheesy Primavera Mac Roasted Vegetable Cheesy Mac Mac and Giardiniera Roasted Garlic Mac and Cheese Bills Artichoke Mac and Chips Chapter 4: Meaty Macs Chili Mac Crabby Mac UnCheese BBQ Jack and Mac Philly Cheesesteak Mac Kids Stuff Mac n Cheese Shepherds Mac Lobster Mushroom Mac UnCheese Brat & Kraut Mac & Cheese Jerk Tempeh Mac Tetrazzini Mac Mac and Stroganoff Chapter 5: Fun with Mac & Cheese Cheesy Mac Mug Mac UnCheese Omelet Waffled Mac and Cheese Cheesy Broccoli Mac Soup Mac and Cheese Balls Cheesy Mac Muffins Mac n Cheese Pizza Mac UnCheese Quesadillas Indian Vermicelli Pudding Sweet Noodle Kugel Preorder now! The post All About Vegan Mac & Cheese appeared first on Robin Robertson.

Meat Free Cottage Pie

July 29 2019 Meatless Monday 

A meat free twist on a British classic, this hearty cottage pie gets its meatiness from the fusion of brown lentils and shiitake mushrooms. This recipe comes to us from our friends at Meat Free Monday . See below for a video with step-by-step recipe instructions! Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves: 4 – 6 For the filling: - 1 medium onion, finely chopped - 2 medium carrots, diced - 2 cloves garlic, minced or finely chopped - 250g/­­9 oz/­­1 1/­­4 cups uncooked brown lentils, rinsed and drained - 900 ml/­­3 3/­­4 cups vegetable stock/­­bouillon - 2 tsp fresh thyme or 1 tsp dried thyme - Freshly ground black pepper, to taste - 2 tbsp red wine (optional) - 2 tbsp rapeseed or olive oil - 200g /­­7 oz/­­2 cups shiitake mushrooms, cleaned and quartered (other mushrooms will be OK if you cant get these, but shiitake mushrooms work particularly well) For the topping: - 1 kg/­­35 oz/­­5 3/­­4 cups potatoes, peeled and quartered - 1 tsp plant-based margarine or olive oil - 4-5 tbsp unsweetened plant-based milk - Salt and pepper, to taste Heat 1 tablespoon oil in a large saucepan and sauté the onions and garlic until lightly browned - approx. 5 minutes. Add the lentils, stock and thyme, then stir. Bring to the boil, then reduce heat to a simmer. Continue cooking until lentils are tender (approx. 45 minutes). In the last 20 minutes of cooking, add the chopped carrots, salt, pepper and wine (if using). Add extra water if needed, to ensure the lentils dont stick to the pan. Stir and cover to allow the flavours to blend. After you have started cooking the filling, get the potatoes going by placing them in a large pan and filling with water until they are just covered. Bring to a low boil on a high heat then reduce the heat to medium. Add salt, cover and cook for about 25 minutes or until they feel soft when prodded with a fork. Once the potatoes are cooked, drain away the water then add them back to the pan ready to mash. Use a masher or large fork to mash until smooth. Add the margarine or oil and milk, and season with salt to taste. Set aside until needed. While the lentils and potatoes are cooking, heat 1 tablespoon of oil in a small frying pan and add the mushrooms. Lower the heat and cook for approx. 5 minutes. Set aside. Once the lentil/­­carrot mixture is cooked, add the cooked mushrooms to this and then transfer the filling to a large lightly greased oven-proof dish. Put the mashed potato on top of the filling, in the centre, and smooth across with a fork so it covers the filling completely. Use the fork to create a criss-cross pattern. Cook the cottage pie in the oven at 180°C/­­350°F/­­gas mark 4 for 15-10 minutes, or until it gets brown on top. Allow to cool briefly before serving. Serve with steamed broccoli, peas or a green salad. Mmm, Meat Free Cottage Pie. Get Meat Free Monday’s recipe –> http:/­­/­­bit.ly/­­1QY46ke Posted by Meatless Monday on Monday, March 14, 2016 The post Meat Free Cottage Pie appeared first on Meatless Monday.

Celebrate National Mac and Cheese Day!

July 10 2019 Robin Robertson's Global Vegan Kitchen 

Celebrate National Mac and Cheese Day! Did you know July 14 is National Mac and Cheese Day? I cant think of a better way to celebrate this classic comfort food that to enjoy some delicious vegan mac and cheese. In honor of this special day, Im sharing one of my favorite recipes from my upcoming book, Vegan Mac & Cheese. In the coming weeks, Ill be providing sneak peeks of whats inside the book.  For now, enjoy this recipe for Buffalo Cauliflower Mac and celebrate National Mac and Cheese Day. And, in case you missed it....when you pre-order Vegan Mac & Cheese on Amazon, my publisher will send you free bonus recipes. Buffalo Cauliflower Mac Buffalo cauliflower has been making the rounds, so it should come as no surprise that it turns up in a mac uncheese. The cheesy, saucy macaroni is a perfect foil for the spicy hot cauliflower. Sauce: 1 large russet potato, cut into 1-inch (2.5 cm) chunks 1 large carrot, cut into 1-inch (2.5 cm) chunks 21/­­2 cups (600 ml) vegetable broth 2/­­3 cup (40 g) nutritional yeast 2 tablespoons (30 ml) tamari 1/­­2 teaspoon onion powder 1/­­2 teaspoon garlic powder 1/­­4 teaspoon salt Cauliflower: 1 head cauliflower, cored and cut into bite-size pieces Olive oil cooking spray 1 teaspoon garlic powder 1/­­4 teaspoon salt 1/­­3 cup (80 ml) hot pepper sauce, preferably Frank’s RedHot 4 tablespoons (56 g) vegan butter, melted 1 tablespoon (15 ml) apple cider vinegar 1 teaspoon paprika Macaroni: 16 ounces (454 g) elbow macaroni, or other small pasta shape   Sauce: In a medium saucepan over medium-high heat, combine the potato, carrot, and vegetable broth. Bring to a boil and cook for 15 minutes, or until the vegetables are tender when pierced with a fork. Carefully transfer the mixture to a blender or food processor. Add the nutritional yeast, tamari, onion powder, and garlic powder, and salt. Blend until the sauce is smooth. Tasste and add more salt if needed. Set aside. Cauliflower: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Arrange the cauliflower in a single layer on the prepared pan. Spray the cauliflower with cooking spray, then and sprinkle with the garlic powder and salt. Roast for 20 minutes, then transfer to a large bowl and add the hot sauce, butter, vinegar, and paprika. Stir well to coat. Return the cauliflower to the baking sheet and arrange it in a single layer. Bake for 10 minutes longer. Macaroni: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Cook the macaroni in a pot of boiling salted water until it is al dente. Drain well and return it to the pot. Stir in the reserved sauce and place the pot over low heat. Cook over low heat for a few minutes to heat through. Stir in the buffalo cauliflower and gently stir to combine. Serve hot. The post Celebrate National Mac and Cheese Day! appeared first on Robin Robertson.

Sattu Paratha

July 7 2019 Manjula's kitchen 

Sattu Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Sattu Paratha Sattu Paratha, Sattu Ka Paratha is made with spicy sattu filling, sattu is roasted chana flour. This is a popular paratha in state of Bihar. Sattu Paratha is a great breakfast treat and a good lunch box option. For Dough - 1 cup whole wheat flour (roti ka atta) - 1 tbsp oil -  1/­­2 tsp salt -  1/­­3 cup water to make dough (use as needed) Filling - 1 1/­­2 cup sattu, dailya, roasted chana flour - 2 tbsp oil - 1 1/­­4 tsp salt -  1/­­2 tsp cumin seeds (jeera) - 1/­­8 tsp asafetida (hing) - 1/­­8 tsp nigella seeds (kalonji) -  1/­­2 tsp mango powder (amchoor) -  1/­­4 tsp red chili powder - 1 tbsp green chili finely chopped -  1/­­3 cup water to make crumbly dough (use as needed) Also Need - 2 tbsp whole wheat flour (to roll the paratha) - 2 tbsp oil (to cook the paratha) Making Dough -  Mix flour, salt, and oil add water as needed to make a soft dough. Knead dough for about two minutes on a lightly greased surface to make the dough soft, smooth and pliable. Cover the dough and let the dough rest for at least ten minutes. Filling -  Mix all the filling ingredients together, sattu, salt, asafetida, cumin seeds, kalonji, mango powder and green chili, well. Add water as needed to bind all the ingredients together. Use just enough water, it should hold everything together. Making Paratha -  Divide the dough and filling into six equal parts and form into balls. Filling balls will be little bigger than dough. -  Roll dough into a 3 circle. Place a filling in the center. Pull the edges of the dough to wrap it around the sattu filling. Repeat to make all six balls. Let the filled balls settle three to four minutes. -  Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. -  Press the filled ball lightly on dry whole wheat flour from both sides. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour. -  Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots. -  After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. -  Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas. Paratha are best served hot and crispy. Parathas can be kept at room temperature for up to two days wrapped in aluminum foil or in a covered container.  For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven. Serving Suggestions Parathas can be served with Plain Yogurt, Mango pickle, or with Aloo Tamatar ki Sabji , (Potatoes with spicy tomato gravy) a classic combination. What is Sattu The difference between  besan and sattu because they both look about the same. The difference being that whereas besan is the flour of raw gram, and sattu is the flour of the roasted gram. Roasting the besan it is not same as the flour of roasted chana. Sattu is also high in protein. The post Sattu Paratha appeared first on Manjula's Kitchen.

Mexican Bhel (Indian Fusion Street Food)

June 22 2019 Manjula's kitchen 

Mexican Bhel (Indian Fusion Street Food) (adsbygoogle = window.adsbygoogle || []).push({}); Mexican Bhel – Indian Fusion Street Food Mexican Bhel! Today I will be making a twist on classic street food Bhel Puri. Bhel Puri is a popular Mumbai roadside snack. To make this dish unique and interesting I am using all classic Mexican ingredients - such as tortilla chips, salsa, Mexican cheese and more! Mexican Bhel Puri can be served as a snack or light lunch for your next get together. For Chips - 2 flour tortillas (8 inch, uncooked) For The Bean Mix - 15 oz can black beans (drained and rinsed) - 1 cup potato (boiled peeled and finely diced) - 1 cup bell pepper (finely diced, I am using mix of different colors) -  1/­­2 cup frozen corn (thaw and pat dry) - 1 tbsp jalape?o (finely diced) - 2 tbsp cilantro (finely chopped) - 2 tsp lime juice -  1/­­2 tsp salt For Salsa - 2 cup tomatoes (chopped) -  1/­­4 cup cilantro (chopped) - 1 jalape?o (chopped) -  1/­­2 tsp salt -  1/­­2 tsp cumin seed powder For Hot Sauce - 10 dry whole red chilies -  1/­­2 cup tomatoes (roughly chopped) -  1/­­2 tsp salt -  1/­­2 tsp cumin seed powder For Serving - 1 1/­­2 cup lettuce (thinly sliced) - 1 jalape?o (thinly sliced) -  1/­­4 cup shredded Mexican blended cheeses (cheddar/­­Monterey) For Bean Mixture -  Toss all the ingredients together, beans, potatoes, bell peppers, corn, cilantro, jalapeno, salt, cilantro, and lemon juice , and set aside. For Tortilla Chips -  Cut the tortillas into 1/­­2-inch square to use as the "papdi". Heat the oil in frying pan oil should be about 1/­­2-inch-deep, on medium high heat. Fry the tortillas until they are light golden brown. For Hot Sauce -  Boil the chilies in about 1 cup of water, till they are soft and tender. If needed add more water. Blend all the ingredients together, tomatoes, chilies, salt and cumin seed powder.  make it into paste. For Salsa -  Blend all the ingredients tomatoes, cilantro, jalapeno, salt and cumin seeds powder, making into chunky. Assembling -  Spread lettuce in the bowl, put the bean mix over, spread some chips, cheese some taco sauce. I will leave on individual how much they want to add the hot sauce. The bean mixture can be made two days ahead (just don’t add the taco sauce) The taco sauce and hot sauce also can be made two days ahead and refrigerate until needed. The fried tortillas can be prepared few days before and kept in an airtight container. also try Mexican Rice and Vegetarian Enchilada  The post Mexican Bhel (Indian Fusion Street Food) appeared first on Manjula's Kitchen.

Veggie Scrambled Eggs

June 5 2019 Oh My Veggies 

Because there are so many ways to prepare eggs, there is always something for everyone! Scrambled eggs remain an indestructible classic--so simple to make and yet so easy to overlook. A minute of cooking too much, a fire a little too strong and that’s it; the scrambled eggs become dry and overcooked.

Three Great Summer Spreads

May 27 2019 Green Kitchen Stories 

We created these crisp bread topping recipes for a celebration last week and thought you might enjoy them too. A Swedish summer spread, a herby green pea hummus with a sting and the classic bell pepper and sunflower seed spread from our first book.

No Meat Macaroni

May 8 2019 Oh My Veggies 

Here is a simple and comforting recipe for macaroni. It’s perfect for lunch or dinner on the go. This no-meat macaroni is a classic that will never die!

Stadiums Up Their Game with New Meatless Options

April 15 2019 Meatless Monday 

Stadiums Up Their Game with New Meatless OptionsWhether youre in it for the love of the game or the delectable ballpark eats, baseball season is in full swing. In 2019, stadiums are offering more meatless options than ever before: From the Impossible Burger to falafel-packed pitas to meat-free Philly cheesesteaks, theres no shortage of tasty ways to fill up at the concession stands. Find a few notable favorites below. Photo Credit: Beyond Meat Dodger Stadium Burgers and hot dogs are ballpark staples, and now meatless options are, too, at Dodger Stadium in Los Angeles. Find the Impossible Burger topped with herb mayo, lettuce, tomato and onions at Field Section 47 and Reserve section 29, according to Eater . Beyond Meat is also available, in the form of a Dodger Sausage , at Field 10, Loge 133, and Reserve 4.   Citi Field Mets fans can whet their appetites at the Goya Burrito Bar (Section 414), where they can choose from bean, rice and veggie burritos, bowls, or nachos, Eater reported. In the mood for something else? Youre in the right place, as AM New York highlighted. Score a margarita pizza cupcake (Jim Beam Highball Club on the Promenade),  Shake Shacks Portobello Shroom Burger (Section 140, Field Level Concourse), a veggie taco at El Verano Taqueria (Section 139, Field Level Concourse), or a veggie dog at Hain Celestial Gluten Free & Organic Stand (Section 105).   Globe Life Park Stadium The Texas Rangers provide their fans with a meatless haven at Globe Life Park Stadium . The Ballpark Vegan (near section 16) serves up a variety of meatless eats, including a Beyond Burger topped with vegan cheese, street tacos loaded with Beyond Meat crumbles and vegan chili.   T-Mobile Park If you have tickets to a Seattle Mariners home game, come hungry ! Find the seemingly ubiquitous Impossible Burger at Lil Woodys Burger & Shakes (at the Pen). This version is built the old fashioned way, topped with chopped onion, diced pickle, tomato, lettuce, ketchup and mayo. Hit It Here Café (Right Field Hit It Here Terrace) serves a fully vegan Beyond Burger, which is paired with vegan Just Mayo. At The Natural (Section 105), Beyond Meat is served in the form of a sweet and spicy sausage. Here you can also order avocado toast - not yet a ballgame staple, but whos to judge? At Paseo (Edgars Cantina and Edgars Home Run Porch), you can chow down on the Tofu Delight Sandwich, which features sautéed organic tofu with garlic aioli, caramelized onion, cilantro, pickled jalape?o and romaine lettuce, all served on a toasted baguette.   Yankee Stadium Yankee Stadium boasts tons of meatless dining options. At Bareburger (section 132), choose between the Beyond Sausage sandwich, avocado bites or the Changeup Burger (Impossible Burger, pickled red onions, spinach, guacamole, spicy pico de gallo on a sprout bun). At the Toyota Terrace (in the right field bleachers), try a crispy buffalo cauliflower bun thats served with celery slaw and creamy bleu cheese. If youre craving something sweet, its important to know theres a Ben & Jerrys Scoop Shop located in Sections 125 and 318.   Oracle Park The three-time World Champion San Francisco Giants are winners in more ways than one: Their stadium food options are truly trophy-worthy. The venue hosts a culinary garden behind the centerfield wall, from which two restaurants source fresh produce like kale and avocado. Beyond an assortment of fresh veggies, there are tons of meatless meals available here. The Garden Table offers an Impossible beef-based chili, and the standard Impossible Burger is available at Derby Grill outposts. Guests can go beyond classic ball game fare with the rice bowl (baby bok choy and baked tofu) or the noodle bowl (roasted eggplant, wok-seared bell peppers, crispy tofu) at Fongs , located on the second floor promenade.   Citizens Bank Park Grammy Award-winning musician Questlove has certainly upped the Philadelphia Phillys cool factor. Launched at the end of March 2019, the teams Citizens Bank Park is now serving Questloves Cheesesteak , a meatless riff on the citys iconic dish made with - you guessed it - Impossible Meat (Sections 108 and 120). In addition to the new menu item, plant-based meals can be found at Shake Shack, the first sit-down Shake Shack in a sports venue (near the Third Base Gate) and at Harry the Ks Broadcast Bar and Grille, which is serving up curry cauliflower lettuce (Left Field Gate).   Did we miss one your meatless stadium faves? Tell us about it by leaving a comment on our Facebook  page or post it using #MeatlessMonday. Want to bring Meatless Monday to your local stadium or community? Become a Meatless Monday Ambassador today ! 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 Stadiums Up Their Game with New Meatless Options appeared first on Meatless Monday.

Meatless Brown Rice Jambalaya

April 8 2019 Meatless Monday 

Here’s a vegan take on a southern classic. This brown rice jambalaya gets a Tex-Mex-inspired flavor from an assortment of spices, including paprika, cayenne and cumin. Black-eye peas and collard greens add both texture and nutrients to the dish that makes for a filling and dinner. Maybe best of all, this recipe serves six, which means it can make plenty of leftovers if you’re feeding a smaller group. This recipe is from Phoebe Lapine for Think Rice . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - 4 Tbsps Olive Oil, divided - 1 Bunch Collard greens, thick stems removed and thinly sliced - Sea Salt & Pepper - Small Yellow Onion - Red Bell Pepper, finely diced - 2 Celery Stalks, thinly sliced - Large Jalapeno, minced, seeds & ribs removed - 2 Cloves Garlic, minced - 1 Tsp Smoked Paprika - 1 Tsp Paprika - 1/­­2 Tsp Ground Cumin - 1/­­4 Tsp Cayenne - 2 Cups Chopped Tomatoes - 2 Bay Leaves - 4 Sprigs Fresh Thyme - 8 Cups Vegetable Stock - 2 Cups Dried Black-Eyed Peas, soaked overnight - 2 Cups U.S. Long Grain Brown Rice - 1 Bunch Scallions, thinly sliced - 2 Tbsps Chopped flat-leaf parsley   In a large pot over medium-high heat, add 2 tablespoons of the olive oil. Add the collard greens and stir-fry until wilted and tender, about 5 minutes. Season with salt and pepper and remove to a plate. Set aside. Add the remaining olive oil along with the onions, bell pepper, and celery, and sauté until soft, about 5 minutes. Stir in the jalapeno, garlic, smoked paprika, regular paprika, cumin, cayenne, and salt. Cook for 2 minutes more, until very fragrant, then add the tomatoes, bay leaves, and thyme. Bring to a simmer and allow the tomato mixture to thicken slightly. Pour in the stock, black-eyed peas, and brown rice. Bring to a boil, partially cover, and reduce the heat to medium-low. Simmer for 35 minutes, stirring occasionally, until the peas and rice have grown in size, but still have quite a bite to them. Cover the pot completely and continue cooking over low heat, undisturbed, until tender (but not mushy) and all of the liquid has been absorbed, another 20 minutes. Fold in the collard greens and half the scallions. Cover and cook until the rice has absorbed all the liquid and the veggies are tender, about 10 minutes longer. Remove from the heat. Season the vegetarian jambalaya with parsley, the remaining scallions, and serve warm. Note: If you dont have time to soak the peas in advance, you can a) cover them with boiling water for 10 minutes, or b) start with canned black-eyed peas. For the latter, simply cut the amount of stock in half, and add the rinsed beans to the pot when you fold in the collard greens in step 4. The post Meatless Brown Rice Jambalaya appeared first on Meatless Monday.

Vegan Blueberry Muffins with Streusel

August 17 2019 Vegan Richa 

Vegan Blueberry Muffins with StreuselEasy Vegan Blueberry Muffins with Streusel. These Blueberry Streusel Muffins are soft , tall, and berrylicious. The batter needs just 1 Bowl. Vegan Soyfree Recipe. Can be made without nuts, Gluten-free option.  Jump to Recipe Fresh blueberries, Soft tall muffins and a simple streusel. Simple, and perfect. These classic blueberry muffins have all the things you want in a muffin. A super tall rise, because who likes muffins that dont rise enough or fall after baking! Just the right amount of berries, and a streusel that brings it all together. The streusel keeps the muffins moist by reducing the moisture loss from the top. The flour tossed fresh berries stay right in place and don’t sink to the bottom. Some lime zest brightens up the flavor! If you make these, do let me know how they turned out!Continue reading: Vegan Blueberry Muffins with StreuselThe post Vegan Blueberry Muffins with Streusel appeared first on Vegan Richa.

Recipe | Green Beans with Lemon-Almond Pesto

July 29 2019 Oh My Veggies 

I don’t know what’s up with my green beans this summer. The plants themselves are looking nice and lush (despite a few brown leaves here and there), but they’re not producing many beans. This has been my harvest so far: Sad, right? Whenever I attempt to grow beans, I end up having to buy more beans to supplement what I grow. Because dinner with 5 beans to split between my husband and me as a side dish? That’s just not going to work. So when I made this Green Beans with Lemon-Almond Pesto recipe, I used my 5 beautiful, perfect, delicious heirloom beans and then bought the rest from the farmers market. The beans from the farmers market were delicious, but they definitely weren’t as pretty. Green beans and almonds are a classic combination, so I thought I’d try making a pesto with almonds to put my own twist on Green Bean Almondine. Green Bean Almondine is one of those dishes that I find myself loving sometimes and loathing others. When it’s done right, it’s so good! When it’s done wrong, those soggy little slivers of almonds bring absolutely nothing to the table. Unlike the soggy buffet version of Green […]

Veg Out for National Hot Dog Day with 5 Great Veggie Dogs

July 15 2019 Meatless Monday 

Veg Out for National Hot Dog Day with 5 Great Veggie DogsJuly 17th is National Hot Dog Day and the perfect time to try a delicious plant-based version of Americas classic summertime food. There are plenty of tasty meatless hot dog options available. Weve rounded up some of the most popular options, all of which are packed with tons of plant-based protein and taste.   Photo: Field Roast   Field Roast - (21 grams of protein) These hot dogs go by frankfurters and get their flavor from fresh garlic, fresh onions and Field Roasts own traditional blend of spices. Reviewers acclaim these fancy hot dogs have a texture that feels like a real meat hot dog and doesnt taste like fake meat. Do a taste test with your friends and family to see if they can tell the difference.       Photo: Tofurky     Tofurky - (17 grams of protein) Made with organic tofu and lots of flavor, this long-time veggie dog favorite has been described as having nearly the same texture as meat hot dogs but with a bit more spice. Who says tofu is bland?         Photo: Beyond Meat   Beyond Meat - (16 grams of protein) OK, a bit of a cheat. These are technically plant-based sausages, but hey, they fit on a hot dog bun. Beyond Meat is getting its fair share of press lately, and for good reason. They are popping up in global fast food chains, have tons of adoring fans and have been dominating the stock market with their recent IPO.       Photo: Lightlife     Lightlife - (7 grams of protein) Another plant-based hot dog on the list that has been around awhile. Which means people like them. And with only 50 calories per serving, they will fill you up, without weighing you down.             Photo: Morningstar Farms   Morningstar Farms - (7 grams of protein) Morningstar Farms products have been vegetarian staples for years. So theyve perfected the art of meatless cuisine. The texture for these veggie dogs is great, appealing to both vegetarians and carnivores alike. Insider tip, the hot dogs are a bit small for standard buns, so you might want to double the veggie dog fun to fill up the bun.     Let us know your fave. On June 17th post your favorite veggie hot dog using #NationalHotDogDay #MeatlessMonday and @MeatlessMonday Want more veggie inspiration? Weve got tons of plant-based recipes on our site. Check them out here. Head over to the Meatless Monday Summer Cookout Pinterest Board, where youll find plenty of tasty, plant-based BBQ ideas. The post Veg Out for National Hot Dog Day with 5 Great Veggie Dogs appeared first on Meatless Monday.

badam powder | badam milk powder | almond milk | almond milk powder

July 10 2019 hebbar's kitchen 

badam powder | badam milk powder | almond milk | almond milk powderbadam milk recipe | mtr badam powder | almond milk | almond milk powder with step by step photo and video recipe. warm beverages or warm drinks are very common across india and are served for various purpose. generally when it comes to warm drink, cup of tea or frothy milk based coffee takes the top spot. bu then there are others indian warm beverages and badam milk recipe with badam powder is one such classic recipe. The post badam powder | badam milk powder | almond milk | almond milk powder appeared first on Hebbar's Kitchen.

kaju biscuit recipe | cashew cookies | cashew biscuits | cashew nut cookies

July 1 2019 hebbar's kitchen 

kaju biscuit recipe | cashew cookies | cashew biscuits | cashew nut cookieskaju biscuit recipe | cashew cookies | cashew biscuits | cashew nut cookies with step by step photo and video recipe. indian cuisine is known for it versatility and the adaptability to other cuisine. there are has been a lot of influence from overseas cuisine which eventually gels into the native recipes. one such easy and simple adapted recipe is kaju biscuit recipe, which is classic example of fusion of 2 cuisine. The post kaju biscuit recipe | cashew cookies | cashew biscuits | cashew nut cookies appeared first on Hebbar's Kitchen.

Panzanella

June 17 2019 Meatless Monday 

This classic Florentine salad of bread and tomatoes is ideal for a light summer meal. Until the twentieth century the salad was based on onions rather than tomatoes, but its evolution takes advantage of tomatoes when they’re at their best. This recipe come to us from The Meat Free Monday Cookbook by our friends at Meat Free Monday. Foreword by Paul, Stella and Mary McCartney. Published by Kyle Books. Photography by Tara Fisher. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox!   Serves 4 -  1/­­2 loaf ciabatta - 6 tablespoons extra virgin olive oil - 2 garlic cloves, 1 peeled, 1 crushed -  1/­­2 teaspoon dried oregano - 2 tablespoons good-quality red wine vinegar - 2 tablespoons freshly chopped flatleaf parsley - 1 tablespoon baby capers, drained - 6 plum tomatoes, roughly chopped - 1 small red onion, finely sliced -  1/­­2 cucumber, deseeded and cut into chunks - 2 celery stalks, finely sliced - 12 fresh basil leaves, ripped - 50g stoned black olives, halved - salt and freshly ground black   Cut the ciabatta in half and brush the cut sides with a little extra virgin olive oil. Heat a ridged grill pan or normal grill and toast the ciabatta until crisp and golden. Rub the peeled garlic clove over the cut sides of the bread, tear the bread into rough chunks and set aside. In a small bowl whisk together 5 tablespoons extra virgin olive oil, the crushed garlic clove and the red wine vinegar. Season well with salt and freshly ground black pepper and add the freshly chopped flatleaf parsley. In a large bowl, mix together the bread and baby capers, plum tomatoes, sliced onion, cucumber, sliced celery, basil leaves, and black olives, and toss with the dressing. Season to taste. The post Panzanella appeared first on Meatless Monday.

Lentil No-Meat Pie

May 29 2019 Oh My Veggies 

Here is a comforting veggie version of a hearty classic. This no-meat pie is perfect for lunches and busy evenings. The lentils in this pie provide a source of affordable and nutritious protein.

Restaurant Review: Roots & Rolls, Barcelona

May 13 2019 Happy Cow veggie blog 

If you can easily find most of your favourite food transformed into a yummy vegan meal, sushi often remains the craving that devoted vegans suffer from. Already conceived as a healthy option, the plant-based chefs seem to focus less on the Japanese delicacies than on the myriad ways to revisit the classics. Burgers, wraps, pizzas are the main attractions of the plant-based culinary scene. Regretfully, vegan restaurants tend to neglect the many cuisines that make our planet such a beautiful place. Luckily, they are entrepreneurs that are innovative enough to challenge the status quo and invest in what hasnt been done yet instead of following the existing trends. May I present you Roots & Rolls, one of the most avant-garde plant-based concepts opened in Barcelona. Their cuisine is a fusion of Japanese/­­Asian heritage with a touch of international inspirations incorporating flavours and spices from all over the world. The environment itself merits attention, its design atmosphere and trendy look attract the fine bouche but also curious foodies in search of the newest concept in town. Its unique minimalistic design is influenced by the Nordic legacy of the owner, Sandra de Jong. The elegant and modern setting is embellished by plenty […] The post Restaurant Review: Roots & Rolls, Barcelona appeared first on The Veggie Blog.

Tofu Parmesan

April 20 2019 VegKitchen 

Tofu Parmesan Here is an Italian classic made vegan! This dish is perfect for a date night or family dinner. This tofu parmesan is quick and easy to prepare--and very tasty! Continuing reading Tofu Parmesan on VegKitchen

Black Bean Brownies

April 10 2019 Oh My Veggies 

Wondering how to incorporate legumes into a classic chocolate dessert? (of course you are) The answer is black bean brownies! The beans will go unnoticed and nobody will suspect your secret ingredient. You can enjoy these brownies for dessert, as a snack, or even after your workouts. Adding legumes improves the nutritional value of brownies by adding fiber and protein.  

Mango Lassi Chia Pudding + Giveaway

March 27 2019 Golubka Kitchen 

Mango Lassi Chia Pudding + Giveaway We have such an exciting giveaway for you today! We recently interviewed Sana Javeri Kadri, founder of single origin spice collective Diaspora Co. on our self-care series and fell in love with Sana and her mission. We were also lucky to get to try their organically farmed, heirloom turmeric and can safely say that it’s next level in every way. It looks like dusted gold and tastes incredibly potent, like the freshest powdered spice we’ve ever tried. We’re so happy to host a giveaway for a Diaspora Co. turmeric subscription here today. Yes, not just a one time thing but a whole subscription, with a turmeric delivery every 3 months! We also had so much fun coming up with a recipe using the turmeric. This Mango Lassi Chia Pudding is such a decadent and nourishing breakfast. It’s based on toasted coconut-cashew milk and is full of warming spices, as well as sunny notes of fresh, sweet mango. Read on for the giveaway details and the recipe. Chia pudding is so fun to make because it’s infinitely customizable. We love making an extra creamy nut milk for chia pudding and spicing it up with different fruit, sweeteners, and/­­or powders. For this recipe, we make a toasted coconut and cashew milk, blended with turmeric, cinnamon, and cardamom, as well as fresh mangoes (in season right now and so sweet!) and dates. It then gets mixed with the chia and that’s it – you’re all set with an exciting breakfast for the next couple of days (or maybe even the whole week, this recipe makes quite a bit). We’ll be doing a little Instagram Stories demonstration for how to make this pudding later today, too. Hope you’ll give it a try :) G i v e a w a y :  To enter to win one subscription to Diaspora Co. turmeric (turmeric delivered to you every 3 months), leave a comment here telling us what kind of content you find most useful from us – savory recipes, sweet recipes, meal plans, interviews, natural self-care recipes, etc. or just your favorite way to enjoy turmeric if you’re new, until April 3rd, 2019. We love hearing your feedback! Giveaway is open to USA, Canada, Australia, and the UK.  Mango Lassi Chia Pudding   Print Serves: 4-6 Ingredients ½ cup desiccated coconut ½ cup untoasted cashews - soaked in water for 30 min-1 hour 5-6 dates - pitted 1 tablespoon vanilla extract ¼ teaspoon cinnamon ½ teaspoon turmeric seeds from 4-5 cardamom pods pinch of sea salt black pepper 2 ripe Champagne (Ataulfo) mangoes - peeled and pitted 3½ cups purified water ¾ cup chia seeds Instructions Head a medium pan over medium heat. Add the coconut and toast, stirring constantly, until the coconut turns a caramel color. Remove from heat right away. In an upright blender, combine the toasted coconut, cashews, dates, vanilla, cinnamon, turmeric, cardamom, a pinch of sea salt, a few grinds of black pepper, mangoes, and water. Blend on high until very smooth. Add the chia seeds to a large bowl and pour the blended mixture over. Whisk the chia seeds in for a good minute, you should see the pudding start to thicken right away. Keep whisking the pudding every 10 minutes or so, until all the chia seeds bloom and the mixture turns a good pudding consistency - about 30 minutes. Distribute the pudding among jars and store in the refrigerator or serve right away. The pudding tastes really good garnished with plant yogurt, coconut flakes, and/­­or more mango slices. 3.5.3226 You might also like... Olive Oil Loaf with Hibiscus Beet Icing Peach and Avocado Overnight Oats with Moringa Powder Red Cabbage and Sweet Potato Smoothie Chocolate-Blueberry Pudding by Scandi Foodie .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 Mango Lassi Chia Pudding + Giveaway appeared first on Golubka Kitchen.


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