lemon - vegetarian recipes

lemon vegetarian recipes

Easy Vegan Pesto

July 17 2019 Vegan Richa 

Easy Vegan PestoEasy and Delicious Vegan Pesto. Use with pasta, salads, over pizza, over garlic bread, roasted veggies, sandwiches, lasagna, wraps! Nut-free option. Vegan gluten-free soy-free Recipe. Jump to Recipe When there is abundance of fresh herbs, dont let them sit and spoil. Make a flavorful and easy pesto and use or freeze! A good pesto adds refreshing flavor to a simple pasta meal. It can be used in other ways too. Add to roasted veggie sandwiches, Grilled cheese sandwiches, pasta salad, grilled flatbreads/­­pizza, serve with lasagna soup and what not! This easy pesto has just a few ingredients, fresh herbs, some nuts and seeds, flavors from salt, garlic lemon and cheesy flavor from nutritional yeast(which can easily be omitted). Just process in a food processor and done!Continue reading: Easy Vegan PestoThe post Easy Vegan Pesto appeared first on Vegan Richa.

Green Vegetable Pad Thai

July 10 2019 VegKitchen 

Green Vegetable Pad Thai Serve this healthy Pad Thai with a mix of green vegetables and edamame. Save Print Green Vegetable Pad Thai Serves: 2   Ingredients 7 oz rice noodles 1 tbsp olive oil 1 green bell pepper, chopped 1 onion, chopped 2 cups spinach 1/­­2 cup edamame Sauce 1/­­2 cup water 2 tbsp lemon juice 2 tbsp maple syrup 1 tsp hot sauce 3 tbsp tamari sauce 1 tsp garlic powder Instructions Chop the vegetables and bring a large pot of water to a boil for the rice noodles. The post Green Vegetable Pad Thai appeared first on VegKitchen.

45 Best Tofu Recipes! Stir-fries, Marinated, Curries, Sandwiches & More

July 8 2019 Vegan Richa 

45 Best Tofu Recipes! Stir-fries, Marinated, Curries, Sandwiches & More45 Best Tofu Recipes to Try. Stir-fries, Marinated and Baked, Curries, Pasta, Crispy Breaded Tofu, Sandwiches & More. No Bland tofu! Gluten-free Options. Delicious Vegan Tofu Recipes. Tofu is an interesting ingredient. In the initial years when we transitioned to eating vegan, I used to dislike tofu. That was probably because of the tofu I tried in restaurants which was bland or just fried and added to things. No marination, no spices or herbs. Then, I started cooking with it myself and the challenge was to see if would like tofu. Challenge accepted and then some. Try my Indian butter tofu, Orange Tofu, Cajun Baked Tofu, lemon asparagus pasta, Chili garlic baked tofu, Tofu in Amritsari sauce and then try the rest of the recipes as well. What is Tofu? Tofu is basically bean curd. It is made by curdling soy milk (milk from soybeans) and then pressing the resulting curds into blocks. The process is similar to making cheese curds from dairy milk. During transition, I didn’t particularly eat much Tofu or miss eating it. There were plenty of beans, lentils and legumes in our diet. Tofu is easily more available in restaurants and when travelling, so its a good protein to get to like. And that’s what happened when I started to prepare it in various ways. If you are avoiding soy, you can use other protein subs in most of these recipes, such as chickpea tofu, cooked chickpeas or beans, roasted veggies, seitan, meat subs etc. Most recipes have the alternatives mentioned to make them soyfree when possible.Continue reading: 45 Best Tofu Recipes! Stir-fries, Marinated, Curries, Sandwiches & MoreThe post 45 Best Tofu Recipes! Stir-fries, Marinated, Curries, Sandwiches & More appeared first on Vegan Richa.

45 Best Tofu Recipes to Try! Stir-fries, Marinated, Curries, Sandwiches & More

July 8 2019 Vegan Richa 

45 Best Tofu Recipes to Try! Stir-fries, Marinated, Curries, Sandwiches & More45 Best Tofu Recipes to Try. Stir-fries, Marinated and Baked, Curries, Pasta, Crispy Breaded Tofu, Sandwiches & More. No Bland tofu! Gluten-free Options. Delicious Vegan Tofu Recipes. Tofu is an interesting ingredient. In the initial years when we transitioned to eating vegan, I used to dislike tofu. That was probably because of the tofu I tried in restaurants which was bland or just fried and added to things. No marination, no spices or herbs. Then, I started cooking with it myself and the challenge was to see if would like tofu. Challenge accepted and then some. Try my Indian butter tofu, Orange Tofu, Cajun Baked Tofu, lemon asparagus pasta, Chili garlic baked tofu, Tofu in Amritsari sauce and then try the rest of the recipes as well. What is Tofu? Tofu is basically bean curd. It is made by curdling soy milk (milk from soybeans) and then pressing the resulting curds into blocks. The process is similar to making cheese curds from dairy milk. During transition, I didn’t particularly eat much Tofu or miss eating it. There were plenty of beans, lentils and legumes in our diet. Tofu is easily more available in restaurants and when travelling, so its a good protein to get to like. And that’s what happened when I started to prepare it in various ways. If you are avoiding soy, you can use other protein subs in most of these recipes, such as chickpea tofu, cooked chickpeas or beans, roasted veggies, seitan, meat subs etc. Most recipes have the alternatives mentioned to make them soyfree when possible.Continue reading: 45 Best Tofu Recipes to Try! Stir-fries, Marinated, Curries, Sandwiches & MoreThe post 45 Best Tofu Recipes to Try! Stir-fries, Marinated, Curries, Sandwiches & More appeared first on Vegan Richa.

Dahi Puri Chaat (Street Food)

July 1 2019 Manjula's kitchen 

Dahi Puri Chaat (Street Food) (adsbygoogle = window.adsbygoogle || []).push({});     Dahi Puri, Chaat, Street Food Dahi Puri is a very commonly found Indian street food! I have been wanting to do this recipe for my channel for quite some time, but I wanted to put my own twist on it. After experimenting with different fillings, I was finally able to come up with a combination that my family approved of – a healthy and delicious salad style filling. - 16 crispy puffed puries golgpa (available in India grocery store) Filling -  1/­­2 cup yellow moong dal -  1/­­2 cup potatoes (boiled peeled and cut into small pieces) -  1/­­2 cup tomatoes (chopped in small pieces) -  1/­­2 cup cucumber (chopped in small pieces) - 1 tbsp green chili (finely chopped) - 1 tsp ginger (finely chopped) -  1/­­2 tsp salt -  1/­­2 tsp roasted cumin seed powder - 1 tsp lemon juice For Garnishing - 1 cup yogurt (whipped) -  1/­­4 cup tamarind chutney (find the recipe on web site) - 1 tbsp soy sauce -  1/­­4 cup boondi - 1 tbsp green chili (finely chopped) -  1/­­4 tsp red chili powder -  Spread the puries on microwave safe plate and microwave for about 20 seconds, this will make the puries crispier and give the freshness. Set aside. -  Wash moong dal changing water 3-4 times and boil it in 2 cups of water over low medium heat until dal is very soft and tender but not mushy. -  After dal is at room temperature mix all the filling ingredients together, dal, potatoes, tomatoes, cucumber, green chili, ginger, salt, cumin powder, lemon juice Assemble Dahi Puri -  Whip the yogurt and add the water as needed to make it consistency of thick batter. -  Mix tamarind sauce and soy sauce together. -  First make a hole with you thumb center of the golgapa, fill with 1 tablespoon of filling. drizzle with yogurt tamarind chutney, few pieces of green chili, and few boondi, red chili powder and drizzle some more tamarind chutney. Assemble Dahi Puries just before serving. You can have every thing ready day before. Filling also can be served as salad. Dahi Puri with salad like filling is very light and refreshing.  I have done the recipe for Tamarind Chutney Before. you will also like to see some other easy chaat recipes, like Bread Dahi Vada, Aloo Chana Chaat, Sabudana Bhel.   The post Dahi Puri Chaat (Street Food) 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.

Vegan Gyros with Mushrooms and Tzatziki

June 13 2019 Vegan Richa 

Vegan Gyros with Mushrooms and TzatzikiVegan Gyros with Mushrooms and Tzatziki. Easy 5 Ingredient Vegan Mushroom Gyro “meat” and 5 Minute Vegan Tzatziki. Vegan Nutfree Recipe. Can be Gluten-free. Jump to Recipe Wraps and Bowls are my choice of food in Summer and these refreshing Gyros fit right in! Mushrooms are cooked with just 4 ingredients, some vegan worcestershire sauce, shawarma blend, garlic and onion. Once caramelized, they make a flavorful filling for the wraps. Add toppings of choice such as sliced onion, cucumber, tomato and some lettuce or greens. The Tzatziki takes just 5 mins and a few ingredients. Tofu, Garlic, lemon juice, vinegar, salt , dill and cucumber, process and done! Warm up the pita breads, fill up and serve. See Recipe notes to make without tofu. You can also make a bowl with toasted pita bread and the filling and toppings and tzatziki to dress. Add other dressings such as hummus. There is no added oil in the filling and the tzatziki and the recipe will be oilfree if you use oilfree flatbreads. The gyro filling is easy and so delicious with my homemade shawarma blend. You can also use seitan, soycurls or jackfruit to make the filling. Lets make a big batch of these gyros!Continue reading: Vegan Gyros with Mushrooms and TzatzikiThe post Vegan Gyros with Mushrooms and Tzatziki appeared first on Vegan Richa.

Ginger Roasted Leeks and Asparagus

June 10 2019 Meatless Monday 

Leeks are sliced paper thin and marinated with lemon juice, soy sauce and freshly grated ginger. Roasted asparagus makes the perfect canvas for the salty sour leeks in a side dish which celebrates springs bounty. This recipe comes to us from JL Goes Vegan. 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 bunch asparagus - 1 leek - juice of 1/­­2 a lemon - 1 tablespoon olive oil - 1 tablespoon coconut aminos* - or - 1 tablespoon low sodium soy sauce - 1 teaspoon ginger, grated *Coconut aminos is a soy sauce substitute with 65% less sodium. Found in health food stores. Low sodium soy sauce can be substituted if coconut aminos are unavailable. Snap the bottom ends off of each asparagus spear. Slice the leek in slices as thin as possible with a madoline or a knife. Rinse the leek slices thoroughly. Toss the asparagus and thinly sliced leeks in a shallow dish with the lemon juice, olive oil, grated ginger and the coconut aminos or soy sauce. Let marinate for 20 minutes. Preheat an oven to 400 degrees. Roast the asparagus and leeks in their marinade for 8-10 minutes, or until the asparagus is cooked to preference. Divide into 4 portions and enjoy on the side. The post Ginger Roasted Leeks and Asparagus appeared first on Meatless Monday.

Spaghetti with toasted garlic breadcrumbs and blistered cauliflower

June 7 2019 Vegan Richa 

Spaghetti with toasted garlic breadcrumbs and blistered cauliflowerEasy Spaghetti with toasted garlic breadcrumbs and blistered cauliflower. 30 Min Vegan Pasta Meal with toasted breadcrumbs and roasted cauliflower. Vegan Nutfree Soyfree Recipe Jump to Recipe I had been eyeing Mario batali’s toasted breadcrumb spaghetti when I first happened upon it. The toasty garlic and breadcrumb idea was intriguing. I changed up the process to toast the breadcrumbs and garlic together. The flavor of the mix is enhanced with some lemon zest and pepper instead of cheese. The dish gets rounded up with some blistered cauliflower that enhances the toastyness and balances the garlic and parsley. I use fresh bread for breadcrumbs in this dish as the breadcrumbs are tastier, less dry and absorb a lot more flavor. Be generous with the garlic, breadcrumbs, toasting time and parsley or other favorite fresh herb! Lets make it.Continue reading: Spaghetti with toasted garlic breadcrumbs and blistered cauliflowerThe post Spaghetti with toasted garlic breadcrumbs and blistered cauliflower appeared first on Vegan Richa.

Buffalo Chickpea Salad Sandwich

May 30 2019 Golubka Kitchen 

Buffalo Chickpea Salad Sandwich It seems like we come back every year with a bean salad idea similar to today’s buffalo chickpea variation (see this sandwich and this salad). Beans do so well when combined with all kinds of sharp, punchy ingredients, like pickled items, herbs, and spices. Dressed up like this, they make for a flavorful and satiating component to include in sandwiches, bowls, salads, etc. They last a while in the fridge, which makes them great for meal prep and generally for thinking ahead. This buffalo chickpea version features a balance of spicy, savory, sweet, and briny. It’s especially delicious in a sandwich format, but it can definitely be enjoyed a bunch of different ways. The chickpeas are mashed and dressed with buffalo sauce, lemon juice, mustard, etc., and bulked up with pieces of roasted red pepper, olives, red onion, celery, and dried cranberries (which provide perfect little pockets of sweetness). Most of the ingredients here are pantry items for us/­­things that we almost always have in the fridge, so this type of lunch-saver is always at an arm’s reach. Maybe that’s the case for you as well? We hope you’ll give this one a try :) Buffalo Chickpea Salad Sandwich   Print Serves: around 6 sandwiches Ingredients 3 cups cooked chickpeas (2 15 oz cans) 3 roasted red bell peppers - cut into bite-sized pieces juice from 1 lemon 2 tablespoons to ¼ cup Buffalo hot sauce 1 tablespoon Dijon mustard 1 tablespoon olive oil ¼ cup olives and capers or just olives - chopped packed ¼ cup dried cranberries - chopped 1 large celery stalk - finely chopped ¼ of a red onion - finely chopped 1½ teaspoon garlic powder 1½ teaspoon onion powder handful of herbs of choice like dill, basil, parsley, chives - chopped salt and pepper - to taste Instructions Put half of the chickpeas and all of the roasted red pepper in a large bowl and mash with a masher until fairly smooth. Add the rest of the chickpeas and mash them in, leaving some pieces intact for texture. Add the lemon juice, hot sauce, mustard, olive oil, olives/­­capers, cranberries, celery, red onion, garlic powder, onion powder, herbs, and salt and pepper. Mix everything through, taste for salt and adjust if needed. You can also do all of the mixing in a food processor. Keep the buffalo chickpea salad refrigerated in an airtight container. Serve in sandwiches with fixings like lettuce, cucumber/­­tomato slices, or in salads, bowls, etc. Enjoy! Notes Buffalo hot sauce varies greatly in hotness from brand to brand, so taste as you go when you add it, until you have the desired level of heat. 3.5.3226 The post Buffalo Chickpea Salad Sandwich appeared first on Golubka Kitchen.

7 Plant-Based Protein-Packed Salads for Meatless Monday

May 20 2019 Meatless Monday 

7 Plant-Based Protein-Packed Salads for Meatless MondayProtein-packed salads are a great way to keep you going all day, and wont leave you feeling weighed down and tired post-lunch. Leave the rabbit food for the rabbits and enjoy these hearty salad options that are loaded with plant-based protein and delicious flavor. Salads are also perfect shareable dishes. Treat your friends, family and co-workers to a tasty Meatless Monday meal with these powerhouse recipes featuring tofu, beans, grains and legumes. Experiencing delicious plant-based food together is one of the best ways to show your crew how amazing and satisfying meatless proteins can be. Spinach Salad with Baked Tofu and Carrot Ginger Dressing from Triad to Wellness Tahini Quinoa Bean Salad from FormerChef Mango, Grilled Corn and Black Bean Salad from Parsnips and Pastries Red, White & Blueberry Quinoa Salad from Apron Strings Summer Corn Wheat Berry Salad from Flavorista Lemon Mint Quinoa Salad from Tofu ‘n Sprouts Spicy Couscous and Chickpea Salad   Plant-based protein questions? We have answers. Check out our plant-based protein page to learn more about how easy it is to get protein through plant-based meals. 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 Plant-Based Protein-Packed Salads for Meatless Monday appeared first on Meatless Monday.

Tangy Stuffed Okra

May 13 2019 Meatless Monday 

Okra is also referred to as ladies fingers and is a popular vegetable all over India. It is mostly cooked as a deep fried dish and occasionally as a stuffed delicacy. Sometimes it is coated with batter. Recipe and photo from Phaidons The Indian Vegetarian Cookbook, by Pushpesh Pant. 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 lb 10 oz/­­750 g okra, washed and dried well, slit lengthwise - scant 1/­­2 cup (3 1/­­2 fl oz/­­100 ml) vegetable oil - 1-2 teaspoons tomato puree - 1 tablespoon yellow chili powder - 1 teaspoon lemon juice - salt, to taste For the stuffing: - 1 tablespoon black salt - 4 1/­­2 teaspoons amchoor (mango powder) - 4 1/­­2 teaspoons ground anardana or lemon juice - 1 tablespoon ground black pepper - 4 1/­­2 teaspoons ground cumin - pinch of asafoetida (hing)   Directions: Blanch the okra in a large pan of salted, boiling water for about 2 minutes, then refresh in ice cold water. In a small bowl, mix all the stuffing ingredients, then stuff the okra with this mixture. Heat the oil in a large, heavy-based pan over medium heat, add the tomato puree and stuffed okra and gently stir-fry for 2-3 minutes, until cooked through. Sprinkle with yellow chili powder and lemon juice, mix well, and serve. The post Tangy Stuffed Okra appeared first on Meatless Monday.

Avocado Toast with Fresh Beet Hummus

May 6 2019 Meatless Monday 

Avocado toast is a trendy brunch dish thats super easy to make at home! Fresh beet hummus adds a punch of color kids will love. Top your toast with whatever you like! This recipe comes to us from our sister campaign, The Kids Cook Monday . 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 - For the Beet Hummus: - 1 15-oz can chickpeas - 2 tbsp. extra virgin olive oil - 2 cloves garlic - 1 tbsp. lemon juice - 1-2 small cooked beets -  1/­­4 tsp salt   - For the Avocado Toast: - 4 slices of crusty sourdough bread - 2 avocados - 16 cherry tomatoes, optional - Arugula, optional - Sea salt - Black pepper   To make the Beet Hummus: Drain and rinse the chickpeas and peel the garlic cloves. Combine the chickpeas with the rest of the ingredients in a food processor. Process for 1-2 minutes. If desired, add 1-2 tbsp. additional olive oil to achieve desired texture. To make the Avocado Toast: Toast the bread slices. Once the bread is toasted, spread a layer of beet hummus on each slice. Carefully slice the avocados and cherry tomatoes, if using. Using half of an avocado per slice of toast, fan the avocado slices out over the hummus. Top with cherry tomatoes, arugula, a few grinds of black pepper and a pinch of sea salt. The post Avocado Toast with Fresh Beet Hummus appeared first on Meatless Monday.

Vegan Quiche

April 29 2019 Meatless Monday 

This quiche is vegan and soy-free, with a cheesy filling complementing a whole grain crust and crunchy asparagus or seasonal veggies of your choice. It’s also easy to prepare, taking 40 minutes to make from start to finish. This recipe comes to us from Happy Kitchen.Rocks . 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 - For the crust: - 260 grams or 2 cups whole wheat flour - 1 tsp. sea salt - 1/­­3 c. olive oil - 0.4 cup (100ml) cold water   - For the filling: - 1 cup raw cashews soaked in water over night (if time is limited, one hour of soaking is sufficient) - 2/­­3 cup water - 1 tsp Marmite or nutritional yeast - 2 cloves garlic - 1 tbsp lemon juice - 1/­­2 tsp nutmeg - a pinch cayenne - 2 tbsp freshly chopped herbs (consider oregano and thyme) - salt and freshly ground black pepper to taste - 7 spears asparagus (or veggie of your choice)   Prepare the crust: 1. Preheat the oven to 350 °F. 2. Combine whole wheat flour, salt, olive oil and water in a medium mixing bowl. 3. Knead until the dough forms a ball. Roll it and transfer to a rectangular quiche or tart pan. (You can use 10 x8 in., 14 x 6 in, 12 x 12 in. or even round-shaped ones.) 4. Bake for 15 minutes. Make the filling: 5. Place soaked cashews, garlic, water, lemon juice, nutmeg and a pinch of cayenne in the bowl of your food processor or blender. 6. Pulse until smooth and silky to achieve consistency of a thin hummus. Add more water if needed. 7. Add chopped herbs, salt and black pepper to taste. Prepare your veggies: 8. Trim ends of asparagus and blanche in salted boiling water for 5 minutes. (This way you will pre-cook the thickest parts of your stems while the tops will be nice and crunchy.) 9. If using other vegetables (except for dried tomatoes), pre-cook by stir-frying or steaming. Assemble the quiche: 10. Spread the filling over the crust. Arrange asparagus on top and gently press it, so that it’s half drown in the filling. 11. Bake for 20 minutes or until he top is golden. The middle should be a little unset. If a firmer texture is desired, increase baking time to 30 minutes. 12. Let it cool and enjoy! The post Vegan Quiche appeared first on Meatless Monday.

Vegan Blueberry Cobbler No Oil

July 1 2019 Vegan Richa 

Vegan Blueberry Cobbler No OilEasy Vegan Blueberry Cobbler. No Added Oil in this crisp buttery berry cobbler. Gluten-free option. Plant Based Summer Dessert, can be made ahead and versatile. Use blackberries, mixed berries and peaches and other summer fruit. Vegan Soyfree Oilfree Recipe. Can be made nutfree and Glutenfree. Jump to Recipe This Blueberry cobbler is the perfect way to use up all those plump summer berries! Just a few ingredients and 15 mins active time! The lemony blueberries topped with a crisp biscuity top and served with some whipped coconut cream. So Dreamy! Toss the blueberries with lemon juice and zest and some coconut sugar or other sweetener, in a baking dish or iron skillet. Make your biscuit topping with the flour, almond flour, baking powder and coconut milk, no butter needed. Drop spoonfuls on the blueberry mixture. Bake and done! This cobbler is delicious warm or cold. Serve with your favorite vegan ice cream or whipped coconut cream.Continue reading: Vegan Blueberry Cobbler No OilThe post Vegan Blueberry Cobbler No Oil appeared first on Vegan Richa.

Fruit Shrub, The Most Refreshing Summer Drink

June 27 2019 Golubka Kitchen 

Fruit Shrub, The Most Refreshing Summer Drink And just like that, summer is here, and so is the very first heat wave. I’m deeply devoted to having warm and cozy drinks every day, but I’ve definitely been icing my matcha and superfood lattes for the past week or so. It also feels very nice to have something chilled and bubbly in the early evening, when it’s still light outside, and the sky is just beginning to turn pretty sunset colors. It’s those little details that make summer so special. For me, that something bubbly is usually kombucha, but I recently learned about fruit shrubs and fell in love. A shrub is a drinking vinegar syrup, which is delicious served over ice with seltzer or as a cocktail component. Today I’m specifically talking about fruit shrubs, which are so easy to make and last a while in the fridge. The flavor is definitely reminiscent of kombucha – fruity with a vinegary acidity, but the preparation requires much less patience than homemade booch. This is very much a no-recipe recipe, since it can be interpreted so many ways, with so many different fruit and aromatics. There’s a video explaining the whole process as well! Follow the ratio provided in the recipe below, using a combination of any of these ingredients. Experimenting with the flavors is the most fun part. Fruit Berries Blueberries Raspberries Strawberries Blackberries Etc. Stone Fruit Plums Peaches Nectarines Cherries Mangoes Etc. Other Apples Pears Pineapple Rhubarb Etc. Aromatics Spices Cinnamon Cloves Ginger (ideally fresh) Peppercorns (black or pink) Star anise Nutmeg Etc. Herbs Basil Mint Cilantro Rosemary Lemon thyme Lemon verbena Tarragon Etc. Citrus Lemon Lime Orange + their zest Etc. Fruit Shrub, The Most Refreshing Summer Drink   Print Serves: about 10-12 oz shrub syrup Ingredients 1 lb fruit of choice (see above for suggestions) ¾ - 1 cup sugar (I like to use raw cane sugar here) any aromatics of choice (see above for suggestions) - to taste 1 cup apple cider vinegar Instructions In a large bowl, combine the fruit and sugar, mixing well. Use a potato masher to gently mash up the fruit in order to get it to start releasing its juices and to break up the skins if present. Add the aromatics like bruised or chopped herbs, spices, citrus juice/­­zest, etc. Cover and set aside for at least 4 hours, or ideally refrigerate overnight, especially if using tougher fruit like apples, pears, rhubarb. Strain the fruit mixture through a fine mesh strainer, making sure to squeeze all the juices out of the pulp. Add the vinegar and mix well. Transfer to an airtight container and keep refrigerated. Enjoy your shrub by filling a glass with ice, adding a splash of the shrub, and topping it with seltzer and/­­or liquor of choice. Notes Most traditional shrub recipes call for a ratio of 1 cup sugar to 1 lb of fruit, but I find that ¾ cup of sugar is enough for me in most cases. This also largely depends on the initial sugar content of the fruit youre using. Experiment and see what you like! 3.5.3226 The post Fruit Shrub, The Most Refreshing Summer Drink appeared first on Golubka Kitchen.

Lemon and Asparagus Salad

June 15 2019 VegKitchen 

Lemon and Asparagus Salad This delicious lemon and asparagus salad is perfect as a side dish for your next BBQ.   Save Print Lemon and Asparagus Orzo Salad Serves: 4   Ingredients 1 1/­­2 cup cooked orzo 8 to 10 asparagus, cut into sections 3 tbsp olive oil 1 tsp lemon zest 1/­­2 tbsp lemon juice 1/­­4 cup parsley, chopped salt and pepper to taste Instructions In a saucepan of boiling salted water, cook the orzo al dente. The post Lemon and Asparagus Salad appeared first on VegKitchen.

Scrambled Tofu Florentine

June 10 2019 Meatless Monday 

Onion and tofu crumbles are seasoned with thyme, paprika and turmeric for a savory smoky taste. Lemon juice and sliced radishes infuse this fragrant scramble with tart flavors and a refreshing crunch. This recipe comes to us from Meg of Yoga Saves the Day. 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 tablespoon olive oil - 1 medium onion, chopped - 1 teaspoon dried thyme - 1 teaspoon ground paprika - 1 teaspoon ground turmeric - 1 bunch spinach, washed well and chopped - 1 pound firm tofu, drained and crumbled - salt and freshly ground pepper, to taste -  1/­­4 cup nutritional yeast* - Juice of 1/­­2 lemon - 4 radishes*, sliced for garnish *Optional.   Place the oil in a medium skillet over medium-high heat. Add the onion and sauté for 4-6 minutes, or until the onion becomes soft. Season with thyme, paprika and turmeric. Stir to coat the onion evenly. Cook for 1 minute more, or until the spices become fragrant. Add the spinach and toss until coated. Cover and cook for 3 minutes, or until the spinach has wilted. Uncover and stir in the crumbled tofu. Season with salt and pepper to taste. Turn the heat down to medium and cook for 8 minutes more. Add the lemon juice and nutritional yeast, if using. Stir well, taking care not to mash the tofu. Taste for seasoning and adjust to preference. Serve the tofu scramble on plates in 4 equal portions. Garnish with sliced radishes, if using, and enjoy! The post Scrambled Tofu Florentine appeared first on Meatless Monday.

Spicy Corn (Tasty Snack)

June 9 2019 Manjula's kitchen 

Spicy Corn (Tasty Snack) (adsbygoogle = window.adsbygoogle || []).push({}); Spicy Corn (Tasty Snack) Spicy Corn is a very enjoyable snack and not only that, but this is a quick and easy recipe to make. Make it as spicy or as mild as your heart desires. Best of all, you can also serve this as a side dish. Enjoy the spicy corn for a beautiful picnic or outdoor get together. You can also serve this over crisp slices of bread. - 2 cup corn kernels (I am using frozen corn, you can use fresh) - 1 tsp oil -  1/­­2 tsp salt -  1/­­2 tsp cumin seeds (roasted, bhuna jeera) - 2 tbsp cilantro (finely chopped) - 1 tbsp green chili (finely chopped, adjust to taste) - 2 tbsp red bell pepper (finely chopped) - 1 tsp lemon juice -  1/­­4 cup cream cheese (soft) For Garnishing -  1/­­4 cup feta cheese -  Use the flat bottom-heavy frying pan, lightly oil it and heat over medium high heat, put the corn kernels and stir fry for 4-5 minutes stirring continuously. While stir frying kernels will be getting some light and some dark brown color, some of the kernels will pop like you are grilling. -  Turn off the heat, and add salt, cumin seed powder, cilantro, green chili, red bell pepper, lemon juice, and cream cheese mix it well. Sprinkle feta cheese. -  Spicy corn taste best when it is served warm but can be served at room temperature. Spicy Corn works great for picnic or outdoor get together. Also try  Aloo Poori, Lemonade, or Watermelon Cooler The post Spicy Corn (Tasty Snack) appeared first on Manjula's Kitchen.

Artichoke-Spinach Dip

May 30 2019 Robin Robertson's Global Vegan Kitchen 

Artichoke-Spinach Dip Artichoke-Spinach Dip I love anything with artichokes: grilled fresh baby artichokes are the beyond compare.  When I can’t get fresh artichokes, I satisfy my craving with frozen, jarred, or canned.  I like to put marinated artichoke hearts in salads and that the creamy and delicious artichoke-spinach dip is a longtime favorite.  In fact, Im such a fan of that dip that Ive developed a few other ways to use it such as a pasta sauce, or as a tasty filling for palmiers. First, the dip itself.  Sometimes I make it with a homemade cashew cream cheese (see Veganize It!), but more often than not, I opt for saving time and use a commercial vegan cream cheese.  The dip is quick and easy to make and can be made ahead of when you need it.  You can pop it in the oven just before serving time or do what I usually do:  heat it in a small slow cooker. Artichoke-Spinach Dip 1 (10-ounce) bag baby spinach, lightly steamed, then squeezed dry 1 cup vegan cream cheese 1 tablespoon fresh lemon juice 1/­­4 cup nutritional yeast 3/­­4 teaspoon onion powder 1/­­2 teaspoon garlic powder 3/­­4 teaspoon salt 1/­­4 teaspoon ground black pepper 2 (12 -ounce) jars marinated artichoke hearts, well drained and blotted dry Preheat the oven to 400 degrees °F. Lightly steam or microwave the spinach for 1 minute or until wilted.  Allow to cool. Combine the cream cheese, lemon juice, nutritional yeast, onion powder, garlic powder, salt, and pepper in a food processor. Blend until very smooth. When the spinach is cool enough to handle, squeeze any liquid from it and add it to the mixture in the food processor.  Add the artichokes and pulse to combine, leaving some texture. Do not over-process. Transfer to an ovenproof baking dish, and bake uncovered for 15 minutes, or until hot. Remove from the oven and let cool slightly. Serve with toasted French bread slices or your favorite crackers. Makes about 3 cups Slow Cooker Variation:  Instead of baking in the oven, transfer the dip to a small (1 quart) slow cooker and cook on High for about 2 hours, or until hot.  As a pasta sauce: To transform this dip into a great pasta sauce, simply thin it out with your favorite unsweetened plant milk until its the perfect consistency.  Then, add a little more onion powder, maybe some more nutritional yeast, and a little extra salt and pepper.  Heat until warm and toss with freshly cooked pasta.  Palmier filling: Another favorite way to enjoy the creamy goodness of artichoke-spinach dip is to use it as a filling for these light and flaky palmiers, made with vegan puff pastry, available in the freezer case of most supermarkets.  Best of all, these palmiers freeze well, so if you only need enough for a few people, you can freeze the second roll (unsliced) and thaw when needed. Artichoke-Spinach Palmiers  1 recipe Spinach-Artichoke Dip (see above) 1 package frozen puff pastry, thawed (Pepperidge Farm brand is vegan) Unfold one sheet of puff pastry onto a flat work surface. Spread half of the artichoke-spinach mixture onto the pastry sheet, spreading to within 1/­­2 inch of the edges. Roll up one long side of the dough to the middle of the dough, then roll up the other side of the dough so the two rolls meet in the center. Repeat with the remaining dough sheet and filling mixture. Refrigerate for 45 minutes. Preheat the oven to 400°F. Using a serrated knife, cut each roll into slices, slightly less than 1/­­2-inch thick. Place each slice, cut-side down, on parchment-lined baking sheets, allowing about 1-inch of space in between each slice.  Use a metal spatula to flatten the palmiers to 1/­­4-inch thickness.  Bake for 20 minutes or until golden brown. Serve warm.   The post Artichoke-Spinach Dip appeared first on Robin Robertson.

Slouvlaki Tofu Skewers

May 22 2019 VegKitchen 

Slouvlaki Tofu Skewers Discover this delicious recipe of souvlaki tofu skewers. Save Print Slouvlaki Tofu Skewers Serves: 6   Ingredients ¼ cup lemon juice ¼ cup olive oil ¼ cup balsamic vinegar 5 garlic cloves, chopped ¼ tsp salt ¼ tsp black pepper 1 block extra film tofu, cubed Instructions In a bowl, whisk all ingredients (except tofu). The post Slouvlaki Tofu Skewers appeared first on VegKitchen.

Vegan Carrot Cake Baked Oatmeal

May 13 2019 Vegan Richa 

Vegan Carrot Cake Baked OatmealThis Vegan Carrot Cake Baked Oatmeal has roasted carrots,, spices, nuts, dates and Oats! Crisp on the outside and spiced, delicious carrot cake like inside.  No Added oil. Vegan Soyfree Recipe. Easily nutfree, gluten-free with glutenfree oats. Jump to Recipe You know whats not the iffy texture of oatmeal? Baked oatmeal!! (We clearly aren’t gluey oatmeal fans over here :D) And to the baked version, you add all the fix ins of carrot cake. Bliss. Shredded carrots are baked to make them sweeter, then the oats, nuts, spices, dates and coconut mixed in. Then some non dairy milk and maple to bring everything together, and bake. This oatmeal is flexible to additions, Add some pineapple, some chia seeds, some lemon zest for variation. Top with pecans or streusel. This baked oatmeal doesnt use any added oil, or flours. Use certified gluten-free oats to make this gluten-free.Continue reading: Vegan Carrot Cake Baked OatmealThe post Vegan Carrot Cake Baked Oatmeal appeared first on Vegan Richa.

Fantastic Falafel

May 13 2019 Meatless Monday 

These flavorful patties are fun served family style. Letting everyone have the opportunity to assemble their own distinct creation is an excellent way to inspire kids to enjoy their food. If you like your falafel slathered with a savory spread, consider adding either hummus or eggplant dip to your offerings. For a super-simple tahini sauce option, whisk some water, a tablespoon at a time, into 1/­­2 cup tahini until it reaches the desired consistency, then season to taste with garlic powder, a squeeze of lemon juice, and salt. This recipe comes to us from OMD: The Simple, Plant-Based Program to Save Your Health, Save Your Waistline, and Save the Planet , by Suzy Amis Cameron. 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 - For the falafels - 1/­­4 cup plus 1 tablespoon olive oil - 1 onion, chopped - 4 garlic cloves, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1/­­4 teaspoon ground turmeric - 4 cups cooked chickpeas, rinsed and drained - 1/­­2 cup whole wheat flour - 1/­­4 cup chopped fresh parsley - 1/­­4 cup chopped fresh cilantro - 1 teaspoon salt - For serving - 6 whole wheat pitas - 12 butter lettuce leaves - 1 cup chopped tomatoes - 1/­­4 cup chopped red onion - 1/­­4 cup Kalamata olives, pitted and chopped - 1 cup chopped cucumbers     In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the onion, garlic, cumin, chili powder, and turmeric. Cook until the onion softens, 4 to 5 minutes. Transfer the onion to the work bowl of a food processor fitted with the metal blade. Add the chickpeas, flour, parsley, cilantro, and salt. Pulse until smooth, stopping occasionally to scrape down the sides of the bowl. With a clean paper towel, wipe out the pan you used to cook the onion. Heat 1 tablespoon of the oil over medium-high heat. Using a tablespoon measure, carefully place heaping scoops of the falafel mixture in the skillet. Do not overcrowd the pan (six at a time is ideal). Cook the falafel until golden brown and crispy, 3 to 4 minutes per side. Transfer the cooked falafel to a baking sheet and cover loosely with foil. Repeat with the remaining falafel mix, adding 1 tablespoon of the remaining oil to the pan before each batch. Serve the falafel family style and let each person build their own sandwich by topping their pita with the falafel and lettuce, tomato, onion, olives, and cucumber as desired.   The post Fantastic Falafel appeared first on Meatless Monday.

Very Green Spring Pasta

April 29 2019 Meatless Monday 

This Very Green Spring Pasta uses both whole wheat pasta and zucchini noodles, making it full of heart-healthy fiber but lighter and lower on the carbs. This recipe comes to us from Parsnips and Pastries . 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   - 12 ounce s whole wheat spaghetti - 2 tablespoon s olive oil plus more for serving - 1  bunch asparagus trimmed and thinly sliced on a bias - 1  large shallot diced - 3  cloves garlic minced - 1  bunch rainbow chard chopped, stems and leaves separated - 2  zucchini spiralized - 1 cup  fresh English peas if using frozen, see notes - Zest and juice of 1 lemon - 1/­­4 cup  Chardonnay - 1/­­2 cup  grated parmesan plus more for serving - 1/­­4 cup  basil finely chopped, plus more for serving - Sea salt and pepper to taste   Bring a large pot of water to a boil for the pasta and cook spaghetti until al dente. Reserve some of the pasta water before draining. While the pasta is cooking, heat the olive oil in a large, deep saute pan. Add the shallot and cook until softened. Add the asparagus, garlic, and chard stems, and season with salt and pepper. Cook one minute. Add in the wine and lemon juice and zest. Bring the wine to a simmer and toss in the peas, chard leaves, and the zucchini noodles. Toss everything and cook until the chard is wilted, the zucchini noodles are just softened, and the asparagus is tender but still retains a bite. Toss the vegetable mixture with the cooked spaghetti, basil, and parmesan. Season to taste with additional salt and pepper, if needed. Add a few tablespoons of the starchy cooking water, if desired, to loosen the sauce. Serve drizzled with olive oil and topped with additional parmesan and basil. Note: If using frozen peas, add the peas into the boiling pasta during the last 3 minutes of cooking and drain the pasta and peas together. The post Very Green Spring Pasta appeared first on Meatless Monday.

Roasted Purple Cauliflower Hummus

April 29 2019 Meatless Monday 

Add color to your Meatless Monday with this quick, easy, and healthy hummus made from roasted cauliflower. This recipe comes to us from Habits of a Modern Hippie . 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 large head purple cauliflower - 2 cloves garlic - 3-4 tbsp olive oil - Juice from 1 lemon - 1/­­2 tsp salt - 1/­­2 tsp cumin - pinch of pepper - 1/­­4 cup tahini   1. Preheat oven to 425 degrees. Chop cauliflower into small florets and roughly slice garlic cloves. 2. On a baking sheet lined with parchment paper or a silicone baking sheet add broccoli florets and garlic. 3. Drizzle with one table spoon of olive oil and roast in the oven for 15-20 minutes or until cauliflower starts to darken (or if youre using white cauliflower the tops begin to brown). 4. Add roasted cauliflower (save a few pieces for garnish) garlic, and tahini into a food processor and add olive oil and lemon juice. 5. Process until mixture starts to become creamy and then add salt, pepper, and cumin. Continue blending until creamy. Add a drizzle of olive oil or water until desired texture is reached. 6. Transfer to a serving dish and garnish with the extra broccoli florets and herbs or nuts of your choice (consider thyme and some pumpkin seeds). The post Roasted Purple Cauliflower Hummus appeared first on Meatless Monday.


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