lime juice - vegetarian recipes

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lime juice vegetarian recipes

Asian Noodle Bowl with Spicy Almond Sauce

March 30 2020 Meatless Monday 

Whole wheat noodles, crisp snow peas, broccoli and red bell pepper are accented by garnishes of scallion and crunchy sliced almonds. But the showstopper to this dish is the spicy almond sauce that packs a wallop of heat. 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 - 1/­­4 cup sliced almonds - 3/­­4 pound whole-wheat spaghetti - 1/­­2 head broccoli (about 3/­­4 pound), tops cut into flowerets, stems peeled and sliced thinly - 2 cups (about 4 ounces) of snow peas, trimmed - 1 red bell pepper, cut into 1 inch pieces - 1/­­2 cup of unsalted almond butter - 1/­­4 cup of reduced sodium soy sauce - 3 tablespoon fresh lime juice - 2 tablespoons of brown sugar - 1 tablespoon chili-garlic sauce, such as Sriracha -  1 scallion, green part only (about 3 tablespoons) Bring a large pot of water to a boil. Toast the almonds in a dry skillet over a medium-heat heat, stirring frequently, until they are golden, about 3 minutes. Cook the pasta according to the directions on the package. Three minutes before the pasta is ready add the broccoli to the pasta pot. One minute before it is ready add the snow peas and red peppers to the pot. While the pasta is cooking, make the sauce. Place the almond butter, soy sauce, lime juice, brown sugar, chili-garlic sauce and three tablespoon of boiling water (from the pasta pot) into a large bowl and whisk until smooth. Drain the noodles and vegetables, return them to the pasta pot, add the sauce and toss to coat. Serve garnished with the toasted almonds and scallion greens. The post Asian Noodle Bowl with Spicy Almond Sauce appeared first on Meatless Monday.

Sesame Ginger Cabbage with Tofu and Shiitake

February 23 2020 Golubka Kitchen 

Sesame Ginger Cabbage with Tofu and Shiitake Cabbage is a pretty underrated vegetable I think. It was a total staple growing up in Russia, making its appearance in everything from borscht to savory pies. I can’t say that I loved it back then, not unless it was framed by some kind of dough (like in pirozhki), but my whole view of cabbage has changed completely as an adult. I enjoy the fact that it’s super affordable and keeps in the fridge forever. I also love that it’s versatile and can be eaten both raw and cooked, and I think that we don’t cook it nearly enough. Cooked cabbage takes on a whole new life – it becomes sweet and silky soft, and gets the best caramelized bits when cooked long enough. This skillet with tofu and shiitake is a little tribute to the humble cabbage and all that it can do! It’s been on serious repeat in our kitchen lately. We quickly marinate tofu in a gingery sesame marinade and brown it in a pan, followed by leeks and shiitake. We then slowly sauté the cabbage and carrots until tender and caramelized, and flavor them with the remaining marinade. We serve the cabbage mixed with the leeks and mushrooms, studded with the golden tofu, and showered with toasted sesame seeds. This dish is surprisingly filling and can definitely be a main, but it can also make a nice side or a component of a multi-course meal. Have a great Sunday! Sesame Ginger Cabbage with Tofu and Shiitake   Print Serves: 4-6 Ingredients 2-inch piece ginger - grated 1 tablespoon plus 1 teaspoon tamari, plus more for the vegetables 1 tablespoon rice vinegar 2 teaspoons Sriracha or other hot sauce 1 teaspoon toasted sesame oil 1 teaspoon maple syrup juice of 1 lime 14 oz extra-firm tofu, pressed and cut in cubes or triangles 1 tablespoon plus 2 teaspoons avocado oil or refined coconut oil - divided 1 tablespoon plus 2 teaspoons toasted sesame oil - divided 1-2 leeks - white and light green parts only, sliced 8 oz shiitake mushrooms - stemmed and sliced 1 small head green cabbage - sliced thinly 1 medium carrot - julienned, cut into sticks or grated sea salt freshly ground black pepper toasted sesame seeds - for garnish green onions and/­­or cilantro - for garnish Instructions Combine the ginger, tamari, vinegar, Sriracha, sesame oil, maple syrup, and lime juice in a shallow dish or large bowl. Add the tofu and toss gently to coat. Leave to marinate while slicing the leeks, mushrooms, cabbage, and carrot. Warm 1 tablespoon of each avocado/­­coconut and sesame oil in a large pan over medium heat. Add the tofu, leaving the marinade behind in the dish. Fry the tofu for 5-6 minutes, flipping every minute or two, until browned on most sides. Remove the tofu from the pan and set aside in a bowl. Wipe the pan if needed. Add 1 teaspoon of each avocado/­­coconut and sesame oil to the pan, followed by the leeks and shiitake. Add a generous splash of tamari and sauté for 10-12 minutes, until the leeks are soft. Remove from the pan to the same bowl as the tofu and set aside. Add the remaining 1 teaspoon each avocado/­­coconut and sesame oil to the pan, followed by the cabbage and carrot. Add a couple pinches of salt and freshly ground black pepper, stir to coat. Sauté for about 5 minutes, until the cabbage wilts down by about ⅓-1/­­2 in volume. Add 1 tablespoon of purified water, cover the pan, and reduce the heat to a medium-low. Cook, stirring periodically, for 10-15 minutes or longer, until the cabbage is soft and caramelized in parts. Add the remaining marinade, increase the heat to a medium and sauté until its absorbed, a minute or so. Add the reserved tofu and vegetables/­­mushrooms to the cabbage, toss gently to combine and let everything warm back through. Taste for salt and add another splash of tamari if needed. Serve sprinkled with sesame seeds and sliced green onions/­­cilantro. 3.5.3226 The post Sesame Ginger Cabbage with Tofu and Shiitake appeared first on Golubka Kitchen.

Coconut Noodle Soup

January 2 2020 Golubka Kitchen 

Coconut Noodle Soup Oh man is this the perfect recipe for getting back into the swing of things after the holidays! I think that we’re all ready for some deeply nourishing, veggie-heavy meals right about now. I recently made something similar to this noodle soup for dinner and shared it on IG Stories, and got so many inquiries about the recipe. So here it is but a little more intentional and less off the cuff (directly inspired by the Thai soup Tom Kha Gai). It’s seriously my favorite thing to eat right now – the balance of coziness from the noodles and coconut milk and the healthfulness from all the ginger, garlic, mushrooms, and veggies gets me every time. Don’t let the list of ingredients deter you, this soup is very easy to make. It’s all about building flavor in the broth, which starts with the power combo of onion, chili, garlic, and ginger. The broth gets finished off with a touch of coconut milk, which really rounds out its gingery and garlicky intensity and makes it perfectly creamy. It is SO GOOD – I could seriously drink it for every meal this January. We then cook some veggies and mushrooms directly in the broth and serve everything over noodles, garnished with tons of cilantro, scallions, squeezes of lime juice, and crushed nuts. We hope that you’ll give this a try, it’s a real winner! Coconut Noodle Soup   Print Serves: 4-6 Ingredients 1 tablespoon coconut oil or avocado oil 1 yellow onion - diced 1 small chili pepper - sliced and seeded if preferred sea salt 2 piece of ginger - minced or grated 6 garlic cloves - minced 4-5 kaffir lime leaves (optional but highly recommended) zest from 2 limes 4 cups (1 quart) low-sodium vegetable broth + 1 cup purified water (or 5 cups broth) 1 medium sweet potato or winter squash, or 2 medium carrots - cut in medium chunks 3.5 oz shiitake mushrooms - stemmed and sliced 1 teaspoon coconut sugar 1 13.5 oz can full-fat coconut milk juice from 1 lime, plus more lime slices for garnishing 8 oz vermicelli rice noodles or other noodles of choice green onion - sliced, for serving cilantro - for serving crushed cashews or peanuts - for serving (optional) chili flakes - for serving (optional) Instructions Heat the oil in a soup pot over medium heat. Add the onion, chili, and a pinch of salt, sauté for 8-10 minutes, until soft. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the kaffir lime leaves, if using, lemon zest, vegetable broth, and water. Cover and bring to a boil. Add the sweet potato/­­squash/­­carrots and shiitake mushrooms, bring back up to a simmer and simmer, covered, for 10-15 minutes, until the sweet potato/­­squash/­­carrots are cooked through. Add the sugar and coconut milk. Bring back up to a boil and turn off the heat. Stir in the lime juice. Discard the kaffir lime leaves, if using. Taste for salt and adjust if needed. Cook the noodles according to the instructions on the package. Distribute the noodles among bowls. Ladle the broth over the noodles, making sure to catch some vegetables and mushrooms when ladling. Garnish generously with green onion, cilantro, lime slices, crushed nuts and chili flakes, if using. Enjoy! Notes - If you are sensitive to spice, omit the chili pepper and flakes. - Kaffir lime leaves are a life-changingly delicious ingredient, and we really recommend seeking them out. Look for them at Asian/­­Indian markets - they are often sold frozen. You can also find them dried. - This recipe is highly customizable! You can add all kinds of veggies. Here are some ideas: -baby bok choy or spinach -zucchini -spiralized daikon radish -bell pepper -basil -other mushrooms like maitake or crimini, etc. 3.5.3226 Our New Ebook: Golubka Kitchen Sweets! Filled with our favorite, vegan and gluten-free dessert recipes in the world. The post Coconut Noodle Soup appeared first on Golubka Kitchen.

Bell Pepper Tempeh Fajitas

December 23 2019 Meatless Monday 

Tempeh is marinated in lime juice, soy sauce, cumin, oregano and cayenne pepper. The tempeh is grilled and accompanied by bell peppers and red onions in this Tex-Mex treat, perfect for a quick weeknight meal. This recipe comes to us from Allison of Nourish Network. Serves 5 - 1/­­3 cup and 1 tablespoon olive oil, divided - 3 tablespoons fresh squeezed lime juice - 2 tablespoons low-sodium soy sauce - 1/­­2 teaspoon ground cumin - 1/­­2 teaspoon dried oregano - 1/­­8 teaspoon cayenne - 2 garlic cloves, grated - 2 8-ounce packages soy tempeh - 1 medium red onion, cut into 1/­­4-inch slices - 1 large red bell pepper, cut into 1/­­4-inch slices - salt and black pepper, to taste - 8 6-inch corn tortillas   Cut the tempeh into 1/­­4 inch by 2 inch strips. Place 1/­­3 cup of the olive oil with the lime juice and soy sauce in an 8 inch dish. Season with the cumin, oregno, cayenne pepper and garlic. Combine 1/­­3 cup oil, juice, soy sauce, cumin, oregano, cayenne and garlic in an 8-inch dish. Add tempeh, tossing to coat thoroughly. Cover and refrigerate for 2-12 hours, stirring occasionally. Heat a large cast-iron grill pan over medium-high heat. Brush pan with oil. Add half of tempeh to pan. Cook for 5 minutes, flip and cook 5 minutes more. Place in a warm bowl and repeat with the remaining tempeh. Place the onion and bell pepper with remaining 1 tablespoon oil. Season with salt and black pepper to taste. Add the bell pepper and onion to pan used to cook the tempeh. Cook for 3-5 minutes, stirring occasionally, or until the bell pepper and onion is tender and fragrant. Heat the tortillas directly over the flame of a gas stove or in a dry nonstick pan. Place 2 tortillas on each plate. Top evenly with tempeh and bell pepper mixture and enjoy. The post Bell Pepper Tempeh Fajitas appeared first on Meatless Monday.

4 Ways to Roast Butternut Squash

November 29 2019 Oh My Veggies 

Roasted butternut squash is one of the easiest fall side dishes you can make. The hardest part is cutting the squash, but Kare from Kitchen Treaty has a lovely little tutorial about cutting up butternut squash without losing a limb, so I’ll direct you over there for that. Once your butternut squash is cut, you toss it in a little oil (anything with a high smoke point works), season it, and pop it in the oven for 30-40 minutes at 400?F, stirring every 10-15 minutes. While the butternut squash is roasting, you can work on your main dish because other than the stirring, roasted butternut squash is a pretty hands-off endeavor. That’s the best kind of side dish, isn’t it? Here are 4 ways to roast butternut squash: Spicy Cholula /­­/­­ I’ve already done butternut squash with sriracha, so this time I used cholula. Toss the squash with oil, a little bit of cholula, and salt. Just before serving, you can scatter some coarsely chopped cilantro leaves over the squash. Although I haven’t tried it myself, I think a squeeze or two of lime juice would work well on this too. Sesame Tamari /­­/­­ Toss your butternut squash with oil […]

New Vegetable Kathi Roll - Frankie

November 18 2019 Manjula's kitchen 

New Vegetable Kathi Roll - Frankie (adsbygoogle = window.adsbygoogle || []).push({}); Print Vegetable Kathi roll Vegetable Kathi Rolls are a popular Mumbai street food. Vegetable Kathi rolls are the perfect meal for any time. These are also a great vegan treat. This recipe is super easy to put together and it makes for the perfect lunchbox or tiffin meal. Also, this is my version of Spring Roll. Course Appetizer Cuisine Indian Keyword Appetizers, Healthy, Homemade, Jain Food, Lunch Box Meal, No Garlic, No Onion, Picnic Food, Sattvik, Satvik, Snack, Spring Roll, Street Food, vegan, Vegetable Roll, Vegetarian Prep Time 15 minutes Cook Time 15 minutes Servings 2 people IngredientsFor Kathi roll2 uncooked tortilla 2 tsp oil to cook the tortillas About 20 spinach leaves cut into 2-3 pieces 1/­­2 cup red bell pepper thinly sliced and remove the seeds 1 cup cabbage thinly sliced 1/­­4 cup carrots shredded 1/­­2 cup cucumber thinly sliced 2 Tbsp cilantro leaves finely chopped Peanut Sauce 1/­­4 cup peanut butter 2 Tbsp soy sauce 1 Tbsp ginger juice 1 Tbsp sugar 2 Tbsp lime juice 1 Tbsp sesame oil optional 3 whole red chilies InstructionsSauceRemove the seeds from red chili and soak in 2 tablespoons of hot water for few minutes. Blend all the ingredients together except peanut butter, soy sauce, ginger juice, sugar, lime juice, and sesame oil. After spices are blended to paste add peanut butter and blend enough to mix t well. Note: dont over blend peanut butter will leave the oil. Check if the salt is needed, soy sauce is quite salty. Kathi RollHeat the skillet over medium high, lightly oil the skillet, place the tortilla over skillet for about half a minute, it will change in the color lightly and puff different places. Flip the tortilla over, and lightly brush the oil, flip it again and lightly brush the tortilla. tortilla should have light golden color on both sides. Remove the tortilla from the skillet, make both tortilla same way. And set it aside. You can cook the tortillas in advance. Assembling the FrankieTake one tortilla and put it over a flat surface. Spread about 2 tablespoons of peanut sauce over tortilla, leaving 1/­­2 inch around. Center of the tortilla spread the vegetables moderately, spinach, carrot, bell pepper, cucumber, cabbage, and cilantro. Roll them tightly like burrito. Use extra peanut sauce as a dip. NotesSuggestions Instead of tortilla you may use left over Roti, Paratha. Serve Peanut Sauce as a dipping sauce with vegetable salad, French fries or with variety of bread. You may also enjoy Idli Manchurian, Veggie Hash Browns The post New Vegetable Kathi Roll - Frankie appeared first on Manjula's Kitchen.

Rice Stick Noodle with Caribbean Gremolata

September 30 2019 Meatless Monday 

This squash and rice noodle with Caribbean gremolata hits all the right notes: sweet, tart, crisp, and spicy. Julienned squash, zucchini, carrots, and cooked rice noodles are quickly sautéed together with onions and sambal oelek (chili paste). The Caribbean gremolata -- made with a combination of crushed garlic, ginger, and minced cilantro -- is folded into the mixture just before serving. Top with some chili oil and youre ready to eat. This recipe comes from Chef Chris Dancesia, chef and co-owner of Nicks Bistro in Bradenton, Florida, and the winner 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 4 - 14 oz package of Rice Stick Noodles - 2 Zucchini - 2 Yellow Squash - 1 Carrots - 1 Red Onion - 3 Garlic Cloves - 2 Ginger, peeled - 2 Limes - 1 bunch Cilantro - 2 tbsp Sambal Oelek - 1 tbsp Coconut Oil - 2 tbsp Canola Oil - Chili Oil (Recipe below) - Salt and Pepper   Cook noodles according to directions on the package. I generally place noodles in a non-reactive mixing bowl for 5-7 minutes. The noodles should be al dente. Strain noodles and coat with canola oil to avoid sticking and transfer to a sheet pan or cookie sheet to cool. Using a mandolin julienne the (flesh only, no seeds) zucchini, yellow squash, and carrots lengthwise to match the rice stick noodles. Using a chefs knife, julienne the red onion as thin as possible, not more than 1/­­8 thick.   Gremolata: Crush and mince the garlic and ginger, transfer to a mixing bowl.  Rough chop the cilantro and add to garlic ginger mix. Zest Limes into bowl and mix.   In a large sauté pan over med to medium high heat add 1 tablespoon of coconut oil and 2 tablespoons of canola oil. Stir in Sambal Oelek. Add onions and sweat until translucent. Add carrots and cook until they just start to soften. Add zucchini and yellow squash and cook just until softened. Add rice stick noodles and mix. Add more canola oil to coat if pan gets too dry (the oil acts as the sauce in this dish). Fold in gremolata and lime juice (Approximately one lime). Season with salt and pepper.  Add more coconut oil if desired. This is where the dish can vary depending on individual palates.  The oil should coat the rice stick noodles without being over oily.   Chili Oil: Combine 3 tablespoons of Sambal Oelek, 1 tablespoon of coconut oil and 1 cup of canola oil in a sauce pan.  Heat over medium heat to incorporate flavors without the oil hitting smoking point.  Strain into non-reactive bowl and allow to cool.  Once cool, place in a squeeze bottle.   Plating: Place pasta on the center of a plate, drizzle chili oil on the plate around the pasta, garnish with a sprig of cilantro and lime wedge if desired. The post Rice Stick Noodle with Caribbean Gremolata appeared first on Meatless Monday.

Quinoa Tamales with Sarza Criolla

September 9 2019 Meatless Monday 

These tamales, a variation of the popular Peruvian dish, incorporate quinoa, a staple grain of the region, and are served with sarza criolla, a Peruvian sauce of marinated onions, and topped with aji verde, a Peruvian green hot sauce. This recipe comes to us from Karla Flores-Ybaceta, Executive Chef of Mikhuna Authentic Peruvian Cuisine , and was the winner of the Western Foodservice 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!   Makes 12 tamales - For the Dough: - 2 cups of Quinoa rinsed -  1/­­4 cup rice flour - 2 tbl salt - 1 tsp black pepper -  1/­­2 tbls turmeric or 2 tblsp aji panca paste - 2 tsp ground garlic -  1/­­4 cup grapeseed oil or oil of preference   - For the filling: - 1 tsp turmeric - 1 tsp garlic -  1/­­4 cup of grapeseed oil - 1 small size yellow onion diced - 1 medium size zucchini diced small - 1 medium size gooseneck squash diced small - 1 pint diced mini portabella mushroom - 2 roasted and diced poblano or hatch peppers   - For the Sarza Criolla: - 1 med size red onion thinly sliced and rinsed - 1 large lime - Salt to taste   - For the wrap: - Softened banana leaves - Or - Soaked corn husks   Preparation To make the dough: Cook the quinoa until soften making sure not to overcook about 15 minutes. Drain but do not rinse. In a pot heat the oil and add the turmeric or aji, and the garlic and sauté lightly being careful not to burn the garlic. Add the cooked quinoa, add the salt and pepper and continue to cook together for about 3 more minutes. Remove from heat and incorporate the rice flour.   For the filling: Heat a medium size pot and add the oil. Add the onion and sauté until translucent. Add the garlic and cook for an additional minute. Incorporate the rest of the ingredients and cook until tender but careful not to overcook. Remove from heat and allow to cool for 5 minutes. To assemble the tamales place about a 1/­­4 of a cup of quinoa in the center of the husk or banana leaf and put a spoon full of the filling in the center. Carefully wrap the husk to form the tamale and wrap them individually tightly in aluminum foil and set aside. Once all the tamales are done place them in a pot and cover them in water and place the lid on the pot. Cook the tamales for 30 minutes and remove them from the water. Allow the to rest for at least 10 minutes before serving them. To make the sarza simply put the onions in a bowl and add the salt and lime juice and allow them to cure for about 5 minutes. If you prefer to make spicy add a slice of pepper to the onions. Plate the tamale out of the wrap on a plate and top it with the sarza. Enjoy! The post Quinoa Tamales with Sarza Criolla appeared first on Meatless Monday.

Basil-Infused Lychee Lime Ice Pops

July 1 2019 Oh My Veggies 

The first time I had lychee, I ordered it on a whim from a Thai restaurant. This was back when my husband and I were first dating–I had never had Thai food and I think I was trying to impress him by ordering something neither of us had heard of before. But wow, was I glad I ordered it–it was so sweet and fragrant, almost like candy. Lychee is now one of my favorite flavors, but unfortunately, it’s rare outside of Asian markets and restaurants. I had an extra lime from another recipe this week, so I used the juice from that in the popsicles too. And since my basil plants seem to be growing several inches a day, I made a basil-flavored syrup to mix in as well. These turned out exactly like I thought they would–a perfect mix of sweetness from the lychees and the tartness of lime juice, with a hint of fresh basil.

Meal Plan Mini: Creamy Black Bean Bowls, Cauliflower Tacos, Raspberry Brownies

June 19 2019 Golubka Kitchen 

Meal Plan Mini: Creamy Black Bean Bowls, Cauliflower Tacos, Raspberry Brownies So happy to come out with another mini meal plan! This series is one of my absolute favorite things to work on. It definitely takes a lot of planning and energy, but making interconnected recipes that flow into each other is endlessly inspiring and satisfying. This kind of work reminds me that home cooking doesn’t need to be complicated to be good, that leftovers are a true gift, and that food waste is not a necessary part of life (though it’s so hard to avoid!). This mini is even more fun than usual, since it includes a wholesome treat recipe among the savory ones. The whole thing is centered around black beans – a magical ingredient that will make its way into tacos, bowls, and brownies. As usual, we walk you through some simple prep steps and provide a shopping list for all the ingredients. If you enjoy this mini, check out this more wintery black bean meal plan we did a few months ago, as well as all our meal plans. Let’s get started :) Menu - Creamy Black Bean Bowls - Refried Black Bean and Cauliflower Tacos - Black Bean Raspberry Brownie Bites *all recipes are vegan and gluten-free, see the recipes for serving sizes Shopping List (Print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan mini. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Add whatever other ingredients you’ll need for the week here, if doing shopping for the whole week. Produce - 1 1/­­2 yellow onions - 1 medium red onion - 1 head of garlic (7 cloves) - 2 jalapeno peppers - 2 limes - 1 very large or 2 small heads of cauliflower - pint of cherry tomatoes - about 4 avocados - about 6 oz fresh or frozen raspberries - 1 bunch cilantro - 1 bunch scallions Bulk and Spices - 3 cups dry black beans - 2 cups rice of choice or quinoa - 1 cup untoasted cashews - 2 tablespoons ground flax seeds - black pepper - smoked paprika - chili powder - cumin seeds or ground cumin - bay leaves Staples - sea salt - olive oil or other cooking oil of choice - coconut oil - brown rice vinegar or apple cider vinegar - tahini or other nut butter - vanilla extract - cocoa powder - coconut sugar - baking powder - hot sauce (optional) Other - corn tortillas or other tortillas of choice Basic Prep 1) Cook the beans and make the Creamy Black Beans Pot of Black Beans + Creamy Black Beans   Print inspired by the Mama Eats Ebook Ingredients 3 cups dry black beans sea salt 2 tablespoons olive oil 1 yellow onion - sliced in half 1 jalape?o - slit down the side 5 cloves of garlic - smashed and peeled 2 teaspoons smoked paprika 2 teaspoons chili powder 1½ teaspoons ground cumin freshly ground black pepper 2 bay leaves juice from 1 lime Instructions Soak the beans overnight or up to 24 hours in plenty of purified water with a splash of apple cider vinegar. Drain and rinse the beans. Place them in a large soup pot and cover them with purified water by about 2. Add a generous pinch of salt. Bring to a boil, reduce the heat to a simmer and cook, covered, for 30 minutes. Taste for doneness. If the beans are not completely soft, continue to cook until fully done. Salt at the last 10 minutes. Using a slotted spoon, remove 1½ cups of the beans to an airtight container and refrigerate until ready to make the brownies. Heat the olive oil in a medium skillet over medium heat. Add the onion halves, face down, and the jalape?o. Let sit on the heat for about 4-5 minutes, flipping the jalape?o halfway through, until the vegetables are slightly charred. Add the garlic cloves and let them get fragrant for about 30 seconds to 1 minute. Remove some water from the pot with the cooked beans, so that the beans are just covered by the water (by about 1). Add the charred onion, jalape?o, garlic, and the oil from the pan to the pot. Add the paprika, chili, cumin, another generous pinch of salt, black pepper, and bay leaves, mixing everything in. Bring the beans up to a very strong simmer over medium heat. Let simmer, with the lid askew, for 30-45 minutes, until the bean liquid has reduced and become creamy, and until the beans are buttery soft. The liquid will thicken more once it cools. Turn off the heat and mix in the lime juice. Taste for salt and pepper and adjust if needed. Remove the jalape?o, onion, and bay leaves. Remove 2 cups of the creamy beans to an airtight container, catching some of the liquid but not too much. These will be used for the Refried Black Bean Cauliflower Tacos (recipe below), so keep them refrigerated until ready to make the recipe. Use the rest of the creamy beans in the Creamy Black Bean Bowls (recipe below). 3.5.3226     2) Cook the Rice or Quinoa Pot of Rice or Quinoa   Print Serves: 6 cups Ingredients 2 cups rice of choice or quinoa sea salt freshly ground black pepper (optional) olive oil (optional) brown rice vinegar (optional) Instructions Cook the rice or quinoa according to the instructions on the package (if your rice came in a package), or any other cooking method you prefer, like in a rice cooker, etc. We like to cook our rice with a generous pinch of salt, a grind of black pepper, a glug of olive oil, and a small splash of brown rice vinegar, which makes it infinitely more flavorful. Use in the Creamy Black Bean Bowls (recipe below). 3.5.3226   3) Make the Quick Pickled Onions Quick Pickled Onions   Print adapted from Simply Vibrant Ingredients ½ cup brown rice vinegar or apple cider vinegar 1 cup warm purified water 1½ teaspoons sea salt 1 medium red onion - thinly sliced Instructions Combine the vinegar, water and salt in a large glass jar. Close the jar and shake to dissolve the salt. Add the onion and shake once again to mix. Let the onions marinate at room temperature for at least 1 hour. The onions will become more flavorful as more time passes. Store refrigerated in an airtight container for up to 1 week. 3.5.3226   4) Make the Cilantro Jalape?o Crema Cilantro Jalape?o Crema   Print Serves: about 1½ cups Ingredients 1 cup untoasted cashews - soaked in water for at least 15 minutes ½ cup purified water juice from 1 lime ¼ - ½ of a jalape?o handful of cilantro (tender stems included) sea salt Instructions Drain and rinse the cashews. Place them in an upright blender, along with the purified water, lime juice, jalape?o, cilantro, and sea salt to taste. Blend on high until smooth, adding small splashes of water if the sauce seems too thick. Taste for salt and adjust if needed. Keep refrigerated in an airtight container. 3.5.3226   5) Roast the Cauliflower Roasted Cauliflower   Print Ingredients 1 very large or 2 small heads of cauliflower - chopped into bite-sized florets olive oil or other cooking oil of choice sea salt freshly ground black pepper ½ teaspoon cumin seeds 6 scallions - sliced into ½ pieces Instructions Preheat oven too 400° F (200° C). Prepare 2 parchment-lined baking sheets. Distribute the cauliflower between the baking sheets, drizzle with oil and sprinkle with salt, pepper, and cumin seeds. Mix to coat. Place in the oven and roast for 20 minutes. After 20 minutes, flip the cauliflower on both trays and add the scallions, mixing them into the cauliflower. Roast for 10-15 more minutes, or until the cauliflower is very soft and caramelized and the scallions are slightly charred. 3.5.3226     Recipes These bowls are all about the creamy black beans, which make the best case for cooking beans from scratch. They turn out so velvety and flavorful, and you can change up the spices and aromatics based on your preferences. They’re delicious simply served over something starchy like rice or quinoa. But a few of our punchy, colorful toppings from prep day take them to that completely next level. Best part? These bowls come together in no time since you’ve done all the prep. Creamy Black Bean Bowls   Print Serves: 4-6 Ingredients about 5 cups creamy black beans (recipe above) about 6 cups cooked rice or quinoa (recipe above) quick pickled onions (recipe above) cilantro jalape?o crema (recipe above) other topping suggestions cubed avocado sliced cherry tomatoes fresh cilantro leaves sliced green onion Instructions Serve the warm creamy black beans in individually portioned bowls, over warmed rice/­­quinoa, topped with quick pickled onions, crema, avocado, tomatoes, cilantro, and/­­or green onion. 3.5.3226   We’re so obsessed with these tacos! They repurpose the creamy black beans in a refried bean scenario, which gives them a totally new life. In addition, the tortillas get loaded up with our roasted cauliflower and scallions, quick pickled onions, crema, tomatoes, cilantro, and/­­or any other toppings you like on your tacos. The result is a perfectly filling and flavorful package that we crave constantly. Refried Black Bean and Cauliflower Tacos   Print Serves: 4 Ingredients for the refried beans olive oil or other cooking oil of choice ½ yellow onion - diced sea salt ½ teaspoon chili powder 1 teaspoon smoked paprika freshly ground black pepper 2 cloves of garlic - minced 2 cups creamy black beans (from above) for the tacos refried black beans (recipe above) warmed corn tortillas or other tortillas of choice warmed roasted cauliflower and scallions (recipe above) cilantro jalape?o crema (recipe above) quick pickled onions (recipe above) cubed avocado sliced cherry tomatoes fresh cilantro leaves hot sauce (optional) Instructions to make the refried beans Heat the oil in a large skillet over medium heat. Add the onion and a pinch of sea salt, and sauté until translucent, about 7 minutes. Add the chili powder, smoked paprika, black pepper, and garlic, and mix everything in for about 30 seconds, until fragrant. Mix in the beans and let them warm through. Mash the beans with a potato masher or a fork right in the skillet, until most of them are mashed, with some whole pieces remaining throughout. Cook for an additional 2 minutes, adding small splashes of water if the beans seem too dry. Taste for salt and adjust when needed. Serve warm in the tacos. to make the tacos Spread a generous amount of black beans in the bottom of each tortilla. Top with the roasted cauliflower and scallions, dollops of crema, quick pickled onions, avocado, tomatoes, cilantro, and hot sauce, if using. Enjoy right away. 3.5.3226   We consider these brownies to be in the snacking category as opposed to being a full-on dessert. They still feel like a treat, but definitely not your most decadent treat in the world. They’re great for lunch boxes, and it’s always a good idea to keep a batch in the freezer for a wholesome dessert option. The raspberries are pretty crucial here. They contribute to the moistness of the brownies, and their tart berry flavor just goes so perfectly with the chocolatey brownies. Black Bean Raspberry Brownie Bites   Print Serves: 12 brownies Ingredients 2 tablespoons ground flax seeds 1½ cups plain cooked black beans (from recipe above) 3 tablespoons soft coconut oil, plus more for oiling the tin 2 tablespoons tahini, almond butter, or other nut butter of choice 1 teaspoon vanilla extract 3/­­4 cup cocoa powder ½ cup + 2 tablespoons coconut sugar 1 1/­­2 teaspoons baking powder pinch of sea salt about 6 oz fresh raspberries (or frozen but not thawed) Instructions Preheat oven to 350°F (175° C). Prepare a 12 hole muffin tin by oiling each hole with soft coconut oil. In a small bowl, combine the ground flax with 6 tablespoons of water. Whisk together and let sit while you prepare the rest of the ingredients. In a large bowl, mash the black beans until smooth. Add the oil, tahini/­­nut butter, vanilla, cocoa, sugar, baking powder, and salt to the bowl. Mix everything together until smooth. Fold in the flax mixture, which should be thickened to a raw egg-like consistency at this point. Carefully fold in the raspberries. You can also do all this mashing and mixing in a food processor if you prefer. Distribute the brownie mixture in the oiled muffin tin, patting it down into the muffin holes somewhat evenly. I like to use slightly dampened hands for this, but you can also use a wetted spoon. Place in the oven and bake for 25-30 minutes, until the brownies are dry to the touch on the outside and fudgy on the inside. Let cool for at least 15 minutes before removing the brownies from the pan. Keep refrigerated or frozen in an air-tight container. 3.5.3226 The post Meal Plan Mini: Creamy Black Bean Bowls, Cauliflower Tacos, Raspberry Brownies appeared first on Golubka Kitchen.

Tomato Tofu Scramble

May 13 2019 Meatless Monday 

Crumbed tofu gets a golden yellow glow thanks to a spoonful of turmeric in this vegan take on scrambled eggs. We pair tofu with tomatoes, but it can be cooked up with almost any vegetable, such as leftover roasted potatoes, sautéed mushrooms, or roasted bell peppers. For a fluffier scramble, we recommend pressing the tofu prior to crumbling it to remove excess water--this takes about 20 minutes of inactive time. If youre in a pinch, you can skip the pressing step for a less defined, slightly softer-textured scramble. This recipe comes to us from the The Complete Vegan Cookbook , by the Natural Gourmet Center with Alexandra Shytsman and Rebecca Ffrench. 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 pound firm tofu, drained - 3 tablespoons extra-virgin olive oil - 1 small yellow onion, finely chopped - 2 tablespoons pine nuts - 1 garlic clove, minced -  1/­­2 teaspoon ground cumin -  1/­­2 teaspoon ground turmeric -  1/­­4 teaspoon dried red pepper flakes - 1 large ripe tomato, seeded and diced - 1 teaspoon fine sea salt, or to taste - 2 tablespoons fresh lime juice (from 1 to 2 limes) - Whole-wheat toast, to serve (optional) Line a plate with paper towels and place the tofu on top. Place another paper towel on the tofu then top with another plate. Weigh it down with cans or pie weights for 20 to 30 minutes to remove excess water, draining off the water periodically. Using a fork or your hands, crumble the tofu into small bits. Heat a medium skillet over medium heat, add the oil, and heat until it just starts to shimmer. Add the onion and cook until just softened, 2 to 3 minutes. Stir in the pine nuts, garlic, cumin, turmeric, and red pepper flakes, and continue to cook until fragrant, about another 2 minutes. Stir in the crumbled tofu, tomato, salt, and lime juice. Increase the heat to medium-high and cook until the tofu is heated through, about 5 minutes, stirring occasionally. Divide among plates and serve. Reprinted from The Complete Vegan Cookbook: Over 150 Whole Foods, Plant-Based Recipes and Techniques by the Natural Gourmet. Copyright (C) 2019 by Natural Gourmet Cookery Corporation. Photographs copyright (C) 2019 by Christina Holmes. Published by Clarkson Potter/­­Publishers, an imprint of Penguin Random House LLC. The post Tomato Tofu Scramble appeared first on Meatless Monday.

Sofritas Bowl

April 22 2019 Meatless Monday 

Sofrito is an aromatic sauce used in Spanish and Latin American cooking. It’s a perfect seasoning for tofu, making a savory, spicy topping for a Meatless Monday rice bowl. This recipe comes to us from 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 - 3 cups U.S. long grain white rice, cooked - 16 ounces tofu, extra firm and drained & pressed - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1/­­2 teaspoon oregano, dried - 1/­­2 teaspoon onion powder - 1/­­2 teaspoon salt, kosher - 2 tablespoons canola oil - 2 poblano peppers, roasted & minced - 3 tablespoons chipotles, minced and in adobo - 2 hot house tomatoes, diced - 1 tablespoon tomato paste - 4 garlic cloves, minced - 1/­­4 cup onion, diced - 10 oz can canned black beans, drained & rinsed - Lime juice, as needed - Salt, as needed - 1 cup guacamole - 3 tablespoons tomatoes, diced - 2 tablespoons cilantro, chopped - 2 tablespoons cotija, crumbled (can sub with feta or parmesan cheese or remove to make vegan)   1. In small bowl, combine tofu and spices. 2. Heat oil in pan and saute spiced tofu until golden brown. 3. Remove tofu and reserve for later use. 4. In a blender combine poblanos, chipotles, tomatoes, tomato paste, onion, and garlic, blending until smooth. 5. Add mixture to pan and bring to a simmer. 6. Add in seared tofu and rinsed beans and cook 15-20 minutes or until beans begin to soften. 7. Adjust the seasoning of the tofu sofritas as it cooks with lime juice and salt. 8. Warm cooked rice. 9. Build bowls in following order: cooked rice; tofu sofritas; guacamole; diced tomatoes; chopped cilantro; cotija The post Sofritas Bowl appeared first on Meatless Monday.

Mojito Moctail (Non-Alcoholic Drink)

March 22 2019 Manjula's kitchen 

Mojito Moctail (Non-Alcoholic Drink)  Mojito Mocktail, Non-Alcoholic Cucumber Mojito is a very refreshing drink that is perfect for the spring and summer. It just started warming up this weekend in San Diego, so I was inspired to prepare this for my friends. This recipe is super simple and is a delicious combination of flavors.   - 1 cup cucumber (peeled deseeded and cubed) - 2 Tbsp mint leaves (chopped, just the leaves) - 4 Tbsp simple syrup - 4 Tbsp lime juice - 1/­­2 tsp ginger paste For Garnishing - cucumber slices - lime wedges - mint leaves for garnish Also need - ice cubes - soda water -  Simple syrup is easy to make take sugar and water equal parts. Take 1 cup sugar and 1 cup water Stir and place the saucepan over medium heat. By the time the edges start to simmer, the liquid should be completely clear, not cloudy. Turn off the heat. Simple syrup can be made in advance and can be refrigerated. - Blend cucumber, mint leaves, simple syrup, lime juice and salt together. Taste the mix if needed add more lime juice and simple syrup to taste. - Fill the serving glass half the way with ice, pour cucumber mixture over top, and fill glass with club soda. Garnish with cucumber slices, lime wedges or mint leaves, to your choice. The post Mojito Moctail (Non-Alcoholic Drink) appeared first on Manjula's Kitchen.

Five Veggie Raw Pad Thai

March 18 2019 Meatless Monday 

This recipe comes to us from Dr. Robert Graham, co-founder of FRESH Med . Dr. Graham says: Pad thai is one of my favorite recipes. I wanted to create a version for you with easy, healthy raw vegan ingredients. We chose zucchini noddles to make all the ingredients easy to find. This raw pad thai is gluten free, nutrient dense and look at all those gorgeous plants youre going to eat! Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 2 - 1 medium zucchini, spiraled or julienned - 2 large carrots, julienned - 1 red pepper, thinly sliced - 1 cup thinly sliced red cabbage - 3/­­4 cup frozen edamame, thawed - 3 green onions, thinly sliced on bias - 1 teaspoon sesame seeds (toasted) - optional: 1 cup of rice vermicelli noodles   - For the dressing: - 1 garlic clove minced - 1/­­4 cup raw almond butter (can also use peanut butter) - 1 tablespoon fresh lime juice - 2 tablespoons low-sodium tamari - 2 tablespoons water (may need more for desired consistency) - 2 teaspoons pure maple syrup (or other sweetener) - 1/­­2 tablespoon toasted sesame oil - 1 teaspoon freshly grated ginger Directions: 1. Prep all the vegetables. Add the zucchini, carrots, pepper, and cabbage into one large bowl. Toss with hands to combine. 2. Prepare the dressing by processing all dressing ingredients in a food processor or vitamix. The dressing may seem a bit thin at first, but it thickens as it sits. 3. Top bowls with edamame, green onion, and sesame seeds. Pour on dressing and enjoy. The post Five Veggie Raw Pad Thai appeared first on Meatless Monday.

Baked Tofu with 3-2-1 Sauce

December 16 2019 Robin Robertson's Global Vegan Kitchen 

Baked Tofu with 3-2-1 Sauce Its no secret. I love tofu.  I use it all the time to make everything from lasagna to cheesecake. Tofu scrambles are a weekly ritual at my house. I even like to dice and bake it to serve it as an appetizer with a flavorful peanut sauce or a zesty sriracha-laced sauce that Ive come to refer to as my 3-2-1 Sauce. The sauce is named after the proportions of its three simple ingredients: 3 parts mayo, 2 parts chili sauce, 1 part sriracha:  3-2-1! If you happen to have some lime juice and cilantro on hand, a bit of each can only improve this flavorful sauce.  I like to serve the dipping sauce on the side, but you can also make extra sauce and toss the tofu in the sauce, then serve it over rice. The nice people at Nasoya were kind enough to send me coupons for their tofu. The tofu I use for this recipe is Nasoya Organic Super-Firm Tofu. Im thrilled that my supermarket now carries it because it saves so much time - no more tofu-pressing needed! Baked Tofu with 3-2-1 Sauce For the Tofu: 3 tablespoons cornstarch 1 teaspoon smoked paprika 1 teaspoon ground turmeric 1/­­2 teaspoon garlic powder 1/­­2 teaspoon onion powder 1/­­2 teaspoon salt 1/­­4 teaspoon ground black pepper 1 pound Nasoya Organic Super-Firm Tofu For the Sauce: 3 tablespoons vegan mayonnaise 2 tablespoons Thai Sweet Chili Sauce 1 tablespoon sriracha sauce Optional: squeeze of lime juice; minced fresh cilantro For the tofu: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with a silicone mat or parchment paper. Set aside. Combine the cornstarch and spices in a large plastic zip lock food bag and shake to mix well. Cut the tofu into 1/­­2-inch cubes and add them to the bag with the seasonings.  Close the bag and shake to coat the tofu. Spread the coated tofu in a single layer on the prepared baking sheet, keeping the tofu pieces separate from each other.  Bake for about 20 minutes, turning once about halfway through. For the sauce: In a small bowl, combine the mayo, chili sauce, sriracha, and a squeeze of lime juice, if using.  Stir to mix well. Sprinkle with a little minced fresh cilantro, if desired. To serve: When the tofu is done baking, transfer it to a plate and serve with the sauce on the side for dipping. The post Baked Tofu with 3-2-1 Sauce appeared first on Robin Robertson.

Vegetable Kathi Roll - Frankie

November 18 2019 Manjula's kitchen 

Vegetable Kathi Roll - Frankie (adsbygoogle = window.adsbygoogle || []).push({}); Print Vegetable Kathi roll Vegetable Kathi Rolls are a popular Mumbai street food. Vegetable Kathi rolls are the perfect meal for any time. These are also a great vegan treat. This recipe is super easy to put together and it makes for the perfect lunchbox or tiffin meal. Also, this is my version of Spring Roll. Course Appetizer Cuisine Indian Keyword Appetizers, Healthy, Homemade, Jain Food, Lunch Box Meal, No Garlic, No Onion, Picnic Food, Sattvik, Satvik, Snack, Spring Roll, Street Food, vegan, Vegetable Roll, Vegetarian Prep Time 15 minutes Cook Time 15 minutes Servings 2 people IngredientsFor Kathi roll2 uncooked tortilla 2 tsp oil to cook the tortillas About 20 spinach leaves cut into 2-3 pieces 1/­­2 cup red bell pepper thinly sliced and remove the seeds 1 cup cabbage thinly sliced 1/­­4 cup carrots shredded 1/­­2 cup cucumber thinly sliced 2 Tbsp cilantro leaves finely chopped Peanut Sauce 1/­­4 cup peanut butter 2 Tbsp soy sauce 1 Tbsp ginger juice 1 Tbsp sugar 2 Tbsp lime juice 1 Tbsp sesame oil optional 3 whole red chilies InstructionsSauceRemove the seeds from red chili and soak in 2 tablespoons of hot water for few minutes. Blend all the ingredients together except peanut butter, soy sauce, ginger juice, sugar, lime juice, and sesame oil. After spices are blended to paste add peanut butter and blend enough to mix t well. Note: dont over blend peanut butter will leave the oil. Check if the salt is needed, soy sauce is quite salty. Kathi RollHeat the skillet over medium high, lightly oil the skillet, place the tortilla over skillet for about half a minute, it will change in the color lightly and puff different places. Flip the tortilla over, and lightly brush the oil, flip it again and lightly brush the tortilla. tortilla should have light golden color on both sides. Remove the tortilla from the skillet, make both tortilla same way. And set it aside. You can cook the tortillas in advance. Assembling the FrankieTake one tortilla and put it over a flat surface. Spread about 2 tablespoons of peanut sauce over tortilla, leaving 1/­­2 inch around. Center of the tortilla spread the vegetables moderately, spinach, carrot, bell pepper, cucumber, cabbage, and cilantro. Roll them tightly like burrito. Use extra peanut sauce as a dip. NotesSuggestions Instead of tortilla you may use left over Roti, Paratha. Serve Peanut Sauce as a dipping sauce with vegetable salad, French fries or with variety of bread. You may also enjoy Idli Manchurian, Veggie Hash Browns The post Vegetable Kathi Roll - Frankie appeared first on Manjula's Kitchen.

Rice and Bean Pan Grilled Burritos

November 18 2019 Meatless Monday 

A burrito is essentially a tacos much larger and more filling brother. Tacos are generally served with sides to make a complete meal whereas a burrito is a complete meal in itself. Loaded with filling rice, protein-packed beans, fresh crunchy lettuce, and a swoon-worthy sauce, this is one meal that will surely leave you full and satisfied! This recipe comes to us from The  Meatless Monday Family Cookbook  by Jenn Sebestyen. 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 rice: - 3 cups (585 g) cooked brown rice -  1/­­4 cup (4 g) chopped cilantro - 1 medium tomato, diced - Juice of 1/­­2 lime   - For the beans: - 1 tablespoon (15 ml) olive oil - 2 teaspoons cumin -  1/­­2 teaspoon smoked paprika -  1/­­2 teaspoon chili powder -  1/­­4 teaspoon salt, or to taste -  1/­­4 teaspoon black pepper - 1 can (15 ounces, or 425 g) pinto beans, drained and rinsed (or 1 1/­­2 cups [257 g] cooked beans)   - For the avocado green chile sauce: - 1 avocado, peel and pit removed - 1 can (4.5 ounces, or 130 g) mild diced green chilis - Handful of cilantro - Juice of 2-3 limes -  3/­­4 teaspoon salt, or to taste - Water to thin, if needed   - For the burritos: - 1 1/­­2 cups (71 g) chopped romaine lettuce - Salsa (optional) - 6 large (10 inches, or 25 cm each) burrito-size flour tortillas - Cooking spray   For the Rice: Mix the cooked brown rice with cilantro, tomato, and lime juice. Stir well. For the Beans: In a small skillet, heat the olive oil over medium heat. Add the cumin, smoked paprika, chili powder, salt, and pepper and stir to make a slurry. Simmer, stirring occasionally, about 1 to 2 minutes until fragrant. Add the pinto beans, stir well, and cook for 2 to 3 minutes to heat through. For the Avocado Green Chile Sauce: Add all the ingredients to a blender and purée until smooth. To assemble the burritos: Wrap the tortillas in a just-damp paper towel and heat in the microwave for 20 to 30 seconds at a time until warm. Lay one tortilla flat and spread 1/­­4 cup (50 g) of Avocado Green Chile Sauce horizontally on one end. Top with a scant one-sixth of rice mixture, 1/­­4 cup (43 g) of beans, 1/­­4 cup (12 g) of romaine lettuce, and a tablespoon or two (16 to 32 g) of salsa, if desired. Fold up the bottom half of the tortilla over the filling, then fold in both sides, and then starting from the bottom, tightly roll up the tortilla to form the burrito. Repeat with the remaining ingredients. Spray a skillet with cooking spray and heat over medium heat. Working in batches if needed, place the burritos seam-side down and cook for 3 to 4 minutes until lightly seared. The seam should stay closed once seared. Flip the burritos over and cook for another 3 to 4 minutes to sear the second side. You may need to adjust/­­lower the heat as you go. Watch them closely so they dont burn. Cut each burrito in half and serve. Swap it! You may use gluten-free tortillas if desired but note that corn tortillas dont bend well and may break. The post Rice and Bean Pan Grilled Burritos appeared first on Meatless Monday.

Grilled Sweet Potato & Herb Salad

September 23 2019 Meatless Monday 

Serve this plateful of goodness with a bowl of vegetarian chili or black bean soup. Its a delightfully hearty meal thats ideal for fall. This recipe comes to us from Jackie Newgent .   Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 1 - 1 (8- to 9-oz) sweet potato, unpeeled, cut into 1/­­2-thick rounds - 2 teaspoons avocado oil or high-oleic sunflower oil - 1/­­8 teaspoon sea salt - 1/­­8 teaspoon freshly ground black pepper - 3 tablespoons spicy avocado dressing (see below) - 1 scallion, thinly sliced - 1/­­4 cup loosely-packed fresh herb leaves, such as small basil leaves and cilantro leaves - 1 tablespoon pan-toasted pine nuts or roasted pumpkin seeds   Directions: Add the sweet potato rounds to a saucepan and cover with cold water. (Hint: Salt the water for extra taste.) Bring to a boil over high heat. Reduce heat to medium-low and simmer uncovered until nearly tender, about 8 minutes. Drain the sweet potato rounds well. Brush both sides of the sweet potato rounds with the oil. Grill or pan-grill the rounds over medium-high heat until rich grill marks form on both sides, about 8 minutes total. Sprinkle with the salt and pepper. Set aside to cool. Arrange the grilled sweet potato rounds* on a plate. Drizzle with the spicy avocado dressing. Sprinkle with the scallion, herb leaves, and pine nuts. Adjust seasoning and serve.   If you’d like to make the spicy avocado dressing that goes with the salad the recipe is: 1/­­4 of a large avocado 1/­­4 cup chilled unsweetened (jasmine) green tea 1 tablespoon lime juice 1 teaspoon cider vinegar 1/­­8 teaspoon each sea salt ground cayenne pepper Blend all ingredients together. Adjust seasoning. Makes 2 servings, about 3 tablespoons each.     The post Grilled Sweet Potato & Herb Salad appeared first on Meatless Monday.

4 Simple Watermelon Side Dish Ideas

July 5 2019 Oh My Veggies 

It’s almost the end of summer. Watermelon is cheap and at its peak of deliciousness, so when you see a ginormous watermelon at the farmers market for $4, you buy it. And then you realize that you have a LOT of watermelon on your hands. What are you going to do with it? (Oh, and by you, I mean me. That was me that bought the ginormous watermelon.) Well, here’s your answer: 4 simple watermelon side dish ideas. They’re healthy and easy too! Kalamata Olives & Basil Okay, I know most people would be inclined to add feta to this. Well, I don’t like feta! Toss some cubed watermelon with fresh basil leaves and some halved kalamata olives. If you’re a fan of sweet-and-salty, you will love this salad. Mint & Lime Juice Squeeze fresh lime juice over watermelon slices and sprinkle with coarsely chopped mint leaves and a few pinches of sea salt. Watermelon slices never tasted so good! Cilantro & Jalapeno The perfect side dish for taco night! Seed and mince a jalapeno and chop some cilantro, then toss it with cubed watermelon and a drizzle of extra virgin olive oil. Sprinkle with a dash of salt (I […]

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 Black Bean Burgers with Guacamole and Charred Romaine Salad

June 3 2019 Meatless Monday 

These vegan gluten-free black bean burgers are perfect for busy weeknights when you need something nutritious and satisfying quickly. Ground oats give the burgers structure and amp up the fiber content. In the flavor department, weve got sweetness from a sautéed onion, smokiness from smoked paprika, and freshness from lime and cilantro. In the summer, you can serve the burgers on a crunchy purple cabbage slaw. You can also plop them on a whole grain bun with all the regular fixins. This recipe comes to us from Alex of The New Baguette. 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 Burgers: - 3 tablespoons extra virgin olive oil, divided - 1 small yellow onion, finely diced -  1/­­2 teaspoon sea salt, divided - 2 medium garlic cloves, minced - 1 14-ounce can of black beans, drained and rinsed (1 3/­­4 cups cooked beans) -  3/­­4 cup rolled oats -  3/­­4 teaspoon ground cumin -  3/­­4 teaspoon smoked paprika -  1/­­4 teaspoon freshly ground black pepper - 2 handfuls cilantro leaves, roughly chopped - 2 teaspoons freshly squeezed lime juice   For the Guacamole and Salad: - 1 large avocado, peeled, pitted and mashed - 1 tablespoon minced red onion - 1 tablespoon finely chopped cilantro - Freshly squeezed lime juice, to taste - Sea salt, to taste - 2 small heads of Romaine lettuce, cleaned thoroughly, halved lengthwise and patted dry - About 2 teaspoons extra virgin olive oil - 1 1/­­2 cups grape tomatoes, halved   Burgers: 1. Heat 1 tablespoon of oil in a large skillet over medium-low heat. Add the onion and 1/­­4 teaspoon salt. Stir and cook until softened, about 4 minutes. Add the garlic and cook for another 30 seconds. Set aside. 2. Place 1/­­3 cup of the beans in a medium bowl and mash lightly with a fork. Set aside. Place the oats in a food processor and grind into a fine meal. Add the cumin, smoked paprika, black pepper, cilantro, lime juice, the remaining 1/­­4 teaspoon salt, the onion mixture, and the whole beans. Puree until smooth. Transfer the pureed mixture to the bowl with the mashed beans and stir to combine. 3. If you prefer thicker patties, divide the mixture into 4 pieces; for thinner patties, 5 pieces. Roll each piece between your palms and flatten into a patty. Place on a tray or platter. Wipe out the skillet where you cooked the onion and heat the remaining 2 tablespoons of oil over medium heat. Cook the burgers about 4 minutes per side, until browned and crisp, flip and cook for another 4 minutes. Serve with charred romaine salad (below) or as desired. Guacamole and Salad: 1. In a small bowl, stir together the avocado, onion, and cilantro. Season to taste with lime juice and salt. Set aside. 2. Heat a large skillet or grill pan over high heat. Lightly drizzle the cut sides of the lettuce with oil and place cut side down in the skillet, gently pressing down. Cook for 1-2 minutes, until nicely browned, then flip and cook for another minute. Transfer to a cutting board and set aside. Reduce the heat to medium and add a bit of oil to the pan. Add the tomatoes and cook for 1 minute, just until softened. Set aside. 3. Slice the lettuce into thin strips and toss in a bowl with the tomatoes, lime juice, and salt to taste. Divide the salad among 4 plates and top with burgers and guacamole. The post Vegan Black Bean Burgers with Guacamole and Charred Romaine Salad appeared first on Meatless Monday.

Chili Lime Jackfruit Tacos

April 29 2019 Meatless Monday 

Replace shredded meat with jackfruit for a Meatless Monday take on your favorite recipes. Here, pre-packaged flavored jackfruit and toppings like corn, jalapeno, cilantro, and avocado make for a simple, flavorful take on carnitas tacos. This recipe comes to us from Simply Healthyish . 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 - 10.6 ounce package Chili Lime Carnitas Jackfruit - 4-6 tortillas - 2 cups roasted corn - 2 cups sliced bell peppers, any colors - 1 avocado, pitted, thinly sliced - 2 jalapenos, thinly sliced - Fresh cilantro, for garnish - 1 tbsp. olive oil - Lime, cut into wedges - Salt, to taste   1. To warm tortillas: wrap in barely damp paper towels and microwave on high for 30 seconds. 2. In a small pan, add jackfruit over medium heat and cook for 5-7 minutes or until thoroughly heated, stirring occasionally. Set aside. 3. Add the olive oil to the same pan. Add bell peppers and cook for 3-5 minutes. Sprinkle with salt. Set aside. 4. To assemble tacos: Fill each tortilla with a generous amount of jackfruit meat, roasted corn, bell peppers, then top with avocado, jalapeno, and cilantro. Sprinkle with lime juice. The post Chili Lime Jackfruit Tacos appeared first on Meatless Monday.

Spicy Vegan Burrito Bowls

April 8 2019 Meatless Monday 

These spicy vegan burrito bowls are plant-based, healthy, and packed with flavor! This recipe comes to us from Think Rice  and FeedFeed . 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 Chipotle Cauliflower 1  Medium Head Cauliflower Drizzle Neutral Oil  like avocado - 1/­­2  Tsp  Salt - 1  Tsp  Chipotle Chili Powder - 1/­­4  Tsp  Cumin - 1/­­4  Tsp  Onion Powder - Black Pepper  to taste - Pinch of Cayenne  optional - Lime Rice 1  Cup  Long-Grain Brown Rice  uncooked Zest from 1 Lime Juice from 1/­­2 Lime 1/­­2  Tsp  Salt - Cumin Black Beans 2  15 oz Cans  Black Beans 1/­­2  Tsp  Salt 1  Tsp  Chili Powder 1/­­2  Tsp  Cumin 1/­­2  Tsp  Garlic Powder - Avocado Sauce 1  Avocado 2  Cloves  Garlic 1/­­2  Jalape?o 1/­­4  Cup  Water Juice from 1 Lime 1/­­2  Tsp  Salt Black Pepper  to taste - Optional Toppings Chopped Green Onions Hot Sauce Baby Kale or Spinach Chopped Jalape?o  optional Chipotle Cauliflower Preheat your oven to 425 degrees F. Break down your cauliflower into bite-sized florets (see photos for reference). Toss cauliflower with the oil and spices until evenly coated. On a baking sheet lined with parchment paper, bake cauliflower in the oven for 25-30 minutes, stirring halfway. Lime Rice Add your US Grown long-grain brown rice to a pot with water. (Use as much water as the package directs – different varieties will call for different amounts). Cook brown rice until all water is absorbed, and rice is al dente. When rice is done cooking, add in the lime juice, lime zest, and salt, stirring well. Cumin Black Beans Rinse and drain your cans of black beans. (If using homemade, make about 3 cups). Add beans, salt, and spices to a small sauce pot. Cook over medium-low heat for about 10 minutes, stirring, until hot and softened. Alternatively, you can use plain black beans or chickpeas in this recipe if you’d like. Avocado Sauce Add all avocado sauce ingredients to a blender, and blend on high until smooth and creamy. Putting It All Together Assemble your bowls. Add on a layer of baby kale or spinach, if desired. Layer on the black beans and rice, then add on cauliflower. Drizzle everything with the avocado sauce, and top with chopped green onions. Add on some hot sauce or extra black pepper, if you’d like. The post Spicy Vegan Burrito Bowls appeared first on Meatless Monday.

Mojito Moctail, Non-Alcoholic

March 22 2019 Manjula's kitchen 

  Mojito Mocktail, Non-Alcoholic Cucumber Mojito is a very refreshing drink that is perfect for the spring and summer. It just started warming up this weekend in San Diego, so I was inspired to prepare this for my friends. This recipe is super simple and is a delicious combination of flavors.   - 1 cup cucumber peeled deseeded and cubed - 2 tbsp mint leaves chopped, just the leaves - 4 tbsp simple syrup - 4 tbsp lime juice - 1/­­2 tsp ginger paste Also need, Ice cubes and Club Soda For Garnishing - Cucumber slices, lime wedges, mint leaves for garnish -  Simple syrup is easy to make take sugar and water equal parts. Take 1 cup sugar and 1 cup water Stir and place the saucepan over medium heat. By the time the edges start to simmer, the liquid should be completely clear, not cloudy. Turn off the heat. Simple syrup can be made in advance and can be refrigerated. - Blend cucumber, mint leaves, simple syrup, lime juice and salt together. Taste the mix if needed add more lime juice and simple syrup to taste. - Fill the serving glass half the way with ice, pour cucumber mixture over top, and fill glass with club soda. Garnish with cucumber slices, lime wedges or mint leaves, to your choice. The post Mojito Moctail, Non-Alcoholic appeared first on Manjula's Kitchen.

Grilled Caprese Sandwich (Veggie Sandwich With Pesto)

February 11 2019 Manjula's kitchen 

Grilled Caprese Sandwich (Veggie Sandwich With Pesto) (adsbygoogle = window.adsbygoogle || []).push({}); Grilled Caprese Sandwich, Veggie Sandwich with Pesto For this delicious Caprese Sandwich, I have been experimenting with pesto lately and tried out this sandwich after my granddaughter requested me to make it for her. This recipe is super easy to put together on the go and it makes for the perfect lunchbox or tiffin meal. - 4 slices French bread - 1 1/­­2 Tbsp olive oil - 4 slices mozzarella cheese - 1/­­4 cup sun-dried tomatoes - 16 spinach leaves (remove the stems) Pesto - 1/­­3 cup toasted pine nuts - 2 cups fresh basil (loosely packed ) - 1 tsp lime juice - 1/­­2 tsp salt - 1/­­4 tsp black pepper - 1/­­4 cup olive oil -  To make the pesto, combine the basil, pine nuts, black pepper, salt and oil in a food processor. Blend until the mixture is well blended but still has some texture, pausing to scrape down the sides as necessary. Now add the lemon juice mix it and set aside. - Spread pesto over 2 slices of bread, put 2 slices of mozzarella cheese, sun dried tomatoes, and few spinach leaves and cover with other slice of bread, already has pesto. - Lightly oil on top side of the sandwich, other side we will oil after putting the sandwich in sandwich maker. I am using electric sandwich maker you can make it over skillet. It took me about 3 minutes to grill the sandwich. Notes: I usually make extra pesto, pesto can be refrigerated for about a week. You can also freeze pest, I like to freeze in ice cube try. Once frozen, transfer to a freezer bag, then you can thaw only as much as you need later. Use your choice of bread. The post Grilled Caprese Sandwich (Veggie Sandwich With Pesto) appeared first on Manjula's Kitchen.


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