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Inexpensive Plant-Based Ingredients That Won’t Go Bad

30 Easy Vegan Recipes for Quarantine Using Pantry Staples










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Spiced Lentil Tacos

March 30 2020 Meatless Monday 

Onions and garlic are sautéed to enhance oregano spiced lentils. This simple lunch is quick to prepare, but easy to customize with different fresh toppings to please any palate. This recipe comes to us from Deborah of Agoura Hills, California. 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 tablespoon canola oil - 1 onion, diced - 2 cloves garlic - 1 cup dried lentils - 1 tablespoon chili powder - 2 teaspoon ground cumin - 1 teaspoon dried oregano - 2 1/­­2 cups low sodium vegetable broth - 1 cup salsa of preference - 12 corn tortillas, warmed Place the canola oil in a skillet over medium-high heat. Sauté the garlic and onion for 4-6 minutes, or until they become soft and fragrant. Add the lentils and season with the chili powder, cumin and oregano. Stir so that the spices are easily distributed. Slowly add the broth and bring to a boil. Reduce heat to medium-low, cover and cook for about 25 minutes, or until the lentils are tender. Uncover and cook for 5 minutes more, or until the mixture has thickened and the liquid has absorbed. Mash slightly with a fork and stir in the salsa. Divide between the 12 tortillas and enjoy! The post Spiced Lentil Tacos appeared first on Meatless Monday.

Quarantine Quesadillas and Stay-At-Home Menu Plan

March 28 2020 Robin Robertson's Global Vegan Kitchen 

Quarantine Quesadillas and Stay-At-Home Menu Plan I hope you’re prepared for cooking during quarantine.  I know I am.  But I owe my preparedness in the path of hurricanes for many years.  Hurricane preparedness was so much a part of our lives, that we actually wrote a book about it!  And now, that the same kind of preparedness is helpful during these strange days of self-isolation. Even though we’re allowed to venture out for groceries, I prefer to keep my interactions with the outside world to a minimum.  That’s why we made one trip to the store last week and shopped for enough food to last a month. The canned and dried beans and pasta was the easy part. I also stocked the freezer with an extra supply of frozen spinach, collards, broccoli, and other green veggies because I knew the fresh, more delicate produce would be the first things we needed to use up. I then loaded up the fridge with plant milk, tofu, and lots of fresh produce. I planned menus that used the most delicate product first, so now, over a week since shopping, we’re nearly out of fresh greens — I have enough lettuce for about three more salads. But we still have a lot of other hardy veggies like cabbage, carrots, celery, winter squash, and of course, white and sweet potatoes.  I bought a lot of fruit that I’m keeping refrigerated to last longer, pulling out only what we’ll use in a day each morning. Here is a list of what I plan to cook in the weeks ahead using what I have on hand: Stay-at-home Menu Plan - Chili Mac & salad - Tacos - Pizza & salad - Hakka noodle stir-fry - Lentil soup - Stuffed kabocha squash - Shepherds Pie - Ramen bowls - Vegetable fried rice - Tofu tetrazzini with green beans - Saag with tofu and basmati rice - Enchiladas - Pasta Fagiole - Tofu scramble - 15-bean soup - Seitan Pot Roast with Cabbage, Carrots & Potatoes - Artichoke Mac UnCheese - Three bean pasta salad - Veggie Dogs w/­­sauerkraut - Chickpea salad wraps - Singapore mei fun - Hoppin John If you have a copy of my book Cook the Pantry or Vegan Unplugged, you’ll find lots of useful tips and recipes using pantry ingredients.  I’ll be sharing some of those recipes in the weeks ahead.  For now, I’ll leave you with the recipe from Cook the Pantry for Spinach and White Bean Quesadillas or as they are now known, Quarantine Quesadillas.  Stay safe! Spinach and White Bean Quesadillas aka “Quarantine Quesadillas” Frozen spinach and canned white beans combine with garlic and spices to make a delectable filling for these hearty quesadillas.  No cheese needed.  Serve with your favorite salsa. - 1 tablespoon olive oil (or 2 tablespoons water to water-saute) - 2 or 3 garlic cloves, pressed or minced - 10 ounces frozen chopped spinach, thawed and squeezed dry - Salt and ground black pepper - 1 (15.5-ounce) can white beans, drained and rinsed - 1 tablespoon lemon juice - 1/­­2 teaspoon ground coriander - 1/­­2 teaspoon ground cumin - Large flour tortillas Heat the oil in a saucepan over medium heat.  Add the garlic and cook until fragrant, 30 seconds.  Add the spinach and season with salt and pepper to taste.  Add the beans, lemon juice, coriander, and cumin.  Cook, stirring, until the spinach is cooked and the flavors are blended, about 5 minutes.  Mash the beans well while cooking. Set aside. Place a large tortillas on a flat work surface. Spread a thin layer of the spinach mixture evenly over half of the tortilla. Fold the remaining half of the tortilla over the half with the filling and press gently to enclose and spread the filling close to the edges. Heat a large nonstick skillet over medium heat. Place the quesadilla in the hot skillet.  Flatten with a spatula and cook until lightly browned on the bottom, about 3 minutes. Flip the quesadillas and cook until the other side is golden brown.  Cut into wedges. Repeat with more tortillas and filling as desired. Serve hot with salsa. This recipe is from Cook the Pantry by Robin Robertson (C) 2015, published by Vegan Heritage Press. Photo by Annie Oliverio. The post Quarantine Quesadillas and Stay-At-Home Menu Plan appeared first on Robin Robertson.

30 Easy Vegan Recipes for Quarantine Using Pantry Staples

March 27 2020 Vegan Richa 

30 Easy Vegan Recipes for Quarantine Using Pantry StaplesThe best, comforting sweet and savory vegan recipes for quarantine with meal ideas for healthy, family-friendly breakfasts, lunches and dinners. All of these can be whipped up using what you have stocked in your vegan pantry already. Many are gluten-free and/­­or made using an Instant Pot. The best Vegan Recipes for your Quarantine! With all of us practicing social distancing or full-on quarantining, I thought it would be a good time to do a little recipe roundup for easy recipes using our favorite vegan pantry staples. I know all we really want to do in these times of anxiety, is to sit on the sofa, eat sleeves of cookies and bags of chips. But let’s be real – you and your loved ones still need to eat proper meals. However, I find the act of preparing a wholesome meal -- even a simple one -- can be oh-so-soothing and can bring great comfort. If you have a stocked vegan pantry, you can make a wonderful meal out of a few basic staple ingredients like black beans, lentils, chickpeas, oats, and pasta. Even though pantry staples typically means shelf-stable items, Im going to include some recipes with veggies but for most of those, you can substitute frozen vegetables. I know that your freezer isnt your pantry, but I also know that you probably come prepared and have your veggies all chopped up, frozen and ready to go! Here are my favorite simple healthy vegan dishes that will get you through quarantine! Continue reading: 30 Easy Vegan Recipes for Quarantine Using Pantry StaplesThe post 30 Easy Vegan Recipes for Quarantine Using Pantry Staples appeared first on Vegan Richa.

Plant-Based Pantry Meals We’ve Been Cooking, Pt. 1

March 25 2020 Golubka Kitchen 

Plant-Based Pantry Meals We’ve Been Cooking, Pt. 1 I’ve been posting regular pantry cooking stories on our Instagram, and I thought I’d have those recipes live here in written form as well. We’ve been minimizing our grocery shopping as much as possible, mostly depending on pantry staples and some longer lasting produce for our meals. This is not your regular, well-photographed post since all the photos are just quick cellphone snapshots I took at dinner time, but hopefully you won’t mind. The recipes are also very off-the-cuff and based on what we had in the pantry, so please feel free to adjust them according to what you have on hand. That’s really what these dishes are all about! The theme here is canned tomatoes, since they are pantry royalty and can bring big flavor to all kinds of dishes, with very little effort. There are two tomato-based stews, a lush tomato pasta, a tempeh sausage recipe, and a little banana bread treat at the end. I hope to do more of these posts very soon as I continue exploring this theme. Let us know if you have any requests or need help with any particular ingredient/­­dish, etc. Sending big love as always. Few things are as easy and satisfying as a simple marinara pasta, which can be easily made with canned tomatoes. The extra garlic and extra cooking time makes this version especially lush. You can watch me make it here. Lush Marinara Pasta   Print Serves: 3-4 Ingredients olive oil 1 yellow onion - diced sea salt 5 cloves of garlic - thinly sliced 1 28 oz can whole peeled tomatoes - crushed up with your hands pinch of red pepper flakes - to taste a few sprigs of fresh basil, plus more for garnish 2 teaspoons sugar (only if needed) about 10 oz pasta of choice Instructions Heat a medium pot over medium heat. Add a generous pour of olive oil. Add the onion and a pinch of salt and saute for about 7 minutes, until translucent. Add the garlic and saute for another 30 seconds or until fragrant. Add the tomatoes, red pepper flakes, basil sprigs, and more salt if your tomatoes are unsalted. Bring the mixture to a gentle simmer and simmer, stirring frequently, for 45 minutes to 1 hour, until the sauce is thickened and glossy. Taste for salt and adjust if needed. If your sauce tastes too acidic, add the sugar. Transfer about half or more of the sauce to a separate container to use later, leaving the rest in the pot. Meanwhile, boil a pot of water and cook pasta according to the instructions on the package. Save about 1 cup of the starchy pasta water. Drain your pasta and add it to the pot with the reserved sauce. Start mixing, adding small splashes of the starchy pasta water, until the sauce is well-incorporated and sticking to the pasta. Garnish with more basil and enjoy. Notes You can use leftover pasta sauce in any of the dishes in this post that call for tomatoes. 3.5.3226   Pappa al Pomodoro is a Tuscan bread and tomato soup, and it’s the coziest thing ever, plus a great way to use up stale bread. We filled this one out with white beans and kale for a more one-stop meal. You can watch me make it here. Pappa al Pomodoro with White Beans and Kale   Print Serves: 2-3 Ingredients 4 thick slices of crusty bread, preferably stale 2-3 slices of garlic olive oil ½ large yellow onion - diced sea salt ½-1 teaspoon dried marjoram or oregano (optional) pinch of red pepper flakes - to taste 14.5 oz can diced fire-roasted tomatoes 1½ teaspoon coconut sugar 1 15 oz can or 1½ cups cooked white beans vegetable broth 2 large handfuls of kale - chopped Instructions If your bread isnt stale, toast it. Generously rub each piece of bread with the garlic on both sides. Slice or break the bread up into smaller pieces. Mince any left-over garlic. Heat a large pot over medium heat and add a pour of olive oil. Add the onion and a pinch of salt, and saute for about 7 minutes, until translucent. Add the garlic, marjoram/­­oregano, if using, and red pepper flakes, and stir around for another 30 seconds. Add the tomatoes, coconut sugar, white beans, more salt to taste, and enough vegetable broth to achieve a chunky stew consistency. Bring to a simmer. Once simmering, stir in the kale. Let simmer with the lid askew for about 15 minutes. Taste for salt and spice and adjust if needed. Distribute the garlicky bread between bowls. Pour the stew over. Garnish with a drizzle of olive oil and/­­or any herbs of choice. Notes You can use any kind of canned tomatoes or even tomato sauce for this recipe, just adjust the salt and cooking times accordingly. 3.5.3226   This is not a traditional Chana Masala by any means, but it uses a similar principle of chickpeas stewed with tomatoes and spices. I think that roasted cauliflower goes really well with this dish, and the (super easy!) chutney brings a much-needed pop of green. You can watch me make this dish here. Chana Masala with Roasted Cauliflower and Cilantro Chutney   Print Serves: 2-3 Ingredients for the chana masala 1 head cauliflower - cut into florets avocado oil or other oil of choice sea salt black pepper 1 yellow onion - diced 1-inch piece of ginger - grated or minced 4 cloves of garlic - grater or minced 1 teaspoon curry powder, or to taste 1½ 15 oz cans or about 2¼ cups cooked chickpeas 1-1½ cups tomato sauce or other canned tomatoes purified water juice from ½ lemon for the cilantro chutney 1 bunch cilantro with stems - roughly chopped 1 serrano pepper - seeded if you prefer less spice 1 teaspoon coconut sugar sea salt juice from ½ lemon Instructions to make the chana masala Preheat the oven to 400° F (200° C). Prepare a lined baking tray. Place the cauliflower on the tray, drizzle it with some oil and sprinkle with salt and pepper. Roast for 30 minutes, stirring halfway, or until the cauliflower is cooked through and caramelized in parts. Heat a pot over medium heat and add a pour of oil. Add the onion and a pinch of salt, and saute for about 7 minutes, until translucent. Add the ginger, garlic, curry powder, and some black pepper, and saute for 1 more minute, until fragrant. Add the chickpeas, stir to coat, and let the chickpeas toast in the spices for 3-5 minutes. Add the tomato sauce and enough water to thin everything out to a chunky stew consistency. Add more salt if needed (this will depend on whether your chickpeas and tomatoes were salted). Bring to a simmer and let simmer for about 15 minutes, or until the cauliflower is finished roasting. Taste for salt and pepper and adjust if needed. Turn off the heat and stir in the lemon juice. Serve with the roasted cauliflower and cilantro chutney (recipe follows). to make the cilantro chutney Combine the cilantro, serrano, sugar, salt to taste, and lemon juice in a high speed blender. Blend until smooth. You shouldnt need water, but add small splashes of water if your blender has a difficult time getting going. Notes If you made our freezer bouillon, you can use about 5-6 teaspoons of the fiery freezer bouillon in place of the onions, ginger, and garlic in this recipe. 3.5.3226   This is a riff on the Italian classic of sausage and peppers, except that the ‘sausage’ is made by cooking tempeh with all kinds of herbs and spices, which makes it incredibly flavorful. Feel very free to adjust the spices according to what you have on hand, you kind of can’t go wrong here! You can watch me make this dish here. Tempeh Sausage, Peppers, and Onions   Print Serves: 4-5 Ingredients avocado oil or other oil of choice 1 yellow onion - sliced sea salt 2 red and/­­or orange bell peppers - cored and sliced splash of beer (optional) 2 8 oz packages of tempeh - crumbled tamari - to taste maple syrup - to taste 2 cloves garlic - minced 1 tablespoon minced fresh sage (or use dried sage) 1 tablespoon tomato paste 1 teaspoon coconut sugar ½ teaspoon garlic powder ½ teaspoon onion powder ½ teaspoon smoked paprika ½ teaspoon dried thyme ¼ teaspoon chili powder pinch of red pepper flakes pinch of smoked salt (totally optional) Instructions Heat a large pan over medium heat and add a pour of oil. Add the onion and a pinch of salt and saute for 1-2 minutes to give the onions a head start. Add the peppers and another pinch of salt, and saute for about 5 minutes, until starting to soften. Add a splash of beer, if using, and let it cook off for 1-2 minutes. Turn the heat down to medium-low, cover the pan, and let the onions and peppers stew for 20 minutes, or until soft and melted. If your pan gets too dry, add a splash of water. Meanwhile, put the crumbled tempeh in a bowl and drizzle some tamari and maple syrup over it. Mix to coat and let sit. Gather all your spices for the tempeh sausage by measuring them out into one bowl: garlic, sage, tomato paste, coconut sugar, garlic powder, onion powder, smoked paprika, dried thyme, chili powder, red pepper flakes, and smoked salt, if using. Once the onions and peppers are done cooking, remove them from the pan and set aside for now. Add more oil to the pan. Add the tempeh and stir to coat it in the oil. Press the tempeh into the pan in one even layer and let brown undisturbed for about 3 minutes. Stir the tempeh, press it into the pan again, and keep cooking until mostly golden brown. Stir in the prepared spice mix and cook the tempeh for another 2-3 minutes, until fragrant. Taste for salt and spices and adjust if needed. Add the onions and peppers back in, stir to incorporate, and let everything warm through together. Enjoy the sausage as is or on sandwiches, over rice, etc. 3.5.3226   In our last post, I talked about my sourdough starter and how I’ve been experimenting with recipes that use up sourdough discard from feeding the starter. So far I’ve made cookies and this banana bread, which turned out delicious, but didn’t really taste like sourdough. It’s a great way to save some flour in any case, if you have a starter. You can watch me make it here. Vegan Sourdough Banana Bread   Print Adapted from The Baking Fairy - this is a great recipe to use if you dont have sourdough! Serves: 1 standard loaf Ingredients 5 very ripe bananas - peeled, divided ½ cup sourdough discard/­­starter ¼ cup refined coconut oil - melted or soft ¼ cup non-dairy milk 2 teaspoons vanilla extract ½ cup plus 1 tablespoon coconut sugar, plus more for sprinkling generous pinch of sea salt 1½ cups all purpose flour 1 teaspoon baking soda Instructions Preheat the oven to 350° F (175° C). Prepare an oiled and parchment-lined loaf pan. Mash 4 of the bananas in a large bowl. Add the sourdough discard, coconut oil, milk, and vanilla. Use a fork to mix until smooth. Add the sugar, salt, flour, and baking soda. Mix to just incorporate. Transfer the batter to the prepared loaf pan. Slice the remaining banana in half lengthwise and use it to decorate the top of the loaf. Sprinkle more coconut sugar over the banana and top of the loaf. Bake for 50 minutes. Cover with a piece of domed parchment paper and continue baking for another 10 minutes, or until golden on top and a toothpick inserted into the center comes out clean. Let cool for at least 20 minutes in the loaf pan, then transfer to a cooling rack and let cool for another 20 minutes. Slice and enjoy. 3.5.3226   Other pantry-friendly recipes we’re cooking this week: - Cozy Pantry Stew - Next Level Lemon Miso Potatoes - Fall-Apart Caramelized Cabbage The post Plant-Based Pantry Meals We’ve Been Cooking, Pt. 1 appeared first on Golubka Kitchen.

Vegan Sourdough Chocolate Chip Cookies

March 22 2020 Golubka Kitchen 

Vegan Sourdough Chocolate Chip Cookies I’ve been thinking about making a sourdough starter and baking bread ever since I finally got a Dutch oven this summer. Spending all our time at home recently opened up space for all kinds of long-term kitchen projects. I finally mixed up a 100% rye, 100% hydration starter last week and it’s been so fun to see it develop. Keeping my hands busy with rewarding cooking tasks has been so helpful in terms of getting out of my head lately. Cooking has always been a source of solace around here, but I never realized how much I depend on it as meditation. Highly recommend! The seemingly counterintuitive thing about keeping up a sourdough starter is that you have to discard a good amount of it when you ‘feed’ it, which for me is twice a day. Without getting rid of some starter at every feeding, you’ll quickly build up way too much of it, which in turn will require way too much flour to feed it. But there does come a point, about a week in or so, when your starter is mature and the stuff you’re discarding can totally be used for baking. That’s where sourdough discard recipes come in. There are lots of them on the internet, and you can make anything from pancakes (we have a recipe for that here) to waffles, banana bread to English muffins. The other day, I wanted to use up my discard that I’d been saving in the fridge, but I was also really craving chocolate chip cookies, so I went for it and made these. Once my starter got going, I saved my discard in a covered container in the fridge instead of composting it and about 5 days in, I had enough to make these cookies. The 100% rye 100% hydration starter recipe that I’ve been following is here (it’s super detailed), but I think that you could use any starter discard for these cookies. The flavor of the cookies will vary depending on the flour you use for your starter and how sour it is. My rye flour starter brought a lovely earthiness and depth to the flavor of the cookies. In terms of sourness, my discard was pretty young and barely sour, so there was just a hint of sourness that read more like complexity than straightforward sourdough flavor. Vegan Sourdough Chocolate Chip Cookies   Print Serves: makes about 12 4-inch cookies Ingredients ½ cup refined coconut oil - solid or semi-solid ¼ cup + 2 tablespoons coconut sugar ½ cup sourdough starter/­­sourdough discard (I used this method) 1 teaspoon vanilla extract 1¼ cup all purpose flour generous pinch of sea salt, plus more for sprinkling on top ½ teaspoon baking powder ½ cup dark dairy-free chocolate chips Instructions Preheat the oven to 360°. Prepare a parchment-covered baking sheet. In a mixing bowl, combine the coconut oil and sugar, and mix with a fork until evenly incorporated. Add the sourdough discard and vanilla, and mix well. Add the flour, salt, and baking powder, and mix until you have a unified cookie dough. Fold in the chocolate chips. Using an ice cream scoop or a spoon, scoop out even portions of the dough and place on the prepared baking sheet. Flatten the dough with the palm of your hand and shape it into round cookies (these cookies will not expand on their own in the oven). Bake for 15-17 minutes, until the cookies are golden and the surface is somewhat dry to the touch. Start checking at 10-12 minutes. Sprinkle with more salt if desired. Let cool for 20-30 minutes, preferably on a cooling rack. Enjoy! Notes These cookies are on the more subtly sweet side, depending more on the sweetness of the chocolate chips. If you like your cookies sweeter, increase the amount of sugar to ½ cup. 3.5.3226 The post Vegan Sourdough Chocolate Chip Cookies appeared first on Golubka Kitchen.

10 Best Gluten-Free Vegan Restaurants in the World

March 15 2020 Happy Cow veggie blog 

Some of us have an extra search when trying to choose a restaurant: where can we find gluten-free food? We know it can be a challenge, so we’re here to help you! With HappyCow it’s easy to find the best gluten-free vegan restaurants in the world. We’re known for helping travellers find plant-based options on-the-go. But, did you know we also have a search function for other dietary needs, including gluten-free? Yup! When you’re looking for a restaurant, simply click on “Filters,” scroll down to “Categories,” and select “Gluten-Free.” Below you’ll find the top 10 gluten-free vegan restaurants in the world, as reviewed by HappyCow users. Click on any restaurant title to go straight to its page on HappyCow, where you can find additional information such as location, hours, and reviews.* Let us know in the comments where your favorite GF eatery is! 10. Corarima – Wakefield, England Abyssinian cuisine comes from the ancient empire of Ethiopia. It features wonderful spices, vegetables, and the injera flat-bread, which is made from naturally gluten-free teff flour. Corarima is a highly-rated restaurant specializing in this authentic food.  Visitors love the unique dining experience, warm hospitality, and robust flavour of the dishes. 9. The […] The post 10 Best Gluten-Free Vegan Restaurants in the World appeared first on HappyCow.

Granola Candy Bars

March 12 2020 My New Roots 

Granola Candy Bars When I was a kid, I always wanted to go to other peoples houses for playdates. Not because I didnt like my own home. Because of the snacks. ?? Although my childhood diet included a fair amount of donuts and microwaved hot dogs, my mother had very distinct ideas of what was okay to eat on the regular, and what was not. Honey Nut Cheerios, okay. Lucky Charms, not okay. Granola bars, sure. Granola bars covered in chocolate, nope. My friends pantries were stocked with these things, also known as Kudos, which are somehow legally sanctioned to be labelled granola bars and marketed as a healthy snack, but definitely wouldnt pass my moms test by a long shot. So, I had to get creative to have access to said saccharine granola bar slathered with oozy, sweetened peanut butter, covered in a thick coating of milk chocolate. My teeth hurt just thinking about them now, but holy heck were they transcendent to my seven-year-old self. I would put up with all kinds of games I didnt want to play, cartoons I didnt want to watch, even annoying little sisters, just to have access to the cupboard of Kudos bars after school. My version of this recipe came from a craving, as they often do. Maybe I was longing for a little nostalgia, or a connection to a simpler time when my only goal for the day was ingesting as much sugar as possible without my parents knowing. Good times, haha! Anyway, I have successfully re-created Kudos bars, with massively improved ingredients and adult upgrades. My version is naturally sweetened (duh), uses dark chocolate instead of milk chocolate, and I swapped out the peanut butter for hazelnut butter, because it is just way more delicious! I added figs to the granola bars, since they pair so well hazelnuts. And last but not least, I included a healthy amount of salt for balance. Under-salted desserts make me want to light my hair on fire. Altogether, these Granola Candy Bars are serious craving-crushers. Crunchy, crispy, creamy, oozy, sweet and salty, totally rich and mouth-wateringly delicious. Im almost through my second batch and already planning my next one. I feel like a stockpile of these in the fridge would get me through just about anything, even ??the fifth, mind-numbing round of Candyland with my son, who bless his heart, just wants to eat sugar as badly as I did. Candyland is as close as he gets.    Chocolate and Energy ?For those of you following along on Instagram you know that each month in 2020 has a theme, and March is Energy. I thought it would be appropriate to talk about chocolate and how it affects us on an energetic level. A lot of people think that chocolate contains caffeine, and it does have a little bit, but caffeine is not in fact the most stimulating compound that cacao contains. Its something else called theobromine. ?? Theobromine is an alkaloid that gives chocolate its distinctive bitterness. The darker the chocolate, the more bitter, and the more theobromine it contains. Theobromine and caffeine are almost identical at a molecular level, which makes them behave in similar, energizing ways. The difference is that theobromine has one less methyl group (one carbon with three hydrogen attached), which makes it a less powerful stimulant, since it does not cross the blood-brain barrier as easily as caffeine does. Translation: theobromine offers a more relaxed, longer-lasting energy than caffeine, instead of the classic spike-and-crash. Both compounds act on our central nervous system, but only caffeine can make us feel anxious and jittery. Bonus: theobromine is also non-addictive (although I cannot help you if you get addicted to these Granola Candy Bars ?A 1 1/­­2 ounce /­­ 43g serving of dark chocolate (70% cacao solids) will give you about 115mg of theobromine and 20mg of caffeine. By comparison, an 8 ounce /­­ 250ml cup of coffee contains about 95mg of caffeine and no theobromine. The maximum recommended daily intake for caffeine is around 400mg, while theobromine (thankfully) is higher at around 1000mg a day. ??We need to keep in mind however, that most chocolate contains sugar or other sweeteners and additives that are very stimulating. It is no wonder then, that for sensitive individuals, the theobromine in cacao combined with sugar and a little caffeine can give us a serious blast of energy and make chocolate feel like more than a cup of coffee! Be mindful of your chocolate intake during the later hours of the day, especially if you struggle to fall or stay asleep at night. ???  Lets get to the recipe! I use honey to sweeten the granola bars, and to help bind all the ingredients together, but a good, vegan alternative could be date paste. Just make sure it has a high viscosity (like, real sticky). ??This recipe is gluten-free, just make sure you buy gluten-free oats if you are sensitive.?? Hazelnuts may be hard to find and depending on where you are, can be expensive. If youre looking for an alternative, almonds or cashews would be the best! The almonds may need more time in the oven, up to 25 minutes, but keep a good eye on them, as they can burn quickly. ?? Of course you dont have to make your own hazelnut butter for this recipe, but I highly highly recommend that you do. Its really easy and a step that will fit into making the granola bars anyway. Just add 2 extra cups /­­ 270g of hazelnuts to the baking sheets and roast as you would with the other ingredients. Blend hazelnuts in a food processor, scraping down the sides every so often, and eventually, youll have hazelnut butter. It can take up to ten minutes, so be patient. Add a splash of olive oil to get it going, if absolutely necessary. This will make about 1 cup /­­ 250ml, which is exactly what you need for the recipe. Youre welcome! ?????         Print recipe     Fig and Hazelnut Granola Candy Bars Ingredients: ? 1 1/­­2 cups /­­ 150g rolled oats ?1 cup /­­ 135g raw hazelnuts (plus two more cups if making your own hazelnut butter, see headnote) ?2 Tbsp. coconut oil (I recommend flavour-neutral) ? 1/­­3 cup /­­ 80ml thick honey (creamed or white)? 1/­­3 cup /­­ 80ml tahini? 1 tsp. pure vanilla extract ?1/­­3 cup /­­ 60g chopped un-sulfured dried figs? 1 cup /­­ 20g puffed brown rice cereal? 1/­­4 tsp. flaky sea salt, plus more for garnish? 1 cup /­­ 250ml hazelnut butter ? 1 Tbsp. pure maple syrup? 1/­­2 tsp. fine sea salt? 200g dark chocolate (80% or higher), have more on-hand for drizzle and just in case! ?????   Directions: ? 1. Preheat the oven to 325°F /­­ 170°C. Place the oats and hazelnuts on a rimmed baking sheet, trying to keep them as separate as possible, and bake stirring once or twice, until the oats are golden and smell toasty, 12 to 15 minutes. Remove from the oven, let cool, and roughly chop the hazelnuts. ? 2. In a small saucepan, melt the coconut oil over low heat. Add the honey, tahini, and vanilla; whisk thoroughly until fully combined. ? 3. Roughly chop the dried figs and set aside.  4. In a large bowl, combine the cooled oats and chopped hazelnuts with the figs, puffed cereal, and salt. Pour the wet ingredients over the dry and stir quickly to mix.? 5. Line an 8×8 brownie pan with plastic wrap or parchment paper. Spoon the mixture in and using slightly damp hands, press it firmly into the pan, especially around the edges and corners. ? 6. Combine the hazelnut butter with the 1/­­2 teaspoon fine salt and maple syrup - it should transform from runny, into a more solid paste. Spread over the top of the granola bars. Set in the freezer to firm up for at least 4 hours. 7. When the bars are ready to coat in chocolate, remove them from the freezer and cut the base into 12 even pieces. 8. Set a double boiler up on the stove, over a low simmer. Chop the chocolate into chunks. Melt in a double-boiler over medium heat. Dip each piece in melted chocolate, then place on a piece of parchment to cool and set. Drizzle remaining chocolate over the top, then sprinkle with a little more flaky salt. Once cool, enjoy! Store bars in the fridge for up to one month, or the freezer for 6 months. I know that this recipe will land with the child inside you, who is just trying to convince her parents that the chocolate-covered granola bars are healthy. Because at least now, well, they actually are. All love and happy treat-making, Sarah B Show me your treats on Instagram: #mnrgranolacandybars   *   *   *   *   *   * Okay, one more thing before I go, just because I’m pretty stoked about it…I have a show! It’s called The Substitute Baker, and it’s going to be on Food Network Canada’s digital platform. The series premiers March 25th on Facebook Watch, so you can see it no matter where in the world you are! I’ll be dropping more details about it on Instagram and Facebook, so please stay tuned there. Thank you to everyone who has sent a supportive comment or email – it means so much to me, and this opportunity was possible because of YOU. So thank you!  The post Granola Candy Bars appeared first on My New Roots.

aloo ke kabab recipe | alu kabab recipe | potato kebab | aloo k kebab

March 10 2020 hebbar's kitchen 

aloo ke kabab recipe | alu kabab recipe | potato kebab | aloo k kebabaloo ke kabab recipe | alu kabab recipe | potato kebab | aloo k kebab with step by step photo and video recipe. kebab recipes are generally a meat based snack made with choice of mixed meats. having said that there are many non meat based kebab recipe, mainly targeted for the veggie lovers or non meat eaters. one such simple and easy vegetable based kebab recipe is aloo ke kabab recipe made with just boiled and mashed potatoes. The post aloo ke kabab recipe | alu kabab recipe | potato kebab | aloo k kebab appeared first on Hebbar's Kitchen.

Here’s How You Can Use Tofu to Recreate Your Favorite Comfort Foods

March 9 2020 Meatless Monday 

Here’s How You Can Use Tofu to Recreate Your Favorite Comfort FoodsInexpensive, packed with protein, and easy to store, tofu is an indispensable wonder food that you simply must have in your refrigerator at all times. Tofu is sold in different levels of firmness, which can range from silken (pillowy and custard-like) to extra firm (spongy). The less-firm varieties have higher water content, making them better for cream and dairy replacements. Tofu can also be used to boost the nutritional quality of your favorite dishes; blend a block of silken tofu into your typical roux-based cheese sauce for a plant-based protein boost, and no one will notice the difference. This Monday, experiment with tofu by incorporating this versatile ingredient into some of your favorite classic comfort foods. Our top tofu tips and hacks: o Press your tofu to remove water before cooking or marinating o Freeze and thaw tofu to achieve a texture more similar to meat o Marinate tofu with your favorite sauces, avoid oil-based marinades o Press, cube and air-fry or bake tofu with your favorite seasonings for easy and delicious toss-ins for salads, stir fry, burritos and beyond Alfredo Sauce Traditional Alfredo sauce is heavy, rich, but oh so delicious. Try using tofu for a version thats light, creamy, lower in calories, and higher in protein. Whats the secret? Just blend together silken tofu, vegetable broth, Italian seasoning, vegan butter, and a healthy amount of nutritional yeast. Liberally coat some fettuccine and enjoy. Buffalo Wings When battered, breaded, and baked, tofu becomes crisp on the outside, just like your favorite chicken wings. To make tofu wings, simply dredge extra-firm tofu blocks in cornstarch, dip them in a plant-based milk, coat in bread crumbs, seasonings and bake or air-fry until brown. You can create your own Buffalo sauce by mixing together hot sauce (Franks RedHot is the classic), butter or non-dairy butter substitute, and granulated garlic. Drooling for more? Check out this Crispy Tofu Finger recipe. Caesar Dressing No eggs or anchovies required to make this plant-based Caesar dressing . Blend together silken tofu, lemon juice and zest, garlic cloves, capers, Dijon mustard and nutritional yeast. Pour over some grilled romaine lettuce, and your first course it ready to go. Chicken Fried Tofu Chicken fried steak is a southern staple, but the technique, which involves a thinly sliced protein thats been breaded and pan-fried, can be made with tofu to produce the same crispy, comforting outcome. The recipe is straightforward : Simply drain, slice, and press tofu to remove as much moisture as possible; dip slices into a batter (use plant-based milk, flour, and some vinegar or lemon juice); and, finally, cover in your breading. Put the finished steaks on a wire cooling rack and bake, air-fry or sauté until golden and crispy. Jalapeno Poppers Ideal for game days and gatherings, the jalapeno popper has achieved mythical status as one of the ultimate appetizers. For a plant-based version , swap out the cream cheese for a tofu cream cheese -- which you can buy or easily make on your own . To make these plant-based bites, seed the jalapenos, slice down the middle, stuff with your tofu cream cheese and whatever other goodies you have available -- non-dairy cheese, scallions, chile powder -- and give them a quick roast in the oven until nice and charred, and top with some crushed potato chips for a little texture. Jamaican Jerk Tofu This is the kind of miracle dish that can convert anyone to tofu. The Jamaican jerk seasoning is sure-to-please. Its sort of like barbeque and sort of like curry, savory and sweet at the same time. The recipe for Jamaican Jerk Tofu is super simple: Just press and slice the tofu, submerge in the jerk marinade, and cook in a hot skillet. Lasagna Food doesnt get more comforting than lasagna. Approach this dish as you would your favorite lasagna recipe , but instead of ricotta cheese, blend together pressed tofu, nutritional yeast, garlic powder, and salt and pepper. Tofu Parmigiana   Italian night has never been easier. Press, bread, and sauté slices of tofu until their golden brown; add some tomato sauce to the bottom of a baking dish, line it with the lightly-fried tofu, top with remaining sauce, top with traditional or non-dairy mozzarella, and pop into the oven. Check out one of our favorite recipes here .   Click here for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post Here’s How You Can Use Tofu to Recreate Your Favorite Comfort Foods appeared first on Meatless Monday.

10 Best Vegan Donut Shops in the World

March 7 2020 Happy Cow veggie blog 

And now, ladies and gentlemen, the moment you’ve all been waiting for…. HappyCow’s list of the top 10 vegan donut shops in the world! 10. Donut Corp – Santiago, Chile This craft donut shop focuses on small batches of 24-hour brioche donuts, with seasonally changing flavors. The brioche style makes them taste extra buttery and fluffy, for the ultimate comforting treat. 9. Lovebirds Donuts – Kittery, USA Lovebirds specializes in slow-raised yeast donuts, giving that extra dimension of world-class flavour we all crave. But if cake donuts are your personal thing, they can be found here too – all in a full range of monthly flavors. Plus, if you love a coffee with yours, you can get a fair trade certified cuppa joe. 8. The Donut Cafe & Delivery – Chiang Mai, Thailand Set inside a beautiful, minimalist bakery space in Mueang Chiang Mai, this oasis serves glazed, iced, and filled donuts. And of course, delivery is available too! 7. The Cinnamon Snail – NYC, USA The world agrees that The Cinnamon Snail – food truck-turned-vendor inside The Pennsy Food Hall – is, indeed, deserving of the title “absurdly yummy”. Their effortlessly glazed donuts are equally oozing with deliciousness […] The post 10 Best Vegan Donut Shops in the World appeared first on HappyCow.

Spinach, Caramelized Onion & Roasted Pepper Open-Faced Sandwiches from Vegetable Literacy

March 2 2020 Oh My Veggies 

I can never, ever pass up the opportunity to make a recipe that involves caramelized onions. Are they a pain to make? Kind of. Do they take for-freaking-ever to cook down? Absolutely. But they are always worth it. When I was given a list of recipes from Deborah Madison’s Vegetable Literacy to chose from for this post, my eyes immediately went to the open-faced sandwiches topped with caramelized onions. There was no way these wouldn’t be delicious! The sweet onions and thick slices of roasted red pepper paired perfectly with the salty cheese and earthy spinach. And aside from the time it took to caramelize the onions, these sandwiches were easy to make too. This is why I love Deborah Madison’s cookbooks--they elevate vegetarian cooking beyond veggie lasagnas and burgers, but in a way that’s not intimidating to the average cook. Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes was released this week and I was lucky enough to get a copy to review. As a vegetarian (and a fan of Deborah Madison’s work in general), I appreciate this book for its inspired recipe ideas, but as a gardener, […]

Aloo Matar – Easy Pea & Potato Curry (Vegan)

March 1 2020 Vegan Richa 

Aloo Matar – Easy Pea & Potato Curry (Vegan)This easy Indian Aloo Matar – Pea & Potato Curry is done in 30 minutes, requires only a few basic ingredients and is such a simple and quick plant-based weeknight meal. Gluten-free, dairy-free, soy-free. Oil-free option included. Jump to Recipe Coming at you with a delicious Indian weeknight recipe that comes together quickly and needs very basic ingredients most of which you probably already have at home! One of those recipes that I can always make, even when I dont know what else to make because the fridge is almost empty! Aloo Matar! Bonus, it’s my mom’s recipe so obviously it’s the best and tested until perfect! What is Aloo Matar? Aloo translates to potato and matar to peas – potatoes and peas, that’s what we’re cooking today. But in the most delicious manner! This is a simple vegetarian Indian dish originating in the Punjab region of India. It is made of potatoes and peas in a spicy thick onion tomato gravy. The dish is made throughout the country in a few different versions. While some Aloo Matar recipes use a creamy coconut base, others simmer the potatoes in a tomato sauce. We are cooking the tomato version which is a bit lighter and lower in calories. Potatoes are used in tons of Indian recipes. Often they are paired with other vegetables like cauliflower in aloo gobi or spinach or beans! I love cooking with potatoes as they are a.) available all year long, b) cheap, c) delicious and oh so comforting. Right in the end, I listed you all my favorite Indian potato recipes. This recipe has just potatoes, green peas, onion, garlic, ginger, green chili, tomatoes, and a few basic Indian spices. A very simple and beginner-friendly recipe that you just cannot go wrong with. Its lightly spiced, so absolutely doable even for kids and/­­or sensitive tummies. Ingredients needed for making this Indian Pea & Potato Curry: - Peas: You can use fresh or frozen peas. Make sure not to overcook them or they will lose their pretty color. - Potatoes: Make sure to cut them into even-sized cubes so that they are all cooked at the same time. If you chop them too small, they will get mushy and might dissolve in the curry. As a short-cut, or if you have leftovers to use up, you could add boiled potatoes. Obviously, this takes off some of the cooking time. - Ground Spices: Cumin, coriander, turmeric, cayenne pepper, garam masala. Flavor central! - The holy trinity of ginger, onion, and garlic is added to the toasted spices to form the base of the gravy. - Fresh green chilie adds a bit of heat, but don’t worry – this dish is not spicy. Thai green chili pepper or Serrano pepper works well here. However, if you don’t tolerate any spice, leave it out. - Fresh tomato puree is added for color, body, and texture. I make it from scratch pureeing two fresh tomatoes. You could use canned diced tomatoes and puree them or  half the amount of canned tomato puree as it is more concentrated. Tips and Substitutions for making Aloo Matar: - To make this recipe oil-free, skip the first step. Saute spices in broth or water. You could also use boiled potatoes instead of raw. - Keep in mind that, as this dish sits the gravy will get thicker as the potatoes tend to absorb some of the liquid. When reheating, you might have to add a splash of water or broth. - To make the gravy even more fragrant, sprinkle garam masala into the gravy towards the end. - I also like to sprinkle some dried fenugreek leaves on top for additional flavor. How to make the best Aloo Matar: Heat oil in a skillet over medium heat. Add potatoes and cook them for 3 to 5 mins, stirring occasionally. Meanwhile coarsely crush the seeds in a grinder or mortar and pestle and chop the onion, garlic, ginger, chili by knife or using a food processor. Transfer the potatoes to a bowl. Heat a tsp of oil over medium heat. Add the crushed seeds and cook for half a minute. Now, add in the onion, garlic, ginger, chilies and cook for 3 mins or until translucent. Mix in the ground spices and stir in the tomato puree. Let everything cook for 3-4 mins to thicken it some more. Add the potatoes, salt and water, and cover and cook for 15 mins. Check for seasoning (add salt, if needed) and add more water if it has gotten too thick. Add the peas and half the cilantro and cover and cook until potatoes are fork-tender. Garnish your vegan Aloo Matar with more chopped cilantro and crushed pepper flakes. What shall I serve with Aloo Matar? I like serving this potato and pea curry with plain Basmati rice or a bowl of fragrant seasoned rice like this turmeric lemon rice. However, this pea potato curry also pairs extremely well with roti or any vegan flatbread of choice. More delicious Indian potato curry recipes from the blog: - Instant Pot Saag Aloo (Sweet Potato and Chard) - Potato Eggplant Curry - Chickpea Sweet Potato Spinach Curry - Aloo Gobi -Baked    Mums Aloo Matar This easy Indian Aloo Matar Pea & Potato Curry is done in 30 minutes, requires only a few basic ingredients and is such a simple and quick plant-based weeknight meal. Gluten-free, dairy-free, soy-free. Oil-free version included.   - 2 tsp oil (divided) - 3 medium potatoes cubed small. - 1/­­2 tsp cumin seeds - 1 tsp coriander seeds - 1/­­4 cup chopped onion - 4 cloves of garlic (finely chopped) - 1 inch ginger (finely chopped) - 1/­­2 hot green chile (finely chopped) - 1/­­2 tsp turmeric - 1/­­3 to 1/­­2 tsp cayenne - 2 medium to large tomatoes (pureed) - 1/­­2 tsp salt - 1 cup water - 1/­­2 cup peas - 1/­­2 cup chopped cilantro (loosely packed divided) - optional additions: sprinkle garam masala towards the end (1/­­2 tsp dried fenugreek leaves) - Heat oil in a skillet over medium heat. Add potatoes and Cook for 3 to 5 mins, stirring occasionally. Meanwhile coarsely crush the seeds in a grinder or mortar and pestle and chop the onion, garlic, ginger, chili by knife or a food processor. -  Transfer potatoes to a bowl. Heat a tsp of oil over medium heat. Wait till it's get hot. Add the crushed seeds and cook for half a minute. - Add the onion, garlic, ginger chilie and cook for 3 mins or until translucent. - Add the ground spices and mix in. Add tomato puree and cook for 3-4 mins to thicken. - Add the potatoes, salt and water and cover and cook for 15 mins. - Check and add more water if needed. Add the peas and half the cilantro and cover and cook until potatoes are tender to preference. -  Taste and adjust salt and flavor. Garnish with more cilantro, pepper flakes. - To make this recipe oil-free, skip the first step. You could also use boiled potatoes instead of raw. - Keep in mind that, as this dish sits the gravy will get thicker as the potatoes tend to absorb some of the liquid. When reheating, you might have to add a splash of water or broth. - To make the gravy even more fragrant, sprinkle garam masala into the gravy towards the end. - I also like to sprinkle some dried fenugreek leaves on top. - The nutrition facts do not include rice or any sides.        The post Aloo Matar – Easy Pea & Potato Curry (Vegan) appeared first on Vegan Richa.

Gulab Jamun Cake

March 1 2020 Manjula's kitchen 

Gulab Jamun Cake (adsbygoogle = window.adsbygoogle || []).push({}); Print Gulab Jamun Cake Gulab Jamun is one of the most well-liked and popular desserts in India. Gulab Jamun has a special place in my heart as it was my very first video showcased on my YouTube channel. I never thought I would be able to parlay my passion into doing something like "Manjula's Kitchen". Gulab Jamun also happens to be a family favorite so it is always a go-to dessert I prepare. My daughter-in-law, who also loves Gulab Jamun, wanted me to try out a variation of the traditional recipe. She saw a recipe online for a Gulab Jamun cake and asked me to try making my version of this recipe. She suggested that I bake the Gulab Jamun instead of frying them, but to also try and preserve the original taste. I decided to stick with all the original ingredients for this recipe. However, I did have to experiment with the measurements of the ingredients to maintain the cake texture. Because of the delicious cardamom flavor, another name for this recipe can be "Cardamom Cake". After experimenting with this recipe for some time, I was finally satisfied with the results. I serve the Gulab Jamun cake, adding a layer of chocolate ganache and sliced nuts. You can really experiment with this recipe and make it into a version you love. The cake tastes best if you let it sit for a few hours after baking as the texture improves the longer it sits. It also has a long shelf life when kept at room temperature for several days. Enjoy this variation on a classic dessert! This recipe will serve 8. Course Dessert Cuisine Indian Keyword bake gulab jamun, Balushahi, cake, cardamom, cardamom cake, Cooking Video, delicacy, delicious, Dessert, diwali, easy cooking, Eggless, eggless cake, holi, Home Cooking, Home Made, indian donut, indian sweet, jalebi, Mithai, no frying, popular sweet, royal taste of india, saffron, Sweet, valentine Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 8 people Equipment9 1/­­2 by 5 1/­­2 loaf pan Ingredients2 cup milk powder 1/­­2 cup all-purpose flour – plain flour or maida 1/­­2 tsp baking soda 1/­­2 tsp baking powder 1/­­2 tsp cardamom powder 1 Tbsp sugar 8 Tbsp unsalted butter 3/­­4 cup whole milk syrup1 1/­­2 cup sugar 1 cup water 1/­­4 tsp cardamom powder 1/­­4 tsp saffron thread 1 tsp lemon juice For serving1 Tbsp pistachio sliced 1/­­4 cup chocolate gnash Also need9 1/­­2 by 5 1/­­2 loaf pan InstructionsTo make Gulab Jamun Cake first mix all the dry ingredients together in a bowl. Milk powder, all-purpose flour, baking soda, baking powder, sugar and cardamom powder. Mix it well In another bowl take butter, butter should be at room temperature not melted, whip the butter until it is fluffy. About 1 minute. Now add the dry ingredients with butter and mix it well. Slowly add the milk, milk should be at room temperature, mix it for about 2 minutes, batter consistency should be like cake mx. Grease the loaf pan. Pour the Gulab Jamun batter in the pan. Pre heated the oven at 300-degree Fahrenheit. Bake the cake for about 25-30 minutes, Cake should be light brown the Gulab Jamun color, from the top and when you insert the knife in the center of cake should pulls out clean. Keep the cake aside and now make the syrup add all the ingredients for syrup, sugar, water, lemon juice, cardamom, and saffron, in a saucepan. Bring it to a boil over medium-high heat. After syrup comes to boil lower the heat to medium and let it simmer for 2 about minutes. Remove the pot from the heat. Before poring the syrup over the cake, Poke holes in the cake with a fork, several places. Pour the syrup over the cake while it is still warm in the pan. Save about 1/­­2 cup of syrup. It will look like a lot of syrup, but the cake will soak it all up. Let the cake rest for 10 minutes, then invert it onto a plate. You can garnish the Gulab Jamun Cake in a variety of different ways. I am garnishing with chocolate ganache I have done the chocolate Ganache recipe see the recipe for chocolate cake and sliced pistachios. This recipe has wonderful flavor and appeals to all ages. NotesIt also has a long shelf life and can be kept at room temperature for several days. Butter and milk should be at room temperature. Extra syrup you can use if you like to serve the cake as Gulab Jamun with the syrup. The post Gulab Jamun Cake appeared first on Manjula's Kitchen.

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.

Sewing Face Masks for Healthcare Workers

March 22 2020 Vegan Thyme 

Sewing Face Masks for Healthcare Workers I am making face masks. I used this tutorial. In the last 24 hours many more face mask tutorials have begun to pop up with a simple Google search. Please note: the CDC has issued a statement regarding the homemade masks here. I feel helpless, I want to help. So do others. Our very own Missouri Star Quilt Company, Jenny Doan, shared a video face mask tutorial here.  We are all going through the same unimaginable crisis at once. Our healthcare workers are going to be on the front lines of the brunt of what is to come. I have neighbors and family members who work in healthcare and are now bracing for what is to come. It is terrifying. I am so grateful for each and every one of these brave souls. I am sending them love and appreciation.  During the days, I spend time at my sewing machine, though I've got the concentration of a hummingbird right now. I've stumbled through knitting and crochet projects in fits and starts. I still manage to get dinner on the table. I did a bit of baking and will share a recipe or two here shortly.  In the evenings we both try to carve out a little time of zen TV watching--no news! I sit with a project in my lap, hands busy with each stitch.   From Brene Brown: "Try to be scared without being scarry."

Mad Mocha Marbled Mousse Pie

March 16 2020 Robin Robertson's Global Vegan Kitchen 

Mad Mocha Marbled Mousse Pie Chocolate mousse pie has long been a stalwart of vegan desserts, but leave it to Laura Theodore (PBS’s Jazzy Vegetarian) to jazz up this favorite with a few new (and delicious!) twists that are right in the recipe title: in this recipe chocolate teams up with coffee giving it a wonderful mocha flavor.  And then, it gets all fancy with a beautiful marbled effect, making it off-the-charts gorgeous.  Another thing to love about this pie is a crust made with dates, nuts, and coconut to add even more flavor and texture. You can find this recipe and more in Lauras latest book, Vegan for Everyone.  In addition to many all-new recipes, the book features updated versions of 60 fan-favorite recipes from her earlier books.  Check it out, but first, check out this pie.....   Mad Mocha Marbled Mousse Pie MAKES 10 SERVINGS This pie is gorgeous to look at, delicious to eat and a delight to serve! Your family and guests will think you slaved for hours creating the fancy marbled effect, but its actually super easy to do! You will please chocolate and coffee lovers alike with this impressive sweet indulgence! CRUST 1 tablespoon extra-virgin olive oil, plus more to coat pan 11 Medjool dates, pitted and chopped 2/­­3 cup chopped pecans 1/­­2 cup chopped walnuts 1/­­2 cup unsweetened shredded dried coconut FILLING 1 block (14 to 15 ounces) extra-firm regular tofu, drained and crumbled 5 1/­­2 tablespoons vegan cane sugar 1/­­2 cup cold, strong brewed coffee 1 1/­­2 cups vegan dark chocolate chips (55% to 70% cacao) 1/­­2 cup unsweetened or sweetened nondairy milk Generously coat a 9-inch round pie pan with olive oil. Put all of the crust ingredients in a high-performance blending appliance and process into a dough, stopping the machine and scraping the bowl several times. The dough will be very sticky. Transfer the dough to the oiled pan and press it into the bottom and up the sides of the pan (see note). Put the pie pan in the freezer for 6 to 8 minutes, and then transfer to the refrigerator while you prepare the filling. To make the filling, put the tofu, sugar and coffee into a blender and process until very smooth. Transfer 1/­­3 cup of the tofu/­­coffee mixture to a small bowl and reserve. Add the chocolate chips to the top of the remaining tofu mixture (that is still in the blender container). Put the nondairy milk into a small saucepan and bring it to a simmer over medium-low heat. Immediately pour the simmering nondairy milk over the chocolate chip mixture and process for 30 seconds to 1 minute, or until it becomes completely smooth. Pour the chocolate filling into the chilled crust (it will mound up slightly, above the crust). Immediately drop 5 to 6 spoonfuls of the reserved tofu/­­coffee mixture onto the top of the pie. Then, using a wooden skewer or the tip of a knife, gently swirl the tofu/­­coffee mixture into the top of the pie in a pleasing, marbleized pattern. Refrigerate for at least 3 hours (or overnight), until completely set. Slice and serve! Chefs note: If you are cooking gluten free, make certain to purchase certified gluten-free tofu, available in most supermarkets. Chefs note: If desired, create a decorative edge to the crust. Using the tines of a fork, press gently down around the entire outer edge of the crust to form evenly spaced lines.   Photo Credit: Laura Theodore Recipe from Vegan For Everyone by Laura Theodore Published by Scribe Publishing Company, (C)2020. Reprinted by permission. The post Mad Mocha Marbled Mousse Pie appeared first on Robin Robertson.

Vegan Black Bean Soup (Instant Pot Recipe)

March 14 2020 Vegan Richa 

Vegan Black Bean Soup (Instant Pot Recipe)This easy Vegan Black Bean Soup is a delicious plant-based Instant Pot meal that is perfect for feeding a crowd on a budget. Pantry friendly  Jump to Recipe It seems to be an accepted truth that there are two types of people in this world: People who love soup, and people who just don’t. This Vegan Black Beans Soup is what I would tag as a really good soup that can change opinions! Smoky-spicy-garlicky and so creamy and comforting that you will go for seconds, maybe thirds. Also very pantry friendly and freezer friendly.Continue reading: Vegan Black Bean Soup (Instant Pot Recipe)The post Vegan Black Bean Soup (Instant Pot Recipe) appeared first on Vegan Richa.

In Case of Quarantine: Cook the Pantry

March 10 2020 Robin Robertson's Global Vegan Kitchen 

In Case of Quarantine: Cook the Pantry With a possible pandemic on the horizon, I’ve stocked up on toilet paper and hand sanitizer — just in case.  But I’ve also stocked up on enough food supplies to get us through the next couple of months, in case of quarantine. I’ve been using the tips and recipes in my book, Cook the Pantry, to dictate my grocery list and keep my pantry full if the situation worsens.  The quick and easy recipes in Cook the Pantry use mostly items from your pantry and freezer (along with some optional fresh produce, if you have it on hand). One of my favorite recipes from the book is the Artichoke Muffaleta Po Boys.  It’s the best of two popular New Orleans culinary icons joining forces to create the ultimate sandwich made with artichokes and a piquant olive relish. Here’s the recipe: Artichoke Muffaleta Po Boys Makes 2 servings Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. - 3 scallions, chopped - 1 garlic clove, crushed - 1/­­3 cup pickled vegetables, well-drained - 1/­­3 cup pimiento-stuffed green olives, well-drained - 1 tablespoon olive oil - 1 (14-ounce) can artichoke hearts, well-drained and halved - 1/­­2 teaspoon Cajun spice blend - 3 tablespoons Creole mustard - 3 tablespoons vegan mayonnaise - 2 small sub rolls - 1 cup shredded lettuce - 1 large tomato, thinly sliced - Pickled sliced jalape?os - Tabasco or other hot sauce, to serve 1. In a food processor, combine the scallion and garlic and process until finely minced. Add the pickled vegetables, olives, and pulse to make a relish. Set aside. 2. Heat the oil in a large skillet over medium heat. Add the artichoke hearts, season with the spice blend, and cook until nicely browned, about 5 minutes per side. 3. To assemble the sandwiches, spread the mayonnaise and mustard on the inside top and bottom of the bread. Spread the lettuce onto the bottom of each sandwich, followed by tomato slices. Top with the relish mixture, a few slices of jalape?os, and the artichokes. Serve at once with Tabasco. In case you don’t already own Cook the Pantry, below is a list of the 100 recipes in the book. Check it out — you don’t need to be quarantined to enjoy these easy and delicious recipes. Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 minutes or Less Soup, Stew, Chili Tortilla Soup Chipotle Corn Chowder White Beans and Greens Soup Hot and Sour Noodle Soup Black Bean Soup with a Whisper of Sherry Shiitake Happens Mushroom Soup Pretty Good Gumbo Minestrone Soup Curry-Spiced Pumpkin Bisque Creamy Peanut Soup Pantry Plus Gazpacho Vegetable Bricolage Everyones Favorite Black Bean Chili Red Bean Chili Moroccan-Spiced Vegetable Stew Chana Masala Bowls Salad Savvy Five-Minute Couscous Salad Amazing Technicolor Chickpea Salad Moroccan Couscous Salad Tabbouleh Salad Pantry Pasta Salad Hearts of Palm Ceviche Composed Marinated Vegetable Salad Pinto, Corn, and Red Pepper Salad Threes a Crowd Bean Salad White Bean Niçoise Salad Taco Salad with Corn and Black Bean Salsa Southwest Salmagundi Asian Noodle Salad with Peanut Dressing Zucchini Pasta Salad Suddenly Sushi Salad Asian Noodle Slaw Avocado Goddess Salad Three-Tomato Pasta Salad Sesame Soba Salad Sandwiches, Burgers, and Pizza Crab-Free Sandwiches Bean and Spinach Burritos Artichoke Muffaleta Po Boys BBQ Jack Sandwiches Homestyle Hash Burgers Black Bean and Walnut Burgers Samosadillas Artichoke Tartines Black Bean and Spinach Quesadillas Chunky Chickpea Sandwiches Texas Caviar Wraps Artichoke-Spinach Pizza Pizza Nicoise Black and White Pizza BBQ Chickpea Pizza Cheeseburger Pizza Jalapeno-Hummus Pizza Pinto Bean Nacho Pie Stovetop Suppers Hoppin John and Collards Paella from the Pantry Cheesy Grits and Greens with Smoky Mushrooms Polenta Fiesta Quick Quinoa Pilaf Asian-Style Vegetable Pancakes with Dipping Sauce Dinnertime Scramble Tofu and Broccoli Stir-Fry Layered Tortilla Skillet Lemongrass Jasmine Rice Greek Freekeh and Spinach with White Beans Pantry Bulgur Pilaf Tuscan Chickpea Fritatta Red Beans and Quinoa with Chipotle Queso Chickpea-Artichoke Cakes with Dill Aioli Black Bean Picadillo Jerk Tempeh with Coconut Quinoa Top Shelf Couscous Pilaf Pantry Pasta Plus Giardiniera Mac and Cheese Capellini with Palm-Heart Scampi Sauce Penne and Broccoli with Red Bell Pepper-Walnut Sauce Kitchen-Sink Capellini Ramen Fagiole Pasta Marinara Puttanesca in a Pinch Rotini with Creamy Pumpkin Sauce Penne with White Beans and Olivada Speedy Lasagna Rice Noodles with Spicy Peanut Sauce Spaghetti Lo-Mein Artichoke-Cannelini Pasta Manchurian Black Bean Noodles Sweet Treats Rawklava Easy as Chocolate Pie Peanutty Energy Balls Almond-Cranberry Haystacks Coconut Lime Drops No-Bake Oatmeal Cookies Bananas Foster Dessert Nachos No-Fuss Chocolate Fondue Stovetop Peach-Blueberry Crumble Ginger-Walnut Rum Balls Chocolate-Almond Truffles Pecan Pie Squares Mangos with Pistachios and Cranberries Fudgy Brownie Mug Pastry-Wrapped Chocolate and Walnut-Stuffed Dates The post In Case of Quarantine: Cook the Pantry appeared first on Robin Robertson.

Gallo Pinto

March 9 2020 Meatless Monday 

Gallo pinto is a traditional rice and beans dish native to Costa Rica and Nicaragua. Although definitely meatless, the name translates to “spotted rooster” and is thought to reflect the speckled appearance of the dish. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 3-4 - 3 cups cooked rice - 2 cups cooked black beans - 2 tablespoons coconut oil or grape seed oil - 1 onion, finely chopped - 1 red pepper, finely chopped - 2/­­3 cup corn kernels (fresh or frozen) - 2 cloves of garlic, minced - 1 teaspoon ground cumin - 1 teaspoon ground coriander -  1/­­2 teaspoon ground ginger - 1 tablespoon vegetarian Worcestershire Sauce - 1 tablespoon soy sauce - 1 tablespoon Costa Rican Lizano sauce or salsa - several grinds salt and pepper Serve with (optional): - fresh cilantro - 1 egg per person, sunny-side up - corn tortillas, 1-2 per person Heat oil in large skillet over medium heat. Add onion and sauté until softened and translucent. Add pepper, sauté 1-2 minutes. Add corn and garlic. Add spices and sauces and mix thoroughly. Stir in rice and beans until mixture is heated through and well combined. Add salt and pepper to taste. In a separate skillet, fry one egg per person. Serve warm topped with an egg, and garnished with plenty of cilantro and additional sauces to taste. The post Gallo Pinto appeared first on Meatless Monday.

Popcorn Broccoli

March 8 2020 Golubka Kitchen 

Popcorn Broccoli Maybe I’m crazy, but I think that anyone would love broccoli if they tried it this way. Plain roasted broccoli has always kind of tasted like popcorn to me, and then I started adding nutritional yeast and spices to amp up the popcorn effect. I can easily eat a whole bowl of this stuff in one sitting and often make it as a snack. This broccoli also works well as a side to pretty much any meal – we love having it with rice and baked tofu or tempeh. Wondering what to do with all the leftover broccoli stems? I recently made a creamy broccoli stem soup and it turned out delicious – you can watch me make it step by step on our IG here. Also, try this broccoli stem tartare and these latkes. Happy Women’s Day and wishing you a great rest of the weekend :) Popcorn Broccoli   Print Serves: 4 as a side Ingredients 1½ lbs broccoli florets - from about 7-9 small heads of broccoli 1 tablespoon nutritional yeast 1 teaspoon garlic powder 1 teaspoon onion powder (optional) ½ teaspoon dried thyme (optional) ¼ teaspoon smoked paprika (optional) pinch of red pepper flakes (optional) sea salt freshly ground black pepper 2-3 tablespoons avocado oil or olive oil Instructions Preheat oven to 400° F (200° C). Prepare a lined baking sheet. Put the broccoli florets on the sheet. In a small bowl, combine the nutritional yeast, garlic powder, onion powder, thyme, smoked paprika, and pepper flakes, if using. Add salt and pepper to taste. Whisk in the olive oil until smooth. Pour the spice and oil mixture over the broccoli and massage it in with your hands, making sure to coat the florets well. Alternatively, you can sprinkle all the spices right on the broccoli and drizzle the oil over top, then massage everything in. Roast the broccoli for 25-30 minutes, stirring halfway, until the florets are cooked through and charred in parts. This popcorn broccoli is best enjoyed right away. Notes If your broccoli has leaves, roast them as well, they will crisp up like kale chips. 3.5.3226 The post Popcorn Broccoli appeared first on Golubka Kitchen.

Holi, Holi, Holi!

March 3 2020 Manjula's kitchen 

Holi, Holi, Holi!The flowers are blooming, and spring is upon us! That means that one of my favorite holidays is fast approaching…yes Holi!  I love the spirit of Holi with its fun, festive and colorful spirit. I especially enjoy playing with my grandchildren during this time.  It keeps me young even though time is passing by quickly. Spending time with my grandchildren during this festive time really brings back a lot of fun memories from my childhood.  My parents loved celebrating holidays and making it very special for us.  It always makes me feel happy thinking of those times.  Of course, these wonderful holidays allow me to spend more time in my favorite place at home – the kitchen!  These holidays and celebrations are not complete without delicious food. As a young child, I can vividly remember the whole neighborhood filled with delicious aromas in preparation for Holi.  My mother would make a variety of finger foods because it was easy to share with friends and neighbors. This year Holi falls on March 9th and 10th.   In India, Holi is a time where people of all different backgrounds come together and celebrate.  A bonfire is typically prepared the night before Holi. The next day family, friends, and neighbors play together with specially prepared colored powders. These powders are called “gulal” and colored water is playfully splashed on each other as well.   Of course, this is my grandchildrens’ favorite holiday to celebrate! In preparation for Holi, here are some of my favorite snacks to prepare:  Gujhias Crispy Shakarpara Nariyal Ka Ladoo Nimki Nimki (Salted Fried Crackers) Khasta Kachori Khasta Kachori Kesar Peda Kesar Peda Here’s to wishing everyone a wonderful Holi this year! The post Holi, Holi, Holi! appeared first on Manjula's Kitchen.

Sweet Potato Peanut Stew

March 2 2020 Meatless Monday 

Sweet potato peanut stew, or groundnut stew, is called Mafe in West Africa. The stew uses a savory sauce made from peanut butter and tomatoes and is common throughout West and Central Africa. This recipe is based on one from Iba Thiam, chef and owner of Cazamance restaurant in Austin, Texas, and it is one of the recipes in Oldways A Taste of African Heritage cooking program. The sweet potato, a much-loved African heritage food, is a featured ingredient. Serves 4 - 2 teaspoons extra-virgin olive oil - 1 medium-size yellow onion, diced - 2 garlic cloves, minced - 1 large sweet potato, chopped into medium-size cubes - 2 large carrots, cut into thin rounds - 2 green zucchini, cut into thin half-rounds - 1 small can (15oz) of diced tomatoes, no salt added - 2 cups low sodium vegetable broth - 1 tablespoon curry power - 1/­­4 cup natural peanut butter - 3 sprigs of fresh thyme, minced, or 1 teaspoon dried thyme - Sea salt to taste   Heat the oil in one of the soup pots on medium heat and sauté the onion and garlic until translucent (3-4 minutes). While the onions and garlic cook, chop up the sweet potato, carrots, and zucchini. Add sweet potato and vegetables to the pot; saute for 3-4 minutes. Add the diced tomatoes, vegetable broth, and curry powder, and bring to a boil. Cover and simmer for 10 minutes. After 10 minutes, add the peanut butter and the thyme to the stew. Let it cook, covered, for another 3-5 minutes. Salt to taste, serve and enjoy!   Active time: 20 minutes Total time: 30 minutes The post Sweet Potato Peanut Stew appeared first on Meatless Monday.

The Best Plant-Based Egg Replacers for Baking

March 1 2020 Meatless Monday 

The Best Plant-Based Egg Replacers for BakingEggs play a crucial role in many of our favorite baked goods, giving structure to cakes, color to cookies, and thickness to sauces and custards. But like other forms of intensive livestock farming, egg production also takes a toll on the health of the environment, contributing to greenhouse gas emissions, ozone depletion, and contamination of soil and water. Plant-based egg replacers are designed to give us all that we love about eggs without the environmental baggage. But, please remember that every plant-based egg alternative wont work in every application, so look for plant-based baking recipes or do some experimenting and find out what works for you -- and then share the love and post it on social with #MeatlessMonday! Aquafaba Aquafaba is a fancy term for chickpea juice. Drain a can of chickpeas into a bowl and whip up the liquid as you would egg whites. Replace one egg with a quarter-cup of aquafaba to make plant-based meringues and mousses. Check out this guide to aquafaba from Minimalist Baker . Bananas The substitution for this one is easy: Use 1/­­4 cup ripe banana in place of one whole egg. This swap works best in denser baked goods like muffins and pound cake, but be prepared for a subtle banana flavor. You can use apple sauce for a milder flavor. Chia Seeds Chia eggs are made by combing 1-tablespoon chia seed (or ground chia) and 3-tablespoons water (equals one egg), and letting the mixture sit for 5 minutes. Chia seeds will darken baked goods, making them ideal for brownies, muffins, and cookies. Flaxseed Minimal effort is required to make a flaxseed egg. Simply use the same ratio as chia seeds -- 1-tablespoon flaxseed to 3-tablespoons water to make one flax egg-- and let sit for around 5 minutes. A flaxseed eggs can be used to replace traditional eggs in pancakes, quick breads, brownies, and muffins. Silken Tofu Want moister baked goods with a bit of extra protein? Swap out an egg for a quarter-cup of silken tofu when making muffins, cakes, and quick breads. Best for baking with recipes that already have a leavening agent, like baking powder or baking soda. Vegan Egg Replacements Many supermarkets and online stores now offer a variety plant-based products developed specifically to function as vegan egg replacers. Some popular brands are Follow Your Heart , Bobs Red Mill , and JUST . Check out your local grocery store, online store, or natural foods market to see what options they offer that meet your baking needs.   Share your plant-based egg baking successes and let us know your tips. Tag @MeatlessMonday and #MeatlessMonday. Need some #inspo? Check out this Blackberry Bran Muffin recipe from the Meatless Monday recipe gallery . The post The Best Plant-Based Egg Replacers for Baking appeared first on Meatless Monday.

Festive Kale with Fennel, Cranberries, and Walnuts

February 24 2020 VegKitchen 

Festive Kale with Fennel, Cranberries, and Walnuts This colorful kale dish featuring fennel and walnuts makes a lovely Thanksgiving side dish, but you need not wait for a special occasion to enjoy it. Recipe contributed by Ellen Kanner. Photos by Hannah Kaminsky. The post Festive Kale with Fennel, Cranberries, and Walnuts appeared first on VegKitchen.

Cinnamon-Walnut Crumble Coffee Cake

February 21 2020 VegKitchen 

Cinnamon-Walnut Crumble Coffee Cake I love a good cinnamon-walnut coffee cake to serve as a snack or for breakfast, and when I need a vegan version, this recipe is the one I turn to.  Makes one 9-inch cake; about 12 servings 2 cups whole wheat pastry flour 1 tbsp baking powder 1 1/­­4 tsp cinnamon, or more to taste 1/­­4 tsp salt 1/­­3 cup safflower oil 1/­­3 cup maple syrup 1 cup apple juice Walnut Crumble Topping 1/­­2 cup walnuts 1 tsp cinnamon, or more to taste 1/­­4 tsp vanilla extract, or more to taste Preheat the oven to 350°F. Lightly oil a 9-inch square or round baking pan or a 9 x 5 x 3-inch loaf pan. The post Cinnamon-Walnut Crumble Coffee Cake appeared first on VegKitchen.


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