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Vegan Biscuits and Gravy

yesterday 16:41 Oh My Veggies 

If youre looking for an incredible breakfast idea, these vegan biscuits and gravy are sure to hit the spot! Fresh homemade vegan biscuits are topped with a rich and flavorful vegan gravy. I love cooking up a big breakfast on the weekends. Its a luxury that we dont have time for during the week, so...Read More

Potato Quinoa Waffles ( Aloo Tikki Waffles)

before yesterday Vegan Richa 

Potato Quinoa Waffles ( Aloo Tikki Waffles)These easy Indian Spiced Vegan Potato Quinoa Waffles are inspired by my favorite Indian potato snack, Aloo Tikki! The quinoa adds nutrition and texture making them a savory brunch treat that is wonderfully filling! Vegan Gluten-free Nutfree Soyfree I love me a good waffles recipe! No better self-care activity than digging into a pile of hot crispy waffles topped with all kinds of nuts and drizzles. But recently, I’ve been on a savory kick, and YES luckily the waffle maker is an excellent tool for not only making delicious sweet dessert waffles but it can be used for delicious savory snacks too. Like these incredible Potato Quinoa Waffles. They are crispy on the outside and taste a bit like potato pancakes but we also add some cooked quinoa to these, so they are more filling and nutritious! And would you just look at that crisp, golden crust that only a piping hot waffle maker creates? Gorgeous! I also call them Aloo Tikki Waffles – Aloo Tikki are Indian Potato Patties served as a snack and while there is no quinoa added to Indian potato patties, we do sneak in all those gorgeous Indian spices like cumin, green chiles, ginger and coriander. Also try my Pizza Waffles and Chickpea flour veggie waffles for savory spins Now, most quinoa waffles are made using quinoa flour. These are made using quinoa which we cook along with the potatoes!  Of course, if you happen to have leftover cooked quinoa and potatoes, you can use those! MORE VEGAN BREAKFAST OPTIONS - Carrot Cake Pancakes - Cinnamon Streusel Pancakes - Tiramisu Pancakes - Breakfast Burrito - Chickpea Flour Frittata - Savory Oats Hash - Chickpea Chilaquiles - Sweet Potato Hash  Continue reading: Potato Quinoa Waffles ( Aloo Tikki Waffles)The post Potato Quinoa Waffles ( Aloo Tikki Waffles) appeared first on Vegan Richa.

Green Chili Enchilada Soup

April 11 2021 Vegan Richa 

Green Chili Enchilada SoupThis one-pot Vegan Green Chile Enchilada Soup is vegan Mexican comfort food at its best! A hearty stew loaded with soy curls, corn and rice, then topped with all your favorite toppings for tons of flavor! This green chile enchilada soup recipe has everything you love about green enchiladas – the smoky heat of the green chiles, the Mexican spices, the creaminess and obviously the cheese. As this is a chicken-less enchilada soup, we add some soy curls in lieu of chicken as our protein. Otherwise, we rely on staple Mexican ingredients, such as rice, corn! I love the comforting creaminess the white beans add to this stew. Nutritional yeast adds the cheesy taste, but we also add some shredded cheese on top to finish this off. The secret to the creaminess of this vegan enchilada soup is a quick cashew cream which adds a nice richness to the soup and thickens it along with the rice. However, for those of you who are allergic, I listed a nut-free version in the tips section. I like finishing this Vegan Mexican soup off with some shredded cheese and some thinly sliced green chiles. Other great additions would be a fresh squeeze of lime, some sliced avocado, more vegan cheese shreds, and how about crushed tortilla chips? It will be hard to just have one bowl of this delicious vegan soup. More Vegan Soup recipes - Turkish lentil soup, - Turmeric Laksa Curry Soup - Indian Spiced tomato Soup, - Broccoli Slaw Soup, - Minestrone - Mushroom chickpea greens soup. Continue reading: Green Chili Enchilada SoupThe post Green Chili Enchilada Soup appeared first on Vegan Richa.

Chocolate Pudding

April 9 2021 Manjula's kitchen 

Chocolate Pudding (adsbygoogle = window.adsbygoogle || []).push({}); Print Chocolate Pudding .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Chocolate Pudding is a simple and delightful dessert. My son is on a vegan diet and one day he mentioned he was craving a dessert like a chocolate pudding or mousse. I think he was giving me a not-so-subtle hint that he wanted me to experiment with this! I decided to give a try and he was very happy with the results! Soon after that this became a favorite dessert with others in my family. It's funny because my family's favorites keep changing! This is a super simple and easy recipe to make. I can prepare this dessert on demand and with limited notice for my grandchildren, who love to request dishes last minute! This rich chocolatey dessert is vegan and gluten-free. Hope you enjoy! This recipe will serve 4 Course Dessert Cuisine American Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 4 people EquipmentBlendtec Twister Jar (37 oz), Professional-Grade Blender Jar Simply Calphalon Nonstick 1-Quart Sauce Pan MIU France 7-Piece Stainless Steel Measuring Cup Set Ingredients1 1/­­2 cup sweet potato peeled and sliced 1/­­2 cup coconut milk full fat, chilled 4 Tbsp cacao powder 4 Tbsp sugar 2 tsp vanilla extract 1/­­4 tsp cinnamon powder InstructionsSteam the sweet potato until soft. Drain the water and wash with cold water, and pat dry them. Place sweet potato, cacao, sugar, coconut milk, vanilla and cinnamon into blender and blend until smooth. Take out the Chocolate Pudding into a covered bowl. Refrigerate for at least an hour before serving. NotesServing Suggestions When it is fully blended, scoop the Pudding into the individual serving bowls and refrigerate for an hour. Remove the Pudding from the refrigerator after it has chilled. Serve the Pudding with your choice of topping. I like to garnish with sliced almonds. You may top with fresh fruit, or seeds. Also, chocolate pudding tastes great as a dip or spread. Suggested Recipes - Vegan Rice Kheer (Payasam) - Apple and Banana Pakoras - Chocolate Brownie (Eggless & Vegan) - Aloo ki Kachori The post Chocolate Pudding appeared first on Manjula's Kitchen.

Spinach Alfredo Skillet Lasagna

April 4 2021 Vegan Richa 

Spinach Alfredo Skillet LasagnaVegan Spinach Alfredo Skillet Lasagna makes the perfect weeknight dinner! An easy vegan pasta recipe that is family-friendly, uses just 1 skillet, and is ready to eat in about 45 minutes! Bubbling hot lasagna deliciousness.... Are you ready for it? Spinach Alfredo Skillet Lasagna!  A satisfying one-pan meal that your whole family will enjoy! Perfectly cooked lasagna sheets cooked along with a fragrant mix of garlic, sauteed balsamic mushrooms, onions, spinach, and a dreamy cheesy vegan Alfredo Sauce – DROOL ALERT.  An easy dinner fix for lovers of easy one-pot meals and no-fuss pasta dinners! I love easy skillet lasagna recipes for their easy preparation and clean-up. Have you tried my French Onion Skillet Lasagna? Ever since I tried that recipe I knew I had to come up with another version and this Spinach Alfredo Lasagna is my new favorite -especially now that spinach is in season. But as you can make this with frozen spinach, you can prepare this easy one pot pasta dinner all year round. MORE VEGAN PASTA RECIPES: - Cauliflower Alfredo Spinach Artichoke Lasagna. - Creamy Vegan Cajun Pasta - Spinach Artichoke Pasta Bake - Vegan Mushroom Fettucine Alfredo - Cajun Cauliflower Pasta  - Vegan Lemon Asparagus Pasta - Creamy Mushroom Spinach Pasta  Continue reading: Spinach Alfredo Skillet LasagnaThe post Spinach Alfredo Skillet Lasagna appeared first on Vegan Richa.

Baked Vegan General Tso Cauliflower

March 26 2021 Vegan Richa 

Baked Vegan General Tso CauliflowerYou will love this Baked Vegan General Tso Cauliflower  – it is so quick and easy to prepare even on a weeknight and the flavor is just like from a Chinese restaurant or take-out joint! Enjoy flavorful restaurant-style General Tso cauliflower at home for an easy weeknight dinner! These cauliflower florets are battered and baked, not fried. The crispy cauliflower is then coated in a deliciously sweet and sticky sauce that comes together is a cinch. You definitely won’t miss your take-out joint’s grub with this baked vegan General Tso Cauliflower recipe. The flavors in the sauce are spot on, with the perfect balance of sweet and salty but not so much that you feel like you need to drink a gallon of water afterward. This Chinese-inspired dinner was so delicious served on a bed of rice. Let’s talk about the General Tso sauce for a second! Other than just a mix of ketchup, soy sauce and vinegar, which many restaurants use, we start this sauce from scratch – adding fresh bell peppers, garlic and ginger to really get a deep round taste. You will want to bottle this sauce and put it on everything.  Trust me! MORE VEGAN CHINESE RECIPES FROM THE BLOG: - Sticky sesame Cauliflower - 1 pot Lo Mein with everyday ingredients - Sweet and Sour Chickpeas, Broccoli and Peppers.  - Sticky Sesame Ginger Tofu & Veggies- no refined sugar - Check out this Chinese recipe round-up  Continue reading: Baked Vegan General Tso CauliflowerThe post Baked Vegan General Tso Cauliflower appeared first on Vegan Richa.

Red Lentil Curry

March 19 2021 Oh My Veggies 

This red lentil curry recipe only requires 30 minutes to cook. It’s delicious, simple, creamy--and you can make this delicious curry with ingredients you probably already have in your pantry! Serve your curry over a bed of rice, quinoa, etc. However you serve up this vegan lentil curry, it is going to tickle your tastebuds.  Red lentils have a nice quick cook time, so we always keep them stocked in our pantry for quick vegan dinner ideas.  This Red Lentil Curry is… Full of curry flavor  Vegan  Vegetarian  Easy  Quick dinner  Better than takeout  Gluten-free  Made with coconut cream How to Make Red Lentil Curry  Grab a large pan and heat oil over medium heat. Toss in the onions and sauté them.  Add in the garlic clove and ginger; sauté till both are fragrant.  Now add in the tomato, brown sugar, curry, garam masala, and cayenne. Mix until incorporated.  Pour in the lentils and vegetable broth. Stir and cover with a lid, then cook on low.  Cook until the lentils are fully cooked. Remove from heat and stir in the coconut cream. Season with salt and pepper.  Serve and enjoy this red lentil curry. Tips and Tricks  Quality Pan  I […]

Sheet Pan Ratatouille with Polenta

March 17 2021 Vegan Richa 

Sheet Pan Ratatouille with PolentaThis bright and colorful Baked Sheet Pan Ratatouille is a modern twist on the classic French chunky summer vegetable stew, rich with olive oil and fragrant with plenty of herbs. Serve over creamy polenta for the perfect summer dinner. Ratatouille – I LOVE this classic French stew made from eggplant, zucchini, peppers and tomatoes and summer is the prime time to make this easy vegan dinner with local produce. This sheet pan Ratatouille is indeed the perfect recipe to serve all those beautiful farmers’ market veggies that are popping up during the warm months! As we know, roasting veggies really boosts their flavor and brings out their natural sweetness so an oven baked ratatouille is seriously the best way to showcase summer vegetables! Its so easy, its healthy and it’s versatile. You can make a big batch of Baked Ratatouille on a Sunday, then serve it up in different ways during the workweek! I love serving my baked veggies over creamy polenta, but I also really like this served with pasta, mashed potatoes, and even over toast! Whether made on a sheet pan or a casserole dish, baked Ratatouille is so simple yet flavorful with those dried herbs – trust me, you wont tire of it. This simple casserole version takes only 15 minutes of prep work before the pan goes into the oven to roast. The only hands-on part of this recipe is chopping the eggplant, summer squash, zucchini, bell pepper, tomatoes, and onion. Then it gets all tossed with olive oil,  herbs, salt, and pepper and then roasted in the oven for about 45 minutes during which your house will start to smell incredible. Once done, you can either dig in right away or store your ratatouille in the fridge for the workweek. Or freeze it! MORE VEGGIE GOODNESS FROM THE BLOG, - Peanut Butter Roasted Cauliflower Bowl. GF - Spanish Rice, Taco Spice Roasted Cauliflower Bowl. GF - Shawarma Chickpeas, Sweet Potato Buddha Bowl  GF - Quinoa Cauliflower Bowl with almond Sriracha sauce GF - Chili Garlic Tofu Bowl with Vermicelli. GF Continue reading: Sheet Pan Ratatouille with PolentaThe post Sheet Pan Ratatouille with Polenta appeared first on Vegan Richa.

Vegan Spring Dinner Recipes

March 14 2021 Vegan Richa 

Vegan Spring Dinner RecipesAdd a healthy punch to your plate with these veggie-centric vegan spring dinner recipes! A recipe collection chock-full of lovely spring produce like leeks, spinach, asparagus or carrots! Make the most of spring’s abundance with these Vegan Spring Dinner Recipe Ideas! Let’s bring on spring produce! After a long winter, I simply cant wait to hit the farmer’s market and come home with a big wicker basket filled with spring’s best produce. Crisp green stalks of asparagus and bunches of fresh spinach, young potatoes, leeks, carrots – more than I can probably handle on my own, but I’m up for the challenge and I know my friends will love to try some of these spring dinner recipes, I already have on my to-make list! Want to join in? Let’s get our hands on those spring greens and get cooking! Here are some of my favorite veggie-tastic spring dinner recipes that are colorful, wholesome, and simply feel and taste like spring. Most of these are very easy to make and you will find both light spring cuisine as well as comforting recipes for those colder days. Artichokes Vegan Spinach Artichoke Pasta Bake You will love this delicious vegan spinach and artichoke pasta bake recipe. It's like having spinach and artichoke dip, but for dinner! TRY THIS RECIPE Artichoke Spinach Cauliflower Bean Burgers. Grill-able Vegan Veggie Burger Recipe. These Grill-able Aritchoke Spinach burgers are easy and great for summer. Use any favorite dressings or toppings. TRY THIS RECIPE Vegan Spinach Artichoke Dip Recipe Easy 1 Pot Vegan Spinach Artichoke Dip Recipe. Ready in 30 Minutes. This Creamy Cheesy artichoke dip is perfect for parties, picnics, game day. No Cream cheese or vegan cheese subs. Can be glutenfree, nutfree. Use a 9 inch skillet or stoneware dish to bake TRY THIS RECIPE   Asparagus Vegan Lemon Asparagus Pasta Vegan Lemon Asparagus Pasta - 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. Vegan Nutfree Recipe. Can be Glutenfree. 17 gm of protein TRY THIS RECIPE Fettuccine with Tomato Cream Sauce and Asparagus Fettuccine with Tomato Cream Sauce and Asparagus. Easy tomato Cream sauce with pasta and garlic roasted Asparagus. Use other veggies of choice. Add some chickpea chorizo or smoked coconut for variation. Vegan Soyfree Recipe. Can be gluten-free with gf pasta. TRY THIS RECIPE Roasted Asparagus Basil Soup. Vegan Glutenfree Recipe This Roasted Asparagus Basil Soup is a simple soup with fresh asparagus, basil, dill, onions and cashews. Creamy, Vegan and Gluten-free Recipe TRY THIS RECIPE Chickpea Tofu Asparagus Curry Easy Asparagus Curry with Chickpea Tofu, Spinach, Indian Spices and tomato curry. Indian Vegan Gluten-free Soy-free Recipe. Serve with Rice or flat-bread. Asparagus Ki Geeli subzi TRY THIS RECIPE Bulgogi Roasted Spring Veggie Bowl Bulgogi Roasted Spring Veggie Bowl. Spicy, sweet Korean Gochugaru blend roasted Cauliflower Mushroom Asparagus Bowl. Vegan Gluten-free Nut-free Recipe TRY THIS RECIPE   Carrots Carrot Zucchini Chickpea Fritters Vegan Recipe Carrot Zucchini Chickpea Fritters Vegan Recipe. Eggless, nut-free, yeast-free. Can be made gluten-free. Cooked Chickpeas, shredded veggies and turkish spices. Makes 7 to 8 patties TRY THIS RECIPE Vegetable Carrot Fried Rice - Carrot Pilaf Vegetable Carrot Fried Rice with Indian spices. Carrot Veggie Brown Rice Pilaf. Colorful flavorful side for Easter or Holidays. Vegan Glutenfree Soyfree Recipe. Add more Peas or chickpeas to make this a full meal. TRY THIS RECIPE Peanut Butter Roasted Cauliflower and Carrot Salad Bowl Peanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free option.   TRY THIS RECIPE   Radishes Fusilli with Broccoli and Basil pesto and Red radish Fusilli with Broccoli and Basil pesto is an easy and quick meat free meal, a great recipe after a long day at work TRY THIS RECIPE Roasted Cauliflower and Radish with Mustard, Nigella, and Fennel Seeds This recipe is super-easy and addictive. Fennel and nigella seeds give the vegetables an Indian pickle flavor profile. Roasted cauliflower is always a hit, and here you can try roasted radish as well. I like to use baby red radishes because they make the dish look so colorful. Serve this with Northeastern dals such as odia dal or cholar dal, and with spicy curries that use fennel seeds. (Recipe from http:/­­/­­www.amazon.com/­­gp/­­product/­­1941252095/­­vegric-20 Copyright (C) 2015 by Richa Hingle. TRY THIS RECIPE   Spring Cabbage Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi) Instant Pot Indian Cabbage and Peas! Patta Gobi Ki Subzi This Cabbage Curry is made in a pressure cooker. Vegan Gluten-free Soy-free Nut-free Braised Cabbage Recipe. Stove top option in notes TRY THIS RECIPE Vegan Okonomiyaki - Cabbage Carrot Pancakes Vegan Okonomiyaki - Cabbage Carrot Pancakes. Japanese Okonomiyaki made vegan. Served with home made tonkatsu sauce.Makes 5 to 6 pancakes TRY THIS RECIPE   Avocado Avocado Pasta with Smoky Pecans Avocado Pasta with Smoky Pecans. This 20 Minute Creamy Avocado Basil Sauce is great over spaghetti or zoodles. Serve with smoky spicy pecans for amazing flavor.  Vegan Soyfree Recipe. Can be nutfree.  TRY THIS RECIPE Mediterranean Quinoa Salad with Arugula, Avocado Mediterranean Quinoa Salad with Arugula, Avocado and Lemon Oregano Olive oil dressing. The Mediterranean Lemon Garlic Dressing brightens up this Summery Quinoa Salad. Perfect to make ahead and serve at Picnics. Vegan Gluten-free, Nut-free Soy-free Recipe. TRY THIS RECIPE Spicy Avocado Chickpea Salad Sandwich Easy Smashed Avocado Chickpea Salad sandwich spiced with cumin and cayenne. Serve over soft fresh bread layered with greens and juicy tomatoes. TRY THIS RECIPE   Spinach Vegan Palak Tofu Paneer - Tofu in Spinach Sauce This Vegan Palak Tofu Paneer is the easiest and the tastiest dairy-free, gluten-free Saag Tofu. Tofu in Spinach Sauce. Can be made soy-free with chickpea tofu. Ready in 20 Minutes! TRY THIS RECIPE Cauliflower Chickpeas and Spinach in Mustard seed Curry Leaf Sauce This easy cauliflower chickpea and spinach saute features a fragrant Mustard Seed & Curry Leaf Sauce - an easy vegan meal that is ready in 30 minutes. Packed with healthy cauliflower, creamy chickpeas, and super food spinach in every bite TRY THIS RECIPE Garlic Potato Spinach Stir fry ( Lasooni Aloo Palak) Garlic Potato Spinach Stir fry - Lasooni Aloo Palak. Potato Spinach curry with garlic and Indian spices. Vegan Gluten-free Nut-free Soy-free Recipe TRY THIS RECIPE   Potatoes Gujarati Potatoes with Sesame Seeds - Bateta Nu Shaak Gujarati Potatoes with Sesame Seeds. Indian Spiced Potatoes with sesame seed and peanuts. Vegan Gluten-free Soy-free Indian Gujarati Recipe. Bateta Nu Shaak. TRY THIS RECIPE Potato Pesto Pizza - Vegan Pesto Pizza Easy Potato Pesto Pizza with Thin Crust. Basil Spinach Pesto makes for a refreshing Pizza base topping with thin potato slices, onion and garlic. Bake or make on the grill. Vegan Soyfree Recipe. TRY THIS RECIPE   I hope you found your favorite amongst my vegan spring dinner recipes! If you want to keep on browsing, here are more spring recipe round-ups that also include sweet treats: - Spring Recipes  - Vegan Easter Dinners - Mother’s Day Brunch Ideas    The post Vegan Spring Dinner Recipes appeared first on Vegan Richa.

Potato, Dill, and Broccoli Cakes with Spicy Cashew Sauce

March 11 2021 Golubka Kitchen 

Potato, Dill, and Broccoli Cakes with Spicy Cashew Sauce These potato cakes + a big salad = my dream dinner right now. Something totally magical happens when mashed potatoes are roasted and get nice and crispy on the outside, while staying soft and fluffy inside. I wanted to fill out these cakes with some greens/­­green vegetables. I went with broccoli, since I love potatoes and broccoli together, plus dill, since it’s just meant to be with potatoes. They turned out so good! There’s a spicy cashew sauce, too, which has some sour cream vibes and goes so well with everything else. Hope you’ll give these a try. P.S. We now post cooking videos on our YouTube channel every Wednesday and Sunday. Would love it if you checked them out. Potato, Dill, and Broccoli Cakes with Spicy Cashew Sauce   Print Serves: about 12 cakes Ingredients for the potato cakes 1½ lbs Yukon Gold potatoes, peeled sea salt florets from 1 small head of broccoli, finely chopped 1 tablespoon olive oil or avocado oil, plus more for brushing ¼ cup rice flour ½ teaspoon garlic powder 2-3 tablespoons chopped fresh dill freshly ground black pepper for the spicy cashew sauce 1 cup cashews 3 teaspoons Sriracha or other hot sauce of choice ½ teaspoon garlic powder sea salt juice from 1 lime ¾ cup water Instructions to make the potato cakes Boil the potatoes in well-salted water until tender, about 15-20 minutes. Add the chopped broccoli to the pot with the potatoes during the last 2 minutes of boiling, to quickly blanch it. Drain and transfer the potatoes and broccoli to a large bowl. Mash with a potato masher, simultaneously mixing in the broccoli. Once the potatoes are mashed, add 1 tablespoon of the oil, flour, garlic powder, dill, salt, and pepper to taste. Mix well. Preheat the oven to 425° F (220° C). Prepare a large, parchment-lined baking sheet. Use a ¼ cup measure to portion out the cakes on the baking sheet. Flatten them out with the back of a spoon. Brush with oil and bake for 15 minutes. Flip the cakes, brush the other side with oil, and bake for 15-20 more minutes, until crispy on the outside and golden. Serve warm, topped with the spicy cashew sauce. to make the spicy cashew sauce Soak the cashews in hot water for 15 minutes (if you have a high-powered blender, no need to soak them). Combine the cashews, Sriracha, garlic powder, salt to taste, lime juice, and water in an upright blender. Blend until smooth. Taste for salt and spice, and adjust if needed. Store refrigerated in an air-tight container. 3.5.3226 The post Potato, Dill, and Broccoli Cakes with Spicy Cashew Sauce appeared first on Golubka Kitchen.

Vegan Mushroom Stroganoff – One Pot

March 7 2021 Vegan Richa 

Vegan Mushroom Stroganoff – One PotThis Vegan Mushroom Stroganoff recipe is packed with earthy flavor and umami from mushrooms and so creamy you wont believe its dairy-free. Paired with pasta and sprinkled with parsley its the ultimate vegan comfort food. And its all made in just 1 Skillet! Lovers of creamy mushroom sauces, you gotta try this vegan mushroom stroganoff recipe – it is so good. It has all that lovely earthy mushroom flavor you can dream of and is finished off with that signature Stroganoff tang from some homemade vegan cashew sour cream and a touch of white wine. The smell of brown mushrooms cooking with garlic and fresh herbs, is one of my favorite scents ever! Plus, this recipe is EASY! The most difficult part of the recipe is slicing mushrooms and chopping some garlic and onions. If you wanted to make this even easier you can purchase pre-sliced mushrooms . MORE VEGAN PASTA RECIPES FROM THE BLOG: - Creamy Vegan Cajun Pasta - Spinach Artichoke Pasta Bake - Vegan Mushroom Fettucine Alfredo - Cajun Cauliflower Pasta  - Vegan Lemon Asparagus Pasta - Roasted Red Bell Pepper Chickpea Pasta  - Cauliflower Parmesan Pasta Bake  - Vegan Sundried Tomato Pasta Continue reading: Vegan Mushroom Stroganoff – One PotThe post Vegan Mushroom Stroganoff – One Pot appeared first on Vegan Richa.

Vegan Vegetable Curry Casserole

March 3 2021 Vegan Richa 

Vegan Vegetable Curry CasseroleUp your weeknight dinner casserole game and take those baked vegetables on a trip to India with this easy vegan vegetable curry casserole loaded with Indian spices and creamy tomato gravy! I have been loving making casserole style meals like thjs lentil curry casserole lately and heres is another one you will love! Easy vegan Vegetable Curry Casserole! Whenever I am looking for a delicious way to get my fill of veggies, I turn to this vegetable casserole! Tons of healthy colorful vegetables baked in an Indian style coconut curry sauce to make an incredibly flavorful meal that is made in one dish! This veggie casserole is easy to make, gluten-free, vegan & makes a big big portion, perfect for feeding a family or for making ahead for a quick meal whenever hunger hits! Yes, you heard me – this healthy veggie casserole is perfect for meal prep! I like to make this casserole on Sunday or Monday, then eat it throughout the week with a side of rice, cauliflower rice ornaan!   What really brings this dish to life is the light and flavorful curry sauce to which we add a bunch of Indian spices! You can use coconut milk or cashew milk or other Alternate thick non-dairy milk. MORE INDIAN DISHES TO TRY - Butter Tofu GF - IP Tikka Masala Simmer Sauce , with Cauliflower. GF - Tofu Amritsari Masala.GF - Instant Pot Vegan Butter Chickin(soycurls). GF - Creamy, Delicious - Mushroom Matar Masala GF - Bombay Potato and Peas GF - Tofu in Spinach Curry - Palak Tofu GF Continue reading: Vegan Vegetable Curry CasseroleThe post Vegan Vegetable Curry Casserole appeared first on Vegan Richa.

Eggs Benedict Casserole – Vegan Breakfast Casserole

February 25 2021 Vegan Richa 

Eggs Benedict Casserole – Vegan Breakfast CasseroleThis Vegan Egg Casserole is loaded with veggie goodness baked in one pan along with vegan “egg” made from blended tofu. Mushrooms add a touch of earthy flavor and satisfying savoriness to this vegan breakfast casserole. Serve with a quick vegan hollandaise. Who doesn’t love a breakfast casserole? Savory casseroles and one-pan dishes like this Vegan Eggs Benedict Casserole are the queens of any brunch buffet or potluck. Quick, delicious and the clean-up is easy. But wait? Is it even possible to make a vegan breakfast casserole? Let me tell you, with the help of some of the vegan fun foods like tofu, the answer is yes, you can! This vegan egg casserole recipe features some typical breakfast ingredients like toast, onions, mushrooms, and vegan “eggs” made from a blended tofu mixture. To add an egg benedict spin on this, I served this up with a quick vegan hollandaise sauce but you can also use vegan cashew cheese sauce or a drizzle of hot sauce. Who could say no to all that?!? I guarantee that everyone at the table will be happy. Serve up this Vegan Breakfast Casserole to a hungry crowd and freeze the leftovers (should there be any) for a quick savory breakfast! An easy breakfast everyone can enjoy! What I love most about this recipe is how customizable it is! You can add vegan sausage, any veggies you like and even a drizzle of hot sauce, if that’s your jam. MORE SAVORY BREAKFAST OPTIONS - Tofu Scramble Wrap. - Savory Oats Hash - Chickpea Chilaquiles - Tofu- Bhurji (Indian Scramble) - Sweet Potato Hash  - Lentil Frittata - Sprouted Lentil Avocado Toast Continue reading: Eggs Benedict Casserole – Vegan Breakfast CasseroleThe post Eggs Benedict Casserole – Vegan Breakfast Casserole appeared first on Vegan Richa.

Coconut Paratha

February 22 2021 Manjula's kitchen 

Coconut Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Print Coconut Paratha .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Coconut Paratha is a delicacy, I make parathas with so many different fillings, but I will say this is very different from others. Coconut Paratha can be served with the main meal, but one can also enjoy this as a snack with a hot cup of chai. One day, my younger sister Kumkum, who is an excellent cook, called me from India and told me that I must try this coconut paratha, that I will love it. So, in fact, this is her recipe. She is also a big help who I can call when I get lost with the new recipes I am trying. She always has good suggestions. This paratha has a complex flavor. Usually, stuffed parathas are not very thin, but coconut paratha is very thin and mildly spiced. They taste best when they are served hot. The paratha is crispy from outside and its inside filling has a different texture that is well balanced. Coconut parathas also taste as delicious when they are served at room temperature with pickle. This recipe will make 8 parathas. Course Bread Cuisine Indian Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 8 parathas IngredientsFor Dough1 cup whole wheat flour 2 Tbsp oil 1/­­4 tsp salt For filling 1/­­4 cup coconut powder 1/­­4 cup milk 1/­­2 cup milk powder 1/­­4 tsp salt 1/­­4 tsp red chili powder 2 tsp sugar Also Need 1/­­4 cup whole wheat flour for rolling. 4 Tbsp oil for cooking paratha InstructionsMaking DoughMix flour, salt, and oil, add the water as needed to make a soft dough. Knead dough for about two minutes on a lightly greased surface to make the dough soft, smooth, and pliable. Set the dough aside and cover it. Let the dough rest at least ten minutes. FillingIn a microwave bowl mix coconut powder, milk powder, and milk together, (dont use a very small bowl, otherwise the milk will boil out of the bowl). Microwave for 1 minute, Mix it well. Mix should be moist. If mix is very soft microwave again for few more seconds. Mix should still be white in color. After the mix cools off add salt, sugar, and red chili powder and mix it well. Making ParathaDivide the dough into eight equal parts and form into balls. Roll the dough balls into a 3 circle. Place one tablespoon of filling in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all eight balls. Let the filled balls settle three to four minutes. Press the filled ball lightly on dry flour from both sides. Using a rolling pin, roll the balls keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour; roll the paratha into a seven-inch circle. Heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots. After a few seconds, drizzle a half teaspoon of oil over the paratha. Flip the paratha and put again a half teaspoon of oil. Lightly press the puffed areas with a spatula. This will help the paratha to puff. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas. Parathas are best served hot and crispy. They will be soft as they cool off. Notes - Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. - For later use, parathas can be refrigerated six to seven days or frozen for up to a month. Reheat using a skillet or oven. - They also taste great at room temperature.   Serving Suggestions Serve Paratha with Sweet and Sour Guava Curry, Spicy Squash - Kaddu Ki Subji, Mango Pickle The post Coconut Paratha appeared first on Manjula's Kitchen.

German Chocolate Loaf Cake

April 7 2021 Vegan Richa 

German Chocolate Loaf CakeThis Vegan German Chocolate Loaf Cake is a rich and moist chocolate cake baked in a loaf pan, with the traditional nutty pecan and coconut caramel filling running through the middle! Anytime coconut is involved, any dessert has the potential to turn into one of my favorites!  I LOVE me a slice of classic German Chocolate Cake!  However, I hardly ever get around to making intricate layer cakes! This loaf cake version comes to the rescue! It is easier to put together--no layer cakes to fuss over--and it doesnt lack one bit in the flavor department. Rich and chocolatey with the classic nutty caramel pecan filling, this easy vegan loaf cake is really hard to resist. I think youll love it! Hmmm – what’s not to love about a slice of rich and dense vegan chocolate loaf cake that perfectly sandwiches a caramel-y layer of coconut and pecans? Add a generous drizzle of dark chocolate and we’re in dessert heaven! If you love all things German Chocolate make sure to check out my German Chocolate Cookies! MORE VEGAN DESSERT - Vegan Carrot Cake - Lemon Blueberry Yogurt Loaf Cake - Pumpkin Cake with Chocolate Ganache - Vegan Coffee Cake - Marbled Vegan Chocolate Banana Bread - and check out these 25 Eggless Cake Recipes Gluten-free: - GF Cashew Butter Chocolate Marble Cake.  - GF Vanilla Cake - Sweet Potato Crumb Cake. GF Continue reading: German Chocolate Loaf CakeThe post German Chocolate Loaf Cake appeared first on Vegan Richa.

Baked Pakora (Onion Bhaji)

March 30 2021 Vegan Richa 

Baked Pakora (Onion Bhaji)These Baked Pakora are every bit as crispy and delicious as restaurant-style Onion bhajis just baked instead of fried! Make them as an appetizer for an Indian dinner or as a party or TV snack. These Crispy Baked Onion Pakora (Onion Bhaji) are an easy alternative to the widely loved Indian fried onion snack and taste just as delicious as any restaurant-style bhaji! Theyre just how we like them – crispy and packed with Indian spices and that addictive sweetness and umami from the onions! No greasy fingers afterwards and your tummy will also be less rumbly. More veggie snacks and appetizers  from the blog - Zucchini Carrot Chickpea Fritters - Baked Broccoli Pakora - Apple Fritters - Baked Dal Samosa. - Cajun Chickpea fries  - Garlic Fries  Continue reading: Baked Pakora (Onion Bhaji)The post Baked Pakora (Onion Bhaji) appeared first on Vegan Richa.

Instant Pot Teriyaki Fried Rice

March 21 2021 Vegan Richa 

Instant Pot Teriyaki Fried RiceVegan Instant Pot Teriyaki Fried rice is packed with colorful veggies, sesame seeds and a sweet and salty teriyaki sauce you will LOVE! Such a delicious one-pot dinner! This easy Japanese restaurant-style fried rice is ready in 20 minutes making it family-friendly for busy weeknights. I love me a quick, no fuss, one-pot meal with minimal washing up to take care of after eating! This Teriyaki fried rice is my new favorite! Picture a complete Asian-inspired veggie-packed meal made in one-pot! Trust me, this Vegan Instant Pot Fried Rice will be on constant dinner rotation. It’s so easy and SO good! Making teriyaki fried rice in an Instant Pot is a real game changer! No sticking, or stirring, no water boiling over. Set and forget and the rice comes out perfectly cooked every time. The beauty of this easy restaurant-style Instant Pot fried rice recipe is that you can add whatever vegetables you have in the fridge. I used zucchini, peas, bell peppers, and carrots but the possibilities are endless. FOR MORE VEGAN RICE DISHES CHECK OUT THESE RECIPES: - Turmeric Lemon Rice - Vegetable Carrot Fried Rice - Instant Pot Black Eyed Peas Rice Pulao - Masala Fried Rice with Turmeric Onion Raita - Peanut Sauce Fried Rice Continue reading: Instant Pot Teriyaki Fried RiceThe post Instant Pot Teriyaki Fried Rice appeared first on Vegan Richa.

Chocolate Raspberry Overnight Oats

March 17 2021 Golubka Kitchen 

Chocolate Raspberry Overnight Oats I make a variation of these overnight oats all the time. I love that they come together super quickly, make for a great breakfast/­­snack/­­dessert, and are pretty filling, thanks to the addition of chia and hemp. For this decadent raspberry and chocolate version, we make a quick chocolate hemp milk by blending hemp hearts with cacao, maple syrup, and water, which is then used as the soaking liquid for the oats and chia. We also stew some raspberries and layer them between the oats, for that classic chocolate and raspberry flavor pairing. The result is something between breakfast and dessert, and it travels super well, too. Hope you’ll give these oats a try! Chocolate Raspberry Overnight Oats   Print Serves: 4-6 Ingredients 10 oz frozen or fresh raspberries 4 tablespoons maple syrup, divided juice from half a lemon ¼ cup hemp hearts ¼ cup cacao powder 2 cups rolled oats ¼ cup chia seeds Instructions Put the berries in a small saucepan. Bring to a simmer over medium heat and let simmer and thaw out, if frozen, for 5-10 minutes, until broken down in parts and jammy. Turn off the heat, add 2 tablespoons of maple syrup and the lemon juice, mix well. Let cool. In an upright blender, combine the hemp hearts, cacao powder, 2 tablespoons of maple syrup, and 4 cups of water. Blend on high until smooth. In a large bowl, combine the rolled oats and chia seeds, mix well. Add the chocolate hemp milk, and mix it in. Keep mixing every few minutes, until the oats and chia absorb the liquid and thicken. Refrigerate for a few hours or overnight before enjoying. You can either store the oats and raspberries in separate airtight containers in the refrigerator, and combine when serving, or layer the oats and raspberries in jars, as pictured. Enjoy right out of the fridge. 3.5.3226 The post Chocolate Raspberry Overnight Oats appeared first on Golubka Kitchen.

Truffled Almond Alfredo With Really Garlicky Broccoli

March 14 2021 Isa Chandra Moskowitz 

Truffled Almond Alfredo With Really Garlicky Broccoli Serves 4-ish (or two really hungries) Photo By VK Rees This alfredo is deceptively simple, but totally creamy with a hint of nuttiness. The almonds act a little bit different than cashews when blended, because they retain some of their texture reminiscent of hard cheese. Which is, of course, a must for Alfredo. Combined with a lil lemon and nooch, it gets the job done! I love to serve it with really really REALLY garlicky broccoli. The secret to getting it good and garlicky is adding the garlic at the end. That way the garlic doesnt burn but you can take your time getting the broccoli cooked just right. This recipe is originally from Isa Does It. Recipe Notes ~Slivered almonds are great here because the skin is removed, and it makes the sauce a bit smoother, and keeps the sauce looking creamy and pristine. ~Truffle oil gives this pasta an allure that screams Fancy day! Even if its just you on the couch watching Bridgerton for the third time. Or is it the fourth? Its a fun ingredient to have around, and, although its a little pricey, it aint nothing compared to the cost of an actual truffle. ~It will take about 1 1/­­2 pounds of broccoli to make 6 cups. That means it should weigh 1 1/­­2 pounds when you pick it up from the store and once youve butchered it and discarded the rough ends, it will equal about 6 cups. Ingredients For the Alfredo: 1/­­2 lb linguine 1 cup slivered almonds 1 1/­­4 cups vegetable broth 1 tablespoon fresh lemon juice 1/­­2 teaspoon salt 1/­­4 cup nutritional yeast 2 tablespoons black truffle oil Fresh black pepper to taste 2 tablespoons fresh chopped parsley For the Broccoli: 6 cups broccoli florets and thinly sliced stems 1 tablespoon plus one teasoon olive oil, divided Big pinch salt 6 cloves garlic, minced Directions Boil a pot of salted water for your pasta. Prepare the pasta according to package directions. In the meantime, place all sauce ingredients in a blender. Blend until relatively smooth. I usually blend for about 5 minutes, giving the blender a break every minute or so so that the motor doesnt overheat. If you have a high speed blender it will be faster. Make the broccoli: Preheat a large heavy bottomed pan over medium heat. Saute the broccoli in one tablespoon of olive oil and a pinch of salt for about 5 to 7 minutes, tossing often, until it is a bright green. Add a few splashes of water if it seems dry.  Now push the broccoli to one side of the pan, and add the garlic. Immediately drizzle the one teaspoon of olive oil over the garlic and toss to coat, then integrate the garlic with the broccoli and cook for another minute.  Assemble: Drain the pasta and add it immediately back to the pot you boiled it in. Add the sauce and parsley and toss to coat. Taste for salt and seasoning. Serve with broccoli!

Springtime & Holi!

March 11 2021 Manjula's kitchen 

Springtime & Holi! I am very excited about the weather becoming warmer and Spring’s arrival.  With this also comes Holi, one of my favorite festivals! Holi is the festival of colors and will be celebrated on March 28th. I am beginning my preparations as we speak! The house will soon be full of sweet aromas to indicate Holi is coming. Of course, this also allows me to spend more time in my favorite place at my home - the kitchen! I love the spirit of the holidays! The holidays bring back a lot of fun memories from my childhood. As a young child, I can vividly remember the whole neighborhood filled with excitement as the delicious aromas of Holi wafted throughout the neighborhood. Of course, we loved to “play” Holi, throwing brightly colored powders at each other to celebrate! I can remember my mother also being very excited about Holi.  She loved to prepare a variety of finger foods because it was easy to share with friends and neighbors. I am planning to make sweet and savory snacks that can last until it is Holi. This year, celebrating Holi will be different because we still need to socially distance ourselves, even though most of our friends are fully vaccinated.  Despite this, I am still excited to spend time with friends and family! Here are a few of the dishes I plan on preparing to celebrate Holi:  Gujia, Besan Ka Ladoo, Meethi matries, Crispy Shakarpara (Almond Biscuit), Besan Sev, Apple Coconut Barfi.  For a cold refreshing beverage, I plan on making Thandai (a special drink traditionally made for Holi). Spring is almost here, and we have a lot to be thankful for!  Enjoy! The post Springtime & Holi! appeared first on Manjula's Kitchen.

Everything Bagel Crackers – 4 Ingredients only

March 11 2021 Vegan Richa 

Everything Bagel Crackers – 4 Ingredients onlyIf you are a fan of  Trader Joes famous Everything Bagel Seasoning, you are going to love these vegan Everything Bagel Crackers! Made with 4 ingredients only! A great snack served with hummus, or any soup! If you are a fan of Everything Bagels and love Trader Joes famous Everything Bagel Seasoning, you are going to love todays easy vegan Everything Bagel Crackers recipe. If you havent tried making your own crackers, you need to start! It’s a super rewarding little weekend project. I decided to add the famous Everything But The Bagel Sesame Seasoning to take these crackers to the next level. And I have to say, these are a winner! Now dont be intimidated by making crackers from scratch  - these are super simple to make. The base of this bagel recipe is just four ingredients. Flour, water, salt and oil – all mixed in a bowl. To make these special we add Evertyhing Bagel Seasoning. To get them rolled out nice and thin, we place the dough on a piece of parchment paper and cover with another piece of parchment paper. It helps to pat down the dough a little before starting to roll the dough. Roll until the dough is about 1-2 mm thick. What is Bagel Seasoning anyways? Everything Bagel Seasoning is basically the topping of an Everything Bagel. These days, you see it on everything – not only baked goods like vegan bagels but also for everything bagel tofu,  cheese balls, vegan scrambled eggs, hummus, avocado toast you name it –  and for a good reason. It adds the perfect salty, nutty, crunchy finishing touch to every dish. Here are the ingredients you will need for making Everything Bagel Seasoning from scratch: - Poppy Seeds - Sesame Seeds - Black Sesame Seeds - Minced Dried Garlic - Minced Dried Onion - Flaked Sea Salt Mix 2 tbsp. poppy seeds with 1 tbsp. each of white and black sesame seeds and add each 1 1/­­2 tbsp or dried minced garlic and dried onion flakes as well as 1 1/­­2 tsp flaked sea salt Apart from making Everything Bagel crackers you can use the seasoning for making pita chips or vegan bagels or sprinkle on top of avocado toast. MORE VEGAN CRACKERS RECIPES: - Chickpea Fennel Crackers - Cumin Spiced Crackers - Semolina Crackers - Gluten-free Rice Crackers Continue reading: Everything Bagel Crackers – 4 Ingredients onlyThe post Everything Bagel Crackers – 4 Ingredients only appeared first on Vegan Richa.

Burn the Best: Beeswax Candles

March 5 2021 My New Roots 

Burn the Best: Beeswax Candles I was at a health food store with a friend the other day, cruising the aisles when he asked: Hey Sarah, why do beeswax candles cost so much more than regular candles? Well, I had to admit that he had me stumped there. I had heard that beeswax candles were better to burn than their paraffin counterparts, but I didnt know why exactly. Oohhh so exciting – I couldnt wait to get to the bottom of this one! With a little research I found some truly shocking information that was certainly blog-worthy… Before I explain why beeswax candles are so superior, first let me give you the low-down on the downsides of the alternatives. Paraffin origins Most candles we buy are made from paraffin wax. Paraffin is a petroleum by-product, left over after producing many of the other common petroleum products such as gas, oils, pavement, etc. This material is then bleached with 100% strength bleach creating toxic dioxins, before being refined into solid paraffin using various carcinogenic, solidifying chemicals. Candle companies purchase paraffin wax and then add various other texturizing chemicals, artificial dyes for colour, and synthetic fragrances. When synthetic fragrances are burned, they produce toxic fluoro-carbons and other polluting by-products. Inhaling these fluoro-carbons damages the receptors in our nasal passages that detect scent, and over an extending period of time diminishes the overall abilities of your olfactory senses by wearing them out. This is one of the reasons many people seem to require increasingly stronger-smelling candles (or synthetic air fresheners), etc., to experience any enjoyable aromas at all! Last, but certainly not least, is the indirect cost of burning a fuel like paraffin in your home, which emits black soot that coats your walls, household furnishings and curtains, and least desirably, your lungs and skin. It is a proven fact that paraffin, with its associated synthetic scents and other additives, causes headaches, allergic reactions and difficulties with sinuses and lungs. Anyone with respiratory problems should not burn paraffin candles, nor should those that want to prevent said problems. I hope this sheds some light (ha!) on the perils of paraffin to your health, home and environment. Now let me introduce you to beeswax and the incredible properties it has to offer. Beloved Beeswax Burning beeswax candles is better for you and the environment for so many reasons. First, burning beeswax produces negative ions, which benefit us and the air we breathe by attracting pollutants, in much the same way that a magnet attracts iron fillings. Negative ions attach to positively charged ions that hold onto dust, dander, molds and other air borne contaminants. Once attached, the positive ions are weighed down and this drops both the ions and the contaminants to the ground to be swept up or vacuumed away. Bottom line: burning beeswax will actually clean your air. Beeswax candles are the best choice for the environment since the material used is 100% renewable, and in its native, raw state does not require bleaching or hydrogenation. The production of paraffin (a non-renewable resource), and even soy and palm waxes, involves chemical intervention to modify the raw material into a wax form and then into a candle. This means that beeswax is a better choice for the environment, since its processing is minimal, does not require chemicals, and the end product is completely biodegradable. You can burn beeswax in an unventilated room without fear of pollution. In fact, many people report that burning a candle in the bedroom for 30 minutes or so before falling asleep produces a more restful sleep. Beeswax is hypo-allergenic, benefits those with environmental allergies, sensitivities, and even asthma. To keep your air as clean as possible, just remember to trim your wicks before each use, and extinguish the candle by submerging the wick in its own wax pool instead of blowing it out, as both these measures prevent smoke. Lastly, the quality of the golden light given off by beeswax candles is unsurpassed by its paraffin counterparts. Because of the high melting point of the wax, beeswax burns stronger and brighter than paraffin, in addition to emitting the same spectrum of light as the sun — how amazing is that! The Overall Cost So to answer my friends question: while the initial cost may seem higher than paraffin candles, beeswax burns for much longer – two to five times the burn time of other candles. Beeswax has a much higher melting point than paraffin – in fact, the highest melting point of any wax, so it burns far more slowly. Costing only pennies an hour to burn, beeswax is much more economical than paraffin over time. You can purchase beeswax candles at farmers markets, health food stores and of course online. The candles in this post are from The Beeswax Co., an American company committed to tradition and quality, they ship internationally, and I highly recommend them. Wherever you choose to purchase your candles, beware of imitations! Look for 100% pure cappings beeswax, which is the wax that comes from the seal around each cell in the honeycomb. Some companies will cut their beeswax with paraffin, palm or soy waxes and still call them beeswax candles, so read the labels. Also, make sure the wick is made of a natural fiber (like cotton or hemp) and that it doesnt contain a metal wire (which can sometimes contain lead), and that there arent any artificial scents or chemical colours added. Pure beeswax should smell like honey, and have a natural, golden hue. Burn, baby. Burn! The post Burn the Best: Beeswax Candles appeared first on My New Roots.

Classic Carrot Cake

February 25 2021 Isa Chandra Moskowitz 

Classic Carrot Cake Makes 1 9×13 sheet cake or 9-inch round cake Photo By VK Rees It’s almost carrot cake season! Or, maybe if we make a bunch of carrot cake, spring will come early? This is a very classic recipe for the most beloved of desserts. Walnuts, raisins, plenty of spice and, of course, a generous amount of shredded carrot. Olive oil gives the cake a surprisingly buttery flavor that isnt too heavy. The frosting is thick and lemony and lets all of the flavors really shine. It makes a great layer cake, but its pretty awesome as sheet cake, too. Just pick your poison! This recipe is from The Superfun Times Vegan Holiday Cookbook! What a great cookbook. Ingredients For the Cake: 2 cups all-purpose flour 1 tablespoon ground cinnamon 1 teaspoon ground ginger 1/­­2 teaspoon ground nutmeg 1 teaspoon baking soda 1 teaspoon baking powder 1/­­2 teaspoon salt 1 1/­­2 cups granulated sugar 3/­­4 cups unsweetened vegan milk 1/­­2 cup olive oil 1/­­2 cup unsweetened applesauce 2 tablespoons ground flax seeds 2 teaspoons pure vanilla extract 3 cups shredded carrots  1 cup coarsely chopped walnuts 1 cup raisins For the Crumb Topping: 3 cups powdered sugar 1/­­2 cup refined coconut oil 2 tablespoons lemon juice 2 tablespoons unsweetened vegan milk 1/­­2 teaspoon pure vanilla extract pinch salt 3 tablespoons refined coconut oil, melted For garnish: 3 tablespoons shredded coconut or additional chopped walnuts Directions Preheat oven to 350 F. Lightly grease a 9×13 inch or two 9-inch round  baking pans. Sift flour, cinnamon, ginger, nutmeg, baking soda and baking powder and salt into a large mixing bowl.  Beat together milk and flax in a large mixing bowl until frothy. Blend in the olive oil, applesauce and vanilla until well combined.  Add the dry ingredients to the wet ingredients and mix until no large lumps remain. Fold in carrots, walnuts and raisins.  Pour batter into the prepared pan(s) and bake for 40 to 45 minutes in a sheet pan or 32 to 35 minutes in cake pans, or until a knife inserted in the middle comes out clean. Transfer to a cooling rack to cool completely before frosting.  Make the frosting: Melt coconut oil in a medium mixing bowl. Add powdered sugar, juice and salt and blend with a hand mixer on low speed until incorporated. Turn mixer to medium-high speed and continue to blend until smooth. Chill for 30 minutes.  Remove from refrigerator and whip on medium-high speed with mixer until light and fluffy.  For sheet cake: Using a spatula, or spoon, spread icing over cake. Sprinkle with coconut. Cut into squares and serve.  For layer cake: Using a spatula or spoon, frost top of one cake with half the icing. Add the second cake to the top and frost with the rest of the icing. Sprinkle with coconut. Cut into wedges and serve.

Spicy Black Bean and Sweet Potato Soup

February 24 2021 Golubka Kitchen 

Spicy Black Bean and Sweet Potato Soup It’s still very much soup season over here. We’ve gotten more snow in the past month than we’ve had all winter, and having some soup simmering away on the stove while it’s snowing is just the best. This spicy black bean and sweet potato one is both creamy and chunky, since we blend some of the ingredients up and leave other ones whole. Texturally varied soups like that are my favorite. The savoriness of the black beans and onions in the soup interacts really well with the warming spices, and the subtle sweetness of the (sweet) potato. As always, simple soups like this do really well with toppings to elevate both flavor and appearance. In this case, cilantro, quick pickled radishes or onions, avocado, yogurt/­­cashew crema, and toasted pumpkin seeds are all great topping options to consider. Hope you’ll give this soup a try! Spicy Black Bean and Sweet Potato Soup   Print Serves: 4-6 Ingredients 2 15 oz cans (3 cups) black beans, drained, divided 1 bunch cilantro, stems and leaves roughly separated 1 chipotle in adobo + 1 tablespoon adobo sauce (from the same can) juice from 2 limes, divided sea salt avocado oil or other cooking oil of choice 1 large yellow onion, diced 2 teaspoons ground cumin 2 teaspoons ground coriander ½ teaspoon smoked paprika 5 garlic cloves, minced 1 medium-large sweet potato (about 1 lb), sliced into ½ thick quarter rounds a few handfuls baby spinach topping suggestions/­­ideas cilantro leaves quick pickled radishes or red onions avocado yogurt or cashew crema toasted pumpkin seeds Instructions In an upright blender, combine 1 can of beans, cilantro stems, chipotle in adobo and adobo sauce, juice from 1 lime, a pinch of salt, and 1½ cups of water. Blend until smooth and set aside for now. Heat a large pot over medium heat and add enough oil to generously coat the bottom. Add the onion, cumin, coriander, paprika, and a pinch of salt. Saute until the onion is soft and translucent, about 7 minutes. Add the garlic and stir around for another 30 seconds, until fragrant. Add the sweet potato and the remaining can of black beans, stir to coat in the spices. Add the blended black bean mixture to the pot, along with 2 more cups of water, and plenty more salt to taste, to season the soup. Mix and bring to a simmer. Simmer, covered, for 25-30 minutes, until the sweet potato is cooked through. Turn off the heat, wilt in the spinach and add the juice of 1 remaining lime. Taste for salt and adjust if needed. Serve the soup warm, garnished with cilantro leaves, pickled radishes/­­onions, avocado, and/­­or yogurt or cashew crema. Notes -Chipotle in adobo sauce can be found in most grocery stores in the U.S. near the canned beans or in international sections. Its such a great, flavor building ingredient, thats definitely worth seeking out. -Our recipes for quick pickled radishes and quick pickled red onions are linked within the recipe. Both make for a delicious accompaniment to this soup. 3.5.3226 The post Spicy Black Bean and Sweet Potato Soup appeared first on Golubka Kitchen.

Vegan Baked Lamington Donuts & Donut Holes

February 21 2021 Vegan Richa 

Vegan Baked Lamington Donuts & Donut HolesIf you love Lamingtons but find them fuzzy to make, try these easy Vegan Lamington Donuts and Donut Holes instead. They’re simple to make, baked, covered with chocolate and coconut, filled with raspberry jam and bake up in just 15 minutes. Coming at you with a fun alternative to a traditional lamington! Vegan Lamington Donuts! You could call these a lazy cooks Lamington – because they are well easier to make than the original. These vegan donut holes have all the hallmarks of the Aussie dessert classic; A fluffy cakey donut filled with jam, then covered in chocolate and finally rolled in coconut. All the flavor of a lamington, but without the fuss and bother. Theres much debate between Australians as to whether a lamington should contain jam or not. My focus for these donuts is on taste, not tradition. I mean, what’s not to love about the combination of tart raspberry jam, chocolate, and coconut. Imagine a fresh, fluffy, perfectly cooked doughnut hole, filled with still warm raspberry jam and dipped in a rich vegan chocolate glaze, then tossed in shredded coconut. Trsut me, these are seriously good. I give you two options here! I know that not everyone has a donut baking tray, so you will be happy to lear that a mini muffin tray or a mini bundt cake tin can be used instead. Maybe even a cake pop tin. You can make these Glutenfree by using my Glutenfree Vegan Vanilla donuts recipe MORE VEGAN DONUTS AND MUFFINS RECIPES FROM THE BLOG - Pumpkin Donuts - Spiced Sweet Potato Doughnuts with Cinnamon sugar SF - Gluten-free Lemon Donuts - Pumpkin Cream Cheese Muffins - Classic Donuts. - Glutenfree Vegan Vanilla donuts  - Turmeric Carrot Muffins Continue reading: Vegan Baked Lamington Donuts & Donut HolesThe post Vegan Baked Lamington Donuts & Donut Holes appeared first on Vegan Richa.


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