mango - vegetarian recipes

Try it! You will enjoy it!

Cheesy Vegetables Bagels

Capsicum masala recipe | shimla mirch ki sabji | capsicum curry recipe

Healthier You Series: Go Meatless with Delicious Diabetes-Friendly Recipes from Chef Ronaldo Linares

Crispy Tofu with Asian Sauce










mango vegetarian recipes

Quinoa, Mango, Jicama Salad

before yesterday Meatless Monday 

This recipe comes to us from Chef Ronaldo Linares and is featured in his cookbook Chef Ronaldo’s Sabores de Cuba: Diabetes-Friendly Traditional and Nueva Cubano Cuisine . Chef Ronaldo says this about the recipe: “You get a great balance of protein, fat, and carbs in this tasty recipe. Being a mango lover this recipe allows me to enjoy it in a different way. The crunch of the jicama, the nutty flavor from the quinoa, and the fresh herbs add the perfect touch. This is also a great meal prep salad, bring to work in a mason jar, put the dressing in a separate container, and when ready mix everything up. For me it;s about keeping it simple and maximizing the flavors.” Serves 6 - For the quinoa - 1 cup quinoa - 1 1/­­2 cups water - 1/­­4 teaspoon avocado oil - 1/­­4 teaspoon kosher salt   - For the salad - 1 cup jicama, peeled and cut into 1/­­4- - inch cubes - 1/­­4 cup thinly sliced red onion - 3 ounces mango, peeled and cubed - 3 radishes, cut into thin rounds - 1 tablespoon finely chopped cilantro - 1/­­4 teaspoon cracked black pepper - 1 tablespoon lime juice - 1/­­4 teaspoon chili powder - 1/­­4 teaspoon avocado oil   Rinse quinoa with cold water in a colander. Add quinoa, water, oil, and salt to a rice cooker and cook. This should take about 20 minutes. Once the quinoa is done, fluff it with a fork and spread it onto a baking sheet to cool. Set aside. Once quinoa has cooled, transfer it to a large bowl. Add jicama, onion, mango,radishes, cilantro, and pepper. Toss gently to incorporate. Set aside. In a small bowl, add lime juice, chili powder, and avocado oil, and whisk together for about 30 seconds to create a light flavorful dressing. Add dressing to the bowl with all the ingredients and mix together gently so the dressing is fully incorporated with the salad ingredients. The post Quinoa, Mango, Jicama Salad appeared first on Meatless Monday.

Healthier You Series: Go Meatless with Delicious Diabetes-Friendly Recipes from Chef Ronaldo Linares

before yesterday Meatless Monday 

Healthier You Series: Go Meatless with Delicious Diabetes-Friendly Recipes from Chef Ronaldo LinaresStart smart eating habits on Mondays for a happier and healthier you! Did you know increasing your consumption of plant-based foods and decreasing red meat could help you lower the risk of type 2 diabetes in the long term? Find out more! Photo credit: Kelly Campbell Photography This week we catch up with Chef Ronaldo Linares , a leading expert on healthy Latino cooking who is helping his community fight diabetes in a big way, with food. Known for creating modern recipes from ancient flavors, he recently published Chef Ronaldos Sabores De Cuba , where you can find close to 100 diabetes-friendly recipes using Latin flavors. The cookbook meets the dietary guidelines of the American Diabetes Association, plus its bilingual! Heres Chef Ronaldos advice for keeping it sabroso y sano (flavorful and healthy): 1) What are some of your most popular tips for making dishes diabetes-friendly? Mother Earth gives us a lot! We only have to educate ourselves about food to make delicious diabetic-friendly dishes. Here are my suggestions: o Simplicity is key. o Stick to three main ingredients. o Choose ingredients that are high in fiber, low in sugar, and contain healthy fats. o Mix up the spices to avoid using too much salt, i.e. consider adding fresh herbs to the mix! 2) Why is it important to reduce the amount of meat you eat in your diet? Thats a great question. By eating less red meat and more plant-based foods, you could lower your risk of developing type 2 diabetes. Reducing your consumption of red meat can also reduce your intake of cholesterol, a change that can help heart health. This means if you are at risk of developing type 2 diabetes or heart disease, by eating more whole grains, vegetables and fruits, and less red meat, you could lower your risk of developing these diseases. 3) Whats your favorite Meatless Monday dish?  Quinoa Mango Jicama Salad! You get a great balance of protein, fat, and carbs in this tasty recipe. The crunch of the jicama, the nutty flavor from the quinoa, and the fresh herbs all add the perfect touch. This is also a great meal prep salad: Make the salad at home and bring it to work, put the dressing in a separate container, and when youre ready, mix everything up and enjoy! For me, its about keeping it simple and maximizing the flavors. 4) Whats your favorite plant-based protein and why? My top choice has to be quinoa! The possibilities are endless. From quick soups and bowls to stir-fries, its such a versatile, diabetic-friendly, and plant-based protein. One cup of cooked quinoa has 8 grams of protein and is rich in nutrients, iron, and fiber. You could make a big batch on Sunday and eat it throughout the week. 5) What is the number one piece of advice you give people who are starting a new healthy diet and lifestyle? Be patient. Eating plant-based foods comes with a whole bag of new benefits like weight loss, physical transformation, and maybe feeling better, too! Enjoy the journey, TOMA! Use Mondays to make positive change in your life that will do you a world of good. Meatless Monday is a global movement followed by millions who choose not to eat meat one day a week for their health and the health of the planet. Help spread the word about the many health benefits of Meatless Monday, such as reducing the risk of type 2 diabetes. Download our fun and shareable free graphic: Find us on Facebook, Twitter, Pinterest, or Instagram! The post Healthier You Series: Go Meatless with Delicious Diabetes-Friendly Recipes from Chef Ronaldo Linares appeared first on Meatless Monday.

How To Make Banana Fruit Leather (without a dehydrator!)

January 11 2019 Oh My Veggies 

So I’ve made Raspberry Peach Fruit Leather. And then I made Mango Fruit Roll-Ups. But I’m not going to rest on my delicious fruit snack laurels! No! I’ve been floating around ideas and trying to think of something that would work during winter and then it hit me: banana fruit leather. So I made it and it was good. And then I made it again and it was still good. Good enough to share, in fact. Here’s how to make banana fruit leather without a dehydrator: Before you start, you will need 4 ripe bananas. You’ll need to pre-heat your oven to 175?F and spray a rimmed baking sheet with cooking spray. (Don’t spray on too much–you don’t want oily banana fruit leather.) Peel your bananas and cut them into large chunks. Now you need to puree your bananas. I like using an immersion blender, but a food processor or regular blender is fine. Make sure there are no large banana pieces. It needs to be smooth! Try not to eat the puree. It’s delicious! It’s almost like banana pudding. (Okay, not really. But I try to convince myself it is.) Pour the puree onto your greased baking sheet. Hopefully […]

Dal Pakwan Chaat

January 5 2019 Manjula's kitchen 

Dal Pakwan Chaat (adsbygoogle = window.adsbygoogle || []).push({}); Dal Pakwan Chaat This recipe is a little twist to an authentic breakfast delicacy in Sindhi homes. This style of serving makes this dish perfect for a gathering. I was inspired to do this recipe from when this was served to me in Jaipur while I was visiting my daughter-in-law family. For Pakwan - 1 cup all-purpose flour (maida, plain flour) - 1/­­4 cup fine sooji (samolina) - 2 Tbsp oil - 1/­­4 tsp salt - 1/­­4 tsp cumin seeds (jeera) For Dal - 3/­­4 cup chana dal (bengal gram) - 2 Tbsp oil - 1 tsp cumin seeds (jeera) - 1/­­2 tsp salt - 1/­­2 tsp turmeric (haldi) - 1 Tbsp ginger chopped - 1 green chili chopped - 1/­­4 tsp black pepper - 1/­­4 tsp garam masala - 1/­­2 tsp mango powder (amchoor) For Garnishing - 1/­­4 cup tamarind chutney (check the recipe on my web site) - 1/­­2 cup cucumber chopped in small pieces Pakwan, Crispy This Puries -  Crisp Puries known as Pakwan: Mix flour, sooji, salt, cumin seeds, and oil. Add enough water to make firm dough. Knead the dough well. Set the dough aside and let it sit for at least 15 minutes or longer. - Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface. - Prick the rolled dough all over with a fork. This will limit puries from puffing and make them crisp. Cut them in 6 pieces giving them in triangle shape. - Heat the oil in a frying pan over medium heat. The frying pan should have at about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly. - Fry few triangles at time not crowding them. Fry until both sides are a light golden-brown. Transfer triangles over paper towel, it will absorb the extra oil. For Dal -  Wash and soak chana dal for at least 2 hours in 3 cups of water. - Drain the water, heat the oil in pressure cooker over medium heat, when oil is moderately hot add cumin seeds. As seeds crack add dal, 2 cups of water, salt, turmeric, green chili, and ginger, close the cooker and cook over medium high heat. - As the pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes. Turn off the heat and wait until steam has stopped before opening the pressure cooker. - Dal should be soft well-cooked but not mushy. Add black pepper, mango powder and garam masala, mix it well. Dal should be thick in consistency. Serving Suggestion -  Serve pakwan with hot dal with drizzle of tamarind chutney, topping with cucumber. Cucumber gives them nice crunch. Notes:  After the triangle chips cool to room temperature they should be crisp. Chips can be stored in airtight container for 1 month. The post Dal Pakwan Chaat appeared first on Manjula's Kitchen.

Smoky Chickpea Salad with Mango and Avocado

October 9 2018 Robin Robertson's Global Vegan Kitchen 

Smoky Chickpea Salad with Mango and AvocadoToday is publication day for One-Dish Vegan Revised and Expanded Edition! To celebrate, I’m sharing my recipe for Smoky Chickpea Salad with Mango and Avocado from the book. Roasted chickpeas were a favorite snack of my grandmother, who first introduced me to the savory, protein-rich treat many years ago. These days you can find spin-offs of classic roasted chickpeas that feature various spice blends and sauces from curry to tamari. This one takes a smoky route. Once roasted, the chickpeas take on a lovely mahogany color and a deep smoky flavor that complements the other salad components. The luscious mango dressing can be made with your choice of Dijon mustard or sriracha sauce. Smoky Chickpea Salad with Mango and Avocado Roasted chickpeas were a favorite snack of my grandmother, who first introduced me to the savory, protein-rich treat many years ago. These days you can find spin-offs of classic roasted chickpeas that feature various spice blends and sauces from curry to tamari. This one takes a smoky route. Once roasted, the chickpeas take on a lovely mahogany color and a deep smoky flavor that complements the other salad components. The luscious mango dressing can be made with your choice of Dijon mustard or sriracha sauce. Smoky Chickpeas: - 1 tablespoon (15 ml) pure maple syrup - 1 tablespoon (15 ml) wheat-free tamari - 2 teaspoons liquid smoke - 2 teaspoons olive oil - 1 teaspoon nutritional yeast - 1 teaspoon smoked paprika -  1/­­2 teaspoon onion powder -  1/­­4 teaspoon freshly ground - black pepper -  1/­­4 teaspoon salt - 1 1/­­2 cups (246 g) cooked chickpeas or 1 can (15.5 ounces, or 440 g) of chick-peas, rinsed and drained Dressing: - 1 small mango pitted, peeled, and chopped - 3 tablespoons (45 ml) freshly squeezed lime juice - 1 to 2 tablespoons pure maple syrup - 2 teaspoons Dijon mustard or 1/­­2 teaspoon sriracha sauce -  1/­­2 teaspoon liquid smoke - Salt and freshly ground black pepper Salad: - 8 ounces (225 g) spinach or watercress (or a combination), thick stems removed - 1 ripe mango - 1 ripe Hass avocado - For the smoky chickpeas: Preheat the oven to 375°F (190°C, or gas mark 5). Line a shallow baking dish with parchment paper or spray it with nonstick cooking spray. - Place all of the chickpea ingredients in a bowl and toss to combine and coat the chickpeas. Transfer the chickpeas to the prepared baking dish and spread them out in a single layer. Bake for 30 minutes, stirring once about halfway through. The chickpeas should be lightly browned and nicely glazed. The chickpeas can be made in advance of the salad, if desired. Store in a tightly sealed container in the refrigerator for up to 3 days. - For the dressing: Combine the chopped mango, lime juice, agave, mustard, and liquid smoke in a high-speed blender or food processor. Blend until smooth, adding 1 to 3 tablespoons (15 to 45 ml) of water as needed to achieve the desired consistency. Season lightly with salt and pepper, blend again, and then taste and adjust the seasonings if needed. - For the salad: Place the greens in a large salad bowl or mound onto individual plates. Top with the chickpeas. Pit, peel, and dice the mango and avocado or use a small melon baller to scoop them into balls and then add them to the watercress and chickpeas. Drizzle the dressing onto the salad or serve the dressing on the side. From One-Dish Vegan by Robin Robertson (C) 2018 Quarto Publishing Group USA Inc. Used with permission   The post Smoky Chickpea Salad with Mango and Avocado appeared first on Robin Robertson.

Pulled Jackfruit Sandwiches – Vegan Pulled “Pork”

October 1 2018 Vegan Richa 

Pulled Jackfruit Sandwiches – Vegan Pulled “Pork”Easy Pulled Jackfruit Sandwiches. Shredded Jackfruit seasoned with bbq seasoning and bbq sauce, baked and served with slaw. 6 Ingredient Vegan Pulled Pork. Nutfree Recipe. Can be gluten-free soy-free Unripe Jackfruit, a huge fruit commonly found in tropical climates, has a string like shreddable texture which works great in some applications to make vegan version of meaty meals. It is often used to make a pulled “pork” to fill up sandwiches or tacos.  While trying out my soycurl mango bbq tacos, I felt that this short method of directly baking works out best for me. No additional pans, no additional kitchen standing time! Just shred, mix bbq sauce + seasoning, spread and bake. And done! It cannot be simpler than that! Change it up with different seasonings such as a mix of bbq and cajun, jamaican jerk, taco seasoning etc. This slaw is a basic one with some vegan mayo, pepper, vinegar and sweetener. Make a double helping of the jackfruit and add to sandwiches, tacos or wraps!Continue reading: Pulled Jackfruit Sandwiches – Vegan Pulled “Pork”The post Pulled Jackfruit Sandwiches – Vegan Pulled “Pork” appeared first on Vegan Richa.

ETHIOPIA vegan cookbook on Kickstarter

August 29 2018 The Lotus and the Artichoke 

ETHIOPIA vegan cookbook on KickstarterThe Lotus and the Artichoke – ETHIOPIA just launched on Kickstarter! watch the video: PRE-ORDER the ETHIOPIA vegan cookbook: http:/­­/­­kck.st/­­2NrnNXl This year I traveled to Ethiopia in the weeks before Easter - one of several special times of fasting, when the majority of the country eats entirely vegan! I explored the central cities, traveled overland to the north, went trekking in the highlands and stayed with families in remote villages. As with all my travels and culinary research, I am extremely grateful for the privilege to learn, share & exchange, and be guided & supported by many families and professional cooks who invited me in their kitchens and shared amazing meals with me. Since returning to Berlin, I’ve been cooking Ethiopian and Eritrean food practically non-stop, recreating recipes and dishes, constantly inviting friends and guests to my cooking studio for lunch and dinner parties. Abebech showing me traditional village cooking in the Ethiopian Highlands. Making Injera for the first time in Ethiopia The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. As with my previous 5 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. The Lotus and the Artichoke is the ultimate combination of my passions: art, travel, vegan cooking, and photography. The ETHIOPIA Cookbook at a glance: - My 6th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 140 pages with 70+ recipes and over 60 full-page color photos - Personal stories, art, and recipes inspired by my travels and culinary adventures in East Africa - Also based on experiences with international communities of Europe (London, Paris, and Berlin) and North America (Philadelphia, New York, and Washington D.C.) and over 25 years of vegan cooking - Ethiopian & Eritrean classics, familiar restaurant & family favourites, delicious delights, wonders & surprises, and creative culinary experiments - Discover new flavors, tasty spices, and cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Doro Wat – spicy seitan stew Spinach Dinach Butecha – Chickpea “Egg” Salad Minchet Abish – spicy soy mince & walnuts Duba Wot – pumpkin stew Shimbra Asa – chickpea “fish” Asa (Jackfruit) Tibs Fosolia – green beans & carrots Pizza Lalibela Ingudai Tibs – spicy mushrooms Shepherd’s Pie – lentil filling & mashed potato topping Ambasha – sweet bread Recipes in The Lotus and the Artichoke – ETHIOPIA - Traditional Berbere spice mix (simple + advanced) - Nitir Qibe – spiced butter/­­oil - Mitmita – extra hot spice mix - Yewot Qimen – black pepper spice mix - Shiro – chickpea/­­bean spice mix - Data (Yekarya Delleh) – roasted chili, garlic, onion & herb sauce - Traditional Injera – Ethiopian sourdough crepe - Quick Injera - Ambasha - sweet raisin bread - Doro Dabo – baked stuffed bread - Difo Dabo - spiced bread - Pizza Lalibela - with tomato sauce & roasted potato topping - Sambosa – savory pastry with lentil filling - Senig Karia – roasted spicy stuffed chilies - Injera Firfir – traditional flatbread with spicy tomato sauce - Yesuf Fitfit – chopped injera & lemon sunflower seed dressing - Kita (Injekita) – sweet breakfast flatbread & jam - Chornake /­­ Pasty – fried bread - Genfo – roasted wheat & barley porridge - Selata - super simple salad - Selata Delux - with mango, dates, avocado mixed greens & lentils - Butecha - chickpea “egg” salad - Selata Timtim - tomato salad - Selata Dinich - potato salad - Selata Bekarot - carrot salad - Telba - roasted flax dressing - Shiro Wot - chickpea puree - Misir Wot – red lentils - Doro Wot – spicy seitan - Soy Tibs - spicy soymeat strips - Ingudai Wot - spicy mushrooms - Bamia - spicy okra - Minchet Abish - spicy soy mince & walnuts - Shimbra Asa – spicy chickpea “fish” - Kik Alicha – yellow lentils - Atakilt Alicha – cabbage, carrots & potatoes - Keysir - beet root - Duba Alicha - pumpkin stew - Tikr Gomen - greens with garlic - Spinach Dinich - spinach & roasted potatoes - Fosolia – green beans & carrots - Asa Tibs – lemon pepper jackfruit fritters - Tofu Alicha - batter fried tofu in mild garlic & onion sauce - Ingudai Alicha – mushrooms w/­­ creamy cashew, lemon, pepper, thyme, parsley - Peppers & Potatoes - garlic ginger stir-fry - Inkulal Firfir – spicy tofu scramble & tomatoes - Ful – fava beans - Ayib – cottage cheese - Bedergan – roasted eggplant - Vegetable Lentil Soup - Vegetable Pasta – spaghetti with mixed chopped vegetables - Macaroni Firfir – noodles with garlic onion tomato sauce on injera - Shepherd’s Pie – lentil filling & mashed potato topping - Ethiopian Mashed Potatoes - Traditional Coffee Ceremony - Spiced Black Tea - Roiboos tea with lemon, ginger &cardamon - Mango Moringa Banana Smoothie - Injera w/­­ dates - Banana Bread - Fasting Muffins - Rooibos Tea Ice Cream Video: Justin P. Moore Music: Nils Kercher Nanfulle from Ancient Intimations (live) (C)2016 Ancient Pulse Music PRE-ORDER the ETHIOPIA vegan cookbook: http:/­­/­­kck.st/­­2NrnNXl The post ETHIOPIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Aloo Palak Paratha (Flatbread with Potato and Spinach stuffing)

July 22 2018 Manjula's kitchen 

Aloo Palak Paratha (Flatbread with Potato and Spinach stuffing) (adsbygoogle = window.adsbygoogle || []).push({}); Aloo Palak Paratha (Bread with Potato and Spinach Stuffing) Aloo Palak Ka Paratha, a flat bread with a potato spinach stuffing. This paratha is a perfect breakfast treat for the family and friends. Aloo Palak ka Paratha also makes a good lunch box meal to take to work or school. My favorite way to serve Aloo Palak Ka Paratha, with yogurt, or Tomato chutney. For Dough - 1 cup whole wheat flour (Chapati ka atta) - 2 tsp oil (canola oil or vegetable oil) - 1/­­4 tsp salt - 1/­­3 cup water (use as needed) Filling - 1 cup mashed potatoes (boiled peeled and roughly mashed ) - 1 cup spinach finely chopped - 1/­­2 tsp cumin seeds (jeera) - 1/­­2 tsp mango powder (aamchoor) - 1/­­4 tsp salt - 1/­­2 tsp chili flakes - 1/­­4 tsp garam masala Also Need - 1/­­4 cup whole wheat flour for rolling the paratha - 2 Tbsp oil for cooking the paratha Tips - Potatoes should not be over cooked, they should be tender, if potatoes are over cooks they absorbed extra water that will make the filling very moist and difficult to roll. - Before chopping the spinach remove all the stems wash and pat dry. - If filling is too moist mix 1-2 tablespoons besan. Making Dough -  Mix flour salt and oil add water as needed to make soft dough. Knead the dough well on a lightly oiled surface, dough should be soft but not sticking to your fingers. Cover the dough with a damp cloth and set aside for at least 15 minutes. Making Filling - Mashed potato should be at room temperature, mix all the ingredients for filling together and mix it well. Taste the filling and adjust the salt pepper to taste. Making Paratha Divide the dough into four equal parts and form into balls. Divide the aloo palak filling into four parts filling should be about the same size as dough balls. - Roll dough ball into a 3 circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all four balls. Let the filled balls settle three to four minutes. Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. - Press the filled ball lightly on dry whole wheat flour from both sides.Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the ball on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour. - Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots. - After few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas. -  Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy. - 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 three to four days or frozen for up to a month. Re-heat using a skillet or oven.   The post Aloo Palak Paratha (Flatbread with Potato and Spinach stuffing) appeared first on Manjula's Kitchen.

Meatless Monday Bloggers Show What They “Can Do” with Goya Products!

January 8 2018 Meatless Monday 

Meatless Monday Bloggers Show What They “Can Do” with Goya Products!Meatless Monday supports Goyas Can Do program, which donates food to Feed America every time someone purchases Goya products in stores. Since so many of Goyas products are vegetarian and packed with protein, food bloggers accepted the challenge to come up with meat-free recipes for Meatless Monday using Goyas featured Can Do products. Here are some of our favorite contributions from last year! Mango & Tomato: Vegan Laska with Zucchini, Peppers and Mushrooms Robin Asbell: Jamaican Rice and Gullah Peas C It Nutritionally: 5-Ingredient Curried Butternut Squash Soup Healing Tomato: Vegan Dumplings Soup with Pigeon Peas MomStart: Coconut Milk Veggie Curry Analidas Ethnic Spoon: Indonesian Coconut Turmeric Rice with Cashews Confessions of a Mother Runner: Spicy Thai Noodle Soup Life Currents: White Bean and Sweet Potato Taco Filling Show Me the Yummy: Roasted Carrot Soup Two Classy Chics: Creamy Cauliflower and Potato Soup Freckled Italian: Coconut Rice and Beans Dini Delivers: Coco Dalal Week99er: Double Chocolate Coconut Cupcakes with Coconut Creme Frosting Jersey Family Fun: Coconut Rice Bowls Food in Jars: Coconut and Cracked Brown Rice Pudding Cooking with Julie: Slow Cooker Red Lentil Coconut Curry Soup Make sure to follow Meatless Monday on social media to find out the next Goya Can Do featured product and to watch our live cooking demos with Goya! The post Meatless Monday Bloggers Show What They “Can Do” with Goya Products! appeared first on Meatless Monday.

VegReady: A Ready-To-Eat Vegan Meal Delivery Service Coming To Your Plate Soon!

December 21 2017 Happy Cow veggie blog 

We are excited to share VegReady, a vegan meal delivery service. A lot of people want to make a change to a plant-based lifestyle, but give up because they find it too hard. VegReady wants to make that lifestyle easier, and more exciting. VegReady carefully sources ingredients, cooks them to perfection, and delivers meals right to your door. Every meal is ready to eat, and easy to travel with. Great for a busy lifestyle! VegReady meals are always plant-based, non-GMO, and gluten-free. VegReady focuses on healthy ingredients sourced from four regions of the world. Their meals contain perfectly cooked quinoa, sautéed greens and savory vegetables. They are currently running a Kickstarter crowdfunding campaign that will bring these meals to market. With their goal of $25,000, VegReady can further develop their meals to give their customers the best possible vegan experience. Check out their inspiring video here:     By pre-ordering VegReady meals in this early stage you have the opportunity for huge savings. VegReady meals are customizable and come in many flavors such as mango & jalop?no, artichoke & hearts of palm, zucchini, peppers & onion and many more. Using recipes endorsed by doctors and derived from medical studies, their […] The post VegReady: A Ready-To-Eat Vegan Meal Delivery Service Coming To Your Plate Soon! appeared first on The Veggie Blog.

Injera with Cilantro Mango Chutney

September 24 2017 Oh My Veggies 

This spongy Ethiopian injera flatbread is perfect served alongside cozy stews, or as a snack with spicy cilantro mango chutney.

Roasted Eggplant Wedges with Herbed Pistachio Millet

September 13 2017 Golubka Kitchen 

I’m writing from a hotel in Orlando, where we’ve been waiting out hurricane Irma. Man did we dodge the bullet with this one. Our home is on a tiny island off the West Coast of Florida, and originally the storm’s projected path fell right over the island as a very powerful category 4. So powerful that we were getting ready to say goodbye to our house. Due to some extremely fortunate weather circumstances, our home only got hit with a category 1 storm and the island did not flood. There’s no power or cell reception, the streets are a mess, the bridge to the island has a large boat jammed against it, and everything is closed, but we still have a house! Hope everyone is staying as safe as possible this hurricane season. This is an extra cozy, late summer meal that I made last week when we were trying to figure out exactly what to do as the hurricane was approaching. It’s great for weekdays and tastes amazing, even in times of total uncertainty :) Eggplants are at their absolute tastiest right now, so this is a friendly reminder to take advantage of late summer produce while it’s abundant. There’s something about cutting eggplant into large wedges that makes it taste entirely different than roasted halves or whole roasted eggplant. That shape just speaks of comfort, sort of like huge oven fries. Here it’s sprinkled with za’atar and served with delicious and warming herbed pistachio millet, quick pickled onion, as well as a classic, creamy tahini sauce. Hope you’ll give this one a try! P.S. We just heard that our power is back on, so I’m off to pack up and finally go home. Roasted Eggplant Wedges with Herbed Pistachio Millet   Print Serves: 4-6 Ingredients for the quick pickled red onion half of a red onion - thinly sliced apple cider vinegar 1 teaspoon coconut sugar (optional) for the herbed pistachio millet 1 cup millet - soaked in purified water w/­­ a splash of apple cider vinegar 1 tablespoon neutral coconut oil or ghee 1 teaspoon cumin seeds 1½ teaspoons turmeric sea salt - to taste 1 cup mixed chopped herbs like dill, parsley, cilantro, basil, mint ⅓ cup pistachios - chopped for the eggplant wedges 2 medium eggplants - sliced into wedges 1 tablespoon coconut oil sea salt freshly ground black pepper zaatar for the tahini sauce 1/­­4 cup tahini 1 teaspoon maple syrup or honey ½ teaspoon sriracha (optional) pinch of sea salt freshly squeezed juice of 1 lemon 1/­­4 cup purified water Instructions to make the quick pickled red onion Place the sliced onion in a small bowl and generously drizzle it with apple cider vinegar. Add the coconut sugar, if using, and toss to coat. Let marinate while cooking the millet and roasting the eggplants. to make the herbed pistachio millet Drain the millet and thoroughly rinse it in a strainer. Warm the oil over medium heat in a medium pot, add cumin seeds and toast for 1-2 minutes, until fragrant. Add turmeric and stir it around for a minute. Add the millet and toast, stirring, for a few minutes. Add 2 cups of purified water and salt. Increase the heat to a medium high and bring to a boil. Lower the heat and simmer the millet for 15-20 minutes, covered, but stirring occasionally. Let the millet cool a bit and stir in the herbs and pistachios. to roast the eggplant wedges Preheat oven to 400° F (200° C). Prepare a parchment paper-covered baking sheet. Place the eggplant on a the baking sheet. Drizzle with the coconut oil, sprinkle with salt and pepper and mix to coat. Roast for 20 minutes, then flip the wedges and roast for another 15 minutes until soft and golden on both sides. Let cool a bit and sprinkle with zaatar when serving. to make the tahini sauce Combine the tahini, maple syrup, sriracha (if using), salt and lemon juice in a small bowl, mix until smooth. Add water gradually, while mixing, until you achieve a smooth sauce consistency. 3.5.3226 You might also like... Flatbread Pizza Raw Pad Thai with Baby Bok Choy and White Crab Mushrooms Cosmic Sweet Potato Chocolate Truffles Mango Curry with Fennel and Parsnip .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Roasted Eggplant Wedges with Herbed Pistachio Millet appeared first on Golubka Kitchen.

Stuffed Bell Peppers (Stuffed Capsicum)

August 29 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Stuffed Bell Peppers For these mouthwatering Stuffed bell peppers, I decided to make them into rings, which makes it easier and quicker to make. Bell peppers provide a very nice vibrant color to any dish. Stuffed bell peppers are delicious and can be served as appetizers or as a side dish. I hope you enjoy this recipe as much as I enjoy! - 2 bell peppers (capsicum, pahadi mirch) - 2 1/­­2 potatoes (boiled, peeled and roughly mashed) - 1 1/­­2 tsp salt - 1 tsp cumin seeds (jeera) - 3 tsp coriander powder (dhania) - 1/­­2 tsp red chili powder - 1/­­2 tsp mango powder (amchoor) - 1/­­2 tsp garam masala - 1 Tbsp green chili (finely chopped) - 1 Tbsp oil (canola or vegetable) - Add all the spices to mash potatoes to make filling, salt, cumin seeds, coriander powder, red chili powder, mango powder, garam masala, and green chilies. - Cut tops and bottoms of bell peppers; discard seeds and membranes. - Stuffed the bell peppers and slice them in half inch thick, use sharp knife. Depends the size of bell peppers how many slices you will make. - Press them gently to make sure potatoes stays inside the bell pepper rings. - Heat the heavy flat bottom sauce pan on medium heat and generously grease the pan. - Spread the bell pepper rings into skillet, do not overlap. Cover the pan and let it cook for about 1-2 minutes. - Remove the cover and turn the rings gently and press them lightly to ensure potatoes stays into the bell pepper rings. I cover the pan to make sure bell peppers are cooked, make sure they are not mushy. Cook the bell peppers from each side till they are golden brown. Stuffed bell peppers ready to serve. - Stuffed bell peppers are ready, this is a very enjoyable dish, serve them as an appetizers or side dish. I like to serve them with stir-fry cherry tomatoes. Stuffed bell peppers are ready, this is a very enjoyable dish, serve them as an appetizers or side dish. I like to serve them with stir-fry cherry tomatoes. You can also use stuffed bell peppers to make sandwich, I like to use kaiser rolls with lettuce leaves, cheese, and slices of tomatoes. The post Stuffed Bell Peppers (Stuffed Capsicum) appeared first on Manjula's Kitchen.

Falooda,Delicious Dessert Beverage

August 9 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Falooda Falooda is best described as a dessert beverage which is really corn vermicelli. This is a delicious combination of layered Falooda with milk, sweet basil and vanilla ice-cream. I like to serve this with mango. This can be an any-time snack! Falooda is popular with Mumbai road side vendors. This chilled beverage-dessert is the perfect way to cool off in the summer heat. - 2-1/­­2 Cup milk - 3 Tbsp sugar (divided) - 1 Cup fresh mango pulp - 2 Tbsp sweet basil seed (tukmaria, sabza) - 1 oz packet of falooda (falooda ia a corn vermicelli) - 6 scoops vanilla ice-cream - 1/­­2 cup finely chopped mangos (for garnishing) - Boil the milk with 2 tablespoons of sugar for about 15 minutes after milk comes to boil or until till it reduces to about 1-1/­­2 cup. After milk cool off refrigerate, milk should be chill. - Cook the falooda in boiling water, till they are soft! Strain, and chopped them in few pieces and keep aside to cool. Then refrigerator till needed, and it is chilled. - Add about 2 table spoons of sugar to mango pulp or as needed depends on sweetness of mango. Refrigerate the mango pulp and chopped mango, till you are ready to use. - soak the basil seeds/­­ tukmaria in a bowl in about 1/­­4 cup of water making sure seeds are completely submerge. They will soon start to swell and look transparent. Strain and keep aside in a small bowl. - Milk and falooda should be refrigerated till you are ready to use, you can prepare them in advance as they can be refrigerated for 3-4 days. - Time to assemble the falooda, it is layered beverage-desert, take a tall glass first put 2-3 tablespoons of mango pulp, few spoons of falooda, about 2 spoons of baisel seeds, pour about 1/­­4 cup of milk, about 1or 2 scoops of ice-cream, again some falooda and garnish with chopped mango. Enjoy! The post Falooda,Delicious Dessert Beverage appeared first on Manjula's Kitchen.

Aam Ki Launji, Sweet And Sour Mango Chutney

November 4 2018 Manjula's kitchen 

Aam Ki Launji, Sweet And Sour Mango Chutney (adsbygoogle = window.adsbygoogle || []).push({}); Aam Ki Launji, Sweet and Sour Mango Chutney Aam Ki Launji is packed full of flavors, creating a wonderful combination of sweet, spicy, and sour. This can be used as a side dish or as a condiment. My favorite way to serve Aam Ki Launji is with stuffed parathas. This is a quick and easy recipe that adds a lot to your palette! - 2-1/­­2 cup raw cooking mango (cut into byte size pieces, I used 1 mango) - 2 Tbsp oil - 3 dry red chilies (cut into pieces) - 1/­­8 tsp asafetida (hing) - 1/­­4 tsp nigella seeds (kalonji) - 1/­­4 tsp fenugreek seeds (methi dana) - 1 tsp fennel seed (saunf) - 2 tsp coriander powder (dhania) - 1/­­4 tsp turmeric (haldi) - 1/­­2 tsp red chili powder - 1 tsp salt - 3 Tbsp sugar (use as needed) - 1/­­4 cup water -  Heat the oil in a heavy bottom pan, over low heat. When oil is just warm add all the ingredients except sugar, red chilies and asafetida, fennel seeds, nigella seeds, fenugreek seeds, coriander powder, red chili, turmeric, sugar and salt sauté for few seconds. - Add the mango cubes, mix well add about 1/­­4 cup of water mix it well cover the pan. And let it cook on a medium heat for 7-8 minutes, while stirring occasionally. - After mangoes are cooked they are soft and tender add sugar and turn off the heat and cover the pan for few minutes. - Once Aam Ki Launji is cooled, you can refrigerate. For up to a week. Notes For this recipe, raw cooking mango works the best. These mangoes are now available year around in most Indian grocery stores. You may find that sometimes the mangoes have already started ripening and the color is not white when you slice inside, but it will still work. You can also use mangoes that are not ripe enough and too sour to eat for this recipe. If you think that the mango still needs some sourness, add in mango powder. The post Aam Ki Launji, Sweet And Sour Mango Chutney appeared first on Manjula's Kitchen.

One-Dish Vegan Revised and Expanded Edition

October 2 2018 Robin Robertson's Global Vegan Kitchen 

One-Dish Vegan Revised and Expanded EditionMany of you may be familiar with the first edition of One-Dish Vegan that came out over five years ago.  I’m excited to announce the publication of the Revised and Expanded Edition. In it, you will find all of the favorites you’ve come to love, along with 25 all-new recipes, and more for a total of 175 fast and convenient one-dish meals, all beautifully photographed, and ready to get you cooking. The bold and vibrant recipes range from the most popular categories of one-dish dining like stews, chilis, and casseroles, to a host of stove top sautes and stir-fries. You will also enjoy substantial salads, as well as pastas and other noodle-based dishes. Convenience and easy cleanup are key in One-Dish Vegan; not only can each meal be served and enjoyed in a single dish, but most can also be prepared in a single container. Now you can spend more time eating and less time cleaning. The 25 all-new recipes in One-Dish Vegan Revised and Expanded Edition include: - Easy Ramen Bowls - Cheesy Cauliflower Soup - Panzanella Salad with White Beans and Artichokes - Barbecued Jackfruit with Sweet Potatoes and Cauliflower - Jungle Curry - Thai Coconut Rice with Edamame and Asparagus - Vegan Shakshuka - Jackfruit Stroganoff - Millet and Chickpea Curry - One-Pot Sicilian Couscous - Spicy Korean Stir-Fry - Lobster Mushroom Newburg - Vegetable Donburi - Coconut Curry Noodles and Butternut Squash - Black Bean Tortilla Casserole - Layered Brunch Bake - Shepherd’s Pie, Two Ways - Nacho-Chilaquile Bake - Lentil Tourtiere   The recipes in One-Dish Vegan Revised and Expanded Edition are at once homey and adventurous, comforting and surprising. Above all, they demonstrate that it really is possible to get a complete vegan meal into one dish, full of good-for-you nutrients and bright, satisfying flavors. One-Dish Vegan Revised and Expanded Edition will be released on October 9 and is now available for pre-order. The post One-Dish Vegan Revised and Expanded Edition appeared first on Robin Robertson.

Lal Mirch Ka Achar (Red Chili Pickle)

September 2 2018 Manjula's kitchen 

Lal Mirch Ka Achar (Red Chili Pickle) (adsbygoogle = window.adsbygoogle || []).push({}); Lal Mirch Ka Achar, Red Chili Pickle Red Chili Pickle is a delightful way to spice up any meal. Indian meals are generally served with a variety of condiments, of which pickles are the most common. This one is a rather hot and spicy pickle, not for the timid palette by any means. - 10 whole red chili (jalapeno or cayenne) - 3 Tbsp coriander (dhania) - 1-1/­­2 Tbsp fennel seeds (saunf) - 1 tsp fenugreek seed (dana methi) - 1 tsp yellow mustard seeds (peele sarso) - 1 tsp nigella seeds (kalongi) - 1/­­8 tsp asafetida (hing) - 1 tsp mango powder (amchoor) - 1/­­2 tsp turmeric (haldi) - 1 Tbsp salt - 3 Tbsp oil, I prefer mustard oil (can use olive oil) -  Wash and dry the chilies and cut the chilies in 1/­­8-inch pieces. - Combine coriander, fennel, fenugreek seeds, mustard seeds, and nigella seeds roast them over low heat for 1-2 minutes till spices becomes aromatic. Grind coarsely. - Heat the oil on medium heat, after oil is very turn off the heat and let it come to the room temperature. Set aside. - Mix the roasted spices, salt, mango powder, and turmeric to the red chilies, and mix it well. Pour oil over the mixture and mix well. - Keep the pickle in a glass jar. Let the jar sit two days at room temperature or few hours in direct sunlight. Pickle is ready to serve.  Chili Pickle will be good for a week at room temperature or keep in the refrigerator up to one month. Suggestion For a milder pickle, remove the pepper seeds, or sometimes chilies are not hot then add some red chili powder. The post Lal Mirch Ka Achar (Red Chili Pickle) appeared first on Manjula's Kitchen.

Aloo ki Kachori

August 12 2018 Manjula's kitchen 

Aloo ki Kachori (adsbygoogle = window.adsbygoogle || []).push({}); Aloo Ki Kachori (Kachori With Potato Stuffing) Aloo Ki kachori is a delicious, spicy, fried puff bread. Aloo Ki kachori can be part of the main meal or it can even be served for breakfast with a hot cup of chai. This kachori also makes a mouthwatering appetizer that can be served with Green Chutney as chaat. For Dough - 1 cup all-purpose flour (maida, plain flour) - 2 Tbsp sooji (samolina) - 1/­­4 tsp salt - 2 Tbsp oil (canola, vegetable) - 3 drops lemon juice - 1/­­3 cup chilled water (approximately ) For Filling - 1 cup boiled peeled potatoes (roughly mashed) - 1 Tbsp oil (canola, vegetable) - 1/­­2 tsp cumin seeds (jeera) - 1/­­2 tsp red chili powder - 1 tsp coriander powder (dhania) - 1/­­2 tsp mango powder (amchoor) - 1/­­2 tsp salt - 1 Tbsp green chili finely chopped - 2 Tbsp chopped cilantro (hara dhania) To Make Dough -  Mix the flour, sooji, salt, lemon drops and oil. note lemon should be just 3-4 drops, we are not adding to flavor, lemon is added to give the crispness. - Add the chilled water slowly, mixing with your fingers as you pour. - Do not knead the dough. The dough should be soft. - Cover the dough and let it sit for at least fifteen minutes. Make Filling -  Heat the oil in a frying pan on medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. - Add cumin seeds as cumin seeds crack, add all the ingredients, potatoes, red pepper, green chilies, cilantro, and coriander powder, mix it well while stirring the mix keep pressing. - Filling should be not very dry, this should take about 5 minutes. - Stir in garam masala and amchur. Add more salt or amchur according to taste. - Let the filling cool to room temperature, mix it well this should have texture of firm dough. To make Kachoris -  Take the dough and knead it for a minute. Divide the dough in twelve equal parts. - Mash the dough lightly and divide in 12 parts filling should be about same size as dough. - Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker then edges. - Mold the dough into a cup and place filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls. - Let the filled ball sit for three to four minutes before rolling. It helps spreading the filling evenly. - Set the kachoris on a surface with the seams facing up. Using the base of your palm, slowly flatten them into about three inches in diameter, or use the rolling pin roll the kachori with light hand. - Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle and come up very slow without changing the color. - Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. If the kachoris are fried on high heat, they will get soft and will not be crispy. Serve the kachories with cilantro chutney or tamarind chutney. The post Aloo ki Kachori appeared first on Manjula's Kitchen.

Aam ka Panna (Raw Mango Drink)

July 9 2018 Manjula's kitchen 

Aam ka Panna (Raw Mango Drink) (adsbygoogle = window.adsbygoogle || []).push({}); Aam Ka Panna (Raw Green Mango Drink) Aam ka Panna (Raw Green Mango Drink) is a refreshing mango drink that is made from raw green mangoes and some mild spices. This chilled drink is great for hot summer days as it has a very nice cooling effect. - 2 cup raw cooking mango peeled and cubed, - 3/­­4 cup sugar (adjust as needed) - 1/­­2 tsp salt - 1/­­2 tsp black salt - 1 tsp dry roasted cumin seed powder - 1/­­4 tsp black pepper - 1/­­4 cup mint leaves For Serving - Few fresh mint leaves (for garnishing) - 2 cup crushed ice - Peel the mango, slice it into large pieces and remove the seed. - Boil the mango slices in about 2 cups of water until the mango slices are well cooked. It should take about 10 minutes. - After the mango cools off, blend the mango with all the ingredients except use 1/­­2 cup of sugar we will add the sugar as needed. - Add about 2 cups of water, taste the panna and adjust the salt and sugar. Panna should have the consistency of orange juice.  - Serve over ice and use fresh mint leaves as a garnish. The post Aam ka Panna (Raw Mango Drink) appeared first on Manjula's Kitchen.

Favorite New Year Reset Recipes

January 4 2018 Golubka Kitchen 

Favorite New Year Reset Recipes Happy New Year, friends! We wanted to stop by with a round-up of 18 vegan and gluten-free New Year reset-friendly recipes that are vegetable-forward and deeply nourishing, but also satisfying and delicious. We’ve got you covered on healing soups and stews, vibrant mains, energy-boosting breakfasts and snacks, a powerful cold remedy drink, and even a minimally sweetened dessert that still very much tastes like a treat. Wishing you all the health and happiness in 2018 :) No-Recipe Healing Soup (v, gf) One of our most popular recipes of 2017. This is a highly customizable soup, built on a powerful broth made with immunity-friendly ingredients. It’s delicious and warming, but especially helpful to those under the weather or low on energy. Make sure to seek out 100% buckwheat soba noodles to make this recipe gluten-free. Versatile Mung Dal Stew with Healing Spices (v, gf) A deeply nourishing and simple stew recipe, heavily influenced by South Indian cuisine, with a high potential for customization. Brussels Sprout Tomato Stew (v, gf) The ultimate, cozy stew from our Fall Meal Plan, loaded with so many star ingredients of fall/­­winter fare: mushrooms, carrots, garlic and onion, as well as jarred tomatoes, brussels sprouts and lentils. Check out the whole meal plan, too – it has all kinds of other great ideas for a new year reset menu for a whole week. Bright & Grounding Chickpea, Parsnip and Kale Soup (v, gf) A soup that’s both creamy and chunky, full of grounding, winter-appropriate ingredients. Mango Curry with Fennel and Parsnip (v, gf) Mango season is coming soon, and this curry is the perfect way to celebrate the sunny fruit’s arrival. Besides the mango, it’s loaded with all kinds of other nutritious, health-promoting produce like broccoli and fennel. Make sure to seek out 100% buckwheat soba noodles to make this recipe gluten-free. Mung Bean Falafel (v, gf) Mung beans make for a great alternative falafel base. They are incredibly nutritious and affordable, and their cooking time is a lot shorter than that of chickpeas. This falafel is very simple to prepare, and it makes for a perfect component to complete a bright and flavorful veggie bowl. Creamy Millet Polenta with Rainbow Chard and Chickpeas (v, gf) An incredibly savory, alternative polenta recipe made with millet instead of corn. Simple in looks, but surprisingly complex in flavor. Taco Collard Green Rolls (v, gf) All the flavors of a great veggie taco, contained in a collard green roll. A crowd-pleaser through and through. Fennel Marinated Zucchini and Mung Beans (v, gf) If you happen to have access to good zucchini this time of year, try out this light, plant-powered dish. One of my favorites to prepare when I’m feeling sluggish and non-vibrant. Glazed Tofu with Limey Cucumber Noodles and Mango (v, gf) Another great recipe for ushering in mango season. Cucumber noodles are a life-changing discovery, and the glazed tofu technique is our absolute favorite way to prepare tofu. Quick Marinated Beans (v, gf) A great thing to make on the weekend, to have in the fridge throughout the week. These marinated beans are able to transform any salad or bowl into a complete, satisfying meal. Red Cabbage, Blueberry and Apple Sauerkraut (v, gf) Incorporating more fermented foods into your diet is always a great idea, especially during a new year reset. Gut health is everything! If you are up for a home fermentation project, consider making this colorful sauerkraut. Omit the blueberries if you can’t find any this time of year. Sweet Potato Toast, Two Ways (v, gf) Taking a break from grains or bread? Sweet potato toast might be the perfect thing to curb any toast cravings or withdrawals you may be having. It’s also just a really delicious dish in its own right. Immunity-Boosting Beet and Camu Camu Breakfast Bowl (v, gf) Raw beet, avocado, cranberries, camu camu: these are just some of the ingredients in this powerful, immunity-boosting bowl. Makes for a perfectly vibrant breakfast. Quick Blender Pancakes, Three Ways (v, gf) These are truly healthy pancakes, made with nutritious, protein-rich, gluten-free grains, and vibrant veggies. The blender technique makes them very easy to put together, too. Sweet and Savory Energy Bites (What to Do with Leftover Nut Milk Pulp) (v, gf) Having healthy snacks on hand is the key to success, in our opinion. These energy bites are one of our favorite things to make with leftover nut milk pulp, and they make healthy snacking easy and delicious. Almost Savory Raw Chocolate (v, gf) We know that a lot of people take a break from sugar after all that holiday indulgence. This chocolate recipe is a life-saver for any true chocoholics having a hard time with that idea (aka us). You can make it with zero sugar, but still feel like you’ve had your chocolate fix after having a square or two of this stuff. It’s gold! Turmeric, Carrot and Ginger Remedy (v, gf) If you or anyone around you is thinking of getting sick, MAKE THIS! It’s helped us and countless friends of ours fight off colds in their beginning stages. It’s also an invigorating and firey tonic, perfect for any bitter winter day. You might also like... Mango Curry with Fennel and Parsnip Simple Spicy Strawberry Gazpacho Garlic Onion Veggie Dip from Food Loves Writing Spaghetti Squash Mung Bean Lasagna .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Favorite New Year Reset Recipes appeared first on Golubka Kitchen.

Spicy Potato Curry

November 23 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Spicy Potato Curry Spicy Potato Curry is a flavorful side dish. This curry can be served with Roti, Paratha, Puri any way you serve, this taste delicious. - 2 Cup potatoes (boiled and roughly mashed) - 2 Tbsp oil (canola or vegetable) - 1 tsp ginger paste - 1 Tbsp coarsely ground coriander (dhania) - 2 tsp coarsely ground fennel seeds (saunf) - 1/­­2 tsp red chili powder - 1-1/­­2 tsp salt - 1 tsp mango powder (amchoor) - 1 Tbsp ginger (thinly sliced) - 1 Tbsp green chili (thinly sliced into rounds) - Heat the oil in a saucepan over medium heat. Add ginger paste, coriander, fennel seeds, and red chili powder, stir for about 1 minute - Add potatoes and salt mix with spices, lower the heat to low medium, let it cook for about 3 minutes stirring occasionally. - Add about 1-1/­­2 cups of water and mango powder stir and change the heat to medium high. As potatoes come to boil cover the pan and lower the heat to medium low and let it cook for about 4-5 minutes. - Adjust the water in gravy to your liking; gravy will thicken as it will cool. - Turn off the heat and add sliced ginger and green chilies and cover the pan. Serving Suggestions Serve Spicy Potato Curry with Samosa instead of chutney and let your guest says wow! I like to serve this over papdi, mathries, crackers, for that I like to keep gravy thick. The post Spicy Potato Curry appeared first on Manjula's Kitchen.

3 Recipes For Mango Lovers

September 20 2017 Happy Cow veggie blog 

Thriving On Plants has whipped up 3 awesomely easy recipes that are perfect for anyone who loves mangos! Mango Chia Pudding, Mango Cheesecake Tart, and a Mango Sorbet. All refreshing, all healthy, and all delicious — these recipes are sure to please. Here’s how they’re made: Read the full recipes in the video description here. The post 3 Recipes For Mango Lovers appeared first on The Veggie Blog.

Mango Shrikhand (Amrakhand)

September 8 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Mango Shrikhand Mango Shrikhand is a refreshing yogurt based sweet dish. Shrikand with mango makes it a very delicious dessert. This exotic dessert is easy to prepare and Shrikhand is often served with poori. - 3 cup yogurt ((curd or dahi)) - 1 cup mango puree - 1/­­3 cup fine sugar (approx, use as needed) - 1/­­4 tsp crushed cardamom For Garnishing - 1/­­4 cup mango (cut into small pieces) - 1 Tbsp sliced pistachios (pista) - Preparing yogurt - Put a muslin or cheese cloth over a strainer. Pour the yogurt over muslin cloth. Place a bowl underneath the strainer to collect the excess water. - Next gently squeeze the excess water from yogurt. Make sure not to squeeze out the yogurt. - Move the yogurt with strainer and bowl into the refrigerator for at about four hours to drain excess water. Occasionally squeeze the excess water. - Yogurt will become thick in consistency, like a cheese ball. - Add mango pulp, sugar, and cardamom powder to yogurt and mix well till sugar dissolves. - Chill the shrikhand before serving. - Garnish with mango pieces, and pistachios. The post Mango Shrikhand (Amrakhand) appeared first on Manjula's Kitchen.

Vegetable Cheela Rolls, vegetable Wrap

August 22 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Vegetable Cheela Rolls Vegetable Cheela Rolls is a healthy and delicious any-time meal. Cheela Rolls is a treat for people who are vegan and gluten free. Cheela is like a besan dosa, and can be used as a wrap and this cheela wrap with vegetables makes a wholesome meal. Cheela Rolls can be used as a snack and also for good a lunch box meal. For Cheela - 1 cup besan (Gram flour) - 2 Tbsp rice flour - 1 tsp salt - 1/­­2 tsp cumin seeds (jeera) - 3/­­4 cup water (to make batter) - 4 tsp oil For Filling - 3 cup cabbage (thinly sliced) - 1/­­2 cup carrots (shredded) - 1/­­2 cup bell pepper (thinly sliced) - 2 tsp oil (Canola or vegetable oil) - 1/­­2 tsp cumin seeds (jeera) - 1/­­2 tsp mustard seeds (rai) - 2 tsp coriander powder (dhania) - 1/­­4 tsp chili powder - 1/­­2 tsp salt - 1/­­2 tsp sugar - 1 tsp lemon juice - Mix all the dry ingredients together, besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, consistency of Dosa batter. Set aside. - To make the filling: Heat the oil in frying pan over medium high heat. Oil should be moderately hot, add cumin seeds and mustard seeds, as the seeds crack. Add cabbage, carrots, and bell pepper. Stir-fry for about one minutes add all the other ingredients, coriander powder, chili powder, salt, sugar and lemon juice. Stir- fry for about three to four minutes, vegetables should be still crisp. Turn off the heat. - To make the Cheele: Use a heavy skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away. - Pour about 1/­­4 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle. - When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the cheela using a flat spatula. - Press the cheela lightly all around with the spatula to make cheela cook evenly. Turn the cheela and in the center of the cheele put about 1/­­2 cup of stir-fry diagonally and roll it. - Vegetable Cheela Roll is ready to serve. I like to serve this with Mango Pickle or Cilantro Chutney. - Enjoy! In the ingredients, we need about 4 cups total of sliced vegetable (this includes the cabbage, bell pepper, and carrots) Suggestions Use or preferred vegetables and also works good with any leftover vegetables. The post Vegetable Cheela Rolls, vegetable Wrap appeared first on Manjula's Kitchen.

Raspberry Curcuma Nicecream Bowl

August 4 2017 Veganpassion 

Raspberry Curcuma Nicecream Bowl If I have some leftover fruits and I don't get to eat it I'm freezing the fruits. I simply cut it into pieces and put it in a tupperware box. On hot days like today my body tells me: ice cream for breakfast. So I take the fruits out of the freezer and I'm enjoyig a nicecream bowl. Have you ever tried nicecream? I promise: once nicecream, always nicecream ? ?. Makes 2 small bowls. Ingredients: 1,7 oz frozen raspberries 2 frozen ripe bananas 1 frozen mango each 1 small piece of ginger and curcuma 1 pinch cinnamon 2 slices pineapple 2 tbsp. raspberry powder 1 kiwi 1 tbsp. granola some berries for dacoration Blend all frozen fruit in a blender. I recommend a strong blender. Peel ginger and curcuma if necessary then cut them into small pieces and add them to the blender. Also add cinnamon, pineapple and fruit powder and blend again. Fill everything into small bowls and decorate with granola and berries. 


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