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Paneer korma recipe | shahi paneer kurma | how to make paneer korma










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Yellow Split Pea Coconut Breakfast Porridge

November 12 2018 Meatless Monday 

Pulses are eaten for breakfast in many cultures around the world, but its rare to see peas on a breakfast menu in the U.S. This recipe will change that! Savory split yellow peas are paired with rich coconut milk for a satisfying porridge that makes for a great way to start your day. This recipe comes to us from our friends at USA Pulses. Serves 5 - 1 teaspoon mustard seeds (optional) - 1 white or yellow onion, diced - 2 large or 4 small carrots, peeled and diced - 2 teaspoons grated or minced ginger (or 1/­­2 teaspoon ground ginger) - 1 teaspoon turmeric - 1/­­2 teaspoon cumin - 1/­­2 teaspoon coriander - 1/­­2 teaspoon salt - 1/­­4 teaspoon freshly ground black pepper - 1 1/­­2 cups yellow split peas - 4 cups water - 1/­­2 cup coconut milk (canned, not boxed) - 1 tablespoon lime juice   Heat the coconut oil in a Dutch oven or a medium sized pot over medium high heat. Add the mustard seeds, if using, and allow them to cook until they start to pop. Stir in the onion and carrots. Saute the vegetables for 8-10 minutes, or until they’re very soft and the onions are clear, adding a tablespoon or two of water if the vegetables start to stick. Stir in the ginger, turmeric, cumin, coriander, salt, and pepper. Add the split peas and water and bring the mixture to a boil. Reduce the heat to a simmer and cover. Cook for 35-40 minutes, or until the split peas are tender. Check the split peas a few times to stir them and make sure they’re not sticking to the bottom of the pot; if they’re very thick, stir in a half cup of water. Once the split peas are very tender, stir in the coconut milk and lime juice. Check seasoning and adjust salt, pepper, lime juice, and turmeric to taste. Serve with rice and toppings of choice. Leftover porridge will keep for up to 6 days in an airtight container in the fridge. The post Yellow Split Pea Coconut Breakfast Porridge appeared first on Meatless Monday.

Plant-Based Meal Plan Mini: Black Beans, Sweet Potatoes, Harissa

November 7 2018 Golubka Kitchen 

Plant-Based Meal Plan Mini: Black Beans, Sweet Potatoes, Harissa We finally pulled together another meal plan! This ‘mini’ is very simple, seasonally-inspired, and will leave you with a bunch of nourishing food for the week. Everything starts out with a pot of black beans, a batch of roasted sweet potatoes, and a jar of homemade harissa (so easy to make, and such a flavor bomb ingredient!), which will then make their way into three interconnected savory meals and one snack. Ready? Menu - Roasted Sweet Potato and Black Bean Soup - No-Huevos Rancheros - Curried Cauliflower Rice and Beans - Harissa Black Bean Dip *all recipes are vegan and gluten-free, see the recipes for serving sizes Shopping List (Print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan mini. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Add whatever other ingredients you’ll need for the week here, if doing shopping for the whole week. Produce - 1 large head of garlic - 3 medium sweet potatoes - 3 large yellow onions - 1 large carrot - 2-4 celery ribs - 1 bunch kale (2 packed cups) - 3 limes - 2 lemons - 1 large bunch of cilantro - 2-3 avocados - 1/­­2 lb crimini mushrooms - 1 small head of red cabbage - 1 large head of cauliflower Bulk - 4 cups black beans - 2 cups Basmati rice - 3 large prunes Spices - black pepper - curry powder (1 tablespoon) - bay leaves - 8 dried chipotle chilis - whole caraway seeds - whole coriander seeds - whole cumin seeds - harissa paste – if not making your own Staples - neutral coconut oil or avocado oil - red wine vinegar - sea salt - tahini - kombu (optional) - balsamic vinegar (optional) Other - corn tortillas or other tortillas of choice - 8 sun-dried tomatoes Basic Prep 1) Cook the Black Beans Pot of Black Beans   Print Ingredients 4 cups black beans 2-3 garlic cloves - smashed 2-3 bay leaves 1 sheet of kombu (optional) sea salt Instructions Soak the beans overnight or up to 24 hours in plenty of purified water with a splash of apple cider vinegar. Drain and rinse the beans. Place them in a large soup pot with plenty of purified water (about 10 cups). Add the garlic cloves, bay leaves and kombu, if using. Bring to a boil, reduce the heat to a simmer and cook for 30 minutes. Taste for doneness. If the beans are not completely soft and buttery inside, continue to cook until fully done. Salt at the last 10 minutes. Drain, saving the cooking liquid. Discard the bay leaves and kombu, if using. 3.5.3226   2) Cook the Rice Pot of Basmati Rice   Print Ingredients 2 cups basmati rice Instructions Cook 2 cups of basmati rice according to the instructions on the package (if your rice came in a package). Or cook the rice according the this method, or any other rice cooking method you prefer, like in a rice cooker, etc. You should end up with about 5-6 cups of cooked rice. 3.5.3226   3) Roast the Sweet Potatoes Roasted Sweet Potatoes   Print Ingredients 3 medium sweet potatoes avocado oil or other neutral oil of choice sea salt freshly ground black pepper Instructions Preheat the oven to 400° F (200° C). Prepare 2 parchment paper-covered baking trays. Peel and cube two of the sweet potatoes and place them on the trays. Sprinkle with avocado oil, salt and pepper, toss to cover and spread into a single layer. Leave the third sweet potato whole, just scrub it and prick with a fork, and place on one of the baking trays. Roast the sweet potatoes for 20-30 minutes, until the cubed ones are soft and browned in places. Toss at half time. The whole sweet potato will take a little longer to bake. Cook it until its easily pierced with a knife. Store the potatoes in an airtight container in the refrigerator. 3.5.3226   4) Make the Harissa (you can also buy harissa paste) Harissa   Print Adapted from Vibrant Food Serves: about 1 cup Ingredients 8 dried chipotle chilis 8 sun-dried tomatoes 1 tablespoon whole caraway seeds 1 tablespoon whole coriander seeds 1 tablespoon whole cumin seeds 1 large garlic clove - minced ¼ cup olive oil juice from ½ lemon 2 tablespoons red wine vinegar 1 teaspoon sea salt Instructions Place the chipotle chilis and sun dried tomatoes in a medium bowl and cover with boiling water. Cover the bowl and let soften for about 30 minutes. Toast the caraway, coriander, and cumin seeds in a dry pan over medium heat until fragrant, about 2 minutes, stirring regularly. Grind the seeds using a spice grinder, dedicated coffee grinder, or mortar and pestle. Drain the chilis and sun-dried tomatoes. Remove the seeds and stems from the chilis (wear gloves to protect your hands if sensitive to spice). Place the chilis and sun-dried tomatoes in a food processor, add the toasted and ground spices, garlic, olive oil, lemon juice, vinegar, and salt. Process into a slightly chunky paste. Refrigerate in an air-tight container for up to 1 month. 3.5.3226   Recipes This soup is cozy and incredibly quick to put together once you’ve done all the prep. It gets its rich, earthy flavor from the black bean broth and harissa. Roasted sweet potatoes bring more depth and nourishment to the table, and kale provides a dose of dark leafy green magic. Roasted Sweet Potato and Black Bean Soup   Print Serves: 4-6 Ingredients 2 tablespoons neutral coconut oil or avocado oil 1 large yellow onion - chopped 1 large carrot - sliced 2-4 celery ribs - sliced thin 3 large prunes - chopped sea salt 3 garlic cloves - minced 3 cups cooked beans (from above) 3 teaspoons harissa or more to taste (from above) 5-6 cups black bean broth (from above) 2 cups packed chopped kale leaves 2 cups roasted sweet potatoes (from above) splash of balsamic vinegar (optional) juice of 1 lime cilantro - for garnish Instructions Warm the oil in a medium soup pot over medium heat. Add the onion, carrot, celery and prunes, and sauté for 8 minutes, until the vegetables are soft. Add salt and garlic, stir around for 1 minute. Add the beans, harissa and black bean broth, and bring to a boil. Reduce the heat to a simmer and cook, covered, for 30 minutes, until all the vegetables are completely cooked. Add the kale, sweet potatoes, splash of balsamic vinegar, if using, and more black bean broth, if needed. Bring back to a boil. Reduce the heat to a simmer and cook for another 10 minutes. Add the lime juice. Taste for salt and spice and adjust if needed. Serve over the prepped rice, garnished with cilantro. This soup freezes very well. 3.5.3226   This huevos rancheros-inspired dish utilizes crimini mushrooms, together with the already prepped black beans, sweet potatoes, and harissa, to make a delicious topping for warm tortillas. Everything comes together in a flash, and it’s a meal that can be easily eaten for breakfast, lunch, or dinner. No-Huevos Rancheros   Print Serves: 4 Ingredients 2 tablespoons neutral coconut oil or avocado oil 1 large yellow onion - chopped sea salt ½ lb crimini mushrooms - sliced 1½ cups cooked black beans (from above) harissa - to taste (from above) roasted sweet potatoes (from above) corn tortillas or other tortillas of choice - warmed or charred avocado - sliced or cubed shredded red cabbage - for garnish lime - for serving cilantro leaves - for garnish Instructions Warm the oil in a medium pan over medium heat. Add the onion and salt and sauté for 7 minutes, until translucent. Add mushrooms and sauté for 8-10 minutes, until all the liquid released by the mushrooms evaporates. Add the beans, harissa, and prepped sweet potatoes (amount to taste), and stir to incorporate and warm everything through. Serve the mushrooms and beans over tortillas, topped avocado, shredded red cabbage, a squeeze of lime, and cilantro. 3.5.3226   This re-imagined rice and beans recipe gets its bright flavor from the addition of curry, which is always great at providing a shortcut to flavor. It’s also full of cruciferous goodness from cauliflower, a little zing from lime, and some serious freshness from the essential topping of cilantro. Curried Cauliflower Rice And Beans   Print Serves: 4-6 Ingredients 2 tablespoons neutral coconut oil or avocado oil 1 large yellow onion - chopped 1 large cauliflower - chopped into small florets sea salt 5 garlic cloves 1 tablespoon curry powder, or more to taste 3 cups cooked black beans (from above) 3 cups cooked basmati rice (from above) juice of 1 lime cilantro - to garnish Instructions Warm the oil in a large saucepan. Add the onion, cauliflower and salt, and sauté for about 15-20 minutes, until the cauliflower is soft. Splash some water in the pan if things begin to stick. Add garlic and curry powder, and stir around for 1 minute. Add the beans and rice, and stir to mix everything together until warmed through. Pour the lime juice over top and stir to incorporate. Serve, garnished with cilantro. 3.5.3226   A flavorful dip is a great thing to have on hand at all times. It saves the day during snacking emergencies, but can also be spread on sandwiches and dolloped into bowls. Homemade dips are usually cheaper, healthier, and more flavorful than store-bought ones, and they’re easy to make. All of that is definitely the case with this black bean dip, which is made with the remaining, prep day black beans and whole baked sweet potato. If you happen to have any chipotle in adobo, those are a great addition to this dip as well. Harissa Black Bean Dip   Print Serves: 4-6 Ingredients the rest of the cooked black beans (from above, about 4 cups) 1 whole roasted sweet potato (from above) - peeled ¼ cup tahini juice from 1 lemon harissa (from above) - to taste sea salt black bean broth (from above) - for thinning, if needed Instructions Combine the beans, sweet potato, tahini, lemon juice, harissa, and sea salt to taste in a food processor and blend until smooth. Add some black bean broth if necessary to thin the dip out. Taste for salt and adjust if needed. Serve, garnished with more harissa, toasted sesame seeds, and a drizzle of good olive oil. This dip freezes well if you end up with leftovers. 3.5.3226 You might also like... Sweet Potato and Kale Salad Winter Root and Fennel Soup with Greens and Caramelized Cauliflower Coconut-Ginger Eggplant Fried Rice Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans .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 Plant-Based Meal Plan Mini: Black Beans, Sweet Potatoes, Harissa appeared first on Golubka Kitchen.

Freebirds World Burrito Launches Meatless Monday

November 5 2018 Meatless Monday 

Freebirds World Burrito Launches Meatless MondayFreebirds World Burrito, the hip fast-casual restaurant chain with customizable burritos, has jumped on the Meatless Monday bandwagon! To spur folks to cut back on meat for their health and for the environment, Freebirds started offering Beyond Meats Feisty Crumble, which has 13 grams of protein and Tex-Mex spices essential for their menu. Now diners can replace meat in their make-it-your-own style nachos, tacos, salads, and monster-sized burritos. To encourage diners to try meatless options, Freebirds is offering a buy three get the fourth free promotion on Beyond Meat entrees in November. Meatless Monday is thrilled to support Freebirds healthy and sustainable efforts and share the news with our loyal followers. Meatless Monday went in-depth to get more of the story with Freebirds VP of Marketing, Eric Coolbaugh, a seasoned restaurant marketing veteran. Why go Meatless on Monday? Most of us dont want to give up meat completely, so subbing out one meal a week with a plant-based option is an easy first step for folks looking to cut back on animal proteins and fats. How has offering Beyond Meat changed and improved your business and your bottom line? Adding Beyond Meat to the menu has been great for our bottom line so far. Weve more than doubled the sales from our previous vegetarian option. Tell us about your efforts to market Meatless Monday and Beyond Meat to your customers. When we launched Beyond Meat in July 2018, the real audience for us became meat eaters who are looking to dial back their animal-based protein consumption. Beyond Meat offers a very similar flavor and mouthfeel to real ground beef, making it a great plant-based substitute for people who are used to eating meat on a regular basis, but are looking to cut back. Because this is one of our core audiences, Meatless Monday was the perfect partner for us. What is your favorite Beyond Meat item offered at Freebirds to enjoy on Meatless Monday?  I cant get enough of those Beyond Meat covered nachos! Go try Beyond Meat covered nachos, and all the other meatless options, to support Meatless Monday in one of their 75 locations in Texas, Oklahoma, California, Utah, or Tennessee. If Freebirds is not available in your area, you can make your own burrito, nachos or salad using their recipe for Beyond Meat crumbles . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. If youre as inspired by Freebirds as we are, wed love to talk to you about promoting and implementing Meatless Monday in your restaurant, hospital, K-12 school, college or university. Contact us here online or find us on Facebook , Twitter , Pinterest , or Instagram ! The post Freebirds World Burrito Launches Meatless Monday appeared first on Meatless Monday.

Best Vegetarian Meal Delivery Services to Try This Year

October 28 2018 Oh My Veggies 

An increasing number of people are jumping on the vegetarian or vegan bandwagon. However, a fast-paced lifestyle sometimes doesnt allow you to dedicate enough time to your plant-based diet. You might be too busy to read vegetarian cookbooks and go searching for the best ingredients. Luckily, there are a bunch of vegetarian meal delivery services that can help you maintain your healthy diet. Don’t worry if you’re a vegan because most meal delivery companies have a menu designed to cater specially to your dietary needs. Lets take a look at some of the best vegetarian meal delivery services that you should try. 1. Veestro This meal delivery service sends you mouth-watering plant-based meals that are suitable for both vegetarians and vegans. Veestro is proud of the fact that each dish they produce is completely GMO-free and preservative-free. Also, as you may already assume, all the ingredients are organic. There are four options to choose from at Veestro. You can have veggie meal packs, delicious a la carte dishes, or go for the services cold-pressed juice cleanses. However, Veestros weight loss meal plan is the true standout because few other meal delivery services take care of your weight. No matter what […]

Beyond Hot Chicken: Check Out the 10 Best Vegan Restaurants Nashville Has to Offer

October 23 2018 VegKitchen 

Beyond Hot Chicken: Check Out the 10 Best Vegan Restaurants Nashville Has to Offer Nashville has a thriving food culture, but between hot chicken shacks and barbeque joints, where is a vegan supposed to eat? Dont worry! You have plenty of options. Whether youre in town for school or just passing through, take a look at the citys best vegan restaurants. Nashville may be a meat lovers dream, but vegans have a lot to choose from too. Here are the 10 best vegan restaurants to visit while in Nashville. 1. The Wild Cow The Wild Cow may be a nod to Nashvilles great barbeque tradition, but its less about eating the cow than following in its grazing footsteps. This is a Nashville mainstay, and its one of the best vegan restaurants Nashville has to offer. All the menu items are vegan, so feel free to try out new things. Whether its the Buffalo tempeh strips or the chipotle seitan tacos, the menu offers a variety of things to snack on and share. Keep in mind, though, that The Wild Cow is closed on Tuesdays, so you may need to plan your trip accordingly. 2. Thai Phooket If youre craving a little Thai food, Nashville has you covered. Thai Phooket is one of the citys […] The post Beyond Hot Chicken: Check Out the 10 Best Vegan Restaurants Nashville Has to Offer appeared first on VegKitchen.

Baked Vegetable Idli

October 21 2018 Manjula's kitchen 

Baked Vegetable Idli (adsbygoogle = window.adsbygoogle || []).push({}); Baked Vegetable Idli Baked vegetable Idli makes for a healthy and delicious appetizer or side dish. They are very eye-catching and great to present at a gathering for guests to pop into their mouth. They are the perfect addition to any menu because they are so easy to make. Idlies have a unique texture because they are soft but also slightly crisp on the bottom. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal. - 1 cup coarse sooji (semolina) - 1/­­2 cup yogurt (dahi, curd) - 1/­­2 cup bell pepper (finely chopped, capsicum, I am using green and yellow for color) - 1 green chili (finely chopped) - 1 piece ginger (finely grated) - 2 Tbsp cilantro (chopped, hara dhania) - 1 cup water (as needed) - 1 tsp ENO (fruit salt) - 1 tsp salt For Seasoning - 1 Tbsp oil - 1/­­4 tsp cumin seeds (jeera) - 1/­­4 tsp mustard seeds (rai) -  Preheat the oven at 350 degrees (F). - Seasoning: heat the oil moderately in a saucepan. Add mustard and cumin seeds, as the seeds crack turn off the heat and set aside. - I am using mini cupcake tray, will make 24 idli, oil it and set aside. - Mix sooji, salt, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes. - Add the vegetables bell pepper, carrots, ginger, green chili, and cilantro. Add the seasoning and mix. The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick. - Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the cupcake tray. Place the tray in oven. - Bake the idlies for five minutes, then lay over the aluminum foil. Bake it again for 15 minutes. Idlies should be lightly brown from the sides. - Cool for few minutes before removing each individual idli. They should come out easily and not stick to the tray. The idlis should be spongy, and light golden color from the sides and bottom. Notes:  First, I baked the idlies without covering, then after 5 minutes I covered the Idlies, if you dont cover Idlies, they will be dry and will lose the softness and texture. you can prepare Idlies 2-3 days in advance, after they cool of refrigerate them in air tight container. Before serving heat the Idlies in microwave for about two minutes. Idlies will be soft. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal. The post Baked Vegetable Idli appeared first on Manjula's Kitchen.

Best Vegan Restaurants - San Francisco

October 9 2018 VegKitchen 

Best Vegan Restaurants - San Francisco The San Francisco Bay Area is among the most vegan-friendly places in the US. Whether you like Chinese, Japanese, or Thai food, San Franciscos got it. Mexican, classic BBQ, healthy smoothies, and delicious vegan cookies--whatever you think of, youll likely find it here If youre looking for cafes and restaurants with excellent plant-based menus, heres a short list of some of the best vegan restaurants in San Francisco. 1. Golden Era Vegan With an immense reputation and exceptional food and service quality, Golden Era Vegan Restaurant qualifies as one of the best vegan restaurants San Francisco has to offer. The restaurant is located on Golden Gate Avenue and is open daily from 10:30AM to 8:30PM. The substantial menu is completely meat-free and covers breakfast, lunch, and dinner options. Some of the most popular dishes include the Shrimp Delight, the garden vermicelli, the spicy noodle soup, and the curry beef. When it comes to desserts, the mocha cake and the Oreo cake are the crowd favorites. 2. Shizen Vegan Sushi Bar & Izakaya Shizen Vegan Sushi Bar & Izakaya offers a mix of traditional Japanese izakaya foods and modern American restaurant aesthetics. This fancy eatery is located on 14th Street and […] The post Best Vegan Restaurants - San Francisco appeared first on VegKitchen.

Best Vegan Restaurants - Charlotte

October 2 2018 VegKitchen 

Best Vegan Restaurants - Charlotte Charlotte is the most popular answer when you ask folks from the Tar Heel State where to find the best vegan restaurants. The city has numerous places that offer vegetarian and vegan-only menus, some of which have been around for a long time. When youre traveling through Charlotte, dont waste time searching for one or two plain vegan burgers at classic BBQ joints. The following restaurants make it their mission to offer plant-based menus, including a wide assortment of deep fried mock meat dishes. 1. Ma Ma Wok Ma Ma Wok may not have started out as a vegan restaurant, but since 2017 its menu has been completely vegan. If you want to dine at one of the best vegan restaurants, Charlotte gives you Ma Ma Wok, opened six days a week. The menu consists of mostly Chinese dishes, so there will always be a symphony of color and taste on your plate. The menu offers a wide range of rolls, fried rice, soups, and lettuce wraps to choose from. They also have a wide selection of mock meats for pretty much any dish you envision having at a spicy Chinese vegan eatery. 2. Living Kitchen South End Located on 2000 […] The post Best Vegan Restaurants - Charlotte appeared first on VegKitchen.

Best Vegetarian Restaurants - Portland

September 27 2018 Oh My Veggies 

Portlands culinary trends are always changing. The city doesnt have much in terms of a signature dish, but there is a signature dining experience if you will. If youre into food carts and the pub grub experience, Portland is the place to be. There are a lot of Mexican, Asian, Italian, and European influences in almost all the menus in Portland. If youre looking to eat at one of the best vegetarian restaurants, Portland is definitely a top option. Farm Spirit If youre looking for a personalized culinary experience, Farm Spirit is one of the best vegetarian restaurants. Portland makes a fitting location for the restaurant that can make that happen. The menu has everything you could hope for, including a decent selection of both vegetarian and vegan dishes. The place is rather small and has a cozy ambiance, but since almost everyones eating at the bar, you never really feel alone. The plating resembles fine-dining more than the pub grub scene and the locally sourced ingredients are fresh every single day. Papa Gs Vegan Organic Deli It rains a lot in Portland, so you may get a craving for some comfort food to improve your mood. If thats the […]

Best Vegan Restaurants – San Diego

September 25 2018 VegKitchen 

Best Vegan Restaurants – San Diego Whether youre local or new to San Diego, youve already heard great things about the citys food scene. Dining out in San Diego means that you can experience authentic cuisines from all around the world. The citys restaurants, pizzerias, and wineries are well-known throughout the country, but what can you expect if youre looking for an all-vegan meal? 12 of the Best Vegan Restaurants in San Diego, CA The good news is that San Diego offers an extensive selection of vegan options. However, its easy to get overwhelmed by all the possible choices. Here is a taster of some of the best vegan restaurants San Diego has to offer. 1. Sattvik Foods Located on Miramar Road, Sattvik Foods is a welcoming café that also offers pickup options. This restaurant offers a delicious fusion of African and Asian cuisine. The chef takes inspiration from his own Kenyan culinary heritage, as well as the Sattvik diet that originated in Ayurvedic tradition. The café offers a healthful weekly menu that features rice dishes, dal, and fresh vegetables of many different kinds. You can also sample the samosas and other Indian fast food options. Additionally, there are delicious drinks to choose from, including masala […] The post Best Vegan Restaurants – San Diego appeared first on VegKitchen.

Best Vegan Restaurants – Philadelphia

September 20 2018 VegKitchen 

Best Vegan Restaurants – Philadelphia Considering that the hoagie and the cheesesteak originated here, Philly has a reputation for prizing meat-based dishes. Soft pretzels are another local invention, and they are disappointingly made with lard. However, this citys history always included vegetarian and vegan cooking as well. At the moment, Philadelphia has a vibrant and welcoming vegan food scene. Dine Out in Style at the Best Vegan Restaurants in Philadelphia, PA Philly features a mouthwatering selection of vegan dishes from many different cultures, but where do you start? Here are some of the best vegan restaurants Philadelphia has to offer, as well as a glance at some of the citys vegan bars and cafés. 1. Govindas Vegetarian Govindas Vegetarian is a popular eatery that takes inspiration from traditional Indian cuisine. They offer Vedic, halal, and kosher meals, and most of their menu is vegan. You can find Govindas on South Street. You can start your meal with house-made hummus and then go for one of the mesclun greens salads. Their entrees include plant-based alternatives to various steak and fish dishes. Finally, consider their vegan ice cream, which comes in a variety of flavors. 2. Pure Sweets For organic and gluten-free vegan fare, consider Pure Sweets […] The post Best Vegan Restaurants – Philadelphia appeared first on VegKitchen.

Chili-Lime Cauliflower Bowl from Vegan Reset by Kim-Julie Hansen

September 5 2018 Robin Robertson's Global Vegan Kitchen 

Chili-Lime Cauliflower Bowl from Vegan Reset by Kim-Julie HansenAn easy, detailed introduction to plant-based eating, VEGAN RESET: The 28-Day Plan to Kickstart Your Healthy Lifestyle by Kim-Julie Hansen lays out 28 days of vegan meals with budget-friendly shopping lists, weekly meal prep guides, and daily menus including breakfast, lunch, dinner, and a snack - all brought to life with gorgeous photography throughout. Go beyond the reset with additional recipes, from smoothies and juices, to savory lunch and dinner dishes and luscious desserts. The book includes all the tools, tips, and tricks Kim-Julie wished she had known when she embarked on this new lifestyle path and follows an holistic approach, guiding you step by step on your vegan journey. Chili-Lime Cauliflower Bowl - 1 shallot, sliced - 1 garlic clove, minced - 1/­­3 head yellow cauliflower, chopped - 1 bell pepper, chopped - 1 tablespoon olive oil - 1/­­3 cup whole almonds -  1/­­4 fresh hot red chile pepper, thinly sliced - 2/­­3 cup boiling water -  1/­­2 cup couscous -  1/­­2 teaspoon sea salt -  1/­­2 teaspoon ground cardamom - Juice of 1 lime - 4 collard green leaves, chopped - 2 cups chopped curly kale - Handful of fresh parsley leaves, for garnish - Sauté the shallot, garlic, cauliflower, and bell pepper in the oil in a pan over medium heat for 3 minutes. - Add the almonds and chile and cook for 5 more minutes. - Meanwhile, pour the boiling water over the couscous in a separate pot, add the salt, stir well, and let sit for 5 minutes. Add a little more water if the couscous looks too dry. - Stir the cardamom and lime juice into the couscous and transfer the couscous to the pan with the vegetables, stirring to combine. - Cook the collard greens and kale in a large pan with about 2 tablespoons water over high heat for 3 minutes. - Serve the couscous and vegetables over the greens and garnish with the parsley. Excerpted from VEGAN RESET (C) 2018 by Best of Vegan LLC. Photography (C) 2018 by Best of Vegan LLC. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. The post Chili-Lime Cauliflower Bowl from Vegan Reset by Kim-Julie Hansen appeared first on Robin Robertson.

Restaurant Highlight: Sayuri Healing Food Café in Bali, Indonesia

August 17 2018 Happy Cow veggie blog 

Are you into raw foods? Im not talking about plain fruits and veggies, Im referring to the real meals and creative ways that raw foods are being used to take vegan cuisine to another level! Raw foods typically include items that have not been cooked beyond 118 degrees Fahrenheit. It is believed that anything cooked above this temperature loses a lot of its nutritional value. After visiting the busy city that is Seminyak in Bali, my husband and I made our way over to Ubud, a tropical jungle retreat. It is an area of Bali surrounded by an array of rice-patty fields, famous landscapes, and temples/­­shrines scattered throughout. In addition to its beautiful scenery, Bali offers a much more relaxed and slower way of living than its famous counterpart, Seminyak. My husband and I were looking forward to slowing down a bit, so we decided to visit a local café that was about a 15-minute walk from our Airbnb. Sayuri Healing Food Café was a great introduction to the raw food world. Their menu is quite extensive with a variety of options and a case full of freshly made desserts to choose from after youve finished your entrée. In addition […] The post Restaurant Highlight: Sayuri Healing Food Café in Bali, Indonesia appeared first on The Veggie Blog.

Smörg?st?rta - Savory Rye Sandwich Cake

June 23 2018 Green Kitchen Stories 

Smörg?st?rta - Savory Rye Sandwich Cake Hey friends and happy midsummer! We spent midsummer eve at a friends house, dancing like frogs around a flower covered midsummer pole. It’s one of many weird traditions that we do in Sweden on this longest day of the year. Today we are off to Noma (as in one of the coolest restaurants on earth) to test their new plant focused menu that is launching next week. We’re very excited - obviously for Noma, but also for eating a fancy dinner together with zero kids around. Before we are leaving, I wanted to post this little recipe that we uploaded to our youtube a few days ago. Just like frog dance, this savory layered sandwich cake is also a very Swedish thing. It is called smörg?st?rta and is traditionally made by layering white bread with mayonnaise, creme cheese, whipped cream, dill, chives, shrimps, salmon and a bunch of other stuff. It’s basically like a sandwich gone wild. Even if we are not completely sold on the very heavy traditional version, there is something intriguing about the concept of a sandwich cake. So we made our own version, using rye bread and three colorful and fresh (but still quite rich) spreads in between. One green spread with avocado, dill and peas. One white spread with egg, sauerkraut and creme fraiche. And one purple spread with beans, beetroot and sunflower seeds. We cover it with cream cheese with a sting of horseradish and lots of finely sliced veggies and flowers. It looks great, is fun to make and really delicious. Sandwich cake FTW! Check out this recipe video to see how we make it. This is the perfect savory dish to make for a party, brunch or gathering with friends. You can easily half the recipe or make it vegan by skipping the egg layer and replacing the cream cheese with coconut cream. If you want to try a gluten-free version of this cake you could either simply use a gluten free bread, or bake 4 trays of our vegetable flatbreads (this option is a little time consuming but would probably taste amazing). Smörg?st?rta (Savory Rye Sandwich Cake) Serves 12-16 Green Spread 300 g /­­ 2 cups cup green peas 1 small lemon, juice 1 bunch dill, chopped 2 avocados, flesh scooped out 2 tbsp olive oil 1 large pinch salt White Spread 6 hard-boiled eggs 250 g /­­ 1 cup creme fraice or sour cream 2 tbsp capers 4 tbsp sauerkraut a pinch black pepper Purple Spread 1 cup sunflower seeds, soaked for an hour in water 1 x 400 g tin white beans, drained and rinsed 2 cooked beetroots, roughly chopped 1 small lemon, juice 4 tbsp extra virgin olive oil salt and pepper Assembling 36 slices of sourdough rye bread (or bread of choice), thinly sliced 500 g cream cheese 1 tbsp grated horseradish Decoration 1 avocado, sliced or shaped into a rose 1/­­2 cucumber, sliced thinly 1 small bunch of asparagus, thinly shaved 1 lemon, halved and thinly sliced mache lettuce chives, finely chopped Start by making the spreads. Add all the ingredients for the green spread to a food processor and mix until smooth (or use a bowl and a hand blender). Taste and adjust the flavour to your liking. Transfer to a bowl and clean the food processor. For the white spread, peel and roughly chop the eggs, place in a bowl and gently stir through cr?me fraiche, capers, sauerkraut and a little black pepper. Set aside. Drain and rinse the sunflower seeds for the purple spreads and add them to the food processor (or use bowl and hand blender) along with beans, beetroot, lemon juice, olive oil and a good grind of salt and pepper. Pulse a couple of times until combined but still a little chunky. To assemble: Trim any hard ends off the bread and line up the rye slices so you have a rectangle, 3 slices wide and 3 slices long. Spread the green spread evenly on top and then place another layer of bread. Now layer they white spread evenly on top. Place another layer of bread, followed by the purple spread. Place the final 9 slices of rye on top. Add cream cheese to a mixing bowl and grate in the horseradish. Whisk to make sure it’s incorporated, taste and add more if desired. Use a palette style knife to cover the cake with a layer of cream cheese. Decorate with an avocado rose, ribbons of cucumber, shaved asparagus, machet lettuce, slices of lemons, chives and flowers. Or whatever you think looks good. Tip: You can make this cake 12-24 hours ahead and store in the fridge to let the spreads soak into the bread and soften it up a bit. Then add the cream cheese and decorations right before serving.

The Best Quinoa Salad

October 24 2018 VegKitchen 

The Best Quinoa Salad Unlike rice and wheat, quinoa is not a grain. Quinoa is the fruit of a plant from the same family as spinach and beets. Quinoa shines in salads, and if you want to eat gluten free, it’s the perfect food. On the nutrition side, it contains a large amount of high-quality protein, polyunsaturated fatty acids, and many micronutrients. Thanks to its nutritional composition--somewhat different from other cereals--and its unique taste, its inclusion in the diet brings variety to the menu. 3.0 from 1 reviews Save Print The Best Quinoa Salad Prep time:  20 mins Cook time:  25 mins Total time:  45 mins Serves: 5-6   Ingredients 1 cup of uncooked quinoa ½ cup of uncooked green lentils 1 red pepper cut into small cubes ½ English cucumber cut into small cubes ½ tomato cut into small cubes 1 cup fresh parsley Instructions Cook the quinoa and lentils according to package directions and set aside Add all the ingredients of the salad in a large bowl Mix all the ingredients of the dressing together, add to the ingredients , mix well And thats it! 3.3.3077   The post The Best Quinoa Salad appeared first on VegKitchen.

Kevin Curry and Rip Esselstyn celebrate Meatless Monday in Panera Bread’s “Food Interrupted” series

October 22 2018 Meatless Monday 

Kevin Curry and Rip Esselstyn celebrate Meatless Monday in Panera Bread’s “Food Interrupted” seriesTune in today to watch Kevin Curry and Rip Esselstyn show how easy it is to swap beans for beef and cook up a meatless chili for a table of hungry firemen in busy Los Angeles County. Meatless Monday is front and center in todays Food Interrupted episode produced by Panera Bread to demonstrate their commitment to plant-forward and meatless meals . Kevin Curry, influencer and author of Fit Men Cook , hosts the series and is joined in the episode by the creator of plant-forward The Engine 2 Diet , and former fireman, Rip Esselstyn. The Food Interrupted, series which began on October 16, will run for six weeks. Each episode addresses a different aspect of the food system, covering topics like sugar, whole grains, meatless, clean food, and others. Rip shared his reasons for diving into the meatless lifestyle after a fellow firemen was a heart attack waiting to happen, We started eating a plant based diet and the results were insane! But wait, theres more! From November 28th to January 7th, a meatless Tex Mex Abundance Bowl created by Kevin Curry will be available in five Panera Bread locations in New York City. For those not in New York, meatless menu options will also be featured in the over 2,000 Panera Bread locations across the country. Kevin is convinced, If you can get six hearty firemen to eat this, then I think you can probably get other people to do it too! So check out this weeks episode featuring Meatless Monday then visit a Panera Bread location near you and enjoy a plant-based meal thats good for you and good for the planet. Tell them, Meatless Monday sent me! Find out more on Facebook , Twitter , Pinterest , or Instagram ! The post Kevin Curry and Rip Esselstyn celebrate Meatless Monday in Panera Bread’s “Food Interrupted” series appeared first on Meatless Monday.

Best Vegan Restaurants - San Jose

October 11 2018 VegKitchen 

Best Vegan Restaurants - San Jose The San Francisco Bay Area is one of the best places in the US to be a vegan. The variety of vegan restaurants, cafes, bakeries, and eateries is stunning. Many non-vegan places also have vegan options on their menus. Where are the best vegan restaurants? San Jose has some of them. 1. Happiness Cafe Happiness Cafe is one fine eatery that ranks among the best vegan restaurants San Jose has to offer. It is located on Hostetter Road and is open every day of the week. This place is exclusively vegan and offers a wide range of delicious dishes. The drinks on the menu include a wide range of smoothies, freshly pressed juices, cold drinks, coffees, teas, and more. The food menu is made up of vegan sandwiches, snacks, rice and noodle meals, pasta, and salads. House specials include the waffle nugget and Phish and Fries--a vegan take on the classic fish and chips recipe. 2. Curry Up Now If youre up for Indian and Mexican street food, be sure to drop by Curry Up Now. The place is located on Zanker Road and opens up at 11:30 AM. They also take catering and online orders. Though primarily vegan/­­vegetarian, Curry […] The post Best Vegan Restaurants - San Jose appeared first on VegKitchen.

Best Vegan Restaurants - Indianapolis

October 7 2018 VegKitchen 

Best Vegan Restaurants - Indianapolis Indiana is commonly known as the crossroads of America, so its no surprise that this is where youll find some of the best vegan restaurants. Indianapolis hosts a very diverse vegan cuisine with influences from all over the world. The city has vegan, vegetarian, region-specific, and fusion restaurants as well, which means that it will take you a long time to sample everything. To make things easier, check out the following top picks for the best vegan restaurants Indianapolis has to offer and visit a few of them before heading to the big race. 1. The Sinking Ship The Sinking Ship has established itself as one of the best vegan restaurants Indianapolis has to offer. Even though it has a bar-like setting rather than a traditional restaurant design, it is the best place in the city if youre looking for bar food with a vegan twist. Thanks to its varied menu, it is also a place where you can bring your meat-eating friends. The seitan wings are among the most popular dishes on the menu any day of the week. You can also try the chili dogs, taquitos dorados with buff jackfruit, the burgers, and the house salads. The Buffalo […] The post Best Vegan Restaurants - Indianapolis appeared first on VegKitchen.

Best Vegan Restaurants - Austin

September 30 2018 VegKitchen 

Best Vegan Restaurants - Austin Texas doesn’t usually come to to mind first when mentioning quality vegan food, but, in reality, amazing new vegan joints are springing up all over the state. If youre in the Lone Star States capital and looking for good places to eat, here are some of the best vegan restaurants Austin currently has. 1. The Beer Plant The Beer Plant is the citys first vegan-style gastropub, as they like to put it. The pub serves a variety of quality craft beers, wines, and cocktails, along with a completely vegan food menu. This modern establishment is located on the Windsor Road and usually opens between 3pm and 5pm. Along with the regular selection of dinner and salad options, vegan sandwiches, and entrees, the menu also features a late night section (served Monday - Saturday from 10pm to midnight). Some of patrons favorites include mac and cheese, the Blacksmith Burger, and the Beer Plant Curry Plate. Without a doubt, The Beer Plant is among the best vegan restaurants Austin has to offer. 2. True Food Kitchen True Food Kitchen is not a fully vegan restaurant, but it offers a wide palette of vegan dishes. The restaurant is located on West Avenue, and […] The post Best Vegan Restaurants - Austin appeared first on VegKitchen.

Best Vegetarian Dishes at Cheesecake Factory You Should Definitely Try

September 25 2018 Oh My Veggies 

The Cheesecake Factory is one of the most famous restaurant chains. Over the years, it has spread to more than 200 locations all over the world and it keeps one of the most comprehensive menus out there. The restaurant chain caters to everybodys taste with its wide selection of animal-based, vegetarian, and vegan dishes. If you are a vegetarian visiting the Cheesecake Factory, you wont leave hungry. The vegetarian dishes at the Cheesecake Factory stand out from the others because of their nutritional properties and beautiful presentation. Here are some of the best vegetarian dishes at Cheesecake Factory that you shouldn’t miss on your next visit. Steamed Edamame To be perfectly honest, steamed edamame is not exactly a dish. It is more of an appetizer to stimulate your taste buds before a more substantial vegetarian meal. You can order the steamed edamame as a starter while waiting for a veggie burger or one of the tasty vegetarian salads. Steamed edamame is a great thing to munch on all you want because it is full of fiber, plant protein, and a bunch of other nutrients. Whats more, you can share this appetizer with your friends. Evelyns Favorite Pasta When it comes […]

Best Vegetarian Restaurants - Denver

September 23 2018 Oh My Veggies 

Denver may be known for its game meat and deep fried Rocky Mountain oysters, but its culinary culture has a lot more to offer. There is also a strong Mexican culinary influence, which has sparked a minor revolution in terms of food diversity. If beef or game is not your thing, you should check out some of the best vegetarian restaurants Denver offers and give their delicious alternatives a try. Root Down The menu at Root Down is one of the most varied you are likely to see. Not only does the place have specific listings for brunch, dinner, and dessert, but it also has a special section for kids. Making the young ones eat their veggies isnt always easy, but a country fried tofu at Root Down might be just the meal for your picky kid. Theres a nice balance between fresh and raw selections and traditional deep fried meals. Youll find vegetarian soups like the carrot and Thai red curry, or you can order some spicy veggie burger sliders. Beet Box Denver Is it a bakery? Is it a restaurant? It doesnt matter. The important thing is that Beet Box Denver is an awesome vegetarian food joint. If […]

Restaurant Review: May Veggie in Bangkok, Thailand

September 6 2018 Happy Cow veggie blog 

Whenever Im traveling somewhere new, I always tend to prepare the same way. Check the weather (what should I pack?), find things to do (where should I go?), research how to get around (Uber or public transportation?), and most importantly I figure out what I am going to EAT! Trying new and local cuisine is always one of my favorite things to do after touching down in a new country. Im often pleasantly surprised (in very few cases, underwhelmed) by the vegan options available. When I arrived in Bangkok, Thailand, HappyCow led me straight to May Veggie Home. This was easily my favorite restaurant in Bangkok! They offer a wide variety of options to choose from–everything from appetizers to dessert! Their menu is extensive and I found it quite difficult to decide exactly what to eat. Prior to getting to the restaurant, I had certainly worked up an appetite, walking in circles trying to find this place (it was Google Maps fault, not mine). It was so refreshing to walk into a nice, cool (well running air conditioning is always a plus during Bangkok summers), inviting restaurant. It wasnt very busy so I was seated right away. The waitress was […] The post Restaurant Review: May Veggie in Bangkok, Thailand appeared first on The Veggie Blog.

10 Recipes for Your Vegan Labor Day Cookout

August 28 2018 Robin Robertson's Global Vegan Kitchen 

10 Recipes for Your Vegan Labor Day CookoutWere approaching Labor Day weekend here in the United States. Labor Day is traditionally thought of as the end of summer, even though summer doesnt officially end for another few weeks. Much like Memorial Day and Independence Day, this holiday is usually commemorated with backyard barbecues and picnics in the park. I love to celebrate with salads, sandwiches, seitan ribs, grilled vegetables, and skewers. Ive put together a menu of vegan Labor Day recipes that are perfect for your weekend cookouts. 10 Recipes for Your Vegan Labor Day Cookout One of the great thing about this Pantry Pasta Salad recipe is that the portion size is easy to adjust. To increase the volume, cook an entire pound of pasta and add additional pantry goodies, such as olives, roasted red peppers, or pine nuts. This colorful Roasted Sweet Potato Salad is both a nice change from regular potato salad and an unusual way to serve sweet potatoes. Almond butter provides a creamy richness to the dressing and toasted almonds add crunch. A relative of the sweet potato, jicamas taste similarly to water chestnuts and can be eaten raw or cooked. They are especially good in this sprightly Cilantro-Jicama Slaw. These lip-smacking vegan BBQ Seitan Ribs are messy and fun to eat. Enjoy them with potato salad and coleslaw. Not only does jackfruit lend itself well to shredding for that pulled effect, but its also great at soaking up the zesty barbecue sauce, making it an ideal candidate for these hearty Pulled Jackfruit BBQ Sandwiches. I love the jerk-spiced sides at my favorite Jamaican restaurant, the vegan-friendly Nice Mile in Asheville, North Carolina, but these Jamaican Jerk Vegetable Skewers satisfy my cravings when I’m home. A popular Thai appetizer, satays are usually made with meat, but there are lots of plant-based ingredients that are idea candidates for this skewered and sauced treat. These grilled satays are made with eggplant. These tasty Spice Rubbed Vegetable Skewers are a crowd pleaser whether plated individually or heaped on a platter and served on a buffet. The version of Romesco sauce in this Grilled Vegetables with Almond Romesco Sauce uses a fraction of the olive oil thats in the traditional Spanish sauce. Vary the fruit you use to make these Grilled Fruit Satays with Pineapple-Coconut Peanut Sauce according to the season and your preference - bananas, apricots, and peaches are good choices. The post 10 Recipes for Your Vegan Labor Day Cookout appeared first on Robin Robertson.

Vegan Dining On The Island Of Enchantment

August 17 2018 Happy Cow veggie blog 

Despite being known for not so healthy cuisine, including fried foods and meat-heavy dishes, Puerto Rico is home to a growing vegan-friendly, health-conscious food scene. Even in the most remote destinations we visited, we were able to enjoy some delicious vegan dishes, either ordered straight from the menu as offered, or modified by request to be vegan. Below are some tips about where to find vegan delights in three different areas of Puerto Rico. The Island of Enchantment is a wonderful destination for those who appreciate natural wonders and great vegan food!   Island of Vieques Vieques is a 52-square-mile island off the east coast of mainland Puerto Rico. Reachable only by small airplane or 75-minute ferry ride, its remoteness is part of its charm. Wild horses roam the island freely, and a number of undeveloped and deserted beaches are reachable via well marked hiking trails. When we visited in July 2018, even though the island was still somewhat shaken by Hurricane Marias impact, we found plenty to see and do to make the visit to Vieques completely worthwhile. Our favorite meal in Vieques was enjoyed at Bili in Esperanza. Our cab driver told us this was the best restaurant […] The post Vegan Dining On The Island Of Enchantment appeared first on The Veggie Blog.

Red Lentil Soup with Cauliflower Rice

April 26 2018 FatFree Vegan Kitchen  

Red Lentil Soup with Cauliflower Rice This richly spiced but not spicy red lentil soup is made thicker and heartier by the addition of cauliflower rice.  It’s a complete vegan meal in a bowl, but serve it with a little naan or pita bread if you like. I take recipe inspiration wherever I can find it–meals in restaurants, descriptions in novels, even online menus for college cafeterias. But twice now I’ve gotten ideas from a friend of mine, Maureen, who didn’t realize at the time that she was contributing to this blog. (...) Read the rest of Red Lentil Soup with Cauliflower Rice (1,005 words) (C) svoisin for FatFree Vegan Kitchen, 2018. | Permalink | 26 comments Post tags: Cauliflower Magic Tricks, Eat-to-Live, Gluten-free, Indian, Soy-free, Weight Watchers Points The post Red Lentil Soup with Cauliflower Rice appeared first on FatFree Vegan Kitchen.


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