mixture - vegetarian recipes

mixture vegetarian recipes

Vegan Pizza Bowl

yesterday 14:02 Vegan Richa 

Vegan Pizza BowlTry this fun easy meal prep recipe for Vegan Pizza Bowl with Quinoa, protein-packed Vegan Lentil Sausage Meat, fresh basil, roasted veggies, pizza sauce , cashew mozzarella sauce and healthy leafy greens. Gluten-free & soy-free option. These Pizza Bowls are the ideal meal prep lunch for pizza lovers. Savory lentil sausage mix, fluffy quinoa, pan-roasted bell peppers and mushrooms, greens, fresh basil , chopped fresh tomatoes,and big old dollops of pizza sauce and homemade cashew mozzarella sauce. This is the lunch bowl of my dreams and if you like all things tomato and cheese, you will be all over it. You can make all the components ahead and refrigerate. Then put them together as you like!l.  Make bowls, wraps, make a proper pizza, or add to pasta. You can mix and match! Use just the lentil sausage mix with pizza sauce for the pasta topped with some shredded vegan parm. Make quesadillas with the mushroom, peppers and cashew mozzarella and wraps with quinoa,basil, lentil mixture, any any of the roasted veggies. Dont forget to add some pizza sauce in the wrap! Or make a pizza using my vegan pizza dough. I am one of those people that loves pizza and could have it for breakfast, lunch, and dinner. And while I often resort to kneading a quick batch of my vegan pizza dough, I also try to curb those cravings in different ways. Because it’s all about balance and variety, right? I try to keep my pizza creations fun and interesting with recipes like pizza snack bites, pizza waffles, even pizza oatmeal! btw make those pizza waffles! Today I am adding some Vegan Pizza Bowls to my pizza lover collection and let me tell you, these are divine. All my favorite pizza toppings ( I like bell peppers and mushrooms) along with my favorite greens served over quinoa and lentil sausage meat! Why youll love this Vegan Pizza Bowl - Packed with protein – 16 gm per serving from various sources – quinoa, lentils, cashews, veggies. Sprinkle in some hemp seeds to boost that even more - who doesnt love pizza! - Many flavors and texture: I love the different textures going on here. Crisp, chewy, creamy, juicy. - Can be made ahead: make some components ahead so you can put together a quick meal when needed - Suitable for most diets- the bowl is Glutenfree. See recipe notes for soyfree Nutfree options - Everyday ingredients - Versatile components: use the various components to Make bowls, wraps, quesadilla, make a pizza, pasta. More vegan bowl recipes: - Chili Garlic Tofu Bowl - Peanut Butter Roasted Cauliflower Bowl - Quinoa Cauliflower Bowl with Almond Sriracha sauce - Sprouted Lentil Bowl with Cajun Spied Sweet Potatoes - Turmeric Cauliflower Rice Bowl with Moroccan Spice Chickpeas Continue reading: Vegan Pizza BowlThe post Vegan Pizza Bowl appeared first on Vegan Richa.

Vegan Peanut Butter Mousse

December 27 2021 Vegan Richa 

Vegan Peanut Butter MousseThis Vegan Peanut Butter Mousse makes a wonderful dessert to end a special meal. Sweet, salty, creamy and light with a decadent chocolate layer on top! It looks impressive but is very easy to make with just a few simple ingredients.  Gluten-free and refined sugar-free. Aquafaba-free Vegan Peanut Butter Mousse – salty, sweet, creamy, and rich yet light and airy!  Don’t be put off by the term mousse  – this is a special treat that is VERY easy to make with simple ingredients. Peanut butter lovers, this dessert can be ready in about 20 minutes. Does that sound good to you? Oh, and did I mention that there’s a chocolate peanut butter mousse layer on top that only takes an extra minute to whip up? Yes, for the chocolate topping we use the same base as for the peanut butter mousse with the addition of cocoa powder. You will love the texture of this vegan peanut butter mousse. Its soft, creamy, and light but still has some firmness to it making it very satisfying to eat. Each spoonful literally melts in your mouth! I served these with some crunchy chopped peanuts but I will list some more options below. For lightening the texture from a creamy pudding to mousse, I use some club soda. You can also use aquafaba (see recipe notes) . Whipping the aquafaba for 10-15 minutes is not my cup of tea(too noisy) , so I find this alternate club soda much easier. You can also whip up the mixture once cooled to make it even more airy. Try this next time you have a pb craving or need a decadent and delicious dessert to end a fancy dinner party. MORE VEGAN MOUSSE DESSERTS: - Almond Butter Chocolate Mousse - Vegan Pumpkin Mousse Cake - Almond Butter Mousse Parfaits  - Triple Layer Chocolate Mousse Cake  More peanut butter desserts - Vegan Peanut Butter Chocolate Bark - Snickers peanut butter cups - Peanut butter chocolate Marble cake - Chickpea peanut cookie pie  Continue reading: Vegan Peanut Butter MousseThe post Vegan Peanut Butter Mousse appeared first on Vegan Richa.

35 Vegan Christmas Breakfast and Brunch Ideas

December 9 2021 Vegan Richa 

35 Vegan Christmas Breakfast and Brunch IdeasHoliday Breakfasts can be elaborate and can also be fun to do with the entire family. Here are some options for you whether you want simple breakfasts like pancakes and scrambles, large batch breakfasts like sheet pan pancakes, coffee cake and cinnamon rolls, savory brunches like frittatas and quiches and on the go options like muffins and bars to pack up while doing outdoor activities with fam! Check out many allergy friendly options for vegan Christmas breakfast and brunches below. Vegan Christmas Breakfast and Brunch Ideas Pancakes and Waffles Fresh warm fluffy pancakes and crisp waffles are everyones faves. Whether you like classic pancakes or cinnamon roll pancakes, simple chocolate oat waffles or savory Pizza waffles! Vegan Sheet Pan Pancakes These Vegan Sheet Pan Pancakes are baked instead of pan-fried making this pancake recipe perfect for feeding a crowd. TRY THIS RECIPE Vegan Banana Oat Pancakes (Gluten-free) These Vegan Banana Oat Pancakes need just 7 ingredients and a blender. Gluten-free, satisfying and delicious Banana Oatmeal Pancakes! Vegan Breakfast Soy-free Recipe. TRY THIS RECIPE Vegan Carrot Cake Pancakes These Carrot Cake pancakes are almost a Carrot Cake with roasted carrots, walnuts and loads of spices. Layered with a vegan yogurt frosting. Free of Dairy, egg, corn, soy. can be made gluten-free TRY THIS RECIPE Cinnamon Roll Pancakes These Vegan Cinnamon Roll Pancakes use my multi-grain pancake mix. Delicious breakfast with With swirls of cinnamon sugar. gluten-free option TRY THIS RECIPE Vegan Chickpea flour Pancakes - Besan Chilla This is my Moms chilla recipe. It is also known as pudla. The classic Indian pancake made with chickpea flour is a popular breakfast in North India. These chillas in the simplest form are easy and perfect for breakfast, a snack, or a side flatbread. For a veggie omelet version, add less water for a thicker batter and add leavening such as baking powder and some kala namak for eggy taste. Add finely chopped vegetables such as zucchini. (Recipe from Vegan Richas Indian KitchenCopyright (C) 2015 by Richa Hingle. Used by permission Vegan Heritage Press, LLC.) TRY THIS RECIPE Pakora Waffles - Savory Chickpea Flour Waffles Pakora Chickpea Flour Waffles are a fun savory vegan breakfast treat or snack! Veggie Pakora fritters are a staple at most Indian restaurants and now you can have them for breakfast - unfried! Gluten-free too! Soyfree Nutfree. Makes 8-9 mini waffles or 4-5 regular size TRY THIS RECIPE Vegan Pizza Waffles Vegan Pizza Waffles stuffed with bell peppers, mushrooms and mozzarella are a must-try for all pizza lovers and everyone craving pizza for breakfast! Perfectly cheesy yet light and crispy and with pizza sauce and favorite pizza toppings. No nuts! Makes 10-11 mini waffles and 4-5 regular size waffles TRY THIS RECIPE Indian Spiced Vegan Potato Quinoa Waffles These easy Indian Spiced Vegan Potato Quinoa Waffles are inspired by my favorite Indian potato snack, Aloo Tikki! The quinoa adds nutrition and texture making them a savory brunch treat that is wonderfully filling! Makes 8-10 mini waffles TRY THIS RECIPE Oatmeal chocolate chip waffles or oatmeal raisin waffles Vegan Oatmeal Chocolate Chip Waffles are a great homemade sweet breakfast or brunch recipe you will love. You can even make them ahead for busy mornings and enjoy by just popping them in the toaster! TRY THIS RECIPE Glutenfree Lemon Blueberry Waffles These easy vegan gluten-free Lemon Blueberry Waffles are crispy on the outside, light and fluffy on the inside and perfect for brunch or breakfast! Super simple to make in one bowl. Makes 6 mini or 3 regular waffles TRY THIS RECIPE Easy Vegan Waffles (1 Bowl) Easy Vegan Waffles! Crispy, Delicious, waffles for Everyday Breakfast. 1 Bowl. Serve with fruits and favorite toppings. Vegan Waffle Recipe. Soy-free Nut-free option. Freezer friendly. Makes 3-4 regular size and 6-7 mini waffles TRY THIS RECIPE   Savory brunches I love savory breakfast meals and these quiches, egg casseroles and chilaqulies are frequent repeats Vegan Quiche Recipe This easy Vegan Quiche Recipe features an almond flour pastry and cheesy, savory tofu filling with sauteed mushrooms, leeks, sun-dried tomatoes and spinach! Perfect for brunch! Gluten-free option. Oil-free option TRY THIS RECIPE Chickpea Flour Frittata - Vegan Frittata Recipe Chickpea Flour Frittata - Eggless Vegan Frittata Recipe. This Chickpea flour Vegetable frittata is filling, easy and delicious. Use the batter to make pancakes, crepes, crustless quiche. Vegan Glutenfree Soyfree Recipe Nutfree option TRY THIS RECIPE Vegan Mexican Egg Casserole with Tofu Eggs This Vegan Mexican Egg casserole gets a delicious Mexican flair with layers of roasted potatoes, onion and bell peppers, spinach, tomatoes, cheese, and fluffy tofu eggs seasoned with taco spice.  You while family will gobble this easy brunch recipe up! Nut-free + gluten-free option. TRY THIS RECIPE Vegan Tofu Eggs in Purgatory Change up your morning routine with this vegan eggs in purgatory recipe. Quick homemade tofu eggs simmered up in the fiery, garlicky, chunky Italian tomato sauce! Serve with crusty bread for an amazing savory brunch or breakfast. TRY THIS RECIPE Vegan Eggs Benedict Casserole This Vegan Egg Breakfast Casserole is loaded with veggie goodness baked in one pan along with an easy vegan "egg" sauce made from tofu. Mushrooms add a touch of earthy flavor and savoriness to this vegan breakfast casserole. TRY THIS RECIPE Vegan Chilaquiles with Chickpeas Recipe Vegan Chilaquiles with spiced Chickpeas. Spiced Chickpeas and crisped tortilla with easy red sauce. Easy Chilaquiles Recipe. Nut-free, soy-free. can be gluten-free with gluten0free chips or tortillas. TRY THIS RECIPE Vegan Omelet with Mung Bean Egg Substitute Vegan Omelet with Delicious Breakfast Potatoes. Mung Bean egg mixture makes a great soy-free egg substitute. Easy Moong Dal Batter for omelets or savory pancakes. No Chickpea flour! Vegan Gluten-free Grain-free soy-free Recipe Nut-free option. TRY THIS RECIPE Easy Scramble Seasoning Mix and the Best Ever Tofu Scramble Easy and versatile Tofu scramble seasoning Recipea and The best vegan tofu scramble that is fluffy yet creamy and tastes just like eggs thanks to my secret scramble seasoning. Gluten-free.    TRY THIS RECIPE     Classics and large batch A large batch of Cinnamon rolls or a lemon blueberry loaf or a marbled banana bread or Some freshly baked scones! always popular 1 Hour Cinnamon Rolls with Aquafaba Easy Homemade 1 hour Cinnamon Rolls. 1 Bowl Aquafaba Cinnamon Rolls! Vegan Cinnamon Rolls with Cashew cream frosting. Ready in 60 minutes. How to make cinnamon rolls. Vegan Soy-free Palm Oil free Breakfast Recipe. Makes 1 8 by 8 inch brownie pan or 9 inch pie pan. serves 6 to 9 TRY THIS RECIPE No Yeast Sweet Potato Cinnamon Rolls Vegan These easy no yeast vegan cinnamon rolls feature sweet potato puree which makes them the most flavorful and soft homemade vegan cinnamon buns youll ever make.  No dough-punching & no long wait for the dough to rise to make these Vegan sweet potato cinnamon rolls! TRY THIS RECIPE Vegan Apple Cinnamon Scones (No Oil, Low Fat) Vegan Apple Cinnamon Scones! Crisp Apple Scones with No added refined oil and No Coconut milk! Lower fat delicious Apple Pie Scones. Vegan Soy-free Oil-free Recipe. Can be nut-free TRY THIS RECIPE Vegan Coffee Cake Recipe Cinnamon Streusel Cake Easy Vegan Coffee Cake Recipe. Simple soft Vanilla Cake topped with a delicious Streusel. Classic Cinnamon Streusel Coffee cake. Vegan soyfree nutfree Recipe. Glutenfree option.Makes One 8 by 8 inch pan or use 9 by 9 inch brownie pan TRY THIS RECIPE Vegan Pear Upside Down Cake Pear Upside Down Cake. This amazing Vegan Upside Down Cake needs just 1 Bowl and 40 mins. Use other fruits for variation. Vegan Nutfree Soyfree Recipe. GF option Makes 8 or 9 inch cake pan TRY THIS RECIPE Vegan Churro Scones No Oil (Vegan Cinnamon Scones) These Vegan Churro Scones need just 1 Bowl, 8 Ingredients and have No Added Oil! Crisp Vegan Cinnamon Scones for breakfast or Dessert. Vegan Soyfree Recipe Nutfree option Glutenfree option TRY THIS RECIPE Date Nut Cake This easy vegan date nut cake is moist, fluffy, and packed with chewy dates and crunchy pecans and walnuts! So simple to make and the perfect sweet treat to bring to a potluck or bake sale. Gluten-free option.  TRY THIS RECIPE Vegan Blueberry Muffins with Streusel Easy Vegan Blueberry Muffins with Streusel. These Blueberry Streusel Muffins are soft , tall, and berrylicious. The batter needs just 1 Bowl. Vegan Soyfree Recipe. Can be made without nuts, Gluten-free option. TRY THIS RECIPE Lemon Coconut Chia Muffins Lemon Coconut Chia Muffins. Zesty Muffins with Lemon, chia seeds, coconut and Turmeric. 1 bowl 30 minute muffins. Vegan Soy-free Nut-free Oil-free Recipe. Makes 10 to 12 muffins TRY THIS RECIPE

Gingerbread Chocolate Fudge Vegan

December 4 2021 Vegan Richa 

Gingerbread Chocolate Fudge VeganSoft and Fudgy Vegan Gingerbread Chocolate Fudge perfect for Christmas. Made with pumpkin puree, molasses, chocolate and topped with candied ginger and brown sugar, its a simple but oh-so-tasty festive vegan treat. Gluten-free. Nutfree 8 Ingredients! This Easy Vegan Gingerbread Fudge is filled with warming spices along with a good dollop of molasses - it tastes just like your favourite gingerbread cookie but is soft fudge form. Perfect for gifting. This recipe uses pumpkin puree instead of sweetened condensed milk to reach the same fudgy texture. You can also use mashed sweet potato. No butter or sugar in this healthier chocolate gingerbread fudge! Convert this into Gingerbread chocolate Truffles! Scoop the mixture after Cooling for a bit using cookie scoop and roll into balls. Roll in cocoa powder and store To make these taste like gingerbread, we add some molasses along with gingerbread spices. For some crunch and an extra boost of cozy Christmas flavor, I sprinkled on some brown sugar and chopped crystallized ginger on top. Christmas Central, y’all This vegan gingerbread fudge is perfect for when you want to satisfy your gingerbread cookie and chocolate fudge cravings without having to go through the effort of making and rolling out cookie dough. Homemade fudge makes for the sweetest Christmas treat to give to family and friends. Quick, easy and perfect for gift-giving! Try this easy fudge recipe this holiday season. More Vegan Fudge Recipes: - Easy Vegan Chocolate Fudge - Avocado Freezer Fudge  - Vegan 7 Cup Burfi -Indian chickpea flour fudge - Hazelnut Fudge Bar Some Gingerbread recipes - Gingerbread men cookies - Glutenfree molasses cookies - Gingerbread latte - Gingerbread cake mix in a jar GF - easy gingerbread cake  Continue reading: Gingerbread Chocolate Fudge VeganThe post Gingerbread Chocolate Fudge Vegan appeared first on Vegan Richa.

Cauliflower in Double Onion Sauce – Gobi Do Pyaza

November 1 2021 Vegan Richa 

Cauliflower in Double Onion Sauce – Gobi Do PyazaGobi Do Pyaza  – try this popular Indian Do pyaaza – double onion sauce made with pan-fried cauliflower florets simmered in a creamy, rich, and delicious onion sauce. Gluten-free & soy-free, nut-free option. Serve this gobi curry with rice or bread. Many of the Indian dishes are all about the sauce! The ingredients in the sauces, spices -whole or ground and the combination of the spices all add to the variety in flavors and textures. This Do pyaza sauce is all about onion and whole spices. Do means 2 and Pyaaz is onion. Caramelized Onion is added to the base sauce and also added to the tempering. I use cauliflower today in the sauce to make a delicious Gobi Do Pyaza! You can also use tofu or chickpeas or vegan chicken or other protein. This Indian gobi curry features pan-fried cauliflower florets in creamy, rich, and lip-smacking delicious onion sauce. Have it as a main with rice or bread or as a simple plant-based side dish along with your favorite Indian dishes! Right in the end, we temper coriander seeds, and chili. Tempering is a method widely used in Indian cuisine, in which whole or ground spices are heated in hot oil or ghee and the mixture is added to a dish. Indian tempering is done either at the beginning of the cooking process or as a final flavoring at the end. For this cauliflower curry recipe, we add seasoned oil and sauteed onion into the gravy right in the end. That’s right, this is why Its called double onion sauce. Trust me,  this cauliflower curry is sure to disappear off your plates! Scoop it all up with chunks of roti, parathas, or naan! This one is a keeper! Add this Soyfree Glutenfree Nutfree Indian dish to your Diwali plans! More Indian recipes: - Butter Tofu - IP Tikka Masala Simmer Sauce , with Cauliflower.  - Tofu Amritsari Masala - Malai Kofta - Mushroom Matar Masala - Bombay Potato and Peas - Tofu in Spinach Curry - Palak Tofu Continue reading: Cauliflower in Double Onion Sauce – Gobi Do PyazaThe post Cauliflower in Double Onion Sauce – Gobi Do Pyaza appeared first on Vegan Richa.

instant set dosa recipe | instant sponge dosa | set dosa & veg kurma combo

October 13 2021 hebbar's kitchen 

instant set dosa recipe | instant sponge dosa | set dosa & veg kurma comboinstant set dosa recipe | instant sponge dosa | set dosa & veg kurma combo with step by step photo and video recipe. dosa or idli recipes are one of the popular choices for most of us. it is generally prepared with a combination of rice and urad dal mixture which is typically soaked, grounded and fermented for about 8 hours. this generally requires some planning and hence may not be an ideal option for some and hence recipes like instant set dosa is an ideal alternative. The post instant set dosa recipe | instant sponge dosa | set dosa & veg kurma combo appeared first on Hebbar's Kitchen.

Easy Vegan Almond Flour Pie Crust (Low-Carb, Gluten-free, Grain-free)

September 21 2021 Vegan Richa 

Easy Vegan Almond Flour Pie Crust (Low-Carb, Gluten-free, Grain-free)This easy Vegan Almond Flour Pie Crust is naturally gluten-free, grain-free, refined sugar-free and dairy-free, and made with just a few simple ingredients. No chilling needed! The perfect crust for practically any pie! There’s something intimidating about making your own pie crust – especially when it comes to rolling out a pie crust. For some reason, we all tend to prefer graham cracker crusts, where you simply crush store-bought crackers together with vegan butter and press the mixture into a pan. If you feel the same way, I am here to tell you that with the right recipe, everyone can make their own vegan pie crust from scratch! Give this easy pie crust a chance and you will be pleasantly surprised. This almond flour pie crust is so easy to make. Its only made with a handful of simple ingredients that you probably already have stocked in your gluten-free pantry. But there’s more to this vegan pie crust! Apart from being simple, this is also a gluten-free and grain-free pie crust recipe. Due to the absence of gluten, you dont need to worry about overworking the dough and ending up with a tough crust. As we are using oil in this vegan pie crust, you dont need to worry about chilling and cutting in butter. Also, theres no need to chill the dough so not only is this an easy pie crust but also a quick one! I have used variations of this almond flour pie crust in several of my favorite recipes, like this Vegan Chocolate Pumpkin Pie.  It is so versatile and you can season it with your favorite herbs and spices. Continue reading: Easy Vegan Almond Flour Pie Crust (Low-Carb, Gluten-free, Grain-free)The post Easy Vegan Almond Flour Pie Crust (Low-Carb, Gluten-free, Grain-free) appeared first on Vegan Richa.

Mexican Egg Casserole

August 28 2021 Vegan Richa 

Mexican Egg CasseroleThis Vegan Mexican Egg Casserole gets a delicious Mexican flair with layers of roasted potatoes, onion and bell peppers, spinach, tomatoes, vegan cheese, and fluffy tofu eggs seasoned with taco spice.  Your whole family will gobble this easy brunch recipe up! Nut-free + gluten-free option. I love me a good breakfast casserole and today we are adding a Mexican twist to it! This easy Vegan Mexican Casserole is my new favorite weekend brunch recipe. I guess you could call it Mexican Egg Casserole or Mexican Egg Bake. Essentially, it is vegan tofu eggs mixed with some pre-baked veggies, some bread, and some vegan cheese shreds then all baked in a casserole dish. It is almost like a vegan egg souffle dish packed with vegetables. You can also add in some cooked beans if you like to make it even more hearty. Now let’s talk about the seasonings because that is where we get the Mexican flavors in. Taco seasoning and chipotle chili powder are your best friends for whenever you want to add a pinch of fiesta to any dish. I make my own taco spice using this taco seasoning recipe but storebought is fine as well.  Making your own is quick and easy and takes mere minutes using common spices you probably already have, so it’s worth checking out the recipe. When made at home, you can also adjust the flavor and heat to preference. Back to the vegan Mexican casserole – we use a mix of pre-roasted veggies and veggies as add ons. Pre-roasting the potatoes, onion and bell peppers before adding to vegan tofu “egg” mixture is necessary to allow for them to cook. And we all love that aroma of roasted bell peppers and charred onions, don’t we? It makes this vegan egg casserole taste a bit like fajitas. MORE SAVORY BREAKFAST OPTIONS - Vegan Breakfast Potatotes - Tofu Scramble Wrap. - Savory Oats Hash - Chickpea Chilaquiles - Tofu- Bhurji (Indian Scramble) - Sweet Potato Hash  - Lentil Frittata - Sprouted Lentil Avocado Toast Continue reading: Mexican Egg CasseroleThe post Mexican Egg Casserole appeared first on Vegan Richa.

Vegan Yellow Squash and Corn Casserole

July 25 2021 FatFree Vegan Kitchen  

Vegan Yellow Squash and Corn Casserole Golden slices of summer squash and kernels of corn are baked in a creamy sauce and topped with bread crumbs in this Southern-style vegan squash casserole. It’s the perfect summer side dish. Hi, my name is Susan, and I’m a vegan. It’s been so long since I updated this blog that I only half-humorously feel like I need to introduce myself again. For those of you who don’t know me, you can find my real introduction on my About page. For those who do know me and worried that I had fallen off the planet, I’m happy to report that I’m alive and well and now living in Louisiana.  My husband and I had been thinking of moving back to our home state to be closer to family, but when the pandemic hit, we put that idea on hold. So we hadn’t been actively looking for a house when, in January, we practically stumbled on the perfect house just a mile from my parents. Of course, there were complications–someone else had a contract on it–but when that contract fell through, we had to act fast to make sure it didn’t get away from us. Since we hadn’t really been expecting to move, we had a lot of packing up and cleaning out to get 21 years of accumulated junk out of our old house and a bunch of repairs, painting, and sprucing up the yard to get that house ready to sell. It all seems in retrospect to have happened so quickly–all except the unpacking. It took months of emptying boxes, but we’re finally settled into our house in the country. And we love it! The boxes have been recycled, the ancient stove and dishwasher have been replaced, and I’m starting to feel like my old self again, the self that likes cooking food and writing about it. The thing I love most about the move is that I get to spend more time with my parents. After living in other states for the past 30+ years, it’s a joy to be able to get to know them all over again. It was with that family connection in mind that I chose this squash and corn casserole as my first “coming back home” recipe. Its based on the squash casserole my mother often made when I was growing up. I’d always considered it her recipe, but she says she got it from my grandmother. I’m happy to put my own twist on it and hopefully pass it down to my daughter for further adaptation. In its original incarnation, it was made with canned creamed corn. In my updated vegan version, I created a cream using frozen organic corn, vegetable broth, and nutritional yeast and herbs for added flavor.  How to Make the Best Squash Casserole Squash casseroles are a great way to use up some of the abundance of summer squash. You can even make them with zucchini or patty pan squash instead of the traditional yellow squash. While it’s a fairly simple dish, there are a few things you need to know to be sure that it comes out perfect every time: - First, and most importantly, you need to pre-cook the squash before mixing it in with the other ingredients and baking it. If you don’t cook it first, the squash will exude all of its moisture into the dish and your casserole will be watery. You also would have to bake it longer, heating up your summer kitchen for longer than is necessary. I prefer to sauté the squash and onion first (without oil), which not only cooks them but also adds flavor. - The creamed corn you buy in cans doesn’t usually contain any cream and is often completely vegan. But I like to make my own with organic corn and add creaminess and flavor to it by including cashews or tofu. Use the cashews if you can, but if they are too high in fat for your diet, light silken tofu or even regular tofu makes an acceptable substitute. - If you’re using the cashews and don’t have a high-speed blender, soak them first in water for a couple of hours and drain them completely before blending. - Seasoned panko makes the best casserole topping; look for an oil-free brand (Whole Foods makes one) or use gluten-free panko or bread crumbs instead. But feel free to omit the topping if you want. Im happy to report that the vegan squash and corn casserole was a big hit with the family. I served it with cornbread and pink-eye peas for a southern meal befitting our new country home. Print Add to Collection Go to Collections Vegan Yellow Squash and Corn Casserole Golden slices of summer squash are baked in a creamy sauce and topped with crunchy panko bread crumbs. It's plant-based and oil-free, too! Course Side Dish, Vegetable Cuisine Southern Keyword oil-free, plant-based casserole, southern squash casserole, vegan squash casserole Allergen Gluten-Free, Nut-Free, Soy-Free Prep Time 15 minutes Cook Time 40 minutes Total Time 55 minutes Servings 6 Calories 158 kcal Author Susan Voisin Ingredients1 medium onion chopped 4 medium yellow squash sliced into 1/­­4-inch rounds 2 cloves garlic minced 1 1/­­2 cups organic frozen corn divided 3/­­4 cup vegetable broth 1/­­4 cup raw cashews or 1/­­4 cup tofu 1/­­4 cup nutritional yeast 1 tablespoon cornstarch 1 tablespoon lemon juice 1 teaspoon dried oregano 1 teaspoon dried thyme leaves 1 teaspoon salt omit or reduce for lower sodium 1/­­4 teaspoon ground black pepper Optional Topping1 cup panko (or gluten-free bread crumbs) 1/­­2 teaspoon dried basil 1/­­2 teaspoon dried oregano InstructionsUsing a non-stick skillet on medium-high heat, sauté onion for 2-3 minutes, until it begins to soften and brown on a few edges. Add squash and garlic and cook, stirring, until squash is softening. Add 1 cup corn and remove from heat. Preheat oven to 350F. Line a 1 1/­­2 to 2-quart baking dish with parchment paper or oil it lightly. Blend 1/­­2 cup corn, vegetable broth, cashews/­­tofu, salt, cornstarch, and seasonings (nutritional yeast, oregano, basil, black pepper) in a blender until smooth. TIP: If you don't think your blender will blend raw cashews, soften them first by soaking in water for 2 hours and then draining before use.) Place half the squash mixture in a single layer in the casserole dish; spoon half of the sauce over it. Repeat with remaining squash and sauce. Sprinkle the top with seasoned panko, if desired. Bake at 350 for 25-30 minutes. If the top isn't completely browned, heat it under the broiler for a minute or two but watch it carefully to make sure it doesn't burn. Serve hot. NotesFor gluten-free, use gluten-free bread crumbs or omit the topping. Nutritional Info below includes cashews and salt. When made with firm tofu instead of cashews, these are the correct values: 119 Calories 1.3g Total Fat .24g Saturated Fat WW points (Blue plan):  - With cashews and panko: 3 points - With cashews but no panko: 1 point - With tofu and panko: 2 points - With tofu and no panko: 0 points Points vary on other plans.   NutritionServing: 1 serving | Calories: 158 kcal | Carbohydrates: 24 g | Protein: 7 g | Fat: 4.35 g | Saturated Fat: 0.9 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 492 mg | Potassium: 396 mg | Fiber: 3 g | Sugar: 6 g Please pin and share!   The post Vegan Yellow Squash and Corn Casserole appeared first on FatFree Vegan Kitchen.

Sourdough French Toast

July 13 2021 Oh My Veggies 

Sourdough French Toast has that delicious, stand-out sourdough flavor in each decadent bite. Top your toast with some fresh berries and a drizzle of syrup, and dive in!  Sourdough is a very fluffy and spongy bread, so it soaks up all the egg custard mixture and cooks perfectly in your skillet. Pair these meal-prepped French...Read More

Jalape?o Popper Skillet

May 4 2021 Vegan Richa 

Jalape?o Popper SkilletVegan Jalape?o Popper Skillet is a delicious and quick vegan dinner that comes together in less than 30 minutes making it perfect for any night of the week. Dairy-free and can be made gluten-free. In the mood for spicing things up for dinner tonight? Amazing! I have something for you! Jalapeno Popper Skillet – Say what? Yes, we take a popular restaurant appetizer and turn it into dinner! All made in one skillet like we did with this enchilada skillet A delicious and quick vegan dinner perfect for any night of the week. Especially perfect now, with Cinco de Mayo around the corner! Now that the days are getting warmer, I love me a  quick, easy, and tasty one-pan dinner that allows me to stay outside longer. And this one is seriously easy.  Traditionally, Japane?o Poppers are a bit fiddly to make, First hollowed out, then stuffed with a mixture of cheese and sometimes ground meat before they are breaded and deep-fried. This skillet dinner is more like a deconstructed cheater’s version. We take those cheesy briney flavors we love and incorporate them into a delicious Mexican-inspired tortilla skillet. A simple hearty mix of sauteed onion, tomato and bell peppers with added veggie crumbles and some pickled jalapeno is the base of this Tex Mex Skillet dinner. No breadcrumbs needed here! I went with some sliced tortillas that get tossed with the jalapeno popper filling directly in the pan. Cheese and jalapeno popper sauce on top, and DONE! No fussing, no stuffing no breading or frying involved. WIN! You can serve this Vegan Jalape?o Popper Skillet Dinner with some tortilla chips, over rice or cauliflower rice,  with a salad or just straight out of the pan. The most important thing is drizzling it again all over with a generous amount of vegan Jalapeno Popper Cream for a bit of tang. MORE MEXICAN INSPIRED RECIPES FROM THE BLOG - Spicy Chipotle garlic Jackfruit Tacos - Vegan Tinga bowl with Hearts of Palm, Chickpeas, Spanish... - Pulled Butternut Squash Tacos. Vegan Glutenfree Recipe - Jackfruit Meatballs Tacos - Lentil Sweet Potato Tacos - Easy DIY Burrito Bowl Continue reading: Jalape?o Popper SkilletThe post Jalape?o Popper Skillet appeared first on Vegan Richa.

Vegan French Toast

March 27 2021 Oh My Veggies 

Looking for the best vegan French toast? This recipe right here is incredible! Whip up yourself some soft, custardy, perfectly cooked toast dusted with powdered sugar and drizzled with syrup.  Serve this French toast up for breakfast, brunch, or (if you are like me) the occasional dinner. Follow this recipe to learn how to make French toast that wows everyone.  This Vegan French Toast is...  Easy  Simple Crispy, with soft custard center Perfect for breakfast, brunch, or dinner  Quick to make Dairy-free  Super tasty and flavorful How to Make Vegan French Toast Add all your ingredients, except bread, in a bowl. Whisk till combined.  Get your pan hot, and add oil or vegan butter to prevent sticking.  Dip bread slices in French toast mixture quickly and place in a pan.  Cook until golden brown on both sides.  Tips and Tricks  Day-Old Bread Using day-old or firmer bread will help make sure your bread does not fall apart once dipped in the mixture. Quickly Dip Bread Make to dip your bread in the French toast mixture quickly. Get the bread coated, but dont allow it to soak.  Too long in the mixture can cause you bread to fall apart.  Nonstick Pan  […]

Paneer Petha Ka Ladoo

March 22 2021 Manjula's kitchen 

Paneer Petha Ka Ladoo (adsbygoogle = window.adsbygoogle || []).push({}); Print Paneer Pethe Ke Ladoo & Petha Sandesh Dessert .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Many sweets are made using paneer, which is freshly made homemade Indian cheese. Paneer Pethe Ka Ladoo is delicious and easy to make. This recipe was suggested by my friend Usha, who lives in Jaipur. I must say I really enjoy paneer-based sweets, which include Rasgullas, Ras Malai, Sandesh and many more! I decided I would give a paneer-based dessert a try, Paneer Petha Ladoo. Paneer desserts are considered very classy and for a sophisticated palate. They also are typically very refreshing, delicious, and easy to make. Another reason I like to make paneer sweets is because it is very difficult to mess up the recipe! You can start with one recipe for a paneer dessert and then if it doesn't turn out right, it is very easy to fix and come up with a new recipe! Another favorite dessert of mine is Petha, which is a famous sweet from Agra (India). Petha is made from white pumpkin and sugar. These ingredients together are simply delicious. Enjoy! Recipe will make about 12 Ladoo. Course Dessert Cuisine Indian Prep Time 20 minutes Cook Time 5 minutes Total Time 25 minutes Servings 12 ladoos Ingredients1 cup Paneer homemade 1 cup Petha shredded, sweet 1/­­4 tsp Green Cardamom powder 1 Tbsp Pistachios sliced, for garnishing InstructionsDrin the whey from paneer well and knead the paneer until the paneer is almost rolls into smooth soft dough. In a flat frying pan add paneer, petha and cardamom mix it. Turn the heat to low and cook the paneer mixture stirring and pressing continuously until paneer starts coming together as soft dough. This should take about 4-5 minutes. Turn off the heat and keep mixing the paneer like you are making dough. This is most important step to this dish; you are just cooking paneer enough to take out the rawness. If you over cook the paneer it will become crumbly. Turn off the heat and transfer the mixture to the plate, let the mix sit for about 5 minutes, then divide into 12 equal parts or make the size of ladoo you prefer. Roll them between you palm and shape them in round balls. Garnish with pistachios. NotesI am using homemade paneer, you can refer to my video how to make the paneer which I have done earlier. I am also using dry petha sweet which is available in Indian grocery store, you can also use canned Petha sweet. If you are using canned petha, drain the syrup, and lightly pat dry. The post Paneer Petha Ka Ladoo appeared first on Manjula's Kitchen.

Vegan Rice Pudding

March 19 2021 Oh My Veggies 

You only need seven ingredients to make this tasty recipe. This creamy vegan rice pudding is made with almond milk and flavored with orange, maple, and warm cinnamon spices.  When you take a bit of this dairy-, coconut-, and gluten-free rice pudding, you’ll find that it doesn’t lack any flavor. Whip up this vegan pudding for a delicious dessert today.  This Vegan Rice Pudding is… Easy to Make  Simple (Few Ingredients)  Coconut-Free  Dairy-Free  Gluten-Free Vegan Friendly  Vegetarian  Loaded with creamy flavors  How to Make Vegan Rice Pudding  Grab a pot and place it on the stove. Add in all your ingredients.  Whisk together the mixture and bring to a boil, stirring occasionally.  Once the rice thickens, stir continuously until the rice is fully cooked.  Remove from the stove and add your favorite rice pudding toppings.  Scroll down for the full recipe with measurements and detailed instructions. Tips & Tricks  Variety Of Rice  I find a long grain white rice does best with this recipe. You will find that other varieties, like brown rice, etc., won’t produce the same creamy, flavorful texture.  Heavy-Bottom Pot  You will find that investing in a great heavy-bottom pot is important. A nice heavy-bottom pot is […]

aloo mixture recipe | aloo bhujia mixture | haldiram aloo mixture

November 11 2021 hebbar's kitchen 

aloo mixture recipe | aloo bhujia mixture | haldiram aloo mixturealoo mixture recipe | aloo bhujia mixture | haldiram aloo mixture with step by step photo and video recipe. tea time snacks are always one of the popular choices for most of us. generally, we end up serving the deep-fried pakora or bajji or even the bakery snacks like biscuits, cookies or puff. but you can serve something healthy that can be prepared once and served multiple times and aloo mixture or aloo bhujia mixture is one such healthy snack recipe. The post aloo mixture recipe | aloo bhujia mixture | haldiram aloo mixture appeared first on Hebbar's Kitchen.

Rasmalai Tres Leches Cake (Vegan)

October 21 2021 Vegan Richa 

Rasmalai Tres Leches Cake (Vegan)This Vegan Ras Malai Tres Leches Cake is the ultimate make-ahead dessert! A light sponge soaked in cardamom and saffron-scented nut milk. It only gets better with time, so perfect for holidays, and any occasion that calls for cake. Gluten-free option + soy-free. This Vegan Ras Malai Tres Leches Cake combines two of my all-time favorite desserts, Rasmalai and Three Milk Cake!  A new Latin twist on one of the most delicious Indian sweets out there -  traditional Bengali Ras Malai /­­ Rasmalai. Ras Malai meets Tres Leches Tres Leches is a light and airy sponge cake soaked in three kinds of milk: usually evaporated milk, condensed milk, and heavy cream. Bengali Ras Malai traditionally consists of small soft cheese curd balls or mini cakes immersed in saffron and cardamom-scented sweetened thickened milk. Can you already guess what we did here to combine the two? Yes, we bake a moist vegan sponge cake and soak it in a rich, homemade 3 milk mix seasoned with cardamom and saffron. The result is simply divine! After the vegan tres leches cake has chilled, a simple coconut whipped cream and some chopped pistachios are added as finishing touches. If you want, add some vanilla or cinnamon to the coconut whip as you prepare it. It’s the cozy season after all. You can serve it topped with the whipped coconut cream or serve with a custard made of the 3 milk mixture! Tres Leches Cake is always best served chilled and while the flavors make this perfect for Diwali, fall, and winter, I am thinking that this cake would also be the perfect summer cake. This dreamy indulgent vegan tres leches is the ultimate make-ahead dessert because it only gets better with time, perfect for holidays, and any occasion that calls for cake. More Diwali and holiday recipes: - Vegan Ras Malai   - Almond Halwa, 2ways and Almond Ladoo GF - Malai Burfi  GF - Basundi - 7 Cup Burfi - GF, Nutfree - Malai Ladoo - Brown Rice Kheer - Gajar Halwa, skillet, Instant pot - Gulab Jamuns - Easy Kaju Katli  Continue reading: Rasmalai Tres Leches Cake (Vegan)The post Rasmalai Tres Leches Cake (Vegan) appeared first on Vegan Richa.

Wild Rice and Butternut Blessings

October 5 2021 My New Roots 

Wild Rice and Butternut Blessings Hello friend. Its been a while. I sincerely hope that these words find you getting by as best you can in this strange world we find ourselves in. Staying centered and grounded these days is no small feat, and Im grateful to find myself here again, with the energy and space to share.  This post is actually two years in the making. The experience Im about to tell you about deserves thought, healing, and humility, and though I made a delicious recipe, I needed ample time to learn from, and honour the situation. Almost like with rich decadent food, your body and mind needs time to digest emotion and experience, and over the past 20 months of intense turmoil, discovering and uncovering, and worldly change, there is no better occasion or cultural climate than this moment to share one of my lifes most potent experiences. I hope youll join me on the entirety of this journey and take the time to read and digest it for yourself too. I welcome conscious comments and will receive your words gracefully and with humility in regards to my personal history and ask kindly that the inevitable missteps, mistakes, and /­­ or insensitivities in my story shared below are highlighted with respect and with the intention of learning, inspiring community and healing, and are supportive of a better and more just future.   The People Ill begin by introducing the people of the story that span many generations, many places of origin, and many cultures: The Anishinaabeg – an Indigenous community made up of the Ojibwa, Odawa, Potawatami, Chippewa, Mississauga, Algonquin, and Delaware peoples who stewarded the Great Lakes Basin before and through the late 1600s. A man named James Whetung of the Black Duck clan, Anishinaabe who has called this land home for his lifetime and the many generations before him. My European ancestors who arrived in this same area (Upper Canada then, and what is now known as Southern Ontario) in the early-to-mid 1800s. A young man named Mossom Boyd, my great-, great-, great-grandfather, who landed in 1833. He purchased 100 acres of land and cleared it himself in the hopes of building a prosperous life. After farming for a few years, he wasnt making the income hed hoped for, and sought work at a local sawmill, eventually taking it over, on the site which is now Bobcaygeon, Ontario.   As Boyd continued to work the land, benefitting from the abundant natural resources, he experienced great success with his lumbering enterprise. He later went on to cut forests in great swathes across Ontario, then moved out west to Vancouver Island with his son, Martin Mossom Boyd, who eventually took over the business. Needless to say, the familys enterprise had an indelible impact on the Canadian landscape and the Indigenous peoples. Me, a white, privileged woman who benefits from this history in seen and unseen ways with a mission to inspire health to the people of this world through conscious choices. Heres one of my many stories...  My Family I spent my summers in the Kawartha Lakes, just 12 kilometers upstream from the reserve where James lived and lives. My grandparents lived on the canal at the mouth of Pigeon lake, on the Trent-Severn Waterway. My grandfather owned a substantial portion of the land there (how we understand owned in our modern world), and a 1085-acre island just off the shoreline.  I was a very lucky kid to have so much wild land to explore, play with, and learn from. To say I feel connected to nature, to the earth and water, to the elements there, would be an understatement. That forest and lake are inside of me, just as much as I am inside of it – I knew every rock, nook, cranny, and crevice. I knew the plants, the poison ivy, the lichen, the cedar; the shallow soil, dry and bare rocks, the limestone; I can evoke the alchemical aroma of it all in an instant. My hideaways along the shoreline in giant rock fractures were coated in moss and gnarled cedar roots, and there I would live in worlds of my imagination, connected to natures creations and its magnetic energy. The sensation of being there, on every level, is burned into my being. It is cellular memory.    Mossom Boyd 1814-1883 /­­ My father and I canoeing on Pigeon Lake /­­ Fishing on Pigeon Lake, 1990 There is a museum in town, named after my great-great-great grandfather Mossom, honouring his vision and entrepreneurial genius (as our culture recognizes). This history was one to celebrate, an empire that spanned the country, a legacy to be proud of. We would visit the museum almost every summer when I was growing up, so that I could better understand where I came from. These truths coexisted within me — nature and empire. As I began to see the complexities of this place that is deeply a part of me, I sought out a way to understand the same land, water, air, forest through the eyes, hands, and hearts of the people with a completely different history to the shared nature and to the empire of my lineage.  The Whetungs James family has been living with the land known as the Michi Saagig Anishinaabeg territory for approximately 4,000 years, dated by wild rice fossils found by geologists. This being the same land, that Mossom Boyd purchased 3,780 years later.  When I drove up to Curve Lake First Nations to experience a wild rice (known as manoomin) harvest two years ago, I met James Whetung and his family. The man whose name I had heard before, but was admittedly afraid to come face to face with, as I had some idea of how my lineage had impacted his. At least I thought I knew. When the group of us had all arrived and settled, James introduced himself, and told his story – the side that I had never heard before. They cut all the trees, floated them down river using the highways of my people. They needed clearer waterways, so they dredged the lakes and removed the rice beds that had provided our food. The First Nations peoples were forcefully moved to reserves, and confined there, needing written permission to leave, and only in order to work for local farmers at slave wages. You had to be Christian to live on the reserve, and Natives were not allowed to practice their own spirituality or pass it on to subsequent generations. The people were starving. Listening to James, and hearing first-hand what his ancestors had gone through because of my ancestors, was heartbreaking, and it filled me with bitter shame and confusion. What was once a celebrated history of my family, became tainted and disgraceful. When he was finished, I raised my hand to speak, compelled to admit that I came from the family he was talking about. The lineage and industry that changed the landscape of his ancestors’ home. That I was deeply remorseful. He responded graciously by inviting me to canoe out with him to harvest manoomin. He said that those on the reserves eventually were able to take the remaining rice seeds and plant them. By 1920, the yields were up but only until the 1950s when destructive colonial farming practices began using chemicals (many of which still are in use today), which created chemical run-off causing imbalances in the lakes, soil, air, and water, further affecting the aquatic grasses; the nutritious, traditional food source.   Wild Rice on Pigeon Lake Canadian cottage culture took off in the area around this time as well, motor boat traffic increased destroying the rice beds, and leaked oil and gas into the water. Septic beds were added for sewage treatment, but none were regulated and leaching into lakes was a regular occurrence. In the years between 1950 and 1980, the Trent Severn Waterway underwent a weed eradication program using agent orange (a highly toxic herbicide) to make swimming more enjoyable for the cottagers. Shortly after, James started planting seeds to feed his family and community despite the many cultural and environmental concerns out of his control. Wild rice as a traditional food source is highly nutritious and is known to help prevent diabetes — a huge problem within Indigenous peoples due to a forced disconnection from their traditional practices and nourishment sources. James started sowing seeds on Pigeon lake, where his grandfather had seeded and harvested for many generations. He was healing his people, and as demand increased, he started to invent technologies to make his work easier and faster. The increased production meant that he could not only feed his community, but start selling his wild rice at local farmers markets.  Unfortunately, not everyone is as enthusiastic about the wild rice increase in Pigeon and surrounding lakes. Since 2007, a group of cottagers have been fighting against Whetungs seeding of wild rice, claiming that the shoreline is their property and that the rice beds impede recreational boating. Theyve gone so far as to form a protest group, called Save Pigeon Lake, which asks James to harvest without the use of a motorboat (he did this to increase efficiency) and to stop seeding the rice.  Canada and Curve Lake First Nation are both signatories to the United Nations Declaration on the Rights of Indigenous Peoples. This Declaration states that Indigenous peoples have the right to maintain and develop their political, economic and social systems or institutions, to be secure in the enjoyment of their own means of subsistence and development, and to engage freely in all their traditional and other economic activities (Article 20). And further, that Indigenous peoples have the right to maintain, control, protect and develop their cultural heritage, traditional knowledge, and traditional cultural expressions, as well as the manifestations of the sciences, technologies and cultures, including human and genetic resources, seeds, medicines, knowledge of the properties of fauna and flora... (Article 31). The rice beds run along the TSW in the tri-lakes area, which includes Buckhorn, Chemong and Pigeon lakes. Despite the concerns of waterfront property owners, Whetung says the land falls under Treaty 20 and is therefore not under the jurisdiction of the TSW, which is operated by Parks Canada.  About James Im going to keep doing what I am doing. Why would I stop? Our people have starved for thousands of years. This is food; this is a livelihood, says Whetung. And personally, as an advocate for healthy food access for all, for a thriving world, and supported communities, I whole-heartedly agree. For more about James and his community’s work, please visit the Black Duck Wild Rice website. I am deeply grateful for James time, energy, heart, perseverance, and spirit. This is a forever healing journey and one I intend to continue with the peoples intrinsically linked to my own familys history here in Canada. Wild Rice Harvesting and Preparation Let’s talk about this beautiful offering, manoomin, or wild rice. Having always been drawn to this remarkable plant, I knew that when I moved back to Ontario, Canada, I had to learn more about it firsthand, and perhaps even how to harvest and process it. That is what led me to James and Black Duck Wild Rice. Every year around the September full moon, the manoomin harvest takes place, and he and his community welcome those who want to join and learn. Harvesting James taught us the traditional way, in canoes, all by hand. With two people per boat, one navigates and steers, while the other uses two long, thin sticks (bawa’iganaakoog); one to bend the rice into the canoe and the other to beat the grasses until the rice seeds fall into the hull of the canoe. Once you get the hang of it, it’s rhythmic and meditative, but still a physical and time-consuming ritual that requires community. As with most traditional food cultivation practices its a closed loop cycle, for whatever rice that doesnt fall into the canoe to be processed falls into the water, planting next years crop at the same time! Curing Once on shore, the canoes are emptied by hand onto large sheets which are transferred to a cool dark place so the rice can cure. Two or three times a day for a week or so, the rice is turned and aerated, left to dry.  Toasting /­­ Parching The rice was traditionally toasted in a cast-iron cauldron over an open fire. James showed me how to use an old canoe paddle to turn the rice constantly so as not to scorch it — its texture and scent slowly transformed. This takes about an hour of constant stirring with a keen eye on the fire so it remains at the perfect temperature for toasting. If you stop for even a second, the rice will burn. James could tell from the smell, and how the rice felt between his fingers when it was ready the mark of a true artisan, energetically connected to his craft. Nowadays, James uses a machine that he designed and built himself, that stirs the rice automatically over open flames and gets the rice toasty faster and with less manual labour. Toasting the rice increases the flavour, and helps preserve it. If properly toasted and dry, wild rice can last in storage for five years or more (a necessity to help balance the yearly ebbs and flows of the harvest).  Dancing /­­ Jigging This was my favourite part of the process because it involved several people working together, and having the pleasure and honour of wearing beautiful, specially-designed moccasins just for this process. The toasted rice is put into another large cauldron (or sometimes a hole in the ground lined with leather cloth or a tarp) while three people sit around it, with our feet in the center. Once we had our soft shoes laced all the way up, we vigorously twisted and swooshed our feet around on the rice to loosen some of the chaff from the rice kernels — this was extremely hard work! We rotated through the group as people got tired, and eventually we were ready for the last step. Winnowing The danced rice is then turned out onto a large fabric sheet, with everyone holding the edge with both hands. Count to three and up the rice goes into the air, the breeze blowing the chaff away. This needs to be repeated countless times to separate the rice from the chaff completely. This is unbelievably time-consuming work and experiencing it first hand made me appreciate every grain so much more! At the end of a grounding day of traditional work, you are gifted a few cups of cleaned wild rice. The appreciation I felt to see the yield of the countless hours by many people, not to mention the effort and contribution of this Earth truly became overwhelming. The experience solidified how food has the unparalleled ability to bring people together — requiring many enthusiastic, hard-working hands (and feet!) to get the job done, start to finish. At the end of the journey, everyone is rewarded with delicious food, straight from the Earth, her waters, her people. It is so simple, and so powerful. Wildly Nutritious Wild rice is not related to true rice nor is a grain at all in fact, but the seed of aquatic grass that grows along the shores of freshwater lakes in Canada and the Northern US. Its a little more expensive than other varieties, as it is often harvested by hand.  Wild rice is also, of course, wildly nutritious and is no surprise that Indigenous peoples made a point to cultivate this true super food. Containing high levels of protein, fiber, iron, and calcium, wild rice is also gluten-free. It is extremely high in folic acid, an essential B-complex vitamin lacking in many peoples diets. Just half a cup of cooked wild rice yields 21.3 mcg of folic acid – necessary for cardiovascular support, red blood cell production, brain and nervous system health, and of particular importance during pregnancy – where brown rice by comparison offers only 3.9 mcg. The niacin content of wild rice is also notably high with l.06 mg for every 1/­­2 cup cooked rice. Potassium packs an 83 mg punch, and zinc, which is usually available in trace amounts, registers 1.1 mg. Wild rice is a wonderful alternative to any grain that you would use in either hot or cold dishes. My favourite is to enjoy it in veggie bowls, soups and stews, as well as hearty salads. Its rich, nutty flavour pairs well with other earthy-sweet foods like beets, sweet potato, pumpkins and squash, making it the perfect ingredient to add to your fall recipes, already full of abundance and gratitude. It lasts for about a week after cooking, so making a large batch at the beginning of the week will give you the honour to grace your meals with a serious boost of nutrition and spirit with every grain! Wild Rice & Butternut Blessings This recipe was born from the desire to combine the elements that James and I had a hand in growing: wild rice from his lake, and butternut squash from my garden, coming together for one beautiful meal. Stacking the squash rounds makes for a grand, dramatic, and eye-catching presentation where the simple ingredients are made into something very special. This would be the most stunning main dish for a harvest celebration meal, or even into the winter holidays. It has the perfect balance of flavours, textures, and nutrition, so youll feel satisfied on every level. Try to find a butternut squash with a long and hefty neck. Since we are after nice big rounds, the longer your neck, the more rounds youll have! And try to source your wild rice from a local reserve or farmers market, if possible. There are several components to this recipe, but Ive written it in a way that you can juggle all the elements with seamless management of your time.    Print Wild Rice and Butternut Blessings with Mushrooms, Toasted Walnut Garlic Sauce, and Sumac Author Sarah Britton Ingredients4 lb. /­­ 2kg butternut squash about 1 large, try to find one with a long neck! 1 cup /­­ 175g wild rice soaked for at least 12 hours 9 oz. /­­ 250g mixed wild mushrooms or any mushroom of your choice 3 cloves garlic minced a couple sprigs fresh thyme and rosemary 1/­­2 cup /­­ 13g chopped flat-leaf parsley 1 batch Toasted Walnut Sauce recipe follows 1 Tbsp. sumac divided freshly cracked black pepper handful of walnuts for garnish if desired Toasted Walnut Garlic Sauce1 cup /­­ 125g raw walnuts 1 garlic clove 2 Tbsp. cold-pressed olive oil 4 tsp. apple cider vinegar 2 tsp. pure maple syrup 2 generous pinches of fine sea salt plus more as needed InstructionsStart by cooking the wild rice: drain and rinse the soaked rice well, place in a pot. Add 3 cups /­­ 750ml of fresh water, a couple pinches of sea salt, then bring to a boil, and reduce to simmer. Cook until rice is chewy-tender - about 45 minutes. While the rice is cooking, preheat the oven to 350°F /­­ 180°C. Spread the walnuts in a single layer on a rimmed baking sheet. Toast for 7 to 10 minutes, watching them carefully so they do not burn, until they are golden and fragrant. Remove from the oven and let cool slightly. Turn the oven heat up to 400°F /­­ 200°C. Give the butternut squash a good scrub, making sure to remove any dust or dirt. Leaving the skin on, slice the squash neck into rounds about 1 /­­ 2.5cm thick. Place on a baking sheet, sprinkle with a little salt, and roast in the oven for 20-30 minutes, flipping once halfway through cooking, until the squash is fork tender. Remove from the oven and drizzle with olive oil and a little more salt, if desired.  While the squash is roasting, make the Toasted Walnut Sauce. Place the toasted walnuts, garlic, olive oil, apple cider vinegar, and maple syrup in a blender. Blend on high, adding up to 1 cup /­­ 250ml of water to thin the dressing as needed--you are looking for the consistency of melted ice cream. Season with salt. Store in an airtight glass container in the fridge for up to 5 days. Lastly, prepare the mushrooms. Clean and cut the mushrooms as desired (I used king oyster mushrooms, sliced in half lengthwise and scored diagonally). Add a knob of your favourite cooking fat to a large skillet, and once melted add the mushrooms and a couple pinches of salt. Cook the mushrooms without crowding them, and do not move them about in the pan too much. Youre looking for a nice sear and that comes after the mushrooms have been in constant, direct contact with high heat. Once golden on one side, flip, and continue cooking until golden on the other. In a large bowl, combine the wild rice and parsley. Drizzle a touch of the sauce and about 1/­­2 Tbsp. of the sumac, a few grinds of black pepper, and fold to incorporate. To assemble, drizzle or puddle some sauce on the bottom of your serving plate. Add a round of butternut squash, followed by the wild rice mixture, a couple mushrooms, then repeat the layers of squash, rice, mushrooms. Drizzle remaining sauce over top, sprinkle with additional sumac and black pepper, and a handful of walnuts. Say thank you and enjoy each bite, each grain. NotesServes 4 Makes approximately 1 cup /­­ 270ml of Sauce In Closing I would love to hear your thoughts about how we can better respect and heal our pasts culturally, together. I wanted to open up the conversation here, not try to offer some kind of solution. This is a complicated, complex, deeply layered issue that has deep roots, well beyond us here today. I feel really lucky to have had the opportunity to be in a canoe with James himself, to witness how to harvest with intention and gratitude. It felt deeply meaningful to be there with him, the place our two family lines have crossed in many ways for many years, finally converging in a peaceful, cooperative, and hopefully reciprocal way. This extends far beyond James and I, and takes many more hands and hearts. The first step of many, I am forever grateful to James for sharing the story of his family and community as it has been silenced for too long. Thank you for taking the time to read this today. Id also like to add for those who havent seen Canadian news over the past few months, that there has been uncovering of more extreme darkness in this country in relation to the Indigneous people of this land. The residential school system removed children from their Indigenous culture, communities, families, and ways of being. These Anglo-Saxon, Christian boarding schools are sites of mass unmarked graves where thousands of children’s bodies were found, taken from their families. There are many agencies working towards healing, remediation, and reconciliation in response to these unfathomable atrocities in our history. One of them is the Downie Wenjack Foundation, which aims to to aid our collective reconciliation journey through a combination of awareness, education, and action. This link will take you to their page about Reconcili-ACTION, and a list of ways to catalyze important conversations and meaningful change, recognizing that change starts with every one of us and each person can make an impact. The post Wild Rice and Butternut Blessings appeared first on My New Roots.

Baked Buffalo Cauliflower Bites

September 11 2021 Oh My Veggies 

These Baked Buffalo Cauliflower Bites make for a fun and tasty appetizer or weeknight dinner--or even lunch! In this recipe, battered cauliflower is baked, dipped in buffalo sauce mixture, then cooked a bit longer to create a sticky glaze. This cauliflower recipe is crispy, easy to make, and delicious as a party food or stuffed... Read More This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Baked Buffalo Cauliflower Bites.

Chocolate Vanilla Ice Cream Sandwiches with Blueberry Compote Swirl

August 12 2021 Vegan Richa 

Chocolate Vanilla Ice Cream Sandwiches with Blueberry Compote SwirlThese Vegan Chocolate Vanilla Ice Cream Sandwiches feature a creamy dairy-free vanilla ice cream with a fruity blueberry swirl sandwiched between two delicious chocolate cookie dough layers! Get ready for your new favorite frozen treats! Vegan Chocolate Vanilla Ice Cream Sandwiches! A creamy dairy-free vanilla ice cream with a fruity blueberry swirl sandwiched between two delicious chocolate cookie dough layers! These are perfect in every way – chewy chocolate cookie meets creamy dreamy vanilla ice cream with little bursts of blueberries in every bite! These vanilla ice cream sandwiches are perfect for summer. The cookie dough layer of these chocolate vanilla ice cream sandwiches consists of a simple cookie dough made from a mix of almond flour, oat flour, cocoa powder with some chocolate chips mixed in. For sweetness, I use a mix of brown sugar and maple syrup which, along with a pinch of cinnamon, makes these taste so cozy. The ice cream is made using a base of coconut milk, soaked cashews, sugar, and vanilla. The mixture is blended until smooth, then cooked a bit to thicken and to reduce the water content. Because water is what makes ice cream hard in the freezer. The thickened cashew ice cream base has the perfect amount of sugar and fat so it freezes well without getting icy. You can make these sandwiches as big or as small as you want. I like to slice these decadent sandwiches into smaller pieces when I am entertaining! If you love my chocolate chip cookie dough ice cream sandwiches, these babies will be right up your alley MORE ICE CREAMS AND FROZEN DESSERTS - Carrot Cake Ice cream - Tiramisu Ice Cream Fudge Bars - Mango Ice Cream - Salted Caramel Chocolate Freezer Pie - Peanut butter Chocolate Pops - Kulfi - Cashew Saffron Popsicles Continue reading: Chocolate Vanilla Ice Cream Sandwiches with Blueberry Compote SwirlThe post Chocolate Vanilla Ice Cream Sandwiches with Blueberry Compote Swirl appeared first on Vegan Richa.

Vegan Lettuce Wraps

July 16 2021 Oh My Veggies 

These Vegan Lettuce Wraps are the perfect quick and easy lunch or dinner you are searching for. The lettuce cups are loaded with black beans, sweet corn, lime, avocado, and more smothered in a creamy vegan mayo sauce. Scoop the black bean mixture into lettuce leaves and serve up your slightly sweet, savory, and crunchy...Read More

Best Vegan Butter

June 20 2021 Oh My Veggies 

Eating a plant-based diet is beneficial for many reasons--regardless of whether its one night a week (like meatless Mondays) or an entire lifestyle. But it can be hard to find the best vegan butter substitute. Vegan butter is usually made with a mixture of oil and water along with other ingredients. Olive, avocado, and coconut...Read More

Sweet Potato Chaat (Shakarkandi)

April 23 2021 Manjula's kitchen 

Sweet Potato Chaat (Shakarkandi) (adsbygoogle = window.adsbygoogle || []).push({}); Print Sweet Potato Chaat, Shakarkandi .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } I have been wanting to make a sweet potato chaat (Shakarkandi Chaat) for some time now. It's a savory and flavorful chaat, which also happens to be a very popular Delhi street food. I have tried to make this recipe many times but never quite perfected it! Last weekend I had the honor of being a guest judge for a cooking contest which was conducted virtually over Zoom! The contest was for the best air fryer recipe. The winner of this contest, Rashmi Sabjur, happened to make an eggplant chaat. While she was discussing her creative recipe, I got the idea of making a sweet potato chaat in the air fryer. Many people ask me how I am inspired to come up with new recipes…well the answer is people like Rashmi, and of course you all, my viewers! Traditionally, sweet potatoes are cooked over coal, cut into small pieces, and drizzled with lemon juice and spices to make it delicious and flavorful. This spicy chaat is also had a nice crunch. Try this recipe out soon! A special thank you to Rashmi for inspiring me to perfect sweet potato chaat! This recipe is also vegan. This recipe will serve 6. Course Appetizer Cuisine Indian Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes Servings 6 people EquipmentCuisinart TOA-60 Convection Toaster Oven Airfryer Reynolds Kitchens Pop-Up Parchment Paper Sheets Ingredients1 large sweet potato sliced in thick rounds For Batter1 1/­­2 Tbsp all purpose flour plain flour, maida 1 1/­­2 Tbsp corn starch corn flour or arrowroot powder 1/­­2 tsp salt 1/­­4 tsp black pepper 1/­­3 cup water approx Oil spray For Breadcrumbs 1/­­2 cup bread crumb plain unflavored 1/­­2 salt 1/­­4 black pepper For Garnishing 1/­­4 cup whipped yogurt 2 Tbsp hari cilantro chutney 1/­­4 cup tamarind chutney For Garnishing (optional)lemon juice sprinkle over chaat chaat masala powder green chili finely chopped ginger finely chopped InstructionsUse a large, sweet potato. Wash and peel and slice them in rounds of about 1/­­4 inch thick. Keep aside. In a bowl take breadcrumbs, add 1/­­2 tsp salt and 1/­­4 tsp black pepper, and mix it all well. In another bowl mix all-purpose flour, corn starch, 1/­­2 tsp salt, and 1/­­4 tsp black pepper. Add the water slowly and make it into a thick batter. I used about 1/­­3 cup of water. I am using parchment paper over air fryer baking tray oil the parchment paper. Coat both sides of a sweet potato slice in the flour batter and then in the breadcrumb mixture. Shake off any excess breading and transfer the sweet potato slices to an airfryer baking sheet. Repeat with the remaining sweet potato slices. Spray the slices with oil. Bake in air fryer for 10 minutes (on 325-degree Fahrenheit). Then turn the sweet potato slices and bake it again for 10 minutes. Maybe you will have to adjust the time and temperature according to your air fryer. The sweet potatoes will have a nice crunch. You may serve them hot or at room temperature with your favorite garnishing. I prefer with yogurt and chutney. NotesServing Suggestions Sweet potatoes have nice crunch, my favorite way to serve this chaat, is to drizzle with yogurt, little cilantro chutney and top it with tamarind chutney if you like hot and spicy sprinkle with finely chopped green chilies and ginger. I have done cilantro chutney and tamarind chutney recipes earlier; you can find these recipes on my website. You will also enjoy some of these vegan and gluten free recipes: Zucchini Lentil Pakoras, Vegan Rice Kheer (Payasam), Apple Banana Pakora, Bhajia, Fritters, Methi Bajra Paratha (Millet Bread) The post Sweet Potato Chaat (Shakarkandi) appeared first on Manjula's Kitchen.

Punjabi Aloo Paratha

March 26 2021 Manjula's kitchen 

Punjabi Aloo Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Print Punjabi Aloo Paratha .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Aloo Parathas make for the perfect lazy weekend brunch. Parathas can be made plain or with a variety of different fillings. A flavorful potato filling is by far the most popular. Aloo Parathas are very popular in North India, at any time of the day. In Punjab, Aloo Parathas are a staple for breakfast. Traditionally, Aloo Parathas are served with homemade butter and buttermilk known as chaas. I'm sure you are thinking that making these parathas is very time consuming. With our busy schedules and hectic mornings, how is possible to prepare these! Of course, parathas taste best when fresh off a hot skillet! An easy solution to this problem is to simply prepare part of the recipe in advance until you are ready to roll the parathas. You can prepare the dough and filling in advance and have the potato-mix filled balls ready to just start rolling. The prepared dough can be refrigerated for up to two days. Enjoy! This Recipe will make 4 parathas. Course Bread Cuisine Indian Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 4 parathas EquipmentCalphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Square Griddle Pan, 11-inch, Black KitchenAid Classic Nylon Slotted Turner, One Size Anchor Hocking Glass Mixing Bowls OKSLO Manual wooden roti chapati flatbread tortilla presser maker with rolling pin, 10 IngredientsFor the Dough1 cup whole wheat flour 1 1/­­2 tbsp oil 1/­­4 tsp salt 1/­­2 cup cold water Use more as needed For the Potato Filling1 1/­­2 cup potatoes mashed 1/­­2 tsp salt 1/­­4 tsp red chili powder 1/­­2 tsp cumin seeds Jeera 2 tsp coriander powder dhania 1/­­8 tsp asafetida hing 1/­­2 tsp mango powder amchoor 1/­­4 tsp garam masala 1 Tbsp green chili chopped 2 Tbsp cilantro chopped, dhania Also need. 1/­­4 cup whole wheat flour for rolling 2 Tbsp oil to cook InstructionsMaking the DoughMix flour, salt, and oil, until oil is incorporated with flour well, add water slowly to make a soft dough (add water as needed). Knead dough well on a lightly greased surface to make the dough soft, smooth, and pliable. Set the dough aside and cover. Let the dough rest at least ten minutes. FillingIn a bowl take mash potatoes add green chilies, cilantro, cumin seeds, garam masala, mango powder, and salt, mix it well. Making parathaDivide the dough into 4 equal parts and roll them into balls. Then divide the potato filling into 4 parts and shape into balls. Potato balls should be about 1 1/­­2 times larger than the 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 potato filling. Repeat to make all six balls. Let the filled balls settle three to four minutes. Meanwhile heat 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 balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour. Oil the skillet and 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 olden-brown spots. After a few seconds, drizzle one teaspoon of oil over the paratha, and spread with spatula. 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. Parathas 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. NotesVariations Substitute chopped cilantro with 1/­­4 cup finely chopped mint leaves, or experiment with your favorite herb. Be sure to pat the herbs dry before adding to the mixture. Serving Suggestions - Parathas can be served with Tomato Chutney, Plain Yogurt, mattar Paneer, Green Chili pickle. - Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half. The post Punjabi Aloo Paratha appeared first on Manjula's Kitchen.

Vegan Lentil Meatloaf with Tomato Glaze

March 21 2021 VegKitchen 

Vegan Lentil Meatloaf with Tomato Glaze Serve up this Vegan Lentil Meatloaf with Tomato Glaze for your main entree tonight. This meatloaf is made with plant-based protein, loaded with spices and seasonings, and tastes incredible.  The homemade tomato glaze in this recipe is the perfect compliment to this lentil loaf dish. Pair this vegan meatloaf with your favorite sides and ring that dinner bell.  This Vegan Lentil Meatloaf is… Vegan  Vegetarian  Easy to make  Loaded with flavor  Great for weeknight dinner  Great for leftovers How to Make Lentil Meatloaf  Line your loaf pan with parchment or baking paper and set it aside.  Cut the onions, carrots, and garlic into small pieces.  In a pan on the stove, add oil and garlic; cook until fragrant. Then add in the onions and carrots, and cook until onions are translucent.  Toss in shallots and cook a couple more minutes.  In a bowl, add lentils and veggies, and blend it up for a paste. Add in walnuts and mix again.  Toss in spices, breadcrumbs, rest of lentils, etc. Stir to mix.  Press mixture into the loaf pan, and mix up the glaze and pour over the lentil meatloaf.  Bake as directed.  Full directions for the recipe, along with measurements, are […] The post Vegan Lentil Meatloaf with Tomato Glaze appeared first on VegKitchen.

Pepita Dill Havarti

March 12 2021 Isa Chandra Moskowitz 

Pepita Dill Havarti Makes about a pound, I think Pepitas have long been my vegan secret weapon. I use them to make cream sauces, to thicken soups and to turn into crumbly parmesan. But heres the dilemma. Theyre green! And kinda no matter what you do, they always lend a pale green hue. So sometimes thats a little bit of a turn off in a cheese base. But, on the other hand, they make such amazing tasting cheese! So I turned to a cheese that was already a little green from herbs: dill havarti. A semi-hard cheese that slices beautifully with a little crumble. Pepitas dont get as creamy as cashew, they have a little texture left even when vitamixed like mad. But that texture actually works in many cheeses. The flavor has a ripeness to it, which you want, and its the perfect backdrop for fresh dill and bright flashes of caraway. It really tastes like a slice of springtime in the forest.  I think this cheese is best kept savory, to be enjoyed in sandwiches and the like. But if you had to twist my arm to make a fruit and cheese plate, I might suggest fresh strawberries for the daring palette. Otherwise, I mean, no one will kick you out of bed for eating this cheese straight up with crackers! Oh and I guess I should mention, this recipe is nut-free. So to everyone who yells at me for using cashews all the time, I forgive you. Gluten and soy-free, too, while we are at it. But really I made it cuz its yummy. Recipe notes: ~ Carrageenan is easy to use! Its a thickener but it also sets. And another wonderful thing about it is that even if you melt it, it sets again. Like what? So if you arent familiar with it, just go for it and get some online because its a really wonderful ingredient that isnt as finicky as, say, agar agar. It sets fast, so make sure you get it from the cheese into the mold immediately or it will set in the pot. ~ You can use any smooth vessel as a mold that can hold 3 cups of liquid. I use a round pyrex. But, you know, use the shape youve got! Silicon molds work great, too. Anything relatively non-stick.  ~ This does melt, but not like really melty melty. I did try it in a grilled cheese and it got soft and tasted good but it still held its shape for the most part. I think if it was grated it would melt even more.  ~ The flavor gets even better over time! Try it two days after making and you will see a big difference. The flavors marry and settle down a bit while also intensifying I don’t know it’s magic. Ingredients 1 1/­­2 cups raw pepitas 1 1/­­2 cup filtered water 2 tablespoons nutritional yeast 2 teaspoons apple cider vinegar 2 tablespoons safflower oil (or any mild tasting oil) 1 1/­­2 teaspoons salt  2 1/­­2 teaspoons kappa carrageenan 1/­­3 cup fresh chopped dill 1 1/­­2 teaspoons caraway seeds Directions Boil pepitas to soften. Place pepitas in a saucepan and cover with water. Bring to boil then simmer 30 minutes. Cool completely and drain.   Blend cooled pepitas, water, nutritional yeast, vinegar, oil and salt until smooth. This could take around 3 minutes, even with a vitamix, so give the motor a rest every once in awhile. If using a regular blender it could take 7 to 10 minutes. The blender will heat everything, so let the mixture cool a bit just so that its not warm to the touch, that way the carrageenan doesnt activate yet. Place in fridge to cool if you like. Then add the carrageenan and blend 20 more seconds.  In a sauce pan over low heat, cook for 8 to 10 minutes, whisking constantly. Alternate between a whisk and a rubber spatula to make sure you scrape the sides of the pot. It will get thick and begin pulling away from the sides. Youll know its done because its thick and holding its shape as you stir it.  Fold in caraway and dill. Pour into mold immediately and smooth the top with a spatula. Cool 30 minutes at room temp. Cover and refrigerate for at least 4 hours to set completely. Invert onto a cutting board and go wild. It tastes best the next day, and even better the day after that!


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