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Vegan Garlic Noodles










noodles vegetarian recipes

Vegan Garlic Noodles

before yesterday Vegan Richa 

Vegan Garlic NoodlesVegan garlic noodles only take 15 minutes to make and are perfect for a busy weeknight when you need dinner on the table fast! Coming at you with an easy, tasty, fast, and inexpensive pasta dish that curbs your craving for Asian takeout! These easy garlic noodles are flavor central! If youre not a huge fan of garlic, you can adapt this recipe and use a bit less garlic and add some shallots instead. It will still be delicious with that sweet and salty sauce and those mushrooms. If you really love garlic, you can even use a bit more. But maybe not on date night. I made this vegan garlic pasta dish using thin spaghetti but you can use whatever you want. Pad Thai noodles, Angel hair pasta or ramen noodles. To allow for the garlic sauce to really shine, it should be a thin long noodle that we can really toss and swirl around in that sweet and salty goodness. The overall freshness of this recipe is brought by the chopped green onions. While green onions are often for garnish only, they are really essential to the flavor of this dish so don’t skip it. MORE VEGAN PASTA RECIPES FROM THE BLOG: - Creamy Vegan Cajun Pasta - Spinach Artichoke Pasta Bake - Vegan Mushroom Fettucine Alfredo - Cajun Cauliflower Pasta  - Vegan Lemon Asparagus Pasta - Roasted Red Bell Pepper Chickpea Pasta  - Cauliflower Parmesan Pasta Bake  - Vegan Sundried Tomato Pasta Continue reading: Vegan Garlic NoodlesThe post Vegan Garlic Noodles appeared first on Vegan Richa.

idiyappam recipe | string hopper recipe | noolappam | instant idiyappam

June 17 2021 hebbar's kitchen 

idiyappam recipe | string hopper recipe | noolappam | instant idiyappamidiyappam recipe | string hopper recipe | noolappam | instant idiyappam with stew in step by step photo and video recipe. south indian morning breakfast recipes are mainly derived from the combination of rice and lentil. these mainly fall under the category of idli and dosa recipe, but there are other myriad ways to prepare a healthy breakfast with either rice or lentil. one of the simple and easy rice-based breakfast recipe from south indian cuisine is the idiyappam recipe or also known as string hopper noodles recipe. The post idiyappam recipe | string hopper recipe | noolappam | instant idiyappam appeared first on Hebbar's Kitchen.

Thai Green Curry Stir-Fry Noodles

June 10 2021 Vegan Richa 

Thai Green Curry Stir-Fry NoodlesReady in under 30 minutes, these Vegan Thai Green Curry Noodles are the perfect simple weeknight dinner recipe. Theyre naturally vegan, packed with veggies, fragrant with flavor, and pair perfectly with any plant-based protein you want to add.  No need for store-bought curry paste! These Thai Green Curry Noodles with tofu are perfect for when you are craving exciting Thai flavors but also want the comfort of a bowl of noodles. A steaming bowl of Thai rice noodles tossed in a homemade quick coconut milk green curry sauce! What’s not to love!? I love Green curry for its balanced flavors. There’s chili, of course, but also ginger, lime, and garlic, and all those flavors are SO up my alley. I took a shortcut by making a simplified coconut milk-based green curry sauce in the blender. An easy yet flavorful green curry sauce. If you happen to have some lemongrass, feel free to add to the mix. If you’re really pressed for time, a Thai curry paste blended with coconut milk will do the trick. But even if you use store-bought green curry paste I would recommend you to wake it up a bit by adding in fresh garlic, ginger, and cilantro. It will taste so much fresher. Besides the amazing Asian flavors, I really love this easy vegan noodle recipe because of how simple it is to throw together on any given busy weeknight. The whole noodle dish is made completely from scratch in under 30 minutes! Let’s do this! More quick meals from the blog - 1 pot Peanut Butter Noodles and Veggies GF - Lo Mein Noodles. GF option - Sweet And Sour Chickpeas and Broccoli GF - Kung Pao Lentils GF - Lentils & Veggies in Thai Peanut Sauce GF Soy-free - Sticky Sesame Ginger Tofu and Veggies. GF - Curry Ramen with Miso Maple Lentils. GF Continue reading: Thai Green Curry Stir-Fry NoodlesThe post Thai Green Curry Stir-Fry Noodles appeared first on Vegan Richa.

Spicy Sweet Potato Chickpea Salad Bowl with Tahini Dressing

June 6 2021 Vegan Richa 

Spicy Sweet Potato Chickpea Salad Bowl with Tahini DressingIf you need a healthy salad bowl recipe that feels like comfort food, make this spicy sweet potato chickpea salad bowl with creamy tahini dressing! Great as a lunch salad or for meal prep. Smoky bbq spiced baked veggies, leafy greens, nuts, seeds and a creamy vegan dressing! Coming at you with a ridiculously delicious salad bowl recipe loaded with three kinds of bbq spiced roasted vegetables and a creamy tahini dressing you will want to put on everything! Sweet Potato Chickpea Salad Bowls are here to make your lunches exciting again! Savory and sweet, subtly spiced, warming, comforting, wonderfully satisfying, and seriously flavorful while being super healthy!  What’s not to love? The spice mix for the roasted chickpeas and sweet potatoes is a fragrant blend of garlic powder, onion powder,  coriander, paprika, cumin, black pepper, cardamom, cayenne (optional) and ground mustard! I love this blend so much as it is the perfect mix of warming, smokey, spicy, and cozy! The chickpeas bake into crispy perfection and the sweet potatoes are crisp on the outside and pillowy on the inside. Bell peppers baked until soft and almost caramelized deliver the perfect sweetness! We add them to the chickpeas and potatoes later as they need less cooking time. While the veggies bake away, we whisk together a creamy dreamy tahini dressing! It’s so good that I recommend you make a double batch! MORE VEGAN BOWL RECIPES FROM THE BLOG: - Chili garlic Tofu Bowl with noodles and chard - Peanut Butter Roasted Cauliflower Bowl. GF - Quinoa Cauliflower Bowl with almond Sriracha sauce GF - Sprouted Lentil Bowl with Cajun Spied Sweet Potatoes GF - Turmeric Cauliflower Rice Bowl with Moroccan spice chickpeas.  GF Continue reading: Spicy Sweet Potato Chickpea Salad Bowl with Tahini DressingThe post Spicy Sweet Potato Chickpea Salad Bowl with Tahini Dressing appeared first on Vegan Richa.

Baked Vegan General Tso Cauliflower

March 26 2021 Vegan Richa 

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

Vegan Bolognese Sauce

February 7 2021 VegKitchen 

Vegan Bolognese Sauce This Vegan Bolognese Sauce is the perfect Italian-inspired sauce to eat atop your favorite noodles. And because this recipe is vegan, compared to regular Bolognese sauce, it takes a fraction of the time to make. This vegan Bolognese recipe is packed with flavor! Its tomato sauce and red wine base are perfectly complemented by garlic, paprika, and oregano--a quintessential Italian spice combo. And it definitely pays to be vegan with this recipe because it only takes 30 minutes to make! Regular Bolognese sauce can take hours, but this vegan recipe uses textured soy protein, which is ready in a jiffy! This vegan Bolognese recipe is…  vegan vegetarian plant-based gluten-free ready in 30 minutes a quick tomato sauce recipe How to Make Vegan Bolognese Sauce Heat olive oil in a large pot on the stove.  Chop the onion, carrot, garlic, and green pepper. Make sure to remove the seeds from the green pepper and discard.  Add the chopped vegetables and garlic to the pot and sauté. Stir occasionally so that nothing sticks to the bottom of the pan.  Once the onions are translucent, add the paprika and oregano along with the vegan red wine.  Stir the ingredients, bring them to a […] The post Vegan Bolognese Sauce appeared first on VegKitchen.

maggi pizza recipe | maggi noodles pizza | maggi noodles as pizza base

January 18 2021 hebbar's kitchen 

maggi pizza recipe | maggi noodles pizza | maggi noodles as pizza basemaggi pizza recipe | maggi noodles pizza recipe | maggi noodles as pizza base with step by step photo and video recipe. since the inception of pizza recipe to indian cuisine, it has been widely accepted and has been subjected to various fusion. even though the traditional pizzas are still popular, but the cheat or hack version has also kept its audience exciting. one of the recent innovations in the pizza recipe is maggi pizza recipe made using maggi noodles as its base. The post maggi pizza recipe | maggi noodles pizza | maggi noodles as pizza base appeared first on Hebbar's Kitchen.

Slow Cooker Lasagna

December 22 2020 Robin Robertson's Global Vegan Kitchen 

Slow Cooker Lasagna The slow cooker is my go-to cooking method for lasagna.  Because it’s made with dried lasagna noodles (no need to pre-boil), assembly is a cinch. Plus, you can assemble it well in advance and refrigerate until needed.  Then, just set it and forget it! I’m posting this easy version just in time for the holidays.  It’s a great idea for Christmas dinner because you can relax and enjoy the day while it cooks, without worrying about it burning or spilling over in the oven. For another version, with more vegetables, try the Lasagna Primavera recipe in The Plant-Based Slow Cooker.  But if you want a more basic lasagna, this one’s for you.  You can leave out the spinach if you prefer, but I like the added greens.  (Plus red and green is so Christmas-y!)You can use your own homemade tomato sauce or storebought marinara sauce in a jar (you may need to use a jar and a half to make it sauce enough). Lasagna in a Slow Cooker For best results, use a large oval slow cooker. You may need to break the noodles to conform them to the shape of the slow cooker. To make gluten-free, use gluten-free lasagna noodles. I use regular dry lasagna noodles - no need to pre-boil. The added water is absorbed by the dry noodles and softens them as it cooks. SERVES 6 SLOW COOKER SIZE: 5- TO 6-QUART COOK TIME: 4 TO 5 HOURS GLUTEN-FREE OPTION   12 ounces soft tofu, drained 1 pound firm tofu, drained 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 1?3 cup nutritional yeast 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon sea salt 1/­­2 teaspoon ground black pepper 4 to 5 cups of your favorite tomato sauce for pasta (or a large jar of marinara sauce) 1/­­2 cup water 1/­­3 cup dry red wine (optional) 1 package vegan mozzarella shreds (such as Violife or Daiya) 8 ounces uncooked lasagna noodles (about 9 noodles)   - Crumble all of the tofu into a large bowl. Add the spinach, nutritional yeast, onion powder, garlic powder, basil, oregano, salt and pepper. Mix well, then taste to make sure the mixture has enough salt and pepper. - Spread a layer of marinara sauce into the bottom of the slow cooker. Stir in the water and wine (if using). (The extra liquid will be absorbed by the dried noodles as they cook). Arrange a layer of the noodles over the sauce, breaking pieces to fit, as needed. - Top the noodles with about one-third of the tofu mixture, followed by a sprinkling of the mozzarella, and another layer of noodles. Spread a layer of marinara sauce over the noodles. Repeat the layering two more times, ending with a layer of marinara sauce topped with the remaining mozzarella. Put the lid on the slow cooker and cook on High for 4 hours or until the noodles are tender. - Remove the lid, turn off the cooker, and let the lasagna stand for about 15 minutes before serving.   The post Slow Cooker Lasagna appeared first on Robin Robertson.

masala noodles recipe | mumbai street style vegetable masala noodles

November 23 2020 hebbar's kitchen 

masala noodles recipe | mumbai street style vegetable masala noodlesmasala noodles recipe | mumbai street style vegetable masala noodles with step by step photo and video recipe. noodles based recipes have taken on indian cuisine by storm and have a popular fan base to it. however, since its inception, it has adapted and undergone several changes to its original recipe to match the local and native indian taste buds. one such fusion and adapted recipe is masala noodles recipe known for its rich and spicy flavour from garam masala. The post masala noodles recipe | mumbai street style vegetable masala noodles appeared first on Hebbar's Kitchen.

vermicelli cutlet recipe | potato semiya cutlet | aloo vermicelli cutlet

October 6 2020 hebbar's kitchen 

vermicelli cutlet recipe | potato semiya cutlet | aloo vermicelli cutletvermicelli cutlet recipe | potato semiya cutlet | aloo vermicelli cutlet with step by step photo and video recipe. cutlet recipes are generally made with mixed vegetables stuffing coated with semolina, oats or breadcrumbs. this coating provides a crisp and hard texture, which would hold the shape of cutlet while deep frying. however, you may use vermicelli noodles for the same purpose which would result in a spiky and crunchy texture. The post vermicelli cutlet recipe | potato semiya cutlet | aloo vermicelli cutlet appeared first on Hebbar's Kitchen.

hakka noodles recipe | veg hakka noodles recipe | vegetable noodles

October 1 2020 hebbar's kitchen 

hakka noodles recipe | veg hakka noodles recipe | vegetable noodleshakka noodles recipe | veg hakka noodles recipe | vegetable noodles with step by step photo and video recipe. primarily, hakka noodles is very similar to veg noodles recipe. however, in india, more popularly known as hakka noodles is actually an indian adaptation of original taiwanese hakka noodles. it has evolved to be one of the popular indian street foods. especially with indian chinese cuisine thriving, hakka noodles has undoubtedly marked its popularity. The post hakka noodles recipe | veg hakka noodles recipe | vegetable noodles appeared first on Hebbar's Kitchen.

Indonesian Noodles with Tempeh

August 28 2020 Robin Robertson's Global Vegan Kitchen 

Indonesian Noodles with Tempeh The answer is: Indonesian Noodles with Tempeh. Here’s the question: What is easy to make, tastes great, features a delicious sauce made with peanut butter and coconut milk, and contains more than 30 grams of plant protein per serving? This is just one of the protein-packed recipes you’ll find in my new book, The Plant Protein Revolution Cookbook. Enjoy! Indonesian Noodles with Tempeh Tofu or seitan can be used instead of tempeh, if you prefer. You can also make this dish using cooked rice instead of noodles. - 8 ounces (225 g) rice vermicelli (or use cooked spaghetti) - 2 tablespoons (30 ml) water, or 1 tablespoon (15 ml) avocado oil - 8 ounces (225 g) braised tempeh, cut into 1/­­2-inch [1 cm] dice - 1/­­3 cup (70 ml) tamari - 1/­­2 cup (130 g) creamy natural peanut butter - 2/­­3 cup (140 ml) low-fat unsweetened coconut milk - 2 tablespoons (30 ml) fresh lemon juice - 1 to 2 teaspoons sambal oelek or other Asian chili paste (depending on how spicy you want it) - 1 teaspoon natural sugar - 11/­­4 cups (295 ml) water - 1 red bell pepper, seeded and chopped - 6 cups (420 g) chopped bok choy - 1 large carrot, shredded - 1/­­2 cup (50 g) chopped scallions, white and green parts - 3 garlic cloves - 1 tablespoon (8 g) grated fresh ginger - 1 cup (134 g) frozen peas, thawed - 1/­­4 cup (35 g) chopped unsalted dry-roasted peanuts - 2 tablespoons (8 g) minced fresh cilantro - Soak the rice vermicelli in hot water until softened, about 5 minutes. Drain well, rinse, and set aside. - Heat the water in a large skillet or wok over medium-high heat. Add the tempeh and 1 tablespoon (15 ml) of the tamari and cook until the tempeh is browned on all sides. Remove the tempeh from the skillet and set aside. - In a food processor, combine the peanut butter, coconut milk, lemon juice, sambal oelek, sugar, and the remaining 4 tablespoons plus 1 teaspoon (64 ml) tamari. Add 1 cup (235 ml) of the water and process until smooth, then set aside. - Heat the remaining 1/­­4 cup (60 ml) of water in a large skillet or wok over medium-high heat. Add the bell pepper, bok choy, carrot, scallions, garlic, and ginger and cook, stirring occasionally until softened, about 10 minutes. - Reduce the heat to low and stir in the peas and the reserved tempeh. Add the reserved noodles, stir in the sauce, and simmer until the noodles are hot and well coated with the sauce. Serve garnished with peanuts and cilantro.      The post Indonesian Noodles with Tempeh appeared first on Robin Robertson.

Hoisin-Glazed Bok Choy with Tofu and Soba Noodles

July 17 2020 VegKitchen 

Hoisin-Glazed Bok Choy with Tofu and Soba Noodles This Hoisin-Glazed Bok Choy with Tofu and Soba Noodles recipe makes a quick, delicious dish of tofu and greens with a hint of citrus. For a dazzling plate, serve with a beet salad. Recipe from Wild About Greens;* photo by Gail Davis of Hungry Vegan. The post Hoisin-Glazed Bok Choy with Tofu and Soba Noodles appeared first on VegKitchen.

Japanese Sea Vegetable Salad with Noodles

July 13 2020 VegKitchen 

This Japanese Sea Vegetable Salad with Noodles recipe contrasts colorful carrots and parsley against black arame and white noodles. Rich in calcium and quick to make, this salad is also remarkably beautiful. Contributed by Leslie Cerier, adapted from Going Wild in the Kitchen. The post Japanese Sea Vegetable Salad with Noodles appeared first on VegKitchen.

Vegan Hot and Sour Soup with Ramen

May 12 2021 Vegan Richa 

Vegan Hot and Sour Soup with RamenFor a hearty fusion meal full of veggies and tofu try my Vegan Hot and Sour Soup with Ramen! The perfect Asian-inspired comfort food thats ready in under 30 minutes! Hot and sour soup, basically, the Asian version of chicken noodle soup. Soul-hugging and comforting. This hot and sour soup is Indo- Chinese version. Yes theres a whole sub cuisine under Indian cuisine with Chinese and inspired dishes. To this simple soup, I add in some ramen noodles to cook with the soup to make for a hearty meal. You will love how quick and easy this Asian soup comes together!  It is ready in under 30 minutes. Perfect for last-minute dinners! The heat in this vegan hot and sour soup comes from fresh hot green chili, fresh ginger, and a dash of white pepper. While not overly spicy, it is definitely on the hotter side but the spice level is easily adjustable. The signature sourness of the broth comes from adding some rice vinegar. Don’t worry, the vinegar does not come through too much and is balanced out perfectly by the remaining broth ingredients. Some of the vinegar will evaporate during cooking so don’t worry if the vinegar dominates right in the beginning. It will taste more and more mellow as it cooks. However, for a bolder taste, add some more vinegar and soy sauce right at the end. MORE SOUPS FROM THE BLOG - IP Lentil Chili. GF - IP Mushroom Wild Rice Soup. GF - Japanese Veggie Curry. GF - Instant Pot Lasagna Soup with Red lentils.  - So Easy - IP Potato Chickpea Soup. GF - Tomato Soup with Tofu Croutons. - Cauliflower soup. GF - Tortilla soup with red lentils. GF Continue reading: Vegan Hot and Sour Soup with RamenThe post Vegan Hot and Sour Soup with Ramen appeared first on Vegan Richa.

vegetarian chow mein recipe | veg chowmein | vegetable chow mein noodles

February 25 2021 hebbar's kitchen 

vegetarian chow mein recipe | veg chowmein | vegetable chow mein noodlesvegetarian chow mein recipe | veg chowmein | vegetable chow mein noodles recipe with step by step photo and video recipe. indo chinese recipes originated from the kolkata streets, but has taken over the india cuisine since its inception. in the beginning, it was just fried rice and noodles, but has adapted all the variations and extensions of asian cuisine. one of them is the chowmein recipe and the adapted version is the vegetarian chow mein recipe, loaded with vegetables and spices. The post vegetarian chow mein recipe | veg chowmein | vegetable chow mein noodles appeared first on Hebbar's Kitchen.

Vegan Zucchini Noodles with Vegan Bolognese

February 6 2021 VegKitchen 

Vegan Zucchini Noodles with Vegan Bolognese These Vegan Zucchini Noodles are topped with a delicious homemade vegan Bolognese sauce. Its the perfect meal: healthy, balanced, and tasty! This recipe may require a little more time if you spiralize your own zucchini noodles, but you can just as easily buy zucchini noodles from the store for this recipe. Then all you need to do is make the sauce! To make this delicious, vegan meal, just spiralize your zucchini and cook it for 4 minutes, make your sauce, and toss it together! Now you have a delicious Italian-inspired dinner.  This vegan zucchini noodles recipe is…  vegan vegetarian plant-based gluten-free Italian-inspired ready in 45 minutes a filling low-carb meal How to Make Vegan Zucchini Noodles Make your zucchini noodles using a mandoline or a spiralizer.  Place your noodles in a colander and squeeze them gently to drain the water. Pan fry the zucchini noodles until they are slightly softened. Dont overcook.  In a large pot, heat oil.  Prepare your vegetables. Chop the onion, carrot, garlic, and green pepper. Add these to the pot and stir occasionally.  Once the onions are translucent, add the fresh herbs and vegan wine. Simmer and cover.  Next, add the diced tomatoes, tomato sauce, and […] The post Vegan Zucchini Noodles with Vegan Bolognese appeared first on VegKitchen.

butter garlic noodles recipe | butter garlic spaghetti | garlic butter pasta

December 28 2020 hebbar's kitchen 

butter garlic noodles recipe | butter garlic spaghetti | garlic butter pastabutter garlic noodles recipe | butter garlic spaghetti | garlic butter pasta with step by step photo and video recipe. pasta recipes are known for it creamy and spicy tomato sauce gravy filled in either penne pasta or spaghetti noodles. in addition to it, it is topped with cheese topping which makes it creamy and lowers the spice temperature. but it can also be made without tomato sauce with basic ingredients like butter and garlic to make simple and tasty garlic butter pasta recipe. The post butter garlic noodles recipe | butter garlic spaghetti | garlic butter pasta appeared first on Hebbar's Kitchen.

Porcini Ramen With Runny Cashew Egg

December 15 2020 Isa Chandra Moskowitz 

Porcini Ramen With Runny Cashew Egg Serves 4 to 6 I love a creamy ramen. And yeah, I get little a jealous when I see a runny egg in a bowful of noodles, getting everything all luscious. Like, what an easy way to add creaminess and flavor. But vegans do it better. This cashew sauce is eggy and creamy, so easy and impossible to mess up. It really does hit the spot. It’s poured over a ramen made incredibly beefy with porcini mushrooms and a homemade broth. This recipe is semi-epic, but you can certainly use the runny cashew egg idea on a simpler ramen of your choosing.  So heres whats going on: Youll be making a rich, spicy broth from dried porcini mushrooms, miso and peppers. When the broth is strained, you grab all those rehydrated porcinis and cut them into meaty pieces. Youll be freezing tofu, toasting garlic, sauteeing veggies and blanching scallions. Like what, are you auditioning for Top Chef or something? Yes. That is exactly what you are doing. Ok better stop reading and start cooking. Recipes Notes ~Make the broth a night or two in advance so that it has plenty of time to cool. That way when you get to the actual ramen making, its really only 3 minutes. Or like 45. But still. Just make the broth on a night where youre making a different dinner and have it cook away, hands free. The kombu gives the broth a sealike umami quality that makes it more of a traditional Japanese dashi, but the broth is yummy with or without it (But yeah, better with it). ~About that tofu: extra firm tofu is frozen then thawed, then pressed. This changes the texture and makes it even chewier, and once thawed it is so easy to press all the water out. It is a whole experience! If you dont do that part, not a big deal, but I do recommend it. Otherwise, just press the tofu and proceed with the recipe. Frozen tofu takes a day to freeze and could take two whole days to thaw. So plan for it! Just let it thaw in the fridge. If it doesnt thaw completely, you wont get the correct, chewy effect so dont try to use tofu that is at all still icy.  ~For the peppers, I used serrano because its what I had. Thai chilis would be great, too. Jalapenos in a pinch. Habanero if you want a lot of heat. But no need to cut them, just poke about 5 little slits in them with a steak knife. This releases some heat, but not too much, and it makes it so you dont have to worry about handling spicy peppers too much. You can also just use some dried peppers or even sriracha.  ~To make curly scallions, thinly slice the dark green parts of the scallion, that will go in the recipe to be sauteed. For the remaining light green and white parts, fill a bowl with ice water. Thinly slice the scallion lengthwise and submerge in ice. They will curl up and get cute! Ingredients For the Porcini Broth 3 quarts water 6 cloves garlic, smashed 1 piece kombu (optional) 1 inch ginger cut into 3 or 4 pieces (dont peel) 1 oz dried porcini 2 serrano peppers, poked (see notes) 3 tablespoons red miso For the Runny Cashew Egg 1 cup unroasted cashews, soaked overnight or boiled for 20 minutes (skip this step if you have a highspeed blender) 3/­­4 cup water 1 teaspoon kala namak 1/­­8 teaspoon turmeric For the Ramen 16 oz ramen noodles 3 to 4 tablespoons canola oil, divided 1/­­4 cup thinly sliced garlic 14 oz extra firm tofu (see recipe note) pressed and cut into small cubes Dark green scallion, thinly sliced (see recipe note) 6 baby bok choy, white parts sliced off 2 tablespoons mirin 2 tablespoons tamari For garnish: Light green and white parts of scallion, curled (see recipe note) Spicy sesame oil Thinly sliced purple cabbage Sriracha Directions Make the broth: Add all ingredients, except for miso, to a large pot and bring to a boil. Lower heat to simmer for about 30 minutes uncovered, until its reduced to about 3/­­4. Remove from heat. Stir in miso. Let broth cool until its easy to handle without burning yourself.  Once cool, strain broth in cheesecloth into a large mixing bowl, squeezing as tight as you can to get as much broth as possible. Open up the cheesecloth and pick out the mushrooms to use. Compost everything else. If you dont have cheesecloth, no prob. Use a mesh strainer and just push the broth out with your regular old hands. Make the Runny Cashew Egg: Simply blend everything until completely smooth, scraping down the sides with a rubber spatula to make sure you get everything. This takes about a minute and a half in a highspeed blender but could take 5 minutes in a normal blender. Now prepare the ramen: Prepare the noodles in a separate pot according to package directions. Be careful not to overcook.  Preheat a wok or very wide pot over low heat and use 2 tablespoons of oil to toast the garlic until nice and golden. Be very careful not to burn, it should only take 2 minutes or so. Have a plate ready, and use a thin, slotted spatula to transfer the toasted garlic to a plate, leaving as much oil in the pan as you can.  Now turn the heat up, drizzle in a tablespoon or so of oil and saute the tofu cubes until golden brown, about 5 minutes. Cut reserved porcinis into bite sized pieces. Add to wok and aute an additional 5 to 7 minutes, drizzling in extra oil if needed. Add in green scallions and the white part of the bok choy. Saute 2 minutes. Add mirin and stir for another minute.  Measure broth and make sure it comes to 8 cups. Add to the wok and heat through. If you need to add a little water thats fine. Bring to a boil. Add the green part of the bok choy to wilt. Add 2 to 3 tablespoons of tamari and taste for salt.  Build bowls: Portion noodles into big bowls. Add all the content of the ramen in broth. Spoon about 1/­­4 cup eggy sauce in one motion (in other words, dont drizzle it, just pour slowly over one section). Garnish with toasted garlic, sliced cabbage, spicy sesame oil, sriracha and the remaining scallions. 

WORLD 2.0 vegan cookbook on Kickstarter

November 2 2020 The Lotus and the Artichoke 

WORLD 2.0 vegan cookbook on Kickstarter Visit Kickstarter to pre-order: http:/­­/­­kck.st/­­2TE62bO  My first book has been a bestseller for almost eight years, but ever since the sequels came out, I’ve wanted to go back and massively upgrade the visuals on the original book: to re-do the cover artwork and re-shoot most of the food photos. After publishing 5 other books and spending additional years in the kitchens of the world, I knew I could improve the recipes, add outstanding dishes that didn’t make it into the first versions, and bring more culinary authenticity and cultural awareness to the entire book. The newly updated, re-photographed and freshly illustrated edition of The Lotus and the Artichoke – Vegan Recipes from World Adventures is my classic, first journey in the world of vegan cookbooks reimagined and upgraded. Its my tribute to powerful memories, awesome individuals, and fantastic meals that Ive made, found, and shared with countless others like you. I’ve wanted to re-create my first cookbook for years, but the opportunity didn’t really arise until the surprises and challenges that have been this monster of a year, 2020. Yasai Izakaya Genki, Tokyo 2019 You see, I’d planned to return to Japan and continue my adventures from late 2019. Ultimately, now, Id be wrapping up The Lotus and the Artichoke – JAPAN. But when Corona hit, not only did it cancel nearly all my events and most of my income, like for so many people, lockdowns and border closures meant drastic changes not just daily life but to our travel plans as well. The struggle to return to a form of life that is more predictable and free has been different for all of us. As life has become more routine and restricted, our travels have been more in our minds and through the eyes of others-- through art, music, video and social media. A big part of my own escape these last months has been getting into the kitchen and diving back into my first cookbook - revisiting the intense dishes, unforgettable places and global flavors that shaped my life and projects over the last eight years. Ive cooked for the family, for friends, and for neighbors. Hopefully opportunities for more lunch and dinner parties and big cooking events will shape up soon! updated world map & photo collage for WORLD 2.0 edition NEW in Vegan Recipes from World Adventures 2.0: - brand NEW cover art & illustration! - NEW introduction & kitchen info! - more travel stories! - 8+ totally NEW recipes (not found in earlier editions!)  - 70+ newly photographed dishes!  - 100+ updated & improved recipes!  - better recipe names with respect to cultures & inspirations - 8+ additional pages of adventures & travels! As with all 6 of my cookbooks, I have written, illustrated, cooked, photographed and designed this book myself. The Lotus and the Artichoke is the ultimate combination of my passions: art, travel, vegan cooking, and photography. - My fully updated and re-envisioned first cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide -  224 pages with 100+ recipes and over 90 full-page color photos  - Personal stories, art, and recipes inspired by my travels and culinary adventures in over 50 countries.  - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients  - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Palak Paneer – North Indian spinach with tofu paneer Pad Thai – rice noodles with tofu, crushed peanuts & lime Omelette *NEW RECIPE* Mombasa Red Curry – with sweet potatoes & tofu Buka – Nigerian stew & Jollof – Senegalese rice *NEW RECIPES* Koshary – Egyptian pasta, lentils & rice with red sauce & fried onions *NEW RECIPE* Mini Meat Pies – made with lentils & vegetables Lasagna – with smoked tofu, cashew cheese, zucchini & mushrooms Recipes in Vegan Recipes from World Adventures 2.0 AMERICAS -  Salade a la Montréal arugula, pears, walnuts & lemon dressing -  Lower East Side Salad avocado and tomatoes on quinoa & carrot ginger dressing -  Jersey Summer Salad spinach, tomatoes, mushrooms, walnuts & raspberry dressing -  Pancakes American breakfast classic -  Waffles *NEW*  -  French Toast another American breakfast classic -  Tofu Scramble with mixed vegetables -  Omelette *NEW*  -  North End Pasta Spaghetti & Vegan Meatballs with red sauce -  Ithaca Mac & Cheeze baked casserole -  TLT Tempeh Lettuce Tomato sandwich -  Black Bean Burgers 90’s style classic burgers -  Three Bean Chili with assorted vegetables -  Mango Pear Crumble with ginger & cinnamon -  Roasted Walnut Brownies double chocolate delight -  Oatmeal Cranberry Walnut Cookies American classic -  Guacamole Latin American avocado dip -  Salsa Latin American spicy tomato dip ASIA -  Cold Sesame Noodles Chinese dim-sum classic -  Wontons Chinese steamed dumplings with soy ginger dipping sauce -  Congee savory rice porridge *NEW*  -  Horenso Goma-ae Japanese chilled sesame spinach -  Miso Soup Japanese classic with tofu -  Teriyaki Tempeh Japanese stir-fry with vegetables -  General Tsos Chicken Cantonese classic -  Sesame Ginger Tofu Chinese fusion -  Tom Kha Thai coconut soup with tofu & vegetables -  Pad Thai rice noodles with tofu, crushed peanuts & lime -  Pad Horapa Makua Thai stir-fry with eggplant, basil, tofu & cashews -  Bai Cha Cambodian fried rice with smoked tofu & vegetables -  Gói Cuôn Vietnamese fresh spring rolls with ginger peanut sauce -  Pho Vietnamese noodle soup with smoked tofu & vegetables -  Banh Mi Vietnamese seitan sandwich -  Mirza Ghasemi Persian eggplant -  Gajar Masala grated carrots with pineapple, dates & cashews -  Aloo Raita Indian potatoes and cucumbers in yogurt -  Poha Indian flattened rice with potatoes & spices -  Gobi Tikka Indian baked marinated cauliflower -  Pakoras Indian spinach fritters with apple tamarind chutney -  Masoor Dal North Indian red lentils -  Chole Bhature Indian chickpeas with fried flatbread -  Hyderabadi Biryani South Indian rice dish -  Dhokla South Indian savory steamed chickpea cake -  Masala Dosa South Indian cr?pe with spicy potato filling -  Sambar South Indian vegetable & lentil stew -  Coconut Coriander Chutney South Indian condiment -  Paneer Makhani North Indian tomato curry with tofu paneer -  Mutter Paneer North Indian peas with tofu paneer -  Palak Paneer North Indian spinach with tofu paneer -  Navratan Korma North Indian creamy vegetable curry -  Vegetable Jalfrezi North Indian spicy mixed vegetables -  Dal Makhani North Indian creamy bean curry -  Sindhi Bhindi Masala North Indian okra -  Bengan Bhartha North Indian eggplant -  Chilli Paneer Indo-Chinese tofu paneer -  Vegetable Manchurian Indo-Chinese dumplings -  Halva Indian semolina sweet -  Saffron Mango Lassi Indian yogurt shake -  Naan North Indian flatbread -  Nariyal Chaval South Asian coconut rice -  Haldi Chaval North Indian golden rice with turmeric -  Jeera Chaval North Indian rice with cumin seeds AFRICA -  Plasas & Fufu Gambian spinach peanut stew with mashed cassava -  Koshary Egyptian pasta, lentils & rice with red sauce & fried onions *NEW* -  Tanjine Moroccan stew with couscous *NEW* -  Mombasa Red Curry with sweet potatoes & tofu -  Ful Medames North African spicy bean dip *NEW* -  Hummus North African & Middle Eastern chickpea spread -  Buka Nigerian stew mushrooms and soy meats *NEW* -  Jollof Senegalese seasoned rice *NEW* EUROPE -  Endive Sprout Boats with sesame soy dressing -  Field Greens & Seared Apples with chickpea ginger parsley dressing -  Borscht Russian beet soup -  Blintzes Russian-Ukrainian cr?pes -  Gazpacho cold tomato & cucumber soup -  Carrot Ginger Zucchini Soup classic & creamy -  Roasted Root Vegetables with rosemary & spices -  Rotkohl German stewed red cabbage -  Kartoffelpuffer German potato pancakes with homemade applesauce -  Semmelknödel Bavarian bread dumplings -  Auflauf German zucchini & potato casserole -  Zwiebelkuchen German baked flatbread with onions & smoked tofu -  Schnitzel Austrian-style breaded bean cutlets -  Käsespätzle Swiss-German noodles with leeks & cheeze sauce -  Tofu Mushroom Stroganoff with fresh herbs -  Quiche French savory pie -  Cashew Mushroom Risotto with sun-dried tomatoes -  Lasagna with smoked tofu, zucchini & mushrooms -  Tempeh Stuffed Mushrooms with garlic & herbs -  Stuffed Peppers with tomato rice & smoked tofu -  Spinach & White Beans with sun-dried tomatoes & herbs -  Vegan Meat Pies with lentils & vegetables -  Turkish Bulgar Pilaf with Tofu-Feta & fresh herbs -  Grah Balkan bean stew with seitan -  Gibanica Balkan cheese pie -  Bratäpfel baked apples stuffed with dates, figs & walnuts -  Apfelstrudel Austrian-German apple pastry -  Lebkuchen traditional German Christmas cookies -  Tarte au Citron French lemon pie -  Mandeltorte German-Swedish almond pie Dal Makhani – North Indian creamy bean curry Masala Dosa – South Indian cr?pe with spicy potato filling, sambar & coconut chutney Pad Horapa Makua – Thai stir-fry with eggplant, basil, tofu & cashews Borscht – Russian beet soup Blintzes – Russian-Ukrainian tofu cheese cr?pes with jam Beaner Schnitzel – Austrian-style breaded bean cutlets Käsespätzle – Swiss-German noodles with leeks & cashew cheese sauce Pasta Famiglia – Spaghetti & Vegan Meatballs with red sauce Teriyaki Tempeh – Japanese stir-fry with vegetables Hyderabadi Biryani – South Indian rice with vegetables Chilli Paneer – Indo-Chinese spicy stir-fry with tofu paneer Vegetable Manchurian – Indo-Chinese dumplings The Lotus and the Artichoke – World Adventures from World Adventures 2.0, my updated, re-photographed & illustrated original cookbook is only available for pre-order on Kickstarter for 21 days!

VT Tried It: Nomad Nutrition meals

October 2 2020 Vegetarian Times 

Nomad Nutrition is the culmination of the pursuit of wild places and good food. Founder Denis Mikhailov, an avid climber, spent years looking for the best food to fuel his body and his adventures. Nomad Nutrition promotes a healthy, organic lifestyle with adventure meals geared towards backpackers, hikers, climbers, paddlers, hunters, and anyone on the go or venturing on overnight excursions. Nomad Nutrition has tweaked their recipes to contain the right ratios of healthy fats, lean protein and complex carbs. And theyre packed with nutrient-dense calories to keep the stoke high. They do their best to use organic, non-GMO, whole food ingredients, and all meals are gluten-free, with vegan and paleo options. These small batch meals are made in the Pacific Northwest, not in a lab or some factory overseas, and the company is working on becoming more and more sustainable. But how do they taste? Hungarian Goulash To be honest, Ive never had goulash, but its been the punchline for plenty of jokes, so I was quite surprised at how much I liked this! First of all, Nomad Nutritions meals are super low-effort: boil a cup of water, add to pouch, seal, and let cook. I suspect the potatoes and smoked paprika were my taste allies here, but there are beans to slip in some protein and nutritional value for even a carb-loving hiker like me. GF/­­dairy free, soy free, palm oil free, non GMO. Kathamandu Curry Ive been craving rice, and this is made with tiny rice noodles to stand in for the rice. Well spiced, and chickpeas for protein (20g per pouch). I love the coconut milk, but would have skipped the sundried tomatoes. Id still pick up a pouch of this over Mountain House in a heartbeat. GF/­­dairy free, soy free, palm oil free, non GMO. Try them out > The post VT Tried It: Nomad Nutrition meals appeared first on Vegetarian Times.

maggi manchurian recipe | noodles manchurian | manchurian maggi gravy

September 8 2020 hebbar's kitchen 

maggi manchurian recipe | noodles manchurian | manchurian maggi gravymaggi manchurian recipe | noodles manchurian | manchurian maggi gravy with step by step photo and video recipe. manchurian or indo chinese recipes are hugely popular among indian diaspora and are made for different reasons. these are generally made with combination of vegetables or with choice of meat alternatives. however it can also be made with noodles and particularly with maggi noodles as variation. The post maggi manchurian recipe | noodles manchurian | manchurian maggi gravy appeared first on Hebbar's Kitchen.

caramel kheer recipe | caramel vermicelli payasam | caramel semiya kheer

August 21 2020 hebbar's kitchen 

caramel kheer recipe | caramel vermicelli payasam | caramel semiya kheer with step by step photo and video recipe. kheer or payasam is one of the favourite desserts across india with all age group. it can be made with different ingredients, like lentils, grains and even vermicelli noodles. one such popular variation is semiya kheer and this recipe is an extension to it with flavoured and tasty sugar caramel topping. The post caramel kheer recipe | caramel vermicelli payasam | caramel semiya kheer appeared first on Hebbar's Kitchen.

Tie-Dye Purple Cauliflower Alfredo

July 17 2020 Isa Chandra Moskowitz 

Tie-Dye Purple Cauliflower Alfredo Serves 6 The world is a nightmare, dinner doesnt have to be. What if pasta could be a fantasy dreamworld where our alfredo was tie-dye purple? But this alfredo is not just pretty, its so, so tasty! Purple cauliflower is braised just until tender, keeping its color somewhat intact and bringing a deep, cruciferous flavor, plus lots of creaminess, to the sauce.  Note, I said it keeps its color somewhat intact. I had to throw in a non-conventional ingredient to make the lavender pop a bit. Dont hate…its frozen blueberries! But you really cant taste them and you know you have some laying around for the apocalypse.  So youll be left with a pretty lavender sauce to coat your noodles in. But it doesnt stop there! Take a lemon and squirt it over the plate, then watch your lavender deepem into fuschia and magenta streaks, splotches and ribbons of color. You are the greatest artist of your generation. Make sure to do this tableside and get a video of it.  OK, now get yourself on an app, order some purple cauli and whip this up! Its good wholesome entertainment for the whole fam (or your cats) and a relaxing escape that will make you think of a better possible future. Right? Recipes Notes ~ Some serving ideas: grilled or breaded tofu, tofu balls (recipes for all of those exist on this site, I’m just too world weary to link to them), toasted pine nuts, springs of fresh basil, your favorite fake chick’n. ~ Bottled lemon juice will work, but fresh will taste better! ~ If you dont have purple cauli this wont work out but it will still be a tasty cauliflower recipe.  ~ For best results, trim the white parts of the cauliflower away as much as possible so that you are left with mostly purple floret. ~ Dont use too dark a veg broth. The lighter you go, the less muted your sauce will be. ~ If you dont have a high speed blender, do not despair. Just soak the cashews for at least 2 hours (preferably overnight) and proceed with your regular old blender. You can also boil them for 20 minutes if you are super short on time and didnt plan ahead. Ingredients 2 tablespoons refined coconut oil 1 cup sliced shallot 6 cloves garlic, minced 3 cups vegetable broth 1 head purple cauliflower in small florets (about 6 cups) 3/­­4 cups whole unroasted cashews 2 tablespoons fresh lemon juice (plus extra for squeezing) 1/­­4 cup nutritional yeast 10 frozen blueberries 3/­­4 teaspoons salt 1 pound fettuccine, cooked according to package directions in salted water Directions 1 – Boil salted water for pasta and get that whole thing going. By the time youre done making the sauce sauce the pasta should be drained and ready.  2 – Preheat a large pan over medium heat. Sauté shallot in coconut oil with a pinch of salt for 5 to 7 minutes. Add the garlic to the pan and spoon a little dab of oil on it. Mix in with the shallots and cook another 2 minutes.  3 – Add the broth, cover pan and bring to a boil. Place the cauliflower in the pan in as much of a single layer as possible. Cover and steam about 4 minutes. Mix cauliflower in the liquid, cover and steam another 4 minutes. It should be fork tender. Remove a few florets to place on the individual pasta plates later, if you like. 4 – In the meantime, place the cashews, lemon juice, nutritional yeast, blueberries and salt in a high speed blender (see note if you don’t have a highspeed blender). When the cauliflower is done, transfer it to the blender. Let sit for 10 minutes or so just to stop steaming. At that point, blend until smooth, scraping down the sides 5 – When pasta is ready, drain and pour the sauce over it. Reserve a little bit for dolloping over the plates of pasta. Taste pasta for salt. The saltiness with vary depending on your salted water and the saltiness of the broth. 6 – Place pasta in bowls, spoon additional sauce over noodles. Now take a seeded lemon and squirt it all over the pasta. Voila! Tie dye alfedo.

Easy Zucchini Noodles with Peanut Sauce

July 6 2020 VegKitchen 

Easy Zucchini Noodles with Peanut Sauce When the heat gets this intense, I try to make meals that don’t require much if any heat (even if the A/­­C is on!). I’ve really enjoyed my spiral slicer, which makes instant “noodles” from raw zucchini. The post Easy Zucchini Noodles with Peanut Sauce appeared first on VegKitchen.


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