oat - vegetarian recipes

Try it! You will enjoy it!

Cabbage and Lemon Risotto

Everyday Pull-Apart Chick’n Seitan

Vegan Rice Kheer (Payasam)

No-Bake Vegan Lemon Bars










oat vegetarian recipes

Palak Kadhi (Spinach Ki Kadhi)

yesterday 22:01 Manjula's kitchen 

Palak Kadhi (Spinach Ki Kadhi) (adsbygoogle = window.adsbygoogle || []).push({}); Print Palak Kadhi, Spinach Ki Kadhi .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Palak Kadhi is a tasty side dish. It is spinach cooked with yogurt and besan (gram flour) and mildly spiced. I think Kadhi is one of the most enjoyed dishes all over India. Kadhi is made in so many ways in different parts of the country. One main ingredient remains the same: besan. At my house, kadhi was made thick and with dumplings. In Gujarat, Kadhi is made very watery and taste like sweet and sour soup. I enjoy the dishes which are made using besan. Palak Kadhi has become a comfort side dish for us. It is easy to make and can be served with any meal. This recipe will serve 2. Course Side Dish Cuisine Indian Prep Time 5 minutes Cook Time 30 minutes Total Time 35 minutes Servings 2 people Ingredients2 Tbsp besan gram flour 1/­­2 cup yogurt curd or dahi 1 cup spinach leaves finely chopped, palak 2 Tbsp oil 1 whole red chilies sabut lal mirch 1/­­2 tsp cumin seeds jeera 1/­­4 tsp fenugreek seeds mathi dana 1/­­8 tsp asafetida hing 1/­­4 tsp turmeric haldi 1/­­4 tsp red chili powder lal mirch 1/­­2 tsp salt namak InstructionsMix besan, turmeric with yogurt until smooth, this should be lump free. Add 2 cups of water slowly and mix well. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seeds crack right away, the oil is ready. Add cumin seeds and asafetida. When the cumin seeds crack, turn off the heat and add fenugreek seeds, and whole red chili. Stir for a few seconds, add red chili powder. Add spinach and stir for a minute. Add the yogurt mixture and turn the heat to medium. Keep stirring until the kadhi comes to a boil. Add salt. Turn the heat to medium low. Let the kadhi cook for about 20-35 minutes, stir occasionally. If needed to adjust thickness, add more water. Kadhi should be a pourable consistency. NotesIf you like Kadhi, you will enjoy other versions of Kadhi also: - Kadhi Pakoras - Sindhi Kadhi - Gatte Ki Kadhi - Kachori with Kadhi The post Palak Kadhi (Spinach Ki Kadhi) appeared first on Manjula's Kitchen.

Cabbage and Lemon Risotto

before yesterday Golubka Kitchen 

Cabbage and Lemon Risotto I find risotto to be incredibly fun to cook. I like to have something nice to sip by my side, some good music on, and all the ingredients measured out in advance. It’s a preparation process that really gets you in the zone, an almost meditative state of tending to the rice, and watching it magically transform from dry to beautifully creamy. Risotto has a reputation of being fussy, and although it requires constant attention, the ingredients it calls for couldn’t be more modest: alliums like onions and garlic, rice, wine, hot broth, and whatever other items you’d like to add to make it your own. In this recipe, it’s cabbage and lemon, both abundant in the depths of winter. Once you get the hang of it, the preparation becomes second nature as well. We gently stew the cabbage in lemon juice until incredibly tender, so much so that it completely melts and disappears into the risotto. It’s a great way to eat a whole head of cabbage almost without noticing. The bright and assertive flavors from the lemon juice and zest complement the starchiness and richness of the rice really nicely. A small warning: this risotto is quite lemony, so if you’re sensitive to sour flavors, I recommend reducing the amount of lemon (this is detailed in the recipe as well). Also, the lemon mellows out as it sits and in the leftovers. Since this is a vegan recipe, there’s no cheese, but we throw together a quick, ‘cheesy’ cashew dust, a cashew Parm of sorts, and stir it through the risotto. The result is so incredibly cozy and comforting, we hope you’ll give it a try one day this winter! Cabbage and Lemon Risotto   Print Serves: 4-6 Ingredients ¼ cup raw cashews 1 teaspoon nutritional yeast sea salt freshly ground black pepper olive oil 1 medium head white cabbage, thinly sliced with a knife or mandoline zest and juice from 2 small lemons (see note) 1 yellow onion, diced 4 garlic cloves, minced 1½ cups Arborio rice ¼ cup dry white wine 6 cups hot vegetable broth, plus more if needed parsley or other herbs for garnishing (optional) Instructions Pound the cashews in a mortar and pestle or process in a mini food processor, until finely ground. Add the nutritional yeast, a generous pinch of salt, and plenty of black pepper. Mix to combine. Set aside for now. Heat a large skillet over medium heat and add enough oil to generously coat the bottom. Add the cabbage and a pinch of salt, and cook for 10 minutes, until the cabbage is just wilted. Add the juice of 1 lemon and stir it in. Turn the heat down to low, and cover the skillet. Cook the cabbage, covered, for 45 minutes, stirring periodically, until very soft. Transfer the cabbage to a bowl and wipe the skillet if needed. Heat the same skillet over medium heat and add more oil to coat the bottom well. Add the onion and a pinch of salt, saute for 7 minutes, until translucent. Add the garlic and stir it around until fragrant, about 1 minute. Add the rice and mix well to coat it with the oil. Cook, stirring constantly, until the rice grains are translucent, about 3-5 minutes. Add the juice of 1 remaining lemon and the wine, bring it up to a simmer and cook, stirring often, until the liquid is completely absorbed, about 2 minutes. Start adding the hot broth, one ladleful at a time. Bring the broth to a simmer and let it absorb into the rice, stirring often, about 2-4 minutes. Once absorbed, add another ladleful of broth and keep repeating this process of letting the broth absorb, then adding more. Stir the rice frequently and vigorously - this will help develop the starches/­­make the rice creamy. Add about half of the cabbage during the 4th addition of broth. Add the rest of the cabbage at the next addition of broth, and continue cooking, until the rice is creamy and al dente, and until the cabbage has collapsed completely into the risotto. The whole cooking process should take 25-30 minutes total from the first addition of broth. Turn off the heat, mix in the lemon zest and most of the cashew mixture, saving some for garnishing. Taste for salt and adjust if needed. Serve the risotto right away, garnished with more of the cashew dust and herbs, if using. Notes This dish is quite lemony, so if you are sensitive to sour flavors, use 1 lemon, divided between the cabbage and the rice, instead of the 2 lemons that the recipe calls for. 3.5.3226 The post Cabbage and Lemon Risotto appeared first on Golubka Kitchen.

Vegan Pizza Waffles

January 19 2021 Vegan Richa 

Vegan Pizza WafflesVegan 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. Take your waffles game to the next level! I give you Pizza Waffles!! HELLO, crispy savory vegan waffles stuffed with Italian pizza topping classics like mushrooms, bell peppers and vegan mozzarella cheese. They are amazing straight from the waffle iron but I can also see them getting dipped into warm marinara. Look at these crispy golden edges! Breakfast for dinner has reached a whole new level. I mean, youve got everything you love in a pizza... The toppings, the cheese, and the crispy part of the dough – all compressed into one neat little package! Kids LOVE these pizza waffles and as there is no crust, I can almost guarantee you there will be no leftovers on those plates! These are also way less messy to eat  without all that cheese and sauce dripping all over the tablecloth. MORE VEGAN BREAKFAST OPTIONS - Breakfast Burrito - Chickpea Flour Frittata - Savory Oats Hash - Chickpea Chilaquiles - Sweet Potato Hash  Lets make these pizza waffles!Continue reading: Vegan Pizza WafflesThe post Vegan Pizza Waffles appeared first on Vegan Richa.

Vegan Rice Kheer (Payasam)

January 14 2021 Manjula's kitchen 

Vegan Rice Kheer (Payasam) (adsbygoogle = window.adsbygoogle || []).push({}); Print Vegan Rice Kheer, Payasam .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Kheer is a very traditional Indian dessert and is enjoyed by people of all ages. Kheer is made in many different ways using rice, different nuts, and vegetables but milk is the main ingredient to make kheer. I have been wanting to make rice kheer for my son who happens to be vegan and loves kheer. This is my version of vegan kheer: instead of milk, I used almond and coconut milk. After trying many different dairy free milk, this was the best combination I enjoyed. This recipe is also quick and easy to make and is delicious. You dont have to be vegan to enjoy this kheer. This recipe will serve 4. Course Dessert Cuisine Indian Prep Time 10 minutes Cook Time 30 minutes Total Time 40 minutes Servings 4 people Ingredients1 1/­­2 cup cooked rice 3 cup almond milk unflavored 2 cup coconut milk or 14 oz can 1/­­3 cup sugar 2 Tbsp almonds sliced 2 Tbsp pistachios crushed 1 Tbsp raisins 1/­­4 tsp cardamom powder Few strands of saffron InstructionsLightly mash the cooked rice. Use heavy bottom pan to make kheer. Put all the ingredients except saffron, in the pan, rice, coconut milk, almond milk, sugar, almonds, pistachios, raisins, and cardamom powder. Mix it well and bring it to boil on medium high heat. After the kheer is boiling, lower the heat to low-medium and let it cook for about 20 minutes. Do stir the kheer a few times in between to scrapes the sides of the pan. I prefer the thicker consistency of kheer just like porridge consistency, but you can adjust the consistency of the kheer to your taste. Turn off the heat. The kheer is now ready, Add a few strands of saffron on the top. You can serve this vegan rice kheer warm or chilled. NotesPlease check out my other vegan dessert recipes namely: - Apple Coconut Barfi - Apple vegan cake - Crispy Jalebi - Sweet Boondi - Mango panna cotta The post Vegan Rice Kheer (Payasam) appeared first on Manjula's Kitchen.

Vegan Glutenfree Vanilla Donuts Recipe

January 11 2021 Vegan Richa 

Vegan Glutenfree Vanilla Donuts RecipeThis Vegan Glutenfree Donuts recipe features a blend of oat and almond flour and results in super moist and fluffy baked vanilla donuts that taste a bit like Snickerdoodle Cookies. Dipped into cinnamon sugar – the perfect sweet afternoon or breakfast treat! Meet my favorite Glutenfree Donuts Recipe! This vegan and gluten-free Vanilla Donuts recipe is going to rock your world and your tastebuds. Trust me, these are one of the best baked gf +v donuts I have ever made and they are super simple to throw together, too. WIN! I love making donuts on a lazy Saturday Morning and these ones are especially great if you want to get the kids involved! They can help to make the batter, and then dip the donuts into the cinnamon sugar mix. I recommend you make a double batch and freeze some vanilla donuts for quick snacking whenever those afternoon sugar cravings hit. No Yeast! The donut batter does not use any yeast for rising. We only use baking powder and baking soda. Therefore it can also be baked into regular size muffins or mini vanilla muffins. Hello, Valentines Day Breakfast! You could also use a mini donuts pan but you would have to reduce the baking time. The secret to gluten-free and vegan baking is adding air to the batter before it even goes into bake. You can do this several ways such as adding some whipped aquafaba , adding in citric acid in the dry ingredients, Or adding in aerated club soda! I like to use club soda these days because living up Aquafaba just takes too much time. Any freshly open fizzy drink makes these really soft and moist. MORE DONUTS AND MUFFINS RECIPES FROM THE BLOG - Pumpkin Donuts - Spiced Sweet Potato Doughnuts with Cinnamon sugar SF - Gluten-free Lemon Donuts - Pumpkin Cream Cheese Muffins - Classic Donuts. - Turmeric Carrot Muffins Continue reading: Vegan Glutenfree Vanilla Donuts RecipeThe post Vegan Glutenfree Vanilla Donuts Recipe appeared first on Vegan Richa.

Aloo Palak (Spinach with Potatoes)

January 6 2021 Manjula's kitchen 

Aloo Palak (Spinach with Potatoes) (adsbygoogle = window.adsbygoogle || []).push({}); Print Aloo Palak (Spinach with Potatoes) .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Aloo Palak is a versatile side dish that is a great complement to any meal. Aloo (potatoes) and Palak (spinach) are two vegetables I always have in my kitchen. Potatoes we all know are used in so many ways and have endless recipes. I also use spinach in many dishes. I thought I had done this recipe a long time ago, but today I made this dish for my family after some time and they enjoyed it very much and asked me if I have done this video recipe. I was looking on my website and realized I have not done this recipe yet. This is a common recipe, but this is my version of Aloo Palak. Adding fenugreek seeds and besan (gram flour) kicks off the flavor to the dish. For me and Alex, this is a comfort dish. This recipe is also vegan and gluten free. I serve this as a side dish, or I enjoy rolling it in a Roti or Paratha to make a to-go lunch. Alex especially enjoys making grilled cheese sandwiches filled with leftover Aloo Palak. I have done many recipes for spinach: Palak Paneer, Saag, Spinach Crisps, Chole Palak, Palak Puri This recipe will serve 4. Course Main Course Cuisine Indian Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 4 people Ingredients2 cup potatoes cut into small pieces I used 2 medium size potatoes 4 cup spinach finely chopped, approx. 8oz 1/­­2 cup tomato finely chopped 4 Tbsp oil 1 tsp cumin seed jeera 1/­­4 tsp fenugreek seeds methi optional 1 Tbsp besan gram flour 1 Tbsp coriander powder dhania 1/­­2 tsp red chili powder adjust to taste 1/­­4 tsp turmeric haldi 1 tsp salt 1/­­2 tsp mango powder amchoor InstructionsHeat the oil in a saucepan. The oil should be moderately hot. Add the cumin seeds as they crack add besan, and fenugreek seeds. Stir for about one minute, besan will become aromatic and will be light golden brown. Next add tomato, coriander, red chili powder, and turmeric. Stir-fry spice mix until spice mix starts leaving the oil. It should take about 2 minutes. Add potatoes, spinach, and 1/­­2 cup of water, cover the pan. Let it cook over medium heat. The potatoes should be very tender but not mushy and should be covered with spinach. NotesDo stir in between besan can stick to the bottom of the pan. I did stir once in between. If needed, add a little more water. Aloo Palak should not be very dry, it should be moist. Add mango powder and stir, turn off the heat. Aloo Palak is ready. The post Aloo Palak (Spinach with Potatoes) appeared first on Manjula's Kitchen.

German Chocolate Cookies

December 31 2020 Vegan Richa 

German Chocolate CookiesThese Vegan German Chocolate Cookies are like small individual German Chocolate Cakes! A soft, chewy chocolate oatmeal cookie with a rich caramel coconut pecan filling in the middle! Trust me, these wont last long on the cookie plate. No added Oil! These German Chocolate Cake Cookies have become a delicious household staple in no time. Think of them as little vegan German chocolate cakes that have all the flavor of German Chocolate Cake but are gone in two bites! I love all things pecan and chocolate! Especially around the holiday season! Have you tried my Pecan Chocolate Pie? SO good! In my book,  German Chocolate Cookies would make a perfect snack year-round, but with that festive nut & chocolate combo they are an especially great gift during the holidays! If you love German Chocolate Cake these little chocolate cookies are the perfect treat to add to your baking list! They have that classic winning combination of chocolate, coconut, and pecan all piled up on top of soft, rich, and chocolatey oatmeal cookies with no added oil! More Vegan Desserts for the Holidays - Chocolate Pumpkin Tart with Almond Crust. GF SF Grain-free. - Salted Caramel Chocolate Pie. GF No Bake - Classic Baked Pumpkin Pie with Rustic Crust. Cashew-free SF - Dark Chocolate Silk Pie. GF SF  - Sweet potato Pie Bars. GF option You often see German chocolate cookies that are frosted or topped with a caramel filling after baking. These are slightly different from your regular German Chocolate Cake Thumbprint cookies, as these are baked with the caramel coconut-pecan filling already in the cookies.  I find these are way easier to store and less messy to eat that way.Continue reading: German Chocolate CookiesThe post German Chocolate Cookies appeared first on Vegan Richa.

Apple Banana Pakora, Bhajia, Fritters

December 30 2020 Manjula's kitchen 

Apple Banana Pakora, Bhajia, Fritters (adsbygoogle = window.adsbygoogle || []).push({}); Print Apple Banana Pakora Apple and Banana Pakoras! Pakoras are an all-time favorite snack amongst everyone. Pakoras are made in so many ways using a variety of vegetables and lentils. Apple and Banana Pakoras were suggested by my friend Rajni from India. It sounds different because I never tried these pakoras. I decided to give it a try. I know she enjoys sweet and spicy combinations of flavors. These pakoras are crispy from the outside and soft from the inside. These Pakoras are also vegan and gluten-free. Give it a try and share your experience. Hope you will enjoy it. This recipe will serve 4. Course Appetizer Cuisine Indian Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes Servings 4 people Ingredients6 Apple slices cut into rounds 1/­­4 inch thick 6 banana slices, cut into the long way banana should not be very ripe 1/­­2 cup gram flour besan 2 Tbsp rice flour 1 Tbsp corn starch also can use arrow root powder 1/­­2 tsp salt adjust to taste 1/­­2 tsp cumin seeds jeera 1/­­4 tsp black pepper 1/­­2 tsp mango powder amchoor 1 Tbsp sugar 2 Tbsp cilantro finely chopped, hara dhania 1 Tbsp green chili finely chopped InstructionsI am using firm apples. I have sliced the apples in rounds about 1/­­4 inch thick. Use firm bananas that are slightly less ripe. Do not use fully ripe bananas. I am using 1banana. I sliced the banana in 6 pieces the long way To make the batter, add all the dry ingredients together besan, rice flour, cornstarch, salt, cumin seeds, black pepper, mango powder, and sugar. Mix all the ingredients well. Add the water slowly to make a smooth batter. Consistency of pancake mix. I used about 1/­­2 cup of water. Now add the green chilies and cilantro, mix it well. Heat the oil in a frying pan on medium-high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away. Dip the apples and bananas slices into the batter one at a time, making sure it is covered by the batter completely. Then, slowly drop in the slices into the frying pan. Fry the pakoras in small batches, not overlapping. The pakoras will take about 3-4 minutes to cook. Turn them occasionally. Fry the pakoras until both sides are golden brown. If the oil is too hot, the pakoras will brown too fast and not get crispy. The crispy, delicious pakoras are now ready to serve. NotesThey taste delicious with tamarind sweet and sour chutney. I already have this chutney recipe on my blog. You would also like to see the recipes for Apple Jalebi, Apple Bread Rolls, Aloo Puri, Tomato soup. The post Apple Banana Pakora, Bhajia, Fritters appeared first on Manjula's Kitchen.

Oatmilk Coconut Eggnog

December 23 2020 Isa Chandra Moskowitz 

Oatmilk Coconut Eggnog Makes about 1 1/­­2 quarts Photo by James Walmsley I love this recipe because its thick without any thickeners, has lots of warming spice and the secret ingredient – apple cider vinegar – lends just the slightest tang that vegan nogs are sometimes missing. The turmeric is there to give that telltale eggy glow but also adds a little flavor. If you have a vanilla bean, definitely scrape it in here instead of the extract. And if you dont want to grate fresh nutmeg no prob, just use pre-ground. No one is judging. But I find it very satisfying to have that little dose of aromatherapy while grating a fresh nutmeg pod. Serve warm or cold, with about 2 ounces rum per each cup of nog if youre feeling boozy.  Ingredients 2 1/­­2 cups plain oatmilk 1/­­2 teaspoon ground turmeric 1/­­4 teaspoon ground cinnamon 1/­­4 teaspoon ground ginger 1 teaspoon fresh ground nutmeg 1/­­2 cup sugar 2 14 oz cans coconut milk 1 tablespoon apple cider vinegar 1 teaspoon pure vanilla extract Cinnamon sticks for garnish Directions Preheat oven to 350 F. Line an 8×8 baking pan with parchment paper and spray lightly with cooking spray. In a large mixing bowl, stir together peanut butter, maple syrup, and brown rice syrup, until smooth. A strong fork usually gets the job done, pretty well. Mix in the oil, vanilla, and salt. Mix in the oatmeal and crisp rice cereal. Start with the fork and then wet your hands and knead together well. Be very firm, the cereal should even crunch up a bit as youre kneading, and you should have a compact, slightly crumbly mixture. Add the peanuts and chocolate chips, and once again, knead until well distributed. Transfer the mixture to the prepared pan, and press very firmly and as evenly as you can. Bake for 22 to 25 minutes, the sides should be golden. Remove from oven and let cool completely. Remove from pan by pulling up the sides of the parchment. Now slice into 8 squares and serve! The best way to slice is to use a chefs knife, and press down in one firm motion. Do not saw the bars. Store bars in the fridge in individually plastic wrap and they should keep for at least 5 days.

Miso Tahini and Chocolate Peanut Butter Cookies with Coconut Glaze

December 16 2020 Golubka Kitchen 

Miso Tahini and Chocolate Peanut Butter Cookies with Coconut Glaze It’s the season for homemade cookies, and today we are coming to you with these hippiefied, gluten-free and vegan, but still very delicious cookies. We’ve got two variations on one cookie base: miso tahini cookies and chocolate peanut butter cookies, both topped with a decadent, coconut maple glaze. These are fun and easy to make, and if you want, you can get creative with topping the glaze with some beautiful ‘natural sprinkles’ like crushed pink peppercorns, dried rose petals, candied citrus peel, poppy seeds, etc. etc. Or leave them plain like we did, for a more minimal presentation. You can also sandwich them together for a cookie sandwich. Hope you’ll give them a try! Miso Tahini and Chocolate Peanut Butter Cookies with Coconut Glaze   Print Serves: 30-32 cookies total Ingredients for the miso tahini cookies ¼ cup gluten-free oat flour, plus more if needed ¼ cup brown rice flour ½ cup gluten-free quick oats ½ teaspoon baking soda sea salt ½ cup creamy tahini 3 tablespoons refined coconut oil - soft, at room temperature ⅓ cup plus 1 tablespoon maple syrup 1 tablespoon white miso 1 teaspoon vanilla extract for the chocolate peanut butter cookies ¼ cup gluten-free oat flour, plus more if needed ¼ cup brown rice flour ½ cup gluten-free quick oats ¼ cup cocoa powder ½ teaspoon baking soda sea salt ½ cup creamy peanut butter 3 tablespoons refined coconut oil - soft, at room temperature ⅓ cup plus 1 tablespoon maple syrup 1 teaspoon vanilla extract for the coconut maple glaze ¼ cup coconut butter/­­manna (not oil) 2 tablespoons maple syrup sea salt 3-4 tablespoons water Instructions to make the miso tahini cookies Preheat the oven to 375° F (190° C). Prepare a large baking sheet covered with parchment paper. In a medium bowl, combine oat flour, brown rice flour, oats, baking soda, and a pinch of salt, mix to combine. In another medium bowl, combine the tahini, coconut oil, maple syrup, miso, and vanilla extract, mix to combine. Add the tahini mixture to the flour mixture and stir to combine. If the batter appears too runny, add more oat flour, about 2 tablespoons should be enough. Using a small (1½?) ice-cream scooper or 1 heaping tablespoon measure, scoop one cookie at a time and arrange on the baking sheet 2? apart. Flatten the cookies out with the back of a spoon if needed (this will depend on the creaminess of your tahini). Bake for 12-15 minutes, until the edges are slightly golden brown. 12 minutes will give you a chewier cookie, while 15 minutes will make for a harder cookie. Let cool completely to firm up. Glaze with the coconut maple glaze (recipe below) and enjoy. to make the chocolate peanut butter cookies Preheat the oven to 375° F (190° C). Prepare a large baking sheet covered with parchment paper. In a medium bowl, combine oat flour, brown rice flour, oats, cocoa powder, baking soda, and a pinch of salt, mix to combine. In another medium bowl, combine the peanut butter, coconut oil, maple syrup, and vanilla extract, mix to combine. Add the peanut butter mixture to the flour mixture and stir to combine. If the batter appears too runny, add more oat flour, about 2 tablespoons should be enough. Using a small (1½?) ice-cream scooper or 1 heaping tablespoon measure, scoop one cookie at a time and arrange on the baking sheet 2? apart. Flatten the cookies out with the back of a spoon if needed (this will depend on the creaminess of your peanut butter). Bake for 12-15 minutes. 12 minutes will give you a chewier cookie, while 15 minutes will make for a harder cookie. Let cool completely to firm up. Glaze with the coconut maple glaze (recipe below) and enjoy. to make the coconut maple glaze Combine the coconut butter, maple syrup, and a pinch of salt in a small saucepan over low heat. Whisk until the coconut butter is starting to melt. Add water, 1 tablespoon at a time, until the icing is smooth and creamy. Remove from the heat and glaze the cookies. The glaze will harden at cooler temperatures and soften when warm. 3.5.3226 The post Miso Tahini and Chocolate Peanut Butter Cookies with Coconut Glaze appeared first on Golubka Kitchen.

Vegan Tiramisu Truffles

December 13 2020 Vegan Richa 

Vegan Tiramisu TrufflesThese vegan tiramisu truffles are a bite-sized spin on the classic Italian dessert – so rich and creamy. Made with Fudgy almond vegan cream cheese mix inside, espresso coffee and chocolate coating, and rolled in cocoa powder, these are so easy to make and they are the perfect gift for the holidays! If you like classic tiramisu you will surely love these vegan tiramisu truffles. Tiramisu – who doesn’t love the deep, rich flavor of a real Italian tiramisu! A coffee lover’s dessert dream. This Tiramisu Truffles recipe is a great way to combine the flavors of tiramisu to create a dainty bite-sized treat that makes for the perfect gift for the holidays. To get those classic tiramisu flavors, we use almond extract and espresso as well as some good old chocolate. In place of mascarpone cream cheese, which is traditionally used to make tiramisu,  I use a bit of vegan cream cheese with almond flour for a Fudgy middle. Then the chocolate. All chocolate lovers will be delighted to hear that we double-dip into chocolate here. The soft almond-scented center gets dunked in a coffee-flavored chocolate mixture. Twice! Double-dipping for the win! Double dipping creates a thick Fudgy chocolate layer on the truffles! Dont want to deal with the messy double dipping? , make them into bars. Even put half the chocolate mixture on parchment lined loaf pan, Freeze for 30 mins, then even out the almond mixture on top. Then the remaining chocolate, dust with cocoa powder or chocolate shavings and freeze for an hour, slice and refrigerate. By using high-quality ingredients you can create delicious homemade chocolates that taste as amazing as the pricey little truffles from the chocolate boutique. You will love these vegan coffee truffles!Continue reading: Vegan Tiramisu TrufflesThe post Vegan Tiramisu Truffles appeared first on Vegan Richa.

Baked Red Lentil & Vegetable Fritters with Maple Mustard Sauce

December 9 2020 Golubka Kitchen 

Baked Red Lentil & Vegetable Fritters with Maple Mustard Sauce I made this recipe on a whim when cooking dinner about a month ago and shared the process on our IG stories. It seemed to resonate, and we absolutely loved how it turned out. I’m finally getting around to sharing the recipe here. These fritters are inspired by the Bengali piyaju, as well as the Korean bindae-tteok, both fritters/­­panckes that are made with legumes in the batter. Soaked and blended red lentils act as a binder in these fritters. No chia or flax, or any other binders needed! We pack the red lentil batter with a bunch of veggies: grated carrot, onion, broccoli, garlic, as well some spices. We then bake the fritters instead of frying them. If I can avoid frying, I always do, to save time and avoid smoking up the kitchen. I think that these guys come out just as golden, crispy, and lacy-edged when baked at a high temperature, as they do when fried. We are just letting the oven do the frying :)  The final product is so savory and addictive, it’s impossible not to eat them all in one sitting. To serve with, there’s a really easy and quick maple mustard dipping sauce that really takes this whole recipe over the top. We hope that you’ll give these fritters a try! Baked Red Lentil & Vegetable Fritters with Maple Mustard Sauce   Print Serves: about 12-13 3½ fritters Ingredients for the fritters 1 medium carrot, grated 1 small yellow onion, peeled and grated florets from 2 very small or 1 medium-small head broccoli, grated ½ teaspoon salt, plus more for sprinkling the vegetables 1 cup red lentils, soaked in water overnight 1 garlic clove, roughly chopped ¼ teaspoon smoked paprika pinch chili flakes avocado oil or olive oil for the sauce ⅓ cup vegan mayonnaise 2 tablespoons Dijon mustard (or 1 tbsp Dijon and 1 tbsp grainy mustard) 2 tablespoons maple syrup Instructions to make the fritters Preheat the oven to 425° F (220° C). Line a large baking sheet with parchment paper. Put the grated carrot, onion, and broccoli in a colander, set over a bowl. Sprinkle with a generous pinch of salt and mix to coat. Let the vegetables sit and release water while preparing the batter. Drain and rinse the lentils. In a food processor, combine the lentils, ½ teaspoon salt, garlic, paprika, and chili flakes. Process until smooth. Transfer the batter to a medium bowl. Using your hands, squeeze as much excess water out of the vegetables as you can. Transfer the vegetables to the bowl with the batter and mix to combine. Start forming the fritters on the prepared baking sheet by putting dollops of the batter on the sheet and flattening them out with a spoon. Flatten out from the center to achieve the uneven fritter-like edges, and leave at least an inch between the fritters. Aim for fritters about 3½ in diameter and just under ¼ in thickness. Brush generously with oil and bake for 20 minutes. Carefully flip the fritters using a flat spatula, brush with more oil, and bake for 10 more minutes, until the undersides are golden, and the edges are crispy. You will likely need to bake the fritters in a few batches. to make the sauce In a small bowl, combine the mayo, mustard, and maple syrup. Mix until smooth. Serve as a dipping sauce for the fritters. Notes If your food processor has a grating attachment, its very convenient to use to grate the vegetables for these fritters. 3.5.3226 The post Baked Red Lentil & Vegetable Fritters with Maple Mustard Sauce appeared first on Golubka Kitchen.

White Chocolate Peppermint Torte

December 7 2020 My New Roots 

White Chocolate Peppermint Torte   Hi friends. It feels good to be back in this blog space. Since the beginning of this year, Ive been focusing my attention on my latest project, My New Roots Grow – an online universe of wellness education – which will launch soon. Grow is the most energy-intensive and large-scale project since my cookbooks, and once again it feels like birthing something major. The blog has been on the back burner giving more space for Grow to, well, grow, but I thought Id pop in with this stellar holiday dessert because tis the season! I actually developed this recipe last winter, but wasnt sure what to do with it. I thought about keeping it exclusively on Grow (since that is where a lot of my recipe content will live from now on!), but because it is so special and delicious, I felt that it should just be out in the world. Inspired by the Spiced Chocolate Torte that I make on the retreats in Mexico (remember places?!), I wanted to make a festive holiday version with white chocolate and peppermint. The crust is dark chocolate and pecan, so rich and delicious with just the right amount of salt. The interior is velvety smooth and beguilingly creamy, made with cashews, coconut oil, and white chocolate. I love the kiss of peppermint in the filling, which is definitely present but not overwhelming. I didnt want anyone to feel like they were eating dessert and brushing your teeth at the same time!   Some notes on the recipe… If youre using peppermint essential oil to flavour the filling, I find it helpful to measure it out on a spoon first, just in case the bottle is in a giving mood – one too many drops of this stuff will ruin a good torte with too much minty-ness! I like to use about 6 or 7 drops total, but if it comes out too fast, I have no way of controlling the amount. If youre using peppermint extract, start at a quarter of a teaspoon and work your way up to the flavour that suits you. If you eat a vegan diet, you can use maple syrup instead of honey in the filling, but the colour is going to be more brown /­­ beige than creamy. Also, make sure to find dairy-free white chocolate, since the vast majority of commercially-made white chocolate contains milk solids. And then, if you do find vegan white chocolate, read the ingredient list to make sure that is doesnt contain any hydrogenated oils or weird emulsifiers (or just pick your battles!).   The torte decorating is entirely up to you, although pomegranate seeds create a striking display of holiday cheer! Other options include fresh mint leaves, cacao nibs, or shaved dark chocolate. You could even include them all, if youre feeling extra festive. Store the torte in the freezer until youre ready to enjoy it, then bring it out about 15-20 minutes before serving so that its not rock hard. Its easier to slice and eat when its warmed up a tad. Use a smooth, very sharp chefs knife, and run it under hot water before cutting into the torte to make it glide. If you’re not in the mood to make a crust, you can turn this dessert into freezer fudge by preparing only the filling. Pour the filling into an 8-inch /­­ 20 cm square pan lined with plastic wrap; top with 1/­­2 cup /­­ 65g toasted pecans, cacao nibs, or chocolate shards, and freeze until solid (about 2 hours). Slice into squares and enjoy straight from the freezer!     Print recipe     White Chocolate Peppermint Torte Serves 10-14 For the crust: 1 cup /­­ 100g pecans 1/­­4 cup /­­ 60ml coconut oil, preferably flavour-neutral 3 Tbsp. pure maple syrup 1/­­4 tsp. fine-grain sea salt 1 1/­­2 cups /­­ 150g rolled oats, divided, gluten-free if necessary 2 Tbsp. cocoa powder For the filling: 1 1/­­2 cups /­­ 200g cashews, soaked for at least 4 hours 3/­­4 cup /­­ 175 ml creamed honey (sub with maple syrup, but be warned the colour of the filling will be brown) 1/­­2  cup /­­ 125 ml coconut oil 75g /­­ 2.6 oz. white chocolate, melted (dairy-free /­­ vegan if desired) 2 tsp. pure vanilla extract 1/­­2 tsp. fine-grain sea salt a few drops peppermint essential oil or extract, to taste pomegranate, mint, cacao nibs, shaved dark chocolate, for garnish, optional Directions: 1. Make the Crust: Preheat the oven to 350°F (180°C). Lightly grease a 9-inch (23 cm) spring form pan or pie dish with coconut oil. 2. In a food processor, blend 1/­­2 cup (50g) of the rolled oats on high until you have a rough flour, place a small bowl and set aside. Without cleaning the machine, process the pecans into a fine crumb with the texture of sand. Add the coconut oil, maple syrup, salt, oat flour and cacao powder, and process again until the dough comes together. Finally, add the remaining 1 cup of rolled oats and pulse until the oats are chopped, but still have some texture to them. The dough should stick together slightly when pressed between your fingers. If it doesnt, try adding a bit more maple syrup or processing a bit longer. 3. Crumble roughly half of the dough evenly over the base of the pan. Starting from the middle, press the mixture firmly and evenly into the bottom, moving outward and upward along the side of the pie dish. The harder you press the crumbs into the dish, the better the crust will hold together. Taking a small section at a time, use the remaining crust to go up the sides, all around the form until complete. Poke a few fork holes into the bottom of the crust to let the steam escape. 4. Bake the crust, uncovered, for 10 to 15 minutes, until fragrant and slightly darker around the edges. Remove from the oven and set aside to cool. 5. Make the filling: Drain and rinse the cashews. In a high-speed blender, combine the soaked cashews, honey, oil, melted chocolate, vanilla, salt, and peppermint, then blend on high until the filling is completely smooth. It can take a few minutes of blending to get it smooth, depending on your blender. If the blender needs more liquid to get it going, add a tablespoon (15 mL) of plant-based milk (or a bit more) to help it along. 6. Pour the filling into the prepared crust, smoothing out the top evenly. Place the torte on an even surface in the freezer, uncovered. Freeze for a couple of hours, and then cover the dish with foil and freeze overnight, or for a minimum of 4 to 6 hours, until the torte sets. 7. Remove the torte from the freezer and let it sit on the counter for 10 minutes before slicing. It is meant to be served cold. Garnish with mint leaves, pomegranate seeds, cacao nibs, melted or shaved chocolate, if desired.   I hope that wherever you are and whatever youre celebrating this month, you are safe, healthy, and grateful. This year has thrown us all for the biggest loop of our lives, and finding the small joys and tiny triumphs (like getting out for some fresh air, putting dinner on the table) is enough to make me feel proud, anyway. The holidays will undoubtedly look different this year, but I know that I am just thankful to have a roof over my head and a torte to share with the ones I love. I hope the same for you, dear friend. In light and love, best wishes for the season ahead. Sarah B The post White Chocolate Peppermint Torte appeared first on My New Roots.

Millet Soup (Bajra Raab)

December 4 2020 Manjula's kitchen 

Millet Soup (Bajra Raab) (adsbygoogle = window.adsbygoogle || []).push({}); Print Millet Soup (Bajra Raab) Millet Soup! Lately, I have been experimenting with some different recipes that are both healthy and delicious. I decided to try a recipe for "Millet Soup", which is a traditional warm soup in Rajasthan and Gujarat, and this soup is known Bajra Raab. Millet is gluten free and full of many nutrients. It is also super easy to make. It is amazing how a bowl of hot soup can be so filling and comforting, especially as the days get colder and darker. The main ingredients in this soup are millet flour, yogurt, and some spices to enhance the flavor. Enjoy! This recipe will serve 2. Course Soup Cuisine Indian Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 2 people Ingredients2 Tbsp millet flour bajra 2 tsp oil divided 1/­­2 cup yogurt 1/­­4 tsp mustard seeds rai 1/­­4 tsp cumin seeds jeera 1/­­8 tsp turmeric haldi 1/­­2 tsp ginger finely shredded 8 curry leaves 1 Tbsp cilantro finely chopped 1 tsp green chili thinly sliced optional. 1/­­8 tsp black pepper 3/­­4 tsp salt 2 1/­­2 cup of water InstructionsIn a small pan over low medium heat add 1 teaspoon of oil with millet flour and dry roast for about 2 minutes, the flour will have a light aroma, turn off the heat, and remove roasted flour from pan. Note: millet flour should be at room temperature before adding to yogurt. Take yogurt in a bowl and add the water slowly to make lump free batter. Heat 1 teaspoon of oil in a saucepan over low medium heat, oil should be moderately hot add mustard seed and cumin seeds as seeds crack add turmeric, curry leaves, ginger and cilantro and stir. Add yogurt mix, keep stirring till it comes to a boil. Lower the heat and add millet flour, stir making sure no lumps. Let it boil for about five minutes stir occasionally. Add salt, black pepper and green chilies, let it cook for 2-3 minutes. Serve Millet Soup hot. NotesYou will also like to see the recipes for Carrot Ginger Soup, Sindhi Kadhi, Stir-Fry Cabbage salad. The post Millet Soup (Bajra Raab) appeared first on Manjula's Kitchen.

Vegan Green Smoothie with Chia Seeds

January 11 2021 VegKitchen 

Vegan Green Smoothie with Chia Seeds Everybody loves a great vegan green smoothie. They’re full of things like antioxidants, vitamins, and minerals, and of course, they taste amazing. And that’s before we talk about add-ins, whether they’re for flavor or for an extra boost of nutrients. Chia seeds are my favorite thing to add to a green smoothie. And for good reason! Chia Seeds Chia seeds are an excellent add-in for smoothies. They pack a protein punch, they’re full of antioxidants and are an excellent source of omega-3 fatty acids. Chia seeds also contain vitamins A, B1 (Thiamin), B2 (Riboflavin), C (ascorbic acid), E, choline, and Folate (folic acid). Chia also contains vitamins B3, B5, B6, B15, B17, D, K, inositol, and PABA. The main Minerals are Boron, calcium, copper, iodine, iron, magnesium, manganese, phosphorous, potassium, silicon, sodium, strontium, sulfur, and zinc. It also has amylose and plenty of electrolytes. And they also contain 18 of the 22 amino acids, including all nine essential amino acids. You can literally never have too much chia. This recipe and photo below are from Chia: The Complete Guide to the Ultimate Superfood*by Wayne Coates, PhD. Used with permission. This article was first published on October 5, 2001. It has since […] The post Vegan Green Smoothie with Chia Seeds appeared first on VegKitchen.

Tempeh Meatballs & Spaghetti

January 7 2021 Isa Chandra Moskowitz 

Tempeh Meatballs & Spaghetti Serves 2 to 4 Photo By VK Rees So many of my best memories revolve around a big juicy meatball, and lots of slurpy, garlicky marinara. My grandmas dinner table with a big platter of her meatballs right in the center of it, always featuring a few burnt ones that everyone in the family tried to grab before anyone else could. My best friends mom, a beautiful Italian woman with jet black hair and catlike blue eyes, feeding me almost every night of the week. And later, when I went vegetarian, cooking tofu balls and spaghetti with my mom and sis. Even decades later, when I lived in a loft with no heat, every Sunday night my roommates and I would watch Sopranos and eat spaghetti and meatballs, made from some storebought soy sausage stuff.  Well, this recipe is none of those exactly, but its a mishmash of all those experiences. I love the texture of tempeh in meatballs, its succulent and satisfying. A few condiments and pantry spices give me the childhood flavors that I crave. Definitely double this recipe if you feel like it, and dont forget to burn a few…those are always the best loved.  The method of simmering tempeh here is one that is so useful when you want a more neutral flavor! Learn it, live it. This recipe is from Isa Does It. Ingredients For the meatballs: 16 ounces tempeh 1 cup water 1 tablespoon tamari or soy sauce 1 tablespoon olive oil 2 cloves garlic, minced 3 tablespoons ketchup 1 tablespoon dijon mustard 1/­­2 teaspoon dried oregano 1/­­2 teaspoon dried thyme 1/­­2 teaspoon salt Several dashes fresh black pepper 1/­­2 cup very finely chopped yellow onion 1 cup panko breadcrumbs Olive oil for pan frying For the rest: 8 oz spaghetti 4 cups marinara, storebought or homemade Red pepper flakes Fresh black pepper Directions Boil a pot of salted water for spaghetti.  Meanwhile, crumble tempeh in small pieces into a 2 quart pot. Submerge in a cup of water, a tablespoon soy sauce and one tablespoon olive oil. Cover and bring to a boil. Once boiling, lower heat and simmer, with the lid slightly ajar so that steam can escape, for 15 minutes. Most of the water should be absorbed. If there is excess water, drain and place tempeh in a mixing bowl and place in the freezer to cool It should take 10 minutes or so, give it a stir after 5 minutes to make it cool evenly. In the meantime, prepare your onions. Once cool, add garlic, ketchup, mustard, oregano, thyme, salt and pepper then mix well. Mix in the onions. Now add the breadcrumbs and use your hands to mix until it holds together very well. If it seems loose, add extra breadcrumbs by the tablespoon until you can form very tight, compact balls. Scoop up about golfball sized amounts and roll between your hands to form the balls. Your water should be boiling at this point, so cook the spaghetti now. When its ready, drain and toss with marinara in the pot you boiled it in. Keep covered and hot until ready to eat. Preheat a large non-stick pan (preferably cast iron) over medium heat. Coat the pan with a thin layer of olive oil. Add meatballs one by one, rolling them in the pan to coat in oil. If your pan is not big enough to fit all of the balls comfortably, then do them in two batches. Pan fry for about 10 minutes, rolling them frequently, to cook evenly.  Serve spaghetti in big bowls, with three or four meatballs each. Top with extra red pepper flakes or fresh black pepper and slurp it up!

BBQ Tempeh Ribs

January 5 2021 Isa Chandra Moskowitz 

BBQ Tempeh Ribs Serves 4 Photo By VK Rees Smoky, sticky sweet finger licking ribs! But be sure to lick YOUR OWN fingers, weirdo. These are inspired by my fave vegan BBQ joint in Portland, OR, Homegrown Smoker. Im not saying theyre as good, but they get me there without the airfare. Serve with cornbread or mashed potatoes or mashed sweet potatoes or rice or coleslaw or potato salad or in a hero or all of the above. This recipe is originally from I Can Cook Vegan. Recipe Notes ~Often times, I prefer to steam tempeh before using because it removes bitterness and makes the tempeh more succulent. But you can skip that step here for a few reasons. First, I want the tempeh to be crisp and browned. Secondly, if you sear it on high enough heat, it does cook through and remove the bitterness. Youre left with nutty, meaty, toothsome bites. Use cast iron for best results! ~To make the tempeh look like one long line of ribs, turn the pieces carefully as you cook them so that they stay pretty much in the same order you cut them in. Does that make sense? OK, look at the pics for reference. Ingredients For the BBQ sauce: 2 tablespoons cornstarch 1 cup cold vegetable broth 1 1/­­4 cups ketchup 1/­­3 cup brown sugar 1/­­3 cup tamari or soy sauce 1/­­3 cup apple cider vinegar 2 teaspoons liquid smoke 1 1/­­2 tablespoons garlic powder 1 tablespoon onion powder 1/­­4 teaspoon cayenne For the tempeh: 2 8-oz packages of tempeh sliced into eighths widthwise 2 tablespoons olive oil Directions Make the sauce: In a small saucepot, use a fork to vigorously whisk the cornstarch into the vegetable broth until its mostly dissolved. Add the remaining ingredients and mix well. Place over medium heat, stirring occasionally, until it comes to a boil. Once boiling, lower the heat to a low simmer and let the sauce thicken for about 5 minutes. Remove from the heat. Make the ribs: Preheat a large skillet over medium heat. Drizzle in 1 tablespoon of oil and a pinch of salt. Fry tempeh on one side till browned, about 5 minutes. Drizzle the remaining oil over the tempeh and sprinkle with salt then flip. Brown that side for about 5 minutes.  Pour about 1/­­2 cup of barbeque sauce into the pan and flip to coat. Let it cook and caramelize for about 3 minutes.  Remove from pan and line the ribs up on a plate. Drizzle more warmed barbeque sauce all over them to serve.

Cast Iron Seitan Steak & Onions

December 30 2020 Isa Chandra Moskowitz 

Cast Iron Seitan Steak & Onions Serves 2 to 4 If youre from Brooklyn — and youre probably not even though you say you are — then you celebrate with steak. Everyone knows this from every movie. Cavernous steakhouses that date back to the last, last century lurking all over the city, tucked under bridges or beside a forgotten waterway, with their historical plaques, creaky wood floors, and signed Frank Sinatra portraits on the wall.  Well, 2020 is over and its time to celebrate Brooklyn style. Whether its a night of somber reflection or one of dancing and drinking (in your own home with only your household members and/­­or just your cat) this recipe works. Its a visceral activity unto itself, injected with whatever meaning you need it to have.  Basically, youll work a pliable ball of gluten until its goth red and gristle-y. Then you roll and pound it. Throw it into a hissing cast iron pan to sear. Smoke. Fire. Sizzles. Who needs fireworks? I was striving for something that could come together in one pot. I like baking seitan, but it does tend to dry things out and I wanted this to be juicy (pronounced JUSAY). Enter sear/­­braise. The steaks are cooked, removed from the pan then you create a rich au jus with onions, garlic and red wine. Some miso for that savory je ne sais quoi. And the seared steaks are placed back in to cook through. The end result is some of the best seitan I have ever had! Seared and smoky, firm but tender. And totally juicy (pronounced JUSAY). Plus it comes with its own sauce, perfect for slathering. Serve with mashed potatoes or crinkle cut fries. Or anything starchy and awesome. Happy New Year.  Recipes Notes ~ I tested this recipe using tamari, but something was missing. The Braggs Liquid Aminos really upped the flavor game here, adding nuance and just kind of this steak sauce flavor that really popped. I recommend it! Not only because you get a bottle with Patricia Braggs floral hat printed on it, but its a nice ingredient to have around for when youre like This rice needs to taste more hippy. ~ Beet powder is another fabulous ingredient. It honestly doesnt have much flavor in small quantities but adds so much color! You can try to use whole beets or whatever you are going to do but I didnt try that and any adjustments to liquid and dry ingredients in this recipe will change the texture dramatically. Ive found it in stores but Amazon is evil and the most reliable place to get it.  ~ If you dont have a cast iron pan, then….wait, why dont you? Get one. You need that hot sizzle when it hits the pan and nothing else will give you that.  ~ The broth you use will affect the outcome. Make sure it isnt too salty because the sauce reduces a lot. If youre using a concentrated bullion mixed with water, that is fine, but go light with it and taste as you go to see if it needs more. ~ I used Bobs Vital Wheat Gluten. If you use a different one, results may vary. Why? Protein content, probably. Not all VWG has the same amount. They should standardize this for our vegan future. ~ I really cant see one person eating a full steak like this, so I dont know, prove me wrong. Aesthetically I wanted it to be this big, but realistically, it serves four. Ingredients For the Steaks 1 1/­­4 cups vital wheat gluten 2 tablespoon nutritional yeast 2 tablespoons beet powder 2 teaspoons lemon pepper (salt free) 1 teaspoon onion powder 1/­­2 teaspoon mild mustard powder 2/­­3 cup water at room temp 3 tablespoons Braggs liquid aminos 2 tablespoons tomato paste 2 tablespoons olive oil 2 teaspoons red wine vinegar Everything else: Olive oil for cooking 1 medium onion, sliced 4 cloves garlic, minced 1/­­2 cup dry red wine 2 tablespoons red miso 3 bay leaves Fresh black pepper 1/­­4 teaspoon dried thyme 4 cups veggie broth Fresh parsley for garnish To serve: Mashed potatoes or crinkle cut fries. Instagram seems to go gaga over crinkle cut fries. Or any potatoes, really. A baked potato would be just fine! Also a green veggie. Nothing with too much flavor because this has a lot! Directions In a large mixing bowl, combine wheat gluten flour, nutritional yeast, lemon pepper, onion powder and mustard powder. Make a well in the center. In a small bowl, mix together water, aminos, tomato paste, olive oil and vinegar until the tomato paste is incorporated.  Add wet ingredients to the well and mix until a lumpy ball forms. It will appear a bit dry. Now, use your hands (with gloves if you have them) to knead the mixture until all ingredients are incorporated and there are no dry spots. If its very cold in the kitchen, you may have a harder time kneading. Moisten your hands with warm water and keep going, it should take about 3 minutes and appear very stretchy.  Divide the ball in half with a knife. Again, if its cold, the seitan might spring back more so this process will take a big longer. On a large cutting board, flatten the dough into a kidney shape that is roughly 3/­­4 inch thick and 8 inches in length. Use a rolling pin to roll, flatten and form. Let the first one rest while you do the second one.  Let both doughs rest about 10 minutes, for the gluten to relax a bit, then repeat the rolling process. Again, its more resistant if your kitchen is very cold so you might need to let it rest one more time.  As the steaks rest the surfaces will get a little smoother, which if what you want for the sear and appearance.  Preheat the cast iron grill over medium high. It should be very hot and water should immediately evaporate. This is important because you want the steak to hiss immediately so that is sears and does not stick.  Pour in a thin layer of olive oil to coat the bottom of the pan. Add the steaks and sear until dark brown, but not burnt, about a minute and a half per side. Use a thin metal spatula to flip steaks. Once they are seared, lower the heat to medium and let them cook until somewhat firm, about 10 more minutes, flipping and pressing down on them with the spatula.  Now we are going to remove the steaks and cook the sauce in that same pan. Place steaks on a plate.  Turn heat up to medium high. Drizzle about 2 tablespoons of olive oil into the pan. Add onions and a small pinch of salt and sear the onions for about 3 minutes. Add the garlic and a little more oil if needed and cook for about 2 more minutes, stirring often.   Add the wine and stir to deglaze and reduce, about 3 minutes. Mix in the miso to dissolve. Add bay leaves, a healthy dose of fresh black pepper (1/­­2 teaspoon or so), thyme and veggie broth. Let the broth warm, reduce heat to medium. Once warm, return the steaks to the brothy pan and submerge, spooning broth and onions over. Cover the pan and let cook for about 30 minutes. The broth should be simmering this whole time, but not boiling too rapidly.  OK were almost done! Remove the cover and flip the steaks. Turn the heat up and let sauce reduce for about 15 minutes uncovered. The broth will get really boily and active. Spoon sauce over the steaks while they cook. The steaks should no longer appear submerged and the sauce should be thickened a bit and really flavorful. Taste for salt.  Let sit for 10 minutes or so before serving. Remove bay leaves and garnish with parsley.

Methi Bajra Paratha (Millet Gluten Free and Vegan Bread)

December 24 2020 Manjula's kitchen 

Methi Bajra Paratha (Millet Gluten Free and Vegan Bread) (adsbygoogle = window.adsbygoogle || []).push({}); Print Methi Bajra Paratha Parathas always have been a family-favorite treat. Lately I have been trying to make gluten-free breads. A combination of bajra and besan with methi parathas taste delicious. These spicy Methi Bajra Parathas have a biscuit texture, which makes it very enjoyable. They also pair well with gravy-based dishes like Mixed Dal, Aloo Tamatar or you can serve with plain yogurt. You can enjoy these as a proper meal, or even as a great on-the-go lunch! I also enjoy these parathas with just hot cup of chai. This recipe will serve 2, and make 4 Parathas. Course Breakfast Cuisine Indian Prep Time 10 minutes Cook Time 10 minutes Total Time 20 minutes Servings 2 people Ingredients 1/­­2 cup millet flour bajra atta 1/­­2 cup besan 1/­­2 tsp cumin seeds jeera 1/­­2 tsp salt 1 tsp chili flakes 1/­­4 tsp turmeric haldi 1/­­8 tsp asafetida hing 1 Tbsp sesame seeds til 1 Tbsp oil 1/­­4 cup fenugreek leaves option is using dry leaves 1/­­2 cup hot water use as needed Also Need4 tsp oil to cook the parathas InstructionsMix all the ingredients for paratha together, millet flour, besan. Cumin, salt, chili flakes, turmeric, asafetida, sesame seeds, oil, and fenugreek leaves. Notes: if you dont have fresh fenugreek leaves use dry methi known as Kasuri Methi. Make the dough using hot water, you will need about 1/­­2 cup of water. Dough should be firm and pliable. Notes: dough should be prepare just before making paratha. Dived the dough into 4 equal parts, oil your palm and roll them between your palms, to make them round petites. Heat the skillet on medium high heat. To test, sprinkle a couple of drops of water on the skillet. The water should sizzle right away. Roll the paratha in about 6 circle, roll them between two pieces of plastic that makes the rolling easy, I am using zip log bag. Place the methi bajra paratha over the skillet. When start to change color, flip it over. You will notice some golden-brown spots. After a few seconds, spread one teaspoon of oil on the aratha. Flip it again and lightly press the with a spatula. Flip again and press with the spatula making sure the paratha is golden-brown on both sides. Repeat same process for the remaining. NotesServing suggestions: - Masala Lauki Ki Sabji - Matar With Spicy Gravy - Spinach raita The post Methi Bajra Paratha (Millet Gluten Free and Vegan Bread) appeared first on Manjula's Kitchen.

Chewy Peanut Butter Chocolate Chip Bars

December 21 2020 Isa Chandra Moskowitz 

Chewy Peanut Butter Chocolate Chip Bars Makes 8 bars Photo by VK Rees These are the chewy granola bars of your dreams! Totally appropriate for dessert or breakfast or midnight snack. Brown rice syrup gives them the chewy stickiness youre looking for and crispy rice cereal makes them light and crunchy.. If you love a salty sweet combo, you can use roasted salted peanuts here, or increase the salt by a big pinch. You can also make them a little fancier by drizzling in chocolate and then sprinkling with flaky sea salt, like Maldon. Originally published in Isa Does It. Ingredients 1/­­2 cup smooth, natural peanut butter 1/­­3 cup pure maple syrup 1/­­3 cup brown rice syrup 1 tablespoon melted refined coconut oil 1 teaspoon pure vanilla extract 1/­­2 teaspoon salt 2 cups rolled oats 1 cup crisp rice cereal 1/­­2 cup roasted peanuts, chopped 1/­­3 cup chocolate chips Directions Preheat oven to 350 F. Line an 8×8 baking pan with parchment paper and spray lightly with cooking spray. In a large mixing bowl, stir together peanut butter, maple syrup, and brown rice syrup, until smooth. A strong fork usually gets the job done, pretty well. Mix in the oil, vanilla, and salt. Mix in the oatmeal and crisp rice cereal. Start with the fork and then wet your hands and knead together well. Be very firm, the cereal should even crunch up a bit as youre kneading, and you should have a compact, slightly crumbly mixture. Add the peanuts and chocolate chips, and once again, knead until well distributed. Transfer the mixture to the prepared pan, and press very firmly and as evenly as you can. Bake for 22 to 25 minutes, the sides should be golden. Remove from oven and let cool completely. Remove from pan by pulling up the sides of the parchment. Now slice into 8 squares and serve! The best way to slice is to use a chefs knife, and press down in one firm motion. Do not saw the bars. Store bars in the fridge in individually plastic wrap and they should keep for at least 5 days.

tomato bajji recipe | stuffed tomato bonda | stuffed aloo tomato bonda

December 16 2020 hebbar's kitchen 

tomato bajji recipe | stuffed tomato bonda | stuffed aloo tomato bondatomato bajji recipe | stuffed tomato bonda | stuffed aloo tomato bonda with step by step photo and video recipe. snacks or chaat recipes are integral part of many indians and occupy most of the evening snacks. out of these snacks, most of them are based out of besan where spiced besan flour is used as coating for deep-fried snacks. one such unique and popular snack also known as bajji is tomato aloo bajji recipe known for its juicy and tangy taste and flavours. The post tomato bajji recipe | stuffed tomato bonda | stuffed aloo tomato bonda appeared first on Hebbar's Kitchen.

Sorghum Dosa (Jowar)

December 11 2020 Manjula's kitchen 

Sorghum Dosa (Jowar) (adsbygoogle = window.adsbygoogle || []).push({}); Print Sorghum Jowar Dosa Sorghum Jowar Dosa a tasty twist to Rava Dosa. Lately, I am trying gluten free recipes and exploring the grains I rarely used. Sorghum Dosa is one of those recipes. This is a good alternative to regular dosa it is quick and easy to make. Sorghum Dosa batter does not need to be fermented. Sorghum dosa also vegan and gluten free. It is crispy and has a lacy look like Rava Dosa. You can serve this with traditional Samber and coconut Chutney or serve for a snack with cilantro Chutney. This recipe will serve 3. Ingredients 1/­­2 cup sorghum Jowar flour 1/­­4 cup rice flour Chawal ka atta 1/­­2 tsp cumin seed jeera 1/­­8 tsp asafetida hing 1/­­4 tsp salt 1/­­8 tsp crushed black pepper 1 Tbsp finely chopped cilantro hara dhania 1 1/­­2 cup water 3 Tbsp of oil for cooking dosa InstructionsMix all the dry ingredients together, sorghum flour ( Jowar), rice flour, cumin seeds, asafetida, salt, black pepper. Add water slowly to make a thin batter and avoiding any lumps. Batter should have pouring consistency like buttermilk. Let the batter stand for about 30 minutes. Before making dosa add cilantro. Mix it well. Heat the skillet on medium high. To check if the skillet is ready sprinkle a few drops of water over the skillet water should sizzle. Wipe the skillet with few drops of oil. Pour the batter with a ladle, keep the ladle about 4 inches high from the skillet in a circular motion starting from the center. Keep pouring the batter till it is the size you will like the dosa. Notes: dosa will no be perfectly round. Do not try to spread the batter, Dosa should have holes like swiss cheese or have lacy look. Drizzle 1 teaspoon of oil around dosa. Cook Dosa over medium heat for about 2 minutes or until Dosa becomes golden brown. Turn the Dosa using spatula. Let Dosa cook for about 1 minute from another side. Dosa will be golden brown on one side and light color on other side. Thin and crispy Sorghum Dosa is ready to serve. Dosa has a look of Rava dosa but Sorghum Dosa is also gluten free and vegan. NotesServing Suggestions Traditionally Rava Dosa is served with Sambar (lentil soup cooked with vegetables), and coconut chutney, or serve for snack with cilantro Chutney. I have the recipes for Sambar, Coconut Chutney, and Hari Cilantro Chutney on my web site. The post Sorghum Dosa (Jowar) appeared first on Manjula's Kitchen.

Jowar (Sorghum) Dosa Recipe coming soon

December 8 2020 Manjula's kitchen 

Jowar (Sorghum) Dosa Recipe coming soon I am one of those who enjoys cooking and eating, a real foodaholic. About three months back when our family got together, Alex, my husband, was given the challenge to see if he can go on a gluten free diet for 10 days. He agreed to do so if I also joined him. They knew for me and Alex no meal is complete without any kind of bread: my favorites are roti and paratha. I decided to take the challenge with him anyway. After ten days, Alex went back to his normal diet, but I decided to continue. I was feeling better and more energetic. But after 10 days when my challenge time was over, I decided occasionally I will cheat a little bit. Surprisingly, I am glad I did that; it was difficult in the beginning, but now I am liking it. Being gluten free has opened a wide selection of grains for me to experiment with new recipes. I knew about them but did not use them much. I started reading about these grains my grandmother raved about and learning about their nutritional values. Knowing all that has made it easy for me to try these grains in my recipes. I do have many gluten free recipes of bread like Dosa, Oat Dosa, Moong Dal Dosa, Besan Puda, but these were part of our regular diet anyway. When making them, I never considered that I was making these recipes because they were gluten free. One of the gluten-free grains I began using was millet. My last recipe for millet (bajri) soup was one of those recipes. My family enjoyed this soup and suggested millet soup can be a part of our winter menu. My next recipe that is coming up is Sorghum (jowar) Dosa. I have already tried this recipe a few times. It is quick, easy, and tasty. Sorghum Dosa is also a good alternative to regular dosa because this dosa batter does not need to be fermented. An added benefit is that Sorghum Dosa is also vegan and gluten free. The post Jowar (Sorghum) Dosa Recipe coming soon appeared first on Manjula's Kitchen.

Vegan Almond Coconut Granola

December 7 2020 Vegan Richa 

Vegan Almond Coconut GranolaThis Homemade Baked Almond Coconut Granola is super easy to make and so delicious with the perfect amount of sweetness and the ultimate crunch from nuts, chia seeds and rolled oats! You will want to sprinkle it on everything! Vegan Glutenfree So much better than store-bought granola mixes. Homemade granola – I just LOVE that it is so easy to make and so customizable. You can make it plain, or add in all your favorite dried fruits, nuts, seeds, chocolate chips, spices, etc. This vegan recipe for crunchy coconut almond granola has just about everything I love: crunchy granola with big flakes of coconut and whole almonds mixed in.  I also add some chia seeds and assorted nuts for extra crunch. The “glue” that holds this vegan baked granola together is a blend of coconut oil, maple syrup, almond butter, coconut sugar and a dash of cinnamon too. So this is basically refined sugar-free and provides a rounder, more caramel-y sweetness than storebought granola. Youll pour the wet ingredients over the dry granola ingredients to make it all sticky, and allow for it to bake up all nice and crunchy! Take your time here  -as it bakes youll get those nice big clusters of granola throughout. Did I mention that it will make your kitchen smell amazing? MORE GRANOLA FROM THE BLOG - Date Caramel Granola  - no Oil- no refined sugar - Sunbutter or pb Granola Bars - Maple pecan Cardamom granola  - Lentil Cranberry Granola - candied pecans  - Sriracha Orange Quinoa Peanut Granola - Quinoa Chivda - savory  Indian Trail mix Lately, my favorite way to enjoy this coconut almond granola is on a bowl of coconut yogurt – my favorite breakfast these days! It’s just so crunchy and tasty with the perfect amount of sweetness. Also a wonderful snack. Of course, you can also just enjoy it with your favorite plant-based milk like a bowl of cereal – maybe with chopped up fruit on top. But honestly, it is so good I could just eat it by the handful.Continue reading: Vegan Almond Coconut GranolaThe post Vegan Almond Coconut Granola appeared first on Vegan Richa.

25 Vegan Comfort Food Recipes

December 4 2020 Vegan Richa 

25 Vegan Comfort Food Recipes25 vegan comfort food recipes for the cold months that will hit the spot when you need something warming and satisfying. Whether its for breakfast, dinner, or dessert, these easy plant-based recipes are perfect at any time. 25 Vegan Comfort Food Recipes to keep you warm and cozy all winter long! Before us lie many of those days when youre just craving something hearty, comforting, and delicious! I’ve gathered some of my favorite vegan comfort food classics for you to enjoy all winter long! This is a collection of easy recipes that prove once again that a vegan meal can be every bit as satisfying as traditional comfort food fare. Whether youre craving filling mac and cheese, a hearty Sheperd’s Pie, a steaming plate of creamy Vegan Scalloped Potatoes, or something sweet and soul-hugging like Gingerbread Baked Oatmeal. These tried and tested recipes will deliver whenever you need something a little more indulgent.Continue reading: 25 Vegan Comfort Food RecipesThe post 25 Vegan Comfort Food Recipes appeared first on Vegan Richa.


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