oil - vegetarian recipes

Try it! You will enjoy it!

Nariyal Burfi (Coconut Fudge)

Couscous Salad with Tangy Dressing

Gobi Pakoras (Crispy Cauliflower Fritters)

Vegan Lemon Poppy Seed Donuts










oil vegetarian recipes

Couscous Salad with Tangy Dressing

before yesterday Meatless Monday 

This plant-based recipe is low in sodium and helps keep blood pressure control in check, providing less stress on the kidneys. It is also low in saturated and total fat, helping blood vessels supply necessary oxygen and nutrients to the heart and kidneys. This recipe comes to us from the National Kidney Foundation. Serves 7 - 1  tablespoon minced  Garlic - 1  tsp, leaves  Oregano – Dried - 1  teaspoon  Allspice - 2  lemon yields  Lemon Juice – Fresh - 1  cup, whole  Raw Snow Peas, Sugar Snap Peas - 1/­­2  cup  Frozen Corn - 1/­­2  cup chopped  Carrots - 1/­­2  cup, chopped  Yellow Bell Pepper, Raw - 1/­­2  cup, chopped  Red Bell Pepper, Raw - 3  large  Cucumber – Peeled - 1  cup  Couscous – Dry   1. In a large bowl, mix together chilled couscous, cucumbers, red pepper, yellow pepper, carrots, snow peas, and corn. 2. In a small bowl, whisk together lemon juice, All spices, dried oregano, minced garlic, and olive oil. The post Couscous Salad with Tangy Dressing appeared first on Meatless Monday.

Gobi Pakoras (Crispy Cauliflower Fritters)

October 13 2018 Manjula's kitchen 

Gobi Pakoras (Crispy Cauliflower Fritters) (adsbygoogle = window.adsbygoogle || []).push({}); Gobi Pakoras (Crispy Cauliflower Fritters) Gobi Pakoras or Crispy Cauliflower fritters are a mouthwatering appetizer. Crispy on the outside and soft on the inside, these pakoras are addicting! These work as a tasty pairing with your afternoon tea or a spicy delicious snack before any meal. - 3 cup cauliflower florets (cut into about 1 inch florets) - 1/­­3 cup besan (gram flour ) - 3 Tbsp corn starch (arrow root) - 2 tsp coriander powder (dhania) - 1/­­2 tsp cumin seeds (jeera) - 1/­­4 tsp red chili powder - 1/­­8 tsp baking soda - 1/­­2 tsp salt - 1 tsp ginger paste - 1 green chili (finely chopped) - 2 Tbsp cilantro (finely chopped, hara dhania) -  Boil the cauliflowers, add just enough water to cover the cauliflowers. After water comes to boil, cook for about 5 minutes over medium heat. Turn off the heat and drain the water. Let cauliflowers come to room temperature. Cauliflower should be just little tender, not soft. - In a bowl mix all the ingredients together, besan, corn starch, coriander powder, cumin seeds, red chili powder, salt, baking soda, ginger, green chili and cilantro. Mix it well. - Sprinkle the dry mix over cauliflower, gently mix it coating all the cauliflower with spices, add water little at a time as needed, I used about 1/­­4 cup of water. - 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 little batter in the oil. The batter should raise to the top but not change color right away. - Drop the cauliflower slowly in the oil making sure dont overlap them. - Fry the cauliflowers until they turn golden brown, turning them occasionally. This should take about 6-8 minutes. - When they are golden brown, take them out with a slotted spoon. Place them on a paper towel to absorb the extra oil.   Note: We are not making a batter, use just enough water to coat the cauliflower florets evenly with spice mix. If you fry them on high heat Pakoras will not be crispy and if they are fried on very low heat Pakoras will be greasy. They especially taste delicious when they are served with Tamarind Chutney and hot cup of tea. They are also easy and quick to make. Surprise your guests and treat them with these mouthwatering crispy gobi pakoras. You will also like to see the recipe for Paneer Pakora and Chai. Enjoy! The post Gobi Pakoras (Crispy Cauliflower Fritters) appeared first on Manjula's Kitchen.

Full of Veggies Minestrone Soup

October 13 2018 VegKitchen 

Full of Veggies Minestrone Soup Time to gather round the table with some minestrone! I love to cook this Italian soup with seasonal vegetables--you can cook it winter or summer. For me, it often marks the end of the summer with all the fresh vegetables that are available. Its a thick soup with seasonal vegetables and pasta, but--if you prefer--you can replace the pasta with rice. This minestrone soup is also a great way to make your children eat their vegetables. I always add frozen edamame to give it more protein, but replacing the edamame with legumes is another great option. Servings: 6  Ingredients 1 big zucchini 1 yellow squash 2 carrots 2 potatoes 1/­­2 cup frozen peas 1 cup edamame 1 can of diced tomatoes 1 onion 1 clove of garlic 1/­­4 cup fresh basil leaves 1 bay leaf salt and pepper olive oil 7 cups of vegetable broth 100 g pasta (broken fehttuchini or vermicelli) Preparation Peel and dice the zucchini, squash, carrots, & potato. Chop the onion and the garlic. In a large saucepan, sweat the chopped onion and chopped garlic in a drizzle of olive oil for a few minutes. Add the diced tomatoes and cook for about 5 minutes. Add […] The post Full of Veggies Minestrone Soup appeared first on VegKitchen.

Vegan Aubergine Polpette - Three Ways

October 12 2018 Green Kitchen Stories 

Vegan Aubergine Polpette - Three Ways Our first thought was to do a classic Lady and the Tramp Spaghetti and Meatball dish with this polpette recipe, but then we decided that it was too expected. So here is instead another spin on our one makes three-series. Where we use one staple food in three different recipes. We really love this series because it reflects so much how we actually eat. It’s not always an entirely new meal every day but more of a flow where the same components are repeated with new pairings. These polpette or vegan meatballs are perfect for this. They are good on their own - tender and very flavorful. And they are also insanely versatile, rolled into a wrap, tangled into pasta, paired with a spicy tomato sauce and hummus or tossed in a crunchy vegan take on a caesar salad. Vegan Aubergine Polpette Makes around 40 balls 2 medium sized aubergines 2 red onions 4 tbsp olive oil 100 g /­­ 1 cup almond flour 120 g /­­ 1 cup cooked lentils 4 tbsp pickled capers, drained and finely chopped 2 tbsp raisins zest from 1 lemon 15 leaves basil leaves salt Preheat the oven to 200°C  /­­ 400°F. Peel and chop the onion finely and chop the aubergine into small dices. Stir fry both in a large skillet with the oil for 15 minutes, stirring occasionally, until very soft. When soft, add to a food processor with the rest of the ingredients. Pulse a few times to mix everything together. You want a very chunky sticky texture but dont pulse too much or youll end up with a mushy mixture. Remove the knife blades and shape 30-40 small balls with your hands. Place them on a baking tray covered with baking paper and bake for 25 minutes. Store in the fridge or freeze them. Scroll down for three ways to serve them. Hummus with spicy tomato sauce, polpette and cucumber salad 1 batch vegan aubergine polpette (see recipe above) 1 batch Hummus, see this recipe or store-bought hummus Spicy tomato sauce Serves 4 1 tbsp olive oil 1 red onion 1 garlic clove 1 tsp cumin 1 tsp harissa paste (or 1 red chili) 2 x 400 g tins tomatoes 1/­­2 tsp sea salt, to taste Heat the oil in a large sauce pan on medium heat. Peel and finely chop the onion and garlic and add them to the sauce pan  together with the spices. Let sauté for a few minutes until soft not browned and then add  the tomatoes and salt. Let cook for at least 20 minutes, until rich and fragrant. It will become sweeter and rounder in flavour the longer you leave it on. Store the sauce you are not using tonight in glass bottles in the fridge. Cucumber salad 1/­­2 cucumber 2 tsp olive oil 1/­­2 lemon, juice + zest 1 pinch sea salt 1 small handful fresh dill Finely dice the cucumber and place in a bowl. Add olive oil, lemon juice and zest, salt and dill and toss to combine. Arrange the hummus in shallow bowls and make a well in the middle. Place a couple of spoonfuls tomato sauce in the well, add a few aubergine polpette and a few spoonfuls cucumber sallad. Vegan Wrap with Polpette, Ajvar and Krauts Serves 4 4 wrap breads /­­ tortilla breads, gluten free or whole grain 4 lettuce leaves 4 cavalo nero or kale, stems removed 1 cup cooked white quinoa 4 tbsp ajvar dressing 1/­­2 cucumber, cut into sticks 4 tbsp sauerkraut (see recipe here) 1 batch aubergine polpette (see recipe above) Place one lettuce leave and one kale leave on each tortilla bread, then place 2-3 tbsp quinoa in the middle, a dollop ajvar, cucumber slices, sauerkraut and top with a couple of aubergine polpette. Fold the top and bottom edges over the filling. Roll the whole tortilla from left to right to wrap in the filling. Roll some parchment paper around them and tie with a string to hold them together. Vegan Ceasar Salad with Polpette Serves 4 1 head Cosmopolitan lettuce 1 batch aubergine polpette (see recipe above) 2 avocados, stone/­­peel removed and sliced 2 small apples, cored and sliced 2 tbsp sunflower seeds, toasted Dressing 1/­­2 cup /­­ 125 ml cold pressed neutral oil (organic rapeseed) 1/­­2 cup /­­ 125 ml soy milk, unsweetened 2-3 tsp lemon juice 1 tsp dijon mustard 1 tbsp pickled capers, drained 1 large pinch salt Add all dressing ingredients to a tall glas or blender cup. Mix with a stick blender on high speed for about 15 seconds or until you have a creamy white dressing. Taste and adjust the flavours to your preference. Add more oil and blend again if you like it thicker. Tear the lettuce into bite size pieces and place in a mixing bowl. Add 2 tbsp vegan mayo dressing and toss to cover. Then transfer to a serving platter and arrange avocado slices, apple slices and aubergine polpette and last, scatter over toasted sunflower seeds.

Cashew Butter vs Peanut Butter – Is There a Winner to This Battle?

October 11 2018 Oh My Veggies 

Vegans and vegetarians simply love their nut butter, and they have been debating long and hard about which nut butter is the healthiest and most nutritious. The central debate usually revolves around cashew butter vs peanut butter--though almond butter sometimes pops up in the debate as well. It might be disappointing to realize that there is no actual winner of the cashew butter vs peanut butter battle. Each tasty spread comes with its fair share of unique benefits and nutritional properties. The choice ultimately boils down to your own personal preference. Peanut Butter For most Americans--vegan and non-vegan--peanut butter is much more than just a tasty spread to put on their sandwich. Since Dr. Kellogg introduced the first batch more than a century ago, peanut butter has risen to the status of a cultural food icon. On top of that, the National Peanut Board helps ensure that there is plenty of healthy, allergy-free peanut butter for future generations. Peanut Butter Nutrition Unfortunately, the popularity of peanut butter has little to do with its nutritional benefits. Still, it is worth stressing that peanut butter can be very beneficial for your plant-based eating habits. Peanut butter mostly consists of healthy unsaturated fats […]

Grilled Vegetables and Halloumi Cheese Salad

October 10 2018 Oh My Veggies 

I dont know if you have ever tasted it, but grilled halloumi is absolutely delicious. The flavor remains fresh and delicate with crispy edge. Even alone its great! When added to another dish, like in this recipe, the dish is completely changed--and it only takes a few minutes! Halloumi is an off-white cheese, generally in a rectangular shape and is characterized by a fold in the center. Originally from Cyprus, halloumi has a firm texture, even in cooking--the opposite of mozzarella--and made from sheep’s milk or cow’s milk. It is very unique. Prep time: 10 minutes Cook time: 10 minutes Servings: 2 Ingredients 2 cups salad of your choice 3 tablespoons of olive oil 1 onion 1 red pepper 1 cup of white mushroom 3 cloves of garlic Herbs of Provence 250gr of halloumi 2 tablespoons of balsamic vinegar Preparation Cut the onion and pepper into thin slices and sauté them in a skillet in olive oil. Chop the garlic and add them to the onion. Season with herbs of Provence. Cut the Halloumi block into 5 slices to obtain small scallops. Cook in a non-stick skillet until you obtain a smooth and soft texture. Add the salad to a plate, […]

Smoky Chickpea Salad with Mango and Avocado

October 9 2018 Robin Robertson's Global Vegan Kitchen 

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

Grilled Butternut Squash with Tabasco Glaze and Crunchy Spicy Seeds

October 8 2018 Meatless Monday 

This simple preparation of butternut squash is anything but. Grilling the squash develops its sweetness and adds a hint of smoky flavor, while a spicy-sweet glaze and cooling yogurt round out the flavors and the delightful crunch of the squashs seeds finish off the dish. This recipe comes to us from Stiltsville Fish Bar. Serves 4 For the Butternut Squash: 1 Whole Butternut Squash 2 tbsp. Honey 1 tbsp. Extra Virgin Olive Oil 1/­­2 tbsp. Salt 1/­­4 tbsp. Black Pepper 7 Fresh Thyme Sprigs, chopped   For the Crunchy Seeds: Reserved seeds from Butternut Squash 1 tsp. Extra Virgin Olive Oil 1/­­4 tsp. Tabasco 1/­­4 tsp. Salt   For the Tabasco Glaze: 2 tbsp. Honey 1 tbsp. Brown Sugar 1 tbsp. Tabasco 4 tbsp. Red Wine Vinegar   To Serve: 1 cup Fat-Free Greek Yogurt 3 tbsp. Tabasco Glaze   Preheat oven to 350° F. Then, cut squash in half down the center, length-ways, and scoop out the seeds and set to the side for toasting (recipe below). Trim ends off and cut 1-inch thick slices, creating half-moon shapes. Place in a large bowl and add honey, salt, pepper, thyme and olive oil. Toss until all pieces are coated well. Place on a sheet pan and roast for 30 to 40 minutes or until tender. Clean all the flesh off the squash seeds and place in a bowl with oil, Tabasco and salt. Toss all ingredients together well and toast in the oven for about 12 to 14 minutes or until golden brown. Remove from the oven and keep at room temperature until needed for garnish. In a small sauce pan, whisk together honey, Tabasco, brown sugar and vinegar over medium heat. Cook and reduce by half. Remove from heat and reserve at room temperature until needed. Turn on grill to high heat and lightly oil grill or spray with oil. Place roasted squash on grill and re-heat over the flame. Grill evenly on both sides. Smooth Greek yogurt evenly over a serving plate with the back of spoon. Stack the grilled butternut squash on top of each other, then drizzle Tabasco glaze on top of squash and sprinkle with toasted seeds. Garnish with fresh thyme. The post Grilled Butternut Squash with Tabasco Glaze and Crunchy Spicy Seeds appeared first on Meatless Monday.

Penne with Cheesy Sauce

October 6 2018 Oh My Veggies 

Provolone is a cheese originally from southern Italy, though it is now also produced in the northern regions of Italy. Made from cow’s milk, this semi-hard cheese comes in various shapes and sizes thanks to the plasticity of its dough. Provolone brings a gourmet touch to many dishes. This Penne with cheese sauce is creamy, tasty, very easy, fast, helps you empty your fridge, and its nutritious too! Ingredients 2 tbsp. butter 1 chopped onion 2 tbsp. flour 2 cups milk 1 1/­­2 cups Provolone cheese, grated 3 tbsp. tomato paste 1 tsp. fresh basil, chopped 2 cups of penne pasta Preparation Melt the butter in a medium saucepan, then fry the onion until tender. Stir in the flour. Gradually add the milk. Cook and stir over medium heat until mixture is bubbling and thickening. Remove from heat. Add the cheese and stir until melted. Add tomato paste and basil. Warm up if necessary, but avoid boiling. Mix the sauce with the cooked pasta. Garnish with basil and more grated provolone if desired.

Jamaican Red Beans and Rice

October 5 2018 VegKitchen 

Jamaican Red Beans and Rice This is an easy version of a traditional Jamaican dish that is often simply referred to as rice and peas (though the peas are actually small red beans). I first learned to make this the authentic way from a Jamaican friend -- cooking the beans from scratch and cracking open and grating a whole coconut. Coconut milk and canned beans are good shortcuts! This dish is traditionally served with sautéed plantains, a starchy, banana-like fruit. Try them if youre feeling adventurous. You can also serve with Banana Fritters, another adaptation of a traditional Jamaican recipe. Photos by Evan Atlas. Save Print Jamaican Red Beans and Rice Author: Nava Recipe type: Grain and bean main dish Cuisine: Jamaican Prep time:  10 mins Cook time:  35 mins Total time:  45 mins Serves: 6 to 8   This is a version of a traditional Jamaican favorite, there simply called rice and peas (though the peas are actually small red beans). I Ingredients 1 tablespoon olive oil 1 large onion, finely chopped 3 cloves garlic, minced 1½ cups uncooked brown rice (see note) One 15-ounce can light coconut milk 3½ to 4 cups cooked small red beans (or two 15- to 16-ounce cans, drained and rinsed) 4 to 5 scallions, thinly sliced ½ teaspoon […] The post Jamaican Red Beans and Rice appeared first on VegKitchen.

Swedish Breakfast + Win a trip to Sweden!

October 3 2018 Green Kitchen Stories 

Swedish Breakfast + Win a trip to Sweden! Hi! We had to take some time away from this space while finishing the manuscript for our next book but we are super happy to be back here blogging again. We have got a couple of fun recipes lined up for the next weeks but are starting off with our favorite meal of the day and a competition with a seriously AMAZING prize! Keep reading to see how you can win a trip for two to Sweden to stay at forest restaurant and resort Stedsans in the Woods. First let us talk about this week’s recipe. If you are following us on social media you know how fond we are of porridge. Oat is the quickest and most common porridge grain but today we are sharing the recipe for another favorite - a simple and warming buckwheat and cardamom porridge topped with Swedish blueberries, nut butter and foamy oat milk. Buckwheat groats take a little longer to cook than oats but they provide a uniquely chewy and soft texture. We cook them with dried prunes or dates for a little sweetness and the trick for the best texture is to cook it until all water is absorbed. If you haven’t tried buckwheat porridge before, consider this your wake-up call! And now on to the competition. In collaboration with Visit Sweden, we are giving away a trip for two to Stedsans in the Woods, a fantastic restaurant experience and resort in the middle of the forest. To enter the competition, prepare a Swedish inspired breakfast (think porridge, muesli, berries, buttermilk, crisp bread, open faced sandwiches, boiled eggs etc) and share it on instagram using the hashtag #VisitSwedenFood. Together with a jury from Visit Sweden, we will choose the best contribution and announce the winner on 1 November 2018. The competition is open worldwide. The price includes flights/­­transportation for two people, transfer to/­­from Stedsans in the Woods and one night for two people in a double room at Stedsans in the Woods cabin/­­tent stay on Thursday, Friday or Saturday from May 2019. See whats included here. Buckwheat & Cardamom Porridge with Blueberries  Serves 4 1 cup /­­ 200 g whole buckwheat groats 2 cups /­­ 500 ml water 1 pinch sea salt 1/­­4 tsp ground ginger 1/­­4 tsp cardamom seeds (or ground) 3 dried prunes, stones removed and chopped Toppings wild blueberries (thawed frozen works well) nut butter Oat milk, foamed hazelnuts, chopped hemp seeds Rinse the buckwheat in hot water. Add buckwheat, water and the rest of the ingredients to a sauce pan, bring to a boil and lower the heat. Let gently simmer for about 20 minutes. Stir occasionally to prevent it to sticking to the bottom of the pan. When the water is absorbed the porridge should be just about ready, but keep stirring for another minute or so to get the perfect texture. Serve in bowls topped with blueberries, nut butter, oat milk, chopped hazelnuts and hemp seeds.   Crisp Bread Sandwich Serves 4  4 crisp breads or seed crackers 4 tsp butter (sub for olive oil for a plant-based alternative) 4-8 thin slices hard cheese (we use a variety called Prästost), use mashed avocad for a plant-based option 1/­­2 cucumber, sliced thinly 8 cherry tomatoes, sliced sprouts or mini greens salt & black pepper olive oil to drizzle Spread the crispbread with butter. Add a few slices of aged cheese to cover and top with thin slices of cucumber and tomatoes. Sprinkle with mini greens, salt and pepper and drizzle with a bit of olive oil over. This competition is arranged in collaboration with Visit Sweden. The value of the price is approx. 2 500EUR. Any tax will be paid by the winner.

Vegan Pumpkin Blondies

September 28 2018 Vegan Richa 

Vegan Pumpkin BlondiesVegan Pumpkin Blondies! Easy Nut Butter Pumpkin Blondies with Pecans and chocolate chips. No Added oil. Nutfree Gluten-free option These Pumpkin Blondies are loaded with pumpkin, nut butter and pumpkin pie spice. They need 1 Bowl, and just 10 mins to put together. There is no added oil in these. Use dates or dried fruit instead of chocolate chips to keep them entirely oilfree..  These bars are also freezer friendly. Add some pumpkin seeds and chia seeds to make these into a breakfast bar. Or bake the dough into cookies (add extra chocolate chips!). Versatile and Delicious.Continue reading: Vegan Pumpkin BlondiesThe post Vegan Pumpkin Blondies appeared first on Vegan Richa.

Vegan Pumpkin Blondies – No Added Oil

September 28 2018 Vegan Richa 

Vegan Pumpkin Blondies – No Added OilVegan Pumpkin Blondies! Easy Nut Butter Pumpkin Blondies with Pecans and chocolate chips. No Added oil. Nutfree Gluten-free option These Pumpkin Blondies are loaded with pumpkin, nut butter and pumpkin pie spice. They need 1 Bowl, and just 10 mins to put together. There is no added oil in these. Use dates or dried fruit instead of chocolate chips to keep them entirely oilfree..  These bars are also freezer friendly. Add some pumpkin seeds and chia seeds to make these into a breakfast bar. Or bake the dough into cookies (add extra chocolate chips!). Versatile and Delicious.Continue reading: Vegan Pumpkin Blondies – No Added OilThe post Vegan Pumpkin Blondies – No Added Oil appeared first on Vegan Richa.

Baked Falafel

September 26 2018 VegKitchen 

Baked Falafel One bite of this baked falafel and you will be seduced for sure! Its secrets lie in its “perfume” (using different herbs), and in the use of a good cooking olive oil. These falafels are a very practical treat for a light meal, a weekday dinner, or even a buffet. They immediately became one of my favorites and I think they will become yours too! Preparation time: 15 min Cooking time: 15 to 20 minutes Servings: 4 Ingredients 1 can chickpeas 1/­­4 cup flour the zest of a lemon 1 teaspoon coriander 1 teaspoon parsley 1 teaspoon mint 1 teaspoon tahini salt pepper extra virgin olive oil Preparation Preheat oven to 375 ° F. Line a baking sheet with parchment paper. Place the chickpeas in the blender bowl with the herbs and start blending. Then add lemon zest, tahini, salt, pepper, and flour. Continue mixing until you have a fairly homogeneous dough. Pour everything onto a plate or into a salad bowl and use wet hands to make patties. Lay them on the baking sheet as you go. Season with salt, drizzle with olive oil and bake for 15 to 20 minutes until it forms a crust and the falafels are slightly […] The post Baked Falafel appeared first on VegKitchen.

Quick Mixed Beans and Corn Stew

October 12 2018 VegKitchen 

Quick Mixed Beans and Corn Stew Kind of a simplified chili, heres a hearty stew featuring beans and corn. If your beans are cooked, or youre using canned, this comes together very quickly when you want a cool-weather dinner in a hurry. Serve with a simply prepared grain like quinoa, rice, or couscous and a big salad. Serves: 6 1 tablespoon olive oil 1 large onion, chopped 1 large carrot, peeled and chopped 2 to 3 cloves garlic, minced 1/­­2 medium zucchini, diced 15- to 16-ounce can red or pinto beans, drained and rinsed 15- to 16-ounce can chickpeas or black beans, drained and rinsed 2 cups cooked fresh or frozen corn kernels, thawed 15- to 16-ounce can fire-roasted or Mexican-style stewed tomatoes, chopped, with liquid 1 to 2 jalape?o peppers, seeded and minced, or one 4- to 7-ounce can mild green chilies 2 to 3 teaspoons good-quality chili powder 1 teaspoon ground cumin Salt and freshly ground pepper to taste Chopped fresh cilantro as desired, optional Heat the oil in a small soup pot. Add the onion and carrot, and sauté over medium heat until the onion is translucent. Add the garlic and continue to sauté until the onion is golden. Add the remaining ingredients […] The post Quick Mixed Beans and Corn Stew appeared first on VegKitchen.

poha pakoda recipe | poha pakora recipe | easy & crisp veg snack

October 11 2018 hebbar's kitchen 

poha pakoda recipe | poha pakora recipe | easy & crisp veg snackpoha pakoda recipe | poha pakora recipe | easy & crisp veg snack with step by step photo and video recipe. pakoda recipes are a common and easy snack recipe made with myriad ingredients. these are generally deep fried snack which gives it the taste, flavour and also the crisp texture. one such simple and unique recipe is poha pakoda recipe, made with thin flattened rice mixed with boiled and mashed aloo. The post poha pakoda recipe | poha pakora recipe | easy & crisp veg snack appeared first on Hebbar's Kitchen.

Tofu and Vegetable Stew

October 10 2018 VegKitchen 

Tofu and Vegetable Stew My kitchen is a laboratory of vegetarian meals. These days, I’m still experimenting with new ingredients, new meal ideas, and revisiting classic dishes to make vegetarian versions. Last week, I wanted a comforting hot meal, and nothing is better than a good stew to get better! This stew is so consistent and comforting that it has even been gobbled up by my family members who aren’t vegetarian. The taste is amazing, the texture is interesting, and it has great nutritional value. Because of the tofu in the recipe, this stew provides plant-based protein to the body. Tofu is the traditional meat substitute that comes to mind when considering vegetarianism or a meatless diet. Despite its neutral taste and soy composition, the tofu quickly absorbs the flavor of the food with which it is prepared! Preparation time: 15 minutes Cooking time: 30 minutes Servings: 4 to 6 Ingredients 400 gr firm Tofu 3 Potatoes 3 Carrots 3 celery 1/­­2 cup puree of tomatoes 2 tablespoons olive oil 1 onion 1 clove garlic 1 teaspoon of dry oregano and basil 3 tablespoons of fresh coriander Salt pepper Instructions Over medium eat brown cook the onion and garlic in a little olive oil for 3 […] The post Tofu and Vegetable Stew appeared first on VegKitchen.

Butternut Squash & Black Bean Enchiladas

October 8 2018 Meatless Monday 

For these seasonal enchiladas you can use either fresh butternut squash from your local farmers market or save time with pre-chopped squash from your grocery store’s produce section. Either way, youll have a great fall recipe: a little spicy, a little cheesy and lots of flavor. Round out the meal with a small side of rice and some fresh salsa. This recipe comes to us from Kelly of The Quotable Kitchen. Serves 5 - 2 teaspoons olive oil - 1/­­2 cup,  chopped onion - 4 cloves, minced garlic - 2 teaspoons taco Seasoning - 1 chopped red bell pepper - 1 can black beans (15.5 oz) - 3 cups butternut squash, cooked and chopped into small pieces - 10 medium flour tortillas - 2 – 10 oz cans enchilada sauce - 8 oz, shredded cheddar cheese - Cilantro – for topping   Preheat oven to 350°. Saute the onion and garlic in olive oil in a medium-sized pan over medium-high heat until onions are soft. Add in the taco seasoning, red bell pepper and black beans and saute for five minutes. Set aside. Pour one can of enchilada sauce in an oven-safe pan. To assemble the enchiladas: spoon 2 heaping tablespoons of the black bean mixture onto one tortilla. Top with 2 tablespoons chopped butternut squash and one tablespoon cheese. Roll up tightly and place in pan over the enchilada sauce. Repeat with remaining tortillas using any leftover butternut squash as a topping. Pour remaining can of enchilada sauce over the rolled enchiladas. Top with additional cheese and butternut squash (optional). Bake in preheated oven for twenty minutes until cheese is melted and enchilada sauce is hot. Garnish with fresh cilantro (optional) and serve over rice or with a small side salad to round out the meal. The post Butternut Squash & Black Bean Enchiladas appeared first on Meatless Monday.

Nariyal Burfi (Coconut Fudge)

October 7 2018 Manjula's kitchen 

Nariyal Burfi (Coconut Fudge) (adsbygoogle = window.adsbygoogle || []).push({}); Nariyal Burfi (Coconut Fudge) Nariyal Burfi is simple and delicious dessert that only requires a few ingredients! It is super easy to make, and you can serve this as sweet snack in the form of candy. I make this burfi with caramelized sugar which gives a nice twist to the burfi itself.  - 1-3/­­4 cup milk - 3/­­4 cup coconut powder - 1/­­2 cup sugar - 1/­­8 tsp cardamom powder - 4 tsp butter - 1 Tbsp pistachios sliced -  Soak the coconut in boiling milk for about 30 minutes. -  In a flat heavy bottom pan, over medium high heat melt one teaspoon of butter, add sugar, spread evenly in pan. -  After sugar start melting, keep stirring the sugar continuously till sugar start melting and changing the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4 minutes. Note: when sugar starts melting it changes the color very quickly and it can easily burn. - Slowly add milk mixture sugar will become lumpy open the heat to medium and keep stirring sugar will dissolve and will give nice light brown color. - Keep stirring and scraping the sides about 15 minutes mixture will become lumpy add the remaining butter and keep stirring until mixture become soft dough consistency. - Pour it over greased plate and flatten with the greased back side of the spoon. Garnish with sliced pistachios. - Leave for 3-4 hours before cutting them into pieces. Cut them into your desired shape. I like to cut them in 1 squares. Notes Caramelizing the sugar adds a very unique taste to Burfi, something every one talk about. Leave for 3-4 hours before cutting them into pieces. Cut them into your desired shape. I like to cut them in 1 inch squares. You will also enjoy few of these recipes, they are easy, has a long shelf life and also great gift ideas, Moong Dal Ladoo, Almond Brittle, Spicy Cashews,    The post Nariyal Burfi (Coconut Fudge) appeared first on Manjula's Kitchen.

Vegetable Tagine

October 6 2018 VegKitchen 

Vegetable Tagine Tagine is a dish typical of Maghreb cuisine. A dish with a thousand versions, tagine is prepared with ingredients and spices that differ from one region to another. Everyone can adapt it as they please. But don’t worry that it will be complicated and take a long time to prepare; its a simple dish that anyone can make. The recipe is perfect for using all the leftover vegetables you have at home. I love these simmered dishes that take a little bit of everything. Traditionally, tagine is eaten directly from the dish--which sits in the center of the table--with a piece of bread. You will love the fragrant juice and tender vegetables of this tagine.   Save Print Vegetable Tagine Prep time:  15 mins Cook time:  40 mins Total time:  55 mins   Servings: 2-3 Ingredients 2 potatoes 2 carrots 2 tomato 1 yellow pepper 1/­­2 cup spinach (fresh or frozen) 1 can chickpeas 1 onion 1 clove of garlic 3 tablespoons olive oil 1 teaspoon of paprika 1 teaspoon coriander 1 teaspoon Turmeric Salt Pepper 1½ cups of water Instructions o Heat the oil in a pot. Peel the garlic and onion, slice, and pour into the pot. o […] The post Vegetable Tagine appeared first on VegKitchen.

Vegan Pumpkin Pie Truffles

October 4 2018 Vegan Richa 

Vegan Pumpkin Pie TrufflesVegan Pumpkin Pie Truffles or No Bake Pumpkin Donut Holes. 7 Ingredient No oil, No Refined Sugar. These fudgy bites are perfect for fall. Vegan Glutenfree Soyfree Recipe  Jump to Recipe Fudgy Bites, that taste like Pumpkin Pie in a fudge form! hell yes! 7 Ingredients, No Bake, No oil, No Refined Sugar! And ready in 15 mins. It cannot get easier and tastier than this! Pumpkin puree gets heated with maple syrup to thicken slightly, then mixed with almond and coconut flours, as much pumpkin pie spice as you like, then rolled in a mix of cinnamon and coconut sugar. Bliss. Make a double batch! You can also make your own pumpkin pie spice, or use store bought or use just cinnamon, or other spice blends like chai.Continue reading: Vegan Pumpkin Pie TrufflesThe post Vegan Pumpkin Pie Truffles appeared first on Vegan Richa.

Lavender Ice Cream

October 1 2018 VegKitchen 

Lavender Ice Cream Lavender blossoms give this ice cream a unique, delicate flavor. I love it with a mild-flavored cake like pound cake. Its also delicious topped with berries. This is one of my most-requested recipes. Recipe and photo courtesy of Cathe Olson, from Lick It! Creamy, Dreamy Vegan Ice Creams Your Mouth Will Love.* Makes: 1 quart 1 1/­­4 cups soymilk or other nondairy milk 1/­­4 cup fresh lavender flowers and buds (about 8 large sprigs) 1 (14-ounce) can full-fat coconut milk 1/­­2 cup granulated sugar or agave nectar Pour the soymilk into a small saucepan and warm on medium-low heat until it just begins to boil. Stir in the lavender flowers and buds. Cover and remove from the heat. Steep for 20 minutes. Place a fine-mesh strainer over a medium bowl. Pour the soymilk through the strainer to remove the lavender. Whisk in the coconut milk and sugar. Cover and chill in the refrigerator for at least 3 hours. Then freeze in an ice cream maker according to the manufacturers directions. Explore more of Vegkitchens Vegan Ice Cream recipes. Sweet tooth still craving? Here are more Vegan Baking and Sweets. Cathe Olson is the author of Simply Natural Baby Food, The Vegetarian Mothers Cookbook,* and Lick It! […] The post Lavender Ice Cream appeared first on VegKitchen.

Quick Three-Grain Brown Bread

September 28 2018 VegKitchen 

Quick Three-Grain Brown Bread Pop this easy vegan quick bread into the oven while your favorite soup is simmering on the stove. It’s made with wheat and rye flours, plus cornmeal. Or, serve it with jam to accompany your favorite warm beverage -- coffee, tea, or cocoa. You’ll love this moist loaf! This makes one loaf, about 10 to 12 slices. Photos by Hannah Kaminsky. Save Print Quick Three-Grain Brown Bread Author: Nava Recipe type: Quick bread Cuisine: Vegan /­­ healthy Prep time:  15 mins Cook time:  40 mins Total time:  55 mins Serves: 10 to 12   Pop this easy vegan quick bread into the oven while your favorite soup is simmering on the stove. Its made with wheat and rye flours, plus cornmeal. Ingredients 1 cup whole wheat pastry flour ¾ cup rye flour ½ cup cornmeal 1½ teaspoons baking soda ½ teaspoon salt 1 cup plain nondairy yogurt, preferably coconut ⅔ cup unsweetened nondairy milk, or as needed ⅓ cup maple syrup, molasses, or barley malt syrup 2 tablespoons safflower oil Instructions Preheat the oven to 350 degrees F. Combine the first 5 (dry) ingredients in a large mixing bowl and stir together. Combine the remaining ingredients in another mixing bowl and whisk together until smoothly blended. Make […] The post Quick Three-Grain Brown Bread appeared first on VegKitchen.

Corn Salad

September 26 2018 Oh My Veggies 

It’s time to prepare salad for lunches, so if you are looking for a quick and savory salad to try, this is it!! Light and full of flavor, I guarantee that this will be a success not just for your lunches but for your next family party, especially if you are a fan of corn. Prep time: 20 minutes Servings: 6 Ingredients Vinaigrette 3 tbsp of olive oil 2 tbsp lemon juice 2 tbsp chopped flat parsley 1 tsp sugar 1 tsp Dijon mustard 1/­­2 tsp dried oregano Salad 1 cup of cherry tomatoes 1 English cucumber, cubed 180 ml (3/­­4 cup) diced feta cheese 125 mL (1/­­2 cup) of green onion Instructions In a bowl combine all the ingredients of the vinaigrette and whisk together. Add the salad ingredients and mix well. Put the salad in the refrigerator until ready to serve.

Vegan Cinnamon Roll Cookies – Oilfree

September 24 2018 Vegan Richa 

Vegan Cinnamon Roll Cookies – OilfreeVegan Cinnamon Roll Cookies. Shhortbread like cookie dough dusted with cinnamon sugar, rolled, sliced and baked for cinnamon roll bites. Refined Oil-free Vegan Recipe.  Cinnamon Rolls, but in a cookie form with shortbread dough, rolled up with cinnamon sugar filling = Addictive!   These cinnamony bites are a perfect treat for fall or the holidays. No added oil in these cookies! The nut butter and nut flour makes them a sturdy shortbread like cookie, which is crisp and soft with a cinnamon sugar filling. Add an icing if you like. Change up the spice to pumpkin pie spice. These cookies are Easy, delicious and a favorite of everyone.  Continue reading: Vegan Cinnamon Roll Cookies – OilfreeThe post Vegan Cinnamon Roll Cookies – Oilfree appeared first on Vegan Richa.


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