oil - vegetarian recipes

Try it! You will enjoy it!

Kesar burfi recipe | kesar barfi with milk powder | kesar khoya barfi

Gluten free Naan Vegan Grainfree

Asparagus Corn Chowder

Tempeh Buddha Bowl










oil vegetarian recipes

General Tso’s Cauliflower from Healthier Together

yesterday 14:39 Golubka Kitchen 

General Tso’s Cauliflower from Healthier Together Today we’re sharing a serious crowd pleaser of a recipe from Liz Moody’s beautiful new cookbook Healthier Together. Liz’s book is all about falling in love – with food, with her husband, and with the way that cooking and eating brings people together. It provides gentle encouragement for getting into the kitchen with someone else, whether a friend, a partner, or family, and for getting healthier together by nurturing relationships through sharing considered and tasty, home-cooked food. I’ve never actually tried General Tso’s chicken, but was immediately attracted to this cauliflower version in the book. I think that the appeal of glossy, sticky, sweet and sour goodness served over a mound of fluffy white rice is pretty universal! Liz’s recipe hits all of the aforementioned flavor and texture notes and then some. The cauliflower turns out beautifully gingery and garlicky, with an intensity of flavor that you would expect from a restaurant dish. But it’s also made with what I imagine to be way more wholesome ingredients than traditional Chinese takeout. There’s rice flour instead of wheat for anyone avoiding gluten, tamari instead of soy sauce, and coconut sugar instead of white sugar. All of the recipes in Healthier Together serve two, making it a great book for those cooking with a partner or a roommate, or even just for themselves. But as Liz suggests, it would be a great idea to double this General Tso’s Cauliflower recipe and serve it as an app at a party. Other recipes we’re super excited to try: Mexican Street Corn and Quinoa Bowl, Broccoli Rice Tabbouleh with Lemon and Dill, Caramelized Parsnip Steaks with Zesty Chimichurri, Brussels Sprout & Toasted Almond Tacos, Extra Bloody Mary, and Carrot Cake Breakfast Cookies. For all the 100% plant-based friends, it’s worth mentioning that this book is not vegetarian or vegan, but about 80% of the recipes are vegetarian, vegan, or can be made plant-based with suggested substitutions. Hope you’ll check out this stunner! General Tsos Cauliflower   Print Serves: 2 Ingredients 3/­­4 cup rice flour 1/­­2 teaspoon garlic powder 1/­­4 teaspoon ground ginger generous pinch fine-grain sea salt 1 medium head cauliflower, cut into florets 1 tablespoon toasted sesame seed oil 1 tablespoon peeled, minced ginger 2 garlic cloves, minced 3 tablespoons tomato paste 1/­­4 cup tamari or soy sauce 3 tablespoons rice vinegar 1/­­4 cup vegetable broth 1/­­2 cup coconut sugar 1 green onion, white and light green parts only, thinly sliced, to garnish Instructions Preheat the oven to 425°F. Line a baking sheet (or 2, if you have them) with parchment paper. In a large bowl, whisk together 1/­­2 cup of rice flour, 1/­­2 cup of water, the garlic powder, ground ginger, and salt. Dust the cauliflower with the remaining 1/­­4 cup rice flour, then dredge the florets in the wet rice flour mixture until well coated, shaking off any excess. Arrange on the prepared baking sheet, spacing them apart. Bake for 25 to 40 minutes, flipping once halfway through, until golden brown all over (the smaller the florets, the faster theyll cook). Transfer to a large bowl. Keep the oven on and the lined baking sheet handy. Heat the sesame oil in a small pot over medium heat. When it shimmers, add the ginger and garlic, and sauté, stirring constantly, until fragrant, 2 to 3 minutes. Add the tomato paste, tamari, rice vinegar, broth, and coconut sugar, whisking to combine. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until reduced by about one-quarter, about 5 minutes Pour the sauce over the cauliflower and toss to coat well. Transfer the cauliflower back to the baking sheet and bake for an additional 10 to 15 minutes, or until the cauliflower is dark brown but not burned. Serve topped with the green onions. 3.5.3226 The post General Tso’s Cauliflower from Healthier Together appeared first on Golubka Kitchen.

Sofritas Bowl

April 22 2019 Meatless Monday 

Sofrito is an aromatic sauce used in Spanish and Latin American cooking. It’s a perfect seasoning for tofu, making a savory, spicy topping for a Meatless Monday rice bowl. This recipe comes to us from Think Rice . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - 3 cups U.S. long grain white rice, cooked - 16 ounces tofu, extra firm and drained & pressed - 1 teaspoon smoked paprika - 1 teaspoon cumin - 1/­­2 teaspoon oregano, dried - 1/­­2 teaspoon onion powder - 1/­­2 teaspoon salt, kosher - 2 tablespoons canola oil - 2 poblano peppers, roasted & minced - 3 tablespoons chipotles, minced and in adobo - 2 hot house tomatoes, diced - 1 tablespoon tomato paste - 4 garlic cloves, minced - 1/­­4 cup onion, diced - 10 oz can canned black beans, drained & rinsed - Lime juice, as needed - Salt, as needed - 1 cup guacamole - 3 tablespoons tomatoes, diced - 2 tablespoons cilantro, chopped - 2 tablespoons cotija, crumbled (can sub with feta or parmesan cheese or remove to make vegan)   1. In small bowl, combine tofu and spices. 2. Heat oil in pan and saute spiced tofu until golden brown. 3. Remove tofu and reserve for later use. 4. In a blender combine poblanos, chipotles, tomatoes, tomato paste, onion, and garlic, blending until smooth. 5. Add mixture to pan and bring to a simmer. 6. Add in seared tofu and rinsed beans and cook 15-20 minutes or until beans begin to soften. 7. Adjust the seasoning of the tofu sofritas as it cooks with lime juice and salt. 8. Warm cooked rice. 9. Build bowls in following order: cooked rice; tofu sofritas; guacamole; diced tomatoes; chopped cilantro; cotija The post Sofritas Bowl appeared first on Meatless Monday.

Stir Fry Spicy Green Beans

April 22 2019 Meatless Monday 

Spice up a side of green beans by stir frying them with garlic and chili sauce. Parboiling the beans helps keep them crunchy and green when stir fried. This recipe comes to us from Easy Cooking with Molly . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 cup fresh beans - cleaned and cut off the tips from both end - 2 cups water - 1 cup ice - 1 tsp fresh garlic - crushed - 3 tbsp chili sauce - 1 tbsp white vinegar - 1 tbsp soy sauce - 3 tbsp olive oil - salt - as per taste   In a large pan, add water and bring to a boil. Add fresh green beans, let it simmer for 2 minutes and then turn off the heat. Drain hot water and add ice to the hot beans and let it cool for 5 minutes. After 5 minutes, remove any left over water from the beans and wrap them in a kitchen towel or paper towel. In a wok, add oil and heat it for a minute. Now add crushed garlic and stir it for a minute. Add chili sauce and sauté everything for a minute. Increase the heat to high, add steamed green beans and stir fry it for 2-3 minutes. Add, vinegar and soy sauce and stir fry for a minute. Turn off the heat. Transfer to a serving dish and serve with choice of rice or bread. The post Stir Fry Spicy Green Beans appeared first on Meatless Monday.

Achari Mathri (Masala Mathri)

April 21 2019 Manjula's kitchen 

Achari Mathri (Masala Mathri) (adsbygoogle = window.adsbygoogle || []).push({}); Achari Mathri (Masala Mathri) Achari Mathries, is a traditional staple snack in North India. They are usually served with spicy pickles, but in this recipe I have added mango pickle spices in the dough instead to add a tangy flavor to the mathri itself. With my family, mathries are a must have while travelling, and now with Achari Mathri, we no longer need the pickle, so it becomes one less thing to carry.  - 2 cup all purpose flour (planin flour, maida) - 1/­­2 cup fine sooji (samolina) - 1-1/­­2 tsp salt - 1/­­4 tsp dry ginger powder (saunth) - 1/­­4 tsp asafetida (hing) - 1/­­2 tsp fennel seeds crushed (saunf) - 2 tsp coriander powder (dhania) - 1 tsp yellow mustard seeds powder - 1/­­2 tsp mango powder (amchoor) - 2 tsp red chili flake (adjust to taste) - 4 Tbsp oil - 3/­­4 cup lukewarm water (use as needed) -  Mix all the ingredients except the water. Add the water little at a time, kneading into a firm dough.  Cover the dough and set aside for 15 minutes or more. Prick them with a fork all over the rolled dough, so the Mathries do not puff when frying, and Mathries stay crisp. -  Divide the dough into 3 equal parts. Take each part of the dough and make a flat ball shape. Roll them into about 12-inch circles and thickness of salted crackers. -  Take a cookie cutter and cut them in rounds. I am using 2-1/­­2 inch cookie cutter. Use the size and shape to your choice. -  Heat the oil in a frying pan on medium heat. The frying pan should have at least 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly. -  Make sure to place just enough mathris in the oil it should be easy to turn them. Fry the mathris until both sides are light golden-brown. This should take about 7-8 minutes. Tip - Achari Mathries can be stored for a couple of months in airtight containers.  - If the mathries are cooked on high heat, they will be soft. - You will also enjoy Gulab Jamuns, Besan Ki Burfi, Plain Mathri The post Achari Mathri (Masala Mathri) appeared first on Manjula's Kitchen.

Potato, Beet and Lentil Salad

April 15 2019 Meatless Monday 

This Potato, Beet and Lentil Salad is perfectly healthy, delightfully fresh, and wonderfully easy to prepare. This new combination of flavors is a delicious way to enhance any meal and provides so many electrifying nutrients. This salad can be made in advance and kept in the fridge for up to 3 days, making it easy to prep for lunch or for a weekend BBQ. It can even be made using vegan mayo to cater to all of your party guests this summer. This recipe comes to us from Triad to Wellness . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 8 1  pound  red potatoes,  rinsed, peeled, and cut into bite size cubes 1 1/­­4  cup  beets,  rinsed, peeled, and cut into bite site cubes 1/­­4  tsp  salt 1 1/­­2  cup  cooked, small green lentils 1  tbsp  apple cider vinegar 1  lemon,  juiced 1/­­2  cup  mayonaisse,  or vegan mayo 1 1/­­2  tsp  dijon mustard 1  tsp  ground black pepper 2  cups  chopped kale   Place potatoes and beets in a 3-quart saucepan over medium heat. Add enough cold water to completely cover vegetables, add salt, and bring to a boil. Once water is boiling, reduce heat to a low simmer; do not cover. Cook vegetables approximately 25 minutes or until potatoes and beets are tender. Once done, place potatoes and beets in a strainer to drain water; run cold water over potatoes and beets until cooled. In a large mixing bowl, combine cooled potatoes and beets, lentils, and apple cider vinegar. Set aside. In a small bowl, whisk the lemon juice, mayonnaise, Dijon mustard and ground pepper together. Add the mayonnaise mixture to the potato and beet mixture; combine well. Potato-Beet Lentil Salad can be refrigerated up to 3 days before serving. Serve on top of chopped kale. The post Potato, Beet and Lentil Salad appeared first on Meatless Monday.

Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas

April 13 2019 Golubka Kitchen 

Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas Do you ever use your steamer? My $10 bamboo steamer is one of my favorite kitchen tools. I love how quick the steaming process is – generally much faster than roasting or even sautéing in some cases. I also really like how steaming imparts moisture onto ingredients, so they come out hydrated and silky smooth. Some people think steamed veg is boring because there’s no oil or seasoning, but you can liberally oil and salt your steamed goods after they are done. This little meal mostly comes together in the steamer. You steam the sweet potatoes until they are soft and custardy, throw in the broccoli and kale in the last few minutes of cooking the potatoes, and serve everything with a liberal slather of our cucumber tahini ranch and crispy chickpeas. We have a tahini tzatziki recipe in our cookbook, and this ranch is sort of reminiscent of that. It’s an addictive sauce that’s amazing on pretty much everything. We made this whole meal on our Instagram Stories if you’d like to see the process (look for it later today). Below you’ll find some links for things we’ve been into lately. Wishing you a great weekend :) Mama Eats Plants E-Cookbook – We love everything that Amanda does, and have been so excited for her ebook to come out. It’s everything we ever wanted and more: delicious, cozy plant-based recipes, low waste organization tips, beautiful writing and photos. Highly recommended if you’re in need of some inspiration in the kitchen and beyond. Green Kitchen Stories New Website – Everyone’s favorite vegetarian bloggers just launched their new website and it’s so beautiful. We love watching their stunning cooking videos over and over :) Bon Appetit Youtube Channel – Speaking of cooking videos, we love watching Bon Appetit’s test kitchen videos. The editing is perfect, the hosts are full of charm, and the videos are always packed with little tricks and tips that will most definitely improve your cooking. This one of Brad Leone and Samin Nosrat making focaccia is solid gold. How I Built This – We’ve been binge-listening to this entrepreneur-centred NPR podcast. It’s fun to hear how some now giant companies got started out of thin air. Some favorite episodes include: Alice Waters, Yvon Chouinard. Our Planet on Netflix – As heart-breaking as it is awe-inspiring, this is a nature documentary that really stops you in your tracks and gets you to reconsider your impact, beyond your day to day life. I definitely cried through the whole first episode. Asparagus Fries on YumUnviverse – Plant-based cooking goddess Heather made the asparagus fries from our cookbook and shot the most beautiful video of the process. Can’t wait to make these with the first of the asparagus soon. Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas   Print Serves: 2 as a main or 4 as a side Ingredients for the cucumber tahini ranch ¼ cup tahini zest from 1 large lemon, divided juice from 1 large lemon 2 tablespoons olive oil 1 tablespoon maple syrup 1 tablespoon Dijon mustard 1 tablespoon nutritional yeast 1 teaspoon garlic powder 1-inch piece of cucumber - shredded 3-4 sprigs of dill - chopped 2 scallions - sliced sea salt and freshly ground black pepper - to taste apple cider vinegar and water - for thinning for the vegetables and chickpeas 2 medium sweet potatoes - halved olive oil 1 15 oz can chickpeas or 1½ cups cooked chickpeas sea salt 1 teaspoon nutritional yeast 1 teaspoon smoked paprika 2 stalks of broccoli - cut into florets 4-5 leaves Lacinato kale - stemmed and torn lemon zest (reserved from the ranch) red pepper flakes Instructions to make the cucumber tahini ranch In a medium bowl, combine the tahini, half of the lemon zest (reserve the rest for later), lemon juice, olive oil, maple syrup, mustard, nutritional yeast, and garlic powder, and mix until you have a smooth paste. Add the cucumber, dill, scallions, salt and black pepper to taste, mixing everything in. Your ranch will be pretty thick at this point, so thin it out with splashes of apple cider vinegar and water, until you have a glossy, creamy sauce. Taste for acidity, salt, and pepper, and adjust if needed. This ranch will last refrigerated in an air-tight container for 3-4 days. to make the vegetables and chickpeas Set a tiered bamboo steamer or steaming basked over a pot with boiling water. Place the sweet potatoes into the steamer, cover, and steam for 35-40 minutes, or until the potatoes are fork-tender and custardy. While the sweet potatoes are cooking, prepare the crispy chickpeas. Drain and dry off your chickpeas really well with a kitchen towel, lightly rubbing them to get as many as you can out of their skins. This will prevent the chickpeas from popping in the pan. Warm a generous pour of olive oil in a large pan over medium heat. Add the chickpeas and fry, stirring occasionally, for about 15 minutes, until golden and crispy. Transfer the chickpeas to a bowl and mix in some salt to taste, as well as the nutritional yeast and smoked paprika. Do not wash the pan, but wipe it off if theres any burnt bits. In the last 5 minutes of the sweet potato steaming time, add the broccoli and kale to the same steaming basket or add another tier to your bamboo steamer and add the green vegetables to that. Cover and steam for 5 minutes, until the broccoli is bright green and the kale is slightly softened. While the broccoli and kale are steaming, warm a bit more olive oil in the same pan you used for the chickpeas, over medium low heat. Add the reserved lemon zest (from the ranch recipe) and a pinch of red pepper flakes and let the oil infuse until the vegetables are done. Once the vegetables are done steaming, add the broccoli and kale to the pan with the infused oil, add a pinch of salt, and toss to coat. Serve the steamed sweet potatoes with a pinch of salt, a good slather of the ranch, topped with the green vegetables and chickpeas, and liberally drenched in more ranch. Enjoy! 3.5.3226 This post contains Amazon Affiliate links. The post Silky Sweet Potatoes with Cucumber Tahini Ranch, Green Veg and Chickpeas appeared first on Golubka Kitchen.

Vegan Chickpea Brownies

April 13 2019 Vegan Richa 

Vegan Chickpea BrowniesVegan Chickpea Brownies. Grain free Brownies with chickpeas and nut butter or seed butter. These Vegan Gluten free Brownies Can be made without nuts. Fudgy Healthy No Added Oil, No Added refined sugar Jump to Recipe I am always playing around with beans and lentils in desserts And the successful results show up on the blog! You all have been loving my lentil brownies and this Chickpea Cookie Pie. In this version, I use chickpeas for a fudgy delicious brownie! These Vegan Chickpea Brownies need a few ingredients, cooked chickpeas, nut butter or seed butter, chocolate in various forms (melted, chips and cocoa powder), vanilla, almond flour and baking powder. They are also grain-free!, have no added refined oil or added refined sugar. There might be sugar, oil in the chocolate chips depending on which you choose to use. There are brands that use just cocoa butter and are unsweetened or sweetened with stevia. These Brownies are smoother(no bean skin!), fudgyier and tastier than bean brownies and use less sugar and fat than regular brownies. Everything gets added to a food processor to process to a smooth stiff batter, which is spread in a brownie pan and baked. Serve these warm with vegan ice cream!Continue reading: Vegan Chickpea BrowniesThe post Vegan Chickpea Brownies appeared first on Vegan Richa.

Meatless Brown Rice Jambalaya

April 8 2019 Meatless Monday 

Here’s a vegan take on a southern classic. This brown rice jambalaya gets a Tex-Mex-inspired flavor from an assortment of spices, including paprika, cayenne and cumin. Black-eye peas and collard greens add both texture and nutrients to the dish that makes for a filling and dinner. Maybe best of all, this recipe serves six, which means it can make plenty of leftovers if you’re feeding a smaller group. This recipe is from Phoebe Lapine for Think Rice . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - 4 Tbsps Olive Oil, divided - 1 Bunch Collard greens, thick stems removed and thinly sliced - Sea Salt & Pepper - Small Yellow Onion - Red Bell Pepper, finely diced - 2 Celery Stalks, thinly sliced - Large Jalapeno, minced, seeds & ribs removed - 2 Cloves Garlic, minced - 1 Tsp Smoked Paprika - 1 Tsp Paprika - 1/­­2 Tsp Ground Cumin - 1/­­4 Tsp Cayenne - 2 Cups Chopped Tomatoes - 2 Bay Leaves - 4 Sprigs Fresh Thyme - 8 Cups Vegetable Stock - 2 Cups Dried Black-Eyed Peas, soaked overnight - 2 Cups U.S. Long Grain Brown Rice - 1 Bunch Scallions, thinly sliced - 2 Tbsps Chopped flat-leaf parsley   In a large pot over medium-high heat, add 2 tablespoons of the olive oil. Add the collard greens and stir-fry until wilted and tender, about 5 minutes. Season with salt and pepper and remove to a plate. Set aside. Add the remaining olive oil along with the onions, bell pepper, and celery, and sauté until soft, about 5 minutes. Stir in the jalapeno, garlic, smoked paprika, regular paprika, cumin, cayenne, and salt. Cook for 2 minutes more, until very fragrant, then add the tomatoes, bay leaves, and thyme. Bring to a simmer and allow the tomato mixture to thicken slightly. Pour in the stock, black-eyed peas, and brown rice. Bring to a boil, partially cover, and reduce the heat to medium-low. Simmer for 35 minutes, stirring occasionally, until the peas and rice have grown in size, but still have quite a bite to them. Cover the pot completely and continue cooking over low heat, undisturbed, until tender (but not mushy) and all of the liquid has been absorbed, another 20 minutes. Fold in the collard greens and half the scallions. Cover and cook until the rice has absorbed all the liquid and the veggies are tender, about 10 minutes longer. Remove from the heat. Season the vegetarian jambalaya with parsley, the remaining scallions, and serve warm. Note: If you dont have time to soak the peas in advance, you can a) cover them with boiling water for 10 minutes, or b) start with canned black-eyed peas. For the latter, simply cut the amount of stock in half, and add the rinsed beans to the pot when you fold in the collard greens in step 4. The post Meatless Brown Rice Jambalaya appeared first on Meatless Monday.

Banana Sticky Rice

April 8 2019 Meatless Monday 

Eating bananas for breakfast isn’t some kind of groundbreaking move, but this banana sticky rice recipe certainly adds a fun new twist to the typical morning meal. The dish is sweet and hearty, making it a stick-to-your-bones-type fuel that’ll help energize you all day long. And while its creaminess may seem incomparable, thanks to the use of coconut milk, the recipe is 100% vegan. This recipe is from our partners at Think Rice . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - 2 cups sweet rice (or short grain sushi rice), uncooked - 3.5 cups coconut milk, unsweetened - 2 teaspoons lime zest - 3/­­4 teaspoon salt - 8 banana leaves, thawed - 8 bananas, cut into thirds   1. Combine rice and 2.5 cups of coconut milk in pot. 2. Bring to a boil, reduce to simmer, cover and cook for 20 minutes. 3. Let pot stand covered off heat for an additional 5 minutes. 4. While rice is still hot, fold cooked sushi rice with remaining unsweetened coconut milk, lime zest, and salt in a bowl until rice becomes sticky and has cooled slightly. 5. Using a 2-oz scoop, scoop warm coconut lime rice into each banana leaf square and top with a piece of banana. Top with another 2 oz scoop of rice and then roll the banana leaves into a “burrito-style” roll making sure banana is encased in rice. 6. Steam the packets 4 minutes or until banana leaf becomes fragrant. Can be served warm or cold The post Banana Sticky Rice appeared first on Meatless Monday.

Vegan Lentil Sloppy Joes Instant Pot (Saucepan Option)

April 4 2019 Vegan Richa 

Vegan Lentil Sloppy Joes Instant Pot (Saucepan Option)Instant Pot Vegan Lentil Sloppy Joes! 1 Pot, 30 min, freezer friendly tangy flavorful sloppy lentils. Serve in sandwiches with slaw or over tater tots or baked potato. Vegan Glutenfree Soyfree Nutfree Oilfree Recipe Jump to Recipe Lentil Sloppy Joes are a quick meal filled with protein and tons of flavor. They pair well with various condiments. Serve these with some pickled onion, slaw or other toppings. Serve them in wraps or sandwiches or over baked potato, baked fries or potato salad. Make a bowl with some veggies, dip and toasted bread! Lentils come in various colors and have different cook times. They also vary in flavor. I use green lentils for these vegan sloppy joes as they are more hardy and don’t get mushy easily. They are cooked with onion,pepper, carrots, celery, seasonings such as taco, chili or bbq, and tomato. The result is this hearty flavorful saucy sloppy joes. You can vary the flavor with other herbs and blends, add more or less tomato to preference. Lets make these! As always, saucepan option is in the notes.Continue reading: Vegan Lentil Sloppy Joes Instant Pot (Saucepan Option)The post Vegan Lentil Sloppy Joes Instant Pot (Saucepan Option) appeared first on Vegan Richa.

Spinach Salad with Baked Tofu and Carrot Ginger Dressing

April 1 2019 Meatless Monday 

This light, refreshing salad is a perfect side that can also stand on its own thanks to the protein-rich spinach and tofu. To save time, you can press the tofu and make the peanut sauce and dressing the night before for a quicker and easier prep time! This recipe comes to us from Triad to Wellness . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 2 Spinach Salad 6  ounce  bag of spinach 3/­­4  cup  carrots 3/­­4  cup  edamame 3  tbsp  hemp seeds,  seeds 14  ounces  firm tofu,  drained, pressed and cut into 1″ cubes   Peanut Sauce 1/­­4  tsp  coconut oil,  olive oil can be substituted 2  garlic cloves,  minced 2  tbsp  low sodium tamari,  soy sauce or coconut aminos can be substituted 3/­­4  cup  water 1  cup  coconut milk,  canned 3/­­4  cup  coconut water 2  tbsp  red curry paste 3/­­4  cup  peanut butter,  smooth 1  tbsp  sorghum syrup,  honey can be substituted red pepper flakes,  optional   - Carrot Ginger Dressing 1/­­4  cup  olive oil 1  tsp  sesame oil 1/­­4  cup  white vinegar 2  tbsp  white miso,  white chickpea miso can be substituted 1  tbsp  tahini 2  medium carrots,  peeled and chopped 1  inch long  piece fresh ginger,  peeled and cut into circles 1  tsp  sorghum syrup,  honey can be substituted 1/­­4  tsp  salt 1/­­4  tsp  white pepper   Preheat oven to 400? F. To drain and press tofu, roll tofu in a clean dish towel and place on a clean plate. Cover tofu with the flat side of another plate. Stack three heavy books on top of plate and set aside to allow liquid to drain from the tofu for at least 15 minutes. (This step can be prepped the night before.) To make peanut sauce, heat coconut oil over medium heat in a medium saucepan. Add garlic, sauté until lightly browned. Whisk in tamari, water, coconut milk, and coconut water. Add curry paste and stir for 1 minute. Whisk in peanut butter and sorghum syrup, bring to a simmer. Cook for 5 minutes. Add red pepper flakes if desired. Remove from heat. Cut tofu into 1 inch cubes. Place tofu cubes in a single layer on a lined baking sheet pan with parchment paper. Bake until firm, approximately 20 minutes. Remove tofu from oven, baste tofu with 1/­­4 cup peanut sauce, set aside. In a high-speed blender add all of the ingredients for the carrot-ginger dressing, blend until smooth. Refrigerate the dressing for at least 15 minutes so the flavors meld. In a medium salad bowl, toss together spinach, carrots, edamame, 2 tablespoons hemp seeds, remaining peanut sauce, basted tofu, and 6 tablespoons of carrot ginger dressing in a large bowl. Sprinkle the top of salad with 1 tablespoons hemp seeds. The post Spinach Salad with Baked Tofu and Carrot Ginger Dressing appeared first on Meatless Monday.

Dumpling Ramen Bowls

March 29 2019 Robin Robertson's Global Vegan Kitchen 

Dumpling Ramen Bowls In our house, were crazy about ramen bowls.  Theyre one-dish meals that are healthful, versatile, and easy-to-make. What’s not to love? The cheapest and easiest noodles to use in ramen bowls are the eponymous ramen noodle bricks that you can find in any grocery store for about 20 cents each. (Just be sure to throw away the seasoning packet — nasty stuff in there!) When I have rice noodles on hand, I use them instead of the ramen noodles, and Ive also been known to use leftover linguine or angel hair pasta. For the broth, you can go with adding a regular vegetable soup base (I like Better than Bouillon brand) or even miso paste to water.  Were tom yum soup fanatics, so more often I will season my broth with a great tom yum soup base I found that contains no animal products. The vegetables and other ingredients you add to your bowls are only limited by your imagination (or, more accurately, whats in your fridge).  Usually I add some diced extra-firm tofu (sautéed when I have the time, or just simmered with everything else when Im in a hurry).  Ive also been known to add pieces of vegan sausage (as I did here) as well as meatballs when I have them on hand. I add whatever veggies I have on hand, whether fresh or frozen. These bowls are also a great way to use up small amounts of leftover vegetables. One of my favorite additions to ramen bowls are Asian dumplings.  I live in a rural area, so until recently, if I wanted Asian dumplings, Id have to take a road trip to a city with an Asian market. But the nice people at Nasoya sent me samples of their organic Nasoya Vegan Dumplings to try for this post. I’m also happy to report that my local Food Lion now carries these dumplings (they’re in the fresh produce section next to the tofu), so I can now enjoy organic vegan dumplings anytime!  Click here for coupons to give them a try — they’re available in two flavors - Tofu Vegetable and Thai Basil Vegetable. Below is my recipe for Dumpling Ramen Bowls.   They can be made super-quickly if you use the simmer-everything-together method, or you can take a few extra minutes to saute some of the ingredients separately (such as the dumplings) and add more flavor to the final result. I especially like to use my electric wok when I make these bowls because I find that it makes it easier, whichever method I use.   Heres a recipe using my preferred method in which I saute a few of the components first:  Dumpling Ramen Bowls 2 teaspoons neutral vegetable oil 1 package Nasoya Vegan Dumplings 1 1/­­2 cups sliced shiitake mushrooms 2 tablespoons low-sodium soy sauce 3 cups water 2 teaspoons vegetable soup base or tom yum soup base 2 packages ramen noodles or rice noodles 1/­­2 cup shredded carrots 2 cups fresh baby spinach or baby bok choy 1 cup cooked broccoli florets (or other cooked vegetable, optional 2 diced vegan sausage links or 1 cup diced extra-firm tofu, optional Sriracha, to taste, optional Thai basil leaves or cilantro, optional garnish Black sesame seeds, optional garnish Heat the oil in a wok or large skillet over medium-high heat. Add the dumplings and stir-fry until nicely browned on both sides, about 2 minutes per side.  Add a splash of water, if needed to keep the dumplings from sticking. Remove the dumplings from the wok, and set aside. Reheat the wok or skillet over medium-high heat.  Add the mushrooms and a splash of soy sauce and stir-fry for 1 to 2 minutes to brown nicely and soften.  Remove the mushrooms from the wok and set aside.  Bring the the water to a boil in the wok or medium saucepan. Stir in the soup base until blended. Add the ramen noodles, carrot, and remaining soy sauce and reduce the heat to a simmer. Cook until the noodles are tender, about 2 minutes. Add the spinach and stir gently until the spinach is wilted. Divide the noodle mixture into large soup bowls, arranging the carrots and spinach on top of the noodles.  Return the dumplings and mushrooms to the wok and heat until hot.  Arrange the dumplings and mushrooms on top of the noodles, next to the spinach and carrots.  Add the cooked broccoli and vegan sausage and stir-fry for a minute to heat through.  To serve, drizzle each bowl with sriracha, if using.  Taste and adjust the seasonings, if needed. Garnish with basil or cilantro and a sprinkle of sesame seeds, if using. Makes 2 to 4 servings   NOTE: For the quick, no-oil, Simmer-Everything-Together Method, use the above ingredients (except the oil) and proceed as follows: Heat the water in a large saucepan.  Add the soy sauce and vegetable soup base or tom yum soup base and bring to a boil.  Add the Nasoya Vegan Dumplings and return the water to a boil for 2 to 3 minutes. Add the ramen noodles, mushrooms, and reduce the heat to a simmer. Cook until the noodles and dumplings are tender, about 2 minutes. Add the carrots, and spinach and stir gently until the spinach is wilted. Taste and adjust the seasonings, if needed. Stir in any additional cooked veggies, tofu, or other ingredients, as desired. Divide the soup into bowls, arranging a few of the dumplings on top of each serving.  Drizzle with a little sriracha, if desired. Garnish with a few Thai basil or cilantro leaves and a sprinkle of sesame seeds, if using. The post Dumpling Ramen Bowls appeared first on Robin Robertson.

Mango Lassi Chia Pudding + Giveaway

March 27 2019 Golubka Kitchen 

Mango Lassi Chia Pudding + Giveaway We have such an exciting giveaway for you today! We recently interviewed Sana Javeri Kadri, founder of single origin spice collective Diaspora Co. on our self-care series and fell in love with Sana and her mission. We were also lucky to get to try their organically farmed, heirloom turmeric and can safely say that it’s next level in every way. It looks like dusted gold and tastes incredibly potent, like the freshest powdered spice we’ve ever tried. We’re so happy to host a giveaway for a Diaspora Co. turmeric subscription here today. Yes, not just a one time thing but a whole subscription, with a turmeric delivery every 3 months! We also had so much fun coming up with a recipe using the turmeric. This Mango Lassi Chia Pudding is such a decadent and nourishing breakfast. It’s based on toasted coconut-cashew milk and is full of warming spices, as well as sunny notes of fresh, sweet mango. Read on for the giveaway details and the recipe. Chia pudding is so fun to make because it’s infinitely customizable. We love making an extra creamy nut milk for chia pudding and spicing it up with different fruit, sweeteners, and/­­or powders. For this recipe, we make a toasted coconut and cashew milk, blended with turmeric, cinnamon, and cardamom, as well as fresh mangoes (in season right now and so sweet!) and dates. It then gets mixed with the chia and that’s it – you’re all set with an exciting breakfast for the next couple of days (or maybe even the whole week, this recipe makes quite a bit). We’ll be doing a little Instagram Stories demonstration for how to make this pudding later today, too. Hope you’ll give it a try :) G i v e a w a y :  To enter to win one subscription to Diaspora Co. turmeric (turmeric delivered to you every 3 months), leave a comment here telling us what kind of content you find most useful from us – savory recipes, sweet recipes, meal plans, interviews, natural self-care recipes, etc. or just your favorite way to enjoy turmeric if you’re new, until April 3rd, 2019. We love hearing your feedback! Giveaway is open to USA, Canada, Australia, and the UK.  Mango Lassi Chia Pudding   Print Serves: 4-6 Ingredients ½ cup desiccated coconut ½ cup untoasted cashews - soaked in water for 30 min-1 hour 5-6 dates - pitted 1 tablespoon vanilla extract ¼ teaspoon cinnamon ½ teaspoon turmeric seeds from 4-5 cardamom pods pinch of sea salt black pepper 2 ripe Champagne (Ataulfo) mangoes - peeled and pitted 3½ cups purified water ¾ cup chia seeds Instructions Head a medium pan over medium heat. Add the coconut and toast, stirring constantly, until the coconut turns a caramel color. Remove from heat right away. In an upright blender, combine the toasted coconut, cashews, dates, vanilla, cinnamon, turmeric, cardamom, a pinch of sea salt, a few grinds of black pepper, mangoes, and water. Blend on high until very smooth. Add the chia seeds to a large bowl and pour the blended mixture over. Whisk the chia seeds in for a good minute, you should see the pudding start to thicken right away. Keep whisking the pudding every 10 minutes or so, until all the chia seeds bloom and the mixture turns a good pudding consistency - about 30 minutes. Distribute the pudding among jars and store in the refrigerator or serve right away. The pudding tastes really good garnished with plant yogurt, coconut flakes, and/­­or more mango slices. 3.5.3226 You might also like... Olive Oil Loaf with Hibiscus Beet Icing Peach and Avocado Overnight Oats with Moringa Powder Red Cabbage and Sweet Potato Smoothie Chocolate-Blueberry Pudding by Scandi Foodie .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Mango Lassi Chia Pudding + Giveaway appeared first on Golubka Kitchen.

Scallion Pancakes

March 25 2019 Meatless Monday 

These 3-ingredient Vegan Scallion Pancakes are incredibly delicious and very easy to make. Theyre also known as green onion pancakes and can be made with chives or leeks too. This recipe comes to us from Bianca Zapatka . See the step-by-step photos on her blog . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Makes 4 pancakes 2  cups  all-purpose flour (250g) 3/­­4  tsp  salt 3/­­4  cup  warm water (180ml) 1 1/­­3  cup  finely sliced scallions  green part only 4  tbsp  cooking oil  plus more for brushing   1. In a large bowl, mix the flour and salt. Then pour in the water and stir with chopsticks or a fork until all the water has been absorbed. 2. Using your hands, knead all the bits of dough together. (If your dough is still very dry after a bit of kneading, add 1-2 tbsp more water*). Then transfer dough to a working surface and continue kneading until the dough is smooth and soft, about 5 minutes. 3. Shape the dough into a round ball. Cover with foil (or a damp towel) and let rest for 20-30 minutes. After resting time, divide the dough into 4 equal sized pieces and shape them into balls. (Work with one piece at a time and cover the remaining pieces so they wont get dry). 4. On a lightly floured working surface, roll out one piece into a very thin circle. 5. Brush the circle with a bit of oil, and sprinkle about 1/­­3 cup chopped scallions all over the dough. 6. Roll up the dough into a log. Take one end of the log and curl it into a snail. 7. Use your hands to flatten the dough a bit, then use your rolling pin to roll it out again to another circle, about 8-/­­9-inch (20/­­22cm) in diameter. (Dont worry if some scallions poke out through the dough). 8. Repeat with the remaining dough pieces and stack them as you go, separating with parchment paper. 9. Heat 1 tbsp oil in a pan over medium heat and pan-fry each side of one pancake for about 2-3 minutes until golden-brown and crispy. Repeat with remaining pancakes, adding about 1 tbsp oil per pancake. 10. Cut Scallion Pancakes into quarters and serve hot with dipping sauce. Notes The pancakes are best eaten when hot. Theyll be still good when cooled, but will no longer be crispy. If you still have any fried pancakes left, you can reheat them in the oven. Sprinkle some grated non-dairy cheese on top and bake for a few minutes until crispy again. If they got a bit hard overnight, you could also put them in the microwave for a few seconds. * The ideal flour water ratio may vary slightly depending on the kind of flour you use and how you measure it.   The post Scallion Pancakes appeared first on Meatless Monday.

Asparagus Corn Chowder

April 18 2019 Golubka Kitchen 

Asparagus Corn Chowder We sent out this simple asparagus chowder recipe as a little bonus in our newsletter a few years ago. Since then, it’s become a total spring staple for us, and we cook it almost every time there’s good asparagus around. It also turned out to be a crowd pleaser, since we heard back from a lot of people who made and loved it (those are the best emails to get, always). This spring, while making the chowder yet again, we realized that we should probably publish it here and make it readily accessible to everyone at all times :) This delicate chowder is a great dish for showcasing asparagus – there’s few ingredients, so the tender, green qualities of asparagus can really shine. The recipe comes together so quickly, too (you can watch the whole process in our Instagram stories later today)! The key here is not to overcook the asparagus, since it’s at its best when bright green and snappy. Otherwise, it turns into something brown, mushy, and generally unappealing. It’s barely cooked in this recipe – just quickly sautéed with some lemon juice and flash blanched in broth and coconut milk. This recipe definitely allows for all kinds of improvisation with spring produce. You can use any tender spring greens that you can find this time of year, as well as herbs – chives with their pretty blossoms, basil, and mint all work great here. You can swap in peas or fava beans for some of the corn or ramps for some of the onion. Have fun with the toppings, too. An assertive flavored oil like chili oil would be great, but a drizzle of good quality olive oil is always delicious as well. Something crunchy like toasted pumpkin seeds or croutons would be heavenly on top, and lots of herbs, always. Hope you’ll give this one a try :) Asparagus Corn Chowder   Print Serves: 4-6 Ingredients 1 tablespoon olive oil or other cooking oil of choice 1 teaspoon cumin - freshly ground 1 teaspoon coriander - freshly ground 1 large yellow onion - chopped sea salt - to taste kernels from 2 ears of sweet corn or about 2 cups frozen and thawed corn freshly ground black pepper 1 bunch asparagus - tough ends cut off, sliced into bite-size pieces 3 cloves garlic - minced juice of 1 lemon 1 13.5 oz can unsweetened canned coconut milk 1½ cups vegetable broth or water 4 cups spring greens, such as spinach, arugula, watercress, etc. handful of fresh basil or mint leaves (optional) chives/­­chive blossoms - for garnish (optional) chili oil, basil oil or olive oil - for garnish (optional) Instructions Heat the oil in a medium soup pot over medium heat. Add the cumin, coriander, onion and a few pinches of salt, sauté for 5 minutes. Add the corn, a pinch of salt and black pepper, and cook, stirring, for another 5 minutes. Add the asparagus and garlic and sauté until the asparagus is bright green, for about 2-3 minutes. Add the lemon juice and let it absorb for a minute. Add the coconut milk and vegetable broth/­­water and bring to a boil. Remove the pot from the heat and stir in the greens to wilt them. Transfer about half of the soup to an upright blender along with the basil/­­mint, if using, and blend until creamy. Return the blended mixture back to the soup pot and stir to combine. Taste and adjust the seasonings if needed. Serve garnished with chives and chive blossoms, a drizzle of oil or any other desired toppings. 3.5.3226 The post Asparagus Corn Chowder appeared first on Golubka Kitchen.

Eggplant Pesto “Meatballs”

April 15 2019 Meatless Monday 

Who said meatballs must be made with meat? Hearty eggplant is one of the best vegetable substitutes for making meat-less meatballs because of its meaty texture and high fiber content. These plant-based Eggplant Pesto Meatballs have a similar texture to your traditional Italian recipe, but the eggplant in our recipe gives these balls a more tender and silky consistency and a flavor that makes it easy to forget that you are not eating beef. This recipe comes to us from Triad to Wellness . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Makes 40 meatballs (5 servings) - Eggplant mixture 1 1/­­2  tbsp  olive oil 1  medium  onion  chopped 2  garlic cloves  minced 1 1/­­4  pounds  eggplant  unpeeled and cut into 1″ cubes 3/­­4  cup  water 1/­­4  tsp  salt 1/­­2  tsp  pepper 1  cup  panko bread crumbs red pepper flakes  optional - Cashew Pesto 2  garlic cloves,  minced 1 cup  raw cashews,  soaked overnight or boiled for 20 minutes until soft 2  tbsp  pine nuts 2  tbsp  water 2  tbsp  lemon juice 1/­­4  cup  nutritional yeast 1/­­4  tsp  sea salt   Preheat oven to 400 degrees F. Place 1/­­2 tablespoon olive oil in a large nonstick skillet over medium high heat. Add onion and saute until translucent about 3 minutes. Add garlic until lightly browned, remaining olive oil, and eggplant, and brown on both sides. Add water, season with salt and pepper and cook, stirring occasionally until eggplant is soft. Remove from heat, transfer to a heat proof bowl, and set aside. In a food processor, add garlic, cashews, pine nuts, nutritional yeast, sea salt, and water. Process until smooth. Add basil, lemon juice, and olive oil while processing. Mix until smooth and set aside. In the bowl, mash eggplant into small pieces with the back of a wooden spoon or potato masher. Add the cashew pesto and mix well. Lastly, add the breadcrumbs and red pepper flakes and stir until well combined. Roll eggplant meatless balls in about 2-inch diameter approximately 1 1/­­2 tablespoon of mixture. Transfer to parchment lined baking sheet and bake until browned (about 25 minutes) turning once so the eggplant pesto “meatballs are browned on both sides. Serve over zucchini noodles or your choice of pasta with tomato sauce. The post Eggplant Pesto “Meatballs” appeared first on Meatless Monday.

Vegan Chickpea Brownies Grain-free GF

April 13 2019 Vegan Richa 

Vegan Chickpea Brownies Grain-free GFVegan Chickpea Brownies. Grain free Brownies with chickpeas and nut butter or seed butter. These Vegan Gluten free Brownies Can be made without nuts. Fudgy Healthy No Added Oil, No Added refined sugar Jump to Recipe I am always playing around with beans and lentils in desserts And the successful results show up on the blog! You all have been loving my lentil brownies and this Chickpea Cookie Pie. In this version, I use chickpeas for a fudgy delicious brownie! These Vegan Chickpea Brownies need a few ingredients, cooked chickpeas, nut butter or seed butter, chocolate in various forms (melted, chips and cocoa powder), vanilla, almond flour and baking powder. They are also grain-free!, have no added refined oil or added refined sugar. There might be sugar, oil in the chocolate chips depending on which you choose to use. There are brands that use just cocoa butter and are unsweetened or sweetened with stevia. These Brownies are smoother(no bean skin!), fudgyier and tastier than bean brownies and use less sugar and fat than regular brownies. Everything gets added to a food processor to process to a smooth stiff batter, which is spread in a brownie pan and baked. Serve these warm with vegan ice cream!Continue reading: Vegan Chickpea Brownies Grain-free GFThe post Vegan Chickpea Brownies Grain-free GF appeared first on Vegan Richa.

Sabudana (Tapicoa) Bhel, Chaat

April 8 2019 Manjula's kitchen 

Sabudana (Tapicoa) Bhel, Chaat (adsbygoogle = window.adsbygoogle || []).push({}); Sabudana (Tapicoa) Bhel, Chaat Sabudana Bhel this is a delicious appetizer or also can be served with afternoon tea. Sabudana Bhel or I like to call this chaat is an elegant looking dish, that will sure to impress all your family and friends. For Sabudana – Tapioca - 1/­­2 cup sabudana (tapioca, use the larger pearls) - 2 tsp oil - 1/­­4 tsp cumin seeds (jeera) - 1/­­4 tsp mustard seeds (rai) - pinch turmeric (haldi) - 1/­­2 tsp salt - few drops lemon juice For Serving - 1 cup potato (boiled peeled and cut into small cubes) - 1 Tbsp green chili (finely chopped) - 1/­­2 tsp salt - 1/­­2 cup peanuts (roasted and crushed) - 2 tsp chaat masala - 1/­­2 cup aloo lacha (check existing recipe) - 1/­­4 cup tamarind chutney (check existing recipe) -  Wash sabudana (tapioca) changing the water 2-3 time and soak with one cup of water, soak 8 hours or more. Sabudana will become all most four time in volume and will be soft. - Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready. Add cumin seeds and mustard seeds after seeds crack add turmeric, lower the heat to low. Add sabudana, and salt. Keep stir frying until sabudana becomes translucence, looks like pearls. This should take about another 4-5 minutes. Stir gently and making sure tapioca doesnt get sticky and stuck to each other. Turn off the heat, and drizzle 3-4 drops of lemon juice and stir. - Transfer sabudana to a wide bowl stir for few minutes with fork making sure sabudana pearls are separated and not sticky. Serve the sabudana at room temperature. - Add 1/­­2 teaspoon of salt and green chilies to cubed potatoes, mix it well and set aside. - Assembling the Sabudana Bhel, in a serving platter spread the cooked sabudana, sprinkle the roasted peanuts, over peanuts sprinkle the potatoes, then aloo lacha, some more peanuts and drizzle the chutney. Suggestion, this is a easy recipe, you can prepare every thing in advance, cooked sabudana can be refrigerator for up to a week. Aloo Lacha and tamarind chutney can be stored for months.   The post Sabudana (Tapicoa) Bhel, Chaat appeared first on Manjula's Kitchen.

Spicy Vegan Burrito Bowls

April 8 2019 Meatless Monday 

These spicy vegan burrito bowls are plant-based, healthy, and packed with flavor! This recipe comes to us from Think Rice  and FeedFeed . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 Chipotle Cauliflower 1  Medium Head Cauliflower Drizzle Neutral Oil  like avocado - 1/­­2  Tsp  Salt - 1  Tsp  Chipotle Chili Powder - 1/­­4  Tsp  Cumin - 1/­­4  Tsp  Onion Powder - Black Pepper  to taste - Pinch of Cayenne  optional - Lime Rice 1  Cup  Long-Grain Brown Rice  uncooked Zest from 1 Lime Juice from 1/­­2 Lime 1/­­2  Tsp  Salt - Cumin Black Beans 2  15 oz Cans  Black Beans 1/­­2  Tsp  Salt 1  Tsp  Chili Powder 1/­­2  Tsp  Cumin 1/­­2  Tsp  Garlic Powder - Avocado Sauce 1  Avocado 2  Cloves  Garlic 1/­­2  Jalape?o 1/­­4  Cup  Water Juice from 1 Lime 1/­­2  Tsp  Salt Black Pepper  to taste - Optional Toppings Chopped Green Onions Hot Sauce Baby Kale or Spinach Chopped Jalape?o  optional Chipotle Cauliflower Preheat your oven to 425 degrees F. Break down your cauliflower into bite-sized florets (see photos for reference). Toss cauliflower with the oil and spices until evenly coated. On a baking sheet lined with parchment paper, bake cauliflower in the oven for 25-30 minutes, stirring halfway. Lime Rice Add your US Grown long-grain brown rice to a pot with water. (Use as much water as the package directs – different varieties will call for different amounts). Cook brown rice until all water is absorbed, and rice is al dente. When rice is done cooking, add in the lime juice, lime zest, and salt, stirring well. Cumin Black Beans Rinse and drain your cans of black beans. (If using homemade, make about 3 cups). Add beans, salt, and spices to a small sauce pot. Cook over medium-low heat for about 10 minutes, stirring, until hot and softened. Alternatively, you can use plain black beans or chickpeas in this recipe if you’d like. Avocado Sauce Add all avocado sauce ingredients to a blender, and blend on high until smooth and creamy. Putting It All Together Assemble your bowls. Add on a layer of baby kale or spinach, if desired. Layer on the black beans and rice, then add on cauliflower. Drizzle everything with the avocado sauce, and top with chopped green onions. Add on some hot sauce or extra black pepper, if you’d like. The post Spicy Vegan Burrito Bowls appeared first on Meatless Monday.

Japonica Rice Salad

April 8 2019 Meatless Monday 

Deliciously chewy Japonica rice gets a serious upgrade with roasted vegetables, creamy halloumi cheese and a just-right preserved lemon vinaigrette. The colorful side makes for a satisfying snack on its own and the perfect base for a grain bowl. This recipe was created by Jill Fergus in partnership with Think Rice and The FeedFeed . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 cup U.S. Black Japonica Rice - 1 cup roasted zucchini, seeded (cut lengthwise into four strips, then crosswise in 1 increments) - 1 cup 1/­­2 cubed honey nut squash - 1 sweet red pepper, seeds removed, sliced - 1 cup cauliflower rosettes - 4 oz halloumi, pan seared until golden on each side - Two 1/­­4 cups olive oil - Leaf parsley, finely chopped - Flaky sea salt - Fresh ground pepper   1. Preheat Oven to 425 degrees. 2. Prepare rice per package or rice cooker instructions. I like add a generous pinch of salt and a tsp of olive oil to the cooking water. 3. Line a rimmed baking sheet with parchment. Separately, toss each vegetable in olive oil and arrange on baking sheet. Season to taste with salt and pepper. Cook in 20 increments, removing each vegetable as its cooked to your liking. 4. Whisk remaining 1/­­4 cup of olive oil with 2 tsp preserved lemon paste (or 1 Tbs fresh lemon juice), chopped parsley, flaky sea salt and fresh ground pepper. Adjust acid to suit your taste. 5. When all ingredients have come to room temp or are still slightly warm, toss together and add Vinaigrette. Serve and enjoy! The post Japonica Rice Salad appeared first on Meatless Monday.

Zucchini, Tempeh and Mushroom Bolognese

April 3 2019 Golubka Kitchen 

Zucchini, Tempeh and Mushroom Bolognese This might be our favorite recipe so far this year! We were craving bolognese, but were also mindful of the fact that it’s spring, which generally has people cooking lighter, greener fare. So we compromised and came up with a vegetable-packed bolognese that doesn’t depend on canned tomatoes. Instead, we start with fresh cherry tomatoes, bell pepper, zucchini, and tons of basil. Tempeh and mushrooms bring savoriness and meatiness, while some pantry staples help build the deep flavors that you’d generally expect from bolognese. The result is super flavorful and amazing on pasta, but it also feels lighter and more spring-appropriate than your traditional bolognese. We’ll be showing how to make this recipe step-by-step on our Instagram Stories later today, so check that out if you’re interested in trying it :) If you’re doubtful about including zucchini in bolognese, give it a chance! When roasted, it has a nice, meaty texture that goes perfectly with the mushrooms and tempeh. In addition to that, some of the zucchini gets blended into the sauce, which makes the whole thing super creamy. This recipe is also great for tempeh skeptics. The tempeh just takes on the flavors of the sauce and aromatics here and contributes a meaty bite, without any other foreign flavors. We’re having a bit of a tempeh obsession right now and it’s so good in this dish. That’s pretty much it! Hope you try this one and thanks so much for all your comments on last week’s giveaway. Zucchini, Tempeh and Mushroom Bolognese   Print Serves: 6 Ingredients 8 oz tempeh 2 tablespoons tamari 2 tablespoons balsamic vinegar ⅓ cup cashews ⅓ cup sun dried tomatoes (dry, not oil-packed) 10 oz cherry tomatoes - halved 2 zucchini - cut in half lengthwise 1 red bell pepper - cored and quartered 1 lb crimini mushrooms - quartered sea salt freshly ground black pepper avocado oil or other roasting oil of choice 1 yellow onion - chopped 3 cloves of garlic - minced 1 tablespoon tomato paste splash of red wine (optional) ¼ cup nutritional yeast 12 oz pasta or more - for serving 1 bunch of basil - chopped, plus more for garnish Instructions In a bowl, crumble the tempeh and drizzle with the tamari and balsamic, toss to coat. Soak the cashews and sun dried tomatoes in hot water. Preheat oven to 400° F (200° C). Prepare 2 parchment paper-covered baking trays. Arrange the tomatoes, zucchini, bell pepper, and mushrooms on the trays. Sprinkle everything with salt and pepper, drizzle with oil, and mix to coat. Place the trays in the oven and roast for 35-45 minutes, until all the vegetables are soft and all the liquid thats been released by the mushrooms cooks off. Meanwhile, heat oil to a large pan set over medium heat (if you dont have a large pan, consider using a soup pot here). Add the onion and sauté for 7 minutes, until translucent. Add the marinated tempeh, stir once, and then let sit without stirring for a good 3-4 minutes, so that it thoroughly browns. Stir and sauté for another 3-4 minutes, until completely browned. Stir in the garlic at the end. Add the tomato paste and a splash of wine, if using, and stir to coat. Once the vegetables are done roasting, in an upright blender, combine 1 roasted zucchini half, all of the bell pepper, all the tomatoes, about ⅓ of the amount of the mushrooms, the drained cashews and sun dried tomatoes, nutritional yeast, and about 3 cups of water or broth. Blend until smooth, taste for salt and adjust if needed. Cube the remaining roasted zucchini. Add the sauce to the pan with the tempeh, along with the cubed zucchini and remaining mushrooms and bring up to a simmer. Let the sauce reduce for 10-15 minutes. Meanwhile, cook the pasta. Once the sauce is done cooking, stir in the basil. Serve the bolognese over pasta, garnished with more basil. Notes This bolognese keeps really well, so we suggest cooking as much pasta as youre planning on eating that day and serving it with the sauce bit by bit. That way, you can enjoy properly cooked, al dente pasta every time. 3.5.3226 You might also like... Salsa-Style Nectarine Panzanella from Cook Share Eat Vegan Mediterranean Dolma Sweet Potato, Fig and Eggplant Bowl with Hazelnut Vinaigrette Simple Mango Gazpacho .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Zucchini, Tempeh and Mushroom Bolognese appeared first on Golubka Kitchen.

Spring Quinoa Fruit Salad

March 31 2019 Manjula's kitchen 

Spring Quinoa Fruit Salad (adsbygoogle = window.adsbygoogle || []).push({}); Spring Quinoa Fruit Salad Spring Quinoa Fruit Salad just perfect for the start of Spring! This is a vibrant, fresh fruit salad with quinoa and homemade ginger and lemon dressing. It is the perfect go-to recipe if you are looking for something simple, light and refreshing in this warmer weather. The quinoa and fruit make it a healthy choice for those who want to eat clean. It also makes for a beautiful presentation, with the watermelon, mangoes, and avocado! - 2 cup spring salad (this is mix of several greens) - 1/­­3 cup quinoa (cooked quinoa is cooked just like rice) - 1 cup watermelon (cut into byte size cubes) - 1 cup mango (cut into byte size cubes) - 1/­­2 cup cucumber (cut into byte size cubes) - 1/­­2 avocado (cut in small pieces ) For Dressing - 1 Tbsp vinegar (I am using rice vinegar) - 1 Tbsp lemon juice - 1 Tbsp olive oil - 1 tsp sugar - 1/­­2 tsp salt - 1/­­4 tsp black pepper - 1 tsp ginger juice* -  For dressing: add all the dressing ingredients together mix it well making sure sugar is dissolved. Set aside. * To make ginger juice shred the ginger using fine shredder or zester and squeeze the juice with fingers. - Cook the quinoa like rice 1-part quinoa to 2 parts of water. After quinoa and water comes to boil reduce heat to medium-low, cover, and simmer until all the water has been absorbed, this will take about 12 minutes. Set aside to cool. - In a salad bowl layered all the ingredients, spread the greens, watermelon, mango n cucumber, avocado sprinkle the quinoa and drizzle the salad dressing.  Suggestions:  use your choice of fruits, salad measurements are just for suggestion, Quinoa, can be prepared in advance, I make quinoa always extra and I use the quinoa with almost every salad I make. Salad dressing also can be prepare in advance, this is very light dressing. I make this dressing in large quantity, I always have ready to use. The post Spring Quinoa Fruit Salad appeared first on Manjula's Kitchen.

Mint Chocolate Chip Ice Cream

March 29 2019 VegKitchen 

Mint Chocolate Chip Ice Cream This frozen dessert is so delicious you will never know its made from bananas and avocados. Avocados power up the nutrition in this dessert and gives it that beautiful green hue. Add a few drops of mint extract, chocolate chips and voila...Mint Chocolate Chip Ice Cream! Continuing reading Mint Chocolate Chip Ice Cream on VegKitchen

Green Shakshuka

March 25 2019 Meatless Monday 

Spring Green Shakshuka is a versatile one-pot breakfast (or dinner) meal packed with nutrients and vitamins. Ready in less than 30 minutes. This recipe comes to us from Happy Kitchen.Rocks . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 2  tablespoons  olive oil 1  medium-sized yellow onion  chopped 2  cloves  garlic  minced 1/­­2 -1  jalapeno  with seeds for extra spiciness (otherwise, removed), chopped 1/­­2  teaspoon  ground cumin 1/­­2  teaspoon  smoked paprika 1/­­2  leek  chopped 4  spears asparagus  chopped 100  grams  or 1 cup mung bean sprouts 2  green onions  chopped 100  grams  or 1 cup baby beet greens 100  grams  or 1 cup stinging nettles  chopped, leaves only 100  grams  or 1 cup baby spinach 50  grams  or 1/­­2 cup wild garlic  chopped 2  sprigs oregano  chopped 4  eggs 2  tablespoons  chopped parsley  to garnish salt and freshly ground black pepper hot sauce  to serve (optional) crusty bread  to serve (optional)   1. Heat olive oil in a large skillet or cast iron pan over medium heat. Sautéing chopped onion, garlic and jalapeno until soft, for about 3 minutes. Add ground cumin and smoked paprika and cook for 1 more minute, stirring frequently. 2. Add chopped leek, asparagus, mung bean sprouts, green onions, baby beet greens, stinging nettles, baby spinach, wild garlic and oregano. Sauté until the liquid evaporates, stirring occasionally, for about 8 minutes. 3. Make wells in the green mass and poach eggs into them. Cook until the eggs are done. You can cover the skillet with a lid for a quicker result. 4. Garnish with chopped parsley and season with salt and freshly ground black pepper to taste. Serve with hot sauce of your choice and fresh crusty bread (optional). The post Green Shakshuka appeared first on Meatless Monday.

Lemony Spring Risotto

March 25 2019 Meatless Monday 

This vegan lemony spring risotto recipe is the perfect dish to bridge the gap between the warm comfort foods of winter and the light, fresh flavors of spring. This recipe comes to us from The Healthy Voyager . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 12  ounces  asparagus 1  cup  peas 1  quart  vegetable stock or vegan chicken bouillon stock - 2 cups water 1  tablespoon  olive oil 1  medium leek,  thinly sliced 2  cloves  garlic,  finely minced Salt and pepper 1 1/­­2  cups  Arborio rice 1  cup  dry white wine 1  tablespoon  fresh lemon juice 2  teaspoons  lemon zest 2  tablespoons  fresh, chopped parsley 1/­­3 cup vegan parmesan cheese  (about 1/­­3 cup)   1. Trim the ends from the asparagus. Cut the remaining stalks into 1-inch pieces. 2. Bring a medium pot of salted water to a boil and add the asparagus. Cook until crisp tender, 3-4 minutes. If using fresh peas, add the peas along with the asparagus. If using frozen peas, add them during the last minute. 3. Transfer the vegetables to a bowl of ice water. Drain the vegetables and set aside. 4. Heat the stock along with water in a large saucepan. Add the trimmings from the asparagus and leek and the parsley stems to add flavor to the stock. Bring to a simmer and then keep warm on low heat while you make the risotto. 5. Heat the oil in a large, wide sauté pan over medium heat. Add the leeks and garlic and season them with salt and pepper. Cook until leeks are partially softened, 4-5 minutes. 6. Add the rice and stir to coat all of the grains with the oil. Cook 1-2 minutes to lightly toast the rice and then add the wine. Cook a few minutes until the wine is reduced, stirring occasionally. 7. Add the warm stock, a few ladles at a time, stirring the rice frequently. Each time the liquid is almost completely absorbed, add some more stock. Continue adding the liquid in this manner, stirring often, to develop the starch in the rice. It should take about 20 minutes for the rice to cook once you start adding the liquid. 8. When the rice is done, it will be plump and al dente- tender but still firm to the bite. At this point, lower the heat and stir in the lemon juice and zest, asparagus, peas, parsley, parmesan cheese, 1 teaspoon salt and 1/­­4 teaspoon pepper. 9. Stir to combine all ingredients well. Taste and adjust seasoning with salt and pepper as needed. Garnish with parsley and lemon zest. Serve hot. The post Lemony Spring Risotto appeared first on Meatless Monday.


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