onion - vegetarian recipes

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onion vegetarian recipes

Next Level Lemon Miso Potatoes

March 14 2019 Golubka Kitchen 

Next Level Lemon Miso Potatoes These potatoes are extra in every way. They take extra ingredients, extra work, and come out extra flavorful as a result. Simple roasted potatoes are already really good and don’t need changing, but I like to look at these lemon-miso ones as a category of their own. They’re for that time when you’re craving something indulgent, when you’re up for a fun kitchen project, and when you want to try out something new. They’re next level! The key to the flavor here is the marinade. The potatoes get par-boiled and marinated in a garlicky lemon-miso sauce. They are then slowly roasted in the marinade until they’re soft and creamy on the inside and golden and crispy on the outside. Pretty sure it’s impossible not to finish the whole batch in one sitting! Hope you give them a try, and if you’re interested in the step-by-step prep, check out our Instagram Stories later today (and highlights if you’re not reading this the day of). Sending you lots of love .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 Next Level Lemon Miso Potatoes appeared first on Golubka Kitchen.

Walnut “Meat” Stuffed Pepper

March 11 2019 Meatless Monday 

Walnuts stand in for ground beef in this Tex-Mex-inspired stuffed pepper. This recipe comes to us from Chef Lisa Sereda, executive chef of Wine Time . Chef Sereda cooked it for the Meatless Monday Rapid Fire Challenge at the 2019 International Restaurant & Foodservice Show of New York. Serves 8 – 10 - 6 quarts of water - 12 medium sized Anaheim peppers - 2 cups diced yellow onion - 2 tbsp minced garlic - 3 cups roasted peppers - 6 cups roasted walnuts - 2 1/­­2 tbsp cumin - 1 tbsp cayenne pepper (plus or minus depending on spice index) - 2 tbsp paprika - 4 tbsp white sugar - 1 tbsp salt -  1/­­4 cup lemon juice - 2 tbsp olive oil - 6 cups shredded white cheddar (more or less depending on cheesy preference) - 2 cups crumbled feta - 1 cup full fat Greek yogurt (to make the pepper vegan, skip the cheese, feta and Greek yogurt) - Non-stick cooking spray - Diced fresh chives for garnish   Directions: Preheat oven to 425 degrees F. Bring water to full boil in large saucepan. Cut peppers lengthwise down one side from stem to within 1/­­2 inch of tip. Boil peppers in water for about seven minutes or until pepper turns an olive green color. Remove and place in ice bath and remove seeds and veins from pepper. Drain and pat peppers dry. In separate pan sauté onion and garlic in olive oil until translucent. Pulse roasted walnuts in food processor or chop until the consistency of sautéed ground beef. Add chopped walnuts to onion and garlic and cook until mixed through. Chop roasted bell peppers in food processor until almost a liquid consistency. Add to walnut mixture. Add cayenne, paprika, cumin, sugar, salt and lemon juice. Sauté on medium for about five minutes until the mixture begins to come together and most of the moisture has evaporated. Place peppers onto prepared cooking sheet (spray bottom of pan with nonstick cooking spray before placing peppers on pan). Stuff each pepper with desired amount of walnut meat mixture. Cover each pepper with generous amount of white cheddar (omit for vegan pepper). Cook uncovered for about twenty minutes until cheese is melted and slightly browned. Garnish with crumbled feta, a drizzle or scoop of Greek yogurt and fresh chives.   The post Walnut “Meat” Stuffed Pepper appeared first on Meatless Monday.

Impossible Meatless Kefta with Tamarind Chutney

March 11 2019 Meatless Monday 

Plant-based meat replaces lamb in this flavorful meatless take on traditional Moroccan Kefta. This recipe comes to us from Chef Patricia Washuta, Director of Culinary Services, Executive Chef, and Certified Dietary Manager, at Gentry Park Orlando . Chef Washuta cooked it for the Meatless Monday Rapid Fire Challenge at the 2019 International Restaurant & Foodservice Show of New York. Chef’s note: This is a vegan and gluten free dish. I use a little Quinoa flour to help keep the Kefta to bind when making a large batch.   Serves 4 - Ingredients - 16 oz. Impossible Burger(R) (or Beyond Burger(R)) - 1 tablespoon coriander mint chutney (recipe below) -  1/­­4 cup tamarind date chutney (recipe below)   - Coriander Mint Chutney - 1/­­8 cup fresh mint* - 2 cups cilantro -  1/­­4 cup onion -  1/­­2 teaspoon toasted coriander seeds - 1 tablespoon fresh crushed garlic - 1 tablespoon fresh minced ginger - 2 tablespoons fresh lemon juice - 2-3 tablespoon water or as needed to make the chutney of a pesto consistency - 1 teaspoon cumin seeds toasted - 1 Tablespoons diced jalape?o - Salt and pepper to taste - *Use up to 1/­­2 cup, depending on your preference for mint in savory dishes.   - Tamarind Date Chutney - 1/­­2 cup tamarind paste - 1 cup dates pitted - 1 cup apple juice - 2 c water or vegetable stock -  1/­­2 teaspoon cumin - 1 Tablespoon Garam Masala -  1/­­2 teaspoon chili powder -  1/­­2 teaspoon coriander -  1/­­2 teaspoon fresh ground ginger - 1 teaspoon fresh crushed garlic - 1 teaspoon salt - 1/­­4 cup coconut milk solids - 1 teaspoon Coconut oil   - Carrot Achar - 1 pound carrots - 1 Tablespoon whole cardamom pods - 1 teaspoon whole black peppercorn - 1 each cinnamon stick - 3 each bay leaves -  1/­­2 teaspoon mustard seeds -  1/­­2 teaspoon coriander seeds -  1/­­2 cup Late Harvest Riesling Vinegar (or sweet vinegar) - 1 cup water -  1/­­4 cup honey -  1/­­4 cup white vinegar - 1 whole cucumber   Instructions 1. Preheat the oven to 375° F. 2. Mix defrosted Impossible Burger(R) or Beyond Burger(R) with one tablespoon of the mint chutney (see below). Roll the mixture into round keftas (oblong meatballs). 3. Place keftas on greased on a baking sheet, and bake at 375° F for 8-10 minutes. 4. Serve with tamarind chutney (see below. 5. Plate with carrot achar (see below).   Coriander Mint Chutney 1. Toast coriander seeds. 2. Cut the stems away from the cilantro and discard stems. 3. Pull the mint from the stems. 4. Place all ingredients in food processor and blend until consistency of pesto. 5. Add a small amount of water to gain the consistency desired.   Tamarind Date Chutney 1. In a saucepan, heat the coconut oil and add spices, garlic, ginger, apple juice, water/­­vegetable stock, dates, and tamarind paste. 2. Cook on a low heat, stirring constantly. 3. Remove from heat and strain the paste through a fine screen to remove any unwanted tamarind seed debris. 4. Add the coconut solids or a small amount of coconut milk. 5. Season with salt to taste.   Carrot Achar 1. Peel carrots and use a mandolin to cut into long thin strips. 2. Lightly toast the spices in a dry pan over medium heat. 3. Wrap the spices in a cheese cloth to create a spice sachet. 4. Mix water, sugar, salt, and vinegar. 5. Add the spice sachet and bring the mixture up to a simmer. 6. Before the mixture starts to boil, remove from heat and add the fresh carrots. 7. Let stand for 1 hour. 8. Place in a container and chill. 9. Leave the spice sachet in the liquid for best flavor. The post Impossible Meatless Kefta with Tamarind Chutney appeared first on Meatless Monday.

Raw Mock Tuna

March 11 2019 Meatless Monday 

Nuts, seeds, seaweed, and kelp come together to create a convincing plant-based take on tuna that can be enjoyed in a lettuce wrap on a sandwich, or wherever you’d use tuna salad. This recipe comes to us from Heidi Liv Tompkins, Co-Founder, CFO, product development manager, Heidis Health Kitchen . It was the winning entry in the Meatless Monday Rapid Fire Challenge at the 2019 International Restaurant & Foodservice Show of New York. 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 - Ingredients: - 1 cup sunflower seeds, raw - 1 cup almonds, raw - 1/­­3 cup water - 1/­­4 cup lemon juice, fresh - 2-3 tbsp vegan fish sauce substitute (such as Fysh Sauce) - 1/­­2 tsp garlic powder - 1/­­2 tsp dulse powder - 1 1/­­2 tsp salt - 1 cup cashew mayo (recipe below) - 1/­­4 cup onion, chopped - 1/­­4 cup celery, chopped - 1/­­4 cup fresh parsley, chopped - 2 tsp kelp powder - 1/­­1/­­2 tsp garlic, minced - Yum Yum Ginger Sauce (recipe below)   - Cashew Mayo -  1/­­2 cup water -  1/­­2 cup fresh-squeezed lemon juice - 1 cup raw macadamia nuts - 1 cup raw cashews - 1 Tbsp. garlic - 1 1/­­2 tsp. Celtic sea salt   - Ginger Yum Yum Sauce -  1/­­2 cup fresh lemon juice -  1/­­2 cup water -  1/­­2 cup coconut aminos -  1/­­2 cup coconut nectar -  1/­­2 cup tahini - 2 inches ginger root, peeled - 2 cloves garlic - 1/­­2 bunch mint leaves   Directions: 1. Soak almonds, sunflower seeds, cashew, and macadamia nuts in water, separately, overnight. 2. In a food processor, process almonds, sunflower seeds, water, lemon juice, fysh sauce, garlic powder, dulse, & salt until fairly smooth. 3. Transfer to mixing bowl. Add Cashew Mayo and incorporate thoroughly. 4. Fold in finely chopped onion, celery, parsley, powdered kelp and freshly minced garlic. 5. Serve in lettuce wraps with Yum Yum Ginger Sauce, on sandwiches or on toast.   For the Cashew Mayo: 1. Blend ingredients until smooth. 2. Store in a glass jar & refrigerate.   For the Ginger Yum Yum Sauce: 1. Blend ingredients until smooth. 2. Store in a glass jar & refrigerate. The post Raw Mock Tuna appeared first on Meatless Monday.

Golden Potato, Cabbage, and White Bean Stew – Abruzzo Inspired

March 7 2019 Golubka Kitchen 

Golden Potato, Cabbage, and White Bean Stew – Abruzzo Inspired We’re continuing with our series of Abruzzo-inspired, plant-based meals today (all our previous recipes are linked below). We love this style of cooking, because it’s focused on an elegant kind of simplicity that really lets every single ingredient shine. Italians tend to take the integrity of their ingredients really seriously, which we experienced first-hand everywhere we ate and cooked in Abruzzo. That obsession with quality ingredients really comes through in the amazing flavor of seemingly very basic dishes. This golden, warming stew was inspired by a seriously unforgettable cabbage and potato stew we tried in Abruzzo. We added our own spin to it – white beans and mushrooms – but the core stayed the same. It’s got just the type of soul-warming energy that we want in our kitchens and on our stoves during a decidedly un-spring like, snowy March. There are still spots open for our retreat in Abruzzo this coming October! You can read all about our past retreat here, complete with photos and testimonials. This time around, we will be focusing on re-centering and relaxation, together with exploring beautiful Abruzzo. We are super excited to have an on-site yoga/­­meditation instructor and an on-site acupuncture physician, both offering daily services. We’ll be hosting a bunch of fun workshops like medicinal jams, vegan cheese, meal planning, and homemade skincare (wink wink Magic Moisturizer). Also: visits to an olive grove, winery, and a family truffle plantation. You can see our whole sample itinerary here, and book here! Click Here to book our Abruzzo Retreat! This stew is all about the combination of the fragrant, golden broth and the rustic, chunky pieces of variously textured veg. There’s tender, silky cabbage, carby goodness from the potatoes, and meatiness from the mushrooms and white beans. Onion, carrots and garlic establish a solid flavor base, and the addition of nutritional yeast, mustard, red pepper flakes, and lemon brings even more depth and a kick of zing and spice. We are crazy about this recipe. You can also watch us making this stew step-by-step later today on our Instagram Stories (it will be saved to our highlights as well). Hope you give it a try! For more of our Abruzzo-inspired recipes, check these out: Pasta e Ceci, The Simplest Lentil Soup, Ciabotta, Rhubarb Jam Cookies. And all scenery photos in this post are from our past retreat in Abruzzo this fall. Click Here to book our Abruzzo Retreat! Having the opportunity to explore a lesser known region of Italy to find its hidden gems in the Culinary arts was such an enriching experience! Getting to see first hand how the people in these areas live, visiting locals in their homes... From truffle hunting to tasting oil from 600 year old olive groves... Wild foraging for greens & making pasta in an Italian womans kitchen.... Not the typical trip to Italy. It was a delightful & delicious experience! - Rachel, Alabama I loved the retreat. It was well managed, we had the best food, awesome accommodation, great people, perfectly sized travel group and great tour guides. I had looked very much forward to this retreat and it was even better than I imagined. You created an amazing experience, with wonderful and very unique accommodations, the best meals I have ever had, set in a beautiful landscape, off the beaten path. The silence was palpable and so welcome to step out of the noisy and hectic lifestyle most of us have these days. I seriously consider joining you again, so I can have more of those meals, go back to the medieval village of Santo Stefano and the unique scattered hotel. We also had an awesome group, which made it even more special! - Claudia, Massachusetts It was a trip of a lifetime. Abruzzo could not have been more beautiful! I loved the diversity of the land, the hiking, cooking and loved loved loved the food. I also was glad that it was not a large group...I liked the intimacy of the smaller number of participants. It truly was a remarkable 6 days and you all were so kind, knowledgeable and pleasant to be with. - Helen, Michigan Thank you for the wonderful trip. It was so much more than I thought it would be. A deep dive into the food, culture and people of Abruzzo. I had experiences that I could never have on my own. I thought we were a good mix of ages, interests and countries. Diversity makes things so interesting. - Maudia, Michigan Ive been to Italy before but never like this! We visited magical places that Id never know about on my own: Santo Stefano with its fairytale charm, the beautiful truffle plantation, ancient olive grove, a winery located right in a family homes basement... Every single one was a unique, unforgettable experience. Thank you! - Katya, Sochi Golden Potato, Cabbage, and White Bean Stew   Print Serves: 4-6 Ingredients olive oil 1 medium onion - diced 2 large carrots - finely cubed sea salt 2 tablespoons nutritional yeast generous pinch of red pepper flakes 3 cloves of garlic - minced 4 oz shiitake mushrooms - stems removed, sliced 1 lb any starchy potatoes of choice - cut into 1 chunks freshly ground black pepper 1½ tablespoons Dijon or grainy mustard 2 bay leaves 7 cups water or veggie broth/­­broth from cooking the white beans 1 small Nappa or white cabbage - cored and cut into 1 chunks 2½-3 cups cooked white beans juice from 1 lemon handful of parsley - chopped, for serving Instructions Heat up a soup pot over medium heat and add some olive oil for sautéing. Add the onion and carrots, along with some salt and pepper, and sauté for about 8-10 minutes, until the onion and carrots are soft. Add the nutritional yeast, red pepper flakes, garlic, shiitake, and another pinch of salt. Stir and cook for another 8 minutes, or until the mushrooms are cooked through and any liquid that they release is evaporated. Add the potatoes, black pepper, mustard, and another pinch of salt, and give everything a stir. Add the bay leaves and water/­­broth and bring up to a simmer. Be mindful to use less salt if you are using a salted broth or more salt if using water. Using a wooden spoon or spatula, deglaze any brown bits from the bottom of the pan. Simmer, partially covered, for 20-25 minutes, until the potatoes are tender. Add the cabbage and white beans, and bring the stew back up to a simmer. Simmer, partially covered, for another 15 minutes, until the cabbage is silky and tender. Turn off the heat. Add the lemon juice and stir it in. Taste for salt and pepper and adjust if needed. Serve the stew, garnished with parsley and a drizzle of olive oil. Enjoy! 3.5.3226 You might also like... Vegan Caesar Salad with Tempeh Croutons, Roasted Peaches and Corn Black Sesame and Ginger Ice Cream Roasted Pepper Lasagna 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 Golden Potato, Cabbage, and White Bean Stew – Abruzzo Inspired appeared first on Golubka Kitchen.

Vegan Pasta e Fagioli Soup (and my gardener's lament: winter poison ivy!)

March 3 2019 Vegan Thyme 

Vegan Pasta e Fagioli Soup (and my gardener's lament: winter poison ivy!) Dear Soup, Thank you for always reminding me there are better days ahead. Soups are mainstays around here, especially with snow on the ground and temps hovering in low twenties to single digits tonight, plus more cold on the horizon this week. And poison ivy. (Yup.) I've probably made six batches of this already this winter. It involves a food processor and a soup pot. That's it. Comes together in approximately five minutes and is satisfying, warm and delicious. Here's my take on this soup, which was originally inspired by this. Here's how I made my Vegan Pasta e Fagioli: 4 carrots 1 leek 6 cloves garlic 1 celery stalk 1/­­2 onion sliced thin 2 bay leaves 1/­­2 head of cabbage 1 can of cannellini beans (drained, rinsed) 1 can diced tomatoes 1/­­3 cup ditalini pasta (cooked in separate pot, then added to soup just before serving) 2 T. nutritional yeast 1 qt. veggie stock olive oil thyme oregano red pepper flakes salt & pepper to taste Add chopped veggies--carrots, leeks, garlic to food processor, pulse about ten times. Prep the soup pot with the olive oil over medium heat, add chopped veg. Cook till just tender. Add remaining ingredients and broth and seasonings, salt and pepper. Cover and let simmer two hours over low heat. Serve with a side of your best homemade bread. (Mine is Jim Lahey's --I made the ciabatta version). After a visit with the folks at Urgent Care yesterday for a infernal outbreak of poison ivy, I am now awaiting an agonizing three weeks for this painful mess to clear up. Or longer. Why does Mother Earth require such an evil, toxic plant? What purpose does it serve? I've been struck by this havoc on only a handful of times in my life because I am so gawdawful afraid. Sounds impossible. But trust me when I tell you: only to me, the Master Gardener, and in winter no less. And above is the culprit.  Our home is undergoing a transformation of sorts in a few weeks which will finally rid us of these old railroad timbers and be replaced with a more substantial wall of stone. (That will hopefully outlive us and beyond.)  So I found myself outside on a warm-ish day earlier last week in a bit of a snit over the demise of some cherished plants I couldn't bear to loose. I've spent fifteen years tending and planting, so obviously there are plants I want to keep. Out with the shovel and buckets and pots. Everything's dormant, ground was soft, sun was out: perfect. Until later that night when I woke with what I imagined to be some sort of bug bite. Then to the next afternoon when my arm reached up to scratch my wrist (pulling the long sleeve back and discovering to my horror what really had happened). OMG. WTH? Could this be? . . . is this? Noooooo!  And then began the seven stages of grief: shock, denial, guilt, anger and bargaining, depression and loneliness to reconstruction (the UC visit) and finally acceptance. Yes, I accept that I have the rash of the spring and summertime, of gardeners, campers, hikers and landscapers, the poisonous fury of: Leaves of Three Let it Be! Ah, but what about the roots?  I had come in contact with said dormant plant--through the roots. I had oh-so carefully lifted plants and divided, setting each clump aside. Gloves and long sleeves. I have replayed this moment back through my mind a hundred times: as I reached under one of my plants, I must have accidentally, on an exposed part of my wrist, come in contact with the worst plant root on the planet, unbeknownst to me.  I am more allergic than most and so, this lovely little visitor and its prescribed remedy dosed out (the horrid steroid treatment) is, well. It's hell. The rash has traveled from my left wrist, up my right arm, to my abdomen, and leg. There's a perfect dot-to-dot landscape you can follow if you wanted. I can see the entry at every point. It's like an incredibly cruel irony and one I will face with tears, determination, agitation and regret. As for the remainder of the plants. They'll be destined for demolition. 

tawa paneer recipe | paneer tawa masala | paneer tawa fry

March 3 2019 hebbar's kitchen 

tawa paneer recipe | paneer tawa masala | paneer tawa frytawa paneer recipe | paneer tawa masala | paneer tawa fry with step by step photo and video recipe. paneer recipes are common dish across india and have a huge audience base for it. when it comes for curries or sabzis with paneer, it is generally rich, creamy onion and tomato based gravy. but then there is this unique dry paneer curry also known as tawa paneer recipe made as street food across india served with roti or naan flat bread. The post tawa paneer recipe | paneer tawa masala | paneer tawa fry appeared first on Hebbar's Kitchen.

Less Waste: Broccoli Stem ‘Tartare’

February 27 2019 Golubka Kitchen 

Less Waste: Broccoli Stem ‘Tartare’ It seems like a lot of people still see broccoli stems a scraps to be thrown away, but the truth is that broccoli is delicious in its entirety. The stems make up the bulk of the weight for a reason – they are totally edible, incredibly tender inside, and very versatile. To prep them, all you have to do is peel away the tough outer skin, and you’ll be left with a velvety ‘heart,’ which kind of reminds us of an artichoke heart. It can be utilized in so many ways – in fried rice, soups, salads, gratin, latkes, and even apps. This ‘tartare’ is an unexpected little number to serve on a snack platter, but we think that it will pleasantly surprise any guests. It comes together with the help of staple pantry ingredients, and tastes indulgent…but in reality you’re eating a bunch of broccoli. Win-win all around. We came up with the idea for this recipe because broccoli stems get incredibly tender when steamed, and they take on flavor really well, like little sponges. We’ve seen various plant-based ‘tartare’ done before, like carrot tartare and avocado tartare, so we had the idea to try out something similar with broccoli stems. We marinated the stems with classic tartare ingredients like mustard, capers, and red onion (or shallot), and were so pleased with the result. Give broccoli stems a chance! And enjoy :) Broccoli Stem Tartare   Print Serves: 3 cups Ingredients 4 broccoli stems (or 5-6 if theyre particularly thin) ⅛ of 1 red onion - finely chopped 2 teaspoons capers - minced 4 teaspoons mustard (mix of Dijon and grainy or just 1 type) 4 teaspoons apple cider vinegar 2 teaspoons tamari sea salt black pepper red pepper flakes 5 tablespoons olive oil any herbs of choice - for garnish (optional) Instructions Prepare a steamer or steaming basket and boil water for steaming the broccoli stems. Peel the broccoli stems with a vegetable peeler, making sure to peel away all the tough outer skin, until youre left with the tender inner stem. Roughly chop the stems into about ½ thick rounds and place in the steamer basket. Steam for 10 minutes, or until very tender but not mushy. Once ready, chop the broccoli stems into finer pieces. You can chop them finely for a smoother tartare or leave them chunky for one with more bite. Meanwhile, in a large mixing bowl, combine the onion, capers, mustard, apple cider vinegar, tamari, salt, black pepper, and red pepper flakes to taste, and mix. Pour in the olive oil, whisking it in to emulsify. Add the broccoli stems and mix to coat in the dressing. Transfer the tartare to an airtight container and ideally refrigerate for 30 min to an hour before serving, to allow the broccoli stems to marinate, and also for the olive oil to thicken, which will make the tartare easier to spread. Serve with your favorite crackers or toasted bread, garnished with any herbs of choice. 3.5.3226 You might also like... Fruit Leather Puzzle Tofu Saag Paneer, Spring Style Raw Onion Bread Pink Soup with Roasted Onions and Broccoli .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 Less Waste: Broccoli Stem ‘Tartare’ appeared first on Golubka Kitchen.

7 Meatless Monday Soup Recipes to Keep You Warm Until Spring

February 25 2019 Meatless Monday 

7 Meatless Monday Soup Recipes to Keep You Warm Until SpringSpring is still a month away so theres plenty of time to enjoy hearty winter soups that make this season delicious. To help you celebrate the last few weeks of winter, weve gathered some of our favorite winter soup recipes that include seasonal vegetables, such as root vegetables, squash and parsnips. Enjoy these tasty plant-based recipes from our Meatless Monday recipe gallery as we count down the days until spring arrives. Sweet Potato and White Bean Soup from Healthy with Nedi Oven-Roasted Pea Soup with Mint and Mascarpone Dressing from Fabio Viviani Curried Butternut Velvet Soup from She’s Cooking Mediterranean Vegetable Noodle Soup from Tofu ‘n Sproutz Carrot Soup with Parsnip Chips from MyRecipes.com Red Onion Soup with Shiitake Broth from Jackie Newgent, RDN Hearty White Bean & Millet Soup from Bean A Foodie Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook, Twitter, Pinterest, or Instagram! The post 7 Meatless Monday Soup Recipes to Keep You Warm Until Spring appeared first on Meatless Monday.

Quinoa Kale Risotto with Pistachios

February 11 2019 Meatless Monday 

This recipe pairs quinoa with the savory Mediterranean flavors of garlic, white wine, lemon and rosemary and comes together much more quickly than traditional rice risottos. This recipe comes to us from Sharon Palmer , the Plant-Powered Dietitian. Serves 6 - 1 tablespoon extra virgin olive oil -  1/­­2 onion, diced -  1/­­2 red bell pepper, diced - 1 clove garlic, minced - 2 cups uncooked quinoa - 3 cups vegetable broth -  1/­­2 c white wine - 1 tsp rosemary -  1/­­4 tsp black pepper - 4 cups chopped fresh kale - Zest of 1/­­2 lemon - 1/­­2 c pistachios, coarsely chopped Heat olive oil in a large saucepan over medium heat. Add onion, red bell pepper, and garlic and cook for 2 minutes. Add quinoa and cook for an additional minute. Heat vegetable broth, white wine, rosemary, and black pepper together in a small pot until warm. Reduce heat to low. Add broth mixture to saucepan with quinoa mixture, 1/­­2 cup at a time, stirring until it is absorbed. Repeat this procedure for about 15 minutes, until all of liquid is absorbed, and quinoa is tender, but not overcooked. Stir in kale, lemon zest, and pistachios, and heat for an additional minute only, until ingredients are heated through, but kale remains bright green. Serve immediately. Makes 6 - 1 cup servings The post Quinoa Kale Risotto with Pistachios appeared first on Meatless Monday.

Glazed Tempeh Steaks with Rosemary Mushroom Gravy

February 6 2019 Golubka Kitchen 

Glazed Tempeh Steaks with Rosemary Mushroom Gravy Hi friends! Checking in really quickly with a favorite dinner as of late. I think tempeh is one of those things that people either love or hate, but there’s a few ways of cooking it that I’m pretty sure would make anyone like it. ‘Glazing’ it is one of those. It’s a decadent method that leaves you with irresistibly golden tempeh ‘steaks’ with crispy edges. Today we’ve got a cozy rosemary, mushroom and white bean gravy to top it with. I thought I’d also share something that’s been helping me stay on track with eating the foods that make me feel good after an indulgent December and January. I noticed myself falling into some not-so-great eating patterns ever since the holidays. Things like treats after dinner almost every night, or buying salty processed snacks more often than I like (have you tried Hippeas?!). None of them are a big deal, but it’s things that don’t contribute to me feeling 100%. So I’ve been aiming to gently steer my focus towards the food that gives me the most energy: whole plant foods. I like the idea of Dr. Michael Greger’s daily dozen checklist, which is his proposed list of the most nourishing plant foods to try to fit into your daily routine. It goes as follows: beans, berries, other fruit, cruciferous vegetables, greens, other vegetables, flax seeds, nuts and seeds, herbs and spices, whole grains, beverages (water), along with the suggested number of servings. So, I’ve been aiming to check off most of the items with my meals every day. At first it becomes a fun game, and then turns more and more into a habit. Of course, it’s not realistic to expect yourself to eat that way every single day, and some days I don’t even eat half of the things listed, but it’s also easier than you might think to get these things in. These tempeh steaks, for example, check off 4 of the items! I make sure to use this tool as a gentle reminder, definitely not as a way to control my eating or stress myself out in any way. There’s a daily dozen app that lets you check off the items, which I used at first, but now I just think about the checklist when buying groceries for the day/­­week, and it helps so much with building out nourishing meals. Just wanted to share this, in case anyone else finds it helpful. Have a great rest of your week! Glazed Tempeh Steaks with Rosemary Mushroom Gravy   Print Serves: 4 medium portions or 2 large Ingredients for the tempeh steaks 8 oz tempeh (we used 3-grain tempeh) 1 teaspoon sesame oil 1½ tablespoons tamari or coconut aminos 1 tablespoon brown rice vinegar or mirin 1 teaspoon maple syrup 1 tablespoon avocado oil or olive oil for oiling the pan for the rosemary mushroom gravy avocado or olive oil 1 yellow onion - diced sea salt 1 lb crimini mushrooms - sliced 2 cloves of garlic - minced 2 tablespoons balsamic vinegar 2 cups or 1 can of cooked white beans (any variety) 1 tablespoon white miso 1 teaspoon Dijon mustard splash of Sriracha/­­chili sauce or a pinch of red pepper flakes 1 tablespoon chopped rosemary freshly ground black pepper ¼ cup white bean broth (if cooking white beans from scratch), veggie broth or water parsley, cilantro, or other herbs - for serving Instructions to make the tempeh steaks Slice the tempeh in half crosswise and then slice each half in half lengthwise, so that you end up with 4 thin, square or slightly rectangular pieces. In a shallow dish, whisk together the sesame oil, tamari/­­coconut aminos, vinegar, maple syrup, and oil. Place the tempeh pieces into the shallow dish with the marinade and let it marinate while you make the gravy. To cook the steaks, heat oil in a large pan over medium heat. Remove the tempeh from the shallow dish, leaving the marinade in the dish. Place the tempeh in the pan and cook for 2-3 minutes on each side, until golden. Pour the remaining marinade over the tempeh, letting it bubble up and create a glaze over the tempeh. Serve right away with the mushroom rosemary gravy. to make the rosemary mushroom gravy Heat some oil in a large pan over medium heat. Add the onion and a pinch of salt and cook for about 7 minutes, until translucent. Add the mushrooms, stir once, and then let them sit without stirring for a minute or two. Cook for another 7 minutes, or until all the liquid, released by the mushrooms evaporates. Add the garlic and stir for about 30 seconds, until fragrant. Add the balsamic and cook for another few minutes, until the vinegary flavor of the balsamic cooks off. Add about a ¼ of the amount of the mushrooms to an upright blender. Add half of the white beans, miso, mustard, chili sauce/­­red pepper flakes, rosemary, black pepper, more sea salt, and broth/­­water. Blend until smooth, adding more broth if needed. Taste for salt and adjust if needed. Add the blended gravy back to the pan with the mushrooms, along with the remaining white beans. Heat everything through, adding more broth if necessary to achieve a gravy-like consistency. Serve the gravy over the tempeh steaks, garnished with herbs. Enjoy! 3.5.3226 You might also like... Grain-Free Tomato Tart with Cauliflower Ricotta Barley Tomato Salad Braised Leeks with Cauliflower White Bean Mash Pasta e Ceci - The Coziest Pasta and Chickpea Soup from Abruzzo .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 Glazed Tempeh Steaks with Rosemary Mushroom Gravy appeared first on Golubka Kitchen.

Golden Roasted Cauliflower with Red Onion

February 4 2019 VegKitchen 

Golden Roasted Cauliflower with Red Onion Curry and lemon add an offbeat flavor and vivid color to this roasted cauliflower dish. Red onion and garlic add depth of flavor. Use on its own as a tasty side dish, or toss with pasta or grains. Continuing reading Golden Roasted Cauliflower with Red Onion on VegKitchen

Homemade Dumplings

February 4 2019 Meatless Monday 

These dumplings are filled with only vegetables instead of the traditional veggie and meat mixture. A layer of sesame seeds is added to the bottom of the dumplings to make them extra crunchy. If you prefer not to make your dumpling wraps from scratch, you can find ready-made wraps in the Asian section of your supermarket. This recipe , including ‘how to’ video , comes to us from Madeline Lu. Check out her food and travel blog  for culinary and wanderlust inspiration.   Makes 48 dumplings - Dumpling Wrap - 1 1/­­2 cups (220 g)  all-purpose flour - 1/­­2 cup (115 ml) hot water - pinch of salt   - Dumping Filling - 1 medium-sized napa cabbage or white cabbage - 2 fresh shiitake mushrooms - 1 tsp freshly grated ginger - 1 tsp freshly grated garlic - 1 spring onion, finely chopped - 1/­­4 of a medium-sized purple onion, finely chopped - 1 tsp sesame oil - 1 tbsp + 1 tsp salt - pepper, to taste   - In addition - 1/­­2 cup of sesame seeds, placed in a small bowl - 3 tbsp water, in a flat plate - 1 tsp grated ginger - 2 tsp spring onions, finely chopped   To prepare the dough, put the flour in a medium bowl. Add the hot water in a steady stream, stirring with chopsticks until a raggy dough forms. Turn the dough out onto a floured work surface and knead until smooth, 10 minutes. Sprinkle the dough with flour, cover loosely with plastic wrap and let stand for 1 hour. Take the dough out and knead again for 5 minutes and then cover again with plastic wraps for 30 minutes. By then, the dough should be springy and soft. While the dough is resting, prepare the filling. Slice the cabbage into thin strips and put into a mixing bowl. Add 1 tbsp salt and mix well together. Set aside. Cut the shiitake mushroom into small dices. Use another mixing bowl, add in the shiitake mushroom, purple onion, ginger, garlic, and spring onion. Take the cabbage stripes out of the other mixing bowl and use two hands to squeeze out the excess water and then put into the mixing bowl with the mushroom mix. Add 1 tsp of salt and some fresh pepper. Mix all ingredients together until well combined. Set aside. On a large chopping board or baking sheet, sprinkle with flour. Quarter the dough. On a floured work surface, roll each piece into a 12-inch rope. Cut each rope into 12 pieces and roll into balls; sprinkle with flour. Roll out 6 balls at a time to 3 1/­­2-inch rounds and brush off the excess flour. Spoon 2 teaspoons of the filling onto the center of each round wrap. Bring up the sides of the wrapper and press and pleat the edges to seal in the filling. Dip the bottom of dumpling in the plate water and then dip it in the bowl of sesame, so the bottom of the dumpling is evenly covered with sesame seeds. Place the finished dumpling onto the chopping board or baking sheet. In a skillet over medium heat, heat 2 tablespoons of the oil. Arrange  the dumplings in the skillet, pleated edge up. Cook over high heat until the bottoms are lightly browned, 2 minutes. Add 1/­­2 cup of water, cover and cook until the filling is cooked through, 5 minutes. Uncover and cook until the bottoms are well browned, 1 minute; transfer to a plate, sprinkle with more finely chopping spring onions, chili flakes, sesame seeds, sesame oil and soy sauce. Serve immediately. The post Homemade Dumplings appeared first on Meatless Monday.

Spicy Tomato Queso Dip

February 1 2019 Robin Robertson's Global Vegan Kitchen 

Spicy Tomato Queso Dip Just in time for the Super Bowl, here is one of my all-time favorite dips: Spicy Tomato Queso Dip (photo by Melissa Chapman) from Fresh from the Vegan Slow Cooker. I usually make this in a smaller (1 to 2 quart) slow cooker, but its an easy recipe to double or triple for a crowd and make it in a 3 to 4 quart slow cooker. In addition to being a great dip, its also great in nachos, a vegan Philly Cheesesteak, burritos, and even as the cheese sauce in mac and cheese. Spicy Tomato Queso Dip This is a quick and delicious dip that assembles easily. It also lends itself to variations such as the addition of crumbled vegan chorizo or cooked black beans. This recipe is from Fresh from the Vegan Slow Cooker by Robin Robertson (C) 2012. Slow cooker size: 1 1/­­2 quart Cooking Time: 2 hours on Low One 14.5-ounce can diced tomatoes with green chilies, drained 1/­­2 cup nutritional yeast 3 tablespoons oat flour 1 teaspoon prepared yellow mustard 1 teaspoon onion powder 1 teaspoon garlic powder 1/­­2 teaspoon ground cumin 1/­­2 teaspoon chili powder 1/­­2 teaspoon salt 1 cup nondairy milk 1 tablespoon fresh lemon juice Puree the tomatoes in a blender or food processor until smooth. Add the remaining ingredients, except the nondairy milk and lemon juice, and blend until smooth. Transfer the mixture to a lightly oiled 1 1/­­2 quart slow cooker. Stir in the nondairy milk until well incorporated. Cover and set the cooker on Low and cook, stirring occasionally, for 2 hours, or until the mixture is thick and hot. If the mixture isnt thickening after 2 hours, turn it up to High, remove the lid, and cook uncovered for 20 to 30 minutes longer. When ready to serve, spoon about 1/­­3 cup of the queso into a small bowl, stir in the lemon juice, then stir back into the slow cooker. Taste and adjust the seasonings, if needed. Makes about 2 cups The post Spicy Tomato Queso Dip appeared first on Robin Robertson.

Chickpea Coconut Curry – Instant Pot or Saucepan

March 9 2019 Vegan Richa 

Chickpea Coconut Curry – Instant Pot or SaucepanVegan Chickpea Coconut Curry – Instant Pot or Saucepan. This 1 Pot Coconut Chickpea Curry uses dried chickpeas and coconut milk. Add other veggies like sweet potato, squash. Vegan Glutenfree Nutfree Soyfree Oilfree Recipe. Jump to Recipe Nothing beats the flavor and texture of chickpeas cooked from dried chickpeas. Canned chickpeas are good as a speedy option but they cant compare to freshly cooked chickpeas. This is where pressure cooking makes things faster. I cook the chickpeas directly with the creamy sauce in the Instant Pot. You can cook this in a saucepan over stovetop as well, with dried chickpeas or with precooked-canned chickpeas. See Notes under the recipe for instructions.  This Creamy Vegan Chickpea Coconut Curry, needs 1 Pot, is super creamy, freezer friendly (although you will want to eat all of it), and flexible to flavor preference. Coconut milk makes this a luscious coconut curry. Saute the onion, garlic, chile. Add in the spices such as turmeric, cumin, curry powder, garam masala or add thai curry pastes, or berbere. Add the soaked chickpeas and coconut milk and pressure cook! Finish the dish with pepper flakes and lime. Serve with rice/­­grains or flatbread. Lets get cooking!Continue reading: Chickpea Coconut Curry – Instant Pot or SaucepanThe post Chickpea Coconut Curry – Instant Pot or Saucepan appeared first on Vegan Richa.

Make it a Meatless Monday Mardi Gras Celebration with Green Gumbo

March 4 2019 Meatless Monday 

Make it a Meatless Monday Mardi Gras Celebration with Green Gumbo Every year, people around the world celebrate Mardi Gras and Carnival, a festival of parades, music and eating decadent foods leading up to Lent. Millions of people observe Lent by fasting or foregoing treats and meats for 40 days. Fun fact, the term carnival is from carnelevare, or to remove meat. So thats what were doing, removing the meat, but keeping the delicious flavor of the popular Mardi Gras dish gumbo. This Creole stew from Southern Louisiana usually features strong-flavored stock, meat, or shellfish, but, with a few simple swaps, it’s a perfect vegetarian dish. Green Gumbo is a popular plant-based version that includes a variety of greens and herbs that give it an amazing color and rich flavors. Richard McCarthy, Member of the Executive Committee for Slow Food International and a Meatless Monday ambassador , shares his green gumbo recipe and great tips for making this plant-based dish taste authentic. Richards essentials for cooking green gumbo: Cook with what you have. Use collard greens, kale, mustard greens, turnip greens, spinach, and herbs like parsley, dill, etc. Green gumbo appears throughout the Lenten culinary calendar as meatless and on Holy Thursday in famous restaurants (like Dooky Chase) with meat stock. Begin by making a roux. Heat the pan with vegetable or olive oil, add flour, and mix with a wooden spoon until dark brown. The color of the gumbo will be determined by how dark you make the roux. The roux gives butter beans and lima beans a great base of flavor. Or, consider any medley of vegetables. Add Shiitake Bacon to get the traditional umami flavor. Umami is the savory flavor that many eaters say is missing in vegetarian recipes. One way to add umami to green gumbo is to make shiitake bacon, which provides the missing depth of flavor. Dont forget the rice. Rice is a traditional accompaniment to gumbo. While a saucepan is perfectly good for preparing rice, rice cookers are also an easy way to prepare perfect rice every time. Any grain or variety of rice can work, but long-grain rice is best since it provides the gumbo with more surface areas to cover with flavor.  McCarthy recommends a simplified version of the recipe crafted by Richard Stewart, the former chef of Gumbo Shop. Green Gumbo Serves 4 Ingredients: Gumbo: 1/­­4 cup of vegetable or olive oil 1/­­4 cup of flour 1 large onion, minced 4 stalks of celery, minced 1 bell pepper, minced 2 bunches of available greens (collard, mustard, kale, turnip, and/­­or spinach), chopped 1/­­4 cup of chopped parsley 2-4 cups of water (or enough to make a soup) 2 bay leaves Salt and pepper, to taste Cayenne pepper or hot sauce, to taste 1 cup of dried field peas (or Sea Island red peas, on the Slow Food Ark of Taste ) Vegetable stock, to taste (optional) Mushroom Bacon: 1 dozen fresh shiitake or button mushrooms 1 TBS of liquid smoke, smoked salt and/­­or smoked paprika 1/­­4 cup of vegetable or olive oil 1 TBS of salt or soy sauce (to taste) Rice: 1 cup of long-grained rice 2 cups of water Preparation: Field peas: Rinse, then boil field peas in salt water until soft. Drain peas of excess water and either store or immerse immediately into the gumbo. This step can be done in advance in order to cut down on preparation time on the day of serving. You can even prepare and freeze the peas days before, drop them into the hot soupy pot mid-way through the process. Make the gumbo: Heat a soup pot at a medium setting and make a roux (the soup base). Roux: add oil to the pot, once sizzling, add flour and mix with a wooden spoon. When the flour starts to smell delicious, it will then begin to turn a brownish color. Stir fairly vigorously to avoid burning. Once its a dark brown (5-10 minutes), add minced onions, celery and bell pepper. Stir the ingredients well to blend the flavors. Add salt, pepper, and more oil and/­­or water (or wine) to deglaze the pan. The roux will become bubbly and smell almost sweet. At this point, start adding water and turn down the heat a little. Add bay leaves, other seasonings, and the chopped greens and herbs. They will soon turn from bright green to dark green. Add field peas and any additional vegetables, like chopped carrots or turnips, whatever you have in the kitchen. Let simmer for at least 60 minutes. Once the gumbo is hot, tasty and ingredients cooked down into dark greens, and soft field peas, it is ready to serve. Tasting it at the end is important: Is it salty or spicy enough? If not, add more cayenne or hot sauce, black pepper, salt, etc. Mushroom bacon: Slice fresh mushrooms vertically in thirds, depending upon the size of the mushrooms. (Button mushrooms are fine and usually easily available, feel free to select shiitake or other exceptionally tasty varieties.) In a mixing bowl, add 1/­­4 cup of oil, 1 TBS of liquid smoke, salt or soy sauce. Mix the ingredients, and then add the fresh mushrooms and mix until they are coated. Spread sliced mushrooms across a baking sheet and bake for 20-30 minutes at 375 degrees F. Check after 15 minutes and turn over ones that are browned and crisp. Once crispy, turn off the oven and let cool slowly in oven. Rice: If you have a rice cooker, prepare as usual. If not, wash 1 cup of rice under running cold water to remove any excess dust, etc. Boil in 2 cups of water until soft (usually 25-30 min). Final Preparations: Place 1/­­4 cup of rice in the middle of a shallow soup bowl. Pour gumbo around the rice, making sure that there are equal amounts of greens and liquid. Take the dried, crispy mushroom bacon from the cooled oven and add a handful on top of the rice, and serve. Invite your friends and family to celebrate a plant-based Mardi Gras with this Green Gumbo recipe. If youre looking for other meatless recipe inspiration throughout the Lenten season, check out our recipe gallery . Happy Mardi Gras! Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Make it a Meatless Monday Mardi Gras Celebration with Green Gumbo appeared first on Meatless Monday.

Vegan Carnitas with Mushrooms

March 3 2019 Vegan Richa 

Vegan Carnitas with MushroomsEasy Vegan Carnitas. Mushrooms marinated in Spicy Smoky Zesty Marinade and Baked. Serve these Mushroom Carnitas with toppings in tacos, wraps, burritos. Use Jackfruit for variation. Glutenfree Nutfree Oilfree Recipe. Soyfree option. Jump to Recipe Every since I baked jackfruit with sauce for Pulled Jackfruit Sandwiches, I’ve fallen in love with crisp caramelized result! Its much easier, no mess, short active time. Just mix everything and bake! I use the same process for these mushroom Carnitas. Sliced mushrooms, sliced onion, spices, herbs, and a flavorful marinade. Just put everything in a bowl, marinate for a bit if possible, spread in a baking dish and bake and done! No oil needed. The onions caramelize to a juicy sweet spicy state. Mushrooms cook wonderfully and crisp. Bake less or more time depending on your preference. Fill up tacos or wraps, add your favorite toppings like mashed avocado/­­guacamole, vegan sour cream or salsa and done. Add some smoky black beans or refried beans to the tacos for a hearty meal. You can use the same process with Jackfruit, shredded oyster mushrooms, hearts of palm and shredded seitan. Continue reading: Vegan Carnitas with MushroomsThe post Vegan Carnitas with Mushrooms appeared first on Vegan Richa.

ulli theeyal recipe | onion theeyal | onion shallots curry

February 28 2019 hebbar's kitchen 

ulli theeyal recipe | onion theeyal | onion shallots curryulli theeyal recipe | onion theeyal | onion shallots curry with step by step photo and video recipe. kerala cuisine or recipes is mix of culture with strong influence from other states and also from overseas. yet it has maintained its own traditional recipes and served especially during festival and celebrations. one such easy and simple onion based curry is ulli theeyal recipe known for its mixed combination of tastes. The post ulli theeyal recipe | onion theeyal | onion shallots curry appeared first on Hebbar's Kitchen.

Roasted Potatoes with Bell Peppers and Onions

February 25 2019 VegKitchen 

Roasted Potatoes with Bell Peppers and Onions This is a perfect accompaniment to Barbecue-Flavored Tofu Nuggets, and conveniently, they both bake at 425 degrees. Oven-roasting brings the best flavors out in veggies, so this needs only gentle seasoning. If youre making the tofu nuggets as suggested, round out the meal with a simple salad or coleslaw. Continuing reading Roasted Potatoes with Bell Peppers and Onions on VegKitchen

LOVE Soup with Pistachio Dukkah

February 14 2019 Green Kitchen Stories 

LOVE Soup with Pistachio Dukkah Hey there! We haven’t posted for a while because we wanted to get our new site ready (soon there!!!). But we got tired of waiting and felt like making a little food contribution on V-day so we cooked a red soup with cute and tasty toppings on. Unfortunately our kids rated this soup as “One of the worst soups they have ever eaten!” so that was kind of a bummer. But don’t listen to them. Your Valentine’s date hopefully has better taste than our kids. Because this is a good and simple little number with creamy cauliflower and potatoes, earthy beetroots and tasty spices. We serve it with sauerkraut and a generous drizzle of pistachio dukkah on top. So, happy Valentine’s Day. Cook this soup for someone you like. Make sure to top it with lots of dukkah. And don’t let your kids try it. We also made giant dino kale chips by brushing whole dino kale leaves with oil and salt and roasting them on 150°C /­­ 300°F for 20 min or until crisp. Peace, Love and Beetroots! /­­Lul Beet & Cauliflower Soup Serves 4-6 This is a vegan soup but you could add a little cream or plant based cream if you want to make it extra round and creamy (maybe our kids would have liked it more then ;) 2 tbsp olive oil 1 onion 1 garlic clove 1 tsp fennel seeds 1 tbsp cumin seeds 1 head (500 g /­­1 lb) cauliflower, cut into florets and stem chopped 4 (300 g /­­ 10 oz) beetroots, peeled and chopped 2 potatoes vegetable stock or water, to cover 1 tsp sea salt lemon juice, to taste Heat oil in a saucepan and stir-fry onion, garlic, fennel seeds and cumin seeds until fragrant and golden. Add cauliflower florets and the chopped stem, beetroots, water and salt and cover with a lid and bring to the boil. Lower the heat and let simmer for 20 minutes or until the vegetables are soft. Use a stick blender to blend the soup smooth. Taste and adjust the flavours, adding in a little lemon for acidity and a splash of cream if you prefer. Serve in bowls topped with a drizzle of olive oil, fermented sauerkraut and Pistachio Dukkah Spice Blend. Pistacchio & Hazelnut Dukkah Spice Blend 4 tbsp pistachio nuts 4 tbsp hazelnuts 2 tbsp coriander seeds 2 tbsp cumin seeds 2 tbsp fennel seeds 4 tbsp sesame seeds 2 tsp nigella seeds 1 tsp sea salt Place pistachio nuts and hazelnuts on a dry frying pan and gently roast on low to medium heat for 3 minutes. Transfer to a pestle and mortar or a food processor. Now add coriander, cumin, fennel and sesame seeds to the pan and gently roast for 2 minutes, stirring occasionally. Then transfer to the nuts and add nigella seeds and sea salt as well.  Bash it up in a pestle and mortar or pulse a few times in the food processor, we´re looking for a nice crunchy texture, not a powder. Store in an airtight glass.

Winter Harvest Citrus Pasta

February 11 2019 Meatless Monday 

Cinnamon, citrus, maple, mushroom, chickpea, almond, garlic and rosemary sing in this creamy, yet hearty-textured pasta. With all the light citrus and cinnamon flavors this pasta can be easily served for brunch, lunch or dinner. This recipe comes to us from Kathy of Healthy. Happy. Life. Serves 8 For the butternut squash sauce: - 2 cups frozen butternut squash cubes, frozen - 1 teaspoon dried rosemary, crushed - 1 teaspoon garlic powder - 1 tablespoons maple syrup - 2 tablespoons extra virgin olive oil - dash of salt - 1/­­2 teaspoon black pepper - 1/­­4 cup nutritional yeast* For the chickpeas: - 1 tablespoon extra virgin olive oil, to coat the skillet - 1/­­2 small white onion, diced - 1 15 ounce can chickpeas, drained - 1 large portobello mushroom, diced - 1/­­8 teaspoon cinnamon - 1 tablespoon lemon juice - 1 cup roasted, unsalted almonds, slivered To complete the Winter Harvest Citrus Pasta: - 1 pound orecchiette pasta, cooked - additional nutritional yeast, for tossing the cooked pasta* - a little extra olive oil, for tossing the cooked pasta - 1 orange, sliced into segments - 1 teaspoon orange zest *optional. Found in health food stores of the health food section of some grocery stores. To make the Butternut Squash Sauce: Place the frozen, cubed butternut squash in a skillet over medium high heat. Season with the rosemary, garlic powder, maple syrup, olive oil, salt, pepper, nutritional yeast, orange juice and orange zest. Cook for 3-5 minutes, working the seasonings into the squash with a fork, until the squash has softened into a lightly mashed mixture. Bring a large pot of water to a boil over high heat and begin cooking the orecchiette according the package directions. To make the chickpeas: Place the olive oil and chopped onion in a skillet over medium-high heat. Cook the onions for 4-5 minutes, or until they become translucent. Add the chickpeas and diced Portobello mushroom to the pan and season with the cinnamon and lemon juice. Cook for another 4-5 minutes, or until the chickpeas begin to brown and the Portobellos begin to become tender. Add the almonds and sauté for just 1 minute more. To complete the Winter Harvest Citrus Pasta: Drain the orecchiette when it has completed cooking. Toss the cooked pasta with a few dashes extra virgin olive oil and nutritional yeast, if using. Toss the pasta with the butternut squash sauce until fully coated. Fold in the chickpeas. Serve in a bowl with fresh orange slices and a dash of orange zest on top. The post Winter Harvest Citrus Pasta appeared first on Meatless Monday.

Vegan Tofu Amritsari Masala – Tofu in Smoky Spicy Tomato Cream Sauce

February 5 2019 Vegan Richa 

Vegan Tofu Amritsari Masala – Tofu in Smoky Spicy Tomato Cream SauceTofu Amritsari Masala. This Amritsari Sauce uses toasted cayenne and spices to make a smoky spicy creamy tomato sauce. Add chickpeas, veggies or veggie meats for variation. Vegan Glutenfree Recipe. Can be Soyfree, Nutfree.  Jump to Recipe Amritsar is a town in the state of Punjab and the cuisine from this city has certain twists to the usual sauces and dishes. This Amritsari sauce which is often served with chikin is a fabulous base for veggies, tofu or chickpeas. The sauce is a creamy onion tomato sauce like the makhani sauce. The spicing is a bit different.  Cayenne and paprika (or kashmiri chili) is roasted/­­fried well in the beginning(there might be sneezing!), then cumin and coriander and mixed and roasted. The temperature of the pan and oil matter here so that the spices dont burn, but do roast well. Then the onion, garlic and ginger is added and cooked to golden with the smoked spices. A Blended tomato cashew sauce is then added and simmered to make a creamy smoky spicy sauce! Add the baked tofu or some chickpeas or roasted veggies and simmer for a few mins.  This sauce can easily get pretty hot. So use less heat (cayenne, smoked paprika and sub the hot green chile with mild or bell pepper) to preference. If you fry the cayenne in hotter oil, it will also burn out some of the heat. Lets get sneezing!Continue reading: Vegan Tofu Amritsari Masala – Tofu in Smoky Spicy Tomato Cream SauceThe post Vegan Tofu Amritsari Masala – Tofu in Smoky Spicy Tomato Cream Sauce appeared first on Vegan Richa.

Vegetable Congee

February 4 2019 Meatless Monday 

Vegetable congee can be eaten any time of the day or year, but it’s particularly enjoyable as a warm and comforting breakfast. This recipe is nourishing, delicious and easy to make. Its a perfect recipe to make on a slow morning, or make it the night before and simply reheat it in the morning.   This recipe comes to us from Tina Jui of The Worktop . Find the original Vegetable Congee Recipe  and additional photos on The Worktop.   Serves 4 1  cup  brown short grain rice 4  cups  vegetable broth  (water also works) 1  small knob  ginger 1/­­2  cup  dried sliced shiitake mushrooms 1/­­2  cup  dried mixed mushrooms  (such as a mixture of porcini, charcoal bumer, honey fungus, black trumpet and chanterelle)  1  small  sweet potato 1  small bunch  collard greens (or other dark leafy greens such as kale, chard or cabbage)  (about 2 cups when cut)   Rinse the rice well and drain. In a large pot, add the rice, vegetable stock or water, and ginger. Bring to a boil, then turn the heat down and simmer, covered, stirring occasionally. As the rice is cooking, in a large bowl, soak the dried mushrooms in 4 cups of warm water. Set aside. Peel and cut the sweet potato into 1-inch cubes. Set aside. Wash and cut the collard greens into 1-inch strips, removing any tough stalks. Set aside. When the congee has been cooking for 45 minutes, and the mushrooms are fully rehydrated, add the mushrooms into the congee. Slowly pour in the soaking liquid, discarding the last bits of liquid where any dirt and grit may have accumulated. Stir in the sweet potatoes. Cover and continue simmering, stirring occasionally, for another 30 minutes. After 30 minutes have passed, stir in the collard greens. Continue to simmer, stirring occasionally, for another 15 minutes. At this point, the rice grains should have fully softened and absorbed most of the water. If the congee is too watery, simmer without the covering the pot to allow some steam to escape for the last 15 minutes. If the congee is too thick, you can add additional water as needed. Serve warm with desired toppings, such as kimchi, green onions, a splash of soy sauce and a bit of hot chili oil. PREPARE THE NIGHT BEFORE. You can make this congee the night before, cover and store in the refrigerator. Alternatively, enjoy some congee for dinner, and have the leftovers in the morning. Simply heat up the congee in the morning before serving. The post Vegetable Congee appeared first on Meatless Monday.

Wonton Soup

February 4 2019 Meatless Monday 

This plant-based take on traditional wonton soup is perfect for those chilly nights when you just want to stay in and cozy up on the couch with a big bowl of comfort. You can add buckwheat noodles or you can keep it traditional with just the broth and wontons.   This recipe  comes from Ashley at Eat Figs, Not Pigs. Check out her blog  for more delicious recipes. Serves 6-8 Wontons Vegan friendly wonton or pot sticker wraps 1 cup boiling water 1 cup textured vegetable protein 2 teaspoons vegetarian chicken bouillon base or 1 vegetarian chicken bouillon cube 1/­­8 cup of vegetable or canola oil, optional 2 tbs tamari or soy sauce 2 tbs fresh chives, minced 2 tbs minced garlic 3 tsp powdered egg replacer + 4 tbs warm water, mixed together according to package directions. 1 tbs fresh ground ginger 1 tbs rice wine vinegar 1/­­4 tsp white sugar, optional 1/­­2 jalapeno, optional   Broth 1 tbs sesame oil 1 small white onion, chopped 2 tbs fresh ginger, mined 4-5 cloves fresh garlic, minced 8 teaspoons vegetarian chicken bouillon base 8 cups water Chili oil, optional Minced green onion, optional   Wontons Boil water and bouillon on high heat. Remove from heat and add dry TVP. Mix to combine and set aside to 10-15 minutes to rehydrate. After 10-15 minutes, add oil, soy sauce, chives, garlic, ginger, rice wine, sugar, jalapeno, and egg replacer, mixing to combine thoroughly. Taste mixture and season accordingly. In the middle of a wonton wrapper, add a heaping teaspoon of your vegan pork mixture. Using your finger, moisten the edges of the wonton wrapper with water. Once the edges are moist, fold in half to create a half moon shape (circle wrappers) or rectangle shape (square wrappers). With your fingers again, moisten the bottom corners of the folded wonton and fold in half where the bottom corners meet. Place wontons on a baking sheet lined with parchment paper. Continue this process until all the filling is gone and set aside. Broth In a pot on medium heat, add oil. Once oil is hot, add onion and ginger. Saute until onions are slightly translucent and fragrant, about 4-5 minutes. Add garlic and saute and additional 2-3 minutes. Add water and bouillon base, increase heat to high and bring to a boil. Once the broth starts boiling, reduce heat and simmer for about 15-20 minutes. While broth is simmering, fill a separate pot with water and bring to a boil. Add wontons and cook until they rise to the surface, about 2-3 minutes. Transfer wontons to a bowl with hot broth. Garnish with chili oil and green onions. Serve hot. The post Wonton Soup appeared first on Meatless Monday.

onion rings recipe | crispy onion rings | onion fried rings

January 28 2019 hebbar's kitchen 

onion rings recipe | crispy onion rings | onion fried ringsonion rings recipe | crispy onion rings | onion fried rings with step by step photo and video recipe. indian cuisine deals with many deep fried snacks recipe with besan as its main coating. basically the spice mixed chickpea flour is made as thin/­­thik batter and choice of vegetables are dipped and deep fried to make a snack. but this onion rings are unique and made with corn and plain flour for a crisp result. The post onion rings recipe | crispy onion rings | onion fried rings appeared first on Hebbar's Kitchen.


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