onion - vegetarian recipes

Try it! You will enjoy it!

Baingan bharta recipe | baingan ka bharta | smoky eggplant stir fry mash

Aloo tikki recipe | aloo ki tikki | aloo patties | potato tikki

Ram Ladoo (Delhi Street Food)

Beet Salad with Chopped Endive and Arugula










onion vegetarian recipes

Chili Mac

yesterday 15:21 Robin Robertson's Global Vegan Kitchen 

Chili Mac In my new book, Vegan Mac & Cheese (which hits the shelves today!) there is a recipe for Chili Mac.  It combines two comfort food favorites (mac & cheese and chili, of course) to make one spectacularly delicious dish. Celebrate the publication of Vegan Mac & Cheese with me and make some Chili Mac!  I hope you love it and I hope you love my new book.  Be sure to post pics of recipes you make from the book and tag me so I can see what everyone is making. And if you haven’ ordered your copy of the book yet, now’s a good time. Chili Mac This is a great way to use up leftover chili. If you dont have any on hand, this recipe includes a quick chili that can be ready in minutes. This recipe is from Vegan Mac & Cheese by Robin Robertson (c) 2019, Harvard Common Press.   Chili: 3 cups (594 g) cooked lentils or (516 g) black beans, or 2 (15.5-ounce, or 425 g) cans, rinsed and drained 11/­­2 cups (390 g) tomato salsa (hot or mild) 3 tablespoons (48 g) Barbecue Sauce (page 101), or store-bought 2 to 3 teaspoons (5 to 8 g) chili powder, plus more as needed Salt, to taste Ground black pepper, to taste Sauce: 3 cups (720 ml) plain unsweetened nondairy milk 11/­­4 cups (175 g) unsalted raw cashews, soaked in boiling water for 30 minutes and drained 1/­­3 cup (20 g) nutritional yeast 2 tablespoons (30 ml) fresh lemon juice 1 teaspoon salt 1/­­2 teaspoon smoked paprika 1/­­2 teaspoon onion powder 1/­­2 teaspoon garlic powder 1/­­2 teaspoon chili powder 1/­­4 teaspoon ground turmeric Pasta: 16 ounces (454 g) elbow macaroni, or other small pasta Nonstick cooking spray, for preparing the baking dish Toppings (optional): 3/­­4 cup (47 g) crushed tortilla chips, or corn chips 1 ripe Haas avocado, peeled, pitted, and diced - To make the chili: In a saucepan over medium heat, combine all the chili ingredients. Cover the pan and cook, stirring occasionally, until heated through and the flavors are well blended, about 5 minutes. Add as much water as needed to create a sauce-like consistency and prevent the chili from sticking to the bottom of the pan. Reduce the heat to low and simmer, stirring frequently, until heated through and any raw taste from the chili powder is cooked off, about 15 minutes. - To make the sauce: In a high-speed blender, combine all the sauce ingredients. Blend until very smooth and creamy. Set aside. - To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain the pasta and return to the pot. - Pour the sauce over the pasta and toss to combine. - Preheat the oven to 350°F (180°C). Lightly coat a 9 × 13-inch (23 × 33 cm) baking dish with cooking spray. - Spread the pasta mixture into the prepared baking dish. Spread the chili evenly on top of the pasta. - To finish: Sprinkle the tortilla chips on top of the chili. Bake for 15 to 20 minutes, or until hot. Serve topped with the avocado. Makes 4 to 6 servings     The post Chili Mac appeared first on Robin Robertson.

Plant-Based Power Chef Charity Morgan on Fueling The Tennessee Titans with Plants

before yesterday Meatless Monday 

Plant-Based Power Chef Charity Morgan on Fueling The Tennessee Titans with PlantsThere are plenty of reasons to eat more plant-based foods. For NFL linebacker Derrick Morgan, who most recently played on the Tennessee Titans, the reason was clear: He wanted to become an even better athlete. [Derrick] wanted to have a competitive edge for training on and off the field, Morgans wife, Chef Charity Morgan , said. After doing extensive research on using plant-based foods as fuel, Derrick decided to fully commit to plant-based eating — cold turkey — back in 2017. His wife Charity and two young kids, soon followed his lead. Now, the whole Morgan clan eats all plant-based, all the time. But this is hardly where their plant-based story ends. The Morgans new approach to eating soon made its way onto the football field. Charity, a Le Cordon Bleu-trained professional chef, gradually transitioned her cooking style to plant-based and, with that, began to serve meals to other Tennessee Titans. For me, it was just re-educating the guys about what food looks like. Once they realized they could have lasagna, enchiladas and mac and cheese in plant-based form, they were so stoked , she said. Charity cooks up plant-based dishes for many of the players, whove found that the meals leave them energized and ready to play. A lot of them tell me they feel faster on the field, they feel more energetic , Charity said of the players, adding that many said they didnt feel sluggish like they normally do after a big lunch.  Chef Charitys recipes are always evolving, but there are a few staples she said the players request on the reg. Her plant-based truffle mac and cheese is by far the players most beloved recipe, and her tacos, which she makes with soyrizo, black beans, bell peppers, onion and garlic are another favorite.  While there is a wealth of information around plant-based eating, Chef Charity said protein is often the players first concern when they sign up for her meals. She said being an educator comes as part of her job as a chef: Once she breaks down the beneficial nutrients in foods like vegetables, lentils and legumes, she said the players worries are easily quelled. The chef labels all of the players meals clearly so they know what to expect before digging in, and every dish is protein-packed. Her Pro-Bowl, a mix of lentils, chickpeas, hemp seeds, kale and spinach, is incredibly protein-dense.  While many of the Titans have incorporated plant-based eating into their lives (and their training), not all have committed as wholly as the Morgan family has — and, as Chef Charity put it, thats completely OK. I tell people all the time, even if you start with Meatless Monday, thats great. I encourage that , she said, adding that Meatless Monday often ends up being a gateway to even more plant-based eating. People realize they create their own [unnecessary] barriers, but once they try [to eat a little less meat], they start to realize that its really not so difficult. We create our own roadblocks that dont really exist in reality, she said.  So while conventional wisdom may tell us that professional football players need a meat-heavy diet to perform their best, the real proof is in the Titans.  Learn more about plant-based athletes from the experts - check out Game Changers the movie . A UFC fighter discovers an elite group of athletes proving everything he’d been taught about protein was a lie . This documentary breaks down the stereotypes, myths and realities of protein and strength around plant-based eating for professional athletes. Check it out in your local theaters. The post Plant-Based Power Chef Charity Morgan on Fueling The Tennessee Titans with Plants appeared first on Meatless Monday.

oats dosa recipe | instant oats rava dosa | oats onion dosa

September 11 2019 hebbar's kitchen 

oats dosa recipe | instant oats rava dosa | oats onion dosaoats dosa recipe | instant oats rava dosa | oats onion dosa with step by step photo and video recipe. dosa recipes are one of the common and staple food for many south indians. the traditional way is to make with a strict portion of rice and urad dal. but it takes lot of planning, time and effort to make it. hence there are myriad instant dosa recipes and oats dosa is one such quick and easy dosa recipe with crisp texture. The post oats dosa recipe | instant oats rava dosa | oats onion dosa appeared first on Hebbar's Kitchen.

onion sambar recipe | vengaya sambar | ulli sambar

September 10 2019 hebbar's kitchen 

onion sambar recipe | vengaya sambar | ulli sambaronion sambar recipe | vengaya sambar | ulli sambar | small onion sambar with step by step photo and video recipe. sambar recipe is a staple food of south india and are made on day to day basis. the recipe can be made with myriad choice of veggies with different type of spice mix and masala. one such simple and quick sambar recipe is onion sambar recipe or vengaya sambar recipe known for its onion and garlic flavor. The post onion sambar recipe | vengaya sambar | ulli sambar appeared first on Hebbar's Kitchen.

Mushroom Tofu Scramble

September 9 2019 Meatless Monday 

Mushrooms and onions are seasoned with Indian spices and sautéed with crumbled tofu. This quick breakfast scramble is easily edited to incorporate whatever veggies you have in the fridge. This recipe comes to us from Amy of Mmmunch On This. 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 tablespoon olive oil - 1 onion, chopped - 2 cups mushrooms, sliced - 2 pounds firm tofu, drained and crumbled - 1 teaspoon ground coriander - 1/­­2 teaspoon paprika - 1/­­2 teaspoon chili powder - 1 tablespoon ground cumin - 1 tablespoon ground turmeric - 1/­­4 teaspoon salt - black pepper, to taste - 1/­­2 of cup nutritional yeast* *optional. Found in health food stores. Heat the olive oil in a large sauté pan over medium heat. Add the onion and mushrooms to the pan and cook 5-7 minutes, or until softened. Add the crumbed tofu to the sauté pan. Season tofu mushroom mixture with coriander, paprika, chili powder, cumin, turmeric, salt and pepper to taste. Sauté for about 5 minutes, or until thoroughly combined. Sprinkle scramble with nutritional yeast, serve and enjoy! The post Mushroom Tofu Scramble appeared first on Meatless Monday.

Baked Lentil Empanadas

September 9 2019 Meatless Monday 

Lentils, cremini mushrooms, and pimento-stuffed olives give these baked empanadas flavor to spare. This recipe comes to us from chef Jodi Taffel , one of the finalists in the Western Foodservice Show Meatless Monday Rapid Fire Challenge. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Makes 24 empanadas - 7 eggs - 1 cup yellow onion, roughly chopped - 1 cup sliced carrots - 1/­­2 cup diced celery - 8 oz sliced cremini mushrooms - 2 tbl olive oil - 1 tbl minced garlic - 2 tsp Kosher salt - 1 tsp cracked black pepper - 1/­­2 tsp paprika - 1 cup dry green lentils - 2 tsp dried tarragon - 4 cups vegetable stock - 1 cup martini olives (green with red pimentos), roughly chopped - 24 empanada wrappers - 2 tbl water, divided - 1/­­2 cup toasted garlic & avocado finishing oil   Directions 1. Submerge 6 eggs in a pot of water set over medium heat and bring to a boil. Remove from the heat, cover with a tight fitting lid and let sit 12 minutes. Remove eggs and place in an ice bath. When cool enough to touch, peel and roughly chop. 2. While eggs are cooking, set a heavy bottomed soup pot over medium heat and sauté onion, carrots, celery and mushrooms the olive oil until softened. 3. Add the garlic, salt, pepper and paprika and cook 1 additional minute, or until fragrant. 4. Add the lentils and toss with the vegetables, then add the tarragon and stock. Bring to a boil, then reduce to a simmer. 5. Simmer 30 minutes, stirring every few minutes, or until lentils are tender and all the liquid has been absorbed (if lentils are still a bit crunchy after liquid is absorbed, add another cup of stock and continue to cook until they are tender). 6. Transfer lentil mixture to a large bowl and allow to cool 15 minutes while you preheat the oven to 400 degrees. 7. Fold eggs and olives into lentil mixture. 8. Working with 1 at a time, place 3-4 tablespoons lentil mixture in the center of each empanada wrapper. Dab your finger in water and moisten all around the outer edge of the empanada wrappers. Fold empanadas in half, seal the edges with the tines of a fork, and place on a parchment or silicone lined sheet pan. 9. Beat remaining egg with remaining tablespoon of water and paint the tops of the empanadas with it. 10. Bake 30-40 minutes, or until beautifully browned. 11. Remove empanadas from the oven and pain tops with finishing oil while still hot. The post Baked Lentil Empanadas appeared first on Meatless Monday.

Tofu 65 – Vegan Paneer 65

September 8 2019 Vegan Richa 

Tofu 65 – Vegan Paneer 65Easy Tofu 65. Tofu Paneer 65 is a spicy, sweet, savory Indian entree with influence from chinese flavors. Serve it with rice or as is. Vegan Nut-free Recipe. Gluten-free, Soy-free Options Jump to Recipe Don’t ask me why this dish is called tofu 65. There are several theories on why the sauce combination, initially used with chikin was called chicken 65. From there vegetarian versions picked up the flavors for paneer 65 and cauliflower 65(gobi 65 is in Indian Kitchen book). The flavors have influence from Chinese sweet and sour profile and southern Indian flavors for this delectable thick sauce that is spicy, savory, sweet, with hints of flavors from curry leaves and chilies. It all works! You have to try it #trustindianflavors ! Tofu is battered in a spiced curry leaf and soy sauce batter, then baked. The sauce has large slices of onion and bell pepper with ginger, garlic, soy sauce and sriracha. A bit of sweet to balance it out. Don’t like Tofu? Use Cauliflower or soy curls! Lots of substitute options in the recipe notes.Continue reading: Tofu 65 – Vegan Paneer 65The post Tofu 65 – Vegan Paneer 65 appeared first on Vegan Richa.

Chickpea Tahini Salad Sandwich

September 2 2019 Vegan Richa 

Chickpea Tahini Salad SandwichAmazing Chickpea Tahini Salad Sandwich. Summery, crunchy and refreshing Chickpea Salad with pecans, celery, onion, tahini and shawarma spice! Serve in lettuce wraps or sandwiches. Vegan Soyfree Recipe. Can be made nut-free Gluten-free  Jump to Recipe Try these easy Chickpea Tahini Salad Sandwiches just before we say bye to the Summer! Chickpeas are mashed with some tahini, then mixed with crunchy celery and onion and some toasted pecans. The flavors from herbs, shawarma spice and lime bring everything together for a delicious refreshing and spiced summer sandwich! The herbs and spice infuse the salad as it sits, so chill for some time before serving. Serve the salad as is or in lettuce cups for gluten-free. It takes just 15 minutes to put together makes for a protein filled meal. Hubbs scarfed it down with a drizzle of sriracha. because… Sriracha.Continue reading: Chickpea Tahini Salad SandwichThe post Chickpea Tahini Salad Sandwich appeared first on Vegan Richa.

Favorite Tomato Recipes

August 28 2019 Golubka Kitchen 

Favorite Tomato Recipes Tomatoes are everywhere right now, every color and shape imaginable, and tasting like the most concentrated sunshine. This abundance always feels a little bittersweet, knowing that they will be gone as fast as they came, and that we’ll be moving on to heartier fall fare like squashes and roots soon enough. While they last though, it’s a very good idea to incorporate tomatoes into every meal imaginable. Today we’re sharing a round-up of our favorite tomato-centric recipes that we’ve posted over the years

Edamame Burgers with Grilled Pineapple & Crispy Green Onions

August 16 2019 Oh My Veggies 

A few years ago, I thought it was a good idea to go to school full-time while working full-time as a librarian and almost full-time doing contract work for a search engine. (In case you now think I live in an alternate universe with 36 hour days, you should know that both my classes and my second job were online.) I just wanted work experience! I was in a competitive field! Also, if you have two full-time jobs, if you lose one, guess what? YOU STILL HAVE A JOB! While the schedule was just a wee bit of a drag, the bonus was that having 3 full-time incomes in a household with no children and very few expenses meant that our fun money budget was huge. So when I checked airfares to Osaka on a whim one day and found a crazy good deal, we booked ourselves some tickets and went to Japan. Japan! Best trip ever! I have loved Japan for as long as I can remember. I think it’s because I love absurdity and the people of Japan have a deep appreciation for the absurd. Japan is a place where you can buy vegetable juice-flavored Kit Kats. It’s […]

sirka pyaz recipe | pickled onions | sirke wale pyaaz | vinegar onion

August 13 2019 hebbar's kitchen 

sirka pyaz recipe | pickled onions | sirke wale pyaaz | vinegar onionsirka pyaz recipe | pickled onions | sirka wala pyaaz | sirka pyaj with step by step photo and video recipe. condiments or pickle recipes are essential and integral part of our cuisine. it can be made with different ingredients and vegetables which is generally stored and preserved in salt water. but then there is another way of making pickle is to store it in vinegar and sirka pyaz is one such recipe made with shallots. The post sirka pyaz recipe | pickled onions | sirke wale pyaaz | vinegar onion appeared first on Hebbar's Kitchen.

Savory Fruit Recipes to Spice up Your Summer Meals

August 5 2019 Meatless Monday 

Savory Fruit Recipes to Spice up Your Summer MealsGrilled and savory fruit recipes are a great way to mix-up your summer menu with new flavors. Watermelon, peaches and pineapple are fantastic grilling options that are easy to make and add a delicious pop of sweet and smoky taste to a variety of dishes. Berries, mangoes and citrus fruits ramp up the style and flavor of any salad, grain bowl or soup. The possibilities are endless. Check out a few of our favorite savory summer fruit recipes that are packed with fresh and enticing tastes sure to impress your friends, family and dinner guests. Grilled Pineapple Watermelon Salad from Sweet Potato Soul   Grilled Watermelon Pineapple Teriyaki Burger from Beyond Meat   Strawberry Kale Salad with Almonds from Apples & Onions Apple Basil Paninis from the Verdant Life Mango Chayote Sunflower Seed Salad from Sprouts in the Hood Sunrise Citrus Salad from Healthy Happy Life Pineapple Ginger Tofu over Edamame from The Pink Apron Curried Red Quinoa and Peach Salad from Oldways Want more recipe inspiration? Weve got tons of plant-based recipes to keep you cooking all summer long. Check them out here . Let us know which recipes are your favorites by tagging @MeatlessMonday in your plant-based cooking posts! #MeatlessMonday 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 Savory Fruit Recipes to Spice up Your Summer Meals appeared first on Meatless Monday.

Vegan Keema Madras with Red Lentils

August 2 2019 Vegan Richa 

Vegan Keema Madras with Red LentilsVegan Keema Madras with lentils. Keema is usually a minced meat dish made with combination of spices to add a complex flavor. This Keema uses red lentils. Serve this with flatbread, rice or with dosa, appam. Vegan Gluten-free Soy-free Recipe Nut-free Option  Jump to Recipe Here is another ridiculously delicious Indian meal. Indian Keema is a minced meat dish with various meats used depending on the region. North Indian Keema is cooked with spices and served with thick flatbreads. This South Indian Keema uses whole spices, poppy seeds, fennel seeds and coconut for a fantastic flavor base. The red lentils and potatoes are cooked to al dente. The spices are ground and roasted in a bit of oil, then the onion and garlic are added and cooked with the spices. The pureed tomato is then added and simmered until the sauce thickens. Then the cooked lentils are mixed in. By mixing the lentils later, the spices and the sauce get time and surface area to roast well and develop flavor. If you add lentils before the sauce has cooked, or along with the tomato to cook, the overall flavor suffers as the extra volume hinders the roasting. You can use other cooked lentils or beans and veggies of choice in this delicious sauce. As I always mention with the more involved recipes, don’t be intimidated by the spice list, and experiment with the flavor to preference. The flavors meld and get this meaty profile after sitting for a bit like most Indian recipes. Double the recipe and save a batch for the next day. This Keema Madras profile reminds me of the lamb keema being cooked in the neighborhood long ago. This one is All the meaty flavor without any meat. Lets make some!Continue reading: Vegan Keema Madras with Red LentilsThe post Vegan Keema Madras with Red Lentils appeared first on Vegan Richa.

Vegetarian Biryani

July 29 2019 Meatless Monday 

This recipe comes to us from or global partners at Meatless Monday India . Their founder, Advika Gupta, says Biryani is a traditional dish usually made with chicken or lamb. However, vegetarian biryani is absolutely delicious and really wholesome! Most ingredients can be substituted depending on local availability. 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   - Ingredients: - Rice (white or basmati) - 1 cup - Oil - 2 tsp - Water - 2 cups -  - For the Paste: - Please note, these ingredients can be substituted depending on local alternatives available. - Tomato - 1, chopped - Ginger - 1, grated - Garlic - 7 pods - Green chili pepper - 1 - Onions - 1, chopped - Cinnamon - 1 stick -  - Sautéed Vegetables: - Please note, these veggies can be substituted for any local and seasonal veggies easily available in your area. - Onion - 1, chopped - Cauliflower - 1/­­3rd, chopped - Peas - 1/­­4th cup - Potato - 1, chopped - String beans - 10, chopped -  - Spices: - Cloves - 4 - Bay leaf - 1 - Coriander powder - 1/­­2 tsp -  - Garnish (optional): - Coriander leaves - 1/­­4th bunch   Directions: - Grind the paste ingredients together. - Heat the oil in a wok. Add in the cloves and sauté the onion in the wok. - Add the ground paste into the wok and fry for 5 minutes. - Add the rest of the spices and vegetables, and fry for 10 minutes. - Add the water and rice into the wok. - Let the rice and vegetables cook through. - Serve the hot biryani, garnished with coriander leaves! The post Vegetarian Biryani appeared first on Meatless Monday.

Beet Salad with Chopped Endive and Arugula

September 9 2019 Meatless Monday 

Slices of roasted red beets with chopped endive and baby arugula dressed with orange champagne vinaigrette, topped with pistachio and garnished with honey calamansi gel and golden beet puree. This recipe comes to us from chef Mark Angelo Crisostomo , one of the finalists in the Western Foodservice Show Meatless Monday Rapid Fire Challenge. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! - Beet Salad - 4-6 (1lb to 2lbs) Medium size red beets - 5 oz (4-6 cups) baby arugula, rinsed and dry - 12 oz (6-8 pieces) of Endives - 4 ounces of raw pistachio   - Orange Champagne Vinaigrette - 2 Fresh Oranges - 1 Tbsp Sugar - 1 Small Red Onion - Rough chopped - 2-3 Ounces of Champagne Vinegar - 1 Tbsp Dijon Mustard - 4 -6 Ounces Oil (Avocado or Avocado Oil) - Salt and pepper to taste   - Honey Calamansi Gel - 4 ounces of Calamansi juice - 4-6 ounces of honey - Super Agar and Xanthan Gum - Steps: Blend Honey Calamansi and Agar (1% of the total volume) thoroughly and simmer it for 2-4 minutes. Pour it to a cup and place it in a fridge or ice batch until it sets then blend it again add water to thin it or xanthan gum to thicken.   - Golden Beet Puree - 2-3 (about a 1lb) Medium golden beets - 2 ounces of Red beet juice/­­water and Squeeze of lemon - Xanthan Gum (follow label instructions) - Salt to taste - Steps: Combine all ingredients in a blender and squeeze until consistency is achieved.   Steps: 1. Preheat the oven to 400?F. Wash beets and wrap each beets with foil tightly and line them up in a baking pan. Bake for an hour or until its done. Peel and cut the red beets into thin slices (use mandoline slicer for consistent slices) and dice the golden beets. 2. While beets are baking, make the vinaigrette, in a small pot add the champagne vinegar, sugar and chopped red onions and reduce into half, s and blend it. Add orange juice and Dijon mustard. Add oil slowly while blending until desired consistency is achieved. Add salt and pepper to taste. (use Xanthan Gum, if available to achieve desired consistency). 3. In a mixing bowl add the chopped endives and baby arugula and drizzle vinaigrette. On a plate, lay red beets slice and top it with the Endives, Arugula and Pistachios. Add honey calamansi gel and beet puree around the plate. Be creative. The post Beet Salad with Chopped Endive and Arugula appeared first on Meatless Monday.

Quinoa Tamales with Sarza Criolla

September 9 2019 Meatless Monday 

These tamales, a variation of the popular Peruvian dish, incorporate quinoa, a staple grain of the region, and are served with sarza criolla, a Peruvian sauce of marinated onions, and topped with aji verde, a Peruvian green hot sauce. This recipe comes to us from Karla Flores-Ybaceta, Executive Chef of Mikhuna Authentic Peruvian Cuisine , and was the winner of the Western Foodservice Show Meatless Monday Rapid Fire Challenge. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox!   Makes 12 tamales - For the Dough: - 2 cups of Quinoa rinsed -  1/­­4 cup rice flour - 2 tbl salt - 1 tsp black pepper -  1/­­2 tbls turmeric or 2 tblsp aji panca paste - 2 tsp ground garlic -  1/­­4 cup grapeseed oil or oil of preference   - For the filling: - 1 tsp turmeric - 1 tsp garlic -  1/­­4 cup of grapeseed oil - 1 small size yellow onion diced - 1 medium size zucchini diced small - 1 medium size gooseneck squash diced small - 1 pint diced mini portabella mushroom - 2 roasted and diced poblano or hatch peppers   - For the Sarza Criolla: - 1 med size red onion thinly sliced and rinsed - 1 large lime - Salt to taste   - For the wrap: - Softened banana leaves - Or - Soaked corn husks   Preparation To make the dough: Cook the quinoa until soften making sure not to overcook about 15 minutes. Drain but do not rinse. In a pot heat the oil and add the turmeric or aji, and the garlic and sauté lightly being careful not to burn the garlic. Add the cooked quinoa, add the salt and pepper and continue to cook together for about 3 more minutes. Remove from heat and incorporate the rice flour.   For the filling: Heat a medium size pot and add the oil. Add the onion and sauté until translucent. Add the garlic and cook for an additional minute. Incorporate the rest of the ingredients and cook until tender but careful not to overcook. Remove from heat and allow to cool for 5 minutes. To assemble the tamales place about a 1/­­4 of a cup of quinoa in the center of the husk or banana leaf and put a spoon full of the filling in the center. Carefully wrap the husk to form the tamale and wrap them individually tightly in aluminum foil and set aside. Once all the tamales are done place them in a pot and cover them in water and place the lid on the pot. Cook the tamales for 30 minutes and remove them from the water. Allow the to rest for at least 10 minutes before serving them. To make the sarza simply put the onions in a bowl and add the salt and lime juice and allow them to cure for about 5 minutes. If you prefer to make spicy add a slice of pepper to the onions. Plate the tamale out of the wrap on a plate and top it with the sarza. Enjoy! The post Quinoa Tamales with Sarza Criolla appeared first on Meatless Monday.

Meet the Winner of the 2019 Meatless Monday Rapid Fire Challenge

September 9 2019 Meatless Monday 

Meet the Winner of the 2019 Meatless Monday Rapid Fire ChallengeOn Monday, August 26, three finalists competed to be crowned the Western Foodservice Show Meatless Monday Rapid Fire Champion. Finalists were chosen from a pool of chefs who submitted original meatless recipes and videos. Chef Karla Flores-Ybaceta, last years Rapid Fire champion, returned to compete this year and reclaimed her title. The competition was judged by a panel of experts including (from left to right) Jenny Ross, Executive Chef, Tribest & Consulting Chef, Jenny Ross Living Foods; Seizan Dreux Ellis, Executive Chef, Café Gratitude; Leslie Durso, Vegan Chef and Wellness Expert; and Dana Smith, Campaign Director, Meatless Monday. The three competing finalists were: Jodi Taffel, The Fabulous Bacon Babe Mark Angelo Crisostomo, Chef Karla Flores-Ybaceta, Executive Chef, Mikhuna Authentic Peruvian Cuisine   Chefs had 20 minutes to prepare their dishes while discussing the ingredients, flavors, and health benefits. Each chef prepared their favorite meatless dish for the panel of judges. Jodi Taffel, The Fabulous Bacon Babe, prepared her Lentil Empanadas , a favorite among her catering clients. Jodi Taffel’s Lentil Empanadas Chef Mark Angelo Crisostomo served a Beet Salad with Chopped Endive and Arugula . Mark Angelo Crisostomo’s Beet Salad But the dish that made the judges lick their plates clean was from Chef Karla, who also won last years bacon-themed competition. Her Quinoa Tamales  are a variation of the popular dish and a favorite from her food truck and catering business Mikhuna Authentic Peruvian Cuisine. She serves them with sarza criolla, a Peruvian sauce of marinated onions and tops them with her famous Aji Verde, a Peruvian green hot sauce, which she is planning to start bottling. Karla Flores-Ybaceta’s Winning Quinoa Tamales After receiving a duo Associates of Science Degree in both Culinary Arts and Baking and Pastry from Long Beach City College, Chef Karla studied at LEcole Lenotre in Paris, where she received a Grande Diplome in Culinary Arts and Baking and Pastry. Before starting her own business, she served as an Executive Chef, training with Master Chef Romain Bertain, as well as a Private Chef for Her Royal Highness Princess Rima Al Saud and the Royal Family of Saudi Arabia. Congratulations! Try all the chefs’ recipes this Meatless Monday and let us know how they came out on Facebook , Instagram , and Twitter . The post Meet the Winner of the 2019 Meatless Monday Rapid Fire Challenge appeared first on Meatless Monday.

Savory Tomato and Onion Jam

September 4 2019 Golubka Kitchen 

Savory Tomato and Onion Jam We’ve been making this lush, jammy spread on repeat lately. It’s been such a hit! This is a more low-maintenance version of a true jam that lasts a long time. This one comes together with more speed, doesn’t require too much sugar, and is meant to be enjoyed within a week or so (we think you won’t have a problem with this!). The reasonable amount the recipe makes reflects that as well. It’s no secret that things on toast make for the easiest, laziest, and most satisfying weeknight meals. This savory jam, spread over toast with a layer of cashew cheese (we’ve been loving Treeline) has been just that for us – a comforting weeknight lifesaver for a particularly busy time in the life. We hope it will be the same for you :) This jam looks like it’s all about the tomatoes, but it’s really about the marriage of slowly cooked, sweet red onion and the umami bomb that are late summer tomatoes. Both are cooked gently on the stovetop, melding their flavors and caramelizing until thick, glossy, and sweet. Punchy white wine vinegar and a little bit of coconut sugar help take all the flavors to their peak, but in the end it’s really all about these two magical vegetables. Here’s to late summer, its still vibrant produce, longer shadows, cooler evenings, and balmy days

Sauteed Cauliflower

September 1 2019 Manjula's kitchen 

Sauteed Cauliflower (adsbygoogle = window.adsbygoogle || []).push({}); Print Sautéed Cauliflower Sautéed cauliflower is a simple and delicious side dish. This is my favorite way to serve cauliflower because its simple, quick, and delicious. Course Side Dish Cuisine Indian Keyword Bhoona Phool Gobhi, Gluten Free, Healthy, Homemade, No Onion Garlic, Phool Gobhi, Quick And Easy, Sattvic, Side Dish, Vegetarian Servings 3 people Ingredients4 cup Cauliflower cut into florets 1 1/­­2 Tbsp Oil 1/­­2 tsp Cumin seeds 3 Tbsp Yogurt 1 tsp Salt 1/­­8 tsp Black pepper 1/­­2 tsp Sugar 1 tsp Ginger juice 1 Tbsp Green chili finely chopped 1 Tbsp Cilantro finely chopped For Garnishing1 Tbsp sliced almonds few thin slices red bell pepper InstructionsIn a bowl mix the yogurt, salt, black pepper, sugar, ginger juice (shred the ginger using fine shredded and squirgreen chili, and cilantro, mix it well and keep aside. Boil cauliflower in a large pot, boil them until cauliflower crisp and tender; drain well. In a large skillet over medium heat, heat the oil. When oil is moderately hot add cumin seeds after seeds crack add cauliflowers Sauté’ the cauliflower and cook a few minutes, stirring, until it becomes lightly golden brown in color. Turn off the heat and add the yogurt mix and mix it well. Add the spice mix just before serving. Sprinkle with almonds and sliced red bell pepper The post Sauteed Cauliflower appeared first on Manjula's Kitchen.

Arugula Pesto Mac UnCheese

August 23 2019 Robin Robertson's Global Vegan Kitchen 

Arugula Pesto Mac UnCheese Just a few more weeks until Vegan Mac & Cheese hits the shelves.  To make the wait a bit easier, I’m sharing a recipe from the book that’s perfect for late summer: Arugula Pesto Mac UnCheese.  In addition to a fragrant and delicious pesto, the recipe features chopped fresh tomatoes which are now in abundance.  If you’re not a fan of arugula, you can swap it for spinach or go with a more traditional all-basil pesto. BONUS RECIPES:  If you pre-order Vegan Mac & Cheese, you can receive Bonus Recipes.  Here’s how.   Arugula Pesto Mac Uncheese Makes 4 to 6 servings This recipe is from Vegan Mac & Cheese by Robin Robertson (c) 2019, Harvard Common Press. Pasta 16 ounces ziti, or other small pasta Sauce 3 tablespoons vegan butter 1/­­4 cup unbleached all-purpose flour 4 cups plain unsweetened nondairy milk, or more 1 teaspoon salt 1 teaspoon white miso paste 1 teaspoon almond butter 1 teaspoon garlic powder 1/­­2 teaspoon onion powder 1/­­2 teaspoon ground turmeric 1/­­4 teaspoon ground black pepper 1 teaspoon fresh lemon juice 1/­­2 cup nutritional yeast 1/­­2 cup Arugula Pesto (recipe follows) 1 cup chopped fresh tomatoes 1/­­2 cup Nut Parm (recipe follows) 1/­­2 cup chopped fresh basil To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until just al dente. Drain the pasta well and return it to the pot. Set aside.To make the sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute. Whisk in the milk, salt, miso, almond butter, garlic powder, onion powder, turmeric, and pepper. Cook, whisking, for 1 to 2 minutes to blend.Whisk in the lemon juice, nutritional yeast, and pesto. Add more milk or pesto to achieve desired flavor and consistency. Pour the sauce over the pasta.Add the tomatoes and toss to combine. Place the pot over low heat and cook for 2 minutes, or until the pasta is hot. Transfer to a serving dish and sprinkle with the nut parm and basil Arugula Pesto Makes about 1 1/­­2 cups Arugula makes a flavorful pesto that can also be used on pizza or in salads, dressings, or soups. Portion and freeze any leftover pesto for later use. 3 garlic cloves, crushed 1/­­4 cup toasted walnut pieces 1/­­2 teaspoon salt 2 cups coarsely chopped arugula 1 cup fresh basil leaves 2 tablespoons olive oil 1 tablespoon fresh lemon juice 1/­­4 teaspoon freshly ground black pepper Warm water, as needed In a food processor, combine the garlic, walnuts, and salt and process to a paste. Add the arugula, basil, olive oil, lemon juice, and pepper and process to a paste. If needed, add a little warm water, 1 tablespoon at a time, to reach the desired consistency. If not using right away, transfer to a container with a tight-fitting lid, cover, and refrigerate until needed.   Nut Parm 1 cup unsalted blanched almonds, or unsalted raw cashews 1/­­3 cup nutritional yeast 1/­­2 teaspoon salt 1/­­4 teaspoon onion powder Combine all the ingredients in a food processor and pulse until the mixture has a fine crumbly texture, stopping to scrape down the sides, as needed. Transfer to a shaker jar or other container with a tight lid. Store in the refrigerator. The post Arugula Pesto Mac UnCheese appeared first on Robin Robertson.

Barbecue-Flavored Tofu and Onion Skillet

August 16 2019 VegKitchen 

Barbecue-Flavored Tofu and Onion Skillet I love what barbecue sauce does for tofu. This easy tofu recipe, with the flavorful sauce and plenty of onions, is excellent over brown rice or quinoa. Serve with a colorful salad or slaw and you’ve got an easy meal. The post Barbecue-Flavored Tofu and Onion Skillet appeared first on VegKitchen.

Cape Towns Vegan Food Scene

August 7 2019 Happy Cow veggie blog 

Cape Town, South Africa vegan food scene is alive and thriving. If you plan to visit the city you will find a plethora of vegan dining options and it might be hard to narrow down the choices. Below are some personal recommendations based on a week long visit in July 2019. Plant is a vegan restaurant on Buiten Street with a lengthy menu of nutritious food made without any harmful ingredients or preservatives. Their mushroom burger comes with homemade chips, and is actually a breaded patty of vegan cheese top with sauteed mushrooms, lettuce, tomato, and vegan mayo on a sesame seed bun. They also offer enchiladas made with sweet potatoes and black beans, topped with a cashew cream sauce. Plant periodically offers a special Sunday brunch buffet, which is nothing short of amazing. A recent buffet menu included bagels, cream cheese, carrot lox, hollandaise, crispy bacon made from rice paper, baked beans, homemade sausages, potato rostis, cauliflower scramble, sauteed spinach with mushrooms and onions, muffins, and a fruit salad. And the buffet is all you can eat! Included on any vegan food tour of Cape Town should be Lekker Vegan, a fast casual restaurant on Kloof Street that serves […] The post Cape Towns Vegan Food Scene appeared first on The Veggie Blog.

Easy Chilled Beet Soup

August 2 2019 Golubka Kitchen 

Easy Chilled Beet Soup This soup tastes like you’re eating the garden in the best possible way. In Russia, we call it svekolnik, but similar recipes can be found in other Eastern European countries like Lithuania, Poland, etc. It tastes incredibly refreshing and life-giving, and the preparation couldn’t be simpler, with only 7 core ingredients. For beet skeptics, this chilled approach might be your key to enjoying beets, since their flavor is quite mild here. The mandatory dollop of yogurt or sour cream (we love coconut yogurt here) takes everything to the next level, so make sure not to skip it :) The cool thing about this soup is that it uses the entire beet, tops and greens included. You don’t have to have the tops to make it, but if your beets come with bushy tops, don’t throw them away. It’s no secret that beet tops are incredibly nutritious, so that contributes to the whole life-giving, garden feel of this dish. Typically, svekolnik recipes call for eggs, but since we keep things plant-based around here, we’ve come up with two delicious alternatives. I’ve been making this soup with white beans all summer long, and they fit in perfectly, so that’s one of them. And then recently, it occurred to me that silken tofu has a similar texture to egg whites and could be delicious in this recipe, like it usually is in Japanese cold tofu dishes. It worked – tofu is totally tasty and texturally perfect here, and, like the beans, it adds extra protein and makes the soup more satiating. We hope you’ll give this beet soup a try sometime this summer. Wishing you a beautiful weekend :) Easy Chilled Beet Soup   Print Serves: 4-6 Ingredients 5 medium beets, tops included if present sea salt freshly ground black pepper 16 oz silken tofu or white beans juice from 2 small lemons 1 tablespoon white wine vinegar 4-6 small cucumbers, like Persian - cubed dill/­­parsley/­­green onion - chopped yogurt or cashew sour cream/­­other sour cream of choice - for serving Instructions Separate the beets from their tops, if present. Wash and scrub the beets clean and place them in a soup pot. Separate the beet stems from the leaves, setting the leaves aside until ready to serve the soup. Finely chop the stems and place them in the soup pot. Cover the beets and stems with water by about 2. Season with salt and pepper - this water will become your broth. Bring up to a boil and boil for 20-25 minutes, until the beets are tender throughout. Carefully remove the beets from the broth with a slotted spoon or tongs, leaving the stems in the pot. Let the beets cool or run them under cold water, then peel off the skins. Grate the beets on a box grater or with the grater attachment of a food processor. Return the grated beets back to the pot with the broth. Add the tofu or beans to the pot, along with the lemon juice, vinegar, and another pinch of salt if needed. Put the pot in the refrigerator to chill completely for 2-4 hours or overnight. Once chilled, taste for salt, pepper, and vinegar, and adjust if needed. To serve, place about 1 small cubed cucumber in each bowl. Finely chop the beet greens and add a handful to each bowl. Pour the soup over the vegetables, making to sure to catch plenty of the grated beets and tofu/­­white beans. Garnish with lots of herbs and a mandatory dollop of yogurt or cashew sour cream. Enjoy! 3.5.3226 The post Easy Chilled Beet Soup appeared first on Golubka Kitchen.

Meat Free Cottage Pie

July 29 2019 Meatless Monday 

A meat free twist on a British classic, this hearty cottage pie gets its meatiness from the fusion of brown lentils and shiitake mushrooms. This recipe comes to us from our friends at Meat Free Monday . See below for a video with step-by-step recipe instructions! 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 – 6 For the filling: - 1 medium onion, finely chopped - 2 medium carrots, diced - 2 cloves garlic, minced or finely chopped - 250g/­­9 oz/­­1 1/­­4 cups uncooked brown lentils, rinsed and drained - 900 ml/­­3 3/­­4 cups vegetable stock/­­bouillon - 2 tsp fresh thyme or 1 tsp dried thyme - Freshly ground black pepper, to taste - 2 tbsp red wine (optional) - 2 tbsp rapeseed or olive oil - 200g /­­7 oz/­­2 cups shiitake mushrooms, cleaned and quartered (other mushrooms will be OK if you cant get these, but shiitake mushrooms work particularly well) For the topping: - 1 kg/­­35 oz/­­5 3/­­4 cups potatoes, peeled and quartered - 1 tsp plant-based margarine or olive oil - 4-5 tbsp unsweetened plant-based milk - Salt and pepper, to taste Heat 1 tablespoon oil in a large saucepan and sauté the onions and garlic until lightly browned - approx. 5 minutes. Add the lentils, stock and thyme, then stir. Bring to the boil, then reduce heat to a simmer. Continue cooking until lentils are tender (approx. 45 minutes). In the last 20 minutes of cooking, add the chopped carrots, salt, pepper and wine (if using). Add extra water if needed, to ensure the lentils dont stick to the pan. Stir and cover to allow the flavours to blend. After you have started cooking the filling, get the potatoes going by placing them in a large pan and filling with water until they are just covered. Bring to a low boil on a high heat then reduce the heat to medium. Add salt, cover and cook for about 25 minutes or until they feel soft when prodded with a fork. Once the potatoes are cooked, drain away the water then add them back to the pan ready to mash. Use a masher or large fork to mash until smooth. Add the margarine or oil and milk, and season with salt to taste. Set aside until needed. While the lentils and potatoes are cooking, heat 1 tablespoon of oil in a small frying pan and add the mushrooms. Lower the heat and cook for approx. 5 minutes. Set aside. Once the lentil/­­carrot mixture is cooked, add the cooked mushrooms to this and then transfer the filling to a large lightly greased oven-proof dish. Put the mashed potato on top of the filling, in the centre, and smooth across with a fork so it covers the filling completely. Use the fork to create a criss-cross pattern. Cook the cottage pie in the oven at 180°C/­­350°F/­­gas mark 4 for 15-10 minutes, or until it gets brown on top. Allow to cool briefly before serving. Serve with steamed broccoli, peas or a green salad. Mmm, Meat Free Cottage Pie. Get Meat Free Monday’s recipe –> http:/­­/­­bit.ly/­­1QY46ke Posted by Meatless Monday on Monday, March 14, 2016 The post Meat Free Cottage Pie appeared first on Meatless Monday.

tomato gojju recipe | tomato onion gojju | thakkali gojju | tomato kayi gojju

July 22 2019 hebbar's kitchen 

tomato gojju recipe | tomato onion gojju | thakkali gojju | tomato kayi gojjutomato gojju recipe | tomato onion gojju | thakkali gojju | tomato kayi gojju with step by step photo and video recipe. chutney or spicy condiments are very common in india or particularly in south india. it is generally either served as a side dish to steam rice or perhaps as chutney for morning breakfast dishes. one such hugely popular spicy condiment is the tomato gojju recipe from the popular karnataka cuisine. The post tomato gojju recipe | tomato onion gojju | thakkali gojju | tomato kayi gojju appeared first on Hebbar's Kitchen.


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