pancake - vegetarian recipes

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pancake vegetarian recipes

corn pancake recipe | sweet corn nutri roastie | sweetcorn pancake

before yesterday hebbar's kitchen 

corn pancake recipe | sweet corn nutri roastie | sweetcorn pancakecorn pancake recipe | sweet corn nutri pancake or roastie | sweetcorn pancakes with step by step photo and video recipe. pancake recipes are one of the healthy and easy breakfast meals for most of us. it is basically a far cousin to the south indian variation of dosa or uttapam but generally made with a combination of flours with different types of vegetables in it. one such easy and simple pancake recipe is sweet corn nutri pancake or roastie known for its simplicity, taste and health aspects it brings to your dining table. The post corn pancake recipe | sweet corn nutri roastie | sweetcorn pancake appeared first on Hebbar's Kitchen.

Glutenfree Lemon Blueberry Waffles

July 25 2021 Vegan Richa 

Glutenfree Lemon Blueberry WafflesThese easy vegan gluten-free Lemon Blueberry Waffles are crispy on the outside, light and fluffy on the inside and perfect for brunch or breakfast! Super simple to make in one bowl. Lemons and Blueberries – the best combination ever and especially in waffles! These gluten-free lemon blueberry waffles are my latest obsession. The lemon zest adds a nice lemony, refreshing, mouth-watering flavor, while the fresh blueberries add little fruity bursts of sweetness. Kids and adults alike will love these vegan waffles! And yes, you can FREEZE these gluten-free waffles so you will have them ready every time youre craving them! I used a mix of almond flour, oat flour and potato starch and find this yields at waffles just how we love them: cripsy on the outside and light and fluffy on the inside. MORE VEGAN BREAKFAST OPTIONS - Vegan One Bowl Waffles  - Carrot Cake Pancakes - Cinnamon Streusel Pancakes - Samoa Cookie Pancakes - Tiramisu Pancakes - Pizza waffles - Chickpea flour veggie waffles  Continue reading: Glutenfree Lemon Blueberry WafflesThe post Glutenfree Lemon Blueberry Waffles appeared first on Vegan Richa.

14 Best Vegan Strawberry Recipes

July 15 2021 VegKitchen 

You really cant find a more iconic summer fruit than strawberries. Juicy, red, and delicious, strawberries make everyone smile--and they taste great in practically anything! From salads to ice creams to pancakes, you can have strawberries for every meal (including dessert). This list of the 14 best vegan strawberry recipes is here to kickstart all... Read More The post 14 Best Vegan Strawberry Recipes appeared first on VegKitchen.

bread dosa recipe | instant rava bread dosa | dosa using leftover bread

July 9 2021 hebbar's kitchen 

bread dosa recipe | instant rava bread dosa | dosa using leftover breadbread dosa recipe | instant rava bread dosa | dosa using leftover bread slices with step by step photo and video recipe. dosa or idli recipes are essential breakfast recipes for most of the south indians if not to all. these were traditionally made with a combination of rice and urad dal batter and later fermented to prepare a crisp or soft crepe or pancakes. but due to the cosmopolitan and mix of cultural influence to the south indian cuisine, there are many instant dosa recipes and one popular way to make it is using leftover bread slices. The post bread dosa recipe | instant rava bread dosa | dosa using leftover bread appeared first on Hebbar's Kitchen.

All the Biggest TikTok Recipe Trends Are Vegetarian

May 25 2021 Vegetarian Times 

All the Biggest TikTok Recipe Trends Are Vegetarian From cloud bread to pancake cereal, TikTok trends are veg-friendly The post All the Biggest TikTok Recipe Trends Are Vegetarian appeared first on Vegetarian Times.

Potato Quinoa Waffles ( Aloo Tikki Waffles)

April 15 2021 Vegan Richa 

Potato Quinoa Waffles ( Aloo Tikki Waffles)These easy Indian Spiced Vegan Potato Quinoa Waffles are inspired by my favorite Indian potato snack, Aloo Tikki! The quinoa adds nutrition and texture making them a savory brunch treat that is wonderfully filling! Vegan Gluten-free Nutfree Soyfree I love me a good waffles recipe! No better self-care activity than digging into a pile of hot crispy waffles topped with all kinds of nuts and drizzles. But recently, I’ve been on a savory kick, and YES luckily the waffle maker is an excellent tool for not only making delicious sweet dessert waffles but it can be used for delicious savory snacks too. Like these incredible Potato Quinoa Waffles. They are crispy on the outside and taste a bit like potato pancakes but we also add some cooked quinoa to these, so they are more filling and nutritious! And would you just look at that crisp, golden crust that only a piping hot waffle maker creates? Gorgeous! I also call them Aloo Tikki Waffles – Aloo Tikki are Indian Potato Patties served as a snack and while there is no quinoa added to Indian potato patties, we do sneak in all those gorgeous Indian spices like cumin, green chiles, ginger and coriander. Also try my Pizza Waffles and Chickpea flour veggie waffles for savory spins Now, most quinoa waffles are made using quinoa flour. These are made using quinoa which we cook along with the potatoes!  Of course, if you happen to have leftover cooked quinoa and potatoes, you can use those! MORE VEGAN BREAKFAST OPTIONS - Carrot Cake Pancakes - Cinnamon Streusel Pancakes - Tiramisu Pancakes - Breakfast Burrito - Chickpea Flour Frittata - Savory Oats Hash - Chickpea Chilaquiles - Sweet Potato Hash  Continue reading: Potato Quinoa Waffles ( Aloo Tikki Waffles)The post Potato Quinoa Waffles ( Aloo Tikki Waffles) appeared first on Vegan Richa.

Vegan Spring Dinner Recipes

March 14 2021 Vegan Richa 

Vegan Spring Dinner RecipesAdd a healthy punch to your plate with these veggie-centric vegan spring dinner recipes! A recipe collection chock-full of lovely spring produce like leeks, spinach, asparagus or carrots! Make the most of spring’s abundance with these Vegan Spring Dinner Recipe Ideas! Let’s bring on spring produce! After a long winter, I simply cant wait to hit the farmer’s market and come home with a big wicker basket filled with spring’s best produce. Crisp green stalks of asparagus and bunches of fresh spinach, young potatoes, leeks, carrots – more than I can probably handle on my own, but I’m up for the challenge and I know my friends will love to try some of these spring dinner recipes, I already have on my to-make list! Want to join in? Let’s get our hands on those spring greens and get cooking! Here are some of my favorite veggie-tastic spring dinner recipes that are colorful, wholesome, and simply feel and taste like spring. Most of these are very easy to make and you will find both light spring cuisine as well as comforting recipes for those colder days. Artichokes Vegan Spinach Artichoke Pasta Bake You will love this delicious vegan spinach and artichoke pasta bake recipe. It's like having spinach and artichoke dip, but for dinner! TRY THIS RECIPE Artichoke Spinach Cauliflower Bean Burgers. Grill-able Vegan Veggie Burger Recipe. These Grill-able Aritchoke Spinach burgers are easy and great for summer. Use any favorite dressings or toppings. TRY THIS RECIPE Vegan Spinach Artichoke Dip Recipe Easy 1 Pot Vegan Spinach Artichoke Dip Recipe. Ready in 30 Minutes. This Creamy Cheesy artichoke dip is perfect for parties, picnics, game day. No Cream cheese or vegan cheese subs. Can be glutenfree, nutfree. Use a 9 inch skillet or stoneware dish to bake TRY THIS RECIPE   Asparagus Vegan Lemon Asparagus Pasta Vegan Lemon Asparagus Pasta - 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. Vegan Nutfree Recipe. Can be Glutenfree. 17 gm of protein TRY THIS RECIPE Fettuccine with Tomato Cream Sauce and Asparagus Fettuccine with Tomato Cream Sauce and Asparagus. Easy tomato Cream sauce with pasta and garlic roasted Asparagus. Use other veggies of choice. Add some chickpea chorizo or smoked coconut for variation. Vegan Soyfree Recipe. Can be gluten-free with gf pasta. TRY THIS RECIPE Roasted Asparagus Basil Soup. Vegan Glutenfree Recipe This Roasted Asparagus Basil Soup is a simple soup with fresh asparagus, basil, dill, onions and cashews. Creamy, Vegan and Gluten-free Recipe TRY THIS RECIPE Chickpea Tofu Asparagus Curry Easy Asparagus Curry with Chickpea Tofu, Spinach, Indian Spices and tomato curry. Indian Vegan Gluten-free Soy-free Recipe. Serve with Rice or flat-bread. Asparagus Ki Geeli subzi TRY THIS RECIPE Bulgogi Roasted Spring Veggie Bowl Bulgogi Roasted Spring Veggie Bowl. Spicy, sweet Korean Gochugaru blend roasted Cauliflower Mushroom Asparagus Bowl. Vegan Gluten-free Nut-free Recipe TRY THIS RECIPE   Carrots Carrot Zucchini Chickpea Fritters Vegan Recipe Carrot Zucchini Chickpea Fritters Vegan Recipe. Eggless, nut-free, yeast-free. Can be made gluten-free. Cooked Chickpeas, shredded veggies and turkish spices. Makes 7 to 8 patties TRY THIS RECIPE Vegetable Carrot Fried Rice - Carrot Pilaf Vegetable Carrot Fried Rice with Indian spices. Carrot Veggie Brown Rice Pilaf. Colorful flavorful side for Easter or Holidays. Vegan Glutenfree Soyfree Recipe. Add more Peas or chickpeas to make this a full meal. TRY THIS RECIPE Peanut Butter Roasted Cauliflower and Carrot Salad Bowl Peanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free option.   TRY THIS RECIPE   Radishes Fusilli with Broccoli and Basil pesto and Red radish Fusilli with Broccoli and Basil pesto is an easy and quick meat free meal, a great recipe after a long day at work TRY THIS RECIPE Roasted Cauliflower and Radish with Mustard, Nigella, and Fennel Seeds This recipe is super-easy and addictive. Fennel and nigella seeds give the vegetables an Indian pickle flavor profile. Roasted cauliflower is always a hit, and here you can try roasted radish as well. I like to use baby red radishes because they make the dish look so colorful. Serve this with Northeastern dals such as odia dal or cholar dal, and with spicy curries that use fennel seeds. (Recipe from http:/­­/­­www.amazon.com/­­gp/­­product/­­1941252095/­­vegric-20 Copyright (C) 2015 by Richa Hingle. TRY THIS RECIPE   Spring Cabbage Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi) Instant Pot Indian Cabbage and Peas! Patta Gobi Ki Subzi This Cabbage Curry is made in a pressure cooker. Vegan Gluten-free Soy-free Nut-free Braised Cabbage Recipe. Stove top option in notes TRY THIS RECIPE Vegan Okonomiyaki - Cabbage Carrot Pancakes Vegan Okonomiyaki - Cabbage Carrot Pancakes. Japanese Okonomiyaki made vegan. Served with home made tonkatsu sauce.Makes 5 to 6 pancakes TRY THIS RECIPE   Avocado Avocado Pasta with Smoky Pecans Avocado Pasta with Smoky Pecans. This 20 Minute Creamy Avocado Basil Sauce is great over spaghetti or zoodles. Serve with smoky spicy pecans for amazing flavor.  Vegan Soyfree Recipe. Can be nutfree.  TRY THIS RECIPE Mediterranean Quinoa Salad with Arugula, Avocado Mediterranean Quinoa Salad with Arugula, Avocado and Lemon Oregano Olive oil dressing. The Mediterranean Lemon Garlic Dressing brightens up this Summery Quinoa Salad. Perfect to make ahead and serve at Picnics. Vegan Gluten-free, Nut-free Soy-free Recipe. TRY THIS RECIPE Spicy Avocado Chickpea Salad Sandwich Easy Smashed Avocado Chickpea Salad sandwich spiced with cumin and cayenne. Serve over soft fresh bread layered with greens and juicy tomatoes. TRY THIS RECIPE   Spinach Vegan Palak Tofu Paneer - Tofu in Spinach Sauce This Vegan Palak Tofu Paneer is the easiest and the tastiest dairy-free, gluten-free Saag Tofu. Tofu in Spinach Sauce. Can be made soy-free with chickpea tofu. Ready in 20 Minutes! TRY THIS RECIPE Cauliflower Chickpeas and Spinach in Mustard seed Curry Leaf Sauce This easy cauliflower chickpea and spinach saute features a fragrant Mustard Seed & Curry Leaf Sauce - an easy vegan meal that is ready in 30 minutes. Packed with healthy cauliflower, creamy chickpeas, and super food spinach in every bite TRY THIS RECIPE Garlic Potato Spinach Stir fry ( Lasooni Aloo Palak) Garlic Potato Spinach Stir fry - Lasooni Aloo Palak. Potato Spinach curry with garlic and Indian spices. Vegan Gluten-free Nut-free Soy-free Recipe TRY THIS RECIPE   Potatoes Gujarati Potatoes with Sesame Seeds - Bateta Nu Shaak Gujarati Potatoes with Sesame Seeds. Indian Spiced Potatoes with sesame seed and peanuts. Vegan Gluten-free Soy-free Indian Gujarati Recipe. Bateta Nu Shaak. TRY THIS RECIPE Potato Pesto Pizza - Vegan Pesto Pizza Easy Potato Pesto Pizza with Thin Crust. Basil Spinach Pesto makes for a refreshing Pizza base topping with thin potato slices, onion and garlic. Bake or make on the grill. Vegan Soyfree Recipe. TRY THIS RECIPE   I hope you found your favorite amongst my vegan spring dinner recipes! If you want to keep on browsing, here are more spring recipe round-ups that also include sweet treats: - Spring Recipes  - Vegan Easter Dinners - Mother’s Day Brunch Ideas    The post Vegan Spring Dinner Recipes appeared first on Vegan Richa.

Savory Chickpea Flour Waffles – Pakora Waffles

February 2 2021 Vegan Richa 

Savory Chickpea Flour Waffles – Pakora WafflesPakora Waffles! Chickpea Flour Waffles are a fun savory vegan breakfast treat or snack! Pakora’s are a staple at most Indian restaurants and now you can have them for breakfast – unfried! Gluten-free too! So it was definitely time for me to come up with another creative savory use for a waffle iron. Enter Pakora Waffles. What are Pakoras? Pakora is a spiced fritter originating from the Indian subcontinent, often sold by street vendors and consisting of vegetables such as potatoes and onions, coated in spiced gram flour and then deep-fried. These waffles are a fun play on the popular Indian snack. Light crispy waffles made with chickpea flour with plenty of veggie goodness and spices in them! Is gram flour the same as chickpea flour? Besan (gram flour) and Chickpea flour are not the same! Besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground up white chickpeas. Similar flavors, but not the same flour. Besan is Brown Chickpea flour, is finer and milder flavor. Garbanzo bean flour (white Chickpea flour) is coarse, dryer, more bitter flavored and needs more moisture. Read this blog post for differences and where to use which flour. MORE CHICKPEA FLOUR RECIPES - Chickpea flour tofu  - firmer and sturdier with chickpea flour - Omelet with Chickpea flour  - Chickpea flour frittata - no soy - Socca is better with chickpea flour. - My Gluten-free Naan is better with chickpea flour - Breakfast Scramble with Chickpea Flour - Gluten-free flatbread - Cheese slices! no nuts. Continue reading: Savory Chickpea Flour Waffles – Pakora WafflesThe post Savory Chickpea Flour Waffles – Pakora Waffles appeared first on Vegan Richa.

Apple Banana Pakora, Bhajia, Fritters

December 30 2020 Manjula's kitchen 

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

Jowar (Sorghum) Dosa Recipe coming soon

December 8 2020 Manjula's kitchen 

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

10 Dietitians Share Their Tips to Add More Plant-Protein to Your Diet

November 19 2020 Vegetarian Times 

With the new year just weeks away, the media is honing in on the top nutrition trends we can expect to see in 2021, and to no surprise increasing plant-protein remains at the top. Whether youre eating more plant-based for sustainability, health, or just because, rest assured there are a variety of whole food options you can choose from to meet your protein needs. But, before you head straight into the freezer department at your local grocer to pick up the latest faux meat product, lets take a look at 10 whole food sources of plant-based protein you may just want to toss into your cart instead! Reader beware, you may end up saving a few bucks once you realize how convenient and affordable many of these options are. Lentils Just one cup of cooked lentils provides nearly 18 grams of plant-protein and 16 grams of fiber for just 225 calories. Lentils also contain many important nutrients, like iron, potassium, zinc and choline (a nutrient that 90% of Americans arent getting enough of!) Plus, theyre budget-friendly with a 16-ounce bag of dried lentils coming in at just $2.99.  Registered Dietitian Kim Rose of www.kimrosedietitian.com recommends making a pot of seasoned lentils on the weekends. Divide them into individual 1 cup servings, and then add them to different meals throughout the week!  Youll find me turning lentils into meatballs, or for a really quick fix, adding a little bar-b-que sauce to them to make tasty, vegan sloppy joes. Hummus This plant-based spread can be made from a variety of beans and legumes, not just the traditional garbanzo bean you may think! Depending on the bean used, the protein content will vary slightly, but a standard 1/­­4 cup serving (or about 70 grams by weight) has roughly 6 grams of protein for just 180 calories. Plus, it often packs heart-healthy unsaturated fatty acids that help keep you fuller for longer too! Brynn McDowell, Registered Dietitian and cookbook author of The Mediterranean Diet Made Easy recommends using hummus in place of mayo on sandwiches or spreading it on bagels or toast! She suggests thinning it out and using it as a creamy salad dressing to add more plant-based protein to meals. Pistachios Pistachios are a good source of plant-based protein with a 1-ounce serving of the nut (shelled) providing 6 grams of it! Plus, they pack dietary fiber, potassium, and antioxidants that help keep your body in tip-top shape. While the shelled variety tends to be a tad pricier, you can still pick up a 10-ounce in-shell bag for about $5.49 at most markets. Lauren Manaker, Registered Dietitian, and author of Fueling Male Fertility, recommends to use shelled pistachios as a salad topped in place of grilled chicken or shrimp. The plant-based protein boost that also gives you fiber and healthy fats for staying power. You can also toss pistachios in trail mixes and in oatmeal as a topping for added nutrition and crunch! Related: Healthy Late-Night Snacks Chickpeas One of the most common forms of plant-based protein on the market is the good ole chickpea (aka, the garbanzo bean!) With nearly 7.5 grams of protein, 6.5 grams of fiber, and 3.7 mg of iron in just 1/­­2 cup serving of cooked chickpeas, its a great way to increase the total nutrient density of your diet. The best part: a pound of chickpeas (dried) often comes in at less than $3.00! NYC-based Registered Dietitian, Natalie Rizzo, MS, RD, is a big fan of adding chickpeas to both meals and snacks! From grain bowls to veggie burgers, or roasted as a protein-filled snack, chickpeas offer a convenient and affordable plant-based protein to nearly every diet. Edamame (Soybeans) Edamame is the immature form of the soybean that is often eaten from the shell (or shelled) alongside traditional Asian dishes. Regardless of the form of soybean you eat, they can easily be incorporated into a balanced diet with two servings being a reasonable goal for adults. A half-cup of shelled edamame packs nearly 9.5 grams of plant-based protein and 4 grams of fiber, as well as iron, potassium, folate, and choline! Sarah Koszyk, Sports Nutritionist and author of 25 Anti-Aging Smoothies for Revitalizing, Glowing Skin, recommends pureeing edamame in a hummus, dip, or pesto. Spread the edamame purees on a sandwich or wrap, add it to a burrito, or toss it with a salad, pasta, or rice dish. If youre looking to venture into the other forms of soybeans (like tofu), Registered Dietitian Sylvia Klinger of Hispanic Food Communications suggests blending silken tofu with oil, spices and herbs makes for a delicious high protein dressing, or adding a soy-based curd to pancakes to boost the protein there as well! Tempeh Tempeh is a fermented product made from soybeans in addition to some whole grains, seasonings and other flavorings. A 4-ounce serving of this soy-based protein packs nearly 20 grams of protein, in addition to a host of nutrition benefits. For starters, tempeh is filled with nutrients like manganese, magnesium, phosphorus and B vitamins in addition to its role as a probiotic. Jenna Braddock, Florida based at MakeHealthyEasy.com recommends spending a little bit of time prepping it to make the perfect dish! Braddock suggests crumbling the tempeh, then marinating it and finishing with a sear in a hot pan to add instant protein to salads, wraps, bowls and tacos. Pill Nuts Pronounced peel-y, this nut is native to the pili tree often found in Northern Australia and the Philippines. While lower in protein comparatively speaking per serving size (a 1/­­4 cup serving provides 3 grams in comparison to some of the other nuts), it packs a nutritional punch in that it contains essential amino acids the human body needs. This nut is harder to find at local markets, and you will need to likely shop online and be willing to spend about $16.99 for a one-pound bag. Maya Feller, nationally recognized nutrition expert and author of The Southern Comfort Food Diabetes Cookbook, recommends enjoying this mildly flavored nut in yogurt form (yes, brands are now popping up incorporating this nut into their yogurts!) smothered over a stack of pancakes or in their raw form as a crunchy snack. Hemp Seeds Three tablespoons of hulled hemp seeds provide nearly 10 grams of plant-based protein to your meal for just 170 calories. Plus, theyre full of iron and unsaturated fats while offering a great nut-free alternative for crunch. While a bit more pricey than other seeds (a 12-ounce bag is roughly $12.99), theyre an easy addition to boost plant-protein on simple foods. Plant-based sports dietitian, Kelly Jones of kellyjonesnutrition.com recommends adding them to oatmeal, sprinkling them onto pancakes, using as a topper for soups and salads, and incorporating into homemade energy bites! Lupini Beans Lupini beans are a staple of the Mediterranean diet and making a name for themselves in the US due to their high protein content. In just a 1/­­2 cup cooked serving of the bean it packs nearly 13 grams of plant-based protein. But, where it packs in protein it lacks in fiber, with that same 1/­­2 cup serving providing only 2 grams. Found traditionally in the jarred food section of the market, there are a few ways you can cook with them! Amy Gorin, a plant-based registered dietitian and owner of Plant-Based Eats recommends draining and rinsing the beans as you would do with any other canned beans. Then, use them in your favorite dishes, like her delicious plant-based lupini salad! Quinoa One of the only whole grains that is a complete source of protein (containing all 9 essential amino acids), this is an excellent (and affordable) gluten-free, plant-based protein addition to nearly any diet! One cup of cooked quinoa contains nearly 8 grams of protein for just 220 calories (plus nearly 5 grams of fiber.) Quinoa also contains many important B vitamins as well as potassium and antioxidants. Registered Dietitian Tamara Hoffman of Unbeetable Nutrition and Wellness recommends adding quinoa to your taco Tuesday menus with a spicy Mexican seasoning or sauteing it into your stir-fry dishes with a soy sauce. The post 10 Dietitians Share Their Tips to Add More Plant-Protein to Your Diet appeared first on Vegetarian Times.

Kaiserschmarrn (Fluffy Scrambled Pancake)

September 18 2020 seitan is my motor 

Kaiserschmarrn (Fluffy Scrambled Pancake)Kaiserschmarrn is a delicious light and fluffy scrambled pancake. You can serve this traditional Austrian dish for dessert or even lunch. The post Kaiserschmarrn (Fluffy Scrambled Pancake) appeared first on seitan is my motor.

Chickpea Zucchini Farinata with Cabernet-Red Onion Jam

August 17 2020 VegKitchen 

Chickpea Zucchini Farinata with Cabernet-Red Onion Jam In Liguria, they call it farinata, in Provence, they call it socca. In both cases, its a Mediterranean pancake made with garbanzo flour, so its not just luscious, its gluten-free. This recipe spices up the basic chickpea farinata by adding zucchini. The post Chickpea Zucchini Farinata with Cabernet-Red Onion Jam appeared first on VegKitchen.

The Best Plant-Based Foods to Eat (and Avoid) Before Bed for a Better Sleep

June 1 2020 Meatless Monday 

The Best Plant-Based Foods to Eat (and Avoid) Before Bed for a Better SleepSometimes its just impossible to fall asleep; and, sure, it could be due to excitement or stress, but many restless nights might be a result of the food we had for dinner (or dessert). What we eat plays an important role in how we sleep, because fruits, vegetables, legumes, and even spices contain a complex array of nutrients that all have different effects on our bodies. And while some ingredients can help quell restless nights, others may have the opposite effect, keeping you wired and jittery for hours. So, the next time youre planning your weekly dinner menu, be sure to keep your sleep schedule in mind. Check out our list of plant-based foods to eat (and avoid) before bed for a better sleep. What to Eat:   Almonds A welcomed addition to a strawberry kale salad , trail mix, or Asian noodle bowl , almonds are packed with all the nutrients necessary for healthy eating. But almonds also contain certain minerals that make them useful sleep aids , specifically high amounts of magnesium, which has been found to reduce inflammation and levels of cortisol, a stress-hormone attributed to disrupting sleep.   Bananas Universally beloved for its convenience and mellow flavor, the banana is also a good source of tryptophan, an amino acid associated with sleep. Have breakfast for dinner with a plate of banana buckwheat pancakes or a bowl of banana maple oatmeal , and set yourself up for a sound snooze. Chamomile Tea Its well known, and well documented, that herbal teas can help you relax, but chamomile tea is particularly capable of improving your sleep . Chamomile contains apigenin, an antioxidant that binds to certain receptors in the brain that may promote sleepiness and reduce insomnia.   Kiwi Who wouldve thought this odd, little, green fruit could be the answer to your restless nights? Okay, maybe thats an overstatement, but research does show that kiwis contain high of serotonin, a brain chemical that helps regulate the sleep cycle. Kiwis can be tricky to eat, so we recommend throwing them into the blender for a late-night kiwi-basil smoothie .   Oatmeal Complex carbohydrates, like oats, have the power to induce drowsiness before sleep. Oats -- one of our favorite inexpensive Meatless Monday pantry staples -- contain melatonin, making them a potentially useful sleep aid if consumed before bed.   What to Avoid:   Beans The humble legume is packed with a bounty of nutritional benefits -- protein, fiber, minerals -- but beans may not be the best things to eat right before bed. Eating a bowl of chili or rice and beans before sleep, although delicious, is asking for a night of indigestion and gas pains.   Broccoli Broccoli is a great addition to any diet, but it shouldnt be consumed close to bed time. Fibrous foods, like broccoli, take the body longer to digest, which may keep you awake at night.   Candy An evening full of candy or other sugary treats will have you tossing and turning in bed. Candy is typically composed straight sugar, which can cause wild swings in blood-sugar levels. The initial sugar crash may help you fall asleep, but afterward youll be stuck wide awake.   Cured Meats Preserved meats contain high concentrations of the amino acid tyramine, which signals the brain to release norepinephrine, a neurotransmitter that readies the body for action. Levels of norepinephrine are lowest during sleep and highest during dangerous or stressful situations. Not an ideal combination for night time. Thankfully, there are plenty of plant-based swaps to satisfy your cravings for salty, fatty foods. Spicy Food Finishing off a spicy bowl of curry or cauliflower Buffalo wings will awaken your taste buds, but it will also keep you awake. Chile peppers can be good for you, but eating them before bedtime can lead to indigestion, heart burn, and elevated body temperature -- physical qualities that impair sleep.   Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post The Best Plant-Based Foods to Eat (and Avoid) Before Bed for a Better Sleep appeared first on Meatless Monday.

vegetable pancake recipe | veggie pancakes | nutri pancake or roastie

July 1 2021 hebbar's kitchen 

vegetable pancake recipe | veggie pancakes | nutri pancake or roastievegetable pancake recipe | veggie pancakes | sooji nutri pancake | rava veggie roastie with step by step photo and video recipe. instant breakfast recipes are always a popular choice among urban dwellers or working couples. but the demand for such recipes have evolved from being just tasty, to healthy and prepared with easily available ingredients in most of the kitchen pantry. there are many such recipes that tick all these categories and one such popular and simple pancake recipe is the rava veggie pancakes or veggie roastie. The post vegetable pancake recipe | veggie pancakes | nutri pancake or roastie appeared first on Hebbar's Kitchen.

Sausage Oatmeal Pancakes

April 17 2021 Isa Chandra Moskowitz 

Sausage Oatmeal Pancakes Makes 6 big pancakes Some recipes make you question everything you thought you knew. Who am I? How did I get here? Is it a good place to be? The answer seems simple. I love pancakes. I love oatmeal. I love vegan sausages. But combining a million good things doesnt always mean you will end up with a good thing. I mean, I love oil and I love water but you know the rest. So I fucked around and found out. And I am here to tell you: combining all these things leads to an even better thing. Pancakes that are savory, with a fluffy yet hearty texture. The most filling delicious breakfast! A steady stream of maple syrup poured over the top doesnt hurt one bit. I also sprinkled with a little flake sea salt to up that sweet and salty combo. Without further ado, Oatmeal Sausage Pancakes. Your new favorite breakfast. Recipe notes: ~I do have a recipe for homemade breakfast sausages but Im not giving it to you yet. I would recommend either Field Roast Maple Breakfast Links or Beyond Sausage. Field roast is a little more on the sweet side so whatever floats your boat! ~ I have a lot of pancake tips all over the site, but Im not sure Ive ever written this one: If your pancakes arent cooking through, try covering them while cooking. ~ I love cooking pancakes in refined coconut oil! So buttery and yum. But you can cook in oil or vegan butter as well. I recommend Miyoko’s Butter for topping them, too. Ingredients 7 oz vegan sausages 1 1/­­4 cups all-purpose flour  1/­­2 cup quick cooking rolled oats  2 1/­­4 teaspoons baking powder 1/­­4 teaspoon salt  1 1/­­2 cups unsweetened soymilk (or fave vegan milk) 1/­­4 cup unsweetened applesauce 1 tablespoon safflower (or any mild vegetable oil) 1 tablespoon sugar  1/­­2 teaspoon vanilla Refined coconut oil for cooking Directions Refined coconut oil for cooking  In a non-stick pan over medium heat, cook the sausages in a little oil. Once cooked, set them aside to cool completely. When they are cool enough to handle, tear them into tiny pieces. No need to wash the pan, you will be using it for pancakes in a bit and the sausage oil will taste good! Pop them in the freezer to cool completely while you make the pancake batter. Combine flour, oats, baking powder and salt in a mixing bowl. Make a well in the center and add milk, applesauce, oil, sugar and vanilla.  Use a rubber spatula to stir the wet a bit to combine, then incorporate it with the dry, mixing just until everything is moistened. Fold cool, crumbled sausages into the batter. Let batter rest 10 minutes.  Preheat pan over medium heat. Melt coconut oil for each pancake. Scoop a scant 1/­­2 cup into the pan and cook until bubbly, then cover with a lid for another minute or two so it cooks through. Flip and cook on the other side till lightly brown. Proceed with the rest of the pancakes! When serving, sprinkle with flake sea salt after pouring the syrup if you love sweet and salty. I also threw on some maple butter, yum.

Vegan Almond Flour Pancakes

March 27 2021 VegKitchen 

Vegan Almond Flour Pancakes Whip up a batch of these vegan almond flour pancakes for your breakfast this morning. These almond flour-based pancakes are filled with flaxseed, ripe bananas, and more to help add nutrients and flavor.  Drizzle on some syrup, dust with powdered sugar, or add on some fresh berries. No matter how you serve up these homemade vegan pancakes, they are a hit.  These Vegan Almond Flour Pancakes are… Gluten-free Quick to make Freezer-friendly Something the whole family can enjoy  How to Make Vegan Almond Flour Pancakes  In a bowl, whisk together the almond milk, flaxseed, 3 tablespoons water, and vanilla. Mix well.  Next, mash bananas and incorporate them into the batter.  Now add in the two flour blends, cinnamon, and salt.  Pour a thin layer of oil into your pan, and heat. Then add in your pancake batter, and cook until bubbles form around the edges.  Flip and repeat until the pancakes are fully cooked.  Garnish with warm syrup, fruit, nuts, etc.  The full measurements and instructions for this pancake recipe are in the printable recipe card below.  Tips and Tricks Hot Griddle  Pour the pancake batter into a hot griddle that has been oiled. Otherwise, you won’t get that browned […] The post Vegan Almond Flour Pancakes appeared first on VegKitchen.

Zucchini Lentil Pakoras

February 25 2021 Manjula's kitchen 

Zucchini Lentil Pakoras (adsbygoogle = window.adsbygoogle || []).push({}); Print Zucchini Lentil Pakoras .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } As pakoras are one of the most welcoming snacks all over India. It is a popular street food. Everyone has their own favorites and there are countless recipes. Pakoras are a very comforting snack especially when it is cold, and it is raining. Here, we are experiencing both and I am wishing for pakoras with a hot cup of chai, blanket and a good TV show or movie. In a particular magazine, I saw a fusion pakora recipe. Instead of using traditional beasn batter, the chef had used red lentil batter. Several times, I have used moong dal batter, but I never even thought about using red lentil. I was ready to give it a try with another pakora recipe using lentil batter. I made some changes and added chopped ginger that added a nice kick to the pakoras. They turned out to be mouthwatering appetizers: crispy on the outside and soft on the inside. These pakoras are addicting! These work as a tasty pairing with your afternoon tea or a spicy delicious snack before any meal. These pakoras have a different crispness but are very delightful. Give these pakoras a try and enjoy! These Pakoras are also vegan and gluten-free. This recipe will serve 4. Course Appetizer Cuisine Indian Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 4 people Ingredients1 cup red lentils washed masoor dal 1 zucchini medium sized, cut into thick rounds 2 Tbsp green chili chopped 2 Tbsp ginger finely chopped 2 Tbsp cilantro chopped 1 1/­­2 tsp salt adjust to taste 1/­­2 tsp red chili powder Pinch of baking soda 2 Tbsp corn starch InstructionsSoak red lentil at least for 1hours or more. Pet dry zucchini slices and keep aside. Blend dal to smooth batter, using just enough water needed to blend. To make Pakora batter add corn starch, salt, chili powder and salt together, mix it well, whipping for few seconds. Add all the other ingredients to the batter, ginger, green chili, cilantro and mix all the ingredient well. Batter should be consistency of pancake mix, if needed add little water. Heat the oil in a frying pan on medium-high heat. The frying pan should have about 1 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away. Dip the zucchini slices into the batter one at a time, making sure it is covered by the batter completely. Then, slowly drop into the frying pan. Fry the pakoras in small batches, not overlapping. The pakoras will take about 4-5 minutes to cook. Turn them occasionally. Fry the pakoras until both sides are golden brown. If the oil is too hot, the pakoras will brown too fast and not get crispy. Left over batter, place about one tablespoon of batter into the oil. Fry the pakoras in small batches until golden-brown. The crispy, delicious pakoras are now ready to serve. I like to serve these both pakoras side by side. NotesServing Suggestions - Serve with Peanut chutney, Rhubarb Chutney, Mint Chutney - my favorite is taking 1 tablespoon mint chutney and mix with 1/­­4 cup of yogurt. The post Zucchini Lentil Pakoras appeared first on Manjula's Kitchen.

Earl Gray Chai Pancakes

January 27 2021 Isa Chandra Moskowitz 

Earl Gray Chai Pancakes Makes 6 big pancakes These pancakes have it all! Masala chai spices like ginger, cardamom and black pepper. And although Ive made chai spiced pancakes before, this time I thought of adding actual tea. Like wow, how brilliant, since “tea” is what chai is. You can use any black tea you like. I used Earl Gray, which came through with its citrus-y notes. Tea is a difficult flavor to infuse so I made a really super concentrated cuppa. Then I tossed a couple of star anise pods into the steeping tea as well, because that is one of those flavors that can be harder to incorporate into chai spiced recipes, what with those big old pods. So the steeping comes in real handy in multiple ways. It also helps to add the turmeric into the infusion to bloom bright and golden. The final results is a nicely spiced pancake and you can actually taste the tea, too. So add these to your pancake repertoire next time you are craving everything. Recipe notes: ~ I have a lot of pancake tips all over the site, but Im not sure Ive ever written this one: If your pancakes arent cooking through, try covering them while cooking. ~ I love cooking pancakes in refined coconut oil! So buttery and yum. But you can cook in oil or vegan butter as well. I recommend Miyoko’s Butter for topping them, too. Ingredients Boiling water 3 earl gray tea bags 2 star anise pods 1/­­2 teaspoon ground turmeric 1 1/­­2 cups all purpose flour 1 tablespoon baking powder 3/­­4 teaspoon ground ginger 1/­­2 teaspoon ground cardamom 1/­­4 teaspoon ground cinnamon 1/­­8 teaspoon ground black pepper 2 tablespoons sugar 1 teaspoon salt 3/­­4 cup unsweetened soy milk (or vegan milk of choice) 2 teaspoons apple cider vinegar 3 tablespoons safflower oil (or any neutral tasting oil) 1 teaspoon pure vanilla extract Refined coconut oil for cooking Directions Place 3 black tea bags in a large mug along with star anise pods. Pour water over tea and let steep for 20 minutes or so. It should be cool enough to use by then. Measure out one cup of liquid.  In a large mixing bowl, sift together flour, baking powder, ginger, cardamom, cinnamon, black pepper, sugar and salt. Make a well in the center. Measure the milk into a measuring cup. Add the vinegar to the milk and let curdle a minute. Add the milk mixture, 1 cup of tea mixture, safflower oil and vanilla to the well. Stir just until incorporated and no large clumps of flour are left.  Preheat a non-stick pan over medium-low heat and let the batter rest for 10 minutes. Lightly coat the pan in coconut oil. Add 1/­­3 cup of batter for each pancake, and cook for about 4 minutes, until puffy, bubbly and matte. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 2 or 3 minutes or so.  Transfer pancakes to a large plate covered with tin foil until ready to serve. To reheat, place pancakes on a baking sheet covered with tin foil in a 300 F degree oven for 5 minutes or so.

100 DIY Food Gifts for the Holidays

December 10 2020 Oh My Veggies 

100 DIY Food Gifts for the Holidays Do you need some last minute gift ideas? Well, I have 100 DIY food gifts for the holidays listed here for you--plus a recipe for whole wheat pancake mix, too! Last Minute Christmas Shopping I think it is safe to say we have officially entered last minute territory when it comes to Christmas gifts.

aloo aur besan ka nasta recipe | aloo besan snacks | potato chickpea pancake

December 7 2020 hebbar's kitchen 

aloo aur besan ka nasta recipe | aloo besan snacks | potato chickpea pancakealoo aur besan ka nasta recipe | aloo besan snacks | potato chickpea pancake recipe with step by step photo and video recipe. one of the major challenges for most us is to decide what do we prepare for morning breakfast. the requirements are very clear - it has to be healthy, tasty and more importantly should not take much time to prepare. one such easy and simple snack recipe is aloo aur besan ka nasta recipe, known for its taste, flavour and filling nature. The post aloo aur besan ka nasta recipe | aloo besan snacks | potato chickpea pancake appeared first on Hebbar's Kitchen.

WORLD 2.0 vegan cookbook on Kickstarter

November 2 2020 The Lotus and the Artichoke 

WORLD 2.0 vegan cookbook on Kickstarter Visit Kickstarter to pre-order: http:/­­/­­kck.st/­­2TE62bO  My first book has been a bestseller for almost eight years, but ever since the sequels came out, I’ve wanted to go back and massively upgrade the visuals on the original book: to re-do the cover artwork and re-shoot most of the food photos. After publishing 5 other books and spending additional years in the kitchens of the world, I knew I could improve the recipes, add outstanding dishes that didn’t make it into the first versions, and bring more culinary authenticity and cultural awareness to the entire book. The newly updated, re-photographed and freshly illustrated edition of The Lotus and the Artichoke – Vegan Recipes from World Adventures is my classic, first journey in the world of vegan cookbooks reimagined and upgraded. Its my tribute to powerful memories, awesome individuals, and fantastic meals that Ive made, found, and shared with countless others like you. I’ve wanted to re-create my first cookbook for years, but the opportunity didn’t really arise until the surprises and challenges that have been this monster of a year, 2020. Yasai Izakaya Genki, Tokyo 2019 You see, I’d planned to return to Japan and continue my adventures from late 2019. Ultimately, now, Id be wrapping up The Lotus and the Artichoke – JAPAN. But when Corona hit, not only did it cancel nearly all my events and most of my income, like for so many people, lockdowns and border closures meant drastic changes not just daily life but to our travel plans as well. The struggle to return to a form of life that is more predictable and free has been different for all of us. As life has become more routine and restricted, our travels have been more in our minds and through the eyes of others-- through art, music, video and social media. A big part of my own escape these last months has been getting into the kitchen and diving back into my first cookbook - revisiting the intense dishes, unforgettable places and global flavors that shaped my life and projects over the last eight years. Ive cooked for the family, for friends, and for neighbors. Hopefully opportunities for more lunch and dinner parties and big cooking events will shape up soon! updated world map & photo collage for WORLD 2.0 edition NEW in Vegan Recipes from World Adventures 2.0: - brand NEW cover art & illustration! - NEW introduction & kitchen info! - more travel stories! - 8+ totally NEW recipes (not found in earlier editions!)  - 70+ newly photographed dishes!  - 100+ updated & improved recipes!  - better recipe names with respect to cultures & inspirations - 8+ additional pages of adventures & travels! As with all 6 of my cookbooks, I have written, illustrated, cooked, photographed and designed this book myself. The Lotus and the Artichoke is the ultimate combination of my passions: art, travel, vegan cooking, and photography. - My fully updated and re-envisioned first cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide -  224 pages with 100+ recipes and over 90 full-page color photos  - Personal stories, art, and recipes inspired by my travels and culinary adventures in over 50 countries.  - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients  - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Palak Paneer – North Indian spinach with tofu paneer Pad Thai – rice noodles with tofu, crushed peanuts & lime Omelette *NEW RECIPE* Mombasa Red Curry – with sweet potatoes & tofu Buka – Nigerian stew & Jollof – Senegalese rice *NEW RECIPES* Koshary – Egyptian pasta, lentils & rice with red sauce & fried onions *NEW RECIPE* Mini Meat Pies – made with lentils & vegetables Lasagna – with smoked tofu, cashew cheese, zucchini & mushrooms Recipes in Vegan Recipes from World Adventures 2.0 AMERICAS -  Salade a la Montréal arugula, pears, walnuts & lemon dressing -  Lower East Side Salad avocado and tomatoes on quinoa & carrot ginger dressing -  Jersey Summer Salad spinach, tomatoes, mushrooms, walnuts & raspberry dressing -  Pancakes American breakfast classic -  Waffles *NEW*  -  French Toast another American breakfast classic -  Tofu Scramble with mixed vegetables -  Omelette *NEW*  -  North End Pasta Spaghetti & Vegan Meatballs with red sauce -  Ithaca Mac & Cheeze baked casserole -  TLT Tempeh Lettuce Tomato sandwich -  Black Bean Burgers 90’s style classic burgers -  Three Bean Chili with assorted vegetables -  Mango Pear Crumble with ginger & cinnamon -  Roasted Walnut Brownies double chocolate delight -  Oatmeal Cranberry Walnut Cookies American classic -  Guacamole Latin American avocado dip -  Salsa Latin American spicy tomato dip ASIA -  Cold Sesame Noodles Chinese dim-sum classic -  Wontons Chinese steamed dumplings with soy ginger dipping sauce -  Congee savory rice porridge *NEW*  -  Horenso Goma-ae Japanese chilled sesame spinach -  Miso Soup Japanese classic with tofu -  Teriyaki Tempeh Japanese stir-fry with vegetables -  General Tsos Chicken Cantonese classic -  Sesame Ginger Tofu Chinese fusion -  Tom Kha Thai coconut soup with tofu & vegetables -  Pad Thai rice noodles with tofu, crushed peanuts & lime -  Pad Horapa Makua Thai stir-fry with eggplant, basil, tofu & cashews -  Bai Cha Cambodian fried rice with smoked tofu & vegetables -  Gói Cuôn Vietnamese fresh spring rolls with ginger peanut sauce -  Pho Vietnamese noodle soup with smoked tofu & vegetables -  Banh Mi Vietnamese seitan sandwich -  Mirza Ghasemi Persian eggplant -  Gajar Masala grated carrots with pineapple, dates & cashews -  Aloo Raita Indian potatoes and cucumbers in yogurt -  Poha Indian flattened rice with potatoes & spices -  Gobi Tikka Indian baked marinated cauliflower -  Pakoras Indian spinach fritters with apple tamarind chutney -  Masoor Dal North Indian red lentils -  Chole Bhature Indian chickpeas with fried flatbread -  Hyderabadi Biryani South Indian rice dish -  Dhokla South Indian savory steamed chickpea cake -  Masala Dosa South Indian cr?pe with spicy potato filling -  Sambar South Indian vegetable & lentil stew -  Coconut Coriander Chutney South Indian condiment -  Paneer Makhani North Indian tomato curry with tofu paneer -  Mutter Paneer North Indian peas with tofu paneer -  Palak Paneer North Indian spinach with tofu paneer -  Navratan Korma North Indian creamy vegetable curry -  Vegetable Jalfrezi North Indian spicy mixed vegetables -  Dal Makhani North Indian creamy bean curry -  Sindhi Bhindi Masala North Indian okra -  Bengan Bhartha North Indian eggplant -  Chilli Paneer Indo-Chinese tofu paneer -  Vegetable Manchurian Indo-Chinese dumplings -  Halva Indian semolina sweet -  Saffron Mango Lassi Indian yogurt shake -  Naan North Indian flatbread -  Nariyal Chaval South Asian coconut rice -  Haldi Chaval North Indian golden rice with turmeric -  Jeera Chaval North Indian rice with cumin seeds AFRICA -  Plasas & Fufu Gambian spinach peanut stew with mashed cassava -  Koshary Egyptian pasta, lentils & rice with red sauce & fried onions *NEW* -  Tanjine Moroccan stew with couscous *NEW* -  Mombasa Red Curry with sweet potatoes & tofu -  Ful Medames North African spicy bean dip *NEW* -  Hummus North African & Middle Eastern chickpea spread -  Buka Nigerian stew mushrooms and soy meats *NEW* -  Jollof Senegalese seasoned rice *NEW* EUROPE -  Endive Sprout Boats with sesame soy dressing -  Field Greens & Seared Apples with chickpea ginger parsley dressing -  Borscht Russian beet soup -  Blintzes Russian-Ukrainian cr?pes -  Gazpacho cold tomato & cucumber soup -  Carrot Ginger Zucchini Soup classic & creamy -  Roasted Root Vegetables with rosemary & spices -  Rotkohl German stewed red cabbage -  Kartoffelpuffer German potato pancakes with homemade applesauce -  Semmelknödel Bavarian bread dumplings -  Auflauf German zucchini & potato casserole -  Zwiebelkuchen German baked flatbread with onions & smoked tofu -  Schnitzel Austrian-style breaded bean cutlets -  Käsespätzle Swiss-German noodles with leeks & cheeze sauce -  Tofu Mushroom Stroganoff with fresh herbs -  Quiche French savory pie -  Cashew Mushroom Risotto with sun-dried tomatoes -  Lasagna with smoked tofu, zucchini & mushrooms -  Tempeh Stuffed Mushrooms with garlic & herbs -  Stuffed Peppers with tomato rice & smoked tofu -  Spinach & White Beans with sun-dried tomatoes & herbs -  Vegan Meat Pies with lentils & vegetables -  Turkish Bulgar Pilaf with Tofu-Feta & fresh herbs -  Grah Balkan bean stew with seitan -  Gibanica Balkan cheese pie -  Bratäpfel baked apples stuffed with dates, figs & walnuts -  Apfelstrudel Austrian-German apple pastry -  Lebkuchen traditional German Christmas cookies -  Tarte au Citron French lemon pie -  Mandeltorte German-Swedish almond pie Dal Makhani – North Indian creamy bean curry Masala Dosa – South Indian cr?pe with spicy potato filling, sambar & coconut chutney Pad Horapa Makua – Thai stir-fry with eggplant, basil, tofu & cashews Borscht – Russian beet soup Blintzes – Russian-Ukrainian tofu cheese cr?pes with jam Beaner Schnitzel – Austrian-style breaded bean cutlets Käsespätzle – Swiss-German noodles with leeks & cashew cheese sauce Pasta Famiglia – Spaghetti & Vegan Meatballs with red sauce Teriyaki Tempeh – Japanese stir-fry with vegetables Hyderabadi Biryani – South Indian rice with vegetables Chilli Paneer – Indo-Chinese spicy stir-fry with tofu paneer Vegetable Manchurian – Indo-Chinese dumplings The Lotus and the Artichoke – World Adventures from World Adventures 2.0, my updated, re-photographed & illustrated original cookbook is only available for pre-order on Kickstarter for 21 days!

Pumpkin Spice Pancakes

September 15 2020 Isa Chandra Moskowitz 

Pumpkin Spice Pancakes Makes 6 six-inch pancakes The most pumpkiniest pancakes Autumn is so bittersweet in the midwest. The bitter part: knowing In a few weeks youll be underdressed in your denim jacket no matter how many flannels youve got on. How all the therapeutic lamps in the world cant replace the feeling of a walk on the beach. And this winter there will be no escape as the pandemic rages on. But the sweet part, at least in the midwest right now: the earthy autumn breeze that somehow feels like it’s the beginning of something, the way it forces you into the moment, and really, the moment is all weve got. Well, except for Ive ALSO got a 6-pack of canned pumpkin puree and a bulk amount of Penzeys Pumpkin Spice. So I am going to make this pumpkin moment count. Today, with pancakes. Recipes Notes ~ If you have an allergy ok, use a different milk (obviously) but I have to admit that soy milk works best for me in pancakes! ~ This recipe uses 1/­­2 of a can of pumpkin puree. I did this so that it’s easy to double by simply just using the full can! I will also post some recipes for using the other 1/­­2 of the can, so stay tuned. ~ I have so many “alternative” flours that I got at the start of the pandemic and now need to use. If you don’t have spelt flour, AP flour will be just fine. Probably even better, honestly. Ingredients 1 3/­­4 cup unsweetened soy milk, divided 2 tablespoons ground flax seed 1 tablespoon apple cider vinegar 3/­­4 cup canned pumpkin puree 3 tablespoons extra virgin olive oil 3 tablespoons pure maple syrup 1 1/­­2 cups spelt flour 1 tablespoon pumpkin pie spice 1 tablespoon baking powder 1/­­4 teaspoon baking soda 1/­­2 teaspoon salt Directions 1 – In a large mixing bowl, use a whisk to vigorously mix 1/­­2 cup of milk with the flax seeds and apple cider vinegar for about a minute. It should be thick and viscous. Add the remaining milk, pumpkin puree, olive oil and maple syrup and whisk until smooth.  2 – Sift in the flour, pumpkin pie spice, baking powder, baking soda and salt. Whisk until relatively smooth, some lumps are okay, be careful not to overmix. 3 – Let the batter rest for about 5 minutes. Preheat a large non-stick skillet over medium heat. Lightly spray the pan with cooking oil. Scoop scant 1/­­2 cups of batter into the pan, and then, you know, make pancakes.

Corn Pancakes with Bourbon Agave Maple Syrup

June 26 2020 VegKitchen 

I love these Corn Pancakes with Bourbon Agave Maple Syrup. I designed this recipe so each pancake is a meal in itself, with texture not usually expected from a pancake and a big flavor profile with a minimal amount of work. Theyre fun, delicious, filling, and perfect for a cold morning and a cup of hot tea. The post Corn Pancakes with Bourbon Agave Maple Syrup appeared first on VegKitchen.

The Absolute Best Recipes You Can Make with Your Forgotten Pantry Staples

May 25 2020 Meatless Monday 

The Absolute Best Recipes You Can Make with Your Forgotten Pantry StaplesYour pantry is full of forgotten treasures: the can of kidney beans hiding behind the rigatoni; the unopened pouch of quinoa tucked off in the corner; the lonely tin of canned corn... But these ingredients, along with other overlooked pantry staples, can be used to make some pretty marvelous meals -- if you know how to prepare them. As more people are cooking at home, the Meatless Monday team set out to ask our followers which of their pantry items theyve found to be the trickiest to cook. Our surveys have revealed that people arent quite sure what to do with canned corn, quinoa and canned kidney beans. We sought the assistance from some of our favorite chefs, bloggers, and Instagram influencers to help us compile a list of superb plant-based recipes featuring popular, yet underutilized, pantry staples. Check out the list below and get cooking! Corn Recipes   TexMex Chickpea Corn Fritters from Kevin Curry - Fit Men Cook When it comes to plant-based patties, fritters always have more fun. These Tex-Mex chickpea corn fritters from Fit Men Cook become nice and crisp after a quick spin in the air fryer (or oven). Canned or frozen corn work for this one, but the big spice blend -- smoked paprika, chili powder, cumin, oregano -- is definitely a must. Source: Fit Men Cook Corn, Avocado, and Tomato Salad from Rachel Paul - The College Nutritionist Want something a little lighter for the summer season? Try this corn, avocado and tomato salad from the College Nutritionist . Source: College Nutritionist Garlicky Corn and Tuna Pasta from Lenny Wu - Vegamelon This isnt you moms tuna casserole. Pairing a vegan protein with sweet corn and spices makes this garlicky corn & tuna pasta from Vegamelon a must try. Source: Vegamelon Easy Vegan Jalape?o Cornbread from Jenn Sebestyen - Veggie Inspired This recipe for vegan jalape?o cornbread from Veggie Inspired uses canned corn and jalape?o for a sweet punch of heat. Source: Veggie Inspired Crockpot Chili from Makenna Hale Corn and chili were meant for each other. This crockpot chili from Makenna Hale is vegan and free of both soy and gluten. Source: Makenna Hale   Vegan Lentil Shepherds Pie from Naturally Zuzu Hearty and delicious, this vegan lentil shepherds pie from Naturally Zuzu will keep your taste buds craving more. Source: Naturally Zuzu Pro tip from Karla Dumas and the Humane Society Culinary Team: Roast canned corn to naturally caramelize it and bring out the sweetness. Season with salt, pepper and lime juice; add beans and cilantro for a quick side dish. Quinoa Recipes   Instant Pot Vegan White Bean Quinoa from Nisha Vora - Rainbow Plant Life You can never have enough chili recipes. This recipe for instant pot vegan white bean quinoa chili from Rainbow Plant Life uses coconut milk and cannellini beans, making it extra creamy and delicious. Source: Rainbow Plant Life Sweet Potato Quinoa Latkes from Joy Bauer Holidays, brunch, late-night snack, doesnt matter; these savory sweet potato latkes from Joy Bauer are the perfect place to put that quinoa. The original recipe calls for egg whites, but to make these latkes completely plant-based, use one of these vegan egg replacements . Source: Joy Bauer Fig and Raisin Quinoa Couscous from My Organic Diary Completely gluten free, this recipe from My Organic Diary marries the flavors of North Africa with protein-packed quinoa. Golden raisins, cinnamon, and figs makes this flavorful side dish perfect for pool-side dining. Source: My Organic Diary Cherry Mint Quinoa Salad from Lisa Drayer In addition to her cherry mint quinoa salad , Lisa Drayer covered the Meatless Monday pantry challenge in her recent CNN article, How to eat less meat and more plants , that also featured Chef Adam Kenworthy s quinoa recipe suggestion and physician and chef Dr. Robert Grahams advice on the health benefits of plant-based eating. Source: Lisa Drayer Peanut Butter Quinoa Cookies from DJ Blatner These peanut butter quinoa cookies from DJ Blatner are seriously inventive and delicious. By using a combination of quinoa, oats, and flax seeds, youre getting a solid helping of fiber packaged in a sweet, nutty cookie. Source: Dawn Jackson Blatner Teriyaki Fried Quinoa from The Foodie Takes Flights Skip the takeout and sauté your own version of fried rice, or, in this case, teriyaki fried quinoa . Throw in a colorful collection of vegetables: corn, carrots, peas, purple cabbage, and youve got yourself a rainbow of a meal courtesy of The Foodie Takes Flight . Source: The Foodie Takes Flight Kidney Bean Recipes   Easy Pantry Pasta Bake from Delicious and Healthy by Maya Clean out the pantry while making a filling family dinner. Use kidney beans (but any can of beans will do), spinach, tomato sauce, and a spice racks-worth of seasonings for this better-for-you easy pantry pasta bake from Delicious and Healthy by Maya . Source: Delicious and Healthy by Maya Comforting Black and Kidney Bean Chili from James - Healthy Living with James Cocoa powder? Cinnamon? Coriander? The unique blend of spices makes this comforting black and kidney bean chili  from Healthy Living with James a unique spin on the classic. Source: Healthy Living with James Zucchini Oat Veggie Patties from Sharon Palmer With a base of kidney beans, shredded zucchini, oats, and seeds, no two bites of these spicy zucchini oat veggie patties from Sharon Palmer will be the same. Source: Sharon Palmer Best Vegan Chili from Hannah - Two Spoons CA Is it really the best vegan chili ? Try this recipe from Two Spoons CA and decide for yourself! Source: Two Spoons CA BBQ Kidney Bean Kale Burgers from Jenn Sebestyen - Veggie Inspired These kidney bean kale burgers from our friend Jenn Sebestyen at Veggie Inspired develop a nice crunchy crust after 40 minutes in the oven. A mixture of tahini, apple cider vinegar, molasses, and liquid smoke give these patties that beloved barbecue flavor without the grill. Source: Veggie Inspired Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post The Absolute Best Recipes You Can Make with Your Forgotten Pantry Staples appeared first on Meatless Monday.


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