peanut - vegetarian recipes

Try it! You will enjoy it!

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peanut vegetarian recipes

Crispy Sweet Chili Zucchini with Lime-Almond Dipping Sauce

May 20 2019 Oh My Veggies 

We love zucchini! Even more we love breaded zucchini that tastes like fried! And then because you can’t have breaded zucchini without an accompanying sauce, we upped the snack ante with a spicy, tangy Lime-Almond Dipping Sauce on the side. Kind of like a peanut sauce, but with almond butter instead. The result is an Asian-inspired twist on breaded zucchini that will satisfy even the pickiest of snackers. And the best news? Rice cakes aren’t boring anymore! Disclosure: Brandfluential sponsored the development of this recipe and asked me to share Lundberg’s Rice Cake Double Take contest, but all opinions are my own.

peanut chaat recipe | boiled peanut chaat salad | groundnut chat

May 14 2019 hebbar's kitchen 

peanut chaat recipe | boiled peanut chaat salad | groundnut chatpeanut chaat recipe | boiled peanut chaat salad | groundnut chat with step by step photo and video recipe. chaat or salad recipe is a common snack across india and is served for different purpose. it is generally made with deep fried snacks and spicy sauce exploding with flavors. but then there are few healthy chaat recipe and boiled peanut chaat salad is one such recipe which can be served as both snack and salad. The post peanut chaat recipe | boiled peanut chaat salad | groundnut chat appeared first on Hebbar's Kitchen.

Golden Chai Mix for Turmeric Chai Latte

May 10 2019 Vegan Richa 

Golden Chai Mix for Turmeric Chai LatteGolden Chai Mix for Turmeric Chai Latte. Golden Milk Mix + Chai Spice is a perfect start to the morning. This mix is caffeine-free, great for gifting, and use in curries, dals, stews, with veggies. Vegan Glutenfree Soyfree Nutfree Recipe. Jump to Recipe I’ve been trying to change up my morning Chai to be caffeine free. Don’t ask me how that is going (it is hard!). I’ve been reducing the masala Chai and subbing a portion of it other options. This cup of this Turmeric Chai works the best. The warm spiced drink feels cozy and the refreshing spices remind me of the brewed spiced masala chai. Success! My favorite Indian Chai spice mix gets a makeover with the addition of Turmeric and some optional saffron. This potent and flavorful mix makes amazing golden chai latte, minus the chai(tea, caffeine). Mix up this golden chai mix, change up the amounts of spices to preference. Boil in a small amount of non dairy milk then add some frothed non dairy milk and done! You can add a tea bag to it for tea, serve it cold over ice or make a golden ice cream shake or smoothie! You can also use this mix in dals, veggie stir and curries! Try it in my peanut butter chickpea curry, lentil soup, and aloo gobi. Lets make some!Continue reading: Golden Chai Mix for Turmeric Chai LatteThe post Golden Chai Mix for Turmeric Chai Latte appeared first on Vegan Richa.

Vegan Fresh Spring Rolls with Peanut Sauce

May 3 2019 Vegan Richa 

Vegan Fresh Spring Rolls with Peanut SauceEasy Vegan Fresh Spring Rolls with Peanut Sauce. Rice paper Fresh Rolls with Marinated Tofu and Peanut Dipping Sauce. Gluten-free Recipe. Can be Nutfree with Sunbutter or Sweet Chili sauce.  Jump to Recipe These refreshing fresh rolls are perfect for the warm weather. Tofu is marinated in a simple marinade, noodles are cooked and tossed with some peanut sauce, veggies are sliced or julienned, the fresh herbs such as mint and cilantro, chopped up, rice paper wrappers assembled and then stuff and roll. Change it up by changing the marinade, add in a fruit, change up the dipping sauce to my sweet chili sauce.Continue reading: Vegan Fresh Spring Rolls with Peanut SauceThe post Vegan Fresh Spring Rolls with Peanut Sauce appeared first on Vegan Richa.

Tempeh Cauliflower Potato Tamarind Curry

April 16 2019 Vegan Richa 

Tempeh Cauliflower Potato Tamarind CurryTempeh Cauliflower Potato Tamarind Curry. South Indian Coconut and tamarind curry with veggies.Vegan Glutenfree Nutfree Recipe. Can be Soyfree.  Jump to Recipe My aim with the blog is to introduce flavorful new ways to add more plant focused meals to our and your repertoire. That means making some Indian cooking simpler and more approachable. Some of these options are home meals or regional recipes that are mostly never found in Indian restaurants. Exhibit a this Tofu Amritsari Masala which keeps getting made so many times, Exhibit b Black eyed Pea Brown Rice Peanut Pulao which has amazing flavor and texture. There are several recipes in my drafts too, that I have to edit and schedule intermittently. Sometimes they take a back seat in favor of the more popular options. The sauce today is inspired from South Indian style Tamarind Chiken Curry. I use Tempeh for the Protein and added potatoes and cauliflower because I had to use them up and all work really well in the sauce. You can make this soyfree with more of the veggies, some cooked chickpeas/­­beans/­­lentils or chickpea tofu. As with some regional Indian cooking, sometimes the ingredient list is longer as they use whole and ground spices in combination to create their own flavor. The sauces and curries in many regional Indian cuisines are not just sauce base + garam masala. The flavor gets built up with various spices and ingredients. For this sauce, the dry whole spices such as coriander, cumin, fennel, fenugreek and black pepper are toasted and then ground and blended with tomato. The mixture is then added to golden onions and simmered to make a deep flavored sauce. Add veggies or tempeh or anything else and simmer to infuse the veggies with the flavor. Garnish with lemon and Serve with rice or flatbread.Continue reading: Tempeh Cauliflower Potato Tamarind CurryThe post Tempeh Cauliflower Potato Tamarind Curry appeared first on Vegan Richa.

Vegan Chickpea Brownies

April 13 2019 Vegan Richa 

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

Sabudana (Tapicoa) Bhel, Chaat

April 8 2019 Manjula's kitchen 

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

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies 1 Bowl

March 23 2019 Vegan Richa 

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies 1 BowlThese Vegan Peanut Butter Oatmeal Chocolate Chip Cookies need 1 Bowl, just 8 Ingredients and are ready within 30 Minutes. No refined sugar, no Oil. They are melt in your mouth, hearty cookies. Easily made Gluten-free. Vegan Soyfree Recipe. Jump to Recipe There’s something about Peanut butter, chocolate chips and oats in a cookie. Its nutty, hearty with the oats and chocolate because well chocolate. These cookies are a cross between my almond butter oatmeal cookies and sunbutter chocolate chip oatmeal cookies. These need just 1 Bowl and 8 Ingredients! No vegan butter or oil, no refined sugar, no whipping or electric mixer needed! Add spices of choice for variation, add some toasted nuts and seeds to make these into Breakfast Or Snack Cookies. These Cookies have no added refined sugar (if you use sugar free chocolate or dried fruit like raisins, currants, blueberries or cranberries) and No added oil (depends on your nut butter). Before it gets too hot to bake, lets make these super Easy and Super Delicious Peanut Butter Chocolate Chip Oatmeal Cookies!   For a nutfree version try my sunbutter Oatmeal cookies. These cookies can easily be made without gluten, use certified gf oats and a gf blend. Continue reading: Vegan Peanut Butter Oatmeal Chocolate Chip Cookies 1 BowlThe post Vegan Peanut Butter Oatmeal Chocolate Chip Cookies 1 Bowl appeared first on Vegan Richa.

Five Veggie Raw Pad Thai

March 18 2019 Meatless Monday 

This recipe comes to us from Dr. Robert Graham, co-founder of FRESH Med . Dr. Graham says: Pad thai is one of my favorite recipes. I wanted to create a version for you with easy, healthy raw vegan ingredients. We chose zucchini noddles to make all the ingredients easy to find. This raw pad thai is gluten free, nutrient dense and look at all those gorgeous plants youre going to eat! Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 2 - 1 medium zucchini, spiraled or julienned - 2 large carrots, julienned - 1 red pepper, thinly sliced - 1 cup thinly sliced red cabbage - 3/­­4 cup frozen edamame, thawed - 3 green onions, thinly sliced on bias - 1 teaspoon sesame seeds (toasted) - optional: 1 cup of rice vermicelli noodles   - For the dressing: - 1 garlic clove minced - 1/­­4 cup raw almond butter (can also use peanut butter) - 1 tablespoon fresh lime juice - 2 tablespoons low-sodium tamari - 2 tablespoons water (may need more for desired consistency) - 2 teaspoons pure maple syrup (or other sweetener) - 1/­­2 tablespoon toasted sesame oil - 1 teaspoon freshly grated ginger Directions: 1. Prep all the vegetables. Add the zucchini, carrots, pepper, and cabbage into one large bowl. Toss with hands to combine. 2. Prepare the dressing by processing all dressing ingredients in a food processor or vitamix. The dressing may seem a bit thin at first, but it thickens as it sits. 3. Top bowls with edamame, green onion, and sesame seeds. Pour on dressing and enjoy. The post Five Veggie Raw Pad Thai appeared first on Meatless Monday.

Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway

February 20 2019 Golubka Kitchen 

Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway This post was created in partnership with Arbor Teas /­­ Giveaway below! We come from a culture, where tea is everything. In Russia, tea is probably the most commonly consumed beverage. It’s like water, but much more popular than water. Everyone drinks it – adults, kids, and even coffee lovers. It’s acceptable to have tea after every meal, as well as as during breaks throughout the day, any time of day. If you attempt to stop by someone’s house for a quick second, you will most likely end up staying for tea. And tea time is sacred. It’s when 90% of conversations happen (or at least it seems that way). Tea time is never just tea, either, there’s always some kind of treat involved. It can really be anything sweet: hard candy, chocolate, cookies, waffles, cake, powdered sugar-dusted cranberries… Dessert is so intertwined with tea for us, that to this day we can’t enjoy anything sweet without a hot beverage. It just doesn’t taste good. We’d rather have no dessert than dessert without tea. This is especially true for cookies. Today we are super excited to be collaborating on a tea time-ready, sandwich cookie recipe with Arbor Teas, a Michigan-based tea company that carries the loveliest selection of organic and fair-trade loose leaf tea. There’s a giveaway, too! When we were dreaming up these cookies, we immediately thought about tea sandwiches – you know, those miniature, crustless sandwiches that usually accompany fancy tea. With that format in mind, we went for a layered ‘sandwich’ cookie. Earl Grey tea is probably our favorite, most nostalgia-inducing black tea, and since the Arbor Teas Earl Grey smelled so incredibly fresh (the best we’ve ever had!), we were very excited to incorporate that flavor in some way. The result: buttery, vegan and gluten-free cookies, layered with a luxurious Earl Grey cream, with a kiss of dark chocolate. They are the perfect cross between virtuous and indulgent. And of course, they are best enjoyed with or dipped in tea. Arbor Teas is one of those dream sponsors that we feel lucky to work with. Not only do they take pride in the quality of their product, but they also put a huge emphasis on sustainability. They source only organic and fair-trade tea, package it in backyard-compostable packaging, and run their facility on solar power. We like to believe that companies like this are the future. Besides their earl grey, we’ve been loving the Chaga Chicory, Makaibari Estate Silver Tips, and Golden Ginger Turmeric teas. G i v e a w a y  :  Today’s giveaway is for one 4 oz Earl Grey tea and a stainless steel infuser from Arbor Teas, as well as one copy of our cookbook, Simply Vibrant. To enter, leave a comment on this post telling us about your favorite kind of tea or a tea that intrigues you from the Arbor Teas shop, until February 28th, 2019. Giveaway is U.S. only. Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free   Print Serves: about 12 complete cookies Ingredients for the Earl Grey cream heaping ¼ cup cashews - soaked in boiling water for 10 min and drained ½ tablespoon arrowroot powder ⅓ cup very strong Earl Grey tea 1 tablespoon lemon juice 2 tablespoons maple syrup 2 tablespoons coconut oil fat from one 13.5 oz can full fat coconut milk for the cookies 1/­­2 packed cup pitted dates 2 tablespoons flax/­­chia meal (aka ground flax/­­chia) 1 cup old-fashioned gf rolled oats 1/­­2 cup ground walnuts/­­almond meal + 1/­­2 cup ground oats/­­oat flour 1 teaspoon baking powder 1/­­2 teaspoon baking soda 1 tablespoon loose leaf Earl Grey tea - ground in a mortar and pestle (optional) pinch of sea salt - to taste 1 cup nut butter like almond, cashew, peanut, sunflower or tahini 1/­­4 cup plus 1 tablespoon melted neutral coconut oil, divided 1 cup dairy-free dark chocolate chips Instructions to make the Earl Grey cream Place the cashews, arrowroot, tea, lemon juice, maple syrup, and coconut oil in an upright blender. Blend until smooth. Place the coconut fat in a medium bowl and whisk it with a whisk to make it a little fluffier. Add the blended mixture to the bowl and whisk it in. Place the bowl in the refrigerator for about 1 hour, until the cream is hardened but scoopable. You will likely have some cream left over after making the cookies. You can freeze it and use it as cupcake/­­cake icing, serve on the side of pancakes, waffles, crepes, etc. to make the cookies Place the dates into a small, heat proof bowl and pour hot purified water over them, then leave to soak for 10 minutes. Place the flax/­­chia meal into another small bowl and add 6 tablespoons of purified water. Whisk to combine and let sit to gel for 15 minutes. Preheat oven to 350° F (180° C). Combine the oats, flour or meal, baking powder, baking soda, Earl Grey powder (if using), and salt in a large bowl, mix well. Combine the nut butter, ¼ cup of coconut oil, drained soaked dates and the gelled flax/­­chia in a bowl of a food processor fit with an S blade. Process until smooth. Add the mixture into the bowl with the oats and flours, and stir to combine. The mixture will be stiff and sticky. Prepare a baking sheet by covering it with parchment paper. Use a small ice cream scoop to scoop uniform batter portions onto the baking sheet. If you dont have an ice cream scoop, portion out about 2 tablespoons of batter for each cookie. Leave enough space between each portion for flattening. Using a lightly oiled hand, flatten each cookie into uniform circles, about ¼ in thickness. Bake for 10-12 minutes, or until the outside of the cookies is dry to the touch. Let the cookies cool for about 5-7 minutes on the baking sheet, then transfer to a cooling rack to cool completely. You will probably need to bake the cookies in 2 batches. To make the cookie sandwiches, place a generous amount of the Earl Grey cream into the center of a cookie, then use another cookie to sandwich the cream and let it spread out to the sides, pressing gently. The cookies should be facing bottom side in. Repeat with the rest of the cookies, placing them back on their baking sheet. Place in the refrigerator while you prepare the chocolate, for the Earl Grey cream to harden a little. Prepare a drying rack, lined with parchment paper underneath. Melt the chocolate chips in a small saucepan or bowl on a double boiler, together with the remaining 1 tablespoon of coconut oil. Dip each cookie into the melted chocolate about half way, letting the excess chocolate drip off. Place on the drying rack. Repeat with the rest of the cookies. Transfer the rack to the refrigerator for a few minutes for the chocolate to harden. Keep the cookies in an airtight container in the refrigerator or a cool room. Enjoy! 3.5.3226 You might also like... 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Blueberry Cheesecake Truffles Melon Basil Summer Rolls Creamy, Garlicky Fettuccine with Roasted Green Vegetables .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Earl Grey Tea Sandwich Cookies, Vegan and Gluten-Free + Giveaway appeared first on Golubka Kitchen.

How to Make Healthy Truffles

January 25 2019 VegKitchen 

How to Make Healthy Truffles See more on How to Make Healthy Truffles on Leslie’s website. Continuing reading How to Make Healthy Truffles on VegKitchen

The Ultimate Movie Night Snack Platter

January 11 2019 Green Kitchen Stories 

The Ultimate Movie Night Snack Platter Let me guess. You are trying to eat a little healthier after all that sweet December craziness and perhaps put chips and candy on hold for a while, but you still want something good to snack on in front of a movie this weekend? Well, we’ve got you covered. We have created a snack platter that leaves nothing behind and that you can toss together in 15 minutes. Fresh fruit, nuts, carrot sticks, dark chocolate, nut butter truffles and a little peanut butter cinnamon dip. Sounds good? It is! And here below is a little video where we show how to make it. We actually recorded this last year but forgot to share. Our little assistant Noah looks so tiny and sooo cute. Now that we’ve showed you how to make it, go create that snack platter and crash in the couch with your family, friends or pets. And if you have any movie recommendations, please share! A Healthy Movie Night Snack Platter All the fruit on the platter are just suggestions, you can of course add anything you wish. We do like the mix of truffles, crunchy carrots, crispy apple, nuts, dark chocolate (super delicious to dip in the nut butter) and a citrus fruit. Nut Butter Balls 15 soft dates, pitted 2 tbsp coconut oil 2 tbsp peanut butter 50 g /­­ 1/­­2 cup rolled oats 3 tbsp desiccated coconut 3 tbsp cacao powder 1 pinch sea salt For rolling 4 tbsp finely chopped hazelnuts or desiccated coconut Add the ingredients to a food processor and mix until everything comes together into a sticky dough. Roll 20-25 small balls between the palms of your hand. Cover them in chopped hazelnuts or coconut. If it doesn’t stick, you can dip each ball in cold water before covering them with the nuts. Store in the fridge while preparing the other snack platter ingredients. Snack Platter Elements 3 carrots, peeled and cut into sticks 2 apples, sliced 2 kiwi fruits, halved a handful nuts and raisins of choice a handful physalis/­­inca berries 80 g /­­ 3 oz dark chocolate, broken into large bits Nut butter balls (see recipe above) Peanut Butter Dip 100 ml /­­ 1/­­2 cup peanut butter 2-4 tbsp water 1 tsp cinnamon 1 tsp maple syrup (optional) Make the peanut butter dip by stirring together peanut butter, a splash of water and cinnamon. You can add a little maple syrup if you like it sweeter. Place it in the middle of the platter. Place all other elements around the dip and fill up until the platter is full. Enjoy!

The Ten Most Popular Meatless Monday Recipes of 2018

December 31 2018 Meatless Monday 

The Ten Most Popular Meatless Monday Recipes of 2018Happy New Year from Meatless Monday! Thanks to you, Meatless Monday is celebrated every Monday all over the world. And, if 2018 is any indication, the message of Meatless Monday will continue to spread far and wide in 2019. We predict plant-based recipes will continue to rise in popularity and more noteworthy cookbooks with why-didnt-I-think-of-that recipes will appear in your kitchen. Folks around the globe agree, cutting out meat one day a week is a decision thats good for your health and the health of the planet. It can benefit your heart, kidneys, and so much more . And swapping out meat for fruits and veggies each week can help fight climate change . Plus, get on board because eating a plant-based diet is also super trendy and here to stay. Drum Roll Please! Were proud to present the top ten most-viewed Meatless Monday recipes from 2018!   #1: Jamaican Jerk Tofu This recipe is number one for the second year in a row! Read more below about this signature dish from Meatless Monday Jamaica and Jacqui Juicy Chef Sinclair. #2: Zucchini Tomato Curry A sweet and spicy second place. #3: Thai Fresh Spring Rolls with Peanut Dipping Sauce A fun wrap with a group of friends is new to the Top Ten list! #4: Banana Date Smoothie Sweet! This delicious smoothie is coming back for a second year. #5: Black Bean Meatless Balls and Zucchini Noodles Zoodles are so popular! They’re back for another year. #6: Kale, Potato and Carrot Curry Fragrant and easy, this curry is new to the list. #7: Lemon Mint Quinoa Salad A refreshing and simple salad squeaks in at number seven! #8: Casamiento (Black Beans and Rice) A delicious classic recipe from the Meatless Monday community in Honduras. #9: Cherry Tomato Pesto Penne Back for another year, a quick and easy dish for everyone to enjoy. #10: Breakfast Lentils This recipe proves lentils are delicious any time of day.   For the second year in a row, the number one spot on our Top Ten list has been occupied by Jamaican Jerk Tofu. This is a savory mix of herbs and spices that can convert anyone to tofu. We reached out to Jacqui Juicy Chef Sinclair, who leads the Meatless Monday efforts in Jamaica , to share her thoughts on jerk and why its so popular. Jacqui explains, Jerk is both a style of grilling and special type of marinade. With the rise in popularity of vegetarianism for health and climate change, the jerk technique has transcended beyond meat. And for those of you trying this recipe at home, Jacqui shares some suggestions, Plant-based foods such as tofu, eggplant, zucchini, mushrooms, cauliflower, and other hardy vegetables that lend themselves to grilling are great choices for jerk. These vegetables can easily soak up the addictive and distinct taste of Jamaica. Were excited to hear your thoughts on the 2018 Top Ten list! Share your reactions with us on Facebook, Twitter, Pinterest, or Instagram! Meatless Monday is celebrated around the world. Join us and find out what its all about when you make the decision to cut out the meat on Mondays. The post The Ten Most Popular Meatless Monday Recipes of 2018 appeared first on Meatless Monday.

4 Easy Meatless Monday Travel Tips for the Holiday Season

December 10 2018 Meatless Monday 

4 Easy Meatless Monday Travel Tips for the Holiday SeasonThe holidays can be stressful, but keeping up with a Meatless Monday routine while travelling is not. Thanks to smart phones, dining apps, and some simple planning, youll be rewarded with terrific meals, tasty new flavors, and memorable experiences to share with friends and family. Tip 1: Theres an App for That! Happy Cow and Vanilla Bean are two great apps that can help you find meatless meals all around the world. Use these apps to locate nearby restaurants and grocery stores with plant-based options, with referrals by other plant-based travelers, just like you.   Tip 2: Reserve a Meatless Meal for the Flight Dont get stuck on a cross-country flight eating potato chips and peanuts. Most airlines offer special meals including vegetarian, vegan, and dairy-free options that can be requested before your travel date. Give them at least 24 hours notice.   Tip 3: Dining Options at the Hotel If youre staying at a hotel, visit their website or call the concierge before you depart, to ensure there are meatless options available.   Tip 4: Explore the Local Meatless Cuisines. Embrace the local culture and cuisine with meatless culinary experiences. Research local delicacies and try unique plant-based foods, dishes, and specialties that youve never heard of. You never know when youll be making a Meatless Monday memory. Happy and healthy travels from the Meatless Monday team!   Use #MeatlessMonday to tag us when you share your fabulous Meatless Monday meals on the go! Were on Facebook, Twitter, Pinterest, or Instagram! The post 4 Easy Meatless Monday Travel Tips for the Holiday Season appeared first on Meatless Monday.

Sweet and Spicy Glazed Nuts

April 19 2019 VegKitchen 

Sweet and Spicy Glazed Nuts Deliciously glazed and spiced nuts are a tasty finger food at special occasion, or as an everyday snack. Use any combination of your favorite nuts--peanuts, almonds, pecans, walnuts, macadamia nuts, cashews, etc. Makes: Continuing reading Sweet and Spicy Glazed Nuts on VegKitchen

Vegan Chickpea Brownies Grain-free GF

April 13 2019 Vegan Richa 

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

No-bake Peanut Butter Treats

April 8 2019 VegKitchen 

No-bake Peanut Butter Treats These are a kid-friendly snack, and an easy treat that kids can help make. A little sticky, but fun! Recipe adapted from The Double Energy Diet* by Judi and Shari Zucker. Continuing reading No-bake Peanut Butter Treats on VegKitchen

Spinach Salad with Baked Tofu and Carrot Ginger Dressing

April 1 2019 Meatless Monday 

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

Vegan Peanut Butter Oatmeal Chocolate Chip Cookies

March 23 2019 Vegan Richa 

Vegan Peanut Butter Oatmeal Chocolate Chip CookiesThese Vegan Peanut Butter Oatmeal Chocolate Chip Cookies are melt in your mouth, delicious and hearty cookies. They need 1 Bowl, just 8 Ingredients and are ready within 30 Minutes. Easily made Gluten-free. Vegan Soyfree Recipe. Jump to Recipe There’s something about Peanut butter, chocolate chips and oats in a cookie. Its nutty, hearty with the oats and chocolate because well chocolate. These cookies are a cross between my almond butter oatmeal cookies and sunbutter chocolate chip oatmeal cookies. These need just 1 Bowl and 8 Ingredients! No vegan butter or oil, no refined sugar, no whipping or electric mixer needed! Add spices of choice for variation, add some toasted nuts and seeds to make these into Breakfast Or Snack Cookies. These Cookies have no added refined sugar (if you use sugar free chocolate or dried fruit like raisins, currants, blueberries or cranberries) and No added oil (depends on your nut butter). Before it gets too hot to bake, lets make these super Easy and Super Delicious Peanut Butter Chocolate Chip Oatmeal Cookies!   For a nutfree version try my sunbutter Oatmeal cookies. These cookies can easily be made without gluten, use certified gf oats and a gf blend. Continue reading: Vegan Peanut Butter Oatmeal Chocolate Chip CookiesThe post Vegan Peanut Butter Oatmeal Chocolate Chip Cookies appeared first on Vegan Richa.

New Restaurant In Cambridge: Vegan Vice

March 6 2019 Happy Cow veggie blog 

Vegan Vice began as a wild party food truck serving vegan food throughout the UK at music festivals and vegan festivals like Digbeth Dining Club and Vegan Nights Ldn. Unbelievably Vegan Their burgers can fool meat-connoisseurs. Their vegan fried chicken TenderCrop can be devoured by meat-eaters without knowing it is vegan with its hand-battered spices and frying in delectable oil. Vegan Vices sauces are all homemade and with original recipes such as Peanut Butter Barbeque and Coconut Mayo -keeping the plant-game fresh for long-time vegans looking for something new to taste! Inviting to New Vegans Vegan Vice is all about welcoming new eaters into the plant-based community and giving them an amazing plant-based burger experience. Vegan Vice gives Cambridge the experience of their incredible flavours, planting their first brick-and-mortar restaurant right in the city centre. Inside a very well-known cocktail lounge, Vegan Vice has designed a shop to serve their vegan deliciousness, welcoming the community to venture into the delicious world of vegan cuisine magic–by chance, because they came for cocktails but then were not able to stay away from the delicious smelling and looking burgers when they were walking by. Vegan Vice is building a brand that reaches all […] The post New Restaurant In Cambridge: Vegan Vice appeared first on The Veggie Blog.

Tempeh Tacos from Betty Goes Vegan

February 8 2019 Oh My Veggies 

I get migraines. Crazy migraines. Migraines that make me see strange glowing orbs. Migraines that make me leave hair salons in ambulances. But the worst thing about my migraines is that they cause me to have weird aversions to certain foods. So, for example, when I had a peanut butter and jelly sandwich for lunch and got a migraine a few hours later, suddenly I could no longer stomach PB&Js. The very thought of them would make me feel sick to my stomach. Usually I get over these aversions after a few months, but then there was the time I got a migraine after eating tacos–oh, it was bad. And I wasn’t able to eat tacos for a full year. The Year Without Tacos will go down as one of the worst years ever. Because along with veggie burgers and pasta, tacos were part of the trifecta of easy go-to meals in our household. I felt a little bit lost without taco night. Tacos are fast! They’re delicious! And putting them together is kind of fun too, right? It was a happy day when I finally found myself thinking, “Hey, you know what? I feel like tacos for dinner! I […]

Soy-free Tofu Stir fry with Sunbutter Sauce (Nutfree Peanut Sauce)

January 15 2019 Vegan Richa 

Soy-free Tofu Stir fry with Sunbutter Sauce (Nutfree Peanut Sauce)Soy-free Tofu Stir fry with Sunbutter Sauce. Chickpea Tofu with Nutfree Peanut Sauce! Allergy friendly 1 Pot Meal. Vegan Glutenfree Soyfree Nutfree Recipe.  Jump to Recipe I love quick 1 Pot stir fry meals with creamy thai style peanut sauce. Add some veggies or tofu or some lentils and its a delicious meal!  Many of you avoid nuts or soy or both. So I went about making an allergy friendly version. The tofu here is chickpea flour tofu, no soy!. The Peanut sauce uses sunbutter, no nuts and no soy. This whole meal takes just minutes if you have already prepped chickpea tofu. Add veggies of choice and serve over grains or noodles! Lets make this Stir fry with chickpea flour tofu and Peanut free Peanut Sauce! If you try it, let me know how it worked out. Continue reading: Soy-free Tofu Stir fry with Sunbutter Sauce (Nutfree Peanut Sauce)The post Soy-free Tofu Stir fry with Sunbutter Sauce (Nutfree Peanut Sauce) appeared first on Vegan Richa.

Indonesian-Style Noodles (Bakmi Goreng)

January 4 2019 VegKitchen 

Indonesian-Style Noodles (Bakmi Goreng) This Indonesian-style noodle dish, embellished with sprouts, baked tofu, and peanuts, is a great choice when you crave something slightly exotic yet easy to prepare. Photos by Evan Atlas. Save Print Indonesian-Style Noodles (Bakmi Goreng) Author: Continuing reading Indonesian-Style Noodles (Bakmi Goreng) on VegKitchen

Breakfast Sweet Potato

December 24 2018 Meatless Monday 

Have leftover roasted sweet potatoes from your holiday meal? Turn them into breakfast! Pairing them with peanut butter and chia seeds adds healthy sources of fat to help keep you full. This recipe comes to us from Tawnie Kroll, RDN of Krolls Korner.   Serves 1   - 1 sweet potato - 1 medium banana, sliced - 1-2 Tbsp. creamy peanut butter - 1/­­2 Tbsp. chia seeds - 1/­­4 tsp. ground cinnamon   Wash and dry your sweet potato. Poke holes in it with a fork and wrap it in a paper towel and cook in the microwave until you can stick a fork all the way through and it feels done (soft). About 8-10 minutes in the microwave. Carefully cut the sweet potato in half and place banana slices on the sweet potato. Then drizzle the peanut butter on top, followed by the chia seeds and ground cinnamon. The post Breakfast Sweet Potato appeared first on Meatless Monday.

Chocolate and Peanut Balls

December 1 2018 Oh My Veggies 

These balls make excellent pre-workout snacks, but can also fill your cravings for cookies. They are easy and quick to make. You can freeze the balls and take them out when guests arrive unexpectedly. You can also make a big batch for the holidays right around the corner!    


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