peanuts - vegetarian recipes

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peanuts vegetarian recipes

Vegan Snickers Snack Bar Recipe

May 12 2020 Vegan Richa 

Vegan Snickers Snack Bar RecipeThis vegan snickers recipe is THE BOMB – rich and decadent with a creamy layer of homemade date caramel and crunchy peanuts! These healthy snack bars taste just like the real thing! Theyre also super easy and fun to make. No added refined sugar or oil. Gluten-free option included. Jump to Recipe I got some homemade Vegan Snickers over here! Is anyone interested? I thought so! Now, these are completely made from scratch – vegan date caramel and all. But don’t you worry, making your own candy snack bars is actually pretty dang easy. Not only is this peanut snickers Bars recipe easy, but making your own vegan candy bars is also a guarantee that there are no preservatives, artificial colors, or any questionable ingredients in your and your kids’ sweet treats. The shortbread peanut cookie layer instead of nougat has a few ingredients and is customizable, topped with date caramel and chocolate. And who wouldnt want a homemade Snickers Bar that is actually good for you?Continue reading: Vegan Snickers Snack Bar RecipeThe post Vegan Snickers Snack Bar Recipe appeared first on Vegan Richa.

10 Tips, Hacks, and Tricks for Tasty Plant-Based Cooking

May 4 2020 Meatless Monday 

10 Tips, Hacks, and Tricks for Tasty Plant-Based CookingCulinary secrets exist, and they can elevate your cooking from good to give-me-seconds. Dinner may never be the same after you start adding a tablespoon of smooth peanut butter to your chili, a splash of soy sauce to your tomato sauce, or a touch of vinegar to soups and stews. When it comes to improving the taste, texture, and flavor profile of your meatless dishes or recreating plant-based versions of animal-based ingredients, its all about knowing the right techniques. Maybe your tofu Buffalo wings didnt come out crispy because you forgot to press the tofu, or your kale not as tender because you didnt massage the leaves. Sure, these suggestions may seem minor, but they can dramatically affect the outcome of a recipe. As we are all doing more home cooking, take a look at the list below and see how you can incorporate these cooking hacks into your next Meatless Monday meal. Add a Spoonful of Peanut Butter to Chili It might sound crazy, but the secret to many award-winning chili recipes is a heaping amount of smooth, creamy peanut butter. The subtle hint of sweet paired with the peanuts inherent nuttiness is enough to balance out the spice and acid of vegetarian chili.   Press Tofu for Crispy Wings Removing the moisture from tofu allows it to get nice and crispy, an important step if youre baking, pan frying, or cooking up Jamaican jerk tofu tacos . To properly press tofu, line a plate with paper towels or clean kitchen towel and place the block of tofu on top. Place another layer of paper towel on the tofu block and apply something heavy -- book, cutting board, pan -- on top. Let it press for at least 20 minutes, replace the paper towels and let it rest for another 10 minutes for extra an extra chewy meaty texture. Massage Kale for Tender Salads Kale needs some TLC to become, well, tender. To break down the tough fibers, rip the leaves off the rib (or stem), add to a bowl, coat with some olive oil, and knead them (as if you would bread dough) for around four minutes. Add them to a Mediterranean salad for a quick weeknight meal. Blend Cauliflower for an All-Purpose Cream Sauce Add richness, depth, and creaminess to any dish with this magic, all-purpose cauliflower sauce . To make this simple sauce, boil cauliflower spears until tender. While boiling, sauté sliced garlic in olive oil until fragrant. Drain the cauliflower and scrape all of the garlic-infused oil into a blender and blend until smooth. Photo Source: FoodieWithFamily Refrigerate Coconut Milk for Easy Whipped Cream Simple, easy, and decadent, refrigerating a can of coconut milk overnight results in a thick and creamy whipped topping for desserts, waffles, or coffee. Add some vanilla extract and powdered sugar for some extra flavor and sweetness.         Freeze Bananas for Nice Cream The best kept secret that every plant-based eater knows about, frozen banana soft serve will change the way you think about dessert. Simply peel a few bananas, throw them in the freezer, and blend them up with some frozen fruit the next day. Maybe add a splash of lemon juice, nut butter, or a sprinkle of maple syrup if so inclined. Photo Source: Detoxinista   Use Avocado in Place of Butter With a one-to-one ratio, you can use avocado to replace butter in most baked goods and desserts. And while avocado wont impart a noticeable flavor, you can also avoid butter by using a non-dairy butter substitute (also a one-to-one ratio).         Make Your Own Plant Parmesan Cheese Parmesan elevates anything from pastas and risottos to soup and roasted vegetables. Recreate the sharp umami flavor of Parmesan with a combination of nutritional yeast, walnuts (or cashews), salt, and garlic powder. Give the mixture a couple of pulses in the food processor and youre good to go. Photo Source: MinimalistBaker Customize a Creamy Tofu Herb Dip Tofu comes in all different types and textures. Blend soft silken tofu together with salt and fresh herbs -- basil, parsley, chive, cilantro, rosemary -- for a quick and easy dip for crudité. Add some avocado or a splash of citrus to round out the flavor. Photo Source: CrowdedKitchen   Finish Cooking Pasta in Sauce for a Creamier Consistency   Contrary to the instructions on the box, pasta should actually be slightly underdone when you drain it. After draining, immediately toss the pasta into the simmering sauce for another two minutes. This helps the pasta absorb the sauce, but it also releases the starch within the pasta, giving the sauce a creamier consistency.       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 10 Tips, Hacks, and Tricks for Tasty Plant-Based Cooking appeared first on Meatless Monday.

The Inexpensive Pantry Staple That Makes Everything Taste Better

March 23 2020 Meatless Monday 

The Inexpensive Pantry Staple That Makes Everything Taste BetterPeanut butter is everything: savory and sweet, fatty and salty, crunchy and creamy. Its uses are truly endless, serving as the basis of stews, sauces, chilis, chutneys, and, of course, desserts. Peanuts, also known as goobers, ground nuts, or monkey nuts, are nutritionally dense, rich in both healthy fats and plant-based protein. Peanuts and peanut butter have long shelf lives, are inexpensive, and can add a tasty new dimension to any number of recipes. Sure, you can eat peanuts by the handful (or spoonful), but then youd be missing out on the peanuts wildly diverse culinary applications. This Monday, branch out and do some experimenting by making any one of these novel peanut recipes. Overnight Apple Peanut Butter Oatmeal A dollop of peanut butter transforms a bowl of oatmeal from meh to mmmmm. This oatmeal is packed with protein and fiber, making it a perfect was to start your morning. For the Overnight Apple Peanut Butter Oatmeal, click here. Peanut Butter Chili with Pinto Beans The secret to this smooth, salty, dreamy chili is a cup of creamy peanut butter. Try it and taste the magic for yourself. For the Peanut Butter Chili with Pinto Beans recipe, click here. Peanut Butter and Jelly Pancakes The best of breakfast collides with a lunch box staple. A great meal for kids, adults, and adults who act like kids. For the Peanut Butter and Jelly Pancakes recipe, click here. Peanut Noodles Packed with plant protein, this flavorful noodle dish incorporates unique Southeast Asian ingredients like sambhal olek (Indoenisan chile sauce) and Sichuan peppercorns. Give it a try if you want to put your taste buds on an adventure. For the Peanut Noodles recipe, click here. Spicy Peanut Chutney Top soups, pastas, stews, or sandwiches with this delightful blend of roasted peanuts, garlic, sesame seeds, coconut, and chile flake. Its the perfect blend of sweet, nutty, and spicy. For the Spicy Peanut Chutney recipe, click here. Sweet Potato Peanut Stew Creamy and decadent, you can whip up this West African stew in under 30 minutes. This recipe is based on one from Iba Thiam, chef and owner of Cazamance restaurant in Austin, Texas, and it is one of the recipes in Oldways A Taste of African Heritage cooking program. For the Sweet Potato Peanut Stew recipe, click here. Thai Spring Rolls with Peanut Dipping Sauce Light and refreshing, serve these Thai spring rolls as an appetizer or in place of a salad. The peanut dipping sauce adds a tangy punch of flavor. For the Thai Spring Rolls with Peanut Dipping Sauce, click here. 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 Inexpensive Pantry Staple That Makes Everything Taste Better appeared first on Meatless Monday.

Pile on the Protein with These 10 Plant-Based Foods

March 1 2020 Meatless Monday 

Pile on the Protein with These 10 Plant-Based FoodsFats and carbohydrates have faced their fair share of scrutiny over the decades, but protein has managed to coast through years of fad diets and conflicting-nutritional recommendations unscathed. Protein is essential for healthy body functions, responsible for growing and repairing muscle tissue, aiding in digestion and energy production, and helping bolster your immune system. With a lengthy list of benefits, its no surprise that getting enough protein is a dietary priority. Thankfully, theres an abundance of this crucial macronutrient in a variety of plant-based foods and ingredients. This Monday, kick-start a healthy week with delicious high-protein, plant-based foods.   Almonds A handful of almonds is a satiating snack that will keep a grumbling tummy at bay, but the tree nut is also a good source of protein. A quarter cup of almonds contains 6 grams of protein and plenty of fiber. Eat them on their own or incorporate them into your own custom snack mix . Black Beans Easy to prepare, cheap to buy, versatile, and nutritionally dense, the black bean is the ultimate pantry staple for people looking to incorporate more plant-based protein into their diet. Cooked black beans contain 8 grams of protein per half cup. Purchase them canned, or, if ambitious, dried, and transform them into plant-based burgers, taco fillings , soups, or meat balls . Chickpeas Cooked chickpeas are the main ingredient in hummus and boast nearly 15 grams of protein per cup. And remember, when using canned chickpeas, save the liquid -- also known as aquafaba -- for a terrific, plant-based egg white replacement. Edamame Popular in Japan and other areas of East Asia, edamame is as close you can get to a perfect food : One cup of cooked edamame contains 8 grams of fiber, 17 grams of protein, and is only 189 calories. Farro One of the lesser known ancient grains, farro needs to be on your radar . A quarter cup of uncooked farro contains 6 grams of protein. Its toothsome texture adds a pleasant chew to grain bowls and salads. Kidney Beans These hefty beans are dense, nourishing, and nutrient-packed. One cup of cooked kidney beans contains roughly 13 grams of protein (as well as 13 grams of fiber). Lentils With tons of fiber and almost no saturated fat, look to use lentils as the foundation of multiple meals throughout the week. A cup of cooked lentils contains 18 grams of protein and more than half your recommended daily value of fiber. Peanuts A staple of almost every pantry, the peanut (and peanut butter) is a tremendous source of plant-based protein and health fats. With nearly 10 grams of protein per quarter cup, the peanut is a great snack to take to the office or incorporated into this sweet and spicy Sweet Potato Peanut Stew.   Quinoa The trendiest of grains (well, its technically a seed), quinoa is a splendid source of protein that can serve as the foundation of any meatless meal . A cup of cooked quinoa boasts around 8 grams of protein. Tofu There are imitators and then there are originators. Tofu -- made from soy beans -- is sold in a variety of textures and forms, but no matter the type, youre guaranteed to get a solid dose of plant-based protein, with a half-cup offering around 10 grams. Our recipe for Jamaican Jerk Tofu (the most popular recipe on our website) will make you a lifelong tofu loyalist.   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 Pile on the Protein with These 10 Plant-Based Foods appeared first on Meatless Monday.

Coconut Noodle Soup

January 2 2020 Golubka Kitchen 

Coconut Noodle Soup Oh man is this the perfect recipe for getting back into the swing of things after the holidays! I think that we’re all ready for some deeply nourishing, veggie-heavy meals right about now. I recently made something similar to this noodle soup for dinner and shared it on IG Stories, and got so many inquiries about the recipe. So here it is but a little more intentional and less off the cuff (directly inspired by the Thai soup Tom Kha Gai). It’s seriously my favorite thing to eat right now – the balance of coziness from the noodles and coconut milk and the healthfulness from all the ginger, garlic, mushrooms, and veggies gets me every time. Don’t let the list of ingredients deter you, this soup is very easy to make. It’s all about building flavor in the broth, which starts with the power combo of onion, chili, garlic, and ginger. The broth gets finished off with a touch of coconut milk, which really rounds out its gingery and garlicky intensity and makes it perfectly creamy. It is SO GOOD – I could seriously drink it for every meal this January. We then cook some veggies and mushrooms directly in the broth and serve everything over noodles, garnished with tons of cilantro, scallions, squeezes of lime juice, and crushed nuts. We hope that you’ll give this a try, it’s a real winner! Coconut Noodle Soup   Print Serves: 4-6 Ingredients 1 tablespoon coconut oil or avocado oil 1 yellow onion - diced 1 small chili pepper - sliced and seeded if preferred sea salt 2 piece of ginger - minced or grated 6 garlic cloves - minced 4-5 kaffir lime leaves (optional but highly recommended) zest from 2 limes 4 cups (1 quart) low-sodium vegetable broth + 1 cup purified water (or 5 cups broth) 1 medium sweet potato or winter squash, or 2 medium carrots - cut in medium chunks 3.5 oz shiitake mushrooms - stemmed and sliced 1 teaspoon coconut sugar 1 13.5 oz can full-fat coconut milk juice from 1 lime, plus more lime slices for garnishing 8 oz vermicelli rice noodles or other noodles of choice green onion - sliced, for serving cilantro - for serving crushed cashews or peanuts - for serving (optional) chili flakes - for serving (optional) Instructions Heat the oil in a soup pot over medium heat. Add the onion, chili, and a pinch of salt, sauté for 8-10 minutes, until soft. Add the ginger and garlic and stir until fragrant, about 30 seconds. Add the kaffir lime leaves, if using, lemon zest, vegetable broth, and water. Cover and bring to a boil. Add the sweet potato/­­squash/­­carrots and shiitake mushrooms, bring back up to a simmer and simmer, covered, for 10-15 minutes, until the sweet potato/­­squash/­­carrots are cooked through. Add the sugar and coconut milk. Bring back up to a boil and turn off the heat. Stir in the lime juice. Discard the kaffir lime leaves, if using. Taste for salt and adjust if needed. Cook the noodles according to the instructions on the package. Distribute the noodles among bowls. Ladle the broth over the noodles, making sure to catch some vegetables and mushrooms when ladling. Garnish generously with green onion, cilantro, lime slices, crushed nuts and chili flakes, if using. Enjoy! Notes - If you are sensitive to spice, omit the chili pepper and flakes. - Kaffir lime leaves are a life-changingly delicious ingredient, and we really recommend seeking them out. Look for them at Asian/­­Indian markets - they are often sold frozen. You can also find them dried. - This recipe is highly customizable! You can add all kinds of veggies. Here are some ideas: -baby bok choy or spinach -zucchini -spiralized daikon radish -bell pepper -basil -other mushrooms like maitake or crimini, etc. 3.5.3226 Our New Ebook: Golubka Kitchen Sweets! Filled with our favorite, vegan and gluten-free dessert recipes in the world. The post Coconut Noodle Soup appeared first on Golubka Kitchen.

Peanut Butter & Pumpkin Caramel Bars

October 13 2019 Golubka Kitchen 

Peanut Butter & Pumpkin Caramel Bars You’d think we were trying to check off as many October-inspired ingredients as possible with today’s recipe: pumpkin, pumpkin pie spices, the combination of chocolate and peanut butter, etc. etc. And we kind of were! But we’ve been wanting to elaborate on the nut butter-based caramel trick that we’ve had up our sleeves ever since these colorful Twix bars. This was the perfect opportunity. The layers in these bars go as follows: a gluten-free and no-bake, chocolate ‘shortbread’ crust, the aforementioned pumpkin peanut butter caramel that’s studded with peanuts, and a neat blanket of chocolate to bring the whole thing together. We are in love. The combination of flavors is both familiar and surprising in these bars. They taste a little bit like Snickers, both the bar and the ice cream, and are of course similar to Reese’s (or Justin’s!). The pumpkin puree brings that little element of surprise to the table. It contributes both its creamy texture and undeniably autumnal flavor, and really makes this treat stand on its own. We hope you’ll give it a try. Wishing you a great Sunday! Peanut Butter & Pumpkin Caramel Bars   Print Serves: 16 square bars Ingredients for the crust 1/­­2 cup coconut butter/­­manna (not oil) 3/­­4 cup pumpkin puree (about half a can) 1/­­4 cup maple syrup pinch of sea salt 1/­­2 cup coconut flour 1/­­4 cup cacao powder for the pumpkin peanut butter caramel 3/­­4 cup smooth peanut butter 3/­­4 cup pumpkin puree (about half a can) 1/­­4 cup melted coconut oil 1/­­4 cup maple syrup 1 teaspoon cinnamon ⅛ teaspoon nutmeg generous pinch of sea salt 1 1/­­2 tablespoons miso paste (optional) 1 teaspoon toasted sesame oil (optional) 1/­­4 cup toasted peanuts for the chocolate layer 3/­­4 cup dark dairy-free chocolate chips 3 tablespoons peanut butter 1 tablespoon coconut oil pinch of sea salt Instructions to make the crust Line a rimmed 8 x 8 dish (or a dish of a similar size) with parchment paper, extending the edges out of the dish for easier removal later. In a medium saucepan, melt the coconut butter, whisking it until smooth. Turn off the heat, add the pumpkin puree and maple syrup, mix to combine. Add the salt, coconut flour, and cacao, mix until smooth. Press the mixture into the parchment-lined dish, using the flat bottom of a measuring cup and/­­or your fingers, to form an even crust layer. to make the pumpkin peanut butter caramel In a food processor, combine the peanut butter, pumpkin puree, coconut oil, maple syrup, cinnamon, nutmeg, salt, miso and sesame oil, if using. Process until smooth. Taste for salt and adjust if needed. Transfer the caramel to the dish with the crust and spread it into an even layer. Sprinkle the peanuts over the caramel and lightly press them in with the back of a spoon. Place the dish in the freezer for 30-40 minutes, letting the caramel set. to make the chocolate layer and assemble Melt the chocolate chips in a heat-proof bowl/­­saucepan on a double boiler or over very low heat, mixing constantly. Add the peanut butter, coconut oil and salt, mix until smooth. Spread the chocolate over the caramel layer. The chocolate might harden right away when you pour it over the chilled caramel, so work quickly, spreading it in an even layer. Place the dish in the freezer for at least an hour, letting all the layers set completely. Lift the bar out of the baking dish onto a cutting board, using the extended edges of the parchment. Cut it in half lengthwise and widthwise, then in half again, until you end up with 16 square bars. Keep the bars refrigerated and enjoy straight out of the refrigerator (they will melt at room temperature). The bars also freeze well in an air-tight container. 3.5.3226 The post Peanut Butter & Pumpkin Caramel Bars appeared first on Golubka Kitchen.

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.

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.

peanut ladoo recipe | groundnut laddu | shengdana ladoo | shenga unde

November 19 2018 hebbar's kitchen 

peanut ladoo recipe | groundnut laddu | shengdana ladoo | shenga undepeanut ladoo recipe | groundnut laddu | shengdana ladoo | shenga unde with step by step photo and video recipe. peanuts or groundnuts are heavily used in indian cuisine, particularly in western india. it is often used to make curries, chutney or even in some deep fried snack recipes. but this is a unique peanut ladoo recipe made with just 2 main ingredients, i.e groundnuts and melted jaggery. The post peanut ladoo recipe | groundnut laddu | shengdana ladoo | shenga unde appeared first on Hebbar's Kitchen.

Spicy Bok Choy with Noodles and Peanuts

December 4 2017 Meatless Monday 

Wilted bok choy and peanuts fill a flavorful, savory broth alongside chewy noodles for a hearty one-dish meal. Look for fresh rice noodles in the pasta or Asian food section of most grocery stores. This recipe comes to us from Sharon Palmer, The Plant-Powered Dietitian. Serves 4 - 1 teaspoon sesame oil - 1 tablespoon peanut oil - 1 red onion, sliced - 2 cloves garlic, minced - 1 tablespoon peanut butter - 3 tablespoons soy ginger dressing - 1 tablespoon reduced-sodium soy sauce - 2 tablespoons orange juice - red pepper flakes, to taste - 1 (12 ounces) package fresh rice noodles - 6 (6-ounce) heads baby bok choy - 1/­­4 cup peanuts Place the oils in a large skillet or wok over medium-high heat. Add the onion and garlic and sauté for about 5 minutes, or until the vegetables soften and become fragrant. Add the peanut butter, dressing, soy sauce, orange juice, red pepper flakes and 1-1/­­2 cups water to the skillet. Stir until bubbly and smooth. Cover and cook while you prepare the noodles. Bring a medium pot of water to a boil over medium-high heat and cook the rice noodles according to package directions. Drain and rinse with water. Transfer the cooked noodles to the skillet and stir to combine. Add the bok choy and peanuts to the pan and let cook for 1 minute, or until the bok choy is slightly wilted. Enjoy! The post Spicy Bok Choy with Noodles and Peanuts appeared first on Meatless Monday.

Green Peanut Butter Sandwich + Smoothie

November 21 2017 Green Kitchen Stories 

Green Peanut Butter Sandwich + Smoothie Hey! First of all, thanks for all your cheering words on the news of our marriage. That was fun! Secondly, I promised a lot of persons on instagram that we would share a chocolate recipe which currently goes by the working name Taco Brownies. But all the interest in them made me a little anxious so I’m heading back into the kitchen today to test another round before we’re ready to post them. Here is something to snack on while you wait. A peanut butter sandwich and a green smoothie. Technically, a sandwich hardly qualifies as a recipe. But what we want to say with this point is really just that you should try peanut butter on a savory sandwich. I love all kind of nut butter sandwiches and even if I usually top it with sliced bananas, apples, strawberries or a sweet compote, this savory version is my most recent addiction. Crispy lettuce and cucumber add a nice textural contrast to the sandwich without competing with the peanut butter flavor. The cottage cheese makes it moist and yummy and the chickpeas ... well I don’t know why the chickpeas are there actually. I guess I just like chickpeas inside my sandwiches. This sandwich is yummy, sticky, crunchy, rich and yet fresh somehow. We usually make it with a good quality rye bread but anything goes. I just realized that this is a green sandwich without avocado so we should perhaps call it “the-death-of-avocado-sandwich-sandwich” or something catchy like that. Anyway, it’s good. And it’s not impossible that you already have the ingredients at home. So, try it! For the other recipe, I’ll let Luise do the talking. It was her idea to pair the sandwich with a smoothie and since she is queen Latifah of green smoothies I am sure she has something clever to say. /­­David Here’s something clever for you. Make this smoothie. It’s that good. It has lots of green vegetables and a mild and fresh taste with tones of lemon and ginger. Just the way I like it. Also, using frozen vegetables makes the smoothie creamy and more nutritious and you can skip the ice. It also works really well paired with a sandwich as well because (most of) you have two hands and now you can have a good snack in each hand. We actually wrote a “In The Other Hand” chapter for our smoothie book with lots of great snacks, but we couldn’t fit it in the book. Lots of love! /­­Luise Green Peanut Butter Sandwich Makes 2  Just one note on peanut butter. Read the ingredient list in the supermarket and go for the brands that only list peanuts (and maybe salt). You can of course use other types of nut butters as well, I’d especially recommend cashew butter for this, but it’s usually a lot pricier. 4 slices rye bread 4 tbsp peanut butter a few leaves crispy lettuce 5 cm /­­ 2 inches cucumber 4 tbsp cottage cheese 4 tbsp chickpeas /­­ garbanzo beans 2 tsp olive oil  pea shoots thyme Spread peanut butter on each bread slice. Rinse the lettuce and cucumber. Tear the lettuce into smaller pieces, slice the cucumber thinly and place both on top of each peanut butter sandwich. Top with cottage cheese, chickpeas, a drizzle of olive oil, pea shoots and thyme. Put the sandwich together, wrap with sandwich paper and dig in. Broccoli & Ginger Smoothie 2 normal glasses or 1 very large If you don’t have a super powerful blender, start by mixing all ingredients except broccoli and banana (because they are thicker and will slow down the blender blades). When mixed until smooth, add the last ingredients and mix again. If you like it a little sweeter, you can add a fresh date or more banana. 4-5 florets frozen broccoli (or frozen cauliflower) 1 large banana 1 large handful fresh spinach 1 large handful fresh kale 1 large knob fresh ginger 1 slice lemon, peeled 1-2 cups plant milk, (oat milk /­­ rice milk /­­ almond milk) Add all ingredients to a high speed blender and mix until smooth. Taste and adjust the flavor and consistency if needed. Pour into two glasses or bottles.

Aloo Lacha Chivda (Spicy Potato Sticks)

October 1 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Aloo ka Lacha Aloo ka Lacha is an all-time favorite snack in my house and I will show you how easy to make this exotic snack. - 4 medium sized potatoes (aloo) - 2 Tbsp peanuts (moongaphalee) - 2 Tbsp broken cashews (kaju) - 2 Tbsp sliced almonds - 1 tsp salt - 1/­­4 tsp sugar - 1/­­4 tsp black pepper - 1/­­4 tsp red chili powder - Pinch of citric acid (tatri) - Wash and peel potato and grate it with a thick grater. - Soaked the grated potatoes in cold water. Take the muslin cloth and squeeze it well. - Now spread it on a kitchen towel and pat dry with another towel. - Heat oil in a pan over high heat. - Add the grated potatoes in the frying pan enough to cover the surface. Fry on high heat for 2 minutes. - Then lower the heat to medium and fry till they become golden and crisp. - Take them out over paper towel. Note: Take 3 to 4 sheets of paper towel, making sure they will observe the extra oil keeping them dry and crispy. Repeat the process and fry potatoes in batches. - In small frying pan over low heat dry roast the almonds, remove it in a bowl. - In a same frying pan take 2 tablespoons of oil and fry peanuts on low heat till they become golden and crisp, this will take about 2 minutes and take them out over paper towel. - Fry cashews in same oil on low heat till golden and take them out over paper towel. - In a bowl mix lacha, peanuts and cashews and sprinkle the spices and mix well. - Let the chiwda cool down completely then serve or store. The post Aloo Lacha Chivda (Spicy Potato Sticks) appeared first on Manjula's Kitchen.

Black-Bottom Peanut Butter Freezer Pie

August 8 2017 Robin Robertson's Global Vegan Kitchen 

Black-Bottom Peanut Butter Freezer Pie This richly decadent Black-Bottom Peanut Butter Freezer Pie is quick and easy to make, but looks and tastes like it took all day to prepare. To make this pie gluten-free, use gluten-free cookie crumbs; for soy-free, use soy-free vegan butter and ice cream.   Black-Bottom Peanut Butter Freezer Pie Crust - 1 1/­­2 cups vegan chocolate cookie crumbs - 1/­­4 cup vegan butter, melted Filling - 1 quart vegan vanilla ice cream, softened - 3/­­4 cup peanut butter - 1/­­4 cup chopped peanuts - 1 cup chocolate curls -  Crust: Lightly coat a 9-inch pie plate with nonstick cooking spray. -  In a medium bowl, combine the cookie crumbs and the butter until well blended. Transfer to the prepared pan and press the crumb mixture onto the bottom and sides. Set aside. -  Filling: In a large bowl, combine the ice cream with the peanut butter, mixing until well blended. Spoon into the prepared crust. Freeze for 4 to 6 hours or overnight. -  When ready to serve, let the pie sit at room temperature for 5 minutes. Sprinkle the chopped peanuts in the center of the pie and the chocolate curls along the outer edge. From The Nut Butter Cookbook by Robin Robertson. (C)2013 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei. The post Black-Bottom Peanut Butter Freezer Pie appeared first on Robin Robertson.

INDIA vegan cookbook on Kickstarter

July 7 2017 The Lotus and the Artichoke 

INDIA vegan cookbook on KickstarterMy newest cookbook, The Lotus and the Artichoke – INDIA just launched on Kickstarter! watch the video: PRE-ORDER the the INDIA cookbook: http:/­­/­­kck.st/­­2uGbsog My new INDIA cookbook has been years in the making - with recipes, stories, artwork & photographs inspired by 8 trips to my most favourite country. It’s a culinary love story of my favorite cuisine - based on a total of nearly two years in India and 25 years of devotion to Indian cooking. My first trip to India was in 2001: mostly North India and Nepal. I spent 4 months on that journey, then another 6 weeks in South India in 2006. I visited twice more, in 2009 & 2010, followed by living and working for a year (as an art teacher) in Central India, returning to Berlin in 2011. In Autumn 2016 & Spring 2017, I went back to India to taste and explore the last regions (and cuisines) of India still waiting for me. I traveled across Kashmir & Ladakh, trekking through mountain villages and exploring towns and cities, staying mostly with families and cooking together in their kitchens. Then I went deep into the Northeast: West Bengal, Assam, Sikkim, and Nagaland. I even met with world famous chefs at their restaurants - and homes - for incredible eats and great times in the kitchen. Now I’m back in Berlin, recreating the culinary wonders of the Indian subcontinent in my own kitchen. As with my previous 4 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. It’s a labor of love and the ultimate combination of my passions: art, travel, vegan cooking, and photography. I’m back on Kickstarter for my 5th international cookbook project. You can join the crowdfunding which makes everything possible. It’s an adventure in itself, complete with backer-only updates, behind the scenes sneak peaks, exclusive travel videos & stories, recipe testing groups, and more. Pre-order a signed copy of The Lotus and the Artichoke – INDIA (including worldwide shipping, stickers & e-book for EUR25!) My INDIA Cookbook at a glance: - My 5th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 192 pages with 90+ recipes and over 70 full-page color photos - Personal stories, art, and recipes inspired by 8 trips /­­ 21+ months of travel around India and over 25 years vegan cooking experience - Total variety of regional cuisines: Rajasthani, Gujarati, Punjabi, Kashmiri, Sindhi, Maharashtrian, Tamil, Kerelan, Karnatakan, Goan, Hyderbadi, Bengali, Assamese, Sikkimese, Ladakhi, Tibetan, Nepali - Indian classics & family favorites, timeless treats, new culinary wonders, mind-blowing mega-metropolitan snacks, fabulous village feasts, scrumptious street food, and insanely delicious desserts - Discover new flavors, tasty spices, and awesome cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Shahi Bengan – Roasted Stuffed Eggplant Gobi Pakoras – Batter-fried Cauliflower Saag Paneer – Spinach & Fried Tofu Cubes Pani Puri – Street Food Favorite Aloo Paratha – Grilled Potato-Stuffed Flatbreads Shahi Paneer – fried tofu cubes in creamy tomato sauce Seitan Vindaloo – Goan Tangy Curry Samosas! Fried Potato-Stuffed Pastries Gajur Halava – Bengali Carrot Pudding Gulab Jamuns – Doughballs in Rose Syrup Berry Halava – Fruity Semolina Dessert Recipes in The Lotus and the Artichoke – INDIA: - Garam Masala, Sambar Masala, Chaat Masala & Panch Puran - Tamarind Ginger, Pineapple, Tomato, Coconut, Chili & Bhang Chutneys - Aam Achar – Mango Pickle - Amitar Khar – Assamese papaya starter - Handvo – Gujurati zucchini cake - Uttapam – South Indian rice & lentil pancakes with tomatoes - Idly Paper Dosa – Karnatakan crispy rice & lentil crepes - Rava Dosa – Tamil semolina crepes - Dahi Vada Chaat – lentil cakes with yogurt & chutney - Hariali Paneer Tikka – Punjabi tofu skewers with spices & herbs - Gobi Pakora – batter-fried cauliflower - Mirchi Vada – Rajasthani batter-fried chillies - Aloo Tikka – spicy, fried potato cakes - Samosa – vegetable-stuffed fried pastry - Pani Puri – potato-stuffed fried pastry with tamarind spice water - Pav Bhaji - spicy vegetable mash with fresh baked buns - Momos – Tibetan vegetable dumplings - Shapaley – Tibetan vegetable pies - Kolkota Kathi Roll – spicy soymeat & shredded cabbage wrap - Sambar Bandhgobi Rolls – stuffed cabbage leaves - Aloo Dum – Kashmiri tomato potato curry - Shahi Tamatar – roasted stuffed tomatoes - Shahi Bengan – roasted stuffed eggplant - Shahi Mirch – roasted stuffed peppers - Shahi Paneer – tofu cubes in creamy, tomato curry - Paneer Jalfrezi – spicy tofu cubes - Saag Paneer – spinach & tofu cubes - Mutter Paneer - peas & tofu cubes - Xaak – Assamese greens, potatoes & cherry tomatoes - Bengan Bhartha – Kashmiri roasted aubergine - Malai Kofta – potato dumplings in creamy tomato curry - Bindi Aloo Tawa Masala – spicy stir-fried okra & potatoes - Khumb Kaju Makhani – Rajasthani cashew mushroom curry - Shukto – Bengali eggplant, potato & plantains - Pumpkin Posto – Bengali squash in creamy poppy seed curry - Seitan Vindaloo – Goan tangy curry - Black Sesame Seitan – Assamese spicy curry - Tamatar Pitika – Assamese tomatoes with herbs & spices - Aloo Pitika – Assamese potatoes with herbs & spices - Bol Tenga – Assames lentil dumplings in tangy curry - Mas Tenga – Assamese tangy jackfruit curry - Chupke – Tibetan dumpling soup - Tarka Dal – Punjabi lentil curry - Chana Masala – spicy chickpeas - Rajma - Kashmiri red kidney bean curry - Lobia Palak – black-eyed peas with lemon & spinach - Golden Rice - with turmeric & spices - Chana Pulao – rice with chickpeas - Pulihora – Tamil tamarind rice with peanuts & spices - Classic Biryani – Kashmiri rice dish with vegetables, nuts & spices - Jackfruit Biryani – Tamil coconut rice dish with spicy jackfruit - Tupula Bhaat – Assamese sticky rice steamed in banana leaves - Aloo Paratha – grilled flatbread stuffed with potatoes - Tibetan Bread – fried breakfast snack - Makki Roti – grilled cornbread - Roti – wholewheat grilled flatbread - Garlic Naan – traditional baked flatbread - Poori – deep-fried flatbreads - Date Ladoo – date & nut sweets - Besan Ladoo – chickpea sweet - Gajur Halava – spiced carrot pudding - Berry Halava – strawberry & blueberry semolina sweet - Mysore Pak – traditional sweet squares - Gulab Jamun – deep-fried dough balls in rose syrup - Rasmalai – cheese balls in saffron mango milk - Jalebi – fried, syrupy sweet - Peda – lemon cashew creamy sweet - Kheer – Kashmiri rice pudding with cardamom, nuts & raisins - Mishti Doi - Bengali sweet curd - Shrikand - Maharashtran yogurt dessert - Pista Kulfi – pistachio ice cream - Pitha – Bengali sesame & date pastry - Narikol Ladoo – Assamese shredded coconut balls - Kadala Parippu – Keralan sweet chana dal dessert - Ginger Chai – spiced black tea - Kahwa – Kashmiri green tea with almond & saffron - Badam Dudh – almond milk with cardamom & cinnamon - Anjoor Kaju Dudh – cashew shake with fig & date - Strawberry Mint Lassi – yogurt smoothie The post INDIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Celebrate Healthy-Fat Tuesday by Adding These 8 Plant-Based Ingredients to Your Meatless Monday Menu

February 24 2020 Meatless Monday 

Celebrate Healthy-Fat Tuesday by Adding These 8 Plant-Based Ingredients to Your Meatless Monday MenuThis week, in honor of Mardi Gras, were celebrating Healthy-Fat Tuesday with a list of foods and ingredients rich in healthy fats. Fats are complex and often misunderstood nutrients. Despite their often-misleading name, fats play an important role in healthy balanced diets and their consumption doesnt necessarily lead to weight gain. Saturated and unsaturated are the two major categories of dietary fats. Saturated fats are typically solid at room temperature and are predominately found in red and processed meats, whole milk and whole-milk dairy products, cheese, and baked goods. Although fine in moderation, the USDA Dietary Guidelines recommend limiting saturated fat to under 10 percent of your daily caloric intake. Unsaturated fats come from vegetables, nuts, seeds, and fish, and are labeled as good fats because their consumption is associated with lower rates of cardiovascular disease and all-cause mortality. Try incorporating these foods and ingredients into your weekly Meatless Monday menu. Avocado With 77 percent of calories from fat, this pretty green fruit is actually one of the fattiest plant foods on Earth. Avocado is rich in oleic acid, a monounsaturated fatty acid associated with reduced inflammation. Easily add some to your diet with this recipe for Garlicky White Bean Avocado Toast. Canola Oil Derived from the rapeseed, canola oil has a similar nutritional profile to olive oil but contains a slightly lower percentage of saturated fat. Its one of the most versatile cooking oils, which makes it excellent for frying and medium-heat cooking. It can also be used as the base for salad dressings, sauces, and marinades. Flaxseeds Flaxseeds are high in fiber and protein, but theyre also one of the richest sources of plant-based omega-3 fatty acids -- polyunsaturated fats that are associated with benefits for heart health. Hemp Seeds While technically categorized as a nut, the hemp seed is nutrient-dense and a terrific source of both omega-6 and omega-3 essential fatty acids. Try adding a scoop to smoothies, muffins, or chia pudding. Olive Oil Although it contains small levels of saturated fat, olive oil is predominately composed of a monounsaturated fat called oleic acid. Studies link oleic acid to lower levels of inflammation, but the health benefits of olive oil range from a reduced risk of stroke and heart disease to weight loss. Peanuts An easy and accessible snack, a little pouch of peanuts can instantly cure your hunger pangs. Peanuts are so satiating because of their high-fat content. Classified as an oilseed rather than a nut, the peanut is nearly 50 percent fat, most of which is mono- and polyunsaturated. Try adding some to this hot and spicy Peanut Noodle. Tahini Made from pulverized sesame seeds, tahini -- along with chickpeas -- is one of the main ingredients in hummus. Sesame seeds are made up of 80 percent mono- and polyunsaturated fats, which research shows can help lower cholesterol levels. Tahini makes the perfect dressing for roasted vegetables or this Curry Carrot Salad. Walnuts Like most nuts, walnuts contain good fats, but they are also an important vegetarian source of omega-3 fatty acids. Research shows that omega-3 plays a critical role in reducing oxidative stress in the brain and can even help with the development and function of the central nervous system. Eat them roasted or blend them up with lentils to make the perfect plant-based meatball.   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 Celebrate Healthy-Fat Tuesday by Adding These 8 Plant-Based Ingredients to Your Meatless Monday Menu appeared first on Meatless Monday.

Peanut Butter And Jelly Baked Oatmeal

November 18 2019 Vegan Richa 

Peanut Butter And Jelly Baked OatmealEasy Vegan Peanut Butter And Jelly Baked Oatmeal! No Flour, No refined sugar, No Added oil! Favorite PB & J Sandwich in Baked Oatmeal Bar form. Gluten-free Soy-free Recipe , Nut-free Option. Jump to Recipe This Peanut Butter and Jelly Baked Oatmeal is the holiday breakfast you need! Crisp edges, swirls of preserves or jams or jelly, soft muffin like middle, a moist PB & J oatmeal bar! Add toppings of choice. This baked oatmeal has Just 9 ingredients, no added oil, no refined sugar and takes 10 minutes active time to put together. It has peanut butter, oats, non dairy milk, maple syrup, peanuts and berry preserves and will be a permanent fixture like my Banana Baked Oatmeal and Pumpkin Baked Oatmeal. Change up the additions to preference. Add a drizzle of softened peanut butter and more preserves or dried blueberries and serve!Continue reading: Peanut Butter And Jelly Baked OatmealThe post Peanut Butter And Jelly Baked Oatmeal appeared first on Vegan Richa.

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

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

Basic Congee

November 28 2018 VegKitchen 

Basic Congee Congee is a white rice porridge and exists under different names in all Asian countries. The principle is very simple. The white rice is cooked for a very long time over a low heat in a large quantity of water or broth until the rice (which is full of water) swells and begins to decompose to form a porridge. Once the porridge has been prepared, it may be accompanied by small pieces of cooked meat, steamed or pan-fried vegetables, spices, herbs, soy sauce, or sesame oil. The varieties are infinite. Save Print Basic Congee Serves: 4   Ingredients ¾ cup long grain rice 9 cups vegetables 1 teaspoon salt Chopped peanuts and green onions, for garnish Instructions In a large pot, bring the water and rice to a boil. When the rice is boiling, turn the heat down to medium-low. Place the lid on the pot--leave a little space to allow the steam to escape. Cook on medium-low, stirring occasionally, until the rice has the thick, creamy texture of porridge. This can take about 50 minute. Add salt to taste, along with any other desired seasonings. Garnish with chopped peanuts and green onion. 3.3.3077   The article Basic Congee appeared first on VegKitchen.

Khatta Meetha Chivda

December 5 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); khatta Meetha chivda Khatta Meetha chivda is a popular tea time snack. This delicious sweet and salty snack can be enjoyed by all ages. Chivda is a flat rice, also known as poha. - 2 cup chivda (or poha available in different thickness, thick, medium, thin or nylon poha, I am using medium) - 1/­­2 cup peanuts - 1/­­2 cup sugar - 1/­­4 tsp turmeric - 1/­­2 tsp salt - 1/­­8 tsp citric acid - 1/­­4 tsp red chili powder - About 18 curry leaves - Also need oil to fry - Grind sugar, salt, citric acid and red chili powder together making sugar in to powder. And all the ingredients will be mixed evenly. Set aside. - Wash and pet dry curry leaves and let it air dry for at least 10 minutes or more. - In a frying pan take about 1 of oil and heat on medium heat. Oil should be moderately hot. Put about 1/­­4 cup of chivda in an oil, chivda should come up right away, (otherwise oil is not hot enough) as soon chivda comes up over oil, lower the heat to low and stir fry chivda till it doubles in size but remains white in color. Take out fried chivda in a strainer to drain out excess oil. Repeat the process and fry the remaining chivda. - In the same oil fry peanuts over low heat till they are light brown. - Fry the curry leaves until they are crisp. - Take another frying pan large enough to hold all the ingredients, put I teaspoon of oil in the pan over low heat. put turmeric stir and put chivda, keep mixing till it is mixed well and chivda will be light yellow turn off the heat and let the chivda come to room temperature. - Add peanuts, sugar mix, and crush the curry leaves over. Mix it gently until all the ingredients are incorporated well. You can store the Khatta Meetha Chivda, in a air tight container for a month. Store it in an air-tight container and enjoy this scrumptious snack for up to 2 months…!! The post Khatta Meetha Chivda appeared first on Manjula's Kitchen.

Vantra Eden – The Healthiest Restaurant In London?

November 29 2017 Happy Cow veggie blog 

Very near the center of the city, 100 yards down the road after taking a left out of Goodge Street Station, lies some of the healthiest food in London. Vantra Edens fare, its sign proclaims, contains No Dairy, No Gluten, No Sugar, No Fried Food, Non GMO, No Peanuts & Cashew, No Garlic, No Vinegar, No Artificial Chemicals, No Unhealthy Cooking Methods - Vegan, Raw & Steamed, Halal & Kosher Friendly, Detoxing, Energising. No garlic? I ask Phun, Vantras owner. Makes people too horny. They cant meditate, he laughs in reply. Of course, there are bowls of garlic and chilis to add at the end of the buffet should you have other appetites planned for the rest of your day. Vantra Eden is first in the community of food tents at 79a Tottenham Court Road, across the street from Habitat. Theyre open Monday-Friday from 12-3 PM, a buffet with lunch boxes, juices, cakes, & more. A medium box is ?6, while a large is only ?7.50. Very reasonably priced. And the food is amazing. With the dishes either raw or steamed, the buffet selection offers the deliciously creamy ‘Vegan Stroganoff’ (Shiitaki Mushrooms, Celery, Mustard, Parsnips, Rosemary and Herbs), incredibly flavorful […] The post Vantra Eden – The Healthiest Restaurant In London? appeared first on The Veggie Blog.

West African Vegetable Stew

October 31 2017 Robin Robertson's Global Vegan Kitchen 

West African Vegetable Stew This flavorful West African Vegetable Stew is especially good served over rice or couscous or with coarse whole grain bread. Like most stews, this one tastes even better the second day, so make it ahead. The crops of peanuts (or groundnuts), sweet potatoes (or yams), and okra can be found throughout western African countries, where stews such as this are often called groundnut stew. West African Vegetable Stew Brimming with vegetables, this flavorful stew is especially good served over rice or couscous or with coarse whole grain bread. - 1 tablespoon neutral vegetable oil or 1/­­4 cup water - 1 large yellow onion, chopped - 1 sweet potato, peeled and diced - 1 green bell pepper, chopped - 1 medium eggplant, diced - 1 cup sliced okra, fresh or frozen - 1 clove garlic, minced - 1 14.5-ounce can diced tomatoes, undrained - 1/­­2 cup peanut butter - 1 1/­­2 cups vegetable broth - 1/­­4 teaspoon cayenne, or to taste - 1/­­2 teaspoon salt - 1/­­8 teaspoon ground black pepper - Heat the oil or water in a large saucepan over medium heat. Add the onion, sweet potato, and bell pepper and cook for 5 minutes. Stir in the eggplant, okra, and garlic. Cover and cook 5 minutes longer, then stir in the tomatoes and cook for a few minutes. - In a small bowl, combine the peanut butter and broth, stirring until smooth. Stir the peanut butter mixture into the stew and season with cayenne, salt, and pepper. Simmer until the vegetables are tender, about 30 minutes. - For a thicker consistency, scoop out about 1 cup of the stew and puree it in a blender or food processor, then return it to the pot. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei.   The post West African Vegetable Stew appeared first on Robin Robertson.

chikki recipe | peanut chikki recipe | groundnut chikki or shengdana chikki

September 12 2017 hebbar's kitchen 

chikki recipe | peanut chikki recipe | groundnut chikki or shengdana chikkichikki recipe | peanut chikki recipe | groundnut chikki or shengdana chikki with step by step photo and video recipe. the recipe of chikki is very straightforward and it begins with preparing a hot jaggery syrup with the brown jaggery. typically jaggery would melt by itself when heated but it can be triggered with by adding some water. later it is mixed with roasted peanuts and transferred to mould which shaped to 6-8 mm thickness bars. Continue reading chikki recipe | peanut chikki recipe | groundnut chikki or shengdana chikki at Hebbar's Kitchen.

Indonesian Gado-Gado

August 1 2017 Robin Robertson's Global Vegan Kitchen 

Indonesian Gado-GadoGado-Gado is an Indonesian main-dish salad of raw and cooked vegetables tossed with a spicy peanut sauce. The flavor improves with time, so plan on making this crunchy salad the day before you need it.   Indonesian Gado-Gado - 1 tablespoon neutral vegetable oil or 1/­­4 cup water - 2 shallots, chopped - 1 large clove garlic, chopped - 1/­­2 cup peanut butter - 1 1/­­2 tablespoons wheat-free tamari - 1 1/­­2 tablespoons fresh lemon juice - 1 teaspoon natural sugar - 1/­­4 teaspoon cayenne - 3/­­4 cup unsweetened coconut milk - 2 cups green beans, cut into 1-inch lengths - 1 cup small cauliflower florets - 2 carrots, shredded - 2 cups shredded cabbage - 1 cup fresh bean sprouts - 1/­­3 cup roasted peanuts - Heat the oil or water in a skillet over medium heat. Add the shallots and garlic. Cover and cook until softened, about 5 minutes. Stir in the peanut butter, tamari, lemon juice, sugar, cayenne, and coconut milk. Simmer over low heat for 2 minutes, stirring to blend. - Transfer the mixture to a blender or food processor, or use an immersion blender, and puree until smooth, adding water or more coconut milk to thin, if needed. - Steam the green beans and cauliflower just until ten- der and place them in a large bowl. Add the carrots and cabbage. Pour the sauce over the vegetables and toss to combine. Sprinkle the bean sprouts and peanuts on top. Cover and refrigerate until ready to serve. From The Nut Butter Cookbook by Robin Robertson. (C)2014 Robin Robertson. Used by permission from Vegan Heritage Press. Photo by Lori Maffei. The post Indonesian Gado-Gado appeared first on Robin Robertson.

lemon rice recipe | chitranna recipe | karnataka nimbehannu chitranna

June 28 2017 hebbar's kitchen 

lemon rice recipe | chitranna recipe | karnataka nimbehannu chitrannalemon rice recipe | chitranna recipe | karnataka nimbehannu chitranna with step by step photo and video recipe. it is typically prepared by mixing cooked left over rice with seasoning known as oggarane. the seasoning mainly inlcudes, mustard, peanuts, curry leaves and more importantly lemon juice. in some version of lemon rice even garlic and onion is added, but this version is the traditional without it. Continue reading lemon rice recipe | chitranna recipe | karnataka nimbehannu chitranna at Hebbar's Kitchen.


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