peas - vegetarian recipes

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peas vegetarian recipes

20 Vegan Curry Recipes to Make Now!

October 11 2019 Vegan Richa 

20 Vegan Curry Recipes to Make Now!20 Vegan Curry Recipes to Make Now! Indian, Japanese, Jamaican, Sri Lankan Curries with lentils, chickpeas, beans, veggies, tofu and more. Gluten-free, Nut-free options, Soy-free options Its Curry week! Try some of these fabulous curries from all around the world! With various beans, tofu, protein, with and without tomato, gluten-free, nut-free options, soy-free options.

Vegan Creamy Cajun Pasta with Breaded Tofu

October 5 2019 Vegan Richa 

Vegan Creamy Cajun Pasta with Breaded TofuVegan Creamy Cajun Pasta with Crisp Breaded tofu. Nut-free Creamy Cajun Spice Sauce with Farfalle and Breaded Tofu. 23 Gm of Protein.Vegan Nut-free Recipe. Soy-free option. Easily oil-free Jump to Recipe My Cajun blend gets used up quickly right after my garam masala and berbere blends. Its a versatile blend that works in many types of meals. This Creamy Pasta Sauce has the cajun blend for a smoky delicious flavor profile. The sauce is creamy, fluffy and is made with tofu. I have started to make more Tofu sauces(Lemon Asparagus Pasta) as they are so much quicker than cashew sauces. They also amp up the protein in the meal! The peppers and onions add flavor. I top the pasta with a smoky breaded tofu. You can use other toppings such as roasted cauliflower or veggies, or chickpeas or vegan meat subs. Or just serve as is! See Recipe notes for tofu-free option.Continue reading: Vegan Creamy Cajun Pasta with Breaded TofuThe post Vegan Creamy Cajun Pasta with Breaded Tofu appeared first on Vegan Richa.

Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day

October 4 2019 Golubka Kitchen 

Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day Happy October! Today we’ve got the coziest recipe for ushering in the first full month of fall – a cauliflower bake from Amy Chaplin’s beautiful new cookbook, Whole Food Cooking Every Day. This recipe has everything we ever want in a comforting, fall dish: mushrooms, caramelized onions, chickpeas, and hearty greens, all covered by a fluffy, almost cheesy blanket of vegan cauliflower souffle. We’ve been so excited for the release of this cookbook, being huge fans of Amy’s work. Her first book is a true bible of whole food cooking, filled with kitchen wisdom and an incredible variety of plant-forward recipes. We learned so much from that volume, like the fact that it’s best to cook beans with a sheet of kombu for better digestion and that making a curry spice blend at home is very much worth it for the unbelievable flavor. Much like Amy’s first cookbook, Whole Food Cooking Every Day is monumental and thorough, with beautiful photography woven throughout. The book is organized in a brilliant way – each chapter presents a base recipe, which is then elaborated on with different ingredient variations. The Cauliflower Bake chapter that we worked from features a recipe for a fluffy cauliflower topping, which can go over a number of different fillings. Here are some examples of other base recipe chapters: Genius Whole-Grain Porridges, Gluten-Free Breads, Simple and Healing Soups, Baked Marinated Tempeh, Seeded Crackers, Easy Cakes. Don’t all of those sound amazing? If you’re ever in the market for a trusted resource on colorful, everyday whole food cooking, look no further. We hope you’ll enjoy the cozy bake Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day   Print recipe from Whole Food Cooking Every Day by Amy Chaplin Serves: 4-6 Ingredients for the cauliflower topping 1 large head (2½ lbs) cauliflower - cut into 1½ florets ½ cup raw pine nuts, cashews, or macadamia nuts 2 tablespoons extra-virgin olive oil 3 tablespoons nutritional yeast, plus more to taste ½ teaspoon fine sea salt, plus more to taste for the mushroom and onion filling 3 tablespoons extra-virgin coconut oil 1½ lbs shiitake mushrooms - stems removed and caps thinly sliced 2 tablespoons chopped fresh thyme 3 medium onions - quartered and thinly sliced lengthwise ½ teaspoon fine sea salt, plus more to taste 6 cups (6 oz) sliced Swiss chard - tough stems removed 1½ cups cooked chickpeas (1/­­4 cup cooking liquid reserved) or 1 15 oz can (drained) 1 tablespoon tamari 2 teaspoons balsamic vinegar ¼ cups filtered water if using canned chickpeas 2 teaspoons arrowroot powder 1 tablespoon filtered water freshly ground black pepper Instructions to make the cauliflower topping Set up a steamer pot with about 2 inches of filtered water in the bottom (the water shouldnt touch the bottom of the basket) and bring to a boil over high heat. Arrange the cauliflower florets in the steamer basket, cover, and steam for 10-12 minutes, until the cauliflower is cooked through but not falling apart. Remove from the heat and set aside. Put the nuts, olive oil, yeast, and salt in a high-powered blender and add the steamed cauliflower. Starting on low speed and using the tamper stick to help press the cauliflower down, blend, gradually increasing the speed to high, until completely smooth and thick; use the tamper stick to keep the mixture moving and to scrape down the sides as you go. This will take a couple of minutes. Season with more nutritional yeast and salt to taste and blend to combine. to make the mushroom and onion filling, and assemble Preheat the oven to 375°F (190° C). Warm a large skillet over medium-high heat and pour in 1 tablespoon of the oil. Add half the shiitakes and the thyme, stir to coat with oil, and cook for 10-12 minutes, stirring only every minute or two (to allow the mushrooms to brown), until the shiitakes are golden brown. Transfer to a bowl and set aside. Repeat with another tablespoon of oil and the remaining mushrooms. Wash and dry the skillet if there are blackened bits on the bottom. Add the remaining tablespoon oil to the pan, then add the onions and cook over medium heat for 8 minutes, or until beginning to brown. Cover the pan, reduce the heat to low, and cook for 10 minutes, or until the onions are soft and lightly browned. Remove the lid, add the salt, and cook uncovered for another 5 minutes, or until the onions are caramelized. Add the chard, cover, and allow to steam for 3 minutes, or until tender. Add the chickpeas, cooked mushrooms, tamari, balsamic vinegar, and chickpea cooking liquid or ¼ cup water, raise the heat, and bring to a simmer. Dissolve the arrowroot in 1 tablespoon water, stir, and drizzle into the simmering mixture, stirring constantly. When the mixture has returned to a simmer, remove from the heat and season to taste with pepper and more salt. Transfer the mixture to an 8-inch square or equivalent baking dish and smooth the surface. Spread the cauliflower topping evenly over the filling. Bake for 30 minutes, or until the filling is bubbling and the topping has begun to set. Turn on the broiler and broil the bake for 3 to 6 minutes, until the topping is golden and browning in parts. Remove from the oven and allow to sit for a few minutes before serving. Once cooled, leftovers can be stored in the fridge in an airtight container for up to 3 days. To reheat, put the bake in a baking dish, cover, and warm in a 400° F (200° C) oven until heated through. Notes Here are some modifications we made while making the recipe based on what we had on hand. It turned out delicious this way as well. - We used half shiitakes and half crimini mushrooms. Crimini take a little longer to brown but otherwise work well here. - We used sage instead of thyme and also topped the bake with some crispy fried sage. - We used coconut aminos instead of tamari - those two are pretty interchangeable. - When baking, the filling tends to bubble up and drip out of the dish, so its helpful to set the baking dish over a baking sheet, to catch the drippings and avoid a smoking oven. 3.5.3226 The post Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day appeared first on Golubka Kitchen.

Chocolate Granola Clusters from 5-Ingredient Vegan

September 24 2019 Robin Robertson's Global Vegan Kitchen 

Chocolate Granola Clusters from 5-Ingredient Vegan When I heard my friend and fellow vegan cookbook author, Nava Atlas, had come out with her first cookbook in five years, I was excited to participate in the blog tour for the book.  Especially so, since this book, 5-Ingredient Vegan:175 Simple, Plant-Based Recipes for Delicious, Healthy Meals in Minutes consists of my favorite kind of recipes: FAST and EASY! Nava has developed these delicious recipes especially for people who are busy and dont want to spend a lot of time in the kitchen, but still want to enjoy delicious vegan food. As these recipes show, with a few well-chosen ingredients, a simple meal can be just as delicious as a more elaborate one, with the added convenience of getting easy 5-ingredient plant-based meals on the table quickly. For this post, I chose an easy-peasy dessert recipe for Chocolate Granola Clusters. I love this recipe not only because its simple, quick, and delicious, but also because its made with ingredients I always have on hand.  As Nava says, Sometimes, when Im making a fairly elaborate meal (and for me, elaborate is a relative term) for company, I lose momentum when it comes to dessert. Thats when I turn to this clever dessert that results my culinary genius proclaimed by guests. This needs just ten minutes of prep, no machines, and no baking -- just a short time in the fridge to re-solidify the chocolate.  I hope you enjoy this recipe (and Navas new book) as much as I do!   Chocolate Granola Clusters Serve with pears or apples in fall, oranges in winter, strawberries in spring, and raspberries in summer.  Reprinted with permission from 5-Ingredient Vegan (C) 2019 by Nava Atlas, Sterling Publishing Co., Inc. Photo by Hannah Kaminsky.   1 cup vegan chocolate chips 2 tablespoons vanilla or plain nondairy milk 1 1/­­2 cups granola (see note)   To cook on the stovetop: Combine the chocolate chips and nondairy milk in the top of a double boiler or in a bowl perched over a saucepan in which water is gently boiling. Cook over very low heat until the chocolate is melted, stirring often. Remove from the heat and stir in most of the granola, reserving a little for topping. To cook in the microwave: Combine the chocolate chips and nondairy milk in a microwave-safe bowl. Start with 45 seconds, stir, and add 15 seconds at a time until the chocolate is melted. Stir in most of the granola, reserving a little for topping. Line a large plate with wax paper or baking parchment. Spread the chocolate mixture onto it fairly evenly, to a thickness of no more than half an inch. Sprinkle the reserved granola over the top. Refrigerate for an hour or so, or until the chocolate has completely solidified. Break the mass into bite-sized chunks, and arrange on an attractive platter to serve. Store any not eaten at once in a covered container in the refrigerator, where theyll keep for at least a week. Note: Use a variety of granola that has a nice mixture of oats, seeds, nuts, and dried fruits. Its best to use granola thats fresh and crisp for better texture.   The post Chocolate Granola Clusters from 5-Ingredient Vegan appeared first on Robin Robertson.

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

September 16 2019 Meatless Monday 

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

Difference between Besan and Chickpea Flour (Garbanzo Bean flour)

August 29 2019 Vegan Richa 

Difference between Besan and Chickpea Flour (Garbanzo Bean flour)Besan and Chickpea flour are Not the same. Besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground up white chickpeas. Similar flavors, but not the same flour. Read below for differences and where to use which flour. Besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground up white chickpeas. Both have similar flavor and behavior but enough difference that a substitution can sometimes mess up a recipe. Pictured above, the top bowl has chickpea flour which is lighter, coarse and fluffy. Bottom bowl has Besan which is finer, smoother and hence more compact. WHAT IS THE DIFFERENCE BETWEEN BESAN AND CHICKPEA FLOUR? Besan and chickpea flour are not the same. Indian Besan, is the flour of brown chickpeas or chana dal (split brown chickpeas), or sometimes a mix of split chickpeas and split peas. It is a flour of a type chickpeas, so it can be labeled as chickpea flour. Chickpea flour is the flour of white chickpeas and is labelled as chickpea flour or garbanzo flour. Besan is usually much finer ground and needs much less water than chickpea flour. Chickpea flour if a coarse flour usually will need more water to make same consistency batter. On usage it will also yield a dryer result. They taste slightly different. Sometimes, you have to take these differences into account, when substituting one for the other in a recipe. In some recipes, subs work out just fine, while others need adjusting. They both taste a bit bitter when raw, so they are not a good candidate in raw flour recipes such as edible cookie dough. More Pictures of pulses, legumes and their names on this Page. As you can see from the pictures, Chana Dal is basically brown chickpeas that have been split and skin removed. This chana dal is made into a flour for besan. When the besan is of brown chickpeas with the skin, then that kala chana besan has a darker hue and earthier flavor. This besan is not used as commonly as regular chana dal besan.Continue reading: Difference between Besan and Chickpea Flour (Garbanzo Bean flour)The post Difference between Besan and Chickpea Flour (Garbanzo Bean flour) appeared first on Vegan Richa.

Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)

August 20 2019 Vegan Richa 

Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)Instant Pot Indian Cabbage and Peas! Patta Gobi subzi. This Cabbage Curry is made in a pressure cooker. Quick Cabbage stir fry side. Vegan Gluten-free Soy-free Nut-free Braised Cabbage Recipe.  Jump to Recipe This Easy Indian Cabbage stir fry is the perfect way to use up that head of cabbage sitting right there waiting to be used. Finely chopped or shredded cabbage, braised with a tempering of whole spices such as mustard seeds and flavored with garlic and turmeric. Just a few flavors meld into a delicious cabbage side that you can serve with flatbreads or rice and a side of curry or dal. Change up the whole spices to cumin seeds, add some garam masala or add some coconut and ground coriander for variation. This Indian Cabbage and peas is made in an instant pot, so you don’t need to stand around and stir the cabbage every once in a while. Stove top option is in notes. Lets make this!Continue reading: Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi)The post Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi) appeared first on Vegan Richa.

All About Vegan Mac & Cheese

August 1 2019 Robin Robertson's Global Vegan Kitchen 

All About Vegan Mac & Cheese In just over 6 weeks, my new book, Vegan Mac & Cheese will be published and I couldnt be more excited.  This was a fun book to write and the response Ive been getting about it has been tremendous. My virtual switchboard has been lighting up with questions about what kind of recipes are in the book , if any of the recipes are gluten-free or soy-free, and what is used to make the cheese component vegan. Im happy to report that there are a guide variety of ingredients used to make the recipes, so if you avoid soy, nuts, or gluten, you will be able to enjoy most of the recipes in the book, often by making a simple substitution.  For example, if you use gluten-free pasta instead of wheat pasta or using one of the vegetable-based sauces instead of one made with cashews or soy. The creamy goodness of the cheesy sauces are made in several different ways. Some are classic roux-based sauces, others are made with cashew cream, a few are made with silken tofu, and many of them are made with blended cooked vegetables. Whether you prefer your mac and cheese saucy or firm, stovetop or baked, youll find lots to love in this book, including an entire chapter devoted to “fun with mac and cheese” filled with recipes for using up leftovers (if you have any!) For a sneak peek inside the book, heres a list of the contents with recipe titles.  You can pre-order Vegan Mac & Cheese on Amazon right now and youll get it as soon as it comes out.  As a bonus, send my publisher an email with your proof of purchase and theyll send you some bonus recipes! Vegan Mac & Cheese More Than 50 Delicious Plant-Based Recipes for the Ultimate Comfort Food  Introduction: Thinking Outside the Box Chapter 1: Basic Vegan Mac & Cheese Soy-Good Mac and Cheese Free Mac Cashew Cheesy Mac Moms Baked Mac UnCheese Classy Mac and Cheese One-Pot Cheesy Mac Easy-Cheesy Pantry Mac Better-than-Boxed Mac UnCheese Chapter 2: Global Cheesy Macs Mac and Thai Käsespätzle Greek Spinach Orzo Bake Blushing Baked Ziti Italian Macaroni Pie Salsa Mac and Queso Creamy Curry Mac Noodle Kugel Bajan Macaroni Pie Berbere-Spiced Mac and Cheese Pastitsio Mac and Creole Chapter 3: Mac and Veggies Roasted Butternut Mac UnCheese Cheesy Spaghetti Squash Mac Spinach-Artichoke Mac and Cheese Rutabaga Mac and Greens Cheesy Broccoli Mac Buffalo Cauliflower Mac Arugula Pesto Mac UnCheese Asparagus Mac and Hollandaise Smoky Mac and Peas with Mushroom Bacon Brussels and Bacon Cheesy Mac Cheesy Primavera Mac Roasted Vegetable Cheesy Mac Mac and Giardiniera Roasted Garlic Mac and Cheese Bills Artichoke Mac and Chips Chapter 4: Meaty Macs Chili Mac Crabby Mac UnCheese BBQ Jack and Mac Philly Cheesesteak Mac Kids Stuff Mac n Cheese Shepherds Mac Lobster Mushroom Mac UnCheese Brat & Kraut Mac & Cheese Jerk Tempeh Mac Tetrazzini Mac Mac and Stroganoff Chapter 5: Fun with Mac & Cheese Cheesy Mac Mug Mac UnCheese Omelet Waffled Mac and Cheese Cheesy Broccoli Mac Soup Mac and Cheese Balls Cheesy Mac Muffins Mac n Cheese Pizza Mac UnCheese Quesadillas Indian Vermicelli Pudding Sweet Noodle Kugel Preorder now! The post All About Vegan Mac & Cheese appeared first on Robin Robertson.

Vegetarian Biryani

July 29 2019 Meatless Monday 

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

45 Best Tofu Recipes to Try! Stir-fries, Marinated, Curries, Sandwiches & More

July 8 2019 Vegan Richa 

45 Best Tofu Recipes to Try! Stir-fries, Marinated, Curries, Sandwiches & More45 Best Tofu Recipes to Try. Stir-fries, Marinated and Baked, Curries, Pasta, Crispy Breaded Tofu, Sandwiches & More. No Bland tofu! Gluten-free Options. Delicious Vegan Tofu Recipes. Tofu is an interesting ingredient. In the initial years when we transitioned to eating vegan, I used to dislike tofu. That was probably because of the tofu I tried in restaurants which was bland or just fried and added to things. No marination, no spices or herbs. Then, I started cooking with it myself and the challenge was to see if would like tofu. Challenge accepted and then some. Try my Indian butter tofu, Orange Tofu, Cajun Baked Tofu, lemon asparagus pasta, Chili garlic baked tofu, Tofu in Amritsari sauce and then try the rest of the recipes as well. What is Tofu? Tofu is basically bean curd. It is made by curdling soy milk (milk from soybeans) and then pressing the resulting curds into blocks. The process is similar to making cheese curds from dairy milk. During transition, I didn’t particularly eat much Tofu or miss eating it. There were plenty of beans, lentils and legumes in our diet. Tofu is easily more available in restaurants and when travelling, so its a good protein to get to like. And that’s what happened when I started to prepare it in various ways. If you are avoiding soy, you can use other protein subs in most of these recipes, such as chickpea tofu, cooked chickpeas or beans, roasted veggies, seitan, meat subs etc. Most recipes have the alternatives mentioned to make them soyfree when possible.Continue reading: 45 Best Tofu Recipes to Try! Stir-fries, Marinated, Curries, Sandwiches & MoreThe post 45 Best Tofu Recipes to Try! Stir-fries, Marinated, Curries, Sandwiches & More appeared first on Vegan Richa.

Forget the Stove! Beat the Heat with Meatless Monday’s No-Cook Summer Recipe Videos

July 1 2019 Meatless Monday 

With temperatures rising, the last thing you want to do is cook at a hot stove. Now, with Meatless Mondays no-cook summer recipe videos you dont have to. Using fresh ingredients, you can make delicious easy-to-prepare meals. No sweat! Ingredients like tofu, chickpeas, and loads of fresh veggies make these recipes smart and nutritious.   Chickpea Salad Niçoise Sandwich - our meatless reinvention of the traditional Niçoise. Our version combines spicy chickpea mash and sliced boiled eggs, nestled in a hollowed-out country bread lathered with tapenade.   Pad Thai Zoodle Salad - a tangy, meatless iteration with zucchini noodles, this recipe combines cubed tofu, bean sprouts, red peppers, and other fresh veggies in a salty yet sweet marinade.   Artichoke Panzanella - our spin on the traditional Italian bread and tomato salad. Let the flavors of basil and olive oil mix with artichoke and tomatoes for a truly meatless, no-cook experience.   Vegan Ceviche Lettuce Cups - using tofu instead of fish, let the lime and seaweed tastes surprise you in this appetizing dish. Have a favorite meatless, no cook recipe, one thats just too good to keep to yourself? Wed love to hear about it. Post it via Instagram, Facebook, or Twitter with the hashtags #MeatlessMonday and #NoCookSummer.   The post Forget the Stove! Beat the Heat with Meatless Monday’s No-Cook Summer Recipe Videos appeared first on Meatless Monday.

Vegan Cauliflower Pea Curry – Gobi Matar

June 22 2019 Vegan Richa 

Vegan Cauliflower Pea Curry – Gobi MatarVegan Cauliflower Pea Curry – 1 Pot Gobi Matar masala. This cauliflower peas curry gets baked in the oven. Creamy roasted flavors without standing around roasting the sauce. Vegan Glutenfree Nutfree Soyfree Recipe. Add some cooked chickpeas to make a meal. Jump to Recipe   I like hands-off meals at times and this baked Cauliflower Curry is just that Once you have the sauce blended, mix it with veggies and put it to bake and forget it.  The sauce bakes to a nice roasted creamyness and is great with a variety of veggies and beans. Cauliflower is baked for a few mins with cumin seeds and garlic. You want to bake just enough time to cook the garlic to golden. Baking too long will burn the garlic. This time will also roast the cumin seeds taking away the raw flavor. The sauce is then blended with all the ingredients in a blender. Add to the baking dish, add peas or chickpeas and bake until the veggies are cooked to preference. Garnish and serve with flatbread or grains. Easy, Quick and Delicious!Continue reading: Vegan Cauliflower Pea Curry – Gobi MatarThe post Vegan Cauliflower Pea Curry – Gobi Matar appeared first on Vegan Richa.

black chana chaat recipe | kala chana chaat | black chickpeas chaat

June 17 2019 hebbar's kitchen 

black chana chaat recipe | kala chana chaat | black chickpeas chaatblack chana chaat recipe | kala chana chaat | black chickpeas chaat with step by step photo and video recipe. chaat recipes are hugely popular across india and are made with wide variites of ingredients. generally it is made with combination of deep fried puris with a spicy peas sauce. but it can also be made with simple and healthy ingredients too. one such simple variation is black chana chaat recipe known for its simplicity and taste. The post black chana chaat recipe | kala chana chaat | black chickpeas chaat appeared first on Hebbar's Kitchen.

Edamame Appetizer

May 29 2019 VegKitchen 

Edamame Appetizer Edamame is the fresh soy bean. It is consumed as a vegetable, but has all the nutritional attributes of legumes. Its fresh taste, reminiscent of snow peas, will seduce you for sure! The post Edamame Appetizer appeared first on VegKitchen.

Supercharged Baba Ganoush (Eggplant Dip with Chickpeas)

September 18 2019 FatFree Vegan Kitchen  

Supercharged Baba Ganoush (Eggplant Dip with Chickpeas) This supercharged baba ganoush recipe is not your standard eggplant dip. Enriched with chickpeas and vegan yogurt, it makes a delicious plant-based appetizer or sandwich filling.(...) Read the rest of Supercharged Baba Ganoush (Eggplant Dip with Chickpeas) (707 words) (C) svoisin for FatFree Vegan Kitchen, 2019. | Permalink | 3 comments Post tags: Chickpea Recipes, Eggplant Recipes, Weight Watchers Points The post Supercharged Baba Ganoush (Eggplant Dip with Chickpeas) appeared first on FatFree Vegan Kitchen.

Chickpea Tahini Salad Sandwich

September 2 2019 Vegan Richa 

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

Sesame Noodles with Lemongrass Tempeh Crumbles

August 23 2019 Vegan Richa 

Sesame Noodles with Lemongrass Tempeh CrumblesSesame Noodles with Lemongrass Tempeh Crumbles. Tempeh is marinated then roasted to make a delicious savory crumble which is served over quick noodles dressed in sesame oil and soy sauce. Vegan Gluten-free Nut-free Recipe. Jump to Recipe I had some noodles and tempeh to use up and that’s how this quick stir fry came about. Tempeh is marinated in ginger, garlic, soy sauce, lemon grass and sesame oil. Then cooked until it is golden. The noodles are tossed with sesame oil, rice vinegar, soy sauce and some garlic and sriracha and warmed, then served with the delicious tempeh crumbles. Add some blanched broccoli, or roasted veggies to the stir fry. Add in some peanut or almond butter to the noodles for creamy noodles. Use tofu or chickpeas! Loads of options. See soy-free option in notes. Lets make this!Continue reading: Sesame Noodles with Lemongrass Tempeh CrumblesThe post Sesame Noodles with Lemongrass Tempeh Crumbles appeared first on Vegan Richa.

Asian Veggie Noodles

August 17 2019 VegKitchen 

Asian Veggie Noodles This Asian Veggie Noodles recipe creates a slightly spicy noodle dish with vegetables that is delicious and easy to prepare--perfect for a busy weeknight dinner.   Save Print Asian Veggie Noodles Serves: 4   Ingredients 1 tsp rice vinegar 2 tbsp soy sauce 1 tsp ginger powder 1/­­2 tsp curry powder salt 3 carrots, chopped in small cubes 250g vermicelli 3 tbsp sesame oil 1 red pepper, chopped in small cubes 1/­­2 cup peas 1 can baby corn 1 clove garlic, finely chopped pepper Instructions Mix rice vinegar, soy sauce, ginger powder, curry powder, and 1 pinch of salt. The post Asian Veggie Noodles appeared first on VegKitchen.

Meat Free Cottage Pie

July 29 2019 Meatless Monday 

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

45 Best Tofu Recipes! Stir-fries, Marinated, Curries, Sandwiches & More

July 8 2019 Vegan Richa 

45 Best Tofu Recipes! Stir-fries, Marinated, Curries, Sandwiches & More45 Best Tofu Recipes to Try. Stir-fries, Marinated and Baked, Curries, Pasta, Crispy Breaded Tofu, Sandwiches & More. No Bland tofu! Gluten-free Options. Delicious Vegan Tofu Recipes. Tofu is an interesting ingredient. In the initial years when we transitioned to eating vegan, I used to dislike tofu. That was probably because of the tofu I tried in restaurants which was bland or just fried and added to things. No marination, no spices or herbs. Then, I started cooking with it myself and the challenge was to see if would like tofu. Challenge accepted and then some. Try my Indian butter tofu, Orange Tofu, Cajun Baked Tofu, lemon asparagus pasta, Chili garlic baked tofu, Tofu in Amritsari sauce and then try the rest of the recipes as well. What is Tofu? Tofu is basically bean curd. It is made by curdling soy milk (milk from soybeans) and then pressing the resulting curds into blocks. The process is similar to making cheese curds from dairy milk. During transition, I didn’t particularly eat much Tofu or miss eating it. There were plenty of beans, lentils and legumes in our diet. Tofu is easily more available in restaurants and when travelling, so its a good protein to get to like. And that’s what happened when I started to prepare it in various ways. If you are avoiding soy, you can use other protein subs in most of these recipes, such as chickpea tofu, cooked chickpeas or beans, roasted veggies, seitan, meat subs etc. Most recipes have the alternatives mentioned to make them soyfree when possible.Continue reading: 45 Best Tofu Recipes! Stir-fries, Marinated, Curries, Sandwiches & MoreThe post 45 Best Tofu Recipes! Stir-fries, Marinated, Curries, Sandwiches & More appeared first on Vegan Richa.

Chickpea Buddha Bowl

July 3 2019 VegKitchen 

Chickpea Buddha Bowl A Buddha Bowl is a healthy meal composed of various vegetables layered over a base of grains such as brown rice, quinoa, or barley.     Save Print Chickpea Buddha Bowl Serves: 2   Ingredients 1 red onion, sliced 1 pepper, sliced 1 cup canned chickpeas, rinsed and drained 6 mini bok choy 1 pinch cumin 1 pinch turmeric 1 pinch ground coriander seeds ⅔ cup cooked quinoa ½ cup sprouts 1 tsp parsley 1 tsp sesame oil 1 tbsp canola oil ½ tbsp rice vinegar salt and pepper Instructions Preheat the oven to 450°F. The post Chickpea Buddha Bowl appeared first on VegKitchen.

Summer Seasonal Recipes Perfect for Meatless Monday

June 24 2019 Meatless Monday 

Summer Seasonal Recipes Perfect for Meatless MondaySummer is finally here. And so is a new crop of fruits and veggies. So, whether you are hitting the beach, going on a family vacation, enjoying a staycation or camping out with friends, you will be able to find fresh summer produce across the country. The changing of the seasons is always a great time to check-out local farmers markets or to cruise through the produce aisles for freshly picked fruits and vegetables. Arugula, broccoli, snap peas, rhubarb, strawberries and zucchini are just a few of the many delicious options ready for your summer table. See whats local in your state with the FoodPrint seasonal produce guide . To help you kick-off the season, weve selected a few of our favorite summer recipes - perfect for Meatless Monday or any day of the week. Summer Harvest Ratatouille from FormerChef Corn-Stuffed Zucchini from the National Kidney Foundation Strawberry Shortcake Oatmeal Pancakes from Tina Muir and Earthbound Farm Spinach Blackberry Pistachio Salad from Sophisticated Pie Red, White & Blueberry Quinoa Salad from Apron Strings Split Pea Pesto Spread from USA Pulses Hungry for more? Head over to the Meatless Monday Pinterest Board , where youll find plenty of tasty, plant-based summer recipe ideas. Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. To find out more, follow us on Facebook , Twitter , Pinterest , or Instagram ! The post Summer Seasonal Recipes Perfect for Meatless Monday appeared first on Meatless Monday.

Vegan Mediterranean Nachos with Shawarma Chickpeas, Tzatziki, Olives, Pita bread

June 19 2019 Vegan Richa 

Vegan Mediterranean Nachos with Shawarma Chickpeas, Tzatziki, Olives, Pita breadVegan Mediterranean Nachos with Shawarma Chickpeas, Tzatziki, Olives, Cucumber, warm toasted Pita bread. Great Appetizer for parties or potluck. Vegan Nutfree Recipe Jump to Recipe These Mediterranean inspired nachos are super easy to put together. They are refreshing and so delicious with the various textures and flavors. Some toasted pita bread, warm shawarma spiced chickpeas, veggies, olives or sun dried tomato, and a generous helping of tzatziki! You can also switch up the toppings with some hummus and tahini dressing. Add other veggies such as chopped juicy tomatoes and onions. These Nachos can be made gluten-free with glutenfree flatbreads or veggie chips. They also make a great summer meal. What do you like on your Pita Nacho Bowl!Continue reading: Vegan Mediterranean Nachos with Shawarma Chickpeas, Tzatziki, Olives, Pita breadThe post Vegan Mediterranean Nachos with Shawarma Chickpeas, Tzatziki, Olives, Pita bread appeared first on Vegan Richa.

Buffalo Chickpea Salad Sandwich

May 30 2019 Golubka Kitchen 

Buffalo Chickpea Salad Sandwich It seems like we come back every year with a bean salad idea similar to today’s buffalo chickpea variation (see this sandwich and this salad). Beans do so well when combined with all kinds of sharp, punchy ingredients, like pickled items, herbs, and spices. Dressed up like this, they make for a flavorful and satiating component to include in sandwiches, bowls, salads, etc. They last a while in the fridge, which makes them great for meal prep and generally for thinking ahead. This buffalo chickpea version features a balance of spicy, savory, sweet, and briny. It’s especially delicious in a sandwich format, but it can definitely be enjoyed a bunch of different ways. The chickpeas are mashed and dressed with buffalo sauce, lemon juice, mustard, etc., and bulked up with pieces of roasted red pepper, olives, red onion, celery, and dried cranberries (which provide perfect little pockets of sweetness). Most of the ingredients here are pantry items for us/­­things that we almost always have in the fridge, so this type of lunch-saver is always at an arm’s reach. Maybe that’s the case for you as well? We hope you’ll give this one a try :) Buffalo Chickpea Salad Sandwich   Print Serves: around 6 sandwiches Ingredients 3 cups cooked chickpeas (2 15 oz cans) 3 roasted red bell peppers - cut into bite-sized pieces juice from 1 lemon 2 tablespoons to ¼ cup Buffalo hot sauce 1 tablespoon Dijon mustard 1 tablespoon olive oil ¼ cup olives and capers or just olives - chopped packed ¼ cup dried cranberries - chopped 1 large celery stalk - finely chopped ¼ of a red onion - finely chopped 1½ teaspoon garlic powder 1½ teaspoon onion powder handful of herbs of choice like dill, basil, parsley, chives - chopped salt and pepper - to taste Instructions Put half of the chickpeas and all of the roasted red pepper in a large bowl and mash with a masher until fairly smooth. Add the rest of the chickpeas and mash them in, leaving some pieces intact for texture. Add the lemon juice, hot sauce, mustard, olive oil, olives/­­capers, cranberries, celery, red onion, garlic powder, onion powder, herbs, and salt and pepper. Mix everything through, taste for salt and adjust if needed. You can also do all of the mixing in a food processor. Keep the buffalo chickpea salad refrigerated in an airtight container. Serve in sandwiches with fixings like lettuce, cucumber/­­tomato slices, or in salads, bowls, etc. Enjoy! Notes Buffalo hot sauce varies greatly in hotness from brand to brand, so taste as you go when you add it, until you have the desired level of heat. 3.5.3226 The post Buffalo Chickpea Salad Sandwich appeared first on Golubka Kitchen.

Vegan Paneer Lababdar with Tofu

May 20 2019 Vegan Richa 

Vegan Paneer Lababdar with TofuVegan Paneer Lababdar with Tofu. Tofu with Luscious Tomato Cashew Ginger Sauce. Use this Delicious Indian Lababdar Sauce with other proteins, chickpeas, veggies, chickpea tofu, tempeh, seitan.  Vegan Glutenfree Recipe. Nutfree Soyfree options Jump to Recipe Oh hey its the 4 year anniversary of my first book Vegan Richa’s Indian Kitchen! And what better way to celebrate than another amazing North Indian Saucy Entree! This lababdar sauce is a lighter sauce similar to the butter sauce. It can be made without any oil. The tomatoes, spices and cashews and boiled with a bit of water then blended. Onion is then caramelized separately. The tomato mixture + onion + a few spices is cooked down until roasted. To keep the rest of the process simple, I use panfried tofu with the sauce. You can bake the tofu like my butter sauce tofu, or other other proteins such as chickpea tofu, tempeh, seitan. Or just add some chickpeas or veggies. The several stages of cooking the ingredients and the sauce makes it a deeper richer flavor. This creamy lababdar sauce is delicious, luscious and is freezer friendly! The dish can be made without nuts and soy, see recipe notes after the recipe.Continue reading: Vegan Paneer Lababdar with TofuThe post Vegan Paneer Lababdar with Tofu appeared first on Vegan Richa.


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