pepper - vegetarian recipes

Try it! You will enjoy it!

Vegan Spinach Artichoke Pasta Bake Recipe

Aloo bhindi recipe | bhindi aloo ki sabji | aloo bhindi fry

Dal dhokla recipe | chana dal dhokla | vati dal khaman dhokla | lentil dhokla

Recipe | Whole Wheat Chocolate Cherry Muffins










pepper vegetarian recipes

Not Having these 10 Spices in Your Cupboard is a Disservice to Your Taste Buds

February 17 2020 Meatless Monday 

Not Having these 10 Spices in Your Cupboard is a Disservice to Your Taste BudsUnder-seasoned food tastes of...disappointment, but you can effortlessly breathe new life into your meals with the addition of a few key seasonings and spice blends. Spices instantly elevate the subtle flavors of vegetables, legumes, whole grains, and plant-based proteins without piling on extra calories (or dirty dishes in the sink). From sea salt to shichimi togarashi, weve got the 10 spices that you need to add to your spice rack. Adobo (all-purpose seasoning) Adobo is the ultimate all-purpose seasoning, and, although its traditionally used with animal proteins, its salty-garlicy flavor can give that same savoriness to any number of plant-based dishes -- from crispy tofu to vegetarian stews. Adobo seasonings vary in their composition, but they generally include a blend of granulated garlic, salt, oregano, black pepper, and turmeric. Ancho Chile Ancho chile, known as a poblano when fresh, has a deep, smoky, slightly sweet flavor comparable to a spicy chocolate-covered raisin. Its mild-to-medium heat makes it an appropriate addition to moles, enchilada sauce, soup, traditional chili, or even pasta. Black Peppercorns (in pepper mill) Pre-ground black pepper tastes vapid and boring compared to the fresh stuff; thankfully, many spice brands offer miniature grinders complete with whole peppercorns ready to be crushed. A couple rotations of the pepper mill adds a sharp, citrusy flavor, floral-like aroma, and crunchy texture to the tops of salads, soups, pastas, and these delicious tempeh fajitas.  Cumin The fragrant seed is a member of the parsley family, but its often sold as a powder rather than in its whole form. Cumin is aromatic and complex and can add a powerful smoky flavor to black bean burgers, curried potatoes, vegetarian chili, and lentil soups. Just remember to use this strong spice sparingly. Curry Powder Curry Powder is a mixture of different seasonings that differs slightly based on what brand you buy. That being said, many contain some combination of coriander, mustard, cumin, fenugreek, cayenne, cardamom, cinnamon, cloves, and turmeric, which gives curry powder its iconic yellow-orange color. Add some to roasted vegetables, blend into hummus, sprinkle on popcorn, or use as the base of this Thai tofu pumpkin curry. Everything Bagel Available at Trader Joes and a spattering of other retailers, the Everything Bagel spice blend is the ultimate compliment to any roasted potato or sautéed vegetable. Add some to a tahini dressing or sprinkle some on an avocado half with a squeeze of lemon and a squirt of sriracha. The spice mixture is a combination of all the wonderful bits youd find on the outside of an everything bagel: sesame seeds, sea salt, dried minced garlic, onion, and poppy seeds.  Red Pepper Flake Although it probably already exists somewhere on your spice rack, the raw, uncalibrated heat of red pepper flake brings a brutish pop to roasted cruciferous vegetables and elegant pastas. Sea Salt Dont roll your eyes just yet. In terms of utility in a dish, sea salt offers the same taste-enhancing qualities as traditional table salt, but when it comes to look, flavor, and texture, sea salt is in an ocean of its own. Its slightly richer flavor and crunch make it a natural fit for both savory entrees and desserts. Shichimi Togarashi Adorning the table of many ramen soup shops, shichimi togarashi is a complex spice blend that includes a combination of red chile pepper, orange peel, sesame seeds, Japanese pepper, ginger, and seaweed. Sprinkle this on literally anything -- noodles, fried rice, stir-fried tofu, soups, marinades, rubs, dressings, tempuras, roasted vegetables, etc. -- to instantly add a flurry diverse flavors and tastes. Star Anise Star anise is often sold in its ornamental whole form, but its much easier to incorporate into dishes as a powder. Its flavor is somewhere between licorice, cinnamon, and clove. Try adding it to broths, chutneys, mulled wine, or desserts, like this warm cranberry poached pear.  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 Not Having these 10 Spices in Your Cupboard is a Disservice to Your Taste Buds appeared first on Meatless Monday.

Hearty White Bean & Millet Soup

February 17 2020 Meatless Monday 

This warming soup features a host of veggies, a touch of flavorful white wine and Parmesan cheese, and millet, a whole grain that cooks up quickly and gives the soup a hearty consistency. This recipe comes to us from Maria Tadic, RD, who blogs at Bean A Foodie. Serves 4-6 - 2 tbsp olive oil - 2 carrots, diced - 1 medium onion, diced - 2 ribs celery, diced - 1 head roasted garlic, minced - 28 oz can crushed tomatoes - 1/­­3 cup dry white wine - 1 1/­­2 tsp salt - 1 tsp pepper - 15.5 oz can white beans, rinsed and drained - 3/­­4 cup millet - 1 bag baby spinach, roughly chopped - 6-7 cups vegetable broth (add more or less depending on your desired consistency) - 2 bay leaves - 1/­­2 cup grated Parmesan cheese (or vegan parmesan cheese) - 1/­­4 cup parsley, chopped Heat the olive oil in a large soup pot over medium high heat.  Add in the carrots, onion and celery and sauté for about 5-7 minutes or until the vegetables start to soften and brown slightly. Add in the roasted garlic and sauté for another 2-3 minutes.  Add white wine and scrape the bottom of the pot with a wooden spoon removing any browned bits.  Cook for 3-5 minutes or until wine has reduced by half. Add in the all the ingredients from crushed tomatoes to Parmesan cheese.  Bring soup to a boil.  Cover and reduce heat to low.  Simmer soup on low for 30-45 minutes. Before youre ready to serve, stir in the chopped parsley.  Serve hot soup with extra Parmesan cheese and parsley if desired. The post Hearty White Bean & Millet Soup appeared first on Meatless Monday.

Roasted Red Pepper and Mozzarella Sandwiches with Arugula Pesto

February 14 2020 Oh My Veggies 

Photos by Rikki Snyder Not everyone is a fan of leftovers, but for me, it feels like a triumph to cook once and have dinner for two days. I win at meal planning! Take that, world! And then I do a little dance in my kitchen, waving my hands in the air like I just don’t care, thinking about all the things I’ll have time for now that I don’t have to make dinner. Things like watching RuPaul’s Drag Race and making up songs about my cats. I do get why some people have an aversion to leftovers, though. A lot of the time, things just aren’t quite as good the second time around. So this recipe is the perfect compromise for leftover lovers and leftover haters. It starts with a big batch of arugula pesto. Whip that up and use it to make Roasted Red Pepper and Mozzarella Sandwiches one night, and then the next night, use it to make a pasta dinner. Let’s start with the sandwiches. You can grill them panini-style to make them gooey and melty and warm, or you can skip that part and eat them without heating. Arugula has a peppery, assertive flavor, so […]

mushroom pepper fry recipe | pepper mushroom | pepper fry mushroom

February 13 2020 hebbar's kitchen 

mushroom pepper fry recipe | pepper mushroom | pepper fry mushroommushroom pepper fry recipe | pepper mushroom | how to make crispy pepper fry mushroom with step by step photo and video recipe. pepper based recipes are very common acrosss south indian states and are made with different hero ingredients. generally the pepper as a spice is used for the flavour, to improve the spice level and eventually the taste of end product. one such simple and easy dish recipe made with generous amount of pepper is mushroom pepper fry recipe, known for it flavour. The post mushroom pepper fry recipe | pepper mushroom | pepper fry mushroom appeared first on Hebbar's Kitchen.

Mushroom Bourguignon

February 6 2020 Golubka Kitchen 

Mushroom Bourguignon This Mushroom Bourguignon is one of my favorite things to cook on a winter weekend. It’s so fun to put together (makes you feel a little bit like Julia Child), it fills the house with the most incredible, cozy smells, and the result is a savory, earthy dream. My husband and I cooked this for Valentine’s Day last year, and I shared the whole process on our Instagram stories. The amount of recipe requests I got afterwards had me thinking that I should write it up for the blog. Finally sharing it a whole year later! Make this with your love or friend, or just for yourself on Valentine’s day or any other day when you’ve got some time to cozy up in the kitchen. I think you will really love it. I find that this recipe does well with some time and care – it’s not really a weeknight type of deal, and that’s truly the fun of it. For one, I highly suggest making your own mushroom, veggie and miso broth for this stew. You can use store-bought broth and your Bourguignon will still be really delicious, but the homemade broth will take it to that next, next level. This dish is all about layers of deep flavors, and the broth is a true backbone of that. Making your own broth is also not hard at all – it’s just a matter of throwing things in the pot and letting them do their own thing. When I made the Mushroom Bourguignon pictured here, I made the broth in the morning, and it was there waiting for me when I started cooking the stew later in the day. No big deal. I love that this dish is made mostly with very straightforward, common, pantry and crisper-friendly ingredients, but the flavor is so special and so much greater than the sum of its parts. These kinds of recipes are always my favorites. You can see how this Bourguignon comes together step-by-step on our Instagram stories later today. Enjoy! Mushroom Bourguignon   Print Serves: 4 Ingredients for the mushroom bourguignon olive oil or avocado oil 1 lb crimini or other mushrooms of choice - stemmed if necessary, sliced sea salt 20 Cipollini or pearl onions 1 yellow onion - diced 2 medium carrots - sliced 2 tablespoons fresh thyme leaves - chopped ½ teaspoon smoked paprika freshly ground black pepper 5 cloves garlic - minced 1 tablespoon tomato paste 1 cup red wine 3½ cups mushroom veggie broth (recipe below) or store-bought broth, plus more if needed 2 bay leaves 1½ tablespoon all-purpose flour mashed or smashed potatoes - for serving parsley - for garnish for the mushroom veggie broth 1 oz dried porcini 1 large carrot 2-3 celery ribs 1 yellow onion - skin on 1 leek - white and green parts 5 cloves of garlic - smashed handful fresh thyme 1-2 pitted dates - for deeper flavor (optional) sea salt 1 tablespoon white miso Instructions to make the mushroom bourguignon Heat a soup pot over medium heat. Add enough oil to coat the bottom of the pot, letting it heat up. Add the mushrooms and begin browning. Stir once to coat the mushrooms in the oil, then let sit completely undisturbed. Depending on the variety of mushrooms youre using, they will likely release lots of water. Wait for the water to cook off almost completely before stirring, about 10 minutes, that way the mushrooms will brown properly. Stir, add a generous pinch of salt, and let the mushrooms cook for a few more minutes. Transfer the mushrooms to a bowl and set aside until later. Wipe the bottom of the pan if necessary and add another generous pour of oil. Add the Cipollini/­­pearl onions, stir to coat in the oil and let shimmer for the undersides to brown, about 2-3 minutes. Stir to flip and let brown for another 2-3 minutes. Add the yellow onion, carrots, thyme, smoked paprika, a generous pinch of salt, and lots of of black pepper. Sauté until the vegetables are soft, about 10 minutes. Add the garlic and tomato paste, and sauté for 1 more minute. Add the cooked mushrooms back to the pot and stir to incorporate with the other ingredients. Add the wine to the pot, bring it up to a simmer and let simmer and reduce for 3-5 minutes. Add the broth, bay leaves, and another pinch of salt, making sure to add enough broth to achieve a chunky stew consistency. Bring the stew up to a simmer and simmer, covered, for 1 hour, adding more broth if necessary. Discard the bay leaves at the end. Put the flour in a small bowl. Take a small ladle-full of the broth from the stew and pour over the flour. Whisk together until smooth. Pour the slurry back into the stew, mix, and let simmer for another 5 minutes for the stew to thicken. Serve the Mushroom Bourguignon over mashed or smashed potatoes, garnished with parsley. to make the mushroom veggie broth Combine all the ingredients in a large pot with at least 10 cups of purified water. Salt well. Its not necessary to include all the vegetables listed, but the more you include, the more flavorful the broth. You can also include any other ingredients that you like in your veggie broth like peppercorns, bay leaf, etc. Bring up to a boil, reduce to a simmer and simmer, covered, for about 1 hour. Put the miso in a small bowl and pour a little bit of the broth over it. Whisk together until you have a smooth paste. Pour it back into the pot with the broth and mix well. You will have leftover broth after making the bourguignon. Its delicious to sip on its own or in any other stew or soup, and it freezes very well. Notes We used crimini and white beech mushrooms for the Mushroom Bourguignon pictured here. 3.5.3226 The post Mushroom Bourguignon appeared first on Golubka Kitchen.

How To Make Your Own Balsamic Ketchup

February 3 2020 Oh My Veggies 

I have a deep love and appreciation for ketchup. (You’ve seen my Cranberry Chipotle Ketchup recipe, right?) So naturally, when I saw that Heinz was introducing a ketchup made with balsamic vinegar, I decided that I needed to try it immediately. And then I found out it wasn’t available everywhere; it seemed the stores I frequent are not stores that carry it. Obviously, I had to try to make it myself. Obviously! I adapted this balsamic ketchup recipe from Serious Eats’ Homemade Ketchup. Are you ready to make ketchup? Let’s get started! You will need these things: 2 tbsp olive oil 1 medium onion, chopped 1 garlic clove, minced 1 (28 oz) can tomato puree 1/­­2 cup packed brown sugar 1/­­4 cup balsamic vinegar 1 tbsp tomato paste 1/­­2 tsp kosher salt 1/­­2 tsp ground mustard 1/­­8 tsp ground cloves, for that certain je ne sais quoi (yes, the “quoi” in ketchup is cloves--of this, I am certain) 1/­­8 tsp allspice 1/­­8 tsp cayenne pepper Heat the oil in a medium saucepan over medium heat. Add the onion and sauté until just beginning to brown, about 8 minutes, stirring occasionally. Add minced garlic and cook an additional 30 seconds. Add the tomato […]

Tofu au Vin

January 27 2020 Meatless Monday 

This meatless take of the French classic Coq au Vin slowly simmers tofu with pearl onions, mushroom, red wine and vegetable broth. The veggie version cuts hours off the cooking time so you’ll be sitting down to dinner just a half hour after you’ve started cooking. This recipe comes to us from Donna of Apron Strings. Serves 6 - 3 tablespoons canola oil, divided - 2 cups frozen pearl onions, thawed - 3 medium carrots, peeled and diced - 3 cloves garlic, minced - 2 bay leaves - 3 cups red wine* - 3 cups low-sodium vegetable broth - 2 tablespoons low-sodium soy sauce - 1 tablespoon balsamic vinegar - 1 14 ounce package extra firm tofu, cut into 1/­­2 inch cubes - 4 tablespoons corn starch, divided - 12 ounces mushrooms, chopped - salt and pepper, to taste - 1/­­2 cup Italian parsley, diced as a garnish *3 cups vegetable broth mixed with 3 tablespoons red wine vinegar can be substituted for the red wine. Heat 1 tablespoon of the canola oil in a large pan over medium high heat. Add the onions, carrots and garlic. Saute for 3-5 minutes, or until lightly browned. Add in bay leaves, wine, broth and soy sauce to the pan. Reduce heat so that liquid is slowly simmering. Simmer for about 20 minutes, stirring frequently, until carrots and onions are soft and liquid has reduced by half. Once sauce is reduced season with salt and pepper to taste. Add 2 tablespoons of the cornstarch into 1/­­2 cup of water and mix until combined. Stir in the cornstarch mixture to the pan to thicken the sauce. Toss tofu cubes in the remaining 2 tablespoons cornstarch and a little salt and pepper until they are all evenly coated. Heat the 2 remaining tablespoons of olive oil over medium-high heat. Sauté coated tofu cubes, turning them occasionally with a spatula, for about 3 to 5 minutes, or until they are crispy browned on all the sides. Remove and set aside in a serving bowl. Add mushrooms to pan and sauté them 5-7 minutes, or until mushrooms are browned and softened. Add red wine sauce and mushrooms to tofu in the serving bowl. Sprinkle with parsley and enjoy!     The post Tofu au Vin appeared first on Meatless Monday.

How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry?

January 20 2020 Meatless Monday 

How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry?A properly-stocked pantry is essential for creating delicious plant-based dishes on the fly. But what does properly-stocked really mean? Sure, you need the basics -- olive oil, white flour, rice, pasta, etc., but there are some additional ingredients that you should consider adding to your collection. Alternative flours, exotic spices, seeds, nut butters, beans (butter beans will change your life), broths, and grains can all add extra levels of depth, dimension, and texture to any variety of plant-based dishes.   Youll likely be familiar with many of the items on this list, but there are also a few lesser known ingredients -- agar-agar, tahini, nutritional yeast, etc. -- which can be used to replace many traditional animal-based ingredients. So, grab a paper and pen, and make sure these items are on next weeks shopping list. Agar-Agar The perfect vegan gelatin replacement for your puddings, jellies, or gelées, agar-agar flakes are derived from seaweed and function similarly to animal-based gelatins. Alternative Flours Were not talking your run of the mill (went there) all-purpose, bleached white flour. Play around with some alternative flours like almond, chickpea, rice, or buckwheat. Many alternative flours are also gluten-free. Beans (canned) Explore the world of beans, and reap the benefits of a healthy, satisfying plant-based protein. Lentils, black beans, butter beans, kidney beans, chickpeas -- doesnt matter; theyre all easy to use, shelf-stable, healthy, and inexpensive. Broth A box of vegetable broth is a staple of any kitchen, but you can expand your soup selection by adding some chickn bouillon cubes to your pantry. Coconut Oil A shelf-stable saturated fat, coconut oil is a healthy alternative to other vegetable oils. In most cases it can be substituted 1:1 for other oils and butters. Its got a laundry list of benefits that range from weight loss to improved cognitive functioning. Chocolate All vegetables and no sweets make everyone hangry. A little bit of chocolate can go a long way in baking as well as a post-dinner night cap. If youre feeling adventurous try some exotic bars that contain a higher percentage of cacao. Diced Tomatoes (canned) Take a simple stew, stir-fry, or sauce to the next level with a can of diced tomatoes. Theyre every home cooks secret weapon. Tip: fire-roasted tomatoes add even more flavor to your meals. Frozen Fruits and Vegetables Toss them into a blender, soup pot or sauté pan to add some inexpensive nutrients and heft to your mid-week meals. Grains Theres an endless variety of grains available for your experimenting pleasure. Whole grains are best (think brown rice), but theres also a number of lesser-known grains that have their own unique texture and flavor profile. Try getting a bag of quinoa, amaranth, or farro and simply follow the cooking instructions on the back. Granola You can make your own or buy it for cheap at the store, but theres truly an endless combination of potential granola mixes. Bring it in a baggy as a post-lunch snack or use it to top your morning yogurt. Nut Butter High in protein and healthy fats, nut butters can add complexity to savory dishes and a nutty richness to sweets. Keep a range on hand -- almond, cashew, pistachio -- to add variety to baked goods, sandwiches, and sauces. Nutritional Yeast Just trust us with this one; we swear it tastes almost exactly like Parmesan cheese. Sprinkle on pasta, popcorn or use in macaroni and cheese if youre looking to cut out the dairy or need a boost of umami flavor. Olives Olives, especially the sliced green ones in a jar, add the perfect pop of brininess to pastas, rice bowls, and stews. Theyre a great value and can seriously elevate the flavor of ordinary dishes.  Pasta Thankfully, pasta has evolved to incorporate more alternative flours into its base. Now, you can get high-fiber, high-protein pasta made of anything from lentils to chickpeas to black beans. Pesto It is one of the most versatile condiments/­­sauces out there. A jar of pesto can last unopened in your pantry for months, and it can be your saving grace if you need to whip something up in a hurry. Add some to roasted vegetables or use it to top a tomato soup. Seaweed Snacks Low in calories and nutritionally-dense, seaweed is the ultimate snack food. Oh, and cats love it too. Spices Well, this one goes without saying, but having a pantry (or cupboard) thats properly stocked with all your necessary spices will make cooking (and eating) a whole lot more enjoyable. Some lesser known spices to add are aamchur (unripe mango), star anise, zaatar, or Aleppo pepper. Seeds Seeds are powerhouses of nutrition, texture, and flavor, and there are so many different varieties to choose from -- chia, flax, hemp, sesame, sunflower. Make chia pudding, a flax egg, or toss some hemp or sunflower seeds into your next salad or smoothie. Soy Sauce Umami in a bottle, soy sauce adds an earthy meatiness to dressings, sauces, and stir-fries. Some chefs even recommend adding a dash to tomato sauce for a boost of richness. Tahini You know it from every hummus youve ever eaten, but what might surprise you is that tahini paste is made entirely from pulverized sesame seeds. Combine a tablespoon of tahini with a dash of water, a sprinkle of cumin, and some salt for a quick and creamy dressing for salad or roasted vegetables.   If you decide to make one of these delicious recipes, let us know by tagging @MeatlessMonday and #MeatlessMonday on your social media posts for a chance to be featured on our channels.   The post How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry? appeared first on Meatless Monday.

Crispy Vegetable Pakoras

January 19 2020 Manjula's kitchen 

Crispy Vegetable Pakoras (adsbygoogle = window.adsbygoogle || []).push({}); Print Crispy Vegetable Pakoras Crispy Vegetable Pakoras are probably my all-time favorite and satisfying appetizer. They are perfect for any occasion, not to mention they are a favorite with all -young or old! These bite-sized snacks are fried to crispy golden-brown perfection. I serve pakoras with tamarind or cilantro chutney. When cooked right they are crispy on the outside and soft on the inside. These pakoras also have the added benefits of being vegan and gluten-free. I have many fond memories of my mother cooking pakoras when I was a child. There was no special occasion that warranted her whipping up a batch of pakoras. Sometimes she would just come up with an excuse - be it the weather (especially if it was cold & rainy!) or if she simply wanted something savory and spicy. Pakoras were also a staple in our household when guests would unexpectedly show up at our house. Vegetable Pakoras are easy and quick to make, not to mention you can use a variety of vegetables to make them. I can tell you from personal experience that these pakoras are extremely addicting! Try pairing these pakoras with your afternoon tea or as a spicy delicious snack! This recipe will serve 4. Course Appetizer, Snack Cuisine Indian Keyword Appetizer, Balushahi, Bhartia Khana, Burfi, Cooking Video, Crispy, Crusty, Delightful, Homemade, Indian Vegetarian, Jain Food, Mandir Food, North Indian Recipes, Onion Garlic Free Cooking, Punjabi Recipes, Snack, Street Food, Veshno Cooking Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes Servings 4 people Ingredients4 okras cut vertically into 4 slices 12 green beans cut into half then cut them vertically 1/­­2 red bell pepper sliced into about quarter inch thick 1/­­3 cup besan Bengal gram flour 2 Tbsp corn starch arrow root 2 Tbsp rice flour 2 tsp coriander powder dhania 1/­­4 tsp mango powder amchoor 1/­­4 tsp red chili powder 1/­­8 tsp baking soda 1/­­2 tsp salt InstructionsFirst prepare the vegetables: okras, wash and pat dry, cut off the tops and bottom. Then cut the okras vertically into four slices. Bell pepper slice into about quarter inch thick, making julienne, and cut the green beans into half then cut them vertically. Next! Prepare pakora mix, mix all the dry ingredients together, besan, corn starch rice flour, and baking soda, mix them well. Rice flour, corn starch and baking soda will add the extra crispness to pakoras. Now add the other spices, coriander powder, mango powder, red chili powder and salt. Mix all the ingredients well. Sprinkle the dry mix over vegetables mix them well add water little at a time as needed to coat the vegetables nicely with besan spice mix, vegetables should be coated well. I added about 1/­­4th cup of water. Heat at least one inch of oil in a frying pan over medium high heat. To test, put one drop of batter in the oil. The batter should come up slowly. Drop the pakoas slowly one at a time. Put few pakoras at a time dont overlap the pakoras. Fry the pakoras until they turn golden brown, turning them occasionally. This should take about 6 minutes. Take them out over paper towel to absorb the extra oil. Fry all the pakoras same way. NotesAlso check out the recipe for Chai Masala Tea. Gulab Jamun, Vegetable Kathi Roll The post Crispy Vegetable Pakoras appeared first on Manjula's Kitchen.

Jamaican Jerk Tofu

January 13 2020 Meatless Monday 

Makes 6 servings This is the kind of miracle dish that can convert anyone to tofu. The Jamaican “jerk” seasoning is sure-to-please. It’s sort of like barbeque and sort of like curry, savory and sweet at the same time. Just make sure you allow plenty of time for the pressing and marinating. The drier the tofu gets before you put it in the marinade, the better. It will soak up more flavor and be nicely chewy. Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! - 1 pound extra firm tofu, drained, sliced and pressed (see directions) - 1/­­2 large sweet onion, roughly chopped - 4 cloves garlic - 2 tablespoons fresh ginger, grated - Juice of 2 limes - Zest of 1 lime - 2 tablespoons soy sauce - 2 tablespoons olive oil - 3 tablespoons pure maple syrup - 1 tablespoon dried thyme - 2 teaspoons allspice - 1/­­2 teaspoon cayenne - 1 teaspoon nutmeg - 1/­­2 teaspoon cinnamon - 2 jalapeno peppers, seeded and chopped (you can cut back to one or omit entirely if you don’t like it spicy) Directions Slice the tofu into thick slabs then lay the slices on several layers of paper towels or on a clean dish towel and place a heavy plate or skillet on top. Let it sit for an hour or two. Pressing the tofu is a way to get the extra moisture out – and the drier you can get the tofu, the more of the flavorful marinade it can absorb. Puree all the rest of the ingredients in a blender or food processor to create the marinade. Place the tofu slices in a bowl, pour in the marinade, making sure to coat all the slices, and cover. Let it sit for an hour or two, flipping the slices about halfway through Heat a skillet with a small amount of olive oil over medium high heat. When the pan is hot, lay the tofu slices in a single layer and saute until crispy and browned. That will take 8-10 minutes on each side. (Photo credit: Vegan Style) The post Jamaican Jerk Tofu appeared first on Meatless Monday.

Tofu Almond Stir-Fry

January 6 2020 Meatless Monday 

Hoisin is a Cantonese dipping sauce made from sweet potatoes, vinegar, garlic and chili peppers; you can find it in the Asian ingredients section of most supermarkets. Here, it adds immense flavor to tofu, which gets a pre-soak in vegetable broth for even more flavor. This recipe was created by Trudy Slabosz, who writes the blog veggie.num.num. Serves 4 For the tofu: - 1 package (10.5 ounces) firm tofu, cubed - 1 1/­­2 cups vegetable broth - 1 egg white - 1 tablespoon cornstarch - 1 tablespoon hoisin sauce - 1 teaspoon salt For the sauce: - 1 tablespoon cornstarch - 1 tablespoon low-sodium soy sauce - 1 tablespoon hoisin sauce To complete the Tofu Almond Stir-Fry: - 2 tablespoons canola oil, divided - 5 shallots, sliced - 5 ounces button mushrooms, sliced - 1 can (15 ounces) baby corn, drained - 1 red bell pepper, sliced - 1 green bell pepper, sliced - 1 garlic clove, minced - 2 1/­­2 ounces blanched almonds, toasted To prepare the tofu: In a medium bowl, soak the tofu cubes in vegetable broth for 30 minutes. Strain the tofu and reserve the broth. Drain tofu on a bed of paper towels. In a medium bowl, whisk together the egg white, corn starch, hoisin sauce and salt. Add the drained tofu and gently toss to coat well. To prepare the sauce: In a medium saucepot over high heat, bring the reserved broth, cornstarch, hoisin and soy sauce to a boil. Cook, stirring, 4 minutes, or until the sauce darkens and thickens slightly. To complete the Stir-Fry: Heat 1 tablespoon oil in a large skillet over medium heat. Add the tofu ; cook 10, turning occasionally, until crisp and golden on all sides. Transfer to a fresh bed of paper towels to drain. Add the remaining tablespoon oil to the same skillet. Add the shallots, mushrooms, baby corn, bell peppers and garlic. Cook, stirring occasionally, 4 minutes, or until the mushrooms are tender, but the bell peppers are still crisp. Add the tofu; cook 1 minute more, tossing gently, until the tofu is heated through. Pour the sauce over the stir-fry and toss to combine. Sprinkle with the almonds The post Tofu Almond Stir-Fry appeared first on Meatless Monday.

Udon Noodles with Spinach-Miso Pesto

January 3 2020 VegKitchen 

Udon Noodles with Spinach-Miso Pesto This fusion pasta dish--the Asian flavor of miso with the peppers, tomatoes, and olives of Italian cuisine--makes a luscious meal all year round. It’s good served warm or even at room temperature. Serve with a bountiful salad of greens and tomatoes. The post Udon Noodles with Spinach-Miso Pesto appeared first on VegKitchen.

Happy New Year Hoppin John

January 1 2020 Robin Robertson's Global Vegan Kitchen 

Happy New Year Hoppin John If it’s January 1st, it must be time for Hoppin’ John.  I love the tradition of making black-eyed peas with rice and collards so much!  I first discovered it when we moved to Charleston SC from Pennsylvania in 1983.  It’s been a New Year’s Day tradition ever since.  Most people serve the collards on the side, but I love to combine them. I sometimes add diced tomatoes just because. My favorite way to serve them is topped with vegan sour cream, Tabasco, sliced jalapenos, with cornbread on the side. I like to cook the collards and black-eyed peas a day in advance and then add them to the rice on New Year’s Day. Here is my basic recipe (and more photos of Hoppin’ John variations from previous years).  Happy New Year to all my friends. I wish you all the best in 2020! Hoppin John with Collards 1 tablespoon olive oil or 3 tablespoons water 1 sweet yellow onion, chopped 2 garlic cloves, minced 1 cup long-grain brown rice 2 cups  vegetable broth or water Salt 3 cups cooked or 2 (16-ounce) cans black-eyed peas, drained and rinsed 3 cups chopped cooked fresh or frozen collard greens, well drained 1 (14-ounce) can fire-roasted diced tomatoes, drained (optional) 1 teaspoon Liquid Smoke 1 teaspoon Tabasco sauce, plus more to serve 1/­­4 teaspoon freshly ground black pepper Vegan sour cream, to serve Sliced pickled jalapenos (optional)   Heat the oil or water in a large saucepan over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. Add the rice and broth or water and bring to a boil. Add salt to taste (the amount of salt needed depends on the saltiness of your broth or if you use water). Reduce the heat to medium-low and cook, covered, until the rice is tender, about 30 minutes.  About 10 minutes before the rice is tender, stir in the cooked black-eyed peas, the cooked chopped collards, tomatoes (if using), Liquid Smoke, Tabasco, and black pepper. Add more salt, if needed. To serve, spoon into bowls and accompany with vegan sour cream, jalapenos (if using) and Tabasco at the table. Here are pics of two other favorites from my Hoppin’ John gallery: Made in a slow cooker with a cornbread topping…. and Hoppin’ John Collard Rolls…. (serve with Tabasco-Sour Cream)… The post Happy New Year Hoppin’ John appeared first on Robin Robertson.

Mushroom and Bell Pepper Scrambled Tofu

December 27 2019 VegKitchen 

Mushroom and Bell Pepper Scrambled Tofu Soft tofu is a good choice for dishes in which it is crumbled, as in this veggie-filled, egg-free scramble. While this would certainly also make a good brunch or lunch dish, it also makes a wonderful light dinner with whole grain toast or sautéed potatoes, and some sliced oranges or other seasonal fresh fruit. Photos by Evan Atlas. The post Mushroom and Bell Pepper Scrambled Tofu appeared first on VegKitchen.

Pasta with Roasted Vegetables and Olives

February 10 2020 VegKitchen 

Pasta with Roasted Vegetables and Olives This easy and delectable dish combines roasted eggplant, peppers, and broccoli with pasta. It’s perfect for cool weather months, when you want something comforting yet not too heavy, with plenty of flavorful veggies. Serve with a big salad to which chickpeas or beans have been added, and a crusty bread. The post Pasta with Roasted Vegetables and Olives appeared first on VegKitchen.

Vegan Pesto Pizza Rolls Recipe

February 6 2020 Vegan Richa 

Vegan Pesto Pizza Rolls RecipeThis Vegan Pesto Pizza Rolls recipe is perfect for entertaining. Homemade pizza dough topped with dairy-free pesto and herbed mushrooms, all rolled up, sliced and baked. Add vegan cheese if needed. Serve with marinara or creamy dips of choice. Vegan & Soy-free with a Nut-free option. Jump to Recipe Vegan Pesto Pizza Rolls – the perfect recipe for entertaining! These Vegan Pesto Pizza Rolls are a great appetizer or fun alternative to regular pizza if you want to change things up and surprise your guests with something special yet familiar. You can eat them as-is or dip them into some homemade marinara or pizza sauce. Either way, theyre like a mini-trip to Italy! Super flavorful, packed with Mediterranean flavor and soft and pillowy on the inside. INGREDIENTS USED IN THESE VEGAN PIZZA ROLLS RECIPE AND SUBSTITUTIONS - The dough for the pizza rolls uses active dry yeast, water, flour and semolina as the main ingredients. - As a short-cut, you can use any plain pre-made pizza dough here too. - The filling is a flavorful combination of homemade vegan pesto and sauteed mushrooms, flavored with onion, garlic, and oregano.  I like to add some crushed red pepper,  for a bit of heat. The thick mixture tastes amazing and is not very chunky, making it easy to roll the dough up and slice it like cinnamon rolls. You can also some vegan cheese for that pizza feel. Optional but 100 % recommended. - As a recipe variation, you could add some cooked lentils, coarsely chopped walnuts, or any chopped vegan meats or sausages. Amp up the umami by adding some chopped olives to the filling along with the mushrooms. - Oil-free version: Saute the mushrooms in some vegetable broth when making the filling. Use warmed creamy nondairy milk instead of oil in the dough. - Gluten-free version: Use a gluten-free pie crust and make pizza pockets instead. Or use my gluten-free naan bread batter, fill it in a lined muffin pan (about half the liner). Swirl the filling lightly into the batter to create rolls like swirls. Top generously with shredded vegan cheese and bake for 15 to 18 mins. How to make this Vegan Pizza Rolls Recipe – Step by Step: Start with the pizza dough: 1. Warm the water until warm to touch. Add yeast and 1 tbsp flour and mix and let the yeast activate for 5 mins. 2. Stir the salt into the semolina flour. Add the semolina flour and 1.5 cups flour to the yeast mixture. Add 2 tsp olive oil. and mix to just bring together the dough. Add flour 1 tbsp at a time as required. 3. Cover the bowl and let it sit to rise for 30 mins. Make the fillings while the dough is resting: 4. Meanwhile, heat a skillet over medium heat. Add oil, onion, and mushrooms and mix. Cover and cook for 5 mins. Add salt, oregano, garlic, and water and mix well. Cover and continue to cook for 5 to 8 mins or until dry and tender. 5. Make the vegan pesto if you haven’t made it already using this recipe.  6. Uncover the dough. Add oil and a tbsp of flour and punch the dough down and make a flat disc. Use flour to roll it out to 15 by 10 inches. 7. Spread the pesto all over the rolled out dough. 8. Sprinkle the dough with the mushroom mixture. Top with some red pepper flakes for a bit of heat and sprinkle with vegan shredded mozzarella, if you like your rolls cheesy. 9. Roll the dough up into a roll, like when making cinnamon rolls, and seal the ends. Slice the dough roll into pizza rolls using a sharp kitchen knife and place them in a greased baking dish. 10. Sprinkle with some more cheese if needed. Bake the rolls at 400 F for 22 to 24 mins.  Tip: Check the center of one of the middle rolls, and if the middle does not still feel soft and doughy, then remove the pan from the oven. 11. Cool the rolls for 5 mins, then sprinkle with some red pepper flakes and fresh basil if needed. Serve warm with olive oil or pizza sauce What goes well with Pesto Pizza Rolls? But what can you serve alongside that delicious pizza that plays the perfect supporting role? What about some roasted greens – like green beans, caramelized brussels sprouts, asparagus or a light and a bright side salad? Can I make these Vegan Pizza Rolls ahead of time? Yes, these vegan pesto pizza rolls can be made ahead. Once sliced and placed in a baking dish, you can keep the rolls refrigerated overnight. Cover tightly and store. Remove from the fridge and let sit on the counter for an hour to warm and rise. Then bake and serve. To store them, place in the fridge for up to 5 days or freeze them in the back of your freezer for up to a month.   More vegan bread and rolls recipe from the blog: - Vegan Pizza Rolls - Sweet Potato dinner rolls - Pumpkin Cornbread - Pull-Apart Pizza Bread - Pumpkin Sage Biscuits - 100% Whole Grain Dinner Rolls - Gluten-free Jalapeno Pepperjack Biscuits GF - Gluten-free Garlic Dinner Rolls GF Vegan Pesto Pizza Rolls This Vegan Pesto Pizza Rolls recipe is perfect for entertaining. Homemade pizza dough topped with dairy-free pesto and herbed mushrooms, all rolled up, sliced and baked. Add vegan cheese if needed. Serve with marinara or creamy dips of choice. Vegan & Soy-free with a Nut-free option. - 3/­­4 cup warm water - 2 tsp active dry or instant yeast - 1 tbsp flour - 2 tbsp semolina flour - 1/­­2 tsp salt - 2 cups flour - 1 Tbsp olive oil (divided) Mushroom Mixture: - 1 tsp oil - 1/­­2 cup sliced onion - 7 oz sliced mushroom - 1/­­4 tsp salt - 1/­­2 tsp dried oregano - 1/­­2 tsp garlic powder Other Toppings - 4 tbsps vegan pesto (see notes ) Optional - fresh basil - vegan mozzarella (shredded) - red pepper flakes -  For the rolls: -  Warm the water until warm to touch. Add yeast and 1 tbsp flour and mix and let the yeast activate for 5 mins. -  Stir the salt into the semolina flour. Add the semolina flour and 1.5 cups flour to the yeast mixture. Add 2 tsp olive oil. and mix to just bring together the dough. Add flour 1 tbsp at a time as required. -  Cover and let the dough sit to rise for 30 mins. Make the fillings: - Meanwhile, heat a skillet over medium heat. Add oil, onion and mushrooms and mix. Cover and cook for 5 mins. Add salt, oregano, garlic and water and mix well. Cover and continue to cook for 5 to 8 mins or until dry and tender. -  Make the pesto using this recipe if you haven't prepared it already. Assemble: -  Uncover the risen dough. Add oil and a tbsp of flour and punch the dough down and shape it into a flat disc. Use flour to roll it out to 15 by 10 inches thick. -   Spread the vegan pesto all over the rolled out dough. -  Sprinkle the dough with the sauteed mushroom mixture. Add some red pepper flakes and vegan shredded mozzarella, if you want. -  Roll it all up and seal the ends. Slice the dough roll into pizza rolls and place them in a greased baking dish. Sprinkle with some more cheese if needed. Bake the rolls at 400 F for 22 to 24 mins. Check the center of one of the middle rolls, and if its not doughy, then remove the pan from the oven. -  Cool the rolls for 5 mins, then sprinkle with some red pepper flakes and some fresh basil if you like. Serve warm with olive oil or pizza sauce - As a short-cut, you can use any plain pre-made pizza dough here too. - For a recipe variation, you could add some cooked lentils, coarsely chopped walnuts, or any chopped vegan meats or sausages. Amp up the umami by adding some chopped olives to the filling along with the mushrooms. - Oil-free version: Saute the mushrooms in some vegetable broth when making the filling. Use warmed creamy nondairy milk instead of oil in the dough. - Gluten-free version: Use a gluten-free pie crust and make pizza pockets instead. Or use my gluten-free naan bread batter, fill it in a lined muffin pan (about half the liner). Swirl the filling lightly into the batter to create rolls like swirls. Top generously with shredded vegan cheese and bake for 15 to 18 mins.     The post Vegan Pesto Pizza Rolls Recipe appeared first on Vegan Richa.

Leek Pea Medley over Rye Toast

January 27 2020 Meatless Monday 

Leeks are sautéed with fresh peas and lemon juice and then tossed with steamed fava beans, artichoke hearts and fresh baby spinach. This salute to spring veggies is made decadent when goat cheese and fresh mint are thrown in, all served atop a slice of toasted rye bread. This recipe comes to us from Trudy of veggie.num.num. Serves 4 - 2 1/­­2 cups fava beans - 4 tablespoons extra virgin olive oil - 2 small leeks, finely diced - 2 1/­­2 cups peas - zest & juice 1/­­2 lemon - 3.5 ounces baby spinach - 1 10 ounce can artichoke hearts, quartered - 3.5 ounces goat cheese*, crumbled - 6 slices rye bread, toasted - fresh mint, for garnish *Optional Steam or boil the fava beans for 3-4 minutes, or until just tender. Rinse under cold water and peel when cooled. Place 2 of the tablespoons of olive oil in a large frying pan over medium-high heat. Add the leeks and fry over a medium heat for 3-4 minutes, or until soft. Add the fava beans and toss, coating in oil. Add the peas and continue to cook over a medium heat for 3-4 minutes, or until the peas are just tender. Add the lemon zest, artichoke hearts and baby spinach. Toss until well mixed and thoroughly heated through. Remove the pan from the heat. Add the crumbled goat cheese and toss to combine. Whisk the lemon juice with the remaining 2 tablespoons of olive oil together in a small bowl. Season with salt and pepper and set aside. Serve 1/­­4 of the fava beans and peas on top each piece of toasted rye bread. Drizzle with the lemon juice and olive oil mixture and finish with a few fresh mint leaves. The post Leek Pea Medley over Rye Toast appeared first on Meatless Monday.

Homemade Freezer Bouillon, Two Ways

January 26 2020 Golubka Kitchen 

Homemade Freezer Bouillon, Two Ways Here’s something fun that you can make to set yourself up for endless future wins in the kitchen. This freezer bouillon is a great thing to have on hand for those times when you don’t have veggie stock or just don’t want to buy any. Add a few teaspoons to your soup or sauce, and you’ll end up with a rich flavor base with very minimal effort. Inspired by both curry paste and a brilliant ‘Souper Mix’ recipe from The River Cottage Preserves Handbook, this freezer bouillon is essentially just a combination of different, whole food aromatics that you’d typically find at the base of any soup or broth, plus salt. The beautiful thing about this recipe is that there are no strange preservatives or weird ingredients that you might find in store-bought bouillon – just good old veggies and a few other, non-sketchy flavor enhancers. Today we’ve got two variations on the theme: a ‘classic’ freezer bouillon, based on the mirepoix trio of onion, celery, and carrot, and a ‘fiery’ variation, kind of like curry paste but without all the spices, starring, ginger, shallots, garlic and more. To make both of the bouillon variations, you just pulse up veggies and salt into a fine, pesto-like paste in the food processor. Distribute the bouillon among containers, label, and keep in the freezer. Because of the fair amount of salt in the recipe, the paste doesn’t completely freeze in the freezer and is easily scoopable. The salt also helps it keep for a really long time – pretty much indefinitely in my experience. This is a concentrated product and a little is meant to go a long way, so if you taste it as is, it will taste very salty and strong. I like to use the ‘classic’ bouillon variation in all kinds of legume-based soups like lentil soup and minestrone, and in rich sauces like mushroom bolognese. The ‘fiery’ version is really lovely in all kinds of curries and healing soups, meant to help clear the sinuses. But really, there are no rules for how and where you can use this bouillon, it’s really fun to experiment with. Just the other day, I cooked up a pot of plain chickpeas (just chickpeas and salt) and wanted to make a quick, single serving of chickpea soup for lunch. I heated up some olive oil in a small pot, added about a teaspoon of the classic bouillon, and let it get fragrant for about a minute. I then added the chickpeas to the pot with about 2 cups of their cooking water, brought everything up to a simmer for a few minutes, and wilted in some spinach at the end. I ended up with the coziest bowl of soup and a very flavorful, warming broth in just a few minutes. Hope you’ll give this a try this year! Classic Freezer Bouillon   Print Serves: about 4½ cups Ingredients 1 yellow onion - peeled, roughly chopped 1 leek - white and light green part only, roughly chopped 2 medium carrots - roughly chopped 3 celery ribs - roughly chopped 1 head garlic - cloves peeled 1 bunch parsley - stems included, roughly chopped 1 tablespoon tomato paste (optional) 1 tablespoon olive oil ¼ cup sea salt Instructions Combine all the vegetables in a food processor in batches, roughly pulsing them and adding more as you go. Periodically scrape down the sides of the food processor to get everything nicely incorporated. Add the tomato paste, if using, oil, and salt, and finish processing into a pesto-like paste. Add another tablespoon of oil if your food processor is having a hard time getting going. Let the paste cool down to room temperature if it got warm while processing. Distribute the bouillon paste among sealable containers, leaving about 1 of space at the top (the paste will expand when frozen). Close and label the containers and place in the freezer. The bouillon should keep frozen indefinitely - it will not freeze solid because of the salt in the recipe. To use: use about 1 teaspoon of the bouillon per 1½ - 2 cups of water. Either add the paste directly to boiling water or sauté it up in oil for a few minutes before adding water. 3.5.3226 Fiery Freezer Bouillon   Print Serves: about 3 cups Ingredients 2 shallots - peeled, roughly chopped 6-8 total of ginger pieces - peeled if not organic, roughly chopped 1 head garlic - cloves peeled 2 medium carrots - roughly chopped 1 jalape?o or serrano pepper - seeded, roughly chopped (optional, include for more heat) 1 bunch cilantro - stems included, roughly chopped 1 tablespoon white miso (optional) 1 teaspoon turmeric powder (optional) 1 tablespoon avocado oil or olive oil ¼ cup sea salt Instructions Combine all the vegetables in a food processor in batches, roughly pulsing them and adding more as you go. Periodically scrape down the sides of the food processor to get everything nicely incorporated. Add the miso and turmeric, if using, oil, and salt, and finish processing into a pesto-like paste. Add another tablespoon of oil if your food processor is having a hard time getting going. Let the paste cool down to room temperature if it got warm while processing. Distribute the bouillon paste among sealable containers, leaving about 1 of space at the top (the paste will expand when frozen). Close and label the containers, and place in the freezer. The bouillon should keep frozen indefinitely - it will not freeze solid because of the salt in the recipe. To use: use about 1 teaspoon of the bouillon per 1½ - 2 cups of water. Either add the paste directly to boiling water or sauté it up in oil for a few minutes before adding water. 3.5.3226 The post Homemade Freezer Bouillon, Two Ways appeared first on Golubka Kitchen.

Moroccan Split Pea Soup

January 20 2020 Meatless Monday 

This Moroccan versions of split pea soup, called Bissara, is hearty, filling delicious, and a breeze to make. The steaming split pea puree, earthy garlic and spices, and rich olive oil are the perfect combination for an enriching and warming winter meal. This recipe comes to us from Safa of Moroccan Zest . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1.5 cups dried split peas soaked for 2 hours (or more) and drained - 4 cups water - 2 medium-sized garlic cloves, peeled -  1/­­2 tsp salt adjust according to your taste -  1/­­2 tsp pepper powder - 2 tsp cumin powder - 2 tsp paprika powder - 1 pinch hot pepper powder optional - 3 tbsp olive oil extra virgin   Cook the split peas and garlic in water until tender (it should take approximately 8 minutes in a pressure cooker, 45 minutes in a saucepan and 8 hours in a slow cooker) Let the mixture (the split peas, garlic, and water) cool down, then pour in a blender. Add the spices. Blend until smooth. If the mixture is too thick, add more water and blend again. Pour the mixture back in the pan. Add the olive oil and heat for a few minutes. If the mixture is too liquid, cook until water evaporates and the soup has the right consistency for you. Serve hot with fresh bread and olives. Decorate with cumin and olive oil. The post Moroccan Split Pea Soup appeared first on Meatless Monday.

Mushroom Tempeh Stroganoff

January 18 2020 Golubka Kitchen 

Mushroom Tempeh Stroganoff I really love January. To me, this month has a bright and sparkling clean feel to it. And even though the start of a new year is purely symbolic, it can be such great time to set some concrete intentions and start making lasting changes or small steps in a new direction. This year, much like the past few years, I’m inspired to simplify, minimize, and really think about the things that I bring into my life, and my impact as a consumer. In the past few years, we’ve tackled food waste and figured out a way to compost food scraps that’s sustainable for us. We’ve also done away with a lot of store-bought household products like paper towels and most single-purpose cleaning products, but there is still a lot of work to do in that area. Of course I find that cooking at home is always a top priority when it comes to simplifying in a sane way. Being prepared, having tried and true recipes and techniques under my sleeve, and having some trusted meal components stocked in the fridge or pantry always leads to less stress, less waste, and more enjoyment throughout the week. This Mushroom Tempeh Stroganoff doesn’t have any particular ties to these January musings, beside the fact that it’s a cozy, wintery recipe that I’ll gladly plan to cook on any given week this winter. It’s a nostalgic flavor for us, since our family in Russia cooked it quite a bit, but we think that this plant-based version is even better than the original :) Below I’m sharing some of my plans, projects I’d like to tackle, and resources that I’ve found to be super inspiring when it comes to simplifying, minimizing my impact and beyond. Would love to hear yours! Goals: projects I’d like to tackle and a few (small but impactful) new habits I’d like to form this year – Stop buying single-purpose household cleaning products and make my own, super simple ones (key words: super simple). I already do this by making a 1 part vinegar, 1 part water all-purpose cleaner that I use on pretty much all surfaces. I sometimes infuse the vinegar with citrus peels for a week or add a few drops of essential oils for a more refreshing scent. That cleaner works really well for most things. But I’d like to make a few more site-specific mixes as well, since I sometimes panic and end up buying some shower cleaner I don’t actually need. Simply Living Well is an amazing resource for easy, home-care recipes. I’m going to make this shower spray, this floor cleaner, and this glass/­­window cleaner. All those recipes have really basic, interchangeable ingredients, which keeps them from being overwhelming. Please let me know if you have a favorite homemade laundry detergent recipe – still trying to figure that one out. – Repair things I have before buying new. I’ve always liked doing stuff with my hands, so for me this is an inherently relaxing activity that I’d like to make more time for. Right now, our linen duvet cover has decided to rip in many places at once, and instead of buying a new one, the plan is to mend it properly with tonal patches, which can look really cool. Julie O’Rourke has a super comprehensive darning and mending tutorial here in her IG stories (just flip through the doll-making part). Her whole account is super dreamy as well. – Make a pot of beans every single week. I’ve noticed that every time I make a big batch of beans, I end up thanking myself over and over again for all the easy meals I’ve made possible with that one step. I like to cook the beans with aromatics so that I also end up with a delicious broth that I can either eat with the beans or use later for soups, etc. Different kinds of beans yield such different flavor/­­cooking potential, so it’s easy to switch them up every week without getting bored. For example, I cook chickpeas with aromatics, then have them for dinner in their broth with greens and maybe other veggies wilted in. I freeze some of the broth to use later as veggie stock. I then eat the chickpeas as is in veggie bowls/­­salads, make hummus with them, marinate them, make crispy chickpeas, or make falafel/­­veggie burgers. You can of course do all of this with canned beans, but home-cooked ones are much tastier, more cost effective, less wasteful if you buy them in bulk, and the broth that you get from cooking them is super valuable! If I find that I can’t use up all of the beans, I just freeze them in their broth and again set my future self up for success. We have a lot of meal plans centered around whole pots of beans here. Inspiring Resources: – 75 Ways to Create a Low-Waste Home from Simply Living Well and Zero Waste, Plastic Free Alternatives Master List from Paris to Go are chock-full of ideas to slowly chip away at. – Jessie’s Produce Prep Ebook is such a wonderful guide to reducing food waste and enjoying the abundance of the plant food world. – Mama Eats Plants is the queen of low-waste living, vegan cooking, and a generally mindful lifestyle. – Live Planted is a great, short-format podcast about a practical approach to a low-waste lifestyle and much more. – This One Part Podcast interview with Kathryn Kellogg of Going Zero Waste is so full of positivity and details some actionable steps most of us can implement to decrease waste. Mushroom Tempeh Stroganoff   Print Serves: 4-6 Ingredients 1 8 oz package tempeh - crumbled 2 teaspoons tamari 1 teaspoon maple syrup ½ cup cashews - soaked to soften if no high-speed blender 1 tablespoon white or chickpea miso 1 tablespoon Dijon mustard 1 teaspoon apple cider vinegar 1 cup purified water sea salt black pepper avocado oil or other cooking oil of choice 1 yellow onion - diced 4 garlic cloves - minced 2 tablespoons chopped fresh rosemary 1 tablespoon tomato paste pinch of red pepper flakes (optional) 6 oz portobello mushroom caps (about 3 medium) - sliced into long strips ½ cup red wine 10-12 oz any pasta of choice fresh parsley - for serving (optional) Instructions Put the crumbled tempeh in a bowl. Pour the tamari and maple syrup over it, mix and let sit while making the cashew sauce. In an upright blender, combine the cashews, miso, mustard, apple cider vinegar, water, and salt and pepper to taste. Blend until very smooth. Taste for salt and pepper, adjust if needed. Set aside. Heat some oil in a large sauté pan over medium heat. Add the tempeh and stir once to coat with the oil, then let sit uninterrupted for 2-3 minutes, until the undersides are browned. Mix and let sit again for another 3-5 minutes, until browned. Push the tempeh to one side of the pan, if your pan is large enough, or transfer back to a bowl and set aside until later. Add more oil to the pan. Add the onions and a pinch of salt, and sauté for 7-8 minutes, until the onions are translucent. Add the garlic, rosemary, tomato paste, and red pepper flakes, if using. Stir until the garlic is fragrant, about 30 seconds. Add the mushrooms, along with another pinch of salt. Sauté until the mushrooms are browned and all the liquid that they release has evaporated, about 8-10 min. Mix the tempeh back in. Add the wine, bring it up to a simmer, and let reduce for about 3 minutes. Add the cashew sauce, stirring it and letting it warm through for a few minutes. Taste for salt and adjust if needed. Meanwhile, cook the pasta al dente in well-salted water, according to the directions on the package. Reserve about 1 cup of starchy pasta water for thinning out the sauce. Drain the cooked pasta and add it to the pan with the stroganoff. Start mixing the pasta with the sauce, adding splashes of the starchy pasta water to thin out the sauce and to get it to stick to the pasta, as needed. Enjoy right away, garnished with parsley, if using. 3.5.3226 The post Mushroom Tempeh Stroganoff appeared first on Golubka Kitchen.

south indian rasam recipe | no dal rasam | no lentil rasam

January 6 2020 hebbar's kitchen 

south indian rasam recipe | no dal rasam | no lentil rasamsouth indian rasam recipe | no dal rasam | no lentil rasam with step by step photo and video recipe. south indian meals are incomplete without higlighting rasam and rice combination to begin with. each state has its variation which differ with the spice mix added to it or with the consistency of the liquid. yet there are some generic rasam recipes popular across the south indian states and no dal rasam with pepper and garlic is one such variation. The post south indian rasam recipe | no dal rasam | no lentil rasam appeared first on Hebbar's Kitchen.

Cauliflower Mash

January 6 2020 Meatless Monday 

Cauliflower is roasted until brown, then blended with Greek yogurt and vegetable broth for a flavorful, creamy cauliflower puree. This cauliflower mash can be served on the side in place of mashed potatoes and offers a healthy dose of the vitamin K! This recipe is from Ashley of Sprout. Serves 4 - 1 head cauliflower, cut into 1 inch florets - 1 tablespoon olive oil - 1/­­2 teaspoon salt - 1/­­4 teaspoon black pepper - 1/­­4 cup plain Greek yogurt - 1 cup low sodium vegetable broth, divided - whole wheat breadcrumbs, for garnish - fresh parsley, for garnish Preheat an oven to 450 degrees. Toss the cauliflower with the olive oil. Season with the salt and pepper. Spread the florets onto a baking sheet in 1 layer. Roast for 30-35 minutes, or until the edges of the cauliflower are deep brown. Transfer the roasted cauliflower florets to a blender. Add the yogurt and 1/­­2 cup of the vegetable broth to the blender. Blend until smooth. If cauliflower mash seems too thick, add a little more vegetable broth, 1 tablespoon at a time until the mash has reached desired consistency. Taste for seasoning and adjust if desired. Divide into 4 portions, sprinkle each with breadcrumbs and parsley. Enjoy! The post Cauliflower Mash 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.

Recipe | Chewy Chocolate Candy Cane Cookies

December 30 2019 Oh My Veggies 

I feel like this week is like the movie Groundhog Day for my blog. Because last week I posted recipes involving sweet potatoes and candy canes. And this week? More sweet potatoes and more candy canes. I was going to save this Chewy Chocolate Candy Cane cookies recipe for next week, but I want to post it in time for holiday baking. Because it’s really good! (And if you don’t have candy canes on hand, you can use starlight mints too. I made these again to update the photos and they are just as good. Peppermint candy is peppermint candy, right?) I am not a crispy cookie person. For me, it’s all about the chewiness. And these cookies are the easiest, chewiest, yummiest cookies I make. The basic chocolate cookie is one of my go-to recipes (yup, it’s the one I used in my Chocolate Peppermint Cookie Ice Cream Sandwiches) and I add whatever I have on hand to finish them. Toffee pieces, peanut butter chips, dried cherries, chopped nuts--they’re all great in these cookies. So since it’s Christmas cookie season, I decided to try adding broken candy cane pieces. They’re not the prettiest cookie, it’s true, but they make […]

Tofu and Cauliflower in Kolhapuri Sauce

December 26 2019 Vegan Richa 

Tofu and Cauliflower in Kolhapuri SauceTofu and Cauliflower in Indian Kolhapuri Sauce. Creamy Spicy Pepper Coconut Sesame Sauce with baked veggies and Tofu. Vegan Gluten-free Nut-free Recipe.  Soy-free option. Jump to Recipe Kolhapuri cuisine is a regional cuisine from a town in the state of Maharashtra in India. The region has its own cuisine, various chilies and is know for hot, deep colored, spicy dishes and sauces. The cuisine has its own spice blend called kolhapuri masala which uses spices, coconut, fenugreek and chilies. I make a simplified version of the masala blend and the sauce and use it with Baked Tofu and Cauliflower here. I’ve made a version of this cooked with various veggies here (instant pot recipe). The sauce use whole spices and ingredients such as sesame and coconut that add a unique flavor. Try this sauce with baked veggies, chickpeas or chickpea tofu for variation.Continue reading: Tofu and Cauliflower in Kolhapuri SauceThe post Tofu and Cauliflower in Kolhapuri Sauce appeared first on Vegan Richa.


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