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25 Best Vegan Iron Rich Recipes

January 18 2022 Vegan Richa 

25 Best Vegan Iron Rich RecipesLearn all about iron-rich vegan foods and how to incorporate them into a real-world, everyday meals for optimal absorption in this round-up of delicious iron-rich recipes.  Iron deficiency is quite a common nutrient deficiency in the world and affects vegans and omnivores alike. The good news is that you can get all the iron your body needs from Plants. When we think about iron, our minds wander to red meat etc. But there are lots of plant-based foods containing good amounts of this essential mineral as well. Iron Absorption Now, one thing is choosing iron-rich foods. The other thing is making sure your body can absorb that iron.  You can enhance your body’s absorption of iron by drinking citrus juice or eating or adding other foods rich in vitamin C at the same time that you eat high-iron foods. Another little trick: Use a cast-iron skillet. Cooking in a cast iron skillet can add significant amounts of iron to your food and into your body. It’s often really surprising foods that contain a lot of iron. Like Blackstrap molasses 1 tablespoon of blackstrap molasses has 3.6 mg. You can add molasses to vegan baked beans, any baked oatmeal recipe, or add some to salad dressings. Mix and match lentils and beans or beans and spinach to make an iron packed meal. If your readings are consistently low even after eating thoughtfully, consult your doctor about it. People can have absorption issues and will need supplementation even with an iron-rich diet. For high protein options, check this collection! Without further ado, here are some hearty vegan meals to try that combine iron-rich foods with ingredients that help to absorb it well. Best Vegan Recipes using Iron rich foods Lentils 1 cup of lentils has 6.6 mg iron. Paired with other iron sources such as spinach, tomatoes and that bit of lemon for the vitamin c that helps iron absorption and you are all set. Lentils are so easy to incorporate into your everyday like. Try them in lentil soups, tacos, pasta sauce, and even brownies Vegan Stuffed Butternut Squash with Lentil Apple Filling Vegan Stuffed Butternut Squash with Lentil & Apple filling is a hearty and satisfying plant-based main course for any winter dinner and makes for a showstopping holiday meal! Easy to make ahead of time! TRY THIS RECIPE Vegan Red Lentil Sweet Potato Curry This creamy Thai inspired Vegan Red Lentil Sweet Potato Curry features healthy coconut milk and plenty of veggies. It's all made in just one pot, gluten-free and perfect as a quick weeknight dinner! TRY THIS RECIPE Instant Pot Vegan Lentil Sloppy Joes Instant Pot Vegan Lentil Sloppy Joes! 1 Pot, 30 min, freezer friendly tangy flavorful sloppy lentils. Serve in sandwiches with slaw or over tater tots or baked potato. Vegan Glutenfree Soyfree Nutfree Recipe TRY THIS RECIPE Lentil Curry Casserole Make this easy Vegan Curry Lentil Casserole whenever that craving for restaurant-style creamy Indian lentil dishes hits. Brown lentils simmered in a fragrant coconut curry broth, served over rice! So easy, so delicious. Gluten-free, too.  TRY THIS RECIPE Lentil Bolognese With Spaghetti This Lentil Bolognese Sauce is hearty with Red lentils and Mushrooms, flavors with herbs, sauce and great with Spaghetti or other pasta.  22 Gm of Protein. Vegan Soyfree Nutfree Recipe. Can be gluten-free with glutenfree pasta TRY THIS RECIPE Vegan Lentil Quinoa Loaf This Lentil Quinoa Loaf with a Spicy Ketchup glaze is nut-free, vegan and can be made gluten-free. Perfect addition to a holiday meal. Makes 1 loaf, serves 3 to 4 TRY THIS RECIPE Turmeric Lentil Fritters Tomato Bowl with Tahini Dill Sauce Turmeric Lentil Fritters Tomato Greens Bowl with Tahini Dill Sauce. Baked Seedy Golden Lentil fritters with greens, tomatoes and a tahini sauce make an easy Lunch bowl. Vegan Nut-free Soy-free Recipe. Easily Glutenfree. Makes 16 to 18 fritters TRY THIS RECIPE Vegan Enchiladas Recipe with Lentils and Black Beans Vegan Enchiladas Recipe. Easy Enchilada Recipe with Blender Enchilada Sauce, soft tortillas filled with black beans, spinach and lentils. Vegan Soy-free Recipe. Can be Gluten-free. Ready within 1 Hour. Makes 1 rectangular pan (8 by 12). (Pictured in 9 by 9 pan. You might have some leftover filling and sauce depending on how many tortillas you fit in). . TRY THIS RECIPE     Tofu High in protein and iron – 4 oz has 6.4 mg. Tofu paired with greens or beans makes for a satisfying and nutritious meal Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas, Sunflower seeds dressed with Miso Maple Dressing. Vegan Glutenfree Nutfree Recipe. Can be soyfree with chickpea miso. 23 gm of Protein! TRY THIS RECIPE Malai Tofu ( Vegan Malai Paneer) Malai Tofu - a simple Indian weeknight curry with tofu in a thick spiced tomato coconut milk sauce. Serve with naan and/­­or rice for a delicious plant-based dinner. Soy-free option included. TRY THIS RECIPE Vegan Creamy Cajun Pasta with Breaded tofu. Vegan Creamy Cajun Pasta with Crisp Breaded tofu. Nut-free Creamy Cajun Spice Sauce with Farfalle and Breaded Tofu. Vegan Nut-free Recipe. Soy-free option. Easily oil-free TRY THIS RECIPE Vegan Gluten free Zucchini Lasagna with Tofu Ricotta Vegan Gluten free Zucchini Lasagna with creamy Tofu Herb Ricotta and Red Lentils! Grain-free, can be nut-free. 15 G of Protein. Can be made ahead. Makes a 9 by 9 inch baking dish. TRY THIS RECIPE Vegan Tofu Katsu Curry Curb your Japanese take-out cravings with this easy homemade vegan tofu katsu curry recipe! Crispy panko breaded tofu in a creamy mildly spiced curry sauce. Nutfree, GF option soyfree option TRY THIS RECIPE     Spinach Spinach is another excellent source of iron. 1 cup has 6.4 mg. Spinach in combination with chickpeas, lentils or tofu makes for an iron rich meal. Spicy Tofu Spinach Stir fry (15 Minute 1 Pan) An easy Spicy Spinach Tofu Stir-fry that can be made in 1 pot within 15 minutes. This recipe is a lifesaver come dinnertime. weeknight Indian spiced Tofu Spinach curry with almost no chopping! Gluten-free, Nut-free, soy-free option.  TRY THIS RECIPE Vegan Spinach Artichoke Pasta Bake You will love this delicious vegan spinach and artichoke pasta bake recipe. It's like having spinach and artichoke dip, but for dinner! TRY THIS RECIPE Chickpea Spinach Pie with Berbere Spice Chickpea Spinach Pie with Berbere Spice. Easy Chickpea Spinach Pastry for holidays and company with vegan puff pastry. Use spices or blends of choice. Use lentils for variation. Vegan Soy-free Nut-free Recipe.  TRY THIS RECIPE Chickpea Lentil Quinoa Spinach Stew This chickpea Lentil Quinoa Spinach Stew is easy, filing, full of protein and delicious. Free of dairy, egg, corn, soy, gluten TRY THIS RECIPE     Chickpeas and Kidney Beans Great sources of iron and you can easily combine them. 1 cup of chickpeas has 3.6 mg 1 cup kidney beans has 5.2 mg Instant Pot Vegan Chili - Oil-free Kidney Bean Red Lentil Chili Instant Pot Vegan Chili - Oil-free Kidney Bean Red Lentil Chili. Easy Flavorful Pressure Cooker Vegetarian Chili. Vegan Glutenfree Nutfree Soyfree Recipe. Saucepan Option TRY THIS RECIPE Vegan Coconut & Peanut Stew with Kidney Beans This deliciously creamy and rich coconut-based Vegan Peanut Stew makes for a warm and comforting easy weeknight meal thats super quick and simple to make using just one pot. Packed with healthy vegetables and plant-based protein from kidney beans and peanut butter! Gluten-free, soy-free, dairy-free and plant-based!  Serve over rice  TRY THIS RECIPE Baked Chickpea Sweet Potato Curry Vegan Baked Chickpea Sweet Potato Curry - a one-pot wonder made in one casserole dish. So easy to make, so perfect for a quick weeknight dinner. No standing around and sautéing needed. Glutenfree, soy-free, nut-free option. TRY THIS RECIPE Buffalo Chickpea Salad Sandwich This Buffalo Chickpea Salad Sandwich is the ultimate vegan lunch sandwich with a spicy chickpea salad that has all the flavors of buffalo wings! 100% plant-based perfect for a summer picnic or as an office lunch! TRY THIS RECIPE Jalapeno Popper Chickpea Salad Sandwich This Jalapeno Popper Chickpea Salad Sandwich recipe combines two favorites into a new exciting lunch sandwich! Protein-rich chickpeas and veggies tossed with a creamy tofu based jalape?o popper dip, with a bit of a kick thanks to both pickled and fresh jalapenos!  Soyfree option Glutenfree option TRY THIS RECIPE Chickpea Veggie Loaf - Vegan Meatloaf Recipe Chickpea Veggie Loaf with spices and a spicy bbq glaze. Chickpea Cannellini bean Veggie meat loaf for Thanksgiving and the holidays. Easy and delicious. Vegan Recipe. Makes 1 loaf. I use 9 by 5 inch pan, Nut-free, Soy-free, Can be gluten-free TRY THIS RECIPE Ethiopian Berbere Chickpea Pizza Recipe with Tahini Garlic Dressing Ethiopian Berbere Chickpea Pizza with Tahini Garlic Dressing. Amazingly flavorful pizza. Dress with tahini dressing, vegan ranch or other creamy dressing. Vegan Soyfree Nut-free Recipe. Gluten-free Crust option.. Makes 1 large pizza TRY THIS RECIPE   Beans and soycurls Most beans are good sources of iron. Combination of beans with other beans or lentils, or soycurls adds a boost of iron to the meal. Soycurls with cashews which are also a good source of iron adds up! Skillet Enchiladas with Soy Curls Everyone will love these unconventional vegan skillet enchiladas made in one skillet with soy curls, black beans, sauteed veggies, queso, and crunchy tortilla chips. Garnish with your favorite Mexican toppings like cilantro, vegan shredded cheese, and avocado. A great recipe for 5 de Mayo TRY THIS RECIPE Dragon Chicken Soycurls (Indo-Chinese Recipe) Dragon Chicken Soycurls  - a vegan twist on Indo-Chinese restaurant classic. Soycurls are Marinated and baked then tossed in a fiery spicy sweet cashew pepper sauce. Glutenfree. TRY THIS RECIPE Hemp Seeds and Chia Seeds Add some iron to your favorite bowls and breakfast treats. 3 tablespoons have 2.5 mg Seedy Chocolate No Bake Granola Bars Seedy Chocolate No Bake Granola Bars with candied ginger and gingerbread spices. These bars filled will nuts and seeds make a tasty snack. substitute nuts with more seeds to make them nut-free. Vegan Gluten-free Recipe. Easily made into protein bars. Makes 10 to 12 bars TRY THIS RECIPE

Hoppin John for the New Year

December 30 2021 Robin Robertson's Global Vegan Kitchen 

Hoppin John for the New Year I’ve been taking a break from my blog (partially due to a break in my wrist!) but I couldn’t let the year go by without posting my recipe for Hoppin’ John. A tradition in the South that is said to bring good luck in the coming year, I’ve been making this comforting dish of black-eyed peas with rice (and collards) ever since we moved to Charleston SC in the 1980s. Its been a New Years Day tradition ever since. Most people serve the collards on the side, but I prefer to add them directly into the rice and black-eyed peas. I sometimes add fire-roasted diced tomatoes, too. Serve topped with vegan sour cream, Tabasco, and sliced jalapenos. A side of cornbread makes a great accompaniment. I like to cook the collards and black-eyed peas a day in advance and then add them to the rice on New Years Day. I hope you enjoy my recipe for Hoppin John and I wish you all the best in 2022. Happy New Year!   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.   Two of my favorites variations are Hoppin John made in a slow cooker with a cornbread topping: and Collard Rolls stuffed with Hoppin John, served with Tabasco-Sour Cream)...   The post Hoppin’ John for the New Year appeared first on Robin Robertson.

North Indian-Inspired Butter Chickpeas

November 18 2021 My New Roots 

North Indian-Inspired Butter Chickpeas Most lovers of North Indian cuisine widely available in North America are familiar with Butter Chicken – the iconic dish that has captured the hearts and bellies of people the world over. In fact butter chicken is likely the most popular and recognizable Indian dish in our neck of the woods, and without a doubt my own personal gateway to the unique flavours of Indian cuisine. This dish was the inspiration for these North Indian-Inspired Butter Chickpeas! When I was 13 or 14, my best friends mother, Annie (who Ive mentioned before in my sushi post – a woman who truly opened my eyes to the world of food beyond hot dogs and hamburgers!), took the three of us to The Host, a famous, Toronto institution that has been running successfully for 24 years. I can still remember the feeling of walking into the space, the air absolutely swollen with mouthwatering scents I had never experienced before. We sat down at the table, covered in a crisp white tablecloth, and a basket of seed-flecked, paper-thin crackers was dropped off along with the menus. Papadam Annie said. I took one bite and the entire thing shattered into my hands, which made us all laugh, and the taste was delicious, even if completely unfamiliar. I had just tried my first cumin seed! This primed my palette for what was to come, and Annie confidently ordered for the table. There were things I recognized, like rice, and flatbread (naan), but most of the dishes were alluringly mysterious, arriving in copper bowls, with colourful sauces and chutneys. Once she explained to put some rice on my plate as a bed for the curries, she handed me a bowl whose scent made my mouth water instantly. Butter chicken she told me. Well, I knew both of those ingredients very well, but not looking like this! Is it spicy? I asked. Not spicy hot, she replied. There are plenty of spices in there, but Id describe it flavourful. I had trusted this woman to guide me through Japanese, Korean, Ethiopian, Greek, Macedonian, and Moroccan restaurant experiences so far, so I took a heaping spoonful of the butter chicken and spread it over the rice.  It was love at first bite. The combinations of flavours, commingling in a sauce that was beguilingly rich and creamy, with huge chunks of perfectly tender chicken throughout was absolutely divine. It was tomato-y, but not overpoweringly so, and deeply aromatic with spices that I had certainly never tasted before. I savoured every bite of that butter chicken, along with chana masala, palak paneer, aloo gobi, and dal makhni. We ate naan, and samosa, and pakora and bhaji. It was a veritable feast that began my love affair with Indian food. Little did I know every corner of the continent, every family, every household brings a diversity and a uniqueness to what we generally label Indian food -- theres so much to explore!     Butter chicken was invented in the 1950s, by a man named Kundan Lal Gurjal, who operated a restaurant called Moti Mahal in Delhi, the capital territory of India. Kundan had settled here in this Northern region of the country and started his business after escaping from political upheaval in another region of India. Moti Mahal was a success, and it served several delicious tandoori dishes, that came from their tandoor oven – a circular clay oven central to Punjabi cuisine.  As the story goes, Kundan didnt want his leftover tandoori chicken to go to waste, but he also didnt want it to dry out, so he mixed leftover marinade juices with tomato and butter, added the chicken to it, and let it all stew – butter chicken was born! Although necessity was the mother of this invention, he likely had no idea that he had created an internationally-loved delicacy that would stand the test of time.  I started eating a vegetarian diet when I was 16, and butter chicken was one of the foods I missed the most. Ive cooked a lot of Indian-inspired food at home over the years, but Id never taken a crack at a plant-based butter chicken until my mom served me a version with chickpeas...brilliant! It was a serious why-didnt-I-think-of-that moment.  One of the things that makes butter chicken so good, is that the chicken is marinated in yogurt and spices before cooking. This step accomplishes two things: one, it tenderizes the meat, and second, it seasons it. Because I was aiming for a weeknight dinner, I decided to skip this step with the chickpeas and just make sure that they were properly cooked and well seasoned before adding to the sauce. I also smashed about half of the legumes. This helped to increase their surface area, break up their tough skins, and allow the flavourful sauce to penetrate to the inner, absorbent centers. I also appreciated having the texture variation in the dish, making it more similar to the OG version. Chickpea Party Tricks We all know that chickpeas are fiber all-stars, providing 50% of your RDI in just one cup, (whoa!) but they have another party trick up their sleeve that I bet you didnt know about. Two-thirds of the fiber in chickpeas is insoluble, meaning that it doesnt break down during digestion, but instead moves through our digestive tract unchanged until it hits the large intestine. The fun starts here, where friendly bacteria (think probiotics!) go to town on said insoluble fiber and actually break it down to create short-chain fatty acids, including acetic acid, propionic acid, and butyric acid. These short-chain fatty acids can then be absorbed by the cells that line the wall of our large intestine and used for energy! How rad is that?! Butyric acid is in fact the preferred source of energy for the cells lining our colon, and with this bonus fuel comes greater potential for optimally active and healthy cells. This translates into a reduced risk of colon problems including colon cancer. So friends, invite chickpeas to your next dinner party - theyll feed you and your colon cells. Can your pot roast do that? Now lets get cooking! For this dish I highly recommend cooking your own chickpeas from dried (I mean, have I ever NOT recommended that?! haha). For one, if you make the entire batch, youre looking at around 4 cans of chickpeas, which is a lot  of waste produced. Second, if you cook the legumes yourself, you can control the amount of salt that you use, as high sodium levels are a concern for some people. Third, they taste way better. Trust me. And fourth, it costs a lot less – I likely dont have to elaborate on that for you If youre not sure how to cook beans from scratch, the full instructions are in this post, and a full video tutorial is up on my membership site, My New Roots Grow. If youre especially interested in this dish, Id love to invite you to the live, online cooking demo on Saturday, December 18th. Part of the Winter Radiance Retreat alongside Mikkala Marilyn Kissi, this recorded, one-day virtual retreat has so many wonderful seasonal goodies planned for you. Check it out and sign up here!  The ingredient list for this recipe may look long, but half of them are spices, and the remaining ones are primarily pantry staples, making this the perfect thing to cook up when you dont have a ton of fresh produce around (Im looking at you, late fall, winter, and early spring!). Cilantro is optional, but such a delicious addition if it’s available to you. And I like to serve the dish with rice or naan, or both. A simple kachumber salad, made with chopped tomatoes, cucumbers, onions, and lemon juice is a great accompaniment to butter chickpeas when those ingredients are in season. Pro tip: measure out two or more portions in separate containers of the spice mix when youre making it the first time so the next time all you have to do is grab the blend instead of all your individual spice jars!   And what about the butter?! Well, there isnt any classic dairy butter here (although there is no shame in adding it!), instead I used cashew butter to achieve that crave-able creaminess. Some recipes for butter chicken call for whole cashews, which may in fact be easier for some of you to find than cashew butter. If that is the case, sub the cashew butter with whole, raw cashews that have been soaked for 4-8 hours, and add them to the pot with the tomatoes and coconut milk in step 3. If you’d like to know more about soaking and activating nuts, check out my article here. Get a load of that 2008 photography! Print North Indian-Inspired Butter Chickpeas  Author Sarah Britton Ingredients2 Tbsp. coconut oil preferably expeller-pressed or ghee 1 Tbsp. ground cumin 1 Tbsp. ground coriander 2 tsp. ground turmeric 2 tsp. ground ginger 1 Tbsp. garam masala 1 tsp. smoked paprika 1 tsp. ground cinnamon 1/­­2 tsp. freshly ground black pepper pinch cayenne to taste 1 large yellow onion diced 2 tsp. fine sea salt 5 cloves garlic minced 28 oz. /­­ 796ml whole or diced tomatoes 1 large can 3 Tbsp. tomato paste 1 cup /­­ 250ml full-fat coconut milk 1/­­4 cup /­­ 60ml cashew butter 2 Tbsp. freshly squeezed lemon juice 6 cups /­­ 900g cooked chickpeas from 2 cups dried /­­ approx. 4 cans cilantro for garnish if desired rice and /­­ or naan for serving if desired InstructionsIn a large stockpot over medium heat, melt the coconut oil. Add the cumin, coriander, turmeric, ginger, garam masala, smoked paprika, cinnamon, black pepper, and cayenne. Stir well to mix with the oil, and stir frequently so it doesnt scorch.   Add the onion and salt, stir well to coat, let cook for 5-10 minutes until the onions have softened slightly. Add the garlic, stir well,  and cook for 2-3 more minutes.  Add the canned tomatoes, tomato paste, and coconut milk, stirring well to incorporate. Bring to a simmer and cook for about 5 minutes.  While the sauce is simmering, take about half of the chickpeas and smash them flat with the bottom of a drinking glass. This step is optional, but it changes the shape and texture of the chickpeas (see headnote). Transfer the sauce to a blender, add the cashew butter and lemon juice, then blend on high until completely smooth. Taste and adjust seasoning as desired (if youd like it spicier for example, add more cayenne).  Add all of the chickpeas to the sauce and fold to combine. Bring a very light simmer, and let cook for 5 minutes, up to an hour, making sure to stir every so often so the bottom doesnt scorch.  Serve the butter chickpeas over rice with lots of fresh cilantro, and naan if desired. Say thank you and enjoy! NotesServes 8-10 I hope you love this recipe as much as I do, and find the same satisfying coziness with each bite you enjoy. As we head into the darker, colder months of the year, I know Ill be turning to these butter chickpeas to keep me warm and grounded, while picturing us at our stoves, connected in spirit over steaming pots and nourishing bowls. All love from me to you, Sarah B  The post North Indian-Inspired Butter Chickpeas appeared first on My New Roots.

Vietnamese Curried Tofu Noodle Bowl Recipe

July 29 2021 Vegan Richa 

Vietnamese Curried Tofu Noodle Bowl RecipeTuck into a Vietnamese Curried Tofu Noodle Bowl – so fresh and delicious. Rice noodles and quick-pickled vegetables topped with pan-fried sweet and salty curried tofu, drizzled with a spicy maple lime dressing. These Vietnamese inspired Curried Tofu Noodle Bowls are perfect for when you want a fresh and light healthy meal. Which for me is every day during summer! These colorful vegan bowls are a cross between a Vietnamese Noodle Salad and a curry tofu bowl as they feature cooked cold vermicelli rice noodles, pan-fried curried tofu, lettuce, and veggies, and a refreshing spicy maple lime dressing. Even though there are several elements to making a tofu noodle bowl, there is very little work involved. We just want to remember to press the tofu! Marinating it is not necessary as we simply pan-fry the pressed tofu wedges along with a sweet and salty curry sauce. The pickled veggies can be made in advance and stored in the fridge. The pickling process is super easy. In fact, they are done in an hour or two and last weeks when stored in the fridge. Make lots because they are the perfect side dish to burgers and an amazing addition to all your favorite bowls. MORE DELICIOUS TOFU RECIPES FROM THE BLOG: MORE BAKED TOFU - Crispy Breaded Tofu - Chili Garlic Baked tofu - Spiced Baked tofu for Butter Tofu - Orange Tofu - Cajun Tofu - Peanut Butter Tofu  PAN FRIED TOFU - Curried Tofu for Banh Mi - Sticky Sesame tofu - Palak Tofu Paneer - Tofu Lalabdar - Tofu with Creamy Tomato ginger sauce Continue reading: Vietnamese Curried Tofu Noodle Bowl RecipeThe post Vietnamese Curried Tofu Noodle Bowl Recipe appeared first on Vegan Richa.

Jalape?o Popper Skillet

May 4 2021 Vegan Richa 

Jalape?o Popper SkilletVegan Jalape?o Popper Skillet is a delicious and quick vegan dinner that comes together in less than 30 minutes making it perfect for any night of the week. Dairy-free and can be made gluten-free. In the mood for spicing things up for dinner tonight? Amazing! I have something for you! Jalapeno Popper Skillet – Say what? Yes, we take a popular restaurant appetizer and turn it into dinner! All made in one skillet like we did with this enchilada skillet A delicious and quick vegan dinner perfect for any night of the week. Especially perfect now, with Cinco de Mayo around the corner! Now that the days are getting warmer, I love me a  quick, easy, and tasty one-pan dinner that allows me to stay outside longer. And this one is seriously easy.  Traditionally, Japane?o Poppers are a bit fiddly to make, First hollowed out, then stuffed with a mixture of cheese and sometimes ground meat before they are breaded and deep-fried. This skillet dinner is more like a deconstructed cheater’s version. We take those cheesy briney flavors we love and incorporate them into a delicious Mexican-inspired tortilla skillet. A simple hearty mix of sauteed onion, tomato and bell peppers with added veggie crumbles and some pickled jalapeno is the base of this Tex Mex Skillet dinner. No breadcrumbs needed here! I went with some sliced tortillas that get tossed with the jalapeno popper filling directly in the pan. Cheese and jalapeno popper sauce on top, and DONE! No fussing, no stuffing no breading or frying involved. WIN! You can serve this Vegan Jalape?o Popper Skillet Dinner with some tortilla chips, over rice or cauliflower rice,  with a salad or just straight out of the pan. The most important thing is drizzling it again all over with a generous amount of vegan Jalapeno Popper Cream for a bit of tang. MORE MEXICAN INSPIRED RECIPES FROM THE BLOG - Spicy Chipotle garlic Jackfruit Tacos - Vegan Tinga bowl with Hearts of Palm, Chickpeas, Spanish... - Pulled Butternut Squash Tacos. Vegan Glutenfree Recipe - Jackfruit Meatballs Tacos - Lentil Sweet Potato Tacos - Easy DIY Burrito Bowl Continue reading: Jalape?o Popper SkilletThe post Jalape?o Popper Skillet appeared first on Vegan Richa.

Tempeh Beet Reubens

January 8 2021 Isa Chandra Moskowitz 

Tempeh Beet Reubens Makes 4 sandwiches Photo By Joshua Food I have to issue a few warnings for this sandwich:  1)  you will end up covered in orange dressing  2) some sauerkraut will fall on your cats head And if those things dont happen, youre eating it wrong. Tangy tempeh and thin sliced beets lend a cornbeefy Eastern European flair and a gorgeous burgundy hue. With the caraway rye, sauerkraut and russian dressing, youll definitely be hitting all the right notes! If youd like to take it a step further, homemade Swizz Cheese drives the point home, but in a pinch some sliced avocado works really well and thats how we did it in the 90s and we loved it. You can also just buy some vegan cheese, who am I to say. This recipe is originally from I Can Cook Vegan. Recipe Notes ~This is a prime example of marinating tempeh to have it suck up flavor. The acidic, salty, fatty marinade counteracts the bitterness of the tempeh and brings out its meaty notes. Searing in cast iron seals the deal. ~The Swizz Cheese is so easy! I dont know how I discovered this but truffle oil plus sauerkraut juice = a swissy flavor. If you cant procure truffle oil, it wont be as swissy but it would still be pretty good! Ingredients 1 1/­­2 cups sauerkraut (reserve liquid if making Swizz Cheese) For the Tempeh: 1 pound tempeh, cut into four equal pieces, then cut through the middle so that you have eight thin squares 1 medium beet, peeled, sliced as thin as you can get it For the Marinade: 1/­­2 cup vegetable broth 2 tablespoons olive oil 1/­­4 cup fresh lemon juice 2 tablespoons tamari Several sprinkles of fresh pepper For the Swizz Cheese: 1 1/­­2 cups unroasted cashews (if you don’t have a VitaMix blender then soak the cashews in water overnight or boil for 20 minutes and drain) 3/­­4 cup sauerkraut juice 2 tablespoons nutritional yeast 2 tablespoons mellow white miso 1 tablespoon black truffle oil 2 teaspoons onion powder 1 teaspoon salt 1/­­4 cup refined coconut oil, melted For the Dressing: 1/­­3 cup vegan mayo 2 tablespoons ketchup 1 tablespoon onion powder 1/­­4 cup finely chopped dill pickles To cook and serve: 2 tablespoons olive oil 8 slices large caraway rye bread Dill pickle slices for garnish (garnish with pickles on toothpicks) Directions Marinade the tempeh: Combine all the ingredients for the marinade in a large mixing bowl. Add the tempeh and beets and marinate for at least an hour, turning occasionally. If youre making the cheese: place all cheese ingredients in a high speed blender then blend away until completely smooth. Scrape down the sides with a rubber spatula to make sure you get everything. Chill until ready to use.  Make the dressing: Mix all the dressing ingredients in a mug. Set aside.  Now we are ready to rock! Preheat a cast iron pan over medium heat. Add oil to pan. Use a slotted spoon to transfer tempeh and beets out of marinade and into the pan, shaking off excess marinade. Place in a relatively single layer.  Cook for about 10 minutes, using a thin metal spatula to turn often. When beets are softened and tempeh is browned, its ready! Toast bread and spread dressing on all slices. Top with tempeh and beets. If using, pour on a few tablespoons of Swizz Cheese. Add sauerkraut. Close sandwich. Spike with dill pickled toothpicks and serve. 

Black Bean Quinoa Burgers

July 22 2020 Vegan Richa 

Black Bean Quinoa BurgersThese Cajun Spiced Black Bean Quinoa Burgers are a healthy vegan burger loaded with plant-based protein! 7 ingredients! So easy to make and can be enjoyed with all of your fave toppings! No added oil + nut-free option + Glutenfree option Jump to Recipe Fire up the grill- it’s bbq and burger season and I have something for you that might save summer. Smoky, spicy black beans, and quinoa burger patties that are everything a veggie burger should be. We are talking moist and tender on the inside and crispy on the outside and no, that will not fall apart! Continue reading: Black Bean Quinoa BurgersThe post Black Bean Quinoa Burgers appeared first on Vegan Richa.

Two-Bean Nachos

June 16 2020 Robin Robertson's Global Vegan Kitchen 

Two-Bean Nachos In less than two months, The Plant Protein Revolution will be here!  I can’t wait for this book to come out as a response  to that perennial question “Where do you get your protein?” To give you a sneak peek, I’m sharing one of my favorite recipes from the book, Two-Bean Nachos. I love nachos because they are easy to make and fun to eat, not to mention delicious.  This recipe is all that and more — with 17 grams of protein per serving.  Make the cheesy sauce in advance and the nachos will come together in minutes. BONUS! The book is available now for pre-order and if you pre-order before August 11, 2020, my publisher will send you additional bonus recipes that you can start using right away! Just send your proof of purchase to the following e-mail address: plantproteinrev@quarto.com and theyll send you the bonus recipes. Now let’s dig into some nachos…. Two-Bean Nachos - 1 3/­­4 cups Easy Cheesy Sauce (recipe follows), kept warm - 1 (12-ounce [340 g]) bag whole-grain tortilla chips - 11/­­2 cups (355 g) cooked black beans, or 1 (15-ounce [425 g]) can, rinsed and drained - 11/­­2 cups (354 g) cooked dark red kidney beans, or 1 (15-ounce [425 g]) can, rinsed and drained - 1 large ripe tomato, diced - 1/­­2 cup (80 g) chopped red onion or scallions, white and green parts - 1/­­4 cup (60 ml) chopped pickled jalape?os - 1/­­4 cup (15 g) chopped fresh cilantro (optional) - 2 tablespoons (14 g) hulled hemp seeds - 1 ripe Hass avocado, peeled, pitted, and diced - 1 tablespoon (15 ml) fresh lime juice - Sea salt Prepare the sauce and keep it warm. Preheat the oven to 350°F (180°C). Spread the tortilla chips in a single layer on a large rimmed baking sheet and bake until the chips are crisp and warm, about 5 minutes. Remove the baking sheet from the oven. Sprinkle the black beans evenly over the chips, followed by the red kidney beans, tomato, onion, jalape?os, cilantro, if using, and the hemp seeds. In a small bowl, toss the avocado with the lime juice and season with salt. Top the nachos with the avocado, then drizzle the warmed cheesy sauce over the nachos and serve immediately. This recipe is from The Plant Protein Revolution Cookbook by Robin Robertson (c) 2020, The Harvard Common Press.   Easy Cheesy Sauce Makes 1 3/­­4 cups (415 ml) This creamy golden sauce is rich and full of flavorful protein-rich goodness. I use it to drizzle over nachos and as a topping for baked potatoes, roasted vegetables, and enchiladas. -  - 11/­­4 cups (38 g) raw cashews, soaked in hot water for 30 minutes, then well-drained - 1/­­3 cup (21 g) nutritional yeast - 2 tablespoons (30 ml) jarred roasted red pepper, drained and blotted dry - 1 tablespoon (15 ml) rice vinegar - 1 tablespoon (15 ml) fresh lemon juice - 2 teaspoons white miso paste - 1 teaspoon sea salt - 1/­­2 teaspoon smoked paprika - 1/­­2 teaspoon onion powder - 1/­­2 teaspoon prepared yellow mustard - 1/­­4 teaspoon ground turmeric - 1 cup (235 ml) plain unsweetened plant milk, plus more as needed Combine all the ingredients in a high-speed blender. Process until the mixture is pureed and smooth, scraping down the sides, as needed. The sauce is now ready to use in recipes.  Use as is, or heat gently in a saucepan for a minute or two, stirring in a little more milk, if needed, for a thinner sauce. The post Two-Bean Nachos appeared first on Robin Robertson.

Sweet Potato Bibimbap

May 18 2020 Oh My Veggies 

Photos by Rikki Snyder Bibimbap! Have you heard of it? You will love it! What exactly is bibimbap? Its a traditional Korean dish which translates to mixed rice (bibi = mixed, bap = rice). A variety of sautéed, raw, and pickled vegetables are served on top of white rice with a raw or over-easy egg and sliced meat. I took the Make it Meatless approach to this bibimbap by substituting roasted sweet potato slices for the meat. Sweet potatoes for meat? Does that sound like a strange substitution? I assure you, it simply works! The sweet potatoes are filling, flavorful, and add life to the meal. One of my favorite parts about this dish is how much variety goes into the bowl. You can pick and choose your favorite vegetables, and create a combination of raw and cooked vegetables with a tasty sauce. I went with sautéed shiitake mushrooms and sweet potatoes, which I served with raw shredded carrot, eggs, pickled cucumbers (I used store-bought, but I’ve linked to a recipe in the ingredient list if you can’t find them!), kimchi, and a gingery chili garlic sauce drizzled over everything. These bowls are so flavorful and satisfying that it took only […]

Mixed Greens Salad with Beets and Walnuts

April 17 2020 VegKitchen 

Mixed Greens Salad with Beets and Walnuts Marinated beets are an appetizing addition to this simple salad of mixed greens and carrots. Walnuts add a nice flavor. If time is of the essence, I’ve included a shortcut of using pickled beets from a jar--but the homemade kind are best! The post Mixed Greens Salad with Beets and Walnuts appeared first on VegKitchen.

In Case of Quarantine: Cook the Pantry

March 10 2020 Robin Robertson's Global Vegan Kitchen 

In Case of Quarantine: Cook the Pantry With a possible pandemic on the horizon, I’ve stocked up on toilet paper and hand sanitizer — just in case.  But I’ve also stocked up on enough food supplies to get us through the next couple of months, in case of quarantine. I’ve been using the tips and recipes in my book, Cook the Pantry, to dictate my grocery list and keep my pantry full if the situation worsens.  The quick and easy recipes in Cook the Pantry use mostly items from your pantry and freezer (along with some optional fresh produce, if you have it on hand). One of my favorite recipes from the book is the Artichoke Muffaleta Po Boys.  It’s the best of two popular New Orleans culinary icons joining forces to create the ultimate sandwich made with artichokes and a piquant olive relish. Here’s the recipe: Artichoke Muffaleta Po Boys Makes 2 servings Recipe from Cook the Pantry (C) 2015 by Robin Robertson. Photo by Annie Oliverio. Used by permission Vegan Heritage Press LLC. - 3 scallions, chopped - 1 garlic clove, crushed - 1/­­3 cup pickled vegetables, well-drained - 1/­­3 cup pimiento-stuffed green olives, well-drained - 1 tablespoon olive oil - 1 (14-ounce) can artichoke hearts, well-drained and halved - 1/­­2 teaspoon Cajun spice blend - 3 tablespoons Creole mustard - 3 tablespoons vegan mayonnaise - 2 small sub rolls - 1 cup shredded lettuce - 1 large tomato, thinly sliced - Pickled sliced jalape?os - Tabasco or other hot sauce, to serve 1. In a food processor, combine the scallion and garlic and process until finely minced. Add the pickled vegetables, olives, and pulse to make a relish. Set aside. 2. Heat the oil in a large skillet over medium heat. Add the artichoke hearts, season with the spice blend, and cook until nicely browned, about 5 minutes per side. 3. To assemble the sandwiches, spread the mayonnaise and mustard on the inside top and bottom of the bread. Spread the lettuce onto the bottom of each sandwich, followed by tomato slices. Top with the relish mixture, a few slices of jalape?os, and the artichokes. Serve at once with Tabasco. In case you don’t already own Cook the Pantry, below is a list of the 100 recipes in the book. Check it out — you don’t need to be quarantined to enjoy these easy and delicious recipes. Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 minutes or Less Soup, Stew, Chili Tortilla Soup Chipotle Corn Chowder White Beans and Greens Soup Hot and Sour Noodle Soup Black Bean Soup with a Whisper of Sherry Shiitake Happens Mushroom Soup Pretty Good Gumbo Minestrone Soup Curry-Spiced Pumpkin Bisque Creamy Peanut Soup Pantry Plus Gazpacho Vegetable Bricolage Everyones Favorite Black Bean Chili Red Bean Chili Moroccan-Spiced Vegetable Stew Chana Masala Bowls Salad Savvy Five-Minute Couscous Salad Amazing Technicolor Chickpea Salad Moroccan Couscous Salad Tabbouleh Salad Pantry Pasta Salad Hearts of Palm Ceviche Composed Marinated Vegetable Salad Pinto, Corn, and Red Pepper Salad Threes a Crowd Bean Salad White Bean Niçoise Salad Taco Salad with Corn and Black Bean Salsa Southwest Salmagundi Asian Noodle Salad with Peanut Dressing Zucchini Pasta Salad Suddenly Sushi Salad Asian Noodle Slaw Avocado Goddess Salad Three-Tomato Pasta Salad Sesame Soba Salad Sandwiches, Burgers, and Pizza Crab-Free Sandwiches Bean and Spinach Burritos Artichoke Muffaleta Po Boys BBQ Jack Sandwiches Homestyle Hash Burgers Black Bean and Walnut Burgers Samosadillas Artichoke Tartines Black Bean and Spinach Quesadillas Chunky Chickpea Sandwiches Texas Caviar Wraps Artichoke-Spinach Pizza Pizza Nicoise Black and White Pizza BBQ Chickpea Pizza Cheeseburger Pizza Jalapeno-Hummus Pizza Pinto Bean Nacho Pie Stovetop Suppers Hoppin John and Collards Paella from the Pantry Cheesy Grits and Greens with Smoky Mushrooms Polenta Fiesta Quick Quinoa Pilaf Asian-Style Vegetable Pancakes with Dipping Sauce Dinnertime Scramble Tofu and Broccoli Stir-Fry Layered Tortilla Skillet Lemongrass Jasmine Rice Greek Freekeh and Spinach with White Beans Pantry Bulgur Pilaf Tuscan Chickpea Fritatta Red Beans and Quinoa with Chipotle Queso Chickpea-Artichoke Cakes with Dill Aioli Black Bean Picadillo Jerk Tempeh with Coconut Quinoa Top Shelf Couscous Pilaf Pantry Pasta Plus Giardiniera Mac and Cheese Capellini with Palm-Heart Scampi Sauce Penne and Broccoli with Red Bell Pepper-Walnut Sauce Kitchen-Sink Capellini Ramen Fagiole Pasta Marinara Puttanesca in a Pinch Rotini with Creamy Pumpkin Sauce Penne with White Beans and Olivada Speedy Lasagna Rice Noodles with Spicy Peanut Sauce Spaghetti Lo-Mein Artichoke-Cannelini Pasta Manchurian Black Bean Noodles Sweet Treats Rawklava Easy as Chocolate Pie Peanutty Energy Balls Almond-Cranberry Haystacks Coconut Lime Drops No-Bake Oatmeal Cookies Bananas Foster Dessert Nachos No-Fuss Chocolate Fondue Stovetop Peach-Blueberry Crumble Ginger-Walnut Rum Balls Chocolate-Almond Truffles Pecan Pie Squares Mangos with Pistachios and Cranberries Fudgy Brownie Mug Pastry-Wrapped Chocolate and Walnut-Stuffed Dates The post In Case of Quarantine: Cook the Pantry appeared first on Robin Robertson.

Mixed Greens Salad with Apples, Carrots, and Pickled Beets

October 18 2019 VegKitchen 

Mixed Greens Salad with Apples, Carrots, and Pickled Beets Here’s a simple, colorful salad of mixed greens with crunchy carrots, tart apples, and pickled beets that harmonizes well with everyday or holiday meals and adds little hands-on prep time. Photos by Evan Atlas. Save Print Mixed Greens Salad with Apples, Carrots, and Pickled Beets Author: The post Mixed Greens Salad with Apples, Carrots, and Pickled Beets appeared first on VegKitchen.

sirka pyaz recipe | pickled onions | sirke wale pyaaz | vinegar onion

August 13 2019 hebbar's kitchen 

sirka pyaz recipe | pickled onions | sirke wale pyaaz | vinegar onionsirka pyaz recipe | pickled onions | sirka wala pyaaz | sirka pyaj with step by step photo and video recipe. condiments or pickle recipes are essential and integral part of our cuisine. it can be made with different ingredients and vegetables which is generally stored and preserved in salt water. but then there is another way of making pickle is to store it in vinegar and sirka pyaz is one such recipe made with shallots. The post sirka pyaz recipe | pickled onions | sirke wale pyaaz | vinegar onion appeared first on Hebbar's Kitchen.

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 Mac And Cheese Taco Bake – Mac Taco Casserole

May 27 2021 Vegan Richa 

Vegan Mac And Cheese Taco Bake – Mac Taco CasseroleVegan Mac and Cheese Taco Bake with Walnut Taco Meat and Vegan Cashew Queso combines two family favorites into one epic vegan casserole that comes together quickly! Make it tonight. Vegan Taco Mac and Cheese Bake! Yes, we’re combining two family favorites, pasta and tacos, into one epic weeknight dinner casserole!  This easy vegan taco mac and cheese bake is sure to please any picky eater. Made with seasoned walnut taco meat, tomatoes and vegan queso made from cashews all tossed with elbow pasta. Taco Mac Casserole is a very popular box recipe that you might have loved before going vegan. Trust me when I say it’s way better homemade and plant-based! So much more flavorful than anything that comes from a box! I love serving this sprinkled with some crushed tortilla chips, some pickled jalape?os and tomatoes. This is an amazing vegan casserole dish for Taco Tuesday, Cinco de Mayo, or for whenever you are feeding a crowd. Easy to make with simple ingredients and the flavors are out of this world. What’s not to love about two of your favorite classic dinners – Tacos and Macaroni and Cheese – mixed together to make a satisfying, hearty meal! MORE PASTA MEALS FROM THE BLOG - Garlic Pasta with Cajun Cauliflower - Cauliflower Parmesan Pasta Bake  - Pumpkin Sage Pasta with pumpkin cream sauce and crisp Sage  - Black pepper Mac and Cheese  - Creamy Cajun Pasta with crispy tofu - Lemon asparagus  fettuccine - Creamy mushroom Spinach Pasta  - Easy Vegan Alfredo Continue reading: Vegan Mac And Cheese Taco Bake – Mac Taco CasseroleThe post Vegan Mac And Cheese Taco Bake – Mac Taco Casserole appeared first on Vegan Richa.

Spicy Black Bean and Sweet Potato Soup

February 24 2021 Golubka Kitchen 

Spicy Black Bean and Sweet Potato Soup It’s still very much soup season over here. We’ve gotten more snow in the past month than we’ve had all winter, and having some soup simmering away on the stove while it’s snowing is just the best. This spicy black bean and sweet potato one is both creamy and chunky, since we blend some of the ingredients up and leave other ones whole. Texturally varied soups like that are my favorite. The savoriness of the black beans and onions in the soup interacts really well with the warming spices, and the subtle sweetness of the (sweet) potato. As always, simple soups like this do really well with toppings to elevate both flavor and appearance. In this case, cilantro, quick pickled radishes or onions, avocado, yogurt/­­cashew crema, and toasted pumpkin seeds are all great topping options to consider. Hope you’ll give this soup a try! Spicy Black Bean and Sweet Potato Soup   Print Serves: 4-6 Ingredients 2 15 oz cans (3 cups) black beans, drained, divided 1 bunch cilantro, stems and leaves roughly separated 1 chipotle in adobo + 1 tablespoon adobo sauce (from the same can) juice from 2 limes, divided sea salt avocado oil or other cooking oil of choice 1 large yellow onion, diced 2 teaspoons ground cumin 2 teaspoons ground coriander ½ teaspoon smoked paprika 5 garlic cloves, minced 1 medium-large sweet potato (about 1 lb), sliced into ½ thick quarter rounds a few handfuls baby spinach topping suggestions/­­ideas cilantro leaves quick pickled radishes or red onions avocado yogurt or cashew crema toasted pumpkin seeds Instructions In an upright blender, combine 1 can of beans, cilantro stems, chipotle in adobo and adobo sauce, juice from 1 lime, a pinch of salt, and 1½ cups of water. Blend until smooth and set aside for now. Heat a large pot over medium heat and add enough oil to generously coat the bottom. Add the onion, cumin, coriander, paprika, and a pinch of salt. Saute until the onion is soft and translucent, about 7 minutes. Add the garlic and stir around for another 30 seconds, until fragrant. Add the sweet potato and the remaining can of black beans, stir to coat in the spices. Add the blended black bean mixture to the pot, along with 2 more cups of water, and plenty more salt to taste, to season the soup. Mix and bring to a simmer. Simmer, covered, for 25-30 minutes, until the sweet potato is cooked through. Turn off the heat, wilt in the spinach and add the juice of 1 remaining lime. Taste for salt and adjust if needed. Serve the soup warm, garnished with cilantro leaves, pickled radishes/­­onions, avocado, and/­­or yogurt or cashew crema. Notes -Chipotle in adobo sauce can be found in most grocery stores in the U.S. near the canned beans or in international sections. Its such a great, flavor building ingredient, thats definitely worth seeking out. -Our recipes for quick pickled radishes and quick pickled red onions are linked within the recipe. Both make for a delicious accompaniment to this soup. 3.5.3226 The post Spicy Black Bean and Sweet Potato Soup appeared first on Golubka Kitchen.

Jalape?o Popper Chickpea Salad Sandwich

August 12 2020 Vegan Richa 

Jalape?o Popper Chickpea Salad SandwichThis Jalapeno Popper Chickpea Salad Sandwich recipe combines two favorites into a new exciting lunch sandwich! Protein-rich chickpeas and veggies tossed with a creamy tofu dip, with a bit of a kick thanks to both pickled and fresh jalapenos!  Jump to Recipe I love Jalape?o Popper anything: Apart from classic Vegan Jalape?o Poppers  I already have Jalape?o Popper Dip, Jalapeno Popper Pizza, and this Tempeh Scramble Wrap recipe with Jalape?o Popper Dip. So yes, I have a thing for Jalape?o Poppers. Here’s my new favorite spin on this crowd-pleasing appetizer! Jalape?o Popper Chickpea Salad – a quick, easy, and flavorful vegan lunch sandwich that you can prep ahead and pack for an epic office lunch all week. The whole flavor of jalape?o popper in a simple sandwich that is healthy and packed with plant-based protein. I like to use both fresh and pickled jalapeno peppers for the chickpea salad recipe for double the jalapeno flavor but you can add a bit less if you cannot handle a lot of heat.Continue reading: Jalape?o Popper Chickpea Salad SandwichThe post Jalape?o Popper Chickpea Salad Sandwich appeared first on Vegan Richa.

Vegan Tofu Katsu Curry

July 15 2020 Vegan Richa 

Vegan Tofu Katsu CurryCurb your Japanese take-out cravings with this easy homemade vegan tofu katsu curry recipe! Crispy panko breaded tofu in a creamy, mildly spiced curry sauce. Serve with rice and pickled veggies. GF option, Nutfree. Jump to Recipe Meet one of my all-time favorite vegan tofu recipes, – Japanese inspired Tofu Katsu Curry! A vegan spin on a traditional Japanese dish that is fairly straight forward, and loved by everyone. Vegan katsu curry is a bit of a special treat of golden crispy, breaded tofu served with a rich and fragrant curry sauce. The mild sauce is probably my favorite part of this Japanese Curry! In my opinion, you can never have too much sauce, especially when it tastes this good. It is a beautiful mix between sweet & spicy with a bold flavor thanks so garam masala and curry powder. To keep things authentic, you can serve the breaded tofu over sushi rice but really any rice will do. And yes, cauliflower rice would be a great alternative if you want to keep things low cal. Instead of making a separate milk and flour mixture for breading I use the curry sauce itself to coat the tofu which is then breaded and then pan fried or grilled! Shorter and simpler. Continue reading: Vegan Tofu Katsu CurryThe post Vegan Tofu Katsu Curry appeared first on Vegan Richa.

Vegetarian Sweet Potato Bibimbap

May 18 2020 Oh My Veggies 

Photos by Rikki Snyder Bibimbap! Have you heard of it? You will love it! What exactly is bibimbap? Its a traditional Korean dish which translates to mixed rice (bibi = mixed, bap = rice). A variety of sautéed, raw, and pickled vegetables are served on top of white rice with a raw or over-easy egg and sliced meat. I took the Make it Meatless vegetarian approach to this bibimbap recipe by substituting roasted sweet potato slices for the meat. Sweet potatoes for meat? Does that sound like a strange substitution? I assure you, it works! The sweet potatoes are filling, flavorful, and add life to the meal. One of my favorite parts about this dish is how much variety goes into the bowl. You can pick and choose your favorite vegetables, and create a combination of raw and cooked vegetables with a tasty sauce. I went with sautéed shiitake mushrooms and sweet potatoes, which I served with raw shredded carrot, eggs, pickled cucumbers (I used store-bought, but I’ve linked to a recipe in the ingredient list if you can’t find them!), kimchi, and a gingery chili garlic sauce drizzled over everything. These bowls are so flavorful and satisfying that it took […]

The Spring Supper Salad

April 23 2020 My New Roots 

The Spring Supper Salad Greetings, friends! For fun I am resurrecting one of the blog posts I wrote back in 2010 – a warm butter bean salad bowl, garlic-roasted carrots and wild rice. Why I am re-publishing a decade-old recipe? Well, for one I thought that there are a bunch of new followers around here who have never even seen this delight (hello, by the way)! Second, most of you who have been here since the beginning may have forgotten about it. Third, its the ideal pantry staple recipe. And lastly, because its very, very delicious. Creamy butter beans, golden garlic-y carrots coins, chewy wild rice, crisp and bright pickled onions, silky kale, and refreshing dill, all coming together with a lick-your-lips mustardy dressing that is divine on just about everything – this salad and beyond. I’ve also re-named it the Spring Supper Salad because it’s the perfect seasonal transition meal (yea baby, it’s definitely a meal) incorporating both winter and spring produce and flavours, as we make our way into the light of the upswing! Hooray! This recipe brings back so many memories for me. It was around this time that I had been working in restaurants in Copenhagen for about 3 years. I loved my job, and could hardly believe that someone actually paid me to spend all day in a hot, cramped kitchen, cooking a dozen new dishes every day without a menu or recipes – definitely still in the honeymoon phase. I felt confident in the food I was making, applying my deep understanding of nutrition to recipe development, and I used every day to push myself creatively, keenly aware of how fast I was learning and growing. I was certainly in the vortex, and it was a very exciting time of my life.  I started my shift around 8 am, and the majority of my dishes needed to be ready at 12 noon when we opened the doors for lunch. This is a relatively short window of time to pump out 200 servings of anything, but after some years, I developed short cuts that would deliver a lot of flavour in a hurry. One of these short cuts, was garlic oil – the first thing I would make after tying my apron strings, that would act as a marinade, a roasting medium, and a base for soups, stews, dressings and sauces for the entire day. In fact, I dont think that there were many dishes coming off of my station that didnt have garlic in them back then (such an easy way to make things taste good!). This oil sat on my bench and it got tossed into all the things, and all the people kept coming back for more.  One thing I loved using the garlic oil on, was winter veggies. I could toss them in said liquid gold, crank up the oven, and in half an hour, Id have a blistered, glistening pile of roasted rainbow roots to serve, only needing a squeeze of lemon juice and a smattering of fresh herbs to make it presentable. Who wouldnt want to dive into that?! Plus, it was cheap. Like most restaurants, we were always looking at the bottom line and how we could make even the most humble foods taste exquisite. Garlic oil was the ticket.  At the restaurant, my signature move was combining veggies, grains, and beans in exciting ways (which was very novel at the time!) so this dish emerged from a commercial ovens worth of garlic-roasted carrots needing a home. With some tender and creamy butter beans coming off the stove, and some day-old, steamed wild rice calling out to me from the fridge, this combination came together very organically, taking the varied textures, colours, and flavours into consideration.  The secret to this dish is the consistency of the garlic in the oil. Different from mincing garlic and adding it to oil, here you must must must grate it or blend it up together so it becomes almost paste-like. This way, the garlic goes everywhere the oil does, and evenly caramelizes into the most divine, delectable gold, thats mellow and sweet and roast-y. You will not hate it. Stop! Fiber time. Fiber is probably the least sexy and alluring of all the nutrients we hear about. Its all about Protein! Fat! And if you hear about carbohydrates, its probably something ignorant and unfair (I really hate jerks picking on macronutrients, back off!). Fiber seems pretty boring and something only your grandmother cares about, so why do you need to?   One reason that plant-rich diets are so health-sustaining, is not only due to their high fiber content, but their potential for fiber diversity. In the past, fiber has been broken down into two main categories: soluble and insoluble. Whats new and exciting in this field of research, is that we can see that fiber can be broken down into several more categories (viscous, non-viscous, non-starch polysaccharides, resistant starches etc.) each one bringing forth the potential for diversified food sources for our gut bacteria. In short, the greater the diversity of plants we eat, the greater the diversity of our microbiome.  Why does this matter? Because our gut is the foundation for our overall health. If weve got a wide range of troops on the front lines of our immune system, the better our chances are for not just surviving, but thriving. The fiber we eat also feeds our good bacteria, and specific types of fiber feed specific types of bacteria. Enjoy eating the widest variety of plants you can, to ensure that youre supporting the widest variety of good guys in your digestive system. They will repay you in spades Im tellin ya!  The foods with the highest amounts of fiber are beans and lentils, vegetables, fruits, grains, and nuts and seeds (remember that there is no fiber in animal-based foods). Different proportions of soluble, insoluble fiber, as well as viscous /­­ non-viscous fiber, and fermentable fiber can be found in all of these food groups, it is highly recommended that you eat from each of them. And instead of focusing on grams (the minimum daily recommended intake is a measly 25g, not that were talking about that…), we need to focus on diversity. Enjoy as many plant-based foods as you can, and experience the terrain of your body slowly begin to change. Everything comes back to the gut, and not just what you are eating, but what your gut-bacteria are eating too. With this dish, youll be feeding those good guys with fiber from six different plants! Talk about a solid mix. Beans, whole grains, 3 different veggies, plus herbs, add up to serious fiber diversity. Good, good, good fiberations! The fun thing about revisiting this recipe, was seeing if there was anything I would change this time around. I have learned so much and grown incredibly as a cook in the past ten years, so I was surprised that I didnt have many tweaks to make. The only two things I felt this salad needed was a dark leafy green and a pickle – classic Sarah B moves at this point! Since we still dont have any spring greens happening yet, I decided kale was the winner, and obviously it needed to be massaged! I turned the red onions in the original recipe into a quick pickle, as this is another indispensable kitchen technique that Ive learned since posting the first time around. This salad-meal has everything you need and crave from a single bowl: its super flavourful and filling, with all of the textures in the mix to satisfy your noshing desires. The elements can all be made separately, even on separate days, if it seems like too many things to cook at once for a single dish. If you go the rollover route, boil the beans and rice a day or so before (and make extra while youre at it, because meal prep is for winners), and pickle the onions up to a week ahead. The kale can be prepped /­­ massaged a day or so in advance, but the carrots should be roasted right before serving.  If you dont have butter beans, any white bean would work (navy, cannellini, Great Northern, or baby lima beans are some varieties) and if you want to switch up the grain, any kind of rice would work – even millet or quinoa would be delicious! Instead of carrots, use any root veg you have kicking around your crisper: beets, sweet potato, turnip, or winter squash would taste great in the garlic oil. And if dill isnt the herb of your dreams, try substituting it with flat-leaf parsley, cilantro, basil, or tarragon.      Print recipe     Butter Bean, Wild Rice, and Garlic-Roasted Carrot Salad Serves 6-8 Ingredients: 1/­­2 cup wild rice 1 cup dried butter beans 4-5 medium carrots 4 cloves garlic 2 Tbsp. extra virgin olive oil 1 bunch fresh dill sea salt freshly ground black pepper a handful of quick-pickled red onion (recipe follows) 1 batch massaged kale (recipe follows) Dressing: 1 Tbsp. Dijon mustard 1 Tbsp. maple syrup 2 Tbsp. raw apple cider vinegar 3 Tbsp. extra virgin olive oil pinch of sea salt Directions: 1. Soak beans for 8 hours or overnight. Drain, rinse well and cover with fresh water. Add a teaspoon of sea salt. Bring to a boil, reduce to a simmer, and cook until beans are soft - about 45 minutes. 2. While the beans are cooking, rinse the wild rice well, drain, and put in a pot. Cover rice with 1.5 cups fresh water, add a couple pinches of sea salt, bring to a boil, and reduce to simmer. Cook until rice is chewy-tender - about 45 minutes. You will know the rice is done when the grains open up to reveal their purple-gray inner portion. 3. Preheat the oven to 400F. While the rice is cooking, wash the carrots and slice them on the diagonal into coins, place on a baking sheet. Grate the garlic with a microplane and combine it with the oil. Pour over carrots and toss to coat. Sprinkle with salt. Place in the oven and roast, turning them a few times over the course of 15-20 minutes. The carrots should be cooked but not mushy - al dente! 4. Make the dressing by combining all ingredients together, shake well. 5. Now all the elements come together: Drain and rinse beans in cool water to stop the cooking process. Pour dressing over warm beans and toss. Let sit for 5 minutes or so. Drain the rice if any water remains, cool slightly. Mix with beans. Toss in the carrots, scraping the pan to add garlic oil to the remainder of the ingredients. Throw in the massaged kale, as many pickled onions as you fancy, and an explosion of dill. Cracked black pepper too, if it’s calling to you. 6. Serve immediately and enjoy. Quick-Pickled Red Onion Ingredients: 3/­­4 cup /­­ 175ml raw apple cider vinegar 1/­­2 cup /­­ 125ml water 2 tsp. fine sea salt 3 Tbsp. pure maple syrup 1 medium red onion, thinly sliced Directions: 1. Combine the vinegar, water, salt, and maple syrup in a large jar. Stir to dissolve the salt and syrup. Add the onions to the jar and put them in the fridge. Enjoy after at least 30 minutes, keeps for up to two weeks.  Massaged Kale Ingredients: 3 cups /­­ 90g shredded curly or dino kale Juice of 1/­­2 lemon 2 tsp. extra virgin olive oil 2 pinches of fine sea salt, plus more as needed Directions: 1. In a large bowl, combine the shredded kale, lemon juice, olive oil, and salt. Using your hands, rub and squeeze the kale together as if you are giving it a massage, until the kale leaves are dark green and tender, about 2 minutes. Enjoy immediately in the salad, or store leftovers in an airtight container in the fridge for up to five days.  I really hope you enjoy this delicious and satisfying meal soon. These days are asking so much of us, and I continue to come back to the kitchen for grounding, clarity, and connection. There are no answers, just presence. And in that presence I find myself over a cutting board, being grateful for just what is front of me, slicing a carrot, then another, saying thank you for simple things. Love to you all. Stay well and safe out there. xo, Sarah B The post The Spring Supper Salad appeared first on My New Roots.

Gobi Aloo Wrap – Cauliflower, Potato & Toasted Red Lentil Vegan Hummus Wrap

March 18 2020 Vegan Richa 

Gobi Aloo Wrap – Cauliflower, Potato & Toasted Red Lentil Vegan Hummus Wrap This delicious vegan hummus wrap is layered with creamy red lentil hummus, fragrant Indian Aloo Gobi potato and pea stir-fry, and crisp pickled onions!  Perfect for packing for a healthy lunch! Jump to Recipe Editors Note: This post was originally published in September 2013 and has been updated for accuracy and comprehensiveness in March 2020. Red Lentil Hummus Wraps with Aloo Gobi & Pickled Onions Time for another delicious vegan wrap filled with a classic Indian dish – Aloo Gobi.  If you don’t like to eat a big Indian meal, all spread out on one big plate with a flatbread, breaking a flatbread into pieces using your hand. picking up the dry veggie side with the flatbread and dipping it in the lentil dal or other soups/­­stews etc. Well, then you can put everything into a wrap This vegan hummus wrap. Make it! It is filled with my Dad’s delicious Gobi Aloo Mutter (Indian Cauliflower Potato Stir-fry), some thick red lentil hummus – Masoor Dal, fresh cilantro and pickled onions. Serve with some cilantro chutney or Sriracha. Everything that can go on a Thali(plate), can go into this hummus wrap! I used red/­­pink/­­orange lentils for this hummus wrap since they cook really quickly. You can use any lentil or bean really. Just add some spices, cook and mash them up and use as a hummus base. Any Indian spiced Daal cooked with less water can be made into hummus. We should all eat more lentils:) Continue reading: Gobi Aloo Wrap – Cauliflower, Potato & Toasted Red Lentil Vegan Hummus WrapThe post Gobi Aloo Wrap – Cauliflower, Potato & Toasted Red Lentil Vegan Hummus Wrap appeared first on Vegan Richa.

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.

An Indonesian Dream In Gothenburg

August 16 2019 Happy Cow veggie blog 

Sweden is a good country to be vegan in, even though traditionally thoughts of meatballs and pickled herrings come to mind when thinking of the land of Vikings and IKEA. Gothenburg is situated on the west coast and is Sweden’s second biggest city. It is full of vegan and vegetarian restaurants ranging from brunch and fika (coffee and cake) to plant based gastronomy places. One of my favourite vegan restaurants in Gothenburg is Sayur and even though it has only been open a few months, the food is unbelievably good. The couple who own this plant based Indonesian warung (Indonesian for restaurant) used to have one in Bali and have come to Sweden to introduce great Indonesian food. They believe that eating plant based helps not only the planet but also gives you more energy and keeps you feeling young. They want to show how good plant based vegan food can taste and they truly succeed.   Sayur is situated in the trendy area of Linnegatan, down a quiet side street. The food is Indonesian-based and full of homemade tempeh and tofu with plenty of flavour. Sayur has a very simple three dish menu and all items are vegan. The […] The post An Indonesian Dream In Gothenburg appeared first on The Veggie Blog.

Meal Plan Mini: Creamy Black Bean Bowls, Cauliflower Tacos, Raspberry Brownies

June 19 2019 Golubka Kitchen 

Meal Plan Mini: Creamy Black Bean Bowls, Cauliflower Tacos, Raspberry Brownies So happy to come out with another mini meal plan! This series is one of my absolute favorite things to work on. It definitely takes a lot of planning and energy, but making interconnected recipes that flow into each other is endlessly inspiring and satisfying. This kind of work reminds me that home cooking doesn’t need to be complicated to be good, that leftovers are a true gift, and that food waste is not a necessary part of life (though it’s so hard to avoid!). This mini is even more fun than usual, since it includes a wholesome treat recipe among the savory ones. The whole thing is centered around black beans – a magical ingredient that will make its way into tacos, bowls, and brownies. As usual, we walk you through some simple prep steps and provide a shopping list for all the ingredients. If you enjoy this mini, check out this more wintery black bean meal plan we did a few months ago, as well as all our meal plans. Let’s get started :) Menu - Creamy Black Bean Bowls - Refried Black Bean and Cauliflower Tacos - Black Bean Raspberry Brownie Bites *all recipes are vegan and gluten-free, see the recipes for serving sizes Shopping List (Print) Bring this list with you when you go food shopping, its got all the ingredients youll need for the recipes in this meal plan mini. All the items are separated by category, to make the shopping easier and more efficient. Take the time to look over this list beforehand and cross out any items you already have. The hope here is that you own some of the pantry staples, spices, and maybe even some of the produce required, which will help minimize the list. Add whatever other ingredients you’ll need for the week here, if doing shopping for the whole week. Produce - 1 1/­­2 yellow onions - 1 medium red onion - 1 head of garlic (7 cloves) - 2 jalapeno peppers - 2 limes - 1 very large or 2 small heads of cauliflower - pint of cherry tomatoes - about 4 avocados - about 6 oz fresh or frozen raspberries - 1 bunch cilantro - 1 bunch scallions Bulk and Spices - 3 cups dry black beans - 2 cups rice of choice or quinoa - 1 cup untoasted cashews - 2 tablespoons ground flax seeds - black pepper - smoked paprika - chili powder - cumin seeds or ground cumin - bay leaves Staples - sea salt - olive oil or other cooking oil of choice - coconut oil - brown rice vinegar or apple cider vinegar - tahini or other nut butter - vanilla extract - cocoa powder - coconut sugar - baking powder - hot sauce (optional) Other - corn tortillas or other tortillas of choice Basic Prep 1) Cook the beans and make the Creamy Black Beans Pot of Black Beans + Creamy Black Beans   Print inspired by the Mama Eats Ebook Ingredients 3 cups dry black beans sea salt 2 tablespoons olive oil 1 yellow onion - sliced in half 1 jalape?o - slit down the side 5 cloves of garlic - smashed and peeled 2 teaspoons smoked paprika 2 teaspoons chili powder 1½ teaspoons ground cumin freshly ground black pepper 2 bay leaves juice from 1 lime Instructions Soak the beans overnight or up to 24 hours in plenty of purified water with a splash of apple cider vinegar. Drain and rinse the beans. Place them in a large soup pot and cover them with purified water by about 2. Add a generous pinch of salt. Bring to a boil, reduce the heat to a simmer and cook, covered, for 30 minutes. Taste for doneness. If the beans are not completely soft, continue to cook until fully done. Salt at the last 10 minutes. Using a slotted spoon, remove 1½ cups of the beans to an airtight container and refrigerate until ready to make the brownies. Heat the olive oil in a medium skillet over medium heat. Add the onion halves, face down, and the jalape?o. Let sit on the heat for about 4-5 minutes, flipping the jalape?o halfway through, until the vegetables are slightly charred. Add the garlic cloves and let them get fragrant for about 30 seconds to 1 minute. Remove some water from the pot with the cooked beans, so that the beans are just covered by the water (by about 1). Add the charred onion, jalape?o, garlic, and the oil from the pan to the pot. Add the paprika, chili, cumin, another generous pinch of salt, black pepper, and bay leaves, mixing everything in. Bring the beans up to a very strong simmer over medium heat. Let simmer, with the lid askew, for 30-45 minutes, until the bean liquid has reduced and become creamy, and until the beans are buttery soft. The liquid will thicken more once it cools. Turn off the heat and mix in the lime juice. Taste for salt and pepper and adjust if needed. Remove the jalape?o, onion, and bay leaves. Remove 2 cups of the creamy beans to an airtight container, catching some of the liquid but not too much. These will be used for the Refried Black Bean Cauliflower Tacos (recipe below), so keep them refrigerated until ready to make the recipe. Use the rest of the creamy beans in the Creamy Black Bean Bowls (recipe below). 3.5.3226     2) Cook the Rice or Quinoa Pot of Rice or Quinoa   Print Serves: 6 cups Ingredients 2 cups rice of choice or quinoa sea salt freshly ground black pepper (optional) olive oil (optional) brown rice vinegar (optional) Instructions Cook the rice or quinoa according to the instructions on the package (if your rice came in a package), or any other cooking method you prefer, like in a rice cooker, etc. We like to cook our rice with a generous pinch of salt, a grind of black pepper, a glug of olive oil, and a small splash of brown rice vinegar, which makes it infinitely more flavorful. Use in the Creamy Black Bean Bowls (recipe below). 3.5.3226   3) Make the Quick Pickled Onions Quick Pickled Onions   Print adapted from Simply Vibrant Ingredients ½ cup brown rice vinegar or apple cider vinegar 1 cup warm purified water 1½ teaspoons sea salt 1 medium red onion - thinly sliced Instructions Combine the vinegar, water and salt in a large glass jar. Close the jar and shake to dissolve the salt. Add the onion and shake once again to mix. Let the onions marinate at room temperature for at least 1 hour. The onions will become more flavorful as more time passes. Store refrigerated in an airtight container for up to 1 week. 3.5.3226   4) Make the Cilantro Jalape?o Crema Cilantro Jalape?o Crema   Print Serves: about 1½ cups Ingredients 1 cup untoasted cashews - soaked in water for at least 15 minutes ½ cup purified water juice from 1 lime ¼ - ½ of a jalape?o handful of cilantro (tender stems included) sea salt Instructions Drain and rinse the cashews. Place them in an upright blender, along with the purified water, lime juice, jalape?o, cilantro, and sea salt to taste. Blend on high until smooth, adding small splashes of water if the sauce seems too thick. Taste for salt and adjust if needed. Keep refrigerated in an airtight container. 3.5.3226   5) Roast the Cauliflower Roasted Cauliflower   Print Ingredients 1 very large or 2 small heads of cauliflower - chopped into bite-sized florets olive oil or other cooking oil of choice sea salt freshly ground black pepper ½ teaspoon cumin seeds 6 scallions - sliced into ½ pieces Instructions Preheat oven too 400° F (200° C). Prepare 2 parchment-lined baking sheets. Distribute the cauliflower between the baking sheets, drizzle with oil and sprinkle with salt, pepper, and cumin seeds. Mix to coat. Place in the oven and roast for 20 minutes. After 20 minutes, flip the cauliflower on both trays and add the scallions, mixing them into the cauliflower. Roast for 10-15 more minutes, or until the cauliflower is very soft and caramelized and the scallions are slightly charred. 3.5.3226     Recipes These bowls are all about the creamy black beans, which make the best case for cooking beans from scratch. They turn out so velvety and flavorful, and you can change up the spices and aromatics based on your preferences. They’re delicious simply served over something starchy like rice or quinoa. But a few of our punchy, colorful toppings from prep day take them to that completely next level. Best part? These bowls come together in no time since you’ve done all the prep. Creamy Black Bean Bowls   Print Serves: 4-6 Ingredients about 5 cups creamy black beans (recipe above) about 6 cups cooked rice or quinoa (recipe above) quick pickled onions (recipe above) cilantro jalape?o crema (recipe above) other topping suggestions cubed avocado sliced cherry tomatoes fresh cilantro leaves sliced green onion Instructions Serve the warm creamy black beans in individually portioned bowls, over warmed rice/­­quinoa, topped with quick pickled onions, crema, avocado, tomatoes, cilantro, and/­­or green onion. 3.5.3226   We’re so obsessed with these tacos! They repurpose the creamy black beans in a refried bean scenario, which gives them a totally new life. In addition, the tortillas get loaded up with our roasted cauliflower and scallions, quick pickled onions, crema, tomatoes, cilantro, and/­­or any other toppings you like on your tacos. The result is a perfectly filling and flavorful package that we crave constantly. Refried Black Bean and Cauliflower Tacos   Print Serves: 4 Ingredients for the refried beans olive oil or other cooking oil of choice ½ yellow onion - diced sea salt ½ teaspoon chili powder 1 teaspoon smoked paprika freshly ground black pepper 2 cloves of garlic - minced 2 cups creamy black beans (from above) for the tacos refried black beans (recipe above) warmed corn tortillas or other tortillas of choice warmed roasted cauliflower and scallions (recipe above) cilantro jalape?o crema (recipe above) quick pickled onions (recipe above) cubed avocado sliced cherry tomatoes fresh cilantro leaves hot sauce (optional) Instructions to make the refried beans Heat the oil in a large skillet over medium heat. Add the onion and a pinch of sea salt, and sauté until translucent, about 7 minutes. Add the chili powder, smoked paprika, black pepper, and garlic, and mix everything in for about 30 seconds, until fragrant. Mix in the beans and let them warm through. Mash the beans with a potato masher or a fork right in the skillet, until most of them are mashed, with some whole pieces remaining throughout. Cook for an additional 2 minutes, adding small splashes of water if the beans seem too dry. Taste for salt and adjust when needed. Serve warm in the tacos. to make the tacos Spread a generous amount of black beans in the bottom of each tortilla. Top with the roasted cauliflower and scallions, dollops of crema, quick pickled onions, avocado, tomatoes, cilantro, and hot sauce, if using. Enjoy right away. 3.5.3226   We consider these brownies to be in the snacking category as opposed to being a full-on dessert. They still feel like a treat, but definitely not your most decadent treat in the world. They’re great for lunch boxes, and it’s always a good idea to keep a batch in the freezer for a wholesome dessert option. The raspberries are pretty crucial here. They contribute to the moistness of the brownies, and their tart berry flavor just goes so perfectly with the chocolatey brownies. Black Bean Raspberry Brownie Bites   Print Serves: 12 brownies Ingredients 2 tablespoons ground flax seeds 1½ cups plain cooked black beans (from recipe above) 3 tablespoons soft coconut oil, plus more for oiling the tin 2 tablespoons tahini, almond butter, or other nut butter of choice 1 teaspoon vanilla extract 3/­­4 cup cocoa powder ½ cup + 2 tablespoons coconut sugar 1 1/­­2 teaspoons baking powder pinch of sea salt about 6 oz fresh raspberries (or frozen but not thawed) Instructions Preheat oven to 350°F (175° C). Prepare a 12 hole muffin tin by oiling each hole with soft coconut oil. In a small bowl, combine the ground flax with 6 tablespoons of water. Whisk together and let sit while you prepare the rest of the ingredients. In a large bowl, mash the black beans until smooth. Add the oil, tahini/­­nut butter, vanilla, cocoa, sugar, baking powder, and salt to the bowl. Mix everything together until smooth. Fold in the flax mixture, which should be thickened to a raw egg-like consistency at this point. Carefully fold in the raspberries. You can also do all this mashing and mixing in a food processor if you prefer. Distribute the brownie mixture in the oiled muffin tin, patting it down into the muffin holes somewhat evenly. I like to use slightly dampened hands for this, but you can also use a wetted spoon. Place in the oven and bake for 25-30 minutes, until the brownies are dry to the touch on the outside and fudgy on the inside. Let cool for at least 15 minutes before removing the brownies from the pan. Keep refrigerated or frozen in an air-tight container. 3.5.3226 The post Meal Plan Mini: Creamy Black Bean Bowls, Cauliflower Tacos, Raspberry Brownies appeared first on Golubka Kitchen.

Curried Tofu Banh Mi Vegan Recipe

May 29 2019 Vegan Richa 

Curried Tofu Banh Mi Vegan RecipeThis Curried Tofu Banh Mi is Delicious, refreshing and comes together within 30 mins. Easy Vegan Banh Mi Sandwich with coconut curry sauce! Vegan Nutfree Recipe. Can be glutenfree. Jump to Recipe Start the Summer with this refreshing Banh mi Sandwich! Baguette or bread, pickled veggies, seared tofu with curry spices, coconut curry sauce, all made from scratch! assembled as you like and served. What is Banh Mi ? A banh mi sandwich is Vietnamese snack sandwich with many textures and flavors, spicy, sweet, herby, tangy and a mouthful. there are many variations of banh mi with various proteins, marinades and such. A common banh mi consists of a baguette filled with pickled carrots, cucumber, radish/­­daikon, cilantro, mayo/­­other creamy dressing, and a protein. I use tofu for my protein and marinate it with curry spices and coconut cream. Instead of mayo, I use a creamy coconut curry sauce. You can use vegan mayo and veggies and herbs that you have. Lets make this amazing Tofu Banh Mi!Continue reading: Curried Tofu Banh Mi Vegan RecipeThe post Curried Tofu Banh Mi Vegan Recipe appeared first on Vegan Richa.


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