plant - vegetarian recipes

Try it! You will enjoy it!

Custard milkshake recipe | custard badam milkshake | custard ice cream milkshake

French fries recipe | finger chips | how to make homemade french fries

Pumpkin Spice Pancakes

Spicy Bbq Cauliflower Salad Bowl










plant vegetarian recipes

Vegan Chickpea Quinoa Croquettes Recipe

September 2 2020 Vegan Richa 

Vegan Chickpea Quinoa Croquettes RecipeCrispy Vegan Croquettes made with chickpeas and quinoa, with a satisfying nutty flavor and a gorgeous crunchy texture! Paired with tahini sauce, the perfect plant-based snack but they also make a great filling for wraps or vegan burritos. Jump to Recipe These easy vegan croquettes are a tasty and simple way to include some veggies and quinoa in your diet! The nutty flavor and crunchy texture makes these taste every bit as satisfying as they sound and look. The croquettes are delicious as is, but even better served with chutney, homemade salsa,  a creamy Jalapeno Dip or Tahini Sauce. To turn them into a whole meal, these vegan croquettes can be accompanied by a side salad or grilled veggies. And what keeps you from using them as a topping for your favorite bowl or as a filling for a wrap or burrito?Continue reading: Vegan Chickpea Quinoa Croquettes RecipeThe post Vegan Chickpea Quinoa Croquettes Recipe appeared first on Vegan Richa.

vangi bath recipe | brinjal rice recipe | how to make vangi bath powder

August 31 2020 hebbar's kitchen 

vangi bath recipe | brinjal rice recipe | how to make vangi bath powder with step by step photo and video recipe. south indian cuisine is full of flavoured rice recipes which can be used for all 3 courses. moreover it can also be used for different types of occasions and celebration feast meal. one such multipurpose rice and eggplant based meal recipe is vangi bath recipe or also known as brinjal rice recipe. The post vangi bath recipe | brinjal rice recipe | how to make vangi bath powder appeared first on Hebbar's Kitchen.

Indonesian Noodles with Tempeh

August 28 2020 Robin Robertson's Global Vegan Kitchen 

Indonesian Noodles with Tempeh The answer is: Indonesian Noodles with Tempeh. Here’s the question: What is easy to make, tastes great, features a delicious sauce made with peanut butter and coconut milk, and contains more than 30 grams of plant protein per serving? This is just one of the protein-packed recipes you’ll find in my new book, The Plant Protein Revolution Cookbook. Enjoy! Indonesian Noodles with Tempeh Tofu or seitan can be used instead of tempeh, if you prefer. You can also make this dish using cooked rice instead of noodles. - 8 ounces (225 g) rice vermicelli (or use cooked spaghetti) - 2 tablespoons (30 ml) water, or 1 tablespoon (15 ml) avocado oil - 8 ounces (225 g) braised tempeh, cut into 1/­­2-inch [1 cm] dice - 1/­­3 cup (70 ml) tamari - 1/­­2 cup (130 g) creamy natural peanut butter - 2/­­3 cup (140 ml) low-fat unsweetened coconut milk - 2 tablespoons (30 ml) fresh lemon juice - 1 to 2 teaspoons sambal oelek or other Asian chili paste (depending on how spicy you want it) - 1 teaspoon natural sugar - 11/­­4 cups (295 ml) water - 1 red bell pepper, seeded and chopped - 6 cups (420 g) chopped bok choy - 1 large carrot, shredded - 1/­­2 cup (50 g) chopped scallions, white and green parts - 3 garlic cloves - 1 tablespoon (8 g) grated fresh ginger - 1 cup (134 g) frozen peas, thawed - 1/­­4 cup (35 g) chopped unsalted dry-roasted peanuts - 2 tablespoons (8 g) minced fresh cilantro - Soak the rice vermicelli in hot water until softened, about 5 minutes. Drain well, rinse, and set aside. - Heat the water in a large skillet or wok over medium-high heat. Add the tempeh and 1 tablespoon (15 ml) of the tamari and cook until the tempeh is browned on all sides. Remove the tempeh from the skillet and set aside. - In a food processor, combine the peanut butter, coconut milk, lemon juice, sambal oelek, sugar, and the remaining 4 tablespoons plus 1 teaspoon (64 ml) tamari. Add 1 cup (235 ml) of the water and process until smooth, then set aside. - Heat the remaining 1/­­4 cup (60 ml) of water in a large skillet or wok over medium-high heat. Add the bell pepper, bok choy, carrot, scallions, garlic, and ginger and cook, stirring occasionally until softened, about 10 minutes. - Reduce the heat to low and stir in the peas and the reserved tempeh. Add the reserved noodles, stir in the sauce, and simmer until the noodles are hot and well coated with the sauce. Serve garnished with peanuts and cilantro.      The post Indonesian Noodles with Tempeh appeared first on Robin Robertson.

Panko-Crusted Eggplant Fries with Curried Cashew Aioli

August 28 2020 Oh My Veggies 

Panko-Crusted Eggplant Fries with Curried Cashew Aioli This vegan Panko-Crusted Eggplant Fries recipe uses ground flax instead of egg. Serve these fried with Curried Cashew Aioli for dipping! Miraculous Flax Eggs Can we talk about the miracle of flax eggs?

Ridiculously Easy Vegetable Fried Rice

August 18 2020 FatFree Vegan Kitchen  

Ridiculously Easy Vegetable Fried Rice Leftover brown rice becomes a healthy meal in minutes with this whole foods plant based Vegetable Fried Rice recipe featuring frozen stir-fry vegetables and riced cauliflower. Time during a pandemic does funny things. Individual minutes and hours can seem to crawl by, but whole days, weeks, and months pass by so quickly that I often have to stop to remember what month it is. August? August. It’s really hard to believe that most of the summer is gone without me going anywhere.(...) Read the rest of Ridiculously Easy Vegetable Fried Rice (1,359 words) (C) svoisin for FatFree Vegan Kitchen, 2020. | Permalink | No comment Post tags: Air Fryer, Ridiculously Easy, Soy, Sugar-free, Weight Watchers Points The post Ridiculously Easy Vegetable Fried Rice appeared first on FatFree Vegan 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.

Plant Protein Revolution Cookbook

August 5 2020 Robin Robertson's Global Vegan Kitchen 

Plant Protein Revolution Cookbook With the publication date of The Plant Protein Revolution Cookbook less than one week away, I want to share more of the amazing support for this book, this time by the No-Meat Athlete himself, Matt Frazier. Matt and other plant-based athletes prove that you dont need meat and dairy to build a strong, competitive body with energy to spare. For my new book The Protein Revolution Cookbook, Matt has this to say: “Think protein is a problem on a plant-based diet? Think again!  The Plant Protein Revolution Cookbook makes it easy (and delicious) to get all the protein you need to fuel even an active lifestyle -- without relying on fake, processed meat substitutes, and instead choosing healthy whole foods.  The first vegan cookbook I ever bought was by Robin Robertson, and I’ve been a fan ever since. This new book shows why she’s one of the best at creating healthy, easy, plant-based recipes that the whole family will love. – Matt Frazier, vegan ultramarathoner and author of No Meat Athlete and The No Meat Athlete Cookbook I hope you’ll spread the word about this book to all the runners and other athletes you know.  You can pre-order a copy of The Plant-Protein Revolution Cookbook today and it will ship right out to you on August 11. The post Plant Protein Revolution Cookbook appeared first on Robin Robertson.

Rainbow Salad with Lemon Chia Dressing

July 28 2020 Robin Robertson's Global Vegan Kitchen 

Rainbow Salad with Lemon Chia Dressing The Rainbow Salad with Lemon Chia Dressing is a refreshing and satisfying main-dish salad that is a great way to use leftover grains you may have on hand. If you roast your sweet potatoes ahead of time, this salad can come together quickly. For even more protein, you can add some diced smoked tofu or cooked chopped tempeh bacon. This recipe is from my new book The Plant-Based Protein Revolution which comes out in just two weeks. If you haven’t pre-ordered yet, do it today and receive bonus recipes. Just email your proof of purchase to my publisher at plantproteinrev@quarto.com. Support for this book has been amazing, and Im especially grateful for the kind words of Dr. Neal D. Barnard, president of Physicians Committee for Responsible Medicine.  About The Plant-Based Protein Revolution Cookbook, Dr. Barnard wrote: Robin Robertson is the expert when it comes to creating recipes that are delicious, healthful, and easy to prepare. This wonderful protein-packing volume proves that plant-based eating is the most satisfying way to power your day. More coming soon, along with some great tips for getting more protein from plants.  For now, though, let’s eat! Rainbow Salad with Lemon Chia Dressing This recipe is from The Plant Protein Revolution Cookbook by Robin Robertson (c) 2020, The Harvard Common Press. Photos by Jackie Sobon. Salad - 4 cups packed (120 g) baby spinach - 11/­­2 cups (338 g) diced roasted sweet potato - 2 cups (390 g) cooked brown rice or quinoa - 11/­­2 cups (246 g) cooked chickpeas, or 1 (15-ounce [425 g]) can, rinsed and drained - 1/­­2 cup (55 g) toasted slivered almonds or walnut pieces - 1 cup (150 g) shredded red cabbage - 1 large Gala or Fuji apple, cored and diced - 1 ripe Hass avocado, peeled, pitted, and diced Dressing - 2 tablespoons (32 g) almond butter - 2 tablespoons (30 ml) fresh lemon juice - 1 tablespoon (15 ml) rice vinegar - 1/­­3 cup (70 ml) water, plus more if needed - 2 teaspoons pure maple syrup - 2 teaspoons ground chia seeds - Sea salt and freshly ground black pepper Salad: In a large bowl, combine the spinach, roasted sweet potatoes, brown rice, chickpeas, almonds, cabbage, apple, and avocado. Dressing: In a blender, combine the almond butter, lemon juice, vinegar, water, maple syrup, and chia seeds. Blend until smooth. Season to taste with salt and black pepper. Set aside for 5 minute before using. Taste and adjust the seasonings, if needed. If the dressing is too thick, add more water, 1 tablespoon at a time. To serve, drizzle the dressing on the salad and toss well to coat. Makes 4 servings The post Rainbow Salad with Lemon Chia Dressing appeared first on Robin Robertson.

Chickpea Lettuce and Tomato Wraps

July 21 2020 Robin Robertson's Global Vegan Kitchen 

Chickpea Lettuce and Tomato Wraps Chickpea salad sandwiches made in the manner of tuna salad sandwiches have been on menu at my house for years. My latest version is one of the bonus recipes you’ll get when you pre-order my new book, The Plant Protein Revolution Cookbook. Instead seasoning it to tastes like tuna, I’ve changed up the flavor a bit to give it a smoky nuance reminiscent of a BLT.  In addition to the chickpeas, other protein-rich ingredients in this recipe include cashews and hemp seeds. You can serve this on whole-grain bread if you prefer, but I love it in a wrap. Chickpea Lettuce and Tomato Wraps Makes 2 servings - 1/­­2 cup raw unsalted cashews, soaked in hot water for 1 hour, then drained - 1/­­4 cup water - 2 tablespoons fresh lemon juice - 1 tablespoon ground hemp seeds - 1 teaspoon yellow mustard - 1/­­4 teaspoon garlic powder - 1/­­4 teaspoon onion powder - Salt and ground black pepper - 1 (15-ounce) can chickpeas, drained and rinsed - 1/­­2 teaspoon smoked paprika - 1/­­2 teaspoon Liquid Smoke - 1/­­4 cup minced celery - 2 tablespoons minced scallions - 2 large whole-grain tortillas - 4 large butter lettuce leaves - 1 ripe tomato, thinly sliced In a high-powered blender, combine the cashews, water, lemon juice, hemp seeds, mustard, garlic powder, onion powder, and salt and pepper to taste. Blend until completely smooth, scraping down the sides of the blender as needed. The dressing will be thick. Set aside. In a large bowl, combine the chickpeas, smoked paprika, Liquid Smoke, and about half of the reserved dressing, mashing to break up the chickpeas. Add the celery, scallions, and as much of the remaining dressing as desired.  Season to taste with salt and pepper. Mix well. To assemble, arrange a tortilla on a flat work surface. Place the 2 lettuce leaves in the lower third of the tortillas and top with a row of tomato slices. Spoon half of the chickpea mixture on top of the tomatoes, spreading evenly. Use your hands to gently roll up the wrap.  Repeat with the remaining ingredients. Cut each wrap in half and serve. PRE-ORDER NOW:  If you order The Plant Protein Revolution Cookbook before August 11, 2020, youll receive this and other bonus recipes that you can start using right away! Just send your proof of purchase to the following email address plantproteinrev@quarto.com and my publisher will send you the bonus recipes. The post Chickpea Lettuce and Tomato Wraps appeared first on Robin Robertson.

Chocolate-Kissed Peanut Butter Pie

July 14 2020 Robin Robertson's Global Vegan Kitchen 

Chocolate-Kissed Peanut Butter Pie The Plant Protein Revolution Cookbook comes out in just four weeks. Let’s celebrate with something sweet from the book! The Chocolate-Kissed Peanut Butter Pie is everything you could want in a dessert and more.  The “more” being PROTEIN, of course! Each small serving of this decadent confection contains 12 grams of plant protein. This peanut butter pie is complemented by chocolate because: chocolate. The addition of almond flour and tofu (plus the peanuts and peanut butter, of course) provide a wealth of protein to this decadent treat. If you prefer a firm fudgy texture, keep the pie in the freezer; for a softer, creamier texture, keep it in the refrigerator. While the book concentrates mostly on the savory side of plant protein, this recipe shows that there are some sweet treats in store as well.  Best of all, the recipes are all plant foods — no protein powders are called for in any of the recipes. Have you pre-ordered your copy of The Plant-Protein Revolution Cookbook yet? Do it now and get bonus recipes. 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 about that pie…. Chocolate-Kissed Peanut Butter Pie This recipe is from The Plant Protein Revolution Cookbook by Robin Robertson (c) 2020, The Harvard Common Press. Photo by Jackie Sobon. Crust - 11/­­2 cups (129 g) almond flour - 1/­­4 cup (22 g) unsweetened cocoa powder - 1/­­4 cup (80 g) pure maple syrup - 1 tablespoon (14 g) refined coconut oil, plus more as needed, melted Filling - 1 cup (175 g) vegan semi-sweet chocolate chips, melted - 1 (12-ounce [340 g]) package firm silken tofu, drained - 1 cup (260 g) creamy natural peanut butter - 1/­­3 cup (106 g) pure maple syrup - 1 tablespoon (5 g) unsweetened cocoa powder - 2 teaspoons pure vanilla extract Drizzle - 1/­­2 cup (88 g) vegan dark chocolate chips - 1/­­2 teaspoon refined coconut oil - 1/­­4 cup (36 g) crushed unsalted dry-roasted peanuts - Line a 9-inch (23 cm) springform pan with parchment paper. - To make the crust, in a food processor, combine the flour, cocoa powder, maple syrup, and coconut oil. Blend until crumbly and well mixed. If the mixture doesnt hold together when pinched between your fingers, add up to 1 tablespoon (15 ml) additional coconut oil. Use your fingers to press the mixture evenly into the bottom and about halfway up the sides of the pan. Place the pan in the freezer while you make the filling. - To make the filling, combine all the filling ingredients in a food processor and blend until completely smooth. Pour the filling into the prepared crust and refrigerate or freeze for 4 hours, or until firm. - To make the drizzle, in a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave for 30 seconds, then stir. If not completely melted, microwave again for 10 seconds at a time until melted. Drizzle the melted chocolate over the top of the pie and sprinkle with the crushed peanuts. Store in the refrigerator for up to 3 days or in the freezer for up to 1 month. Variation: Try swapping out the peanut butter and peanuts for almond butter and crushed almonds. The post Chocolate-Kissed Peanut Butter Pie appeared first on Robin Robertson.

Vegan Malai Kofta Recipe ( Baked or Pan-Fried)

July 5 2020 Vegan Richa 

Vegan Malai Kofta Recipe ( Baked or Pan-Fried)This Restaurant-Style Vegan Malai Kofta recipe is the ultimate Indian comfort food. Picture crispy potato and chickpea dumplings in a creamy, spiced Indian gravy that will make your tastebuds sing! Soyfree. Glutenfree option. Nutfree option. Jump to Recipe Malai Kofta! If you’re a fan of Indian cuisine and this isnt one of your top 5 Indian dishes you probably just have not tried it yet. What is Malai Kofta? Malai Kofta is a special occasion dish that has its origins in northern India. Kofta are meatballs, and there are variations of them – some from the Balkans and the Middle East, others coming from South Asia. In India, they are typically vegetarian for malai kofta, made with potatoes and paneer cheese. Malai simply means cream. So creamy meatballs. In this recipe, we make easy swaps for all non-vegan ingredients using potatoes and chickpeas as a base for the “meatballs”  or “vegan kofta”. The result is the most delicious, richest tasting, better-than-restaurant style vegan malai kofta. This vegan malai kofta will quickly shoot up to one of your favorite dishes. Malai (cream) gravy is super rich, so the best substitute for it is cashew cream. We also add some plant-based milk to the gravy but you can use water instead of the milk and it will still be quite creamy. The acidity in the tomatoes helps to balance the heat of the chili powder, ginger and cayenne. There are several variations of this recipe and you can make it with all the spices for a really elaborate process or shorten it like this one with a few spices and garam masala. This recipe is adapted from my cookbook version which is completely Nutfree in the book.Continue reading: Vegan Malai Kofta Recipe ( Baked or Pan-Fried)The post Vegan Malai Kofta Recipe ( Baked or Pan-Fried) appeared first on Vegan Richa.

Potato, Lentil, and Zucchini Salad

June 24 2020 Golubka Kitchen 

Potato, Lentil, and Zucchini Salad We make potato salads pretty much every week in the summer. To me, they are the perfect food – satisfying, packable for the beach or picnics, and the recipe is easy to change according to what we have on hand. Today’s recipe has been our favorite version as of late. I love adding French lentils to a potato salad to make it more satiating/­­into a complete meal if needed, plus their flavor and texture is great. Another thing I like to include is a green vegetable: asparagus, green beans, or zucchini like in this recipe. For the dressing, I think that a mustardy vinaigrette is always a great move for most potato dishes, and we make a simple one for this salad. Hope you’ll give this version a try this summer! Potato, Lentil, and Zucchini Salad   Print Serves: 4-6 Ingredients ½ cup French lentils sea salt 1½ lbs yellow baby potatoes or fingerling potatoes - halved or quartered 1 medium zucchini - sliced into half moons 1 shallot - minced 1½ tablespoons Dijon mustard (or half Dijon and half grainy mustard) zest and juice from 1 lemon 2 teaspoons red wine vinegar freshly ground black pepper 3 tablespoons olive oil a few large handfuls of dill and/­­or other herbs of choice - chopped Instructions Add the lentils to a medium saucepan, cover them with about 1 inch of water and salt well. Bring to a boil over high heat, reduce to a simmer and simmer for 15-20 minutes, or until tender but not mushy. Add the potatoes to a soup pot, cover with water, salt well, and bring to a boil over high heat. Boil the potatoes for 15-20 minutes, until tender. Add the zucchini to the pot with the potatoes at about the last 3 minutes of cooking, to quickly blanch it. Drain the lentils and potatoes/­­zucchini once cooked (you can drain everything into one colander). While the lentils and potatoes are cooking, prepare a big bowl for the potato salad. In the bottom of the bowl, combine the shallot, mustard, lemon zest and juice, vinegar, a generous pinch of salt, and plenty of black pepper, whisk to combine. Stream in the olive oil while whisking, until emulsified. Taste for salt and pepper and adjust if needed. Add the drained lentils, potatoes, and zucchini to the bowl with the dressing and mix to combine. Let cool for a few minutes, then mix in the herbs. Serve right away or refrigerate in an airtight container until ready to serve. 3.5.3226 New Ebook! This ebook is a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of these vibrant, weeknight meals. Click Here to Buy   The post Potato, Lentil, and Zucchini Salad appeared first on Golubka Kitchen.

Zucchini and Herb Hummus

June 17 2020 Golubka Kitchen 

Zucchini and Herb Hummus There is a stand at the local St. Petersburg farmer’s market that sells the most delicious hummus. I got to talking with the owner one day, and she pointed out that the hummus is made without chickpeas, which I myself didn’t notice when trying a sample. She makes it this way is because of a legume intolerance and uses zucchini in place of chickpeas. The zucchini gives the dip that creamy texture and fairly neutral flavor that usually comes from the chickpeas. With the addition of tahini and lemon juice, the ingredient swap is almost unnoticeable. I thought it would be fun to try making a version of that hummus at home, and to share the recipe here. This dip is so fresh. It’s packed with herbs, and the zucchini makes it light and fluffy. Hope you’ll give it a try this summer. Also, if you’re looking for an easy recipe for crackers to go with this hummus, this one is great. P.S. Thank you so much for your support on our new weeknight recipe ebook! In case you missed it, you can check it out/­­purchase here. Zucchini and Herb Hummus   Print Serves: about 3 cups Ingredients 3 medium-large zucchini - halved lengthwise 2 teaspoons olive oil, plus more for drizzling the zucchini sea salt freshly ground black pepper ¼ cup tahini zest and juice from 1 large lemon 3 cloves garlic - roughly chopped a few large handfuls fresh herbs (dill, parsley, basil, etc.) Instructions Preheat the oven to 400° F (200° C). Put the zucchini on a parchment-covered baking sheet, cut side up. Drizzle with olive oil and sprinkle with salt and pepper. Roast the zucchini for 30-35 minutes, until knife-tender. Let cool for at least 15 minutes. In a food processor, combine the roasted zucchini, olive oil, tahini, lemon zest and juice, garlic, herbs, sea salt, and black pepper to taste. Process until smooth. Taste for salt and pepper and adjust if needed. Transfer the hummus to a sealable container and let cool in the refrigerator for at least an hour before enjoying. 3.5.3226 New Ebook! This ebook is a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of these vibrant, weeknight meals. Click Here to Buy   The post Zucchini and Herb Hummus appeared first on Golubka Kitchen.

bharwa baingan recipe | stuffed baingan ki sabji | stuffed eggplant curry

June 16 2020 hebbar's kitchen 

bharwa baingan recipe | stuffed baingan ki sabji | stuffed eggplant currybharwa baingan recipe | stuffed baingan ki sabji | stuffed eggplant curry with a detailed photo and video recipe. stuffed eggplant based recipes are very common across india and are made with different types of stuffing and also eggplant. it is mainly served for roti, chapati, or different types of naan, but the dry variant can also be served to rice variants. one such easy and multipurpose eggplant based recipe is bharwa baingan recipe, known for its spicy masala taste. The post bharwa baingan recipe | stuffed baingan ki sabji | stuffed eggplant curry appeared first on Hebbar's Kitchen.

Blueberry Muffin Overnight Oats (vegan)

August 24 2020 Vegan Richa 

Blueberry Muffin Overnight Oats (vegan)Blueberry muffin fans – these Vegan Blueberry Muffin Overnight Oats are for you! A fun and delicious breakfast that is easy to make ahead of time – perfect for a busy morning! Glutenfree, Nutfree option Jump to Recipe Overnight Oats are a total lifesaver for busy mornings and while the base is always the same – chia seeds, oats and plant-based milk- , you can come up with endless flavor variations. Have you tried my Samoa Cookie Overnight Oats or my Mango Overnight Oats? Or the Tiramisu overnight oats! So good! Just when you thought I couldnt come up with another overnight oat recipe variation, these Blueberry Muffin Overnight Oats made their entry. These easy vegan blueberry overnight oats are so delicious I could have them every day.Continue reading: Blueberry Muffin Overnight Oats (vegan)The post Blueberry Muffin Overnight Oats (vegan) appeared first on Vegan Richa.

No Bake Vegan Snickerdoodle Bites

August 18 2020 Vegan Richa 

No Bake Vegan Snickerdoodle BitesThese healthy vegan snickerdoodle bites taste just like a holiday cookie but are actually good for you. Just 6 ingredients and 10 mins.  The perfect easy and kid-friendly snack for anyone in need for some energy on-the-go! Grain-free option included. Jump to Recipe These Vegan Snickerdoodle Energy Bites are the perfect thing to have on hand anytime. But especially around fall and winter when youre really craving a holiday cookie but dont actually want to deal with 1, baking and 2, all the cookie-snacking consequences (hello sugar coma). Because these simple vegan snacks are made from wholesome plant-based ingredients only - no added refined sugar, gluten, or oil- they are a festive treat Im happy to enjoy anytime and kids love them too.Continue reading: No Bake Vegan Snickerdoodle BitesThe post No Bake Vegan Snickerdoodle Bites appeared first on Vegan Richa.

Grilled Vegan Banh Mi Sandwiches

August 10 2020 Oh My Veggies 

Grilled Vegan Banh Mi Sandwiches Most vegan banh mi sandwich recipes use tofu, but this one is different! It’s a Grilled Veggie Banh Mi, made with marinated summer vegetables. Farmer’s Market Veggies This weekend I went to check on my garden and all the squash plants were limp, brown, and crispy.

Anise-Flavored Eggplant Stir-Fry

August 3 2020 VegKitchen 

Anise-Flavored Eggplant Stir-Fry Ingredients and seasonings in this Anise-Flavored Eggplant Stir-Fry recipe straddle Asian and Italian cuisines, combining eggplant with anise-flavored fennel. Serve it with rice and some green veggies, simply prepared (greens, broccoli, or broccoli rabe), and a fresh salad augmented with chickpeas. Contributed by Susan Jane Cheney. The post Anise-Flavored Eggplant Stir-Fry appeared first on VegKitchen.

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.

Summer Garden Pasta Salad

July 15 2020 Golubka Kitchen 

Summer Garden Pasta Salad I put this salad together on a whim a few weeks ago following a craving, and we liked it so much that we’ve been making it a bunch ever since. It’s nothing fancy – just some sweet, roasted summer veg tossed with pasta, chickpeas, basil, olives, and a three ingredient dressing. This is about as much effort as I like to put into cooking in the summer, and the extra flavorful, sun-fed produce really allows for that. This salad packs up nicely, which makes it a great thing to bring to an outdoor gathering or the beach. It also gets better with time, as it has a chance to sit and marinate, so it’s a great make-ahead option for all your summer plans. Hope you’ll give it a try! Summer Garden Pasta Salad   Print Serves: 4-6 Ingredients 1 medium zucchini - sliced into half moons 1 medium summer squash - sliced into half moons 2 red, orange or yellow bell peppers - seeded and sliced into 1-inch chunks sea salt freshly ground black pepper ¼ cup olive oil, plus more for drizzling the vegetables zest and juice from 1 large lemon 1½ tablespoons Dijon mustard 10 oz pasta of choice 1 15 oz can chickpeas (or 1¾ cup cooked chickpeas) heaping ½ cup pitted Castelvetrano olives or other olives of choice a few large handfuls fresh basil - torn or sliced Instructions Preheat the oven to 400° F (200° C). Put the zucchini, squash, and bell peppers on a large, parchment-covered baking sheet. Sprinkle the vegetables with salt and pepper, and drizzle with olive oil, mixing well to coat. Roast for 20 minutes, then mix and roast for another 15-20 minutes, until soft. Meanwhile, prepare a large bowl for serving the pasta salad. In the bottom of the bowl, combine the lemon zest, juice, and mustard, whisking to combine. Stream in ¼ cup of olive oil while whisking, until emulsified. Add salt and pepper to taste, mix to combine. Boil a pot of well-salted water for the pasta. Cook the pasta according to the timing on the package. Drain and add the pasta to the bowl with the dressing, followed by the roasted vegetables, chickpeas, olives, and basil. Mix well to coat everything in the dressing. Let the salad cool at room temperature for a few minutes, then cover and transfer to the refrigerator. Chill the salad for at least 2 hours or preferably overnight. It will get even better with time. Enjoy the salad cold. 3.5.3226   New Ebook! This ebook is a collection of straightforward, plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of these vibrant, weeknight meals. Click Here to Buy   The post Summer Garden Pasta Salad appeared first on Golubka Kitchen.

Eggplant and Tofu Outdoor Mixed Grill

July 10 2020 VegKitchen 

Eggplant and Tofu Outdoor Mixed Grill Eggplant and tofu steaks cooked on the grill can be eaten from plate, served on bread, or inserted into buns. The fruit in the recipe, added here as a garnish, is a pleasing accompaniment. Recipe contributed by Nikki and David Goldbeck, from American Wholefoods Cuisine. The post Eggplant and Tofu Outdoor Mixed Grill appeared first on VegKitchen.

10 Reasons Why You Need To Eat More Plant Proteins

July 1 2020 Happy Cow veggie blog 

Although veganism is one of the in things right now, there are much better reasons to eat more plant proteins than following a trend. Just ask the vegans who went meat-free out of compassion for animals, or those who did it for health reasons. We can think of 10 great reasons why you should up your intake of plant proteins. Whether youre looking for motivation to embrace a plant-based diet or you want confirmation that youve made the right dietary decision, you will find it below. 1. Plant Protein Is Animal-Friendly One of the best reasons to adopt a plant-based diet is that its the compassionate choice. For many people, the idea of veganism begins and ends with the lack of slaughtering animals, but it really goes much deeper than that. Those same people may picture modern farms as seen in childrens story books - picturesque places filled with smiley daisies, happy cows, and friendly chickens. According to the ASPCA, the sad truth is that 95% of Americas farm animals live on factory farms. They are effectively meat factories, and theyre as depressing as they sound. Those animals live short, miserable lives, often are subjected to cruel treatment, and ultimately […] The post 10 Reasons Why You Need To Eat More Plant Proteins appeared first on HappyCow.

Baba Ghanouj (Middle Eastern Eggplant and Tahini Dip)

June 19 2020 VegKitchen 

Baba Ghanouj (Middle Eastern Eggplant and Tahini Dip) Baba Ghanouj is--like hummus--a classic Middle Eastern spread meant to be scooped up on wedges of pita bread. Its also good as a dip for raw veggies. This recipe is a must-try for eggplant lovers! The post Baba Ghanouj (Middle Eastern Eggplant and Tahini Dip) appeared first on VegKitchen.

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.

Vegan PB & J Thumbprint Cookies

June 10 2020 Vegan Richa 

Vegan PB & J Thumbprint CookiesPB & J Thumbprint Cookies are an irresistibly nutty twist on your classic Jam Thumbprints with protein-packed peanut butter in the dough! A must-try for PB&J fanatics. 7 ingredients. Super easy. Gf and Nutfree options. No added oil!.. Jump to Recipe  Peanut Butter & Jelly Fans, gather – you wont be able to resist the nutty and jammy little gems I have in store for you. These yummy Vegan PB & J Thumbprint Cookies turn our favorite childhood sandwich into a tasty lunchbox treat. Perfectly paired with a glass of plant-based milk, these easy vegan cookies are a delight for the kid in every one of us. If you are a regular here on Vegan Richa, you know that Im into vegan peanut butter desserts.  I made these ultimate Peanut Butter Oatmeal Cookies, Ive curbed my ice cream craving with these Peanut Butter Popsicles and dont get me started on this Peanut Butter Cake. Ive also experimented with the peanut butter and jelly flavor combination. Remember this oatmeal bake recipe? So GOOD and pretty easy and straightforward. Just like these Thumbprint Cookies, which are my latest peanut butter foodie crush This cookie dough comes together in minutes and once made, you just have you chill it for 15 minutes only and youre ready to portion it out and bake your cookies. Continue reading: Vegan PB & J Thumbprint CookiesThe post Vegan PB & J Thumbprint Cookies appeared first on Vegan Richa.


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