potato - vegetarian recipes

potato vegetarian recipes

Chocolate Pudding

yesterday 21:27 Manjula's kitchen 

Chocolate Pudding (adsbygoogle = window.adsbygoogle || []).push({}); Print Chocolate Pudding .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Chocolate Pudding is a simple and delightful dessert. My son is on a vegan diet and one day he mentioned he was craving a dessert like a chocolate pudding or mousse. I think he was giving me a not-so-subtle hint that he wanted me to experiment with this! I decided to give a try and he was very happy with the results! Soon after that this became a favorite dessert with others in my family. It's funny because my family's favorites keep changing! This is a super simple and easy recipe to make. I can prepare this dessert on demand and with limited notice for my grandchildren, who love to request dishes last minute! This rich chocolatey dessert is vegan and gluten-free. Hope you enjoy! This recipe will serve 4 Course Dessert Cuisine American Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Servings 4 people EquipmentBlendtec Twister Jar (37 oz), Professional-Grade Blender Jar Simply Calphalon Nonstick 1-Quart Sauce Pan MIU France 7-Piece Stainless Steel Measuring Cup Set Ingredients1 1/­­2 cup sweet potato peeled and sliced 1/­­2 cup coconut milk full fat, chilled 4 Tbsp cacao powder 4 Tbsp sugar 2 tsp vanilla extract 1/­­4 tsp cinnamon powder InstructionsSteam the sweet potato until soft. Drain the water and wash with cold water, and pat dry them. Place sweet potato, cacao, sugar, coconut milk, vanilla and cinnamon into blender and blend until smooth. Take out the Chocolate Pudding into a covered bowl. Refrigerate for at least an hour before serving. NotesServing Suggestions When it is fully blended, scoop the Pudding into the individual serving bowls and refrigerate for an hour. Remove the Pudding from the refrigerator after it has chilled. Serve the Pudding with your choice of topping. I like to garnish with sliced almonds. You may top with fresh fruit, or seeds. Also, chocolate pudding tastes great as a dip or spread. Suggested Recipes - Vegan Rice Kheer (Payasam) - Apple and Banana Pakoras - Chocolate Brownie (Eggless & Vegan) - Aloo ki Kachori The post Chocolate Pudding appeared first on Manjula's Kitchen.

German Chocolate Loaf Cake

April 7 2021 Vegan Richa 

German Chocolate Loaf CakeThis Vegan German Chocolate Loaf Cake is a rich and moist chocolate cake baked in a loaf pan, with the traditional nutty pecan and coconut caramel filling running through the middle! Anytime coconut is involved, any dessert has the potential to turn into one of my favorites!  I LOVE me a slice of classic German Chocolate Cake!  However, I hardly ever get around to making intricate layer cakes! This loaf cake version comes to the rescue! It is easier to put together--no layer cakes to fuss over--and it doesnt lack one bit in the flavor department. Rich and chocolatey with the classic nutty caramel pecan filling, this easy vegan loaf cake is really hard to resist. I think youll love it! Hmmm – what’s not to love about a slice of rich and dense vegan chocolate loaf cake that perfectly sandwiches a caramel-y layer of coconut and pecans? Add a generous drizzle of dark chocolate and we’re in dessert heaven! If you love all things German Chocolate make sure to check out my German Chocolate Cookies! MORE VEGAN DESSERT - Vegan Carrot Cake - Lemon Blueberry Yogurt Loaf Cake - Pumpkin Cake with Chocolate Ganache - Vegan Coffee Cake - Marbled Vegan Chocolate Banana Bread - and check out these 25 Eggless Cake Recipes Gluten-free: - GF Cashew Butter Chocolate Marble Cake.  - GF Vanilla Cake - Sweet Potato Crumb Cake. GF Continue reading: German Chocolate Loaf CakeThe post German Chocolate Loaf Cake appeared first on Vegan Richa.

Khasta Kachori Besan

April 2 2021 Manjula's kitchen 

Khasta Kachori Besan (adsbygoogle = window.adsbygoogle || []).push({}); Print Khasta Kachori Besan .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Khasta kachori is a delicacy from north India. Khasta kachori is a spicy puffed pastry. Kachories are made with a variety of different filling, and I have many recipes for Khasta Kachori. They are my favorite over samosa. Maybe one of the reasons is I can prepare them even a few days before and can be served at room temperature and served many different ways, even serving as chaat. Traditionally kachori is sold at HALWAI (a sweet and snack shop). Today, I am using spicy besan filling. These mouthwatering Kachories can be served as a snack, chaat or part of the main meal, making the meal exotic. This recipe will make 12 kachories and will serve 4. Course Appetizer Cuisine Indian Prep Time 25 minutes Cook Time 20 minutes Total Time 45 minutes Servings 4 people IngredientsFor Dough1 cup All Purpose flour plain flour or maida 1/­­4 tsp salt 2 Tbsp oil 1/­­3 cup lukewarm water For Filling 1/­­2 cup besan 2 Tbsp oil 1 tsp fennel seeds coarsely grinded saunf 2 tsp coriander seeds coarsely grinded dhania 2 tsp red chili flakes 1 tsp mango powder amchoor 1/­­8 tsp asafetida hing 1/­­2 tsp salt adjust to your taste 1/­­4 tsp dry ginger powder InstructionsTo make dough.In a bowl mix the flour, salt and oil rubbing together, this help making crust crispy. Add the warm water slowly dough should be firm, let the dough sit for at least 10 minutes. In mean time we can make the filling. To make fillingHeat the oil over low heat add besan and all the spices for filling fennel, coriander, red chili, mango powder, ginger powder, asafetida, and salt. Roast the besan over low heat stirring continuously, for 2-3 minutes until spice mix becomes aromatic. Turn of the heat and take out the mix in a bowl add about 3 tablespoons of warm water and mix it well, this will make sticky dough and let it sit for five minutes. Besan will absorb the water and will become crumbly. To make the KachorisTake the dough and knead it for a minute. Divide the dough in twelve equal parts. Take one part of the dough and with your fingers flatten the edges and make into 3-inch circle. Leaving center little thicker than edges. Mold the dough into a cup and place about 1-1/­­2 teaspoons of filling in the center. Pull the edges of the dough to wrap the dal filling. Proceed to make all 12 balls. Let the filled ball sit for three to four minutes before rolling. Set the filled ball on a flat surface with the seam facing up. Roll it pressing with your palm evenly, in about three inches in diameter. Heat the oil in frying pan over medium heat frying pan should have about one inch of oil. To check if oil is ready put a little piece of dough in the oil. Dough should sizzle and come up very slow. Fry them on medium-low heat. After they start to puff, slowly turn them over. Fry until golden-brown on both sides. This should take about five minutes. If the kachoris are fried on high heat, they will get soft and will not be crispy. NotesKachories can be stored for at least a week in an airtight container. If kachories get soft warm up the kachoris in an oven on 200-degree F for about 7 to 10 minutes, this will bring back the freshness and crispness. Serving Suggestion: Serve the Khasta Kchories plain, or with tamarind chutney and yogurt as chaat, or serve the kachories as main meal and serve them with aloo dum, Boondi Raita The post Khasta Kachori Besan appeared first on Manjula's Kitchen.

aloo cheese toast sandwich recipe | potato cheese toast sandwich | cheese aloo sandwich

March 26 2021 hebbar's kitchen 

aloo cheese toast sandwich recipe | potato cheese toast sandwich | cheese aloo sandwichaloo cheese toast sandwich recipe | potato cheese toast sandwich | cheese aloo sandwich with step by step photo and video recipe. sandwich recipes are not native to indian cuisine but has taken over since it has been introduced. initially, it was only served for morning breakfast but with change in its stuffings, it can be served for almost any meal of the day. one such easy and simple sandwich recipe is the aloo cheese sandwich recipe known for its creamy and filling stuffing from the cheese and potatoes. The post aloo cheese toast sandwich recipe | potato cheese toast sandwich | cheese aloo sandwich appeared first on Hebbar's Kitchen.

Vegan Easter Recipes

March 25 2021 VegKitchen 

Vegan Easter Recipes Planning a plant-based Easter feast? You’ve come to the right place. I’ve rounded up all my favorite Vegan Easter recipes right here, so you can plan the perfect menu. From easy appetizers, to hearty main dishes, to sweet desserts – there’s something for everyone. Easter is the perfect holiday for putting together a vegan brunch or dinner. With all of the fresh, seasonal product of spring – these recipes are filled with light leafy greens, fresh asparagus, beets, carrots, and bright, citrusy flavors. So much deliciousness! Use these mix and match vegan menu suggestions to create a memorable Easter feast for your family and friends. Vegan Easter Appetizers Deviled Tomatoes Mushroom, Asparagus, and Artichoke Medley Beet Muhummara Spinach or Arugula Strudel Green Pea, Parsley, and Pistachio Dip Raw Vegan Cheddar Cheese Spread Rosemary Roasted Mushrooms Mushroom, Asparagus, and Artichoke Medley Vegan Easter Soups Greek-Flavored Spinach and Orzo Soup Vegan Tomato Gazpacho Lemony Leek and Mushroom Soup Creole Carrot Soup Vegan Cream of Broccoli Soup Creole Eggplant Soup Classic Leek and Potato Soup Vegan Easter Salads Spring Greens Salad with Endive and Oranges Mixed Greens Salad with Beets and Walnuts Asparagus with Mustard-Dill Sauce Beet and Red Cabbage Slaw Orange and […] The post Vegan Easter Recipes appeared first on VegKitchen.

aloo sabzi for puri | recipe of puri bhaji | poori potato masala | aloo curry for puri

March 17 2021 hebbar's kitchen 

aloo sabzi for puri | recipe of puri bhaji | poori potato masala | aloo curry for purialoo sabzi for puri | recipe of puri bhaji | poori potato masala | aloo curry for puri with step by step photo and video recipe. potato vegetables is one versatile ingredient and can be used to make different types of recipes. even within the curry section, you can make myriad types by having potato as a hero or side ingredients. but this recipe post describes one of the popular north indian purpose-based gravy curry known as poori potato masala curry served alongside puffed pooris. The post aloo sabzi for puri | recipe of puri bhaji | poori potato masala | aloo curry for puri appeared first on Hebbar's Kitchen.

Potato, Dill, and Broccoli Cakes with Spicy Cashew Sauce

March 11 2021 Golubka Kitchen 

Potato, Dill, and Broccoli Cakes with Spicy Cashew Sauce These potato cakes + a big salad = my dream dinner right now. Something totally magical happens when mashed potatoes are roasted and get nice and crispy on the outside, while staying soft and fluffy inside. I wanted to fill out these cakes with some greens/­­green vegetables. I went with broccoli, since I love potatoes and broccoli together, plus dill, since it’s just meant to be with potatoes. They turned out so good! There’s a spicy cashew sauce, too, which has some sour cream vibes and goes so well with everything else. Hope you’ll give these a try. P.S. We now post cooking videos on our YouTube channel every Wednesday and Sunday. Would love it if you checked them out. Potato, Dill, and Broccoli Cakes with Spicy Cashew Sauce   Print Serves: about 12 cakes Ingredients for the potato cakes 1½ lbs Yukon Gold potatoes, peeled sea salt florets from 1 small head of broccoli, finely chopped 1 tablespoon olive oil or avocado oil, plus more for brushing ¼ cup rice flour ½ teaspoon garlic powder 2-3 tablespoons chopped fresh dill freshly ground black pepper for the spicy cashew sauce 1 cup cashews 3 teaspoons Sriracha or other hot sauce of choice ½ teaspoon garlic powder sea salt juice from 1 lime ¾ cup water Instructions to make the potato cakes Boil the potatoes in well-salted water until tender, about 15-20 minutes. Add the chopped broccoli to the pot with the potatoes during the last 2 minutes of boiling, to quickly blanch it. Drain and transfer the potatoes and broccoli to a large bowl. Mash with a potato masher, simultaneously mixing in the broccoli. Once the potatoes are mashed, add 1 tablespoon of the oil, flour, garlic powder, dill, salt, and pepper to taste. Mix well. Preheat the oven to 425° F (220° C). Prepare a large, parchment-lined baking sheet. Use a ¼ cup measure to portion out the cakes on the baking sheet. Flatten them out with the back of a spoon. Brush with oil and bake for 15 minutes. Flip the cakes, brush the other side with oil, and bake for 15-20 more minutes, until crispy on the outside and golden. Serve warm, topped with the spicy cashew sauce. to make the spicy cashew sauce Soak the cashews in hot water for 15 minutes (if you have a high-powered blender, no need to soak them). Combine the cashews, Sriracha, garlic powder, salt to taste, lime juice, and water in an upright blender. Blend until smooth. Taste for salt and spice, and adjust if needed. Store refrigerated in an air-tight container. 3.5.3226 The post Potato, Dill, and Broccoli Cakes with Spicy Cashew Sauce appeared first on Golubka Kitchen.

Basil Pesto Sauce

March 9 2021 Manjula's kitchen 

Basil Pesto Sauce (adsbygoogle = window.adsbygoogle || []).push({}); Print Basil Pesto Sauce .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Lately pesto has become one of my favorite condiments to keep. Basil Pesto is an Italian delicacy. It is super easy to make, and you can use it in so many ways, making variations of dishes. My grandkids enjoy pesto pasta, my son's favorite is making pesto sandwiches, and I like salad and roasted vegetables with pesto. Pesto has a vibrant color and brightens up any dish you make. Basil is a very aromatic herb. I have basil plants in my backyard. Because basil is the main ingredient for this recipe, I am always prepared. This is also vegan and gluten free recipe. This recipe will make about 8 oz of Pesto. Course Chutney Cuisine Italian Prep Time 10 minutes Cook Time 0 minutes Total Time 10 minutes Servings 8 oz Ingredients 1/­­2 cup toasted pine nuts 2 cup fresh basil leaves 1/­­2 cup spinach 1 tsp lemon juice 1/­­2 tsp salt 1/­­4 tsp fresh black pepper 1/­­4 cup olive oil InstructionsIn a food processor, pulse the basil, spinach, pine nuts, black pepper, lemon juice, and salt. Blend until the mixture is well blended but still has some texture, pausing to scrape down the sides, as necessary. Now add the olive oil in the food processor and pulse for a few seconds, scrape the sides, and pulse it again. I like to use a rubber spatula to scrape the sides. Pesto is now ready. Adjust the ingredients to your taste. NotesNotes: I usually will make pesto in a larger quantity for later use. Freeze the pesto in an ice cube tray and make sure a few hours later to transfer the frozen cubes of pesto out and place in freezer zip lock baggies. Serving Suggestions: Toss with pasta as a sauce, over baked potatoes or grilled vegetables, toss it with salad, or spread it onto crackers or toasted slices of bread. You will also enjoy these related recipes, Grilled Caprese Sandwich, Vegan Macaroni and Cheese, Zucchini Pasta, Creamy Butternut squash, Creamy Spinach Pasta The post Basil Pesto Sauce appeared first on Manjula's Kitchen.

Vegan Vegetable Curry Casserole

March 3 2021 Vegan Richa 

Vegan Vegetable Curry CasseroleUp your weeknight dinner casserole game and take those baked vegetables on a trip to India with this easy vegan vegetable curry casserole loaded with Indian spices and creamy tomato gravy! I have been loving making casserole style meals like thjs lentil curry casserole lately and heres is another one you will love! Easy vegan Vegetable Curry Casserole! Whenever I am looking for a delicious way to get my fill of veggies, I turn to this vegetable casserole! Tons of healthy colorful vegetables baked in an Indian style coconut curry sauce to make an incredibly flavorful meal that is made in one dish! This veggie casserole is easy to make, gluten-free, vegan & makes a big big portion, perfect for feeding a family or for making ahead for a quick meal whenever hunger hits! Yes, you heard me – this healthy veggie casserole is perfect for meal prep! I like to make this casserole on Sunday or Monday, then eat it throughout the week with a side of rice, cauliflower rice ornaan!   What really brings this dish to life is the light and flavorful curry sauce to which we add a bunch of Indian spices! You can use coconut milk or cashew milk or other Alternate thick non-dairy milk. MORE INDIAN DISHES TO TRY - Butter Tofu GF - IP Tikka Masala Simmer Sauce , with Cauliflower. GF - Tofu Amritsari Masala.GF - Instant Pot Vegan Butter Chickin(soycurls). GF - Creamy, Delicious - Mushroom Matar Masala GF - Bombay Potato and Peas GF - Tofu in Spinach Curry - Palak Tofu GF Continue reading: Vegan Vegetable Curry CasseroleThe post Vegan Vegetable Curry 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.

The Best Vegan Mashed Potatoes EVER

February 19 2021 Isa Chandra Moskowitz 

The Best Vegan Mashed Potatoes EVER Photo By VK Rees Rich, creamy, BUTTERY mashed potatoes are a necessity in life and these are the creamiest going. I shudder at the thought of you spending the rest of winter without the perfect mashed potato recipe and so here it is. I love that they use simple ingredients that are probably in your pantry, I love that they don’t use store-bought vegan butter or milk. But most importantly they taste like they are loaded with butter and cream. And in typical “me” fashion, we achieve that with cashew cream and refined coconut oil. The method is simple: mash then whip with a hand blender. And, you know, even if you don’t whip them, they’re still pretty great. But whip for maximum fluff. I am also offering you three variations because one mashed potato recipe would be underachieving. Use these modifications to create a new mashed potato every night of the week! Or three nights of the week, anyway. For roasted red pepper mash: Add 3 roasted red peppers (from a jar or homemade) to the cashew mixture and blend. For pesto mash: Add 1/­­2 cup pesto after youve whipped the original mashed potatoes and stir in. Drizzle with a little extra to serve. For garlic mash: On low heat, preheat a small pan and sauté 1/­­4 cup minced garlic in 1/­­4 cup olive oil for about 2 minutes. Add to original whipped mashed potatoes and stir in. Drizzle a little extra on top. This recipe is from I Can Cook Vegan. Recipe Notes ~I love russet potatoes in mashed potatoes and I don’t HATE the skin on but I do prefer them peeled. You don’t have to do a great job, a little peel left over is nice and rustic. If you use Yukon gold instead, peeling isn’t necessary because they are so thin skinned, and that sounds like a win. However, I still think that russets are fluffiest and best! ~I know boiling potatoes sounds easy, but there’s a right way to get the best flavor and texture. Submerge in cold slightly salted water and then bring the water up to a low boil, and immediately down to a simmer. This ensures even cooking and prevents water logging the potato, which can make it too loose. No one wants loose mashed potatoes. I mean, I’d eat them, but I wouldn’t be that happy about it. Fine, I’d still be happy, but not THAT happy. Ingredients 2 1/­­2 lbs russet potatoes, peeled and cut into 1 1/­­2 inch chunks 1/­­3 cup whole unroasted cashews (see page XX if you dont have a high-speed blender) 1/­­2 cup vegetable broth, at room temperature 1/­­3 cup refined coconut oil, at room temperature 3/­­4 teaspoon salt Lots of fresh black pepper Directions Place potatoes in a pot and submerge in cold water by about an inch. Sprinkle in two teaspoons of salt. Cover and bring to a low boil. Place cashews in a high-speed blender with vegetable broth and blend until completely smooth, scraping the sides of the food processor with a spatula occasionally to get everything.  When potatoes are boiling, lower heat to a simmer, uncover and cook for about 12 minutes, until fork tender. Drain potatoes, and place back in the pot.  Mash with a potato masher, to break the potatoes up a bit. Add half of cashew mixture, coconut oil, salt and pepper and mash with a potato masher until relatively smooth and no big chunks are left.  Add the remaining cashew mixture, mix it in, and use a hand blender on high speed to whip them. They should become very smooth, fluffy and creamy. Taste for salt and pepper along the way, transfer to a serving bowl, and serve!

Beet Shepherd’s Pie with Balsamic, Lentils, and Mushrooms

February 10 2021 Golubka Kitchen 

Beet Shepherd’s Pie with Balsamic, Lentils, and Mushrooms This cozy vegan shepherd’s pie has some serious borscht vibes, thanks to the combination of beets, potatoes, and other deep, wintery flavors. A shepherd’s pie is a great thing to make on the weekend, since it’s a bit of a project, which will set you up for several hearty meals throughout the week. This version is packed with vegetables, lentils, mushrooms, and has a nice kick from the addition of balsamic vinegar. Hope you’ll give it a try sometime during this final stretch of winter! Beet Shepherds Pie with Balsamic, Lentils, and Mushrooms   Print Serves: 4-6 Ingredients 2 tablespoons olive oil, plus more for oiling the pan/­­baking dish 1 yellow onion, diced 1 medium carrot, sliced 1 celery rib, sliced sea salt 5 garlic cloves, minced 1 tablespoon minced fresh rosemary 1 tablespoon tomato paste 8 oz cremini mushrooms, sliced freshly ground black pepper 1 cup brown lentils, rinsed 1 lb beets, peeled and finely cubed 2 bay leaves (optional) 3 tablespoons balsamic vinegar 2 lbs Russet potatoes, peeled and cut into 1-inch pieces ⅓ cup unsweetened dairy-free milk green onions or other fresh herbs, for garnishing (optional) Instructions Heat a large pot over medium heat and add enough oil to generously coat the bottom. Add the onion, carrot, and celery to the pot, along with a pinch of salt. Saute until soft, about 8-10 minutes. Add the garlic, rosemary, and tomato paste, stir to incorporate. Add the mushrooms, along with another pinch of salt and pepper to taste, saute for 8-10 minutes, until the mushrooms are browned. Add the lentils, beets, bay leaves if using, 4 cups of water, and more salt to taste. Bring to a simmer and simmer, covered, for 35-40 minutes, or until the beets and lentils are tender and most of the liquid is absorbed. If the mixture appears too soupy, leave the lid askew and simmer for a few more minutes, to help the liquid evaporate. Discard the bay leaves, taste for salt and adjust if needed. Turn off the heat and mix in the balsamic vinegar. Meanwhile, boil the potatoes in well salted water until tender, 15-20 minutes. Drain the potatoes and return them to the pot. Add 2 tablespoons of oil, milk, and more salt and pepper to taste. Mash the potatoes with a potato masher until smooth. Preheat the oven to 400° F (200° C). Prepare a 2 quart baking dish by oiling it with the olive oil. Add the beet and lentil mixture to the baking dish. Top with dollops of the mashed potatoes and gently spread the potatoes over the beet mixture with the back of a spoon. Make a few swooshes in the potatoes with the spoon and drizzle with more olive oil. Put the baking dish on a baking sheet and bake for 20 minutes, until everything is warmed through, and the potatoes are slightly golden on top. Let the shepherds pie sit for about 20 minutes before serving. Garnish with fresh herbs, if using, and serve warm. 3.5.3226 The post Beet Shepherd’s Pie with Balsamic, Lentils, and Mushrooms appeared first on Golubka Kitchen.

Eggplant-Potato Moussaka

February 5 2021 Isa Chandra Moskowitz 

Eggplant-Potato Moussaka Feeds around 8, takes about an hour and a half Photo By Kate Lewis This is a Terry recipe from Veganomicon! Can you even tell when a recipe is mine or Terrys? Hint: Terry is less lazy than me. This recipe is actually on the site but we updated it in the last version of the book to use cashew cream. Did you even know that there’s an updated Veganomicon? It’s like really nice with new recipes, old faves, photos by Kate Lewis and stuff. Buy it and update your library! Anyway, we are in for a deep freeze this weekend so I thought Id post a recipe that was a little more involved. It is so satisfying and worth it, and working your oven will keep you nice and warm. Our idyllically vegan version of this traditional Greek casserole tastes like it was made in a restaurant. A fabulous vegan ancient Greek restaurant nestled in a majestic olive grove at the base of Mount Olympus thats been baking vegan moussaka since the goddess Aphrodite first stepped out into the world in of a cab made of sea foam. This mythical restaurant also delivers via pink flying horses paid a fair and living wage to anyone who reads this recipe aloud three times and clicks their golden winged sandals.  If you have no idea what were talking about or what moussaka could be, we still think youll warm up to this gorgeous dish of roasted eggplant, potatoes, and zucchini layered with a subtle cinnamon-spiked tomato sauce blanketed with a creamy cashew and pine nut silken tofu custard (a recipe tester favorite!). This refresh of the original recipe has more tomato sauce and more pine nut cream for a bigger, thicker, even more substantial dish perfect for potlucks or just eating  at home all week long. This reheats beautifully and tastes even better the next day. Serve with slices of crusty peasant bread and a basic salad of sliced ripe tomatoes and cucumbers dressed with lemon and olive oil. Recipe Notes ~Very fresh zucchini may be watery after roasting. If so, when cool enough to handle, gently squeeze the slices by the handful to remove any excess water. See our tips for roasting summer squash (page 35), for further suggestions. Ingredients Vegetable layer: 1 pound eggplant 1 pound zucchini 1 1/­­2 pounds russet or large baking potatoes (large, long potatoes work perfectly in this recipe) 3 tablespoons olive oil plus more for brushing Salt For the Sauce: 2 tablespoons olive oil 1/­­2 cup finely chopped shallots 3 cloves garlic, minced 3 (15 ounce) cans diced fire roasted tomatoes 2 teaspoons dried oregano 1/­­2 teaspoon ground cinnamon 2 bay leaves 1 1/­­2 teaspoons salt For the Cashew Cream: 1/­­2 cup unroasted cashews, soaked for an hour or so, then drained 2 tablespoons olive oil 12 ounces soft silken tofu 1 tablespoon fresh lemon juice 1 teaspoon arrowroot powder 2 cloves garlic, chopped 1 teaspoon dried oregano 1/­­4 teaspoon ground nutmeg 1 teaspoon salt To assemble: 1/­­2 cup fine dry breadcrumbs 1/­­4 cup pine nuts Olive oil, nutmeg, oregano for dusting top of casserole Directions Prepare the vegetables: Preheat the oven to 400°F. Line three large baking sheets with parchment paper, and generously oil the sheets with olive oil. Wash the eggplant and zucchini, and trim the stems. Scrub and peel the potatoes. Slice the eggplant, zucchini, and potatoes lengthwise into approximately 1/­­4-inch-thick slices. Arrange vegetable slices on a separate baking sheets in a single layer: do not overlap slices. Brush slices with olive oil and sprinkle vegetables with little bit of sea salt. Roast the pans of zucchini and eggplant for 15 minutes, or until tender. The potatoes may take longer, about 20 to 22 minutes, until slices can be easily pierced with a fork. Remove from oven and continue make the sauces. While the vegetables are cooking, prepare the tomato sauce:  Heat olive oil and minced garlic in a large heavy-bottomed saucepan over medium heat. Cook the garlic for about 30 seconds, then add the shallots and cook until soft and translucent, 3 to 4 minutes. Add the wine and simmer to reduce slightly, about 2 minutes. Add the crushed tomatoes, oregano, ground cinnamon, bay leaves, and salt. Partially cover and simmer over medium-low heat for 12 to 15 minutes, stirring occasionally. The sauce should reduce slightly. Turn off the heat and remove the bay leaf. Make the cashew cream:  In a food processor, blend the cashews and olive oil, scraping the sides of the bowl with a rubber spatula, until a creamy paste forms. Add the remaining cream topping ingredients. Blend until completely creamy and smooth. Assemble the moussaka, opa! Grease a 9 x 13-inch casserole with olive oil and preheat the oven again to 400°F. Spread 1/­­4 cup of sauce on the pan, then add successive layers in order of eggplant, potatoes, sauce, and half the bread crumbs. Spread all the zucchini on top of this. Top with a final layer each of eggplant, potatoes, sauce, and bread crumbs. Use a rubber spatula to evenly spread the tofu nut cream over the entire top layer. Decorate top by scattering with pine nuts and healthy drizzles of olive oil. Dust the top generously with dried oregano and a tiny pinch of nutmeg.  Cover with foil and bake for 45 minutes, uncover and bake another 15, then broil top for 2-4 minutes until browned spots appear (for that authentic Greek homemade casserole touch). For easier slicing, cool 10 minutes to allow the topping to firm up.

Savory Chickpea Flour Waffles – Pakora Waffles

February 2 2021 Vegan Richa 

Savory Chickpea Flour Waffles – Pakora WafflesPakora Waffles! Chickpea Flour Waffles are a fun savory vegan breakfast treat or snack! Pakora’s are a staple at most Indian restaurants and now you can have them for breakfast – unfried! Gluten-free too! So it was definitely time for me to come up with another creative savory use for a waffle iron. Enter Pakora Waffles. What are Pakoras? Pakora is a spiced fritter originating from the Indian subcontinent, often sold by street vendors and consisting of vegetables such as potatoes and onions, coated in spiced gram flour and then deep-fried. These waffles are a fun play on the popular Indian snack. Light crispy waffles made with chickpea flour with plenty of veggie goodness and spices in them! Is gram flour the same as chickpea flour? Besan (gram flour) and Chickpea flour are not the same! Besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground up white chickpeas. Similar flavors, but not the same flour. Besan is Brown Chickpea flour, is finer and milder flavor. Garbanzo bean flour (white Chickpea flour) is coarse, dryer, more bitter flavored and needs more moisture. Read this blog post for differences and where to use which flour. MORE CHICKPEA FLOUR RECIPES - Chickpea flour tofu  - firmer and sturdier with chickpea flour - Omelet with Chickpea flour  - Chickpea flour frittata - no soy - Socca is better with chickpea flour. - My Gluten-free Naan is better with chickpea flour - Breakfast Scramble with Chickpea Flour - Gluten-free flatbread - Cheese slices! no nuts. Continue reading: Savory Chickpea Flour Waffles – Pakora WafflesThe post Savory Chickpea Flour Waffles – Pakora Waffles appeared first on Vegan Richa.

Punjabi Aloo Paratha

March 26 2021 Manjula's kitchen 

Punjabi Aloo Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Print Punjabi Aloo Paratha .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Aloo Parathas make for the perfect lazy weekend brunch. Parathas can be made plain or with a variety of different fillings. A flavorful potato filling is by far the most popular. Aloo Parathas are very popular in North India, at any time of the day. In Punjab, Aloo Parathas are a staple for breakfast. Traditionally, Aloo Parathas are served with homemade butter and buttermilk known as chaas. I'm sure you are thinking that making these parathas is very time consuming. With our busy schedules and hectic mornings, how is possible to prepare these! Of course, parathas taste best when fresh off a hot skillet! An easy solution to this problem is to simply prepare part of the recipe in advance until you are ready to roll the parathas. You can prepare the dough and filling in advance and have the potato-mix filled balls ready to just start rolling. The prepared dough can be refrigerated for up to two days. Enjoy! This Recipe will make 4 parathas. Course Bread Cuisine Indian Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 4 parathas EquipmentCalphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Square Griddle Pan, 11-inch, Black KitchenAid Classic Nylon Slotted Turner, One Size Anchor Hocking Glass Mixing Bowls OKSLO Manual wooden roti chapati flatbread tortilla presser maker with rolling pin, 10 IngredientsFor the Dough1 cup whole wheat flour 1 1/­­2 tbsp oil 1/­­4 tsp salt 1/­­2 cup cold water Use more as needed For the Potato Filling1 1/­­2 cup potatoes mashed 1/­­2 tsp salt 1/­­4 tsp red chili powder 1/­­2 tsp cumin seeds Jeera 2 tsp coriander powder dhania 1/­­8 tsp asafetida hing 1/­­2 tsp mango powder amchoor 1/­­4 tsp garam masala 1 Tbsp green chili chopped 2 Tbsp cilantro chopped, dhania Also need. 1/­­4 cup whole wheat flour for rolling 2 Tbsp oil to cook InstructionsMaking the DoughMix flour, salt, and oil, until oil is incorporated with flour well, add water slowly to make a soft dough (add water as needed). Knead dough well on a lightly greased surface to make the dough soft, smooth, and pliable. Set the dough aside and cover. Let the dough rest at least ten minutes. FillingIn a bowl take mash potatoes add green chilies, cilantro, cumin seeds, garam masala, mango powder, and salt, mix it well. Making parathaDivide the dough into 4 equal parts and roll them into balls. Then divide the potato filling into 4 parts and shape into balls. Potato balls should be about 1 1/­­2 times larger than the dough balls. Roll dough ball into a 3 circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the potato filling. Repeat to make all six balls. Let the filled balls settle three to four minutes. Meanwhile heat heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready. Press the filled ball lightly on dry whole wheat flour from both sides. Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour. Oil the skillet and place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some olden-brown spots. After a few seconds, drizzle one teaspoon of oil over the paratha, and spread with spatula. Flip the paratha again and lightly press the puffed areas with a spatula. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas. Parathas are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy. Parathas can be kept unrefrigerated for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven. NotesVariations Substitute chopped cilantro with 1/­­4 cup finely chopped mint leaves, or experiment with your favorite herb. Be sure to pat the herbs dry before adding to the mixture. Serving Suggestions - Parathas can be served with Tomato Chutney, Plain Yogurt, mattar Paneer, Green Chili pickle. - Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half. The post Punjabi Aloo Paratha appeared first on Manjula's Kitchen.

Sheet Pan Ratatouille with Polenta

March 17 2021 Vegan Richa 

Sheet Pan Ratatouille with PolentaThis bright and colorful Baked Sheet Pan Ratatouille is a modern twist on the classic French chunky summer vegetable stew, rich with olive oil and fragrant with plenty of herbs. Serve over creamy polenta for the perfect summer dinner. Ratatouille – I LOVE this classic French stew made from eggplant, zucchini, peppers and tomatoes and summer is the prime time to make this easy vegan dinner with local produce. This sheet pan Ratatouille is indeed the perfect recipe to serve all those beautiful farmers’ market veggies that are popping up during the warm months! As we know, roasting veggies really boosts their flavor and brings out their natural sweetness so an oven baked ratatouille is seriously the best way to showcase summer vegetables! Its so easy, its healthy and it’s versatile. You can make a big batch of Baked Ratatouille on a Sunday, then serve it up in different ways during the workweek! I love serving my baked veggies over creamy polenta, but I also really like this served with pasta, mashed potatoes, and even over toast! Whether made on a sheet pan or a casserole dish, baked Ratatouille is so simple yet flavorful with those dried herbs – trust me, you wont tire of it. This simple casserole version takes only 15 minutes of prep work before the pan goes into the oven to roast. The only hands-on part of this recipe is chopping the eggplant, summer squash, zucchini, bell pepper, tomatoes, and onion. Then it gets all tossed with olive oil,  herbs, salt, and pepper and then roasted in the oven for about 45 minutes during which your house will start to smell incredible. Once done, you can either dig in right away or store your ratatouille in the fridge for the workweek. Or freeze it! MORE VEGGIE GOODNESS FROM THE BLOG, - Peanut Butter Roasted Cauliflower Bowl. GF - Spanish Rice, Taco Spice Roasted Cauliflower Bowl. GF - Shawarma Chickpeas, Sweet Potato Buddha Bowl  GF - Quinoa Cauliflower Bowl with almond Sriracha sauce GF - Chili Garlic Tofu Bowl with Vermicelli. GF Continue reading: Sheet Pan Ratatouille with PolentaThe post Sheet Pan Ratatouille with Polenta appeared first on Vegan Richa.

Vegan Spring Dinner Recipes

March 14 2021 Vegan Richa 

Vegan Spring Dinner RecipesAdd a healthy punch to your plate with these veggie-centric vegan spring dinner recipes! A recipe collection chock-full of lovely spring produce like leeks, spinach, asparagus or carrots! Make the most of spring’s abundance with these Vegan Spring Dinner Recipe Ideas! Let’s bring on spring produce! After a long winter, I simply cant wait to hit the farmer’s market and come home with a big wicker basket filled with spring’s best produce. Crisp green stalks of asparagus and bunches of fresh spinach, young potatoes, leeks, carrots – more than I can probably handle on my own, but I’m up for the challenge and I know my friends will love to try some of these spring dinner recipes, I already have on my to-make list! Want to join in? Let’s get our hands on those spring greens and get cooking! Here are some of my favorite veggie-tastic spring dinner recipes that are colorful, wholesome, and simply feel and taste like spring. Most of these are very easy to make and you will find both light spring cuisine as well as comforting recipes for those colder days. Artichokes 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 Artichoke Spinach Cauliflower Bean Burgers. Grill-able Vegan Veggie Burger Recipe. These Grill-able Aritchoke Spinach burgers are easy and great for summer. Use any favorite dressings or toppings. TRY THIS RECIPE Vegan Spinach Artichoke Dip Recipe Easy 1 Pot Vegan Spinach Artichoke Dip Recipe. Ready in 30 Minutes. This Creamy Cheesy artichoke dip is perfect for parties, picnics, game day. No Cream cheese or vegan cheese subs. Can be glutenfree, nutfree. Use a 9 inch skillet or stoneware dish to bake TRY THIS RECIPE   Asparagus Vegan Lemon Asparagus Pasta Vegan Lemon Asparagus Pasta - 30 mins! Creamy Lemon Alfredo style sauce with tofu with fettuccine and pan roasted garlic asparagus and more lemon. Vegan Nutfree Recipe. Can be Glutenfree. 17 gm of protein TRY THIS RECIPE Fettuccine with Tomato Cream Sauce and Asparagus Fettuccine with Tomato Cream Sauce and Asparagus. Easy tomato Cream sauce with pasta and garlic roasted Asparagus. Use other veggies of choice. Add some chickpea chorizo or smoked coconut for variation. Vegan Soyfree Recipe. Can be gluten-free with gf pasta. TRY THIS RECIPE Roasted Asparagus Basil Soup. Vegan Glutenfree Recipe This Roasted Asparagus Basil Soup is a simple soup with fresh asparagus, basil, dill, onions and cashews. Creamy, Vegan and Gluten-free Recipe TRY THIS RECIPE Chickpea Tofu Asparagus Curry Easy Asparagus Curry with Chickpea Tofu, Spinach, Indian Spices and tomato curry. Indian Vegan Gluten-free Soy-free Recipe. Serve with Rice or flat-bread. Asparagus Ki Geeli subzi TRY THIS RECIPE Bulgogi Roasted Spring Veggie Bowl Bulgogi Roasted Spring Veggie Bowl. Spicy, sweet Korean Gochugaru blend roasted Cauliflower Mushroom Asparagus Bowl. Vegan Gluten-free Nut-free Recipe TRY THIS RECIPE   Carrots Carrot Zucchini Chickpea Fritters Vegan Recipe Carrot Zucchini Chickpea Fritters Vegan Recipe. Eggless, nut-free, yeast-free. Can be made gluten-free. Cooked Chickpeas, shredded veggies and turkish spices. Makes 7 to 8 patties TRY THIS RECIPE Vegetable Carrot Fried Rice - Carrot Pilaf Vegetable Carrot Fried Rice with Indian spices. Carrot Veggie Brown Rice Pilaf. Colorful flavorful side for Easter or Holidays. Vegan Glutenfree Soyfree Recipe. Add more Peas or chickpeas to make this a full meal. TRY THIS RECIPE Peanut Butter Roasted Cauliflower and Carrot Salad Bowl Peanut Butter Cauliflower Bowl with Roasted Carrots. Cauliflower tossed in peanut butter sauce and roasted, carrots tossed in hot sauce and roasted. Vegan Recipe, Gluten-free option.   TRY THIS RECIPE   Radishes Fusilli with Broccoli and Basil pesto and Red radish Fusilli with Broccoli and Basil pesto is an easy and quick meat free meal, a great recipe after a long day at work TRY THIS RECIPE Roasted Cauliflower and Radish with Mustard, Nigella, and Fennel Seeds This recipe is super-easy and addictive. Fennel and nigella seeds give the vegetables an Indian pickle flavor profile. Roasted cauliflower is always a hit, and here you can try roasted radish as well. I like to use baby red radishes because they make the dish look so colorful. Serve this with Northeastern dals such as odia dal or cholar dal, and with spicy curries that use fennel seeds. (Recipe from http:/­­/­­www.amazon.com/­­gp/­­product/­­1941252095/­­vegric-20 Copyright (C) 2015 by Richa Hingle. TRY THIS RECIPE   Spring Cabbage Instant Pot Indian Cabbage and Peas (Patta Gobi Subzi) Instant Pot Indian Cabbage and Peas! Patta Gobi Ki Subzi This Cabbage Curry is made in a pressure cooker. Vegan Gluten-free Soy-free Nut-free Braised Cabbage Recipe. Stove top option in notes TRY THIS RECIPE Vegan Okonomiyaki - Cabbage Carrot Pancakes Vegan Okonomiyaki - Cabbage Carrot Pancakes. Japanese Okonomiyaki made vegan. Served with home made tonkatsu sauce.Makes 5 to 6 pancakes TRY THIS RECIPE   Avocado Avocado Pasta with Smoky Pecans Avocado Pasta with Smoky Pecans. This 20 Minute Creamy Avocado Basil Sauce is great over spaghetti or zoodles. Serve with smoky spicy pecans for amazing flavor.  Vegan Soyfree Recipe. Can be nutfree.  TRY THIS RECIPE Mediterranean Quinoa Salad with Arugula, Avocado Mediterranean Quinoa Salad with Arugula, Avocado and Lemon Oregano Olive oil dressing. The Mediterranean Lemon Garlic Dressing brightens up this Summery Quinoa Salad. Perfect to make ahead and serve at Picnics. Vegan Gluten-free, Nut-free Soy-free Recipe. TRY THIS RECIPE Spicy Avocado Chickpea Salad Sandwich Easy Smashed Avocado Chickpea Salad sandwich spiced with cumin and cayenne. Serve over soft fresh bread layered with greens and juicy tomatoes. TRY THIS RECIPE   Spinach Vegan Palak Tofu Paneer - Tofu in Spinach Sauce This Vegan Palak Tofu Paneer is the easiest and the tastiest dairy-free, gluten-free Saag Tofu. Tofu in Spinach Sauce. Can be made soy-free with chickpea tofu. Ready in 20 Minutes! TRY THIS RECIPE Cauliflower Chickpeas and Spinach in Mustard seed Curry Leaf Sauce This easy cauliflower chickpea and spinach saute features a fragrant Mustard Seed & Curry Leaf Sauce - an easy vegan meal that is ready in 30 minutes. Packed with healthy cauliflower, creamy chickpeas, and super food spinach in every bite TRY THIS RECIPE Garlic Potato Spinach Stir fry ( Lasooni Aloo Palak) Garlic Potato Spinach Stir fry - Lasooni Aloo Palak. Potato Spinach curry with garlic and Indian spices. Vegan Gluten-free Nut-free Soy-free Recipe TRY THIS RECIPE   Potatoes Gujarati Potatoes with Sesame Seeds - Bateta Nu Shaak Gujarati Potatoes with Sesame Seeds. Indian Spiced Potatoes with sesame seed and peanuts. Vegan Gluten-free Soy-free Indian Gujarati Recipe. Bateta Nu Shaak. TRY THIS RECIPE Potato Pesto Pizza - Vegan Pesto Pizza Easy Potato Pesto Pizza with Thin Crust. Basil Spinach Pesto makes for a refreshing Pizza base topping with thin potato slices, onion and garlic. Bake or make on the grill. Vegan Soyfree Recipe. TRY THIS RECIPE   I hope you found your favorite amongst my vegan spring dinner recipes! If you want to keep on browsing, here are more spring recipe round-ups that also include sweet treats: - Spring Recipes  - Vegan Easter Dinners - Mother’s Day Brunch Ideas    The post Vegan Spring Dinner Recipes appeared first on Vegan Richa.

Everything Bagel Crackers – 4 Ingredients only

March 11 2021 Vegan Richa 

Everything Bagel Crackers – 4 Ingredients onlyIf you are a fan of  Trader Joes famous Everything Bagel Seasoning, you are going to love these vegan Everything Bagel Crackers! Made with 4 ingredients only! A great snack served with hummus, or any soup! If you are a fan of Everything Bagels and love Trader Joes famous Everything Bagel Seasoning, you are going to love todays easy vegan Everything Bagel Crackers recipe. If you havent tried making your own crackers, you need to start! It’s a super rewarding little weekend project. I decided to add the famous Everything But The Bagel Sesame Seasoning to take these crackers to the next level. And I have to say, these are a winner! Now dont be intimidated by making crackers from scratch  - these are super simple to make. The base of this bagel recipe is just four ingredients. Flour, water, salt and oil – all mixed in a bowl. To make these special we add Evertyhing Bagel Seasoning. To get them rolled out nice and thin, we place the dough on a piece of parchment paper and cover with another piece of parchment paper. It helps to pat down the dough a little before starting to roll the dough. Roll until the dough is about 1-2 mm thick. What is Bagel Seasoning anyways? Everything Bagel Seasoning is basically the topping of an Everything Bagel. These days, you see it on everything – not only baked goods like vegan bagels but also for everything bagel tofu,  cheese balls, vegan scrambled eggs, hummus, avocado toast you name it –  and for a good reason. It adds the perfect salty, nutty, crunchy finishing touch to every dish. Here are the ingredients you will need for making Everything Bagel Seasoning from scratch: - Poppy Seeds - Sesame Seeds - Black Sesame Seeds - Minced Dried Garlic - Minced Dried Onion - Flaked Sea Salt Mix 2 tbsp. poppy seeds with 1 tbsp. each of white and black sesame seeds and add each 1 1/­­2 tbsp or dried minced garlic and dried onion flakes as well as 1 1/­­2 tsp flaked sea salt Apart from making Everything Bagel crackers you can use the seasoning for making pita chips or vegan bagels or sprinkle on top of avocado toast. MORE VEGAN CRACKERS RECIPES: - Chickpea Fennel Crackers - Cumin Spiced Crackers - Semolina Crackers - Gluten-free Rice Crackers Continue reading: Everything Bagel Crackers – 4 Ingredients onlyThe post Everything Bagel Crackers – 4 Ingredients only appeared first on Vegan Richa.

aloo paratha recipe | aalu ka paratha | aloo ka paratha | potato paratha

March 4 2021 hebbar's kitchen 

aloo paratha recipe | aalu ka paratha | aloo ka paratha | potato parathaaloo paratha recipe | aalu ka paratha | aloo ka paratha | potato paratha with step by step photo and video recipe. paratha or stuffed bread recipes are always a popular stuffed bread meal options for most of us. these are generally made with different types of stuffing including the combination of vegetables, lentils and spices. but the most popular paratha recipes are vegetable-based stuffed ones and aalu ka paratha is one of the most popular and tasty paratha recipe from indian cuisine. The post aloo paratha recipe | aalu ka paratha | aloo ka paratha | potato paratha appeared first on Hebbar's Kitchen.

Eggs Benedict Casserole – Vegan Breakfast Casserole

February 25 2021 Vegan Richa 

Eggs Benedict Casserole – Vegan Breakfast CasseroleThis Vegan Egg Casserole is loaded with veggie goodness baked in one pan along with vegan “egg” made from blended tofu. Mushrooms add a touch of earthy flavor and satisfying savoriness to this vegan breakfast casserole. Serve with a quick vegan hollandaise. Who doesn’t love a breakfast casserole? Savory casseroles and one-pan dishes like this Vegan Eggs Benedict Casserole are the queens of any brunch buffet or potluck. Quick, delicious and the clean-up is easy. But wait? Is it even possible to make a vegan breakfast casserole? Let me tell you, with the help of some of the vegan fun foods like tofu, the answer is yes, you can! This vegan egg casserole recipe features some typical breakfast ingredients like toast, onions, mushrooms, and vegan “eggs” made from a blended tofu mixture. To add an egg benedict spin on this, I served this up with a quick vegan hollandaise sauce but you can also use vegan cashew cheese sauce or a drizzle of hot sauce. Who could say no to all that?!? I guarantee that everyone at the table will be happy. Serve up this Vegan Breakfast Casserole to a hungry crowd and freeze the leftovers (should there be any) for a quick savory breakfast! An easy breakfast everyone can enjoy! What I love most about this recipe is how customizable it is! You can add vegan sausage, any veggies you like and even a drizzle of hot sauce, if that’s your jam. MORE SAVORY BREAKFAST OPTIONS - Tofu Scramble Wrap. - Savory Oats Hash - Chickpea Chilaquiles - Tofu- Bhurji (Indian Scramble) - Sweet Potato Hash  - Lentil Frittata - Sprouted Lentil Avocado Toast Continue reading: Eggs Benedict Casserole – Vegan Breakfast CasseroleThe post Eggs Benedict Casserole – Vegan Breakfast Casserole appeared first on Vegan Richa.

Vegan Baked Lamington Donuts & Donut Holes

February 21 2021 Vegan Richa 

Vegan Baked Lamington Donuts & Donut HolesIf you love Lamingtons but find them fuzzy to make, try these easy Vegan Lamington Donuts and Donut Holes instead. They’re simple to make, baked, covered with chocolate and coconut, filled with raspberry jam and bake up in just 15 minutes. Coming at you with a fun alternative to a traditional lamington! Vegan Lamington Donuts! You could call these a lazy cooks Lamington – because they are well easier to make than the original. These vegan donut holes have all the hallmarks of the Aussie dessert classic; A fluffy cakey donut filled with jam, then covered in chocolate and finally rolled in coconut. All the flavor of a lamington, but without the fuss and bother. Theres much debate between Australians as to whether a lamington should contain jam or not. My focus for these donuts is on taste, not tradition. I mean, what’s not to love about the combination of tart raspberry jam, chocolate, and coconut. Imagine a fresh, fluffy, perfectly cooked doughnut hole, filled with still warm raspberry jam and dipped in a rich vegan chocolate glaze, then tossed in shredded coconut. Trsut me, these are seriously good. I give you two options here! I know that not everyone has a donut baking tray, so you will be happy to lear that a mini muffin tray or a mini bundt cake tin can be used instead. Maybe even a cake pop tin. You can make these Glutenfree by using my Glutenfree Vegan Vanilla donuts recipe MORE VEGAN DONUTS AND MUFFINS RECIPES FROM THE BLOG - Pumpkin Donuts - Spiced Sweet Potato Doughnuts with Cinnamon sugar SF - Gluten-free Lemon Donuts - Pumpkin Cream Cheese Muffins - Classic Donuts. - Glutenfree Vegan Vanilla donuts  - Turmeric Carrot Muffins Continue reading: Vegan Baked Lamington Donuts & Donut HolesThe post Vegan Baked Lamington Donuts & Donut Holes appeared first on Vegan Richa.

Restaurant Style Aloo Gobi

February 17 2021 Vegan Richa 

Restaurant Style Aloo GobiThis restaurant-style aloo gobi that has all the flavor we love ordering at our favorite takeaway. Just the right amount sauce and spice in this Vegan Aloo Gobi! Aloo Gobi – Spiced Potatoes with Cauliflower. is one of the most ordered Indian dishes for a reason. This Vegan Aloo Gobi is just like the one you get at the restaurant (if you’re lucky ). Packed with flavor, super comforting on a cold day, 100 % plant-based, wholesome and the best! Aloo gobi has many variations. The home style version is usually a dry side like this. Restaurants usually add the sauce to the dish so that you can order it as a main.You all have been asking me for an Indian restaurant version and this is your basic restaurant style Aloo Gobi with a bit of sauce. You can double up the sauce for saucier and add some cashew cream in the end for creamier if you wish. What is Aloo Gobi? Aloo gobi (potatoes & cauliflower) is a popular North Indian veggie dish. It’s basically potatoes and cauliflower cooked with onions, tomatoes and a blend of spices. It can be made in several ways. Dry or with sauce/­­gravy.  You can make it with only onions or only tomatoes or use no onion or tomato at all, depending on what ingredients you have on hand. This aloo gobi recipe I am sharing today is one of my favorite versions. It has onions, tomatoes, ginger, garlic, and all the spices and tastes just like what you get in an Indian restaurant. While restaurants typically fry the veggies and then toss them in gravy,  this version is quite a bit healthier as we bake the veggies instead. More Indian Mains - Butter Tofu - Tofu in Butter Masala Sauce. GF - IP Tikka Masala Simmer Sauce , with Cauliflower. GF - Tofu Amritsari Masala.GF - Mushroom Matar Masala GF - Bombay Potato and Peas GF - Tofu in Spinach Curry - Palak Tofu GF - Keema Madras - Lentils in Madras sauce. GF Continue reading: Restaurant Style Aloo GobiThe post Restaurant Style Aloo Gobi appeared first on Vegan Richa.

Skillet Enchiladas with Soy Curls

February 8 2021 Vegan Richa 

Skillet Enchiladas with Soy CurlsEveryone 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. Homemade Enchiladas are one of my favorite quick weeknight meals but sometimes I dont have the time or energy to roll up tortillas and bake them. Sometimes I need quick and easy! Let me introduce you to easy vegan skillet enchiladas! They are life-changing! I love this vegan enchiladas recipe because you dont have to roll or spend hours making the sauce and fillings, and you dont have to worry about a perfect presentation. This is as easy as Tex-Mex gets. We make a simple red sauce in the blender, then fry up some soy curls which act as chikin sub, with bell peppers and onions. DONE! Now, we simply layer our enchiladas sauce with tortilla chips instead of soft tortillas and add some black beans and vegan cheese shreds while we’re at it! You are basically making an enchilada nachos casserole! Awesome for game day or Superbowl! All done in so little time and with so little effort. This a no-fuss Mexican skillet dinner recipe. And let me tell you kids LOVE it, even with all of the added veggies! If you would rather make classic enchiladas, make my Vegan Enchiladas!  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 You can use some of the above recipes as the enchilada filling as well. Lets make these!Continue reading: Skillet Enchiladas with Soy CurlsThe post Skillet Enchiladas with Soy Curls appeared first on Vegan Richa.

aloo tuk recipe | sindhi tuk recipe | alu tuk ka chat | sindhi aloo tuk

February 4 2021 hebbar's kitchen 

aloo tuk recipe | sindhi tuk recipe | alu tuk ka chat | sindhi aloo tukaloo tuk recipe | sindhi tuk recipe | alu tuk ka chat | sindhi aloo tuk with step by step photo and video recipe. potatoes are an ideal source of snacks recipe across the globe. it is made as chips, wedges, fries, pakoras, and even served as salads with mashed potatoes or boiled potatoes. one such easy and simple snack recipe from the sindhi cuisine is the aloo tuk or potato tuk chaat recipe known for its spice and flavour offering. The post aloo tuk recipe | sindhi tuk recipe | alu tuk ka chat | sindhi aloo tuk appeared first on Hebbar's Kitchen.

chilli potato recipe | aloo chilli recipe | potato chilli | aalu chilli

January 29 2021 hebbar's kitchen 

chilli potato recipe | aloo chilli recipe | potato chilli | aalu chillichilli potato recipe | aloo chilli recipe | potato chilli | aalu chilli with step by step photo and video recipe. chilli and manchurian recipes are very common offerings from the popular indo chinese cuisine. but these are generally made with gobi, paneer or any meat-based fritter which offers the combination of crisp and crunch taste. yet it can also be made with other vegetables and one such popular choice is the less starch potatoes known for its crispy and creamy taste offerings. The post chilli potato recipe | aloo chilli recipe | potato chilli | aalu chilli appeared first on Hebbar's Kitchen.


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