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Jalape?o Popper Skillet

before yesterday Vegan Richa 

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

schezwan fried rice recipe | schezwan rice recipe | szechuan fried rice

May 3 2021 hebbar's kitchen 

schezwan fried rice recipe | schezwan rice recipe | szechuan fried riceschezwan fried rice recipe | schezwan rice recipe | szechuan fried rice with step by step photo and video recipe. fried rice recipes are one of the popular choices for most of us. it is basically one of the best ways to finish leftover rice and make it more interesting. evidently, it has undergone so many variations with additional sauce and curry toppings. schezwan fried rice recipe is one such easy and simple variation and is known for its flavour and spice rich offerings. The post schezwan fried rice recipe | schezwan rice recipe | szechuan fried rice appeared first on Hebbar's Kitchen.

Vegan Pasta e Fagioli

April 22 2021 Vegan Richa 

Vegan Pasta e FagioliVegan Pasta e Fagioli is a hearty, nourishing, and nutritious white bean and pasta soup packed with healthy veggies and plant-based protein! An Italian comfort food classic that is perfect all year round but especially on chilly nights. Serve with garlic bread.  When it comes to Italian soups, most people know minestrone and then maybe Italian wedding soup.  Let me tell you, you are missing out on a goodie! Pasta e Fagioli -which translates to pasta and beans and that sums it up pretty well. Reminds you of minestrone? Well, it’s similar, but there are differences – mostly in texture and some ingredients. What is the difference between Pasta e Fagioli and minestrone? Both Pasta e Fagioli and minestrone are hearty Italian soups made from a tomato base with added beans and pasta. While a classic Italian minestrone soup often has a whole array of colorful veggies added (like green beans or zucchini), Pasta e Fagioli is typically just white beans and pasta. So while minestrone is a bit lighter, Pasta e Fagioli is meant to be very thick! While there are not too many veggies added in the original version, in my recipe, I add some celery and carrots as well to make the broth more flavorful and the soup more colorful! In the traditional version, this Italian white bean soup is often made with pancetta or bacon. To make this a vegan Pasta e Fagioli recipe, we skip those additions and up the umami by adding tomato paste. You can add vegan bacon if you wish. Plenty of Italian herbs take care of the rest! This soup tastes amazing! MORE VEGAN PASTA RECIPES FROM THE BLOG: - Creamy Vegan Cajun Pasta - Spinach Artichoke Pasta Bake - Vegan Mushroom Fettucine Alfredo - Cajun Cauliflower Pasta  - Vegan Lemon Asparagus Pasta - Roasted Red Bell Pepper Chickpea Pasta  - Cauliflower Parmesan Pasta Bake  - Vegan Sundried Tomato Pasta Continue reading: Vegan Pasta e FagioliThe post Vegan Pasta e Fagioli appeared first on Vegan Richa.

masala papad recipe | homemade masala papadums – 4 ways | papad masala varieties

April 21 2021 hebbar's kitchen 

masala papad recipe | homemade masala papadums – 4 ways | papad masala varietiesmasala papad recipe | homemade masala papadums - 4 ways | papad masala varieties with step by step photo and video recipe. papad is one such condiment that is a must for most of the meal, yet it does not get the importance it deserves. even though it is a must for many to complete a meal, but it is served at a corner of a thali plate without much importance to it. perhaps, it is assumed it is not an interesting dish by itself. hence i am planning to make it more interesting with the masala papad recipe in 4 different ways. The post masala papad recipe | homemade masala papadums – 4 ways | papad masala varieties appeared first on Hebbar's Kitchen.

Vegan Carrot Ginger Soup

April 2 2021 Oh My Veggies 

Looking for a creamy and delicious vegan carrot soup? This Vegan Carrot Ginger Soup recipe is one we make over and over again. Carrots, ginger, garlic, onions, herbs, and spices all come together in this dish to create the perfect soup.  Serve up this carrot ginger soup for lunch, for dinner, or as an appetizer for a dinner party.  This Vegan Carrot Ginger Soup is… Creamy  Vegan  Vegetarian  Naturally gluten-free  Made with simple ingredients  Easily stored How to Make Vegan Carrot Ginger Soup  Prep your carrots by cutting them into chunks. Then boil them in a pot of water until the carrots are tender.  In a pan, cook onions and garlic until they are soft and translucent.  Once your carrots are done, remove and place them in a blender or food processor. Add the rest of the ingredients to the blender as well.  Blend all the ingredients together until creamy, then add black pepper and herbs.  Tips and Tricks Cut Carrots the Same Size I recommend cutting up all your carrots the same size--or, at least, similarly sized. The reason you want to do this is so all the carrots will get cooked the same. You don’t want some carrots […]

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.

Instant Pot Teriyaki Fried Rice

March 21 2021 Vegan Richa 

Instant Pot Teriyaki Fried RiceVegan Instant Pot Teriyaki Fried rice is packed with colorful veggies, sesame seeds and a sweet and salty teriyaki sauce you will LOVE! Such a delicious one-pot dinner! This easy Japanese restaurant-style fried rice is ready in 20 minutes making it family-friendly for busy weeknights. I love me a quick, no fuss, one-pot meal with minimal washing up to take care of after eating! This Teriyaki fried rice is my new favorite! Picture a complete Asian-inspired veggie-packed meal made in one-pot! Trust me, this Vegan Instant Pot Fried Rice will be on constant dinner rotation. It’s so easy and SO good! Making teriyaki fried rice in an Instant Pot is a real game changer! No sticking, or stirring, no water boiling over. Set and forget and the rice comes out perfectly cooked every time. The beauty of this easy restaurant-style Instant Pot fried rice recipe is that you can add whatever vegetables you have in the fridge. I used zucchini, peas, bell peppers, and carrots but the possibilities are endless. FOR MORE VEGAN RICE DISHES CHECK OUT THESE RECIPES: - Turmeric Lemon Rice - Vegetable Carrot Fried Rice - Instant Pot Black Eyed Peas Rice Pulao - Masala Fried Rice with Turmeric Onion Raita - Peanut Sauce Fried Rice Continue reading: Instant Pot Teriyaki Fried RiceThe post Instant Pot Teriyaki Fried Rice appeared first on Vegan Richa.

Pepita Dill Havarti

March 12 2021 Isa Chandra Moskowitz 

Pepita Dill Havarti Makes about a pound, I think Pepitas have long been my vegan secret weapon. I use them to make cream sauces, to thicken soups and to turn into crumbly parmesan. But heres the dilemma. Theyre green! And kinda no matter what you do, they always lend a pale green hue. So sometimes thats a little bit of a turn off in a cheese base. But, on the other hand, they make such amazing tasting cheese! So I turned to a cheese that was already a little green from herbs: dill havarti. A semi-hard cheese that slices beautifully with a little crumble. Pepitas dont get as creamy as cashew, they have a little texture left even when vitamixed like mad. But that texture actually works in many cheeses. The flavor has a ripeness to it, which you want, and its the perfect backdrop for fresh dill and bright flashes of caraway. It really tastes like a slice of springtime in the forest.  I think this cheese is best kept savory, to be enjoyed in sandwiches and the like. But if you had to twist my arm to make a fruit and cheese plate, I might suggest fresh strawberries for the daring palette. Otherwise, I mean, no one will kick you out of bed for eating this cheese straight up with crackers! Oh and I guess I should mention, this recipe is nut-free. So to everyone who yells at me for using cashews all the time, I forgive you. Gluten and soy-free, too, while we are at it. But really I made it cuz its yummy. Recipe notes: ~ Carrageenan is easy to use! Its a thickener but it also sets. And another wonderful thing about it is that even if you melt it, it sets again. Like what? So if you arent familiar with it, just go for it and get some online because its a really wonderful ingredient that isnt as finicky as, say, agar agar. It sets fast, so make sure you get it from the cheese into the mold immediately or it will set in the pot. ~ You can use any smooth vessel as a mold that can hold 3 cups of liquid. I use a round pyrex. But, you know, use the shape youve got! Silicon molds work great, too. Anything relatively non-stick.  ~ This does melt, but not like really melty melty. I did try it in a grilled cheese and it got soft and tasted good but it still held its shape for the most part. I think if it was grated it would melt even more.  ~ The flavor gets even better over time! Try it two days after making and you will see a big difference. The flavors marry and settle down a bit while also intensifying I don’t know it’s magic. Ingredients 1 1/­­2 cups raw pepitas 1 1/­­2 cup filtered water 2 tablespoons nutritional yeast 2 teaspoons apple cider vinegar 2 tablespoons safflower oil (or any mild tasting oil) 1 1/­­2 teaspoons salt  2 1/­­2 teaspoons kappa carrageenan 1/­­3 cup fresh chopped dill 1 1/­­2 teaspoons caraway seeds Directions Boil pepitas to soften. Place pepitas in a saucepan and cover with water. Bring to boil then simmer 30 minutes. Cool completely and drain.   Blend cooled pepitas, water, nutritional yeast, vinegar, oil and salt until smooth. This could take around 3 minutes, even with a vitamix, so give the motor a rest every once in awhile. If using a regular blender it could take 7 to 10 minutes. The blender will heat everything, so let the mixture cool a bit just so that its not warm to the touch, that way the carrageenan doesnt activate yet. Place in fridge to cool if you like. Then add the carrageenan and blend 20 more seconds.  In a sauce pan over low heat, cook for 8 to 10 minutes, whisking constantly. Alternate between a whisk and a rubber spatula to make sure you scrape the sides of the pot. It will get thick and begin pulling away from the sides. Youll know its done because its thick and holding its shape as you stir it.  Fold in caraway and dill. Pour into mold immediately and smooth the top with a spatula. Cool 30 minutes at room temp. Cover and refrigerate for at least 4 hours to set completely. Invert onto a cutting board and go wild. It tastes best the next day, and even better the day after that!

Vegan Peanut Butter and Jelly Muffins

March 3 2021 Golubka Kitchen 

Vegan Peanut Butter and Jelly Muffins The idea for these muffins came from a smoothie shop I used to frequent back in NYC. They sold some baked goods in addition to smoothies, including peanut butter and jelly muffins. I remember wanting to recreate that muffin flavor at home as soon as I saw them, and this was years ago. I finally got around to it! These muffins are made with spelt flour and are filled with a layer of peanut butter and chia jam in the middle, as well as topped with a swirl of both. The recipe has you make extra chia jam, so that you can top the muffins with more of it, which is my favorite way to enjoy them. Hope you’ll give these a try! Vegan Peanut Butter and Jelly Muffins   Print Serves: 12 muffins Ingredients for the chia jam 10 oz/­­2 heaping cups frozen or fresh raspberries, or other berries of choice 2 tablespoons maple syrup juice from half a lemon 2 tablespoons chia seeds for the muffins 2 cups spelt flour 2½ teaspoons baking powder sea salt ½ cup + 2 tablespoons coconut sugar 1 cup dairy-free milk ⅓ cup refined coconut oil 1 teaspoon vanilla extract ¼ cup chia jam, plus more for topping ¼ cup creamy peanut butter Instructions to make the chia jam Put the berries in a small saucepan. Bring to a simmer over medium heat and let simmer and thaw out, if frozen, for 5-10 minutes, until broken down in parts and jammy. Turn off the heat and add the maple syrup, lemon juice, and chia seeds, mix well. Let cool, transfer to an airtight container, and keep refrigerated. This recipe makes extra chia jam, enjoy it on top of the muffins. to make the muffins Preheat the oven to 350° F (175° C). Prepare a 12 hole muffin tin by filling it with muffin liners (see note). In a large bowl, combine the flour, baking powder, and salt, mix until smooth. In a medium bowl, combine the sugar, milk, oil, and vanilla extract, mix well. Add the wet ingredients to the dry and mix to just combine. Take care not to over mix, to keep the muffins fluffy. Fill the muffin holes about halfway with the batter. Use a wet spoon to make small indentations in the middle of the batter for the peanut butter and jelly (see photo). Add about ½ teaspoon of each the chia jam and peanut butter into the indentations. Cover the peanut butter and jelly layer with the rest of the batter, smoothing it out with a wet spoon. Some of the jam and peanut butter might squeeze out the sides, which is ok. Top each muffin with another ½ teaspoon of each the chia jam and peanut butter. Use a toothpick or a knife to swirl the two together. Bake for 30 minutes, or until a toothpick inserted into the middle of the muffins comes out clean. Let the muffins cool for 15 minutes, remove from the tin and enjoy, topped with more of the chia jam. Notes I recommend using muffin liners, since any of the jam that comes in contact with the walls of the muffin tin might burn or caramelize a bit. If you are like me and dont mind that, feel free to skip the muffin liners. Just make sure to oil the muffin tin thoroughly. 3.5.3226 The post Vegan Peanut Butter and Jelly Muffins appeared first on Golubka Kitchen.

Walking Just 30 Minutes a Day Has Tons of Health Benefits

February 22 2021 Vegetarian Times 

Walking Just 30 Minutes a Day Has Tons of Health Benefits Even if its a rest day or you just dont have time to get in a workout, heres why you should still set aside a half hour and get walking. The post Walking Just 30 Minutes a Day Has Tons of Health Benefits appeared first on Vegetarian Times.

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!

veg roll tikki recipe | veg pinwheel tikki | veg tikki roll

February 8 2021 hebbar's kitchen 

veg roll tikki recipe | veg pinwheel tikki | veg tikki rollveg roll tikki recipe | veg pinwheel tikki | veg tikki roll with step by step photo video recipe. roll or tikki recipes are common across india and are prepared for myriad reasons including as starters or snacks. it is generally made with different types of vegetables as a hero ingredient in a disc or round shape. however, this tikki roll is unique and interesting as it is made with mix vegetables with a shape of the pinwheel and thus making an attractive spiral snack recipe. The post veg roll tikki recipe | veg pinwheel tikki | veg tikki roll appeared first on Hebbar's Kitchen.

Roasted Cauliflower Pasta with Raisins, Capers, and Chard

February 3 2021 Golubka Kitchen 

Roasted Cauliflower Pasta with Raisins, Capers, and Chard Chard is one of our favorite greens. It’s stunningly beautiful and abundant at our farmers market even in the winter. It’s also delicious and edible in its entirety, both stems and greens, which is always a treat. We have simple, garlic sautéed chard as a side dish pretty often, and lately we’ve been adding raisins and capers to it, for bigger flavor. One night recently, without a real plan in mind, I roasted a head of cauliflower and added it to pasta, along with the raisin and caper chard. We loved the interaction of the caramelized cauliflower with the sweetness of the raisins and saltiness of the capers, as well as the slightly bitter, garlicky chard. My favorite dishes often come out of off the cuff cooking like that, this pasta being no exception. Hope you’ll give it a go! Roasted Cauliflower Pasta with Raisins, Capers, and Chard   Print Serves: 4 Ingredients 1 large head cauliflower, cut into bite-sized florets olive oil sea salt freshly ground black pepper 1 large bunch chard, stemmed, stems thinly sliced, leaves torn 4 garlic cloves, sliced ⅓ cup raisins (golden or regular) 2 tablespoons capers, roughly chopped 10-12 oz pasta of choice Instructions Preheat the oven to 400° F (200° C). Prepare a large, parchment-lined baking sheet. Put the cauliflower on the baking sheet, drizzle with olive oil, sprinkle with salt and pepper to taste, and stir to coat. Roast the cauliflower for 40 minutes, stirring halfway, until very soft and caramelized in parts. Heat a large skillet over medium heat and add enough olive oil to generously coat the bottom. Add the chard stems to the skillet, along with a pinch of salt, saute for 5 minutes, until the stems are just beginning to soften. Add the garlic, raisins, and capers, saute for another 5 minutes, or until the chard stems and garlic are soft and the raisins are plump. Add the chard leaves to the pan, along with another pinch of salt, and cook until wilted and soft, another 3-5 minutes. Add the roasted cauliflower to the pan, mix well with the rest of the ingredients. Meanwhile, cook the pasta in very well salted water until al dente, following the package instructions. Reserve about 1 cup of the starchy pasta water. Add the cooked pasta to the pan with the cauliflower and chard, along with a splash of the pasta water. Gently mix to coat, letting the pasta take on the flavors in the pan for about 1 more minute. Add another splash of the pasta water if needed. Serve the pasta right away, drizzled with more olive oil. Notes Though regular raisins are pictured here, golden raisins would be delicious in this pasta. 3.5.3226 The post Roasted Cauliflower Pasta with Raisins, Capers, and Chard appeared first on Golubka Kitchen.

Earl Gray Chai Pancakes

January 27 2021 Isa Chandra Moskowitz 

Earl Gray Chai Pancakes Makes 6 big pancakes These pancakes have it all! Masala chai spices like ginger, cardamom and black pepper. And although Ive made chai spiced pancakes before, this time I thought of adding actual tea. Like wow, how brilliant, since “tea” is what chai is. You can use any black tea you like. I used Earl Gray, which came through with its citrus-y notes. Tea is a difficult flavor to infuse so I made a really super concentrated cuppa. Then I tossed a couple of star anise pods into the steeping tea as well, because that is one of those flavors that can be harder to incorporate into chai spiced recipes, what with those big old pods. So the steeping comes in real handy in multiple ways. It also helps to add the turmeric into the infusion to bloom bright and golden. The final results is a nicely spiced pancake and you can actually taste the tea, too. So add these to your pancake repertoire next time you are craving everything. Recipe notes: ~ I have a lot of pancake tips all over the site, but Im not sure Ive ever written this one: If your pancakes arent cooking through, try covering them while cooking. ~ I love cooking pancakes in refined coconut oil! So buttery and yum. But you can cook in oil or vegan butter as well. I recommend Miyoko’s Butter for topping them, too. Ingredients Boiling water 3 earl gray tea bags 2 star anise pods 1/­­2 teaspoon ground turmeric 1 1/­­2 cups all purpose flour 1 tablespoon baking powder 3/­­4 teaspoon ground ginger 1/­­2 teaspoon ground cardamom 1/­­4 teaspoon ground cinnamon 1/­­8 teaspoon ground black pepper 2 tablespoons sugar 1 teaspoon salt 3/­­4 cup unsweetened soy milk (or vegan milk of choice) 2 teaspoons apple cider vinegar 3 tablespoons safflower oil (or any neutral tasting oil) 1 teaspoon pure vanilla extract Refined coconut oil for cooking Directions Place 3 black tea bags in a large mug along with star anise pods. Pour water over tea and let steep for 20 minutes or so. It should be cool enough to use by then. Measure out one cup of liquid.  In a large mixing bowl, sift together flour, baking powder, ginger, cardamom, cinnamon, black pepper, sugar and salt. Make a well in the center. Measure the milk into a measuring cup. Add the vinegar to the milk and let curdle a minute. Add the milk mixture, 1 cup of tea mixture, safflower oil and vanilla to the well. Stir just until incorporated and no large clumps of flour are left.  Preheat a non-stick pan over medium-low heat and let the batter rest for 10 minutes. Lightly coat the pan in coconut oil. Add 1/­­3 cup of batter for each pancake, and cook for about 4 minutes, until puffy, bubbly and matte. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 2 or 3 minutes or so.  Transfer pancakes to a large plate covered with tin foil until ready to serve. To reheat, place pancakes on a baking sheet covered with tin foil in a 300 F degree oven for 5 minutes or so.

Sausage Oatmeal Pancakes

April 17 2021 Isa Chandra Moskowitz 

Sausage Oatmeal Pancakes Makes 6 big pancakes Some recipes make you question everything you thought you knew. Who am I? How did I get here? Is it a good place to be? The answer seems simple. I love pancakes. I love oatmeal. I love vegan sausages. But combining a million good things doesnt always mean you will end up with a good thing. I mean, I love oil and I love water but you know the rest. So I fucked around and found out. And I am here to tell you: combining all these things leads to an even better thing. Pancakes that are savory, with a fluffy yet hearty texture. The most filling delicious breakfast! A steady stream of maple syrup poured over the top doesnt hurt one bit. I also sprinkled with a little flake sea salt to up that sweet and salty combo. Without further ado, Oatmeal Sausage Pancakes. Your new favorite breakfast. Recipe notes: ~I do have a recipe for homemade breakfast sausages but Im not giving it to you yet. I would recommend either Field Roast Maple Breakfast Links or Beyond Sausage. Field roast is a little more on the sweet side so whatever floats your boat! ~ I have a lot of pancake tips all over the site, but Im not sure Ive ever written this one: If your pancakes arent cooking through, try covering them while cooking. ~ I love cooking pancakes in refined coconut oil! So buttery and yum. But you can cook in oil or vegan butter as well. I recommend Miyoko’s Butter for topping them, too. Ingredients 7 oz vegan sausages 1 1/­­4 cups all-purpose flour  1/­­2 cup quick cooking rolled oats  2 1/­­4 teaspoons baking powder 1/­­4 teaspoon salt  1 1/­­2 cups unsweetened soymilk (or fave vegan milk) 1/­­4 cup unsweetened applesauce 1 tablespoon safflower (or any mild vegetable oil) 1 tablespoon sugar  1/­­2 teaspoon vanilla Refined coconut oil for cooking Directions Refined coconut oil for cooking  In a non-stick pan over medium heat, cook the sausages in a little oil. Once cooked, set them aside to cool completely. When they are cool enough to handle, tear them into tiny pieces. No need to wash the pan, you will be using it for pancakes in a bit and the sausage oil will taste good! Pop them in the freezer to cool completely while you make the pancake batter. Combine flour, oats, baking powder and salt in a mixing bowl. Make a well in the center and add milk, applesauce, oil, sugar and vanilla.  Use a rubber spatula to stir the wet a bit to combine, then incorporate it with the dry, mixing just until everything is moistened. Fold cool, crumbled sausages into the batter. Let batter rest 10 minutes.  Preheat pan over medium heat. Melt coconut oil for each pancake. Scoop a scant 1/­­2 cup into the pan and cook until bubbly, then cover with a lid for another minute or two so it cooks through. Flip and cook on the other side till lightly brown. Proceed with the rest of the pancakes! When serving, sprinkle with flake sea salt after pouring the syrup if you love sweet and salty. I also threw on some maple butter, yum.

Baked Pakora (Onion Bhaji)

March 30 2021 Vegan Richa 

Baked Pakora (Onion Bhaji)These Baked Pakora are every bit as crispy and delicious as restaurant-style Onion bhajis just baked instead of fried! Make them as an appetizer for an Indian dinner or as a party or TV snack. These Crispy Baked Onion Pakora (Onion Bhaji) are an easy alternative to the widely loved Indian fried onion snack and taste just as delicious as any restaurant-style bhaji! Theyre just how we like them – crispy and packed with Indian spices and that addictive sweetness and umami from the onions! No greasy fingers afterwards and your tummy will also be less rumbly. More veggie snacks and appetizers  from the blog - Zucchini Carrot Chickpea Fritters - Baked Broccoli Pakora - Apple Fritters - Baked Dal Samosa. - Cajun Chickpea fries  - Garlic Fries  Continue reading: Baked Pakora (Onion Bhaji)The post Baked Pakora (Onion Bhaji) appeared first on Vegan Richa.

Baked Vegan General Tso Cauliflower

March 26 2021 Vegan Richa 

Baked Vegan General Tso CauliflowerYou will love this Baked Vegan General Tso Cauliflower  – it is so quick and easy to prepare even on a weeknight and the flavor is just like from a Chinese restaurant or take-out joint! Enjoy flavorful restaurant-style General Tso cauliflower at home for an easy weeknight dinner! These cauliflower florets are battered and baked, not fried. The crispy cauliflower is then coated in a deliciously sweet and sticky sauce that comes together is a cinch. You definitely won’t miss your take-out joint’s grub with this baked vegan General Tso Cauliflower recipe. The flavors in the sauce are spot on, with the perfect balance of sweet and salty but not so much that you feel like you need to drink a gallon of water afterward. This Chinese-inspired dinner was so delicious served on a bed of rice. Let’s talk about the General Tso sauce for a second! Other than just a mix of ketchup, soy sauce and vinegar, which many restaurants use, we start this sauce from scratch – adding fresh bell peppers, garlic and ginger to really get a deep round taste. You will want to bottle this sauce and put it on everything.  Trust me! MORE VEGAN CHINESE RECIPES FROM THE BLOG: - Sticky sesame Cauliflower - 1 pot Lo Mein with everyday ingredients - Sweet and Sour Chickpeas, Broccoli and Peppers.  - Sticky Sesame Ginger Tofu & Veggies- no refined sugar - Check out this Chinese recipe round-up  Continue reading: Baked Vegan General Tso CauliflowerThe post Baked Vegan General Tso Cauliflower appeared first on Vegan Richa.

Vegan Lentil Meatloaf with Tomato Glaze

March 21 2021 VegKitchen 

Vegan Lentil Meatloaf with Tomato Glaze Serve up this Vegan Lentil Meatloaf with Tomato Glaze for your main entree tonight. This meatloaf is made with plant-based protein, loaded with spices and seasonings, and tastes incredible.  The homemade tomato glaze in this recipe is the perfect compliment to this lentil loaf dish. Pair this vegan meatloaf with your favorite sides and ring that dinner bell.  This Vegan Lentil Meatloaf is… Vegan  Vegetarian  Easy to make  Loaded with flavor  Great for weeknight dinner  Great for leftovers How to Make Lentil Meatloaf  Line your loaf pan with parchment or baking paper and set it aside.  Cut the onions, carrots, and garlic into small pieces.  In a pan on the stove, add oil and garlic; cook until fragrant. Then add in the onions and carrots, and cook until onions are translucent.  Toss in shallots and cook a couple more minutes.  In a bowl, add lentils and veggies, and blend it up for a paste. Add in walnuts and mix again.  Toss in spices, breadcrumbs, rest of lentils, etc. Stir to mix.  Press mixture into the loaf pan, and mix up the glaze and pour over the lentil meatloaf.  Bake as directed.  Full directions for the recipe, along with measurements, are […] The post Vegan Lentil Meatloaf with Tomato Glaze appeared first on VegKitchen.

Burn the Best: Beeswax Candles

March 5 2021 My New Roots 

Burn the Best: Beeswax Candles I was at a health food store with a friend the other day, cruising the aisles when he asked: Hey Sarah, why do beeswax candles cost so much more than regular candles? Well, I had to admit that he had me stumped there. I had heard that beeswax candles were better to burn than their paraffin counterparts, but I didnt know why exactly. Oohhh so exciting – I couldnt wait to get to the bottom of this one! With a little research I found some truly shocking information that was certainly blog-worthy… Before I explain why beeswax candles are so superior, first let me give you the low-down on the downsides of the alternatives. Paraffin origins Most candles we buy are made from paraffin wax. Paraffin is a petroleum by-product, left over after producing many of the other common petroleum products such as gas, oils, pavement, etc. This material is then bleached with 100% strength bleach creating toxic dioxins, before being refined into solid paraffin using various carcinogenic, solidifying chemicals. Candle companies purchase paraffin wax and then add various other texturizing chemicals, artificial dyes for colour, and synthetic fragrances. When synthetic fragrances are burned, they produce toxic fluoro-carbons and other polluting by-products. Inhaling these fluoro-carbons damages the receptors in our nasal passages that detect scent, and over an extending period of time diminishes the overall abilities of your olfactory senses by wearing them out. This is one of the reasons many people seem to require increasingly stronger-smelling candles (or synthetic air fresheners), etc., to experience any enjoyable aromas at all! Last, but certainly not least, is the indirect cost of burning a fuel like paraffin in your home, which emits black soot that coats your walls, household furnishings and curtains, and least desirably, your lungs and skin. It is a proven fact that paraffin, with its associated synthetic scents and other additives, causes headaches, allergic reactions and difficulties with sinuses and lungs. Anyone with respiratory problems should not burn paraffin candles, nor should those that want to prevent said problems. I hope this sheds some light (ha!) on the perils of paraffin to your health, home and environment. Now let me introduce you to beeswax and the incredible properties it has to offer. Beloved Beeswax Burning beeswax candles is better for you and the environment for so many reasons. First, burning beeswax produces negative ions, which benefit us and the air we breathe by attracting pollutants, in much the same way that a magnet attracts iron fillings. Negative ions attach to positively charged ions that hold onto dust, dander, molds and other air borne contaminants. Once attached, the positive ions are weighed down and this drops both the ions and the contaminants to the ground to be swept up or vacuumed away. Bottom line: burning beeswax will actually clean your air. Beeswax candles are the best choice for the environment since the material used is 100% renewable, and in its native, raw state does not require bleaching or hydrogenation. The production of paraffin (a non-renewable resource), and even soy and palm waxes, involves chemical intervention to modify the raw material into a wax form and then into a candle. This means that beeswax is a better choice for the environment, since its processing is minimal, does not require chemicals, and the end product is completely biodegradable. You can burn beeswax in an unventilated room without fear of pollution. In fact, many people report that burning a candle in the bedroom for 30 minutes or so before falling asleep produces a more restful sleep. Beeswax is hypo-allergenic, benefits those with environmental allergies, sensitivities, and even asthma. To keep your air as clean as possible, just remember to trim your wicks before each use, and extinguish the candle by submerging the wick in its own wax pool instead of blowing it out, as both these measures prevent smoke. Lastly, the quality of the golden light given off by beeswax candles is unsurpassed by its paraffin counterparts. Because of the high melting point of the wax, beeswax burns stronger and brighter than paraffin, in addition to emitting the same spectrum of light as the sun — how amazing is that! The Overall Cost So to answer my friends question: while the initial cost may seem higher than paraffin candles, beeswax burns for much longer – two to five times the burn time of other candles. Beeswax has a much higher melting point than paraffin – in fact, the highest melting point of any wax, so it burns far more slowly. Costing only pennies an hour to burn, beeswax is much more economical than paraffin over time. You can purchase beeswax candles at farmers markets, health food stores and of course online. The candles in this post are from The Beeswax Co., an American company committed to tradition and quality, they ship internationally, and I highly recommend them. Wherever you choose to purchase your candles, beware of imitations! Look for 100% pure cappings beeswax, which is the wax that comes from the seal around each cell in the honeycomb. Some companies will cut their beeswax with paraffin, palm or soy waxes and still call them beeswax candles, so read the labels. Also, make sure the wick is made of a natural fiber (like cotton or hemp) and that it doesnt contain a metal wire (which can sometimes contain lead), and that there arent any artificial scents or chemical colours added. Pure beeswax should smell like honey, and have a natural, golden hue. Burn, baby. Burn! The post Burn the Best: Beeswax Candles appeared first on My New Roots.

Classic Carrot Cake

February 25 2021 Isa Chandra Moskowitz 

Classic Carrot Cake Makes 1 9×13 sheet cake or 9-inch round cake Photo By VK Rees It’s almost carrot cake season! Or, maybe if we make a bunch of carrot cake, spring will come early? This is a very classic recipe for the most beloved of desserts. Walnuts, raisins, plenty of spice and, of course, a generous amount of shredded carrot. Olive oil gives the cake a surprisingly buttery flavor that isnt too heavy. The frosting is thick and lemony and lets all of the flavors really shine. It makes a great layer cake, but its pretty awesome as sheet cake, too. Just pick your poison! This recipe is from The Superfun Times Vegan Holiday Cookbook! What a great cookbook. Ingredients For the Cake: 2 cups all-purpose flour 1 tablespoon ground cinnamon 1 teaspoon ground ginger 1/­­2 teaspoon ground nutmeg 1 teaspoon baking soda 1 teaspoon baking powder 1/­­2 teaspoon salt 1 1/­­2 cups granulated sugar 3/­­4 cups unsweetened vegan milk 1/­­2 cup olive oil 1/­­2 cup unsweetened applesauce 2 tablespoons ground flax seeds 2 teaspoons pure vanilla extract 3 cups shredded carrots  1 cup coarsely chopped walnuts 1 cup raisins For the Crumb Topping: 3 cups powdered sugar 1/­­2 cup refined coconut oil 2 tablespoons lemon juice 2 tablespoons unsweetened vegan milk 1/­­2 teaspoon pure vanilla extract pinch salt 3 tablespoons refined coconut oil, melted For garnish: 3 tablespoons shredded coconut or additional chopped walnuts Directions Preheat oven to 350 F. Lightly grease a 9×13 inch or two 9-inch round  baking pans. Sift flour, cinnamon, ginger, nutmeg, baking soda and baking powder and salt into a large mixing bowl.  Beat together milk and flax in a large mixing bowl until frothy. Blend in the olive oil, applesauce and vanilla until well combined.  Add the dry ingredients to the wet ingredients and mix until no large lumps remain. Fold in carrots, walnuts and raisins.  Pour batter into the prepared pan(s) and bake for 40 to 45 minutes in a sheet pan or 32 to 35 minutes in cake pans, or until a knife inserted in the middle comes out clean. Transfer to a cooling rack to cool completely before frosting.  Make the frosting: Melt coconut oil in a medium mixing bowl. Add powdered sugar, juice and salt and blend with a hand mixer on low speed until incorporated. Turn mixer to medium-high speed and continue to blend until smooth. Chill for 30 minutes.  Remove from refrigerator and whip on medium-high speed with mixer until light and fluffy.  For sheet cake: Using a spatula, or spoon, spread icing over cake. Sprinkle with coconut. Cut into squares and serve.  For layer cake: Using a spatula or spoon, frost top of one cake with half the icing. Add the second cake to the top and frost with the rest of the icing. Sprinkle with coconut. Cut into wedges and serve.

Coconut Paratha

February 22 2021 Manjula's kitchen 

Coconut Paratha (adsbygoogle = window.adsbygoogle || []).push({}); Print Coconut Paratha .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } Coconut Paratha is a delicacy, I make parathas with so many different fillings, but I will say this is very different from others. Coconut Paratha can be served with the main meal, but one can also enjoy this as a snack with a hot cup of chai. One day, my younger sister Kumkum, who is an excellent cook, called me from India and told me that I must try this coconut paratha, that I will love it. So, in fact, this is her recipe. She is also a big help who I can call when I get lost with the new recipes I am trying. She always has good suggestions. This paratha has a complex flavor. Usually, stuffed parathas are not very thin, but coconut paratha is very thin and mildly spiced. They taste best when they are served hot. The paratha is crispy from outside and its inside filling has a different texture that is well balanced. Coconut parathas also taste as delicious when they are served at room temperature with pickle. This recipe will make 8 parathas. Course Bread Cuisine Indian Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 8 parathas IngredientsFor Dough1 cup whole wheat flour 2 Tbsp oil 1/­­4 tsp salt For filling 1/­­4 cup coconut powder 1/­­4 cup milk 1/­­2 cup milk powder 1/­­4 tsp salt 1/­­4 tsp red chili powder 2 tsp sugar Also Need 1/­­4 cup whole wheat flour for rolling. 4 Tbsp oil for cooking paratha InstructionsMaking DoughMix flour, salt, and oil, add the water as needed to make a soft dough. Knead dough for about two minutes on a lightly greased surface to make the dough soft, smooth, and pliable. Set the dough aside and cover it. Let the dough rest at least ten minutes. FillingIn a microwave bowl mix coconut powder, milk powder, and milk together, (dont use a very small bowl, otherwise the milk will boil out of the bowl). Microwave for 1 minute, Mix it well. Mix should be moist. If mix is very soft microwave again for few more seconds. Mix should still be white in color. After the mix cools off add salt, sugar, and red chili powder and mix it well. Making ParathaDivide the dough into eight equal parts and form into balls. Roll the dough balls into a 3 circle. Place one tablespoon of filling in the center. Pull the edges of the dough to wrap it around the filling. Repeat to make all eight balls. Let the filled balls settle three to four minutes. Press the filled ball lightly on dry flour from both sides. Using a rolling pin, roll the balls keeping the sealed side up. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour; roll the paratha into a seven-inch circle. Heat a 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. 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 golden-brown spots. After a few seconds, drizzle a half teaspoon of oil over the paratha. Flip the paratha and put again a half teaspoon of oil. Lightly press the puffed areas with a spatula. This will help the paratha to puff. 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 as they cool off. Notes - 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 six to seven days or frozen for up to a month. Reheat using a skillet or oven. - They also taste great at room temperature.   Serving Suggestions Serve Paratha with Sweet and Sour Guava Curry, Spicy Squash - Kaddu Ki Subji, Mango Pickle The post Coconut Paratha appeared first on Manjula's Kitchen.

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.

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.

Big Hugs Chickn & Rice Soup

January 25 2021 Isa Chandra Moskowitz 

Big Hugs Chickn & Rice Soup Serves 4-6 Call me an iconoclast but, but I prefer Chickn & Rice Soup to Chickn Noodle! Especially buttery jasmine rice. This soup has all the huggy ingredients: celery, dill, poultry seasoning with sage and thyme and, of course, garlic and onion. As it cooks your kitchen will fill up with the most nurturing aromas, like someone you love is cooking for you. And that someone, dear reader, is you. I used homemade Chickn Seitan, but you can use whatever vegan chicken you like. Or even thinly slice tofu or yuba. Just make sure to brown it nicely first. I also use some vegan butter here, for body and richness, but use all olive oil if you prefer. Its gonna be good! Recipe notes: ~ If the pot youre cooking in is wide enough, like a dutch oven, you should be able to brown the chickn in there before preparing the rest of the soup. Save yourself a dish, plus create little crispy bits that get swept up into the soup when you saute everything else. If youre using a stainless steel pot that is more tall than wide, its probably wiser to saute the chickn in a skillet and prepare the soup separately. Ingredients 1 tablespoon olive oil 2 cups chickn seitan, pulled into 1 to 2 inch pieces (8 oz) 2 tablespoons vegan butter (I used Miyokos) 1 medium yellow onion, thinly sliced 2 cups carrots, in 1/­­2 inch chunks 2 ribs celery, thinly sliced 3 cloves garlic, minced 1 teaspoon poultry seasoning 1 teaspoon salt Fresh black pepper 1/­­2 cup white jasmine rice, rinsed 8 cups broth 1/­­4 cup fresh dill, chopped, plus extra for garnish Directions Preheat a 4 quart pot over medium heat. Saute chickn in olive oil with a pinch of salt until nicely browned. Remove from pot and set aside.  Saute onion in butter with a pinch of salt for about 5 minutes, until translucent. Add carrots and celery and cook for about 5 minutes. Add garlic and saute until fragrant, about a minute, using a little extra butter if you like. Add poultry seasoning, salt and pepper and saute a minute more. Add rice and broth. Cover and bring to a boil. Once boiling, bring down to a simmer, and let cook for about 15 more minutes, until rice is cooked and carrot is tender. Stir in the chickn and dill and taste for salt and pepper. This definitely tastes better the longer you let it sit, but it can be enjoyed right away, too. Garnish with extra dill and serve!


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